Oats Gone Wild: Apple & Banana Baked Oatmeal

Have you checked out Oats Gone Wild?

OatsGoneWildCoversmall

We really love oats for breakfast, be it in granola or in baked oatmeal. The boys especially love baked oatmeal, especially if dress it up a bit – breakfast cupcakes or cookies is always a hit (and you can cut baked oatmeal like this with cookie cutters). This baked oatmeal was a hit with us, the first time I made it, with egg white (2 of them), later on I made it plant-based with flaxseed meal instead.

Oats

Apple & Banana Baked Oatmeal

Ingredients:

  • 2½ cups old-fashioned oats (gluten-free if needed)
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • 3 crisp apples
  • 2 ripe bananas
  • 2 cups unsweetened coconut milk beverage
  • 2 Tbsp ground flaxseed meal
  • 4 Tbsp cool water
  • 2 Tbsp virgin coconut oil, melted

Directions:

Preheat the oven to 375°, lightly oil a 9×13″ glass baking dish.

Stir the oats through salt together, set aside. Slice the bananas into thin discs, line the bottom of the dish with them, sprinkle half of the oat mixture on top.

Peel and core two of the apples, chop them finely. Sprinkle half over the top of the oats, add the remaining oat mixture on top and then the other half of the apples.

Whisk the liquid ingredients together, let stand for 5 minutes, whisk well, gently pour over the oats.

Peel the remaining apple and core, thinly slice. Top the oats with the apple in a decorative patter.

Bake for 35 to 45 minutes, until light golden brown on the edges and the center is set.

Serve warm or cool and refrigerate. To reheat, microwave for a minute on high. Stores for 3-4 days for easy breakfast time.

Serves 4 to 8, depending on appetite.

Sunflower Granola

SunflowerGranola3

My beautiful sunflower plants…well, a few weeks back. Now they are hanging over, bursting with seeds – which the squirrels and birds are happily noshing on. Which I am OK with :) I grew them for them, something to tide them over for the cold winter coming.

On the other hand, I can make this granola for Kirk nearly anytime!
SunflowerGranola

Sunflower Granola

Ingredients:

  • 5 cups old-fashioned oats
  • 1½ cups raw sunflower seeds
  • ½ cup ground flaxseed meal
  • ½ cup dark brown sugar
  • ¼ cup pure maple syrup
  • ¼ cup raw honey
  • 2 Tbsp vegetable oil
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt
  • 1 tsp pure vanilla extract

Directions:

Preheat oven to 350°, lightly oil a large rimmed baking sheet.

Mix oats, sunflower seeds and flaxseed meal in a large mixing bowl.

Heat brown sugar, maple syrup, honey, oil, cinnamon, and salt in a small saucepan over medium-low, until melted.

Add in vanilla extract, pour over oat mixture, stir until fully mixed.

Spread on baking sheet, smoothing out.

Bake for about 25 minutes, stirring halfway through.

Let rest on a cooling rack until fully cool, stirring a few times to break up clumps. When cool, store in airtight containers.

Makes about 9 cups.

Apple Sunflower Granola

This is a bit of a two part recipe – the apples come first, then the granola. Fall is here – preserve all you can!

AppleGranola1

Dried Apples are incredibly easy to make, and so delicious to snack on. Especially if you use a “premium” apple such as a HoneyCrisp. The final product depends on what you put into it – a great apple makes an even tastier dried apple :-)

AppleGranola2

Apple Sunflower Granola

Ingredients:

  • 3 cups rolled oats (gluten-free if needed)
  • 1 cup raw sunflower seeds, ground
  • 6 Tbsp sunflower oil
  • 6 Tbsp pure maple syrup
  • 1 tsp ground cinnamon
  • ¼ tsp fine sea salt
  • 1 cup dried apples, chopped

Directions:

Preheat oven to 300°.

Mix oil, maple syrup, cinnamon, and salt in a small bowl.

Put oats and sunflower seeds in a large mixing bowl, pour oil mixture over, stir to coat. Spread on a rimmed baking sheet.

Bake for 40 minutes, stirring halfway through.

Let cool fully on counter, stirring a few times, to break up granola. When cool, stir in apple pieces.

Store in an airtight container. Use within a week or two for best taste, especially in high humidity.

Makes about 5 cups.

Apple Muffins

Fall is coming – and I love it! The front yard and porch…well, I can’t help myself 😉

Fall

I was inspired to make this recipe from a recipe my son’s preschool makes for “birthday muffins”. I changed it a bit (you know me – I can’t leave it alone!) The end result is a moist muffin, that should one top with left over frosting, would pass for a cupcake 😉 But sans frosting is a healthy morning on-the-go breakfast. To say the boys liked these is an understatement. They ate EIGHT of them in one day!

applemuffins

Apple Muffins

Ingredients:

  • 2¼ cups pastry flour
  • 1 Tbsp baking powder
  • 1 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1 cup raw honey
  • 1 cup unsweetened coconut milk beverage
  • ½ cup virgin coconut oil, melted
  • 2 Tbsp ground flaxseed meal
  • 6 Tbsp cool water
  • 2 tsp pure vanilla extract
  • 1 apple, cored and shredded (about 1 cup)

Directions:

Preheat oven and line two 12-count muffin tins with premium liners (easy release foil interiors).

