Breakfast three ways

16 Oct

I tend to be in a breakfast rut of some kind or another, which you have definitely seen here (hello, a month or two of overnight oats). I’ve been mixing things up slightly of late, so I thought it would be fun to share three easy ways to get your mornings started off right. We have two different seasonally appropriate oats recipes and one savory pancake. Let’s start with the sweet stuff.

This week, I’m enjoying a new baked oatmeal recipe that I prefer to my old method. I present:

Baked Banana Bread Oatmeal

  • 2 cups old-fashioned rolled oats
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon pumpkin pie spice or nutmeg
  • 2 tablespoons brown sugar, divided
  • Pinch of salt
  • 1 cup mashed banana (generally two large or three medium bananas)
  • 1 teaspoon pure vanilla extract
  • 1 cup non-dairy milk
  • 1 teaspoon liquid coconut oil, optional
  • Handful of chopped pecans, optional
  • Handful of chopped chocolate, optional

Preheat the oven to 375° F and grease or spray an 8×8″ baking dish or pie plate. In a medium bowl, combine the oats, spices, 1 tablespoon of sugar, and salt. Now add the banana, vanilla, milk, and coconut oil if using and stir until combined. Fold in the pecans and chocolate (I used half a square of Baker’s unsweetened chocolate, chopped small, but feel free to use semisweet or chocolate chips or none, of course) if using. Spread in the prepared baking dish to fill the bottom. Sprinkle the rest of the sugar on top fairly evenly. Bake for 20 minutes, then place the dish under the broiler for 2 to 3 minutes to caramelize the sugar.

Serves 4.

This recipe is firmer and a little more cake-like than my pumpkin version, but it’s still best eaten with silverware. It isn’t overly sweet, so if you prefer a little more dolcezza in your mornings, feel free to up the sugar or drizzle a little honey or agave on your slice. I made this batch Sunday night and will eat it through Thursday morning. It reheats beautifully.

Here’s another seasonally appropriate oat recipe that serves one:

Butternut Squash Oats

  • 1/2 cup non-dairy milk
  • 1/2 cup water
  • 1/3 cup cooked butternut squash, mashed
  • 1/2 cup old-fashioned rolled oats
  • 1 1/2 teaspoons brown sugar
  • 3/4 teaspoon pumpkin pie spice, or 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg
  • A few pecan halves

In a small saucepan, combine the milk, water, and butternut squash. Heat over medium-high until it reaches a boil, then add the oats and reduce to a simmer (low on my hot stove, medium-low on a normal one). Cook, stirring occasionally, until the liquid is absorbed and the oats reach your desired consistency, about six minutes. Right before they’re done, add the sugar and spice (everything nice). Serve topped with pecans.

Butternut — or really any kind of sweet winter squash — is very similar to pumpkin in flavor profile, so while it isn’t a typical oatmeal add-in, it doesn’t taste out of place at all. The spices and pecans make it a warming, wonderful breakfast. Plus, it’s a great use for leftover roasted squash that is too scant for a lunch or dinner recipe.

And finally, I offer a savory take on breakfast or brunch:

Zucchini Sourdough Pancakes with Tomato Sauce

  • 1 small zucchini
  • 3 pinches of salt, divided
  • 2 drizzles of olive oil, plus more for cooking pancakes
  • 1/3 large onion, chopped
  • 2 cloves garlic, minced and divided
  • 1 can diced tomatoes (blended if you prefer that texture)
  • Fresh or dried oregano, to taste (I used three sprigs of fresh, but 1/2 teaspoon dried would be great, too)
  • 1 tablespoon balsamic vinegar
  • 1 fresh hot pepper, minced or a pinch of crushed red pepper
  • 1/2 cup sourdough starter, freshly fed
  • 3/4 cup flour (I prefer white whole wheat or whole wheat pastry)
  • 1 1/2 teaspoons baking powder
  • 1/2 cup water
  • Freshly ground pepper

Cut the ends off the zucchini and shred using a food processor if you have such fancy things or a cheese grater. Add to a bowl with one pinch of salt and set aside.

In a small saucepan, heat a drizzle of olive oil over medium heat. Add the onion and cook for 3 to 5 minutes, until it’s softened. Add the garlic and stir until fragrant, about 30 seconds. Add the tomatoes, oregano, vinegar, pepper, and a pinch of salt and reduce heat to a simmer, stirring occasionally.

While the sauce simmers and thickens, squeeze the moisture out of zucchini and add to a medium bowl. Combine with the sourdough starter, flour, baking powder, pinch of salt, and drizzle of olive oil just until mixed together. Now heat a skillet over medium or medium-low heat with a little oil. When hot, add 1/4 to 1/3 cupfuls of batter to the pan, careful not to overcrowd. (I did 1/3 cups and made two batches of three pancakes each. Sprinkle pepper over the top and let cook 2 to 3 minutes or until the bottom stops being batter.

Flip and cook another 2 minutes until set. I like to press down slightly after flipping. The pancakes are done when they firm and lightly golden.

Top with tomato sauce and eat immediately.

Serves 2.

These were a fun departure from normal pancakes, and they tasted especially delicious after my five-mile run Sunday morning. If you don’t have sourdough starter, you can also make them using your normal pancake base — just don’t add any sugar or sweet spices.

What’s your favorite breakfast recipe? Are you a savory or sweet fan? I like both, though I try not to add too much sugar to my sweeter breakfasts because then I crave it all day long. I like to use fruit to sweeten as much as I can.

This post has been linked up with In Her Chucks’ “What’s in the Box? #47”!

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10 Responses to “Breakfast three ways”

  1. My Little Italian Kitchen October 16, 2012 at 1:42 pm #

    Definitely my sort of breakfast. Healthy and very nutricious Nuts are just sooo good!

    • Brigid October 16, 2012 at 3:03 pm #

      I love pecans in my oatmeal! Almonds and walnuts work, too, but pecans are my favorite.

  2. Shenandoah Vegan October 16, 2012 at 3:46 pm #

    These are some incredibly great ideas for breakfast. Very imaginative.

    • Brigid October 19, 2012 at 8:05 am #

      Thank you! If it weren’t for blogging, I would probably eat the same boring thing every day, but it’s fine to try new things.

  3. inherchucks October 17, 2012 at 12:47 am #

    Those pancakes look awesome! I love sneaking veggies into my meals 🙂

    Thanks for sharing and linking up…

    • Brigid October 17, 2012 at 8:13 am #

      I do, too! Plus, I love zucchini and would eat it at every meal if I had more of it.

  4. kirstenmadaus October 17, 2012 at 11:28 am #

    I’ve bookmarked these pancakes for winter, when I will thaw a bag of shredded zucchini from the monsters who took over my garden this summer. All part of the desire to eat from the farm share/garden all year long. Thanks! I haven’t any sourdough starter, but who knows what will happen between now and then?

    • Brigid October 17, 2012 at 5:38 pm #

      I highly recommend making a sourdough starter if you bake much bread. I love it! I’m not particularly nurturing of things that aren’t people or pets — I am a plant murderer extraordinaire — and I have managed to keep mine alive and active. I’m jealous of all your zucchini! I wish I could garden, both in terms of space and skill. 🙂

Trackbacks/Pingbacks

  1. In Her Chucks - October 17, 2012

    […]  But until they do, I am going to live vicariously through my fellow bloggers and enjoy a bowl of Butternut Squash Oats for breakfast, Acorn Squash Stew for lunch, and some Squash-asagna for dinner.  Talk about some […]

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