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Brunch

Brunch/ RECIPES

Cinnamon Apple Cranberry Oatmeal

If you have read many posts here at New Nostalgia, you will know that I have a thing for oatmeal.  I have oats almost every morning.  I love how filling and nutritious they are.  I like ’em cold in the summer (overnight chia oatmeal pudding) and hot in the winter, just like my coffee!

{I miss them already}
My sister, Laurie from Beauty Divine, and her boy came to visit last week and I made them Cinnamon Apple Cranberry Oatmeal.  My sister loved it and called me for the recipe the minute she got home.  I told her I would post it, so here it is!

Cinnamon Apple Cranberry Oatmeal
Serves 2.

1 cup water
1 cup milk or milk substitute (I used almond)
1/2 tsp cinnamon
1/8 tsp salt
pinch nutmeg
1/3 cup dried cranberries
1 cup oats
1 apple, sliced thinly, then chopped

Sweetener of choice-I drizzle with real maple syrup
Pat of butter or butter substitute (I use Earth Balance) (optional)
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Bring water, milk, cinnamon, salt, nutmeg & cranberries to a boil.  Add oats.  Stir and reduce heat.  Simmer for 5 minutes.  Remove from heat and add thinly sliced apples. I use a mandolin, then do a rough chop.  This makes them small enough for the hot oats to soften them just enough.  Drizzle with maple syrup or sprinkle with brown sugar.

What’s your favorite way to eat oats?
Have you checked out my awesome giveaway from KraftyKash??
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Brunch/ RECIPES

Cinnamon Maple Pumpkin Oatmeal

We have had some of the most beautiful fall mornings lately, here in Nebraska.  It has put me in the mood for all things fall!  I’ve sprinkled some fake leaves here and there throughout the house, got my fall colored couch pillows out, and set some candles, pumpkins and gourds all throughout the house.   I love fall!
I have also been craving fall foods.  I picked up a box of Cranberry Bread Mix from Trader Joes {yum} and I have had squash almost every day this week.  My skin is starting to have a nice orange glow:)
Mornings have been a little chilly, so my Overnight Cold Chia Oats just were not cutting it for me.  I wanted something warm, comforting and full of fall flavors. I had a few cans of pumpkin and went searching for a Pumpkin Oatmeal recipe.  This is the second recipe I have made, and in my opinion it is perfect!  Creamy, with a touch of cinnamon, salty and maple sweet– but not too sweet.  A healthy comfort food.
Cinnamon Maple Pumpkin Oatmeal {serves 1}
{adapted from All Recipes}
1/2 cup old fashioned oats
1 cup milk (I used almond)
1/4 cup pumpkin puree
3 dashes cinnamon
1 dash ginger
1 dash nutmeg
2 pinches salt
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2 tsp maple syrup
1 pat of butter {I used Earth Balance spread}
chopped walnuts {optional}
Add all but maple syrup and butter to a saucepan.  Bring to boil.  Reduce heat and simmer for about 5 minutes or until thickened.  Place in a bowl.  Add the pat of butter and a swirl of maple syrup.

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Brunch/ GF, Vegan & Raw/ RECIPES

Rip’s Big Bowl For Breakfast

We have a new favorite breakfast here in the Bowman household, and it is called “Rip’s Big Bowl!”  Around here, we just call it “breakfast bowl” but whatever you choose to call it, I think you are gonna like it!

I have been on a quest for an easy and healthful breakfast that all 3 of my girls would enjoy eating.  I made these breakfast bowls and THEY ALL 3 LOVED THEM!  I couldn’t believe it!

I was on Rip’s Esselstyn’s website browsing through the recipes and found this one.  Rip is author of the Engine 2 Diet, a book that tells of how Rip, a Texas firefighter, helped save the life of his fellow firefighters by introducing them to a vegan diet which in turn “lowered their cholesterol and burned away the pounds!” Yep, strong, healthy vegan firefighters! It’s a good book. 🙂

Rip Esselstyn-Firefighter, Professional Tri-athlete
Rips famous father is Dr. Caldwell B. Esselstyn. Jr., who has had dramatic results on reversing and curing heart disease through diet and nutrition.

