Awesome Breakfasts

Baked Oatmeal

You may think you're biting into a warm-from-the-oven oatmeal cookie with how good this breakfast treat tastes. It's wonderful served with milk. 

9 Servings                  Prep: 10 min. Bake: 40 min.
Ingredients
3 cups quick-cooking oats or 1-1/2 c quick oats and 1-1/2c steel oats
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2 eggs or ¼ cup egg whites
½ cup 70% (min) chocolate chips
½ c walnuts
½ c sundried fruit of choice
1 cup milk
1/2 cup applesauce
Additional milk

Directions

In a large bowl, combine the oats, brown sugar, baking powder, salt and cinnamon. In another bowl, whisk the eggs, milk and applesauce. Stir into oat mixture until blended.

Spoon into a greased 9-in. square baking pan. Bake at 350° for 40-45 minutes or until set. Serve warm with milk. Yield: 9 servings.

Trail Mix Oatmeal

2-3 cups water

1 cup gluten free oats

1/2 cup pumpkin (from a box, BPA-free can or made fresh from a sugar pumpkin)

2 Tbsp. almond butter

1/2 cup dried cranberries (I dried fresh cranberries in a dehydrator); if you get already dried, packaged cranberries look for ones that are sulfite free without any added sugars)

3/4 cup almond paste (leftover from making homemade almond milk)

1/4 teaspoon sea salt (more as needed to taste)

1/4 teaspoon cinnamon, plus more for garnish and to taste

1/4 cup raw almonds for garnish

Directions:

1.) Bring water to a boil, add a little salt.

2.) Pour in oats and reduce heat to low.

3.) Cook for 10 minutes.

4.) Add pumpkin, almond paste, almond butter, cinnamon, cranberries and the rest of the salt as needed.

5.) Cook until desired consistency is reached, about another 10 minutes.  Add more water as needed.  I needed almost another cup during the cooking process.

6.) Cover pot and let sit for 5 minutes.

7.) Scoop into bowl, garnish with raw almonds and cinnamon.