Category: Breakfast

EASY Buttermilk Pancakes

Make a batch of delicious, EASY Buttermilk Pancakes from scratch in under 10 minutes! Mix the batter, and onto a griddle or skillet they go!
Make a batch of delicious, EASY Buttermilk Pancakes from scratch in under 10 minutes! Mix the batter, and onto a griddle or skillet they go!

If you’re like me, you probably purchase store-bought pancake mix to make pancakes whenever you want to make a big breakfast. But… did you know it is ridiculously simple  to make easy buttermilk pancakes from scratch in only a few minutes? That’s right! Buttermilk helps to lighten the batter and create airy pancakes!

Making buttermilk pancakes from scratch only requires a few common ingredients you probably already have in your kitchen. Even if you don’t have buttermilk handy, you can very quickly make a great substitute with milk and white vinegar (tip shown in the printable recipe card). Here’s how to make some EASY buttermilk pancakes in practically no time at all.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Pancake Batter

Whisk together flour, sugar, baking soda, salt and baking powder in a large bowl. Set this bowl of DRY ingredients aside while you mix the wet ingredients. In a SEPARATE bowl, whisk together the eggs and buttermilk. These are your WET ingredients.

Dry pancake batter ingredients are whisked together in a large bowl.Eggs and buttermilk are whisked together in a separate bowl.

Stir the WET ingredients (egg and buttermilk) into the bowl of dry ingredients. Stir, to combine, just until the ingredients are mixed, but do not OVERMIX. This is your batter for the easy buttermilk pancakes. See how easy it is to make the batter from scratch?

Wet ingredients are combined with dry ingredients to make batter for easy buttermilk pancakes.

Cooking The Easy Buttermilk Pancakes

Lightly spray a griddle or large skillet with a non-stick cooking spray or brush on some cooking oil to cover the surface. Heat the griddle until hot. Using about 1/4 cup per pancake, pour the pancake batter onto the grill, forming a circle. The pancakes will be approximately 5″ in diameter.

As the easy buttermilk pancakes cook, large bubbles will appear on the surface of the pancakes, as shown below. When there are lots of bubbles on top AND the bottoms of the pancakes are golden brown, carefully flip the pancakes to the other side.

Pancakes are cooked until bubbles form on surface and bottom sides are golden brown.Time to turn over the pancakes when large bubbles appear on the top.

Continue to cook the pancakes until set, and cooked through. Both sides should be golden brown when done. Remove the pancakes from the griddle (or skillet), and transfer them to serving plates.

Repeat this process with all the batter, which will yield approximately 15 pancakes. You can wrap the pancakes in foil and keep them warm in a low temperature oven while you cook the rest of the pancakes, if you wish.

Easy buttermilk pancakes cooking on an electric griddle.

Let’s Eat Some EASY Buttermilk Pancakes!

When ready to serve, place the hot pancakes onto serving plates, and top each stack with soft (or melted) butter, and some delicious maple syrup. I also enjoy easy buttermilk pancakes when served with my homemade Blackberry Pancake Syrup, as seen in the second photo below). YUM!

A stack of three easy buttermilk pancakes, topped with butter and maple syrup.Blackberry syrup and whipped cream top this stack of easy buttermilk pancakes.

I hope you will try this simple recipe to make homemade EASY buttermilk pancakes for those you love. They really are delicious, and I hope you enjoy them as much as we do! Have a wonderful day, and thank you for stopping by. Please come back again soon for more family-friendly recipes.

Looking For More PANCAKE Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some delicious pancake recipes you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
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Original recipe source: “Taste of Home” magazine, Aug./Sept. 2006 issue, pages 16-17, published by Reiman Publications, Inc.

EASY Buttermilk Pancakes
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Make a batch of delicious, EASY Buttermilk Pancakes from scratch in under 10 minutes! Mix the batter, and onto a griddle or skillet they go!

Category: Breakfast
Cuisine: American
Keyword: easy buttermilk pancakes
Servings: 15 pancakes (approx.)
Calories Per Serving: 97 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 cups all purpose flour
  • cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¾ teaspoon baking powder
  • 2 large eggs
  • 2 cups buttermilk (see NOTES below for substitution)
Instructions
  1. Whisk together flour, sugar, baking soda, salt and baking powder in a large bowl. Set bowl aside. In a SEPARATE bowl, whisk together eggs and buttermilk.

  2. Stir egg/buttermilk mixture into the bowl of dry ingredients. Stir, to combine, only until ingredients are mixed; do not OVERMIX batter.

  3. Lightly spray griddle or large skillet with a non-stick cooking spray or brush with oil to cover surface. Heat greased griddle until hot. Using about 1/4 cup per pancake, pour batter onto grill, forming a circle, approx. 5" in diameter. As pancakes cook, bubbles will appear on surface of pancakes. When there are lots of bubbles on top AND bottoms of pancakes are golden brown, carefully flip pancakes to the other side. Continue to cook until set and bottom of pancakes are browned. Remove pancakes from griddle; transfer to plates. Repeat process with remaining batter.

  4. Serve pancakes with butter and pancake syrup. ENJOY!

Recipe Notes

Notes: BUTTERMILK SUBSTITUTE: Measure 2 cups whole milk into container. Remove 2 Tablespoons milk from container. Add 2 Tablespoons distilled white vinegar (or fresh lemon juice) and stir to combine. Let milk sit 5-10 minutes. Stir and use, as a substitute for buttermilk.

Nutrition Facts
EASY Buttermilk Pancakes
Amount Per Serving (1 pancake)
Calories 97 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 28mg9%
Sodium 272mg12%
Potassium 90mg3%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 89IU2%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a batch of delicious, EASY Buttermilk Pancakes from scratch in under 10 minutes! Mix the batter, and onto a griddle or skillet they go!

Lemon Dutch Baby

Make a Lemon Dutch Baby (serves 4) in only a few minutes! Ingredients for this fluffy German pancake are blended, then baked in a skillet!
Make a Lemon Dutch Baby (serves 4) in only a few minutes! Ingredients for this fluffy German pancake are blended, then baked in a skillet!Have you ever had a Lemon Dutch Baby? Dutch Babies are also called German Pancakes, and this one is absolutely delicious! This fluffy baked pancake is flavored with vanilla extract and fresh grated lemon zest. It can be served with  powdered sugar and lemon wedges, if desired (YES, DO IT!). We love the sweetness a bit of sifted powdered sugar brings, and always squeeze a bit of lemon juice over each portion. It is so yummy!

Guess what? This lemon Dutch baby recipe is super easy, too, which means it’s a keeper! I was inspired to make this after making some absolutely yummy miniature Dutch babies, so I modified the recipe a bit, and landed on this one!

Lemon Dutch Babies are incredibly easy and delicious, and you can’t go wrong with that combo! The ingredients are blended, poured into a hot cast iron skillet, and then baked until golden brown and puffy! Let me show you how easy it is to make a delicious Lemon Dutch Baby that will serve 4!

Scroll Down For a Printable Recipe Card At the Bottom Of The Page

Make The Batter For The Lemon Dutch Baby

Put the milk, eggs, flour, salt, vanilla extract, and freshly grated lemon zest into a blender. Put the lid on (kind of important, right?), and blend these ingredients, until they have been combined well. Make sure there are no lumps in the batter.

The ingredients for the German pancake are blended until smooth.

Blend in 2 Tablespoons of butter, that has been melted and cooled to room temperature, and set remaining ONE Tablespoon aside for later. Drizzle the melted butter (using the removable top as shown below) into the blender, while running the blender on low speed. Okay- now you’ve made the batter for your lemon Dutch baby. See how easy that is?

Melted and cooled butter is added to the batter for the Dutch baby.

Baking The Lemon Dutch Baby

Heat a 9″ or 10″ cast iron skillet on medium heat. Once the skillet is hot, pour in the reserved Tablespoon of melted butter. Use a pastry brush to coat the bottom and sides of the skillet with butter. Pour the batter into the hot skillet, and immediately place the skillet into a preheated 425°F. oven.

Bake the lemon Dutch baby at 425°F. for 13-15 minutes. When done, the Dutch baby should be puffy, and a light golden brown color, and cooked through. Remove the skillet from the oven.

Batter is poured into a hot, buttered skillet before baking.The Lemon Dutch Baby is puffy and golden, once it has been removed from the oven.

