Strawberry Rhubarb Baked Oatmeal

Like I previously mentioned, I really like making breakfast foods on Sunday. Today was no exception. Since my child decided to wake me before 7, I had plenty of time to prep and bake this oatmeal before my husband had to head to work. 

I would actually say that this is more of a crisp than oatmeal since there is definitely more filling than topping, but it was still pretty good. I love that it incorporates some seasonal fresh fruit! 

Strawberry Rhubarb Baked Oatmeal

Source: slightly adapted from <a href="http://www.skinnytaste.com/2013/05/strawberry-rhubarb-baked-oatmeal.html">Skinny Taste</a>

 Ingredients:

2 1/2 cups strawberries, quartered

3/4 pound rhubarb, sliced

1 medium banana, sliced

2 T flour 

1/3 cup honey, or sugar

For the topping:

1 cup quick oats

1 T sugar

1/2 t baking powder

1/2 t cinnamon

Pinch of salt

3/4 cup milk

1 egg

1 T sugar 

1/2 t vanilla

Directions:

1. Preheat oven to 375 and spray an 8x8 pan with cooking spray.

2. Lay the bananas on the bottom of the dish. Mix the strawberries, rhubarb, honey and flour together and then pour on top of bananas.

3. Mix the oats, baking powder, cinnamon, and salt in a medium mixing bowl. Mix the milk, egg, sugar and vanilla in a glass measuring cup, then add to the dry ingredients. Mix well. Pour on top of fruit. 

4. Bake for 40 minutes, until golden brown.

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Blueberry Coffee Cake

Wow. Has it really been almost 9 months since I've posted anything? I don't really have an excuse for the fall  & winter months, but I have spent the last 4 months living in a different city from my husband to take a teaching opportunity. Needless to say, I didn't cook very often since I lived away from home during the week and relied on old standbys on the weekends. Now that summer is here though I hope to keep this little ol' food blog of mine going. I just tend to come and go, but that's ok by me.

I like to make a nicer breakfast on Sunday mornings before my husband has to go to work. I had a pint of blueberries to use up last weekend so I decided to start there. Coffee cake is always a favorite so that's how this happened in my kitchen. This cake was moist and delicious. I would highly recommend refrigerating it though to keep it fresh for a few days.

Blueberry Coffee Cake
Source: Slightly adapted from Little B Cooks

Ingredients:
4 tbsp unsalted butter, melted and slightly cooled
2 cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
¾ - 1 cup milk
2/3 cup sugar
2 large eggs
2 cups blueberries


Streusel topping:
1 cup brown sugar
2/3 cup flour
1 tsp. cinnamon
1/4 cup cold butter cut into pieces

Directions:
1. Spray an 8x8 baking dish with cooking spray and set aside. Preheat the oven to 350 degrees.

2. Mix the flour, baking powder, and salt together. 

3. Combine the milk, sugar, and eggs with the melted butter. Add the wet ingredients into the dry ingredients and mix well.

4. Fold in the blueberries and pour the mixture into the prepared pan.

5. Combine the streusel ingredients and cut the butter in with 2 knives or a pastry blender. Sprinkle over the blueberry mixture. 

6. Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.Pin It

Peanut Butter Chocolate Chip Granola Bars

My husband and I eat a lot of granola bars. I always make sure to pack him one for work so he can eat it as a mid-morning snack. I usually grab one throughout the day as a snack or quick breakfast. I've always wanted to make my own granola bars, but just never got around to it. Now that I have though, I don't know if I can go back to store-bought. Not only did these taste great, but I know exactly what went into them and they cost at least $1-1.50 less than the store-brand granola bars. Not that $1 is a significant difference, but to me it is when I can make them free of preservatives. I am ready to experiment with some other add-ins too, like dried fruit, nuts and pretzels.

Peanut Butter Chocolate Chip Granola Bars
Source: Adapted from Lauren's Latest, who adapted them from Rachael Ray
Makes 10 bars.

