S’mores Oatmeal

Creamy oats topped with your favorite campfire dessert… S’mores! What could be a better way to wake up?

Creamy oats topped with your favorite campfire dessert... S'mores! What could be a better way to wake up?

looove oatmeal for breakfast. No matter the weather, I could eat oatmeal almost everyday (and sometimes I do!). Sometimes I like them cold (yay overnight oats!), and sometimes I like them hot (made with milk and topped with berries and almonds)… and sometimes I like them baked (but not in the pot nine days old #thankyouverymuch).

Creamy oats topped with your favorite campfire dessert... S'mores! What could be a better way to wake up?

Flahavan’s recently sent me a fun little oat-licious care package that included a box of their famed Irish Oatmeal and some packets of quick-cooking steel cut oats. Both were DELICIOUS! There’s something to be said about enjoying oats from Ireland made by a family who has been in the oat business for over 200 years. I think these people know oats! And what Flahavan’s is known for is their flaked oats that cook up fast (only three minutes on the stovetop!) and creamy as can be. Thank you, Flahavan’s, for letting me try your amazing oatmeal! Now I know what all the hype with Irish oats is… and I’ll be seeking them out. If you’re curious, you can find out where to buy them yourself here.

Creamy oats topped with your favorite campfire dessert... S'mores! What could be a better way to wake up?

Naturally, I had to fancy up my first bowl of Flahavan’s oats. Since Ben was out when I made my morning oatmeal, I decided to top my oats with a combo that only I would enjoy… S’MORES! Ben does like s’mores, but s’morifying other recipes isn’t really his jam… oh well, more for me! So I wasn’t basically eating dessert for breakfast, I chose to be intentional about the amounts of marshmallows and chocolate chips I added to my oatmeal. That way I didn’t go overboard! Is this is a bowl of oatmeal I’d eat everyday? No, probably not. But it’s a fun treat! The best part is that these oats cook up in just a few minutes and are the absolute creamiest oats I’ve ever tasted! I think some of that is the marshmallows stirred into the hot oats, but it is also the Irish oats doing their thing. 🙂 Hope you enjoy!!

one year ago: Bacon, Potato, and Egg Casserole
two years ago: Cheesy Taco Muffins
three years ago: Coconut Curry Popcorn
four years ago: Guacamole Salsa
five years ago: Bread Machine Cinnamon Rolls with Maple Icing
six years ago: Sausage Egg Apple Strata

S'mores Oatmeal

  • Servings: 1 but can be easily scaled up
  • Time: 7 minutes
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Ingredients:

  • 1/2 cup milk
  • 3/4 cup water
  • 1/2 cup Flahavan’s Irish Oatmeal (or other old-fashioned oatmeal)
  • dash of cinnamon
  • dash of vanilla
  • 15 mini marshmallows, divided
  • 1 tablespoon graham cracker crumbs, divided
  • 1 tablespoon sliced, toasted almonds
  • 1 tablespoon mini chocolate chips

Directions:

Combine milk, water, Flahavan’s Oats, and cinnamon in a small saucepan set over medium-high heat. Stir and bring to a boil. Reduce heat to low and cook until liquid has absorbed, about 2-3 minutes. Remove from heat and stir in vanilla and half of the marshmallows and half of the graham cracker crumbs. Stir until melted, then transfer to a serving bowl. Top with remaining marshmallows, graham cracker crumbs, almonds, and chocolate chips. Enjoy immediately!

Disclosure: I received samples of Flahavan’s Irish Oatmeal to try. However, I was not required to blog about them or provide positive feedback. I was not compensated in any other way. The thoughts expressed above are entirely my own. Thanks to Flahavan’s for some great oats! 

