It’s been three years since the little miss came into the world with the all the fury of the February storm we had that night. She is still a force to be reckoned with! Joyful, but hang on to your boots! In her honor she gets waffles with whipped cream, berries and of course rainbow sprinkles.
As the unspoken tradition goes, the rainbow sprinkles will cover the kitchen counters and floor. I will be finding sprinkles for weeks to come. It’s worse than glitter as far as I’m concerned. But they bring a big smile to everyone so I’ll just go with it.
The waffles follow suit with the rest of the baking on the farm and are made with our farm fresh flour and topped with fresh whipped cream and berries or for those of us who like things a little simpler (ahem, me) some of dad’s homegrown/homemade maple syrup.
Here’s the recipe I like to use.
I like a big breakfast with all trimmings; eggs, bacon, hash browns, pancakes, it’s all good. As far as I’m concerned, cold cereal is a great snack or late night supper. Even the little boy gets eggs, meat, fruit and some sort of toast or pancake every morning. That’s just the way we do things.
Just like everyone else, I have those days that I know I will have a lot to do and could use something quick to serve. Baked Oats are one of the things I use for those days. I make them the night before (although they are best right out of the oven) that way the next morning all I have to do is warm them a little. By the time they are warm, the eggs are done and we are ready to eat!
This recipe is very easy to change to fit the tastes of anyone. Simply add other spices or substitute different fruits and/or nuts. The versatility of this recipe is great when it comes to keeping it simple and not too repetitive.
2 c. Old Fashioned Oats
1/3 c. Spent Grains (optional)
1/4 c. Flax seed, ground
1/3 c. Brown Sugar
1 1/4 tsp. Baking Powder
1 tsp. Cinnamon
1/2 tsp. Cardamom
1/2 tsp. Kosher Salt
2/3 c. Dried Cranberries
2/3 c. Walnuts, chopped
1/3 c. Chocolate Chips
3/4 c. Heavy Whipping Cream
1 c. Water
1 1/2 tsp. Vanilla Extract
2 tbsp. Coconut Oil, melted
1 ea. Egg
In a large bowl, combine all of the dry ingredients. In a smaller bowl, combine all the wet ingredients and whisk them to break up the egg. Add the wet to the dry and stir to combine. Pour the mixture into a greased 9×13 pan, cover and bake at 375 for 30-35 minutes.
That’s it! Serve it immediately or the next day. It’s great “as is” but it also good with a little sweet cream too.