Baked Berry and Coconut Oatmeal

Baked Berry and Coconut Oatmeal

A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.

Baked Berry and Coconut Oatmeal

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I think breakfast is a very important start to any day. I am one of those people who does eat breakfast every single day. Yes, I think I should for nutrition but also because I’m quite hungry in the morning and if I don’t eat breakfast, no one is safe around me! That’s right, I turn into a hangry person, and it is not pretty.

I love these individual Baked Berry and Coconut Oatmeal squares because they are a good combination of chewy coconut and oatmeal with sweetness from frozen berries and maple syrup, yet they are not overly sweet. The eggs and milk provide much-needed protein to help us get through the morning and the adorable squares are a perfect size, at least for me. I just love them topped with lots of yogurt and fresh berries if I have them on hand. They can be made in advance, wrapped and frozen for up to a month. Thawed squares can be warmed gently in the microwave when you’re ready to eat.

Ingredients for Baked Berry and Coconut Oatmeal in a large glass bowl ready to be whisked together.

They’re super simple to make using only one bowl, and if you don’t have an individual pan like the one I have, you can bake it in a 9” x 9” pan and cut into desired squares. Either way, Baked Berry and Coconut Oatmeal is an easy and tasty way to start your day. Enjoy!

More breakfast options…

Baked Apple Cranberry Oatmeal

Orange Yogurt Smoothie

Ginger Pear Pancakes

Baked Berry and Coconut Oatmeal baked in individual squares.

A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
Baked Berry and Coconut Oatmeal
Print Recipe
    Servings Prep Time
    12 servings 20-25 minutes
    Cook Time Passive Time
    28-30 minutes 20 minutes
    Servings Prep Time
    12 servings 20-25 minutes
    Cook Time Passive Time
    28-30 minutes 20 minutes
    A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
    Baked Berry and Coconut Oatmeal
    Print Recipe
      Servings Prep Time
      12 servings 20-25 minutes
      Cook Time Passive Time
      28-30 minutes 20 minutes
      Servings Prep Time
      12 servings 20-25 minutes
      Cook Time Passive Time
      28-30 minutes 20 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat oven to 350°F.
      2. In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
      3. Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
      4. Divide batter evenly between squares or pour into prepared 9" x 9" pan.
      5. Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
      6. Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
      Recipe Notes

      -Use almond milk or other milk substitutes in place of the 2% milk if desired.

      -Add a scoop of vanilla protein powder if you want more protein.

      -The individual brownie pan is perfect for meal prep baked oatmeal squares.

      -Allow the squares to cool completely before wrapping and freezing.  Will keep well wrapped for up to one month in the freezer.

      -Allow frozen squares to thaw before warming gently in the microwave.

       

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      Lemon Cream Mini Pavlovas

      Lemon Cream Mini Pavlovas

      Lemon Cream Mini Pavlovas garnished with blueberries and mint sit on a white cake tray decorated with blue flowers.

      Lemon Cream Mini Pavlovas

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      Where the heck is spring??  As I write this it is literally -15°C.  I think global warming has skipped over us here in Alberta.  But these bright and cheery Lemon Cream Mini Pavlovas are sure to brighten and warm any day.  Crisp yet chewy pavlova nests are filled with lemon curd and whipped cream filling.  They are lovely topped with fresh berries such as blueberry or raspberry and perfect for Easter or Mother’s Day. 

      Mini pavlova nests piped onto a baking tray lined with parchment and ready to be baked for Lemon Cream Mini Pavlovas.

      Sadly, with the way the world is these days, most of us may not be having much of a family gathering at Easter.  It will most likely be a modest meal with homebound family members and chats throughout the weekend with family and friends on Facetime or Skype. And this is okay because it’s what we need to do right now to keep everyone safe. As for this beautiful dessert, perhaps it will have to wait for another special occasion. Maybe Mother’s Day, bridal shower or what the heck, how about the first day of summer! There are always reasons to celebrate, so you’ll want to bookmark this recipe.

      Lemon curd for Lemon Cream Mini Pavlovas in a small glass bowl that is resting on a blue and white cloth.

      Here are a few helpful hints for this recipe:

      -make sure your mixing bowl is very clean (grease will hinder a great meringue).

      -use egg whites that are at room temperature (warm egg whites incorporate more air than cold ones).

