Egg Custard with Chocolate Chip Oatmeal in a jar...Breakfast to-go

i'll say it again...

breakfast is my favorite meal

"the most important meal of the day"
blah, blah, blah...

i think it's inscribed somewhere on the Rosetta Stone or was it one of the tablets as the 11th commandment.
this is a compact little breakfast treat i came up with for a quick early morning healthy breakfast.  creamy cholesterol fighting oatmeal with optional "antioxcident" dark chocolate chips on the bottom and calcium, omega rich classic egg custard with a few vitamin C freeze dried tart berries in a cute little jar.  sorry, that was a mouthful.
prepare on a weekend and you'll have something to grab that's a little more fun, a lot more healthy and loads more delicious than that sugar laden muffin or chemical powered protein bar.  you might more likely to grab this treat while dashing out the door.  it's pretty good out of the fridge, great at room temp and even better popped in the microwave for a few seconds, just a bit warm.

pick up some freeze dried raspberries, blueberries, strawberries or pineapple crisps from Trader Joe's or your health food store.  they don't spoil, they're crunchy, tart and sugar free.  stock the pantry, the car, the office desk.  they're a fun snack and good on or in anything.  if you don't have a TJ's near you they are available on the internet (amazon, of course)...raspberries, blueberries, pineapple, mandarin orange, strawberries...this is beginning to sound like an infomercial...enough already.



FOR THE OATMEAL

prepare 3/4 cups dry oatmeal of your choice as you normally would.  you'll probably end up with approx. 2 cups cooked oatmeal.  let come to room temp.

OR...this is what i do...
3/4 cup oatmeal

1 1/2 cup water
1 tsp golden flax seeds

pinch salt

prepare using microwave instructions.

after it's cooked...stir in 1/2 scoop vanilla protein powder, a dash of cinnamon and a dash of cardamom...and add sweetener of choice...i used 2 Tbsp Stevia "cup for cup".  let come to room temp.

PREPARE CUSTARD

preheat oven to 350 F. and grease/spray 6 custard cups, ramekins or small mason jars.
you'll need some boiling water for the bain marie and a large enough roasting pan to hold your custards in the bain marie.

1 2/3 cups whole (2% milk would be ok)...of your choice
NOTE...i have used whole organic milk, goat milk and a mixture of whole milk with 2/3 cup vanilla Pure Protein Shake.
3 whole large eggs
1 yolk
1 tsp vanilla
2 Tbsp Stevia "cup for cup"or sweetener of choice
pinch of salt

whisk eggs, yolk, vanilla, sweetener and pinch of salt.  add milk and whisk to combine.  strain the custard into a vessel that can easily pour.
TO ASSEMBLE...
spoon approx. 1/3 cup oatmeal in the bottom of custard cups.  add some mini chocolate chips, raisins, craisins or whatever and push them down in a bit.
pour equal amount custard into cups over the oatmeal.
place in roasting pan and add enough "almost boiling" water to come up at least half way up the custard.
bake in oven for 25 to 30 minutes.  check them at 25 for the custard jiggle factor.  they should be firm, but with a slight wobble in the middle.  mine took 32 minutes.
NOTE...i tented mine with a sheet of tinfoil 1/2 way through so the tops didn't get too cooked looking, but you can always disguise an ugly top with berries or syrup.

important to strain your custard because these little globs will mess with the creaminess of your beautiful custard.

put a little less than 1 inch of oats (warm/room temp oats) and a few mini chocolate chips.  if you put too much oatmeal, the custard will take longer to cook and might not set in the middle.

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Mocha Java Gluten Free Granola

CRUNCHY NUGGETS OF GOODNESS

dark cocoa and espresso with oats, almonds, flax, coconut, sesame, chia...

and you know i had to add in ...

chipotle and bacon !!!

hey...chipotle has capsaicin.  it's good for the metabolism and...
bacon IS protein...right?

this batch of granola was a huge winner!

way more flavorful than the pricey store bought granolas that claim to be "chocolate".

crunchy, sweet, slightly salty, loaded with nuggets, omegas, antioxidants, no additives, a few less calories and, of course, a little smoky bacon and a kick of chipotle.  when added to milk or yogurt the chocolate and espresso activate and make a fabulous mocha cream color...like a mocha cappuccino....YUM!

most of it never made it to a bowl...everybody loved it as a snack.  it's all gone.  i'll be making a second batch this weekend...probably double the recipe...
probably MORE BACON !

