Tag Archives: oatmeal

Pumpkin Pie Baked Oatmeal

We have already seen our first “real” snowfall and the mornings are dark, chilly and getting hard to get out of bed.  Tomorrow, I will have a warm comforting breakfast awaiting me in my fridge.  Yes, I said warm, because you can heat this up so quickly – being convinced that you have made a comforting homemade breakfast even though you baked it last night.

Pumpkin Pie Baked Oatmeal

Baked oatmeal can be made in an 8×8 pan, but I prefer to bake it in a 12 count muffin tin.  This produces these cute little portions of oatmeal that are easy to refrigerate and heat up in a pinch.

Pumpkin Pie Baked Oatmeal

  • 1 – 15 ounce can of pumpkin
  • 2 ½ cups old-fashioned oats
  • ½ cup brown sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • 1 ¼ cup milk
  • ¼ cup sliced almonds (optional)
  • ½ cup raisins (optional)

Preheat oven to 350°.  Coat a 12-count muffin tin with cooking spray.

Combine all of the ingredients in a large mixing bowl.  Using an ice cream scoop, evenly fill each muffin cup with a scoop of the oatmeal mixture.

Bake for 25 – 30 minutes.  Serve hot right out of the oven or refrigerate the baked oatmeal portions.  A quick breakfast for days to come!

The oatmeal can be served warm with a drizzle of milk or maple syrup.

Advertisements

Banana-Raspberry Baked Oatmeal

Homemade breakfast in a pinch?  You got it.  This is a quick recipe that can be prepared and baked ahead of time.  Store it in the refrigerator for days to come.  Then, when you are in a rush…heat it and savor homemade comfort food before you head out the door.

IMG_2945

This recipe is so versatile because you can easily change up the ingredients and never get tired of it.  This time I made it with a combination of banana and farm fresh raspberries that we hand picked at a local farm and froze.  My kids were pretty excited to find that they made it into their breakfast!

Baked oatmeal can be baked in a pan, but I really like to place the oatmeal batter in a muffin tin to create individual helping.  Plus, it makes them easy to refrigerate and you have instant breakfast for the next few days.

IMG_2942

Baked Oatmeal

(12 muffin-size helpings)

2 cups old fashion oats

1/2 tsp baking powder

1/4 tsp salt

1 tsp allspice

1/2 tsp cinnamon

2 C chopped fresh fruit or berries (I used 1 C bananas and 1 C frozen raspberries for this recipe)

1 cup milk

1 cup plain yogurt

2 eggs

1/4 cup brown sugar (maple syrup, honey, sugar could be substituted)

Preheat oven to 350° and grease a 12 count muffin tin.

Mix all ingredients together and fill each muffin cup to the brim.  Bake for 30 minutes.

Remove a warm muffin from the tin and drizzle a bit of milk over each baked oatmeal muffin.  Comforting and Delicious!

IMG_2947

Sweet Stackers allow you to separate and stack foods in two or three layers in one container.  The baked oatmeal muffins fits perfectly in two layers without them sticking together.  The trays separate everything in 2 or 3 layers from Christmas cookies to left-over pizza without a sticky mess.   Visit sweetstackers.com for more information and ideas of the many uses for Sweet Stackers.

Zucchini Oatmeal Cookies

Tomorrow is going to be filled with a lot of “firsts”!  My oldest daughter is starting first grade.  For me, it is the first time that she will be away from me all day and it will be a first that I have to pack a healthy lunch for her.  So I want it to be a special one!  It is also the first time I added zucchini to a cookie recipe.

Zucchini Oatmeal Cookies Sweet Stackers

I love zucchini bread, so why not add zucchini to a cookie recipe?  This recipe is perfect because there were a couple of zucchini sitting on my countertop that I just picked yesterday and all of the other ingredients in my pantry.

Zucchini Oatmeal batter

Don’t know what to do with all of the zucchini from your garden?  Try this recipe!

Zucchini Oatmeal Cookies

1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons butter, melted and cooled
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini
2 cups old fashioned oats
1/2 cup raisins
3/4 cup dark chocolate chips

Preheat oven to 350°.

With an electric mixer, add cooled melted butter and sugars until well combined.  Add the egg, vanilla extract and zucchini to the mixture.  At low speed, combine the flour, baking soda and salt.  Then gradually add the oats, raisins and chocolate chips.

Place a spoonful of dough, two inches apart on an ungreased cookie sheet.  Bake for 10-12 minutes until the edges are lightly browned.  Cool on a wire rack.

