20190519_133503-360x640

Coffee Cake Baked Oatmeal

This one is from my good friend and amazing Chef, Chef Alina!

Click here to visit her website.

Coffee Cake Baked Oatmeal?

Ever since I was a child, I have loved coffee cakes and crumb cakes. My favorite part is (of course) the sugary, crumbly, cinnamon filled, streusel topping. Lately I have been experimenting with protein fortified baked oatmeal because delicious prep ahead breakfast that hold well are hard to come by. All of the baked oatmeal recipes I have come up with so far have been pretty good but this one “takes the cake”.

 

Happy Accidents

The texture of this baked oatmeal is very cake like and is the result of what I like to call a happy accident. Happy accidents are when you screw up what you were intending to do and end up with a better result by default. Some of my best recipes over the years are happy accidents.

 

Mise en Place

The day I decided to create this recipe I was in a hurry and was just throwing all of the ingredients in the bowl  as I measured them. This goes against everything I preach as a culinary instructor and chef, and it is something I rarely do. Normally I “mise in place” which means to measure out everything separately before putting the recipe together. Mise en place allows you to make sure you have all of the right ingredients, the right quantities and then lets you quickly put the recipe together in proper order. This ensures success every time and is key in professional baking.

 

Saved By The Blender

Since I threw everything in the bowl, and did not mix my dry ingredients together first, some of my protein powder clumped. In order to get rid of the clumps I skimmed them all off the top and but them in the blender with about half of the total batter mixture. What happened as a result is a “happy accident”.  By blending half of the batter, I created a thicker mixture because the oats that got blended were able to absorb more of the almond milk. I am certain this is what gave this recipe a more cake like texture than others.

 

The Best Part

For the topping I really wanted to get as close as possible, in flavor and texture, to a traditional cinnamon streusel. Traditionally streusel is a mixture sugar, flour/ oats/ nuts and butter. I replaced the flour with a combination of quick oats & protein powder and the fat with a mixture of almond butter and hazelnut mct oil. The sugar is replaced with a touch of maple syrup.  I hope you love it as much as I do.

Cinnamon Coffee Cake Baked Oatmeal

Cinnamon Coffee Cake Baked Oatmeal

Course: Breakfast, brunch, Dessert, Snack
Cuisine: American, dairy free, gluten free, Meal Prep
Keyword: Baked Oatmeal
Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 
Calories: 173 kcal
Author: Alina Eisenhauer

This baked oatmeal is delicious served warm, cold or room temperature. I like it as is with a cup of coffee but it is also delicious topped with vanilla cashew milk yogurt, Greek yogurt or warm sauteed fruit. Keep in mnd that this is baked oatmeal not cake so the texture is more similar to bread pudding.

Print

Ingredients

  • 90 grams gluten-free quick rolled oats
  • 2 tbsp baking powder
  • 1/2 tsp kosher salt
  • 450 grams almond milk vanilla unsweetened
  • 60 grams vanilla protein powder *see notes
  • 240 grams egg whites
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 90 grams maple syrup

Topping

  • 45 grams quick rolled oats
  • 30 grams walnuts measure then finely chop
  • 30 grams vanilla protein powder
  • 2 tbsp MCT oil can sub with any oil you like
  • 2 tbsp almond butter
  • 2 tbsp pure maple syrup
  • 2 tsp ground cinnamon

Instructions

  1. Preheat your oven to 350 and lightly spray or oil a 9×13 pan.

Topping

  1. Place the oats, protein powder, cinnamon and chopped walnuts in a medium sized bowl and set aside.

  2. In a small microwave proof dish, combine the almond butter, mct oil and maple syrup. Warm for 15-20 seconds or until they loosen and mix together easily.

  3. Pour the almond butter mixture over the oat mixture and use a fork to combine into a crumbly mixture, set aside.

    Streusel Topping before baking

The Batter

  1. In a large bowl mix together the oats, cinnamon, baking powder, and salt

  2. Add the almond milk, egg whites, vanilla and maple syrup. Whisk together until all of the ingredients are well combined.

  3. Place half of the batter mixture into a blender, add the protein powder and blend until slightly thickened and well combined. Pour this mixture back into the bowl containing the original mixture and stir to combine well.

  4. Pour the batter into the prepared 9×13 pan and bake (on the middle rack) for 15 min or until it is just beginning to set.

  5. Carefully and evenly sprinkle the streusel over the top, rotate the pan and bake for an additional 15 – 20 min until it is set and the topping is just starting to brown.

  6. Remove from the oven and let cool before slicing.

  7. This oatmeal will keep for a week in an airtight container in the refrigerator.

Recipe Notes

This recipe was created with  unsweetened vanilla almond milk but it will work with any nut milk you like or 2% dairy milk.

For the protein powder I used The Dr. & The Chef vanilla whey protein – if you are non dairy you can use The Dr. & The Chef vegan vanilla protein powder or any protein powder you like just remember that it may change the nutrition profile and texture.

For the oats you can use quick oats, which is what I use, old fashioned oats or a mix of the two – if you use old fashioned it will have a slightly denser chewier texture.

Nutrition Facts
Cinnamon Coffee Cake Baked Oatmeal
Amount Per Serving
Calories 173Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Sodium 188mg8%
Potassium 340mg10%
Carbohydrates 18g6%
Fiber 2g8%
Sugar 8g9%
Protein 11g22%
Calcium 178mg18%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

Healthier-Maple-Apple-Crisp-594x594

Healthy Apple Crisp

The best healthy apple crisp recipe that’s naturally sweetened with maple syrup instead of sugar and topped with a crunchy oat pecan topping. Serve this delicious apple crisp warm with vanilla bean ice cream. The perfect way to use up fall apples!

