Apple Baked Oatmeal

2 cups oatmeal

1 ½ tsp baking powder

¾ tsp salt

¼ cup chopped pecans

¼ cup dried cranberries

2 cups diced apples

3 eggs

2 cups milk

¼ cup brown sugar

½ tsp cinnamon

Combine oatmeal, baking powder, salt, pecans, cranberries, and apples. In a separate bowl, whisk together eggs, milk, brown sugar, and cinnamon. Pour over dry ingredients and stir well. Pour into a buttered 8x8 pan and bake at 325˚ for 1 hour, until golden brown. (Can be baked ahead and re-heated at 250˚ for 20-30 minutes.)

Vanilla Smoothie

Combine in a blender until desired consistency:

1/2 cup raisins

3 cups whole milk

2 TBSP real vanilla

2 TBSP coconut oil

ice (if desired)

Blueberry Breakfast Quinoa

6 cups whole milk

3 cups quinoa

6 TBSP brown sugar

1/2 tsp ground cinnamon

3 cups fresh or frozen blueberries

Bring milk to a boil. Add quinoa and return to a boil. Reduce heat to low, cover and simmer about 15 minutes, until 3/4 of the milk has been absorbed. Stir in sugar and cinnamon and cook, covered, until almost all the milk has been absorbed (about 8 minutes). Add blueberries and serve.

Pancake-Sausage Muffins

4 cups whole wheat flour

3 cups kefir or buttermilk

Stir together and let it sit on the counter for 12 hours or more, covered with a towel.

Add:

2 tsp baking powder

1 tsp salt

4 eggs

2/3 cup melted coconut oil or butter

2 TBSP maple syrup

1 lb cooked turkey sausage, or 12 turkey sausage links cut in half

Mix all ingredients together. (You can either incorporate the ground sausage into the mixture or press the sausage link halves into the tops of the unbaked muffins after the batter has been put into the tins.) Put batter into 24 greased muffin tins and bake at 350˚ for 15-20 minutes or until they are lightly browned.

Soaked Almond Coconut Granola/Granola Cookies

aka Almond Coconut Granola The Boy Can Eat

8 cups oatmeal

1 cup sliced almonds

1 1/4 cup melted coconut oil

1 1/2 cups cultured buttermilk

2 cups water

Combine above ingredients in a glass bowl, cover and let sit on the counter in a warm place for 24 hours.

After 24 hours, mix together in a small glass bowl and heat until thin:

1/2 cup raw honey

1/2 cup maple syrup

1 tsp sea salt

2 tsp almond extract

Stir honey mixture into oatmeal mixture, and add 1 cup unsweetened flaked coconut.

Spread granola mixture evenly on two cookie sheets lined with parchment paper, and bake at 200˚ for 4-6 hours. Allow to cool in oven. (I leave it in overnight with the oven light on to ensure complete crispiness.) Crumble granola into a container for storage, or break into cookie-sized pieces, aka Almond Coconut Granola Cookies, and serve.

Soaked Granola/Granola Cookies

aka Granola The Boy Can Eat

8 cups oatmeal

3/4 cup melted coconut oil

1/2 cup melted butter

1 1/2 cups cultured buttermilk

2 cups water

Combine above ingredients in a glass bowl, cover and let sit on the counter for 24 hours.

After 24 hours, mix together in a small glass bowl and heat until thin:

1/2 cup raw honey

1/2 cup maple syrup

1 tsp sea salt

1 TBSP cinnamon

1 TBSP vanilla

Stir honey mixture into oatmeal mixture, and add:

1 cup unsweetened flaked coconut

1 cup sliced almonds

Spread granola mixture evenly on two cookie sheets lined with parchment paper, and bake at 200˚ for 4-6 hours. Allow to cool in oven. (I leave it in overnight with the oven light on to ensure complete crispiness.) Crumble granola into a container for storage, or break into cookie-sized pieces, aka Granola Cookies, and serve.

Optional add-ins once it has cooled:

1 cup raisins

1/2 cup sunflower or chopped pumpkin seeds

1 cup other chopped, dried fruit

Slightly adapted from passionatehomemaking.com

Soaked Chocolate Coffee Cake

aka Chocolate Coffee Cake The Boy Can Eat

Combine, cover with a towel, and soak on the counter for 12-24 hours:

1 1/2 cups freshly ground whole wheat flour

1 cup cultured buttermilk

After soaking, add in:

3/4 cup evaporated cane juice (brand names: rapadura, sucanat)

1/2 cup solid coconut oil or butter

2 TBSP cocoa powder

3/4 tsp baking soda (sifted)

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp baking powder (sifted)

dash of salt

dash of ground cloves

Pour into a greased 8x8 pan and sprinkle with 1/2 cup chopped pecans. Bake at 350˚ for 30-35 minutes.