MOCHA JAVA GRANOLA...Gluten free

with chipotle and BACON

dry grains and seeds

2 cups oats

1 1/4 cups unsweetened puffed corn

3/4 cups flax cereal nuggets, Enjoy life Crunchy Flax

1/4 cup unsweetened shredded coconut

2 Tbsp flax meal

3 oz sliced almonds

1-2 oz roasted salted almonds

40g craisins with less sugar

2 Tbsp chia seeds

2 Tbsp sesame seeds

1/2 cup very crispy bacon bits...shhhhhh...i had to sneak this in...optional

coating ingredients

1/3 cup honey

1/4 cup maple syrup

1/4 cup packed brown sugar

1 tsp vanilla

1 oz butter

1/2 cup good cocoa powder, divided

1 tsp espresso powder

pinch of salt

1/4 tsp chipotle powder, optional

smoked salt for sprinkling, optional

preheat oven to 325F (convection).  while preheating toast your oats for 15 minutes.

in a large bowl mix oats along with the next 8 dry grains and seeds ingredients.  set aside.

in a small sauce pan put honey, maple syrup, brown sugar, butter, pinch of salt,  espresso powder, chipotle if using and 1/4 cup of the cocoa and heat until sugar in dissolved.   stir to combine (whisk helps combine the cocoa in)).  remove from heat and add vanilla.

adding wet to dry...sprinkle some of the reserved 1/4c. cocoa powder over dry goods.  pour approx. 1/3 warm wet mixture over dry and stir to combine.  sprinkle more cocoa and another 1/3 over dry mixture and stir to combine....do this again until all is well combined and mixture is fully incorporated.

note about adding chia and sesame seeds... sprinkle these in while stirring in wet so they do not clump in one spot.

lay out on parchment covered cookie sheet...mine took up 2 sheets.  put in 325F convection oven for 15 minutes...gently stir and rotate sheets if necessary.  again, 15 minutes and stir gently.  now do 10 minute intervals 1, maybe 2 more times, depending on your oven.  i like crunchy big chunks so when done i slide the parchment paper gently onto a cold surface, so as not to disturb the clumps.  let this completely cool then put in airtight container.  do not let sit out on the counter too long or the moisture in the air will effect the crispiness, but do not cover it up while it is the least bit warm.

i made this 1 1/2 week ago and saved a small batch to test. it is just as crisp and full of tasty nuggets as the day it came out of the oven.

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OATMEAL CUSTARD

GREAT START TO A GREAT DAY...

warm creamy custardy 4 grain oats with vanilla greek yogurt and fresh berries.

my idea of dessert for breakfast.

i'm up at the crack of dawn...

mornings are getting cold and i want comfort food.

well...that's a big fat lie.

we're having an unexplained heat wave here in California, but i still want something delicious, healthy and satisfying for breakfast.  i don't want a protein bar.  i don't want a bowl of granola.  i don't have time for eggs Benedict.  i surely can't get through the day on my Mexican pastries alone.  i need something with a little substance that will keep me going and i need something i can put together and get out the door.

this is a great recipe for those no-brainer, i'm too tired weekday mornings when you need some good healthy fuel to get going. make it for a Sunday breakfast and have the leftovers warmed up throughout the week.  dress it up with greek yogurt, syrups, berries, brown sugar and cinnamon, candied pecans...i'm sure everyone has there own ideas for oatmeal extras.

it's not a throw together recipe because you need cooked oatmeal, but it IS an easy recipe if you have that ready.  the cottage cheese might seem a bit odd, but trust me...it really adds to the creaminess and you don't even know it there.  spice it up as you wish.  i always like to add a touch of cardamom, fresh ground nutmeg, cinnamon and vanilla with a touch of almond extract.

