Lavender Lemon Loaf

IMG_7725

I love lemons!  I gravitate to any recipe, sweet or savory that has lemon in the ingredients.

My husband and I love to visit Delaware, especially Lewes!  We love to hop on the ferry and take mini trips (usually day trips or weekend getaways).  Since the pandemic started, we haven’t been able to go there.

Last Fall, we went to the Lewes farm market when we were there.  It was one of the last weekends they were having it.  We love to stroll around, buying different or unusual fruits and vegetables.  I purchased some culinary lavender (pictured below).  My mind immediately started thinking about different recipes that these bits of goodness could enhance.  I’ve used them in macarons, scones and blueberry lemon muffins.

IMG_7679
This smells and tastes so good! A little bit goes a long way:)!

I think the taste of lemon and lavender is heavenly!  This lemon lavender loaf is the perfect dessert.  It’s so refreshing!  My hubby and I had this for dessert tonight, and to be honest, I will be having this with my coffee tomorrow morning:).

Ingredients:

  • 2 sticks unsalted butter (226 grams), room temperature
  • 2 cups granulated sugar (400 grams)
  • 4 large eggs, room temperature
  • 1/3 cup grated lemon zest (about 3 large lemons)
  • 3 cups all-purpose flour (370 grams)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1/4 cup freshly squeezed lemon juice (60 grams)
  • 3/4 cup buttermilk, (180 grams), room temperature
  • 1 teaspoon pure vanilla extract
Ingredients for the Syrup:
  • 1/2 cup honey
  • 1/2 cup lemon juice
  • 1 tablespoon dried culinary lavender

Ingredients for Honey Lemon Glaze:

  • 1 cup confectioners’ sugar (120 grams)
  • 1/2 teaspoon lemon zest
  • 1 tablespoon honey
  • 1 tablespoon lemon juice

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Grease and flour 2 (8½ by 4¼ by 2½-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Zest and juice lemons.  Put aside until ready to use.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and then the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine ¼ cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

IMG_7670

Add the honey and lemon juice to a medium-sized saucepan. Stir to combine and bring to a boil over medium high heat. Reduce the heat and add the lavender. Simmer for about 10 minutes, until the mixture starts to thicken. Let cool slightly then pour through a strainer to remove lavender.

When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon honey syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners’ sugar, lemon zest, honey and lemon juice in a bowl.  Mix with a wire whisk until smooth.  Pour over the tops of the cakes.  Allow the glaze to drip down the sides of the cakes.

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

 

 

Grilled Flatbread Salad

IMG_7269

It has been extremely hot here in South Jersey this past week, so I have been taking advantage of our grill (more than usual!).

You can make or buy your flatbread, but these were made using @halfbakedharvest recipe.  So easy and delicious!!  Thanks Tieghan!!

This flatbread salad is so refreshing!!

Ingredients:

  • 2 pieces of naan bread
  • 1-1/2 cups baby arugula
  • 2 hard boiled eggs,  sliced
  • 1 avocado, peeled, pitted and thinly sliced
  • 2 pieces cooked bacon, cooked and crumbled
  • 1/2 cup grape tomatoes, halved
  • 1/3 cup crumbled goat cheese
  • kalamata olives
  • herb seasoning (I use BRAGG organic sprinkle)
  • Chipotle dressing (I use Simply Nature organic from Aldi)
  • Cool knife* -optional:)

Instructions:

Cook and peel eggs (these can be made ahead of time and refrigerated until ready to use).

Cook bacon until nice and crispy.  Transfer to lined rack to drain.  Once the bacon is cool enough to touch, crumble and put aside.

Pit, peel and thinly slice the avocado, and cut the grape tomatoes in half.

Grill flatbread for about 2 minutes on each side over indirect heat (giving the bread nice grill marks).

Once the flatbread is grilled,  start to assemble by spreading arugula on grilled naan,  then arrange other ingredients on top.  Sprinkle with herb seasoning (or you could use fresh herbs if you have them).  Drizzle with dressing.  Enjoy!!

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

*The really cool knife in the picture belongs to my son-in-love Jason.  It was handmade by our Pastor and friend, Bill Laky.

 

 

Chocolate Covered Sprinkle Cookie Bars

IMG_6986-3
Give me all the sprinkles!!

These delicious cookie bars are sure to please all your chocolate and cookie cravings, AND they have sprinkles!!  I think I’ve made it pretty clear about my love for sprinkles.  Check out my other recipes with sprinkles (funfetti cupakes and birthday cake…yum!).

