<strong>Pumpkin Baked Oatmeal</strong>

Pumpkin Baked Oatmeal

This pumpkin baked oatmeal is warm and comforting with the combination of pumpkin pie spice and cinnamon. The pecans add toasty flavor to this easy breakfast dish that’s perfect for guests. Serve with yogurt for creaminess and maple syrup for added sweetness. via Eating Well.

If you using a can of pumpkin pie mix rather than pumpkin then skip the maple syrup in ingredients.

Ingredients

2 ½ cups old-fashioned rolled oats

1 ½ cups whole milk

1 (15 ounce) can unseasoned pumpkin puree

2 large eggs

¼ cup pure maple syrup, plus more for serving

2 tablespoons melted coconut oil or vegetable oil

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon vanilla extract

¼ teaspoon salt

½ cup chopped pecans

Whole-milk plain strained (Greek-style) yogurt for serving

Directions

Step 1 Preheat oven to 375°F. Lightly coat a 7-by-11-inch baking dish with cooking spray. 

Step 2 Combine oats, milk, pumpkin, eggs, maple syrup, oil, pumpkin pie spice, cinnamon, baking powder, vanilla and salt in a large bowl; mix well. Pour the mixture into the prepared baking dish; sprinkle with pecans. 

Step 3 Bake until golden on top and set, about 40 minutes. Serve with yogurt and/or maple syrup, if desired.

To make ahead

Cool baked oatmeal to room temperature and refrigerate in an airtight container (or in the baking dish, covered with plastic wrap) for up to 2 days. Reheat in the microwave, or bake at 350°F until hot throughout, about 15 minutes. 

Nutrition Facts

Serving Size: 

1 slice

Per Serving:

265 calories; protein 7g; carbohydrates 32g; dietary fiber 5g; sugars 11g; added sugar 6g; fat 13g; saturated fat 5g; mono fat 5g; poly fat 3g; cholesterol 51mg; vitamin a iu 6630IU; vitamin d iu 34IU; folate 10mg; vitamin k 1mg; sodium 183mg; calcium 122mg; iron 2mg; magnesium 42mg; phosphorus 177mg; potassium 226mg; zinc 1mg; omega 6 fatty acid 2g; niacin equivalents 1mg; selenium 6mcg. © Copyright 2022 EatingWell. All rights reserved.Printed from https://www.eatingwell.com 09/21/2022

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Make-Ahead Potato Leek Egg Bake

Make-Ahead Potato Leek Egg Bake

Fortunately last Tuesday after my mindful steps class at the senior center there were eggs and bread out for the taking each egg package had 10 eggs so this dish was sent by the universe. That same morning Lyn found this in the Globe and asked if I would make it, it was well worth it the little effort it took.

Butter for dish
2 medium (1 pound) Yukon Gold or Yellow Finn potatoes, cut into 1-inch pieces
Salt and pepper, to taste
2 tablespoons butter
2 medium leeks, thinly sliced and well rinsed
1 package (5.2 ounces) Boursin cheese
¼ cup chopped fresh chives Note: For some reason no one had fresh chives so I used scallion greens
10 eggs
1 tablespoon flour
1 cup heavy cream
1 tablespoon olive oil
½ cup freshly grated Parmesan
½ cup panko or other unflavored dry white breadcrumbs
1 tablespoon chopped fresh thyme

  1. Butter a 9-inch square baking dish.
  2. In a large saucepan over medium-high heat, combine the potatoes and a generous pinch of salt with cold water to cover by at least 1-inch. Bring to a boil, lower the heat slightly, and simmer the potatoes for 10 minutes, or until they are tender when pierced with the tip of a knife. Drain the potatoes in a colander and transfer to a bowl.
  3. In a skillet over medium heat, melt the 2 tablespoons butter. Add the leeks and a pinch of salt. Cook, stirring often, for 3 minutes, or until the leeks are becoming translucent. Remove from the heat.
  4. Add the leeks to the potatoes with the Boursin and chives. Stir gently.
  5. In a bowl, whisk the eggs, flour, cream, and a pinch each of salt and pepper.
  6. Transfer the potato mixture to the baking dish. Pour the egg mixture over the potatoes. Cover and refrigerate overnight or for up to 2 days.
  7. Set the oven at 375 degrees. Set the baking dish on a rimmed baking sheet.
  8. In a bowl, mix the olive oil, Parmesan, panko or dry breadcrumbs, and thyme. Sprinkle the mixture over the top of the eggs.
  9. Transfer the dish to the oven and bake for 30 to 40 minutes, or until the eggs are set in the center. Turn on the broiler. Broil the dish for 2 to 3 minutes, or until the panko is golden brown. Watch the dish carefully so it does not burn.
  10. Remove the dish from the oven and let it rest in a warm place for 5 minutes. Cut into squares for serving.

