Who doesn’t love a good coffee cake? This one was declared by my husband recently to be “The best coffee cake ever!” It has everything a good one needs – a nice cake texture and a high pile of buttery crumbs on top. All this recipe needs is a good cup of hot coffee Continue reading “The BEST New York Crumb Cake”
A good breakfast just starts the day out right, but for me it’s so hard to find a good time in the morning to stop the routine and go fix something delicious! So whenever I can find a recipe that can be made ahead of time, and ready in 30 minutes, I’m all over that!
I’ve made a couple of Baked Oatmeal recipes and they’ve been good, but Southern Living published a new one in their recent magazine that caught my attention and I knew I had to try it. I’m so glad I did! This was declared by my husband to be the BEST Baked Oatmeal he’s had!!! I agree! The apple and cranberry addition are so delicious. There’s just the right amount of sweetness. It’s hearty and filling plus, it’s ready to put in the oven when you get up in the morning. It only takes 30 minutes to bake, so I can pop it into the oven and finish getting ready while it’s baking!
Here’s the recipe:
Baked Oatmeal with Apples, Cranberries and Pecans
- 2 large eggs
- 1 1/4 cups whole milk
- 2 teaspoons vanilla extract
- 1 teaspoon apple pie spice
- 1/4 teaspoon kosher salt
- 3/4 cup packed light brown sugar, divided
- 8 tablespoons butter, melted, divided
- 2 cups small cubed, peeled apple (about 1 large apple)
- 3 1/2 cups uncooked old-fashioned regular rolled oats, divided
- 1 cup coarsely chopped pecans, divided
- 1 cup dried cranberries, divided
How to Make It
Lightly coat an 8-inch square (2-quart) baking dish with cooking spray. Whisk together eggs, milk, vanilla, apple pie spice, salt, 1/2 cup of the brown sugar, and 5 tablespoons of the melted butter in a large bowl. Add apple cubes, 3 cups of the oats, 1/2 cup of the pecans, and 1/2 cup of the cranberries; stir to combine. Pour mixture into prepared baking dish; cover with plastic wrap.
Stir together remaining 1/4 cup brown sugar, 3 tablespoons melted butter, 1/2 cup oats, and 1/2 cup pecans in a medium bowl. Cover with plastic wrap. Place covered baking dish and covered bowl in refrigerator; chill 8 hours or overnight.
Preheat oven to 350°F. While oven preheats, remove baking dish and bowl from refrigerator; remove plastic wrap. Stir apple-oat mixture in baking dish to redistribute wet ingredients. Sprinkle top evenly with oat-pecan topping mixture.
Bake in preheated oven until mixture is set in the middle and topping is golden brown, about 35 minutes. Remove from oven, and sprinkle with remaining 1/2 cup dried cranberries. Cool 10 minutes. Serve warm.
If you’re like me and need a little less fussy breakfast you’ll love this simple answer to your morning meal!
Refresh breakfast by making it ahead!
I love muffins. Okay, I love any kind of bread, but muffins are just magical, are they not? You can eat them for breakfast, which is like having cake first thing in the morning! What’s not to love about that?!
I have several Blueberry muffin recipes in my recipe index, but I’m adding another because these were just too good not to share with you! I have a love for all the recipes from King Arthur. They know how to do bread (n and everything other baked thing)!! I found this recipe for Blueberry Muffins while looking at their Instagram account and I knew I had to give them a try. If you love crispy edges, moist, fluffy insides and a full blueberry flavor, you’re gonna love these, too!
