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Thinking of Fall – New Oatmeal Recipes

September is coming, the weather is chilly once again (for now) and I am craving pumpkin and squash once again! Warm, spicy breakfasts.Hearty breakfasts. And that it is 40’s in the morning helps a lot!

Pumpkin Cranberry Baked Oatmeal

Ingredients:

  • 1½ cups old-fashioned oats
  • ¼ cup dried cranberries
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¾ cup pumpkin puree
  • ¾ cup unsweetened coconut milk
  • ¼ cup creamy peanut or favorite nut butter
  • ¼ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • ¼ tsp fine sea salt

Directions:

Preheat oven to 375° and place 4 oven-safe dishes or ramekins on a baking sheet (or use a muffin if you have none).

Mix the dry ingredients together in a large bowl. Whisk the wet in a medium bowl, add to dry and stir. Let sit for 5 minutes, then divide between the dishes.

Bake for 20 minutes. Serve warm or refrigerate for later. Reheat for a minute in the microwave.

Makes 3 to 4 bowls, depending on how big a portion is desired.

We recently received a package of items from Essential Eating, who make delicious sprouted foods. It may look like hippy fare, the taste will win you over. So what is it? Sprouted whole grains that are rinsed, gently dried and then milled (ground), turned into flours, cereals, pasta and more. The digestibility of the grains is easy on the stomach. Their products are certified organic as well.

Growing up I hated hot cereal. It seemed to me that only old people ate that stuff. Like my parents. Oh the irony…..now we eat oatmeal or similar nearly every morning for breakfast. I took my method of how I cook oatmeal and used it to make a hearty bowl of cream of wheat. It was delicious! If you like oatmeal, you will love the sprouted cream of wheat!

Cherry & Coconut Cream of Wheat Cereal

Ingredients:

Directions:

Add the milk and dry ingredients to a medium saucepan, bring to a boil.Turn to medium-low, cook gently bubbling for 5 minutes, stirring often. Add in the almond butter and stir till melted.

Serve topped with more cherries, coconut and sugar if desired.

Serves 2.

Sweet Potato and Cranberry Baked Oatmeal

Ingredients:

  • 1½ cups old-fashioned oats
  • ¼ cup dried cranberries
  • 1 tsp ground cinnamon
  • 2 2.5-ounce jars stage 1 baby sweet potatoes, preferably organic
  • 1 2.5 ounce jar stage 1 baby bananas, preferably organic
  • ¾ cup unsweetened coconut milk
  • ¼ cup natural peanut butter
  • ¼ cup raw honey
  • 1 tsp pure vanilla extract
  • ¼ tsp fine sea salt

Directions:

Preheat oven to 375° and place 3 oven-safe dishes or ramekins on a baking sheet (or use a muffin pan if you have none).

Mix the dry ingredients together in a large bowl. Whisk the wet in a medium bowl, add to dry and stir. Let sit for 5 minutes, then divide between the dishes.

Bake for 20 minutes. Serve warm or refrigerate for later. Reheat for a minute in the microwave.

Serves 3.

~Sarah

FTC Disclaimer: We received products for potential review.

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A New Frappe & Baked Oatmeal For Breakfast

Saturday night I made a batch of personal sized baked oatmeal as I was heading out for an early morning hike with my friend Janelle, and Kirk was watching the boys for me. I adapted a recipe I made in the past and the results were even more delicious! The hike was gorgeous. We did a shorter hike and hit the wildflower right in primetime. Even better? It was a weather inversion where it was cold and drizzly down low (60’s!) and sunny and low 70’s up in alpine. A nice change from the hideous 90’s earlier this week.

Yes, I know I am blessed to be able to hike here often….

We started very early (less bugs and people!) and I was home by 1 pm or so. Kirk took Walker down to the park to play while Alistaire napped and wow did he have fun!

Back to cooking and eating!

