Baked Oatmeal

I was looking for something new, easy, and healthy for breakfast.  This is it.  I make it all the time because Catie is a huge fan as well.  Except she doesn’t like the cranberries so I have to pick them out for her (“I don’t like cranberries because they make me red”).  Oh well, more for me!

Baked Oatmeal

Baked Oatmeal Recipe

(8 servings)

Dry ingredients:
2 cups old fashion oats
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon

Wet ingredients:
2 1/2 cups sliced fruit (I use 1/2 c cranberries and 2c sliced apples)
1 cup milk
1 cup plain yogurt
2 eggs
1/4 cup maple syrup, honey, brown sugar, or sugar (I use brown sugar, and I’ve been using less and less each time just to see how much of a difference it makes)

Preheat oven to 350F. Spray nonstick spray on a 8×8 baking dish (or equivalent). Mix dry ingredients and then mix in wet ingredients. Spoon into pan and cover with foil. Bake for 20 minutes, remove foil, and bake for another 25 minutes until golden brown.

Enjoy hot, cold, or room temperature. If well covered, this will keep in the fridge for one week.

For one serving using low fat milk and yogurt = 170 calories, 3.6 g fat, 27.6 g carbohydrates, 7.1 g protein, 3.1 g fiber, 163 mg sodium, 4 PointsPlus

Published in: on April 27, 2012 at 11:08 pm  Leave a Comment  
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Blueberry Pancakes

For the past 8 weeks or so I’ve been making blueberry pancakes from scratch every Sunday morning.  Yes yes, I’m sure Bisquick is fine.  Whatever.  I want to be the “my mom makes pancakes from scratch!” mom.  My goal was to find “the” recipe, and I think I’ve finally succeeded.  And it only took going through 8 recipes!

Naturally, I doctored it a bit to make it taste the way I wanted.  My notes are in italics.

Everyday Pancakes from the NYTimes

2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 tablespoon sugar, optional (definitely add)
2 eggs
1½ to 2 cups milk (I use one cup of milk and one cup of buttermilk)
2 tablespoons melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil.  (butter is never optional.  LOVE butter)
1 tsp. vanilla extract
1 cup of blueberries

1. Heat a griddle or large skillet over medium-low heat. In a bowl, mix together dry ingredients. Beat eggs into 1½ cups milk, then stir in 2 tablespoons melted cooled butter, if using it, and vanilla. Gently stir this mixture into dry ingredients, mixing only enough to moisten flour; don’t worry about a few lumps. Stir in blueberries. If batter seems thick, add a little more milk.

2. Place a teaspoon or 2 of butter or oil on griddle or skillet. When butter foam subsides or oil shimmers, ladle batter onto griddle or skillet, making pancakes of any size you like. Adjust heat as necessary; usually, first batch will require higher heat than subsequent batches. Flip pancakes after bubbles rise to surface and bottoms brown, after 2 to 4 minutes.

3. Cook until second side is lightly browned. Serve, or hold on an ovenproof plate in a 200-degree oven for up to 15 minutes.

Yield: 4 to 6 servings

A close runner up are the pancakes from the Williams Sonoma recipe website.  The thing is, there’s sifting involved.  Not that that’s a problem, per se.  But the whole sifiting thing is what turned me off of a lot of pancake recipes.  It’s just time consuming and annoying.  Yes these pancakes are light and fluffy and tasty, but to me, they’re not worth the extra sifting effort.

Published in: on September 9, 2008 at 12:46 pm  Comments (2)  
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