Late Start Breakfast- Cranberry-Hazelnut Coffeecake and Oatmeal with Apples, Hazelnuts, and Flaxseed

Since I haven't heard from most of my team yet, I will get to the Baking GALS post tomorrow.
This year our school district started having one late start monday a month. I won't go into too much detail about it, but on one monday, we have an extra hour and a half before school starts. I decided this would be a good monday to make a yummy breakfast.
Not too long ago I was contacted by Sam over at Oh! Nuts, asking if he could send me some free nuts and dried fruit to use in some recipes. I said yes, of course. A few days later, I received a pound of roasted hazelnuts, a pound of dried blueberries and a pound of dried kiwi. I have been putting them to work!
Both of these recipes use hazelnuts and since they were already roasted that took out some of the work for me. Both of the recipes are from my favorite, Cooking Light.
The oatmeal was really good, but the coffeecake was delicious. The cranberries were perfect in it and I am thinking it is going to come in handy over the holidays- so go buy some fresh cranberries and try this on a weekend!

Oatmeal with Apples, Hazelnuts, and Flaxseed

If your market sells hazelnuts with the skins removed, you can skip Steps 1 and 2, and just finely chop the nuts.

1/4 cup hazelnuts

3 cups fat-free milk

1 1/2 cups regular oats

1 1/2 cups diced Granny Smith apple (about 1 medium)

1/3 cup ground flaxseed

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 teaspoon vanilla extract

3 tablespoons brown sugar

3 tablespoons slivered almonds ( I used sliced almonds)

Preheat oven to 350°.Place hazelnuts on a baking sheet. Bake at 350° for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel; rub off skins. Finely chop nuts, and set aside.Combine milk and next 5 ingredients (through salt) in a medium saucepan. Bring to a boil over medium heat. Stir in vanilla. Cover, reduce heat, and simmer 5 minutes or until thick. Sprinkle with hazelnuts, brown sugar, and almonds.

Cranberry-Hazelnut Coffeecake

Streusel:1/4 cup sifted cake flour

1/4 cup packed brown sugar

1/4 cup chopped hazelnuts

1/2 teaspoon ground cinnamon

1 tablespoon butter, melted

Cake:1 2/3 cups sifted cake flour

1 cup granulated sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

1 (8-ounce) carton fat-free sour cream, divided (I used greek yogurt)

1 large egg

1 large egg white

5 tablespoons butter, softened

Remaining ingredients:

Cooking spray

2 cups fresh cranberries, chopped

Preheat oven to 350°. To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and next 4 ingredients (1/4 cup flour through 1 tablespoon butter) in a bowl; toss well. Set aside.

To prepare cake, lightly spoon 1 2/3 cups flour into dry measuring cups; level with a knife. Combine 1 2/3 cups flour and next 4 ingredients (1 2/3 cups flour through salt), stirring well with a whisk. Combine vanilla, 1/4 cup sour cream, egg, and egg white in a small bowl; stir with a whisk. Place remaining sour cream and 5 tablespoons butter in a large bowl; beat with a mixer at medium speed until well-blended (about 2 minutes). Add flour mixture to butter mixture alternately with egg mixture, beginning and ending with flour mixture. Spread half of batter into a 9-inch springform pan coated with cooking spray. Sprinkle cranberries over batter. Spread remaining batter over cranberries. Sprinkle streusel mixture over batter. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.