Mediterranean Savory Oatmeal

Image

There are times when nothing less than a savory, satisfying, umami breakfast will do. Yet I also have this undying devotion to all things oats.

Enter savory oatmeal. Continue reading

Advertisements

Granola Breakfast Cookies

DSC_0306

Oat-y goodness like this is just good to have on hand.

DSC_0303_2

These oat cookies are healthy and hearty so they make a great breakfast or snack, but sweet enough to make a satisfying dessert.

DSC_0310_2

To be honest, writing baking recipes does kind of intimidate me…it’s such a science. As much as I love baked goods, I’m much more of a cook than a baker.

DSC_0282  DSC_0285

But I couldn’t find a oat cookie recipe that was exactly what I wanted, even to modify. So after lots of googling things like “correct flour to liquid ratio for cookies” and “benefits of using both baking soda and baking powder” I gave up and just took a stab at it. It worked!

DSC_0298
I can tell these are going to be a staple in my kitchen from now on.

DSC_0305

Ingredients
Use gluten-free certified oat products for that option
Makes 8 large cookies

  • 1 1/2 cup rolled oats
  • 1/4 cup almond meal
  • 1/4 cup oat flour
  • 1 tsp baking powder
  • 1/2 cup coconut flakes
  • 1/2 cup raisins
  • 1/2 heaping tsp cinnamon
  • 2 tbs ground chia seed (or ground flax)
  • 2 tbs coconut sugar
  • 1 tbs maple syrup (or other liquid sweetener)
  • 1 tbs coconut oil, liquid
  • 1 tsp vanilla extract
  • 1/4 cup almond milk
  • 1 ripe banana, mashed

 

Directions
Preheat oven to 350F. In a large mixing bowl, combine all dry ingredients and mix until well combined. In a small bowl, mash the banana with a fork or potato masher, keeping some chunks. Mix in the rest of the wet ingredients. Scoop into mounds onto a greased baking sheet, and flatten/shape with your hands (they won’t spread at all). Bake until firm and brown around the edges, about 18 minutes in my oven. Transfer to a cooling rack. Enjoy with a smear of nut butter or a cup of your favorite tea!

DSC_0307

Breakfast Quinoa with Blueberries, Cranberries, and Almonds

DSC_0507_2

Have you tried quinoa for breakfast yet?

DSC_0539_2

You really should. It’s a pleasant change in texture and flavor from oatmeal, and if you don’t like quinoa, this is a nice way to ease you into it.

DSC_0506_2

I threw together this simple version, but you could of course customize it with any add-ins you would for oatmeal.

(Note: I realize blueberries are no longer seasonal! Ha, I actually made this recipe last summer, and just now found it unpublished. Oops.)

Also, a note about milk: If you use a sweetened non-dairy milk, you will need less sweetener, and if you use vanilla flavored non-dairy milk, you could leave out the vanilla extract.

DSC_0508_2

DSC_0522_2

Ingredients

Serves 2

  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup milk of choice (I used unsweetened vanilla almondmilk)
  • 2/3 cup blueberries (fresh or frozen, thawed, and drained)
  • 1/3 cup dried cranberries
  • 1/2 cup raw or roasted almonds
  • 1/2 tsp vanilla extract (or 1/4 tsp orange extract)
  • 1/2 tsp cinnamon (maybe use a lot less. I just REALLY like cinnamon)
  • 1/8 tsp kosher salt
  • sweetener to taste (I recommend brown sugar, honey or maple syrup)

Directions

In a saucepan, combine the quinoa and milk. Bring to a boil, then cover and let simmer for 15 minutes, until all milk has been absorbed and the quinoa is tender. Stir in the vanilla extract, followed by the rest of the ingredients. Sweeten to taste and serve with your favorite breakfast beverage. For me, that’s coffee or a green smoothie. Or both.