Adapted from passionatehomemaking.com

Cranberry Muesli

2 cups rolled oats

1/2 cup dried cranberries

1/3 cup wheat germ

1/3 cup ground flaxseed

1/4 cup maple syrup

1/2 tsp cinnamon

1/2 tsp vanilla

3 cups whole milk

Combine in a glass container and cover.  Chill for at least 3 hours, or overnight.  When ready to serve, place individual servings in bowls and top with a scoop of plain yogurt and a combination of sliced almonds and pecan pieces.

Eggnog Smoothie

1 1/2 cups whole milk

1-2 handfuls raw spinach

2 raw egg yolks (from pastured chickens)

2 tsp vanilla

1/4 tsp nutmeg

1/2 tsp cinnamon

3 TBSP maple syrup or honey

handful of ice cubes

Combine in a blender.

Adapted from PassionateHomemaking.com

Fried Oatmeal

left-over Steel Cut Oatmeal (about 1/2 recipe)

butter, lots of butter (I use about 1/4+ cup)

When storing away the left-over oatmeal, shape it into a log.  (Alternate idea: grease a glass or other cylindrical container and fill it with oatmeal before you refrigerate it.  Theoretically, it should slide right out when you're ready to cook, and you can slice it into nice, neat round slices.)

Melt butter in a frying pan.  Slice the log of oatmeal into about 1/2 inch slices and place in pan.  Cook until heated through and each side is golden brown, a few minutes per side.  Serve like pancakes, with maple syrup on top.

Steel Cut Oatmeal

4 1/2 cups steel cut oats (regular rolled oats will work too)

4 1/2 cups water (enough to just cover the oats)

3 TBSP whey (or yogurt)

3-4 TBSP ground almonds (or other nuts)

Combine ingredients in a glass container, then cover.  Let sit at room temperature for 12-24 hours.

On the stovetop, heat 3 3/4 cups of water to boiling, and stir in soaked oatmeal mixture.  Cook for about 5 minutes, stirring to keep it from sticking to the pot, until it is the desired consistency.  Top with a little bit of real maple syrup and milk and serve.

*Makes a LOT of oatmeal; we eat half of it for breakfast one day, and save enough left-overs to make Fried Oatmeal the next morning.

TRIPLED and adapted from passionatehomemaking.com

Sweet Potato Cinnamon Rolls

3 1/2 tsp yeast

1/4 cup warm water

drizzle of honey

1/3 cup honey

1 cup warm milk

2 TBSP soft butter

1 cup mashed cooked sweet potato or yam

1 tsp salt

1/4 cup wheat germ

1/4 cup gluten (optional)

5-6 cups whole wheat pastry flour (regular whole wheat will work but will be heavier)

Filling:

1/2 - 3/4 cup softened butter

1/4 - 1/2 cup maple syrup

cinnamon

Combine yeast, warm water and a drizzle of honey and set aside to proof.  Combine honey, milk, butter, sweet potato, and salt, then add yeast mixture and stir until smooth.  Add wheat germ, gluten, and 4 cups of flour and stir until combined.  Turn out onto a floured surface and knead, adding flour as needed until dough is smooth and no longer sticky.  Place in a greased bowl in a warm place and let rise about one hour, or until doubled.

Roll dough out into a large rectangle.  Combine 1/2 cup softened butter and 1/4 cup maple syrup and spread over dough.  Sprinkle with cinnamon to taste.  Roll dough up into a cylinder shape and cut.  Place rolls in 2 greased 9 x 13 pans and allow to rise again for about 30 minutes. 

Bake at 350˚ for 20-25 minutes.  Serve plain or with a glaze of your choice.

*Optional alternate version: For richer, gooier rolls, spread with a filling of 3/4 cup softened butter and 1/2 cup maple syrup and sprinkle with cinnamon.  Reserve some of the filling and brush it on as a glaze when the rolls are done baking.

Granola

12 cups oatmeal

1 1/2 cups wheat germ

8 oz bag sliced or slivered almonds

8 oz bag pecan pieces

1 1/3 cups honey plus enough molasses to equal 1 1/2 cups

1 1/3 cups extra virgin olive oil

1/4 cup milk

1 TBSP vanilla

Combine oatmeal, wheat germ, almonds, and pecans in a large bowl.  Combine honey, oil, milk, and vanilla in a small bowl, then mix together with the dry ingredients until thoroughly coated.

