One of my New Year's Resolutions is to host a fancy little brunch or two - one where we actually sit at the table and eat together and use real place settings and napkins, not paper towels.
I searched through tons of recipes to find something different than our typical breakfast of pancakes, cereal or oatmeal to find something that the kids would eat but be slightly more elevated than our norm. I decided to do a baked oatmeal with fresh fruit with lots of fresh fruit on the side. Fruit is always a way to entice our picky four year old eater to try something new. So here's how we set the little buffet and a couple of quick little brunch DIYs in case you want to step up your weekend breakfast game with us!
We set everything up kind of buffet style on the middle of the table so the we wouldn't have to keep getting up once we got our littlest babe buckled into her highchair.
We also set out some vegan donuts picked up at Whole Foods for a special treat. It was also a convenient little bribe to get our picky eater to try some new things. You gotta do what you gotta do, ya know?
We set out candied ginger and sugar to sprinkle on top of the baked oatmeal or grapefruit. We're also really loving our new cloth napkin collaboration with Hostess Haven.
Here's the recipe I came up with for our baked oatmeal, which was vegan and clean-eating friendly. It was super easy to make and my almost four year old helped mix everything together!
- 3 tablespoons of coconut oil
- 2 cups of rolled oats
- 1/2 cup of chopped nuts (we used the blanched slivered almonds from Trader Joe's)
- 1/3 cup of coconut sugar
- 1 teaspoon of baking powder
- 1.5 teaspoon of ground cinnamon
- 1/5 teaspoon of salt
- 2 cups of almond milk
- 1 chia egg
- 2 teaspoons of vanilla extract
- 2 ripe bananas, sliced
- 1.5 cups of mixed berries (we used strawberries & blueberries)
- About 1/4 cup of maple syrup to drizzle on top
- Candied ginger or other toppings you like on your oatmeal!
- Preheat oven to 375 degrees
- Coat an 8-inch square baking dish with coconut oil
- Combine the oats, half the nuts, coconut sugar, baking powder, cinnamon and salt in a bowl
- In another bowl, whisk the almond milk, egg, half the coconut oil and the vanilla.
- Slowly drizzle milk mixture over the oats and mix well
- Add fruit to the mixture, setting aside a bit for toppings
- Bake for 35 to 40 minutes, until the top is nicely golden and the oat mixture has set.
- Top with maple syrup, nuts, sugar, more fruit, candied ginger, etc! (we left the nuts out of the baked version and only added to the top because the baby can't chew them yet!)
Oh, and our easy brunch cocktail concoction: pomegranate juice mixed with champagne and a few pomegranate seeds tossed in for a fun garnish!
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