Karoline Boehm Goodnick

Rotation time

things that have made it into our make again list.

Herb Rub Flank Steak click to see recipe

Smoked Brisket on a gas grill – 12 hours of love or red meat

basic rub ( salt and pepper

created tin foil smoke pack

placed tin pan with some water under cool side grill

heated half with smoke pack up to about 225-250 degree

waited for the smoke pack to start to smoke.

placed brisket on grill fat side down thikcest side toawarads the heat.

Watched the heat to keep steady, I used a dual purpose remote thermostate one for meat temp one ofr grill temp.

When it reach the stall temp 160-165 I kept on for about 1 more hour then wrapped in butcher paper and replace back on grill until done 200-205.

I then I wrapped paper wrapped brisket with towel and placed in cooler for a few hours.

Cashew Cauliflower Bake

Easy and additions are unlimited.

Portland Pie Company Pizza Beer Dough

Challah French Toast

Mike and Gail like to bring us Challah so Lyn get this for her weekly Sunday breakfast in bed.

Guess who brought two kittens from DC. We lucked out they all stayed at our house.

Spiced Apple Baked Oatmeal

Spiced Apple Baked Oatmeal

Thanks to Kelli McGrane, RD

This spiced apple baked oatmeal is the ultimate cozy breakfast that’s simple to make and perfect for meal prep.

Prep Time10 mins

Cook Time45 mins

Total Time55 mins

Course: Breakfast

Keyword: Apple Baked Oatmeal Recipe, Healthy Baked Oatmeal

Servings: 6

Calories: 264kcal

Ingredients

  • 2 medium apples diced
  • 2 cups rolled oats certified gluten-free if needed
  • 2 teaspoons pumpkin pie spice or cinnamon
  • 1 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 cups unsweetened vanilla almond milk
  • 1 egg lightly whisked
  • 3 tablespoons pure maple syrup
  • 2 tablespoons unsalted butter melted and slightly cooled
  • 1/3 cup slivered almonds
  • Toppings of choice

Instructions

  1. Preheat the oven to 350 F and set out an 8-in x 8-in baking pan.
  2. Place diced apples in a microwave-safe bowl and microwave for 2 minutes. Set aside.
  3. In a large mixing bowl, stir together oats, pumpkin pie spice, baking powder, and salt. Once mixed, whisk in the almond milk, egg, maple syrup, and melted butter.
  4. Stir in the microwaved apples and slivered almonds. And then pour the mixture into the baking pan.

Bake for 45 to 50 minutes, or until the top of the oatmeal is set and it doesn’t jiggle when you lightly shake it. Remove from the oven and allow it to cool for 10 minutes before slicing. The longer you let it sit, the less it’ll fall apart when you remove it from the pan. Cut into 6 pieces and enjoy with toppings of choice!

Lyn’s oat brand and hazel nut flour waffels

Lyn made some hazel nut milk the other day and dried out the leftover pulp then ground in food processor to make flour.  With this she made some of her waffles. We have one of those mini single serve waffle makers, she will make a batch and freeze them as a make ahead ready to reheat breakfast.

INGREDIENTS

  • 1/2 cup oat bran
  • 1/2 cup hazelnut flour ( you can use almond flour)
  • 1 large egg (see notes for egg-free version)
  • 1 tablespoon arrowroot starch 
  • 1 tablespoon extra-virgin olive oil 
  • 2 tablespoons maple syrup
  • 1/3 cup water
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

INSTRUCTIONS

  1. Preheat your waffle iron, as this batter will come together quickly.
  2. In a large mixing bowl, combine the oat bran and hazelnut flour, egg, arrowroot, olive oil, maple syrup, water, baking powder, vanilla, and salt. Use a whisk to stir well, making sure to break up any clumps.
  3. When the waffle iron is hot, grease it with spray oil, then pour 1/4 cup of the batter into the center of the waffle iron.
  4. Cook until your waffle iron lets you know that the waffles are done, roughly 4 to 5 minutes. (This will vary based on your waffle iron.
  5. Use a fork to carefully remove the cooked waffle, then repeat with the remaining batter, making 5 waffles in total. Be sure to spray the griddle with oil between each waffle, to prevent sticking. Keep in mind that the waffles may look flimsy right when you remove them from the waffle iron, but they will crisp up quickly– within 60 seconds– when you transfer them to a plate.
  6. Serve warm with a drizzle of maple syrup.
  7. She likes to take leftover waffles and freeze and pops them in the toaster to reheat!

