Creme Brulee Amish Baked Oatmeal

Have you tried baked oatmeal before?? It’s so delicious, I can hardly stand it! We are huge oatmeal lovers, but this Amish creme brulee version wins the grand prize!

A few years ago some friends went out to brunch with us (yes, we are total brunchers and if you haven’t caught that bug, by all means JUMP IN!!) and we had this glorious amount of food delivered to our table. When in a group, always order many things so you can sample the menu, am I right?! I knew, absolutely KNEW that the french toast at Gourmandise was going to be my winner and was flabbergasted (when’s the last time you wrote that word? 😏) when it was the oatmeal!

Now, you know I am an older woman at heart, so it shouldn’t surprise you that I LOVED the oatmeal, but to be the winner? That takes something special. Well, since I’ve been on this baked oatmeal kick, why not try a Gourmandise Creme Brulee Amish Baked Oatmeal?!

Just try to not pick off the entire topping, it is HEAVEN!!

What is Amish Baked Oatmeal?

Amish baked oatmeal like a warm oatmeal cookie but in casserole form that is made with oats, milk and a few other ingredients you will already have on hand. Traditional oatmeal is like cereal with a creamy porridge consistency. Baked oatmeal is more like a casserole or bread pudding. It is super versatile with endless amounts of add-ins or toppings. I’ll go into that more later in this post.

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Carrot Cake Pancakes topped with Maple Cream Cheese Syrup, just the name is enough to make me grin. This was a real breakfast treat.

Carrot Cake Pancakes

These pancakes truly deserve their decadent name. With spicy notes from cinnamon, nutmeg, and ginger, these taste surprisingly like carrot cake. I didn’t expect that much of the carrot flavor to shine through, but it does.

They’re fantastic with the cream cheese syrup included in the recipe below and they’re also wonderful when topped with my grandmother’s waffle sauce.

I enjoy these pancakes every bit as much as I enjoy the Zucchini Waffles we make all summer. These pancakes have been a win for the entire family.

My baby managed to eat three of these pancakes while I was making the rest of our breakfast. (Edited to add: That little baby will be turning 13 in a few months, so you can tell these are a LONG time favorite.)

When I first made these, I was doing a lot of baking with whole wheat flour. And while I enjoyed the pancakes when we made with wheat flour, if I’m being honest, I like them even better now when they’re made a little bit lighter and fluffier with all-purpose flour.

You could even split the difference and make them 50/50 with half whole wheat flour. Whether you choose to make them with regular flour, whole wheat, or a mix of both, I can promise you they’ll be delicious.

Carrot Cake Pancake

Pancake making is a pretty straightforward process. It has become so routine for me I do the same basic steps every time. Whisk together your dry ingredien

Oh, my sweet HEAVEN. Cornbread waffles piled high with BBQ pulled pork and tangy coleslaw have been some of my favorite bites this year.

Cornbread Waffles

The waffles stay incredibly crispy on the outside while fluffy inside. I’ve made these cornmeal waffles more than a few times now and no matter how you serve them, they’re a winner.

My family really loves waffles and over the years, I’ve picked up a few tips that make them easy to make and serve.

Waffles are like a bread or a biscuit in our household. My kids top them with everything from savory to sweet. A fried egg or sausage gravy is delicious on a cornbread waffle. Slather your waffles with honey butter for a sweet snack.

If you are planning to freeze extra corn bread waffles, take 30 seconds to a minute off of the cooking time, or if you have the option set your waffle iron to a “lighter” setting. This gives you the option of popping them in the toaster to reheat and not get overly crispy.

Cornmeal Waffles

You’ll need just a handful of basic pantry ingredients to make corn meal waffles.

• all-purpose flour
• cornmeal
• kosher salt
• baking powder
• sugar
• milk
• eggs
• melted butter

It’s easy to swap out the ingredients here to make these waffles gluten and/or dairy free. Brown rice flour, tapioca starch, and potato starch substitute nicely for the all-purpose flour in this cornmeal waffle recipe.

To make dairy-free waffles exchange the milk for almond milk. Rice milk is a good choice too, as it is mild in flavor and it’s unlikely anyone will notice the swap.

Cornbread Waffles Recipe

Make your next waffle recipe with cornmeal and you’ll be thanking me soon for a whole new way to

PB&J protein smoothie

You know how a song, smell, or a bite of something can take you back to a moment? That’s what this PB&J smoothie is going to do for you too! Right back to being a kid eating peanut butter and jelly sandwiches, but better.

This one is packed with about 25g of protein to build lean muscle and burn fat, healthy fats to curb cravings, and an immunity boost we could all use right now!

And the best part? It will talk you less than 2 minutes to make!

PB&J Smoothie Ingredients

• 1 cup frozen strawberries (or other berries you love)
• 1 cup unsweetened oat milk
• 1 tbsp peanut butter
• 1 scoop LSF Vanilla Plant Protein or LSF PB Plant Protein
• 1 scoop LSF Wing Woman Immunity Boost

Smoothie Directions

Add all ingredients above in the order listed to a blender. Blend on high until smooth and enjoy!

Get Your Peanut Butter On

This smoothie is honestly great ANY time of day. It has a perfect balance of healthy fats, carbs, and proteins so you can’t go wrong. I love making this one for breakfast (maybe throw in some spinach for greens you won’t taste!), but it also makes a perfect post-workout snack too!

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Potatoes, red and green bell peppers, and yellow onions are combined in a colorful and flavorful skillet that is perfect for breakfast, lunch, or dinner.

Breakfast Potatoes Skillet

I love having potatoes with breakfast in the morning. Well, technically, I would enjoy having potatoes with most of my meals. Potatoes, peppers, and onions add up to a terrific meal that comes together quickly any time of day.

By taking the time to prep them in advance, I simply heat as many as we need when we are ready to eat them. These potatoes are great as a dinner side dish, as a simple lunch, or tossed into scrambled eggs for a hearty breakfast.

Breakfast Potatoes with Peppers and Onions

I get why some people don’t like to pre-chop their potatoes because they discolor and turn brown. For breakfast potatoes, I typically dice them the night before and store them in the refrigerator submerged in water.

Wondering how to make crispy breakfast potatoes? In the morning, drain the water and pat the diced potatoes to dry. Drying the potatoes well is the key to getting the best crispy potato edges.

The peppers and onions can be chopped and just stored in containers or in simple zip-close bags until you’re ready to cook them.

Potatoes with Peppers and Onions

You’ll need just a few ingredients to make this recipe.

• olive oil
• yellow onion
• potatoes
• bell pepper
• kosher salt 
• freshly ground black pepper

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