Gingerbread Baked Oatmeal

I mentioned before that I am totally loving oatmeal this winter.  So I was very pleased when I saw this gingerbread oatmeal recipe posted over at Budget Bytes.  I did make a few changes to try to avoid the custard-y texture, but I may have taken it too far because my results were a little too dry.  It was nothing that a little milk added to each serving didn’t take care of though.  I’ll note what I changed below.

Gingerbread Baked Oatmeal

Source:  Budget Bytes

Ingredients:

1/3 cup dark molasses

1/4 cup brown sugar

2 large eggs

1/2 tsp salt

1 tsp baking soda

1 tsp cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

2 cups milk {I used almond milk}

2.5 cups old-fashioned oats {I used 3 cups for a dryer result}

Directions:

Preheat oven to 350 degrees.  In a bowl whisk together the molasses, brown sugar, eggs, salt, baking soda, cinnamon, ginger, and cloves.  Once everything is combined, add the milk.  Then stir in the oats.

Coat an 8×8″ or similar sized baking dish with non-stick spray.  Pour in the oat mixture.  Cover with foil and bake for 45 minutes or until center of dish is firm to the touch.  {I did not cover mine.  I was thinking it would be less custard-like that way, given the chance to dry out more?  But like I said above, mine was a little too dry.  So I’ll experiment again, using the correct amount of oats & baking uncovered OR using 3 cups of oats and baking covered.  We’ll see what happens.}

Serve hot with milk and/or maple syrup on top.

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Breakfast Pull Apart Bread


Oh Pinterest, you make me more addicted every single day. The downside of Pinterest is too much inspiration and not enough time to make everything. But I still must pin all.the.time. If you are a member, then you know what I mean. 🙂 But, this recipe is one of the few things that I’ve actually made from that site and it did not disappoint. It is very much like monkey bread, but the biscuits are left whole. Hope you enjoy!

Breakfast Pull Apart Bread

2 tubes of buttermilk biscuits
3 Tbsp butter, melted
1/2 cup maple syrup
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 cup chopped nuts – optional

Preheat oven to 375 degrees. Spray a fluted ring pan with cooking spray.

Mix the melted butter and maple syrup, pour 1/2 in bottom of ring pan. Combine the brown sugar, cinnamon and nuts and put 1/2 of that mixture over the butter mixture. Arrange all of the biscuits upright in a circle all the way around the pan. Top with remaining 1/2 of butter mixture and then remaining nut mixture.

Bake about 20-25 minutes or until center of biscuits are done. Let set for about 5 minutes then loosen edges with a knife, invert onto a plate and serve. Servings just pull right apart.

Pumpkin Oatmeal

So, I’ve been on a baked oatmeal kick lately.  I’ve made the fruit and oatmeal recipe twice, and now I have this wonderful baked pumpkin oatmeal to share with you.  I found it on a blog that I recently discovered called Budget Bytes and as you would expect, she offers recipes that are very budget conscious.  But, more importantly, they are always delicious and usually healthy too.  I’ve made one other recipe from her site so far and I’ll post about it later.

I really only have a few things to say about this recipe.  First is that the pumpkin flavor is very prominent {in the best possible way}.  Next, the texture is almost spongy.  Its hard to describe, but also good, just different from the other baked oatmeal that I tried.  And lastly I think I’ll add raisins next time and maybe chopped nuts too. 🙂

Pumpkin Oatmeal

Source: Budget Bytes

serves at least 6

Ingredients:

1 (15 oz) can pumpkin puree (not pie filling)

1/2 cup brown sugar

2 eggs

1 tsp pumpkin pie spice

1 tsp cinnamon {this was my addition because I love cinnamon!}

1/2 tsp salt

3/4 tsp baking powder

1/2 tsp vanilla extract

1.5 cups milk {I used almond milk}

1/2 cup plain greek yogurt

2.5 cups dry old-fashioned oats

Directions:

Preheat oven to 350.  In large bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, spices, salt, and baking powder until smooth.  Then stir in the milk and yogurt.

Mix the dry oats into the pumpkin mixture, coat an 8×8 (or similar) baking dish with non-stick spray.  Pour pumpkin oats into the dish and cover with foil.  Bake for 45 minutes, removing the foil after the first 30 minutes.

Serve and enjoy!

Topping options:  milk, maple syrup, nuts, raisins, a dash of cinnamon, and whipped cream.

Baked Oatmeal with Fruit

It’s not very often that I see a recipe one day and then make it the very next, but that was the case with this recipe.  I knew I had raspberries on hand that needed to be used up, and I had plenty of time to make it. {This was over a month ago by the way. I just never got around to posting.}  I was pretty happy with the results and was excited that I was able to eat the leftovers every morning for the rest of this week since Tim isn’t a fan of oats unless they’re found in cookies.

While I did like this flavor, I don’t think I’ll use raspberries again in the future.  They were just slightly too tart for me.  So, I”ll probably go with blueberries next time, and then after that I might try peaches, or an apple and cranberry combo or cinnamon, apple and raisins. 🙂

*Actually since it took so long from when I wrote this entry to actually adding the picture and posting, I have made it again.  I used 2 bananas, blueberries, pecans, and also added 1/2 cup of ground flax.  Delicious!  I debated pretty hard about adding some coconut, but chickened out.  I’ll definitely try that some other time. 🙂  I probably should have added a little more milk since I added the flax, it was noticeably dryer and I should have know better.