My recipe below is a bit different from Rip’s original recipe.  I eliminated the raisins, walnuts,  & grapefruit.  I added chia seeds.  You can buy chia seeds in the link below, or look for them in the organic section of your local grocery store, or most health food stores have them.

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A little bit about:
Navitas Naturals Chia Seeds Aztec Superfood, 16 Ounce Pouch
Chia seeds and I are becoming fast friends.  Why?
~the are jammed packed with protein and minerals and healthy fats and fiber
~they provide more plant based Omega 3’s than any other food, even FLAX
~they have 5 GRAMS of fiber PER TABLESPOON!
~they are flavorless and dissolve in juice, soups, stews, shakes etc..
~they are FILLING!
____________________________

Back to the recipe, what caught my attention was the comment in his book above the recipe.
It said:

“This has been my mainstay breakfast for more than twenty years.  I never get sick of it and no two bowls are ever quite the same, depending on which fruits are in season and the milk substitute I have on hand.   This was also a favorite recipe for most of the E2 Pilot Study participants.  As a seven-year-old daughter of one of the participants said, “I look forward to waking up in the morning just so I can have my Rip’s Bowl.”  –Rip

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Rip’s Big Bowl (my version)
1/4 cup old-fashioned oats
1/4 cup Grape-nuts or Ezekiel brand equivalent
1/4 cup bite-size shredded wheat
1/4 cup Uncle Sam Cereal
1 Tablespoon chia
1/2 banana, sliced
1/2 kiwi, sliced
3/4 cup almond milk (or milk, or soy milk)

Toss all dry ingredients into the bowl.  Top with fruit.  Add milk.

Variation:
*Add any fresh or frozen fruit, such as peaches, cherries, mangoes, raspberries, blueberries or red grapes.

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I have to admit, when I saw the list of ingredients, I wondered if it was worth buying multiple cereals for one bowl of cereal, but it sure beat having a cupboard full of healthy cereals that the kids would not eat.  It is also MUCH better than having a cupboard full of multiple sugar cereals!

I really love how forgiving this recipe is.  I make sure I have a base of the 3 cereals, oats and chia seeds, and then I am pretty flexible with the fruit.  We have found that our favorite combination of fruit is banana and kiwi.  The kiwi gives it such a great, fruity sweetness.  
The first time I made this I bought  mini frosted shredded wheat. The extra sugar made me cringe, but I so wanted this to be something that the kids loved, so I gave in and I know in the future I can buy the regular kind now that my girls are sold on breakfast bowls.

When I made these bowls in the morning, I just get all the ingredients out and use my hand as a measuring cup.  It does not have to be exact and you really can just dump the ingredients in and add your choice of milk.  It takes just minutes.

My girls have commented on how long their breakfast bowls keep them full.  I am not surprised as they are full of fiber and protein and all kinds of nutrients from the chia and fruit.  Give them a try and let me know what you think if you do!!

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Brunch/ RECIPES

Chocolate Almond Chia Oats

This Chocolate Almond Chia Oat pudding is served cold.  It is a wonderful breakfast and makes a very healthy and filling snack.

My 8 year old lives for this stuff and has become the official ‘chia oat maker’ in our home.  She is so cute measuring, mashing and stirring.  She keeps the recipe on the refrigerator and knows that I am ok with her making them whenever she wants, due to how healthy they are!

This nutritional information below includes:

 1/3 cup oats, 3/4 cup unsweetened almond milk, 2 tablespoons chia seeds, and 1 small banana.

