Blueberry and Sweet Corn Oatmeal Bake

1 03 2015

Here’s an easy baked oatmeal that you can whip up over the weekend and enjoy for breakfast throughout the week. While the corn may seem like a strange ingredient, it’s a creative way to sneak in a serving of veggies. If it’s too strange for you, just leave it out and it won’t affect the dish.

Blueberry and Sweet Corn Oatmeal Bake

The following serves 4-6 (adapted from Fresh Fork Market):

  • 2/3 cup fresh or frozen sweet corn (you’ll just need enough to line the bottom of the casserole dish)
  • 1 to 1 and 1/2 cups fresh or frozen blueberries
  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 cups unsweetened almond milk
  • 1 egg
  • 2 tsp vanilla
  • 1/4 cup honey
  • 2 Tbsp unsalted butter, diced
  • Plain yogurt for topping

Preheat oven to 375.

Spray a 1.5 or 2 quart casserole dish with nonstick spray.

Spread corn in an even layer on the bottom of the casserole. Then top with a layer of blueberries, making sure to reserve some for the top. Note: if you use frozen corn and/or blueberries, be sure to thaw and drain them first.

In a bowl mix together the oats, baking powder, cinnamon and salt. Pour the mixture over the corn and blueberries in the casserole.

To save on dishes, use the same bowl and whisk together the milk, egg, vanilla and honey. Whisk well until the honey is fully incorporated. Pour the milk mixture evenly over the oats.

Top with the diced butter and the remaining blueberries. Bake uncovered for 35 – 50 minutes, until baked through and bubbly, but not runny and also browned on top.

Allow to rest for a few minutes before serving. Garnish with yogurt.

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Peanut Butter-Oatmeal Smoothie with Banana or Apple

17 01 2014

I eat two snacks a day, one in between breakfast and lunch, and another in between lunch and dinner. And one of them always involves peanut butter. Wanted to switch it up, so decided to try turning my go-to snack into a smoothie…which is filling and tasty! Love that I can make this the night before and grab-n-go the next day, a great time-saver!

Peanut Butter-Oatmeal Smoothie with Banana or Apple

Peanut Butter-Oatmeal Smoothie with Banana or Apple

The following serves 1 (compliments of This Girl’s Gotta Eat):

  • 1/4 cup oats
  • 1 Tbsp flaxseed
  • 1 banana, sliced or 1 small apple, cored and cubed
  • 1 cup unsweetened, vanilla almond milk
  • 1/4 cup non-fat, plain Greek yogurt
  • 2 Tbsp natural creamy peanut butter
  • 1/4 – 1/2 tsp ground cinnamon or a squirt of honey

Pulse the oats and flaxseed in a blender or food processor until you get the consistency of a powder. Then add everything else and blend until smooth. Enjoy right away, or store overnight in a sealed travel mug to grab-n-go the next day.





Whole Wheat Peanut Butter Banana Oatmeal Muffins

5 01 2014

I’m always on the hunt for quick breakfast options I can pack on-the-go….but they have to be healthy. Which means 9.5 times out of ten, I’m having to cook something. That’s why I love muffins. Even though I know I still have to cook something, at least with muffins I can make them over the weekend and grab-n-go during the week.

These PB banana oatmeal muffins are made with simple, whole ingredients that I normally eat for breakfast anyways (my go-to is oatmeal made with old fashioned oats and bananas)…and better yet, you don’t need butter or oil!

Whole Wheat Peanut Butter Banana Oatmeal Muffins

Whole Wheat Peanut Butter Banana Oatmeal Muffins

The following makes 12 muffins (adapted from Delicious in a DASH):

Dry Ingredients:

  • 1 and 1/4 cups whole wheat flour
  • 3/4 cup of old fashioned oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 heaping teaspoon cinnamon

Wet Ingredients:

  • 1/3 cup peanut butter (I used Smucker’s natural PB)
  • 2 medium overripe bananas
  • 1 large egg
  • 2/3 cup dark brown sugar, packed
  • 1 heaping teaspoon of vanilla extract
  • 1 and 1/4 cups milk (I used unsweetened vanilla almond milk, but use what you have)

Preheat oven to 375.

In a large bowl, mix the dry ingredients and set aside.

In another large bowl, smash the bananas and beat in the peanut butter and egg till well combined. Then add brown sugar, vanilla and milk and stir until blended.

Add the mixed dry ingredients to the bowl containing the wet ingredients and stir. It’s ok if the batter is a little thin and/or lumpy.

Fill prepared muffin cups (sprayed with non-stick spray) with batter and bake for 15-18 minutes until toothpick comes out clean.

Allow muffins to cool for a few minutes, then top with a little brown sugar if desired.





Oatmeal Banana Pancakes

7 07 2013

I’ve been on the hunt for the perfect pancake alternative, one that doesn’t have flour or extra sugar, and that is healthy for you. I recently tried a recipe that called for only bananas and eggs. Albeit a good try, the texture wasn’t exactly right so I didn’t feel like I was really eating a pancake. So I decided to try again…..hence today’s post! The addition of oatmeal makes a world of difference! It gives the pancake some texture and form, making it look and taste like a real pancake. And since we eat with our eyes first, I couldn’t wait to dig in…YUM!

Oatmeal Banana Pancakes

Oatmeal Banana Pancakes

The following serves 1 (makes 3 pancakes):

  • 1 ripe banana, slightly mashed
  • 1/2 cup old fashion oats
  • 3 egg whites
  • Vanilla
  • Cinnamon
  • Handful of fresh blueberries
  • I can’t believe it’s not butter spray

In a bowl, mash the banana slightly, then add the oatmeal and egg whites. Mix thoroughly together for a minute or so until the mixture starts to look like pancake batter. Add a sprinkle of cinnamon and a dash or so of vanilla (as much as you like).

Spray a large skillet with non-stick spray and heat to medium. Using a 1/3 cup, measure out pancake batter evenly in the skillet and cook until lightly browned on both sides.

I prefer some fresh berries on my pancakes, so I heated up a handful of blueberries in a small saucepan over medium-high heat. As the berries warm, slightly poke them and continually stir so that they let some of their juice out and start to form a sauce.

If you also like a little butter flavor on your pancakes, right before serving spray with a little I can’t believe it’s not butter spray, then top with the warmed berries.





Old-Fashioned Oatmeal With Berries and Nuts

14 02 2013

I’ve never been a huge fan of breakfast, normally my coffee was filling enough! But I’ve come to realize just how important breakfast is and now I enjoy it. This oatmeal is a quick and healthy breakfast that keeps me full until my mid-morning snack. Using old-fashioned oats may not be as quick as instant oatmeal, but it’s a whole lot better for you!

The portion size I originally followed was too much for me. I cut it in half, so the below might be perfect for you, or not enough. If it’s not enough, just double the recipe.

Old Fashion Oatmeal With Berries and Nuts

Old Fashioned Oatmeal With Berries and Nuts

The following serves 1:

  • 1/2 cup Vanilla flavored Almond milk (or whatever kind of milk you prefer)
  • Cinnamon
  • 1/4 cup dried old-fashioned oats
  • Blueberries
  • Strawberries, chopped
  • Pecan or walnut pieces, about 1 Tbsp or so

Heat milk in a small saucepan over low heat until warm. Add a good pinch of cinnamon (adjust more or less depending on your taste) and stir well. Next, add the dried oats and stir. Cook over low heat, stirring often, until thick, about 3 minutes or so.

Remove from heat and mix in a good handful of blueberries and chopped strawberries (or however much fruit you like, I generally use a small palmful of blueberries and about 3 strawberries). Top with nuts.