Baked Oatmeal with Berries

baked oatmeal

Gotta love when you make a recipe, just knowing that your kiddo will love it. And then, rejection. Wouldn’t even give it a try.

My Clare is a huge fruit fan so I was so confident that she’d love this baked oatmeal with berries and we’d enjoy it together for breakfast all week. Easy, mostly healthy, colorful – just what a mom wants to make for her kid. But then you end up eating the whole dish yourself because they refuse to even taste and see. Ah well, the best laid breakfast plans…

This recipe is super simple to toss together and pop in the oven. Even though Clare isn’t a fan, I’ve continued to make a pan for my own breakfast since it’s quick and easy to reheat some in a bowl each morning. I like to add a splash of milk to make it extra moist and creamy. So delicious, especially right now when berries are plentiful and cheap.

This version is layered with fresh strawberries and blueberries but you can totally mix it up with other fruit and berries that are in season or that you prefer. Or you can even make it plain and jazz it up separately if wanted. I like to throw in some extra healthy additions sometimes like a handful of chia seeds or almonds. So go ahead and get creative!

Enjoy!

Baked Oatmeal with Berries

Ingredients: 
3 cups old fashioned rolled oats
3/4 cup brown sugar
1 1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs, lightly beaten
2 1/2 cups milk
1 teaspoon vanilla extract
4 Tablespoons unsalted butter, melted
2 cups fresh berries (strawberries sliced)

Yield: 6-8 servings

Directions:
Preheat oven to 350 degrees F. Butter/grease a 2 1/2 quart baking dish.

Combine the oats, sugar, baking powder, cinnamon, and salt. Place half of the oat mixture in the baking dish, top it with half of the berries, then top with the remaining oat mixture.

Whisk the eggs, milk, vanilla, and melted butter. Pour over the oats. Gently shake the baking dish back and forth from side to side to allow the wet mixture to get down into the oats. Top the oats with the remaining berries.

Bake uncovered for about 40 minutes, until oats are tender, and the mixture is set. Serve immediately with a splash of milk, or let it cool, then cover and refrigerate to reheat later.

Source:  So Fab Food

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Coconut Chocolate Chip Scones

coconut chocolate chip scones.jpg

I love a good scone and have made all sorts of flavors. This is one of my absolute favorite recipes and is perfect if you happen to have some leftover coconut milk to use up. The chocolate/coconut combo makes it taste like a Mounds bar and the texture is perfect – nice and soft on the inside and slightly crisp on the outside.

Now, these are mighty delicious without the glaze, but I definitely recommend adding it for some extra sweetness and indulgence. I love using my favorite scone pan to make them into cute triangles but you can totally just use an ice cream scoop and make little round scones instead.

Hope that you enjoy – these would be SO perfect for an upcoming Mother’s Day brunch!

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Coconut Chocolate Chip Scones

Ingredients:
2 cups plus 2 Tbsp all-purpose flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp granulated sugar
1 cup sweetened shredded coconut
1 1/2 sticks cold unsalted butter, cubed
1/2 cup coconut milk
2 large eggs, lightly beaten
1/2 tsp coconut extract
1/2 cup or more chocolate chips (I used mini ones)

For the glaze:
2 Tbsp coconut milk
1/4 tsp coconut extract
1/4 tsp vanilla extract
3/4 cup confectioners’ sugar

Yield: 1 dozen scones

Directions:
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet OR prepare your scone pan. Whisk the flour, baking powder, salt, granulated sugar, and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles.

Whisk the coconut milk, eggs, and coconut extract in another bowl, then stir into the flour mixture until just combined. Stir in the chocolate chips; do not overmix!

Scoop 2-3 inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this) OR divide the dough into the scone pan. Warning, the dough is a bit sticky so to make it easier to work with, I recommend spraying your hands/utensils with non-stick cooking spray. Bake the scones until golden brown, 15-17 minutes.

Meanwhile, make the glaze. Whisk the coconut milk, coconut and vanilla extracts, and confectioners’ sugar in a bowl until smooth. Drizzle over the scones while still slightly warm.

Source: Slightly adapted from Food Network

Classic Pumpkin Bread

pumpkin bread

This time of year, we have a steady supply of pumpkin bread in our home. My mom has used this recipe for forever and it’s my absolute favorite. One batch makes two loaves but you can easily half it if wanted. Or you can share that second loaf with a lucky person. Whether you enjoy a slice for breakfast or as a snack, just be sure to make yourself some while pumpkin flavored everything is in season!

Classic Pumpkin Bread

Ingredients:
3 1/2 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 1/2 teaspoons salt
3 cups sugar
1 cup oil
4 eggs
2/3 cup water
2 cups canned pumpkin

Yield: 2 loaves

Directions:
Preheat oven to 350 degrees F. Combine sugar, oil, and eggs in bowl and mix together. Add all other ingredients and mix until combined but do not over mix.

Pour the batter into two 9x5x3 loaf pans. Bake for 60-80 minutes or until a toothpick comes out clean. Cool on wire racks until completely cool and wrap/cover to keep it fresh.

Source: My mom’s recipe