Kristin's Baked Oatmeal

It's kind of funny that Kristin isn't the one posting this recipe, but she made this up years ago and I wrote it down with that name. I've made it a lot since then but never put it on the blog. I love it warm with some vanilla yogurt on top! -Sarah

4 1/2 cups oats
2 t. baking powder
2 t. salt
1/2 cup honey or maple syrup
1/4 cup coconut oil, melted
4 eggs
1 1/2 cups milk
frozen blueberries or other fruit

• Line bottom of a greased 9x13 pan with a single layer of blueberries or other fruit.
• Combine oats with baking powder and salt.
• Mix the melted coconut oil with the honey, whisking till well combined. Add to oat mixture and stir in eggs and milk. 
• Pour oat mixture over the blueberries and bake at 350 for about 45 minutes. 

Overnight Steel Cut Oatmeal

I adapted this recipe from one I found online. I worked on it until it was just how I wanted it. I love having this waiting for me to eat in the morning. The leftovers reheat well too. -Sarah

1 cup steel cut oats
4 cups water
1 t. salt
1/2 cup half and half (or cream)
1 cup dried cranberries

• Combine all ingredients in a crock pot and cook on low about 8 hours. 
• serve with additional dried cranberries, sliced almonds, cinnamon, or whatever your favorite oatmeal toppings are. 

Oven French Toast

My family likes when I make French toast for breakfast but I don't like the mess and how fussy it can be.  This is a great recipe to use up leftover bread and buns.  It is fine served without syrup because of the streusel topping, although some of my kids wanted syrup on top.  -Kristin

1 loaf day old bread (or whatever you have on hand)
8 eggs
2 cups milk
1/2 cup half and half (or more milk if you don't have)
3/4 cup sugar
2 teaspoon cinnamon
2 teaspoons vanilla
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter, softened
1/4 teaspoon salt

• Grease a 9x13 pan and preheat oven to 350.
• Tear bread into pieces and place in a large bowl.
• In a separate bowl, whisk together eggs, milk, half and half, sugar and cinnamon.
• Add the torn bread to the egg mixture and mix well.
• Pour into prepared 9x13 pan.
• Mix together the flour, brown sugar, butter and salt.
• Crumble over the top of bread.
• Bake for 45 minutes to 1 hour.

Nutmeg flax Pancakes

I found this recipe in a Penzys catalog and thought it would be a unique addition to our awesome pancake recipe collection. The recipe calls for 1-2 t. of nutmeg. Using 1 t. scared me a little but it was awesome! Not too strong at all. The flavor reminded me of a cake doughnut. I served these with our blueberry sauce, it was a great combination. -Sarah

2 cups flour
1/2 cup ground flax seed
1 t. salt
1 T. baking powder
1-2 t. nutmeg
2 cups milk
1/2 cup oil
1 T. honey or brown sugar
2 eggs
1 t. vanilla

• Stir together dry ingredients. 
• Blend eggs and wet ingredients until well mixed.
• Pour wet ingredients into the dry and mix until just incorporated. 
• Cook on hot griddle. 

Breakfast egg biscuit Bake

I adapted this recipe from one I found through Pinterest. It's a really unique way to serve the same breakfast ingredients. So many different combination options with this one.-Sarah

cheddar biscuits
2 cups flour
1 T. baking powder
1/4 t. baking soda
1 t. sugar
1/2 t. salt
6 T. chilled butter, cubed
3/4 cup milk
3/4 cup shredded cheddar

• Mix dry ingredients together, cut in butter until course crumbs. Add wet ingredients (and cheddar) and mix gently. 
• Roll dough out on a floured surface. Cut into circles and bake on greased baking sheet at 425 degrees for 8-10 minutes. 

1 pound bacon (cooked and crumbled) or sausage cooked and drained
1 cup shredded cheddar cheese
6 eggs
1 1/2 cups milk
salt and pepper

• Divide biscuits in half, placing the bottom halves in a greased 9x13 pan. 
• Layer with meat and cheese, replace biscuit tops.
• Combine eggs, milk, salt and pepper. Pour over biscuits, allow to sit for 30 minutes. 
• Bake at 350 degrees, covered for about 40 minutes until eggs are set. 

