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Cinnamon Bun Crescent Rolls
Breakfast American

Cinnamon Bun Crescent Rolls

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix cinnamon bun topping and melted butter in a small bowl until well combined.
  3. 3 Melt chocolate chips in a microwave-safe glass or ceramic bowl in the microwave for 15-second intervals, stirring after each interval, about 1 minute. Be careful not to burn the chocolate.
  4. 4 Separate crescent dough into 16 triangles. Spread 1/2 teaspoon of the cinnamon mixture onto each triangle and drizzle some of the chocolate on top. Carefully begin to roll starting at shortest side of triangle up to the opposite point. Once rolled, spread another 1/2 teaspoon of cinnamon mixture on top.
  5. 5 Bake in the preheated oven until golden brown, 10 to 13 minutes.

By Popcorn Powder

Basic Chocolate Chip Muffins
Breakfast American

Basic Chocolate Chip Muffins

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 12-cup muffin tin or line with paper liners.
  2. 2 Combine flour, baking powder, sugar, and salt in a large bowl.
  3. 3 Stir in milk, egg, butter, and chocolate chips until combined.
  4. 4 Pour batter into the prepared muffin cups.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.

By Julia

Chocolate Lava Power Cookie
Breakfast American

Chocolate Lava Power Cookie

3.3

Prep
15 min
Cook
12 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; spray lightly with cooking spray.
  2. 2 Place avocados into a blender or food processor. Add honey and blend until a creamy mixture forms and no lumps remain.
  3. 3 Add peanut butter, eggs, cocoa powder, and drink mix to the blender. Process until smooth. Add vanilla extract. Scrape down sides and blend until no powder is present.
  4. 4 Pour batter into a large bowl. Mix in chocolate chips; batter will be sticky. Drop scoopfuls of batter onto the baking sheet. Press down slightly batter to make a cookie shape.
  5. 5 Bake until center is no longer soft, about 12 minutes. Cool for 3 to 5 minutes on baking sheet, then transfer to a rack. Store cooled cookies in the refrigerator.

By Diana71

Chocolate Chip and Pumpkin Bread
Breakfast American

Chocolate Chip and Pumpkin Bread

4.5

Prep
15 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  2. 2 Beat pumpkin puree, white sugar, brown sugar, eggs, vegetable oil, vanilla extract, and pumpkin pie spice together in a bowl; add flour and beat until batter forms. Fold chocolate chips into batter; divide between the 2 prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour. Cool bread in pans for 15 minutes before removing.

By MissBecky

Maple Nut Granola Cookies
Breakfast American

Maple Nut Granola Cookies

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
  2. 2 Whisk flour, baking powder, ginger, and baking soda together in a medium bowl; set aside.
  3. 3 Beat brown sugar and butter in a separate bowl with an electric mixer on medium speed until forms a smooth paste. Beat in eggs until creamy. Beat in flour mixture until a smooth dough forms. Fold in granola, coconut, and chocolate chips.
  4. 4 Drop teaspoonfuls of dough 2 inches apart onto the prepared cookie sheet.
  5. 5 Bake in the preheated oven until lightly brown on top, about 10 minutes. Transfer to a wire rack to cool completely.

By Cheerios

Oatmeal Chocolate Chip Muffins
Breakfast American

Oatmeal Chocolate Chip Muffins

4.2

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Combine oats and milk in a medium bowl; allow to stand for 15 minutes. Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Stir 1/2 of the chopped pecans, 1/2 cup of the brown sugar, chocolate chips, vegetable oil, and egg into oat and milk mixture.
  3. 3 Combine flour, baking powder, and salt in a separate bowl. Stir in oat mixture until just moist. Spoon batter into the prepared muffin cups, filling each 2/3 full. Sprinkle tops with remaining brown sugar and pecans.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes.

By Kari Farwell

Easy Banana Chocolate Chip Muffins
Breakfast American

Easy Banana Chocolate Chip Muffins

4.5

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (205 degrees C). Coat a 12-cup muffin tin with nonstick spray.
  2. 2 Whisk flour, sugar, baking powder, baking soda, cinnamon, and salt together in a bowl. Mix in mashed banana, egg whites, and applesauce until just moistened. Stir in chocolate chips. Divide batter into muffin cups.
  3. 3 Bake in the preheated oven for 15 to 18 minutes.