 

{my girls use the Chocolate Peanut Butter version as a super healthy apple dip!}

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A little bit about:
 
Chia seeds and I are becoming fast friends.  Why?
~the are jammed packed with protein and minerals and healthy fats and fiber
~they provide more plant-based Omega 3’s than any other food, even FLAX
~they have 5 GRAMS of fiber PER TABLESPOON!
~they are flavorless and dissolve in juice, soups, stews, shakes etc..
 ~they are FILLING!
————————————————–

 

 

Chocolate Almond Chia Oats

1 banana, mashed

1/3 cup regular oats

3/4 cup chocolate almond milk (or chocolate regular, soy or coconut milk)

2 Tbsp chia seeds

1/4 tsp pure vanilla extract

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1 spoonful almond butter (can use peanut butter)

a squirt of agave nectar (or honey or maple syrup)

Mix all but almond butter and agave in a bowl.  Cover and refrigerate for at least 15-30 minutes (up to overnight, if desired).  Uncover and stir, then top with almond butter and sweetener of choice.

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For regular Chia Oat Breakfast Pudding, click here.

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Brunch/ RECIPES

2 Minute Steel Cut Oatmeal

I have received mixed reviews on my Overnight No Cook Breakfast Chia Oatmeal Pudding, people either love ’em or hate them. 
 I thought I would give you another favorite oatmeal recipe, that is much more “normal”:)
I LOVE this method of making oatmeal, because it takes 2 minutes to throw together, and it makes enough for the family to eat all week!  My girls just take an ice cream scoop, scoop out a serving in the morning, and heat it up in the microwave.  A cheap, healthy and easy breakfast!
All you have to do is dump in 1 cup of oats for every 4 cups of milk and water into a dutch oven or casserole dish, add a little salt and then leave it in the oven for an hour.
That’s it!!
I got this idea from Giver’s Log, she has the cutest story of her husband and his longing for the perfect, creamy, dreamy oats.  She finally was able to satisfy his longings with this recipe.
She has pictures of the different ways they enjoy their oats, so click on through if you are curious.
We like ours with fruit and honey, dried cranberries and brown sugar, or just plain cinnamon and sugar. I do like to throw some chia seed in for extra fiber and protein.
Here is the recipe from Givers Log
Two-Minute Weekday Steel Cut Oatmeal

1 cup steel-cut oats
3 cups water
1 cup milk
1/4-1/2 tsp salt
Preheat oven to 300.
Dump oats, water, and milk into a large, oven-safe pan with extra depth for oatmeal to expand. Add salt. All of this will take you a grand total of two minutes, hence the recipe name. Cover if you want. Or don’t. I’ve done both.
Bake for an hour or two. Seriously, can you believe how easy this is? If you bake a little longer, the oatmeal will be more custardy when you refrigerate. Bake a little shorter if you like your oatmeal saucy.
Store in the fridge. Oatmeal will keep for five days or so. When you’re ready to enjoy, scoop out a bowlful and warm in the microwave. Once it is warmed, drizzle with soy milk (my favorite) or cream. Add something sweet and enjoy.

A little bit about:
Navitas Naturals Chia Seeds Aztec Superfood, 16 Ounce Pouch

Chia seeds and I are becoming fast friends.  Why?
~the are jammed packed with protein and minerals and healthy fats and fiber
~they provide more plant based Omega 3’s than any other food, even FLAX
~they have 5 GRAMS of fiber PER TABLESPOON!
~they are flavorless and dissolve in juice, soups, stews, shakes etc..
~they are FILLING!

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Brunch/ RECIPES

Chewy No Bake Granola Bars

I’ve posted a recipe here at New Nostalgia for Homemade Granola bars that I like, but I’ve been wanting one that is less dense and more gooey and chewy.  I found what I was looking for thanks to Allison at AllinSon!
They are easy, they make a whole 9×13 pan full, and my kids love ’em!  They are on the sweet side, but that is what I was looking for, something that tasted sweet but with some fiber and wholesome goodness along with it.  These pass for dessert around our house, and that makes me very happy!

