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Category Archives: Breakfast

Pumpkin Spice Baked Oatmeal

Pumpkin Spice Baked Oatmeal

Good morning friends,

I love a warm breakfast on a cool morning and this one will make you feel like your indulging, but without any guilt.  The recipe is a slight variation of the Blueberry Baked Oatmeal I made on Saturday, this one is equally as good, especially if you like pumpkin! I really enjoyed it as did my kiddos and I think you will too :)

Dry Ingredients

2 cups old-fashioned oats

1/2 cup brown sugar

1/2 cup dried cranberries (could use regular or golden raisins if preferred)

1 tsp baking soda

1/2 tsp salt

1 generous tsp Pumpkin Pie Spice

Wet Ingredients

1 1/2 cups skim milk

1/3 cup of applesauce

1/3 cup canned pumpkin

2 egg whites

Directions

1. Preheat oven to 350 degrees and lightly spray 8×8 baking pan with cooking spray.

2. Combine dry ingredients.

3.  Add wet ingredients to dry, mix until combined.

4.  Pour into baking dish and baked for about 25-30 minutes or until set.

5. Serve warm with steamed milk and if desired a drizzle of maple syrup.  My kids also sprinkled with “Maple Sugar” from the Savory Spice Shop.

This recipe serves a 9 and is 3 Weight Watchers Points Plus if you’re counting :)

(The calculations are my personal calculations, not endorsed by Weight Watchers)

Bon Appetit!

Recipe adapted from  http://www.mintdesignblog.com

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Baked Blueberry Oatmeal

Baked Blueberry OatmealI love oatmeal, baked, boiled, overnight…you name it, I like it! I found a recipe that I adapted to make even healthier and it was so yummy, we polished off the pan very quickly. It almost tasted like a blueberry coffee cake, but for only 3 measly Weight Watchers PointsPlus per serving you can easily indulge without guilt!

Ingredients

1 lemon, zested and juiced

2 cups skim milk

2 1/2 cups old-fashioned oats

1 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1 egg white

3 TBL Truvia (or 1/3 cup sugar)

2 cups blueberries, frozen or fresh

1. Preheat oven to 375 degrees and spray 8×8 baking dish with cooking spray.

2. Zest lemon and set aside.  Add lemon juice to the milk to form a “buttermilk”.

3. Wisk together oats, baking powder, salt, spices and lemon zest.

4. In another bowl, blend milk, egg and sugar.

5. Spread half the oat mixture into the baking dish, top with half of the blueberries. add remaining oat mixture and scatter remainder of blueberries on top. Pour the milk mixture on top.

6. Bake about 40 minutes and until top is slightly brown and mixture is “set”.

I served with a little steamed milk and topped with a  drizzle of maple syrup and sprinkled with powdered sugar. I cut the 8×8 pan into 9 servings to yield 3 WW PointsPlus. Next time I make it I will try to make ahead the night before and bake in the morning.

 Hope you enjoy another delicious way to eat your oatmeal :)

Recipe adapted from http://www.preventionrd.com/

Oatmeal Pancakes with Warm Blueberries

Oatmeal Pancakes with Warm Blueberries

 Good morning and Happy New Year friends! On New Years Day I made some yummy healthy oatmeal pancakes that were low in fat, high in protein and actually contained no flour. I was a bit skeptical, I wasn’t trying to make a flour-free pancake, but the ground oats worked very nicely. The pancakes were thick and moist and had the flavor of an oatmeal cookie. You could add blueberries to the batter or I added some mini chocolate chips for some of the kiddos. Instead of syrup, I took some blueberries straight from the freezer, put into a Pyrex measuring cup and microwaved until hot and bubbly. They make their own “syrup” simply by heating and require no sugar. The kids enjoyed the pancakes and Allison said to me “mom, these were SO good, I didn’t even know they were healthy!” Here’s the recipe!

Oatmeal Pancakes

English: Blueberries.