SweetStackers - Zucchini Oatmeal Cookies

These cookies produced a chewy oatmeal cookie with melty chocolate chips on top.  SweetStackers are the solution to separate and layer your cookies without them sticking together in a container.  Visit sweetstackers.com to learn more about SweetStackers!  Mmm…I might just make another batch and freeze them like this!

Strawberry Oatmeal Bars

Love this recipe!  So easy, so yummy…and perfect for a play date.  I am pretty sure the kids liked it and I know the Mommies sure did!  Thank you Pioneer Woman for a great recipe.

This recipe intrigued me because the filling can changed to any fruity jam or preserves.  So depending on your mood or whatever jar of jam you have in your pantry, you most likely have all of the ingredients on hand.  Though…it sounds like the strawberry is the best if you need a comfort food.  They were hard to only eat one….perfectly sweet!

Using SweetStackers trays

Using SweetStackers trays

Strawberry Oatmeal Bars

  • 1 3/4 sticks salted butter, cut into pieces
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cup oats
  • 1 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 – 10 to 12-ounce jar strawberry preserves

Preheat oven to 350°.  Grease a 9 x 13 inch pan.

Add the flour, oats, brown sugar, baking powder and salt to a large mixing bowl.  Cut in the butter (using your hands, combine the butter into the dry ingredients) until it makes course crumbs.  Spread half of the mixture into the greased pan, pushing it evenly and tightly into the corners.  Add a layer of the jam over the oatmeal crumble, carefully spreading it with a knife.  Then layer the remaining oatmeal crumble over the top of the jam.

Bake for 30 – 40 minutes until the top is golden brown.

Now for the hard part.  Cool completely before cutting into squares.

Strawberry Oatmeal Bars

Strawberry Oatmeal Bars

using SweetStackers

using SweetStackers

Fall Apple Oatmeal Bake

Chilly mornings are starting to remind me of fall.  I wake up wanting a warm, comforting breakfast.  My Fall Apple Oatmeal Bake does the trick.  I bake them in a muffin pan ahead of time, store them in the fridge and warm them up for breakfast in the morning.  A homemade breakfast in a pinch!

This recipe is a twist on my Fruity Baked Oatmeal – Muffinsize recipe.  Check it out for more ideas!

Nutty Apple Oatmeal Bake

Fall Apple Oatmeal Bake

yields: 12 muffin size servings

1 1/2 C old fashioned oats

1/3 C brown sugar OR 1/3 C pure maple syrup

1 large egg

1 C milk

1 C plain yogurt

1/2 tsp vanilla extract

1 medium apple, unpeeled and diced

1/3 C frozen wild blueberries (optional)

1/3 C chopped nuts (walnuts, almonds, etc.)

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

Preheat the oven to 350°.  Grease or spray 12 count muffin tin with nonstick cooking spray.  Mix all ingredients and distribute evenly amongst 12 count muffin tin.  Bake for 25-30 minutes until the oatmeal has set and the top turns golden brown.

Serve warm, drizzle with pure maple syrup and pour a splash of milk over the top.  Yum!

Fruity Baked Oatmeal – Muffinsize

My oldest baby girl jumped on a school bus this morning for her first day of Kindergarten.  Getting ready this morning was actually very exciting, calm and organized because of all of the hype and planning that comes with the first day of school.  But I know that in a few weeks, it will be tough getting out of the door on time.  I came back home from the bus stop to a message from the Snack Girl Blog about a healthy, comforting and satisfying breakfast idea…baked oatmeal.  Sounds delicious and this would make a quick breakfast if made ahead of time.  I thought I would try her recipe with a twist of my own – baking it in a muffin tin.  I have been pretty big on my muffin pan lately because they create the perfect size meal for kids (and adults alike).

Baked Oatmeal Recipe

(12 muffin size helpings)

2 cups old fashion oats

1/2 tsp baking powder

1/4 tsp salt

1 tsp allspice

1/2 tsp cinnamon

2 C chopped fresh fruit or berries (I used 1 C plums and 1 C frozen fresh blueberries for this recipe)

1 cup milk

1 cup plain yogurt

2 eggs

1/4 cup brown sugar (maple syrup, honey, sugar could be substituted)

Spray a 12 count muffin pan with non stick spray and preheat the oven to 350°.  Mix all of the ingredients together and divide evenly filling up to the brim of each muffin cup.  Bake covered with foil for 20 minutes and uncovered to brown for 10 minutes.

I am going to refrigerate the oatmeal in an air tight container.  Then zap them in the microwave to warm them up and serve them with a little milk poured over.  A yummy homemade breakfast made in a snap!

So what do you think we will be having for breakfast tomorrow?