Happy Wednesday Morning! We are on the downhill slide of the week now! I hope everyone is enjoying a great week. It's been a a busy one here, but things are definitely heading in the right direction and we are gearing up for a great (productive work) weekend!
Question…have any of you ever entered a recipe contest? I love getting creative in the kitchen, as I know most of you do too, so I wanted to share a little contest Bob's Red Mill is doing where you have a chance to win up to $5000 for the grand prize!
This is The Fourth Annual Bob's Red Mill Spar For The Spurtle competition. All you have to do to enter the contest is, come up with an original recipe, upload it and a picture to their Facebook page. Easy, right?
Sadly, I am not eligible to enter since I'm an ambassador for Bob's Red Mill, but that doesn't stop me from creating! So, I'm gonna share my recipe for my individual Apple Spiced Crumb Topped Baked Oatmeal!
Before I get into the recipe, I want to start off by telling you a little trick I have when it comes to making breakfast easy. I've started cooking my steel cut oats ahead of time, scooping out what I need for my individual breakfast in the morning, adding a little extra water or almond milk to the oats and reheating them in the microwave. Makes things come together super quick! Then I can top them with whatever I want or I can throw them in recipes like this one for a super quick breakfast.
With my kids getting older and life inevitably getting busier, having wholesome snacks and quick breakfasts ready for a fast paced life is a must. I came up with these when Jay started running cross country this summer. He's in need of some good recovery foods and these definitely do the trick! The texture is a cross between baked oatmeal and a muffin with a crispy crunchy crumb topping. I love that you can either eat them with a spoon or hold them and eat them with your hands as you run out the door!
Apple Spiced Crumb Topped Baked Oatmeal
makes 7
1 cup Bob's Red Mill Sweet Rice Flour
1/2 cup Bob's Red Mill Gluten Free All Purpose Flour
1/2 cup Vanilla Plant Fusion
2/3 cup Sugar
2 tsp Cinnamon
1 tsp Baking Powder
1 tsp Xanthan Gum
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 cup Unsweetened Applesauce
1 cup cooked Bob's Red Mill Gluten Free Steel Cut Oatmeal, cooled
1/2 cup Egg Whites
1/2 cup Vanilla Almond Milk
2 TBSP Apple Cider Vinegar
1 dropper NuNatural's Vanilla Stevia
Crumb Topping
1/2 cup cooked Steel Cut Oats, cooled
1/4 cup sweet rice flour
1 TBSP Vanilla Plant Fusion
2 TBSP Sugar
1/4 tsp Cinnamon
pinch of salt
5 drops NuNatural's Vanilla Stevia
Preheat oven to 350º. Spray jumbo muffin pan with cooking spray.
In a large mixing bowl, combine the sweet rice flour through salt. Mix well with a wire whisk to get any lumps out of the mixture. Next add the applesauce through stevia drops to the dry mixture and stir to mix well. Evenly distribute the batter into the prepared pan. I used a jumbo muffin pan and a large ramekin.
Prepare the topping by mixing the oats through vanilla stevia drops in a bowl until it forms coarse crumbs. Sprinkle evenly over the muffin batter.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 5 minutes in the pan. Remove from the pan and continue to cool on a wire rack or eat warm.
Labels: breads, breakfast, quick breads |