I used no sugar chocolate chips and sweetened condensed coconut milk.  This is just a preference.  Regular semi-sweet, milk and dark chocolate morsels will taste delicious, as well as sweetened condensed milk:).

Ingredients:

  • 1/2 cup unsalted butter softened (113 grams)
  • 1/2 cup granulated sugar (100 grams)
  • 1 large egg
  • 1 tablespoon vanilla extract divided
  • 1/2 teaspoon butter extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2 cups AP flour (250 grams) 
  • 1/3 cup sprinkles (63 grams) plus more for the top 
  • 1 1/2 cups milk or semi-sweet chocolate chips (240 grams)*
  • 1/2 of a 14 oz. can of sweetened condensed milk (198 grams)**

Instructions:

Preheat oven to 350°F. Spray a 9×9” pan with cooking spray or line with parchment and spray for easy removal and clean-up.

Measure flour, baking soda, cream of tartar in a medium size bowl.  Whisk to incorporate, and set aside.

Cream butter and sugar with a hand or a stand mixer (about 2 minutes) . Mix in egg and two teaspoons of vanilla extract (scraping sides of bowl as needed).

Pour flour mixture into the butter mixture and mix just until until all the flour has incorporated.  Be careful not to over mix.  Stir in 1/3 cup sprinkles.
Press batter into prepared pan.
Bake for about 18-20 minutes until the sides just start to get golden brown.

IMG_6819

Once the bars are cool, add the chocolate chips and sweetened condensed milk to a medium saucepan.

 

IMG_6826

Heat over low heat, stirring constantly, until melted and smooth. Remove from heat and stir in  teaspoon vanilla extract.

IMG_6829-2Quickly pour and spread over cooled cookie bars.

IMG_6831Put more sprinkles on top and press lightly to adhere them to the surface. Let come to room temperature, then chill until set. Cut into squares.  Enjoy!!
IMG_6840
I hope you make these delicious chocolate covered sprinkle cookie bars.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your photos:)!!

 

Homemade Cheese Crackers

IMG_6860-2
The cool beach tote in this picture was designed by my son David. Check out his Instagram page @davidmacomber_dotcom

I associate going to the beach with snacks.  Oh, who am I kidding, I associate everything with snacks:)!  I purchased some adorable miniature nautical cutters on Amazon a few weeks ago.  I had grand visions of using them to make cute little cupcake toppers (they are twirling around in my head with all my other grand visions).  My fellow foodies know what I’m talking about, right?

I have been wanting to make homemade cheese crackers, so I thought “Why not use those little cutters you ordered?”.  I had some cheese powder I wanted to use and I’m glad I did.  It really enhances the cheezie flavor!

So if you have a rainy day and you want to check making homemade cheese crackers off your list, give these a try.  You don’t have to use shaped cutters.  You can use a sharp knife or pizza cutter to make little squares to look like those cheese crackers you buy in a box (only your homemade crackers will taste so much better…just saying!).

        Ingredients:

  • 1 cup all-purpose flour (120 grams)
  • 1/4 cup cheddar cheese powder (24 grams)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon paprika
  • 1/8 teaspoon garlic powder
  • 4 tablespoons cold unsalted butter, cubed (63 grams)
  • Extra-sharp cheddar cheese, (173 grams) preferably orange
  • 3 tablespoons ice water
  • Kosher salt, for sprinkling (optional)

    Instructions:

    Whisk the flour, cheese powder, salt, paprika, and garlic powder in a medium bowl. Add the cubed butter and place in the freezer until ready to use.

    Grate the cheese (I use a box grater). Transfer the cheese to the flour mixture in a food processer.

    Pulse to a coarse crumb, about 10 (1-second) pulses.

    IMG_6835

    Add the water and process until the dough forms a ball, (this takes about 20 seconds).

    IMG_6836

    Remove the dough from the food processor and form into a rectangle. Place between 2 sheets of parchment paper and roll out to a 12×16-inch rectangle that is 1/8-inch thick so that it just fits onto a standard baking sheet.

    IMG_6837

    Slide the dough, still sandwiched between parchment, onto a baking sheet. Refrigerate for 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 350°F.

    Remove the top sheet of parchment paper and use it to line a second baking sheet.  If you want to square crackers, use a ruler and a pizza cutter to cut 1-inch squares in the dough. Use a toothpick to make a hole in the center of each cracker. This will keep the crackers from puffing up in the center. Alternatively, cut shapes out with mini cookie cutters like I did.

