Great Day Kitchen, 8/15/17 - Baked Oatmeal/Veggie Bites
Chef Hillori Hansen, from Whole Foods, located in Fresno, visited the Great Day Kitchen to prepare some delicious food.
Berry Baked Oatmeal
- 3 cups whole oats
- ¼ cup buttermilk, yogurt or milk kefir (for non-dairy use apple cider vinegar)
- 2 teaspoons vanilla
- 2 teaspoons cinnamon
- Enough water to cover oatmeal
- 1/2 cup melted coconut oil, olive oil or melted butter
- 4 eggs
- ¼ - ½ cup honey
- 1 tsp baking powder
- ½ tsp salt
- 2 cups berries (raspberry, blueberry, strawberry, blackberry)
- 1 cup chopped nuts (optional)
- Combine rolled oats, yogurt and water in a large bowl. Cover and let soak in the fridge overnight.
- In morning, whisk eggs, melted coconut oil and honey.
- Add baking powder, salt, cinnamon and vanilla and mix well.
- Drain the soaked oats and combine with the egg mixture.
- Fold in the berries and nuts.
- Pour in a 9 x 13 greased baking dish and bake at 375 for about 45 minutes or until firm to touch.
- Allow the baked oatmeal to cool for about 15 minutes to set before cutting. Top with a little milk or cream.
I love serving this cold in the morning (cut into squares), when we are running out the door and don’t have much time to cook a full meal.
Also great for school lunches.
*Use apples or pears, when in season for a delicious fall flavor.
Veggie Quinoa Bites
- 1 ½ cups cooked Quinoa*
- 1 cup summer squash or zucchini, shredded
- ½ cup colorful bell peppers, diced
- 2 – 3 green onions, chopped
- 1 cup leafy green like kale or spinach, chopped
- ½ cup cheddar or pepper jack cheese
- ¼ cup parmesan
- 4 eggs
- 2 tablespoons yogurt or sour cream (optional)
- Salt and pepper, to taste
- Preheat oven to 350 degrees.
- Combine all ingredients in a large bowl and mix to combine.
- Liberally spray a regular size muffin tin with non-stick spray and spoon mixture into each cup.
- Bake for 25 minutes or until center is firm and lightly golden.
- Let cool for 5 minutes before removing from the muffin tins.
*Make ahead large batches and freeze to have on hand for school lunches and quick breakfast snacks.
*You can also make these in mini muffin tins (just use 2 tins).
*To make Quinoa: Add ½ cup of quinoa to 1 cup of water in a sauce pan with a pinch of salt. Simmer for about 15 minutes until water has evaporated. Let cool for 10 minutes. It should make about 1 ½ cups.