Breakfast

You may think you're biting into a warm-from-the-oven oatmeal cookie with how good this breakfast treat tastes. It's wonderful served with milk. —

One of our favorites!

I've been making breakfast on Sunday mornings.  I had some blueberries (my favorite) and decided to make blueberry pancakes.  I didn't want to take the time to make individual pancakes, so I just mixed everything up and threw it in the oven.  OMG - delicious!!  This took about 5 minutes to whip together and it was fantastic.  We served it with some maple syrup and bacon.  This was actually easy enough to make during the week before school.  If you aren't a blueberry fan, feel free to mix up the fruit or leave it out entirely.

It is easy to make.  It uses a precooked pizza shell as the base - I used Boboli.  I was worried that the egg mixture was going to run off the crust, but it didn't.  It baked up beautifully.  I really loved this!

This bread is SO addictive. We could not stop pulling off pieces of this delicious cinnamon sugar bread and popping it in our mouths. The Vanilla Honey Butter that I used in the bread is amazing. You must make it. It absolutely makes the dish! It was so good that I could have eaten it with a spoon. I didn't, but I could have. Give this bread a try for breakfast, brunch or even dessert. It is quick and makes a great presentation.

First, let’s talk about the Overnight Blueberry Almond Oats. I love making overnight oats because they are easy to throw together before bedtime and when you wake up, breakfast is ready to go! I like to make my overnight oats in a jar so there is only one dish to wash in the morning. I mix oats, almond milk, Chobani plain Greek yogurt, cinnamon, and blueberries together. I put the jar in the fridge and go to bed!

In the morning, I take the jar out of the fridge and top the oats off with almonds, extra blueberries, and cinnamon. I dig right in, there is no need to cook the oats. You may think cold oats sound odd, but I promise they are tasty, especially during the hot summer months. The oats are creamy and bursting with blueberry flavor. And I love the crunch the almonds add.

I eat oatmeal for breakfast almost every morning. I never get sick of it. During the summer months, when it is hot, I like to switch things up and eat overnight oats. Overnight oats are eaten chilled, straight from the fridge. I love overnight oats because you can mix them together the night before and when you wake up in the morning, breakfast is ready!
I am currently loving Overnight Blueberry Almond Oats. The oats are creamy and loaded with plump blueberries and crunchy almonds. I make the oats in a jar so I can eat the oats on the go! There is no excuse for not eating a healthy breakfast. Start your day with Overnight Blueberry Almond Oats!

While these baked away, it really did fill the house with faint smells of breakfast...specifically, something sweet and buttery. I did double-duty on the maple, using syrup in the dough and extract in the glaze. I also couldn't help adding a cinnamon streusel to the top as well.

The tangy buttermilk rounds out the flavor and makes this the perfect treat.

It is like the offspring of a potato chip and a hash brown. Terminally crisp, fluffy in the center. Oh my word. That day, I topped it with bacon jam and it was a very good thing. I knew, however, that the potato-tential of the waffle ironed hash browns far exceeded that simple treatment (that was, I repeat, a very good thing.) I thought chili, but I didn’t have all the fixings. Then I thought chorizo.

Preheat oven to 325ºF

6 cups rolled oats
1 cup wheat germ (omit for gluten free)
½ cup sesame seeds
1 cup coconut
1 cup chopped almonds
1 cup shelled sunflower seeds
1 cup buckwheat groats
1 tsp sea salt
Dash of cinnamon
1-1/4 cups honey
¾ cup coconut oil, melted
1 tsp vanilla
1 cup dried cranberries
1 cup pumpkin seeds
½ cup flaxseed (optional)

Mix together dry ingredients with the exception of the cranberries
Blend together oil and honey and warm slightly, stir in vanilla
Add to dry ingredients and stir together well
Spread onto 2 cookie sheets

Bake for 30 minutes, stirring every 10 minutes to brown evenly
When cooled, stir in the dried cranberries