Baked Oatmeal (GF & Dairy-Free)

Baked oatmeal has been one of my favorite breakfasts for years because you can use any kind of fruit, it’s good hot and cold, and you can pack it for weekends at the lake or weekdays at work! My friend’s mom shared this recipe with me in high school and I’ve been making it ever since. However, it was hard to skip the step where you spoon brown sugar all over the top and broil it to caramelize, and still get the same delicious result. Remember a few posts back where I discovered coconut sugar? It works here, too!

This is another very customize-able recipe where you can use whatever you have on hand and alter to your dietary needs. Use whatever milk works best for you, omit the nuts if you have to, pick whatever fruit’s in season, and you have yourself a delicious pan of steamy, crunchy, fruity oatmeal  ready to enjoy!

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I used fresh cranberries this time since I still had some in the freezer from Thanksgiving, but I’ve used everything from fresh apricots to Trader Joe’s dried cherries in the past and have always gotten delicious results. You can use any combination of fruit that’s in season or whatever you have frozen on hand! Blueberries, peaches… try any combo you like. Just be sure to keep the ratios similar per the recipe below.

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Baked Oatmeal

Makes 4-6 servings

2 C old fashioned rolled oats

1/4 C milled flax seed or Chia seeds

2 C fresh fruit (I used 1 diced apple and 1 C frozen blueberries)

1/4 C dried fruit (cranberries or cherries work best)

1/3 C slivered almonds

1/3 C agave syrup or honey

2 eggs, beaten

1 1/4 C milk of choice

1 t vanilla extract

1/3 C coconut sugar

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Method:

Preheat oven to 350°. Lightly spray 8 x 8 pan with nonstick spray. Measure oats into prepared pan, then sprinkle flax or Chia seeds on top. Add fruit next, in even layer, and almonds next if using. Squeeze agave syrup or honey evenly over everything in your pan.

In medium bowl, whisk eggs, and add milk and vanilla. Whisk to combine. Carefully pour over oatmeal and fruit mixture. Bake in preheated oven for about 40 minutes, until set in middle.

Set oven to broil. Sprinkle coconut sugar evenly on top of baked oatmeal and put back in oven for 2-3 minutes. Do not leave the kitchen!!! The broiler can make your oatmeal go from beautiful and caramelized to burnt in a matter of seconds. You just want the sugar on top to melt a little bit.

Serve warm and enjoy! This is great cold, too.

Double Chocolate Zucchini Muffins (GF, Nut-Free & Dairy-Free)

I have always loved zucchini bread because of its moist, wonderful texture, but it’s never really been a go-to bread recipe when I’m baking. However, this past summer, my coworker Bob brought me a 7 pound zucchini, and the first thing I thought to make was zucchini bread! Although 7 pounds seems huge, when I shredded it in my food processor it was even more than I expected. I was literally drowning in zucchini. I used about 1/2 of the zucchini right away, but froze the rest in quart size ziploc bags for when Winter came and 7 lb vegetables were no longer in surplus.

These muffins are great for so many reasons. They’re moist, full of rich chocolate, super soft, and best of all, very allergy-friendly! I brought these to a girls’ brunch a few months ago and they were a hit. When I remembered I still had leftover shredded zucchini in the freezer, I instantly thought of these muffins. I was a little hesitant to use anything other than fresh zucchini, but these turned out as delicious as I remembered.

Whether you’re looking for a perfect on-the-go breakfast recipe, or trying to sneak more vegetables into your picky kids’ (or husband’s) diet, these muffins are the answer! Give them a try- I hope you love them as much as I do!

Recipe notes: If you’re using zucchini that’s been frozen, you will have a lot of excess moisture, so be sure to squeeze most of the water out or your muffins will be sad and soggy. In the recipe below, I mention dairy-free chocolate chips, but you can use whatever kind of chocolate chips you’d like and still get the same results. Dairy-free (vegan) chocolate chips can be found at Whole Foods!

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Double Chocolate Zucchini Muffins

Makes 12 muffins

1/2 C dairy-free chocolate chips, divided

2 C grated zucchini, excess water squeezed out

2 eggs, beaten

6 T coconut or vegetable oil

1 t vanilla extract

1 1/2 C Gluten Free flour blend

1/4 C unsweetened cocoa powder

1/2 t sea salt

1/2 t baking soda

12 t baking powder

1 C coconut sugar

Method:

Preheat oven to 325° and line standard muffin pan with 12 cupcake liners.