Serving The Lemon Dutch Baby

Even though it is optional, I recommend generously dusting the surface with sifted powdered sugar, and lemon wedges. Each person can squeeze fresh lemon juice over their serving (one or two wedges per serving). You won’t need any syrup, because the lemon juice and powdered sugar combo is all you will need to sweeten it. Slice the lemon Dutch baby into 4 wedges, and serve immediately!

A lemon Dutch baby, garnished with powdered sugar, lemon wedges and a strawberry.Lemon wedges and a strawberry garnish the powdered sugar covered Lemon Dutch Baby.

I really hope you enjoy this Lemon Dutch Baby! We really think they are a wonderful breakfast treat. My favorite way to enjoy it is to squeeze fresh lemon juice over my powdered sugar dusted wedge, and eat it just like that – YUM. This breakfast treat is sweet, tangy, and absolutely delicious.

If you enjoy eating Dutch Babies, please be sure to also check out my fun recipe for Mini Dutch Babies. They are fruit filled little miniature Dutch babies, and are perfect for serving at any brunch or special occasion! Thanks for stopping by, and I sincerely hope you will come back again soon for more yummy, family-friendly recipes. Have a fantastic day. friends.

Looking For More BREAKFAST Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have a wonderful variety of recipes for breakfast I know you’ll enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Lemon Dutch Baby
Prep Time
5 mins
Cook Time
13 mins
Total Time
18 mins
 

Make a Lemon Dutch Baby (serves 4) in only a few minutes! Ingredients for this fluffy German pancake are blended, then baked in a skillet!

Category: Breakfast
Cuisine: American
Keyword: lemon Dutch baby
Servings: 4
Calories Per Serving: 218 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ cup milk
  • 4 large eggs
  • ½ cup all purpose flour
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract
  • teaspoons grated lemon zest
  • 3 Tablespoons butter melted, cooled and DIVIDED
Garnish with sifted powdered sugar, and lemon wedges, for serving. (OPTIONAL, but recommended)
    Instructions
    1. Preheat oven to 425°F.

    2. Place milk, eggs, flour, salt, vanilla, and lemon zest into blender. Put lid on; blend well, until combined. Make sure there are no lumps in the batter. Drizzle in 2 Tablespoons of butter (melted/cooled to room temp.) slowly through removable top on blender. Reserve remaining Tablespoon of butter for later.

    3. Heat a 9" or 10" cast iron skillet on medium heat. Once skillet is hot, pour in reserved Tablespoon of melted butter. Use a pastry brush to coat bottom and sides of skillet with butter. Pour batter into hot skillet, and immediately place skillet into preheated 425°F. oven.

    4. Bake at 425°F. for 13-15 minutes. When done, the Dutch baby should be puffy, a light golden brown color, and cooked through. Remove skillet from oven.

    5. I highly recommend generously dusting the surface with sifted powdered sugar, and then top with lemon wedges. Each person can squeeze fresh lemon juice over their serving (one or two wedges per serving).  No syrup is really needed, because the lemon juice and powdered sugar combo will sweeten each serving. Slice into 4 wedges, and serve immediately! Enjoy!

    Recipe Notes

    NOTE: Caloric calculation is made without adding in calories from optional powdered sugar and lemon wedge garnish, as amounts used may vary from person to person.

    Nutrition Facts
    Lemon Dutch Baby
    Amount Per Serving (1 (1/4 of total))
    Calories 218 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 7g44%
    Trans Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 210mg70%
    Sodium 305mg13%
    Potassium 134mg4%
    Carbohydrates 14g5%
    Fiber 1g4%
    Sugar 2g2%
    Protein 9g18%
    Vitamin A 591IU12%
    Vitamin C 1mg1%
    Calcium 71mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Make a Lemon Dutch Baby (serves 4) in only a few minutes! Ingredients for this fluffy German pancake are blended, then baked in a skillet!

     

    Blackberry Pancake Syrup

    Learn how to make delicious Blackberry Pancake Syrup with fresh or frozen blackberries. Easy to make, and it’s yummy on waffles and ice cream, too!Learn how to make delicious Blackberry Pancake Syrup with fresh or frozen blackberries. Easy to make- yummy on waffles and ice cream, too!

    I love pancakes. I can’t help myself… they bring back so many memories of my childhood. Usually we eat our pancakes the traditional way- with maple syrup… BUT it is so awesome to make a batch of homemade blackberry pancake syrup for an occasional treat!

    In our little corner of Oregon, blackberries grow wild just about everywhere you turn during the heat of summer! We have several vines that grown up and over our back fence (from the neighborhood park), so I can get all the free blackberries I want! I can even store them in our freezer to use later in the year. WhooHoo!

    Blackberries growing over our back fence.

    Blackberry pancake syrup is one of the treats I can make with fresh (or frozen) blackberries, and it is really tasty! Other foods I have made with my treasure trove of blackberries are muffins, blackberry jam, crisps, handpies, scones, soda, and bar cookies, etc. Today I want to show you how to make blackberry pancake syrup using only a few ingredients. Here’s how:

    NOTE: The recipe (as written) will yield about 3 cups syrup. My photos reflect a doubled recipe. I also used frozen blackberries when I photographed this blog post.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    How To Make Blackberry Pancake Syrup

    Place blackberries, granulated sugar and water in a large pot (see NOTE section of printable recipe for details regarding using frozen berries). **Not sure why these turned out looking so red under the lights, but yep… they REALLY are blackberries that had been frozen**. Stir the mixture well, and turn the heat to medium-high. Bring the berries to a FULL BOIL, then reduce the heat to Low. Let the berries and liquid simmer 10-12 minutes, stirring occasionally, then remove the pot from the heat.

    Mash the berries really well. You can use a potato masher, the back of a large spoon, or a fork to do this. I vote for the potato masher, if you have access to one (quicker). Once mashed, let the berry mixture cool (off the heat) for 20-25 minutes.

    Blackberries, water and sugar cooking in order to make pancake syrup.Lots of blackberries cooking in large pot to make pancake syrup.

    Strain Berries to Remove The Seeds

    This step can be a bit time-consuming, but it will be worth it in the end, because it will remove almost all the seeds from your pancake syrup. First, place a large bowl on the counter, and place a wire sieve over it. Transfer a cup or two of the berry/juice mixture to the strainer.

    Using the back of a large spoon, firmly press the “syrupy” blackberry puree into the sieve. The juice for the syrup will drip through into the bowl below. Continue pressing until almost all of the juice and puree have been filtered through the sieve. Just keep on pressing!

    Pressing cooked blackberries through sieve to remove seeds from syrup below.Back of a spoon is used to press cooked blackberries through sieve to filter out seeds.

    Be sure to take a spoon and remove all the thick blackberry puree clinging to the underside bottom of the sieve and add it to the juices in the bowl. This thick puree is what will help thicken the syrup, so it is GOLD! Discard the seeds that remain inside of the sieve, then give the sieve a quick rinse. Process the next bit of berries and juice, continuing until all have been processed in this way.

    Continue to repeat this process until all the berries and juice have been “processed” this way. The blackberry pancake syrup that is in the bowl is what you will use. Your syrup may vary in thickness consistency, depending on whether you use frozen (tends to be thinner) or fresh blackberries, but there are ways to thicken it more, if necessary. See below.

    Thickened blackberry pulp is collected from bottom of sieve to thicken syrup.Spoon with blackberry pulp to add to the pancake syrup to thicken it.

    Tips for Thickening Syrup

    TIP: Do you want the syrup thicker? Here are two options: I have heard from others that if you want the finished syrup to be thicker in consistency, you can add 1/2 cup of light corn syrup to the blackberry syrup and stir to combine (after seeds have been removed). You can also cook the syrup again for 2-3 minutes more at this point to reduce the volume (and thicken it more). Your choice, if you think it’s necessary (usually it’s not), but it’s good to have options, right?

    Time to Enjoy Homemade Blackberry Pancake Syrup!

    Pour the finished blackberry syrup into the container of your choice. I like to use a clean, empty old pancake syrup bottle for this purpose, but you can use whatever you have available (with a lid, of course). 

    Because I doubled this recipe it made enough to fill a standard sized pancake syrup bottle, plus an “almost full” quart jar. Be sure to store the blackberry pancake syrup in the refrigerator when not using. TIP: You can also store extra blackberry pancake syrup in the freezer to use at a later date. Thaw and reheat to use.

