In The Kitchen: The Best Blueberry Baked Oatmeal

Hello all!

Yesterday I made the most amazing Blueberry Baked Oatmeal! It’s the best ‘sweet’ breakfast food I’ve put in my mouth, hands down. I think you’ll agree with me too!

 

Blueberry Baked Oatmeal

It’s loaded with blueberries, and the chopped almonds add a wonderful texture throughout.

Blueberry Baked Oatmeal

But what really makes this dish is the powdered lemon peel. I made this recipe with both lemon zest and the powdered lemon peel and the powdered lemon peel won by far. It’s the magic touch that keeps you coming back for more and will have everyone wondering what the secret ingredient is. I get my powdered lemon peel from Penzeys; it’s truly worth the investment!

Blueberry Baked Oatmeal

I personally think this dish is best served with milk of any kind, especially when reheating the leftovers (if there are any!).

Blueberry Baked Oatmeal

So, without further ado, here’s the recipe!

The Best Blueberry Baked Oatmeal

Ingredients:
• 5 C old fashioned oats
• 2 tsp baking powder
• 2 tsp sea salt
• 2 tsp cinnamon
• ¾ tsp nutmeg
• ½ tsp lemon peel powder or zest of one lemon
• 4 oz chopped almonds; divided
• 1 C sugar
• 4 C whole milk
• 3 T lemon juice
• ¼ tsp almond extract
• 2 eggs, beaten
• 2 pints blueberries
• cinnamon sugar for sprinkling

Directions:
1. Preheat oven to 375 and grease a 9×13* baking dish.
2. In a medium size mixing bowl, combine milk and lemon juice; let sit until it starts to “curdle” – become buttermilk.
3. In large mixing bowl, combine oats, baking powder, sea salt, cinnamon, nutmeg, lemon peel, ½ of chopped almonds (½ C), and sugar.
4. Add almond extract and beaten eggs to the buttermilk mixture and whisk until well combined. Add half of milk mixture to the oats and gently stir until everything is moistened.
5. Add half of the oat mixture to the baking dish, spread evenly across the bottom. Then add 1 pint of the blueberries, again spreading evenly. Add the remaining oat mixture, spreading so as much of the blueberries are covered as possible.
6. Slowly pour the remaining milk mixture over the oats.
7. Top with 1 more pint of blueberries, the remaining chopped almonds, and sprinkle generously with cinnamon sugar.
8. Bake for 35-45 minutes, until edges are golden and center is set.

This recipe makes about 12 generous servings.

*If you would like to halve this recipe, use an 8×8 baking dish. Baking temperature and time are the same

Blueberry Baked Oatmeal

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In The Kitchen: ‘Almond Joy’ Vegan Pancakes

I love pancakes. I would have to rank them in the top 5 of my favorite things. And I mean, c’mon, who doesn’t love eating ‘cake’ for breakfast? 'Almond Joy' Vegan Pancakes While N and I have been on this whole vegan journey, I had yet to find a pancake recipe that satisfied my highly sophisticated pancake palate. So, I did some research, and came up with my own base. And boy, let me tell you; it’s the bomb. 'Almond Joy' Vegan Pancakes So, instead of just making plain pancakes to share with you (although those are phenomenal enough on their own), I dug around the kitchen and, wah-la! ‘Almond Joy’ Vegan Pancakes were born! You’re welcome. 'Almond Joy' Vegan Pancakes Oh, and I’m in the process of writing a vegan pancake cookbook. You’re welcome again. 😉

‘Almond Joy’ Vegan Pancakes
Ingredients:

  • 1 ¾ C flour
  • ¼ C flax meal
  • 2 T sugar
  • 2 tsp baking powder
  • 1 tsp cornstarch
  • ¼ tsp salt
  • 1 ¾ – 2 C almond milk
  • 1 tsp vanilla
  • ¼ tsp almond extract
  • juice of ½ lemon
  • 4 T unsweetened shredded coconut
  • ¼ C vegan chocolate chips
  • ½ T Earth Balance Buttery Sticks

Directions:

  1. Combine flour, flax meal, sugar, baking powder, cornstarch, and sea salt in a medium sized mixing bowl.
  2. In a large measuring cup, combine almond milk, vanilla, almond extract, and lemon juice. Set aside.
  3. Heat Earth Balance in a frying pan over medium-high heat, or do the same with an electric griddle.
  4. Add the wet ingredients to the flour mixture, and stir until just combined. Fold in the chocolate chips and shredded coconut.
  5. Using a ¼ C measuring cup, p0ur pancake batter into pan or onto griddle. Spread out the batter with your finger or a spoon. Cook the pancake until bubbles form in the middle and the outer edges look dry, about 2 minutes. Flip the pancake and cook on the other side for 1.5-2 minutes.
  6. Serve pancakes hot, with a garnish of mini chocolate chips and a sprinkle of powdered sugar; or with your favorite maple syrup or honey.

This recipe makes 10 pancakes. 'Almond Joy' Vegan Pancakes

In The Kitchen: Spicy Roasted Broccoli

 

Brace yourselves people. You are about to see broccoli in a whole new way. That’s right. I said broccoli. Prepare yourself for savory spicyness and downright deliciousness!

Spicy Roasted Broccoli from Blossoms In Adversity

I’ve been experiementing lately with frozen vegetables. I generally only purchase fresh, but as of late, I’ve been more open to using frozen, at least until our farm share vegetables start arriving. I know there’s nothing ‘unhealthy’ about frozen vegetables, but my problem comes in with how to prepare them. I remember as a child them being used in casseroles or thrown in the microwave. There’s nothing wrong with that, but it gets bland after a while, and as I’ve grown older I’ve developed a particular thing for texture in my vegetables.

Spicy Roasted Broccoli from Blossoms In Adversity

So, that brings us to a bag of frozen broccoli that I transfromed into the most amazing spicy goodness you’ll ever get out of a floret. Maybe I’m boasting, but once you try it, you’ll agree with me. I promise.

Honestly, I think the coconut oil is what makes this dish. The combination of the spicy crushed red pepper and the subtle sweetness of the coconut oil create a flavor profile in the mouth that is impossible to not enjoy!

Spicy Roasted Broccoli

Ingredients:

  • 1 1lb bag of chopped frozen broccoli
  • ¼ tsp sea salt
  • ¼ tsp pepper
  • ½ tsp cumin
  • 1 tsp crushed red pepper (adjust to personal spice preference)
  • 2 T melted coconut oil

 

Directions:

  1. Partially thaw broccoli by setting on counter for 20-30 minutes. Preheat oven to 400 F about 10 minutes before your broccoli will be done thawing. Line a baking sheet with foil, and spray with non-stick cooking spray (I use EVOO in a Misto)
  2. Pour broccoli into a medium mixing bowl, add the spices and then the coconut oil. Stir to combine and ensure that spices are evenly distributed. It’s important to add the spices first, then the coconut oil, as the coconut oil will harden due to the broccoli being cold; you’ll be able to mix it enough before that happens though.
  3. Pour broccoli onto prepared baking sheet and place in oven. Bake for 30-40 minutes; stirring after 20. If you prefer softer vegetables, I’d take it out after 30.

 

Spicy Roasted Broccoli from Blossoms In Adversity