Tag Archives: baked oatmeal

Banana Bread Baked Oatmeal – A Winner For All – Big And Small!

9 Nov

The leaves are turning, the weather is crisp and cool, the Christmas ads have started – all of this means fall is in full swing! Which I couldn’t be more thrilled about, as fall is my favorite season, partly because it brings with it the start of holiday time, and BAKING time! Pumpkin pie, apple crisp, cookies, cakes – I LOVE this time of year most of all

This year though – things are a little bit busy and I haven’t yet had much time to devote to finding and trying new recipes…and here’s the main reason why…

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My son is now 1, and he is walking and running like crazy! He is fast, and into EVERYTHING – it’s can be tiring trying to keep up with him, but it’s also super fun to watch him learn and figure things out

My main kitchen adventures as of late have all involved trying to sneak pureed vegetables into things he will eat – and I have actually had some big successes on that front! But now that he’s 1, he’s eating a lot more non-baby foods, which I am hoping means I can try out some new recipes on him – ones that we can all enjoy

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This most recent endeavor was inspired by these SUPER ripe bananas. I was just going to make banana bread (which is always delicious!), but I wanted to try something new and different – and was scrolling through some recipes when I came upon this one for Banana Bread Baked Oatmeal. Not only would it allow me to use up my bananas, but my son LOVES oatmeal (as do I!) so it seemed that it would be a win all around!

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Ok, so I have assembled my ingredients – ALL of which I had on hand (score!) – so that means it’s BAKING time

Banana Bread Baked Oatmeal
(Recipe courtesy of
Love Grows Wild)

Ingredients
• 2 cups old-fashioned oats
• ⅓ cup brown sugar
• 1 teaspoon baking powder
• 2 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 2 cups milk
• 1 cup banana, mashed
• 1 large egg
• 1 teaspoon vanilla
• 3 tablespoons unsalted butter, melted
• ½ cup walnuts, chopped

Instructions
1. Preheat oven to 350ºF and spray an 8″ square baking dish or pie plate with nonstick cooking spray.
2. Add the oats, brown sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl and stir to combine. In another large bowl, whisk together the milk, banana, egg, and vanilla. Slowly pour in the melted butter, whisking constantly.
3. Add the oat mixture into the wet ingredients and stir to combine. Transfer to the greased baking dish and bake for 25 minutes. Meanwhile, put the chopped walnuts on a baking sheet and toast in the oven for 5 minutes. Sprinkle the toasted walnuts on top of the oatmeal and cool slightly before serving.

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The oats – before and after baking

The only change I made was that I omitted the nuts – I didn’t have any at home, plus I wasn’t sure how my son would be able to handle them (after all, he only has 4 teeth!). I do LOVE toasted nuts, and I can see how they would really be a great addition to this – but it certainly didn’t NEED them – it was delicious on its own

Also, I found it actually took closer to 40 minutes to cook – the recipe said 25 but mine was still pretty jiggly after just the 25 minutes. After 40 it was nice and set and perfectly browned on top

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Beautiful, aren’t they? The blog I got the recipe from says it “tastes like a slice of warm banana bread” – which is pretty true, it was nice and moist and almost bread pudding like in consistency, but with the oats adding a nice crunchy texture to it

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It got the seal of approval from my husband (and the dog!)

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And my littlest mouth loved it too

Needless to say, there wasn’t much left after we attacked it, and I will for sure be making this again

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Bananas, Blueberries, And Oats – A Delicious Breakfast Combo

11 Aug

I can’t help but shout my love for oats from the rooftops – whether its breakfast made in the Crock Pot or in the oven, or in cookie form with craisins and white chocolate chips or pumpkin, or in an always delicious apple crisp – I can’t get enough of this pantry staple. I eat it daily for breakfast, and am always trying to find new recipes to try starring oats too! So when I came across this Blueberry Banana Baked Oatmeal, I was instantly intrigued – as I love bananas and blueberries but had never thought of putting them together with my beloved oats, until now…

Blueberry Banana Baked Oatmeal

Prep time 15 mins
Cook time 45 mins
Total time 1 hour

Ingredients

• 1½ cups (3 med) mashed bananas
• 2 large eggs
• ¼ cup white sugar
• ¾ tsp vanilla extract
• ½ tsp salt
• ¾ tsp baking powder
• 2 cups milk
• 2½ cups old fashioned oats
• 8 ounces frozen blueberries

