Posts Tagged "baked oatmeal"

Peanut Butter & Jelly Baked Oatmeal Cups

Posted on May 11, 2016 in Breakfast, Cooking, Featured, For kids

19CC17F7-3976-4888-9971-799111964601

When my 5 year old son tried these he said, “Mommy, with this you will win Chopped champion!” I’m not so sure about that, but these are a quick and tasty breakfast or after school snack!  You can bake them on the weekend and have breakfast all week, but they are also pretty quick to whip up on a weekday morning!

C7146143-777A-4E10-9B09-84EE04C27DA6

I used simply fruit strawberry jam because I didn’t want a bunch of added sugar, but any jam would work.  Add some fun toppings or mix ins like; chopped peanuts, coconut flakes, mini chocolate chips, fresh/frozen fruit, and anything else that sounds good to you!  I topped ours with another small scoop of jam, some melted peanut butter, and a tiny bit of honey!  I hope you enjoy them!

Here they are before I baked them!

1754CBB3-0954-491D-816E-02410D8389F1

Peanut Butter & Jelly Baked Oatmeal Cups

(makes 12-15 cups)

2 cups of old fashioned oats

3 heaping teaspoons of peanut powder (look for one without added sugar)

1/2 tsp of baking powder

1/2 tsp of baking soda

1/4 tsp of salt

1 cup of almond milk

1/2 cup of unsweetened applesauce

1 egg or 2 egg whites

1/3 cup of peanut butter

1/3 cup of low sugar or no sugar added jam (I used simply fruit strawberry!)

1 tsp of melted coconut oil

*optional 1 cup of chopped fruit (I used fresh strawberries) or any other mix ins you’d like!

Here they are fresh out of the oven!

25C217C3-16FE-4E95-B4E0-2AC6B03A8D98

 

Preheat oven to 350 degrees and prepare a muffin tin.  I just used coconut oil spray because I was out of liners, but I think the foil liners would work great!

In a large bowl combine all ingredients and stir.  (yes, it’s that easy!)

Scoop evening into prepared tin.  If you’d like, add some chopped peanuts, coconut, fresh fruit, or whatever topping you like on top!

Bake for 14-17 minutes depending on how big you made them etc.  Let cool then remove from pan.  Store in the fridge and eat cold or heat up!

Enjoy!

9177C3AF-B674-4E46-A4DA-0C4C329A707F

Read More

Banana PB2 Baked Oatmeal Cups

Posted on Mar 3, 2015 in Breakfast, Cooking, Featured, For kids

20150303_102109

 

Here is another quick and easy breakfast idea for those busy mornings!  You can bake these ahead of time and heat them up on your way out the door or even eat them cold.  I like to eat them like a muffin, but you could also heat them up in a bowl with a little milk, sliced banana, and a drizzle of peanut butter!  I used PB2 and got a light peanut butter flavor, so if you want more of a peanut butter punch add another tablespoon or so.   With no flour, oils, or added sugar you can feel good about starting your day with these baked oatmeal cups!

20150303_102513

Banana PB2 Baked Oatmeal Cups

(Makes 12 cups, 6-12 servings)

3 large ripe bananas, mashed

1 cup of milk (you can use almond milk or coconut milk if you’d like)

1 egg (or 2 egg whites)

1 teaspoon of vanilla

1 3/4 cups of old fashioned oats

1/2 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of salt (optional)

3+ tablespoons of PB2, you can use the chocolate or regular flavor (add more if you want a stronger peanut butter flavor)

1/3 cup of mini chocolate chips

Some optional mix in ideas are: chopped nuts, coconut, peanut butter chips, diced apple, flax seed meal, etc.

20150303_102100

Preheat oven to 350 degrees and line a muffin tin with foil liners.  I sprayed coconut oil spray very lightly over the whole thing to ensure my oatmeal wouldn’t stick!

In a large bowl mash your bananas.  Add milk, egg, and vanilla and whisk until smooth.  Add in oats, baking powder, baking soda, salt, and PB2.  Mix well then add your chocolate chips or whatever mix ins you would like.  Divide evenly between your prepared baking cups.  Bake for about 20 minutes until they are set.  I like mine a little more firm so I baked them closer to 22 minutes, if you want more of a traditional oatmeal texture bake for closer to 20 minutes.   Let sit before removing from foil wrapper.

Store in the refrigerator in an airtight container.  Can be eaten cold or reheated!

20150303_101959

Source: slightly adapted from http://www.southerninlaw.com/2014/03/healthy-banana-bread-baked-oatmeal-recipe.html

Read More

Baked Pumpkin Oatmeal

Posted on Oct 23, 2013 in Breakfast, Cooking, Featured

GEDSC DIGITAL CAMERA

Hooray for Fall and all of the pumpkin recipes that come with it!  I love baking with pumpkin and will have some other pumpkin recipes to share soon!  In the meantime, try this delicious baked pumpkin oatmeal.  Just like other baked oatmeal it can be made the night before and reheated perfectly in the morning with a splash of milk!  Make it your own by adding nuts, pumpkin or sunflower seeds, mini chocolate chips, or whatever floats your boat!