Ingredients
For the topping:
⅓ cup (38g) whole wheat pastry flour or oat flour
½ cup (48g) old fashioned rolled oats, gluten free if desired
⅓ cup (71g) dark brown sugar
½ cup (56g) raw chopped pecans
¼ teaspoon cinnamon
¼ teaspoon salt
1/4 cup coconut oil
For the crisp:
5-6 medium Honeycrisp or Granny Smith apples, peeled, cored, and very thinly sliced
⅓ cup (104g) pure maple syrup
1 teaspoon cinnamon
pinch of nutmeg
1 tbsp vanilla extract
Instructions
Preheat oven to 350 degrees F. Generously grease an 8×8 baking pan with nonstick cooking spray. Set aside.
To make the topping: Combine the flour, oats, brown sugar, cinnamon, salt and pecans in a large bowl until well-combined. Add in the pieces of butter and use your hands to squeeze and combine until the mixture becomes crumbly and resembles wet sand. (Alternatively, you can cut in the butter with a pastry cutter, or place all of the topping ingredients in a food processor and pulse until just blended. My favorite method is to use my hands, as I believe you get the best crumbly topping that way.)
Once finished, place topping in the fridge and begin making the apple filling.
To make the filling: Place apples, maple syrup, cinnamon, nutmeg and bourbon (or vanilla) in a large bowl and toss to combine. Allow to sit for 5-10 minutes.
Take 1/3 cup of the topping mixture and toss with the apple mixture. Place the apple mixture in prepared pan and sprinkle evenly with topping.
Bake the crisp on a baking sheet (just in case the filling bubbles over!) for 45-55 minutes, or until topping is golden brown and filling is bubbling. Remove from oven and cool 10 minutes on wire rack. Serve warm with your favorite vanilla ice cream. Makes 9 servings.

rs=w_1280 (31)

Turkey Sloppy Joes

We’ve been having fun with old-school hacks lately!

These Turkey Sloppy Joes were so good and definitely worth trying!

Enjoy xo Jen

Turkey Sloppy Joes

INGREDIENTS:

  • 1 teaspoon olive oil
  • 1 small white onion, diced
  • 1 red bell pepper, finely diced
  • 2 cloves garlic, minced
  • 1 pound 94% lean ground turkey
  • Salt and pepper
  • ½ cup ketchup
  • ¼ cup spicy low sugar BBQ sauce
  • ½ tablespoon Worcestershire sauce
  • ½ tablespoon red wine vinegar
  • 1 teaspoon yellow mustard

INSTRUCTIONS:

  1. Add olive oil to a medium skillet and place over medium-high heat. Add in the garlic, white onion, and bell pepper; saute for 5 minutes or until the onion is translucent. Transfer ingredients to a small bowl.
  2. Next, add ground turkey to the skillet and season with salt and pepper; break up the meat as it cooks.
  3. Once the turkey is cooked, add the onion/bell pepper mixture back in. Then add in ketchup, bbq sauce, Worcestershire sauce, vinegar, and mustard. If you like a little heat, add in cayenne pepper.
  4. Stir well to combine and bring to a simmer, then reduce heat to low and cook for 10 minutes longer. If the sauce looks too thick, add in a tablespoon of water.
3190D089-F564-4BFB-BBF4-34DA24F93659

3 Ingredient Oatmeal Breakfast Cookies

3 Ingredient Oatmeal Breakfast Cookies

These healthy oatmeal breakfast cookies need just 3 ingredients and 12 minutes to whip up!

Made with peanut butter and oatmeal, it can be made with or without the banana and is the perfect quick and easy breakfast!

Eggless, vegan and gluten-free

Ingredients
* 2 cups gluten free rolled oats Can sub for quinoa flakes or buckwheat flakes
* 3 large overripe bananas, mashed
* 1/2 cup peanut butter can sub for any nut or seed butter
* 1/4 cup chocolate chips of choice Optional

Instructions
* Preheat the oven to 175C/350F. Line a large cookie sheet with parchment paper and set aside.
* In a large mixing bowl, add all ingredients and mix very well, until fully combined. If using chocolate chips, stir them in with a spatula.
* Lightly wet your hands and form 8 balls with the cookies. Place each ball on the lined mat, and press each ball into a cookie shape. Bake for 10-12 minutes, until slightly golden on the edges. Remove from the oven.
* Allow cooling on the mat for 10 minutes, before transferring to a wire rack to cool completely.

Nutrition
Serving: 1Cookie | Calories: 103kcal | Carbohydrates: 19g | Protein: 6.5g | Fat: 6g | Fiber: 6g | Sugar: 1g | Vitamin A: 1250IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.4mg

rs=w_1280 (26)

Crockpot Veggie Beef Stew

This was sooooooo good!!!!!

Even my husband ate leftovers.  So you know it’s good if that happens!

Definitely add this to your dinner menu this week!

Enjoy xo Jen

Crockpot Veggie Beef Stew 

INGREDIENTS:

  • 2 – 8oz filet mignon cut into cubes
  • 6 carrots chopped
  • 2 zucchini chopped
  • 1 onion chopped
  • 2 leeks chopped
  • 6 potatoes chopped
  • 2 celery stalks chopped
  • 2 containers of organic beef bone broth

DIRECTIONS:

  1. Throw all meat and veggies and broth into the crockpot with 2 cups of water.
  2. Add salt and pepper and cook for 6 hours on low!