Gastronomy and Life's Other Pleasures

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Posts tagged oatmeal

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Weekend breakfast: mocha crunch steel cut oats and a 5-minute quinoa flake bake
I’m always looking for ways to spice up my steel cut oats, so when I came across this recipe on The Kitchn website, I was pretty excited to give it a try (click here to link to the recipe).  Chocolate and coffee are two of my most favourite flavours, especially when it comes to oatmeal.  This recipe uses unsweetened cocoa powder to create the deep, dark chocolate colour and flavour.  This also allows you to control how sweet you like your oatmeal.  I added just a very small drizzle of maple syrup as topping, but I did not add any actual sweetener to the oatmeal mixture. 
This oatmeal was delicious! A total treat, I wouldn’t make it all the time, but for something different, it is perfect.  I adapted the recipe slightly from the original to suit what I had on hand, and my adapted version is below.
Mocha crunch steel cut oats - serves 2 to 4
Slightly adapted from The Kitchn
Ingredients
-3 cups water -1 cup steel-cut oats -1 1/2 tablespoons cocoa powder -2 teaspoons instant espresso  -1/4 teaspoon salt -1/4 cup roasted pecan pieces -1/4 cup cinnamon chips -Milk or cream, to serve
Optional: 1 to 2 tablespoons sweetener (sugar, maple syrup, agave nectar, honey, etc.)
Directions
Bring water to a boil. Stir in oats, espresso, cocoa powder, and salt. Bring back to a boil and reduce heat to medium-low. Simmer uncovered for 20 to 30 minutes, stirring frequently, until the oats reach your desired tenderness. Remove from the heat and stir in sweetener of choice.
Meanwhile, while the oatmeal is cooking, mix the pecan pieces and cinnamon chips in a small serving bowl.
When the oatmeal is ready, serve hot with milk or cream on the side, and sprinkled liberally with the pecan and cinnamon chip topping.
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The other part of this post is my 5 minute quinoa flake bake, but I won’t go into detail about how mine turned as this was my first time attempting to make this.  I bought a large sack of GoGo Quinoa Flakes recently and I have been looking for interesting ways to put it to good use.  I used this recipe from Healthful Pursuit, and I liked it, but am still tweaking it.  Give it a try and let me know what you think!

Weekend breakfast: mocha crunch steel cut oats and a 5-minute quinoa flake bake

I’m always looking for ways to spice up my steel cut oats, so when I came across this recipe on The Kitchn website, I was pretty excited to give it a try (click here to link to the recipe).  Chocolate and coffee are two of my most favourite flavours, especially when it comes to oatmeal.  This recipe uses unsweetened cocoa powder to create the deep, dark chocolate colour and flavour.  This also allows you to control how sweet you like your oatmeal.  I added just a very small drizzle of maple syrup as topping, but I did not add any actual sweetener to the oatmeal mixture. 

This oatmeal was delicious! A total treat, I wouldn’t make it all the time, but for something different, it is perfect.  I adapted the recipe slightly from the original to suit what I had on hand, and my adapted version is below.

Mocha crunch steel cut oats - serves 2 to 4

Slightly adapted from The Kitchn

Ingredients

-3 cups water
-1 cup steel-cut oats
-1 1/2 tablespoons cocoa powder
-2 teaspoons instant espresso 
-1/4 teaspoon salt
-1/4 cup roasted pecan pieces
-1/4 cup cinnamon chips
-Milk or cream, to serve

Optional: 1 to 2 tablespoons sweetener (sugar, maple syrup, agave nectar, honey, etc.)

Directions

Bring water to a boil. Stir in oats, espresso, cocoa powder, and salt. Bring back to a boil and reduce heat to medium-low. Simmer uncovered for 20 to 30 minutes, stirring frequently, until the oats reach your desired tenderness. Remove from the heat and stir in sweetener of choice.

Meanwhile, while the oatmeal is cooking, mix the pecan pieces and cinnamon chips in a small serving bowl.

When the oatmeal is ready, serve hot with milk or cream on the side, and sprinkled liberally with the pecan and cinnamon chip topping.

