It’s birthday time at our house again, funny how all our birthday’s are in the first six and a half months of the year so it’s kinda nice, then we have the next six months to get ready for the holidays. (Chuckle) like I ever start preparing for the holidays in July, more like November.
We’re having a birthday brunch picnic, if the weather cooperates. I wanted to do it at a park so that there is not so much noise and commotion like in a busy restaurant. Gathering the family together is important and it doesn’t happen enough to suit me that we all are together for a meal and some fun.
I need to feed the bunch and transport the food too, there is a two-hour trip into the city for my husband and I, planning ahead is a must. I’m making this baked oatmeal today and another gluten-free, egg and bacon casserole tomorrow. I’m also going to buy some melons or other fruit to serve along side of the main dishes.
No one will go hungry, my husband tells me I don’t know how to cook small. That’s ok the kids all love to have leftovers. The white topping is coconut butter and is optional.
Prep Time: 30 minutes
Cook Time: 30 minutes