      -you can grind granulated sugar for about 10 seconds using a mini grinder if castor sugar is not available.

      -stick the parchment to the baking tray with a few dabs of meringue to prevent it from moving while piping.

      -place the tray on a damp towel to prevent the tray from moving while piping.

      -don’t open the oven door until it has completely cooled as the warm dry air inside helps to dry out the meringues without further cooking.

      -baked meringues will keep several days in an airtight container at room temperature.

      -add filling to the meringue nests when ready to serve or up to a couple hours in advance. Adding it more than a couple of hours ahead will cause the meringues to soften too much.

      Lemon Cream Mini Pavlovas sit on a white cake tray in the background while one is served on a while dessert plate and garnished with blueberries and mint.

      Lemon Cream Mini Pavlovas
      Print Recipe
        Servings Prep Time
        8 people 30-40 minutes
        Cook Time Passive Time
        80 minutes 1+ hours
        Servings Prep Time
        8 people 30-40 minutes
        Cook Time Passive Time
        80 minutes 1+ hours
        Lemon Cream Mini Pavlovas
        Print Recipe
          Servings Prep Time
          8 people 30-40 minutes
          Cook Time Passive Time
          80 minutes 1+ hours
          Servings Prep Time
          8 people 30-40 minutes
          Cook Time Passive Time
          80 minutes 1+ hours
          Ingredients
          Mini Pavlovas
          Lemon Cream
          Servings: people
          Instructions
          Mini Pavlovas
          1. Preheat oven to 350°F. Line a large baking tray with parchment and mark out 8-3" circles. Flip parchment over.
          2. Combine egg whites and cream of tartar. Whip until soft peaks are starting to form. Gradually add sugar, about a tablespoon at a time. Scrape the sides of the bowl and continue to whip on high speed until stiff and glossy, about 6-7 minutes using a stand mixer.
          3. Add vanilla and whip to combine.
          4. Sift cornstarch over the meringue and fold to combine.
          5. Fit a large piping bag with your desired tip, I used a Wilton 1M.
          6. Fill the piping bag with meringue and squeeze a dab of meringue onto the corners of the parchment to stick it to the baking tray. This will help keep the parchment from moving while you pipe. Place the baking tray on a slightly damp kitchen towel to prevent the tray from moving. Fill in the traced circle, creating a base. Continue to pipe along the edge of the base for two turns, creating a basket.
          7. Place the tray in the oven on the middle rack and immediately turn oven temperature to 225°F. Bake for 80 minutes, turn off the oven and allow meringues to remain undisturbed in the oven until completely cool. Meringues will be firm and hollow sounding with a slight bit of tackiness and chew in the bottom layer.
          Lemon Cream
          1. Combine all ingredients except butter in a medium saucepan. Heat over medium-low heat, stirring constantly until mixture thickens, about 7-8 minutes. Whisk in butter until smooth.
          2. Remove from heat and allow to cool slightly before covering with plastic wrap directly on the surface. Allow to cool completely and chill until ready to use.
          3. When ready to assemble pavlovas, which should be no more than 2 hours in advance, whip heavy cream until stiff. Fold whipped cream into lemon curd and fill meringues generously. Top with fresh blueberries and serve.
          Recipe Notes

          -Using egg whites at room temperature will result in more volume.

          -If unable to use castor or superfine sugar, simply grind regular granulated sugar in a mini coffee grinder for about 10 seconds.  Even this is not true castor sugar, it breaks down the sugar enough for better absorption into the meringue.

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          Spinach and Artichoke Gnocchi Gratin

          Spinach and Artichoke Gnocchi Gratin

          Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.

          Spinach and Artichoke Gnocchi Gratin

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          I absolutely love hot, cheesy spinach and artichoke dip. It’s something I can dig into and truly be a little pig about. So today’s post is a riff on one of my favourite dips made into gnocchi casserole form. This will likely be my last warming and hearty casserole of the season because it’s time to think spring…and I’m definitely okay with that. But in the same breath, I didn’t want you to miss out on this wonderfully cheesy and saucy Spinach and Artichoke Gnocchi Gratin.