Whole Wheat Peanut Butter Pancakes

Not only is my family a huge fan of pancakes we also are huge fans of serving them with peanut butter and syrup on top.  So when I found this recipe I knew it was going to be a hit.  I changed this original recipe a bit from Heavenly Homemakers Blog.  -Kristin

2 cups whole wheat white flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 cup sugar
5 Tablespoons butter
1/2 cup peanut butter
2 cups milk
2 eggs

• Whisk together the flour, baking powder, salt and sugar.  Set aside.
• Microwave the butter and peanut butter together until it can be stirred together easily.
• Pour melted butter and peanut butter, along with the milk and eggs into the flour mixture. 
• Whisk until well mixed.  
• Cook the pancakes on a buttered griddle or skillet.

Carrot Pancakes

These pancakes are so yummy! I love their flavor, with or without the cream cheese topping, give them a try, they are so delicious!-Sarah

1 1/4 cup flour
2 t. baking powder
1 t. cinnamon
1/2 t. salt
1/4 t. ginger
1 egg, lightly beaten
1/3 cup brown sugar
1 cup milk
1 cup finely shredded carrot
1 t. vanilla

cream cheese topping
4 oz. softened cream cheese
1/4 cup powdered sugar
2 T. milk
1/2 t. vanilla
dash cinnamon

• Combine the dry ingredients, in another bowl combine the remaining pancake ingredients.
• Combine the wet with the dry and mix until just mixed.
• To make topping: beat cream cheese until smooth, add remaining ingredients until well combined.
• Cook pancakes on a griddle and serve with cream cheese topping or syrup.

Blueberry Sour Cream Pancakes

This is a Taste of Home recipe that I'm so glad I tried. I always have lots of blueberries in the freezer and this is a tasty way to use some up. These had a wonderful flavor and were gobbled up quickly in my house.-Sarah

2 cups flour
1/4 cup sugar
4 t. baking powder
1/2 t. salt
2 eggs, lightly beaten
1 1/2 cups milk
1 cup sour cream
1/3 cup butter, melted
1 cup blueberries

• Combine wet ingredients in a bowl until well mixed.
• Combine dry ingredients in a separate bowl.
• Stir wet ingredients into dry until just combined. Fold in blueberries.
• I found it helpful to cook these at a lower temperature. The sour cream makes the batter very thick.
• These would be awesome with our blueberry sauce! 

Zucchini Pancakes

Yay, another way to use up all this garden zucchini!  This recipe makes some delicious pancakes!  I used my food processor to grate the zucchini so it was very fine.  -Kristin

2 cups flour
6 T. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 1/2 t. cinnamon
2 eggs
1 cup plain yogurt
4 T. melted butter
2 cup grated zucchini
1 cup milk

• Mix together all the wet ingredients.
• In a separate bowl combine the dry ingredients.
• Add them all together.
• Cook on griddle.

Baked Eggs and Potato Breakfast Casserole

I have made this a couple times for my family and everyone really likes it.  It is a great, filling breakfast!  It is also great without the eggs on top and served as a breakfast side dish.  I have made this dish using all sour cream and it is fine and also with all plain yogurt.  Our favorite is with a combination of both.  -Kristin

1/2 c. plain yogurt
3/4 c. sour cream
2 T. flour
1 1/2 - 2 c. cheddar cheese, shredded
1/2 c. melted butter
1 1/4 t. salt
1/2 t. pepper
1/4 t. nutmeg
32 oz. package thawed hash browns
8 eggs

• Preheat oven to 400 and grease a 9x13 dish.
• Combine the sour cream, yogurt and flour in a large bowl.  Then mix in the rest except the eggs.  
• Spread into the prepared baking dish.
• Bake 30 minutes.
• Remove from oven and with the back of a spoon make 8 indentations.  Crack an egg into each hole.
• Bake 22-28 minutes more until eggs are to your desired liking.