    Serve blackberry pancake syrup warm or at room temperature on your favorite stack of pancakes! Enjoy this delicious treat- it’s a nice reminder year-round of summer’s bountiful blackberry harvest! It’s also yummy on ice cream, pound cake, cheesecake or other desserts! I even used it on my Triple Berry French Toast Cups (3rd photo below). YUM!

    A bottle full of homemade blackberry pancake syrup is ready to use.A stack of pancakes topped with homemade blackberry pancake syrup and whipped cream.Blackberry pancake syrup, served with a baked French Toast cup.

    I hope you have the opportunity to make this delicious blackberry pancake syrup. It’s really quite delicious, and it’s a very versatile syrup to have in the refrigerator for a number of desserts, too. Thanks for stopping by, and I sincerely hope you will come back soon.

    Looking For Some PANCAKE Recipes?

    You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have several delicious pancake recipes you might enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
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    The Grateful Girl Cooks!
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    Author's signature

    Blackberry Pancake Syrup
    Prep Time
    30 mins
    Cook Time
    10 mins
    Total Time
    40 mins
     

    Learn how to make delicious Blackberry Pancake Syrup with fresh or frozen blackberries. Easy to make- yummy on waffles and ice cream, too!

    Category: Sauce
    Cuisine: American
    Keyword: blackberry pancake syrup
    Servings: 12 (1/4 cup per serving)
    Calories Per Serving: 107 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • cups water
    • cups granulated sugar
    • 2 cups blackberries (fresh or frozen)
    Instructions
    1. Place blackberries, sugar and water in a large pot. Stir well; turn heat to medium-high. Bring berries to a FULL BOIL; reduce heat to Low. Let berries simmer 10-12 minutes, stirring occasionally, then remove from the heat. Mash the berries with potato masher, back of a large spoon, or fork. Once mashed, let berry mixture cool 20-25 minutes.

    2. Strain syrup from berry mixture: Place a wire sieve on top of a large bowl. Transfer 1-2 cups of berry/juice mixture into sieve. Using the back of a large spoon, firmly press blackberries and juice into sieve. The juice will drip through sieve into bowl below; seeds will remain in sieve. Continue pressing until almost all juice and puree have been filtered through sieve. Use a spoon to remove blackberry puree clinging to underside of sieve; add to juice in bowl. This puree will help thicken syrup.

    3. Discard seeds in sieve; give sieve a quick rinse. Repeat process until all berries and juice have been filtered through sieve. Pour syrup from bowl into container of your choice. Store (covered) in refrigerator. Serve blackberry pancake syrup warm (or at room temperature) on your favorite stack of pancakes! **Also good on ice cream, cheesecake, or other desserts.

    4. NOTE: You can store extra syrup in freezer to use at a later date. Thaw and reheat to use.

      If you feel your syrup is too thin (especially if you used frozen berries), you can cook the syrup for a few minutes after straining out seeds. This will reduce the volume slightly, but will help to thicken the syrup. Other people suggest adding 1/2 cup light corn syrup to thicken the finished syrup. Not really necessary, but it is another option.

    Recipe Notes

    Caloric calculation made using 1/4 cup serving size out of approximately 3 cups total syrup.

    Nutrition Facts
    Blackberry Pancake Syrup
    Amount Per Serving (1 (1/4 cup))
    Calories 107 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Saturated Fat 1g6%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 3mg0%
    Potassium 39mg1%
    Carbohydrates 27g9%
    Fiber 1g4%
    Sugar 26g29%
    Protein 1g2%
    Vitamin A 51IU1%
    Vitamin C 5mg6%
    Calcium 9mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Original recipe source: biscuitsandburlap.com/blackberry-syrup/

    Here’s one more to pin on your Pinterest boards!Learn how to make delicious Blackberry Pancake Syrup with fresh or frozen blackberries. Easy to make- yummy on waffles and ice cream, too!

    Triple Berry French Toast Cups

    Triple Berry French Toast Cups (for 2) are filled with yummy raspberries, blueberries, blackberries, cream cheese and maple syrup, then baked.
    Triple Berry French Toast Cups (for 2) are filled with yummy raspberries, blueberries, blackberries, cream cheese and maple syrup, then baked.

    Today I want to share this delicious recipe for Triple Berry French Toast Cups. They are easy to prepare, and taste wonderful! I found the original recipe years ago in one of my old “Taste of Home” magazines (from 2006) and slightly adapted it for our taste preferences. You will need to have a couple of 8 ounce, oven-safe ramekins to make these single serving breakfast treats, but they are readily available in lots of retail stores or online.

    This simple recipe makes two servings, and I am confident you will enjoy it! You will need to plan a little bit ahead, because an important step is to refrigerate the French toast cups for at least an hour BEFORE baking, to give the egg filling time to soak into the bread cubes. Other than that, they are truly simple to make, and taste great, especially if you serve them topped with sifted powdered sugar and berry-flavored pancake syrup. Here’s how to make triple berry French toast cups:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Triple Berry French Toast Cups

    Lightly grease (or spray) two 8 ounce ramekins on the bottom and sides. Evenly divide HALF of the stale, day old bread cubes (can use French bread or sourdough) between the two dishes (reserve the other half of the bread cubes for later). The reason you use day old or stale bread cubes is because they are firmer than fresh bread cubes, and will hold up better after liquid is added. This helps the bread NOT to turn mushy.

    Add the raspberries, blueberries and blackberries, evenly diving the fruit between both ramekins. I used a total of 1/2 cup berries (divided) from a bag of triple berry blend, but this dish will still turn out perfectly if you don’t have access to all three fruits.  NOTE: We love the flavor combination of using all three berries, but if you only have raspberries? Use 1/2 cup total. Only have blueberries? Only use 1/2 cup total.  You get the picture. However you want to make these (whatever combination), just use a total amount of 1/2 cup of berries.

    Top the berries with softened cream cheese cubes, and then divide the remaining bread cubes on top of the cream cheese. Set aside while you make the easy egg filling.

    Stale bread cubes are placed into greased ramekins.A layer of blackberries, blueberries and raspberries is topped with cubes of cream cheese. The last layer to be added is the remaining day old bread cubes.

    Soak With Egg Mixture And Refrigerate

    Now it’s time to make the egg “filling. Place eggs, milk and maple syrup in a medium bowl, and whisk with a fork or wire whisk until combined. Pour the egg mixture into the ramekins, being sure to evenly divide the liquid between both dishes. Use the back of a spoon to gently press the bread cubes down as much as possible into the egg mixture. You need to do this, so the bread cubes can absorb the egg filling as much as possible before baking.

    Now comes the hard part… waiting! Cover with plastic wrap, and put the ramekins into a refrigerator for at least 1 hour (or more). The bread cubes need time to absorb as much of that egg mixture as possible. Sometimes I make these at night before going to bed, then they’re ready to go first thing in the morning. Occasionally I unwrap them, and push the bread cubes down again into the liquid. They won’t ever be fully covered… just get them into the liquid as much as possible for best results!

    TIP: Remove the triple berry French toast cups from the refrigerator 25-30 minutes before baking (to take the chill off). Preheat your oven to 350°F during this time.

    Eggs, milk and real maple syrup are whisked together before adding to the French toast cups.The top layer of bread cubes is pressed down into the egg filling to absorb the liquid.

    Bake The Triple Berry French Toast Cups

    Bake the triple berry French toast cups in a preheated 350°F. oven, uncovered, for 25-30 minutes. When done, they should be golden brown on top, and the egg filling will be “set” in the middle. Let them cool on a wire rack for 3-4 minutes. 

    After they have cooled for 3-4 minutes, and you’re ready to serve, carefully run a butter knife around the edges of the ramekin to loosen the edges. Using a large spoon, carefully remove the French toast cups in one piece out of the dish, and transfer to individual serving plates.

    Triple berry French toast cups are baked until golden brown and the egg filling has "set".Each of the triple berry French toast cups is removed from ramekin and transferred to a plate.

    Time To Eat!

    The French toast cups are not overly sweet, as is, so our absolute FAVORITE way to serve them is to sift a little bit of powdered sugar on top, and then drizzle it all with some berry-flavored pancake syrup! YUMMO! I like to use my homemade blackberry pancake syrup. It compliments this dish well, with even more berry flavor and sweetness.

    My husband and I love this breakfast (even though it’s an “occasional” treat!), and hope you (and those you love) will enjoy it, as well. It’s REALLY delicious, and looks good on the plate, too!