          If you’re not familiar with gnocchi, they are essentially little dumplings often made with mashed potatoes or ricotta cheese. Very simple to make, they cook in minutes and they can take on whatever sauce you want to toss them in. A classic sauce is a butter and sage sauce, but your favourite family meat sauce would be great too. The cheese lover in me can’t help but smother the tender little dumplings in a luscious Gruyere cheese sauce. Enjoy!

          Ricotta gnocchi dusted lightly with flour on a tan cutting board in preparation for Spinach and Artichoke Gnocchi Gratin.

          Tips for great gnocchi:

          Don’t overwork the dough and mix only until combined. This will prevent too much gluten development in the flour.

          The grooves are not necessary, however, they help the dumpling hold the sauce. It only takes a few extra minutes to roll each piece over the tines of a fork or gnocchi board.

          Cook gnocchi in gently simmering water and only cook until they start to float to the surface. A rapid boil is a little too rough for the tender gnocchi.

          Gnocchi can be made and cooked ahead of time. Simply chill or freeze in a single layer on a large baking tray. Once they are frozen they can be stored together in a sealable bag or airtight container. If chilling, cover and use within 2 days.

          Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.

          Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
          Spinach and Artichoke Gnocchi Gratin
          Print Recipe
            Servings Prep Time
            4 people 75 minutes
            Cook Time Passive Time
            27-33 minutes 5 minutes
            Servings Prep Time
            4 people 75 minutes
            Cook Time Passive Time
            27-33 minutes 5 minutes
            Spinach and Artichoke Gnocchi Gratin baked in small red ceramic cocotte dishes.
            Spinach and Artichoke Gnocchi Gratin
            Print Recipe
              Servings Prep Time
              4 people 75 minutes
              Cook Time Passive Time
              27-33 minutes 5 minutes
              Servings Prep Time
              4 people 75 minutes
              Cook Time Passive Time
              27-33 minutes 5 minutes
              Ingredients
              Gnocchi
              Servings: people
              Instructions
              Gnocchi
              1. In a large bowl whisk together eggs, ricotta, parmesan cheese, salt and pepper. Stir in flour until dough starts to come together.
              2. Scoop dough onto a floured work surface and knead gently for a few turns until dough is smooth. Shape into a round disk, cover and allow to rest for 10 minutes for the flour to hydrate.
              3. Cut dough disk into 4 equal portions and roll eat portion into an approximate 15" log. Cut each log into 3/4" pieces, dusting lightly with flour as you go to prevent sticking.
              4. Roll each piece across the tines of a fork or gnocchi board, sprinkle with flour as you go to prevent sticking. Dust a large baking tray with flour and lay formed gnocchi in a single layer on the tray. Sprinkle with flour, cover and keep chilled until ready to use.
              Sauce
              1. Melt butter in a large saucepan over medium heat. Whisk in flour until combined. Slowly add 1 cup of hot milk and whisk until the mixture is smooth. Repeat with remaining milk, adding it gradually and stirring until smooth after each addition. Once all the milk has been added, bring to a gentle simmer to ensure flour has thickened to its capacity. Continue to cook for 5-10 minutes, stirring occasionally.
              2. While the sauce is simmering, bring a large pot of lightly salted water to a simmer and preheat oven to 350°F.
              3. Remove the sauce from heat and stir in half of the Gruyere cheese, salt, pepper and nutmeg. Once the cheese has melted stir in spinach and chopped artichokes.
              4. Gently add gnocchi to the simmering water. Cook until all the gnocchi float to the surface which will only take a few minutes. Remove with a slotted scoop to a towel-lined tray to remove excess moisture. Immediately add gnocchi to the sauce and stir gently to combine.
              5. Divide between 4 oven-safe individual cocotte dishes or ramekins that will hold a minimum of 1 1/2 cups. Divide remaining Gruyere cheese evenly over tops and place on a foil-lined baking tray. Bake for 25-30 minutes until bubbly. Turn oven to broil to lightly brown the tops for about 2 minutes.
              6. Remove from oven and allow to rest for a few minutes before serving as they are very hot.
              Recipe Notes

              A single casserole dish can be used instead of individual cocotte dishes if desired.

              It's important to add the cooked gnocchi immediately to the sauce as they will start to stick together if left to sit for too long.