By ANGCHICK

Whole Wheat Buttermilk Pancakes
Breakfast American

Whole Wheat Buttermilk Pancakes

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine buttermilk, egg, and vegetable oil in a bowl. Mix in flours, baking powder, baking soda, and salt. Stir in chocolate chips.
  2. 2 Spray a skillet with cooking spray and heat over medium heat. Working in batches, spoon or pour 1/4 cupfuls of batter onto the hot skillet. Cook until bubbles form and edges are dry, 2 to 3 minutes. Flip and cook until golden brown, about 2 minutes longer.

By Homegrown

Zucchini Bread with Chocolate Chips
Breakfast American

Zucchini Bread with Chocolate Chips

4.7

Prep
20 min
Cook
40 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. 2 Whisk flour, cinnamon, baking powder, and baking soda together in a large bowl; set aside.
  3. 3 Beat sugar, oil, and eggs together in a separate large bowl with an electric mixer until well combined; fold in zucchini and sour cream. Stir in flour mixture until well combined; fold in chocolate chips. Divide batter between the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 40 to 60 minutes. Cool in the pans on a wire rack for 20 minutes.

By Linda G.

Chocolate Pancakes
Breakfast American

Chocolate Pancakes

3.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk milk, eggs, and vanilla together in a bowl. Stir in melted butter.
  2. 2 Whisk flour, cocoa powder, sugar, and salt together in a separate bowl. Pour in wet ingredients and mix until just combined. Stir in chocolate chips.
  3. 3 Spray a large skillet with cooking spray and heat over medium-high heat. Working in batches, pour 1/4 cup batter into the hot skillet for each pancake. Cook until bubbles form and pop in the center of each pancake, 2 to 3 minutes. Flip and cook until golden brown on the other side, about 1 minute.

By ramie7224

Pumpkin Gut Chocolate Chip Muffins
Breakfast American

Pumpkin Gut Chocolate Chip Muffins

4.7

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with ghee.
  2. 2 Separate the seeds from the stringy pumpkin guts. Place guts into a blender or food processor; pulse until pureed.
  3. 3 Mix brown sugar and butter together in a bowl until combined. Add pumpkin puree and eggs; whisk until well blended.
  4. 4 Sift 3 cups flour, baking powder, cinnamon, nutmeg, and salt together in a bowl. Add flour mixture to pumpkin mixture and stir until absorbed. Add as much of the remaining 1 cup flour as needed to create a batter that is moist but thick enough to stand a spoon in. Stir in chocolate chips.
  5. 5 Divide batter evenly between the 12 muffin cups.
  6. 6 Bake in the preheated oven until a toothpick poked into the center comes out clean, 20 to 25 minutes.

By slyorkie

Clean Breakfast Cookies
Breakfast American

Clean Breakfast Cookies

4.2

Prep
10 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two baking sheets with cooking spray.
  2. 2 Whisk oats, flour, flax meal, cinnamon, baking soda, and salt together in a large bowl; stir in honey, egg whites, almond butter, and vanilla extract until dough is well blended. Fold in chocolate chips. Drop 36 spoonfuls of dough onto the prepared baking sheets.
  3. 3 Bake in the preheated oven until lightly golden and set, 8 to 10 minutes. Cool on the baking sheets for 10 minutes, then lightly loosen cookies from baking sheets; continue cooling on the baking sheets 10 minutes more.

By Sadie Melgoza

Low-Fat Breakfast Muffins
Breakfast American

Low-Fat Breakfast Muffins

3.0

Prep
20 min
Cook
20 min
Total
42 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 12 standard muffin cups with cooking spray.
  2. 2 Place cereal in a resealable plastic bag. Crush slightly with a rolling pin to make 1 1/2 cups.
  3. 3 Mix crushed cereal, flour, brown sugar, baking powder, and baking soda together in a large bowl. Stir in mashed bananas, milk, egg whites, applesauce, raisins, and chocolate chips until batter is just moistened. Divide batter evenly among muffin cups.
  4. 4 Bake in the preheated oven until golden brown, 18 to 22 minutes. Let stand for 2 minutes in the pan before removing to a cooling rack. Serve warm if desired.

