Make-Ahead Steel Cut Oatmeal & 4 New Oatmeal Recipes. You wouldn’t know it from the plethora of steel-cut oatmeal recipes I have on the blog (one), but steel-cut oats are actually my favourite way to enjoy oatmeal. The only problem is I’m usually too hungry to wait 30 minutes to eat breakfast. Hence, my obsession with quick breakfasts like Vegan overnight oats, Green Monsters, and rolled oatmeal.
Oats in review: Instant Oats have been cooked, dried and rolled and are the most processed way to eat oats. Instant oats are very thin and need only hot liquid to soften. They are ready in about 60 seconds. Because steel-cut oats retain their chewy texture after cooking (while rolled oats tend to get mushy), they are the perfect breakfast cereal to make ahead of time and quickly reheat in the morning.
Many of you said you like to make a big batch of steel-cut oats and then enjoy it all week long for quick and easy breakfasts. Make-Ahead Steel Cut Oatmeal Yield: 4 servings or 3.5-4 cups Ingredients: 1. 2. 3. Berry Almond Bliss Steel-Cut Oatmeal 1. 2. 3. Homemade Coffee Creamer. My friends tell me the one thing they can’t give up is their flavored coffee creamer. I can understand. Creamy, sweet, smooth, with all sorts of different flavors to choose from. The problem is the ingredients.
Have you ever read what’s in those bottles? They are full of artificial colors, flavors, preservatives, refined sugars, high fructose corn syrup, and hydrogenated oils. So if you’re hooked on store-bought creamer then today’s your day. Next time you have friends over for a gathering, make a few batches of homemade coffee creamer, put them in cute bottles and have a coffee bar. A great alternative to regular coffee is herbal coffee. *Since posting these recipes in September 2010, I have developed a few new recipes: Caramel Coffee Creamer and Honey Vanilla Coffee Creamer, Sugar Free and Dairy Free Coffee Creamer **Teeccino contains barley, so if you need to avoid gluten an organic decaf would be a better option.
Homemade Coffee Creamer: Cinnamon Strudel Ingredients Instructions. Homemade Pumpkin Coffee Creamer. It just happens to be the start of my very favorite time of year, which means it is time for one of my very favorite guilty pleasures... pumpkin coffee creamer! Lucky me, stumbled upon this wonderful organic cooking blog, Deliciously Organic who happens to have several recipes for making your very own creamer. We have already made 3 batches of this stuff... mmmm... fall heaven in a jar! Pumpkin Spice Coffee Creamer 1cup of organic whole milk 1cup of organic heavy whipping cream 3 tablespoons of organic pumpkin puree (I used 4-ha!) 1 teaspoon of pumpkin spice 4 table Maple Syrup (I prefer pretty high quality you can taste the difference) 1 teaspoon of vanilla extract (I also added 1 teaspoon of cinnamon) Whisk milk, cream, pumpkin, syrup, and pumpkin spice together over medium heat.
Some other flavors on the site include... peppermint mocha, cinnamonstrudel, and chocolate almond. No-Yeast Required Cinnamon Rolls. No Yeast Required Cinnamon Rolls are pillowy and sweet, and require no yeast to make them! I have to forewarn you that I’m dedicating a fairly large portion of this post to one of the most fantastic things I’ve baked up in a long time, mmkay? But first… Things are looking up today. WAY up. On Friday the 13th, no less! Highlights include stocking up on summer-shade (summer!) Then it got good. OH.MA.GAH. Homemade cinnamon rolls without the hassle of making sure the milk’s the right temperature? They exists, my friends. Mix it up. In a separate, larger bowl, combine flour, more sugar & salt, plus the leavening agents that let us ditch that pesky yeast.
Baking powder and baking soda. Whisk together more butter with buttermilk, then pour the mixture into the dry ingredients. Stir with a stiff spoon or spatula juuuuuust until the dough comes together. Gently kneed the dough into a ball, then divide into two halves. Roll the dough up like a log, then pinch the top seam shut. Slice, slice, baby! Will (not) Work for Candy?! Some housekeeping! :D 1. Get Him to the Greek was hilarious! Russell Brand, while slightly nauseating at times, is a genuinely funny guy. I hid behind my hands during several throw-up sequences, but for the most part I really enjoyed it. Oh and P-Diddy didn’t annoy me as much as he usually does. 1 1/2 thumbs up! 2. 3. 4. In other news, I spent a couple of hours in the kitchen this afternoon getting 80% of dinners ready for the upcoming week (feels so good to say that) and also made some steel cut oatmeal for breakfasts!
