Breakfast oatmeal in a bar or cake form is my favorite. Most of this year I’ve been eating my Breakfast Oatmeal Bars, but a favorite fall flavor of pumpkin and maple is calling my name. Daughter, Megan, told me about these bars and made a batch for me a few weeks ago. They are absolutely delicious and the original recipe was posted by IowaGirlEats, a website my girls and I love!
Since I didn’t have Pumpkin Spice, I made my own from a recipe on Taste of Home.
I like my breakfast bar with a dollop of Greek yogurt and fresh fruit on the side with hot coffee! It doesn’t hurt to warm the Breakfast Bar for a few seconds in the microwave, either. Healthy and delicious breakfast!
Maple Pumpkin Oatmeal Breakfast Bars
2-1/2 cups gluten-free old fashioned oats, divided
1 cup milk, any kind (I used unsweetened almond milk)
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup (not pancake syrup)
1/4 cup coconut oil, melted
1 teaspoon vanilla
2 Tablespoons chia seeds
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup pecan halves, roughly chopped (optional)
Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.
Breakfast casseroles are always a treat and easy peasy when you make it the night before. This casserole has a wonderful cream cheese surprise in many bites. Why have I never thought of that?
Serve this dish with a wonderful fruit bowl, a cup of hot coffee (or tea), and great conversation.
BIG COUNTRY BREAKFAST BREAD PUDDING
1 loaf Brioche bread, cubed (I used French Bread)
1 cup heavy cream (I used half & half)
1 /2 cup milk
4 oz. can chopped green chiles
2 c. + 1 c. shredded sharp white cheddar (or any shredded cheese of your liking)
4 oz. cream cheese, cubed
10 oz. browned breakfast sausage (optional)
5 strips of applewood smoked bacon, cooked until crisp, chopped (optional)
1/2 teaspoon salt & 1/2 teaspoon pepper (or 1 tsp. McCormick’s Montreal Steak Seasoning)
Spray a 9×13″ extra deep baking dish and place 1/2 to 2/3 of the bread cubes in the dish.
Crack eggs into a large mixing bowl, add cream, milk, salt and pepper. Whisk until smooth. Reserve 1 to 1.5 cups of mixture and pour remaining over the bread cubes.
Spread green chiles on top of bread. Sprinkle with 2 cups of shredded cheese. Lightly press the bread down to aid in absorption of the egg mixture. Top with cream cheese, sausage and bacon, if desired.
Top with remaining bread and pour reserved egg mixture over the bread. Sprinkle with remaining cheese. Sprinkle with a bit more salt and pepper, if desired.
The next morning, preheat oven to 375 degrees.
Bake on middle rack for 45-55 minutes or until the center is firm. Cover the bread pudding with foil about halfway through the cooking time and remove for the last 5 minutes or so.
Fresh Apricots are tangy yet sweet and not something I purchase on a regular basis. Last year our CSA delivered a large bag of apricots week after week. This recipe was a delicious way to use the fresh apricots and have a chewy, moist dessert or breakfast treat.
FRESH APRICOT BARS
2 lbs ripe Apricots
2/3 cup sugar
1 Tablespoon orange liqueur (such as Grand Marnier) or orange juice
1 cup flour
1/2 cup packed brown sugar
1/2 teaspoon Kosher or Sea Salt
1/4 teaspoon Baking Soda
1/2 cup cold unsalted butter, cut into small cubes
1 cup old fashioned oats
Preheat oven to 350°F. Butter a 2 quart baking dish.
Combine the apricots and sugar in a saucepan. Cook over medium heat until the sugar is dissolved and the apricots are soft (will vary tremendously depending on the ripeness of the apricots-very ripe apricots will only take minute or two). Stir in the orange liqueur.
Puree the apricots in a blender or food processor until smooth. Pour into a bowl and set in freezer to chill while you make the crust.
In a bowl, whisk together the flour, brown sugar, salt, and baking soda. Pinch in the butter pieces into the flour mixture (or cut them into the flour with a pastry cutter), until it resembles coarse sand. Pinch in the oats until well combined.
Press 2/3rds of the crust mixture evenly into the bottom of the prepared baking dish. Spread the apricot puree over the crust bottom. Sprinkle the remaining crust over the top of the apricot puree.
