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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.

Chef Hillori Hansen, from Whole Foods, located in Fresno, visited the Great Day Kitchen to prepare some delicious food.

Berry Baked Oatmeal


Ingredients:

  • 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)


Directions:

  • 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.

6 servings


Veggie Quinoa Bites


Ingredients:

  • 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


Directions:

  • 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.

12 servings


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