Blueberry Oatmeal Breakfast Bars
Makes 12 bars
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1 cup old-fashioned oats
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3/4 cup all-purpose flour (or gluten-free flour blend)
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1/3 cup light brown sugar
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 teaspoon cinnamon (optional)
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6 tablespoons unsalted butter, melted (or coconut oil)
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1 teaspoon vanilla extract
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1 cup blueberries (fresh or frozen)
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1/4 cup granulated sugar
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2 teaspoons cornstarch
Instructions
Preheat the oven to 375°F (190°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.
In a large bowl, mix together oats, flour, brown sugar, baking soda, salt, and cinnamon (if using).
Stir in melted butter and vanilla extract until the mixture is crumbly.
Press half of the oat mixture firmly into the bottom of the prepared pan to form a base.
In a separate bowl, toss blueberries with granulated sugar and cornstarch. Spread the blueberry mixture evenly over the oat base.
Crumble the remaining oat mixture over the blueberries, gently pressing down.
Bake for 35-40 minutes, or until the top is golden brown and the blueberries are bubbly.
Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan and cut into squares.
Recipe from Chasety
Crispy Roasted Red Potatoes
Makes 4 servings
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2 1/2 pounds red potatoes, cleaned, not peeled, and cut into quarters
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3 tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon salt
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1 teaspoon onion powder
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1 teaspoon dried basil
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1/2 teaspoon ground black pepper
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1/4 teaspoon dried thyme leaves
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2 tablespoons fresh grated Parmigiano
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2 tablespoons dried chives (optional for serving)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
In a large mixing bowl, toss the potato quarters with olive oil, garlic powder, salt, onion powder, dried basil, black pepper, and dried thyme until evenly coated.
Spread the seasoned potatoes in a single layer on the prepared baking sheet.
Roast for 30-40 minutes, turning the potatoes halfway through cooking, until golden brown and crispy on the outside.
Remove from the oven and sprinkle the freshly grated Parmigiano cheese over the hot potatoes.
(Optional) Garnish with dried chives before serving.
Recipe from Delectable Meal
BBQ Cauliflower Wings
Makes 4 servings
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1 medium head cauliflower about 5-6 cups chopped
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¾ cup plain milk dairy or non-dairy
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1 cup purpose flour (can sub for gluten free)
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp salt
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½ cup breadcrumbs (can sub for gluten free)
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12 ounces 1 1/2 cups barbecue sauce
Instructions
Preheat the oven to 425 degrees Fahrenheit. See the main post for air fryer instructions.
Chop the cauliflower into medium sized florets.
In a large mixing bowl, whisk together the salt, onion, garlic, flour and milk. You want the batter to be thick, but not so thick that the cauliflower won’t get properly coated. If it appears too thick, add in an additional 1-2 tbsp of milk to thin it out slightly.
Add the cauliflower to the batter and carefully mix to coat each piece.
Toss in the breadcrumbs.
Add the cauliflower to a baking tray lined with parchment paper.
Bake for 25 minutes, turn the oven off, then let sit for an additional 5 minutes. This will help make it crispy without burning. The wings should be golden brown.
Remove from the oven and let cool for 5-10 minutes.
Add the cauliflower to a bowl and coat with the BBQ sauce. If you don’t want them super saucy, start with half the sauce and add more as desired. Serve immediately and enjoy!
Recipe from Eat with Calrity