Pumpkin Pie Oatmeal

This is just so delicious...it is worth getting out of bed for!  My kids all loved this!  It has the perfect amount of sweetness and the crunchy sweet top makes this very addicting :)  I adapted this recipe from a great cooking blog called goodlifeeats.com.  If you are a pumpkin fan you will really enjoy this! -Kristin

2 1/3 cups old fashioned oats
2 Tablespoons whole flax seeds, optional
5 T. brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/2 tsp salt
1 teaspoon vanilla
1 1/2 T. melted butter
1 1/2 cups milk
1 1/2 pumpkin puree

Topping:
1/2 cup pecans or walnuts, chopped
1 1/2 T. butter, softened
2 Tablespoons brown sugar

• Preheat oven to 375 degrees. Grease a 9x13 pan and set aside.
• Combine the oats through salt in a medium sized bowl. Stir well. 
• In a separate bowl, combine the vanilla, butter, pumpkin, and milk. Whisk thoroughly. Pour the pumpkin mixture into the oats. Stir until combined.
• Pour mixture into 9x13 pan. and bake at 375 degrees F for 15 minutes.
• Meanwhile, combine the ingredients for the topping: chopped pecans, butter, and brown sugar. 
• After the oatmeal has baked for 15 minutes, remove sprinkle the topping over the oatmeal.
• Bake an additional 10 minutes. Cool for 5 minutes before serving. 
• Top with a splash of milk, if desired.

Breakfast Casserole

This is a recipe I have made so many times. We all love it and I love how easy it is to throw together the night before.-Sarah

6 English muffins

1# cooked sausage or diced ham

8 eggs

1/2 cup sour cream

1/2 t. salt

1 t. dry mustard

1/4 t. pepper

6 oz. shredded cheddar cheese

• Butter English muffins and lay face down in a lightly greased 9x13 pan. (Breaking a few in half to fill in gaps)
• Sprinkle meat over muffins.
• Mix remaining ingredients and pour over meat. Cover and refrigerate overnight.
• Bake uncovered at 350 degrees 20-35 minutes.  (Checking to see if the middle is done!)

Baked Peanut Butter Oatmeal

This is a great way to start the morning. My kids love peanut butter flavored anything and are thrilled with this recipe! We love this made with jam also, making it PBJ Baked Oatmeal-Sarah

2 T. butter, melted

1/2 cup peanut butter

1/2 cup brown sugar

2 t. vanilla

1 cup milk

2 eggs

2 t. baking powder

3/4 t. salt

3 cups old fashioned oats

• In a bowl whisk together butter, peanut butter, and brown sugar until smooth. Add vanilla, milk and eggs whisking all together. Stir in baking powder and salt. Fold in oats.
• Pour into a lightly greased 9x13 pan.
• Bake at 350 degrees for 20-25 minutes.

*An awesome way to change this to Peanut Butter and Jelly Baked Oatmeal is by dropping spoonfuls of your favorite jelly or jam over the oats and swirling with a knife. Bake as directed.

Crustless Quiche

This recipe turned out better than I could have imagined! I'm always looking for new ways to cook eggs and when I came across this recipe it just sounded yummy, and I had all the ingredients. It impressed me with it's delicious flavor and almost creamy texture. I adapted this recipe slightly from simplyrecipes.com.-Sarah

1/4 cup butter

1/4 cup flour

3/4 cup milk

1 cup cottage cheese

1/2 t. baking powder

1/2 t. salt

1/2 t. Dijon mustard

5 eggs

4 oz. cream cheese, softened

6 oz. shredded mozzarella

3 T. grated Parmesan

1/4 cup sliced green onion

1/4 cup diced red pepper

5 slices bacon, cooked and crumbled

• In a small saucepan melt butter, add flour, cook and stir till bubbly. Slowly add milk cooking until thickened. Remove from heat and let cool 15-20 minutes.
• Mix cottage cheese, baking powder, salt and mustard.
• In a bowl beat eggs, add cream cheese (I pinched it off in little pieces), mozzarella and Parmesan.
• Combine all together well, adding the onion, peppers, and bacon.
• Pour into a greased 10" pie plate.
• Bake at 350 degrees for 40 minutes.

French Toast Casserole

My family loves this dish.  It is quick and easy and great for a weekend morning!  French bread loaves go on clearance alot at our Meijer so I like to get them there and cube and freeze the bread for this dish.  Otherwise use the Miracle bread on our blog which is even better!!!  The original recipe doesn't call for the blueberries, but I find them so delicious in here.  My family also thinks this is plenty sweet to serve without the syrup.  -Kristin

1 loaf French bread or one loaf of our Miracle Bread on the blog, cubed
1/2-1 c. fresh or frozen blueberries (optional)

cinnamon

1 stick butter

1/2 cup brown sugar
1/3 cup sugar
12 eggs
1 cup milk

Maple syrup (optional, to serve with)

• Place bread cubes in a greased 9x13 pan.
• Sprinkle the blueberries over the top if using.
• Sprinkle the top lightly with cinnamon.
• Melt butter and stir in sugars until well combined.
• Mix together eggs and milk, pour over bread cubes.
• Pour butter and sugar mixture over bread.
• Refrigerate up to 12 hours or bake at 350 degrees for 35 minutes.
• Serve hot with maple syrup if desired. 

