Recipe type: Breakfast
Prep time:  10 mins
Cook time:  40 mins
Total time:  50 mins
Serves: 6 to 8 servings
 
This naturally sweetened baked oatmeal recipe features blueberries (or any fruit you’d like), wholesome oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week! Recipe yields 6 to 8 servings.
INGREDIENTS

• ⅔ cup roughly chopped pecans
• 2 cups old-fashioned oats
• 2 teaspoons Frontier ground cinnamon
• 1 teaspoon baking powder
• ¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
• ¼ teaspoon Frontier ground nutmeg
• 1¾ cups milk of choice (almond milk, coconut milk or cow’s milk all work)
• ⅓ cup maple syrup or honey
• 2 large eggs or flax eggs
• 3 tablespoons melted unsalted butter or coconut oil, divided
• 2 teaspoons vanilla extract
• 12 ounces or 1 pint fresh or frozen blueberries (or 2½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided
• 2 teaspoons raw sugar (optional)
• Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit

INSTRUCTIONS

1. Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
2. In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
3. In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
4. Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
5. Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.
6. Bake for 42 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.

NOTES
Recipe adapted from my baked oatmeal with blackberries and bananas, which was originally adapted from Super Natural Every Day by Heidi Swanson. 
MAKE IT GLUTEN FREE: Be sure to use certified gluten-free oats. 
MAKE IT VEGAN: Use non-dairy milk, flax eggs and coconut oil.
MAKE IT NUT FREE: You can skip the nuts, or use pepitas (green pumpkin seeds) instead.
STORAGE SUGGESTIONS: This oatmeal keeps well in the refrigerator, covered, for four to five days.


​http://cookieandkate.com/2016/baked-oatmeal-recipe/

Serves 8

Prep Time
20 min 
Cook Time
30 min 

Ingredients

1. 2 medium sweet potatoes (orange flesh), peeled
2. 2 mild Italian sausage links, casings removed
3. 1/2 cup diced onion
4. 1 heaping cup chopped kale
5. 2 tablespoons chopped fresh sage
6. 3/4 cup half and half
7. 8 large eggs
8. 1/2 teaspoon salt
9. 1/2 teaspoon fresh cracked black pepper
10. 1/2 cup crumbled goat cheese

Instructions

1. Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Lightly spray a 9-inch pie dish with nonstick cooking spray and set aside.
2. Turn the ExactSlice™ lever to the thinnest setting. Run the sweet potatoes through the Food Processor shoot, creating very thin, round, sweet potato slices.
3. Place sweet potato slices, overlapping and layered, across the bottom and sides of the greased baking dish. Layer 2 or 3 layers of sweet potato across the bottom and sides. Set aside.
4. In a medium skillet over medium heat, cook the sausage, breaking up the sausage with a spoon as the sausage cooks. Cook until golden brown, crisp and cooked through, about 6 minutes. Remove from heat and layer atop the sliced sweet potatoes in the pan, leaving and sausage grease in the pan.
5. Add onions to the pan of sausage grease and cook over medium heat. Cook until the onions are translucent and just beginning to brown, about 5 minutes. Add the kale and cook down for 4 minutes more. Add the onion and kale mixture atop the sausage in the pan.
6. In a medium bowl whisk together half and half, eggs, salt and pepper. Whisk until very well combined.
7. Crumble goat cheese over the frittata filling. Pour the egg mixture over the frittata filling.
8. Place in the oven and bake until the eggs are puffed and just golden brown, about 25 to 30 minutes. Remove from the oven and allow to cool for at least 30 minutes before slicing and serving warm or at room temperature.

By Joy the Baker


​http://joythebaker.com/2016/11/the-bakehouse-brunch-sweet-potato-frittata-butter-lettuce-salad/


NOTES:
I tripled the amout of sausage and doubled the amout of kale the second time I made it and it was even better!
​

Prep Time:5 minutes 
Prep Notes:Just place in pan and heat. 
Cooking Time:2 minutes 
Yields:1 person 

Ingredients:
​1 cup almond milk  
2 teaspoons cocoa powder 
1 Tablespoon grade B maple syrup 
1/4 teaspoon vanilla extract 
pinch of salt 
Directions:
Combine all the ingredients into a saucepan over high heat.
Keep stirring until smooth and piping hot! (Avoid boiling.)
Then pour into a mug and serve piping hot!

Credit:http://detoxinista.com/2011/02/baby-its-cold-outside/

***Add a drop or two of peppermint essential oil for added flavor.
​