Maple Brown Sugar Baked Oatmeal

Maple Brown Sugar Baked Oatmeal

Maple Brown Sugar Baked Oatmeal | emilylevenson.com

It seems like the second September hits, Fall is the only thing on everyone’s brain.

Pumpkin flavored everything becomes readily available. Halloween candy starts proliferating the shelves. And it’s only a matter of time before the very first Christmas something or other will appear on the shelves. (I shudder just thinking about it.)

For me, fall begins to usher in more hearty meals like soups, chili’s, and baked oatmeals.

Maple Brown Sugar Baked Oatmeal | emilylevenson.com

I seriously love baked oatmeal because of how easy it is to whip up a healthy breakfast without having to stand over the stove cooking it.

Between eggs and stove-top oatmeal, I’ve been craving a bit more simplicity in our morning routine. And a respite from stirring, chasing, scrambling, chasing, burning, chasing, silently cursing, chasing… You get the picture.

Thankfully, The Babe loves baked oatmeal. As in, had it for lunch, a snack, and even an appetizer before digging in (to her hot dog) for dinner.

Maple Brown Sugar Baked Oatmeal | emilylevenson.com

I also love that there is some variation from our regular oats with the quinoa.

I suppose I could do a mixture of oats and quinoa when making them on the stove, but I never got that far. The Babe seriously ate strawberry oatmeal for 8 months straight before even entertaining something a little … different.

I’m not complaining, though. Breakfast has always been the best meal in this house.

Maple Brown Sugar Baked Oatmeal | emilylevenson.com

Next time I make this, I’m probably going to add pecans and call it amazing.

I can already say this with 100% certainty because maple pecan granola is my favorite thing ever. And this baked oatmeal, with the deliciously (but not crazy overwhelmingly) sweet flavor is pretty darn close to perfection.

At the rate we’re going, I’m probably going to have to make another batch tomorrow.

Maple Brown Sugar Baked Oatmeal | emilylevenson.com

Maple Brown Sugar Baked Oatmeal | emilylevenson.com
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Maple Brown Sugar Baked Oatmeal

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8 -10
Author Emily Levenson | emilylevenson.com

Ingredients

  • 11/2 cups rolled oats
  • 1/2 cup quinoa rinsed
  • 1 tsp baking powder
  • 1/2 cup brown sugar lightly packed
  • 1/4 cup chia seeds
  • pinch of salt
  • 2 cups almond milk
  • 2 tbs maple syrup
  • 1 egg lightly beaten

Instructions

  1. Preheat oven to 375°F.
  2. Lightly grease a 9x13 baking dish and set aside.
  3. Combine oats, quinoa, baking powder, brown sugar, chia seeds, and salt in a large mixing bowl.
  4. Add almond milk, maple syrup, and egg. Stir to combine.
  5. Pour mixture into prepared baking dish and place in oven.
  6. Bake for approximately 40 minutes or until edges start to turn golden brown.
  7. Let cool for 5-10 minutes.
  8. Cut and serve!

To reheat:

  1. Preheat oven to 325°F.
  2. Transfer serving portion to an oven safe bowl or ramekin.
  3. Place in oven for 7-10 minutes or until warm all the way through.
  4. Serve immediately!

Allergen Information

Nightshade free, dairy free, wheat free*, gluten free*, and soy free. *The wheat and gluten free status of this recipe is dependent upon choice of oats.
 

Sweet Potato + Dried Cherry Oatmeal

Sweet Potato + Dried Cherry Oatmeal

Sweet Potato + Dried Cherry Stove Top Oatmeal

Every now and then I feel like all of my food mojo gets lost.

I’ll be rocking and rolling for a few weeks, buzzing with creative energy and excitement around menu planning and cooking. And then BOOM. It’s gone without a trace. No note left behind for where it’s gone, or even when it will be coming back.

And into the mix two other mouths to feed and it’s a recipe for disaster.

Sweet Potato + Dried Cherry Stove Top Oatmeal

All I have to say is thank god there are other food blogs out there to help pull me out of my food rut.

Case and point: The Oatmeal Artist.

How that gal finds a way to stay inspired and creative with one single ingredient is beyond me. Believe me, I’m not complaining. Quite the contrary, I’m freakishly enamored with her and her uncanny talent for creativity when it comes to oats.

Sweet Potato + Dried Cherry Stove Top Oatmeal

This bowl of yumminess is a take on her Sweet Potato + Cranberry Oatmeal.

