April already…Did those of you who attended the boat show have a nice time? Buy a new boat or drool over one you wish you could afford? I know that would have been me – drooling not buying…but unfortunately, I’m still away from home and didn’t get to go.
So here we are, another season beginning and probably off to get the boat ready for launching. And as I mention every year, one needs something filling and satisfying for breakfast to prep for a hard days’ work. Though I never liked oatmeal as a kid, I do now. I find it keeps me full most of the morning and long past the normal lunch hour. While the instant packets are easy, I prefer to make my oatmeal breakfasts the day or night before. I know have written about overnight cups in the past, but these are easy recipes that you bake. One for oatmeal squares and one a hearty cookie to eat with some fruit.
Here are 2 of my favorite recipes. Enjoy – and here’s hoping that there are no major boat repairs that delay getting it in the water this year!!
Berry-Oatmeal Bake (from the Food Network)
For the Oatmeal:
2 tsp. unsalted butter
1-1/4 cups old-fashioned rolled oats
3 Tbs. light brown sugar
Kosher salt
1-2/3 cups plain unsweetened almond milk
1 large egg
1 tsp. pure vanilla extract
1/4 tsp. pure almond extract
For the Topping:
1/3 cup skin-on sliced almonds
1/3 cup old-fashioned rolled oats
1/3 cup light brown sugar
2 Tbs. unsalted butter, melted
1 Tbs. whole-wheat pastry flour or unbleached all-purpose flour
1/8 tsp. ground cinnamon
Kosher salt
12 ounces frozen mixed berries, thawed (2 1/2 cups frozen=1 1/2 cups thawed).
Preheat the oven to 350 degrees F. Grease a 2-quart baking dish or 8-inch square baking pan with the butter.
For the oatmeal: Stir together the oats, sugar and 1/8 teaspoon salt in a large bowl. Whisk together the almond milk, egg, vanilla and almond extract in a medium bowl. Pour the milk mixture into the oat mixture and stir well to combine.
For the topping: Stir together the almonds, oats, sugar, butter, flour, cinnamon and 1/8 teaspoon salt in a medium bowl until evenly combined.
To assemble: Pour the oatmeal into the prepared baking dish. Arrange the berries (including any juices) over the oatmeal. Sprinkle with the topping. Bake until lightly browned and just set, about 50 minutes. Let cool on a rack for 10 to 15 minutes, cut into squares and store. Serve warm with a dollop of yogurt or a splash of milk if desired.
Apple Pie Oatmeal Breakfast Cookies
1 cup Bob’s Red Mill quick cooking oats
3/4 cup Bob’s Red Mill whole wheat flour
1-1/2 tsp. baking powder
1-1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. salt
1-1/2 Tb. unsalted butter or coconut oil, melted and cooled slightly
1 large egg white
1 tsp vanilla extract
1/4 cup pure maple syrup
5 Tbs. nonfat milk
3/4 cup finely diced Fuji apples
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter or coconut oil, egg white, and vanilla. Stir in the maple syrup and milk. Add in the flour mixture, stirring just until incorporated. Fold in the apple. Chill the cookie dough for 30 minutes.
Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to the desired thickness and width using a spatula. Bake at 325°F for 9-11 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack. Cool and store.
Here’s to a great summer!