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The other part of this post is my 5 minute quinoa flake bake, but I won’t go into detail about how mine turned as this was my first time attempting to make this.  I bought a large sack of GoGo Quinoa Flakes recently and I have been looking for interesting ways to put it to good use.  I used this recipe from Healthful Pursuit, and I liked it, but am still tweaking it.  Give it a try and let me know what you think!

Filed under food breakfast brunch healthy oatmeal steel cut oats quinoa quinoa flakes bake mocha cocoa espresso cinnamon

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Weekend baking: apple cinnamon oatmeal muffins
I like to keep a stash of healthy muffins in the freezer to toss in my work lunches.  Sometimes my craving for something baked to go with my morning coffee is just too overwhelming to ignore, and having one of these little gems on hand to satisfy my craving is for the best.
I came across this recipe on the lovely Steph’s Bite by Bite blog, and you can click on my photo above to link to her site.  I followed her recipe as written with two exceptions: I used regular milk (instead of almond milk) and I used vegetable oil (instead of canola oil).
These are definitely healthy muffins, but I think they’re great!  I like the flavour and texture (the texture is a bit more dense) and they aren’t too sweet, which I prefer.  A great snack and baked good to pair with your morning tea or coffee!

Weekend baking: apple cinnamon oatmeal muffins

I like to keep a stash of healthy muffins in the freezer to toss in my work lunches.  Sometimes my craving for something baked to go with my morning coffee is just too overwhelming to ignore, and having one of these little gems on hand to satisfy my craving is for the best.

I came across this recipe on the lovely Steph’s Bite by Bite blog, and you can click on my photo above to link to her site.  I followed her recipe as written with two exceptions: I used regular milk (instead of almond milk) and I used vegetable oil (instead of canola oil).

These are definitely healthy muffins, but I think they’re great!  I like the flavour and texture (the texture is a bit more dense) and they aren’t too sweet, which I prefer.  A great snack and baked good to pair with your morning tea or coffee!

Filed under food baking muffins healthy apple cinnamon oatmeal flour whole wheat flour recipe blog Steph's Bite by Bite

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Brunch at the Scone Witch
Does it ever happen to you that a restaurant up and moves and you have no idea about it until you just happen to stumble upon the new location completely unintended?  Well that happened to me recently as I stumbled upon the new location of the Scone Witch while taking some out of town guests down to Winterlude a few weeks ago.
Granted it had been some time (well, a very long time) since I’d been to the Scone Witch’s location on Albert Street, but in all of my internet reading about the food scene in Ottawa, I had not heard of it’s move to Elgin Street to a beautiful new (and HUGE) space.
So it was a few Sundays later when I met some friends to give it a try.  I had also never been to the Scone Witch for weekend brunch, so it was a double shot of new for me.  
Their brunch menu is quite small, but just go with it: you’re there for the delicious scones anyway!  It is also kind of pricey, but worth it.  I ordered the breakfast plate, which comes with scrambled eggs and your choice of topping (I chose smoked salmon, of course), fruit, salad, a scone of your choice and jam (or clotted cream AND jam for a little extra).  I also ordered the largest cappuccino they could make for me to accompany my breakfast, which was fantastic.  All in all, a great brunch: light and delicious. I went with one of my favourite of their scones, the oatmeal, with wild blueberry jam.  It was heavenly.
I will definitely be back to the Scone Witch’s new location - it is bright, airy and much larger (read: more seating, less chaotic) than their Albert Street location, all which makes for a much more relaxing and enjoyable experience.  Plus, there’s no better spot to get a scone in Ottawa!

Brunch at the Scone Witch

Does it ever happen to you that a restaurant up and moves and you have no idea about it until you just happen to stumble upon the new location completely unintended?  Well that happened to me recently as I stumbled upon the new location of the Scone Witch while taking some out of town guests down to Winterlude a few weeks ago.

Granted it had been some time (well, a very long time) since I’d been to the Scone Witch’s location on Albert Street, but in all of my internet reading about the food scene in Ottawa, I had not heard of it’s move to Elgin Street to a beautiful new (and HUGE) space.

