Simple Baked Breakfast

Peach Baked Oatmeal -- or raspberry or blueberry or apple... :)
Makes 8-10 servings
Prep Time: 10 minutes
Baking time: 35 minutes

½ cup oil
4 eggs
1-1½ cups sugar, depending on your taste preference
3 cups dry rolled, or quick, oatmeal, uncooked
4 tsp. baking powder
1 tsp. salt
2 tsp. vanilla extract
1 pint fresh, or canned, peaches, chopped (if canned, reserve liquid)
2 cups milk

1. In large mixing bowl, combine oil, eggs, and sugar. Blend together well.
2. Add dry oats, baking powder, salt, and vanilla. Blend thoroughly.
3. If using fresh peaches, stir into batter, along with 2 cups water.
If using canned peaches, drain peaches, reserving juice. Add water to peach juice to make 2 cups. Add both peaches and 2 cups liquid to batter.
4. Add milk to batter.
5. Pour into a greased 9 x 13 baking pan. Bake at 350 degrees for 35 minutes. Serve warm with milk.


Apple Puff Pancake
Makes 8 servings
Prep Time: 20 minutes
Baking Time: 50 minutes

½ stick (4 Tbsp.) butter
2 large apples, peeled and thinly sliced
3 Tbsp. brown sugar
1 tsp. cinnamon
6 eggs
1½ cups milk
1 cup flour
3 Tbsp. sugar
1 tsp. vanilla extract
½ tsp. salt
½ tsp. cinnamon
confectioners sugar
syrup, optional

1. Melt butter in a 9 x 13 baking pan. Arrange apples over butter.
2. Mix brown sugar and 1 tsp. cinnamon in small bowl and sprinkle over apples.
3. Bake at 375 degrees about 10 minutes, or until apples soften.
4. Combine in blender, eggs, milk, flour, sugar, vanilla, salt, and ½ tsp. cinnamon. Blend thoroughly and pour over apples.
5. Return to oven and bake 40 minutes.
6. Sprinkle with confectioners sugar and serve immediately. Serve with syrup if you wish.

Oatmeal, Carrot, and Apple Breakfast Squares

Oatmeal, Carrot, and Apple Breakfast Squares
Packed into every sweet and wholesome square are 8 grams of protein, 20% of your daily requirement for fiber, 10% of your calcium, and over 100 percent of your vitamin A. Buttermilk keeps them tender, carrots and apples add moisture, and walnuts and coconut combine for a crunchy topping. These make a nutritious breakfast on the go, but they are perfect with a cup of tea in the afternoon. Enjoy! :)

1 3/4 cups rolled oats
1 1/2 cups whole wheat Flour
1/4 cup Flaxseeds
2 tps Cinnamon
1 tbs Baking Soda
1 tps Baking Powder
1/4 tps Salt
1 1/4 cups light Brown Sugar
2/3 cup Canola Oil
2 large Eggs
1 1/2 cups low fat Buttermilk
1 1/2 cups grated/peeled Carrots
1 cup grated/peeled Apples


Preheat oven to 350 F. Generously butter bottom and sides of 13 x 9-inch baking dish.

Place outs, flour, flaxseeds, baking soda, baking powder, cinnamon, and salt in medium size bowl and stir and combine. In a large bowl, whisk together the brown sugar and the oil. Add the eggs, one a a time, beating well after each addition. Stir in the buttermilk.

Add the oat mixture to the buttermilk mixture and stir to combine. Add the carrots and apples, and stir just until blended. Transfer the batter to the prepared baking dish.

Place the walnuts, coconut, brown sugar, and cinnamon in a small bowl. Stir to blend, and sprinkle the topping mixture evenly over the batter.

Bake the squares until the batter has set and a toothpick inserted in the center of the cake come out clean, about 45 minutes. Let cool on a wire rack for 1 hour. The cut into 12 pieces. (the squares can be stored in an airtight container at room temperature for up to 4 days.)

Toppings

2 cups walnut pieces
1/2 cup coconut
1/4 cup light brown sugar
1 tps cinnamon

Oat Nut Burgers

Got this recipe from a friend. When she makes them, I tell ya, I could eat the whole pan. They're delicious!!!