Banana Bread Baked Oatmeal

Ingredients:

  • 1½ cups old-fashioned oats
  • 2 Tbsp dark or semi-sweet chocolate chips
  • 2 Tbsp finely sliced honey almonds (see below)
  • 1 tsp ground cinnamon
  • 2 4-ounce jars stage 2 baby bananas, preferably organic
  • ¾ cup unsweetened coconut milk
  • ¼ cup raw almond butter
  • ¼ cup raw honey
  • 1 tsp pure vanilla extract
  • ¼ tsp fine sea salt

 

Directions:

Preheat oven to 375° and place 4 oven-safe dishes or ramekins on a baking sheet (or use a muffin if you have none).

Mix the dry ingredients together in a large bowl. Whisk the wet in a medium bowl, add to dry and stir. Let sit for 5 minutes, then divide between the dishes.

Bake for 20 minutes. Serve warm or refrigerate for later. Reheat for a minute in the microwave.

Serves 4.

Notes:

I recently came across honey almonds at Trader Joe’s. Yum to say the least! You can of course use what you like and or can find.

Why did I use baby food bananas? I like the texture in baked items as some of my readers know from past postings. You can use ¾ cup mashed bananas instead.

I am working on our morning frappes again, trying new options. While it is processed, using a bit of coconut reamer adds a lot to the texture. Creamy and smooth! It really adds a punch and frankly is still miles better than the frappe mixes we used to use.

Mocha Frappe

Ingredients:

Directions:

Add everything to a high-speed blender, process on high until smooth. Serve immediately.

Serves 2.

~Sarah

A Trio of Baked Oatmeals

A trio of baked oatmeal that I have worked on of late. Two are vegan, the third has a vegan option included. The first two are smaller batches, a single breakfast each. If you have a large appetite you may find yourself eating 2 servings. The third recipe is 4 large servings, for smaller appetites you can cut it down to 6 to 8 servings.

Banana Bread Baked Oatmeal

Ingredients:

  • 1½ cups old-fashioned oats
  • 2 Tbsp semi-sweet or dark chocolate chips
  • 1 tsp ground cinnamon
  • ¾ cup mashed bananas, about 2 small
  • ¾ cup unsweetened almond milk
  • ¼ cup raw almond butter
  • ¼ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • ¼ tsp fine sea salt

Directions:

Preheat oven to 375°, lightly oil or spray 3 oven safe ramekins or bowls.

Mix the oats, chips and cinnamon in a large mixing bowl. Whisk the remaining ingredients together, add to dry and stir. Divide between the ramekins and bake for 2o minutes. Let cool a bit before serving or cool and refrigerate for later. Reheat for about a minute in a microwave.

Makes 3 ramekins.

 

The Toddler really enjoyed this one!

Double Chocolate “Cake” Baked Oatmeal

Ingredients:

  • 1½ cups old-fashioned oats
  • ¼ cup unsweetened cocoa powder
  • ¼ cup semi-sweet or dark chocolate chips
  • 1 tsp ground cinnamon
  • 2 4-ounce jars or ¾ cup stage 2 baby bananas
  • ¾ cup unsweetened almond milk
  • ¼ cup raw almond butter
  • ¼ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • ¼ tsp fine sea salt

Directions:

Preheat oven to 375°, lightly oil or spray 4 oven safe ramekins or bowls.

Mix the oats, chips and cinnamon in a large mixing bowl. Whisk the remaining ingredients together, add to dry and stir. Divide between the ramekins and bake for 2o minutes. Let cool a bit before serving or cool and refrigerate for later. Reheat for about a minute in a microwave.

Makes 4 ramekins.

Pumpkin Spiced Baked Oatmeal

Ingredients:

  • 3 cups old-fashioned oats
  • ½ cup brown sugar, packed
  • ¾ cup dried raisins
  • 2 tsp pumpkin pie spice blend
  • 2 tsp baking powder
  • 1 cup original almond milk (or milk of choice, dairy or non-dairy)
  • 3 eggs or 6 egg whites or 3 Tbsp flaxseed meal + 9 Tbsp water
  • ½ cup pumpkin purée (canned is fine)
  • 2 tsp pure vanilla extract

Directions:

Heat the oven to 350°, spray a 9×13″ glass baking dish with cooking spray.

