oatmeal Archives • Page 2 of 2 • New Nostalgia

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.

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:

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!

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!}

————–

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.

RECIPES/ Sides

Oatmeal Whole Wheat Quick Bread

I posted this Oatmeal Whole Wheat Quick Bread recipe about a year ago. It is still a favorite and I’m making it tonight, so I thought I would repost. I needed some easy, hearty bread to go along with our easy, hearty roast & vegetable meal.

I threw Trader Joes Tri Tip Roast in the oven, dumped a bag of Trader Joes Fresh Roasting Vegetables on top (it is a bag of red potatoes, carrots, garlic cloves, onion, sprig of fresh thyme, sprig of fresh rosemary). Way too convenient!! I added a bit of red wine and Worcestershire sauce to the roast.

Of Course, salt and pepper to taste.

I am trying to get back into the swing of making dinner again! I have been so spoiled with my church providing meals for us the last 4 months!! I do enjoy cooking– very much– but I have found I need to stick with meals that are EASY until my energy level is back to normal.

Got any easy recipes for me?

Oatmeal Whole Wheat Quick Bread

1 cup rolled oats
11/2 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
11/2 tablespoons honey
1 tablespoon vegetable oil (I used coconut oil)
1 cup milk

1. Preheat oven to 450 degrees
2. Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in oil, then stir in the milk. (I mixed the milk, coconut oil and honey in a one-cup glass measure and microwaved it until the coconut oil melted (the cold milk made it into a solid-state, so I needed to liquefy it). Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball (I had to add a bit more flour) and place it on a lightly oiled baking sheet.
3. Bake in preheated oven for about 20 minutes, or until the bottom of the loaf sounds hollow when tapped

Brunch/ RECIPES

Oatmeal Fully Loaded

**Guest Post by Julie from Color Chic

Growing up I remember my Grandma cooking the best oatmeal, creamy delicious with lots of brown sugar & butter and always served with buttered toast! Not sure if the health benefits of the oatmeal balanced eating all that butter, but it sure was good! This morning I decided to make a healthier version of Grandma’s Oatmeal– Oatmeal Fully Loaded! Of course you start with Quaker Oats:

Put in a pan and cover with cold water, cook until soft (sorry but I don’t measure, just add water about 1/2″ above oats). If it doesn’t look like you have enough water you can always add more:

Once cooked add apples, currents, pecans, coconut, and brown sugar, Stir it in and cover for a few minutes:

The heat from the cooked oatmeal will soften the fruit just enough to make it perfect!

Top the cooked oatmeal with nonfat plain yogurt and sprinkle with cinnamon, top with just amount of warm milk that suits your taste!

Of course serve it with buttered toast, sparkling water with a splash of OJ and French Press!:

All that color and texture makes for a perfect breakfast!

Julie is an interior designer with a passion for all things colorful!

Visit her at Color Chic.

**Thank you, Julie, for this awesome post. I love oatmeal and man would I love to be sitting there at the above picture and chatting with you over its yumminess!

RECIPES/ Sides

Oatmeal Whole Wheat Quick Bread

I’m super happy about this recipe. We were having spaghetti for dinner and I really wanted some bread to go with it, but only had about 30 minutes. I found this recipe and it was so easy and really tasty! I will be making it often!

Oatmeal Whole Wheat Quick Bread
1 cup rolled oats
11/4 cups whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
11/2 tablespoons honey
1 tablespoon vegetable oil (I used coconut oil)
1 cup milk

1. Preheat oven to 450 degrees
2. Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in oil, then stir in the milk. (I mixed the milk, coconut oil and honey in a one cup glass measure and microwaved it until the coconut oil melted (the cold milk made it into a solid state, so I needed to liquify it). Combine both mixtures and stir until a soft dough is formed. Form the dough into a ball (I had to add a bit more flour) and place on a lightly oiled baking sheet.
3. Bake in preheated oven for about 20 minutes, or until bottom of loaf sounds hollow when tapped.
This post is linked to:
Show Off Your Stuff @ Fireflies & Jellybeans
Make It From Scratch

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