By Joette Jean

Peanut Butter Chocolate Chip Banana Bread
Breakfast American

Peanut Butter Chocolate Chip Banana Bread

4.8

Prep
15 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x5-inch loaf pan with cooking spray.
  2. 2 Whisk whole wheat flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  3. 3 Combine mashed bananas, brown sugar, peanut butter, yogurt, egg, and canola oil in a separate bowl; stir into flour mixture until thoroughly combined. Fold in chocolate chips.
  4. 4 Spoon batter into the prepared loaf pan.
  5. 5 Bake in the preheated oven until lightly browned at edges, and a toothpick inserted into center comes out clean, 40 to 50 minutes.
  6. 6 Cool bread in the pan on a wire rack for 15 minutes before removing from the pan to finish cooling on the rack.

By QueenCook

Gluten-Free Choc Chip Oatmeal Muffins
Breakfast American

Gluten-Free Choc Chip Oatmeal Muffins

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. 2 Beat together brown sugar and butter in a large bowl with an electric mixer until creamy. Add egg and beat until well combined.
  3. 3 Whisk together flour, cinnamon, baking powder, baking soda, salt, and allspice in another bowl until well combined. Stir 1/2 of the flour mixture into butter mixture until incorporated. Stir in applesauce; mix well. Stir in remaining flour mixture and mix until just combined. Fold in oats and chocolate chips. Pour batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.

By celenacollins

Zucchini Chocolate Chip Muffins
Breakfast American

Zucchini Chocolate Chip Muffins

4.8

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  3. 3 Combine flour, sugar, baking soda, cinnamon, and salt in a large bowl.
  4. 4 Whisk oil, milk, egg, lemon juice, and vanilla extract in a separate bowl.
  5. 5 Stir wet ingredients into dry ingredients until just moistened; fold in zucchini, chocolate chips, and walnuts.
  6. 6 Spoon batter into the prepared muffin cups, filling each 2/3 full.
  7. 7 Bake in the preheated oven until tops spring back when lightly pressed, about 20 to 25 minutes. Cool in the tin briefly before transferring them to a wire rack to cool completely.
  8. 8 Enjoy!

By Eva Howard

Chunky Monkey Pancakes
Breakfast American

Chunky Monkey Pancakes

4.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.
  2. 2 Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

By crazycatlady - CCL

Chef John's Banana Bread
Breakfast American

Chef John's Banana Bread

4.7

Prep
15 min
Cook
70 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat a 9x4-inch loaf pan with cooking spray.
  2. 2 Whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. 3 Beat together sugar and butter with an electric mixer in a large bowl until smooth. Add mashed bananas and mix until combined. Add eggs, one at a time, beating well after each addition. Stir in milk and vanilla.
  4. 4 Stir in flour mixture, walnuts, and chocolate chips until just incorporated. Pour batter into the prepared loaf pan. Tap pan on the counter to release any air pockets.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 10 minutes. Let rest in the pan for 15 to 20 minutes. Remove bread from the pan, then slice and serve.

By John Mitzewich

Chocolate Chip Orange Zucchini Bread
Breakfast American

Chocolate Chip Orange Zucchini Bread

4.7

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. 2 Sift flour, baking soda, salt, nutmeg, cinnamon, and baking powder together into a bowl; set aside.
  3. 3 Beat eggs together in a bowl with an electric mixer until light and fluffy; beat in sugar until well blended. Stir in zucchini, oil, walnuts, chocolate chips, orange zest, and vanilla extract until well combined; blend in flour mixture. Divide batter between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 50 minutes. Cool slightly in the pans before removing loaves from the pans. Chill loaves in the refrigerator before slicing.