In a large mixing bowl combine the oats through raisins.

In a medium mixing bowl whisk the milk through vanilla together, pour over the dry and stir till mixed.

Scrape into the prepared baking dish and bake for 40 minutes.

Eat warm or let cool and chill in the refrigerator.

Reheat in the microwave uncovered for 1 to 2 minutes on high (it stores well for a couple of days for easy breakfasts).

Serves 4.

~Sarah

Raw Sweet Cacao Nibs & Recipes

Recently I received a package of goodies from Navitas and in it was a package of Sweet Cacao Nibs.

Having had regular cacao nibs I was on the fence wondering what was the difference? I honestly have tried to find a love for the regular ones but they are to me….bitter. Well the sweet ones? Completely different! Just enough sweetener added that the bitter aftertaste is gone. A pleasant and chewy chocolate liquor flavor, they go nearly anywhere you might consider using semi-sweet chocolate chips. Eventually I know I will come to love the regular ones but for now I have a happy medium to eat and work with!

Navitas sells on their website their entire line, they can also be found on Amazon, which is sold with Prime shipping on most products (and you know how much I love Prime!).

And for recipes? First I was inspired to try NomEatNom’s newest baked oatmeal recipe, doubling it for Kirk and I – delicious! She comes up with very tasty creations – that I love to adapt!

Baked Cacao Chip Cookie Oatmeal

Ingredients:

  • 1 cup old-fashioned eats
  • 3 Tbsp brown sugar, packed
  • 1 Tbsp sweet cacao nibs
  • ¼ tsp fine sea salt
  • ½ cup unsweetened applesauce
  • 2 whole eggs, preferably organic and local
  • 1 Tbsp pure vanilla extract

Directions:

Preheat oven to 375°, lightly oil or spray two individual ramekins, place on a small baking sheet.

Mix the oats, sugar, cacao nibs and salt together in a mixing bowl. Whisk the applesauce, eggs and vanilla together, add to the dry and mix. Divide between the two ramekins and bake for 20 minutes.

Serve warm or chill for later serving, reheat for 1 minute to 1 minute 30 seconds.

Serves 2.

In the package I found this:

I didn’t know they had a lip balm! Yum….lets just say you actually want to put it on! It smells and tastes great. All organic and nothing questionable. It is residing in my hip belt pocket on my daypoack now for hiking!

As for the next recipe? These little balls are sticky and sweet. They do best out of the refrigerator, not a good carrying treat, rather an ideal snack on a hot day where you are feet from the fridge!

Cacao Chip Cookie Dough Balls

Ingredients:

  • 2/3 cup raw cashews
  • 1/3 cup old-fashioned oats
  • Pinch of fine sea salt
  • 3 Tbsp raw honey, local preferred
  • 1 tsp pure vanilla extract
  • ¼ cup sweet cacao nibs

Directions:

Add the cashews, oats and salt to a food processor bowl, grind until finely chopped. Add the honey and vanilla, process until mixed, scraping as needed. Turn out into a small bowl, work the cacao nibs in. Make Tablespoon balls, a 1 Tablespoon Disher works well, place on a plate and chill. Store covered, preferably on parchment paper due to being sticky.

Makes about 9 balls.

Notes:

Yes, you can make these vegan with raw agave nectar. I made a decision awhile back to use locally sourced raw honey – supporting our local bee population and our hardworking farmers and not buy agave in large jugs from sources I can’t meet in person. And honestly? I think raw honey has so much more flavor!

~Sarah

FTC Disclaimer: We received product samples for potential review.

Oats For Breakfast – 2 Ways, 2 Recipes

Walker has been very happy lately with my breakfasts for him. I keep batches of oatmeal based muffins and “cookies” in the freezer. When I get up in the morning I pull one out to thaw. By the time he gets up an hour or so later it is thawed and he happily munches away. Easy. No fighting with a 2-year-old to eat! Something about a single serving goody-goody he can hold and munch on while watching an episode of Bob The Builder…..

