Posts tagged ‘Oatmeal’

June 4, 2011

Choco-Banana Overnight Oats

Prepare to be jealous! Or envious… Or hungry, at least!

I mean seriously, check this out. THIS is what I had for breakfast this morning.

Oh me, oh my, oh yum! Be still my heart…

Wait, wait, wait… there’s more!

Oh yum!!!!!! This was U-N-B-E-L-I-E-V-A-B-L-Y good! I want some MOOOOORE!!!!

This is another one of those dishes that I would just love to eat until the end of time. I would want to eat nothing but that for the rest of my life. I mean, the whole time I was eating, I couldn’t help but think this is way too good, there is no way it can be healthy. How can this be? Healthy food CANNOT be this good…

Well, apparently, it can!

What’s that you say? You would like to eat some of that too? And, of course, in order to do that, you would need a recipe! Well, it will be my pleasure to share the love!

Please, do yourself a favor and try it…you can thank me later 😉

Oh, and speaking of thanks… I would really like to thank Kris here, over at Young Married Chic, because I got the inspiration for this baby while visiting her site after she had made this wonderful entry about my blueberry cobbler oatmeal. 😀

You’ll see that this one is very similar to my previous overnight oats recipe, but it’s like 2 million times as good!

Hey, and it’s got carob on it! CAROOOOB! God I love that stuff!

Alright, enough talk. Here goes…

Ingredients
(1 serving)

  • ½ ripe banana, thinly sliced
  • ½ cup old fashioned rolled oats
  • 1 tbsp bulgur wheat
  • 1 tbsp chia seeds
  • 1 tbsp millet
  • 1 tbsp buckwheat groats
  • 1 tbsp extra dark pure cocoa powder
  • 1 cup boiling water
  • 2 tbsp chocolate flavored protein powder
  • ¼ cup milk (I use unsweetened soy)
  • A dozen carob chips to garnish

Instructions

The previous night

  • Bring water to a boil. Meanwhile, in a plastic container with a fitting lid, mix all ingredients except for protein powder and milk. Add boiling water, stir until well combined. Put the lid on and refrigerate overnight (or at least 4 hours)

In the morning

  • Stir in protein powder. Transfer to serving bowl and add milk.
  • Garnish with a few carob chips, slices of banana or coconut shavings (like I did), if desired.
  • Sit back and prepare to visit heaven!

Look at that… chocolate milk!!

OK, one last picture.Viewed from heaven…

Advertisements
May 27, 2011

Raspberry Oatmeal Protein Pancakes

IT’S THE WEEKEND!!! 😀

Could you think of anything better than pancakes to eat on a lazy weekend morning?

Pancakes, to me, are like the ultimate decadent breakfast food. They are a treat that I used to indulge in only on very rare occasions, because, well, let’s face it, pancakes, as we know them, have absolutely nothing healthy about them. They are, for the most part, made of white flour and most people tend to eat them literally drenched in syrup.

I recently discovered this recipe for pancakes that aren’t just “less bad” or “better for you” than the standard version. Those pancakes are actually SUPER HEALTHY! For real! You could have them every single day of the week if you wanted to!

They are made with, believe it or not, nothing but rolled oats, egg whites and low fat cottage cheese! And the best part is, YES, they are incredibly good! Flavorwise as well as texturewise.

But you don’t have to take my word for it, you can try them for yourself. You’ll see, they are absolutely super easy and quick to prepare!

I’m pretty sure this one will become a favorite of yours, as it has for me!

I used raspberry here, but really, you could use whatever fruit you want… blueberries, strawberries, mango, pineapple, kiwi? why not! Let your imagination run wild, go nuts!

Oh, and ps… if you have some of that raspberry sauce leftover, it goes superbly well with the Pumpkin Raspberry Buckwheat Loaves

Ingredients
(serves 1)

Pancakes

  • ½ cup Rolled Oats
  • ½ cup 1% Cottage Cheese
  • ½ cup Egg Whites
  • ¼ tsp Baking Powder
  • ¼ tsp Cinnamon
  • ¼ cup frozen (or fresh) raspberries

Raspberry Sauce

  • ¾ cup frozen (or fresh) raspberries
  • 1 tbsp agave nectar
  • 1 tbsp chia seeds
  • ¼ cup water
  • 1 tsp lemon juice

Instructions

For the raspberry sauce: In a small saucepan, cook raspberries, water, lemon juice, chia seeds and agave nectar over low heat, stirring occasionally, until raspberries “melt” and sauce thickens, about 5 minutes. When sauce is ready, set aside to cool for about 5 minutes and puree in a food processor*.

For the pancakes:  Simply mix all the ingredients, except raspberries, in a food processor* and blend until nice and smooth. Remove the blades and delicately fold in the raspberries.

Coat a non-stick pan with cooking spray and heat it over medium heat. When the pan is hot enought, cook your pancakes one at a time until set and golden, about 1-2 minutes per side. I like to divide my batter into 3 small pancakes, but you may choose to make one large, 2 medium or 3 small pancakes, whatever works for you.

Transfer pancakes to serving plate and garnish with a dollop of plain yogurt and fresh raspberries if desired.

Serve with raspberry sauce.

* A Magic Bullet works wonders for this recipe

May 19, 2011

Blueberry Cobbler Oatmeal (and other oatmeal ideas)

To continue with my series on healthy breakfasts

I’ve always been a big fan of oatmeal. I remember, when I was a kid, my parents would sometimes make us oatmeal for supper, which they would always serve with warm pieces of toast.

My dad would sometimes add a pinch of nutmeg to the warm cereal and I would always eat mine with a little bit of cold milk and LOADS of brown sugar (yeah, I know… I’ve wizened up since, I found much better ways to make my oatmeal sweet and tasty!)

