Summer is here and school is out...we are enjoying the lazy starts to our days as much as I thought that we would be. I think I didn't serve breakfast yesterday until 10 a.m. which is probably the latest so far...and half of us were still in our pajamas when breakfast was served! What can I say? We are enjoying it while we can because in July we begin all sorts of summer camps and morning swim lessons and we may as well be back in school for all the early morning commitments we have!
With all the time I've had in the mornings, I have enjoyed making our favorite breakfast meals but have mixed a couple of them up to give them new life. You wouldn't think that serving "mini" versions of meals that my kids eat all the time would really make that big of an impact on the kids, but it has!
I baked my recipe for BAKED OATMEAL into muffin-sized servings and the kids went crazy for it. Again, nothing was altered except the baking dish but it was enough to be new and exciting for the young'uns.
Baked in the muffin tins, I still put mine into a bowl, broke it apart and splashed a little coconut or rice milk over it. But my husband ate his as a muffin -which makes a terrific "on the go" option and is a completely flour-free breakfast option should you be looking for such a thing.
Find my Baked Oatmeal recipe here and note that I reduced my baking time to 30 minutes when using the muffin tins.
With the success of the Baked Oatmeal, I had to try our EGG PIE (German Pancake) recipe in a similar manner. Again - a total hit!
Find my recipe for Egg Pie here and note that I divided the batter between 24 muffin tins - you don't want to fill them more than 1/4 full or they won't puff and be airy and light. I also decreased my baking time to 15 minutes when using the muffin tins.
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