Sift dry ingredients together in a large mixing bowl. Whisk honey through vanilla together, let sit for 10 minutes, whisk well and add in apple.

Pour over dry, whisk until it comes together.

Divide equally between muffin cups, about 3-ish Tablespoons per cup.

Bake for 18 to 22 minutes, until a toothpick comes out clean in center and the muffins are a light golden color. Let cool on racks before removing.

Makes 24 muffins, freeze for quick breakfasts on the go.

FTC Disclaimer: We received complimentary products used in this recipe via King Arthur Flour, Sur La Table and IFBC.

7 Days of Granola Recipes

Granola is incredibly easy to make and if you live in a less humid area, it keeps well in sealed mason jars. Stir it into yogurt or top with milk for a quick and filling breakfast!

Lavendergranola

Lavender Granola

MaplePecanGranola

Maple Pecan Granola

Coconutgranola2

Coconut Cranberry Granola

granolamaple

Maple Almond Cranberry Granola

cocog2

Coconut-Cinnamon Granola

granola3

Almond & Raisin Granola

granola2

Double Berry & Grain Granola

Fruit and Oats Breakfast Pudding

The elegant A Taste of Washington: Favorite Recipes from the Evergreen State is the perfect book to have on a counter or coffee table – it will be sure to have friends and family looking through it. Although they might then demand you get cooking and make them the luscious dishes inside. Which wouldn’t be a bad thing – there are so many calling to me to try. And in a few weeks I am going to authoress Michele Morris book signing at the IFBC conference in Seattle to get my copy signed!

Taste_of_Washington_FRONTCOVER

With 120 recipes, all photographed, from an eclectic set of chefs, restaurants, B&B’s and more – from all over Washington State, if you travel, you may well have experienced a few of these lovely places.

While there were so many choices, honestly I was attracted to the rustic and simple Fruit and Oats Breakfast Pudding on page 13. The recipe is for 2 servings, I doubled it so Kirk and I would have 2 breakfasts to enjoy. It called for almond milk, I swapped in coconut milk beverage so Alistaire could enjoy as well.

TasteofWashingtonOats

Fruit and Oats Breakfast Pudding (As adapted from page 13)

Ingredients:

  • 2 cups old-fashioned oats (gluten-free if needed)
  • 8 tsp brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp fine sea salt
  • 1 cup diced apples (2 small apples, peeled and cored)
  • 1 cup dried cranberries
  • 2 cups unsweetened coconut milk beverage
  • 1 tsp pure vanilla extract
  • 4 tsp Earth Balance Buttery stick (or butter, for non-vegan)

Directions:

Preheat the oven to 350°, lightly oil 4 10-ounce oven safe ramekins. Place on a baking sheet.

Combine the oats, brown sugar, cinnamon salt, apple and cranberries in a small bowl, mix well. Divide between ramekins.

Stir coconut milk and vanilla together, divided between the ramekins, pouring over the oats. Top each ramekin with a teaspoon each of the Buttery Stick, broken up.

Bake for 30 minutes. Serve warm, or chill for later breakfasts. Reheat for 1-2 minutes in the microwave.

Serves 4.

FTC Disclosure: We received an advance copy for review.

Baked Zucchini & Cherry Oatmeal (And A Giveaway!)

Having been gifted with a TON of zucchini in last week’s produce haul, I had to find things to make with it. One was a new take on our favorite vegan/plant-based friendly baked oatmeal. And…it uses my favorite coconut milk beverage, So Delicious.

The only bummer is that my Father In-Law took one look at the oatmeal and snubbed it, without even tasting it, that it was “that looks like it is too high in calories”. Yes, oats are “high” in calories. If you ate just them. Dry. On the other hand, oats are a super-food, full of amazing-ness that is great for your body. I’d rather enjoy this than a slice of toast. Which has little benefits. But whatever. Assuming just means you don’t get to partake in the delcious flavors of life.

ZukeOats

Baked Zucchini & Cherry Oatmeal

Ingredients:

  • 3 cups old-fashioned oats
  • ½ cup brown sugar, packed
  • ¾ cup Dried Cherries
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 cup unsweetened coconut milk
  • 3 Tbsp flaxseed meal + 9 Tbsp water
  • 2 4-ounce tubs unsweetened applesauce
  • 1 cup zucchini, grated
  • 2 tsp pure vanilla extract

Directions:

Heat the oven to 350°, spray a 9×13″ glass baking dish with cooking spray.

