My 2 Favorite Oatmeal Recipes

There are so many variations of oatmeal recipes out there and I'd love to hear some of your own! We have two oatmeal recipes that my family constantly asks for. I'm a huge breakfast person and will likely have my breakfast for the week completely planned and ready to go vs. dinner. I don't know what's wrong with me, but I'm learning it's just life and who I am. I love to cook breakfast. So, without further ado, I would love for you to share my passion...

Amish Baked Oatmeal

1 1/2 C. oats (I prefer old fashioned rolled oats, but I've done instant before and it turned out)
1/2 C maple syrup
1/2 C milk (I've also done 1/4 milk, 1/4 water)
1/4 C butter (melted)
1 egg
1 tsp bkg powder
1/2 tsp salt
1 tsp vanilla (vanilla paste will become your new passion if you allow it into your life. Oh. My. Heaven!)

Mix all together. Pat down in a 9 x13 pan or small cookie sheet if doubling. Bake at 350 for 30 minutes. Top with fresh fruit, jam, brown sugar, warm milk, or whatever else you feel like! Serve with warmed milk.

I usually have to double it for my little family of 4 and it gives us some extra.

Pumpkin Oatmeal (adapted from Deceptively Delicious cookbook)

2 c. milk (I usually use dry milk and just mix it all up. Tastes the same!)
Not quite 1/2 c. firmly packed brown sugar
1/2 c. pumpkin puree (I usually use fresh stuff that I've frozen in the freezer-- it seriously is the best, but canned works just fine)
2 tsp vanilla
1/2 tsp pumpkin pie spice
2 c. old-fashioned rolled oats
2 tsp peanut butter (optional)
Dried fruits or nuts (I use pecans... mmmm)

In a saucepan, combine the milk, sugar, pumpkin, vanilla, and spice. Bring to a gentle boil and stir in the oatmeal. Reduce the heat and simmer for 2 to 3 minutes until the oatmeal is soft and creamy. Stir in the peanut butter if using. Serve warm with milk, fruits or nuts on top. It can get pretty thick, so I usually add milk like a cereal.

Broccoli Cheese Soup

I've been on a major soup fetish lately, so please forgive me! We made this the other night and it was really good, but be sure to serve it with something else. I found the flavor awesome, but then it never changed. I guess I'm the type of person that needs texture, and other random things to keep me coming back for more. Who knew cooking would help you know who you are?? Let me know what you add to this or serve with it! My kiddos ate about half of theirs and then wanted something different-- take after momma, apparently!

1 C. milk

1/2 C. shredded cheddar cheese

1 1/2 C fresh or frozen broccoli or cauliflower florets, steamed

1 tsp diced onion

1 chicken or vegetable bouillon cube

A healthy way to thicken soup and add more proteins is to add 1/4 cup canned and drained cannellini (white kidney beans) beans at beginning. 

Place all ingredients into the blender container in the order listed and secure lid. Blend until smooth.

Adapted from Vitamix. Photo credit: Vitamix

Two Peas and Their Pod Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce

This recipe is from Two Peas & Their Pod. The only change I would recommend is instead of roasting your own red pepper, just buy a jar of them to save you time. Red peppers are expensive no matter how you do it.... So to avoid any copy right issues, here is the link to the recipe. As far as kids go, one liked it the other didn't.

It looks like a main dish but it isn't terribly filling so I usually add some sausage on the side or some sort of easy meat.

Two Peas and Their Pod Baked Spaghetti Squash with Creamy Roasted Red Pepper Sauce

Enjoy!

Coconut Rice

This is a Tommy Bahama inspired creation!

Ingredients:
1 C. Brown Rice
2.5 C. Coconut Milk (I get unsweetened but you can do either)
Silvered almonds to taste

Directions:
Heat milk to boil, add rice and reduce to light simmer. Cover and cook 20 minutes or until rice is tender. Stir in silvered almonds. Serve warm.

Susan