Oat Groats

One of our favorite breakfasts!  Especially when you can add bananas and strawberries!

Ingredients
1 cup oat groats
Cinammon
Fruit
Brown Sugar
Milk

Directions:
Put 1 cup oat groats in pressure cooker to 2 cups water on high or low for 15 minutes in pressure cooker.  Sprinkle cinammon on top.  We normally let this sit overnight and then eat it in the morning.  So it sits on warm all night.  I did add some more water after it finished cooking, since it would have to be there all night.  I added about 1/2 cup more water, which worked great, then added some more in the morning to get it stirred.

We add milk, and brown sugar and fruit.  EAT! Yummy!

Popeye Pancakes

THEY PUFFED UP!!!  Normally the edges are all the puff up, but this time the middle started to puff up the longer I cooked it!  Hooray!

Ingredients:
6 eggs- well well blended until creamy
6 TBS melted in the pan they will be cooked in
1/4 tsp salt
1 cup flour
1 cup milk

Bake at 350 for 20 minutes, or until they look done

Pressure Cooker Steel Cut Oats

I LOVE my new Pressure Cooker!  I can take any natural grain or seed, throw it in with some water and wala instant breakfast!!  I forgot to de-thaw the berries for the picture.  Usually we put them on frozen and stir them in and they de-frost perfectly!

Directions:

• 1/2 cup Steel Cut Oats
• 2 cups water
• Dash of salt

Instructions:

• Combine ingredients in pressure cooker pot
• Select high pressure and set 10  minutes cook time. (A quick release is not recommended with grains.)
• Top with milk, fresh or dried fruit, chopped nuts or granola, and your favorite sweetener – brown or white sugar, maple syrup, or agave syrup. This time I chose dried blueberries, strawberries, granola and brown sugar.

Smashed Eggs on Toast

Ingredients:

Bread to toast

Eggs

Butter

Salt and pepper

Directions:

Scramble eggs, or hard boil and then break apart

Add desired Salt and pepper and a little butter to help the eggs stick together

Toast the bread, put butter on the toast

Put the eggs on the toast and chomp!

Chunky Monkey Pancakes

Ingredients
1 1/2 C flour
3 Tbs sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/4 tsp salt
1 1/2 C buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large or extra large egg
2 small-med ripe bananas
1/4 C mini chocolate chips (or reg. chips roughly chopped) tossed with 2 tsp flour
Cooking Spray or butter for pan

1 C maple syrup
1/2 C peanut butter

*As a substitute for buttermilk, place 1 1/2 Tbs lemon juice or vinegar in a 1 1/2 C measuring cup and then fill the remainder with milk.
DirectionsCombine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined. Place bananas in a bowl and roughly mash with a fork. Fold into batter. Add the chocolate chips that have been tossed with flour and stir.


For syrup, heat peanut butter in the microwave for 30 seconds. Add maple syrup and gently whisk to combine. Heat in the microwave for another 30 seconds, whisk, and then set aside.

Heat a nonstick griddle or skillet to medium heat. Coat pan with little butter and then pour on pancake batter. Use1/4 C batter for large pancakes (4-6") and 2 T for kid-sized ones (2-3"). Wait until bubbles form and edges are set and then flip.

Reheat syrup if necessary and pour over warm pancakes.

Yield:
28-30 2-3" pancakes (using 1/8 C batter measure)
14-15 4-6" pancakes (using 1/4 C batter measure)

Freezer Instructions: Let cooked pancakes cool to room temperature. Place in a single layer in the freezer until frozen and then place pancakes in a ziplock bag or airtight container. Reheat in a microwave or toaster until heated through.

Our Best Bites

Puffed French Toast

We made this for our one year breakfast!  SO AMAZING!!  We had some strawberry syrup still, so we used that as well and it was the best! (homemade cream by Bradley, it's just melting on my puffs)

Ingredients
2 eggs
2 ½ Tbsp. sugar
½ tsp. salt
½ tsp. vanilla extract
2 c. milk
1 c. flour
2 ½ tsp. baking powder
12 slices Texas style toast, cut in half diagonally
DirectionsIn a large skillet or frying pan, heat about 1/4" of vegetable oil (not olive oil) over medium heat. In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it's just right.

Working quickly, take each 1/2 slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they're cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.

When ready to serve, roll each piece in cinnamon sugar.
Slice the bread into strips for great french toast dippers.

