Showing posts with label oatmeal. Show all posts
Showing posts with label oatmeal. Show all posts
Tuesday, February 10, 2015
All Things Orange SundaySupper Featuring Pumpkin Maple Oatmeal
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| The perfect way to warm up on cool Fall mornings: Pumpkin-Maple Oatmeal! |
I doubled the cinnamon of the original recipe and added a bit of cardamom and freshly grated nutmeg to up the spice quotient a bit. I also added maple syrup to the baking liquid, along with a bit of brown sugar for a touch of sweetness. Add in some golden raisins and chopped pecans for a bit of texture, and youve got a fantastic Fall breakfast on your hands! This hearty dish serves approximately six people.
Pumpkin-Maple Oatmeal
adapted from Food Networks website
Step 1: Combine the following ingredients in a 4-cup measuring cup: 2 cups vanilla almond milk, 1/2 cup pure maple syrup, 1 tbs. vanilla, and 1.5 cups water. Pour into a large pot and place over high heat. Slowly whisk in a 14-ounce can of pure pumpkin (not pie filling!) and 1/3 cup packed brown sugar, until the pumpkin is fully incorporated and bring the mixture to a boil.
Step 2: Add 1/2 cup golden raisins, 1/3 cup chopped pecans and 2 tbs. butter; stir to combine. Add 2 cups quick-cook oats (not instant...), 1 tsp. Vietnamese high-oil cinnamon, 1/2 tsp. ground cardamom, and 5-6 grates of fresh nutmeg. Lower the heat to med-low and cook uncovered for about 15 minutes, stirring every few minutes, until the oatmeal is thickened and completely cooked.
Step 3: Let the oatmeal cool for about five minutes so it can continue to thicken a bit. Spoon the oatmeal into bowls. Top each serving with a pat of butter, some chopped glazed pecans, and a drizzle of maple syrup. Eat and enjoy!
This oatmeal is fabulous...it tastes like pumpkin pie, but its much healthier! Its sweet -- but not TOO sweet -- homey, and satisfying. The recipe says leftovers refrigerate and reheat well. I can definitely see myself making up a batch of this on Sundays in the fall months and packing individual plastic containers to take to work for breakfast during the week.
Make sure to join us for the All Things Orange tweet chat on Twitter this evening at 600 CST/700EST. In the meantime, make sure to go visit the rest of the #SundaySupper gang to see what Fall delights they have cooking in their kitchens this weekend!!
Sunrise (Breakfast and Brunch)
Paula from Vintage Kitchen Notes is bringing her Orange Ricotta Pancakes
Kris from In The Kitchen with Audrey and Maureen is making her Sweet Potato Pancakes
Erin from Dinners Dishes and Desserts is baking up some Pumpkin Chocolate Chip Muffins
Heather from Girlichef is bringing Pumpkin Doughnuts with Spiced Buttermilk Glaze
Nicole from Daily Dish Recipes is making Pumpkin Donut Puffs
Patti from Comfy Cuisine is bringing Classic Orange Marmalade
Claire from The Realistic Nutritionist is baking up some Spiced Low-Fat Pumpkin Biscuits
Sunithi from Sue’s Nutrition Buzz is making Spice Pumpkin Ricotta Muffins with Craisins and Walnuts
Wendy from The Weekend Gourmet is cooking up some Pumpkin Maple Oatmeal
Jamie from Mama Mommy Mom is bringing Butternut Squash Butter
Chelsea from Chelsea’s Culinary Indulgence is bringing Pumpkin Spiced Donuts with Chai Icing
High Noon (Soups, Salads and Sandwiches)
Renee from Magnolia Days is serving up some Butternut Squash Soup
Beate from Galactopdx is bringing her Carrot Ginger Soup
Jen from Juanita’s Cocina is making some Sweet Potato Salad
Megan from I Run For Wine is making Roasted Butternut Squash and Italian Sausage Soup With Adult Grilled Cheese
Sarah from What Smells So Good is filling our bowls with some Spicy Sweet Potato and Coconut Soup
Alice from Hip Foodie Mom is coming with her Roasted Carrot and Quinoa Salad
Susan from The Wimpy Vegetarian is making Spiced Sweet Potato Cider Soup
Tora from Tora’s Real Food is bringing Butternut Squash and Tomato Soup
Melanie from From Fast Food to Fresh Food is making Monty’s Pumpkin Soup
Lyn from The Lovely Pantry is bringing Pumpkin Coconut Soup
Kim from Cravings of a Lunatic is whipping up some Mandarin Chicken Salad
Sunset (Dinner and Main Dishes)
Amber from Mama’s Blissful Bites is bringing Rice and Fig Stuffed Mini Pumpkins
Sarah from Crispy Bits & Burnt Ends is offering up some Pumpkin Ravioli in Sage Butter Sauce
