What's For Breakfast: Coconut Chai-Spiced Granola

Your morning bowl of yogurt is clamoring to be covered with this coconut chai-spiced granola.

What's For Brunch: Blueberry Baked French Toast

This blueberry baked French toast is decadent, delicious, and a perfect match for brunch-time mimosas.

Although I can't quite relate to the Hamptons lifestyle, there's something about Ina Garten that I just love. Perhaps it's her down-to-Earthness or her simple-to-follow recipes ("What's not to love?"), but whatever it is, if Ina is making it, I want to try it.

And so it goes with this recipe for baked French toast that was featured recently on one of her shows. Dustin's parents were in town for the Easter holiday, making it the perfect time to try out a recipe that feeds a crowd. And let me tell you, this baked French toast did not disappoint.

It has 10 eggs – yes, 10 whole eggs, by god! And this recipe also calls for a mixture of heavy cream and milk (although you could sub in all half-n-half, as Ina uses). So, yeah, this recipe definitely doesn't scream "health food," but it does scream "delicious."

Everything comes together in the blink of an eye the night before, so all you have to do is pop it in the oven in the morning. (Just remember it takes about an hour to cook, so roll out of bed, pop it in the oven, set the timer, and then roll back into bed if you'd like!)

The custard is delightfully decadent, the blueberries add a burst of fresh flavor, and you can never go wrong with a little powdered sugar on top. And don't forget a drizzle of maple syrup on top! Ha, who am I kidding ... drench it in the good stuff!

Blueberry Baked French Toast 
makes 6-8 servings

unsalted butter, at room temperature
10 cups (1-inch-diced) day-old challah bread
1 1/2 cups fresh or frozen blueberries
10 eggs
1 1/4 cups heavy cream
1 1/2 cups 1% milk
1/3 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest
1/2 teaspoon fine sea salt
1 tablespoon granulated sugar, for topping
powdered sugar, for serving
pure maple syrup, for serving

1. Grease a 9" x 13" x 2" baking dish with the unsalted butter. Place 5 cups of diced bread into the baking dish in an even layer. Top with an even layer of the blueberries. Top with the remaining diced bread.
2. In a large bowl, whisk together the eggs, heavy cream, milk, granulated sugar, brown sugar, vanilla extract, orange zest, and salt.
3. Pour the egg mixture over the bread layers. Lightly press down the bread cubes to ensure they are evenly moistened. Sprinkle with 1 tablespoon granulated sugar. Cover the dish with plastic wrap and refrigerate overnight.
4. Preheat the oven to 350 degrees. Bake for 45 minutes. Check to see if the top is becoming too browned; if so, lightly cover with foil. Bake for an additional 15 minutes, or until the custard is set and the fruit is bubbling.
5. Remove from the oven and let cool for 10 minutes. Sprinkle with powdered sugar and serve warm with pure maple syrup.

(adapted from this Ina Garten recipe)

What's For Breakfast: Make Ahead Yogurt Parfaits

Breakfast is ready in a jiffy when your fridge is stocked with these delicious (and nutritious!) make ahead yogurt parfaits.

Dustin is working several days a week from Madison this month, so I've been prepping healthy meals and snacks that he can bring with him.

I love yogurt parfaits. They are typically a mix of fruit, yogurt, and granola, are simple to make, and are endlessly adaptable. These make ahead yogurt parfaits take convenience one step further by using frozen berries straight from the freezer.

You can use your favorite plain or flavored yogurt for this recipe. We tend to buy protein-packed plain Greek yogurt, so I stir in a little pure maple syrup to slightly sweeten the yogurt.

The parfaits are layered with granola and generously topped with it, too. For these parfaits, I used my favorite (of late) citrusy maple-cinnamon granola. A batch of these parfaits will keep in the fridge for several days and, when made in a jar, are perfectly portable.

