How do you like your warm oatmeal on a cold morning? How about apples, cinnamon, raisins, and peanut butter? Dig into this bowl and maybe even drizzle some chocolate on top.
After the first successful variation of my dad’s apple harvest oatmeal turned into pumpkin pecan oatmeal I decided to try my hand at it again. Being Saturday I am sure you can guess specifically what flavor I went for… peanut butter of course! But the chocolate part of today’s Peanut Butter and Chocolate Saturday get’s benched for cinnamon and raisin. I used cinnamon raisin peanut butter for this oatmeal because I thought it would be the perfect peanut butter flavor for such a recipe. Turns out it says right on the jar that it is perfect for oatmeal, which I noticed mid-way through cooking it! Funny how things work out.
Alright I did let chocolate play a little bit with a drizzle of chocolate syrup on top. Ohio State plays Minnesota at noon today so I had to throw on at least a little chocolate to officially call it another successful #PBChocSat!
One year ago: Fiesta Alfredo Pasta Bake
Two years ago: Applesauce-Sweet Potato Pancakes
Three years ago: Crème Brulee
Try this homemade oatmeal recipe and you may never buy the microwave packets again. It’s hard to beat fresh apples and walnuts.
After nearly 4 years of blogging I’ve started what many food bloggers have done before me – remaking old recipes. The pictures from those early years not only do not do the recipes justice, but they may have been overlooked or forgotten after all this time which does not suit them. One recipe in particular is my dad’s apple harvest oatmeal. This is the oatmeal that ruined me for the instant microwave packets. In my world, nothing can compare to this oatmeal except maybe variants on the additional ingredients. For example, I recently shared the recipe for a pumpkin version which was a fun fall flavor change-up.
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Wake up to a warm bowl of pumpkin pie in oatmeal form with crunchy pecans. You’ll never go back to that instant stuff again.
Hi and welcome to day 4 of #PumpkinWeek hosted by Terri from Love and Confections. We are celebrating our love of the season with a whole week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections’ #PumpkinWeek Pinterest Board!
Check out all the #PumpkinWeek Bloggers and their recipes:
- Pumpkin Tres Leches by Love and Confections
- Spiced Pumpkin Butter by Culinary Adventures with Camilla
- Pumpkin Spice Palmiers by That Skinny Chick Can Bake
- Pumpkin Pecan Oatmeal by The Spiffy Cookie
- Mini Healthy Pumpkin Pies by Happy Food Healthy Life
- Easy Pumpkin Caramel Sauce by Lady Behind The Curtain
- Savory Pumpkin Tart by The Not So Cheesy Kitchen
- Pumpkin Pie by A Day in the Life on the Farm
- Pumpkin Chocolate Chip Cookies by Making Miracles
This oatmeal was a spur of the moment improvisation by my dad. I had some leftover homemade pumpkin puree and he decided to try it in his trusty oatmeal recipe, substituting for the chopped apples. The result was pumpkin pie in oatmeal form! I even put some spiced pecans on top.
If you’ve never had homemade oatmeal before you are severely missing out. Nothing beats a warm bowl of homemade oatmeal in the morning, especially during the cooler fall months and it couldn’t be easier to make. This morning my dad and I are going on a hike to see the fall colors and I may need to make another batch of this in preparation.
One year ago: Pumpkin Popcorn Balls
Creamy oatmeal lovers will rejoice with this Scottish oatmeal. This stone-ground oatmeal is filled with fresh strawberries, crunchy almonds. And it’s gluten-free!
When it comes to oats, I didn’t know there was anything besides old-fashioned rolled and quick-cooking oats until a few years ago. Since then I have been introduced to steel cut oats, gluten-free oats and now Scottish oats thanks to Bob’s Red Mill. But what the heck is Scottish oatmeal? It is in fact the original oatmeal or, as we call it in the US, porridge. The fairly fine texture (although more coarse than flour) of Scottish oatmeal is the result of grinding the kernels with stone mills and when cooked results in a creamy, thick and almost instant hot cereal. I bet these Scottish oats would also be great in baked goods, substituted for old-fashioned rolled oats.
