New York-Style Crumb Cake

I have always been a fan of crumb cake, and after trying this recipe, you will be too. I really like the crumb to cake ratio…yum!

There are a lot of different recipes out there for NY style crumb cake. Some use sour cream or whole milk instead of buttermilk. All-purpose flour is used in some recipes. I like the texture the cake flour gives this cake. The structure holds up to the topping while still having a light texture. Cake or all-purpose flour can be used in the crumb topping.

This New York-Style crumb cake was a hit at my bakery. I only sold it on weekends, and it would be gone as fast as I could put it out!!

Crumb Topping:

⅓ cup granulated sugar (67 grams)
⅓ cup dark brown sugar (75 grams)
¾ tsp ground cinnamon
⅛ tsp table salt
8 tablespoons unsalted butter, melted (110 grams)
1 ¾ cups cake (or all-purpose) flour (240 grams)

Cake:

1 ¼ cups cake flour (170 grams)
½ cup granulated sugar (100 grams)
¼ tsp baking soda
¼ tsp table salt
6 tablespoons unsalted butter, softened (85 grams)
1 large egg
1 large egg yolk
1 tsp pure vanilla extract
⅓ cup buttermilk (82 grams)
Confectioners’ sugar for dusting

I hope you make this delicious cake, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!

Chocolate, Chocolate Chip Pancakes

It’s no secret that I love pancakes! I could eat them every day, but I don’t :). I save my pancake consumption for the weekend (or maybe a mid-week splurge…wink, wink!).

We need to talk about these chocolate, chocolate chip pancakes, and how enjoyable they are!! It’s like having dessert for breakfast. Yes, please!!!

I topped mine with chocolate sauce, fresh berries and coconut whipped cream. I highly recommend this, but let me tell you, these are delicious on their own. Yes, they are that good!!

This recipe makes 9 (4 inch) pancakes.

Ingredient options:

Regular, oat or 2% milk can be used in place of the almond milk.
I used a natural sweetener, but granulated sugar or even maple syrup could be used.
I also used a chocolate extract, but this is an option.
Any neutral oil can be used in place of the coconut oil.
Oat flour can be used instead of all-purpose flour.
Omitting eggs in this recipe will keep the pancakes vegan, but if that’s not an issue, you can add 1 large egg (this egg would be in place of the banana).

These pancakes are not super sweet, and even with the toppings, you won’t feel like you need a nap afterwards!

Ingredients:

1 cup (140 grams) all-purpose flour
2 tablespoons (14 grams) cocoa powder
2 tablespoons natural sweetener sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine kosher salt
1/4 cup (43 grams) mini chocolate chips
1 cup (249 grams) almond milk
1 tablespoon fresh lemon juice (or white vinegar)
1 tablespoon coconut oil
1 ripe banana (mashed)
1 teaspoon pure vanilla extract
1 teaspoon chocolate extract (optional)
Cooking spray for skillet (or griddle)

Topping ideas:

Fresh berries
Bananas
Chocolate chips
Whipped cream
Edible flowers
Chocolate sauce

Supplies needed:

Kitchen scale (This is an option, but I highly recommend using a scale for baking. The accuracy assures a consistent product.)
Mixing bowl
Measuring cup
Measuring spoons
Whisk
Spatula
4″ round rings *see note below
Large skillet (or griddle)

Instructions for pancakes:

Combine flour, cocoa powder, natural sweetener, baking powder, baking soda, salt and mini chocolate chips in a mixing bowl. Whisk until fully combined. Set aside.

Add milk, lemon juice, coconut oil and extracts to a measuring cup. Mash the banana and add to the wet ingredients. Whisk together completely.

Add the wet ingredients to the dry ingredients. Gently fold the ingredients just until they are combined.

Let the batter to rest for 10 minutes. This allows the vinegar to react with the baking soda and makes for a fluffier pancake

Spray skillet with nonstick baking spray and place on medium heat.

Once skillet is hot, add 1/4 cup of the pancake batter and cook for approximately 2 minutes (pancakes will be bubbly and will release easily from the pan). Flip the pancakes and cook for another minute on the other side.

*Because I like my pancakes to be uniform and round, I like to use 4″ circle molds or cookie cutters. I only use the molds when I am photographing my pancakes. When I am making them for my family, I make them free form. They’re not that picky. Lol!!