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Butterscotch Banana Bread

Sweet spiced banana bread with butterscotch chips! A fun new twist on everyone’s favorite “use up the bananas on the counter” recipe. 🙂

Sweet spiced banana bread with butterscotch chips! A fun new twist on everyone's favorite "use up the bananas on the counter" recipe. :)

Another Mom recipe! This time, for Butterscotch Banana Bread. In May 2003, when this recipe was first made, it was “very good.” And I was about to graduate from high school. #old

Sweet spiced banana bread with butterscotch chips! A fun new twist on everyone's favorite "use up the bananas on the counter" recipe. :)

I have no memory of the original baking of this banana bread, but I do know I’ve made it several times over the last nine years since Ben and I started dating, were engaged, and have been married. Ben looooves butterscotch flavored things, so I’m always looking for the next butterscotch treat to surprise him with! 🙂 In this banana bread, the caramel-y flavor of the butterscotch chips pairs perfectly with the classically spiced banana bread. What a great match! But let’s be real… is there ANYTHING that doesn’t mix in well with banana bread? Pretty much… no. 🙂 Enjoy!

one year ago: S’mores Bundt Cake
two years ago: Freezer Breakfast Burritos
three years ago: Strawberry Chocolate Chip Cookie Bars
four years ago: Applesauce Muffins
five years ago: Black Bean Soup Like You Mean It
six years ago:
Black Bean & Corn Quinoa Salad

Butterscotch Banana Bread

  • Servings: 12
  • Time: 75 minutes
  • Print

from my mom 🙂

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup ripe mashed bananas – about 2-3 bananas
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup butter, melted
  • 1/4 cup milk
  • 6 ounces butterscotch chips

Directions:

Preheat oven to 350 degrees F. Grease and flour a 9×5 inch bread pan and set aside.

In a small bowl, stir together flour, baking powder, baking soda, cinnamon, and nutmeg. In a large bowl, mix  bananas and sugar together. Add egg and butter, stirring until smooth. Alternate folding in flour mixture with milk, stirring until just combined. Stir in butterscotch chips, then transfer to prepared pan.

Bake for 60-70 minutes, until golden brown and a toothpick inserted in the center comes out clean. Cool for at least 15 minutes before cutting.

SRC: Loaded Cornbread Waffles

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that’s easy to make at home. You’ll be sure to love it!

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that's easy to make at home. You'll be sure to love it! #secretrecipeclub

I can’t believe I’m writing my LAST Secret Recipe Club post! So sad. But I’m glad the club is going out on a good note…it was a good run, guys! And this month, I had a GREAT SRC assignment. I was assigned to choose and make a recipe from April’s blog, Home Sweet Homestead. April lives in the great state of Indiana [YAY I still love Indiana even though I now live in Tennessee]. She always is making lots of delicious recipes that her carnivore husband loves while still accomodating her food allergies. I’m always impressed by her creativity and innovation in the kitchen. It was hard to narrow down the list, but I eventually decided to choose between the following: Swedish Meatballs, Fish & Chips, Peanut Butter Quinoa Protein Balls, Chicken Fried Chicken, Apple Pie Breakfast Quinoa, or Loaded Cornbread Waffles. I think by the title of this post you can figure out what recipe I chose, but MAN was it hard to decide. I guess I had frying things [even though I rarely do that] and quinoa on the brain when I browsed her blog… and I chose neither, ha.

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that's easy to make at home. You'll be sure to love it! #secretrecipeclub

For those of you who know me, you know I’m a breakfast fiend so when I saw loaded waffles I said, “sign me up!” April’s original recipe is gluten and egg-free, but I just used my regular all-purpose flour and an egg because that’s what I had on hand. I’m sure the original recipe is wonderful too! It’s been a long time since I’ve made waffles so I was glad to dust off my waffle iron for this delectable meal! It is absolutely perfect for breakfast, brunch, lunch, or dinner. No matter when you serve it, everyone is bound to enjoy this savory take on waffles. [Unless you don’t let them, like poor #BabyVolde below.]

There is so much good stuff in and on these cornbread waffles. Though loaded dishes are super popular at restaurants, I rarely order them because usually the base [fries, tortilla chips, potato soup, etc.] is soggy and/or bland and the dish itself isn’t very healthy. While I won’t say this is the healthiesbreakfast or brunch on the planet, it’s better than some–and these waffles are certainly NOT bland or soggy. 🙂

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that's easy to make at home. You'll be sure to love it! #secretrecipeclub

The waffles are filled with peppers, onions, cheese, and garlic and are the crispiest, heartiest waffles I’ve ever made at home! That’s the cornmeal for you! They truly DO deserve that cornbread title. These aren’t cornmeal waffles; they are cornbread in waffle form. Yum. In terms of toppings, I took a slightly different route than April–I added some ground sausage and a fried egg to the mix. But don’t forget April’s fresh toppings! These waffles wouldn’t be the same without the creamy avocado spread, chopped tomatoes, shredded cheese, or sour cream. I suggest using all these toppings but feel free to use what your family will enjoy. 🙂 No matter how you make them, they are sure to be great!