Pam from The Meltaways is making some Spooky Stuffed Peppers
Shelia from Pippis In The Kitchen Again is serving her Roasted Squash and Ricotta with Honey
Patsy from Famfriendsfood is bringing her Carrot Souffle
Elizabeth from The Hand That Rocks The Ladle is making Baked Sweet Potatoes with Maple Pecan Shallot Butter
Laura from Small Wallet Big Appetite is bringing Chicken and Sweet Potato Fritters
Mehereen from Chattering Kitchen is making Sichuan Orange Glazed Chicken with Toasted Sesame Seeds
Tammi from Momma’s Meals is making Hearty Pork Stew
Kristin from Kwistin’s Favorites is making Orange Chicken
Soni from Soni’s Food For Thought is cooking up some Rigatoni with Pumpkin Ricotta Sauce
Shelby from Diabetic Foodie is cooking up some Moroccan Vegetable Stew
Dara from Generation Y Foodie is bringing Butternut Squash Mac and Cheese
Brandie from Home Cooking Memories is sharing a DIY Baked Sweet Potato Bar
By The Bonfire (Sweets, Snacks and Sips)
Carla from Chocolate Moosey is making Pumpkin Tiramisu with Pumpkin Butter Caramel Sauce
Heather from Hezzi D’s Books and Cooks is offering up some Pumpkin Cake Truffles
Shelia from Cooking Underwriter is bringing Sweet Potato Bacon Beet Salsa
Anne from Webicurean is making some Drunken Pumpkin Bread
Karen from In The Kitchen With KP is making Oven Baked Sweet Potato Chips
Leslie La Cocina De Leslie is making Sweet Potato Atole
Seet Fei from My Trials in The Kitchen is bringing Sweet Potatoes Mini Balls
Bree from Bree’s Bites is bringing Peanut Butter Pumpkin Bites
Tara from Noshing With The Nolands is bringing Oranges En Suprise
Susan from The Girl in The Red Kitchen is making Pumpkin Chocolate Chip Scone with Pumpkin Glaze
Conni from Mrs. Mama Hen is making Orange Glazed Poundcake
Isabel from Family Foodie is baking up Moist Pumpkin Bread Reisipe
Cindy from Cindy’s Recipes and Writings is baking up a Vegan Pumpkin Orange Cake
Brenda from Meal Planning Magic is whipping up some Pumpkin Cream Cheese Fruit Dip
Laura from Family Spice is making some Gluten Free and Unprocessed Pumpkin Bread
Kathya from Basic and Delicious is baking up Butternut Squash and Carrot Bread
Liz from That Skinny Chick Can Bake is serving up Pumpkin Roll with Cream Cheese Filling
Stephanie from The Cookie A Day Challenge is whipping up some Pumpkin Ice Cream Sandwiches
Katie from She Like Ruffles, He Likes Truffles is bringing Pumpkin Harvest Cookies
Nancy from Gotta Get Baked is baking up some Orange Macadamia Dark Chocolate Cookies
Angie from Big Bear’s Wife is bringing Orange Soda Pumpkin Patch Cupcakes
Katy from Happy Baking Days is bringing Carrot Cake with Orange Glaze
Sandra from Midlife Road Trip is bringing Orange ya glad it’s fall! Hungarian Apricot/Walnut pastries
Sunday, February 8, 2015
Gearing Up for National Oatmeal Day with Driscoll’s…Featuring Baked Strawberry Apple Oatmeal BerryNOats
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| Photo provided by Driscolls |
When the weather turns chilly, one of my favorite breakfast foods is oatmeal! What’s not to like? It’s comforting, filling, and delicious. It’s also a versatile base for dressing up with a wide variety of flavorful ingredients. In honor of National Oatmeal Day on October 29th, my friends at Driscoll’s are highlighting how well their juicy berries pair with hearty oatmeal. Berries make a terrific oatmeal topping or ingredient. I paired their juicy organic strawberries with seasonal Gala apple to create a delicious Baked Strawberry-Apple Oatmeal. This recipe makes a fantastic weekend brunch. You could also make a batch on Sunday evening and store it tightly covered in the fridge for convenient on-the-go weekday breakfasts. It’s moist and lightly sweet – so we also enjoy it warm from the oven as a dessert.
Not only do oatmeal and berries taste great…they’re packed with health benefits too! Oatmeal contains significant amounts of beneficial protein and fiber, which help you to stay feeling full longer. Berries are low in calories and high in fiber and Vitamin C. In fact, one serving of strawberries may help improve heart health, lower blood pressure, and lower the risk for some cancers. Delicious and healthy is combination we can all get behind! This Baked Strawberry-Apple Oatmeal is sweetened with maple syrup and a touch of brown sugar, and it bakes up moist with a soufflé-like texture.