GEDSC DIGITAL CAMERA

Baked Pumpkin Oatmeal

(makes about 9 servings)

3 cups of quick cooking oats

1/3 cup of brown sugar

2 teaspoons of baking powder

1-2 teaspoons of pumpkin pie spice (depending on your taste)

1/2 teaspoon of salt

1 cup of milk or almond milk

2 tablespoons of butter, melted

2 eggs lightly beaten

2 teaspoons of vanilla

1 cup of pumpkin puree

2-3 tablespoons of brown sugar for the topping

GEDSC DIGITAL CAMERA

Preheat oven to 350 degrees and spray a 9X13 baking dish with non stick cooking spray.

In a large bowl stir together all dry ingredients.  In a separate bowl stir together all wet ingredients.  Mix the wet ingredients into the dry ingredients and stir until combined.  Pour oatmeal into baking dish and top with additional brown sugar or any other toppings you’d like.  Bake for 20 minutes or until set.  Enjoy!!

 

Recipe Adapted from:  http://www.lynnskitchenadventures.com/2010/11/baked-pumpkin-oatmeal.html

 

Read More

Baked Peach Oatmeal

Posted on Jul 2, 2013 in Breakfast, Cooking, Featured

GEDSC DIGITAL CAMERA

After a recent trip to Costco I had a large box of white peaches sitting on my counter.  I am definitely a big fruit eater, but even I couldn’t make it through the box before they started getting soft and mushy.  I knew I needed to bake something with them but couldn’t decide what.  Then yesterday I was trying decide what kind of baked oatmeal to make and it dawned on me, peach!!  I’m so glad I tried this recipe.  It has tons of flavor from the spices, it is loaded with peaches, and it helps keep you full for hours.  I love it when yummy things are also healthy for you!  GEDSC DIGITAL CAMERA

 

Baked Peach Oatmeal

(9-12 servings)

2 1/2 cups of old fashioned oats

1/4 cup of flax seed meal (can omit if you don’t have any)

1/4 cup of brown sugar

1 1/2 tablespoons of cinnamon

1/2 teaspoon of nutmeg

1/2 teaspoon of allspice

1-2 dashes of ginger

1/2 teaspoon of salt

1 teaspoon of baking powder

2 cups of milk (or almond milk)

2 eggs

2 tablespoons of coconut oil, melted

2 tablespoons of honey

1 teaspoon of vanilla

2 cups of peaches, chopped (about 2 large peaches.  Any kind will work)

1/2 cup of walnuts, pecans or other nuts (optional)

GEDSC DIGITAL CAMERA

 

Preheat oven to 375 degrees and spray an 8X8 baking dish with non-stick cooking spray.

In a large bowl combine all ingredients and stir well.  Pour oatmeal into prepared baking dish and bake for 35 minutes, or until the edges are pulling away from the dish and the top is lightly browned.  Let sit 5 minutes then serve.  Great reheated the next day with milk and a handful of blueberries!

GEDSC DIGITAL CAMERA

Source:  Slightly adapted fromhttp://youngaustinian.com/2013/01/28/mr-darcys-baked-peach-oatmeal/

Read More

Baked Pumpkin Quinoa Oatmeal

Posted on Mar 28, 2013 in Breakfast, Cooking, Featured

GEDSC DIGITAL CAMERA

Who says pumpkin is only for the Fall??  I’ve been wanting to try a baked quinoa oatmeal for awhile, and when I came across a can of pumpkin I knew they would go perfectly together!  This is a delicious, hearty, and healthy breakfast, that you can easily make ahead and eat throughout the week.  Don’t let the carbs scare you away, Quinoa is a complex carb that your body needs for energy. Definitely a breakfast that will keep you full and energized through your morning!

Nutritional info per serving: 250 calories, 5 grams of fat, 41 carbs, 6 grams of fiber, and 9.5 grams of protein

GEDSC DIGITAL CAMERA

Baked Pumpkin Quinoa Oatmeal

(Makes 9 large servings)

2 cups of quick cook oats

1 1/2 cups of cooked quinoa *(see note below regarding cooking quinoa)

1/4 cup of flax seed meal

1/2 cup of brown sugar

1 teaspoon of baking powder

1 teaspoon of salt

1 1/2-2 teaspoons of pumpkin pie spice

1/2 cup of nonfat milk (or almond milk)

2 eggs, lightly beaten

1 cup of canned pumpkin

1 teaspoon of vanilla

Topping:

1 tablespoon of oats

1 tablespoon of brown sugar

few dashes of cinnamon and nutmeg

*optional-1/4 cup of pumpkin seeds, pecans, or other topping of your choice

GEDSC DIGITAL CAMERA

Preheat oven to 350 degrees and spray an 8X8 baking dish with non stick cooking spray.

In a large bowl, stir together all of the dry ingredients.  Add in wet ingredients, and stir just until incorporated.

Pour into baking dish and smooth with a spatula.  In a small bowl, combine the oats, brown sugar, and spices for the topping.  Sprinkle over the top of the oatmeal.

Bake for 25 minutes, or until set and edges begin to pull away from the baking dish.

Store covered in the refrigerator.  Serve warm with milk!

* I cooked the quinoa ahead of time in my rice cooker.  For this recipe, mix 2/3 cup of quinoa with 1 1/3 cup of water.  Be sure to rinse your quinoa before cooking.  When you’re ready to use, fluff with a fork.

GEDSC DIGITAL CAMERA

 

 

 

 

Read More