Naturally the first thing I made with Scottish oatmeal was in fact oatmeal (or porridge). I used the recipe for my favorite hot cereal, my dad’s apple harvest oatmeal, and substituted the rolled oats for Scottish oats and then strawberries and almonds instead of apples and walnuts. The end result was better than I had predicted. It was perfectly creamy, not too sweet and filling. I actually made this for breakfast on Father’s Day and it was most appreciated.
Want to get your hands on some Scottish Oatmeal? How about a I give you a bag AND a $25 gift card to Bob’s Red Mill? After checking out the recipe enter the giveaway using the Rafflecopter widget!
One year ago: Homemade Mozzarella & Caprese Salad Skewers
No you are not going crazy, nor do you need your eyes checked. I did in fact say “ice cream oatmeal”. While trying to determine what to make with all the ice cream Graeter’s sent me I somehow got the bright idea to use some ice cream in place of the liquid needed to make oatmeal. I felt like a genius, although I did worry it would be too sweet for the first meal of the day. But guess what? It wasn’t too sweet at all, in fact it wasn’t any sweeter than other oatmeals I’ve made in the past.
The best thing about this recipe is that you can use any flavor ice cream you want, assuming it is a flavor you would care to enjoy for breakfast. I chose Graeter’s Black Cherry Chocolate Chip and with the addition of chopped almonds it was everything I had dreamed of – a creamy oatmeal with a hint of cherry and chocolate flavors and the crunch of almonds. I threw more almonds and dark chocolate chips on top because I couldn’t get enough.
One year ago: Cashew Chicken Lettuce Wraps
Want to wake up to a warm bowl of fall? If you make this baked oatmeal that’s exactly what will happen. With fresh apple, oats, cinnamon, walnuts, and even apple cider you’ll be ready to navigate your way through a corn maze – or just get through another weekday. For an extra boost, serve it over some vanilla Greek yogurt or even apple cinnamon Greek yogurt! I don’t think it’s possible to be overloaded with apple-cinnamon in this situation.
In other news, I finally submitted my first job application yesterday for a senior research position in the Infectious Disease Department at Genentech. Somehow, not quite as nerve racking as sending my dissertation to my committee, but still up there. I was so involved in the application process that I forgot to eat lunch until nearly 3pm. Even better reason for me to wake up to a bowl of comforting, fall-flavored oatmeal!
If you’ve been reading my blog for any length of time, you’ve heard me say many times how difficult it is for my to devote more than 1 minute to the preparation of breakfast on weekday mornings. I just don’t want to wake up any earlier than I already do, and as a result most warm breakfast recipes I post were made on the weekend, in a crock pot overnight, or for dinner. Thankfully, there are more options than a bowl of cereal every morning, such as this single serving oatmeal in a jar.
The great thing about this oatmeal is that it can be made a couple days in advance and can be mixed with any fruit or nuts on hand. I know plenty of people rolling in berries from picking throughout the summer and this would be a great way to use some. The rest of the ingredients are staples I have stocked all the time. In the morning the jar can be snatched for an on-the-go option or warmed up in the microwave to enjoy warm at home. Or while we’re at it, nuke it and then take it to go!
Memphis may be experiencing highs in the 80s and lows only in the 60s, but that doesn’t stop me from craving a warm breakfast. The great thing about this oatmeal/cereal is that you can prepare it the night before and then reheat it in the morning, complete with some great toppings. It even has some quinoa in it instead of just being all oats so it’s packed with extra protein. And by the way even if you are not a quinoa fan, it blends right in. Which got me to thinking, maybe I should try adding quinoa to granola bars?
After my trip to Trader Joe’s this past weekend, I have successfully inhaled three of their dark chocolate peanut butter filled cupcakes. The fourth I reluctantly decided to share with my labmates before I ended up finishing it off myself. But those three cupcakes are still sitting not-so-pretty in my belly so it’s time for some oatmeal! Because healthy things negate bad calories, right? Which is why I will later eat some s’mores cookie dough bites for dessert O:-).
One year ago: Roasted Cabbage Wedges with Smoked Paprika