{dairy free} Nutritious Baked Oatmeal

baked oatmeal

One of my absolute favorite, go-to recipes for my family’s breakfast is baked oatmeal.  The first recipe I received was from a very dear friend, at an informational class I attended.  I have since modified it just a tiny bit for my family, because we have two children with dairy allergies, we make a dairy free version.

So, I will include those options for my readers that are dairy free as well.

My children ask for this recipe several times a week; they devour it!  We like to enjoy it with eggs, or another protein and some fruit.

*healthful tip: I like to cut down the syrup  by a 1/4c , and no one even misses it!

{dairy free} Nutritious Baked Oatmeal

Rating: 51

Number of servings: 6

See Detailed Nutrition Info on

{dairy free} Nutritious Baked Oatmeal


  • 3 cup old fashioned oats
  • 1 cup water
  • 1/2 cup Grade B Maple Syrup, coconut sugar, or sucanat
  • 1/2 cup coconut oil (expeller pressed has no flavor, regular does-either is good in the recipe) or butter
  • 1TB baking powder
  • 2 eggs
  • 3/4 tsp real salt (salt should never be solid white-Himalayan pink spat is delicious and has trace minerals)
  • 1 tsp cinnamon
  • 1/2c applesauce
  • *your favorite ad-ins. We've done: pecans, diced apple, frozen blueberries, extra applesauce, pears, and dried coconut


  1. Combine oats and water.
  2. Add in remaining ingredients
  3. Pour into greased 8x8 baking dish.
  4. Bake 25 minutes at 350, or until lightly brown and firm.
  5. **if you double the recipe like I often do, pour into a 9x13 baking dish


**If you would like to soak your oats (which breaks down any anti-nutrients found in grains): *Combine your rolled oats with 1 cup of cultured dairy, such as whey, buttermilk, or yogurt) *Soak overnight. *Omit adding water, continue with the rest of steps.

Where to get Ingredients

If you don’t have these ingredients in your cabinet yet, you should get them if you can.  They are great to keep on hand, and we use them a lot in place of other unhealthier options (margarines, pre packaged oatmeal, sugary breakfast foods)

***You can find a Pure, Grade B Maple Syrup by clicking that link.  The ingredients in that bottle?  Maple Syrup.  =) Log Cabin and similar brands and high fructose corn syrup, which our bodies do not respond to in the same way they do REAL foods like minimally processed Maple Syrup.

***I buy organic rolled oats in bulk from Azurestandard.com

***We use and love Tropical Traditions coconut oils

I also buy my coconut sugar, cinnamon, and aluminum free baking powder from Azure 

I get my Pure Himalayan Salt from Amazon

My eggs come from my backyard, but try to shop from local farmers if you can 🙂


{Instant Pot} Quick and Easy Potato Salad Recipe

Summer is quickly approaching- and oldie but a goodie

—-originally posted May 2018—-

Today, for the Menu Monday Linky, I want to share a wonderful recipe for potato salad.  I just sorta threw it together one day.  I know, it’s hard to mess up potato salad, but this really good.  It also makes a lot.  So you can have it for one meal, and probably have enough for a lunch or two during the week, depending on how many people you are feeding.

homemade potato salad

I don’t have a picture of the final product!  I know.  But trust me, it is beautiful and creamy.


For an Instant Pot version of cooking the potatoes:

  • peel and chop poctatoes into quarter or halves
  • place 1 cup water in instant pot
  • insert steamer basket/rack
  • add potatoes and salt
  • close lid, adjust valve to closed and press Manual, high pressure, 4 minutes
  • **NOTE- you can add eggs to the instant pot and cook with the potatoes if you like eggs in your potato salad. They will cook perfectly!

Potato Salad

See Detailed Nutrition Info on


  • 3-4 lbs of red potatoes
  • 1/3 c mayonaise (homemade or store bought) more to taste
  • 2-4 tbsp mustard, more to taste
  • 1/2 c sweet pickle relish, more to taste
  • 4 hard boiled eggs, chopped (optional-we prefer it without these days)
  • 1 clove of garlic (trust me!), minced
  • 1/4 red onion, chopped (I can no longer eat raw onion, thank you last pregnancy ... but most enjoy it!)
  • 1-2 tssp paprika, sprinkled in
  • real (pink) salt and pepper to taste


  1. Wash and halve red potatoes (if you like them peeled, peel here)
  2. Cover potatoes with water, covering with about 1" of water
  3. bring potatoes to a boil for about 10 minutes
  4. *the secret to perfect potato salad is the potatoes! You do not want mushy 'taters! when you can stick a fork in and they are still firm but no longer solid, take them off the heat
  5. Drain potatoes
  6. Spread potatoes out on a cookie sheet to cool
  7. After they have cooled, dice
  8. Place in large mixing bowl
  9. Add salt and pepper to taste
  10. Then add remaining ingredients


This is a super easy recipe, and our absolute favorite side item for stuff like the Super Bowl. We had it last night, and it was wonderful!


