Good afternoon folks!
This past week was a weird one for sure – not super busy, but I started getting sick which was a bummer and that kind of just threw me off my game. It started Wednesday with itchy eyes so I thought allergies were just acting up. But then on Thursday I started to feel worse and Friday developed a cough and congestion and started losing my voice. Ugh, chest colds are crappy no matter which way you look at it so I’ve been taking it easy yesterday and today.
Yesterday we did get up early though to head out so Noah could take some early morning photos – well it was overcast and the light was not great so it was kind of a bust as far as that goes…however, we did end up in Fenton, MI at The Laundry for breakfast. I used to live in Fenton so I had eaten lunch and dinner at The Laundry (still trying to get used to that name – it used to be The French Laundry, but I wonder if they had to change it due to the restaurant of the same name in CA?) but had never eaten breakfast there. I have heard amazing things about their breakfast and it truly did not disappoint. Noah and I agreed that it was the best breakfast either one of us had had in a long time.
Noah had the Fat Elvis which was buttermilk pancakes layered with sliced bananas and peanut butter. Served with maple syrup and he got the smokiest, richest, most melt-in-your-mouth bacon that I have ever had. It was really good.
I ordered the Spanish Conquistador skillet – tater tots topped with crumbled chorizo, smoked mozzarella, the most delicious Romesco sauce, and 2 over easy eggs. Absolutely amazing! With some fresh squeezed OJ on the side!?! Can’t be beat! If you live in MI – you must try any meal at The Laundry – it’s always delish!
This morning for breakfast we had Banana Blueberry Pecan Coconut Baked Oatmeal. I’ve said it before, and I’ll say it again – we really love baked oatmeal in our household. I can’t really get Noah to eat regular oatmeal, but he’s always up for baked oatmeal. This recipe is in the permanent rotation and ever disappoints. It comes together quickly and you really could mix it up any which way you like: omit the coconut, switch up the nuts, add different fruit – it;s a very versatile recipe. Try it, you won’t be disappointed. And the best part is – there’s leftovers in our house so we have breakfast for a few days this week.
Banana Blueberry Pecan Coconut Baked Oatmeal
- Serves 6-8
- Bake time: 20 minutes
- 2 1/2 C regular rolled oats
- 1/2 C steel cut oats
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 2 Tbs flax seed
- 2 C milk
- 1 egg
- 1/2 C applesauce
- 1/3 C plain yogurt
- 1 tsp vanilla
- 2 ripe bananas, mashed
- 1/2 C chopped pecans
- 1 C shredded coconut
- 1 – 1 ½ C blueberries
- Preheat oven to 375 degrees.
- Stir together rolled oats, steel cut oats, baking powder, flax seed, and cinnamon in a large bowl, set aside.
- In a medium bowl, whisk milk, egg, applesauce, yogurt, and vanilla. Add milk mixture to oat mixture and stir until combined.
- Stir in banana, pecans, coconut and blueberries.
- Pour into 9 x 13 lightly greased casserole dish and bake, uncovered, for 20 minutes, until set and lightly browned.
- Spoon into bowls and enjoy. Top with milk, syrup, butter, cinnamon, or fresh fruit.
Adapted from: PB Fingers’ Banana Pecan Coconut Baked Oatmeal