So it was a few Sundays later when I met some friends to give it a try.  I had also never been to the Scone Witch for weekend brunch, so it was a double shot of new for me.  

Their brunch menu is quite small, but just go with it: you’re there for the delicious scones anyway!  It is also kind of pricey, but worth it.  I ordered the breakfast plate, which comes with scrambled eggs and your choice of topping (I chose smoked salmon, of course), fruit, salad, a scone of your choice and jam (or clotted cream AND jam for a little extra).  I also ordered the largest cappuccino they could make for me to accompany my breakfast, which was fantastic.  All in all, a great brunch: light and delicious. I went with one of my favourite of their scones, the oatmeal, with wild blueberry jam.  It was heavenly.

I will definitely be back to the Scone Witch’s new location - it is bright, airy and much larger (read: more seating, less chaotic) than their Albert Street location, all which makes for a much more relaxing and enjoyable experience.  Plus, there’s no better spot to get a scone in Ottawa!

Filed under food breakfast brunch scone Scone Witch Sconewitch egg scrambled egg smoked salmon fruit salad jam oatmeal restaurant review Elgin

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Easy breakfast: overnight pumpkin oats
I had an open can of pumpkin puree from some baking that I had been doing, but didn’t have enough to bake anything significant, so I came up with the bright idea of adding the pumpkin to my overnight oats!  It was totally delicious and I feel like I was getting some extra added goodness in my breakfast with the pumpkin.
Overnight pumpkin oats
Ingredients
- 1/2 cup large flake rolled oats (not quick oats)
- scant 1/2 cup milk of your choice (I’ve been using unsweetened almond milk)
- 1 to 4 Tbsp of pumpkin puree, depending on your taste, I used 4 (not pumpkin pie filling)
- 1 Tbsp raisins (or dried cranberries)
- 5 whole, raw almonds
- 1/4 tsp cinnamon (or more depending on your preference)
- fruit for topping (I love chopped apple, it really holds up)
Directions
Combine the oats, cinnamon, raisins and almonds in a medium sized container and stir to combine.  Add the milk and pumpkin and stir again.  Place cut apple on top of the mixture.  Let sit in the fridge overnight.  When you eat it the next morning, mix the apple in and enjoy!

Easy breakfast: overnight pumpkin oats

I had an open can of pumpkin puree from some baking that I had been doing, but didn’t have enough to bake anything significant, so I came up with the bright idea of adding the pumpkin to my overnight oats!  It was totally delicious and I feel like I was getting some extra added goodness in my breakfast with the pumpkin.

Overnight pumpkin oats

Ingredients

- 1/2 cup large flake rolled oats (not quick oats)

- scant 1/2 cup milk of your choice (I’ve been using unsweetened almond milk)

- 1 to 4 Tbsp of pumpkin puree, depending on your taste, I used 4 (not pumpkin pie filling)

- 1 Tbsp raisins (or dried cranberries)

- 5 whole, raw almonds

- 1/4 tsp cinnamon (or more depending on your preference)

- fruit for topping (I love chopped apple, it really holds up)

Directions

Combine the oats, cinnamon, raisins and almonds in a medium sized container and stir to combine.  Add the milk and pumpkin and stir again.  Place cut apple on top of the mixture.  Let sit in the fridge overnight.  When you eat it the next morning, mix the apple in and enjoy!

Filed under food breakfast oats oatmeal cold overnight oats pumpkin raisins almond almonds apple cinnamon almond milk easy quick healthy recipe

