I love Easter brunch. One thing about living far from family for so many years is that Easter weekend can sometimes bring together a group of people for a great weekend meal. Over the years we’ve had several different groups through for Easter brunch.
Every meal has included different receipes, but today I’m sharing my favorites. This first recipe is adapted from Averie Cooks.
Blueberry Oatmeal Bars
- 1/2 cup (1 stick) unsalted butter, melted
- 1 C gluten free oats blended
- 3/4 cup gluten-free oats left as oats
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- pinch salt, optional and to taste
- 12 ounces (2 cups) blueberries (fresh or frozen)
- 1/4 cup granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
- Crust and Crumble Topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
- Add the oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
- Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
- Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
- Blueberry Layer – In a large mixing bowl (same one used for
crustand crumble is okay), add all ingredients and toss to combine. If sugar hasn’t dissolved fully that’s okay because it liquifies while baking.
- Evenly distribute blueberry mixture over the crust.
- Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
- Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I’m not sure by how much, I’d guess at least 10-15 minutes, possibly less. Bars may take longer than 55 minutes if blueberries are very juicy.
This recipe is awesome because you can make any variety you want. Don’t be afraid to add spinach, peppers and onions, chorizo, or sausage.
- 8 eggs
- 1 1/2 c. milk
- 1 lb. diced bacon, cooked and cooled
- 1 c. shredded cheese
- 1 t. salt
- 1/2 t. black pepper
- 1/2 t. paprika
- PAM cooking spray
- Additional shredded cheese, if desired
1. In a large bowl, whisk together eggs and milk until foamy. Stir in bacon, cheese and seasonings.
2. Grease a 13×9 casserole dish with New & Improved PAM cooking spray. Pour in egg mixture. Bake at 350 degrees for 30-35 minutes, until eggs are fully cooked. Sprinkle with additional cheese, if desired, and return to the oven for a few minutes, just to melt the cheese.
3. Cut baked eggs into squares and serve. While some serve these with English muffins, I think they are great on their own.
I love a great fruit salad. My favorite trick is to use a combination of fresh and frozen fruits to reduce my prep time and keep the fruit cool.
I use frozen mango and peaches and add in fresh blackberries, strawberries, and pineapple. Beautiful colors and so yummy!