Baked Oatmeal

I know that oatmeal is a staple in many of the FF households, so hopefully this is a tasty addition to everyone's recipe box.  Addie is now eating more of the foods that we are but insisting to only eat them with her hands.  This is a bit of a dilemma when it comes to creamy oatmeal.  What is the solution?  Baked oatmeal, of course!  Brett and I can add a little milk to ours to make it creamier and Addie can eat it in little chunks.  

I found this recipe and have modified it slightly to reduce the sugar content (the first version was disgustingly sweet).  Additional modifications have made it dairy and soy free to accommodate Addie's food intolerances.  It is also a nice option for busy mornings because I can assemble and put it in the oven before I shower and by the time I am all ready for work it is ready to eat!

This makes enough for two or three mornings' breakfasts.  

Prep Time: 10 minutes

Cook Time: 40 minutes

INGREDIENTS:

2 c quick-cooking oats

1 c rolled oats

2 T brown sugar

2 t baking powder

1/2 t cinnamon

3/4 t salt

1/4 t ground ginger

3 T flax meal (I ground up flax seeds in my blender - easy)

1/4 c warm water

1 c rice milk (vanilla or plain)

1 t vanilla

1/4 c maple syrup (I think I used a little less than this)

1/4 c melted margarine (we use Earth Balance soy-free)

3/4 c frozen blueberries

1 peeled, chopped apple

DIRECTIONS:

1. Preheat the oven to 350 F.  Lightly oil or grease an 8" square baking pan. 
2. In a medium-large bowl, combine the quick-cooking oats, rolled oats, brown sugar, baking powder, cinnamon, salt and ginger. Set aside. 
3. In a small bowl, combine the flax meal with the warm water until the mixture is "goopy". Set aside. 
4. In another small mixing bowl, whisk together the almond milk, vanilla, maple syrup and melted margarine. Add this to the dry ingredients, followed by the flax mixture. Stir until just combined. 
5. Fold in the blueberries and apples until evenly distributed. 
6. Spread the mixture in the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center emerges clean. 
7. Cut into 8 squares and serve warm with milk.

Aloha Granola

Ever since I began baking for STC in OB, I've been playing around with different granola recipes. I created this one for my little sister who spent a summer interning in Hawaii and fell in love with the place and the food there. This recipe makes a TON, but you could easily halve or quarter this for a more reasonable amount.

2 lbs 10 oz. old-fashioned oats

3 cups coconut

2 cups macadamia nuts, chopped to desired size

2 cups dried pineapple, chopped to desired size

1 1/2 cup honey

1 cup canola oil

1/2 cup brown sugar

2 Tbsp vanilla

1 Tbsp ground ginger

1 Tbsp cinnamon

In a large bowl combine oats, nuts and coconut. Mix thoroughly. Add in honey and oil and stir to combine. Be sure that all oats are coated with liquid. Add vanilla, ginger and cinnamon and stir until entire bowl is coated with spices. Put into a 350 degree oven for about an hour (this might vary depending on your oven) in a cake pan or sheet pan depending on how much you are making. Stir every ten minutes or so to prevent burning. With about 20 minutes remaining, add brown sugar and stir to combine. Bake until evenly browned and delicious. Upon removing pan from the oven, mix in dried pineapple and allow granola to cool completely before storing in ziploc bags or airtight containers.