In our house, we love oatmeal for breakfast. It does take a little more hands-on time to whip up in the morning compared to making toast. However, we all know that oatmeal is healthier for you than bread. And overnight refrigerator oatmeal is perfect for summer, but I prefer a warm breakfast when the weather is cooler. And how good would it be if someone could make me this warm breakfast in the morning while I got an extra ten minutes of sleep. That ain’t happening so this baked oatmeal is the next best thing. You make a batch up one evening and it reheats beautifully for breakfast the next morning. The flavor options that I found on the internet are endless. This breakfast option is an absolute winner in my book and I know I’ll be making it very often as the weather cools down.
Making baked oatmeal couldn’t be simpler. Whisk the wet ingredients. Stir in the oats and bake. An added advantage is that this is clean eating at its best. No refined sugars in this breakfast option. Its like eating banana bread for breakfast, without the guilt. You use the oats instead of flour and maple syrup instead of sugar. Throw in some coconut oil and pecan nuts and you have taken this humble oatmeal breakfast up a couple of notches nutritionally. Don’t take my word for it. Make a batch today and you’ll have a household that actually enjoys oatmeal for breakfast.
Banana Bread Baked Oatmeal
2 large ripe bananas (or 3 small)
3/4 cup milk, at room temperature
2 eggs, at room temperature
1/4 cup coconut oil, melted and cooled
1/4 cup maple syrup
1 1/2 tsp vanilla extract
1/2 cup chopped pecans (additional for garnish)
2 cups rolled oats
1 1/2 tsp cinnamon powder
1/4 tsp salt
Preheat oven to 180ºC.
Grease an 8×8 baking dish and set aside.
Spread the chopped pecans on another ungreased baking tray and let them roast for 4-6 minutes or till they are toasted light golden brown. Cool.
In a large mixing bowl, mash the bananas.
Add the milk, eggs, coconut oil, maple syrup and vanilla to the mashed bananas and mix well till smooth.
Add the oats, salt, cinnamon powder and toasted pecans and stir till combined.
Pour into the greased baking dish and bake for 20-25 minutes or until set and golden brown on top.
Let it cool for a while (around 5 minutes) in the baking dish itself before cutting and serving.
Serve warm by itself or with some greek yogurt or milk, as desired. You could top it off with some fresh fruit and nuts as well.
If you’re making this ahead of time, refrigerate and cut and reheat in the microwave as needed.
I was glad to have tried out smoothie bowls recently. They were my saving grace. Healthy, full of flavor and their amazing ‘cool you down from the inside out’ quality made them a regular occurrence in my kitchen. The first one I tried was this Mango Smoothie Bowl and this blueberry version was really delicious too. I had some blueberries that I should have finished sooner, but I didn’t want to waste them so they went right in the bowl for some color. If you love blueberries, this treat is a must try if you are looking for a healthy summer cooler.
A few ingredients and a minute in the blender and a bowl is all you need to whip up this bowl of deliciousness, so I do hope you try it out.
Blueberry Smoothie Bowl
1 ripe banana, frozen
1 cup frozen blueberries
1 cup milk
4 tbsp Greek yogurt
For the topping –
Sweetened coconut chips
Place the banana, blueberries, milk and yogurt in a blender and blitz on slow at first.
Scrape down the sides and blitz till you are left with a soft serve sort of consistency.
Pour this mix into a bowl.
Top with some sweetened coconut chips, fresh blueberries and almonds.
After a lot of searching, I am happy to report that I have managed to source some Gloria Doublette Paper. This gorgeous paper is made in Germany and has 135% stretch to it. It comes in folded sheets measuring 50cms by 125cms. I have a few colors for sale at the moment, which I am selling at my new Etsy shop here.
While the Facebook page is still under construction, I will be featuring new offers and discounts on it. If you’d like to follow me, my page can be found here.
If you are new to flower making, I have started uploading video tutorials on how you can make them. The videos are available here. Be sure to subscribe to my YouTube Channel for upcoming videos.
I hope you can find a few colors you can work with. Look out for my flower making kits which will be available very soon.
I also hope to have a few more colors in stock very soon.
Don’t forget to share this information with your fellow crafters, family and friends.
I haven’t baked in ages. Furthermore, its been about three months since I last shared a baked recipe here. I was tossing between cookies, brownies and tea cakes. And while I was looking, I realized that I had this exotic little gem saved in my massive ‘must-try’ list. And with a name as exotic sounding as Basbousa, I had to. So as soon as the temperature dipped a tiny bit, I decided to turn the oven on. Basbousa is an Egyptian semolina cake drenched in sugar syrup.
This batter comes together really quick and easily. There’s no need to break out the heavy equipment, I just used a whisk. So basically you bake the cake, make a sugar syrup and drizzle it over the cake and top with some sliced / slivered (flaked) almonds and coconut chips and that’s it. This is a dense tea cake, so don’t expect a light sponge. It has a very different flavor profile compared to a basic sponge too. It has a subtle tang from the yogurt and the lemon in the syrup. Dare I say, it is very deliciously different. My husband really liked this cake. And he is someone who loves a good chocolate cake and the occasional sponge cake. This one though, he has asked me to keep track of, so that we can make it again. Imagine my surprise. But then again, it wasn’t overly surprising considering how good this cake is. Try it out for yourself.
Recipe from: The Mediterranean Dish
For the cake –
1/2 cup butter
1 cup sugar
1 cup natural, unflavored yogurt
2 cups coarse semolina
1/2 cup milk
1 tsp baking powder
1/4 cup sliced / flaked almonds
1/4 cup sweetened coconut chips or sweetened shredded coconut
For the syrup –
1 1/2 cup sugar
1 3/4 cup water
1/4 tsp lemon juice
Preheat the oven to 170ºC and grease a 9 inch cake tin and keep aside.
Melt the butter and set aside. You can do this in a little saucepan on the stovetop on in a little microwave safe bowl in the microwave. Set this aside.
In a large mixing bowl, whisk together the yogurt and sugar.
Now add the semolina, milk and baking powder and mix thoroughly.
Next, stir in the melted butter and whisk well. Let the batter rest for a while (about 5-10 minutes or so) for the semolina to absorb some of the moisture.
Pour the batter into the greased cake tin and bake for about 40-45 minutes.
While the cake is baking, make the sugar syrup. Place the sugar water and cinnamon in a saucepan. Bring to a boil on high heat stirring occasionally, but only till the sugar dissolves. Turn the heat down to low and continue to cook for a few minutes till the syrup thickens. Then take off the heat and stir in the lemon juice.
Set aside to cool and then remove the cinnamon.
When the cake is ready, take it out of the oven and immediately pour the cool syrup on the hot cake.
Leave the cake to cool off completely and let the cake absorb the syrup, at least for an hour.
Just before serving, top the cake with the almond and coconut chips.