Tag Archives: Breakfast

Amish Baked Oatmeal, healthy version

Amish Baked Oatmeal


A warm and comforting breakfast like Amish Baked Oatmeal is by far our favourite breakfast. Especially now in Fall, when a warm breakfast casserole is so cozy and everyone can dig in. Baked oatmeal is a traditional and comforting Amish breakfast casserole. Unlike regular oatmeal, which is cooked on the stove like a porridge, Amish baked oatmeal is made in the oven and is very very good. Although the authentic Amish casserole has tons of sugar and butter , I have reduced and replaced some of the sugar for maple syrup and just added a tiny bit of butter to make it not only delicious but healthy too.
In Fall we eat this all the time, adding different kinds of fruit like blueberries, or banana, and it’s the only breakfast that keeps us full until lunchtime. Also it’s a great way to get a head start on busy mornings, you could make this in the evening and simply re-heat in the morning. It keeps all week and freezes well too so I usually make double and freeze half, either in individual containers or in one.
It’s crazy good and tastes like a bakery style Vanilla muffin!


For this healthy baked oatmeal recipe, you’ll need:

Eggs – Eggs give lift and give the oatmeal structure, it also adds a good amount of proteins and nutritional value.
Maple syrup – you can adjust the amount to taste, it give the baked oatmeal a caramel like flavor and also depth. Perfect in combination with vanilla extract.
Applesauce– the perfect sugar substitute, use instead of maple syrup when using stevia extract or other sugar substitute.
Baking powder – also for a good lift, making the baked oatmeal more cake-like
Cinnamon and nutmeg – these two spices give the oatmeal the true Amish flavour.
Vanilla extract – use real vanilla if you can, otherwise a good extract. You must incorporate this into the oatmeal for optimal flavor.
Salt – a pinch of salt is what keeps it from tasting bland.
Milk – Use any kind of milk you like, the fattier the milk, the creamier the baked oatmeal will be. Plant milk works great too. I always use oat milk.
Butter – even a few tablespoons can work a miracle, it gives a smooth texture. You may replace it with neutral olive oil or coconut oil. If you don’t want any butter or fat, simply leave out.
Oats – use a combo of both old fashioned and quick oats for the perfect structure balance.
Banana – instead of all the butter.

INGREDIENTS:

1 tbsp. melted butter for baking dish
2 cups quick-cooking oats
1 ½ cups old fashioned rolled oats
1 ½ tsp. baking powder
½ teaspoon cinnamon
¼ tsp. nutmeg
¼ teaspoons salt
1 small very ripe banana, mashed
2 eggs
2 tbsp. melted butter (you could leave this out but it adds good flavor)
¼ cup maple syrup (or 1/4 cup unsweetened applesauce plus 2 tsp. liquid stevia)
2 teaspoon vanilla
1 ½ cups milk
1-2 tbsp. brown sugar for sprinkling on top. (optional)

INSTRUCTIONS:

Preheat the oven to 350 degrees. Grease a 8 x 10 inch baking dish, or similar.
In a large bowl combine the dry ingredients, the quick-cooking oats, the old fashioned rolled oats, the baking powder, the cinnamon, the nutmeg and the salt. Stir to combine well.
In a food processor, mix the banana with the eggs, the melted butter, the maple syrup (or 1/4 cup unsweetened applesauce plus 2 tsp. liquid stevia), the vanilla and the milk.
You can also do this part in another bowl, mashing the banana with a fork and then adding the remaining wet ingredients. Add the wet ingredients to the dry and mix to combine. Pour into the greased baking dish and sprinkle the brown sugar over the top. Bake for 25-30 minutes or until the mixture is golden brown and appears set. Serve warm with extra milk or fruit.

Enjoy!

Winter Granola with cozy spices

….WINTER GRANOLA, CHERRIES AND COZY SPICES…..

All the flavours of Winter in a bowl, seriously delicious and good any time of day (or season), although I did make this with cold weather in mind. This spiced winter granola is my favourite comfort food for rainy cold days, and the dried chewy cherries pair so well with the warm spices, honestly self control doesn’t stand a chance here, you’ll find yourself eating it by the handful but that’s ok since it’s full of healthy goodness.

