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Easy Breakfast

BAKED OATMEAL

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Three Years!

This week is the 3rd anniversary of Slice Of Honey! As I look back over all of my posts, I find myself filling up with joy and pride. When I started, I wasn’t sure how long I would last or if I was capable of making the progress I knew I needed. Here I am. Three years in and I almost can’t believe the improvements I have made in my recipes, my photography, and my writing. There is still plenty of room for improvement (believe me, I’m aware of this). But still… Go ahead, look back at my first few posts back in 2017 and you’ll see what I’m talking about. I haven’t updated very many of those original posts because they are such a strong reminder of how far I’ve come. And yes, I am absolutely giving myself a pat on the back! I’m also celebrating with this new baked oatmeal recipe.

Adapting & Getting Creative

While I’m celebrating this blog, I also find myself in a tornado of other emotions. The world is trying to cope with the COVID-19 pandemic. We are all learning how to isolate while trying to remain social at a healthy distance. Thank you modern technology!!! We are learning to adapt to new work and education environments. We are also learning how to be more creative. That is my angle with this baked oatmeal recipe – you can adapt and get creative with this one! I’m giving you the recipe as I created it. However, I’m also giving you some alternate ingredients in case you haven’t been able to acquire the exact ones I used. When you make this, I would love to hear how you changed it to make it your own! Leave comments at the bottom of this post or hit me up on Instagram or Facebook and share a pic of what you ended up with.

Baked Oatmeal

A very adaptable oatmeal recipe for when you have limited ingredients in your kitchen.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 9 servings

Ingredients
  

  • 2 cups old fashioned oats
  • 1/2 cup pecan pieces
  • 1/3 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1 teaspoon baking powder
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups milk
  • 2 tablespoons melted butter, slightly cooled
  • 1 1/2 cups frozen blueberries

Optional Toppings:

  • vanilla yogurt
  • whipped cream

Instructions
 

  • Preheat oven to 375°F and grease a 9×9 baking pan.
  • In a medium bowl, stir together oats, pecans, brown sugar, salt,cinnamon, nutmeg, allspice and baking powder. Set aside.
  • In a second medium bowl, whisk together egg, vanilla, milk, and butter.
  • Place dry ingredients and frozen blueberries in baking pan, gently stirring berries into mixture.
  • Pour liquid ingredients over oats and berries. Let liquid begin to set into dry ingredients for about 1 minute then bake for 35-40 minutes or until center is set and top is slightly golden brown.
  • Serve warm or cold with toppings as desired.

Notes

Substitutions:
  • No pecans? Use walnuts or sliced almonds.
  • No brown sugar? You can use an equal amount of honey or maple syrup.
  • No eggs? You can use 3 tablespoons of aquafaba (the liquid in a can of chickpeas).
  • No vanilla extract? Try almond extract.
  • No cow’s milk? You can use almond, soy, or coconut milk. 
  • No butter? Try margarine or a butter flavored shortening.
  • No blueberries? Use blackberries, raspberries, banana slices or peaches.
Keyword Baked Oatmeal, Blueberry Oatmeal, Breakfast, Easy Breakfast, Oatmeal, Oatmeal Recipe

Looking for more breakfast options? Try these Blueberry Muffins With Streusel Topping or Savory Spinach Turnovers.

SOUTHWESTERN HASH BROWN WAFFLES

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I went to the grocery store today and came across a group of volunteers asking for donations of school supplies. They handed me a list of what they were needing. I can’t lie, it took everything I had to not start crying. Guys, there are families in your very own town who can NOT afford school supplies for their kids! I’ve been aware of this for a long time but I suppose I’ve never really known what to do or how to help. These volunteers made it so easy for me to help. With tears welled up in my eyes, I gathered notebooks, dividers, highlighters and a backpack. It doesn’t even feel like enough but I’m hopeful the volunteers will receive enough to make a difference in my community.

Southwestern hash brown waffles

When kids don’t have school supplies, learning becomes more challenging. Similarly, when kids don’t start the day with a good meal, they have a hard time focusing. With school starting later this month, I wanted to create a breakfast recipe that is easy to freeze and reheat. Furthermore, I wanted to create a recipe that isn’t bread based – I love pancakes, muffins, etc. but we can do better. Let’s start our day with some protein and vegetables! I’ve taken the ingredients of an omelet, scrambled them together and cooked them in a waffle iron. Once they are cooked, you can easily freeze them and reheat as needed.

Tips:

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.

Southwestern Hash Brown Waffles

A hearty breakfast dish that is easy to freeze and reheat as needed.
Print Recipe Pin Recipe
Course Breakfast
Cuisine American
Servings 8 wedges

Equipment

  • Waffle Iron

Ingredients
  

  • 2 large eggs
  • 1 cup frozen hash browns
  • 1/4 cup black beans
  • 1/4 cup frozen corn
  • 1/4 cup red bell pepper
  • 1/4 cup Mexican blend shredded cheese
  • 1 Tablespoon yellow onion, chopped
  • 2 teaspoons jalapeño, stemmed, cored and finely chopped (optional)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Optional Toppings

  • avocado
  • salsa
  • sour cream

Instructions
 

  • Preheat waffle iron on medium high setting.
  • In a medium bowl, whisk eggs together. Stir all remaining ingredients into eggs.
  • Spray heated waffle iron with non-stick cooking spray. Scoop ¾ cup of the mixture onto the waffle iron (amount will vary based on the size of your waffle iron). Close iron and cook until golden brown (approximately 5 minutes).
  • Let waffles cool completely. Cut into wedges and freeze in freezer bags. To reheat, remove from freezer bag and microwave 30 seconds.

Notes

  • Depending on the size of your family, you might want to double this recipe.
  • No waffle iron? Feel free to scoop some of the mixture onto a skillet and cook these like you would a pancake.
Keyword Back to school, Back to school recipe, Breakfast, Easy Breakfast, Easy Recipe, Eggs, Hash browns, Meal Prep