November 10, 2019
Recipe: Cast Iron Skillet Maple Cinnamon Scones
November 10, 2019
Recipe: Pear Dutch Baby Pancake
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Acorn Squash Quinoa Breakfast Porridge
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Brown Butter Sweet Potatoes with Nut Crumble
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Huevos Rancheros
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Chai Quinoa Breakfast Bowls
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Chipotle Avocado Toast
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Double Chocolate Buttermilk Muffins
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Blueberry-Coconut Baked Steel Cut Oatmeal
This delicious blueberry oatmeal feeds a crowd, you can make it the day before you want to serve it.
Ingredients
1 1/2 cups (260 grams) steel cut Irish oats
1/2 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 teaspoon baking powder
4 cups (950 ml, 32 ounces) unsweetened vanilla almond milk
2 cups (480 ml, 16 ounces) light unsweetened coconut milk
1 1/2 (240 grams) cups fresh blueberries (frozen OK too, do not thaw first)
1/4 cup (47 grams) unsweetened dried blueberries
1/4 cup (22 grams) unsweetened coconut flake
use pure maple syrup, honey or your favorite natural sweetener to taste
blueberry sauce
2 cups (360 grams) fresh or frozen blueberries
optional toppings
toasted nuts
coconut flake
whipped cream (vegan or not)
extra dried and fresh blueberries
coconut milk
Directions
‘–Oatmeal
Pre heat oven to 350 degrees F with the rack in the center. Lightly coat a 13X9X2″ inch baking dish with cooking spray. Combine all ingredients in a large bowl adding blueberries and coconut last. Sweeten to taste. Bake for about one hour. The oatmeal will appear not done when you take it out of the oven. Remove from the oven and let it cool to room temperature. Then put it in your refrigerator overnight for best results. It will thicken nicely as it cools.
blueberry sauce
Heat the blueberries with a splash of water over medium high heat. When you hear them sizzle reduce heat to medium and cook for about 5 minutes until saucy. Mash the blueberries against the side of the pan with a spatula.
Serve oatmeal with some almond or coconut milk and blueberry sauce.
~ Marla Meridith
November 10, 2019
Recipe: Blueberry Buttermilk Muffins
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Recipe: Buffalo Scrambled Eggs
Ingredients
Directions
~ Marla Meridith
November 10, 2019
Baked Peach Steel Cut Oatmeal
This oatmeal can be prepared ahead of time, it’s great for busy morning and brunch. Keep it in the fridge, grab and go as needed. Can be re-heated in the microwave.
Ingredients
1 cup steel cut oats
1/2 cup chopped pecans
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon pure vanilla extract
3 cups unsweetened almond milk
1/4 cup maple syrup
1 egg
2 ripe peaches, pitted, and cut into small pieces
cooking spray
Top with
more chopped pecans
sliced fresh peaches
Directions
Pre heat oven to 375 degrees. Grease a pie dish or 8X8 inch casserole dish with cooking spray.
Combine the dry ingredients in a large bowl. Whisk together the wet ingredients in another bowl.
Layer the peaches on the bottom of the pie dish. Combine the wet and dry ingredients. Pour over the peaches.
Bake for 50-55 minutes until the top is golden brown and the oatmeal is mostly set. It will continue to firm up as it cools.
