I'm the One That Needs to Adjust & Breakfast Cake

We've made it to week 5 of school. It feels good. Taylor received her first progress report on Monday. Three A's and one B. I'm impressed. I love that they're learning so much and trying so hard to do well. They are adjusting well.

 

I guess now I'M the one who needs to adjust to school schedules and demands, being at home with two unpredictable little girls all day, and juggling home management & a small business by myself (with said little girls at my feet).

 

My biggest challenge (like most moms, I'm sure) has been feeding my family. I love to cook but I do not enjoy rushing. I enjoy meal planning, but haven't found the time. I didn't expect this to be a problem for me because that's one of the things I've always been pretty good at. But since school started we have had pizza and Cheetos for breakfast, cereal for dinner, and this week I paid for the school lunch, then made lunch from home and sent them to school with it. I'm a mess!

   

I'm a morning person. I like to get up and get going. I like morning showers and coffee. I like getting my chores done early and having the rest of the day stress free (it doesn't happen often but I like it). I have no excuse for being this unorganized with my meals, other than the forty reasons that I could give you that explain why I'm this unorganized ;)

 

So I'm going to share some of my favorite easy breakfast recipes and some new (hopefully good) ones that I'm planning on experimenting with, then sharing the details. I'm hoping it will encourage me to do better and maybe even inspire someone else to make more breakfasts. #journeyseats

 

Today I'm sharing one of my favorite recipes, adapted from a combination of recipes over the years. It's perfect for fall. For school mornings. For weekends. For anytime. We've been enjoying this for a long time (and not just in the fall and winter).

 

Lets call it:

 

Blueberry Pumpkin Oatmeal Bake :)

 

Start the night before by soaking 2 cups of oats in a teaspoon of kefir, buttermilk, or yogurt and cover with water. Soak overnight. Drain and rinse oats in the morning.

 

I'm big on improvising and using whatever you have on hand.

 

 

Mix together:

 

Soaked oats

1-2 eggs

1 t. baking powder

1/3 cup of pumpkin or pumpkin pie filling

1/3 cup of fresh or frozen blueberries

3 T. maple syrup

 

I usually put a casserole dish in the oven with a couple of teaspoons of butter until the butter melts and coats the dish well. Then I pour my mixture in the dish and bake at 350° for about 40 minutes.

 

My recipe changes a little each time I make it. You can literally add anything you want to it (raisins, apples, brown sugar, peaches, honey) and it's always turned out awesome for me. Some people may like it a little creamier and want to add a splash of milk to the mix.

 

I top it with powdered sugar and more blueberries. The kids call it breakfast cake. They love it!