    Berry-flavored pancake syrup and powdered sugar are added to triple berry French toast cups for serving.Lots of fruit and cream cheese inside the triple berry French toast cups!

    I hope you enjoy this delicious breakfast recipe… we sure do! Thank you for stopping by, and I truly hope you will come back soon for another visit (and some delicious recipes). Take care, and have a GREAT day!

    Looking For More Delicious BREAKFAST Recipes?

    You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious ideas for breakfast to choose from, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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    Author's signature

    Recipe adapted from: “Taste of Home” magazine, Feb./March 2006 edition, page 57, published by Reiman Publications, Inc.

    Triple Berry French Toast Cups
    Prep Time
    15 mins
    Cook Time
    25 mins
    Refrigeration Time (inactive prep)
    1 hr
    Total Time
    1 hr 40 mins
     

    Triple Berry French Toast Cups (for 2) are filled with yummy raspberries, blueberries, blackberries, cream cheese and maple syrup, then baked.

    Category: Breakfast
    Cuisine: American
    Keyword: triple berry french toast cups
    Servings: 2
    Calories Per Serving: 408 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 2 slices day old French bread (or sourdough) , cut into 1" cubes
    • ½ cup raspberry/blackberry/blueberry blend fresh or frozen (unthawed)
    • 2 ounces cream cheese , softened (cut in 1" cubes)
    • 2 large eggs
    • ½ cup milk
    • 2 Tablespoons pure maple syrup
    Optional Toppings: Sifted powdered sugar and berry flavored pancake syrup
      Instructions
      1. Lightly grease (or spray) two 8 ounce ramekins on the bottom and sides.

      2. Evenly divide HALF of the bread cubes between 2 ramekins (save other half for later). Add raspberries, blueberries and blackberries, evenly diving between both ramekins. Top berries with cream cheese cubes; add remaining bread cubes on top. Set aside.

      3. Whisk eggs, milk and maple syrup in a medium bowl until combined. Pour into ramekins, evenly dividing liquid between both. Use back of a spoon to gently press bread cubes down as much as possible into egg mixture. This helps bread cubes absorb liquid before baking.

      4. Cover with plastic wrap; put ramekins in refrigerator for at least 1 hour (or more). Unwrap occasionally; push bread cubes down again into liquid. They won't ever be fully covered... just get them into the liquid as much as possible for best results! TIP: Remove from refrigerator 25-30 minutes before baking (to take chill off). Preheat oven to 350°F during this time.

      5. Bake at 350°F., uncovered, for 25-30 minutes. When done, they should be golden brown, and egg filling will be "set" in the middle. Let cool on a wire rack 3-4 minutes. Carefully run a butter knife around inside edge of ramekins to loosen edges. Using a large spoon, carefully remove French toast cups in one piece from dish; transfer to serving plates.

      6. To serve (optional, but recommended), sift powdered sugar on top, and drizzle with berry-flavored pancake syrup!

      Recipe Notes

      NOTE: Caloric calculation was made using 1% milk, and does not include optional berry pancake syrup or powdered sugar toppings.

      Nutrition Facts
      Triple Berry French Toast Cups
      Amount Per Serving (1 g)
      Calories 408 Calories from Fat 99
      % Daily Value*
      Fat 11g17%
      Saturated Fat 5g31%
      Trans Fat 1g
      Cholesterol 204mg68%
      Sodium 561mg24%
      Potassium 400mg11%
      Carbohydrates 59g20%
      Fiber 3g13%
      Sugar 20g22%
      Protein 18g36%
      Vitamin A 552IU11%
      Vitamin C 8mg10%
      Calcium 201mg20%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Triple Berry French Toast Cups (for 2) are filled with yummy raspberries, blueberries, blackberries, cream cheese and maple syrup, then baked.

      Apple Cinnamon Baked Oatmeal Bites

      It’s easy to make a dozen moist Apple Cinnamon Baked Oatmeal Bites (no added sugar) in under 30 minutes for a yummy breakfast or snack!
      It's easy to make a dozen moist Apple Cinnamon Baked Oatmeal Bites (no added sugar) in under 30 minutes for a yummy breakfast or snack!

      If you’re looking for a tasty, easy to prepare breakfast treat that contains no extra added sugar, may I suggest these apple cinnamon baked oatmeal bites? I found the recipe on Pinterest a while ago, and am just now getting around to sharing the recipe here on my blog.

      These yummy, muffin-sized breakfast bites are sweetened naturally with two medium-ripe bananas and an apple! Another plus is… not only do they taste great, they are low calorie (under 90 calories each). That’s a WIN-WIN!

      This recipe makes one dozen apple cinnamon baked oatmeal bites, and they are ridiculously EASY to prepare (into the oven in about 10 minutes). Basically, if you can stir ingredients, you can make these yummy baked oatmeal bites. Here’s how easy they are to make:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Make The Batter For Apple Cinnamon Baked Oatmeal Bites

      In a medium-sized bowl, mash two medium-ripe bananas with the backside of a fork. For this recipe it’s important the bananas are not overly ripe or too mushy (completely brown on the outside) OR not ripe enough (too firm- green on the peels). You want them soft and ripe enough they are easy to mash (a few brown spots on the peels). The bananas are the ingredient that will add most of the sweetness to the oatmeal bites, so you want them “just right”.

      Add one egg to the banana mixture, and continue to stir until the mashed bananas and egg are combined.

      Bananas are being mashed using the backside of a fork.An egg is added to the bananas mixture and beaten in with a fork until combined.

      Now you will add the old-fashioned oats, cinnamon, baking powder, milk and a pinch of salt to the banana mixture in the bowl. Stir these ingredients well, until the “batter” is mixed together. Add the diced apple pieces, and stir until they have been fully incorporated into the batter.

      NOTE: You can use unpeeled OR peeled apples in this recipe. Either way is perfectly fine! I tend to not peel them, because I like the pop of color in the apple cinnamon baked oatmeal bites! I also recommend using a firm sweet apple, like Fuji, Honeycrisp, Golden Delicious, McIntosh, etc. to help add sweetness to the baked oatmeal bites, since there is no added sugar in the recipe. 

      Old-fashioned oats, cinnamon, milk, salt and baking powder are added to banana mixture.Diced apples are added to the batter for the apple cinnamon baked oatmeal bites.

      Cooking Apple Cinnamon Baked Oatmeal Bites

      Line 12 standard-sized muffin cups with paper liners OR lightly spray each cup with non-stick baking spray. Because the batter is quite chunky, I recommend using the paper liners, but ultimately that’s your choice. Evenly divide the apple cinnamon baked oatmeal bites batter into the cups. Each cup will end up being about 2/3 full.

      Bake in a preheated 375°F. oven (on the middle rack) for 15-16 minutes, or until a toothpick inserted into the top center comes out clean. Remove the muffin pan from the oven, and let them cool for a few minutes, before removing each one out of the pan. As you can see in the 2 photos below, there is not much visible difference in the color before baking (top photo) and after baking (bottom photo).

      Apple cinnamon baked oatmeal bites batter is evenly divided into paper-lined muffin tins.After baking, the apple cinnamon baked oatmeal bites cool to room temperature.

      Transfer the apple cinnamon baked oatmeal bites to a wire rack to cool completely. As they cool, you may see them pull away from the paper liners a bit. That’s perfectly fine!

      After cooling on a wire rack, the 12 baked oatmeal bites are ready to eat.

      Ready To Enjoy Some Apple Cinnamon Baked Oatmeal Bites?

      Once they have cooled to room temperature, these little bites of oatmeal apple goodness are ready to eat! They are moist, flavorful, and filled with soft, tender pieces of apple! I truly feel these breakfast treats taste their best at room temperature (and not served hot). Again… that is your choice, whether to serve them at room temperature or slightly warm.

      You can store any leftovers in an airtight container on the counter. They do not have to be refrigerated, and will stay moist for 3-4 days. You can also wrap them really well and store them in your freezer for 2-3 months, if desired.

      The paper liner pulled away reveals one of the finished apple cinnamon baked apple bites.

      I really enjoy these simple breakfast bites and hope you will, too! Sometimes the simplest breakfasts can be filling and tasty, and this is one of them. I usually eat two of them for each meal, because of their low calorie count, Thank you so much for stopping by this blog. I hope you have a wonderful day… and come back soon! God Bless You!