Bake for 1 hour or until the crust is golden brown.
Allow to cool, then slice and serve. Store in the refrigerator.
OMG Scrambled Eggs were an experiment, a gamble that paid off. ‘OMG’ was the first thought that came into my head when I took the first bite. Adding the coincidentally roasted fresh tomatoes and peppers was a fantastic addition.
I also made this recipe combining the tomatoes and peppers into the egg cups and loved them as well.
The recipe could be adapted easily to add more bacon, cheese, pesto or whatever floats your boat. Worth trying! I may be dreaming of this tonight.
OMG SCRAMBLED EGGS
3 slices bacon, sliced into 1 inch pieces
1/4 cup chopped onion
1 bunch swiss chard (or kale) stemmed and chopped
1 dozen eggs, whisked
salt and pepper
2 tablespoons pesto
1/4 cup mozzarella cheese
roasted tomatoes and peppers (optional)
Sauté the bacon in a non-stick skillet until cooked about half way.
Add onions and cook through. Drain most of the bacon fat off.
Add Swiss chard and cook until it wilts.
Add the eggs, salt and pepper, and pesto.
Stir the eggs often to assure they cook through.
Add cheese when eggs are about half way cooked.
Serve with warm roasted tomatoes and peppers.
MUFFIN EGG CUPS: Mix all ingredients together, including the chopped roasted tomatoes and peppers. Grease muffin tins and bake egg cups at 350 degrees for 12-15 minutes until done in the center and golden brown.
Pears, pears, pears! I’ve overrun with pears thanks to my CSA shares this fall. They have been absolutely delicious but more than I can eat.
This recipe was simple and resulted in a moist, delicious bread great for a breakfast treat with a cup of hot coffee, tea or hot chocolate. Due to family tastes, I omitted the nuts, but it would be delicious with walnuts or pecans!
In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick).
Spoon into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.
Sour cherries in coffee cake sounded perfect given the wonderful frozen pie cherries in my freezer. I did not have a recipe for a cherry coffee cake but was delighted to find this recipe. Perfect for a Sunday brunch and perhaps leftover for breakfast during the week.
CHERRY CRUMBLE COFFEE CAKE
2 ounces (4 tablespoons) unsalted butter, melted 3/4 cup all-purpose flour 1/4 cup granulated sugar 1/4 cup packed light-brown sugar 1/4 teaspoon salt 1/4 teaspoon ground cinnamon
1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 4 ounces (1 stick) unsalted butter, softened 3/4 cup granulated sugar 2 large eggs 1 teaspoon pure vanilla extract 1/4 cup buttermilk 2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries
Preheat oven to 350 degrees. Butter a 9-inch square baking dish, and dust with flour, tapping out excess.
Make the topping: Stir together butter, flour, sugars, salt, and cinnamon.
Make the cakes: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with a spatula.
Dot top with cherries, and sprinkle with crumb topping.
Bake until golden and a tester inserted into center comes out clean, about 1 hour. (Note from Cathy: My oven tends to bake hot so about 50 minutes worked for me). Let cool before serving.
Biscuits and gravy were introduced to me when I moved to St. Joseph, Missouri in 1975 and they’ve been a favorite breakfast in our house since. My husband, Karl, made biscuits and gravy, with scrambled eggs, and sausage almost every weekend while the girls were young.
Biscuits were made from scratch, Bisquick mix, or even refrigerated buttermilk biscuits. The gravy, however, was always made from scratch and the flour browned to just the right shade of perfection before adding the milk and watching the bubbly goodness thicken to our perfect gravy thickness. A cast iron skillet was always the cooking vessel of choice.
Daughter, Megan, stayed with me for a few days while her hardwood floors were being refinished and she wanted to make biscuits and gravy. We tried a new drop biscuit recipe that we liked but she made the gravy the old fashioned way.
I love a little sweet with my savory so for my breakfast dessert, one biscuit with honey. MMMM…
What a wonderful walk down memory lane and the chance to revisit family tradition.
DADDY’S DELICIOUS BAKING POWDER DROP BISCUITS
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
6 tablespoons butter, room temperature
1 cup milk
1 tablespoon sugar (optional)
Preheat oven to 425º.
Combine all dry ingredients.
Blend in the warm butter.