I have had a bag of steel cut oats in my pantry for MONTHS but, for whatever reason, haven’t done anything with them yet. FYI – steel cut oats are oats that have had the outer hull removed and are then chopped up. Josie’s recipe combines the oats with unsweetened vanilla almond breeze and sweet, ripe bananas. My oats took a little bit less time to cook then hers did, but they got UBER creamy and chewy, just like she said they would. Love that texture! Ok the cornbread. Pumpkin Butter Recipe. When all I could find at the store this Fall was pumpkin butter laced with high-fructose corn syrup, I decided to make my own! Here’s my homemade, easy-as-pie, Pumpkin Butter recipe. Ingredients: 1/4 cup apple juice* 15 oz pumpkin puree 1/4 cup brown sugar 1 teaspoon vanilla extract 3/4 teaspoon pumpkin pie spice 3/4 teaspoon cinnamon Directions: 1. 2. 3. *You can substitute water for apple juice Enjoy your Homemade Pumpkin Butter: Spread on toast or bagelsDalloped on top of your oatmealAs a dip with apple or pear slicesSlightly warmed and swirled over ice creamAs a spread with baked Brie and crackers Enjoy!
~French Toast Dumplings…Simmered in Maple Syrup! | Oh Bite It. Ahh breakfast, the most important meal of the day! That’s a pretty big title to hold, and not to be taken lightly! Something that important requires a recipe that can live up to such expectations! A recipe that’s SO warm, so delicious and so comforting, it deserves to be crowned the day’s most important meal! Sure there’s eggs and toast, a bowl of cereal..a piece of fruit.
But none of that comes close to anything I would deem “The most important meal of the day!” That’s a pretty tall order! Well, until now! What you’ll need: 1 can of Pillsbury Grands Flaky Layers Biscuits 1.5 cups Maple Syrup..good quality if possible 1/3 cup Brown Sugar 1 tsp. 1 cup cinnamon Sugar (1 part Sugar to 1/2 part Cinnamon) A dollop of Mascarpone..optional Directions: In a medium sauce pot add the Maple Syrup and the Brown Sugar..bring up to a simmer Cut each raw biscuit into fourths and roll each section into a ball Let them cool While they’re cooling, mix up the cinnamon, sugar, and nutmeg in a bowl..set aside. O my!! Pumpkin Pie Pancakes. I’m not one to gloat – but, how ‘bout those Hawkeyes?! They totally knocked it out of the park stadium in the second half of the Penn State game last night – whoop!
I also loved how when they showed the players celebrating, you could just tell they were from Iowa. They just had that Iowa look. I love that :) Mumsie’s birthday celebration was a big success too! Finn wished his Grandma a very happy birthday as well. Oh FYI – that Creamy Pickle Dip was a HIT. Well today has been one of those absolute perfect Sundays. When I got home I knew exactly what I wanted to make: Pumpkin Pie Pancakes. Ingredients: 1/3 cup pancake mix1/4 cup canned pumpkin2 tsp brown sugar1 tsp butter/margarine1 egg whitedash of pumpkin pie spicedash of cinnamonsplash of vanillaWater Directions: Mix all ingredients through the vanilla together, then add splashes of water until you come to a pancake batter consistency. I’m so glad I’m bringing pumpkin into my life. Look at how fluffy these babies are! Pumpkin Pie Oatmeal. Good morning everyone – happy Monday to you! I had a serious case of the snuggles today. It was so cold outside the covers and I did not want to get out of bed for my morning Mom walk!
Knowing full well that I couldn’t leave the poor woman hanging, I got out of bed, bundled up and headed out the door. It actually wasn’t too bad out – 45 degrees to be exact! Ay yi yi, you know you’re from the Midwest when 45 degrees is considered “not bad” ;) What can I say, they breed us tough here in Iowa! So yesterday was a scary day…I polished off the last of my pumpkin ice cream, which left me wondering when and where I would get my next pumpkin fix from! I’m loving baked oatmeal more and more these days. In today’s Pumpkin Pie Oatmeal mix: 1/2 cup oats3/4 cup milk1/4 cup pumpkin puree2 teaspoons brown sugarsplash of vanilla extractdashes of pumpkin pie spice, nutmeg & cinnamon Topping mix: ~2 Tablespoons sliced almonds~1 teaspoon brown sugar~1/2 teaspoon butter In the mix: Have a super day back everyone!