Cornbread waffles filled with cheese, peppers, and onions are loaded with sausage, tomatoes, a creamy avocado spread, and a fried egg for an impressive brunch like no other! This is a fantastic restaurant-worthy dish that's easy to make at home. You'll be sure to love it! #secretrecipeclub

Thanks, April, for a great recipe. And thank you to everyone who has been a part of the Secret Recipe Club–it’s been fun and tasty, guys! 🙂 I’ll miss checking out posts every Monday but look forward to other blogging events in the future.

one year ago: Simple Teriyaki Chicken
two years ago: Chaider
three years ago: Pizza Frittata 
four years ago: Lemon Herb Eggs in Ciabatta 
five years ago: Honey Whole Wheat English Muffins
six years ago: Pumpkin Cinnamon Rolls

Loaded Cornbread Waffles

  • Servings: 3
  • Time: 60 minutes
  • Print

adapted from Home Sweet Homestead

Ingredients:

for avocado spread

  • 1 avocado
  • 2 teaspoons minced fresh cilantro
  • juice of 1/2 a lime
  • salt

for waffles and toppings

  • 1/3 to 1 pound ground sausage
  • 1/2 bell pepper – approximately 3/4 cup, finely diced
  • 1/4 onion – approximately 1/4 cup, finely diced
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1 tablespoon baking powder
  • 1/2 cup milk
  • 1/3 cup shredded cheddar cheese
  • 1 egg
  • 2 tablespoons butter, melted and slightly cooled
  • freshly ground black pepper
  • chopped tomato, for topping
  • cilantro, for topping
  • sour cream, for topping
  • 1 egg per person, for topping
  • shredded cheddar cheese, for topping

Directions:

In a bowl, mash avocado. Mix in cilantro, lime juice, and a sprinkle of salt. Cover and refrigerate until ready to serve.

In a large skillet, brown ground sausage. You’ll only need about 1/3 pound for 3 servings, but you could make a whole pound and have leftovers–this is what I did!

When cooked through, remove sausage to a bowl and cover to keep warm.

In the same skillet, add peppers, onions, and garlic and cook for 4-5 minutes until softened.

Meanwhile, prepare waffle batter. In a medium bowl, stir togehter flour, cornmeal, and baking powder. In a measuring cup, whisk together milk, cheese, egg, and butter. Pour wet ingredients into the dry and stir gently to combine. Fold in softened vegetables and a healthy amount of freshly ground black pepper. Batter should be thick but still able to be poured, so add a little extra milk if its too thick. I ended up adding a bit TOO much milk so I had to add another tablespoon of cornmeal too.

Cook batter in your waffle iron according to manufacturer instructions, until crisp and golden brown. Batter should yield about 3 waffles.

While waffles are cooking, fry one egg per person using, you guessed it, the same skillet as before! Scrambled eggs would also be delicious–or no eggs too if that’s what you prefer.

Top each waffle with a smear of avocado spread, sausage, chopped tomatoes, chopped cilantro, cheese, a dollop of sour cream, and a fried egg. Enjoy!


Be sure to check out all the other SRC recipes linked up today below!

SRC: Apple Cider Pancakes

Flavorful fall pancakes–made with apple cider and topped with cinnamon sugar, these pancakes are a real treat! 

Flavorful fall pancakes--made with apple cider and topped with cinnamon sugar, these pancakes are a real treat!  #secretrecipeclub

It’s time for a FALL DISHES themed edition of Secret Recipe Club! Even though I’m still sad that the club is retiring next month, I’m pumped for today because fall food is my favorite!! Pumpkin and apples and squash… yes, please! For this special edition of SRC, I was assigned to Erin’s wonderful blog, The Spiffy Cookie. Fun fact: the word “spiffy” was one of my favorite words in junior high/early high school. My friends and I were really kind of weird, and had all sorts of nicknames for ourselves. I was Spiffy Sarah. Or Scarah. Or Schara. I don’t know how I spelled it but it basically sounded like “scary+Sarah” combined. Like I said… we were weird. was weird. But I digress…