They can be made freehand too:)! They are delicious either way!

I hope you make these scrumptious flapjacks soon, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!

Neopolitan Overnight Oats

These are by far the best overnight nights I’ve ever made, and that’s saying a lot because, well let’s face it, I have made many overnight oats in my day:)!!

For the Vanilla Oats

1/3 cup gluten free rolled oats (27 grams)
1/2 teaspoon chia seeds
2 tablespoons plain Greek yogurt (28 grams)
1/3 oat milk, any kind of milk will work (80 grams)
1/2 pure vanilla extract
1 teaspoon honey

Add all of the ingredients to a small bowl. Mix to combine, cover a refrigerate overnight.

For the Chocolate Oats

1/3 cup gluten free rolled oats (27 grams)
1/2 teaspoon chia seeds
1 scoop of chocolate protein power or 2 teaspoons cocoa powder
1/3 cup oat milk, any kind will work (80 grams)
1/2 tablespoon maple syrup

Add all of the ingredients to a small bowl and stir to combine. Cover and refrigerate overnight.

For the Strawberry Oats

1/3 cup gluten free rolled oats (27 grams)
2 tablespoons plain Greek yogurt (28 grams)
2 large strawberries (I use frozen, but fresh can be used too)
1/2 teaspoon chia seeds
1/4 cup oat milk (any kind of milk) 60 grams
1 teaspoon honey
pinch of fine kosher salt

Blend the milk and strawberries until combined. Add to a small bowl and stir in the remaining ingredients until combined. Cover and refrigerate overnight.

Remove all three bowls of the oats from the refrigerator the following morning. Spoon the oats into 2 (two) glass jars. I topped mine with toasted coconut and dehydrated strawberries. This is optional, but it looks pretty (and tastes good) if you are going to do a photo shoot…wink wink.

Do yourself a favor and give these delicious oats a try. You’ll be glad you did, and if you do make these, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your beautiful photos!

This recipe was inspired by @fitfoodiefinds. Thank you so much!!

Healthy Oat Pancakes

I love having pancakes for breakfast. It doesn’t have to be just on the weekend, I’m talking ANY day of the week! I don’t think I’m alone in my thinking here….am I right? Well, you can have pancakes any time your little heart pleases with this recipe. It makes 6 small pancakes, and I like to top mine off with bananas (or any fresh fruit would be amazing), whipped coconut cream, and yummmy pure maple syrup! *I added toasted chopped hazelnuts to this stack!

Ingredients for pancakes:

1 cup gluten free rolled oats (100 grams)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
Pinch of fine kosher salt
1/2 cup almond milk (120 grams), room temperature
1 tablespoon white vinegar
1 large egg, room temperature
2 tablespoons coconut oil (vegetable or canola would work also)
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
Topping suggestions: fruit, whipped cream, pure maple syrup, and *toasted chopped hazelnuts

Instructions:

Blend the oats in a blender or food processor until they are fine and the texture of flour.
Place oat flour, baking powder, baking soda, cinnamon, and salt in a bowl and whisk until combined.
Place the milk, vinegar, egg, oil, maple syrup and vanilla in a small bowl and stir to combine.
Pour the wet ingredients into the dry ingredients and stir until just combined. Set aside for 10 minutes while you heat a nonstick skillet to medium/low heat.
Place batter in nonstick pan and cook on both sides (about 1 minute per side).
Pancakes can be kept warm on a platter in the oven until all of the pancakes are cooked and ready to eat. Batter makes 6 (1/4 cup each) pancakes.

I hope you make these delicious (and healthy) pancakes! If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!

Japanese Souffle Pancakes

These pancakes are so light and fluffy! There are so many recipes and techniques for these tasty little pillows of lusciousness, but this recipe is pretty easy (and tasty!!).

Although they can be made freehand, I chose to make mine using the English muffin molds I purchased last year. I put two heaping tablespoons of the batter in the mold. You want to fill the mold 3/4 full. When you put the water in the pan and cover it, the pancakes are going to rise and get very puffy (that’s a good thing). Carefully flip the pancakes. I like to gently grip the mold with tongs while sliding the spatula underneath the pancake. It might feel a little awkward at first, but it gets easier after flipping a few:).