    Use a bench scraper or mini offset spatula to transfer about half of the crackers to the other parchment-lined baking sheet, leaving 1/4- to 1/2-inch between each cracker.

    Refrigerate the remaining cracker dough.  Sprinkle the crackers very lightly with salt if desired. Bake until the corners and the bottoms of the crackers are lightly browned and the tops appear dry, 10 to 12 minutes. Transfer the crackers to a cooling rack. (If you used cookie cutters, gather the dough scraps, re-roll, and cut out more crackers.) Repeat with baking the remaining dough.

    IMG_6865
    Look at all that yumminess!

    To make sure your crackers stay crisp after baking, consolidate them onto 1 baking sheet.  Return them to the cooling oven and allow them to “dry” for 6-8 hours.  Store crackers in an airtight container.

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

 

Mediterranean Couscous Salad

IMG_6669-2
I don’t know about you, but I love summer with all it’s fresh fruit and vegetables.  The possibilities are endless!
I made some pickled onions yesterday (*see recipe below), and I added them to this salad.  I have made this salad using raw red onions too, and both are really good!
Salad Ingredients:
  • 1 cup uncooked large pearl couscous, cooked
  • 2 (15-oz.) can chickpeas, drained and rinsed
  • 1 medium cucumber, chopped
  • 1 1/2 cups grape tomatoes, cut in half
  • 1/2 cup sliced pickled red onion (I used my homemade pickled onions)
  • 1/4 cup chopped parsley (I chopped some Greek oregano too, it’s optional)
  • 1/2 c. chopped kalamata olives
  • 1/2 c. crumbled feta
  • salt and pepper to taste
  • grilled lemon for garnish (optional)

Vinaigrette Ingredients:

  • 1/2 c. extra-virgin olive oil
  • 1/4 c. red wine vinegar
  • 1 tbsp. freshly squeezed lemon juice
  • 1 1/2 tablespoons honey (or agave)
  • 1 tbsp. freshly chopped parsley
  • 1/4 tsp. red pepper flakes
  • salt and pepper to taste

Make the salad:

Cook 1 cup of couscous and set aside to cool.

In a large bowl, toss together chickpeas, cucumber, tomatoes, red onion, olives, and feta. Season with salt and pepper.

Make vinaigrette in a jar fitted with a lid.  Combine olive oil, vinegar, lemon juice, agave, parsley, and red pepper flakes in the jar.  Close and shake until emulsified, then season with salt and pepper.

Dress salad with vinaigrette just before serving.

*Pickled Red Onions:  

Ingredients:    

Slice one medium red onion (about 1/4 inch thickness) and place in two small jars.

Place 1 cup of red wine vinegar, 1 tablespoon granulated sugar and 1/2 teaspoon sea salt in a small saucepan.  Bring to a boil.  Remove from heat.  Gently pour the hot liquid over the onions in the jars.

The onions will be ready to eat in 30 minutes.  Refrigerate the remaining onions.

IMG_6642

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

 

 

Zucchini Streusel Muffins

IMG_6551

Look at all of that beautiful streusel!

This recipe is great way to use up some of that zucchini abundance from your garden, or your neighbor’s garden, maybe a family member?…You get the idea (wink wink)!!

Ingredients:

  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1 2/3 cup all-purpose flour (210 grams)
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup plain Greek yogurt (123 grams), room temperature
  • 1/2 cup coconut oil, melted (110 grams) *
  • 1/4 cup milk (61 grams), room temperature
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1/2 cup brown sugar
  • 1/4 cup coconut sugar (50 grams) **

*You can also use canola, vegetable or baking olive oil

**You can also use granulated sugar

Streusel Ingredients:

  • 1 cup all purpose flour (120 grams)
  • 1/4 cup brown sugar (50 grams)
  • 1 teaspoon cinnamon
  • 6 tablespoons cold butter, grated (85 grams)

Instructions:

Preheat the oven to 350 degrees F. Line a 12 cup muffin tin with cupcake liners or grease with cooking spray.  Grate the very cold butter and place it in the freezer until ready to use (this is for the streusel topping).
Shred the zucchini and lay it on a tea towel until ready to use.  This will remove some of the excess water.
Meanwhile, combine the all-purpose flour, baking powder and salt in a large mixing bowl.
In a small bowl whisk together the yogurt, coconut oil, milk, eggs, vanilla, brown sugar and sugar.
IMG_6524
Add the wet ingredients to the dry and mix until just combined.  Stir in the zucchini just until it is incorporated.  Do not overmix!!
Divide the batter evenly among the prepared muffin cups.
IMG_6527
To make the streusel: In a small bowl, add the flour, brown sugar, cinnamon and  cold butter.
Mix together with your hands, until you have a crumbly mixture. Sprinkle the muffins evenly with the streusel topping.  There’s a lot of streusel, but that’s how I like mine:)!!  Place in the oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
IMG_6539
Yummy!!