i've tried a chocolate version, but haven't perfected it yet.  it was good, but not great, so i'll wait on posting about that.  meanwhile i'll continue on with this one and some different spice combinations.  since i'm so hot about rosemary lately, maybe i'l try that in there some how...hmmmmm.  i think rosemary and maple syrup might work well together...hmmm 

OATMEAL CUSTARD

adapted from Inn Cuisine

2 cups COOKED oatmeal...i use 4 grain hot cereal by Arrowhead Mills
1 1/2 cups low fat cottage cheese
2 large eggs-real eggs work better than substitute
1 cup low fat or skim milk
6 tbsp sugar or sugar substitute...i use 1/2 cup Z Sweet
1/2 tsp cinnamon
1/8 tsp cardamom
1/2 tsp vanilla extract
1/2 tsp almond extract
1 scoop vanilla whey protein powder...optional

preheat oven to 325 F degrees
coat 2 Qt baking dish with non stick spray
in a large mixing bowl, blend oatmeal, cottage cheese, eggs, milk, sugar, cinnamon, cardamom, and extracts in an electric mixer until smooth.
pour batter into prepared dish and bake for approx.1 hour...mine takes about 1 hr 5-10 minutes in a square glass pyrex in a regular oven.

serve warm, room temp or even cold for on the go...

NOTE...ovens are different and so are baking dishes, so i suggest you check it after 45 minutes and keep an eye on the first one.

nutritional info (approx.)
9 servings made with protein powder and Zsweet

cal...95
protein...6
carbs...16
fiber...5
fat...1

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"Clean out the drawers" Granola Bars

"Spring has sprung"

well...at least the clocks have changed...this also means Spring cleaning is on the way.

i decided to start out with something easy and just clean out one of the over flowing baking drawers.  what do you do with bits and bobs of chips, nuts, seeds, banana chips, dried fruits and various smidgens of left over goodies...?

throw as much of it as you can into a Healthy Granola Bar

you might even call these...

Everything but the Kitchen Sink Granola Bars

i must admit, this one batch didn't really make a dent in the messy drawer of baking goodies i have, but it DID help...and i know every baker out there has one or two of these drawers i'm talking about...right?...for these yummy, crunchy bars i like to use the base recipe i found a few years ago by Alton Brown.  i have radically made changes to the original recipe, but you might want to check the link.  as a matter of fact i pretty much make these from memory and just throw things in until it looks right.  thank goodness granola bars are very forgiving.  they all turn out delicious.

i make granola bars at least twice a month.  the most requested, and my favorite, is the ELVIS GRANOLA BAR (found here)

this one has peanuts, banana chips and BACON...sometimes dipped in melted peanut butter chips.

this combo is a must try!

the recipe for these bars might be a little hard to write, but i'll try to give an idea of what goes in.
like i mentioned, the base recipe is found HERE from Alton Brown.

start with a 9 x 13 baking pan, buttered or sprayed and lined with parchment.
pre heat oven to 350 F.
spread oats, seeds, nuts (if not already roasted) wheat germ, wheat bran on a cookie sheet and bake in oven for 15 minutes...stirring occasionally.
remove from oven and turn oven down to 300 F


in the meantime...

on the stove in a smallish pot melt together

1/4 cup packed brown sugar

1 oz butter

3 Tbsp peanut butter or almond butter

1 tsp vanilla extract

1/3 cup honey

1/4 cup maple syrup

1/2 tsp kosher salt...(if your nuts are not salted)

stir until completely incorporated and dissolved.  set this aside and rewarm if necessary when ready to add to large bowl of dry goodies.

dry ingredients...put in a large bowl

this is where it's your choice, just try to equal the basic amount in each category...such as oats/cereal, seeds and nuts, dried fruits, healthy stuff and extras like chips of any kind.  for the spices...you can always taste test.
my Granola Bar ingredients usually go something like this...