Menu Monday: October 26, 2015

Menu Monday with www.QuietInTheChaos.com


Menu Monday Week of October 26th:

    • Sunday:  Roast, potatoes, salad, cow peas with bacon
    • Monday: Roast sandwiches, cow peas, homemade bread, roasted broccoli
    • Tuesday: fried chicken, roasted broccoli
    • Wednesday: breakfast- eggs, toast, baked oatmeal
    • Thursday: burgers, baked potato chips, salad
    • Friday: leftovers
    • Saturday: ribs, baked beans, salad

Breakfasts will be fried egg sandwiches and oatmeal/quinoa for the Mister, fried eggs and oatmeal/quinoa for Ila, and oatmeal or quinoa for Lexie (since she doesn’t like eggs).  Max and Ila both like a second course after their eggs.  =)

Just FYI: the salad we eat almost every night of the week is romaine lettuce with garlic, olive oil, vinegar, salt and pepper, with cherry tomatoes.  The kids devour it and it is a good way to get dark green.  Sometimes I add baby kale.

What’s for dinner at your house this week?

Menu Plan Monday

Menu Plan Monday {August 3, 2015}

Menu Monday with www.QuietInTheChaos.com

This week for lunches we will have leftovers (I am cooking in double batches) and sandwiches with ripe tomatoes from the garden.  Breakfast will be quinoa, oatmeal, and egg sandwiches.

Monday: spaghetti with salad

Tuesday: Turkey and dressing from the freezer

Wednesday: turkey sandwiches, squash with hummus, cantaloupe (picnic at the farm)

Thursday: BBQ meatballs, fresh green beans, sliced tomato

Friday: BLTs

Saturday: BBQ drumsticks on the grill, grilled squash, sliced tomato, sautéed nappa cabbage

What’s on your Menu this week?

Menu Plan Monday

Menu Monday {July 19, 2015}

Menu Monday with www.QuietInTheChaos.com

The past few weeks have been HOT!  So for a while we are cooling it down in the kitchen with sandwiches and light sides.  My mom is here this week visiting, and we are taking it easy.  =)

  • Sunday: steaks, sauteed squash, roasted potatoes
  • Monday: taco salad, guacamole
  • Tuesday: grilled hot dogs, homemade kraut, salad
  • Wednesday: dinner out, mom’s last night with us
  • Thursday: Italian sausage, peppers and onion, salad, potatoes
  • Friday: Homemade pizzas
  • Saturday: BLTs, salad, green beans

It is going to be a super simple week!  Next week will probably look just like this, with tuna fish sandwiches and chicken salad sandwiches on the menu.  =)

What’s for dinner at your house?

Menu Plan Monday

Menu Monday {July 5, 2015} the one with the cast iron skillet

Menu Monday with www.QuietInTheChaos.com

This week I will be using the cast iron skillet almost every night for either the meat or veggie portion of our dinner, and some nights for both!

Here is our menu this week:

Menu Monday Week of July 5

  • Sunday:  cast iron skillet pork chops, sautéed squash and onions, salad
  • Monday: baked chicken, green beans, diced potatoes in cast iron skillet
  • Tuesday: spaghetti, salad, homemade bread
  • Wednesday: fried minute steak, sautéed zucchini and onion, roasted potatoes
  • Thursday: dinner out
  • Friday: Homemade whole wheat pizza
  • Saturday: beef and rice bake, salad, sliced tomatoes, pineapple

Snacks will be fruits like bananas, apple with peanut butter, and homemade granola if I get around to it.  Breakfast will again, be rotated eggs, oatmeal, and peanut butter toast for my non-egg eater (who used to LVOE eggs, btw).

What’s for dinner at your house this week?

Menu Plan Monday

Menu Monday {June 28} the one with garden veggies!

Menu Monday with www.QuietInTheChaos.com

This week we are eating a lot of meat, but I will be able to cook double portions of most things for leftovers (thankfully).  Since Ila is eating all our foods now, and my 4.75yo eats as much as I do, leftovers have been slim lately!

Here is our menu this week:

Menu Monday Week of June 28

  • Sunday:  breakfast- country ham, eggs, toast with peanut butter
  • Monday: spaghetti with salad, bananas
  • Tuesday: hamburger skillet (I will have a post for this soon!  The kids loved it)
  • Wednesday: grilled all beef hot dogs, homemade kraut, salad, watermelon
  • Thursday: dinner out (this will soon end when we live in the boone docks!)
  • Friday: chicken and rice bake (but not baked … because my baking dish is still packed), salad, mango
  • Saturday:  steaks, grilled squash, grilled corn, sliced tomato

We have started getting lots of fresh veggies from the garden, so we will be grilling (and hopefully freezing) lots of them for meals!

What’s for dinner at your house this week?

Menu Plan Monday

Menu Monday {June 21, 2015} The one with meatballs ..

Menu Monday with www.QuietInTheChaos.com

So, I used to do Menu Monday- it was just food and kitchen tips or recipes.  But this is actually Menu PLAN Monday.  As mentioned in my first post, menu planning is my challenge area, so hopefully this hold me accountable.