Make Ahead Yogurt Parfaits (printer-friendly version)
makes 3 parfaits

2 1/2 cups plain or vanilla Greek yogurt
1 tablespoon maple syrup [to sweeten yogurt, optional]
3/4 cup frozen berries, divided
3/4 cup granola, divided

1. In a small bowl, stir together the yogurt and maple syrup to sweeten, if desired.
2. Add two tablespoons of yogurt to the bottom of a jar.
3. Layer with 1 tablespoon berries and 1 tablespoon granola.
4. Repeat until you have filled the jar -- depending on the size of the jar, you will probably have at least four layers.
5. Cover with a lid and refrigerate for up to three days.

What I'm Baking: Butternut Squash Gingerbread

Capture the flavors of fall with this fantastic recipe for Butternut Squash Gingerbread.

It's still full-steam ahead aboard the butternut squash train in my house. I mean, pumpkin's great and all, but as I've said before, if you want some real depth of flavor, you gotta go with butternut squash.

This quick bread recipe is no exception. Butternut squash pairs beautifully with the spicy, sweet, and pungent flavor of ginger. 

And speaking of ginger, this recipe is rife with it. Ground ginger, minced fresh ginger, and sweet crystallized ginger pack this bread with a flavorful punch.

Although I left my loaf unadorned, I think a cream cheese icing on top would be a super-delicious option. And maybe even a sprinkle of more minced crystallized ginger on top of that? Oh yum, I think I need to bake another loaf immediately.

Butternut Squash Gingerbread (printer-friendly version)
makes one loaf

1 1/2 cups unbleached all-purpose flour
1/2 teaspoon fine sea salt
1 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup butternut squash puree (or use pumpkin puree)
1/2 cup unsalted butter, melted
1/3 cup granulated sugar
1/2 cup molasses
1 tablespoon finely minced crystallized (candied) ginger
1 tablespoon finely minced fresh ginger
2 eggs, lightly beaten

1. Preheat the oven to 350 degrees. Lightly grease a 9x5 loaf pan with cooking spray or butter and set aside.
2. In a large bowl, whisk together the flour, salt, baking soda, ground ginger, cinnamon, and nutmeg.
3. In a separate bowl, stir together the butternut squash puree, melted butter, sugar, molasses, minced candied ginger, minced fresh ginger, and eggs.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
5. Spoon the batter into the prepped loaf pan. Bake in the oven for 45-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Then turn the bread out onto a wire rack and let cool completely.
6. Wrap any leftover bread in aluminum foil and refrigerate for up to five days.

What's For Dinner: Ham, Broccoli, and Cheddar Frittata

This Ham, Broccoli, and Cheddar Frittata is a crowd-pleaser and perfect for sharing at a weekend brunch or summertime picnic. 

Our hens are laying eggs like whoa lately. As in more than a dozen a day. As in, I have a fridge full of eggs and plenty more waiting in queue on our countertop.

Basically, we need to eat a lot of eggs. Quiches and frittatas are an easy way to use up a bunch of eggs in one go, and make for easy-to-reheat leftovers. Plus, the flavor combinations are endless, which means we don't have to eat the same thing day in and day out. (Not that we eat quiche every day, but we probably do eat it at least once a week.)

This frittata recipe features diced cooked ham, broccoli, and cheddar cheese along with the aforementioned eggs. To make it slightly healthier, for about half of the eggs I just use egg whites. Our dogs get to snack on the extra yolks, or I'll pop them in the freezer for later use in a different recipe. (Custard, anyone?)

Ham, Broccoli, and Cheddar Frittata (printer-friendly version)
makes 4-6 servings

1 tablespoon olive oil
1 small red onion, chopped
1 cup chopped cremini mushrooms
1 cup chopped broccoli
1 cup small diced cooked ham
5 whole eggs
4 egg whites
1/4 cup 1% milk
1 teaspoon fine sea salt
1/4 teaspoon black pepper
dash of red pepper flakes
pinch ground oregano
1/2 cup shredded aged white cheddar
Hungarian paprika

1. Preheat the oven to 350 degrees. Spray a 9- or 10-inch pie dish with cooking spray. Set aside.

2. Add the olive oil to a large skillet and heat over medium-high heat. Add the chopped onion and mushrooms and saute until softened and the onion is golden brown, 3-5 minutes. Add the chopped broccoli and continue cooking until the broccoli turns bright green and is just tender, about 2-3 minutes more.