1 1/2 cup old fashioned rolled oats
1/2 - 1 cup brown rice cereal or rice krispies
1/2 cup fiber one cereal
1/2 cup seeds...pumpkin and or sunflower
1 cup roasted, lightly salted nuts...virginia peanuts, almonds, walnuts, pecans whatever
1/4 cup wheat germ
1/4 cup wheat bran
2 Tbsp flax
1/4 cup crystallized ginger
1/3 - 1/2 cup dried cranberries or other dried fruit
throw in some banana chips or choc. chips or peanut butter chips if you have them...and or BACON
spices...equaling 1 1/2 teaspoon-ish
1/2 tsp cinnamon
1/4 tsp fresh grated nutmeg
1/4 tsp ground ginger
sometimes a dash of cardamon
sometimes a little cayenne for a kick in the pants


pour the melted ingredients over the dry in about 3 batches stirring in between...you want a nice even coating.  put everything into prepared pan and spread out evenly.  press down...i say,  PRESS DOWN!  this is key to the bars holding together.
put in 300 F oven for 25-30 minutes until golden brown.  after your first batch you will see that less time makes a softer bar and more time makes a crunchy bar...i prefer CRUNCHY.
remove from oven and let cool completely.
TO GET NICE CUT SQUARES...cut them while they are still in the pan with a very sharp knife.  these will keep for at least a week if you keep them air tight.  i like to wrap them individually in wax paper or parchment and a tight baggie.

my mother always says try the original recipe first then you can play with it however you see fit...
so...if you're into some good granola bars you could go ahead and try Alton's recipe first, but i thought it needed more goodies.  don't be afraid to throw whatever you have in that drawer into the mix.  like i said...
GRANOLA BARS ARE VERY FORGIVING
and always delicious!

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Apricot Almond Oat Bars

since my last post about the "Turkey Tails" was sooo long, i'll get through this one quickly.

i found this recipe while watching some Giada De Laurentiis show in the wee hours of the morning.  while half asleep i heard "healthy" and i heard "oatmeal".  two things i'm always looking for in a good morning snack.  well, i would NOT really consider this a "HEALTHY" recipe with a cup of butter and a cup of brown sugar, but they DO have a good amount of oats, almonds and i used whole wheat white flour...so all is not too too bad...some people would actually call this a "health bar".

the photo above was taken about an hour after baking...yummy, sweet jam gooey-ness with the crunch from the almonds, but kind of squish when you cut them into bars...even with a very sharp knife.

the photo below was taken after refrigerating to set.  i find this makes for cleaner cutting when they are chilled

APRICOT ALMOND OAT BARS

adapted from Giada De Laurentiis

for original check the link.  i made just a few changes that worked quite well.

FILLING

1 13 oz jar apricot jam...i used Bonne Maman Apricot Preserves

8 10 dried apricots diced into 1/4 inch pieces (about 1/3 cup)

CRUST

1 3/4 cup whole wheat white flour

1 cup packed brown sugar

1 tsp cinnamon

1/4 tsp cardamon

a few grates of fresh nutmeg.  maybe a little less than 1/4 tsp

3/4 tsp sea salt

3/4 tsp baking soda

1 3/4 cups old fashioned oats

1 cup coarsely chopped almonds

1 cup unsalted butter...melted

1 egg room temperature...beaten

1 tsp vanilla extract

preheat oven to 350 F.  spray or lightly butter a 9 x 13 inch metal baking pan and line the bottom and sides with parchment so it over hangs on 2 sides for easy removal

in a small bowl mix together the jam and the diced apricots.  set aside.

for the crust...in a large bowl (i did this in my electric mixer.  whisk or paddle works well) mix  together the flour, sugar, cinnamon, cardamom, nutmeg, salt and baking soda.  stir in the oats and the almonds.  add melted butter, egg, and vanilla.  mix until incorporated.

using a fork or clean fingers, lightly press 1/2 dough mixture into the bottom of prepared pan.  try to make it so there are no holes.  using a spatula, spread the filling over the crust, leaving 1/2 inch border around the edge of the pan.  cover the filling with the other 1/2 dough mixture and gently press to flatten.

bake until light golden brown, about 30-35 minutes.  cool for about 1 hour.  cut into bars and store in airtight container or refrigerate.

NOTE...as i stated above, i like to refrigerate to set them a little before cutting.  this makes for a nice clean cut and they don't squish down and get all messy.

