I’ve discovered some amazing oatmeal that I just had to share! I hope you enjoy this quick and tasty oatmeal too.
1/2 Cup Old Fashioned Rolled Oats
1 Cup Water
1 Banana, broken in half
Dash of Cinnamon
Place all ingredients in a microwave safe bowl. Heat in microwave for 2 minutes. Stir to combine.
Yum! Two muffin posts in a row…it’s amazing! I actually made these muffins the day before I went into labor with my son Owen. So, if you’re about to pop maybe you should make these muffins too!
2/3 Cup Milk
1/4 Cup Canola Oil
1 Mashed Banana, about 1/2 cup
1/2 Cup Rolled Oats
1 ½ Cup All-Purpose Flour
½ Cup Whole Wheat Flour
2/3 Cup Sugar
2 ½ teaspoons Baking Powder
1/4 teaspoon Nutmeg
1 Cup Fresh or Frozen Strawberries, chopped
2 Tablespoons Brown Sugar
1/4 teaspoon Cinnamon
Preheat oven to 400°F. Line a 12 cup muffin tin with paper liners or spray with non-stick cooking spray.
Whisk together the milk, oil, banana and egg. Stir in the oats, flours, sugar, baking powder and nutmeg. Fold in the strawberries.
Divide the batter among the 12 muffin cups. Mix together the topping ingredients in a small bowl and sprinkle over the batter in the muffin tin.
Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes.
Yield: 12 Muffins
I’m usually terrible at making smoothies, but I thought I would give it another try. I found this recipe from the Martha Stewart website and decided to give it a try with only a slight modification. The original recipe called for raspberries, but I used strawberries instead. It turned out to be pretty good and was a great use for the coconut water I had in my freezer from the coconuts I opened a while back.
1 Cup Ice
1/2 Cup Frozen Strawberries
1/2 Cup Plain Yogurt
1/2 Cup Old-Fashioned Rolled Oats
1 Tablespoon Honey
¾-1 Cup Coconut Water (or any juice)
Place the ice and frozen strawberries in the blender.
Add the remaining ingredients on top. For the coconut water/juice, just start with ¾ cup and add more if you need to.
Blend until smooth and enjoy!
Yield: 2 Servings
Here is a new take on pancakes with rolled oats as a main ingredient. This recipe comes from Martha Stewart’s website.
2 cups all-purpose flour
¼ cup packed brown sugar
1 tablespoon baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
2 cups old-fashioned rolled oats
2 cups milk
2 large eggs
¼ cup Canola oil, plus more for skillet
Combine the flour, sugar, baking powder, salt, cinnamon and 1 cup oats together in a food processor. Pulse until coarsely ground.
Whisk together the milk, eggs and oil in a large bowl. Add the flour mixture and the remaining oats. Stir to combine.
Heat a griddle pan or large skillet to medium heat and lightly oil the pan. Ladle the pancake batter onto the hot pan and cook until browned on both sides.
Serve with maple syrup, fruit, powdered sugar, or your favorite pancake topper.
I love fruit crisps! They are so easy to make and so good. And of course a great excuse to eat vanilla ice cream.
4 medium apples – peeled, cored and sliced
2 Pears – peeled, cored and sliced
1 pomegranate, skin and light-colored membrane removed
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
Preheat oven to 375°F. Butter a 9×13 baking dish.
In a large bowl, combine all filling ingredients. Pour into the prepared dish.
In the same bowl, combine all the topping ingredients. Evenly distribute the topping over the filling in the baking dish.
Bake until the apples and pears are soft, about 45 minutes. Serve alone or with vanilla ice cream.
Wow, just wow! This was really good. I made this last night for our Tuesday Bible study group. Everyone loved it! It’s basically apple pie with a crispy oat topping.
1 box refrigerated pie crust (2 crusts)
10 apples, peeled and sliced
Juice of 1 orange
½ cup sugar
¼ cup flour
2 teaspoons cinnamon
¼ teaspoon nutmeg
1 ½ cups old fashioned oats
2/3 cup flour
1 cup brown sugar
1 teaspoon cinnamon
1 stick butter
Preheat oven to 350°F. Spray a 9X13 inch baking dish with non-stick cooking spray.
Lay the 2 pie crusts in the baking dish. Make sure the crust comes to the top of the dish, but not over the edge. The crusts will overlap slightly.
In a large bowl, combine all filling ingredients and toss to combine. Pour the filling over the pie crust, spreading out evenly.
Prepare the topping by stirring together the oats, flour, brown sugar and cinnamon in a bowl. Sprinkle evenly over the apples. Slice the butter thinly and place on top of the oat mixture.
Bake until filling is bubbly and the pie crust is browned, about 45-50 minutes.