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Easy breakfast: overnight oats
I have found yet another simple, delicious and healthy way to eat my oats every morning, so I thought I would share it with you.  Since it is served cold, this recipe may not appeal to some now that we’ve reached the cool temperatures of the fall season.  I like to eat my oats hot or cold no matter the temperature or season outside.  All the preparation for this breakfast is done the night before, and that is a must: the oats have to sit overnight in the fridge for this to work!  This is perfect for me because I go to work very early and I don’t eat my breakfast until I’m at work. It is portable, and it doesn’t require any effort at work!  You could change up the ingredients any way you like - use different nuts, dried fruit and regular fruit.  This truly works in many variations (I have tried quite a few) but this is one of my favourites.
Overnight oats  
Ingredients
- 1/2 cup large flake rolled oats (not quick oats)
- 1/2 cup milk of your choice (I’ve been using unsweetened almond milk)
- 1 tbsp raisins (or dried cranberries)
- 5 whole, raw almonds
- 1/4 tsp cinnamon (or more depending on your preference)
- fruit for topping (I love chopped apple, it really holds up)
Directions
Combine the oats, cinnamon, raisins and almonds in a small to medium sized container and stir to combine.  Pour in milk and stir again.  Place cut apple on top of the mixture.  Let sit in the fridge overnight.  When you eat it the next morning, mix the apple in and enjoy!

Easy breakfast: overnight oats

I have found yet another simple, delicious and healthy way to eat my oats every morning, so I thought I would share it with you.  Since it is served cold, this recipe may not appeal to some now that we’ve reached the cool temperatures of the fall season.  I like to eat my oats hot or cold no matter the temperature or season outside.  All the preparation for this breakfast is done the night before, and that is a must: the oats have to sit overnight in the fridge for this to work!  This is perfect for me because I go to work very early and I don’t eat my breakfast until I’m at work. It is portable, and it doesn’t require any effort at work!  You could change up the ingredients any way you like - use different nuts, dried fruit and regular fruit.  This truly works in many variations (I have tried quite a few) but this is one of my favourites.

Overnight oats  

Ingredients

- 1/2 cup large flake rolled oats (not quick oats)

- 1/2 cup milk of your choice (I’ve been using unsweetened almond milk)

- 1 tbsp raisins (or dried cranberries)

- 5 whole, raw almonds

- 1/4 tsp cinnamon (or more depending on your preference)

- fruit for topping (I love chopped apple, it really holds up)

Directions

Combine the oats, cinnamon, raisins and almonds in a small to medium sized container and stir to combine.  Pour in milk and stir again.  Place cut apple on top of the mixture.  Let sit in the fridge overnight.  When you eat it the next morning, mix the apple in and enjoy!

Filed under breakfast oats oatmeal overnight oats overnight easy simple cinnamon milk almond milk almonds raisins apple recipe healthy cold

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Summer steel cut oatmeal
I was craving the warmth and comfort of a hearty bowl of steel cut oats this past weekend, so I whipped up this little recipe for myself.
I’ve experimented quite a bit with different flavours/toppings/sweeteners when it comes to making steel cut oats, but this turned out to be one of my favourites so far.  I called is a summer steel cut oatmeal because the flavours (dried cherries, bright Granny Smith apple) remind me of summer for some reason.
Summer steel cut oatmeal, serves 2 (conservative portions)
Ingredients
- 1/2 cup steel cut oats (I used President’s Choice)
- 2 1/2 cups water
- 1/2 granny smith apple, diced into small chunks
- 1 Tbsp slivered almonds
- 1 Tbsp dried cherries, chopped
- 1/2 tsp cinnamon
- 1 Tbsp maple syrup
- 1 tsp of your favourite nut butter (I used Justin’s maple butter)
Directions
Bring your water to a boil, add the oats and turn the heat down to low/medium to simmer.  I like to cook my oats, stirring frequently, for about 25 minutes for a thicker consistency.  At about the 10 minutes remaining mark, I like to add the apple, almonds, dried cherries and cinnamon, which allows the ingredients to soften a bit and infuse their flavour into the oatmeal.
During the last minute of cooking, add the maple syrup and stir to mix thoroughly.  Serve and top with a dollop of your favourite nut butter, and enjoy the warmth in your belly!

Summer steel cut oatmeal

I was craving the warmth and comfort of a hearty bowl of steel cut oats this past weekend, so I whipped up this little recipe for myself.