OH...WOOPS!  did i forget to say these are DELICIOUS !!!

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Cheerie-Oats Chocolate Chip Cookies

crunchy, filling, healthy and fun...these cookies will start your day right or keep you going when you need a lift.  they're filled with "good-for-ya" fiber and oats and just the right amount of that yummy peanut butter-chocolate combo to let your taste buds know it's still a treat.

CHEERIE-OATS CHOCOLATE CHIP COOKIES
adapted from a recipe found at Suite101.com by Stephanie Gallagher

3/4 cups granulated sugar
1/4 cup apple sauce
3/4 cup peanut butter
1/4 cup water
1 tsp vanilla extract
1/4 cup egg substitute
1 1/2 cups white whole wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
a dash of powdered ginger and nutmeg is a great addition...optional
1 1/2 cups old fashioned oats
3 oz mini chocolate chips
3 cups cheerio's...i used Trader Joe's Fiber O's
2 Tbsp flax...optional good omegas

preheat oven to 375 F
beat sugar, apple sauce, peanut butter, water, vanilla and egg substitute together with an electric mixer until well combined.  add flour, baking soda, cinnamon and spice if adding, salt, oats, flax and chocolate chips.  gently hand stir in cheerie o's cereal of choice.
drop the dough (it will be sticky) by rounded 1/4 cupfuls  onto parchment lined cookie sheet.  flatten dough slightly.  they don't spread much at all.
bake for 13-15 minutes until lightly browned around the edges.
should make about 20 large cookies.

You have read this article breakfast / cookie / easy / healthy / oats / peanut butter / sweets 'n treats with the title oats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/02/cheerie-oats-chocolate-chip-cookies.html. Thanks!

Another Great Oatmeal Cookie made with BACON FAT

i know...you might be over all this bacon fat overload, BUT this is definitely another WINNER.  people raved about it...begged for another.  these are quite different than the other cookie i posted about called the Depression Era Oatmeal Cookie.  that one is crunchy and hearty, while this one is the perfect balance of crunchy outside and chewy inside...great for sandwiching with some yummy maple frosting

i found this incredible recipe while searching for uses for all the bacon fat i have accumulated.  it's at Serious Eats, posted by Amanda Clark.  please check out the original post HERE.  she talks about how she came up with the idea for this unbelievable cookie creation.  she played around with it alot and came up with the perfect ingredient combo for the bacon flavors to really shine while keeping the crunchy outside-chewy inside texture of the classic lunch-box cookie.  my hat's off to Amanda for this one, for sure!

OATMEAL CHOCOLATE CHIP COOKIES made with BACON FAT !!!
i adapted the recipe slightly, but the original is found at

Serious Eats from Amanda Clark

1 cup, plus 2 Tbsp bacon fat room temp.

1 1/2 cups sugar

2 large eggs

1 tsp vanilla extract...i added 1/2 tsp maple extract with 1/2 tsp vanilla

4 1/2 tsp molasses

4 1/2 tsp honey

 1 1/2 cups AP flour...i used white whole wheat flour

1 tsp baking soda

1/2 tsp salt 

1/2 tsp cinnamon

dash powdered ginger

and a few grates of fresh nutmeg

3 cups oats...i use old fashion oats

1 1/2 cups bacon...approx 1 regular package

1 cup raisins, choc. chips or nuts...i use mini choc. chips.   2nd batch was toasted pecans

preheat oven to 325 F.  

mix fat and sugar until creamy and light...(this will not get quite as creamy as butter)

NOTE...as i stated in my other bacon fat cookie post, i like to refrigerate the fat after cooking the bacon so that it solidifies...then let it sit out for a bit before creaming with sugar.

add eggs one at a time, beating after each.  add vanilla, molasses and honey and beat to incorporate.

in a separate bowl combine all dry ingredients...flour, salt, baking soda, cinnamon, ginger and nutmeg.  add dry mixture to wet mixture slowly until just Incorporated.

now...add the oats, bacon chunks and what ever extra goodie you choose and mix until just distributed evenly...don't over mix.

drop the dough by heaping Tablespoons onto parchment lined cookie sheet, leaving 1 1/2 - 2 inches for cookies to spread.  bake for 10 - 12 minutes, rotating tray if necessary.

