Baked Oatmeal with Fruit

My school participates in the Fuel Up to Play 60 initiative and I support it as much as I possibly can. Teaching students about health, nutrtition, and fitness? I'm all for it. Being at the school at 7am so the students can sample a healthy breakfast? Not so much.

When all the other teachers were groaning that a class would be in charge of the mandatory tasting table each month, I immediately signed up for the first possible date. On a test, I asked the students to make the choice between homemade fruit leather and baked oatmeal. They chose the baked oatmeal.

We decided as a combined class that we would make three different combinations - banana blueberry, peach raspberry, and apple cinnamon raisin.

Ingredients:1 cup old fashioned rolled oats
¼ cup chopped walnuts or pecans
½ tsp. baking powder
¾ tsp. ground cinnamon
Pinch of salt
¼ cup maple syrup
1 cup milk
1 large egg, lightly beaten
2 tbsp. unsalted butter, melted and cooled
1 tsp. vanilla extract
2-3 ripe bananas, peeled sliced ½-inch thick
(or peaches, apples, or any fruit you like)
1 cup blueberries (fresh or frozen), divided
(or raspberries, raisins or anything you like)

Directions:
Preheat the oven to 375˚ F.  Lightly grease a 2-quart baking dish.  In a medium bowl, combine
 the rolled oats, half of the nuts, baking powder, cinnamon and salt.  Stir with a fork to combine.

In a liquid measuring cup, combine the maple syrup, milk, egg, butter, and vanilla.  Spread
the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the berries.  

Sprinkle the dry oat mixture over the fruit in an even layer.  Pour the liquid ingredients evenly over the oats. Sprinkle the remaining nuts and berries over the top. Bake for 35-40 minutes, until the top is browned and the oats have set.  Let cool 10 minutes before serving.

Source: Annie's Eats, Super Natural Every Day by Heidi Swanson via The Curvy Carrot

Watermelon Lemonade

DJ playing...yes, those are my flip flops.

 We all have our ways of cooling off. Duke pants constantly. DJ prefers the slip and slide (that was 49 cents at Target.) Me, I prefer something like this...

When planting our garden, we decided to plant watermelon. More for fun than anything. Our neighbor is 85 years old and knows everything about...well, everything. He stays that I am not even going to get a melon to bud because we don't have the right soil for it. If we get some produce out of it, then it's a win win. Will I be upset if we get nothing? Nope. 

I happened to have a watermelon that was brought back for us from South Carolina. I cut some of it, but there was too much. I know, I could have put it in more than one storage container, but I'd rather flex my muscles in the kitchen a little and find a recipe. Low and behold, I came across Peace, Love, and French Fries' recipe for watermelon lemonade. Bingo. Whether it be a home grown, store bought, or farm stand watermelon - this lemonade is certainly delicious. 

 
Ingredients

1 cup sugar
1 cup water
3 cups cubed watermelon
1 cup lemon juice (5-6 lemons)
32 oz cold water
lemon slices for garnish

Directions
To make simple syrup, combine sugar and water in a medium saucepan over medium heat.  Heat until sugar is dissolved, approximately 5 minutes.  Set aside to cool.

Puree watermelon in a blender, then pour through a strainer to remove pulp.  Transfer to pitcher. 

Juice lemons through a strainer to avoid getting any seeds into your lemonade.  Transfer to pitcher. 

When simple syrup has cooled, add to pitcher.  Add remaining water and stir to combine. Chill until ready to drink!

Source: Peace, Love, and French Fries, adapted from What's for Dinner?

Simple Cereal Bars

This week, I am on a mission. Anyone that knows me would tell you that I am an absolute food hoarder. My husband even made more shelves in our tiny little pantry so that I would have room for everything to be organized. Once I had everything organized into kitchen contraptions, boxes, cans, and large baking supplies, I had empty spaces. Something about those empty spaces made me feel anxious and I NEEDED to fill them. Well, what happens when you keep thinking your pantry needs filled? Your pantry gets overfilled and then some. This week I am attacking my pantry. All of my meals this week, and desserts too, will come from there. Let the Pantry Challenge begin...

DJ had his very first play date this past weekend. Even though we were meeting at the local mall and eating lunch, I knew that my little one would be hungry with all of that running around. After checking with the other mom, I knew that there were no allergies to worry about. In searching for something aside from veggies and dip or cheese and crackers, I happened upon this recipe. Then, I thought of all of the containers of oats that I have. When I was nursing, I ate oatmeal and gatorade twice a day. For awhile after I stopped, I still stockpiled oatmeal. A little more searching and I had everything needed to make this in my pantry - score! This recipe is quick, simple, and yummy. It is able to be adapted to use other fruit or jelly. I just chose grape because it is the favorite of the men in the house and I had plenty on hand. I think it is comparable to the various types of multigrain bars that are out there today. An added bonus - enough for breakfasts for the week. 

DJ says, "What you lookin' at Willis, get in the kitchen and start making these!"

Ingredients

2 c oats

2 c white flour

1/2 c brown sugar

1 tsp baking soda

Dash of salt

1 c butter

1 c grape jelly

Directions

Preheat your oven to 350. Grease a 9x13" baking pan.

Combine oats, flour(s), brown sugar, baking soda, and salt. Cut in butter with a pastry cutter, 2 forks, or use a food processor. The texture will be chunky and crumbly.

Take half of the mixture and press it into the bottom of the pan. Bake it for 15 minutes, until it's a bit brown and set. With about five minutes left on the bake time, take the cup of jelly, heat over medium, and stir until warmed through. Spread your jelly over top of this and then cover with remaining dough, press down firmly, and bake another 15 minutes!

Source: Toddler Treats - and more