The pancake will be a golden brown. After you flip the pancake, allow it to cook on the other side for about 2 minutes (I left the lid off this time).

I topped mine with fresh blueberries, butter and maple syrup, but the possibilities for crowning these gems are endless!!

Ingredients:

1 1/2 cups all purpose flour (209 grams)
1/2 cup confectioners’ sugar (60 grams)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine kosher salt
1 large egg yolk
1 1/4 cups buttermilk (310 grams)
1/4 cup refined coconut oil (54 grams)
1 teaspoon pure vanilla extract
3 egg whites
1/4 teaspoon cream of tartar

Instructions:

Sift the flour, confectioners’ sugar, baking powder, baking soda, and salt in a large bowl.
Whisk the egg yolk, buttermilk, coconut oil and vanilla together in a small bowl.
Place egg whites and cream of tartar in a large bowl. Beat the egg whites until stiff peaks form.
Add the buttermilk mixture to the flour mixture and whisk until the batter is smooth.
Using a rubber spatula, fold the whipped egg whites into the batter until combined. Don’t overmix or the egg whites will deflate, and your pancakes will not be as fluffy:).
Heat a large nonstick skillet over low heat*. Place 2-3 of the round molds in the skillet and spray with a nonstick spray. Make sure to spray the insides of the molds as well as the bottom of the pan.
Fill each mold with the batter. Add a couple of tablespoons of water to the skillet and cover with the lid. Cook for 4-5 minutes. Remove the lid, flip pancakes (leaving them in the rings). Cook for another 2-3 minutes (with the lid off).
Remove pancakes from the skillet and place on platter. Remove molds. Place platter in a warm oven while you’re making the other pancakes (this recipe makes 8 pancakes).
Plate your pancakes and top with your desired topping. Enjoy!!

*It’s very important to cook these over a low heat. The low temperature and steaming process make them so silky and creamy….Oh Yum!!!!

I hope you make these clouds of goodness, and if you do, tag me @goodeatsbymimi on Instagram. I would love to hear from your and see your pictures!!

Pumpkin Buttermilk Pancakes

I love all the seasons. Winter, Spring, Summer, and Fall, but I have to say that I absolutely adore Fall! The beautiful changing colors of the leaves on the trees, and watching them swirl and twirl to the ground. Pumpkin lattes, trips to the pumkin patch with our grandchildren, carving pumpkins, the scent of cinnamon, nutmeg and other aromatic spices! Yes!! I. Love. Fall.

Tweaking my buttermilk pancake recipe, I made these pumpkin buttermilk pancakes for breakfast this morning. I think pancakes are one of my favorite breakfast choices (I have a few favorites).

I hope you try these fluffy and light pancakes. They have maple syrup in the batter, and I recommend pouring some on top too! Maple syrup and pumpkin go together like peanut butter and jelly. Yummm!!

Pancake Ingredients:

1 1/2 cups all-purpose flour (190 grams)
2 tablespoons brown sugar (28 grams)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/8 teaspoon kosher salt
1 cup buttermilk (240 grams)
1 cup pumpkin puree (120 grams)
1 large egg
2 tablespoons maple syrup
1 tsp. pure vanilla extract
3 tablespoons unsalted butter, melted (43 grams)

Instructions:

Whisk, first, six (dry) ingredients together in a large bowl.

Whisk together buttermilk, egg, maple syrup, vanilla and melted butter in measuring cup or bowl.

Add wet ingredients along with the pumpkin puree to the dry ingredients. Mix until incorporated. Don’t overmix!

Heat skillet or nonstick pan over medium/high heat. Add butter or oil and allow to heat. Lower heat to medium. Add 1/4 cup of the batter to the pan and allow the pancakes to cook until golden in color (the pancakes will bubble as they cook). Flip pancakes and allow to cook for another minute. Remove from pan and place on a platter. Place in a warm oven (170° F) to keep warm until all the pancakes are cooked.

Serve while warm with butter, maple syrup, and toasted pepitas (or your topping of choice). Enjoy!!

I hope you make these delicious pancakes, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos!