Ingredients:
2 Tablespoons butter2 Tablespoons peanut butter
1/4 cup honey
1/3 cup packed brown sugar
2 cups quick cooking oats (I only had regular oats, so I pulsed them in a food processor until they were fine like quick cooking oats and they worked great.)
1 cup crispy rice cereal
1/2 teaspoon vanilla
2 tablespoons mini chocolate chips (I used regular because I didn't have mini, but I recommend the mini ones!)

Directions:
1. Mix the oats and crispy rice cereal together in a large bowl. Set aside.

2. In a small saucepan, melt the butter, peanut butter, honey and brown sugar together. Once bubbling, simmer for 2 minutes. Remove from the heat and add the vanilla.

3. Pour the butter mixture over the oats and rice cereal mixture. Mix well.

4. Press the mixture into a greased 8x8 pan. Make sure to really pack them down so they don't fall apart when you cut them into bars. Sprinkle the chocolate chips over the bars and press down gently. Allow to cool for 2 hours. Pin It

Whole Wheat Strawberry Scones

Sometimes I crave pastries in the morning, but I don't want to eat a ridiculously unhealthy breakfast either. These scones satisfy that craving while being slightly healthier than other scones I have made in the past. Whole wheat flour replaces white flour and canola oil replaces butter. Low-fat buttermilk is used to bring the mixture together and of course adding some fruit helps too. This recipe only makes 5 scones because I only had enough strawberries to make half of the recipe. Feel free to double it if you would like to make more! I also think some fresh orange or lemon zest would add some great flavor. And if you think making fresh pastries in the morning is too cumbersome...then you will be pleased to know that these only take 5-10 minutes to mix up!

Whole Wheat Strawberry Scones

Source: Betty Cupcakes

Ingredients:
1 1/2 cups whole wheat flour
1/4 cup sugar
1/2 tsp salt
1 1/4 tsp baking powder
1/4 tsp baking soda
1/3 cup canola oil
1/2 cup buttermilk
1/2 cup strawberries, cleaned and diced

Directions:
1. Preheat oven to 400 degrees and spray a cookie sheet with cooking spray.

2. Mix the flour, sugar, salt, baking power, and baking soda together in a medium-sized bowl.

3. Then add the canola oil and mix until clumps form.

4. Add the buttermilk and diced strawberries and mix to combine. The batter will be slightly lumpy.

5. Measure out 5 scones with a 1/3 measuring cup and place on cookie sheet.

6. Bake for 15 minutes. Cook on rack.

7. Serve as is or with some butter or jam.Pin It

Lemon Blueberry Muffins with Streusel Topping

Sometimes I buy a lot of berries and then can't eat them fast enough. I could freeze them, but what's the fun in that? Thus, blueberry muffins were baked up in my kitchen this morning! This recipe is quick, easy and makes delicious muffins. They pair very nicely with a cup of coffee or a cold glass of milk, whichever you prefer. Enjoy!

Lemon Blueberry Muffins with Streusel Topping

Source: Slightly adapted from Fifteen Spatulas

Ingredients:
1.5 cups all purpose flour 
3/4 cup sugar
2 tsp baking powder
pinch of salt
Zest of 1 lemon
1/3 cup canola oil
1 egg
1/3 cup milk (I used nonfat)
2 cups blueberries
For the streusel topping:
1/2 cup sugar
1/2 cup flour
1 tsp cinnamon
1/4 cup butter, diced
Directions:
1. Preheat the oven to 400 degrees. Place baking cups into muffin pan tins (or just spray the pan with nonstick spray).
2. Whisk together the flour, sugar, baking powder, salt, and lemon zest.

3. Toss blueberries with 1 tablespoon of the flour mixture in a separate bowl. Then add to the flour mixture.

4. In another separate bowl or a large glass mixing cup, whisk together the oil, egg, and milk.

5. Mix the wet ingredients into the dry ingredients. Leave a few lumps!

6. Make the streusel topping. Mix all ingredients together using your fingertips or a pastry blender until you have pea-sized crumbs.

