Do-Ahead Breakfasts

I love it when breakfast is ready without any of us having to whip it all up in the morning! Some of our favorite ways to accomplish this are included here. We use natural, unrefined sweeteners like Sucanat, Turbinado, and Xylitol, but you can use good ol' white sugar, too. Have fun experimenting!

 

Crockpot Oatmeal
2 c dry steel cut oats (not instant or rolled oats)
1 t cinnamon
1⁄2 c Sucanant or brown sugar
1 t vanilla
2 apples, peeled and diced

Spray or lightly wipe down crockpot with nonstick cooking spray or butter. If you are planning to cook the grain 8 hours or longer, use 8 cups of water. If you want to cook it less than 8 hours, use 6 cups of water. Put ingredients in sprayed crockpot and cook on low.

 

Baked Oatmeal

2 eggs, lightly beaten
3 c oats
1 c Sucanat or brown sugar
1 c milk
1/2 c oil (I use coconut but canola is fine)
1 t salt
2 t baking powder
1 t cinnamon

Mix all ingredients and pour into a 9x13. You can either stick it in the fridge unbaked to bake in the morning or bake it the night before. 350 degrees, 25 minutes.


Orange-Flax Breakfast Muffins

Makes 2 dozen

These are very "hearty", but they are super filling, don't raise my blood sugar levels, and give my husband the energy he needs each morning before his swimming workout. Some of my kids like them (the baby loves them!), some don't. That's ok-- more for me!

1 1/2 c of oat bran
1 c whole wheat flour
1 c each ground flaxseed and wheat bran (or just all wheat bran)
1 T baking powder
1/2 t salt
2 oranges, peeled
1 c Sucanat or brown sugar
1 c buttermilk
1 mashed banana
2 eggs
1 t baking soda

Preheat oven to 375 degrees. Mix oat bran, flour, flaxseed, wheat bran, baking powder and salt. In a blender or food processor combine oranges, milk, oil, eggs and baking soda. Pour orange mixture into dry indredients and mix well. Add 1/3 cup batter to each paper-lined muffin tin and bake for 20 minutes. Store in refrigerator or freezer. Makes two dozen.

 

Overnight French Toast
Serves 6

1/4 cup butter, room temperature
12 3/4 inch thick French bread slices
6 eggs
1 1/2 cups milk
1/4 cup Xylitol, Turbinado, or sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
powdered sugar

Spread butter over bottom of heavy large baking pan with 1 inch high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.

Preheat oven to 400F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 5 minutes longer.

Transfer cooked toast to plate and sprinkle with powdered sugar. Serve immediately with favorite syrup.