3. In a large bowl, whisk together the eggs, egg whites, and milk. Stir in the salt, pepper, red pepper flakes, and oregano. 

4. Spread the cooked vegetables onto the bottom of the prepped pie dish. Then carefully pour the egg mixture over the vegetable mixture. Spread the shredded cheddar cheese evenly over top. Sprinkle with Hungarian paprika.

5. Bake in the oven for 35-45 minutes, or until the center of the frittata has just set. 

6. Remove from the oven and let cool 5 minutes before serving.

What's For Breakfast: Baked Strawberries 'n' Cream Oatmeal

Bored with your morning bowl of oatmeal? Give this baked strawberries 'n' cream oatmeal a try. 

Around our house, come morning time, the resounding refrain is "It's oatmeal or no meal!" After awhile, however, even with the endless toppings options, it can get a little boring.

Enter in this recipe for baked strawberries 'n' cream oatmeal. This breakfast option takes a little more time than the standard bowl of oatmeal (5 minutes versus 35 minutes), but if you have the time, it is so worth it. Plus, you'll have plenty leftover for breakfast the rest of the week, as the baked oatmeal reheats like a dream. 

This baked oatmeal is delicious on its own, or you can add a dollop of Greek yogurt or a drizzle of melted butter or maple syrup before serving, if you're feeling particularly decadent.

I'm so happy to see fresh strawberries in the market again. And they totally make me pine for those tiny delicate and beyond flavorful sweet strawberries we ate last spring at the farmers' market in Campbell, California. If only we could get those berries to grow up here in the Northwoods!

Baked Strawberries 'n' Cream Oatmeal (printer-friendly version)
makes 6-8 servings

2 cups rolled oats
1/2 cup chopped pecans
1/4 cup coconut flakes (also called chips)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 1/2 cups hulled and sliced strawberries
2/3 cup unsweetened coconut milk
1 cup organic 1% percent milk
1/3 cup pure maple syrup
1 large egg
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted and cooled slightly
dash of ground nutmeg

1. Preheat the oven to 350 degrees.
2. In a medium bowl, stir together the oats, chopped pecans, coconut flakes, baking powder, cinnamon, and salt. Add the oat mixture to bottom of an 8-inch square baking dish or 10-inch cast iron skillet. Scatter the strawberry slices evenly over top the oat mixture.
3. In a separate bowl, whisk together the coconut milk, milk, maple syrup, egg, and vanilla. Stir in the melted butter.
4. Pour the milk mixture over top the oat mixture, ensuring that it is covered evenly. Sprinkle with a dash of ground nutmeg.
5. Bake in the oven for 35-45 minutes, or until the oatmeal is set and it is golden in color. Serve immediately.

What's For Breakfast: Oatmeal Pancakes

Oatmeal is a common sight on our breakfast table. In fact, one of the resounding refrains in our household is "It's oatmeal or no meal!"

However, following multiple days of oatmeal in a row, I'm ready to change things up a bit. Over the weekend, I was in the mood for pancakes.

But ... I happened to have some leftover oatmeal in the fridge. And a few days earlier Deb of Smitten Kitchen had posted a photo of oatmeal pancakes from her blog, so I knew immediately what I would be having for breakfast.

These pancakes are surprisingly tender and super filling. I made my batch entirely gluten-free by using a gluten-free all-purpose flour mix, but you could use regular all-purpose flour if that's what you normally use. Be sure to melt plenty of butter in the skillet when you bake them; it makes the pancakes perfectly crispy on the outside. And of course, each serving will be just that much better with a little more melted butter and a generous drenching pour of pure maple syrup over top each pancake.