Ingredients

4 c. water
1/2 c. soy sauce (I use Bragg's Aminos...tastes the same but healthier)
1/3 c. canola oil (olive works well too)
1 c. chopped pecans or walnuts
1/4 c. nutritional yeast flakes
1 t. garlic powder
1 T. dried sweet basil
2 t. onion powder
1 t. Bakon seasoning
1 t. ground coriander
1 t. dried sage
4 c. rolled oats (the old fashioned kind...not instant)


Instructions

*Preheat oven to 350 degrees.

Mix all ingredients except oats in large pan. Stir and bring to a boil over med/low heat. Stir in rolled oats and remove from heat. Cover and set aside to cool. Make into 3 inch patties and bake for 15 minutes on each side on oiled baking sheets. May serve with mushroom soup gravy or spaghetti sauce topping.

CrockPot 5 Layer Brownie Recipe

CrockPot 5 Layer Brownie Recipe

Hold on to your hats. This is one rich, satisfying, amazing dessert. And it took all of 5 minutes to prepare. The most difficult part for me was climbing up on to a bar stool to reach the baking cabinet over the refrigerator.


We were lucky that we had everything on hand for this brainstorm---which is good because after all the vegetable dishes I've been eating lately, my sweet tooth was on the prowl.

The Ingredients.
--1 16 oz package of brownie mix (I had a box of the Whole Foods GF 365 brand--it has chocolate chips in it!)
--1/4 cup melted butter
--1 egg
--1/4 cup water
--1 can sweetened condensed milk
--1/4 cup walnuts
--1/4 cup coconut
--1/4 cup oats (I used Bob Red Mills Gluten Free Rolled Oats)


The Directions.


I used my mini 1.5 quart crockpot for this dish, because my other one had a chicken dish in it (coming tomorrow!). The proportions of the oats, coconut, and walnuts are for the mini crock. If you decide to use a larger size, use enough of the toppings to spread over the whole surface area.

--melt butter (I was lazy and didn't want to dirty another bowl, so I melted the butter in the crock while I was doing the dishes)

--add 1/4 cup of water, the egg, and the brownie mix

--stir until none of the powder is left dry; batter will be quite thick

--pour can of sweetened condensed milk over the top.

--Shuffle children quickly out of the kitchen because you are "working" and lick out the inside of the can, being careful so you don't cut off your tongue.

--wash sweetened condensed milk off of your face

--cover milk with a layer of oats, then coconut, then walnuts.

--close up crockpot and cook on high, if using a little crock, low if using a bigger one. Test with a knife after two hours, if it comes out clean, cook for another 20-30 minutes with the lid off to get rid of the collected condensation and to help solidify the condensed milk. You will know this is done when the edges pull away from your stoneware.

Since I used my mini crockpot, this cooked for about 4 1/2 hours altogether. That's a really long time to wait for brownies, so I needed to go to Target and buy stuff we didn't need to eat up the time.


The Verdict.

Well worth the wait.
We ate these for dinner.
and then for breakfast.
and we were happy.

Apple Oatmeal Muffins

Apple Oatmeal Muffins (Makes 10-12 )

2 eggs
3 tablespoons honey
1/2 cup vegetable oil
1/2 cup apple juice
1/2 cup milk
1 cup old-fashioned rolled oats
2 cups apples, peeled, cored and chopped
1 teaspoon vanilla
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon

Preheat oven to 400°F. In a large bowl, combine eggs, honey, oil, apple juice, milk, oats, apples, and vanilla. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Fold dry ingredients into wet ingredients until just mixed. Keep in mind, you want the batter to be lumpy, so don't over-mix!

Spoon enough batter into lined muffin pan to fill baking cups. Bake for 20-25 minutes. Remove from pan and cool on wire rack.

All natural... and it doesn't hurt. :)

Robin’s Almond Oatmeal Honey Facial Scrub


Ingredients:
1 cup oatmeal
1 cup almonds

½ cup honey


Put oatmeal and almonds in the blender and combine. “Make it as fine as you think you want, because you want it dense enough to scrub,” Robin says.

Add the honey to the oatmeal almond mixture. Apply to the face and wash off.

