Today I had breakfast for breakfast and breakfast for lunch.
My first breakfast was in a rush, on my way out the door to my tennis lesson…and in a moment of weakness. What better way to finish off my latte than with a donut (and a side of guilt) for breakfast? Sigh.
Mr. Prevention is in this forever-long, terrible, no good habit of buying donuts every weekend. And there they sit on my kitchen counter taunting me until each and every one of them is gone. I’m a donut fanatic and I swear he does this just to torture me. I’m not always able to resist. They’re my faaaaavorite.
I’ve gone so far as to say, “If you must buy them, don’t buy any of the donuts you know I like best, please!” Sour cream donuts…drrrooooool.
Of course that is quickly followed up with, “You didn’t get any I like!?” Followed by me eating them regardless. What the what, Nicole? Why do our most favorite guilty pleasures turn us into irrational looney tunes? Or is that just me?
So after my tennis lesson, I headed for the bike, and pedaled out 10 miles and lots of sweat as I happily read Crazy Rich Asians on my Kindle. It’s a funny book, if you’re looking for a recommendation, by the way. Needless to say, some of the donut damage was undone.
By the time I got home, it was nearing lunch time and I had been craving an actual breakfast – baked oatmeal.
I have lots of hand-picked Michigan blueberries taking up precious freezer space because I have this irrational fear that I am going to use them all before August when blueberry season rolls around again. I ration them throughout the year, so much so that come August I almost always have blueberries left. Rationing, coupled with the fact that I pick a TON of blueberries every year.
Blueberries were paired with another favorite of mine: coconut. Incredibly easy to make, this Blueberry Coconut Baked Oatmeal is a healthy and absolutely delicious recipe — for breakfast, lunch, or whatever meal you choose.
- 2 Tbsp coconut oil
- 2 cups old fashioned rolled oats
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ⅓ cup pecans, roughly chopped
- ⅓ cup unsweetened shredded coconut
- ⅔ cup fresh or frozen blueberries
- 1 large egg
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- 2 cups unsweetened vanilla almond milk
- Preheat oven to 375 degrees. Place coconut oil in an 8x8-inch baking dish and place into the oven for 3-4 minutes or until melted; remove and set aside.
- Meanwhile, in a medium bowl, whisk to combine the oats, baking powder, cinnamon, and salt; transfer to the baking dish and mix well, distributing the coconut oil throughout the oats. Add the pecans, coconut, and blueberries; mix well.
- In the bowl used to mix the oats, whisk to combine the egg, maple syrup, vanilla extract, and almond milk; slowly pour the mixture over the oats.
- If desired, cover and refrigerate overnight. Bake the oatmeal, uncovered, for 35-40 minutes or until set and just beginning to brown. Serve warm.
Weekly Menu: January 11th – 15th
- Sunday: Easy Baked Honey Mustard Chicken with Cardamom-Glazed Carrots
- Monday: leftovers
- Tuesday: Stuffed Pepper Soup with Crusty Bread
- Wednesday: leftovers
- Thursday: Chicken Tikka Masala with naan