Summer Baked Oatmeal (gluten & dairy free)

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We just finished a family bike ride to the lake and I am exhausted.  Hauling kids and beach supplies in a bike trailer has to be a pretty great workout.  We made it to the Lake early this morning for a quick dip.  The water was cold and the sun stayed behind clouds but we have a family motto about jumping in the lake: “It’s always worth it.”  That jump in, even once, is a quick reset for my body.  It’s one of my favorite parts about living on Lake Superior.

We were all starving when we got home.  Thankfully, I was prepared and had a new baked oatmeal recipe ready on the counter! Something I’m really focusing on with recipes these days is making them budget-friendly.  I had a revelation recently.  My kids are getting older and eating more food BUT my income is not increasing along with this.  It seems unfair. :) Thankfully, I love to be creative in the kitchen so I’ll consider this my next challenge.  My kids love oatmeal and would probably eat it for every meal.  Sadly, I don’t agree, so I wanted to make something a little more interesting. Most baked oatmeal recipes are packed with sugar. My goal was to make one with good ingredients that, selfishly, I would also enjoy eating.  This recipe totally nailed it.  The fruit in it makes it taste really fresh.  You could easily mix up the fruit you use, any kind of berry would work.  I’m loving all the summer fruit that’s on sale right now so I wanted to use that up.  We ate this plain, but you could also pour a little cream or milk over the top for something different!


Summer Baked Oatmeal

9 servings

Ingredients:

1 can coconut milk

1/4 c maple syrup plus 2 T

2 eggs

1 t vanilla

1/2 t salt

2 c oats

1 T chia seeds

1 c almond flour

1/2 t baking powder

1/2 c blueberries

1 nectarine, chopped into 1/2” pieces

Directions:

  1. Heat oven to 375 F

  2. In a large bowl, mix the coconut milk, syrup, and vanilla.

  3. Add the eggs and whisk well to combine.

  4. Stir together the dry ingredients (salt, oats, chia seeds, almond flour, baking bowder) in another bowl and pour into the wet ingredients

  5. Stir to combine

  6. Add the blueberries and nectarines and stir to combine

  7. Pour into a greased 9x9” pan

  8. Bake for 45 min, or until knife inserted comes out clean

  9. Remove from oven and drizzle 2 T maple syrup on top

  10. Let cool slightly before serving

  11. Serve as is or pour on a little milk or cream






Coconut Banana Muffins

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Alright, I’ve hit the part of winter where I’m losing motivation to go outside.  I don’t want to ski or build a snowman, I want to sit on the beach in the sunshine.  I want to go outside with one layer of clothes, rather than six.  We’re getting there, right? I’m not a naive Duluthian.  I’ve lived here all my life; I know we’ll probably get three more snow days before Spring comes at the end of May, but I can hope.  In the meantime, maybe I’ll invest in some more houseplants.  That always makes me feel cheerful.  Or I could visit the Sun Spot.  I’ve never tried Duluth’s mobile spot to combat winter blues but I think it might be just what I need.

These muffins are so delicious.  Everyone in my family loved them.  And I loved knowing the kids were eating them with all those good ingredients.  I will probably double the batch next time because this one did not last nearly long enough.

Coconut Banana Muffins

Ingredients:

1 stick butter, softened

1/4 c honey

1 egg

2 t chia seeds

2 bananas, mashed

1/2 c coconut

1/2 t baking soda

1/2 2 cinnamon

1/2 t salt

1/2 t vanilla

1/3 c coconut flour

1 c almond flour

Directions:

  1. Heat oven to 375 
  2. In medium bowl, mix softened butter, honey, and egg until fully combined.  You’ll have to whisk it to mix the honey in well.
  3. Add chia seeds, mashed bananas, and coconut and mix well.
  4. Add baking soda, cinnamon, salt, and vanilla and stir well.
  5. Add coconut flour and almond flour and fold it into the batter.
  6. Scoop batter into greased muffin tins and bake for 18 minutes, or until knife inserted comes out clean.
  7. Let cool on cooling rack for several minutes before eating.