Cinnamon Crunch Croissant Cereal

Earlier this summer I made pancake cereal with little teeny tiny pancakes. Then there was the miniature oatmeal chocolate chip cereal. Now, let me introduce you to these adorable miniscule croissants.

When I saw this recipe by @chefsteps, I knew immediately that I had to make this!

These were made with store bought dough. I purchased croissant dough that comes in a sheet form.

As I read through the recipe, it called for a dehydrator to make the tasty little cereal extra crispy. Because I don’t own dehydrator (and didn’t plan on purchasing one anytime soon), I decided to go ahead and make the adorable little croissants, and then dry them in the oven on a low heat. It worked like a charm:).

After making mini pancake cereal, and mini cookie cereal, I was excited to add these little cuties to my répertoire!

Ingredients:

1 tube of croissant dough

Ingredients for cinnamon sugar water:

1/2 cup water (100 grams)
1/2 cup granulated sugar (100 grams)
2 cinnamon sticks (crushed)

Instructions for cinnamon water:

Crush the cinnamon sticks with a meat mallot, rolling pin, or the back of a small saucepan. Place them in a saucepan with the water and sugar. Heat just until the water boils, stirring to dissolve the sugar. Once it comes to a boil, remove from heat and set aside to cool. After the mixture cools, place it in a spray bottle. This will be used to spray on the croissants after the first bake. I recommend using a very fine sieve to remove all the cinnamon bits. Any pieces of cinnamon will clog the spray bottle.

Ingredients for egg wash:

1 egg + 1 egg yolk
pinch of kosher salt
1 1/2 tablespoons water (22 grams)

Whisk together the egg, egg yolk, salt and water. Strain this to make it smoothe. This will make the egg wash. This will be gently brushed on the croissants before the first bake. Set aside until ready to use.

Preheat oven to 375° F. Line baking pan(s) with parchment paper. I used two because I couldn’t get them all on one:).

Open dough and lay flat on lightly floured work surface. Using a sharp knife or pizza cutter, cut strips that are 2 1/4″ long x 1″ wide. Cut each rectangle into two triangles. Cut a small slit at the bottom of the triangle. This will help it to keep the classic croissant shape.

Roll the wide end to meet the pointed end. Place the croissants on the prepared baking sheet. Repeat until all the croissants are rolled. Refrigerate the croissants for 20 minutes. This helps them keep their shape while brushing on the egg wash.

After refrigerating the dough, gently brush the egg wash over the entire croissant. Once the croissants are completely coated with egg wash bake them in the preheated 375° oven and bake for 15 minutes. They should be a dark golden brown.

Remove the croissants from the oven and liberally spray them with the cinnamon sugar. Be sure to spray all the sides.

Place croissants back in the oven for 5 minutes. This will set the glaze. If you want a crispier cereal, turn your oven to 170° F. Once the oven reaches this temperature, turn the oven off and place the croissants in the oven for an hour.

Place cooled cereal in an airtight container or enjoy right away. I drizzled my cereal with honey and fresh strawberries, but any fruit (or none at all) would be fine.

I hope you make this fun and delicious cereal, and if you do please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures.

Enjoy!!

Mini Coffee Doughnuts

I know a lot of people like to eat their doughnuts with a nice tall glass of cold milk. I’m one of those people, but sometimes I like to eat my doughnut with a cup of hot black coffee.

These doughnuts give you a the best of both worlds by adding instant coffee to the dough. This gives a subtle taste of brew that’s quite pleasant, even if you’re not a coffee lover.

Ingredients:

2 tablespoons (24 grams) plus 1 teaspoon (4 grams) active dry yeast
1 cup whole milk (240 grams), heated to 105-110°
2 1/2 cups bread flour (340 grams)
1 teaspoon pure vanilla extract
3 large egg yolks, room temperature
2 tablespoons granulated sugar (25 grams)
1/2 teaspoon fine kosher salt
4 tablespoons unsalted butter, room temperature (57 grams)
1 tablespoon instant coffee (3 grams)*
Peanut oil (for frying)

*These doughnuts can be made without the instant coffee and can be cut with a regular size doughnut cutter.

Instructions:

In a medium saucepan, heat the milk until warm (do not boil). Heat to 105-110° F.