I had initially made it for The Babe, but it looked way too good to let her have it all. So, I took a spoonful to taste. And then another spoonful, and another spoonful…

Don’t worry, she definitely got her fill of sweet potato oatmeal yums. She kept pointing at the spoon, squealing, and opening her mouth for another bite. LOVE HER.

Sweet Potato + Dried Cherry Stove Top Oatmeal

Sweet Potato + Dried Cherry Stove Top Oatmeal
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Sweet Potato + Dried Cherry Stove Top Oats

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 -2
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1 small sweet potato
  • 1/2 cup water
  • 1/2 cup almond milk or milk of choice
  • 1/2 cup old fashioned oats
  • 1/4 tsp cinnamon
  • 1 tbs maple syrup
  • 1/4 cup dried cherries

Instructions

  1. Peel and chop sweet potato and place in a small saucepan with water. Bring to a boil and cook until sweet potatoes are fork-tender; approximately 5-7 minutes.
  2. Drain water and mash with fork or potato masher. Transfer to a bowl.
  3. Combine water and almond milk in a small saucepan and bring to a boil.
  4. Add oats and reduce heat to medium.
  5. Let simmer for about 4-5 minutes or until oats begin to absorb the liquid.
  6. Add in 1/2 cup mashed sweet potatoes, reserving the rest for tomorrow (or another use). Stir to combine.
  7. Add in cinnamon and maple syrup, and cook for an additional 3-5 minutes, until all liquid is absorbed or at desired consistency.
  8. Add in dried cherries and stir.
  9. Transfer to a bowl and serve warm!

Allergen Information

Nightshade free, dairy free, wheat free*, gluten free*, corn free, soy free, egg free.
*Oats are inherently gluten (and wheat) free, but can become contaminated during the processing. If you have Celiac Disease or have an allergy, make sure to use certified gluten-free oats.

Things I’m Enjoying: The Oat Edition

5 Awesome Oat Recipes

It’s no secret that I’ve been obsessed with oats for a while. It started harmlessly with refrigerator oats and then morphed into baked oatmeal. Now, we’re sort of at an oat free-for-all with stovetop oats getting in on the fun.

I’m totally blaming The Oatmeal Artist for this. It’s all HER fault.

(Thank you.)

Here are a few oat recipes that have been tickling my fancy and piquing my interest lately.

  1. The Ultimate Guide to Oatmeal via The Kitchn
    This is the mother of all oatmeal posts. I was blown away by the amount of information in here, including cooking times, texture issues, and the differences between rolled, quick cooking, and steel cut oats. A great primer for anyone looking to dip their toes in the oatmeal water.
  2. Making Oatmeal in a Rice Cooker via The Kitchn
    I clearly went down the oatmeal rabbit hole when reading the ultimate guide above. I stopped at this article because anything that allows me to walk away and do something else while it’s cooking is a winner in my book. And I’m a huge fan of rice cookers in general, so this just seemed like a total win.
  3. Pear and Almond Baked Oatmeal via The Oatmeal Artist
    No oatmeal list would be complete without at least ONE recipe from The Oatmeal Artist. I probably could have chosen a few hundred (she seriously has that many recipes), but this one seemed very cold-weather appropriate.
  4. Overnight Chai Steel Cut Oats via This Homemade Life
    Even though I initially thought this recipe was for CHIA oats and not chai oats… And even though the commenters say that the ratio of oats to water is off… it sounds divine. I may swap out the steel cut outs for rolled oats like I’m used to or even just use the spice blend for a cooked oatmeal. Whatever the case, I’m going to try it.
  5. Quinoa Oatmeal via Thug Kitchen
    I’m kind of in love with the idea of quinoa mixed in with the oatmeal. I’m also a sucker for fresh strawberries in just about anything. So, yeah. I’m totally making this next. Though may have to opt for a different fruit topping as strawberries aren’t exactly in season at the mo.

What are some of your favorite oatmeal recipes? I’d love to know what your favorite flavor combinations are, and if you prefer refrigerator, baked, or cooked oats.

Looking for more Pinteresting things?

Make sure to follow me on Pinterest! You can check out all of my boards at pinterest.com/emilylevenson.

Strawberry Baked Oatmeal

Strawberry Baked Oatmeal

hulled strawberries

This may come as no surprise, but I seriously love oatmeal.

And not the stuff that comes in a packet and is ready instantly. No, I much prefer the refrigerated kind, the kind that turns into delicious granola, or the kind that gets baked and tastes like dessert (like this).

I also happen to love strawberries.