Oatmeal Pancakes (printer-friendly version)
makes 12 pancakes

3/4 cup oat flour (~1 cup rolled oats ground in the food processor)
1 cup gluten-free all-purpose flour (regular unbleached all-purpose flour is fine if gluten isn't an issue)
2 tablespoons granulated sugar
2 teaspoon baking powder
3/4 teaspoon coarse salt
1 1/4 cups buttermilk
1 cup cooked oatmeal
2 large eggs
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the skillet)
1 tablespoon maple syrup

1. In a large bowl, whisk together the oat flour, all-purpose flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the buttermilk, cooked oatmeal, eggs, melted butter, and maple syrup.
3. Use a rubber spatula to carefully fold the wet ingredients into the dry ingredients, until just combined.
4. Melt about a tablespoon of butter in an electric griddle or skillet over medium-high heat (375 degrees). Add about 1/4 cup of batter in rounds to the skillet. Flip the pancakes when bubbles form and the batter looks matte in appearance. Cook for an additional minute or two. Serve immediately or keep warm in the oven until ready to serve.

(adapted from this Smitten Kitchen recipe)

What's For Breakfast: Pumpkin Pancakes

My weekday breakfasts typically consist of one of three choices: scrambled eggs, yogurt with granola, or oatmeal. These options have one thing in common: they're super-quick to make, which is ideal as these days I often hit the ground running with meetings first thing in the morning.

However, when the weekend rolls around, I like to pull out all the stops for breakfast. (After first sleeping in, of course.) This past weekend's chilly mornings called for a hot batch of made-from-scratch pumpkin pancakes.

I used my recipe for the best buttermilk pancakes as the base for these pumpkin pancakes. In addition to a healthy amount of pumpkin puree, these pancakes also get the pumpkin pie treatment with the addition of pumpkin pie spices. (If you don't have pumpkin pie spice on hand, you can sub in 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/4 teaspoon allspice.) When topped with a pat of butter and a generous pour of maple syrup, you've got yourself a hearty and filling –and dare I say, pumpkin-licious – breakfast to start your day off right.

Pumpkin Pancakes (printer-friendly version)
makes 12 pancakes

2 1/2 cups unbleached all-purpose flour
1 teaspoon fine sea salt
1 tablespoon baking powder
1 teaspoon baking soda
3 tablespoons granulated sugar
2 teaspoon pumpkin pie spice
2 eggs, slightly beaten
2 cups low-fat buttermilk
1 cup pumpkin puree
1 teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon unsalted butter, for the skillet

1. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, sugar, and pumpkin pie spice.
2. In a separate bowl, stir together the eggs, buttermilk, pumpkin puree, and vanilla. Stir in the melted butter.
3. Make a well in the center of the dry ingredients, pour in the wet ingredients, and whisk until just combined. Do not over stir!
4. Melt the butter in an electric skillet heated to 350 degrees. Add about 1/3 cup of batter in rounds to the skillet. Flip when the pancakes when bubbles form and the batter looks matte in appearance. Cook for an additional minute or two. Serve immediately or keep warm in the oven until ready to serve.

What's Baking: Baked Lemon Poppy Seed Donuts

 

We're officially one day into the autumn season (how is it already fall?!), and I'm pretty sure that I am supposed to be sharing recipes featuring pumpkin, apple cider, and other cozy fall favorites.

While I am the first to admit that fall is one of my favorite seasons (aside from that whole harbinger-of-winter part), I'm not quite ready to give up the bright citrusy flavors associated with warmer seasons.

So, on that note, yesterday morning I baked up a batch of lemon poppy seed donuts. Oh man, are these good! They are super-lemony, which is just how I like them.

They are delicious straight from the oven (let 'em cool just a little bit before taking a bite) – or you can let them cool a bit more (if you can wait that long!) and then dip the donuts in a lemon glaze.

A sprinkle of poppy seeds on top gives just a little more crunch to an already-tasty donut. Is there anything better than a freshly-baked donut? Not when you have a half-dozen of them sitting on your countertop!

Yeah, I couldn't help myself. I might have taken a little bite during the donut photoshoot. Don't worry, though, these donuts are all mine. Maybe not all in one sitting, though. Maybe.