      Looking For More Recipes Using Old-Fashioned OATS?

      You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have lots of breakfast recipes, with quite a few featuring OATS, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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      Author's signature

      The original recipe source: Lidia Simic, at: https://yummiestfood.com/apple-cinnamon-baked-oatmeal/

      Cinnamon Apple Baked Oatmeal Bites
      Prep Time
      10 mins
      Cook Time
      15 mins
      Total Time
      25 mins
       

      It's easy to make a dozen moist Apple Cinnamon Baked Oatmeal Bites (no added sugar) in under 30 minutes for a yummy breakfast or snack!

      Category: Breakfast, Snack
      Cuisine: American
      Keyword: apple cinnamon baked oatmeal bites
      Servings: 12
      Calories Per Serving: 87 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 cups old-fashioned oats
      • 2 bananas , medium-ripe
      • 1 large egg
      • ½ cup milk
      • 1 teaspoon ground cinnamon
      • 1 teaspoon baking powder
      • 1 pinch salt
      • 1 medium apple , diced (peeled or unpeeled)
      Instructions
      1. Preheat oven to 375°F. Insert paper liners into 12 standard-sized muffin cups OR lightly spray cups with non-stick baking spray.

      2. In medium-sized bowl, mash bananas with a fork. Add egg; continue stirring until bananas and egg are combined. Add oats, cinnamon, baking powder, milk and a pinch of salt to banana mixture. Stir well, until mixed. Add diced apple; stir until fully incorporated into batter.

      3. Evenly divide batter into prepared muffin cups (about 2/3 full). Bake at 375°F. on middle rack for 15-16 minutes, or until a toothpick inserted into the top center comes out clean. Remove pan from oven; let cool a few minutes, before removing them from the pan. Transfer apple cinnamon baked oatmeal bites to a wire rack to cool completely before serving.

      4. You can store these in an airtight container for 3-4 days on the counter (no refrigeration needed). They can be stored in freezer for 2-3 months IF well-wrapped in airtight container.

      Recipe Notes

      Caloric calculation was made using 1% milk.

      Nutrition Facts
      Cinnamon Apple Baked Oatmeal Bites
      Amount Per Serving (1 g)
      Calories 87 Calories from Fat 9
      % Daily Value*
      Fat 1g2%
      Saturated Fat 1g6%
      Trans Fat 1g
      Cholesterol 16mg5%
      Sodium 15mg1%
      Potassium 190mg5%
      Carbohydrates 17g6%
      Fiber 2g8%
      Sugar 5g6%
      Protein 3g6%
      Vitamin A 63IU1%
      Vitamin C 2mg2%
      Calcium 40mg4%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!It's easy to make a dozen moist Apple Cinnamon Baked Oatmeal Bites (no added sugar) in under 30 minutes for a yummy breakfast or snack!

      Blueberry Breakfast Loaf

      A Blueberry Breakfast Loaf is easy to make, moist, delicious, filled with juicy sweet blueberries, and is ready to bake in 10 minutes.A Blueberry Breakfast Loaf is easy to make, moist, delicious, filled with juicy sweet blueberries, and is ready to bake in 10 minutes.

      If you’re looking for a simple and delicious loaf of blueberry bread, may I suggest this one? This blueberry breakfast loaf could not be any simpler to prepare. It can be made in about 10 minutes, then into the oven it goes! Moist and bursting with blueberries, it tastes amazing as a quick breakfast treat or a simple snack!

      The bread can be made using fresh or frozen blueberries, so it is a convenient and delicious recipe you can make all year long. I really think you’ll enjoy the taste of this blueberry breakfast loaf, so I’m sharing the recipe with you today. I found the original recipe over 20 years ago in one of my Taste of Home magazines. Here’s how to make it:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Prepare The Batter

      Before you begin, preheat your oven to 350° F. This recipe comes together fast, so you want the oven hot, once the batter is ready to go.

      Place flour, granulated sugar, baking powder and salt in a large mixing bowl. Stir or whisk them to combine. Once combined, add fresh or frozen blueberries and orange zest to the mixture. NOTE: If using frozen blueberries, do NOT thaw them before adding them to the mixture.

      Flour, sugar, baking powder and salt are combined in a large bowl.Blueberries (fresh or frozen) and orange zest are added to dry ingredients.

      In a separate bowl, whisk eggs, milk and vegetable oil together. Pour these wet ingredients into the flour mixture, and stir only until all ingredients have been combined. Do not over mix.

      Eggs, milk and vegetable oil are whisked together before adding to batter.Wet ingredients are added to the blueberry breakfast loaf batter.

      Time To Bake The Blueberry Breakfast Loaf

      Pour the batter into a greased (bottom and sides) 9″ x 5″ x 3″ loaf pan. Place the loaf on the middle rack in the oven. Bake at 350°F. for 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. The blueberry breakfast loaf should be golden brown on top once done.

      Blueberry breakfast loaf batter in a greased loaf pan, ready for baking.The baked blueberry breakfast loaf is golden brown on top after cooking.

      Remove the pan from the oven, and let the bread cool, still in the pan, for 10 minutes. After it has rested 10 minutes, run a butter knife around the edges, then invert pan to remove the loaf. Transfer the loaf to a wire rack, and let it cool completely before slicing and serving.

      A side view of the blueberry breakfast loaf, out of the pan and on wire rack.

      Time For A Slice Of Blueberry Breakfast Loaf!

      Once the blueberry breakfast loaf has cooled to room temperature, it is ready to serve. Slice the loaf into 8 pieces, serve, and enjoy! It is filled with juicy blueberries, and tastes really GOOD!

      Slices of the blueberry breakfast loaf reveal the juicy blueberries inside.

      I really hope you enjoy this delicious bread. It turns out wonderful every time! Thanks so much for stopping by. I hope you will come back for another visit and more delicious recipes soon.

      Looking For More BREAD Recipes?

      You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious bread recipes, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: “Taste of Home Magazine”, Aug./Sept. 1997 edition, page 45, published by Reiman Publications, Inc.

      Blueberry Breakfast Loaf
      Prep Time
      10 mins
      Cook Time
      1 hr
      Total Time
      1 hr 10 mins
       

      A Blueberry Breakfast Loaf is easy to make, moist, delicious, filled with juicy sweet blueberries, and is ready to bake in 10 minutes.

      Category: Bread, Breakfast
      Cuisine: American
      Keyword: blueberry breakfast loaf
      Servings: 8
      Calories Per Serving: 304 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 2 cups all purpose flour
      • 1 cup granulated sugar
      • 1 Tablespoon baking powder
      • ¼ teaspoon salt
      • cups fresh OR frozen blueberries (if frozen, do NOT thaw)
      • 1 teaspoon orange zest (finely grated peel)
      • 2 large eggs
      • 1 cup milk
      • 3 Tablespoons vegetable oil
      Instructions
      1. Preheat oven to 350° F. Grease or spray a 9" x 5" x 3" loaf pan. Set aside.

      2. Place flour, granulated sugar, baking powder and salt in a large mixing bowl. Stir or whisk to combine. Once combined, add fresh or frozen blueberries and orange zest to the mixture. NOTE: If using frozen blueberries, do NOT thaw them before adding them to the mixture.

      3. In a separate bowl, whisk eggs, milk and vegetable oil together. Pour into flour mixture; stir only until ingredients have been combined. Do not over mix.

      4. Pour batter into prepared loaf pan. Place loaf pan on the middle rack in oven. Bake at 350°F. for 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. Loaf should be golden brown on top when done.

      5. Remove from oven; let bread cool, still in the pan, for 10 minutes. After 10 minutes, run a butter knife around the edges, then invert pan to remove the loaf. Transfer bread to a wire rack; let cool completely before slicing and serving. Enjoy!

      Nutrition Facts
      Blueberry Breakfast Loaf
      Amount Per Serving (1 slice)
      Calories 304 Calories from Fat 63
      % Daily Value*
      Fat 7g11%
      Saturated Fat 5g31%
      Trans Fat 1g
      Cholesterol 48mg16%
      Sodium 106mg5%
      Potassium 269mg8%
      Carbohydrates 55g18%
      Fiber 2g8%
      Sugar 29g32%
      Protein 6g12%
      Vitamin A 141IU3%
      Vitamin C 3mg4%
      Calcium 116mg12%
      Iron 2mg11%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!A Blueberry Breakfast Loaf is easy to make, moist, delicious, filled with juicy sweet blueberries, and is ready to bake in 10 minutes.