In a medium bowl, combine 1 tablespoon of the yeast with 3/4 cup of the warm milk and stir to dissolve the yeast. Add 3/4 cup of the flour and stir. Cover the bowl with plastic wrap and let rest in a warm place for 30 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, combine the remaining 1 tablespoon plus 1 teaspoon of yeast with the remaining 1/4 cup milk. Add the rested flour/yeast mixture along with the vanilla and egg yolks. Mix on low until the ingredients are incorporated and the dough is smooth (about 30 seconds). Add 1 cup of flour, along with the sugar and salt. Mix on medium until the dough starts to come together, about 30 seconds. Add the butter and mix on medium until it’s incorporated, about 30 seconds.

Remove the paddle attachment from the mixer, and switch to the dough hook. Add the remaining flour, 1/4 cup at a time, and the instant coffee.

Knead the dough on a medium speed until it completely pulls away from the bowl and is smooth and not too sticky (about 1 minute). The dough will be very soft, but not so sticky that you can’t roll it out. Cover the bowl with plastic wrap and let the dough rest in a warm place for 1 hour. After an hour has passed, gently press down on the dough to remove any air bubbles. At this point you can roll out the dough (or chill the dough, covered, for up 24 hours).

When you are ready to roll out the dough, line 2 baking sheets with parchment and lightly dust with flour. Lightly flour your work surface and roll out the dough to a 1/2-3/4 inch thickness. Using doughnut or cookie cutters, cut out 2 to 2 1/2-inch-diameter rounds. Cut out a small hole in the middle using the end of a pastry tip (or any other item you have that is about 3/4-1 inch).

Arrange the doughnuts on the prepared baking sheet, leaving a couple of inches between them. Cover loosely with plastic wrap or linen towel, and let them rise in a warm place until almost doubled in size, about 15 to 20 minutes.

In a heavy-bottomed pot or deep fryer, heat at least 2 inches of oil until a thermometer registers 350° F. Working in batches, use a slotted metal spoon or spatula to carefully place the doughnuts in the hot oil. Cook until light golden brown, 1 to 2 minutes per side. When done, transfer to a wire rack. Make sure to return the oil to 350 degrees F. between batches.

Chocolate Glaze for Doughnuts:

1 cup confectioners’ sugar (120 grams)
3-5 tablespoons milk
1 tablespoon brewed coffee (optional)
4 ounces semi-sweet chocolate, melted (113 grams)

Glaze Instructions:

Melt the chocolate in the microwave (per chocolate instructions), or in a double boiler. If you don’t have a double boiler, simply place the chocolate in a heatproof bowl over simmering, not boiling water. Stir until the chocolate has melted and is smooth.

In a bowl mix together the powdered sugar, milk, coffee (optional) and vanilla until smooth. Whisk in the melted chocolate until smooth.

Let the doughnuts cool slightly before glazing. Dip the top of the doughnut into the glaze. Sprinkle with jimmies (optional). Enjoy, with a cold glass of milk, a hot cup of coffee, or with a glass of iced coffee (check out my Iced Coffee and doughnut post).

Enjoy!!

I hope you make these, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your photos:)!!

Oatmeal Chocolate Chip Cookie Cereal

We are having cookies for breakfast! Yup, that’s right, cookies. Not just any old cookie either. We are having oatmeal chocolate chip cookies…yummmm!! Cookies and milk:).

Okay, okay, it’s actually cereal, but it is de-li-cious!!! It’s not super sweet. Don’t get me wrong, I like sweet things, but there are some cereals out there that are so sweet they actually make your teeth hurt!

When my kid’s were little I didn’t like going down the cereal aisle in the grocery store. My son would bring me boxes of Fruity Pebbles, Fruit Loops (we all know they don’t have ANY fruit in them!). I used to call it “junky” cereal. Sometimes I would let them pick out a box and they could have it occasionally as a treat:).

Making mini versions of my favorite food and turning them into cereal is fun! Remember the mini pancakes I posted a couple of weeks ago? You’ve heard of thinking outside the box? Well, I’ve been “baking” outside the box:).

