This lightly sweetened baked oatmeal is filled with bursting blueberries and wholesome oats with a hint of fragrant cinnamon.

Blueberry Baked Oatmeal

My family likes oatmeal in every way, shape, or form you can serve it. So, finding new ways to make and serve it makes all of us happy.

Blueberry Baked Oatmeal is a hearty breakfast that can be stirred together in just minutes. If you haven’t yet tried baked oatmeal, this is a delicious recipe to start with today.

Side note, because you all know that I’m weather obsessed now that we live in Ohio – I am loving the mornings that we’ve had over the past week! When I’m done sitting on the porch with my coffee, baked oatmeal sounds better than ever.

Muesli-style slow cooker oats, nutty granolas, peaches and cream oatmeal with sweet bites of fruit and melting brown sugar, chewy baked oatmeal; we love them all. And I doubt that any of us will ever turn down a warm oatmeal cookie.

You can find a full list of some of our favorite oatmeal recipes right here.

Blueberry Oatmeal Bake

With all of those varieties to choose from, I can still say, beyond any doubt, that our all-time favorite way to make oatmeal for breakfast is baked. And blueberries in oatmeal? That’s a sure fire win.

Pulling a pan of baked oatmeal out of the oven in the morning makes eating oatmeal feel like a special treat. Whether you choose to fill yours with apples or berries, dried fruit, or crunchy nuts, there really isn’t a wrong way to prepare your morning oatmeal.

This blueberry oatmeal bake is loaded with fresh berries, but it can also be made with frozen blueberries, raspberries, or blackberries.

While I do enjoy chopped strawbe

Roasted sweet potatoes, browned and slightly caramelized on the edges, are tossed with spicy hot sausage and handfuls of baby spinach to create a flavorful Sausage Sweet Potato Hash.

Sweet Potato Sausage Hash

The key to a great hash is getting all of the ingredients cooked and ready to eat at the same time. You’ll need to start the potatoes first and prep the other ingredients while they’re roasting.

When they’re almost done, you’ll cook and crumble the sausage. Then cook the onion and bell pepper in the same skillet. Pull that from the heat, add the sausage and roasted potatoes back to the pan, and give it a stir.

Toss in the greens and stir for a minute or so, just long enough to wilt them. If you want to serve this topped with an egg, just loosely cover the skillet while you cook the eggs.

The first time I made this, the potatoes roasted while I napped on the couch and when the timer beeped, I pulled together the rest of the meal in less than 20 minutes. I love quick and simple meals on a lazy Sunday night.

Going back to the first time I made this hash recipe, I actually used beet greens in place of spinach. (Most of the breakfast hash recipes here are made with spinach or cabbage.)

If you’re lucky enough to have an active garden and an abundance of beets growing, give it a try. Unlike their fully-grown counterparts, baby beet greens look and taste very similar to baby spinach.

(I don’t recommend trying this with fully-grown beet greens. For what it’s worth, I often find them to be woody and bitter.)

We all enjoyed this meal (my three kids included!) The beet greens tasted so much like the spinach we love; I could easily see eating the entire garden’s worth of baby beet greens before any beets have a chance to appear.

If you don’t happen to have an abundance of baby beet greens on hand, I’ve made this many times with baby spinach and we enjoy it both ways.

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Crisp buttery blueberry waffles are a spectacular breakfast treat that will have you coming back for just one more bite until they are gone.

Sometimes I snack on a plain blueberry waffle, occasionally we drizzle them with maple syrup, but most often in our home Blueberry Waffles are topped with my grandmother’s waffle sauce.

Blueberry Waffles with Waffle Sauce have become one of the breakfasts that I crave the most often.

We’ve been pouring my grandmother’s waffle sauce over blueberry pancakes for years, but I never thought to try making blueberry waffles until a couple of months ago.

Oh my goodness, these waffles are amazing. Bursting blueberries along with all those crispy waffle pockets to hold that sweet vanilla sauce? Yes, please!

I’ve made this blueberry waffles recipe so many times now, they have a reserved place in my freezer alongside the Ham and Cheese Waffles that we all love so much.

For more blueberry baking ideas, check out the Best Ever Blueberry Coffee Cake, Blueberry Coconut Banana Bread, Blueberry Breakfast Cake, and Blueberry Cookies. I adore blueberries in just about any form, and each of these recipes is sure to be a hit!

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Crispy hot potatoes and cabbage are combined with bites of tender, salty, corned beef to create the corned beef and cabbage hash of your dreams.

Corned Beef Hash with Cabbage

In my mind, there is no reason why corned beef isn’t available in the meat case all year round. It is such a seasonal thing around March but I think retailers are getting the hint.

I used to have to wait until March to find it in the store. This year I found it in January and I was quite excited about that discovery! I’m going to be watching for it to come on sale and stock up my freezer so we can enjoy corned beef dishes year around.

Recently, when I saw the leftover corned beef in the refrigerator, I imagined that a skillet of cabbage, corned beef, and red potatoes would be tasty. I didn’t realize this would be so delicious that I would be craving it the very next day.

My whole family enjoyed this meal and I can see making this dish a tradition each time I cook corned beef. That is, if I can stash enough leftovers to make it.

Corned Beef Hash with cabbage is a dish that works for any meal, any time of day. Our favorite is for breakfast.

Corned Beef and Potatoes

Diced potatoes are browned crispy in a little bit of butter or bacon grease. If you use red potatoes and dice them small they will fry up in about 10 minutes.

Once the potatoes are crispy, yet still tender, remove them from the heat and saute the onions for 2-3 minutes. As they start to soften add the cabbage stirring to combine. Cover with a lid and cook until the cabbage starts to slightly wilt.

Add the potatoes and corned beef to the skillet, stir and keep on the heat for just a minute o

Creamy, rich, peanut butter syrup makes a fantastic topping for your favorite stack of homemade pancakes or waffles.

While you can absolutely make a delicious peanut butter maple syrup with just two ingredients (2 parts maple syrup to 1 part creamy peanut butter) – and I do this quite often, there’s something fun about making it a little more special.

I’ve taken my Grandmother’s waffle sauce and added peanut butter to create a creamy, rich, smooth syrup that’s certain to make every peanut butter lover’s breakfast dreams come true.

While delicious on pancakes, try drizzling some of this syrup over a bowl of diced apples and bananas with chopped peanuts and mini chocolate chips. It is quite the treat at snack time.

Or next time you are enjoying a scoop of ice cream before bedtime, top it with a bit of leftover peanut butter pancake syrup. You won’t regret it.

Peanut Butter Syrup Recipe

You can whip up this syrup recipe in less than 5 minutes. Start by thoroughly whisking the flour and sugar together before adding the milk. If you have the flour and sugar lump free it should keep your syrup lump free as you add the milk.

Heat over low to medium heat until the sauce has thickened and gently bubbled. Avoid a hard rolling boil. Just a low simmer is all that it needed. Keep whisking. Add your peanut butter and keep whisking it on the heat until it is smoothly combined.

After removing from the heat add your vanilla and butter. Stir until combined. Serve warm over a stack of fluffy pancakes. Our favorite though is poured over Chocolate Pancakes.

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