I’ve experimented quite a bit with different flavours/toppings/sweeteners when it comes to making steel cut oats, but this turned out to be one of my favourites so far.  I called is a summer steel cut oatmeal because the flavours (dried cherries, bright Granny Smith apple) remind me of summer for some reason.

Summer steel cut oatmeal, serves 2 (conservative portions)

Ingredients

- 1/2 cup steel cut oats (I used President’s Choice)

- 2 1/2 cups water

- 1/2 granny smith apple, diced into small chunks

- 1 Tbsp slivered almonds

- 1 Tbsp dried cherries, chopped

- 1/2 tsp cinnamon

- 1 Tbsp maple syrup

- 1 tsp of your favourite nut butter (I used Justin’s maple butter)

Directions

Bring your water to a boil, add the oats and turn the heat down to low/medium to simmer.  I like to cook my oats, stirring frequently, for about 25 minutes for a thicker consistency.  At about the 10 minutes remaining mark, I like to add the apple, almonds, dried cherries and cinnamon, which allows the ingredients to soften a bit and infuse their flavour into the oatmeal.

During the last minute of cooking, add the maple syrup and stir to mix thoroughly.  Serve and top with a dollop of your favourite nut butter, and enjoy the warmth in your belly!

Filed under food breakfast oatmeal steel cut oats steel cut whole grain recipe apple cherry cinnamon almond

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Weekday breakfast: (my) Bircher museli
I had eaten so-called Bircher muesli a few times at restaurants before I even knew what it was; I just remember thinking it was some form of cold oatmeal that was totally delicious.  It wasn’t until I came across this blog post on Peanut Butter and Peppers that I finally figured it out.  
I was thrilled to read that making this concoction is incredibly simple and that it uses ingredients that I always have on hand like rolled oats, greek yogurt and an abundance of fresh fruit.  Here is my version, adapted from the recipe on Peanut Butter and Peppers.
My Bircher Muesli - serves 2 (small servings)
- 1/2 cup organic quick oats (I used quick cooking and it worked fine, but most recipes say to use regular rolled oats and not quick-cooking oats)
- 1/4 cup shredded apple, cored and unpeeled (use your favourite - I used a Gala)
- 1/3 cup fat-free plain greek yogurt
- 1/4 cup 1% milk
- 2 tablespoons orange juice
- a small handful of dried cranberries
- a big dash of cinnamon
- dash of vanilla extract
Directions
Mix all ingredients together in a sealable container (I prefer glass). Refrigerate overnight for best results!  Top with fresh fruit (I used strawberries), nuts, seeds and more yogurt.  Perhaps even some honey or maple syrup if you like yours sweet!

Weekday breakfast: (my) Bircher museli

I had eaten so-called Bircher muesli a few times at restaurants before I even knew what it was; I just remember thinking it was some form of cold oatmeal that was totally delicious.  It wasn’t until I came across this blog post on Peanut Butter and Peppers that I finally figured it out.  

I was thrilled to read that making this concoction is incredibly simple and that it uses ingredients that I always have on hand like rolled oats, greek yogurt and an abundance of fresh fruit.  Here is my version, adapted from the recipe on Peanut Butter and Peppers.

My Bircher Muesli - serves 2 (small servings)

- 1/2 cup organic quick oats (I used quick cooking and it worked fine, but most recipes say to use regular rolled oats and not quick-cooking oats)

- 1/4 cup shredded apple, cored and unpeeled (use your favourite - I used a Gala)

- 1/3 cup fat-free plain greek yogurt

- 1/4 cup 1% milk

- 2 tablespoons orange juice

- a small handful of dried cranberries

- a big dash of cinnamon

- dash of vanilla extract

Directions

Mix all ingredients together in a sealable container (I prefer glass). Refrigerate overnight for best results!  Top with fresh fruit (I used strawberries), nuts, seeds and more yogurt.  Perhaps even some honey or maple syrup if you like yours sweet!