While I have tagged these recipes gluten-free I don’t personally worry about the nitty-gritty details. If you do, be sure to source your ingredients carefully.

Breakfast Cookies

Ingredients:

  • 1½ cups old-fashioned oats
  • 1/3 cup raisins
  • ¼ cup raw walnuts, diced
  • ¼ cup chocolate chips
  • 1 cup unsweetened applesauce
  • 2 ripe bananas, mashed
  • 1 tsp ground cinnamon
  • 1 tsp pure vanilla extract

Directions:

Preheat oven to 350° and line a baking sheet with parchment paper.

Stir the cinnamon and vanilla into the applesauce and bananas, add to the dry and stir well. Let rest for 10 to 15 minutes, then make 12 3-Tablespoon balls on the baking sheet. Gently flatten into a cookie shape with your palm.

Bake for 30 minutes, remove and let cool fully. Store tightly sealed, frozen for long-term storage.

Makes 12.

Baked Apple Oatmeal Cups

Ingredients:

  • 2 cups old-fashioned oats
  • ½ cup raisins
  • ¼ cup brown sugar, packed
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp fine sea salt
  • 1½ cups unsweetened coconut milk
  • ¼ cup unsweetened applesauce
  • 4 egg whites
  • 1 apple, peeled, cored and diced

Directions:

Preheat the oven to 350°, spray or lightly oil a 12 count muffin tin, non-stick preferred.

Mix the oats, sugar, raisins, sugar, baking powder, cinnamon and salt in a large bowl. In a small bowl whisk the milk, applesauce, and eggs. Add to the dry with the apples and stir till mixed.

Divide between the cups. Bake for 30 to 40 minutes, until golden on top. Let cool and then gently pop out.

To reheat, place in the microwave for 1 minute to 1 minute 30 seconds.

Makes 12, serves 4 to 6.

~Sarah

Two Mini Baked Oatmeals

I was inspired by two recipes I saw on Nom Eat Nom’s blog for baked oatmeal.

Hers were for single serving, I doubled the recipes, adapted for lower cholesterol and baked them in small oven-safe dishes. Of the two, the Cinnamon Bun was my favorite. Perfect breakfasts for Kirk and I!

Cinnamon Raisin Bun Baked Oatmeal

Ingredients:

Directions:

Preheat oven to 375°, lightly oil or spray two personal ramekins that are oven-safe.

Mix the oats, raisins, cinnamon and sea salt in a mixing bowl. Whisk the egg whites through honey together, add to the dry, mix. Divide between the two ramekins, bake for about 20 minutes, until set on top and golden.

Serve warm, topped with the coconut butter melting or refrigerate for later eating. Warm in the microwave for a 1 minute to 1 minute 30 seconds, top with coconut butter.

Serves 2.

Double Chocolate Baked Oatmeal

Ingredients:

  • 1 cup old-fashioned oats
  • 2 Tbsp unsweetened cocoa powder
  • 2 Tbsp dark or semi-sweet chocolate chips
  • Dash (1/8 tsp) fine sea salt (Pinch Dash Smidgen Measuring Spoons)
  • 3 egg whites, lightly beaten
  • ½ cup mashed ripe banana (2 small or 1 large)
  • 2 tsp pure vanilla extract
  • 2 Tbsp Raw Coconut Butter
  • 2 tsp unsweetened cocoa powder

Directions:

Preheat oven to 375°, lightly oil or spray two oven-safe personal ramekins.

Mix the oats, cocoa powder, chocolate chips and sea salt in a mixing bowl. Whisk the bananas, eggs and vanilla together, pour over the dry and stir. Divide between the ramekins. Bake for 20 minutes. Serve warm or refrigerate and reheat in the microwave for 1 minute to 1 minute 30 seconds.

Before serving – melt the coconut butter, doing so carefully as you can toast the coconut fiber, stir in the cocoa powder till smooth. Drizzle over the baked oatmeal before serving.