7. Spoon muffin mix into baking cups, then sprinkle the streusel topping evenly over all of the muffins.

8. Bake for 20-22 minutes or until a toothpick inserted into the center of the muffins comes out clean.Pin It

Cranberry Vanilla Granola

I blogged about this granola almost 3 years ago, but wanted to make it this morning so I figured I would go ahead and update the picture. I've made a few different breakfasts this week, but granola over fruit and yogurt is one of my favorites. It is also a nice, light, summery breakfast, especially with all of the seasonal berries that are flooding the farmers' markets and stores right now. It makes a great snack too!

Cranberry Vanilla Granola
Source: Adapted from We Are Not Martha

Ingredients:
2 1/2 cups rolled oats 
1/2 cup coconut flakes
2 T butter
2 T light brown sugar
1/4 cup maple syrup
1 tsp vanilla1/2 cup sliced almonds
1/2 cup dried cranberries

Directions:
1. Heat oven to 275 degrees and line a baking sheet with parchment paper or spray a baking sheet with cooking spray. Either works!

2. In a large bowl, mix together the oats and coconut.

3. Microwave butter and brown sugar until the butter has melted. Add the maple syrup and vanilla and mix all ingredients well. Pour the wet mixture into the dry ingredients and mix until well combined and the granola starts to clump together.

4. Spread mixture evenly on baking sheet and bake for 30 minutes.

5. Open oven, stir granola, making sure to break up any large clumps of granola, and then distribute the sliced almonds and dried cranberries on baking sheet.

I served mine over vanilla yogurt and blueberries!

6. Return to the oven for another 15 minutes or until the granola is nice and golden brown.

7. Enjoy plain, with milk, or over a bowl of yogurt and fruit.

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Chocolate Chip Banana Bread

I really only like bananas when they are just ripe, or even a little under-ripened. Basically I like them when they still have a little green on them. Once they start getting brown spots I am pretty much over eating them. So what's a girl to do when she has multiple bananas sitting uneaten on the counter? Make banana bread of course! And in my eyes, banana bread is just not complete without some chocolate chips in it. I also made this because my husband and I have a terrible habit of eating dessert most nights of the week. So this will be dessert for the week...and may just end up being eaten for a few breakfasts too. Because you know, it has bananas in it so it can count as a breakfast food. That's my rationalization anyway.


Chocolate Chip Banana Bread
Source:  Slightly adapted from use real butter

Ingredients:
1/4 cup butter, room temperature
1 1/3 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups smashed, very ripe bananas
2 cups flour
1 tsp baking powder
1 tsp baking soda
3/4 tsp salt
1 cup sour cream
1/2 cup chopped walnuts (omitted - I don't like nuts in my baked goods!)
1 cup mini chocolate chips (I used milk chocolate chips.)

Directions:

1. Preheat oven to 350 degrees. Grease a bundt pan or 2 loaf pans (8x4).

2. Cream butter and sugar together in a stand mixer. Add in the eggs and vanilla; mix well. Mix in the mashed bananas.

3. Combine dry ingredients. Alternate adding in the dry ingredients and sour cream.

4. Add in nuts, if using, and chocolate chips. Mix well.

5. Pour batter into prepared pan and bake for 45 minutes until the top is golden brown and an inserted toothpick comes out clean. Pin It

Overnight Apple Cinnamon Steel Cut Oats

I woke up this morning to a hot breakfast, courtesy of my slow cooker. I love a good oatmeal, and especially like baked versions, but I wanted to try steel cut oats in the slow cooker this time. Steel cut oats are healthier than traditional oats because they have not been processed as much. I like this recipe because it only takes about 10 minutes of prep work before heading to bed for the night. Otherwise, steel cut oats take 30 or so minutes to prepare in the morning. The apples and cinnamon actually make this feel like a fall breakfast, so I will definitely  need to try this again in the cooler months. And I might even add in some pumpkin. I enjoyed this breakfast, although it's not as sweet as I'm used to when it comes to oatmeal. Of course, I don't want to eat straight up sugar for breakfast either so I did not add any additional sugar to my bowl, but you are welcome to if you find it's not sweet enough for you.