Filed under food breakfast healthy oatmeal oats muesli Bircher snack fruit yogurt milk cinnamon craisin cranberry almond strawberry Peanut Butter and peppers blog

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Individual baked oatmeal cups
Just when you thought I couldn’t find yet another way to love oatmeal, I did just that!  When I saw this recipe for individual baked oatmeal cups on the lovely Peanut Butter and Peppers blog, I immediately e-mailed it to myself to make on the weekend.
These little muffins are so versatile; you can add anything you like for flavours (spices, fruit, nuts) and you can adjust your preferred level of sweetness too.  I opted to leave mine unsweetened save for a few pieces of chopped granny smith apple on top.  
So simple to make, I whipped them up in no time, and I froze the whole batch to be able to pull them from the freezer for week day lunch snacks.  They are fantastic!

Individual baked oatmeal cups

Just when you thought I couldn’t find yet another way to love oatmeal, I did just that!  When I saw this recipe for individual baked oatmeal cups on the lovely Peanut Butter and Peppers blog, I immediately e-mailed it to myself to make on the weekend.

These little muffins are so versatile; you can add anything you like for flavours (spices, fruit, nuts) and you can adjust your preferred level of sweetness too.  I opted to leave mine unsweetened save for a few pieces of chopped granny smith apple on top.  

So simple to make, I whipped them up in no time, and I froze the whole batch to be able to pull them from the freezer for week day lunch snacks.  They are fantastic!

Filed under food breakfast oatmeal baked fruit healthy recipe Peanut Butter and Peppers blog

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Pumpkin oatmeal spice cookies
I had about a cup of frozen canned pumpkin that was leftover from some recipes that I made this past Thanksgiving.  In search of a recipe that called for such a small amount of pumpkin puree, I found this recipe for pumpkin oatmeal cookies on the Love from the Oven blog.
These are not your regular cookies; they are different texturally, much more cakey and thick than gooey or crunchy.  I loved them! The recipe is really simple and straightforward, and the cookies are delicious. What I also have liked about them is that I froze the entire batch, and have been pulling them individually from the freezer to thaw and eat, and they’ve still been fantastic.  Click on the photo for a link to the recipe!

Pumpkin oatmeal spice cookies

I had about a cup of frozen canned pumpkin that was leftover from some recipes that I made this past Thanksgiving. In search of a recipe that called for such a small amount of pumpkin puree, I found this recipe for pumpkin oatmeal cookies on the Love from the Oven blog.

These are not your regular cookies; they are different texturally, much more cakey and thick than gooey or crunchy. I loved them! The recipe is really simple and straightforward, and the cookies are delicious. What I also have liked about them is that I froze the entire batch, and have been pulling them individually from the freezer to thaw and eat, and they’ve still been fantastic. Click on the photo for a link to the recipe!

Filed under food dessert cookie sweet pumpkin Love from the Oven blog recipe healthy oatmeal

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Oatmeal ginger cookies

Cookies are a dangerous thing in my house: if they’re there, they will be eaten!  Which is precisely why I don’t make cookies too often - it is just not safe for me to walk through the kitchen with a container filled with freshly baked cookies lying around.  However, I do sometimes give in to making cookies, which is what happened last week when I made these oatmeal ginger cookies.  It was also partly due to last week’s Gastropost challenge and the fact that I had everything required to make the cookies right there in the pantry. I wanted to try a variation on a ginger cookie so when I saw this recipe for an oatmeal-based ginger cookie I was ready to bake!  The result was delicious - I loved the added texture of the oatmeal for a different dimension.  The cookies were soft right out of the oven but hardened up a bit once completely cooled so I am going to play around with the amount of flour next time to see if I can create a softer cookie.  Click on the photo for a link to the recipe.  

Oatmeal ginger cookies

Cookies are a dangerous thing in my house: if they’re there, they will be eaten!  Which is precisely why I don’t make cookies too often - it is just not safe for me to walk through the kitchen with a container filled with freshly baked cookies lying around.  However, I do sometimes give in to making cookies, which is what happened last week when I made these oatmeal ginger cookies.  It was also partly due to last week’s Gastropost challenge and the fact that I had everything required to make the cookies right there in the pantry.