{I used Chia Seeds in mine, read more below}

 Chewy No Bake Granola Bars

  • 4 tablespoons (1/2 stick) unsalted butter
  • 1/2 cup packed light brown sugar (I used Sucanat)
  • 1/4 cup honey
  • 2-1/2 cups oats or leftover granola
  • 1/2 cup total of the following ingredients: wheat germ {about 1/4 cup}, ground flax seeds {about 2 tablespoons} and whole flax seeds {about 2 tablespoons}.  Or substitute with more oatmeal, rice cereal, or nuts. 
  • 1/2 cup Craisins 
  • 1/2 cup chopped almonds (I used sunflower seeds)
  • 1/2 cup semisweet chocolate chips (didn’t use, I was out)
  • *I added 2 Tbls Chia seeds
  1. In a medium saucepan, combine the brown sugar with the honey and butter. Bring the mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.
  2. Add the remaining ingredients, except for the chocolate chips, to the saucepan and fold the ingredients to evenly coat with the sauce. Transfer the granola mixture to a 9-by-13-inch ungreased baking pan and press firmly to evenly fill. Gently press the chocolate chips onto the top of the granola. Let the granola mixture set in the fridge until firm, about 15 minutes, then cut into 2-1/4-by 3-inch bars.
  3. Store in the fridge.

These seem very flexible as far as ingredients go.  I want to add some cinnamon next time and maybe try a peanut butter version.  The recipe is GREAT just how it is, too!

A little bit about:

Chia Seeds

 
Chia seeds and I are becoming fast friends.  Why?
~the are jammed packed with protein and minerals and healthy fats and fiber
~they provide more plant based Omega 3’s than any other food, even FLAX
~they have 5 GRAMS of fiber PER TABLESPOON!
~they are flavorless and dissolve in juice, soups, stews, shakes etc..
~they are FILLING!

 

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Brunch/ RECIPES

No Cook Overnight Oatmeal Chia Breakfast Pudding

I have had a version of this recipe every day for breakfast the last 2 weeks, and I am a little obsessed.
I got the recipe from Oh She Glows, and she, too, is obsessed and warned that it could happen to me.  It did, so don’t say I didn’t warn YOU!
These are originally named Vegan Overnight Oats, but the ingredients are flexible, so they do not have to be vegan.  I renamed them because to me, it is a bit like eating a textured pudding since you eat them cold.
Just throw the ingredients together the night before, add a spoon of peanut butter or almond butter and some maple syrup (or agave) in the morning, and you have an instant, HEALTHY, and FILLING breakfast.
I was skeptical at first, but I am so glad I tried them!  They have been perfect to throw into a small mason jar with a lid and take as a “to go” breakfast or healthy snack.
They are incredibly filling, and there are all kinds of versions one could make. I have added ground flax seeds to make them even more healthy, and I have also added my protein shake powder in place of the banana a couple times.

}

Easy Overnight Oatmeal Chia Breakfast Pudding

PM Ingredients

1 banana, mashed

1/3 cup regular oats

2/3 cup almond milk (or regular, soy or coconut milk) 

2 Tbls Chia seeds

1/4 tsp pure vanilla extract

 

Mix all together in a bowl. Cover and refrigerate overnight.

 

AM Ingredients

peanut butter or almond butter

maple syrup, honey or agave nectar

 

Add to taste and serve cold.  Enjoy!

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This nutritional information below includes:

 1/3 cup oats, 3/4 cup unsweetened almond milk, 2 tablespoons chia seeds, and 1 small banana.

 

 

If you add 1 Tablespoon of ground flax, it brings the total to

 13 grams of fiber and 11 grams of protein!!

The peanut butter is even MORE protein.

Not a bad way to start the day!! No wonder this keeps me full clear up to lunch time!

 

How about a chocolate version? Chocolate Chia Oats are so good with any type of nut butter.

 

{my girls use the Chocolate Peanut Butter version as a super healthy apple dip!}

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A little bit about:

Chia Seeds

 

Chia seeds and I are becoming fast friends.  Why?

~the are jammed packed with protein and minerals and healthy fats and fiber

~they provide more

plant based

Omega 3’s than any other food, even FLAX

~they have 5 GRAMS of fiber PER TABLESPOON!

~they are flavorless and dissolve in juice, soups, stews, shakes etc..

~they are FILLING!

What about you? Have you ever had chia oats?

Can you imagine eating your oats cold? I was skeptical, but then tried it and LOVE it.

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