For the week of June 21, 2015:

  • Sunday- Beef and Rice bake
  • Monday- Breakfast
  • Tuesday- BBQ meatballs, corn, salad,
  • Wednesday- Chicken fried rice, salad
  • Thursday- Pork loin or chops, potatoes, green beans
  • Friday- Dinner out
  • Saturday- Burgers and steaks on the grill, salad, veggies kabobs

So, this one is titled, “the one with meatballs” but chances are, every week you will see meatballs on the menu.  =)  When we lived in York, Lexie’s violin lessons were in the evening about the same time I would be preparing dinner.  So we made every Tuesday meatball night- the kids could help/watch me make bbq meatballs, we would put them in the oven, make a salad, and come home from violin to our favorite meal!  And I just couldn’t bring myself to put anything else on Tuesday’s menu this week…

For breakfast, we will rotate egg sandwiches (the little Mister’s favorite), banana oatmeal, peanut butter toast, and I owe the hubby some pancakes (once I find my flour canister) so I guess blueberry pancakes.  =)

What’s for dinner at your house this week?

Menu Plan Monday

{healthy} Whole Wheat, Dairy & refined-sugar-free, chocolate cake

Say that 5xs fast!

Yesterday, we made this ah-mazing cake.  Oh my goodness, really.  It is so good.  And much healthier than your average homemade of boxed cake.

Healthy, whole wheat (dairy and refined sugar free) chocolate cake- Better then regular homemade chocolate cake. And easy!

It doesn’t take long, and makes either two round cakes, or one 9×13 cake.

Whole Wheat, Dairy-and-refined-sugar-free chocolate cake {with Marriage and Menu Monday linky}

20 minutes

Cook Time: 30 minutes

See Detailed Nutrition Info on


  • This recipe is adapted from the Better Homes and Garden chocolate cake recipe
  • 3/4 c coconut oil (not melted)
  • 3 eggs
  • 2 cups of whole wheat flour
  • 3/4 c unsweetened cocoa powder
  • 1 tsp baking sode
  • 3/4 tsp aluminum free baking powder
  • 1/2 tsp real salt
  • 2 c sucanat
  • 2 tsp real, organic vanilla (or homemade)
  • 1 1/2 c rice milk (or you choice of non dairy milk)


  1. Grease your 2 round, or 1 9x13 pan(s)
  2. In a medium bowl stir together: flour, cocoa powder, baking soda, baking powder, and salt- set aside
  3. Preheat oven to 350*
  4. In a large mixing bowl beat coconut oil on med-high speed for 30 seconds
  5. Gradually add sucanat 1/4c at a time, beating at med speed until well combined
  6. Scrape side of bowl; beat 2 minutes
  7. Add eggs one at a time, beating after each addition (trust me, it makes a difference)
  8. Beat in vanilla
  9. Now, Alternately add flour mixture and rice milk to coconut oil mixture, beating on low speed until combined
  10. Beat on medium to high speed 20 seconds more
  11. Spread into pans
  12. Bake 30-40 minutes, check doneness with a toothpick in center.


**If you want the healthy recipe but don't mind the dairy, replace the coconut oil with butter and the rice milk with cow's milk. 1:1

Juicing {with Marriage and Menu Monday Linkup}

Since we filled out our wedding registry in the fall of 2006, I have wanted a juicer.  I actually registered for the Jack Lalanne Power Juicer then, which I think was relatively new to the juicing scene.

Mommy's Green juice Recipe *Quiet in the Chaos*

We didn’t get it as a gift, and my husband was determined it was something I would never use.  So we didn’t purchased one with gift cards.

For the last 7 years I have been asking him if I could get a juicer- his answer was always no. =)

But, last week I found a brand new one on craigslist for half the retail price, and he said YES!

And let me tell you, I love it!

The juicer itself has quite a few parts, and they need to be rinsed out immediately after juicing, or the pulp gets stuck on pretty good.  But, it is EASY to clean- I just rinse each piece under hot water, wipe with a rag is needed, and then lay on a drying mat.  I don’t do the whole dishwasher thing because it would take up the whole top rack.

So, for this week’s Menu Monday, I wanted to share a little juicing recipe.

Juicing isn’t something that is necessarily cheap, you have to be mindful of what you are juicing to make it less expensive.  I will never juice a million oranges to keep orange juice in the fridge; it just isn’t practical.  But what I will do is juice veggies with a few fruits, so we can have a glass of healthy green vegetables each day, or every few days.  Right now, I have given up coffee for the most part, and am replacing that with a morning juice.  The kids LOVE the green juice recipe I am sharing; it makes enough for me to have  a full glass, the kids to have a small glass each, and some left overs for later.

Here is what my 3 year old coined “Mommy’s green juice”

Mommy's Green Juice {for littles too}

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  • Everything is washed, and only peeled if stated:
  • 2 stalks kale
  • handful of broccoli
  • 1/2 cucumber
  • 2 stalks celery
  • 4 carrots
  • 2 small apples
  • 1 lemon, peeled


  1. place in juicer, alternating "juicy" produce with less juicy produce. That helps extract more juice and push the produce through.

Do you juice?  If you have been thinking about it, it is definitely worth a try.  Maybe borrow a friend’s to see how you will like it.

Please link up your family friendly posts below.

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