Baked Banana Steel Cut Oats

This is such an easy breakfast to throw together while you're getting ready in the morning. You just have to plan ahead a little because it takes 30 minutes to bake. I really enjoyed this and I also enjoyed knowing it was pretty good for me. I'll admit I added a little brown sugar to the top of it...I have a hard time eating steel cut oats or oatmeal without sugar. You could omit the sugar altogether or use honey or agave if you prefer.

Ingredients

• cooking spray
• 1/4 cup steel cut oats
• 1/8 tsp cinnamon
• 1/8 tsp kosher salt
• 1 tsp vanilla
• 1/2 cup milk
• 1/2 banana, sliced thinly

Directions

1. Spray a small baking ramekin with cooking spray.  Layer bananas on the bottom.
2. In a small dish mix the oats, milk, cinnamon, vanilla, and salt. Pour on top of the bananas.  
3. Bake in a preheated oven at 400F, uncovered, for 30-35 minutes. 
4. In the last 5 minutes of baking sprinkle with brown sugar to your liking and place back in the oven to bake for 5 minutes.

Source: Adapted from http://sites.google.com/site/coastalcooking/baked-peanut-butter-banana-steel-cut-oats

Steel Cut Oats

I've been seeing so many people eating steel cut oats. I'm not really a fan of oatmeal (unless covered in sugar and cinnamon) so I never really wanted to try the steel cut oats. However, Matt and I are trying to be more aware of what we're eating and to eat a little healthier. So I decided to give them a try. I read somewhere that you can make steel cut oats in advance, refrigerate them, and then reheat them for breakfast with a splash of milk. As someone who doesn't like regular oatmeal, I actually liked these. They are chewier and have a nuttier flavor. One thing I will say is I'd prefer them to be a little sweeter so I add just a little brown sugar before eating. You can top this with cinnamon, fruit, almonds etc.

Ingredients

• 1 cup steel cut oats
• 3 1/2 cups water
• Pinch of salt
• 1/2 cup skim milk
• 1 teaspoon vanilla extract
• Cinnamon, fruit, almonds, or whatever toppings you like

Directions

1. Bring the water to a boil in a large pot. Add the steel cut oats and and salt.  Stir.
2. Reduce the heat to medium low and cook for 30 minutes, stirring occasionally.
3. When the oats start to thicken, at about 30 minutes, add in the milk and vanilla. Stir the oats,  milk, and vanilla together and cook for ten more minutes.
4. Add whatever toppings you want.
5. Serve the oats hot. This makes 4-6 servings. To reheat, add a splash of milk and reheat in the microwave for 1-2 minute.

Source: Two Peas and Their Pod

Applesauce Muffins

I've really been in the mood to bake the past couple of days. I had been looking all over for a muffin recipe that caught my eye. I came across this recipe on All Recipes and since I already had some applesauce in my fridge, I figured I'd give it a try. I made it last night and was so anxious to try it that I dug in as soon as they came out of the oven. At first I was a little disappointed. I thought it was kind of bland. But this morning I ate one for breakfast and quickly changed my mind. These are best room temperature. You can really taste the cinnamon and allspice. I changed the recipe only slightly. I love brown sugar so I used 1/2 white and 1/2 brown sugar. I also topped the muffins before baking with a little brown sugar. I love the brown sugar topping. This recipe was really easy and I'll definitely make them again.


Ingredients

• 2 cups all-purpose flour
• 1-1/2 teaspoons ground cinnamon
• 1-1/2 teaspoons ground allspice
• 1 teaspoon baking soda
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 eggs
• 1 cup applesauce
• 1 tablespoon vanilla extract

Directions

1. In a bowl, combine flour, cinnamon, allspice and baking soda; set aside.
2. In a mixing bowl, cream butter and sugar. Beat in eggs, applesauce and vanilla; stir into dry ingredients just until moistened.
3. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Makes 12 muffins. Adapted from All Recipes.

Greek Omelet

I don't typically think about making breakfast for dinner. I'm not sure why. But I was in the mood for something a little different this week. When I came across this recipe on Eating Well, I knew I'd have to give it a try. Eggs and potatoes together, yum!  The recipe says it's Greek, but I'm not sure what makes it Greek other than the feta. I debated adding spinach or tomatoes but in the end I kept the recipe as is. The recipe calls for hashbrowns which make me think patties but I used shredded potatoes because I like them better. This was really easy to make and had great flavor. I did feel like it was missing a little something but I wasn't sure what, maybe just a little extra feta.  I'll definitely be making this again.

Ingredients

• 2 teaspoons extra-virgin olive oil, divided
• 1 cup shredded potatoes
• 1/3 cup chopped scallions
• 4 large eggs
• 1/8 teaspoon salt
• Freshly ground pepper to taste
• 1/4 cup crumbled feta cheese

Directions

1. Heat 1 teaspoon oil in a medium nonstick skillet over medium-high heat. Add potatoes and cook, shaking the pan and tossing the potatoes, until golden brown, 4 to 5 minutes. Add scallions and cook for 1 minute longer. Transfer to a plate. Wipe out the pan.
2. Blend eggs, salt and pepper in a medium bowl. Stir in feta and the potato mixture.
3. Preheat broiler. Brush the pan with the remaining 1 teaspoon oil; heat over medium heat. Add the egg mixture and tilt to distribute evenly. Reduce heat to medium-low and cook until the bottom is light golden, lifting the the edges to allow uncooked egg to flow underneath, 3 to 4 minutes. Place the pan under the broiler and cook until the top is set, 1 1/2 to 2 1/2 minutes. Slide the omelet onto a plate and cut into wedges.

Serves 2. Source Eating Well.