Delicious Baked Oatmeal

Delicious Baked Oatmeal

I’m always on the lookout for nutritious breakfast options that are quick and simple to fix.

I’m not a huge breakfast person, and the time I have to spend in the kitchen in the mornings is minimal. This soaked, baked oatmeal has been a family favorite for many years now! Most of the ingredients are mixed the night before (and only take minutes to prepare), leaving a minimal amount of work to do in the morning before it’s ready for the oven! Besides the convenience, soaking the oatmeal overnight greatly increases the nutritional value, breaking down the phytic acid and releasing many more of the vitamins and minerals. I believe the original version of the recipe came from The Urban Homemaker years ago. [Read more…]

Zesty Oven Omelet: A Simple, Hearty Breakfast

Zesty Oven Omelet: A Simple, Hearty Breakfast

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I’m a huge fan of quick, simple breakfast ideas, but I refuse to resort to boxed breakfast cereals and packaged foods.

I’m always on the lookout for tips and tricks (like my crockpot granolabaked oatmeal or oven bacon) to simplify and save time while still preparing a healthy meal to start our day. My family loves omelets but we just don’t have time to make them on a regular basis…enter this recipe for a simple, zesty oven omelet!

It’s one of my favorites…so easy to make and so simple to throw in whatever other ingredients you like! Bacon, mushrooms and other veggies, the possibilities are endless! We even divide it up and add different things to different portions to make each person their own personalized “omelet”. A cast iron skillet works beautifully for this. [Read more…]

Simply Scrumptious Blender Oat Pancakes

Simply Scrumptious Blender Oat Pancakes from www.homewithpurpose.net

These pancakes are Peanut’s (7) hands-down favorite breakfast, and the most requested one in our house.

In fact, the kids ask for them for breakfast, lunch, dinner, and snacks when we have them on hand! They’re our adaptation of a recipe from one of Sue Gregg’s cookbooks and they are absolutely delicious with a smidgen (or more than a smidgen! 😉 ) of homemade butter and real maple syrup on them – although my kids have been known to grab a leftover one out of the fridge and eat it plain and cold as a snack – that’s how good they are!

The batter also makes great waffles. It freezes well, so it’s possible to make a large batch ahead of time (although when we’ve attempted this, they nearly all get eaten before we can freeze any, no matter how huge a batch we try to make!)

The soaking overnight not only breaks down the phytic acid in the oatmeal, releasing important nutrients, making it more digestible, and improving the texture, it also makes it so convenient in the morning!

Here’s how to make them: [Read more…]

Simple Blender Waffles

I’m not a huge, elaborate breakfast person. Our mornings are busy and I don’t have a lot of time to spend in the kitchen, cooking and cleaning up. I’m always looking for simple, quick, but healthy ideas for breakfast.
This recipe, adapted from Sue Gregg, makes fantastic waffles and has multiple variations, including gluten-free! Just about any grain can be used, but I like brown rice. It makes nice, crispy waffles. I also like using half brown rice/half millet. They mix up in less than 10 minutes and offer the benefits of fresh ground whole grains, even if you don’t have a grain mill. This batter can also be used for pancakes if desired. I love that it can be mixed up quickly the night before and ready in only minutes the next morning! That’s my kind of breakfast recipe!
In the evening, add the following ingredients to your blender and blend on high speed for 3 minutes:
  • 1 1/2 -1 3/4 buttermilk
  • 2 tbsp coconut oil (or olive oil)
  • 1 tsp vanilla
  • 1 1/2 cups raw brown rice (or oatmeal, or whatever grain desired)
To ensure light, tender waffles, make sure the batter is thin enough to keep swirling in a vortex in the blender…add more liquid if necessary. For pancakes, the batter can be thicker, as long as it is still churning well.
Leave the covered blender standing at room temperature overnight to neutralize the phytic acid and increase the nutritional value of the waffles. The next morning, add
  • one egg
and re-blend for one minute, adding liquid if necessary. Next, add:
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • sucanat or honey to taste if desired
and blend just long enough to mix in thoroughly. (In a pinch, it works just fine to blend it all at once and cook them right away without soaking…we’ve done this and they turn out fine. You just don’t gain as much nutritional value as if you soak them. Soaking also gives baked goods a lighter texture).
Pour onto a hot waffle iron sprayed with non-stick spray, or onto a hot griddle for pancakes. If desired, sprinkle chopped nuts, chocolate chips, etc. over the batter before closing the waffle iron. Cook according to your waffle iron’s directions, top with your favorite toppings, and enjoy! One batch yields approximately 10-15 waffles.

If you like the make-ahead idea, be sure to check out a couple of my other favorite breakfast recipes for pancakes and baked oatmeal.

**Be sure to visit my Kitchen page for my entire “Scoop on Grains” series and more healthy grain recipes!**

Kitchen Tip: No Mess Bacon!

My family loves to have bacon and eggs for breakfast…or lunch…or dinner. 🙂

I love it too, but I hate the mess cooking bacon makes. Cleaning up greasy splatters all over the stovetop and backsplash is no fun. Standing over the bacon while it cooks is also time consuming and something I rarely have time for on busy weekday mornings.
A couple of years ago, I discovered a solution to this.

The ONLY way I cook bacon now is in the oven on my Pampered Chef bar pan!

I put the oven on broil, lay the strips of bacon out side by side on the pan, and pop it in…then I go about my morning business, peeking at it every 5 minutes or so until it’s done. It usually takes about 10 or 12 minutes. The lip on the pan contains all the grease, and when it’s done, it’s fairly simple to pour the it off the pan and rinse the pan.

Voila!

Tasty bacon with no fuss and no mess!

What’s your best kitchen tip?