If I could eat any breakfast I wanted every single day, it would be French Toast. However, I try to only eat something like that once a month or so! For health’s sake I try to eat yogurt regularly. I’ve gotten to where I really do enjoy it, but it can get a little boring! I’ve recently discovered a little way to spruce it up and make it absolutely Continue reading “Honey-Orange Yogurt”
I’ve shared several recipes for granola here like this one that is a favorite for my husband, but I recently was out of my normal ingredients so I looked for a recipe that I could make with things I had on hand. I came across a Peanut Butter Granola that honestly tastes like a Peanut Butter Cookie crumbled up! However, it has Coconut oil and oats, so that makes it a bit more healthy! This is perfect to eat alone or on top of fruit and yogurt. I tweaked the recipe a bit and here’s what I came up with:
Peanut Butter Granola
- 3 cups old fashioned oats
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 cup peanut butter
- 1/3 cup honey
- 1/4 cup melted coconut oil
- 1 tsp. vanilla
- 1/4 Cup mini Chocolate Chips
- Preheat oven to 325F. Line baking sheet with parchment paper.
- In a large bowl, mix together oats, salt, and cinnamon.
- Stir in peanut butter, honey, coconut oil, and vanilla. Tip: If you melt the coconut oil in a measuring cup first, then use that same measuring cup for the honey, it will slide right out!
- Once fully combined, press onto lined parchment paper – spread into flat layer.
- Baked for 18-22 minutes or until starting to turn golden brown.
- While it’s slightly warm, add chocolate chips and let cool. Once cooled completely, break granola apart.
I store mine in a seal-tight container on the counter.
I sprinkle a tablespoon over my morning yogurt for a little sweetness and crunch. What a yummy way to start the day!
Refresh your breakfast with homemade granola!
The winter months always do it to me…
- Comfort foods entice me
- A few extra pounds hang on me
- Tight jeans strangle me
- Physical Discomfort discourages me
When you’re only 4’9″, every couple of pounds really shows! But now that spring is here and vacation is in my horizon, I’m trying to kick those few extra pounds! I’m not on any specific diet, I’m just trying to reduce carbohydrates. That means no bread, no sugar, no potatoes, no pasta. But you know what? That doesn’t mean I’m not eating good food!! The Lord made such a variety of great, healthy food for us to enjoy, didn’t He? You can eat healthy food that is delicious and filling!
This past weekend Whitney was talking about Breakfast Burritos; oh man! I used to make those when the girls were home. But tortillas are off my list of low-carb foods. What to do? Make the outside of the burrito with an egg! The result was delicious and I truly didn’t miss the tortilla!
It’s simple to do: Scramble 2 eggs with a couple tablespoons of milk and pour half of the mixture into a non-stick pan sprayed with cooking spray. Coat the bottom of the pan with the egg mixture. Add salt and pepper. Swirl the pan so it covers the bottom. Cook until lightly browned on the bottom.
Loosen the edges of the egg and then flip it over, using a large spatula.
Cook for about 1 minute or until underside is cooked.
Remove from pan and add toppings. I added bacon, tomatoes, and avocado.
Roll it up like a burrito and enjoy!Yum!!
Repeat the process with the other half of your egg mixture! I made the second one and then wrapped it in waxed paper to warm up for the next day’s breakfast. I heated it in the microwave on 70% power for 30 seconds. Quick, easy, delicious, and LOW-CARB!
Low-Carb Breakfast Burrito
2 Tbl milk
Mix eggs and milk. Heat a non-stick skillet coated with cooking spray. Add half of the egg mixture and tilt pan to cover bottom. Cook until bottom is lightly browned. Flip and cook other side for about 1 minute or until set.
Remove from pan and top with fillings. Roll burrito up and enjoy!
Do you battle with winter pounds, too? It’s sure easier to take off a few than waiting until it’s overwhelming. Why not jump start eating a little healthier and get ready to feel better?!
I hope you’ll try this recipe whether or not you’re going low-carb! This is just plain ol’ yummy!!
With love from my country kitchen,
If there was a breakfast food that I could eat every single day, it would be French Toast. I love it!! I love it served the standard way with a dunk in a milk/egg bath and then made Continue reading “Favorite Breakfast Improved – Crispy, Fruity French Toast”