Posts Tagged ‘oats’
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.
Get the recipe HERE
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
These healthy peanut butter granola bites are dipped in dark chocolate to resemble buckeyes. They are a snacky, healthier version of the popular buckeye candies.
Today is yet another Buckeye football Saturday and therefore PB+Choc Saturday. I am actually tailgating today, but oddly enough NOT for the Ohio State game. Some friends are in town this weekend for the UT-Florida game and I will be joining them for the adventure! I have never tailgated at a game where I did not have a sworn allegiance so I’m just along for the ride.
While I will wear some orange to join in the spirit of the day, I may layer some Ohio state gear in there as well since both games are at the same time. With highs barely reaching 60 today (wasn’t it 80 on yesterday?) no one can blame me for layering. Besides, I plan on bringing these granola bites along just in case they need persuasion. They resemble buckeye candies but are healthier (even more than my healthier buckeyes), made with oats, peanuts, dates (or raisins), and honey.
One year ago: Jalapeno Popper Fettucine Alfredo
Two years ago: Hazelnut Praline Paste
No bake granola bars are incredibly versatile. Try this gluten-free version with almond butter, dried cherries, and roasted pistachios
Holy freaking September where did you come from? Thankfully with the help of Bob, Christina, and Dave the end of August was not overlooked. We hillbilly mini golfed, saw thousands of salt and pepper shakers, wine/moonshine tasted, hiked to the tallest waterfall in the Smokies, saw a folk-rock band, grilled and just had a good time. Alas the arrival of September meant they had to return to their respective states today.
Accompanying us on this adventure were these gluten-free granola bars which came in handy on the hike. Just like the base for my favorite chocolate chip cookies, the base for these granola bars allows for all kinds of flavor options. This time I made them with almond butter, dried cherries, and roasted pistachios.
One year ago: Chicken Taco Stack
Two years ago: Buckeye “Cheese Ball”
These flapjacks (pancakes) have all kinds of surprise ingredients from pecans to cornmeal, dubbing them as surprise flapjacks! It is no surprise however that they are quite tasty.
I started off my week with a phone interview, only to receive a rejection letter for the same job the very next day. I am still waiting to hear back about my in person interview supposedly happening this month, which I’ve been planning on since May. I e-mailed them 2 weeks into July to which I received a reply saying they would be in touch. It’s been over a week since then and July is coming to a close. I’ll give them 2 full weeks before I follow up again. Hopefully they are truly sorting things out and not blowing me off. With that kind of apprehension, how about we end this week with some pancakes?
I am not sure why these flapjacks (pancakes) were dubbed as “surprise” other than the slew of surprise ingredients such as corn meal, oats, and chopped pecans. Makes me think that “compost flapjacks” would have been more appropriate. But no matter what the name is I am certain you will be calling them “delicious”. All of those ingredients come together for one hearty and tasty breakfast. I thoroughly enjoyed the texture the pecans added.
Two years ago: Strawberry Malted Pancakes
If you thought fruit crisp topped with ice cream was good, try mixing it all together. Sweet and crunchy black cherry-peach crisp layered throughout vanilla ice cream.
The affliction of living with a food blogger is waiting to devour the food until all the photos have been taken at all possible angles. Waiting to be given the go-ahead to eat that gorgeous plate/bowl of food is just as torturous for you as it is for us, I promise. But how do you know for sure when the photo shoot has been completed, particularly for multi-step recipes such as ice cream? Without asking it’s a risky business.
Yes, this ice cream was dug into before I was finished (photo evidence above). It’s my fault for not stressing this fact to my parents but I was still upset to find a large chunk already scooped out, especially when it was not even completely set yet. Normally I don’t bother with pictures of ice cream in the container but I purposely used a loaf pan this time to get all stupid-food blogger on you by putting ice cream in a baking pan and then taking aerial shots of it being scooped out. Like those first steps in pristine just-fallen white snow. I’ll just have to make more ice cream soon – darn.
Thankfully the flavor of the ice cream did not suffer from it’s premature scooping. My parents’ inability to wait just shows how much they could not wait to try it. It starts out simple enough with a vanilla base which is then layered with bits of black-cherry peach crisp (notice those beautiful chunks of crisp topping in the post-churn/pre-freeze photo above). I baked a crisp just to turn it into ice cream. Which means this ice cream tastes just like a black cherry-peach crisp a la mode. Cannot really blame my parents, can I?
One year ago: Greek Yogurt Everything Bagels
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