 

And, never fear, I'll share plenty of pumpkin and apple recipes soon (it's apple-picking season, yay!). But until then, make this donuts, won't you? You won't be disappointed. 

Baked Lemon Poppy Seed Donuts (printer-friendly version)
makes six donuts

For the donuts:
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 tablespoon poppy seeds
1/2 cup granulated sugar
1/2 cup low-fat buttermilk
1 large egg
2 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons fresh lemon juice
2 heaping teaspoons fresh lemon zest
1 teaspoon pure vanilla extract
granulated sugar, for sprinkling

For the glaze:
1 cup powdered sugar
2-3 tablespoons fresh lemon juice

1. Preheat the oven to 325 degrees. Spray a donut pan with cooking spray and set aside.
2. Whisk together the dry ingredients.
3. In a separate bowl, stir together the buttermilk, egg, butter, lemon juice, lemon zest, and vanilla extract. Stir the wet ingredients into the dry ingredients until evenly combined.
4. Carefully spoon the donut batter (it will be thick and slightly sticky) into the prepared baking pan. Fill each cavity about 3/4 full.
5. Bake for 9-12 minutes, or until the donuts just spring back when touched.
6. Allow the donuts to cool in the pan for five minutes. Then remove the donuts from the pan and let cool completely on a wire rack.
7. While the donuts are cooling, make the glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
8. Once completely cooled, dip each donut into the glaze. Sprinkle with additional poppy seeds if desired. Donuts are best the day they are made and should be consumed within two days.

What's For Breakfast: Overnight Blueberry French Toast Bake

Oh, man, do I love French toast. Sprinkled with powdered sugar or drenched in maple syrup (or, heck, why not both?), French toast is one of my favorite filling breakfast foods. D's parents were in town over the holiday weekend, so after eggs and hashbrowns on Saturday morning and pancakes on Sunday morning, I was ready for something truly spectacular to share on Monday. 

Given that this recipe requires preparation the night before, an overnight stay in the refrigerator, and about 45 minutes of cooking time in the morning, this is definitely a plan-ahead, holiday-weekend kind of breakfast. But I highly recommend finding the time, as this overnight blueberry French toast bake is incredibly delicious and filling. 

It's a little crunchy on the top but super custardy in the middle. It's lightly sweetened with maple syrup and delicately flavored with cinnamon and nutmeg. But add in some eggs, milk, and heavy cream, and you've got a decadent custard that makes the inside of this French toast bake super-soft and creamy.

This recipe makes a lot -- so it's best shared with friends or family during a leisurely brunch -- or be prepared for plenty of (tasty) leftovers (not a bad thing in my book)!

Overnight Blueberry French Toast Bake (printer-friendly version)
makes 8-10 servings

2 teaspoons melted coconut oil
12 slices day-old white bread, cut into 1-inch pieces
1 1/4 cups 1 percent milk
3/4 cup heavy cream
4 whole eggs
2 egg whites
3 tablespoons Greek yogurt (fat-free, low-fat, or whole)
1/4 cup pure maple syrup
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup fresh blueberries

1. Coat the bottom and sides of a 9"x13" glass baking dish with the melted coconut oil. Set aside.
2. In a large bowl, whisk together the milk, heavy cream, eggs, egg whites, Greek yogurt, maple syrup, vanilla, cinnamon, and nutmeg.
3. Place half of the bread pieces in the prepped baking dish. Evenly sprinkle about half of the blueberries over top the bread pieces. Then add the remaining bread pieces and sprinkle evenly with the remaining blueberries.
4. Pour the custard evenly over top the bread cubes. Cover the baking dish and refrigerate overnight (or at least 3-4 hours).
5. In the morning, remove the baking dish from the refrigerator and preheat the oven to 350 degrees.
6. Bake the french toast in the oven for 45 minutes, or until golden brown. Serve with maple syrup.

What's Baking: The Ultimate (aka High-Maintenance) Banana Bread

I am a huge fan of banana bread. Dare I say, I go bananas for banana bread? No, I dare not. Oops, I just did. But, I digress ...