A side note: I started a Facebook page for the blog. Head over here to "like" it! If you prefer Twitter, you can follow me here!

Overnight Apple Cinnamon Steel Cut Oats
Adapted from The Yummy Life

Ingredients:

2 apples, peeled and chopped
1-1/2 cups non-fat milk
1-1/2 cups water
1 cup uncooked steel cut oats
3 Tablespoons brown sugar
2 Tablespoons butter
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon vanilla
Optional garnishes - chopped nuts, raisins, maple syrup, additional milk or butter

Directions:

1. Spray the inside of a 4-quart slow cooker with cooking spray. Add in all ingredients except the optional garnishes, stir well, then cover and cook on low for 7 hours. Be sure not to go too long over 7 hours or the oatmeal will start to burn slightly and stick to the slow cooker!

2. Spoon into bowls. Serve with optional garnishes as desired. Enjoy!Pin It

Peanut Butter Banana Oatmeal Squares

I have problems with not eating breakfast. It's not that I don't want to, because I am certainly hungry in the morning, but I just never seem to have food available that I really want to eat. My husband eats cereal every single morning. I get really bored with cereal, and quickly. I've had these bars pinned for awhile because I thought they would be good for when my baby is a toddler. Turns out I like them too. They are not overly sweet and have some healthy ingredients, like oats, bananas and peanut butter. It's a great combination. I think I found my next go-to breakfast meal.

Peanut Butter Banana Oatmeal Squares
Source: Adapted from Ginger Bread Bagels

Ingredients:

1 1/2 cups old-fashioned oats
1/4 cup packed light brown sugar
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup milk
1 large egg, lightly beaten
1 large mashed banana
1/4 cup creamy peanut butter

Directions:
1. Preheat oven to 350 degrees and lightly spray a 8x8 inch pan.

2. Mix together the quick cooking oats, light brown sugar, baking powder, kosher salt and ground cinnamon in a medium bowl.

3. Add in the vanilla extract, milk and egg. Mix together.

4. Then add in the mashed banana and peanut butter. Mix until ingredients are fully combined.

5. Pour the mixture into the prepared baking pan and bake for 20 minutes.

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Peach Streusel Coffee Cake

Be prepared for some peach recipes! I bought a huge crate of them & they were ripening quickly so I ended up making 3 recipes in a week, although one of them I forgot to take a picture of since we had Jon's parents over for dinner. It was Ina's blueberry & peach crumble...you can check it out at Tide and Thyme (dot) com although I know many more people posted about it too.

I don't have time to make breakfasts during the week, unless you count throwing some granola & fruit over yogurt and running out the door. So I guess I should say that I don't have time to make fresh muffins, scones, and other breakfast foods during the week. That's why weekends were created, right? I was so excited to make this coffee cake that I started it immediately after getting out of bed. I usually sit around for awhile after waking up on the weekends if I have nothing to get ready for. I'm pretty lazy actually. So you know this recipe is worth making. After tasting this cake, it is definitely worth it. So make this recipe before peach season is over!

Peach Streusel Coffee Cake
Source: Annie's Eats, who adapted it from Williams Sonoma


Ingredients:

For the streusel:

¾ cup all-purpose flour

1/3 cup packed light brown sugar

¼ cup granulated sugar

1 tsp. ground cinnamon

6 tbsp. (3/4 stick) cold unsalted butter, cut into small pieces

For the cake:

1 ½ cups all-purpose flour

¾ cup granulated sugar

2 tsp. baking powder

½ tsp. salt

1 egg

4 tbsp. (1/2 stick) unsalted butter, melted

½ cup milk

1 ½ tsp. vanilla extract

1 tsp. almond extract

2-3 firm, ripe peaches, 1 lb. total, peeled and sliced

Directions:

Preheat oven to 350°. Grease and flour a 9-inch round springform pan.

To make the streusel, in a bowl, stir together the flour, brown and granulated sugars and cinnamon. Add the butter and, using a pastry blender or your fingers, cut or rub in the butter until coarse crumbs form. Set aside.