Preheat oven to 300˚.  Put oatmeal mixture into 2 lightly greased 9x13 pans, and bake on the top rack for 30 minutes.  Stir every ten minutes.  Remove from oven when lightly toasted and stir.  Allow to cool completely before storing in an airtight container.

This also works in the crockpot.  See Crock-Pot Granola.

Green Smoothies

1-2 cups plain yogurt

1-2 handfuls fresh spinach

drizzle of honey or handful of raisins

fruit

Blend yogurt, spinach, and honey (or raisins, if using) together in a blender. Choose any combination of fruit, frozen or fresh, and blend until smooth. If it is too thick, add milk.

Fruit combination suggestions:

*can of pineapple with juice, frozen mango chunks, banana

*cored, quartered apple, 2 bananas

*strawberries (fresh or frozen), banana

Maple Syrup Scones

1/4 cup real maple syrup

1/2 cup milk

2 1/4 cup whole wheat flour

1/2 cup oatmeal

1 1/2 TBSP baking powder

1/2 tsp salt

9 TBSP cold butter, cut into pieces

1 egg, lightly beaten

large-grain sugar

Whisk together milk and syrup and set aside.  Combine flour, oatmeal, baking powder, and salt in a bowl.  Cut in butter using a pastry blender or two knives until it looks like pebbles on a beach.  Add the milk and syrup mixture and stir just until blended.  Turn the dough onto a floured surface and knead lightly, just enough to bring the dough together.  Pat into a 1 inch thick square (trim the edges if desired), and slice into 9 equal pieces.  Brush the tops with the egg, and sprinkle with sugar.

Arrange 1/4 inch apart on a baking sheet covered with parchment paper, and bake at 400˚ for 20-25 minutes, until tops are golden brown.

Original recipe from www.101cookbooks.com

Crock-Pot Yogurt

8 cups whole milk**

1/2 cup live/active plain yogurt (store-bought or homemade)

Pour milk into the Crock-Pot. Cover and cook on low for 2 1/2 hours.

After 2 1/2 hours, leave the cover on and unplug the Crock-Pot. Let it sit for 3 hours.

After the 3 hours are up, scoop out 2 cups of the warmish milk and whisk it together with the 1/2 cup yogurt in a separate bowl. When it is thoroughly combined, dump it back into the Crock-Pot and stir. Replace the lid, and with it still unplugged, wrap a heavy bath towel around and over the Crock-Pot for insulation. Let it sit for 8 hours in a warm room. (Longer than 8 hours is OK too, especially if you let it sit overnight. Keep in mind though, that the longer it sits, the tangier it will get.)

*Optional: For a slightly vanilla-y flavored yogurt, add 2-3 TBSP of vanilla with the milk.

**2% milk will also work, although you will get more whey than with the whole milk.

(The Crock-Pot Lady has the recipe, more detailed instructions and pictures of the process.)

So-I'm-Not-Martha-Stewart Boiled Eggs

Place eggs in a pan and add water, enough to cover them plus one inch.  Bring to a boil over medium-high heat.  Cover and remove from heat, and let rest for 15 minutes.  Run cool water over the eggs in the pan until cool.

(Because I can never remember how I got them to turn out so perfectly last time.)

Crock Pot Granola

1/2 cup extra virgin olive oil

1/4 cup honey 

1 tsp cinnamon

1 tsp vanilla

5 cups rolled oats

Combine first four ingredients in a measuring cup or small bowl and pour over oats in crock pot.  Mix well until all the oats are coated.  Crack lid open and cook on low for 3-4 hours, stirring occasionally.  Cool and store in airtight container.

(Note:  I doubled the recipe in my 4?quart crock pot, and it took an extra hour of cooking time.)

Whole Wheat Buttermilk Pancakes

2 1/2 cups whole wheat flour or spelt flour

2 1/2 cups buttermilk (or yogurt or kefir)

3 eggs

1/8 cup honey

2 tsp baking powder (sifted)

2 tsp baking soda

1/2 cup coconut oil (or softened butter)

1/4 tsp sea salt

Combine flour and buttermilk in a glass mixing bowl and cover with a towel.  Allow to sit out at room temperature for 8-12 hours.

When ready to cook, add the rest of the ingredients and stir well.  Pour about 1/4 cup batter on a pre-heated skillet over medium heat, and cook pancakes until puffed, bubbly and dry around edges, then turn and cook until golden brown.