When I came across a recipe for the ultimate banana bread by America's Test Kitchen/Cook's Country, I was immediately intrigued. And then I looked at the recipe. And it kind of looked like a major pain. But ... I couldn't get it out of my mind. Would all those extra steps -- extracting the juice from the bananas and cooking it down to a syrup -- really result in the best banana bread ever? I had to find out.

So, with the help of a long holiday weekend, I set to work yesterday making this bread. Now, this isn't quite the quick bread recipe I'm used to, but it didn't take all that much longer than your typical "toss these ingredients together and stir to combine" quick bread instructions.

And, I'm sure you're wondering ... is it the best banana bread I've ever eaten? I will say that it definitely has a bit more of a concentrated banana flavor. The addition of banana slices on top combined with a sprinkling of sugar also provides a deeper, caramelized flavor to the bread. Long story short, it is really good ... but given the extra steps, I'd probably reserve baking this bread for a special occasion.

The Ultimate (aka High-Maintenance) Banana Bread (printer-friendly version)
makes 10 servings

1 3/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
5 large very ripe bananas, peeled
1 large ripe banana, peeled
8 tablespoons unsalted butter, melted and cooled
2 large eggs
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup chopped walnuts, toasted
2 teaspoons granulated sugar

1. Preheat the oven to 350 degrees. Spray an 8 1/2" x 4 1/2" loaf pan with cooking spray. Set aside.
2. In a large bowl, whisk together the flour baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Place 5 peeled bananas in a microwave-safe bowl, cover with plastic wrap cut with a few slits for venting, and microwave until the bananas are soft and have released liquid, about 5 minutes.
4. Transfer the cooked bananas to a fine-mesh strainer set over a medium bowl and let drain, stirring occasionally, for 15 minutes. (You should end up with 1/2 to 3/4 cup liquid.)
5. Place the liquid into a small saucepan and cook over medium heat until reduced to 1/4 cup, about 10-15 minutes. Remove the pan from the heat and pour the banana syrup over top the bananas, and stir to combine. Whisk in the melted butter, eggs, brown sugar, and vanilla.
6. Pour the banana mixture into the dry ingredients and stir until just combined. Carefully fold in the walnuts. Pour the batter into the prepared loaf pan. Slice the remaining banana diagonally into 1/4"-thick slices. Shingle the bananas on top of the batter in two rows, leaving the center empty. Sprinkle the granulated sugar evenly over top the bananas and batter.
7. Bake until golden brown and a toothpick inserted into the center of the loaf comes out clean, 55-75 minutes (my bread baked for about 65 minutes). Let cool in the pan for 10 minutes, then remove from the pan and let cool completely on a wire rack. Wrap any leftovers in plastic wrap or aluminum foil and refrigerate.

(lightly adapted from this Cook's Country recipe posted on Cookistry)

What's For Breakfast: Wildberry Baked Oatmeal

This past weekend D and I headed north to Bayfield, Wisconsin to meet up with some of his dog-training friends. After a filling breakfast at Black Cat Cafe in Ashland, we continued our drive to Bayfield with the goal of picking blueberries before meeting his friends for a late lunch.

Alas, blueberries are not faring too well this summer. Our favorite organic orchards have been hit hard by a new fruit fly pest called the Spotted Wing Drosophila. One orchard's harvest was down 80 percent! Definitely a bummer for us, but more importantly, it's super-devastating for those whose livelihoods depend on bountiful fruit harvests. Fingers crossed they are able to get this pest under control.

With no blueberries to pick, we headed into town to grab some of our favorite locally-roasted coffee beans at Big Water Coffee Roasters. I couldn't help but also pick up an iced sugarbush (sweetened with maple syrup) latte. So refreshing on a warm day! 

While I was hoping to make up another batch of blueberry baked oatmeal for breakfast this week, with no fresh (or frozen, for that matter) blueberries to be had in Bayfield, I made do with the blackberries and raspberries I already had on hand in the fridge. 