Melt 1/4 C of the chocolate chips in a microwave safe bowl at 30 second intervals, stirring between to ensure they’re melting evenly. Set aside to cool sightly.

In a large bowl, add grated zucchini, eggs oil, and vanilla extract. Whisk to combine. Add melted chocolate chips and whisk again until fully combined.

In separate bowl, combine all dry ingredients and remaining 1/4 C of chocolate chips. Make a well in center of bowl and slowly pour in wet mixture. Fold together with rubber spatula until incorporated, making sure to not over-mix.

Pour into prepared muffin tin and bake for 22-25 minutes, until toothpick inserted comes out mostly clean. You don’t want to over bake these or they’ll be dry!

Tip** Store these in the fridge for up to a week, or freeze in sandwich size ziploc bags for busy weekday mornings!

Autumn Quiche with Paleo Crust

It’s a lazy Saturday morning and I have a bunch of random vegetables laying around, so you know what what means- QUICHE! I haven’t made a quiche with a crust for a long time, and now that I’m avoiding gluten, I needed to conjure up a new recipe. I found a recipe from Paleo Running Momma that uses a combination of gluten free flours, but sounded simple enough. I tweaked it just a tad, and it came out wonderfully. This crust is quick and easy, and doesn’t require any rolling out!

I had some turkey sausage and fresh sage to use, so I thought I’d combine some autumn flavors for a hearty and filling paleo breakfast. Like my other quiche recipe, you can use any vegetables and meat you have on hand and as long as you stick to similar measurements, it will turn out great! For example, I used leftover cooked acorn squash as the carb-y vegetable in my quiche, but hash browns or leftover roasted potatoes would be great too!

I tried something new today by not adding any milk to the egg mixture and really liked the results. It came out a little richer, and had amazing flavor. The pinch of smoked paprika adds a nice amount of heat that perfectly compliments the flavors of the turkey sausage and fresh veggies. Matt is a tough judge when it comes to quiche, as he is not a fan of eggs, so his seal of approval this morning was a real success.

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Autumn Quiche with Paleo Crust

Makes 6-8 servings

For the crust:

1 C almond flour

2 T coconut flour

2/3 C tapioca flour

1/3 C cold ghee or vegan butter

Pinch sea salt

1 egg

For the filling:

1 C cooked squash, cubed (or substitute with hash browns or cooked potatoes)

1/2 bell pepper (about 3/4 C) diced

1/2 yellow onion (about 3/4 C) diced

3/4 lb turkey sausage

1 t fresh sage, chopped

6 eggs

Salt & pepper

Pinch smoked paprika

Method:

Preheat oven to 375°.

For the crust, combine all ingredients in large mixing bowl and use pastry cutter or two butter knives to cut butter and egg into dry ingredients. When dough starts to form, use clean hands to knead. Turn dough into pie dish and lightly spray your hands with nonstick oil. Press crust onto bottom and sides of pie dish lightly, until evenly distributed. Pierce with a fork to prevent crust from rising, and bake in preheated oven for 6 minutes. Set aside to cool slightly, and lower oven temperature to 350°.

In medium skillet, cook sausage until no longer pink, breaking up into small pieces as it cooks. Drain fat and discard. Add onion and continue to cook for about 2 minutes, until onion starts to turn translucent. Add bell peppers and season with salt and pepper. Turn off heat. Add squash or leftover potatoes to pie dish, sprinkle sage, and add mixture from skillet, distributing evenly over crust.

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In large mixing bowl, whisk eggs, salt, pepper, and smoked paprika, and carefully pour into pie dish. Bake at 350°  for 40-45 minutes, until nice and brown on edges and eggs are completely set completely in middle of quiche. Let sit at room temperature for about 5 minutes, and use knife to loosen crust from sides of pie dish for easier serving. Garnish with fresh parsley and serve. Enjoy!

Tip** for a nice golden top, turn oven to broil for last 5 minutes of cooking. Watch quiche very carefully during this step so it doesn’t burn!