Slowly add the milk to the mixture until the dough holds together.
Use two spoons to drop evenly sized biscuits on ungreased baking sheet.
1 lb. bulk breakfast sausage
1/3 cup flour
3-4 cups milk
salt and pepper to taste
Prepare biscuits and keep warm.
Cook sausage patties in a large skillet, preferably cast iron. Set cooked sausage patties aside and keep warm.
Add flour to sausage drippings and let brown (watch carefully or it will burn). Once flour is brown, add milk, salt and pepper and let gravy bubble until it thickens. This may take about 10 minutes. If the gravy becomes too thick, add milk to gain desired thickness.
Optional: Add some crumbled cooked sausage into gravy.
Serve hot with biscuits, sausage patties and eggs of your choice.
Our girls LOVED Broccoli Rice Casserole when they were growing up and this recipe sounded delicious using quinoa instead of the traditional rice. They were so yummy that I ate them for breakfast and as a side side for dinner. It would be great to add bits of ham or bacon for a ‘grab and go’ breakfast dish.
QUINOA BROCCOLI CHEESE BITES
3/4 cup uncooked quinoa, rinsed
1 1/2 cups water (or vegetable or chicken broth)
2 eggs, lightly beaten
2 cups broccoli florets, finely diced
1 cup yellow onion, finely diced
1 garlic clove, finely diced
1 1/2 cups shredded cheddar cheese
1/2 teaspoon paprika
crushed red pepper (optional) to taste
In a medium sauce pan, combine quinoa and water (or broth) and cook according to package directions. Let cool.
Preheat oven to 350 degrees F. Grease muffin tins.
In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika.
Put a heaping tablespoon of quinoa mixture into prepared muffin tins.
Bake for 15 to 20 minutes or until edges turn golden brown. Remove from oven and let cool for 5 minutes and then gently remove from pan to cool completely.
Gluten-free eating means I rarely eat toast, breakfast pastry, etc. Sometimes, I just need a carb ‘fix’ and this recipe sounded delicious. I slightly altered the original recipe and loved the results. The second time I made this recipe, I substituted blueberries for the Craisins and baked in muffin paper/tins. I’ve shared both versions with good feedback. I’ll even admit that I didn’t eat all of it soon enough and the last piece was a bit dry. I thought, ‘why not put almond milk on it?’ like a bowl of oatmeal. It was delicious.
A new favorite for my gluten-free recipe box!
CRAN-APPLE OAT CAKE
2 cup old-fashioned oats
1 cup unsweetened almond milk
3 single-serving packets of Pure Stevia
2 tablespoons unsweetened applesauce
1/3 cup egg whites
1 1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon
1 small tart apple, chopped
1/2 cup Craisins (original recipe called for cranberries)
1/2 cup chopped walnuts (optional)
Soak the oats in the almond milk in the refrigerator overnight.
In the morning, combine all ingredients.
Spread in greased 9-inch pie plate (or muffin tins).
I am a protein breakfast person. Straight carbs just don’t last for me. If I eat cereal or toast, I’m starving in an hour. My typical breakfast is either Greek yogurt or an egg, with a strong cup of coffee. My dear friend, Jan, told me about this wonderful recipe.
I modified the original recipe to fit my taste buds and loved the results. The next morning I reheated in the microwave and they were equally as good and filling. Hello breakfast for the week!
QUINOA OMELETTE BITES
1 cup quinoa, warm
1/2 cup shredded mozzarella or cheddar cheese
1 egg white & 1 whole egg
1 clove garlic, minced
1 teaspoon salt
1/4 cup minced green or red bell peppers
1/4 cup minced sweet onion
Preheat oven to 350 degrees. Spray mini muffin tins with cooking spray.
Cook the quinoa according to package instructions. Chop and microwave, on high, the onions and peppers, for 1.5 to 2 minutes.
In a medium bowl, mix the warm quinoa with the cheese to melt the cheese. Add the eggs, garlic, salt, spinach, peppers and onion. Stir to combine all ingredients.
Spoon mixture into mini muffin tins, filling to the top.
Bake at 350 degrees for 20-25 minutes. Remove from oven and let cool for 10 minutes before removing from muffin tins. Run a small knife around the edges to loosen and pop out of the tins.