Preheat oven to 350 degrees F. Line a large-rimmed baking sheet with parchment paper and set aside.
In a large bowl, combine the oats, almonds, pecans, flaxseed, sugar, cinnamon, and sea salt.
Add the melted coconut oil, maple syrup, and vanilla extract. Stir until mixture is well combined. Stir in the chocolate chips.
Transfer the mixture to the prepared baking sheet and spread in an even layer. Use a spatula or the bottom of a measuring cup to press the granola down in an even layer. You want the granola to be pressed together so it will form clusters after cooling.
Bake for 26 to 28 minutes or until granola is slightly golden brown. DO NOT STIR, but make sure you rotate the pan halfway through the baking time.
Remove the pan from the oven and let the granola cool completely on the pan without stirring. Do not touch it while it cools.
Once it is cool, you can break the granola into clusters and enjoy!
Preheat oven to 325F. Line a baking sheet with parchment paper or spray with oil.
Put oats in a large mixing bowl.
In a saucepan over low heat, melt coconut oil, Nutella, and honey together, stirring until smooth. Stir in salt. Pour this mixture over the oats and stir to coat the oats. Transfer to the prepared pan.
Bake in preheated oven for 15 minutes. Stir granola and add in chopped hazelnuts, if using. Return to oven and bake for another 15 minutes.
Cool completely. Stir in chocolate chips, if using.
This picture stinks…will update the photo when we make again. This casserole is so good and feeds a crowd. We had it for dinner, both kiddos loved it, and then we had it for lunch today and it was just a good as leftovers.
Definitely making this again and especially when we have guests over.
We’ve tried a few baked oatmeal recipes, but this one is the keeper. It’s like dessert, but it’s breakfast. How can you go wrong with that? It tastes a lot like apple crisp, but there’s all this oatmeal in it, so it’s good for you, right? 😉
Steve loves crunch, so he asked me to double the topping next time. 🙂 The streusel topping below is the double recipe (but a single for the butter).
2 T. unsalted butter, melted (I used Country Crock Light)
3 c. skim milk
1 c. unsweetened applesauce
2 large eggs
1 c. brown sugar (if you like your oatmeal less sweet, then add 3/4 c. of brown sugar, or whatever you desire; we like sweet)
1 heaping T. cinnamon
1/2 tsp. nutmeg
1/2 tsp. kosher salt
2 tsp. pure vanilla extract
2 20 oz. cans of sugar free apple pie filling, apples chopped
3 c. old fashioned oats
1 c. steel cut oats
2/3 c. all-purpose flour
2/3 c. old fashioned oats
2/3 c. brown sugar
1 tsp. kosher salt
1 tsp. baking powder
1 tsp. cinnamon
4 T. unsalted (real) butter, at room temperature, cut into pea size pieces, (do not melt)
Spray a 10 x 10 (4 qt. or 10 x 13) baking dish with cooking spray (or larger pan if doubling the streusel topping).
In a large bowl, whisk together butter, milk, applesauce, eggs, brown sugar, cinnamon, nutmeg, salt, and vanilla. Chop the apples in the pie filling and stir in the apple pie filling; then add in the old fashioned oats and steel cut oats and combine. Transfer to prepared baking dish and spread oatmeal mixture evenly. Cover tightly with plastic wrap. Refrigerate overnight.
In a medium bowl, use a fork to stir together the flour, oats, brown sugar, salt, and baking powder. Cut in the butter with the same fork until there are large pea-sized crumbs. If you prepare this the streusel topping the night before, cover the bowl and refrigerate overnight, just don’t add it to the oatmeal mixture until you are ready to bake it in the morning.
Bake: Preheat oven to 375*.
Take the plastic wrap off the baking dish and top it with the prepared streusel. Bake for 30 to 35 minutes, or until oatmeal is thoroughly hot and the streusel is golden brown. If you’d like a crisper streusel, set the oven to broil and let it crisp up to your liking.
Our good friend Courtney gave me this recipe. We had it a potluck breakfast/brunch. It is beyond good. Both kiddos loved it, so I knew I needed the recipe.
I adapted the recipe by replacing the goat cheese with feta, because at least 2 of the 4 of us don’t like goat cheese, and I also replaced the eggs with egg beaters to “lighten” the dish up a bit.
I made it for dinner and we got 2 dinners out of it, and the leftovers were just as good heated up as the dish was the first night.
This dish is sooooo good that you can proudly serve it to company!
1 pkg. frozen chopped spinach, defrosted and drained
1 onion, thinly sliced
½ bundle of asparagus, cut into bite size pieces
1 c. cottage cheese, drained
8 oz. goat cheese or 6 oz. crumbled feta (reduced fat)
14 eggs or large carton of egg beaters
Cavender’s Greek seasoning
Preheat oven to 350*.