In a large mixing bowl combine the oats through baking powder.

In a medium mixing bowl whisk the milk through vanilla together, pour over the dry and stir till mixed.

Scrape into the prepared baking dish and bake for 40 minutes.

Eat warm or let cool and chill in the refrigerator.

Reheat in the microwave uncovered for 1 to 2 minutes on high (it stores well for a couple of days for easy breakfasts).

Note: 

I topped the oatmeal with 3 large stalks of chopped rhubarb + 1 cup pure maple syrup + a pinch of sea salt. Cook the rhubarb until tender and falling apart. Chill until cold, keeps for 4 to 5 days in refrigerator.

Serves 4.

Want more ideas for baked oatmeal? Check out my cookbook, Oats Gone Wild, on it. In both print, and on Kindle, half the recipes are baked oatmeal :)

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Hazelnut Brittle Latte

Look what Kirk brought me home from his recent business trip to Asia:

Latte2

He brings me back Starbucks mugs when he can, on trips. Alas, no Hong Kong this time – he didn’t have time and there was a bad typhoon nailing there. My favorite so far is Romania….but I love adding to my collection. Even if I use my Starbucks Mount Rainier mugs the most often for lattes:

Latte1

I found an unopened bottle of hazelnut syrup when we moved, that I had tucked away. In the new house, I can put syrup bottles up where Alistaire cannot reach them, so once in a rare morning, Kirk and I can have a little hazelnut in our espresso.

Hazelnut Brittle Latte

Ingredients:

  • 1 Tbsp hazelnut syrup
  • 1 Tbsp real caramel sauce
  • 2 shots espresso
  • Milk

Directions:

Warm up espresso machine.

Add both syrups to a mug (I used a grande 16-ounce size mug). Steam milk to desired temperature (I aim for 160° and steam about 12 ounces full fat milk). Set aside.

Pull two shots of espresso.

Pour hot milk into mug, stirring syrup in. Slowly pour espresso shots down the center, stirring if desired.

Drizzle a bit more caramel sauce on top, if desired.

Makes 1 grande.

PS: Have you see The Natural Barista ebook by me? If you love lattes, you might like my ideas!

Pumpkin Cherry Banana Baked Oatmeal

I realized this past weekend that it had been way too long since we had baked oatmeal. So long it had been since we were in our old house! After making this batch up, Alistaire happily ate TWO servings of it for breakfast!

Packed with fruit and vegetables, and plant-based as well, your body will thank you!

BakedOats

Pumpkin Cherry Banana Baked Oatmeal

Ingredients:

  • 3 cups old-fashioned oats
  • ½ cup brown sugar, packed
  • ¾ cup Dried Cherries
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 cup unsweetened coconut milk
  • 3 Tbsp flaxseed meal + 9 Tbsp water
  • ½ cup pumpkin purée (canned is fine)
  • 1 ripe banana, mashed
  • 2 tsp pure vanilla extract

Directions:

Heat the oven to 350°, spray a 9×13″ glass baking dish with cooking spray.

In a large mixing bowl combine the oats through cherries.

In a medium mixing bowl whisk the milk through vanilla together, pour over the dry and stir till mixed.

Scrape into the prepared baking dish and bake for 40 minutes.

Eat warm or let cool and chill in the refrigerator.

Reheat in the microwave uncovered for 1 to 2 minutes on high (it stores well for a couple of days for easy breakfasts).

Serves 4.

Want more ideas for baked oatmeal? Check out my cookbook, Oats Gone Wild, on it. In both print, and on Kindle, half the recipes are baked oatmeal :)

Iced Caramel Macchiato

Coffee was my life for years – I was a barista for nearly 9 years of it. Have you seen my ebook The Natural Barista: Latte Syrups & Drinks? It was a fun one to write!

Caramel2

Overall, I have never been much of a fan of iced coffee drinks when I am at coffee houses. Why? Simply put: too sweet, too watery. I am the type that prefers a blended frappe. But if made right, an iced latte can be amazing and delicious! This makes a jumbo drink, it is best when the cup is loaded with ice. While I made mine with fresh espresso shots (using my Breville BES870XL Barista Express Espresso Machine), this is also a great recipe for my cold brewed espresso! If you happen to keep a mason jar of it in the fridge, you can make one of these drinks almost instantly.

And today, this hit the spot! Woke up to sunny skies 😀

Caramel1

Iced Caramel Macchiato

Ingredients:

Directions:

Take a quart mason jar, add ice. Pour vanilla syrup over ice, then slowly pour in milk. Pour espresso down the center, without mixing. Liberally top with caramel sauce, as desired.

Add a large straw, and enjoy a blissful and highly caffeinated morning.

Serves 1.

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