|Loves Baked Oatmeal & Blueberries! (traveling in this pic)|
-Mini Veggie Omelets
-Baked Banana Apple Oatmeal
-Mini Pumpkin Pie Muffins
It usually takes me 1-2 hours from start to clean up to make 3/4 different items.
Here are the recipes! Hope your little one enjoys as much as mine!
**My little one is allergic to cows milk so I use So Delicious Coconut Milk and Daiya dairy-free "cheese" in my recipes. I also avoid cooking sprays that contain any sort of butter. If your little one does not have a cow's milk allergy-- you can sub regular cheese & milk in these recipes.
Mini Veggie Omelets
(makes 24 mini muffin sized omelets)
- 8-10 eggs
- 1 cup Daiya cheddar-style shreds (or 1 cup regular cheese)
- 1/2 cup Unsweetened So Delicious Coconut Milk (or regular milk)
- Your Choice Diced Veggies! (I used broccoli, spinach, red pepper, onion for this time)
- Olive Oil
- Garlic Powder or Ground Mustard if you wish!
|Mini Omelets cooling before flash-freezing.|
- Preheat oven to 350. Spray mini muffin pan with non-stick spray.
- Chop all your veggies-- I usually use whatever I have left in the fridge that I want to get rid of! Be creative to your hearts content! ( I will estimate approximately 1 cup of sauteed veggies is what I end up with to mix into the eggs- so you may want to start out with 2 cups raw veggies if they are veggies that shrink when cooked!.)
- Warm a small amount of olive oil in a saute pan over Medium Heat (approx 1tsp) and then throw all your veggies in. Cook until tender (approx 10 min). Set aside to cool a few minutes.
- In the meantime- start cracking your eggs! I usually do between 8-10 eggs in a medium sized mixing bowl.
- Next, add the shredded cheese, milk and optional garlic powder/ground mustard. Mix well.
- Once veggies have slightly cooled evenly distribute in mini muffin pan. Now evenly distribute egg mixture. (will expand slightly while cooking so don't overfill any of the cups- but most of the time mine are filled almost to the top.)
- Place in oven and bake approximately 15-18 minutes or until cooked through.
- Once mini omelets have had a chance to cool a bit, transfer to cooling rack. Once cool enough- transfer to cutting board/baking sheet that will fit in your freezer and flash-freeze. Once frozen - transfer mini omelets to ziploc bag.
Baked Banana Apple Oatmeal
(makes 24 oatmeal muffins)
- 3 Cups Old Fashioned Oats
- 1/2 cup packed brown sugar
- 2 tsps baking powder
- sprinkle of salt
- 1 1/4 cup Unsweetened So Delicious Coconut Milk
- 3/4 cup Unsweetened Applesauce
- 1 banana mashed
- 1 tsp vanilla
|Baked Oatmeal Cooling before flash-freezing.|
- Preheat oven to 350. Spray (2) regular sized muffin pans with non-stick cooking spray.
- Mix all of the above ingredients together in a mixing bowl.
- Distribute evenly between the 24 muffin tins. (I usually use my cookie scoop and put a heaping scoop of the mix in each tin) I would estimate you are filling them about 1/2 full. I'll admit-- one time I made these I only got 18 muffins out of it so just use your judgement with how big you want your muffins to be!
- Bake 18-20 minutes or until done.
- Let cool and then transfer to cooling rack. Once cool enough- transfer to cutting board/baking sheet that will fit in your freezer and flash-freeze. Once frozen - transfer baked oatmeal to ziploc bag.
Pumpkin Pie Muffins
(makes 24 mini muffins)
- 1 Cup Wheat Flour
- 3/4 Cup All Purpose Flour
- 1/2 Cup Sugar
- 1/4 Cup Brown Sugar
- 1/4 tsp Salt
- 1 1/4 tsp Pumpkin Pie Spice
- 1/4 tsp Cinnamon
- 1 Tbsp Baking Powder
- 1 Can Pure Pumpkin
- 3 Tbsp Applesauce
- 1/2 Cup Vanilla Coconut Milk
- 1/4 Cup Vegetable Oil
- Preheat Oven to 400 Degrees. Spray Mini Muffin Pan with Non-Stick Cooking Spray
- Mix together wheat flour, all purpose flour, sugar, brown sugar, salt, pumpkin pie spice, cinnamon and baking powder in a medium sized bowl.
- In a separate bowl beat together pumpkin, applesauce, milk and vegetable oil.
- Slowly add dry ingredient mixture to wet ingredients- beating slowly.
- Distribute batter evenly between muffin tin cups- do not overfill. (I used a heaping cookie scoop in each). I had some extra batter so I used a regular sized muffin tin (6) to finish it off.
- Bake approximately 12 minutes or until toothpick comes out clean.
- Let cool and then transfer to cooling rack. Once cool enough- transfer to cutting board/baking sheet that will fit in your freezer and flash-freeze. Once frozen - transfer muffins to ziploc bag.