I wanted to try a variation on a ginger cookie so when I saw this recipe for an oatmeal-based ginger cookie I was ready to bake!  The result was delicious - I loved the added texture of the oatmeal for a different dimension.  The cookies were soft right out of the oven but hardened up a bit once completely cooled so I am going to play around with the amount of flour next time to see if I can create a softer cookie.  Click on the photo for a link to the recipe.  

Filed under food dessert cookie ginger oatmeal sweet recipe Taste of Home

8 notes

Steel cut oatmeal
Like I said on National Oatmeal Day, I eat a lot of oatmeal.  But something that I’ve only recently tried has become my new favourite: steel cut oats! I bought the President’s Choice steel cut oats as they were on sale for $1.88 for a 840g size package, a steal of a deal if you ask me!  My main purpose for purchasing the oats was to try out some different slow cooker recipes (that’s a story for another day), but I finally got around to giving the stove-top version a try one recent Sunday morning.  I followed the package directions (but halved the recipe as the boyfriend was not interested in the least) and, when there was just a few minutes left of cooking time, added half a chopped Gala apple, a small handful of dried cherries, a     sprinkle of cinnamon and some slivered almonds.  It was everything I had hoped it would be: thick, hearty and tasty.   I’d love to be able to make this at work for breakfast each day, but the microwave directions call for an insane amount of time so I think this will either have to remain a weekend-only treat or I will have to explore the idea of making a batch ahead of time and reheating individual portions for breakfast.   What I love most about oatmeal is that the opportunities for flavour enhancement are boundless; let your flavour imagination run wild!

Steel cut oatmeal

Like I said on National Oatmeal Day, I eat a lot of oatmeal.  But something that I’ve only recently tried has become my new favourite: steel cut oats! 

I bought the President’s Choice steel cut oats as they were on sale for $1.88 for a 840g size package, a steal of a deal if you ask me!  My main purpose for purchasing the oats was to try out some different slow cooker recipes (that’s a story for another day), but I finally got around to giving the stove-top version a try one recent Sunday morning.  I followed the package directions (but halved the recipe as the boyfriend was not interested in the least) and, when there was just a few minutes left of cooking time, added half a chopped Gala apple, a small handful of dried cherries, a     sprinkle of cinnamon and some slivered almonds.  It was everything I had hoped it would be: thick, hearty and tasty.   

I’d love to be able to make this at work for breakfast each day, but the microwave directions call for an insane amount of time so I think this will either have to remain a weekend-only treat or I will have to explore the idea of making a batch ahead of time and reheating individual portions for breakfast.   

What I love most about oatmeal is that the opportunities for flavour enhancement are boundless; let your flavour imagination run wild!

Filed under breakfast food healthy oatmeal steel cut oats president's choice apple cinnamon almonds

7 notes

Happy National Oatmeal Day! 
National Oatmeal Day might as well be every day for me! I eat oatmeal very, very often, so much so that I’ve got it down to a science: half a cup of these oats, mix in some dried fruit (usually dried cherries or cranberries), some chopped nuts (usually almonds, walnuts or pecans) and a sprinkle of cinnamon. Add boiling water, stir, wait, enjoy! 
Oatmeal is a food for which I developed a taste quite late in life, relatively speaking. I didn’t really come to adore it as much as I do now until just a couple short years ago, in my late 20s. I realized that it was one of those foods for which the preparation was a key factor. Having had it prepared for me a certain way when I was a child (soupy, wet, watery) made me think that there was no other way that it could be eaten. It wasn’t until I played with it a little bit and discovered the way that I liked it prepared (quite dry, not soupy) that I fell in love. 
To officially celebrate National Oatmeal Day, which happens each year today, October 29, I decided to make this delightful apple pie baked oatmeal. I found the recipe on the fantastic Nutritious Eats blog (click on the photo for a link to the recipe), and, after quickly scanning the ingredient list, I was psyched to realize that I had all the ingredients on hand to make it. It is so simple to put together and smelled amazing while slowly baking away in the oven. The result was delicious, hearty and paired perfectly with my steaming cup of coffee. I added a generous dollop of non-fat greek yogurt to my oatmeal for an extra textural sensation and to crank up the creaminess factor. The best part? I get to re-heat all week and re-live National Oatmeal Day over and over again while I enjoy the leftovers!