Baked Oatmeal with Fruit

Source:  Annie’s Eats

Ingredients:
1 cup old fashioned rolled oats
¼ cup chopped walnuts or pecans, lightly toasted, divided {I used sliced almonds}
½ tsp. baking powder
1 tsp. ground cinnamon
Pinch of salt
¼ cup maple syrup
1 cup milk {I used vanilla almond milk}
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled slightly
1 tsp. vanilla extract
2-3 ripe bananas, peeled and sliced ½-inch thick {I used two bananas}
1 cup blueberries (fresh or frozen), divided {I used fresh raspberries}

Directions:
Preheat the oven to 375˚ F.  Lightly grease a 2-quart baking dish.  In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon and salt.  Stir with a fork to combine.  In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla.  Spread the sliced bananas in a single layer over the bottom of the baking dish.  Top with half of the berries.  Sprinkle the dry oat mixture over the fruit in an even layer.  Pour the liquid ingredients evenly over the oats.  Sprinkle the remaining nuts and berries over the top.  Bake for 35-40 minutes, until the top is browned and the oats have set.  Let cool 10 minutes before serving.

Serve with additional maple syrup if you wish.

Yield – about 5 servings.

Baked Cake Doughnuts

I’ve been seeing baked doughnut recipes all over the blog world for a while now and I finally caved in and bought a doughnut pan so I could try them myself.  I kept things really simple and made the recipe right off the pan’s packaging.  They were OK for a first attempt, but were a little too dense for our liking.  I think Tim’s exact words were “too much cake, not enough air.”  Hahaha.  He cracks me up.

Baked Doughnuts

Source:  Wilton

Yield:  about 10-12 doughnuts

2 cups cake flour, sifted {I substituted 1-3/4 cup all-purpose flour + 1/4 cup cornstarch}

3/4 cup granulated sugar

2 tsp baking powder

1/4 tsp ground nutmeg

1 tsp salt {pretty sure I reduced this to 1/2 tsp}

3/4 cup buttermilk {I substituted 1 Tbsp vinegar + enough milk to = 3/4 cup and let it sit for about 10 minutes}

2 eggs, lightly beaten

2 Tbsp butter, melted

Directions:

Preheat oven to 425.  Spray pan with nonstick spray.

In a large mixing bowl, sift together the flour, sugar, baking powder, nutmeg, and salt.  Add buttermilk, eggs, and butter.  Beat until just combined.  Transfer batter to a pastry bag and cut off the tip.  Fill each doughnut cup approx. 2/3 full.

Bake 7-9 minutes or until tops of doughnuts spring back when touched.  Let cool in pan for 4-5 minutes.  Repeat with remaining batter.

Finish donuts with glaze or topping of your choice —I made a simple glaze of powdered sugar + milk + splash of vanilla extract.  I also dusted a few doughnuts with powdered sugar alone.

Doughnuts are best eaten fresh, when they are still warm.

Like I said above, these were ok but I’ll definitely be modifying the recipe next time I make doughnuts.  I’d like to experiment with various flavors and toppings – especially chocolate.  Can I get an amen?!

Breakfast Smoothies

Instead of my usual piping hot cup(s) of coffee every morning I have been making these smoothies since the weather turned very warm a few days ago. Yum! I love the coffee-banana-peanut butter flavor! And they keep me full all morning.

To make the coffee ice cubes – brew a strong pot of coffee, let it cool, then pour into ice cube trays and freeze. Transfer to a large storage bag and keep in the freezer.

Breakfast Smoothies
1 banana, sliced into chunks
1 (or two) heaping tablespoon of natural peanut butter {or I have been loving almond butter}
handful of coffee ice cubes (about 6)
1 cup vanilla soy or almond milk

Place everything in the blender, pulse until smooth.  Pour into glass.  Serves 2.

Up next I’m going to try a green monster smoothie:
1 banana (or any fruit/combo)
large handful of baby spinach leaves
1 cup vanilla almond milk
handful of regular ice cubes (or green tea ice cubes)
1/2 cup yogurt
1 tsp honey or agave nectar

It sounds like I need to get some flax seed and protein powder if I’m really going to get into these shakes? Thoughts?

Update 6/21/11:  I made the green monster smoothie yesterday morning and it was ok, but a little on the tangy side and tasted like it was missing something but I couldn’t figure out what.

I used:  1 medium banana that was sliced and frozen, handful of green tea ice cubes, handful of spinach leaves, 1/2 cup vanilla Greek yogurt, 2 tsp agave nectar, and about 1/2 cup or so unsweetened vanilla almond milk.  I’m not sure what else it needs??

I guess I’m going to try adding blueberries and strawberries.

Grape Nuts Cookies

I had a box of grape nuts cereal that I wasn’t eating very fast in the traditional way with milk, so I found another way to use them.  The resulting cookies are very much like your typical oatmeal cookie, but extremely chewy and they have just the slightest bit of crunch from the grape nuts.

Since they have cereal in them they are one cookie that’s totally  OK to eat for breakfast, right?

Grape Nuts Cookies

source: Post Cereal

Ingredients

½ cup softened butter
½ cup firmly packed dark brown sugar
½ cup granulated sugar
3 Tbsp. honey
2 eggs
2 tsp. vanilla
1 tsp. baking soda
¼ tsp. salt
2 cups rolled oats
1 cup flour
1 cup Post Grape-Nuts cereal

Directions

Preheat oven to 350 degrees 

Beat butter and sugar in large bowl with electric mixer on medium speed until smooth. Add honey, eggs, and vanilla; mix well.

Add baking soda, salt, rolled oats, flour, and Post Grape-Nuts. Combine until just mixed.

Drop rounded tablespoonfuls of dough, 2 inches apart onto parchment lined or greased cookie sheets. Bake for 10-14 minutes or until golden brown.

Cool 2-3 minutes; remove from baking sheets. Cool completely on wire racks. Enjoy.

Once cooled, store these cookies in an airtight container at room temperature.

Yield:  about 2.5 to 3 dozen

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