Whole Wheat Gingerbread Pancakes

These pancakes are good.  They have the perfect amount of molasses flavor and gingerbread seasonings.  -Kristin

1 1/2 c. milk

2 T. oil

1 t. vanilla

1 egg

5 T. molasses

2 1/4 c. whole wheat white flour

2 t. ginger

1 t. cinnamon

1/4 t. cloves

2 t. baking powder

1/2 t. baking soda

1 t. salt

• Mix together the wet ingredients in a bowl; set aside.
• Whisk together the dry ingredients in a separate bowl.
• Mix wet and dry ingredients together.
• Make pancakes!

Make Ahead Egg Sandwiches

These were such a hit with my family! I adapted this recipe from Pioneer Woman Cooks, very easy, very good!-Kristin

12 boiled eggs, peeled and chopped
2 c. cheddar cheese, shredded
3/4 c. mayonnaise
12 slices bacon, cooked and diced
1 T. Dijon mustard
1/2 t. garlic powder
3 dashes Worcestershire sauce

6 whole English muffins, split

• Mix together all the ingredients besides the English muffins :)
• Store in the refrigerator for a few hours or overnight.
• When ready to serve, spread mixture onto each half of the English muffin.
• Place under the broiler and heat for a couple minutes on low. Then switch to high and watch carefully until lightly browned.

Sweet Potato Pancakes

My family loves sweet potatoes, including these delicious pancakes.-Sarah

1 1/2 cups flour
1 T. sugar
1 1/2 t. baking powder
1/2 t. cardamom
1/2 t. cinnamon
1/2 t. salt
1 cup sour cream
1 cup cold mashed sweet potatoes
1/2 cup milk
1/4 cup butter, melted
3 eggs, separated
3/4 cup chopped pecans

• Combine dry ingredients. Whisk together wet ingredients including egg yolks. Stir wet ingredients into dry.
• Beat egg whites until stiff peaks form.
• Fold egg whites into batter. Batter will be very thick, spoon onto greased pan and spread batter out into shape of pancake. Brown lightly and flip,cooking both side.

Nutty Granola

This is another great granola recipe from a friend. I love the green pumpkin seeds and the whole pecans. The recipe calls for raisins and Craisins and I love them in this granola but prefer it without when I'm eating it on yogurt, I love how versatile granola is!-Sarah

6 cups old fashioned oats
1/2 cup sunflower seeds
1/2 cup green pumpkin seeds
1 cup whole pecans
1/2 t. salt
1 cup raisins, optional
1 cup Craisins, optional
2 t. cinnamon
2/3 cup oil
2/3 cup honey
1 t. vanilla

• Spread oats on a cookie sheet and bake at 350 degrees for 15-20 minutes.
• Pour oats into a bowl and mix in remaining ingredients. Combine well.
• Bake for 10 minutes and stir. Repeat 2 more times for a total baking time of 30 minutes.

Peach French Toast

I mixed a couple of recipes that I had and came up with this wonderful creation- and its a keeper. My whole family loved this- this will be begged for in the future. I love that it is easily put together the night before and popped in the oven in the morning with no mess and no hassle...just a delicious smell of something awesome baking in the oven while I relax with my coffee! -Kristin

1 1/2 whole wheat french baguettes, sliced in 1/2 inch pieces (recipe on blog or store bought)
6 eggs
1 1/3 c. milk
2 t. vanilla
4 c. sliced peaches, fresh or frozen
1/4 c. brown sugar
ground cinnamon

maple syrup, to serve with

• Place bread slices in a lightly greased 9x13 baking dish; set aside.
• Whisk together the eggs, milk and vanilla and pour over bread.
• Sprinkle with the brown sugar.
• Sprinkle top with cinnamon.
• Cover with foil and place in fridge overnight.
• In the morning, preheat oven to 350 and bake uncovered for 40 minutes until the bread is golden brown.