Lyn’s egg sandwich stuffer

Before the pandemic Lyn would make these and freeze so she would have a quick breakfast she could have here or at work.

In muffin tin in oven. Thin slice of ham. I get Ultra thin from Whole Foods or can use any breakfast meat on bottom. Then put leaf of spinach or basil ove another herbs, drop egg into cup, sprinkle with spice. I like Trader Joe’s everything but the bagel spice. Bake 350 for about 20 minutes. Viola!

To reheat when frozen 30 second depending on the microwave.

Oat Flour Pancakes

Oat Flour Pancakes

It is amazing how hungry one gets when you are doing nothing. These days especially when it is raining or snowing, we do a lot of nothing, physically that is. Since my rainy day venues have been closed to casual walking and I’ll melt in the rain I fall into that trap. These days our thoughts go quickly to what’s for lunch or dinner even breakfast. I’ve always been an early riser but have extended this to 5 AM, I know half the day gone. Those early risers like me understand. Lately we have been trying to hold off on breakfast and find something that is filling and taste good. Any suggestions are welcomed.

Back in 2012 I gave into one of Lyn’s cravings and made Lyn’s Blueberry Oatmeal pancakes. They were good and on this last Saturday Lyn hinted about this recipe she had found by Julie Harrington for her weekly Sunday breakfast in bed.  It was very good and surprisingly filling making lunch a small salad. Did not suppress the “What’s For …..” you got to have something to look forward to.

Anyway

These oat flour pancakes are whole grain and gluten-free, making them a perfect fit for any pancake enthusiast!

Ingredients

  • 1 3/4 cup oat flour (see notes)
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • 1 cup milk (or non-dairy milk of choice)
  • 1 teaspoon vanilla extract
  • 2 teaspoons apple cider vinegar (or white vinegar)
  • 1 tbsp canola oil
  • 2 eggs

Instructions

  1. In a large mixing bowl, combine oat flour, sugar, baking powder, cinnamon, and salt. Stir to combine.
  2. In a medium mixing bowl, add milk, vanilla, apple cider vinegar, canola oil, and eggs; whisk together.
  3. Slowly add wet ingredients into dry ingredients and mix until it just comes together. (do not overmix)
  4. Let batter sit for 5-7 minutes. It will thicken.
  5. Lightly spray a hot griddle with cooking spray.
  6. Use a 1/2 measuring cup to scoop the pancake batter onto the griddle.
  7. Let the pancakes bubble before flipping. Cook until golden brown on both sides.
  8. I also mashed a bunch of blueberries and heated in some maple syrup.

Notes

Make your own oat flour:
Place either rolled oats or instant oats in a food processor at high speed. Process until it turns into fine oat flour.

Batter makes 6 medium-sized pancakes.

Ratatouille Frittata

Ratatouille Frittata

Frittatas – so much you can do with them and I like to cut up left overs into single servings so I can pop out of the Freezer and into the microwave for a quick meal.

You need a 10” oven proof nonstick skillet and a little time.

Ingredients

  • medium potato cute into ½ inch cubes
  • 6 large eggs
  • 5 Egg whites – I used packaged
  • 1 teaspoon dried tarragon
  • ¼ teaspoon black pepper
  • ½ teaspoon salt divided in two
  • 1 egg plant or 2 small Italian eggplants – cube in ½ inch pieces
  • 2 plum tomatoes cube in 1/2″ inch pieces
  • 1 medium zucchini cube in ½ inch pieces
  • 2-3 tablespoons slice black olives
  • 6 tablespoons grated parmesan cheese
  • Small handful of grated pizza cheese – or cheddar
  • About 1 tablespoon or less of olive oil

ingredients

 

How

Preheat oven to 350

In a steamer cook the potatoes about 5-7 minutes until fork tender

Meanwhile in blender combine eggs, tarragon, pepper, half the salt – Using the blender made a fluffier airier frittata.

In a large nonstick oven proof skillet heat oil over medium heat

Add zucchini cook about 2 minutes until it begins to soften

zucchini

Add eggplant and the remaining salt cook about 3 minutes

add eggplant

Add the tomatoes and olives stir to combine cover and cook about 3 minutes until the eggplant is mostly tender and the tomatoes have given some liquid.

 

Add potatoes and toss to combine

add tomatoes and olives

Add the egg mixture (I gave it a very short quick pulse to combine again) and cook about 2 minutes or until the edges start to set.

add egg mixture

sprinkle with cheeses

cook unitll sides start to fiem sprnkly with cheese

Bake for about 25-30 minutes or until the frittata is set, puffed and browned.

bake

Let set for 3-4 minutes before serving

serve