I used healthier ingredients in this cereal. If you don’t like the taste of coconut, use refined coconut oil. The oil helps to keep the cookies from spreading. They will hold their “cookie” shape. I used 1 large egg, but you can swap it out with 1 tablespoon of ground flaxseed if you want to keep it vegan. You can use mini semi-sweet chocolate chips, or they can be omitted altogether. I’m a total chocolate lover, so that’s not even an option!! I use old fashioned (gluten free) organic grain rolled oats, but any rolled oat will work.

Rolling the cookies does take some time (about 10 minutes a tray, and it make 2 trays). I divided the dough into 4 sections and rolled them into 12″ logs with a 1″ circumference. Wrap in plastic wrap or parchment. Chill for about 5 minutes in the freezer. The chilling helps with the cutting and shaping process.

You can place them on the cookie sheet without rolling them, but I like the way they look by gently rolling into a ball shape and place on the prepared baking sheet. You could get your children to help. It would make the process go much faster:)!

Bake them for 7-9 minutes (350° farenheit).

Allow the cereal to completely cool on the trays and store in an airtight container. I make mine the night before, and they are ready to enjoy first thing in the morning.

Pouring the milk on top of these delicious little morsels is like eating a bowl of dunked cookies (and who doesn’t like to dunk their cookies in milk?).

This cereal can be enjoyed on their own or as a snack too!

Ingredients:

1/2 cup refined coconut oil (110 grams)
1/8 cup coconut or granulated sugar (25 grams)
1/4 cup dark brown sugar (57 grams)
1 teaspoon pure vanilla
1 large egg (or 1 tablespoon flaxseed)
1 1/4 cups whole wheat or all-purpose flour (160 grams)
3/4 cup gluten free old fashioned rolled oats (61 grams)
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
3/4 cup mini semi-sweet or sugar free chocolate chips (130 grams)

Instructions:

Whisk the flour, oatmeal, baking soda and salt together in a small bowl. Beat the coconut oil, granulated sugar, brown sugar and vanilla extract in a large mixing bowl until creamy (about 2 minutes). Scraping the bowl and beaters as needed. Add the egg and mix well. Add the flour/oatmeal mixture and mix until combined. Stir in the mini chocolate chips.

Divide the dough into 4 portions. Place on a piece of plastic wrap or parchment. Roll into 12″ long logs (1″ in circumference). Wrap and place it in the freezer to chill for about 5 minutes. You just need the dough to firm up a bit so it is easier to form into mini cookies:).

Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Remove the logs from the freezer, and using a sharp knife, slice the dough into 1/2″ slices. You can place the rounds of dough on the prepared baking sheets, or you can roll the sliced cookie dough to make a small balls and place them on the baking sheet.

Bake for 7-9 minutes. Allow the cookies to cool completely before storing them in an airtight container. Eat them with milk or by the handful. Yummy!

I hope you make this delicious cereal (snack). If you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!

This recipe was inspired by Tieghan @halfbakedharvest

Baked Oatmeal with Zucchini

I love this time of year when zucchini is in season and there is an abundance.

I am a huge fan of zucchini bread, and this baked oatmeal will curb some of the cravings without any guilt.

Ingredients:

2 cups gluten free old fashioned rolled oats
1/2 cup chopped walnuts (I like to toast mine, but it isn’t necessary)
3 1/2 tablespoons pure maple syrup
1 teaspoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
1 3/4 cups almond milk
1 tablespoon flaxseed (or you can use 1 large egg)
2 tablespoons refined coconut oil, melted
2 teaspoons pure vanilla extract
1 medium size zucchini, grated

Instructions:

Preheat the oven to 375°F.

Spray 2 quart baking dish with cooking spray.

In a large bowl, mix together the oats, 1/4 cup walnuts, baking powder, cinnamon, and salt.

Add in the milk, maple syrup, flaxseed, coconut oil, vanilla and grated zucchini. Stir well to combine.

Pour oatmeal mixture into the prepared baking dish.

Scatter additional 1/4 cup of walnuts on top (optional).

Bake for 40 minutes, until the top is nicely golden. Remove from the oven and let cool for a few minutes.

I like to drizzle almond butter (with a little warmed almond milk whisked in) over the top. It also tastes good with almond milk and maple syrup. You can get creative and top it with whatever you like, or nothing at all:).

I hope you make this amazing baked oatmeal, and if you do, please tag me on Instagram @goodeatsbymimi. I would love to hear from you and see your pictures!