I don’t know how I first met Erin through blogging, but I’ve been fortunate to be part of a variety of blogging events with her over the years [like our weekly Menu Plan posts]. She always makes such creative dishes, especially for her #PBChocSat where she celebrates all things peanut butter chocolate to support her Buckeyes. 🙂 I obviously had a tough time to choosing what to make from her blog. Some close runner ups to these AMAZING apple cider pancakes included: Penne with Butternut Squash, Kale, and Goat Cheese, Apple Maple Turkey BurgersSpeculoos & Pumpkin Spice Oreo Lasagna, and S’mores Pumpkin Pie. There were a bunch of other runner up recipes too, but I couldn’t link to 20 of her recipes in one post. That would just be crazytown.

Flavorful fall pancakes--made with apple cider and topped with cinnamon sugar, these pancakes are a real treat!  #secretrecipeclub

So let’s talk pancakes, specifically these Apple Cider Pancakes. Pancakes are, without a doubt, my most favorite breakfast food. There’s just something about them that I love. It’s more than just the crispy edges and versatility… but they can be SO flavorful and can be the basis for SO many toppings, it’s unreal. They just seem like breakfast for special days, and who doesn’t like special days?!? I just love them! ❤ I’ll admit they are a little time consuming to whip up and cook on the stove, but homemade pancakes are way better than the plain pucks you can purchase at the grocery store. Did I just say that? Whoops. 🙂

These Apple Cider Pancakes are full of REAL apple cider flavor. Be sure to use good apple cider so all the warm fall spices and apple-y goodness comes through. 🙂 Erin topped her pancakes with a fabulous cinnamon sugar topping, a la an apple cider doughnut from an apple orchard… Let me just say–DON’T SKIP THIS PART.

Flavorful fall pancakes--made with apple cider and topped with cinnamon sugar, these pancakes are a real treat!  #secretrecipeclub

Whoa.

The cinnamon sugar topping takes these pancakes to the next level. They are unbelievable; a real treat without being a big sugar bomb. I know you’ll love them! Enjoy! Thanks, Erin for a great recipe!

one year ago: Beef Stroganoff 
two years ago: Honey-Thyme Roasted Pork Tenderloin
three years ago: Sweet Potato Pie with Cranberry Compote
four years ago: Pumpkin, Kale, & Black Bean Stew
five years ago: Individual Pumpkin Pie Parfaits
six years ago: Aunt Charlotte’s Tex Mex Corn

Apple Cider Pancakes

  • Servings: 20 pancakes
  • Time: 30 minutes
  • Print

from The Spiffy Cookie

Ingredients:

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • 4 tablespoons olive oil
  • 1/2 cup buttermilk
  • 1/2 cup plain or vanilla yogurt, regular or Greek
  • 2 teaspoons honey
  • 1 cup apple cider
  • canola oil
  • butter
  • 2 tablespoons sugar
  • 1 tablespoon cinnamon

Directions:

In a large bowl, stir together both types of flour, baking powder, and baking soda. In a medium bowl, whisk together eggs, olive oil, buttermilk, yogurt, honey, and apple cider. Pour wet ingredients into dry ingredients, then stir until combined. Mixture will be lumpy. Let batter rest for 10 minutes.

Heat a large skillet over medium heat.

When skillet is hot, add 1 tablespoon of canola oil to pan. Pour batter onto hot skillet in 1/4 cup increments. Cook for two to three minutes on the first side until bubbles form, then flip and cook on other side until golden brown. Add extra oil as needed so pancakes don’t stick, and don’t be afraid to adjust heat as needed if pancakes start to get too dark over time.

Meanwhile, mix sugar and cinnamon together in a small bowl.

After pancakes are removed from pan, melt butter on top of each pancake, then top with a sprinkle of cinnamon sugar. Serve immediately and enjoy!

Notes: If your pancakes are, for lack of a better word, greasy enough already – no need to top with extra butter before adding cinnamon sugar. I found I only needed the butter on about half of the pancakes to make the cinnamon sugar stick.

Check out other fall dishes at the link below!

Salted Caramel Mocha Overnight Oats for #Choctoberfest

Dress up your oatmeal to taste just like your favorite fall mocha… and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own.