French Breakfast Puffs

Ingredient

• 3 cups Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Salt
• ½ teaspoons Ground Nutmeg
• 1 cup Sugar
• ⅔ cups Shortening (Crisco)
• 2 whole Eggs
• 1 cup Milk
• 1-½ cup Sugar
• 3 teaspoons Cinnamon
• 2 sticks Butter

Preparation Instructions

Preheat oven to 350 degrees. Lightly grease 12 muffin cups.

In a large bowl stir together flour, baking powder, salt, and nutmeg. Set aside.

In a different bowl, cream together 1 cup sugar and shortening. Then add eggs and mix again. Add flour mixture and milk alternately to creamed mixture, beating well after each addition.

Fill prepared muffin cups 2/3 full. Bake at 350 degrees for 20-25 minutes or until golden.

In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

Egg-in-a-Basket

Ingredients

• 1 slice Of Your Favorite Kind Of Bread
• 1 Tablespoon Butter
• 1 whole Egg
• Salt To Taste
• Pepper To Taste

Preparation Instructions

With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.

Next, heat a skillet over medium-low heat and melt a Tablespoon of butter in it. When the butter is all spread out, place the piece of bread in the skillet and crack the egg straight into the center of hole.

Cook for at least 30 seconds or so before attempting to move the bread or things could get messy. Sprinkle the egg with salt and pepper to taste. After about a minute, flip it over with a spatula and salt and pepper the other side.

Now move the whole piece of toast around the skillet, soaking up all of the glorious butter. Let it cook until the yolk feels, to the touch, still soft without feeling over-jiggly. Here’s the key: golden brown toast, white (not brown/burned) whites, soft unbroken yolk.

Good Morning Muffins

Ingredients

• Muffin Batter
• 4 cups Flour
• ½ cups Sugar
• 2 Tablespoons Baking Powder
• ½ cups Shortening (can Use 1/4 Cup Shortening With 1/4 Cup Butter)
• 2 cups Orange Marmalade
• 1 cup Orange Juice
• 1 teaspoon Vanilla
• 2 whole Eggs Beaten
• _____
• Topping Ingredients
• ¾ cups Sugar
• 1 teaspoon Cinnamon
• 1 teaspoon Nutmeg
• 1 Tablespoon (plus 1 Teaspoon) Melted Butter
• ¼ teaspoons Salt
• Wheat Germ (optional)

Preparation Instructions

Preheat oven to 375 degrees.

Sift together flour, sugar, and baking powder. Place in a mixing bowl. Use a pastry cutter to mix in shortening (or butter/shortening if desired). Mix marmalade, orange juice, and vanilla in a small bowl. Pour into dry ingredients. Beat eggs and pour into the bowl. Mix all ingredients together gently, using fewer than 10 large strokes.

In a small bowl, mix topping ingredients.

Fill muffin pans with batter. Sprinkle 1 heaping teaspoon of topping ingredients over each muffin.

Sprinkle wheat germ over the top for extra crunch.

Bake for 20 to 22 minutes until done. Remove from pan and cool on wire rack. Eat warm or at room temperature.

Cinnamon Toast

Ingredients

• 16 slices Bread (whole Wheat Is Great!)
• 2 sticks Salted Butter, Softened
• 1 cup Sugar (more To Taste)
• 3 teaspoons Ground Cinnamon
• 2 teaspoons Vanilla Extract (more To Taste)
• ⅛ teaspoons Ground Nutmeg (optional)

Preparation Instructions

Preheat oven to 350 degrees.

Smush softened butter with a fork. Dump in sugar, cinnamon, vanilla and nutmeg, if using. Stir to completely combine.

Spread on slices of bread, completely covering the surface all the way to the edges.

Place toast on a cookie sheet. Place cookies sheet into the oven and bake for 10 minutes. Turn on the broiler and broil until golden brown and bubbling. Watch so it won’t burn!

Remove from oven and cut slices into halves diagonally.

Cinnamon Baked French Toast

Ingredients

• FRENCH TOAST
• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• ½ cups Whipping (heavy) Cream
• ¾ cups Sugar
• 2 Tablespoons Vanilla Extract
• Topping
• ½ cups All-purpose Flour
• ½ cups Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• ¼ teaspoons Salt
• 1 stick Cold Butter, Cut Into Pieces
• Fresh Fruit (optional)

Preparation Instructions

1. Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
2. Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
3. In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
4. When you’re ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you’re using fruit, sprinkle on before the crumb mixture.)
5. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
6. Scoop out individual portions. Top with butter and drizzle with maple syrup.

From this website