Happy National Oatmeal Day! 

National Oatmeal Day might as well be every day for me! I eat oatmeal very, very often, so much so that I’ve got it down to a science: half a cup of these oats, mix in some dried fruit (usually dried cherries or cranberries), some chopped nuts (usually almonds, walnuts or pecans) and a sprinkle of cinnamon. Add boiling water, stir, wait, enjoy! 

Oatmeal is a food for which I developed a taste quite late in life, relatively speaking. I didn’t really come to adore it as much as I do now until just a couple short years ago, in my late 20s. I realized that it was one of those foods for which the preparation was a key factor. Having had it prepared for me a certain way when I was a child (soupy, wet, watery) made me think that there was no other way that it could be eaten. It wasn’t until I played with it a little bit and discovered the way that I liked it prepared (quite dry, not soupy) that I fell in love. 

To officially celebrate National Oatmeal Day, which happens each year today, October 29, I decided to make this delightful apple pie baked oatmeal. I found the recipe on the fantastic Nutritious Eats blog (click on the photo for a link to the recipe), and, after quickly scanning the ingredient list, I was psyched to realize that I had all the ingredients on hand to make it. It is so simple to put together and smelled amazing while slowly baking away in the oven. The result was delicious, hearty and paired perfectly with my steaming cup of coffee. I added a generous dollop of non-fat greek yogurt to my oatmeal for an extra textural sensation and to crank up the creaminess factor. The best part? I get to re-heat all week and re-live National Oatmeal Day over and over again while I enjoy the leftovers!

Filed under food oatmeal baked National Oatmeal Day October 29 blog recdipe Nutritious Eats apple healthy breakfast brunch oats

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Friday Favourites: President’s Choice Organic Quick Oats
I am an oatmeal addict. There, I said it! It is out in the open for all to know and see. Any way you make it, I’ll eat it! Which is why I couldn’t live without President’s Choice’s organic quick oats. This 1kg bag of oats goes for $3.79, which isn’t too bad if you ask me! I eat a half cup of these oats almost every morning, and they are fantastic!
P.S. HAPPY LONG WEEKEND! :)

Friday Favourites: President’s Choice Organic Quick Oats

I am an oatmeal addict. There, I said it! It is out in the open for all to know and see. Any way you make it, I’ll eat it! Which is why I couldn’t live without President’s Choice’s organic quick oats. This 1kg bag of oats goes for $3.79, which isn’t too bad if you ask me! I eat a half cup of these oats almost every morning, and they are fantastic!

P.S. HAPPY LONG WEEKEND! :)

Filed under President's Choice breakfast food oatmeal organic quick oats healthy delicious

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Ellie’s Honey Oatmeal Cranberry Cookies

I went on a bit of a baking kick recently, which included a recipe for these cookies by Food Network Star Ellie Krieger.

Whenever I come across one of Ellie’s recipes in my Food Network Magazine, I flag it to come back to when I get a chance.  I loved her show, Healthy Appetite with Ellie Krieger, and her approach to healthy cooking and eating.

I have to admit, when I first looked at the recipe for these cookies, I was a bit surprised by a few of the ingredients, such as non-fat dry milk, whole wheat pastry flour, honey and unsalted almond butter.  But I decided, what the heck, and made a trip to Bulk Barn to get the dry milk and pastry flour.  I made three substitutions to this recipe, which was to swap dried cranberries for the raisins, peanut butter for the almond butter and olive oil for the canola oil. 

As you can see from the photos, the cookies come out of the oven delightfully tall and puffy, and the flavour was fantastic.  They’re so chewy, with a hint of peanut butter and the sour zing of the dried cranberries every few bites.  I will definitely make these again; next time I’d like to try them with the unsalted/unsweetened almond butter as a comparison.

Filed under food cookie dessert oatmeal honey cranberry recipe Ellie Krieger Food Network