To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder and salt. In another bowl, using an electric mixer on medium speed or a wire whisk, beat the egg, melted butter, milk, vanilla and almond extract until creamy, about 1 minute. Add to the flour mixture and beat just until evenly moistened. There should be no lumps or dry spots. Do not overmix.

Spoon the batter into the prepared pan and spread evenly. Arrange the peach slices in concentric circles from the pan sides to the center. Gently press the slices into the batter. Sprinkle evenly with the streusel.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40-45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes.

Remove the sides of the springform pan. Serve the cake warm or at room temperature, cut into wedges.

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Cranberry Vanilla Granola

I'm a huge fan of granola on top of my yogurt for breakfast. However, I am disgusted at how much granola costs at the store. That's why I have decided to make my own granola. It doesn't cost much at all, uses ingredients I usually have on hand, and makes enough to last for at least a week of breakfasts, sometimes more. It is also very versatile - you can add or subtract ingredients as you see fit! This is the second granola I have made & so far this one tops the *very* short list.

Cranberry Vanilla Granola
Adapted from We Are Not Martha


Ingredients:
2 1/2 cups rolled oats (not quick cook oats)
1/2 cup wheat germ (Omitted since I don't have any)
1/2 C almonds
1/2 C coconut flakes
2 Tbs butter
2 Tbs dark brown sugar (I used light brown)
1/4 cup maple syrup
1 tsp vanilla
1/2 C chopped dried cherries (I used dried cranberries)

Directions:
Heat oven to 275 degrees and line a baking sheet with parchment paper

In a large bowl, mix together oats, wheat germ, almonds (if you’re using them), and coconut.

Microwave butter and brown sugar until the butter has melted. Add the maple syrup and vanilla and stir, making sure everything is mixed together well. Pour this into the dry ingredients and mix until well combined and the granola starts to clump together.

Spread mixture evenly over parchment paper lined baking sheet and bake for 30 minutes.

Open oven, stir granola, making sure to break up any large clumps of granola, and then evenly distribute cherries on baking sheet.

Return to the oven for another 15 minutes or until the granola is nice and golden brown.

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Granola

I haven't been eating great breakfasts lately. Too many donuts and muffins thanks to my lovely coworkers! I need to get back to the healthy breakfasts I love. I bought some light vanilla yogurt today so I thought some granola mixed in would be a great add-in. I may have cooked mine a little too long, but it still tastes great! I am excited to try some of this in my yogurt tomorrow morning.

Nutty Granola
Source: Elly Says Opa!, who adapted it from Ellie Krieger


Ingredients:

1.5 cups oats
1/4 cup unsalted almonds, coarsely chopped
1/4 cup unsalted walnuts, coarsely chopped
1/4 cup pecans, coarsely chopped
3 Tbsp. maple syrup
1 Tbsp. honey
1/8 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. vanilla extract
1/8 tsp. nutmeg
1/4 cup raisins

Directions:

Preheat the oven to 300 and spray a large baking sheet with cooking oil.

In a bowl, combine all the ingredients, mixing well to be sure everything is coated with the syrup and honey. Spread the mixture onto the prepared sheet and bake for about 30 minutes, stirring occasionally, until golden brown. Let cool completely before storing.

Nutritional Information per 1/4 cup: Calories: 140 / Fat: 7.5g / Saturated Fat: <1>

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Chocolate and Strawberry Stuffed French Toast

Don't hate me -- but I don't have a picture. I really was going to take a picture of this, but hunger got the best of me and I totally forgot. I made these on Sunday as a post-Valentine's day brunch with Jon, my brother-in-law and sister-in-law. I had seen them on Healthy Appetite with Ellie Krieger and again immediately wanted to make them. Her show has shown some fantastic recipes for me lately! Anyways, this recipe uses ricotta cheese (which I used), but I think it would taste even better with cream cheese. I didn't use it because Jon doesn't like warm cream cheese. However, I may make them for myself sometime soon with cream cheese instead! It still turned out to be a great recipe and a hit with my family.