      Pumpkin Spice Waffles

      Pumpkin Spice Waffles are an amazing breakfast treat all year long! Golden brown, crispy, and simple to make- you’re gonna love ’em!
      Pumpkin Spice Waffles are an amazing breakfast treat all year long! Golden brown, crispy, and simple to make- you're gonna love 'em!

      Do you enjoy waffles? We sure do in our home! Every few weeks, my husband will ask if we can have waffles for breakfast, and out comes our trusty ol’ waffle iron. We don’t have waffles too often (gotta keep our girlish figures, right? *wink wink*), but when we do, we love ’em!

      The easy recipe I want to share today is for pumpkin spice waffles. With the inclusion of canned pumpkin puree and pumpkin spice mix in the batter, there is a really nice Fall-inspired flavor to these yummy breakfast treats! They’re crispy, golden brown, and delicious! Remember- even though they are “Fall-inspired” doesn’t mean you can’t enjoy this hearty breakfast year-round! Here’s how to make them:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Make The Batter

      Whisk buttermilk, pumpkin puree, melted butter and eggs together in a large mixing bowl. Continue to whisk these wet ingredients until the mixture is smooth.

      Pumpkin puree, eggs, buttermilk and butter are whisked together for the batter.The wet ingredients are whisked for the pumpkin spice waffles batter.

      In a separate large mixing bowl, whisk (or stir) together flour, sugar, baking powder, salt, and pumpkin pie spice. NOTE: I make my own pumpkin pie spice mix… you can find my recipe here.

      Pour the wet batter into the bowl with the dry ingredients. Stir the batter only until all ingredients are mixed and moistened. It’s okay if the batter is still a little bit lumpy… just don’t overmix.

      Flour sugar and spices are combined for the waffle batter.Pumpkin-flavored batter is added to the dry ingredients for the waffles.

      Cook The Pumpkin Spice Waffles

      Preheat your waffle iron, brushing with oil, if required by manufacturer instructions. If using a standard sized waffle iron, you will use about 1/2 cup of batter for each waffle (for a yield of 4-6 waffles). If using a Belgian waffle maker (as shown below), you will use about 1 cup of batter per waffle (for a yield of 3 waffles). 

      Cook the waffles according to manufacturer instructions and timing recommendations. Depending on the type waffle make you use, they will typically cook for somewhere between 3-5 minutes. When done, the pumpkin spice waffles should be crispy and lightly browned. Remove waffle, and serve immediately.

      Note: The batter for this recipe is fairly thick, so do not use with a “pour into the top” type of waffle iron (some newer models). The first time I made these I tried a new type of waffle iron I had been given, where you pour the batter through a type of funnel into the top without opening the waffle iron. Complete failure, cause the batter was too thick for the funnel loader. My bad.

      One of the pumpkin spice waffles cooking in a waffle iron.Once done, pumpkin spice waffles are golden brown and crispy on the outside.

      To serve, top the hot pumpkin spice waffles with a bit of butter, and drizzle with maple syrup. Serve hot, and enjoy!

      Butter and drizzled maple syrup top off the pumpkin spice waffles.

      We really enjoy the warm Fall-inspired flavors of these pumpkin spice waffles. I hope you will too! Thanks for stopping by, and I hope you come back again soon. Have a GREAT day!

      Looking For More Waffle OR Pancake Recipes?

      You can find all of my waffle or pancake recipes in the Recipe Index, which is located at the top of the page. I have several, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: https://damndelicious.net/2019/11/22/pumpkin-spice-waffles/

      Pumpkin Spice Waffles
      Prep Time
      10 mins
      Cook Time
      15 mins
      Total Time
      25 mins
       

      Pumpkin Spice Waffles are an amazing breakfast treat all year long! Golden brown, crispy, and simple to make- you're gonna love 'em!

      Category: Breakfast
      Cuisine: American
      Keyword: pumpkin spice waffles
      Servings: 5 (4-6) standard size waffles
      Calories Per Serving: 332 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • cups all purpose flour
      • 2 teaspoons brown sugar
      • 1 teaspoon pumpkin pie spice
      • teaspoons baking powder
      • 1 teaspoon salt
      • 1 teaspoon baking soda
      • cups buttermilk
      • 1 cup canned pumpkin puree NOT pumpkin pie filling
      • 2 large eggs
      • ¼ cup butter, melted
      Instructions
      1. Whisk buttermilk, pumpkin puree, melted butter and eggs together in a large mixing bowl. Continue to whisk until mixture is smooth.

      2. In a separate large mixing bowl, whisk (or stir) together flour, sugar, baking powder, salt, and pumpkin pie spice. Pour wet batter into bowl with the dry ingredients. Stir only until all ingredients are mixed and moistened. It's okay if batter is a little bit lumpy... don't overmix.

      3. Preheat waffle iron, brushing with oil, if suggested by manufacturer instructions. If using a standard sized waffle iron, use about 1/2 cup of batter for each waffle (yield of 4-6 waffles). If using a Belgian waffle maker, use about 1 cup of batter per waffle (yield of 3 waffles).  Cook according to manufacturer instructions. Depending on the type waffle make you use, they will typically cook for somewhere between 3-5 minutes. When done, waffles should be crispy and lightly browned. Remove waffle; serve immediately, topped with butter and maple syrup. Enjoy!

      Recipe Notes

      NOTE: Caloric calculation was made based on 4 servings.

      Nutrition Facts
      Pumpkin Spice Waffles
      Amount Per Serving (1 g)
      Calories 332 Calories from Fat 126
      % Daily Value*
      Fat 14g22%
      Saturated Fat 8g50%
      Trans Fat 1g
      Polyunsaturated Fat 1g
      Monounsaturated Fat 4g
      Cholesterol 105mg35%
      Sodium 861mg37%
      Potassium 385mg11%
      Carbohydrates 43g14%
      Fiber 3g13%
      Sugar 6g7%
      Protein 10g20%
      Vitamin A 8118IU162%
      Vitamin C 2mg2%
      Calcium 159mg16%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Pumpkin Spice Waffles are an amazing breakfast treat all year long! Golden brown, crispy, and simple to make- you're gonna love 'em!

       

      Quiche Lorraine

      Quiche Lorraine is delicious for breakfast, lunch or dinner! Easy to make, and filled with bacon, eggs, and cheese… you’re gonna love it!
      Quiche Lorraine is delicious for breakfast, lunch or dinner! Easy to make, and filled with bacon, eggs, and cheese... you're gonna love it!

      Quiche Lorraine is a versatile, easy and delicious dish, which can be enjoyed as a main dish or as a side dish! I’ve always wondered “just WHO is Lorraine, and why is HER quiche so famous?” So I did a little bit of research to find out the history of this yummy dish.

      Turns out, LORRAINE isn’t a woman (who knew?). It is a region in France that borders Germany. The story goes that in medieval times, this region (originally called Lothringen) was under German rule, and a recipe for a savory cake was created there. The French word “quiche” is derived from the German word “kuchen”, which basically means “cake”. Many years later, after the region had returned to French rule, the “Quiche Lorraine” recipe was “enhanced”, and became the name of this beloved dish.

      There are multitudes of quiche recipes with a variety of ingredients created throughout the world, but the Quiche Lorraine remains the most famous and loved. Apparently chef Julia Child is often credited for exposing  America to this classic dish, which typically includes pie crust, eggs, bacon (or other meat), and cheese.

      We love this dish because it is so EASY to make, and tastes absolutely wonderful! This is my “go-to” favorite quiche, and I’ve been making it for over 40 years! Here’s how to make it:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      A Word About The Pie Crust

      For this recipe you can use a homemade 9″ pie shell OR a purchased deep-dish pie shell. Either type will work just fine for this recipe. Of course, a purchased pie shell is quicker and more convenient, but I like to use my Mom’s recipe for homemade pie crusts. 

      Arrange the prepared pie dough in a 9″ pie pan, and crimp the edges to form a crust. Use the tines of a fork to prick the bottom and sides of the crust (as shown below).

      A 9-inch unbaked deep dish pie shell is pricked with a fork before adding ingredients.

      Making The Quiche Lorraine Is EASY!

      Preheat your oven to 425°F. Okay… putting this quiche together is EASY!  Place the cooked, crumbled crispy bacon on the bottom of the pie shell, spreading to cover. Add the chopped onions, and then top it off with grated Swiss cheese.