This baked oatmeal is, in one word, DELICIOUS. Warm out of the oven, it tastes like a wholesome (in a good way!) berry muffin. And given the healthy ingredients, there's no guilt in going for seconds! (Which, I must admit, I did in no time flat this morning. Yum!)

Wildberry Baked Oatmeal (printer-friendly version)
makes 6-8 servings

2 cups rolled oats
1/2 cup chopped walnuts
1/4 cup coconut chips (also called coconut flakes)
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon fine sea salt
1 1/2 cups berries (fresh or frozen; I used 1 cup blackberries and 1/2 cup raspberries)
2/3 cup unsweetened coconut milk ("lite" or regular)
1 cups organic skim (or 1 percent) milk
1/3 cup maple syrup
1 large egg
2 teaspoons vanilla extract
2 tablespoons unsalted butter, melted and cooled
dash of ground nutmeg

1. Preheat the oven to 375 degrees.
2. In a medium bowl, stir together the oats, chopped walnuts, coconut chips, baking powder, cinnamon, and salt. Add the oat mixture to bottom of an 8-inch square baking dish or 10-inch cast iron skillet. Scatter the berries evenly over top the oat mixture.
3. In a separate bowl, whisk together the coconut milk, milk, maple syrup, egg, and vanilla. Stir in the melted butter.
4. Pour the milk mixture over top the oat mixture, ensuring that it is covered evenly. Sprinkle with a dash of ground nutmeg.
5. Bake in the oven for 35-45 minutes, or until the oatmeal is set and it is golden in color. Serve immediately. Leftovers should be covered and refrigerated.

What's For Breakfast: Strawberry-Rhubarb Pancakes

Looking for a sweet and tangy way to start your day? Look no further than these mouthwatering strawberry-rhubarb pancakes. 

Those ruby-red stalks have finally found their way into the marketplace up here in the Northwoods. And while I typically reach for a dessert recipe when it comes to this tart ingredient, this time around I was in the mood for a breakfast treat.

Enter these strawberry-rhubarb pancakes with strawberry-rhubarb sauce (I'm all in when it comes to the strawberry-rhubarb flavor combination). The base of this recipe is my standard buttermilk pancake recipe. To each round of pancake batter on the skillet I added a teaspoon each of chopped strawberries and chopped rhubarb. Then, right before serving, everything gets slathered in a scrumptious strawberry-rhubarb sauce, still warm from the stove.

What is your favorite way to use rhubarb?

Strawberry-Rhubarb Pancakes (printer-friendly version)
makes 12 pancakes

2 cups unbleached all-purpose flour
1 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons granulated sugar
2 eggs, slightly beaten
2 cups low-fat buttermilk
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon unsalted butter, for the skillet
1/2 cup finely chopped rhubarb, divided
1/2 cup finely chopped strawberries, divided

1. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and sugar.
2. In a separate bowl, stir together the eggs, buttermilk, and vanilla.
3. Make a well in the center of the dry ingredients, pour in the wet ingredients, and whisk until just combined. Then stir in the melted butter. Do not over stir!
4. Melt the butter in an electric skillet heated to 350 degrees. Add about 1/3 cup of batter in rounds to the skillet. Top each pancake with about 1 teaspoon each of the chopped strawberries and chopped rhubarb. Flip when the pancakes when bubbles form and the batter looks matte in appearance. Cook for an additional minute or two. Serve immediately with warm strawberry-rhubarb sauce (recipe below) or keep warm in the oven until ready to serve.

Strawberry-Rhubarb Sauce (printer-friendly version)
makes about 1 cup

1/2 cup chopped rhubarb
1/3 cup water
1 tablespoon granulated sugar
1/2 cup chopped strawberries
1/2 teaspoon vanilla

1. Add the rhubarb, water, and sugar to a small sauce pot. Bring the mixture to a simmer over medium-low heat. Continue simmering for five minutes.
2. Add the strawberries and continue cooking over medium-low heat for another five minutes, or until the strawberries are tender. Lightly mash the strawberries and rhubarb with the back of a spoon. Stir in the vanilla. Keep warm until ready to serve.