INGREDIENTS:

  • 5 cups old-fashioned rolled oats
  • 1/2 cup hazelnuts
  • 1 cup sunflower seeds
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon star anise, ground
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/2 cup pure maple syrup
  • 1/2 cup light brown sugar or coconut sugar
  • 1/3 cup melted coconut oil or canola oil
  • 1 1/2 teaspoon vanilla extract
  • 1/2 cup dried Cherries
Winter Gingerbread Cherry Granola

I have taken a different approach this time and made a caramel like sticky sauce to stir thru the Oats, so good…

DIRECTIONS:

  1. In a small saucepan, combine the brown sugar with the water and maple syrup and cook over medium-high heat, stirring constantly, until the sugar is completely dissolved and the mixture comes to a boil. Cook for a few minutes to reduce.
  2. Remove the saucepan from the heat and let the syrup cool slightly.
  3. Add the vanilla.
  4. Preheat oven to 320° F/ 160° C degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
  5. Toss the oats, spices. hazelnuts, seeds and salt in a large bowl. Set aside.
  6. Add the coconut/canola oil to the brown sugar syrup and stir until thoroughly combined.
  7. Pour the syrup over the oat mixture and mix well with a rubber until thoroughly combined. Make sure all of the oats are moistened.
  8. Spread onto the prepared baking sheet and bake for 45 minutes.
  9. Rotate baking tray halfway thru.
  10. Allow granola to cool completely in order to get the crunchy clusters.
  11. Now add the dried Cherries.
  12. Store this in an airtight container at room temperature for up to a month.

Enjoy !

Myra XO

Morning Glory Muffins

The best Home made Grab and Go Breakfast Muffins. With all natural ingredients.

Packed with apples, coconut, carrots, walnuts, spice, raisins, and sweetened with maple syrup, basically everything I love in one.

I have added some applesauce instead of oil, making these beauties not only addictively delicious but also healthy and fat free.


Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Servings: 12

INGREDIENTS:

• 1 cup all purpose (spelt) flour
• 1/4 cup corn starch
• 1 cup oat flour (ground oats)
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp cinnamon
• 1 tsp mixed spice (ginger bread spice)
• 1/8 tsp salt
• 3 large eggs, at room temperature
• 3/4 cup unsweetened apple sauce
• 1/3 cup maple syrup
• 1 tsp pure vanilla extract
• 1 1/2 cup grated carrot
• 2 small apples, grated coarsely
• 1/3 cup raisins
• 1/3 cup chopped walnuts
• 1/4 cup toasted coconut flakes

INSTRUCTIONS:

  1. Pre heat oven to 180 C / 350 F
  2. Line a muffin tin with paper cases.
  3. Mix all the dry ingredients in a large bowl. Whisk to combine.
  4. Mix all the wet ingredients in an other bowl including carrot and apple.
  5. Pour the wet ingredients into the bowl of dry ingredients and stir carefully until just combined. If you still see dry ingredients it’s ok. Don’t over mix.
  6. Now add the raisins, walnuts and coconut flakes, stir just once or twice.
  7. Pour into the muffin cases and place on a rack in the middle of the oven.
  8. Bake for about 23 to 25 minutes.
  9. Test by inserting a dry skewer into the muffin center. If it comes out dry, they are done.
  10. Remove from oven and let cool for about 5 minutes before removing from the tin and placing the muffins on a rack to cool completely.
  11. You can freeze them at this point in an airtight container or zip lock bag, they will keep in the freezer for up to three months.

Enjoy!