      Cooked, crumbled bacon and chopped onions are added to pie shell.Grated Swiss cheese is added to the quiche ingredients in pie shell.

      In a medium bowl, whisk together heavy whipping cream, eggs, sugar, salt and cayenne pepper until fully combined. Pour this liquid over the ingredients in the pie shell. The pie shell will be very full!

      Carefully give the ingredients a tiny bit of a stir, bringing some of the bacon, onion and cheese up to the surface. You don’t have to mix it up real well, just enough to kind of “marry” the ingredients. Now you’re ready to bake your Quiche Lorraine!

      Eggs, whipping cream and spices are whisked for the Quiche Lorraine.Egg and cream mixture is poured over bacon, onion and cheese in pie shell.

      Baking The Quiche Loraine

      Carefully place the Quiche Lorraine on the middle rack of a preheated 425°F. oven. Be careful to not slosh it around, because it will be full (just a helpful tip!). Bake at 425°F. for 15 minutes, turn the oven down to 300°F. and continue cooking it for 30 more minutes.

      You’ll know it’s done when the top is golden brown and a knife inserted into the middle comes out clean. Transfer the quiche to a wire rack to cool down a bit (still in pie pan). You’ll see how puffy the quiche is, from the hot air inside. The top of the quiche will “flatten” as the air dissipates inside while it cools. That is what it is supposed to do!

      Quiche Lorraine is ready to bake in a hot oven.Top of the quiche is golden brown after baking.Hot air puffs up the Quiche Lorraine after baking.

      Ready To Eat!

      Once the top of the quiche has flattened and it has cooled for 10-15 minutes, it’s ready to slice and enjoy! The Quiche Lorraine can be eaten hot, warm, cold, OR at room temperature, whichever way you prefer.

      Slice the quiche into 8 portions (or 6 if you want larger pieces!), serve, and enjoy! It’s filled with GREAT flavor, lots of cheese, and yummy bacon. We love this quiche, and have it for breakfast, lunch OR dinner! Cover and store any leftovers in the refrigerator for up to 4-5 days. You can easily microwave leftover pieces of quiche to bring them back to the temperature you prefer! 

      A slice of quiche is removed, revealing bacon and onions inside.A slice of Quiche Lorraine, with fresh fruit on the side.

      I really hope you will try this quiche, because it is sooo good! It is by far the most famous of all quiches, and is a great dish to have around, for a delicious dinner, lunch or breakfast! Thank you for stopping by, and I hope you have a great day. Come back soon!

      Looking For More QUICHE Or EGG Recipes?

      You can find all of my blog recipes in the Recipe Index, located at the top of the page. I recommend all of my quiche recipes, which include:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
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      The Grateful Girl Cooks!
      Instagram:
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      Author's signature

      Original recipe source: unknown (had the handwritten recipe for over 40 years- no author noted)

      Quiche Lorraine
      Prep Time
      10 mins
      Cook Time
      45 mins
      Total Time
      55 mins
       

      Quiche Lorraine is delicious for breakfast, lunch or dinner! Easy to make, and filled with bacon, eggs, and cheese... you're gonna love it!

      Category: Breakfast, Dinner, Lunch
      Cuisine: American
      Keyword: quiche lorraine
      Servings: 8 slices
      Calories Per Serving: 388 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 9" deep dish pie shell (uncooked) (homemade or store-bought)
      • 8 slices cooked bacon (cooked crisp/crumbled)
      • cup yellow onion (finely chopped)
      • 1 cup grated Swiss cheese
      • 2 cups heavy whipping cream
      • 4 large eggs
      • ¼ teaspoon granulated sugar
      • ¾ teaspoon salt
      • teaspoon cayenne pepper
      Instructions
      1. Preheat oven to 425°F.

      2. Use a homemade 9" pie shell OR a purchased deep-dish pie shell. Arrange pie dough in a 9" pie pan; crimp edges to form crust. Use the tines of a fork to prick bottom and sides of the dough. Place cooked, crumbled bacon on bottom of pie shell, spreading to cover. Add onions and Swiss cheese.

      3. In medium bowl, whisk the whipping cream, eggs, sugar, salt and cayenne pepper until combined. Pour over ingredients in pie shell (it will be full). Carefully give ingredients a stir, bringing some bacon, onion and cheese up to the surface.

      4. Carefully place quiche on middle rack of preheated oven. Bake at 425°F. for 15 minutes, turn the oven down to 300°F. and continue cooking it for 30 more minutes. It's done when the top is golden brown and knife inserted into the middle comes out clean. Transfer quiche to wire rack to cool (still in pan). Quiche will be puffy, from the hot air inside. The top of the quiche will "flatten" as air dissipates inside while quiche cools.

      5. After cooling 10-15 minutes, it's ready to slice. Quiche can be eaten hot, warm, cold, OR at room temperature, whichever way you prefer. Slice into 8 portions (or 6 if you want larger pieces), serve and enjoy! Cover leftovers well; can refrigerate for up to 4-5 days. Reheat quiche slices in microwave (to temp. you prefer).

      Nutrition Facts
      Quiche Lorraine
      Amount Per Serving (1 slice *1/8 of total))
      Calories 388 Calories from Fat 333
      % Daily Value*
      Fat 37g57%
      Saturated Fat 20g125%
      Trans Fat 1g
      Cholesterol 201mg67%
      Sodium 448mg19%
      Potassium 144mg4%
      Carbohydrates 4g1%
      Fiber 1g4%
      Sugar 1g1%
      Protein 11g22%
      Vitamin A 1143IU23%
      Vitamin C 1mg1%
      Calcium 162mg16%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Quiche Lorraine is delicious for breakfast, lunch or dinner! Easy to make, and filled with bacon, eggs, and cheese... you're gonna love it!

       

      Egg In A Basket

      Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!
      Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!

      Have you ever heard of making an egg in a basket? It can also be called egg in a nest, and is a fun way to serve an egg and toast in a cute little “package”. Several well-known family restaurants have served this dish over the years (including Cracker Barrel). 

      Today I want to show you how to make an egg in a basket for yourself or someone you love. I found the recipe in one of my cookbooks many years ago. Typically I use a thick slice of sourdough bread because it holds up really well, but truthfully, you can use whatever bread you enjoy.

      I finally took some photos of the cooking process to share here on the ol’ blog. The “recipe” can be easily doubled, tripled or quadrupled for as many servings as you want! Here’s how to make this fun breakfast dish:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      How To Make An Egg In A Basket

      Butter one side of a slice of sourdough bread, (reserving a little bit of butter to add to your skillet later). Use a 2¼” biscuit cutter OR a pint jar lid or jar to carefully cut out a circle from the middle of the buttered side of the bread. Save both pieces of buttered bread.

      A jar or jar lid is used to cut out a circle in buttered bread.A hole has been made in the slice of sourdough bread.

      Heat a skillet (or a griddle) on medium heat. Place the slice of bread (and the round cut out) BUTTER SIDE DOWN in the hot skillet. Cook them for about 2 minutes, or just until the bottom side begins to turn golden brown. Place the reserved tiny bit of butter into the hole and let it melt.

      Buttered bread and circle are cooked butter side down until browned.

      Cooking The Egg In A Basket

      As soon as the butter has melted, carefully crack an egg into the hole, being careful to not break the yolk. Lightly salt and pepper the egg.

      Cook the egg in a basket for 1-2 more minutes (I usually do 2 minutes), until the egg begins to set and solidify in the bread. Carefully turn the bread and egg over to the other side, (trying to not splash egg white all over the place) or break the yolk. Just be gentle and patient and you can do it! Flip over the little toasted bread round at the same time, too!

      Butter is added to hole in bread, then an egg is cracked into hole.After cooking for a couple minutes, the egg in a basket is flipped to other side.

      Continue to cook the egg for another minute, or until it reaches your desired “done-ness”. Transfer the egg in a basket to a serving plate, and garnish with chopped parsley or chopped chives, if desired.

      Serve the little toasted round of bread on the side, and enjoy this scrumptious breakfast with some fresh fruit, and sausage or bacon. YUM!

      The finished egg in a basket is sprinkled with parsley and served.

      I hope you enjoy this breakfast dish. It’s a cute and different way to serve up a traditional egg and toast breakfast! Thank you for stopping by, and I hope you have a wonderful day. Come back soon!