Cranberry Oat Bars (GF)

This morning, I needed a break from apple and pumpkin everything. Don’t worry, I’m okay… I think. I had some fresh cranberries in the fridge that I’ve been meaning to use, and the thought of warm oat bars fresh out of the oven to enjoy with my coffee was just too good to pass up. It’s Friday but my brain is already in weekend mode.

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These bars came together quickly and easily, and I love the way the crunchiness of the slivered almonds and the warm soft bursts of fresh cranberries is dispersed throughout the baked oatmeal. Cinnamon and ground ginger add some spicy warmth, making it a perfect companion for your Saturday morning coffee.

As with any breakfast I make, the goal is usually to have leftovers that I can store for on-the-go breakfasts. I think these will be perfect warmed back up in the microwave for 30 seconds or so. I’ll pat myself on the back now; breakfast for next week is ready to go!

 

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Cranberry Oat Bars

Makes 9 squares

2 C old fashioned rolled oats

1/2 C coconut flour

1/4 C tapioca flour

1/2 t sea salt

1 1/2 t cinnamon

1/2 t ground ginger

1/3 C coconut oil, melted

1/4 C pure maple syrup

1/4 C agave (or you can just do a full 1/2 C of maple syrup)

2 eggs

1/3 C  milk of choice

1 1/4 C fresh cranberries

1/2 C slivered almonds

Tip** If you have an orange laying around, try adding a teaspoon of fresh zest to this recipe!

Method:

Preheat oven to 350° and grease 8×8 square baking pan with nonstick spray.

In large mixing bowl, combine oats and both flours. Add salt, cinnamon, and ginger and whisk together until combined.

In separate bowl, beat coconut oil, maple syrup, agave, eggs, and milk together. Pour into dry ingredients and fold together until combined. Fold in cranberries and almonds and mix until evenly dispersed.

Pour into prepared pan and bake for about 30 minutes, until edges are golden brown. Cut into 9 squares. Serve warm topped with yogurt and nuts, or freeze individual squares for busy weekday morning breakfasts! Enjoy.

Slow Cooker Applesauce

Rewind to 20 years ago in our tiny kitchen on Parkside, where my mom would be cooking apples on the stove, and my sister Liz and I would take turns turning the mill to strain the applesauce. We loved the fun, messy, time-intensive process, but nothing topped eating the fresh applesauce hot out of the pan. Fast-forward 20 years to my current tiny kitchen, where I’m up to my ears with apples from our trip to the orchard. I decided it was time to make applesauce.

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Since I don’t own a food mill, I decided to give slow-cooking applesauce a try.  Not only did it make my tiny kitchen smell aaaaamazing, it turned out so delicious that I am convinced I’ll never want to buy applesauce from the store again! It was so simple, and the apples we picked were so juicy and sweet that it didn’t require any added sugar.

I love this recipe because you toss the ingredients in the crock pot, set it on low, and can go work on something else. I let it cook all morning and afternoon, and this gave the applesauce a chance to really break down and let the flavors mingle. The result is perfectly chunky, cinnamon-y, naturally sweet applesauce that is perfect on its own or baked into breads, muffins, etc.

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Slow Cooker Applesauce

Makes about 8 cups

3 lb. apples (about 9 medium-sized)

Juice from 1/2 lemon

3 t ground cinnamon

1/4 t ground nutmeg

1 cinnamon stick, whole

3/4 C water

Method:

Peel and thinly slice apples and add to crock pot. Squeeze lemon juice over apples and add spices and water. Give it a stir and set to low for 7-8 hours. Stir every hour or so.

Tip** If you let it cook long enough, the apples will break down on their own and shouldn’t have more than a couple little lumps. If you want a perfectly smooth consistency, you can use an immersion blender to get your desired consistency.

Keep in airtight container in fridge for up to a week, or freeze for up to 6 months. Enjoy!

Spiced Apple Muffins (GF & Nut-Free)

Matt and I ventured to the Illinois/Wisconsin border last Sunday to pick some apples, and came home with half a bushel of McIntosh. Half a bushel doesn’t sound like an intimidating amount, but let me tell you it’s WAY more than our tiny kitchen can store. So I’ve been spending the last week finding ways to enjoy them and muffins was first on the list!

