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.

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!