      Looking For More BREAKFAST Recipes?

      You can find all of my breakfast recipes in the Recipe Index, which is located at the top of the page. I have a wide variety of recipes, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur, pages 111-113. Published in 1997 by The Penguin Group.

      Egg In A Basket
      Prep Time
      2 mins
      Cook Time
      6 mins
      Total Time
      8 mins
       

      Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!

      Category: Breakfast
      Cuisine: American
      Keyword: egg in a basket
      Servings: 1
      Calories Per Serving: 175 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 thick slice sourdough bread
      • 1 Tablespoon butter divided use
      • 1 large egg
      • salt and pepper, to taste
      • chopped parsley or chives to garnish (OPTIONAL)
      Instructions
      1. Butter one side of a slice of sourdough bread, (reserving a little bit of butter for later). Use a 2¼" biscuit cutter OR a pint jar lid or jar to carefully cut out a circle from the middle of the buttered side of the bread. Save both pieces of buttered bread.

      2. Heat a skillet or griddle on medium heat. Place bread (and round cut out) BUTTER SIDE DOWN in hot skillet. Cook for about 2 minutes, or just until the bottom side begins to turn golden brown. Place reserved bit of butter into the hole. Once butter melts, carefully crack an egg into the hole, being careful to not break yolk. Lightly salt and pepper egg. Cook 1-2 minutes (I usually do 2 minutes), until egg begins to set/solidify in the bread. Carefully turn bread to the other side, (trying to not splash egg white all over or break the yolk). Flip over toasted bread round at the same time.

      3. Continue to cook egg for another minute, or until it reaches desired "done-ness". Transfer the egg in a basket and toasted bread round to a serving plate; garnish with chopped parsley or chives, if desired. Serve, and enjoy!

      Nutrition Facts
      Egg In A Basket
      Amount Per Serving (1 g)
      Calories 175 Calories from Fat 144
      % Daily Value*
      Fat 16g25%
      Saturated Fat 9g56%
      Trans Fat 1g
      Cholesterol 216mg72%
      Sodium 176mg8%
      Potassium 74mg2%
      Carbohydrates 1g0%
      Fiber 1g4%
      Sugar 1g1%
      Protein 7g14%
      Vitamin A 620IU12%
      Calcium 32mg3%
      Iron 1mg6%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Learn how to make an Egg In A Basket! Toasted, buttery sourdough bread cradles a fried egg in the middle, in this easy to make breakfast!

      Maple Nut Oatmeal

      Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!
      Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!

      I used to not like oatmeal when I was growing up, but now I am one of it’s biggest fans.  Believe it or not, nowadays I could enjoy oatmeal every single day for breakfast. Really!

      I’ve previously shared recipes on this blog for Banana Bread Baked Oatmeal, Healthy Chocolate Oatmeal, and Blueberry Apple Pecan Baked Oatmeal. All of these recipes are wonderful, and we’ve enjoyed them often. The recipe I’m posting here today requires no baking, and is completely EASY to prepare. I’m confident you will enjoy it, because it’s really GOOD!

      Today I want to share a delicious way to make Maple Nut Oatmeal on the stovetop in hardly any time at all. And let me tell you… it is YUMMY! Filled with crisp, fresh apple chunks, chewy raisins, crunchy walnuts (or pecans), seasoned and sweetened with cinnamon and real maple syrup, this is a KEEPER recipe, for sure!

      Scroll Down For A Printable Recipe Card At The Bottom Of The Post

      How To Make Maple Nut Oatmeal

      Pour the milk into a large saucepan, and bring it to a gentle boil on medium heat. Once it begins to boil, add the rolled oats to the pan, and stir to combine.

      Oats are added to heated milk in saucepan.

      Add the butter and a pinch of salt to the oats. Cook this mixture on medium heat for 5 minutes, stirring often. The milk will reduce in volume as it is absorbed into the oats.

      Butter and salt are added to the oats and milk in saucepan.Oatmeal is cooked for 5 minutes, letting milk being absorbed.

      Add The Good Stuff!

      When you have finished cooking the oatmeal for 5 minutes, remove the pan from direct heat. Stir in the chopped apples, raisins, walnuts (or pecans), maple syrup and cinnamon.

      Stir well, to fully combine all the ingredients in the maple nut oatmeal. Immediately divide the hot oatmeal into individual portions in serving bowls. 

      Maple syrup, raisins, nuts, apple and cinnamon are added to oatmeal.All ingredients have been mixed into the maple nut oatmeal, and it's ready to serve.

      Serving Maple Nut Oatmeal

      To serve the maple nut oatmeal, add a bit of additional milk (if desired) and stir to the consistency you prefer (oatmeal will be thick). Drizzle a little maple syrup over the top of each serving OR sprinkle each portion with a teaspoon of brown sugar (optional, but recommended).

      Grab a spoon, and enjoy this delicious breakfast! Creamy, crunchy, and chewy, this maple nut oatmeal tastes great, and it is very filling! I think you’re gonna love it!

      A serving of maple nut oatmeal is served hot, sprinkled with brown sugar.

      Any leftover oatmeal can be stored in an airtight container for 2-3 days, and can be easily reheated in a microwave. You will probably want to stir in a little bit more milk before microwaving it to ensure a creamy texture. This recipe can be easily doubled in case you have a larger family, or want to have extra maple nut oatmeal pre-made in the fridge for quick, filling breakfasts on the go! 

      Thanks for stopping by today. I hope you have the opportunity to make this yummy and “not boring” oatmeal for yourself or those you love. Have a wonderful day, and come back soon!

      Looking For More BREAKFAST Recipes?

      You can find all of my breakfast recipes in the Recipe Index, located at the top of the page. I have quite a variety of breakfast recipes you might enjoy, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

      You Can Also Find Me On Social Media:

      Facebook page: The Grateful Girl Cooks!
      Pinterest:
      The Grateful Girl Cooks!
      Instagram:
      jbatthegratefulgirlcooks

      Author's signature

      Original recipe source: The cookbook “500 Treasured Country Recipes” by Martha Storey & Friends, published in 2000 by Schoolhouse Road, page 45.

      Maple Nut Oatmeal
      Prep Time
      5 mins
      Cook Time
      7 mins
      Total Time
      12 mins
       

      Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!

      Category: Breakfast
      Cuisine: American
      Keyword: maple nut oatmeal
      Servings: 4
      Calories Per Serving: 244 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • cup milk (I used 1%)
      • 1 cup old-fashioned rolled oats
      • teaspoons butter
      • 1 pinch salt
      • ½ cup unpeeled apple, chopped
      • ¼ cup walnuts or pecans (chopped)
      • ¼ cup raisins
      • cup real maple syrup
      • ¼ teaspoon ground cinnamon
      OPTIONAL GARNISH: sprinkle with brown sugar OR drizzle with more maple syrup
        Instructions
        1. Pour milk into a large saucepan; bring it to a gentle boil on medium heat. Once it begins to boil, add the rolled oats; stir to combine. Add butter and salt to oats. Cook on medium heat for 5 minutes, stirring often. Milk will reduce in volume as it is absorbed into the oats.

        2. When oatmeal has cooked for 5 minutes, remove the pan from the heat. Stir in chopped apples, raisins, walnuts (or pecans), maple syrup and cinnamon, until fully combined. Immediately divide hot oatmeal into individual portions and place in serving bowls.

        3. Add a bit of additional milk (if desired) and stir to the consistency you prefer (oatmeal is thick). OPTIONAL BUT RECOMMENDED: Drizzle a little maple syrup over the top of each serving OR sprinkle each portion with a teaspoon of brown sugar. Serve hot, and enjoy!

        Nutrition Facts
        Maple Nut Oatmeal
        Amount Per Serving (1 (1/4 of total))
        Calories 244 Calories from Fat 81
        % Daily Value*
        Fat 9g14%
        Saturated Fat 2g13%
        Cholesterol 9mg3%
        Sodium 73mg3%
        Potassium 375mg11%
        Carbohydrates 36g12%
        Fiber 4g17%
        Sugar 13g14%
        Protein 8g16%
        Vitamin A 249IU5%
        Vitamin C 1mg1%
        Calcium 160mg16%
        Iron 1mg6%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Maple Nut Oatmeal, with apples, raisins, pecans (or walnuts) and maple syrup is an easy, filling, delicious breakfast everyone will enjoy!