Instructions

1. Preheat your oven to 375 degrees. Mash the bananas in a measuring cup, starting with two or three and adding more until you have 1.5 cups of banana mash.
2. Combine the banana mash in the large bowl with the eggs, sugar, vanilla, salt, and baking powder. Whisk to combine. Add the milk and whisk again until smooth.
3. Stir in the dry old-fashioned oats. Lastly, stir in the frozen blueberries (keeping them frozen and stirring them in last helps prevent the entire mix from turning purple). Spray an 8×8 inch baking dish with non-stick spray and then pour in the oat mixture.
4. Bake in the preheated 375 degree oven and bake for about 45 minutes or until the top is golden brown and the center is no longer wet to the touch.

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This was really a cinch to put together, and all the ingredients were items I had on hand (except the blueberries)

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I have to admit – I was rather skeptical of the unbaked version – it seemed really soupy and I had little faith that it would solidify in the oven. Luckily, I was wrong – and it set up really well in the oven

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I really enjoyed this – the texture of the baked oats mixed perfectly with the banana and blueberry flavors – and if I could change just one thing I think it would be to add some cinnamon and nutmeg to the recipe next time – but it was delicious as is too! What an easy thing to whip up on Sunday and then divide up to bring to work each day – easy, good for you, and delicious!

“Eat Your Oatmeal – It’s Good For You!”

1 Mar

When I was a kid, I used to hear adults say “Oatmeal will stick to your ribs” – and it always creeped me out, as I had this mental image of the oatmeal literally coating my insides and why would I want that? Gross! Honestly, I am not even sure why this saying exists – it is confusing to impressionable young minds! But seriously – it was for that reason that I stayed away from oatmeal all through my youth and teen years. It is only recently that I have come to acknowledge the many virtues of the oat – it’s healthy, cheap, versatile, and who doesn’t love a hot breakfast? I know I do. I eat it every day at work, and even sometimes on the weekends. Like this weekend for example…

photo 1 (2)I was browsing through my new favorite recipe book – “Budget Bytes – Over 100 easy, delicious recipes to slash your grocery bill in half”, and I have to admit – I could not WAIT for this cookbook to come out – I have been a HUGE fan of the Budget Bytes Website for a long time – and when I saw they were gonna have a cookbook I pre-ordered it through Amazon, and spent hours poring over it. This recipe for Autumn Delight Baked Oatmeal caught my attention right away – combining oats, pumpkin, and apple plus craisins and walnuts in a delicious warm oat bake? Sign me up!

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It was SUPER easy to make, only one bowl and one whisk needed (the fewer dishes the better in my book!). The wet mix definitely resembled and smelled like pumpkin pie – yum! Once I had the wet stuff combined, it was time to add the oats, walnuts, craisins, and apple

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Then it was time to get in into the pan and then the oven! It smelled great baking – reminded me of my favorite season – FALL!

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I loved the way this came out – we enjoyed it hot right from the oven, and the texture was great – oats and the craisins/apples and the nuts – you never knew what you were going to get in each bite! And it tasted sort of like pumpkin pie – only a more breakfast-y version!

You can check out this and other great wallet-friendly recipes in the cookbook, available through Amazon – I highly recommend you order your copy ASAP!

This recipe and the others in the book are NOT currently available on their website, but they have TONS of others to choose from online – here are some other amazing recipes that I have gotten from Budget Bytes:
Chunky Vegetable Lentil Soup
Garden Tomato Soup
Slow Cooker White Bean Soup
Vegetable Polenta Casserole
Chicken and Pumpkin Soup
Cranberry Apple Baked Oatmeal (which I blogged about too – check out the post here)

Battle Of The Oatmeals – Crock Pot Vs Oven

16 Nov

It’s no secret to my friends and family that I LOVE OATS – especially oatmeal, but put them in bread, cookies, meatballs, a shoe – doesn’t matter where they are, I will eat them. And like it.