Serves 2.

~Sarah

Apple and Banana Baked Oatmeal + Morning Adventures

This morning the new Fred Meyer store opened in Maple Valley. And while it might seem dumb to get excited about a big box store, Maple Valley isn’t the greatest place to live for shopping. In the 8 years we have lived here it has changed considerably, mostly in the form of housing. Outside of simple grocery shopping I have to drive everywhere to get what I need, often a 30 mile round trip or more. We have no clothing, no sporting goods, etc. And even the next town is a 6 to 8 mile drive round trip. That would be the downside of living on the edge of rural and suburbia. Fred Meyer sells a bit of everything with way more class than say Walmart. The store they built is different as well, a new design. I like it! And it is a straight line of walking for me as well, so I can go car less (bonus is they built a huge bike area in the front for locking to!). I braved the insane crowds this morning and checked it out, I wasn’t about to pass up on a “Save 40% off your first 10 lbs of dried beans, rice and pasta” coupon in the bulk section when they stock Lundberg Farms. It was worth the crowds to get sticky brown rice for 59¢ a lb 😉 Most of all it will be nice to be able to not have to plan for trips when I need bulk natural foods, herbs, spices and I can actually enjoy going baby clothing shopping! Although I know we are losing more of the rural to this, I can take it.

So knowing I wanted to not be in the house all morning I made breakfast last night. It is easy to mix up a baked oatmeal while I cook dinner and slide it in as dinner comes out. Then we have 2 mornings of breakfast ready to eat. This was a new take on baked oatmeal. The fruit part is great but it was a bit crumbly after reheating, though it doesn’t crumble when cold and slicing it.

Apple and Banana Baked Oatmeal

Ingredients:

  • 2½ cups old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt (use 1 tsp if you like saltier)
  • 3 crisp apples
  • 2 ripe bananas
  • 2 cups milk (I used unsweetened coconut)
  • 2 egg whites
  • 2 Tbsp virgin coconut oil, melted

Directions:

Preheat the oven to 375°, lightly oil or spray a 9×13″ glass baking dish.

Stir the oats through salt together, set aside. Slice the bananas into thin discs, line the bottom of the dish with them, sprinkle half of the oat mixture on top.

Peel and core two of the apples, chop them finely. Sprinkle half over the top of the oats, add the remaining oat mixture on top and then the other half of the apples.

Whisk the liquid ingredients together, gently pour over the oats.

Peel the remaining apple and core, thinly slice. Top the oats with the apple in a decorative patter.

Bake for 35 to 45 minutes, until light golden brown on the edges and the center is set.

Serve warm or cool and refrigerate. To reheat microwave for a minute on high.

Serves 4 to 8, depending on appetite.

~Sarah

Berry Cream Topped Cookie Baked Oatmeal

That title just sounds indulgent, no? And yes, it is but what a tasty way to indulge. I had received a jar of Biscoff spread, which was a real treat. I’d not buy it, trying to be good/avoiding processed foods. But hey…one shouldn’t waste gifts 😉 Having said that, for a healthier substitute use unsalted natural almond butter.

Berry Cream Topped Cookie Baked Oatmeal

Ingredients:

  • 1 cup old-fashioned rolled oats
  • ¾ tsp baking powder
  • 3 egg whites
  • ¼ cup Biscoff spread
  • 1 tsp pure vanilla extract
  • 1 cup milk
  • 5.3 to 6 ounce tub strawberry Greek-style yogurt
  • 1 banana

Directions:

Preheat the oven to 350°, light oil or spray a 1½ quart baking dish.

In a large mixing bowl whisk the egg whites, Biscoff and vanilla till smooth, whisk in the milk. Add the oats and baking powder, stir till mixed.

Pour into the prepared dish, bake for about 30 minutes, until puffy and set and turning golden.

To make the Berry Cream sauce:

Break the banana into small pieces, add it and the yogurt to a mini food chopper, pulse until mixed.

Dish the oatmeal, serve the berry cream over.

Serves 2.

~Sarah

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