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Depression Era Oatmeal BACON FAT Cookies

did your Grandma keep a coffee tin on the back of the stove for BACON GREASE?

mine did.  she used that darn bacon grease for everything. butter and fancy oils weren't used for "saute-ing" in those days...it was more like frying. AND...butter was expensive!, bacon fat was almost a freebie.  besides,  i don't think my Grams knew what the term "saute" meant...

 but what ever it was, when Grandma made it...it always tasted better.  

i think it was all in the BACON FAT!

my Grandma lived 'til 108 !

i found this recipe kind of out of necessity... i, for some unknown reason, have accumulated loads of delicious BACON FAT ! little tupperwares tucked neatly on the bottom shelf of the overcrowded fridge hiding in the way back so as not to be discovered by the fridge police.  i had to find a use for it...

i knew if i already put bacon IN the cookie, why couldn't i use the fat as butter...just one animal fat for the other....because we all know...

butter IS fabulous...but...BACON FAT IS PHENOMENAL !!!

photos shown are with roasted-salted peanuts, peanut butter chips and flax

DEPRESSION ERA OATMEAL COOKIES

i found the recipe HERE at Tasty Kitchen

 posted by Adrianna and Caroline at A Cozy Kitchen

i adapted it ever so slightly

3/4 cup sugar

3/4 cup brown sugar

1 egg

1 tsp vanilla

1/2 tsp maple extract if adding pecans instead of chocolate

3/4 cup BACON FAT...room temp...SEE NOTES*

2 cups old fashion rolled oats

1 1/2 tsp cinnamon

1 tsp salt

1 tsp baking soda

1 1/2 cups flour...i used white whole wheat

4 pieces of bacon...HA !!!...I USED 8-10 slices cut or crumbled into fairly large pieces

i added 1/2 (give or take) cup mini chocolate chips in my 1st batch...

2nd time i used 1 cup lightly toasted pecans
3rd batch was with salted-roasted Virginia peanuts, 1/3 cup p-nut butter chips and 1 heaping Tbsp of flax seeds

preheat oven to 375 F
in a mixer combine the sugars and bacon fat until fluffy and light in color

*NOTE...i think it could handle almost 1 while cup of fat....also, i refrigerate the fat after cooking the bacon to solidify...then remove it and bring it to room temp...this works better from my experience than using it in it's liquid oil/fat form

add the egg and vanilla extract and combine well.

in a separate bowl combine the oats, flour, baking soda, salt and spices

in the mixer add the oat/flour mixture to the wet mixture in 3 batches and mix 'til just combined.  don't over mix, because you still need to add your goodies

stir or fold in your bacon and choc. chips or nuts or whatever...(cranberries a good add?)

 on ungreased or, i prefer parchment lined cookie sheet... make some round large tablespoon-walnut size balls and flatten slightly.   depending on how big you like your cookies will determine how flat...bake for  approx. 10 minuted or until done...i suggest doing a tester...all bacon fat is not equal and regulated like butter, so i say do a tester and check out how much your batch will spread.  also, the white whole wheat flour makes a hearty dough.

the pictures shown are of the cookies i added peanuts, peanut butter chips and a Tbsp of flax.  these are quite hearty cookies.  the dough seemed dry-ish and didn't really spread, so i flattened them with the bottom of a glass.  they turned out more of a crunchy cookie than chewy....DELICIOUS !

i've made these 3 times.  1st time was straight from the original recipe, then i started to change it up a bit with some spices and a little flax.  the sweet-savory factor is fabulous.  i prefer the strong flavor of apple wood smoked bacon fat, but any good bacon fat will do.

oh yeah...more notes... i like to cook my bacon in the oven on an aluminum lined cookie sheet.  half way through i pour off the fat and reserve in a heat proof tupperware...then continue cooking bacon until crispy...again pour off fat and reserve.

You have read this article bacon / cookie / oats / sweet / sweet 'n savory / sweets 'n treats with the title oats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/01/depression-era-oatmeal-bacon-fat-cookies.html. Thanks!