DSC_0510

Hippie Love Granola

DSC_0247

I am so excited to share this recipe with you. I pretty much just took all my favorite grains – lots of oats, quinoa, amaranth, millet, flax, and chia –  threw them into a bowl, and baked up a batch of…well, love. 🙂

DSC_0241

This granola is fantastic. So, so fantastic. I’ve been tossing it in with my overnight oats, or just as cereal (I do recommend using almond milk for cereal – the nuttiness really adds a lot). It’s a little on the crumbly side, so it works better as a cereal than as a trail mix.

DSC_0254

Note: I read a bunch of tutorials online on how to pop amaranth, but I couldn’t get it to work for me. I included the directions below in case you could get it to work, but this granola works great with the amaranth raw.

Note 2: You may see from the pictures that I forgot the nuts. It is tasty either way. 🙂

DSC_0243_2

Ingredients

  • 3 cups rolled oats
  • 2/3 cup uncooked millet
  • 1/3 cup uncooked amaranth
  • 1/4 cup flax seed (I used 2 tbs ground, and 2 tbs whole, for the texture)
  • 1/4 oat bran (or other bran)
  • 1/2 cup uncooked quinoa, rinsed
  • 1/4 chia seeds
  • 1/2 cup walnuts (or other nut)
  • 1/2 cup almonds (or other nut)
  • 2 tsp cinnamon (i LOVE cinnamon. Most people would probably use 1 tsp)
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 cup pure maple syrup
  • 2 tbs canola oil, or  coconut oil
  • 1/4 cup applesauce
  • 1/4 cup spiced apple cider
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract

DSC_0242

Directions

Preheat oven to 350. First pop the amaranth – heat a frying pan over medium heat, cover, and shake the pan a little until most of the amaranth has popped (like mini popcorn kernels). Then mix all dry ingredients (except nuts) together in a large mixing bowl. In a small bowl, mix all wet ingredients then add to dry ingredients. Adjust seasonings to taste. Spread onto a baking sheet and bake for 10 minutes, until almost golden. Remove from oven, flip the granola with a spatula, add the nuts, and return to oven. Bake for another 5-7 minutes until the nuts are toasted and the grains are golden.

DSC_0244

Winter Fruit ‘n’ Grains Parfait with Spiced Cider Maple Syrup

DSC_0213_2

Merry almost-Christmas! Here’s a simple but gourmet breakfast or brunch for you – of persimmon, pomegranate, squash, cranberries, and quinoa, dressed in a cider maple sauce.

DSC_0212_2

This is great if you have guests and want to serve them something a little fancier than pancakes, or even if you just want to do something a little fancier and seasonal for breakfast.

DSC_0224_2

‘Tis the season, after all…the season for persimmons….

DSC_0184 DSC_0185 DSC_0193

I am so obsessed with persimmons right now. They’re also a lot of fun to photograph. 😉 You’ll likely see lots more persimmon recipes in this space.

Also, this parfait uses many of the same ingredients from my last recipe.

DSC_0209_2

Ingredients

Makes 2 medium-size parfaits

  • 2/3 cup cooked quinoa (I used red quinoa)
  • 1 medium pomegranate, or 1/2 small one (you’ll have some seeds left over), OR 2/3 cup pom seeds
  • 1 Fuyu persimmon
  • 1/2 cooked butternut squash
  • 1/4 cup dried cranberries, apricots, or raisins
  • 1 cup apple cider
  • 2 tbs maple syrup
  • cinnamon to taste
  • toasted almonds or pecans to top

Directions

To make the syrup, combine cider and maple in a small sauce pan. Bring to a boil and boil until the mixture has reduced to a syrup-y consistency. Note: you’ll have syrup left over. Then seed the pomegranates – a lovely tutorial is here. Assemble the parfaits in short, wide glasses. Or just mix everything in a bowl. TIP: I drizzled some syrup and cinnamon over the quinoa layers to add a little sweetness. Drizzle more syrup over the top of the parfait. See how lovely they are?

DSC_0217

Serve with tea or coffee.

DSC_0207_2