Baked Strawberry-Apple Oatmeal
adapted from Whole Foods
Ingredients:
- 1 tbs. softened butter to prep the baking pan or ramekins
Dry ingredients:
- 2 cups oatmeal
- 1/2 cup chopped pecans
- 1/2 tsp. salt
- 1 tsp. baking soda
- 1 heaping tsp. apple pie spice
- 1.5 cups chopped organic Driscoll’s strawberries
- 1 medium Gala apple, peeled and coarsely grated
Wet ingredients:
- 1/2 cup vanilla Greek yogurt
- 1 cup vanilla almond milk
- 1 medium egg + 1 egg yolk
- 1/3 cup pure maple syrup
- 1/2 cup packed light brown sugar
- 1 tbs. vanilla extract
Directions:
Step 1: Preheat oven to 375. Butter the top and sides of a 9x9 square baking pan or 4 large ramekins. Set aside. Add the oatmeal, pecans, salt, baking soda, apple pie spice, strawberries, and apple to a large mixing bowl. Use a spatula to carefully combine all of the dry ingredients.
Step 2: Add the Greek yogurt, almond milk, eggs, maple syrup, brown sugar, and vanilla to a bowl or 4-cup measuring cup. Whisk well until the eggs and brown sugar are completely incorporated. Pour the wet ingredients into the bowl of dry ingredients and stir well to completely combine.
Step 3: Pour the oatmeal mixture into the prepared pan or ramekins. Place the pan or ramekins on a rimmed baking sheet. Cook until the top of the oatmeal is browned and the mixture is set – approximately 45 minutes. Turn the pan around halfway through the cooking time to ensure even baking. Remove the baked oatmeal from the oven and let cool 5 minutes before serving. Serve with a halved strawberry on the top of each serving, along with additional maple syrup for drizzling on top.
I loved this moist and fruity oatmeal! Each bite is bursting with the flavor of strawberries and apple, and the sweetened custard keeps the oatmeal moist and lightly sweet. The nuttiness of the chopped pecans works really nicely with the oatmeal too. This is a decadent breakfast you dont have to feel guilty about -- whether you serve it in squares from a pan or in individual ramekins. I hope that you’ll make a batch of this delicious fruity baked oatmeal to celebrate National Oatmeal Day on October 29th!
Disclosure: Driscolls provided me with berry coupons and a Whole Foods gift card to facilitate this feature. I received no further compensation, and all opinions expressed are solely mine.
Saturday, January 24, 2015
Oatmeal Walnut Chocolate Chip Cookies
Im currently awash in a bit of last-minute planning and packing before I head back East. Doing a final sweep of the house, making lists, packing and unpacking and re-packing. Oh, and baking cookies.
Theres nothing like Thanksgiving to get you thinking about gratitude. And theres nothing like Thanksgiving-related favors to give you something to be grateful for. I am lucky enough to have friends who will still talk to me after I, say, anxiously text dozens of photos for feedback on which combination of dress/earrings/shoes constitutes a serviceable grown-up outfit for a holiday wedding (and even forward them along to other friends for second opinions — thanks, Katie and Christi!); or require assistance navigating the consumer chaos of the mall in search of proper undergarments; or foist myself upon too-kind-to-say-no friends for a couchsurf and road trip. These are good people. And they deserve cookies.
When I head to the airport, Ill be bringing a stash of these oatmeal walnut chocolate chip cookies. These rich, nutty treats are far, far superior to their raisin-laden cousins, yet still have a slight pretension of healthiness. I love em. Sturdy enough to hold up through some cross country traveling, but tasty enough to feel like a legitimate gift. And, after all that Ive received, Id like to respond in kind. Tis the season to be thankful, after all.
Oatmeal Chocolate Chip Cookies
adapted from Portlands own The Grand Central Baking Book
yields ~3 1/2 dozen cookies
2 cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups rolled oats
1 1/4 cup chocolate chips or chunks
3/4 cup chopped walnuts
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 cup packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups rolled oats
1 1/4 cup chocolate chips or chunks
3/4 cup chopped walnuts
Measure the flour, baking soda, baking powder, and salt into a bowl and whisk to combine. Set aside.
Using a stand mixer with the paddle attachment, or a wooden spoon, beat the butter, granulated sugar, and brown sugar for a few minutes, until lighter in color and fluffy. Scrape the bottom and sides of the bowl as needed. Add the eggs and vanilla, and stir to combine. Gradually add the reserved dry ingredients, then add the oats, chocolate and walnuts, and stir until just combined.
Shape the cookies into ping-pong-sized balls, and place on the cookie sheets with some space between. Smoosh with the heel of your hand to form 1/2-inch thick disks.
Shape the cookies into ping-pong-sized balls, and place on the cookie sheets with some space between. Smoosh with the heel of your hand to form 1/2-inch thick disks.
Bake for 10 minutes, rotating the pans halfway through the baking time. Cook until the edges of the cookies are golden brown, but the centers appear blond and slightly underdone. Let the cookies cool slightly on the baking sheets, then transfer to racks. Enjoy right away, or pack to bring with you as gifts on your cross-country flight.
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