Berry and Banana Oatmeal Casserole

Serves: 8

INGREDIENTS:

2 Cups All Natural Oats
⅓ Cup Brown Sugar (plus additional 1 tbsp)
1 tsp Baking Powder
1 tsp Cinnamon
½ tsp Salt
½ Cup Chocolate Chips
1 Cup Strawberries
⅔ Cup Blueberries
1 Ripe Banana
2 Cups Almond Milk
1 Large Egg
2 Tbsp Butter (melted and cooled)
1 tsp Vanilla

DIRECTIONS:

1. Preheat oven to 375 degrees.

2. Spray a 9 x 13 casserole dish generously with cooking spray.

3. In a large bowl, mix oats, brown sugar, baking powder, cinnamon, salt, half the chocolate chips, & half the berries. Stir well and pour into casserole dish. Add the other half of the berries & chocolate chips to the top of the mixture. Then, slice the banana & add to top.

4. In a separate bowl, combine milk, egg, butter, & vanilla. Whisk thoroughly. Pour on top of oatmeal mixture, making sure the all oats are soaked evenly.

5. Bake for 30 minutes. Then, remove casserole & add a tablespoon of brown sugar to the top of the casserole for added sweetness. Bake for an additional 5 or 10 minutes or until the top of the casserole is golden brown.

Raspberry Compote

I'm not sure what it is about fruit compotes, but lately, I can't get enough. Earlier this week as I was baking my banana bread (at 10:30 p.m.) I decided to whip up some raspberry compote while I waited for the bread to bake. This smell made it a bit difficult to fall asleep but it was totally worth having this at breakfast, paired with my homemade dutch baby pancake. Mmmmm.

Yields 2 Cups

INGREDIENTS:

2 pints raspberries
½ cup granulated sugar
2 tbsp fresh lemon juice
1 tbsp orange juice
½ tsp cornstarch

DIRECTIONS:

1. Combine all ingredients in a medium saucepan and stir to combine. Simmer for 10 minutes over medium-low heat, stirring occasionally. Once the raspberries fall apart and the sauce is thickened, remove from heat. (I like to lightly mash the berries and help them become a bit more smushed.)

2. Allow to cool for at least 15 minutes before serving.

3.. Serve with ice cream, angel food cake, cheesecake, pancakes, or anything else you can think of!

Cheesy Egg Toast

This is such a easy and quick way for a great and filling breakfast! The name is pretty self explanatory but the recipe just makes this simple breakfast item a tad more special!

SERVINGS: 1 TOAST

Ingredients:

• 1 slice of bread
• 1/2 Tbsp. butter
• 1 egg
• 3 Tbsp. shredded cheese
• Salt & Pepper

Feel free to add bacon, ham, or turkey bacon pieces on the edges of the bread along with the cheese for some extra delicious protein!

Directions:

1. Preheat oven to 400°F/204°C.

2. With a spoon, press down on the center of the bread to form a pocket.

3. Line the edges of the bread with butter, and crack an egg into the pocket.

4. Line the edges of the bread with shredded cheese, sprinkle on salt and pepper, and bake for 10-15 min (10 min will have a runny yolk whereas 15 min will have a firmer yolk).

Kaiserschmarren (Pancake Soufflé)

My final creation!

Thanks to Wolfgang Puck, this recipe is easy, yummy, and delicious. It's a perfect breakfast treat to surprise someone you love with breakfast in bed!

SERVINGS 6 - 8

Ingredients:

For the Kaiserschmarren (Pancake Soufflé):

• 8 large eggs, separated
• 1/2 cup dark raisins 
• Vanilla bean
• 6 tablespoons rum 
• 2 cups crème fraîche 
• 4 Tbsp. all-purpose flour 
• Pinch kosher salt 
• 1/4 tsp cream of tartar 
• 1 1/2 cups granulated sugar 
• 4 Tbsp. unsalted butter, at room temperature, for brushing
• Additional sugar for coating

For the Strawberry Sauce:

• 1 1/2 pounds small ripe strawberries, hulled, or hulled and halved large berries, 4 cups total
• 1/2 a vanilla bean (or 1/2 teaspoon vanilla extract)
• 1/4 cup fresh orange juice 
• 1/4 cup granulated sugar 
• 1 Tbsp. fresh lemon juice 
• 1 whole star anise (optional)
• Confectioners sugar, for serving

Directions:

1. Preparing the batter
Position a rack in the center of the oven. Preheat the oven to 425°F/220°C. Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes. Put the crème fraîche, 1/2 cup sugar, egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.

2. Beating the egg whites
Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup of sugar. Continue beating until soft peaks form when the beaters are lifted out.

3. Folding in the egg whites
Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into the batter to lighten it. Scoop the remaining meringue over the batter and gently fold it in.

4. Coating the pan
Coat a medium ovenproof skillet with the butter. Sprinkle in sugar and shake and rotate to coat the butter. Tap out any excess.

5. Baking the batter
Gently scrape the batter into the prepared skillet. Smooth the top. Bake in the preheated oven until puffed, golden brown on top, and springy to a gentle touch at its center, 10 to 12 minutes.

6. Making the compote
While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, 1/4 cup sugar, orange juice and zest, vanilla, and star anise. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the berries to help thicken the sauce.

7. Serving the Kaiserschmarren
Divide the compote among serving plates. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the compote. Dust generously with confectioners sugar. Serve immediately.