Blueberry Oatmeal Breakfast Bake

2 c. blueberries (fresh or frozen)

2 c. rolled oats

1/2 c. pecans, roughly chopped

1 t. cinnamon

1 t. baking powder

1/2 t. salt

2 cups almond milk

1/4 c. maple syrup

2 T. ground flaxseed

1 T. coconut oil, melted

2 t. vanilla extract

Preheat oven to 375.  Grease an 8 X 11 baking dish.  Place 1 cup of the blueberries at the bottom of the baking dish.

In a large bowl, combine the oats, pecans, cinnamon, baking powder, and salt.  Spred on top of the blueberries.

In a small mixing bowl, combine the milk, maple syrup, flaxseed, malted coconut oil, and vanilla.  Pour over the oat mixture and gently press down to make sure all the oats are covered with wet mixture.  

Sprinkle the remaining blueberries on top.

Bake uncovered in preheated oven until the top of the oatmeal is golden and the mixture is set, about 35 - 40 minutes.  Allow to cool for 5 minutes.

~from Feel Good Foodie

Baked Oatmeal Cups

- 

BAKED OATMEAL CUPS

These baked oatmeal cups are a grab and go breakfast made with oats, milk, brown sugar and eggs. Top your oatmeal muffins with maple syrup and fresh fruit for a wholesome and filling meal!

 Servings 6 (2 muffins)

 Calories 319 kcal

 Author Dinner at the Zoo - THANKS SO MUCH!!

Ingredients

• 3 cups old fashioned oats
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/3 cup brown sugar
• 1/2 cup applesauce
• 1 1/2 cups milk
• 2 eggs
• 3 tablespoons butter melted
• 1 teaspoon vanilla extract
• cooking spray
• maple syrup and berries for serving

1. Preheat the oven to 350 degrees F. Coat the wells of a 12 cup muffin tin with cooking spray.
2. Dump everything into a mixing bowl and stir until well blended.
3. Spoon the oatmeal mixture into the prepared muffin tin.
4. Bake for 20-25 minutes or until golden brown. Cool in the tin for 5 minutes, then transfer to a baking rack to cool.
5. Serve, topped with maple syrup and berries if desired.

Recipe Notes

1. Oatmeal cups can be stored in a covered container in the refrigerator for up to 5 days.
2. For freezer storage, place the oatmeal cups on a parchment lined sheet pan, then freeze until solid. Transfer the oatmeal cups to a freezer bag for longer term storage.
3. To reheat, microwave an oatmeal cup for 20-30 seconds.
4. Try adding/substituting:          
5. Orange or lemon zest
6. Almond or coconut milk
7. Fresh fruit
8. Chocolate chips
9. Coconut
10. Raisins

Nutrition Facts

Baked Oatmeal Cups

Amount Per Serving

Calories 319Calories from Fat 99

% Daily Value*

Total Fat 11g17%

Saturated Fat 5g25%

Cholesterol 75mg25%

Sodium 103mg4%

Potassium 346mg10%

Total Carbohydrates 45g15%

Dietary Fiber 4g16%

Sugars 17g

Protein 9g18%

Vitamin A7.1%

Vitamin C0.2%

Calcium13.9%

Iron12%

* Percent Daily Values are based on a 2000 calorie diet.

I've Been Cooking - Breakfast Bowls

I love Jimmy Dean "Meat Lovers" Breakfast Bowls, but they're pretty expensive, anywhere from $2.50 to $3.00 each.  So I decided to make my own! (Note, this batch ended up costing me $1.40 each - and the time it took me to prepare, of course!)

1/2 lb. ground country sausage (Karns 1.00)
1/3 lb. 3/8" slice ham (Karns - on sale - 1.50
1 pkgs. real bacon bits (Aldi 1.29)
1/2 pkg. O'Brien hash browns (1.25)
1/2 pkg. frozen chopped onions (1.18)
10 eggs (.99 doz. at Aldi)
1 cup (or less) shredded Colby Jack Cheese (1.15)

As I prepped each ingredient, I divided it into 6 different freezer containers.

First I sauteed the hash browns and the onions in a little canola oil, letting them brown up a bit. Didn't take long.

I sliced the ham into small pieces and sprinkled them atop the potatoes.  Then the bacon bits (I actually didn't use the whole package).

I crumble-fried the sausage (I like them in pretty small chunks, so I kept breaking them apart), drained the mixture well, and divied it up into each container.

Using a little butter, I broke the 10 eggs directly into the frying pan.  I then broke all the yolks and scrambled them up.  It saves me a bowl, and I like little flecks of egg white in my eggs, although this way they got scrambled pretty well.  I like my eggs really well done, but I stopped cooking them a bit before I usually do, since they'll cook a little more when they're microwaved and I don't want them too dry.  That gets dumped into each of the containers.

A light dusting of the cheese, and they're ready to go.  I don't add salt & pepper, I do that after I microwave them at breakfast-time.

Once they're cool, I cover (trying to get out as much air as possible) and freeze.  I usually only freee four, because I'll be eating at least two in the following couple of days.

I microwave for about 4 minutes.   Everyone's microwave is different, so you'll have to double check the first few ones you cook.

I love 'em.  And they cost only $1.40 each!