Please, sir, I want some more

I got a request for some of my breakfast recipes and I'm happy to oblige since I'm feeling a bit uninspired in the blogging arena. I'm just having a hard time getting back in my routine after Christmas - I almost had it then the big snowstorm led to Craig being home four days in a row. I don't want to complain because we like having him around, but it makes it hard to be productive. Anyway, on to breakfasts.

What is the matter with Mary Jane?

She’s perfectly well, and she hasn’t a pain,

And it’s lovely rice pudding for dinner again!—

What is the matter with Mary Jane?

Rice Pudding

We love rice pudding around her and Lucy insists I say at least part of the above poem before serving it. Mine is based on this recipe from Joy the Baker but is much less fussy - what can I say, I'm tired in the mornings. But if you are worried about my very imprecise directions, try hers until you get the hang of it.

I normally use leftover rice from the night before so instead of giving you amounts, I use the ratio of 2 parts milk per 1 part of cooked rice and for reference sake I made a batch with 3 cups of rice earlier this week for the four of us and we didn't have any leftovers - Lucy ate 5 bowls!

 Put it in a pot over a low to medium heat - just enough to reach a simmer and stir - and stir and stir and stir. Really, you can leave it to set the table or fetch a glass of milk but don't try to change a diaper or your milk will curdle. While you're stirring, add in some cinnamon, salt and if you like them, raisins. In about 25-30 minutes, it will be nice and thick. If the rice seems too crunchy/chewy still, you can add a bit more milk and keep going.  I normally serve it hot from the pot but if you plan to eat it cooled (chilled makes an excellent snack) it will thicken up more so keep that in mind - you want rice pudding not a brick.

Remove from heat and stir in a bit of vanilla and a pat or two of butter or coconut oil. I used to sweetened it with honey or sugar during the cooking process and you can do that but I've started just putting a little maple syrup on the kids and leaving mine plain.

Baked Oatmeals: 

I make several different baked oatmeals but I found them all on other blogs so I've just included the links below. The first has a different texture from the others so if one doesn't work, try the other before you give up. We like them both though. I will add two tips though:

1) You can drastically reduce the sugar and even leave it out completely. Of course, 1/2 cup of sugar isn't a whole lot spread over a 9x13 pan but even so I think we end up using less if I just put a touch of maple syrup on top.

2) I always make baked oatmeal the night before and leave it in the fridge. Then I put it straight from the fridge and into a cold oven before turning it on, adding about 5 minutes to the time to allow for the pan and oven to heat up. This allows the oats to soak (although Nourishing Traditions purists would probably say that a fridge soak still isn't sufficient) and also makes baked oatmeal a really easy breakfast. I use glass dishes and never had one break that way

Apple Baked Oatmeal

Peanut Butter Baked Oatmeal

Pumpkin Baked Oatmeal (these last two of both from Lynn's Kitchen Adventure's blog and she has lots of others here that I keep meaning to try but we love these so much I never seem to get around to it)

Three Cheers for warm breakfasts!