Mother’s Day Breakfast menu so that you can share with mom and have a great tasty day.
- Coconut French Toast with Butter Pecan Syrup
- Baked Oatmeal with Strawberries and Raspberries
- OJ & coffee
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Tasty holiday
The strawberries came from the farmer’s market & they were sweet and juicy.
Menu made for Mom
This was a menu made especially for my mom. Coconut is one of her favorite things. Butter Pecan also tops her list. (I loved seeing her face light up when I told her what the was on the menu for the day.) She told us a story of when she was a kid there were pretty much only 4 flavors of ice cream: chocolate, vanilla, strawberry, and Neapolitan.
But, if she rode her bike to the dairy she could get butter pecan ice cream. Now, there were usually only 2 little pieces of pecans in there, but it was butter pecan none-the-less. And, so, butter pecan is a perennial favorite for her. As, for the oatmeal, I know that’s the snack she used to sneak down to the kitchen and make for herself in the middle of the night. Oatmeal! What a healthy kid she was!
This menu (made especially for my mom) was really easy to prep too. I cut the strawberries in quarters the day before.
I made the butter pecan syrup the day before and kept it in the fridge until we were ready to eat (then, just a few seconds in the microwave to make it toasty warm again). While my husband flipped the French toast on the griddle (that’s always his job; if I did the flipping we would end up with French toast scramble), I placed the oatmeal in the oven.
The French toast went in the oven about half way through the oatmeal’s cooking time. And, the French toast and the oatmeal came out of the oven at about the same time.
Simple and delicious food
The meal was delicious. The simple, fruity, homey oatmeal made a nice counterpoint to the sweet French toast with butter pecan syrup.
The French toast was crispy on the outside and creamy on the inside. It was sweet and warm. It was golden brown and lovely.
The Butter Pecan Syrup was like gilding the lily – the way it should be for mom. It was a nice hot breakfast shared with wonderful family. It was a bit more calories than I usually have for breakfast, but it was a holiday, a special occasion, it was for my mom, and is was so good.
Of course, I made too much food for the small gathering we had, but I’d always rather have too much food than not enough.
This Butter Pecan Syrup would be great over any pancakes, waffles, or French toast. It would also be wonderful over vanilla ice cream. Or, for a nice simple dessert, drizzle some over sliced bananas.
There are three recipe cards here:
Baked oatmeal with Strawberries and Raspberries, Butter Pecan Syrup, and Coconut French Toast Recipe
Baked breakfast notes
This was my first time making this baked oatmeal dish.
And, honestly, I’d leave out the fruit entirely the next time I make it. But, I’d definitely have some fruit on the side to serve with the oatmeal.
I just think the fruit flavor overwhelmed the delicate oatmeal flavor. So, I’d prefer it plain next time. But, I thought the method of cooking the oats in the oven was great. And, the oatmeal itself was cooked perfectly.
Oh, and this could be made in little individual serving dishes. That would be so cute! Just cut the baking time a little.
If you love oatmeal for breakfast or brunch, you’ll want to try it in these fun and new recipes! Oatmeal cookies, Peaches and Cream Baked Oatmeal, and Blackberry Peach Fruit Crisp with Oatmeal Cookie Crumble.
Recipe
Baked Oatmeal with Berries
Ingredients
- 2 cups old fashioned rolled oats
- ½ cup chopped pecans toasted
- 1/3 cup packed brown sugar
- 1 teaspoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon kosher salt
- 2 cups milk
- 1 large egg
- 1 ½ tablespoons unsalted butter melted and cooled slightly
- 2 teaspoons pure vanilla extract
- ½ cup strawberries cut into quarters
- ½ cup raspberries
Instructions
- Preheat the oven to 375° F with a rack in the top third of the oven. Generously butter the inside of an 8-inch square baking dish.
- In a bowl, mix together the oats, pecans, sugar, baking powder, cinnamon, and salt. In another bowl, whisk together milk, egg, butter, and vanilla.
- Sprinkle two-thirds of the berries into the prepared baking dish. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats, and scatter the remaining berries on the top.
- Bake for 35 to 45 minutes, until the top is golden brown, and the oat mixture has set. Remove from the oven and let cool for a few minutes. Serve warm, and enjoy!
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Butter Pecan Syrup Recipe
Butter Pecan Syrup
Ingredients
- 1½ cups pure maple syrup
- 2 tablespoons unsalted butter
- ½ cup pecans, toasted and coarsely chopped
- Pinch kosher salt
- ¼ teaspoon pure vanilla extract
Instructions
- Place first 4 ingredients (maple syrup through salt) in a small pan, and simmer over medium-low heat until slightly thickened, about 5 minutes. Allow to cool slightly, and add vanilla. Serve warm.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Coconut French Toast Recipe
Coconut French Toast
Ingredients
- 1 loaf unsliced egg bread about 1 pound
- 2 large eggs
- 1 cup whole milk
- 1 cup coconut milk well shaken
- ½ cup coconut cream well shaken
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon vanilla extract
- unsalted butter for cooking
Instructions
- Cut bread into 1-inch slices. Preheat oven to 350°F.1 loaf unsliced egg bread
- Combine eggs and next 6 ingredients in a 13×9-inch baking dish. Soak bread in egg mixture.2 large eggs, 1 cup whole milk, 1 cup coconut milk, ½ cup coconut cream, 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon, 1 tablespoon vanilla extract
- Melt ½ tablespoon butter in a large nonstick skillet or griddle. Drain two bread slices, and cook in hot butter until golden on each side, about 2 minutes. Place in a second 13×9-inch baking dish. Repeat with remaining butter and soaked bread.unsalted butter for cooking
- Bake at 350° for 15 minutes. Serve with toasted coconut flakes (if desired) and butter pecan syrup.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
cinnamon, vanilla and coconut are seriously my dream combination and I would love to have this for mothers day.
Way to think outside the box for Mom! Love the coconut twist.
Love French Toast and your recipe looks so YUM Debi!
What a beautiful way to show all the love we feel for our mothers or to receive these delicious dishes from your child!
What a great Mother’s Day menu! I am loving the coconut twist to the french toast and that syrup? Heaven!
I came here for the french toast and stayed for the oatmeal. Nice spread, Debi 🙂
What a lovely French toast for Mother’s Day, Debi!
Oh Debi, this is so yummy and very creative! I have never tried using coconut milk or cream and I bet it’s creamy-licious!
Baked Oatmeal and Coconut French Toast sounds like a brunch menu made in heaven! Your mom was so lucky to be able to enjoy such a wonderful treat on her special day!
This is a delicious recipe for Mother’s Day brunch. I love French toast and one of my mom’s favorites was anything ‘butter pecan’ – making the syrup in honor of my mom. Thanks for sharing.
I love french toast, but the coconut twist on this sounds delicious.
Mom, (ah me) would love this for Mother’s Day!!
Oh, wow! My family loves French Toast and this recipe looks like a winner!
My family loves French Toast! I can’t wait to try this recipe! Pinned
Looks delicious! Love the baked oatmeal idea!