Chocolate and Strawberry Stuffed French Toast
Source: The Food Network

Ingredients:
3 eggs
1 1/4 cups nonfat milk
1/2 teaspoon vanilla extract
1/4 cup part-skim ricotta cheese
8 slices of whole-wheat sandwich bread, crusts removed (I used an entire loaf of bread for the 4 of us and got 9 total french toasts)
1 (8-ounce) container strawberries, hulled and sliced
4 teaspoons bittersweet chocolate chips (I used semi-sweet)
Cooking spray
2 teaspoons confectioners' sugar

Directions:

In a large bowl, whisk together the eggs, milk and vanilla. Set aside.

Place 1 tablespoon of ricotta in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".

Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.

Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.

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Cinnamon Rolls

I've been wanting to make homemade cinnamon rolls for awhile and I finally found the time to do it yesterday. I refrigerated them overnight and then baked them this morning (afternoon!) when we woke up. They came out really well despite the problems I had with the dough. The recipe says that the dough will be really sticky, but I had to add a lot more flour to the dough after it rose on the counter so that I could work with it (I even added flour when I was mixing it). Next time I will just add even more flour to the bowl so I don't have to deal with sticky dough all over the counter! I also omitted the cranberries and made the glaze a little differently.

Cinnamon Rolls
Adapted from Good Things Catered (who got the recipe from the Gourmet cookbook) - I omitted the cranberry steps and glaze that were originally in the recipe

Ingredients:

For dough:
1/2 cup warm water (105–115°F)
2 (1/4-oz) packages active dry yeast (5 teaspoons)
1/2 cup granulated sugar
5 cups all-purpose flour plus additional for dusting
1 1/2 teaspoons salt
1 cup warm milk
2 large eggs at room temperature
1 stick (1/2 cup) unsalted butter, softened

For filling:
2/3 cups granulated sugar
1/4 cup packed light brown sugar
2 teaspoon cinnamon

Glaze (is my own combination):
2 cups powdered sugar
Approximately 8 teaspoons milk (add more if glaze is too thick)
2 teaspoons vanilla

Directions:
-In bowl of large stand mixer, stir together warm water, yeast, and a pinch of the sugar and let stand until foamy, about 5-10 minutes. (If mixture doesn't foam, discard and start over.)
-Meanwhile, in large mixing bowl, combine 5 cups flour, salt, and remaining sugar and whisk to combine; set aside
-In small bowl, combine milk and eggs.
-With mixer and dough hook on low speed, add milk and egg mixture then slowly add flour mixture, stirring to combine.
-Beat at medium speed until a very soft dough forms, about 2 minutes.
-Add butter and continue beating at medium speed until dough is smooth, soft, and elastic (adding more milk or flour to achieve good consistency if needed), about 4 minutes (it will be quite sticky).
-Add dough to large oiled bowl and tightly with plastic wrap.
-Let dough rise in a warm place until doubled in bulk, about 1 hour.
-Turn out dough onto a well-floured surface and dust with flour, then roll out into a 16-inch square.
-Stir together brown sugar, cinnamon, and 2/3 c. granulated sugar and sprinkle evenly over dough.
-Beginning with side nearest you, roll up dough, firmly but not tightly, into a log, then pinch seam to seal.
-Trim 1 inch off each end with a large knife and discard, then cut log crosswise into 12 slices.
-Arrange slices, cut sides up, into prepared 9x13 pan, spacing evenly as they will bulk up.
-Cover with plastic wrap and place in fridge overnight to rise (you can also just let rise at room temp until doubled in bulk about 1 -1 1/2 hours).
-In morning, remove rolls from fridge and preheat oven to 350 degrees while they comes to room temperature.
-Bake rolls in lower third of oven until puffed and golden, 30 to 35 minutes, then cool in pan on a rack 10 minutes.
-Meanwhile, stir together powdered sugar, vanilla and milk with a fork until smooth.
-Drizzle over buns while still relatively hot.
-Serve buns warm or at room temperature.Pin It