Tag Archives: bake

Berry Banana Baked Oatmeal

Growing up, I hated cold cereal and oatmeal for breakfast. I feel sorry for my poor parents looking back. What kid hates eating cereal? I enjoy both immensely now, but I had to find my way. Now, I feed oatmeal to my family almost every day.

For oatmeal, I discovered I just don’t like dousing my oatmeal in milk like my parents did. So you would think this baked oatmeal would be a dream for me. I found eating it just like this was actually a little too far on the “thick and dry” spectrum for me. However, cooled off and eaten like granola over some Greek yogurt, I could eat an entire pan of this stuff.

This baked oatmeal comes together very quickly as far as hands on time. It’s perfect for a holiday morning, like Easter. Mix it up, throw it in the oven, then go enjoy hunting for eggs and trying to keep your kids from eating all of the candy before breakfast. It’s great for a get together too, since it can be served hot, warm, or cold.

Enjoy!

Berry Banana Baked Oatmeal (Serves 8)

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2 cups old-fashioned oats
¼ cup brown sugar
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 egg
1 tablespoon peanut butter, optional
1 ½ cups skim milk
1 teaspoon vanilla extract
1 ½ cups berries, fresh or frozen
1 banana

1. Preheat oven to 350. Lightly coat a 9×13 baking dish with cooking spray.

2. Combine oats, brown sugar, soda, and cinnamon in a bowl. In a separate bowl, combine egg, peanut butter, milk, and vanilla. Mix dry ingredients with wet ingredients. Gently fold in berries and banana. Pour into prepared baking dish.

3. Bake for 30-35 minutes or until looks “set”. Serve hot, warm, or cold.

Nutritional Information (Amount per serving):

Calories: 166
Protein: 6 g
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: 24 mg
Carbohydrates: 30 g
Fiber: 3 g
Sodium: 120 mg

Recipe Notes: You can use whatever combinations of fruit you like. Apples, pears, and coconut come to mind as other great ideas to mix in. I liked the addition of peanut butter, but make sure you whisk it in well. I didn’t do the best job, so some bites tasted very peanut and others not at all. As I said above, if you don’t love this as is, try it cold over some yogurt. It’s the best parfait ever.

Recipe source: adapted from Six Sisters’ Stuff

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Asian Glazed Salmon

My last post talked about the health benefits of eating omega-3 rich fish, like salmon.  This is our favorite salmon recipe.  I like that the sauce is flavorful but doesn’t overpower the fish.  It can be spicy if you want, but it doesn’t have to be.  I usually bake it, but today we grilled it with excellent results.  Every time I try a different salmon recipe, I’m comparing it to this one.

Enjoy!

Asian Glazed Salmon (serves 4)

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4 salmon fillets/steaks
6 tablespoons honey
1/4 cup chopped cilantro
1/4 cup low sodium soy sauce
1/2 teaspoon ground ginger (or 1 1/2 tablespoons minced fresh ginger)
1 teaspoon sriracha (more or less depending on heat preference)
1 tablespoon brown sugar
1/2 teaspoon granulated garlic (or 2 cloves minced garlic)

1. Preheat oven to 300 degrees or preheat grill.

2. Mix together all ingredients but the salmon. Spread mixture over salmon. (If grilling, let salmon marinate for 10-15 minutes.)

3. Bake for 25 minutes, or grill for 15-25 minutes, flipping halfway. Cook until fish flakes easily and reaches an internal temperature of 145 degrees.

Nutritional Information (Amount per serving):

Calories: 372
Protein: 42 g
Fat: 9 g
Saturated Fat: 1.6 g
Cholesterol: 91 g
Carbohydrates: 31 g
Fiber: 0 g
Sodium: 750 mg

Recipe Notes: The sauce/marinade is very flexible. I’ve made it without the cilantro when I didn’t have any on hand. I usually use dried ginger and garlic, but fresh is delicious also. I add one teaspoon of sriracha, and mine is not spicy. The original recipe used hoisin sauce instead of soy sauce and chipotle peppers instead of the sriracha. That version is tasty, but I found these are ingredients I’m more likely to have on hand and use in other dishes.

As a note for the nutritional analysis, I used 7 oz salmon fillets, because that is what I buy and use. Also, the carbohydrates and sodium would likely be lower than listed, as some of the sauce/marinade runs off.  More is lost when you grill versus baking.

Source: adapted from Keeping Up Cookbook by Grace Ivory Rock and Amy Henriksen Foulger

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