Baked Oatmeal Casserole

Author: Love of Family & Home

Recipe type: Breakfast

Cuisine: Casserole

Prep time:  10 mins

Cook time:  40 mins

Total time:  50 mins

Serves: 8

Ingredients

• 2 Cups All Natural Oats
• ⅓ Cup Brown Sugar (I used the Splenda blend)
• 1 tsp Baking Powder
• 1 tsp Cinnamon
• ½ tsp Salt
• ½ Cup Chocolate Chips
• 1 Cup Strawberries
• ⅔ Cup Blueberries
• 1 Ripe Banana
• 2 Cups Milk
• 1 Large Egg
• 2 Tbsp Butter (cooled)
• 1 tsp Vanilla

Instructions

1. Preheat oven to 375 degrees.
2. Spray a 10x10 casserole dish generously with cooking spray.
3. In a large bowl, mix oats, brown sugar, baking powder, cinnamon, salt, half the chocolate chips, & half the berries. Stir well and pour into casserole dish. Add the other half of the berries & chocolate chips to the top of the mixture. Then, slice the banana & add to top.
4. In a separate bowl, combine milk, egg, butter, & vanilla. Whisk thoroughly. Pour on top of oatmeal mixture, making sure the all oats are soaked evenly.
5. Bake for 30 minutes. Then, remove casserole & add a tablespoon of brown sugar to the top of the casserole for added sweetness (optional.) Bake for an additional 5 or 10 minutes or until the top of the casserole is golden brown.

INGREDIENTS

• 3 cups pineapple juice
• 1¾ cup orange juice
• 2 oz fresh lime juice
• 1 cup triple sec
• 1 cup tequila
• ice
• salt for rim of glass
• fresh pineapple and lime slices for garnish

INSTRUCTIONS

1. Mix juices, triple sec and tequila together until well combined. Rub rim of glass with a lime slice and dip in salt. Serve over ice and garnish with pineapple and limes.

INGREDIENTS

• 3 oz Casa Noble Tequila
• 2 oz fresh grapefruit juice
• 1 oz fresh lime juice
• ½ cup sliced strawberries
• 6 oz lemon-lime soda
• Hepp's Black Lava Salt
• Sliced limes, grapefruit and strawberries for garnish
• ice

INSTRUCTIONS

1. Add Casa Noble Tequila, grapefruit juice, lime juice and strawberries to a blender. Blend for about 30 seconds or until well blended. Add lemon-lime soda and pulse once or twice.
2. Sprinkle a small amount of Hepp's Black Lava Salt on a small plate. Rub the rims of 2 double old-fashioned glasses with a lime slice. Dip into salt, coating the rim.
3. Fill glasses with ice and fill with Strawberry Paloma.
4. Garnish with limes, grapefruit and strawberries if desired.

PERFECT ICED COFFEE

Prep Time5 minutes

Total Time5 minutes

Yield1 serving

This recipe is quick, easy, budget-friendly, and tastes just like the gourmet coffee-shops, if not better!

INGREDIENTS

• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 1 cup coffee, at room temperature
• 2 tablespoons half and half*, or more, to taste

INSTRUCTIONS

• To make the simple syrup, combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved. Let cool completely and stir in vanilla extract; set aside.
• Serve coffee over ice with half and half and simple syrup, to taste.

NOTES

*Milk or cream can be substituted.

Description

Whole wheat flour, honey, tart raspberries, key lime and a scoop of chocolate ice cream to share.

Ingredients

• 1-½ Tablespoon Melted Coconut Oil Plus A Little For Oiling The Skillet
• 1 Tablespoon Honey
• ¼ teaspoons Pure Vanilla Extract
• ¼ teaspoons Freshly Grated Key Lime Peel
• 1 teaspoon Key Lime Juice
• ¼ cups Whole Wheat Flour
• ¼ teaspoons Baking Powder
• ¼ teaspoons Baking Soda
• 1 pinch Finely Ground Sea Salt
• ⅓ cups Fresh Chopped Raspberries
• 2 Tablespoons Whipped Cream
• Chocolate Ice Cream Or Whipped Cream, To Serve (optional)

Preparation

Preheat toaster oven to 350ºF and lightly oil a 5-inch cast iron skillet.
In a small bowl, combine melted coconut oil, honey, vanilla extract, grated key lime peel and key lime juice. Whisk until well combined. Stir in whole wheat flour, baking powder, baking soda and salt just until combined.
Pour batter into cast-iron skillet and smooth batter into an even layer. Top with chopped raspberries but try to avoid letting the berries touch the edge of the pan. (Do not stir berries into the cookie batter unless you would like to eat a purple cookie.)
Bake at 350ºF for 9 to 10 minutes until top of cookie is golden brown and set in the center. Let cool for at least 5 minutes before eating. Serve warm and top with ice cream or whipped cream, if desired.

Description

Comfort food in a glass, lightened up and protein-packed.

Ingredients

• 1  Large Banana
• 1  Scoop 100-Calorie Vanilla Protein Mix (I Use Designer Whey French Vanilla)
• 2 Tablespoons Plus 1 Teaspoon Sugar-Free, Fat Free Vanilla Jello Pudding Mix
• 1 cup Water
• Whipped Topping (optional)
• Vanilla Wafers (optional)

Preparation

Peel and cut banana into slices and freeze. Once frozen, toss in blender. Add protein mix, pudding mix powder, and water. Blend well. Top with whipped topping or vanilla wafers if desired.

Description

Bibb lettuce stuffed with a mixture of tender chicken, red grapes, toasted almonds, carrots and scallions that are tossed in a brightly flavoured soy citrus dressing make this dish a vibrant one.

Ingredients

• 6  Boneless, Skinless Chicken Thighs
• 2 Tablespoons Sesame Oil
• Sea Salt And Ground Black Pepper
• ½ cups Mayonnaise
• The Juice Of 1/2 A Lemon
• 2 Tablespoons Grated Ginger
• 2 Tablespoons Low Sodium Kikkoman Soy Sauce
• ½ cups Julienned Carrot Sticks
• 1 cup Red Seedless Grapes Halved
• ½ cups Slivered Almonds, Toasted
• 2  Scallions, Sliced
• 6 leaves Of Bibb Lettuce, Rinsed And Patted Dry

Preparation

Pre-heat the oven to 375° F. Arrange the chicken thighs in a baking dish. Brush with sesame oil and add a bit of sea salt and ground black pepper. Add a splash of water to the bottom of the baking dish to prevent burning or drying out. Cover and bake for approximately 25-30 minutes or until juices run clear. Once the chicken is cooked, transfer to a plate and place in the freezer to quickly cool it off. Once cooled, chop into cubes and set aside.
Whisk together the mayonnaise, soy sauce, ginger, and lemon juice.
In a large bowl, toss the chicken, carrots, grapes, toasted almonds, and scallions. Then drizzle with the dressing and toss to coat. Carefully spoon the chicken salad mixture into the Bibb leaves and serve.