This one got a huge “YES!” from Husband. I *really* wanted jelly-filled peanut butter muffins but thought I’d make a jelly-filled peanut butter oatmeal instead. When I asked Husband if he had a flavor preference for a baked oatmeal, he looked at me with stars in his eyes and said, “We have apples!” So peanut butter apple it was. And dude. SO glad we did it. Mmmmmm!!
Remember when we made sweet potato carrot cake muffins? No? Well, go check those out and then come right back, y’all, because we’re making some baked oatmeal with the same delicious flavor and just as much, if not more, nutrition! YUM! I used purple carrot shreds for this, but you can use orange (or whatever color carrot your heart desires). The taste will still rock your world.
This is a game-changer for me. I used to LOVE English muffins, but avoiding the processed stuff available at the store is important to me. Doesn’t mean I won’t splurge on some Dave’s Killer bagels every now and then (not GF – sorry!), but when a girl wants an English muffin, she needs something simpler. Like THIS recipe I customized from The Big Man’s World. It’s actually from Natalie at Feasting on Fruit, and I love her blog so much and try a lot of her recipes. And this one is a real winner, you guys. Breakfast just got a little better.
I wanted something fresh, sweet, and really delicious, and a smoothie usually quenches that. Blueberries are a main staple in my diet, and they’re also fresh, sweet, and really delicious. So I figured I’d start there – with a blueberry pie smoothie. Smoothies are so refreshing! And it’s already heating up here in Phoenix, so this hits the spot.
(Sorry to the people who are experiencing snow! This was scheduled weeks in advance. My apologies.)
Have any pineapple left from the sweet pineapple oatmeal we made on Monday? I sure hope so. Because we’re about to make some seriously amazing baked pineapple upside-down cake oatmeal. That’s right. We’re doing this. Come on. Get into the kitchen with me and make this deliciousness happen.
Fresh pineapple is so, so good. Isn’t it? When it’s ripe and not burning your mouth off, it’s wonderful. And, recently, we’ve found out that it’s mega delicious in oatmeal! (What isn’t delicious in oatmeal, really?!) Usually, I’m the Oatmeal Queen around here (with baked oatmeal being my fave thing ever). But Husband has been making this stovetop pineapple oatmeal lately, and I’m so thankful because it’s amazing and simple.
If you can’t tell, I’m obsessed with baked oatmeal right now. From chocolate oats to French toast oats to oats with zucchini, I’ve been trying a lot. And I’ve already tried a blueberry pie, so thought I’d try apple pie oatmeal. And YUM, y’all. So much yum.
So we’ve definitely made baked French toast oatmeal before, yeah? And it was super good, right? Well, let’s kick things up a notch. Let’s add more nutrition, more sweetness, and more FRUIT! Because that’s what we do. We fruit SO hard. 😉
So let’s make some baked blueberry French toast oatmeal!
Zucchini. In baked oats? Again? YES! The first time I did it was amazing, so I gave it another shot. Seriously, it’s my new favorite thing. I love being able to add veggies to my diet in a fun, new way. Especially as I’m eating fruit and these veggies taste like other really amazing things. Like peanut butter and jelly!
St. Patrick’s Day is tomorrow! So it’s a great excuse to make ALL the green recipes, including this one. Because I couldn’t let the Friday before St. Patrick’s Day go by without posting a GREEN baked oatmeal. Nope. No way. So let’s make some green baked oats for this festive occasion, shall we?