I remember spooning my oatmeal right onto my toast, too. I would put a spoonful on a corner and then eat that part. I’d repeat that pattern until my toast had completely disappeared, then I’d grab another toast and start over, until my oatmeal was all gone.

That was one supper I really enjoyed.

Then, as I grew up, I sort of forgot about oatmeal for a while. Why? I don’t know. Probably because for the longest time, I didn’t do breakfast. There was no time for that… and when I did have breakfast, it would be bacon and eggs. Hmpft… thank goodness people change! I guess I could’ve chosen to have some for supper sometimes, but I just never thought about it.

Anywho, now that I have rediscovered the art of breakfast, and the goody goodness of oatmeal, I just love to experiment and create all sorts of different yummy flavors.

This one is my latest creation, my favorite so far. Seriously. This has to be the best oatmeal cereal breakfast I have eaten in my entire life. Heck, it’s so good, I think it would even qualify as dessert!

While it does require a little bit of prep work and will dirty a few pots and pans, it’s worth all the trouble and more, I swear!

Blueberry Cobbler Oatmeal
(Serves 2)

Oatmeal

  • ¾ cup steel cut oatmeal (or 1 cup old fashioned rolled oats)
  • 2½ cups water
  • ½ cup soy milk

Blueberry Sauce

  • ¾ cup blueberries
  • 1 tbsp agave nectar
  • 1 tbsp chia seeds
  • ¼ cup water
  • 1 tsp lemon juice

Crumble

  • 15g almonds
  • 1 tbsp old fashion oats

“Custard

  • ¼ cup protein powder vanilla
  • 2 tbsp plain yogurt

INSTRUCTIONS

  • In a small saucepan, bring water to the boil, add salt and oatmeal, lower heat, cover and cook for about 12-15 minutes, stirring often, until all liquid is absorbed and oatmeal is nice and creamy.
  • Meanwhile, in a seperate saucepan, cook blueberries, water, lemon juice, chia seeds and agave nectar over low heat, stirring occasionally, until blueberries start to “explode” and sauce thickens. You might want to swoosh the blueberries a little bit with your spoon to help break them up. Set aside when ready.
  • In a small non-stick pan, over medium heat, toast the sliced almonds and old fashion oats until golden and fragrant. Set aside.
  • In small mixing bowl, mix protein powder with plain yogurt until smooth and creamy. Set aside.
  • When all your components are ready, transfer to serving bowls, starting with oatmeal, then blueberry sauce, followed by custard and finally the crumble.

Other oatmeal recipes you might like!

Base oatmeal recipe
(for 1-2 servings)

Ingredients

  • 2 – 2½ cups water
  • ¾ – 1 cup old fashioned rolled oats
  • 1/4 tsp salt
  • ¼ cup unsweetened plain soy milk

Instructions

  • Bring water to the boil, add salt and oatmeal, lower heat, cover and cook for about 10-12 minutes, stirring often, until all liquid is absorbed and oatmeal is nice and creamy.
  • Transfer to serving bowl and add cold milk if desired.

Use a ratio of about 1 part oatmeal to 2 – 2½ parts water. Use more or less water depending on how you like your oatmeal. Adding more water will result in a creamier cereal, less water will give you a stiffer, chewier texture. I like to make mine more on the stiff side and add cold milk after it’s cooked. I really enjoy the contrast between the warm cereal and the cold milk.

Apple Cinnamon

  • 1 apple, cored, peeled and diced
  • ¼ tsp four spice (nutmeg, ginger, pepper and cinnamon)
  • ¼ tsp cinnamon
  • 2 tbsp cottage cheese
  • 10 grams sliced almonds, roasted
  • 1 tsp honey

Instructions

  • In a skillet over medium high heat, slightly cook the apple with the cinnamon and four spice, about 2-3 minutes.
  • Add the apples to your oatmeal once it’s done cooking, stir to combine and transfer to a serving bowl.
  • Pour in cold milk and garnish with cottage cheese, almonds and a drizzle of honey

TIME SAVING TIP! I like to make large batches of apples and freeze them in individual servings of 100g, which is roughly equivalent to one apple. This makes preparing oatmeal or stuffed buckwheat pancakes much easier and quicker!

Warm Banana Bread

  • ½ banana, pureed
  • 4 dates, chopped
  • 2 tbsp 1% cottage cheese (or low fat plain yogurt)
  • 15 grams crushed walnuts, toasted

Instructions

  • Add the chopped dates to your oatmeal while it is cooking.
  • When it’s done cooking, add the mashed banana, stir to combine and transfer to a serving bowl.
  • Pour in cold milk and garnish with cottage cheese (or plain yogurt) and toasted walnuts

A GREAT TRICK is to put your bananas in the freezer when they are getting too ripe to eat fresh. Then when you make something, anything, that requires mashed bananas, be it breads, muffins, smoothies or oatmeal, you just stick one out of the freezer and let it thaw for a few minutes, then the peel comes right off and it’s good to go!

 Tropical Twist

  • 3-4 strawberries, cut into little cubes
  • ½ cup frozen mango cubes (you can use fresh if you have!)
  •  ¼ cup pineapple cubes
  • 2 tbsp 1% low fat plain yogurt
  • 15 grams crushed pecans, toasted (or unsweetened coconut!)

Instructions

  • Add fruits to your cooked oatmeal.  Stir gently until heated through and transfer to a serving bowl.
  • Pour in cold milk and garnish with plain yogurt and toasted pecans (or coconut)

ANOTHER GREAT FREEZER TRICK is to make little bags of assorted fruits, such as sliced bananas, raspberries, mango cubes, strawberries, blueberries, etc. Mix them all up and make single servings that you bag and keep in your freezer to use in smoothies or cereal.