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

Oatmeal and coffee… these two items have filled my plate, err bowl and mug, since #BabyVolde was born in May. Breakfast is important, yo. Oatmeal is a healthy breakfast choice for anyone, and there is some anecdotal evidence that it helps with milk supply for breastfeeding moms. So I’ve tried to eat a bowl most days because it can’t hurt, right? And I love oatmeal so there’s that too. 🙂

You know what else I love? Coffee. Mmm, coffee! I’m drinking some now, actually. I think coffee has become more important lately since baby life=not a lot of sleep for the parents. Our sleep journey has been up and down–the first two to three weeks, he wouldn’t sleep unless held. By about two months, he was pretty much sleeping through the night [don’t be mad!]. That lasted, with a few bumps in the road, until four months. Over the past month we’ve been on a downward spiral with lots of wakeups alllll night long. Womp womp. Oh well, things have got to get better soon, right? But until then… lots of coffee! A cup of coffee at home, a travel mug at work in the morning, maybe an iced coffee in the afternoon… just depends on the day. I’m not a crazy coffee drinker by any means but I do love my coffee more than I did before! So putting it in oatmeal was just the natural choice, along with chocolate for #Choctoberfest too! Don’t forget to enter the giveaway before Friday, btw!! 🙂

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

This isn’t my first rodeo with chocolate oatmeal, but it is the first time I’ve made overnight style. I know cold oats sound weird, but they are refreshing and it is great to not have to make breakfast in the morning! For this version, I paired the mocha base of the chocolate and coffee with a teensy bit of salted caramel. The result? Fabulous overnight oats like your favorite fall coffee beverage!

The sweet drink from coffee shops is certainly a treat, but dare I say that I like this version better? It’s not quite as sugary but still has that classic mocha + caramel pairing, with a hint of salt and a bit of indulgence to start your day. Salted Caramel Mochas have been my surprising go-to coffee shop order this fall [I used to be a PSL girl all the way], and now that I can enjoy those flavors in my oats, I am one happy girl! Hope you enjoy these as much as I have been! ❤

Dress up your oatmeal to taste just like your favorite fall mocha... and add some extra caffeine too, because we all need more of that, right? Or is it just me? Ha. Thank you to Caveman Coffee Co. for providing the product used in this recipe! All opinions are my own. #sponsored

Oh, and I would be remiss if I didn’t brag on how good the Blacklisted coffee from Caveman Coffee Co. is. This small batch coffee is rich and flavorful. Sometimes dark roasted coffee is too intense for me, but I love this kind! They also sent some Cacao Butter for me to play with–I can’t wait to bust it out in the kitchen! So fun. Thanks to Caveman Coffee Co. for sponsoring this event! Please check them out on FacebookInstagram, and Twitter.

one year ago: Coconut Oil Dark Chocolate Chip Cookies
two years ago: Pumpkin Bagels
three years ago: Peanut Butter Apple Oatmeal Cookies
four years ago: 30 Minute Chicken Tortilla Soup
five years ago: Sweet and Sour Chicken
six years ago: Crispy Crunchy Chocolate Chip Cookies

Salted Caramel Mocha Overnight Oats

  • Servings: 2
  • Time: 5 minutes + overnight to rest
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adapted from my base recipe for Maple Berry Overnight Oats

Ingredients:

  • 1/2 cup coffee – I used Caveman Coffee Co. Blacklisted
  • 1/2 cup milk
  • 6 tablespoons plain or vanilla yogurt
  • 1 cup old-fashioned oats
  • 2 tablespoons cocoa powder
  • salted caramel sauce – I used Trader Joe’s Fleur de Sel Caramel Sauce
  • mini chocolate chips

Directions:

In a medium bowl, whisk together coffee, milk, and yogurt. Stir in oats and cocoa powder. Divide between two bowls or mason jars, cover, and refrigerate overnight.

In the morning, top each serving with salted caramel and mini chocolate chips. I like it with about 1/2 teaspoon of salted caramel sauce and mini chocolate chips, but feel free to adjust quantities to your taste.

If I wanted to healthify this, I would make this date caramel sauce to use in place of the traditional caramel sauce. 🙂


Click below for more chocolate recipes!

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