English: Blueberries. (Photo credit: Wikipedia)

2 cups of uncooked old-fashioned oats
1/3 tsp cinnamon
2 TBL brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup Greek yogurt (could use a flavor if desired, I used Fage 0% fat, plain)
2/3 cup of juice or skim milk (I used apple in my first run of this recipe)
1/3 cup egg whites (I’ve been keeping a carton in the fridge for easy use in cooking)
1/2 tsp vanilla extract

Frozen blueberries-simply warm in the microwave until hot and bubbly, pour over finishes pancakes

In a food processor or blender, whirl all the dry ingred

ients together until a “flour” like consistency is reached. Fold wet ingredients into the dry and let batter sit for about 5 minutes. While batter rests, warm up griddle. Using a non-stick spray, grease the griddle. Ladle batter onto griddle and cook until pancake sets up and is browned on the bottom. Flip and repeat. Can also dust with powdered sugar.
Serve with the warmed blueberry “syrup” or your favorite topping.

This recipe made about 12 pancakes using a 1/4 measuring cup. Per my calculations, each pancake at that size would be 2 Weight Watchers PointsPlus.

Overnight Oatmeal in the Crock Pot

Happy sunny Sunday afternoon! As promised, here is the recipe for a favorite at our house, Overnight Oatmeal. It’s perfect for cold, chilly mornings when you want a hearty wholesome breakfast as well as those times when you are entertaining and need a quick breakfast that everyone can “serve” to themselves :) I like to create a “buffet” of toppings for everyone to make their oatmeal they way they like to. Toppings such as raisins, toasted nuts, brown sugar, dried or fresh fruits and milk.

Overnight Oatmeal in the Crock Pot

Serves 4 (can be doubled)

Ingredients

1 cup steel-cut oats

4 cups water (can use apple juice or a combination depending on the flavor you want)

1/2 cup milk or cream

1/2-1 vanilla bean (actual bean is much more flavorful than the extract)

1-2 cinnamon sticks

1 tsp cinnamon (optional, we just like extra)

*Can add chopped, peeled apples to the crock pot for an Apple Cinnamon version of the recipe

Directions

Spray the inside of a crock pot  with non-stick cooking spray. Add all ingredients and stir. Cover and set crock pot on “low” setting. I usually do this about 9 or 10 p.m. for it to be ready about 6:30 a.m. In the morning, open lid and stir. Set up bowls of assorted toppings such as raisins, dried cranberries, brown sugar, fresh fruit, toasted nuts, really the possibilities are endless…Enjoy!

Pumpkin Spice Muffins with Cinnamon Glaze

Greetings friends! I discovered a yummy pumpkin muffin this morning that is pretty healthy and a huge hit with the kiddos, especially because it had frosting! It goes right along with my love of everything pumpkin flavored and would be most wonderful with a Pumpkin-Spiced Latte.  Hope you enjoy this treat as much as we did!

This recipe makes only 12 muffins, but they are BIG muffins, the kind that overflow from the tin :)

Ingredients:

1 1/2 cups whole wheat flour

1 1/2 cups all-purpose flour

1 1/2 TBL baking powder

1/2 tsp salt

3/4 tsp pumpkin pie spice

1 heaping tsp cinnamon

1/2 cup butter, melted

1/2 cup white sugar

1/2 cup brown sugar

1 egg, plus 1 egg white

1 tsp vanilla extract

1/4 skim milk

1/4 cup fat-free half and half (or regular cream)

1 cup pumpkin puree

Glaze ingredients

1/2 cup powdered sugar

2 ounces low-fat cream cheese, softened

dash of cinnamon

dash of milk, if needed to thin for drizzling

Directions

Preheat oven to 350 degrees.  Spray muffin tin, even the top since muffins will overflow, with non-stick cooking spray or add muffin liners.

Using mixer, cream butter and both sugars, add eggs, vanilla, milk, half and half and pumpkin puree. Combine dry ingredients, flours, baking powder, salt, pumpkin pie spice and cinnamon.

Divide batter among 12 muffin tins. They will be very full. Bake for 25-30 minutes until cooked through. Cool in pan about 20 minutes.  Move muffins to a rack to finish cooling.

Mix glaze ingredients and drizzle over muffins.

I calculated each muffin to be 7 PointsPlus.

Recipe adapted from RecipeGirl.com

 

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