Apple Cherry Oatmeal Breakfast Bake

Summertime offers the opportunity to enjoy fresh fruits and veggies not in season at other times.  Cherries are one of my favorite fruits, and they are packed with phytonutrients.  My sister-in-law makes a similar dish which inspired the one I made this morning....

Ingredients:

3 cups organic rolled oats

2 red apples (washed and diced - not peeled)

1 cup fresh cherries chopped

1 tsp cinnamon

4 cups filtered water

I simply placed the oats into a 2 quart square baking dish (that had a lid).  I poured the water over it, added the cherries and apples, and sprinkled the cinnamon over the top.  I covered it with the lid and baked it at 350 for 45 minutes.

When I served it, I poured almond milk and a little bit of honey over the top.  It only took 30 minutes for me to turn around and see the pan completely empty.  We all enjoyed it and will definitely be making this one of our breakfast summertime staples.  

After tasting the dish, I thought about using peaches as the fruit and doubling the amount (probably 4-5 cups) to make a healthier cobbler. I would add some raw sugar to the oats.

Homemade Granola

Ingredients:

7 cups of whole oats

1 cup flax seed meal

1 cup almonds

1 cup walnuts

1 cup pumpkin seeds

1/2 cup sesame seeds

1 1/2 cups honey

1/2 cup melted coconut oil

2 cups dried fruit (I used cranberries this time.)

1 tsp cinnamon (optional)

Put almonds, walnuts, and pumpkin seeds in the food processor and pulse until they are chopped to the consistency that you like.  (You can use whatever nuts you like best or whatever you have on hand at the time!) Combine dry ingredients in a large bowl and stir well.

Combine honey and coconut oil in a pan.  Heat on the stove until coconut oil is melted, and it is combined with the honey.  Pour the mixture over the dry ingredients and combine until the mixture is coated.  You may need to use your hands to combine it well.

Spread it evenly in a baking pan.  Bake on 325 for 15 minutes.  Then stir it well on the pan.  Continue to bake for 5 minutes at a time and stir well until granola is dry and slightly toasted.  Be sure to watch it well as it can easily get too brown.  Store in an airtight container.  This recipe will easily freeze for use whenever you are ready!

Healthy Homemade Granola

Ingredients:
6 cups whole rolled oats
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/2 cup shredded coconut
1/2 cup ground flax seeds
1/2 cup wheat germ
1 tsp cinnamon
1/2 cup raw honey
1/3 cup coconut oil
1/2 cup water
1 T. vanilla
1 cup "add ins" such as dried fruit, carob chips, etc.

Combine all dry ingredients in a large mixing bowl (except for add ins). In a pot combine honey, oil, and water. Heat on low until mixed together.




Pour liquid mixture over dry mixture. Stir until dry mixture is wet.


Pour mixture onto 2 baking sheets and spread evenly on pans. Bake at 350 until oats are crunchy. Stir mixture every 10-15 minutes.  Remove from the oven when crisp and pour into an airtight container.  Add additional items to suit your taste.  I added dried cranberries this time.  Leave the lid off and continue to stir every 15 minutes until granola is cool.  Cover with the lid and store!

Homemade Granola Bars

Ingredients:
2 cups raw oats
2 cups puffed rice
1/2 cup flax seed meal
1/2 cup wheat germ
2 cups of "add ins"*
(dried fruit; carob chips; pretzels; nuts; seeds; etc)
1/4 cup coconut oil
1/2 cup raw honey

Directions:
Put a thin coating of coconut oil in a 9x12 baking dish or pan of your choice.  Cut a 9x12 piece of parchment paper to press the mixture in the pan.

Place raw honey and coconut oil in a pan on the stove.  Heat on low until the two are melted together.  Stir well. Do not boil. Turn the stove off and let mixture sit while you are combining your other ingredients.

Place all the dry ingredients above in a large mixing bowl. Stir well.  Pour the honey/coconut oil mixture over the dry ingredients and mix thoroughly until the ingredients are coated with the liquid.


Then spoon the mixture into the 9x12 pan and press it down with the parchment paper.  You can even use a rolling pan to press more evenly.  Place the pan in the refrigerator to allow it to chill.  Then cut and serve!  Store in the refrigerator.



Take time to EXPERIMENT with ingredients you have or prefer.  Replace the puffed rice with more oats or with barley oats.  You can even add a few tablespoons of cocoa or carob powder for a chocolate taste.  The more granola bars you make, the better you will become at developing the taste and consistency that is your preference!

Basic Muffin Recipe

Ingredients:
2 cups almond milk
2 1/2 cups freshly ground soft white wheat grain
1/2 cup flax seed meal
1/2 cup oatmeal
1 tsp. baking soda
3 tsp. baking powder
1/2 tsp. sea salt
1/4 cup sucanat
2-3 mashed ripe bananas
1/2 cup chopped nuts (optional)

Place all dry ingredients into a large mixing bowl and stir well. Add the milk, nuts, and bananas. Stir just until moistened.

**You can add dried fruit, fresh blueberries, or even carob chips! We have served them with homemade chocolate icing as dessert. Get creative and come up with your own combination!

Pour into a muffin tin that has been well greased with oil. I use safflower which is a high heat oil. Makes about 18 muffins.

Bake at 350 for 15-18 minutes.

This recipe has no oil, eggs, or dairy. I keep boxed almond milk in the cabinet to always have on hand. This recipe works great for days when we are low on refrigerated items. You can freeze your bananas that are turning brown, and you will always have them on hand. Just put them in the fridge to thaw over night. These muffins freeze well.

Thanks Anna Kathryn for asking for this recipe!