Thaw spinach and squeeze it out in paper towels to get all water out.
Heat butter in a pan and caramelize the onion.
Heat water to boil, add some salt, and blanch asparagus until just tender.
Spray 9 x 13 baking dish with cooking spray and sprinkle with spinach through cheese; beat eggs with seasoning (or sprinkle with Cavender’s add the egg beaters and sprinkle with additional Cavender’s).Â Pour into dish and swirl contents a little with a knife.
Bake at 350* for about 30 minutes, or until just set.
When I make cinnamon rolls, I usually make my grandmother’s recipe, which is more like a sticky bun/cinnamon roll. This weekend I tried a new recipe…one with frosting. It was a hit. Everyone loved the frosting! How could you not love a cinnamon roll with frosting?!?!?!
I lightened the recipe up by using Country Crock Light spread in place of the butter for both the cinnamon rolls and frosting, and it worked very well.
In a large mixing bowl, whisk eggs until frothy. Whisk in yeast, milk, and melted butter and let sit for 10 minutes.
Add the remaining Dough ingredients to the mixing bowl, and mix into a sticky dough. Transfer to a well-floured surface and knead, adding additional flour, just until no longer sticky. Return ball of dough to the mixing bowl, cover, and put in a warm place to rise for 1 hour.
On a well-floured surface, use a rolling pin to roll out dough, until it is a large, 1/4-inch thick rectangle. Spread the softened butter on the surface of the dough to start the filling. Combine brown sugar and cinnamon, and sprinkle evenly over the buttered dough. Roll the rolling pin over the brown sugar and cinnamon to press all of the filling into the dough (and it makes it easier to roll).
Line two jelly roll sheets with parchment paper and spray the parchment paper with nonstick cooking spray.
Grab the short side of the dough, and roll entire length of dough into a pinwheel, pressing firmly as you go. Slice rolled pinwheel into 1 1/4 inch thick rounds and evenly spread about 9 (3 rows of 3) onto the jelly roll sheet. You may need to pinch the ends so the roll doesn’t unroll. One sheet may have fewer rolls, but that’s ok. Cover and let rise in a warm place for another 30 minutes.
Preheat oven to 400* and bake cinnamon rolls 18-22 minutes, or until the tops are golden brown.
Combine melted butter and powdered sugar to create the frosting. If frosting is hard, microwave 10-15 seconds to soften. Spoon frosting over cinnamon rolls while still hot, and serve.
The next day, microwave your rolls for 15-30 seconds, and it tastes like it’s right out of the oven.
Turbinado sugar, for sprinkling on muffins before baking, optional
3 TBSP unsalted butter, melted
1 c. powdered sugar
1/2 tsp. maple extract
1 tsp. vanilla extract
Milk or heavy whipping cream
Preheat the oven to 350*F. Line a muffin pan with paper liners, spray with cooking spray, and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
Peel the bananas and mash with a fork. Place the mashed bananas in a large bowl. Add the brown sugar, coconut oil, egg, Greek yogurt, and vanilla extract. Stir until well combined. Slowly stir in the dry ingredients. Mix until just combined.
Fill muffin liners three-quarters full. Bake until toothpick inserted into center comes out clean, about 20 minutes. Transfer to wire rack to cool.
For the frosting: whisk melted butter and powdered sugar. Add extracts, whisk until smooth. Add milk or heavy whipping cream (to desired consistency…start with just a small amount (1-2 tsp.) at a time and add more, if necessary), whisk until smooth. Immediately frost completely cooled muffins.
These muffins are healthy, delicious, and kid approved. Need I say more? I admit I was a bit skeptical given how little fat is in the muffins, but they turned out extremely moist and flavorful.
They freeze wonderfully. After they cool, I simply put them in a freezer bag, and then each night I pull 2 out (one for each kiddo), and put them in a sandwich bag for their school lunch the next day. Perfect!
1/2 c. grated apple (approximately 2 Granny Smiths)
1/2 c. grated zucchini, moisture slightly squeezed out
1 c. chopped peeled apple (approximately 1 Granny Smith)
For the Topping: use more if needed
4 TBSP crunchy sugar
1/2 tsp. cinnamon
Â Preheat oven to 375*F. Line a muffin pan with paper liners or spray with cooking spray. Set aside.
In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice. In a small bowl, whisk together buttermilk, applesauce, oil, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients and mix with a wooden spoon or spatula until just combined. Do not over mix. Gently stir in the grated apple, zucchini, and chopped apples.
To make the topping, combine turbinado sugar and cinnamon in a small bowl. Stir well.
Fill the prepared muffin pan with muffin batter, filling each cup about 3/4 the way full. Sprinkle each muffin with cinnamon sugar topping. Bake for 20 minutes, or until muffins are golden and a toothpick inserted in the center of a muffin comes out clean. Let muffins cool to room temperature and serve.