Yummy Oatmeal Recipes!

I won't even comment about how long it has been since I last posted...ha. I had some friends request yummy warm breakfast options so I thought I would share a few. Here are some of our favorites...

This is a recipes my mother-in-law passed down to me...
Baked Oatmeal

1/2 Cup Oil (could be canola, olive or coconut)
3/4 Cup Sugar
2 Eggs
1 Cup Milk (we use almond)
1/2 tsp Salt
1 Tbsp. Baking Powder
3 Cups Oats (we use certified GF Oats)
2 Tbsp Brown Sugar
1 1/2 tsp. ground cinnamon
Add: 1/2 cup raising, chopped apples, bananas, nuts, or flax seed per your liking...

Directions: Beat together oil and sugar. Mix in eggs, milk, salt, baking powder and oatmeal. Beat well then stir in raisins, apples (etc). Pour into lightly greased pie pan or 8x8 pan. Sprinkle with brown sugar and cinnamon (or pour a little pure maple syrup on top).


You can refridgerate this overnight before cooking (this helps it set a little)...or you can cook it right away. Bake at 350 degrees for 35-40 minutes.


Eat it warm with milk poured over the top...or let it cool and cut it into squares to enjoy on the road!



This is another favorite recipe of ours. I do not know where I got it from...I usually put the "author" on my recipe card but did not this time. Please forgive me if I have hijacked your recipe without giving credit...it was not my intention to do so!



GFDF Oatmeal Bars

1 1/3 Cups GF Oats
2 1/4 Cups All purpose GF Flour (We use Mama's Almond blend)
1 1/2 tsp. xanthan gum
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon

1 2/3 Cups Light brown sugar
2/3 Cup Oil
2 eggs
4 Tbsp. Maple Syrup
2 tsps vanilla extract (make sure it is GF...not all are)
2/3 Cups Raisins (or we use Craisins) soaked in warm water

1. Preheat oven to 350 degrees. Lightly grease 9x 13 pan.
2. Combine dry ingredients in large bowl.
3. Combine wet ingredients in a separate med. bowl.
4. Add wet ingredients to dry and mix with a fork or wooden spoon until blended.
5. Drain raisins or craisins, reserving 1/4 cup of the liquid.Add reserved liquid a little at a time until the batter is smooth.
6. Pour into baking pan. Bake 20-25 minutes until golden brown.
7. Cool on a wire rack. Cut into squares or bars.

We wrap these in saran wrap and freeze them individually. That way you can grab one and throw it in a lunch box. They are a very yummy and Josh approved!

On Saying "STARS"

I have so much to update on this blog that it is almost pathetic...
I promise I will get to it...soon...

But I did want to share a precious story from Joshua's therapy the other day!

I was commenting to Amy (our wonderful, amazing, super duper SLP) how well Joshua was coming along w/ his "s" blends and how I had caught him saying "school" very nicely that day. She decided to informally test him on the word "stars." The conversation went like this...

Amy: "Josh, what are those things called that come out at night and light up in the sky?"


Joshua: "Fireflies"


Amy: "You are right, Josh. Now how about the ones way up high in the sky..."


Joshua: "Ummm, aliens?"


Amy: (laughing) "Well, maybe. I mean the lights that make pictures in the sky..."


Joshua: "Oh, you mean constellations!"


Amy: "Yes! Now Josh, can you please just say STARS for me?"


Joshua: (in perfect clarity) "STARS"

And they once said my boy wasn't smart! Love you Joshy!!!

GFDF Cinnamon Rolls

This is my version of a wonderful gluten-free cinnamon roll. The original recipe (which I have modified quite a bit) was posted here: I Am Gluten Free. I highly recommend doubling this recipe as it only makes one pan of cinnamon rolls. This BARELY fed my family of 5 as everyone wanted more! Even my hubby (who is not gluten-free) loved them! Please let me know if you try the recipe and have any suggestions...

Ingredients:
2/3 cup warm milk (we use almond milk)
1 packet active dry yeast

2 Tbsp dairy free margarine (we use Earth's Balance)
1/4 cup sugar
1 egg (at room temperature)
1/4 cup canola oil
1 tsp vanilla extract

1 1/2 cups All-Purpose GF Flour (we use GF Mama's Almond Blend)
1/4 tsp baking soda
2 tsp. baking powder
1/2 tsp salt
2 tsp xanthan gum

For filling:
1/2 cup brown sugar
1 tsp cinnamon
chopped nuts - optional

For glaze:
3/4 cup powdered sugar
1 tsp vanilla extract
milk to desires thickness

Directions:
Preheat oven to 375 degrees.

Combine warm milk and yeast (be sure all the yeast dissolves) and allow to sit for about 5 minutes until it is foamy.

In the bowl of stand mixer, combine margarine and sugar until smooth. Add proofed milk/ yeast to bowl. Add egg, oil, and vanilla. Mix until combined.

In a separate bowl combine gluten-free flour and remaining dry ingredients. Stir to combine then add to mixing bowl. Beat on high for 2 minutes.

Lay a piece of wax paper on the counter and sprinkle 1-2 Tbsp sugar over it. Scoop dough (which will be quite soft) on to wax paper. Cover this with another piece of wax paper and roll out into approximately 9x11 size rectangle. Remove top piece of wax paper and cover rectangle with filling. Use the bottom piece of wax paper to lift edge and start rolling dough into a long cylinder. Cut into 8 or 9 even size slices (about 1" wide). (Original poster suggested trimming off irregular ends but I just leave them on there). Place rolls into a greased pie plate or cake pan.

Bake approximately 20 minutes (or until the tops are golden brown). Top with glaze if desired.

And ENJOY....I know we did!