Blueberry Baked Oatmeal

My new role as mom has taught me many things, which isn't that hard to believe. Planning each day now revolves around R and his needs. Breakfast before being a mom was always a grab whatever you could find or quickly put together and run out the door to work. Learning my new role of staying at home and making sure R has a well balanced diet brings a different kind of morning routine. One of R's favorite foods are blueberries. I always keep a big bag of frozen blueberries around the hours for recipes such as this one or to put in pancakes or waffles. After trying this baked oatmeal, its hard to eat from the pre-made oatmeal packets. The oatmeal has layers of flavors and textures and is also a very adaptable. Add in raspberries or substitute for other fruit or nuts you have on hand. If you are short on time in the mornings, make a batch on the weekend and reheat throughout the week. The leftovers are just as good and it is definitely a hearty, healthy, and filling breakfast.

Blueberry Baked Oatmeal
1 cup old fashioned rolled oats
1/4 cup chopped walnuts or pecans
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
Pinch of salt
1/4 cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
2 to 3 ripe bananas, peeled and sliced 1/2 inch thick
1 cup blueberries (fresh or frozen), divided

Preheat oven to 375 degrees. Lightly grease a 2 quart baking dish. In a medium bowl, combine the rolled oats, half of the nuts, baking powder, cinnamon, and salt. Stir with a fork to combine. In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla. Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and blueberries over the top. Bake for 35 - 40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

Source: Super Natural Every Day by Heidi Swanson via Annie's Eats

Football Fridays: Oatmeal Cream Pies

Since this is a Football Friday recipe and my team happens to be Alabama…has anyone seen the commercial on ESPN with Saban and his Oatmeal Cream Pie? Apparently he eats two Little Debbie oatmeal cream pies every morning for breakfast. I find the commercial quite humorous and honestly, who can resist an oatmeal cream pie?!?

Growing up my mom always stocked our “snack cabinet” with Little Debbie’s, so I grew up on Little Debbie’s version of Oatmeal cream pies. Every day after school I went straight for a Little Debbie. I couldn’t tell you how long its been since I had a Little Debbie, but I can tell you that this Oatmeal Cream Pie is irresistible. The cookies stay nice and soft and the marshmallow cream filling in the middle has just the right amount of sweetness without being overly sweet. This is another dessert/snack that is perfect for game day football and hopefully it will bring some luck to my team!

Have a great Friday and a safe and relaxing weekend!

Oatmeal Cream Pies

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For the Cookies:

3/4 cup unsalted butter, softened

2 cups brown sugar, packed

2 eggs

1/2 teaspoon salt

2 cups flour

1 teaspoon baking powder

1 teaspoon cinnamon

2 cups quick-cooking rolled oats

2 teaspoon baking soda

3 tablespoons boiling water

For the Filling:

1 tablespoon, plus 1 teaspoon unflavored gelatin (about 1 1/2 packets)

1/3 cups, plus 1/4 cup water (divided)

3/4 cup sugar

1/2 cup light corn syrup

2 teaspoons vanilla

1 cup powdered sugar

8 oz vegetable shortening

To Make the Cookies:

Preheat the oven to 425 degrees. Line baking sheet with parchment paper.

Cream the butter, sugar, and eggs in a large bowl.

In a separate bowl, sift together the salt, flour, and baking powder. Add to the creamed mixture. Add the cinnamon and oats. Mix well.

In a small dish, add the baking soda to the boiling water, and then stir the mixture into the rest of the batter. Mix well.

Drop by the tablespoon onto the baking sheets about 2 inches apart and bake until the cookies are firm and just starting to turn golden around the edges, 8 to 12 minutes. Cool the cookies on a wire rack or on a plate.

To Make the Filling:

In a small measuring cup, sprinkle the gelatin over 1/3 cup cold water. Let stand, stirring once or twice until the gelatin softens, about 5 minutes.

In a heavy 2 quart saucepan over medium-high heat, stir together the granulated sugar, corn syrup, and 1/4 cup hot water until well blended. Continuing to stir, raise the heat to high and bring to a full boil. Continue boiling for 30 seconds. Immediately remove from the heat. Stir in the gelatin mixture until it dissolves completely.

Transfer the mixture to a large bowl. Add the vanilla.

With a mixer on medium speed, beat for 20 seconds. Gradually raise the speed to high and beat until the mixture is stiffened, white, very fluffy, and cooled to barely warm, about 5 minutes.

Reduce the mixer speed to low and gradually add the powdered sugar.

Add the shortening and beat until completely smooth.

The filling will set up as it sits, so wait until it is thick enough to spread or pipe before filling the cookies.

Source adapted slightly from: Beantown Baker, originally from How to Eat a Cupcake

Oatmeal Raisin Cookies

 

So a couple weeks ago I had a sudden urge to make oatmeal raisin cookies, but I didn’t have a go-to recipe for them. In fact, I have never really considered oatmeal raisin cookies to be a favorite of mine. Growing up, I had one of the sweetest neighbors that often made oatmeal raisin cookies. She would invite me over after she made them and I was always happy to help eat! I would have loved to have her recipe, but never considered asking at that age! I couldn’t decide which recipe to try, so I ended up making three different oatmeal raisin cookie recipes and this was by far my favorite recipe. It has just the right cinnamon and nutmeg included in the batter, packed with oatmeal and raisin goodness. This recipe is a keeper!

Oatmeal Raisin Cookies

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1 cup butter, softened

1 1/2 cups light brown sugar, packed

1/2 cup sugar

2 eggs

1 teaspoon vanilla extract

1 3/4 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

3 cups rolled oats

1 cup raisins

1 cup walnuts (optional)

Preheat oven to 375 degrees.

In a large bowl beat butter, brown sugar, granulated sugar, eggs, and vanilla with a hand held mixer until well blended. In a medium bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.

Fold in rolled oats, raisin, and walnuts (if desired). Drop dough by rounded teaspoons about 2 inches apart onto a cookie sheet.

Bake for 8 to 10 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.

Source: Annie’s Eats