Breakfast. Breakfast. Breakfast. You either really enjoy it or you can easily skip it. We enjoy it here. My kids enjoy boxed cereal, OF COURSE the sugary sweet ones are the best. They tell me. Though I already understood.
I am excited to share with you all a healthy breakfast and…. well……another breakfast. 🙂
In an effort to get them to be less picky and perhaps eat a bit healthier I wanted to make “instant” oatmeal. They enjoy the Instant Oatmeal Packs you can buy from the store. But, since
I like to make things harder I REALLY enjoy making things “from scratch”, I thought it would be fun to make some oatmeal packs at home. I saw a recipe here. Tried a few of the versions. Take #1. ALL failed. Take #2. Changed the amounts of some ingredients, added a few different things. Pass. The following is the version they enjoyed.
* Experiment with flavors you family enjoys! Add more or less cinnamon/sugar.
* I just pour boiling water in, stir, less set AND then I add a bit of milk ~ it cools it for the kids plus add a level of well…… the word that starts with “c” and rhymes with “dreaminess”.
* The powdered creamer is optional. I had a vanilla flavored powdered creamed that sounded like it might make for a nice flavor in the oatmeal.
I hope your family enjoys!
Instant Oatmeal Packs
3 1/2 c. quick oats
5 TB. brown sugar, divided
5 tsp. cinnamon, divided
5 tsp. powdered creamer, divided
10 small or snack size Ziplock bags
Put 1 c. of the quick oats in a food processor or blender and pulse till fine powder.
In EACH Ziplock bag. Put:
1 1/2 TB. oat powder
1/4 c. quick oats
pinch of salt
1/2 TB. brown sugar
1/2 tsp. cinnamon
1/2 tsp. powdered creamer
Zip closed. Put in your pantry.
When ready to serve ~ pour contents of 1 bag into a bowl and pour boiling water over top (I do JUST shy of 3/4 c.), stir, let set 2 minutes. Stir, serve.
We add a touch of milk and sprinkle with a cinnamon/sugar mixture. Just a touch.
Recipe adapted from Budget 101 ~ let me know IF you try any of the variations!
This is a lovely taste of springtime/early summer. It is light and lemony and packed full of delicious blueberries.
* I double the glaze.
* DO not thaw your blueberries if they are frozen, just put the frozen berries on top.
* If I happen to have a lemon just sittin’ there, I will add a bit of lemon zest to the topping. Just gives it a little more of a lemon kick.
Blueberry Coffee Cake
1 lemon cake mix
1/4 c. soft butter
3 oz. soft cream cheese
1/3 c. water
1 1/2 c. blueberries, fresh or frozen
1/2 c. chopped walnuts, I skip
1/2 c. powdered sugar
1 TB. soft butter
2-3 TB. milk
1/2 tsp. vanilla
Grease and flour a 9″ x 13″ pan. In a large bowl, combine the cake mix, butter and cream cheese. Mix at a low-speed until fine crumbs form. Take out 1 cup of the crumbs and set aside for the topping. To the remaining crumbs ~ add water and eggs and beat for 2 minutes on high. Pour into the prepared pan and top with blueberries. Combine the chopped nuts with the reserved topping and sprinkle over top. Bake @ 350* for 35-45 minutes. Cool 25 minutes. Meanwhile, combine the glaze ingredients and drizzle over coffee cake. Store any leftovers in the fridge. Enjoy! 🙂
Recipe from Mom W.