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Baked Oatmeal

At our house, we LOVE breakfast. And oats, and cinnamon. This simple, yummy oatmeal combines all three, plus even more goodness. I first tried this while living in Uruguay, and have since made modifications until I feel like it is just right. This has been a family favorite for some time, and I hope you enjoy this new twist on an often boring breakfast food.

  • 3 c oats
  • ½ c brown sugar
  • 2 t baking powder
  • ½ t salt
  • 2 t cinnamon 
  • ½ t nutmeg
  • 1 c milk
  • 2 t vanilla
  • ¼ c melted butter

Prepare your ingredients and preheat your oven to 350 degrees F.

Combine all dry ingredients. I love to add two HEAPING teaspoons of cinnamon. If you want sweeter oatmeal, add more sugar.

To melt the butter, pour your milk in a microwave safe liquid measuring cup, like this one. Put your butter in the milk, and microwave both on high for about 2 minutes, checking/stirring every 30 seconds. Add the vanilla.

Pour the wet ingredients into the dry ingredients, then dump the bowl into your 9×13 baking dish and push  around until relatively flat.

Bake at 350 degrees F for 30 minutes. Best served with warm milk. Enjoy!

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Protein Waffles

Waffle Wednesday was a thing in our household for quite sometime. I didn’t make a whole ton of waffles until last year when I was working with a personal trainer who sent me this FANTASTIC recipe! It is SOOO yummy. And I can honestly say I like them more than regular waffles.
The origin of the recipe is hard to find, but I got it on heidipowell.net. I always double it for our big Belgian waffle maker, so these are the things I do:

1 cup Cottage Cheese
1 cup Water
4 Eggs
2 teaspoons Vanilla Extract
2 teaspoons Baking Powder
4 teaspoon Olive Oil
2 2/3 cup Oats (quick or traditional)

The best part about this: THROW IT ALL IN A BLENDER! It mixes quickly and is all ready to pour.

Also, my husband and children just love to dip their waffles. Less dishes to do! Healthy meal, and OH SO YUMMY!

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German Pancakes

If your house is like ours, there are never enough edges to go around when German pancakes are for breakfast! But several years ago, probably because I didn’t have a clean cake pan and didn’t want to do dishes, I stumbled upon a simple solution: use a cupcake pan!

We make the recipe just the same, divide the butter between the cupcake tins and fill them 1/2 full.

Now everyone gets edges! And they are fun to dip.

The recipe we use:

• 6T butter
• 6 eggs
• 1 cup flour
• 1 cup milk
• pinch of salt
• larger pinch of sugar (optional)

While preheating oven time 400 degrees Fahrenheit, place the butter in 24 individual cupcake tins (quarter tablespoon each) OR two 9” cake pans OR in a 9×13 pan. Put in the oven while you mix the rest of the ingredients.

Pull the melted butter out and fill the pans or cupcake tins 1/2 full and bake for 15-20 minutes or until peaks turn brown.

Tips:
-I let my butter get a little browned because I LOVE BROWNED BUTTER

-I like to put my ingredients in a blender, while that doesn’t make it “poof” any better, it makes the pancake as a whole more fluffy.

-Sometimes I don’t do a full 6 Tablespoons of butter in the 9×13 pan.

– If you want more peaks, pour the batter into different parts of the pan, the peaks will come up where you pour!