Beautiful Breakfast! Baked Oat Breakfast Pudding
Monday's posts have been - when I have managed - my weekly menu plans for the evening meal. I have never posted breakfasts or lunches, though I prepare each of those on a daily basis. I do not plan breakfast menus specifically. Rather, I find that we eat the same things on a weekly basis and within those regular servings there is room for variety.
Over the next few days, I will give recipes and explain my breakfast plan. Today's breakfast topic will be Baked Oat Breakfast Pudding.
First, however, is a list of what I prepare throughout the week for breakfasts:
1. Baked Oat Breakfast Pudding
2. An Omelet or Frittata (or occasionally a quiche) of some kind with bacon or sausage.
3. A Smoothie of some kind.
4. Yogurt with fruit, coconut. nuts, cacao nibs and honey or pure organic maple syrup (this is the only fixed menu item for breakfast - it's always on Sundays).
5. Waffles, French toast or pancakes with bacon or sausage.
6. Eggs, any style with a simple salad.
7. Eggs with bacon (or sausage) and sometimes country potatoes.
2. An Omelet or Frittata (or occasionally a quiche) of some kind with bacon or sausage.
3. A Smoothie of some kind.
4. Yogurt with fruit, coconut. nuts, cacao nibs and honey or pure organic maple syrup (this is the only fixed menu item for breakfast - it's always on Sundays).
5. Waffles, French toast or pancakes with bacon or sausage.
6. Eggs, any style with a simple salad.
7. Eggs with bacon (or sausage) and sometimes country potatoes.
Baked Oat Breakfast Pudding
This is so delicious - such a treat. I'll never go back to plain oatmeal in a bowl. I especially like it because it contains eggs, which are the best breakfast food there is.
This is so delicious - such a treat. I'll never go back to plain oatmeal in a bowl. I especially like it because it contains eggs, which are the best breakfast food there is.
Once a month I make baked oatmeal. The recipe makes a lot. We eat it hot with cream and a little raw honey or pure organic maple syrup. Then when it is cool, I cut what is leftover (about 10 more servings) into serving-size squares and package the squares in sandwich zipper bags. These individual bags I put into a one gallon-size zipper bag and freeze.
So my Baked Oatmeal cooking is done for the month. In a week when it is time to have Baked Oatmeal again, I take out 2 servings from the freezer and heat it (no need to thaw) in a steamer - takes about 15 minutes to get hot. (Get the recipe by clicking above on Baked Oatmeal Breakfast Pudding.)
Tomorrow, Lord willing, I will continue with the second breakfast option - Omelets, Frittatas and Quiches.
Dear Sharon,
ReplyDeleteI am glad to tell you that I made this receipe last week! Frankie and I just love it! It's so filling. We eat it with fruit and milk and it's out of this world! You're so right, I don't get hungry until 1pm and have lots of energy. Next time, when I remember to add the eggs, I'm sure it will be even better;) Don't laugh, I soaked it 12 hours and put it together at 3:30 am so Frankie could have some before work!
Satiated,
Anne