Breakfast ... come and get it!!

Baked Peach Almond Oatmeal

Why do Mondays always sneak up on us so quickly? I am never ready for them! The weekends are so much better. Sorry, Monday, but you aren't my favorite day. I was a little extra excited to get up this morning because I knew what I was going to eat for breakfast…Baked Peach Almond Oatmeal. I usually eat regular oatmeal every morning, but yesterday I made Special Oatmeal.   

Waking up this morning wasn’t so bad! 

And I promise it is easy to make, 

               just as easy as those packets.

  Make a big pan and reheat during the week!                           

  Pop in the microwave... it is ready in seconds!

               Healthy.Divine.   

Ingredients

·       2 cups Rolled Oats

·       1/4 cup light Brown Sugar

·       1/2 teaspoon Salt

·       1 teaspoon Baking Powder

·       1 teaspoon Ground Cinnamon

·       1/2 cup chopped Almonds

·       2 cups Almond Breeze Vanilla Unsweetened Almond Milk

·       1 large Egg

·       3 tablespoons Coconut Oil, melted and cooled slightly (or melted and cooled Butter)

·       1 teaspoon Vanilla extract

·       1/4 teaspoon Almond extract

·       1 1/2 cups chopped Peaches

·       Peach slices for the top, optional

Directions

1.    Preheat the oven to 350 degrees F. Grease an 8x8 square baking dish and set aside.

2.   In a medium bowl, mix together the oats, brown sugar, baking powder, salt, cinnamon, and almonds.

3.   In another medium bowl, whisk together the almond milk, egg, coconut oil, vanilla, and almond extract.

4.   Arrange the chopped peaches on the bottom of the prepared baking dish. Pour the oat mixture evenly over the peaches. Pour the almond milk mixture over the oats. Gently shake the baking dish to make sure the milk covers the oats evenly. If desired, add a few sliced peaches to the top of the oatmeal. It makes the oatmeal look pretty…

5.   Bake for 40 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes and serve warm.

       ***Note-this baked oatmeal is great reheated in the microwave. We like to add a splash of Almond Milk for extra creaminess! This recipe can easily be doubled for a 9x13 pan. Use gluten-free oats to make this recipe gluten-free.

Breakfast Sandwiches to GO…

One of the most important meals of the day is breakfast…but you already know that. It prevents you from overeating throughout the day, boosts your metabolism, keeps you energized and focused. 

The End.

If making time to grab a healthy breakfast is hard… create time in advance to prepare. Instead of watching your favorite reality show from the couch, watch it from the kitchen while preparing to-go meals for your busy week. This will save you lots of time and money. 

·       Dice Bell Peppers (you can use 1 red bell pepper or add diced green onion and spinach)

·       Preheat Oven to 350

·       Line 1 package of Turkey Bacon onto a cooking sheet. 

·       Scramble 5 Eggs Together (I use 5 egg whites and 1 whole egg)

·       Mix eggs with a little salt and pepper

·       Grease a muffin pan (6 count)

·       Add 1/4 of the egg mixture into each muffin slot.

·       Cook the bacon for six minutes before adding the eggs to the oven. 

·      Cook the bacon and eggs for an addition 9 minutes. 

·       Take bacon off the pan and pat off any grease. 

·       When the muffin pan cools, remove the eggs. 

·       Take out Six Whole Wheat English Muffins and slice them all in half. 

·       Top one side of each muffin with a slice of cheese. 

·       Place bacon on top of cheese and egg muffin on the other half. 

·       Preheat your indoor grill or (Panini) to 425 degrees.

**You do not have to use a grill. You could toast the sandwiches in your oven. (400 degrees 5-6 minutes on each side)

·       Depending on how big your grill is, place your muffins on and close it as far as you can. 

·       Cook until both sides are golden. (5-6 minutes)

·       See you later, McDonalds….

·       Now...time to wrap them up! 

·       Wrap up the sandwich in wax paper.

·       Tape together. 

·       Store individually wrapped sandwiches in a gallon Ziploc bag in the freezer.

·       Microwave them for 2-3 minutes.

·       Makes six servings (1 sandwich per serving)

Nutrition: 250 Calories, 4 g Fat, 29 g Carbs, 5 g Fiber, 22 g Protein.

Grab a piece of fruit and you have yourself 
one healthy breakfast! 

Make-Ahead Honey Vanilla Parfaits

Honey Vanilla Parfaits…Make them the night before and they’re ready to go the following morning.  Depending on who it’s for, the granola can be added to the jar in the morning or put it in a little snack bag to be added at work! Tillamook’s Vanilla Bean yogurt makes the difference in this Breakfast in a Jar…  No other words necessary… the pictures say it all!  YUM!!

Ingredients

·       1 6 oz. Tillamook yogurt

·       2 tsp.-2 tbs. honey (depending on how sweet you want your Parfait)

·       2-3 tbs. granola

·       1/4 cup frozen or fresh berries

·       jar

Instructions

1.    Depending on the size of your jar, you will make 2-3 layers.

2.   Start by spooning 1/3 of the yogurt into a wide-mouth jar.

3.   Follow with 1 tsp. -1 tbs. honey

4.   Then add 1-2 tbs. berries.

5.   Layer 1-2 more times until the jar is almost filled. You want to leave a little room to add the granola later.

6.   Close up the jars and put them in the fridge. If you are using a mason jar, place the lid on the jar, fill a small plastic bag with the granola, place the bag over the lid and then screw on the band over the plastic bag.

7.   When you're ready to eat, add the granola, grab a spoon and dig in!

Thank you! MomOnTimeout.com