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

 

Savory Galette

How can something so rustic taste so amazing?!!
A galette is a French pastry that’s similar to a pie or a tart.  Basically, it’s pastry dough that’s wrapped over a filling (either fruit or vegetables and cheese).  Like pastry, this free- form pie doesn’t require any fancy pie plates or special pans, just a flat surface for baking (like a cookie sheet).

Crust Ingredients:

  • 1 1/2 cups all-purpose flour (190 grams)
  • 1/4 cup (28g) cheese powder, optional
  • 1/4 teaspoon fine kosher salt
  • 1 teaspoon fresh basil, finely chopped
  • 1 teaspoon fresh rosemary, finely chopped, optional
  • 1 teaspoon fresh thyme, finely chopped (I use Greek thyme), optional
  • 8 tablespoons (113g) unsalted butter, frozen and grated
  • 5 to 6 tablespoons (70g to 85g) water,  ice cold

Filling Ingredients:

  • 1 large zucchini, sliced into 1/4″ discs
  • 2 teaspoons herb seasoning*
  • 1/2 pint cherry or grape tomatoes, halved
  • 3/4 cup (170g) ricotta cheese
  • 1/4 teaspoon fine kosher salt
  • freshly ground black pepper, to taste
  • 1 teaspoon fresh lemon zest, optional
  • 1 large egg
  • 1/2 cup goat cheese
  • 1/4 cup fresh parmesan cheese, grated
  • 1 egg yolk beaten (with 2 teaspoons of water)

Make the crust:

Grate the frozen butter and place in the freezer until ready for use.

IMG_6331

Whisk together the dry ingredients.  Add the freshly chopped herbs to the dry ingredients (if you are using them, this is optional).

Work the butter into the flour mixture until crumbly. 

IMG_6334

Drizzle in 5 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough.  Don’t overwork your dough or it will lose it’s flakiness.

IMG_6337

Pat the dough into a disk, wrap, and refrigerate for 30 minutes.

IMG_6338

Make the filling:

Preheat the oven to 425°F. Lightly grease two baking sheets (or line with parchment paper).

Slice the zucchini into 1/4 inch discs, and cut tomatoes in half.

Place the zucchini slices on one pan and sprinkle with seasoning mix.

IMG_6340

Place the tomato halves on the second pan and sprinkle with seasoning mix.

IMG_6343

Roast the zucchini and tomatoes until tender, about 15 to 20 minutes for the zucchini and 10 to 15 minutes for the tomatoes.

Remove the zucchini and tomatoes from the oven and allow to cool for 10 minutes.

Combine the ricotta, salt, pepper, lemon zest, and egg in a bowl.  Refrigerate until ready.

IMG_6349

On a lightly floured work surface, roll the dough into a 12″ circle.

IMG_6353

Transfer the dough to a parchment-lined baking sheet.

Spread the ricotta mixture over the dough, leaving a 2″-wide bare strip along the perimeter.

IMG_6358

Sprinkle the goat cheese on top of the ricotta, grate on 1/2 the parmesan cheese, then shingle the zucchini slices over the cheese and place the tomato halves on top.

Fold the bare edges of the dough into the center.

Brush the edges of the crust with egg wash, and sprinkle the remaining Parmesan over the whole galette.

Bake the galette for 25 to 30 minutes, until the crust is golden brown.

IMG_6380

Remove the galette from the oven and allow it to cool for 5 to 10 minutes before serving.  Enjoy!!!

*Herb seasoning

1 teaspoon each:

  • dried oregano
  • dried basil
  • dried onion flakes
  • garlic powder
  • thyme
  • fennel seeds
  • paprika
  • black pepper
  • Himalayan sea salt

Stir together in a small bowl.  Save leftover seasoning in an airtight container for later use.

IMG_6374-2
Seasoning Mix

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

 

Ambrosial Poppy-seed Dressing

 

IMG_5480
Scrumptious strawberry quinoa salad topped with tasty poppy seed dressing!