Most gluten-free muffin recipes center around the use of almond flour, but since I have some nut-free people in my life, I experimented with oat flour as a replacement and they turned out great! These little guys are packed with fresh apple goodness, are refined sugar-free, nut-free, dairy-free, and gluten free! They are filled with warm spices and will make your home smell like Fall. The sweet-cinnamony crumb topping is the final touch on these magical muffins. It sounds impossible, but they are even Matt approved and that’s how I measure a good muffin.

I was trying to use as many apples as I could, so please note that this recipe makes a double batch of muffins. Or, if you only have one muffin tin like I do, make 12 muffins and a loaf of bread! You could half the recipe, but you’d probably regret it.

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Spiced Apple Muffins

Makes 24 muffins, or 12 muffins + one loaf

For the muffins:

1 3/4 C oat flour (2 C old fashioned rolled oats)

1/4 C coconut flour

2/3 C tapioca flour

4 t cinnamon

2 t baking soda

Pinch cardamom (optional)

4 eggs

2 t vanilla

1/2 C coconut milk (or almond milk if you aren’t making nut-free)

1/3 C coconut oil, melted

1/3 C honey

2/3 C pure maple syrup

2 C shredded apples, excess liquid squeezed out

1 C small diced apples

For the crumb topping:

1 T vegan butter, melted

1 T honey

1/3 C old fashioned rolled oats (whole, not oat flour)

1 t cinnamon

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Method:

Preheat oven to 350° and line muffin tins, or grease and line loaf pan with parchment paper.

Make oat flour! I use my Vitamix for this because it’s a quick and easy clean up, but you can also pulse in your food processor or just buy oat flour at the grocery store. 2 C of regular oats makes about 1 3/4 cups of oat flour if you’re making at home.

In large bowl, combine oat flour, coconut flour, tapioca flour, spices, and baking soda. In a separate medium bowl, beat eggs, vanilla, and milk. Add coconut oil, honey, and maple syrup and whisk to combine. Shred 2-3 medium sized apples using food processor or by hand (these do not have to be peeled). Cut another apple into a small dice. Add all apples to wet ingredients and stir together.

Make a well in dry ingredients and carefully pour in egg/apple mixture. Using rubber spatula, carefully fold together until combined. Do not over mix! Spoon into prepared muffin tin or loaf pan.

To make crumb topping, combine ingredients and spoon on top of batter.

For muffins, bake about 18-20 mins, and for loaf bake about 35 mins or until toothpick inserted comes out clean.

If you aren’t eating them all fresh out of the oven, keep refrigerated so they stay fresh longer. Enjoy!

 

Chia Berry Jam

I’ve been looking for something to step up my breakfast game, but have always been intimidated by the whole jam-making/canning process. I came across some chia seed jam recipes on Pinterest and it sounded so easy, I had to try! Because this recipe uses frozen fruit, it’s something you can make and enjoy year-round, swapping out fruit depending on the season. Since I made it the other night, I can’t stop looking for things to put it on! It’s amazing on toast, oatmeal, yogurt, pizza…just kidding. I haven’t tried that yet.

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Why bother making your own jam? This jam takes about 2 minutes to make, requires zero cooking, and the inclusion of chia seeds makes it extra good for you! Chia seeds are full of antioxidants, Omega-3 fatty acids, and have a considerable amount of fiber, helping keep you full longer throughout the morning. I used equal amounts of raspberries and blueberries in this batch, and the color is so pretty. You can use sweetener such as pure maple syrup like I did, or leave it out depending on your diet.

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S/O to my sweet husband for photographing my jam when he was supposed to be reading for class. He also made dinner tonight. How lucky am I? How boring must his reading be?

 Chia Berry Jam

12 oz frozen blueberries

12 oz frozen raspberries

1/4 C chia seeds

1/4 C pure maple syrup or honey (optional)

Method:

Let berries partially defrost. Place in food processor or blender and pulse for 20 seconds. Slowly add maple syrup or honey if using, and pulse until combined. You can keep mixing for a smoother consistency if you’d like, but I kept lots of full berry chunks in mine. Add chia seeds last, mixing until evenly distributed. Store in airtight jar or container in refrigerator and enjoy!

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I spooned some chia berry jam on top of my oatmeal this weekend, and it was soooo good with peanut butter, bananas, and coconut!