Countdown to 2011 - Breakfast

SnoWhite over at Finding Joy in My Kitchen is hosting a wonderful blogging event, Countdown to 2011. It's perfect for this time of year, you post your favorite 2010 recipe for that day's particular category. Day 1 is today and the recipes being featured are Breakfast. Stop by her blog for the details and join in. I can't wait to see everyone's recipes!!!

I don't post many breakfast recipes. Breakfast during the week is something quick as we're running out the door. The weekend's tend to be the usual eggs and something or pancakes/french toast. Hands down my favorite recipe is SnoWhite's Overnight Baked Oatmeal.

What's your favorite 2010 breakfast recipe!!

There's still time to enter my giveaway here!!

Pumpkin Oatmeal

After a long, beautiful fall and temperate early winter, cold temperatures have made their way to the midwest. I remember as a kid, my mom always pushed a warm breakfast on cold mornings. This recipe comes from my friend, Mags at The Other Side of 50. She tells the best stories and shares fabulous recipes.

A few Sunday's ago, I opened the egg carton to find I had only one egg. Okay what to make for breakfast? I remembered Mags recipe and had a cup of leftover pumpkin. I substituted honey for the maple syrup and used cinnamon, nutmeg and a dash of cloves in place of the pumpkin pie spice. If you're like me and don't love plain oatmeal, give this recipe a try. It makes a delicious, warm your tummy breakfast that would make my mom proud.



Baked Pumpkin Oatmeal
Courtesy of The Other Side of 50

1 3/4 cups old-fashioned oats
2 tsp pumpkin pie spice
1/4 tsp salt
1 1/2 tsp baking powder
1/4 cup raisins (optional)
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup maple syrup
2 TBSP butter, melted
1 1/2 cups milk (I used skim)
2 large eggs
1/4 cup pecans, chopped

Preheat oven to 350 degrees. Place 8 (1/2 cup) ramekins on a baking sheet. Spray lightly with cooking spray,

In a large bowl, combine the oats, pumpkin pie spice, salt, baking powder and raisins (if using.)

In another bowl whisk together the pumpkin, maple syrup, butter, milk and eggs.

Add the wet ingredients to the dry ingredients and combine well. Pour into prepared ramekins and top each with 1/2 TBSP of chopped pecans.

Bake for 25-28 minutes. Alternately, you could bake this in a one quart baking dish and adjust baking time accordingly.

I am linking this to Tasty Tuesday's and Tuesday's at the Table.

Overnight Baked Oatmeal

Did you like oatmeal as a kid? I didn't but my mother made me eat it. The worst thing was I had to sit there till I ate it. As much as I didn't like it hot, it was really bad when it got cold. Now as a grown up, I like oatmeal. My morning schedule doesn't give me time to make anything but instant oatmeal. When I saw this recipe for Baked Oatmeal over at Finding Joy in My Kitchen, I couldn't wait to give it a try. The best thing is you make it the night before, put it in the fridge and bake in the morning!

Tim and I both loved this oatmeal. I made it on a Monday morning and we enjoyed it for breakfast several days during the week. It kept well in the refrigerator and can also be cut into squares and frozen. If you're a mom on the run or just a two person working family, this recipe is for you. This would also be great made with peaches, raisins or even dried cranberries.

Apple Cinnamon Baked Oatmeal - Adapted from the Benhase Home
Courtesy of SnoWhite of Finding Joy in My Kitchen

3 C Old Fashioned Oats
1/2 C honey
1 T cinnamon
1/4 tsp. nutmeg
2 tsp. baking powder
1 tsp. salt
1 C milk
1 egg
1/2 C applesauce
2 tsp. vanilla
2 apples, chopped

Start by mixing together the dry ingredients. Then, add in the wet ones.
Lastly, fold in the apples {I used up some frozen apples for this}.
Spread into a 9 x 9 glass baking dish. Cover and refrigerate overnight.
In the morning, uncover the baking dish. Then, place the cold dish into the oven. After the dish is in the oven, turn the oven on to 350 and bake for 40ish minutes, until the baked oatmeal is no longer runny and it is set and lightly browned.

I am linking this to Foodie Friday at Designs by Gollum.