               

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Horseradish Cream

              Horseradish Cream

              Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

              Horseradish Cream

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              Today’s post is all about simple and versatile. Horseradish Cream is the best of both worlds with its simplicity and ease of preparation. Its versatility makes it delicious with so many things. Let me show you how this simple condiment comes together and pairs with your everyday foods and dishes.

              This creamy and vibrant sauce starts with sour cream and horseradish. Add in chopped dill pickle for some punch, and a sprinkle of fresh dill and pepper give it a bright finish.

              Let’s have a look at how to use this simple yet versatile sauce. My personal favourite is spread generously onto a shaved roast beef sandwich. Even though beef is the go-to food to pair this with, whether it be roast beef, grilled steak or beef kabobs, this is also great with seafood and fish. Think tartar sauce with an extra kick, making it wonderful with shrimp, grilled/poached fish, battered fish and fried calamari. Now let’s go beyond the box and think baked potato topper, perigee and potato chip dip. It’s the dill pickle that brings this complimenting sauce to life and a delicious match for so many foods. So go ahead and spread, dip, and dollop onto all your favourite foods, this sauce is a winner. Enjoy!

              Got a need for more delicious quick and easy sauces? 

              Creamy Mustard Dill Sauce

              Classic Pesto

              Balsamic Blueberry Sauce 

              Horseradish Cream in a small silver cup served along side a roast beef sandwich served on a wooden tray.

              Author:  Compelled to Cook, adapted from Epicurious

               

              Horseradish Cream
              Print Recipe
                Servings Prep Time
                1 1/4 cups 20 minutes
                Passive Time
                2+ hours
                Servings Prep Time
                1 1/4 cups 20 minutes
                Passive Time
                2+ hours
                Horseradish Cream
                Print Recipe
                  Servings Prep Time
                  1 1/4 cups 20 minutes
                  Passive Time
                  2+ hours
                  Servings Prep Time
                  1 1/4 cups 20 minutes
                  Passive Time
                  2+ hours
                  Ingredients
                  Servings: cups
                  Instructions
                  1. Whisk together all ingredients in a small bowl. Cover and chill for at least two hours to allow flavours to meld.

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
                  Creamy Tomato Soup

                  Creamy Tomato Soup

                  Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.

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                  Today’s post is a blog update on my Creamy Tomato Soup. Because the weather is frightful right now in central Alberta, it seemed like the perfect time to do a little tidy up on this gorgeous soup. This Tomato Soup is creamy and luscious, even with only a small amount of cream. It’s thickened with rice, making it a great gluten-free option.

                  The creaminess and tang are the perfect marriage with crunchy cheese toast or buttery croutons. I won’t hesitate to say that when you make this soup, you will have tremendous satisfaction from your efforts because it’s so much better than store-bought soup. You’ll also have peace of mind knowing you’re feeding your family wholesome goodness.

                  Traditional French bisque is made using ground crustacean shells and thickened with rice. The term is used loosely today and can refer to anything pureed such as tomatoes or squash. Most varieties are finished with cream as is this one. Enjoy!

                  Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.

                  Author: Compelled to Cook, adapted from Chef John of Food Wishes Tomato Bisique

                  Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.
                  Creamy Tomato Soup
                  Print Recipe
                    Servings Prep Time
                    4-6 people 20 minutes
                    Cook Time
                    30-50 minutes
                    Servings Prep Time
                    4-6 people 20 minutes
                    Cook Time
                    30-50 minutes
                    Tomato Bisque with crutons served in a shallow blue bowl resting on a wooden board draped with a striped napkin.
                    Creamy Tomato Soup
                    Print Recipe
                      Servings Prep Time
                      4-6 people 20 minutes
                      Cook Time
                      30-50 minutes
                      Servings Prep Time
                      4-6 people 20 minutes
                      Cook Time
                      30-50 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Melt butter in a large heavy pot, add onions and garlic and cook on medium heat for 5 minutes until the onions become translucent.
                      2. Add the tomatoes, stock, paprikas, sugar, salt, white pepper and rice and cook until the rice is very soft, at least 30 minutes.
                      3. Blend with a handheld immersion blender until smooth. Stir in heavy cream and season to taste with salt.
                      Recipe Notes

                      I used homemade chicken stock and used 1 1/2 tsp of salt. The amount of salt will depend on the stock/broth used, so season to taste.

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                      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com