So naturally, I am always on the lookout for more oat recipes – and I found two different ones I could not WAIT to try. Cranberry Apple baked oatmeal seemed right up my alley – using ingredients I already had at home, and it would be perfect to share with company. Pumpkin Pie Slow Cooker Overnight Oatmeal appealed right away to my “crockpot obsessed pumpkin loving” side, plus the chance to work with a new ingredient (steel cut oats) is always fun

So up first, the baked version:

Cranberry Apple Baked Oatmeal (Recipe Courtesy Of Budget Bytes)
Serves: 6

Ingredients
1½ cups unsweetened apple sauce
2 large eggs
¼ cup brown sugar
½ tsp vanilla extract
½ tsp cinnamon
½ tsp salt
¾ tsp baking powder
1 cup milk (dairy or soy)
6 oz. (about 1¼ cups) fresh cranberries
2 cups old-fashioned rolled oats

Directions
1. Preheat the oven to 375 degrees. In a large bowl, whisk together the apple sauce, eggs, brown sugar, vanilla, cinnamon, salt, and baking powder until smooth. Add the milk and whisk until smooth again.
2. Rinse the cranberries in a colander. Slice or roughly chop the cranberries in half (they don’t have to be perfect). Stir the cranberries and oats into the applesauce mixture.
3. Pour the oatmeal mixture into an 8×8 or 9×9 casserole dish (coated with non-stick spray). Bake in the preheated oven for 45 minutes, or until the surface is a light golden brown and it is no longer sticky in the center. Serve hot or refrigerate until ready to eat.

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I whipped up a double batch of this – and I am glad I did! The leftovers were great! The only thing I changed about the recipe is that I didn’t cut the cranberries in half – I tried, but they are slippery and kept rolling around – so that was really just a personal preference (and a time saver!), and I don’t think it really affected the finished product.

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It was nice and thick, almost a bread pudding consistency, it tasted great – just a hint of apple, tartness of the cranberries, and slight sweetness of the warm middle. I added a bit of brown sugar to the top of mine and it was the perfect addition!

Ok. One down, one to go. My Crock Pot Is Ready, so let’s do this…

Pumpkin Pie Slow Cooker Overnight Oatmeal (Recipe courtesy of Sweet Anna’s)
Yield: 6+ large servings

Ingredients
6 cups water
1 cup half & half or milk
1 1/2 cups steel cut oats
1 cup pumpkin purée
1/2-1 cup firmly packed brown sugar (my family likes things sweet, so we use one cup)
2 tablespoons butter
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt

Directions
Stir all the ingredients together in the slow cooker, cook on LOW overnight, about 8 hours.
When it is done, it will still look liquidy. Give it a good stir and it will all come together.
Serve immediately. Save any leftovers in the fridge or freezer… this stuff reheats beautifully!

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So like I said, I had never worked with steel cut oats before, they are definitely different than any oat I had ever seen! They are much more “grain-y” looking, and need to be cooked much longer than traditional oats

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One SUPER IMPORTANT CHANGE I will be making to this recipe for next time – I will be heavily spraying the inside of the crock pot with non-stick cooking spray before adding the ingredients to it. It stuck to the sides without the spray, which wasn’t a huge issue, but it can be avoided next time for sure!

Also, when I woke up (to the gorgeous smell of pumpkin wafting through the house!), I turned the crock pot to “warm” and left the lid off for about an hour – it let the oatmeal cool off a little and thicken up a LOT – made all the difference in the world!

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The taste of this is great – it definitely has the essence of pumpkin pie, but a much healthier version (I used skim milk in mine, and you can control the amount of sugar you add too!), and I love the texture of the steel cut oats. This was a winner – even my husband (who is not a big pumpkin fan) had two helpings!

If you don’t have time or want to mess around with the oven or crock pot to make your oatmeal, you can always stick with a delicious breakfast of plain old oatmeal. The great thing about it is that it’s like a blank canvas – you can add TONS of different toppings/mix-ins to it and create some delicious custom flavors. Here are some ideas for Oatmeal Mix-ins: Raisins (or any fried fruit!), cinnamon, maple syrup, brown sugar, applesauce, pumpkin puree, apples (or peaches, or bananas, or any other fresh fruit!), milk, butter, fruit jelly/jam…really the list is endless!

These two recipes are great because they allow me to take a cherished pantry item (oats!) and use it in new, different ways. These flavors are perfect for fall, so you can whip these up before you go out to rake leaves, or on Thanksgiving morning! Plus, the leftovers from both are delicious, and I love leftovers, so I will definitely be making both of these again

So In the battle of “oven oatmeal” vs “crock pot oatmeal” I would say it’s a draw – they are both great for different reasons, and will both warm you and fill you up on a chilly fall day!