This amazing poppy-seed dressing is the perfect topping for fresh summer salads.  You could use it as a dip for fresh fruit and veggies.  Either way, this stuff is sooo good!!

IMG_5524

I have an abundance of fresh lettuce growing in my garden along with a myriad of strawberries!  I made this delicious strawberry quinoa salad for lunch today.  I topped it with my mouthwatering dressing,  goat cheese, cucumber, and toasted almonds.  OH. SO. GOOD!!!

Ingredients:

  • 1/3 cup olive oil (72 grams)
  • 1/2 cup Greek yogurt (110 grams)
  • 1 1/2 tablespoons fresh lemon juice (22 grams)
  • 1 1/2 tablespoons apple cider vinegar (22 grams)
  • 3 tablespoons of honey or agave (63 grams)
  • 2 teaspoons poppy-seeds (6 grams)
  • 1/8 teaspoon fine kosher salt (1 gram)

Place all ingredients in a medium bowl and whisk together until smooth.  Refrigerate unused dressing in a sealed container.  It will keep up to a week.

This dressing tastes so good on salads with fresh fruit!

IMG_5483

I hope you make this delightful dressing.  If you do, please tag me on Instagram @goodeatsbymimi.  I would love to hear from you and see your pictures:)!!

 

 

Focaccia Bread

IMG_5486

I have always loved the taste of focaccia bread.  It’s a nice compliment to soups or a hearty salad.  The definition of “focaccia” is a flat Italian bread made with olive oil and yeast.  I know I used to run from anything made with yeast.  Boy oh boy, has that ever changed.  I think baking with yeast is so dang rewarding.  Kneading the dough, or not kneading the dough (check out my no knead bread recipe), seeing the outcome always makes me happy!

So many amazing and wonderful baked goods are made with yeast in the recipe, and this flat bread is definitely one of them!!  Enjoy!

Ingredients:

  • 1 1/3 cup warm water, 105-110 degrees (320 grams)  
  • 2 teaspoons sugar (9 grams)
  • 1 1/4 teaspoons instant yeast (5 grams)
  • 3 1/2 cups all purpose flour (440 grams)
  • 1/4 cup extra virgin olive oil, plus more for drizzling  (54 grams)
  • 2 teaspoons course kosher salt, (12 grams) plus extra for sprinkling
  • 1 teaspoon dried Italian seasoning (optional)
  • 2 sprigs fresh rosemary

Instructions: 

Add flour, yeast, sugar and salt to a mixing bowl.  Add the Italian seasoning mix now of you are going to use it. Mix on low speed with paddle or dough hook attachment until combined.   Add water and olive oil and mix on medium/high speed until dough comes together and pulls away from the sides of the bowl.  If the dough is too sticky and isn’t pulling away from the sides of the bowl, add extra flour (1 tablespoon at a time) while it is mixing.  Don’t add too much flour.  The dough should be slightly sticky.

IMG_5445

Remove dough from the mixing bowl.  Place dough on a slightly floured surface, knead a few times, and use your hands to shape it into a ball.  Grease the mixing bowl with olive oil or cooking spray, then place the dough ball back into the bowl and cover it with plastic wrap.  Place in a warm spot, and let the dough rise for 45-60 minutes, or until it has nearly doubled in size.

IMG_5465
Beautiful dough has doubled in size!

Turn the dough onto a floured surface, and using floured hands, press it out into a large rectangle until the dough is about a 1/2 inch thick.  Cover the dough again with a dish towel, and let it rise for another 20 minutes.

Preheat oven to 400°F.  Transfer the dough to a large baking sheet covered with parchment paper.  Use your fingers to poke deep dents all over the surface of the dough (be sure to poke all the way down to the baking sheet).  Drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the freshly chopped rosemary and course kosher salt.

Bake for 20 minutes, or until the dough is slightly golden and cooked through.

IMG_5486

Remove from the oven, and drizzle with a little more olive oil if desired. Slice, and serve warm.

IMG_5490
Delicious homemade focaccia…yummm!

I hope you make this delicious “flat” bread.  If you do, please tag me on Instagram @goodeatsbymimi.   I would love to hear from you and see your pictures:).

 

 

 

Baked Oatmeal with Zucchini

IMG_5256

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.

IMG_5210

Pour oatmeal mixture into the prepared baking dish.

IMG_5211

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.

IMG_5214

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:).

IMG_5215

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!