By Jules Paulus

Better Chocolate Chip Zucchini Bread
Breakfast American

Better Chocolate Chip Zucchini Bread

4.8

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease two (8x4-inch) loaf pans.
  2. 2 Whisk flour, flax seeds, cinnamon, baking soda, baking powder, and salt together in a bowl until well combined; set aside.
  3. 3 Beat white sugar, eggs, oil, applesauce, brown sugar, and vanilla together in a separate large bowl until blended; stir in flour mixture until batter is well mixed. Fold in zucchini and chocolate chips until incorporated; divide batter between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a knife inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before transferring loaves to a wire rack to cool completely.

By Emma

Grandma's Chocolate Zucchini Bread
Breakfast American

Grandma's Chocolate Zucchini Bread

4.5

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two loaf pans.
  2. 2 Combine flour, cocoa, salt, baking soda, cinnamon, and baking powder in a medium bowl and mix together. Set aside.
  3. 3 Cream sugar, butter, oil, and vanilla extract together in a large bowl with an electric mixer until smooth. Add eggs, one at a time, until mixed. Mix dry ingredients slowly into wet ingredients on medium speed until well combined. Fold in chocolate chips, zucchini, and walnuts with a silicone spatula. Pour batter equally into the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted in each loaf comes out clean, 40 to 50 minutes.

By hawleywood

Applesauce Pumpkin Bread
Breakfast American

Applesauce Pumpkin Bread

4.3

Prep
20 min
Cook
60 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. 2 Combine white sugar and applesauce in a bowl; stir in pumpkin purée and eggs until smooth. Stir in baking powder, baking soda, cinnamon, salt, ginger, cloves, and mace until incorporated. Fold in walnuts and chocolate chips. Stir in flour until fully blended. Divide batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing from the pans; transfer to a wire rack to cool completely, about 50 minutes more.
  4. 4 Sprinkle loaves with confectioners' sugar before serving.

By Virginia

Brookie Pancakes
Breakfast American

Brookie Pancakes

4.0

Prep
20 min
Cook
31 min
Total
56 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper; grease parchment paper with cooking spray.
  2. 2 Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
  3. 3 Combine buttermilk, egg, butter, and vanilla extract together in a small bowl, beating to break up the egg. Add flour mixture; stir until just combined. Fold chocolate chips gently into the batter. Allow batter to rest for 5 minutes.
  4. 4 Combine brownie mix, oil, eggs, and water in a large bowl; whisk together until smooth.
  5. 5 Pour 1/2 cup of the brownie batter into a squeeze bottle, pastry bag with a small round tip, or large resealable plastic bag with corner snipped off. Reserve remaining batter.
  6. 6 Heat a large nonstick skillet over medium-low heat. Drop 1/3 cup pancake batter into the skillet, shaking skillet to spread batter evenly. Drop 5 nickel-size dollops of brownie batter over the pancake; swirl using a skewer or knife edge. Cook until edges are dry, 2 to 3 minutes. Flip and cook until set on the other side, 1 to 2 minutes. Repeat with remaining batters.
  7. 7 Pour reserved brownie batter into the prepared pan.
  8. 8 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack before slicing.

By Julie Hubert

Nutella Banana Split Bread
Breakfast American

Nutella Banana Split Bread

4.9

Prep
25 min
Cook
60 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Whisk flour, baking powder, and baking soda together in a medium bowl. Combine bananas and cream in another bowl.
  3. 3 Cream sugar and butter in a third bowl with an electric mixer until light and fluffy. Beat in egg. Add flour mixture in 2 batches, alternating with the banana mixture, beating batter briefly after each addition. Fold in chocolate chips and pecans. Pour batter into the prepared pan.
  4. 4 Place chocolate-hazelnut spread in a microwave-safe bowl. Microwave on High until melted, about 25 seconds. Pour over the batter in the pan and swirl in with a knife.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.
  6. 6 While the bread is baking, whisk the brown sugar, half-and-half, butter, and salt in a saucepan over medium-low heat until it thickens, 5 to 7 minutes. Add vanilla and cook until a bit thicker, about 1 minute. Remove from heat and cool slightly. Pour sauce into a jar and refrigerate until cold.
  7. 7 Cool the bread in the pan for 10 minutes before removing to a wire rack to cool completely. Serve with caramel sauce.

