Up and Out the door!

Baked Oatmeal!

  

This month we’re coming to you with an easy summer breakfast reci-pea! Our Baked Oatmeal can be quickly prepped at night and baked in the morning for a warm healthy breakfast to fuel the family for all their daytime activities!

We decided to use quinoa flakes in our reci-pea to add more protein and fiber. When then replaced the butter, normally found in an oatmeal bake, with pumpkin puree! Lastly, this reci-pea is a great way to use up any aging fruit on your counter like bananas, nectarines and/or strawberries! Enjoy making this dish. Your kitchen will smell divine and you will have breakfast set for a few days.

Ingredients:

1 cup rolled oats

1 cup quinoa flakes

1 ½ cup milk

1 cup coconut milk

1 egg

1 tsp baking powder

1.5 tsp cinnamon

½ cup pumpkin puree

1/3 cup maple syrup

2 tsp vanilla

1 tbsp brown sugar

3 ripe bananas, sliced

Process:

Preheat oven to 350. Spray an 8x8 pan with non-stick cooking spray. Line the bottom of the pan with the banana slices or other fruit, and sprinkle with the brown sugar.

Mix all the dry ingredients together in a bowl and mix all the wet ingredients together in a bowl (both can be done the night before, just give the liquid mixture a good whisk in the morning.)

Evenly spread the dry ingredients over the bananas. Next, evenly pour the wet ingredients over the oats. Give the pan a good thwack on the counter to help liquid disperse and remove air. Bake for 45min, or until the center is set. Enjoy warm! Store in the refrigerator for up to a week.  

Secret Veggie Cheese Crackers!

Homemade Cheddar Crackers!

When you’re on the go and trying to keep kids fed and occupied while running errands, waiting in line, or in a high chair, one of the go-to’s for moms everywhere are cheesey crackers. They might be shaped like fish, rabbits, or little squares, and boy do they do the trick! Downside is they aren’t cheap, and they often have loads of sodium, oil, preservatives, and dyes.

Well we decided to create our own and in classic Peas of Mind fashion, we added veggies! Just a little pumpkin puree we had on hand (though you could use carrot or sweet potato) gives the crackers an extra boost of vitamins that we can feel good about.

We created an easy, quick, cheddar cracker recipe with just a few whole ingredients. Instead of oil we used real butter; we shredded some sharp cheddar cheese and we used whole-wheat flour. The dough freezes beautifully, or you can cut them into your desired shapes and freeze them on a baking sheet. Once the little shapes are frozen, simple bag them up and they’re all ready to bake whenever you want them!

Equipment : Food processor, oven at 350^o F

Ingredients :

2.5 cups whole-wheat flour

1 cup pumpkin puree

8 oz grated cheddar cheese

4 tbsp unsalted butter

1 tsp salt

Add all ingredients to the food processor and pulse until it forms a dough. Chill the dough in a plastic wrapped disc for 1 hour. Roll out the dough as thin as possible (less than 1/8^th inch thick) between two lightly floured pieces of parchment. Take the top parchment off and leave the bottom parchment in place. Cut the dough into a grid using the tip of a pairing knife (to look like the classic cheese-it). Place the piece of parchment with your cut shapes on a sheet tray and put into the freezer for 5-7 minutes (this makes the crackers a breeze to simply flip over onto a fresh sheet of parchment). Line a sheet pan with parchment and flip dough onto the tray. Bake at 350^o F degrees for 10 minutes, then watch closely as they go from perfect to…well done and remove from the oven when slightly browned. Let cool to crisp up! Keep in the fridge for up to 7 days.