Myra XO

Cozy Pumpkin Pie Oatmeal with crunchy Maple Pecans

….Pumpkin n spice and all things nice…

We love a warm breakfast especially when it’s getting a little colder outside. This Pumpkin Spice Oatmeal will keep you going until lunchtime for sure. It’s super comforting and filling and full of Pumpkin goodness.
Everything is there, the fresh pumpkin puree, the caramelized Pecans, the maple syrup the warm spices, seriously delicious

⏰ Prep time : 10 minutes
🍝 Cooking time : 2 x 10 minutes,
🍴 Serves 4

Ingredients:

• 1 lb. frozen or fresh cubed pumpkin
• 2 cups water
• 2 cups unsweetened almond milk, or soy milk
• 1/4 teaspoon (Himalayan) salt
• 1 teaspoon pumpkin pie spice OR (1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/8 teaspoon ground cloves, dash of nutmeg and ginger)
• 2 cups quick cooking oats (not instant )
• 1/2 cup pecan nuts + 2 tbsp. maple syrup
• Maple syrup for serving

Directions:

Put one pound of frozen or fresh pumpkin cubes in a large pot with about ½ cup of water and steam on medium heat for about 8 to 10 minutes or until tender when pierced with a fork. Fresh pumpkin may take a little longer.
Drain and let it steam off.
Mash the pumpkin with a hand held blender until smooth. You should have about a cup.
Meanwhile heat a small frying pan over medium heat. Add the pecan nuts and toast them, tossing them about constantly so they don’t burn.
Add the maple syrup and quickly coat all the nuts.
Keep a close eye on the nuts now and remove them from the heat as soon as it has caramelized and turned dark amber. About 1 to 2 minutes tops.
Transfer them to a pierce of parchment paper and try to keep each nut separated from the other because they will stick to each other and form clumps, you don’t want that.
In large saucepan over medium heat bring the water, milk, salt, and pumpkin pie spice to a gentle boil.
Add the oatmeal. Turn the heat down and cook for about 10 minutes. Stir often.
Once the oatmeal is cooked , serve in bowls drizzled with maple syrup and the caramelized pecan nuts on top.
Enjoy!

Myra XO

tropical granola pineappple-coconut-cashew

Tropical Granola, Pineapple-Cashew-Coconut

tropical granola pineappple-coconut-cashew

Aloha is the first thing that comes to mind when I think about this Tropical Granola.
It’s loaded with all things tropical like Pineapple, Coconut, Cashew nuts, Banana chips and a touch of Lime. I can honestly say, one bite and you will be swept away to a sandy beach with palm trees and a beautiful sunrise. The perfect breakfast if you ask me.

I’ve used freeze-dried Sweet Pineapple, toasted coconut flakes, salty cashew nuts, chia seeds, oats and a few other things and the combo is…..Pure heaven.
You may wonder about the salty cashew nuts, but I assure you that in combination with the sweet pineapple and coconut it’s magic.

tropical granola pineappple-coconut-cashew

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins

Servings: 12

Ingredients:

• 4 Cups Whole Oats
• 1 Cup Puffed Quinoa
• 1/2 Cup Cashew nuts, salted
• 1/2 Cup Pumpkin Seeds
• 1/4 Cup Chia Seeds
• Zest of 1 Lime
• Juice of 1/2 Lime
• 2 tsp. Vanilla extract
• 1/3 Cup Coconut oil, melted
• 1/3 Cup + 2 tbsp. Agave Syrup
• 1/2 Cup Banana Chips
• 1/2 Cup Coconut flakes
• 3/4 Cup Pineapple Chunks, freeze-dried

tropical granola pineappple-coconut-cashew

Instructions:

1. Pre heat the oven to 310 F / 160 C.
Line a baking tray with parchment paper.
In a large bowl, combine the first 6 ingredients. Mix very well. In a smaller bowl combine the lime juice, vanilla, melted coconut oil and Agave syrup. Pour this mixture over the oat mixture in the larger bowl and stir to combine very well, so everything is covered with the liquid mixture.
Divide evenly over the lined baking tray and place in the middle of the oven.
Bake for 35 minutes, stirring very ten minutes. After 20 minutes add the banana chips, coconut flakes and pineapple chunks. Leave the granola untouched for the last five minutes so cluster can form.
Remove from oven when golden and toasted and leave to cool completely before storing in an air tight container.
Will keep for up to four weeks.
P.S. You can nibble on this as a snack too.

Enjoy !
Myra XO