By Serena Goldstein

Blended Baked Oats 5 Ways
Breakfast American

Blended Baked Oats 5 Ways

4.8

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease five 8-ounce ramekins.
  2. 2 Make the blended oats: Combine rolled oats, Greek yogurt, almond milk, maple syrup, eggs, vanilla, almond extract, baking powder, baking soda, salt, cinnamon, and nutmeg in a blender. Blend on high speed until batter is smooth, 1 to 2 minutes.
  3. 3 Make the flavors: Add pumpkin purée, cranberries, walnuts, and pumpkin pie spice to one ramekin. Add coconut, almonds, and almond extract to a second ramekin. Add cherries, chocolate chips, and cocoa powder to a third ramekin. Add blueberries, maple syrup, and lemon zest to a fourth ramekin. Add raisins, walnuts, cinnamon, cloves, and allspice to a fifth ramekin.
  4. 4 Divide blended oat batter evenly among the prepared ramekins. Carefully stir the batter in each ramekin individually until all additional ingredients are thoroughly incorporated. Transfer ramekins to a baking sheet.
  5. 5 Bake in the preheated oven until tops spring back lightly when touched, 30 to 35 minutes. Allow to cool for 10 minutes before serving. Alternately, cool completely, cover, and place into the refrigerator or freezer for later. Rewarm before serving.

By Kim

Easy Oatmeal-Banana Breakfast Cookies
Breakfast

Easy Oatmeal-Banana Breakfast Cookies

3.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mash bananas in a medium bowl. Stir in oats, chocolate chips, and walnuts.
  3. 3 Drop dough by rounded teaspoonfuls onto the prepared baking sheet.
  4. 4 Bake in the preheated oven for 15 to 20 minutes.

By Steph T

Banana Chocolate Chip Pancakes
Breakfast

Banana Chocolate Chip Pancakes

3.6

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Stir baking mix, milk, sugar, egg, and vanilla extract together in a bowl until batter is smooth; fold in banana and chocolate chips until just combined.
  2. 2 Heat a non-stick pan over medium-high heat. Sprinkle a few drops water in skillet; they will dance and disappear when skillet is ready.
  3. 3 Spoon just under 1/4 cup batter into the pan; cook until bubbles appear on the top of each pancake and bottom is golden brown, 3 to 4 minutes. Flip each pancake and cook until bottom is golden brown, 3 to 4 minutes. Repeat with remaining batter.

By Kimberlee Booth

French Toast Roll Ups
Breakfast

French Toast Roll Ups

4.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Trim the bread crusts and use a rolling pin to flatten each slice into a square.
  2. 2 Spread about 1 tablespoon peanut butter, followed by 1/2 tablespoon hazelnut spread onto each bread square. Sprinkle about 1/2 teaspoon mini chocolate chips on each bread square, and roll up.
  3. 3 Whisk eggs and milk together in a small bowl. Coat each roll with the egg mixture.
  4. 4 Melt butter in a skillet over medium heat. Place roll ups seam side down into the skillet and cook until golden brown on all sides, 4 to 5 minutes. Add more butter to the skillet, if necessary.
  5. 5 Sprinkle cinnamon sugar onto a plate, and as soon as roll ups come out of the skillet, roll them in the sugar, shaking off excess. Serve warm.

By lutzflcat

Happy Family Oatmeal Bake
Breakfast

Happy Family Oatmeal Bake

4.0

Prep
5 min
Cook
45 min
Total
530 min

Instructions

  1. 1 Combine milk, oats, coconut, brown sugar, beaten eggs, golden raisins, chocolate chips, vanilla extract, and salt in a large bowl; mix well.
  2. 2 Pour mixture into a 1.8-quart baking dish. Cover and refrigerate, 8 hours to overnight.
  3. 3 Preheat oven to 350 degrees F (175 degrees C).
  4. 4 Bake in the preheated oven until edges are firm and center is still slightly soft, about 45 minutes. Stir before serving.

By ScratchCook