If you choose to make larger batches, you can keep the extra in a plastic bag in the refrigerator.

“One thing I love about this is you can do it every day, because it’s all natural, won’t harm your skin and really exfoliates well,” Robin says.

Who needs Girl Scouts....

Viola!

Oatmeal Peanut Butter Cookies


Things You'll Need:

* 3/4 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup butter, softened
* 1/2 cup peanut butter
* 1/2 cup white sugar
* 1/2 cup packed light brown sugar
* 1 egg
* 1 teaspoon vanilla extract
* 1 cup quick cooking oats
* 3 tablespoons butter, softened
* 1 cup confectioners' sugar
* 1/2 cup smooth peanut butter
* 2 1/2 tablespoons heavy whipping cream

1. Get a large bowl and combine the cream, 1/2 cup butter, 1/2 cup peanut butter, both the white and brown sugars and the vanilla. Add the egg and beat the mixture well.

2. Get out another big bowl and mix together the flour, baking powder, baking soda, and the salt. You will then pour these dry ingredients into the creamed mixture in the first bowl. Stir until both mixtures are well combined. Once it's mixed, add the oatmeal and stir until the oatmeal is evenly distributed throughout the mixture.

3. With a teaspoon, drop the cookie batter onto a greased baking sheet, then press each of the mounds down with a fork, forming approximately 1/4 inch thick cookies. Put the cookies into a 350 degrees F (175 degrees C) oven for 10 minutes, or until cookies the are a light brown color.

4. While the cookies are baking, you need to make the filling: Cream 3 tablespoons of butter with confectioners sugar, 1/2 cup smooth peanut butter, and cream. Sit the filling aside until the cookies have finished baking and are completely cooled. Then, spread the filling on half of the cookies, then place another cookie on top to form sandwiches.

Or we could always just do the old stand by go-to.....



Ingredients

* 3/4 cup butter, soft
* 1 cup granulated sugar
* 1 egg
* 1/2 cup ripe banana, mashed (2-3 bananas)
* 1 1/2 cups flour
* 1/2 teaspoon baking soda
* 1 teaspoon salt
* 1/4 teaspoon nutmeg, ground
* 1 3/4 cups oatmeal
* 2 cups of peanut butter chips

Preheat the oven to 400°.
In a large bowl, whisk together the flour,
baking soda, salt and nutmeg. Set aside.

Mix together the butter and egg until creamy.
Slowly add sugar; mix well. Add bananas; mix well.

Add flour mixture to the banana mixture. Mix until
just combined.

Add oatmeal and peanut butter chips.

Using small ice cream scoop, drop cookies onto baking
sheet space cookies 2 inches apart.
Bake 13-15 minutes.

Cool 2 minute than transfer to rack and cool completely.
Store in air tight container to keep fresh.

Oatmeal Meatballs With Spinach

Oatmeal Meatballs With Spinach

Serves 4
INGREDIENTS

* 1/2 cup instant oats
* 1/4 cup nonfat plain yogurt
* 1/2 cup packed baby spinach, thinly sliced
* 1/4 cup packed basil, chopped, plus 1 sprig
* 1/4 cup grated Parmesan
* 1 egg white
* 3 cloves garlic, finely chopped, divided
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 pound ground chicken
* olive oil cooking spray
* 1 can (26 oz) diced tomatoes, plus juice
* 1/2 cup chicken broth
* 4 oz whole-wheat pasta, cooked according to the package instructions

PREPARATION

Heat oven to 400˚. Mix oats and yogurt with 1/4 cup water in a bowl until oats begin to absorb liquid. Add spinach, basil, Parmesan, egg white, half the garlic, salt and pepper, and stir. Add chicken and mix until well combined. Form into 16 2-inch meatballs.

Coat a large, oven-safe stockpot with cooking spray. Add meatballs and bake until they begin to brown, 10 to 15 minutes. Turn and bake 10 minutes more. Add remaining garlic, basil sprig, tomatoes and broth. Cover and cook until meatballs are cooked through and sauce begins to thicken, 20 minutes. Serve immediately with pasta.


The skinny
314 calories per serving, 3.3 g fat (1.3 g saturated), 40.4 g carbs, 3.7 g fiber, 22.9 g protein