So why not combine my two loves into one dish and call it breakfast?

strawberry baked oatmeal in the oven

The Hubster was actually the one who requested a dish like this. I think he may have (finally) started to get tired of his “regular” breakfast of a two egg omelet with tomatoes, onions, and cheese with a side of toast or pancakes.

And I felt like I needed something healthy for breakfast that didn’t require a ton of time to make.

Kill two birds with one stone, did I.

strawberry baked oatmeal

The verdict on the strawberry baked oatmeal? A resounding delicious.

And super easy to boot.

Took longer to prep the strawberries than anything else. Okay, maybe not as long as it took to bake, but seriously, I got to do other things. Like read. And blog. And dream about how delicious this was going to taste.

strawberry baked oatmeal

Speaking of strawberries, I actually used frozen for this batch. We had a bag in the freezer that was begging to be used. Would probably be mind-blowing awesome with some fresh-picked berries.

Great. I made myself hungry again.

strawberry baked oatmeal

Good thing I have another batch in the fridge waiting for me. Waiting to be placed in the oven, sprinkled with a pinch of sugar, and heated for 10 minutes.

Just brace yourself, you might just have a mouthgasm.

strawberry baked oatmeal

hulled strawberries
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Strawberry Baked Oatmeal

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 -8

Ingredients

  • 1 1/2 cups rolled oats
  • 1/2 cup quinoa rinsed
  • 1 tsp baking powder
  • pinch of salt
  • 2 cups almond milk
  • 1/4 cup maple syrup
  • 1 egg lightly beaten
  • 2 cups strawberries sliced

Instructions

  1. Preheat oven to 375°F.
  2. Lightly grease a 9x13 baking dish and set aside.
  3. Combine oats, quinoa, baking powder, and salt in a large mixing bowl.
  4. Add almond milk, maple syrup, and egg. Stir to combine.
  5. Add strawberries and mix in.
  6. Pour mixture into prepared baking dish and place in oven.
  7. Bake for approximately 40 minutes or until edges start to turn golden brown.
  8. Let cool for 5-10 minutes.
  9. Cut and serve!

To reheat:

  1. Preheat oven to 325°F.
  2. Transfer serving portion to an oven safe bowl or ramekin.
  3. Sprinkle with sugar (optional).
  4. Place in oven for 7-10 minutes or until warm all the way through.
  5. Serve immediately!

Allergen Information

Nightshade Free, Dairy Free, Wheat Free*, Gluten Free*, and Soy Free.

*The Wheat and Gluten Free status of this recipe is dependent upon your choice of oats. Make sure to use Certified Gluten Free oats to avoid any contamination.

Peanut Butter Banana Oatmeal

Peanut Butter Banana Oatmeal

There are few things better than peanut butter and bananas together. Except perhaps peanut butter and chocolate.

I blame My Mama for getting in this mindset. Not only is chocolate and peanut butter her thing. She also sent me a recipe for fried peanut butter and banana sammich this week. So what if it was in honor of the anniversary of Elvis’ death.

The Hubster’s dire hunger that reared its ugly head around 6pm + the incessant cravings for anything peanut butter + the need to find something for dinner STAT = a recipe I found over at Two Peas & Their Pod.

What ensued was a meal fit for a King. One that was so filling that you only need about 4 spoonfuls to be stuffed to the gills. And one that was so rich, it could be confused as dessert.

This meal also marked the first time I used my new oven. I even got to use two different settings.

Big. Night.

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Peanut Butter Banana Oatmeal

A sweet and savory (and incredibly filling) oatmeal dish inspired by Two Peas and Their Pod.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 1 cup steel cut oats
  • 3 1/2 cups water
  • pinch of salt
  • 1/2 cup milk almond, rice, coconut
  • 1 tsp vanilla extract
  • 1/4 cup peanut butter
  • 2 bananas 1 sliced and 1 mashed
  • 1/4 cup of pecans
  • agave nectar

Instructions

  1. Bring water to boil in a large pot.
  2. Add oats and salt. Stir.
  3. Reduce heat to medium-low and cook for approximately 30 minutes or until oats start to thicken.
  4. Add in milk and vanilla extract. Stir together and cook for 10 more minutes.
  5. Add in mashed banana, peanut butter, and agave nectar (until desired sweetness is achieved). Stir to combine.
  6. Place oatmeal in oven safe bowls, and top with remaining slices of bananas and pecans.
  7. Place in oven and broil for 2-3 minutes. Just to toast pecans until golden brown.
  8. Enjoy!

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.
*If you need to avoid wheat and/or gluten, make sure to use certified gluten free oats.