There is neither peanut butter nor jelly in this muesli (although I definitely contemplated both). Instead, it contains a delicious mix of fresh grapes, crushed peanuts, and (bonus!) sliced bananas, flax, and raisins. It’s like PB&J, in a muesli-friendly form.
I think I’ve overcome my dislike of maple syrup. I’ve recently realized that it was never maple syrup itself that I loathed, but instead the general experience of eating the classic American pancake breakfast (aka Bisquik). I hate the taste of premixed white flour pancakes, and combined with sweet syrup, I was destined for a post-breakfast bellyache. It’s no wonder I associate pancakes and syrup with misery.
On the other hand, maple syrup and oatmeal has become one of my most beloved ways to start my mornings. Not only does it sweeten an earthy porridge, but it adds an unmatchable flavor that I’ve truly come to appreciate…maybe a little too much. 🙂
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I remember being underwhelmed the first time I tried pomegranate. I expected it to taste exotic and burst with flavorful juices, like a Fruit Gusher. I couldn’t deny my disappointment the first time I bit into one and crunched into the inner seed.
As with coconut, cranberries, and kiwifruit, I eventually came around to love everything about pomegranates, including the qualities I originally loathed. I love that little crunch now. I love the subtle indescribable flavor. I love the feel of the misshapen little jewels on my tongue before they burst.
…and if I’m being honest, I still love the look of them more than anything else. I mean…look at them! They’re beautiful!
For all the pear lovers out there, you’ll appreciate this recipe. As you all know, pears are one of my least favorite fruits. Thanks to the cranberries, I was able to enjoy this oatmeal anyway. I noticed from Foodgawker that pears and cranberries are a common food combination, but I had never experienced it before, and I found the flavor duo to be quite unique and fun.
It’s amazing how my opinion of cranberries has changed in the past month and a half. When I first bought the jar of cranberry sauce early in November to use as a topping for fall-themed recipes, I was pretty indifferent to it. It was significantly better than the cranberry sauce I’ve had in the past, but still nothing special.
Then I bought the fresh cranberries for a few recipe ideas that never actually ended up happening until this week, but I’ve been using them for other purposes (sauteed with brussels sprouts!), and I’m slowly falling in love.
Sweet potatoes are so dreamy. They can be silky and creamy, or fried and crunchy. They can be salty and packed with herbs, or sweet and packed with spices. I do love me some sweet potato oatmeal.
This recipe is quite different from my other gingerbread recipes, mostly because I allowed sweet potatoes to be the star. It seemed pointless to mask the sweet potato flavors completely since I already have gingerbread recipes, so I intentionally elected to make this more of a “gingerbread-spiced sweet potato” recipe (and I’m pleased with the results).
I need to go back to all my chocolate baked oatmeals and redo them. I need to fix them knowing what I know now. I must improve them…ASAP…because I now know the secret to a banana-less, applesauce-less baked oatmeal.
It’s avocado. AVOCADO! Duh! Why didn’t I think of that earlier? Avocado is used all the time as a replacement for butter and eggs in vegan baking. Ugh! I could have saved myself from so many unnecessary banana flavors.
This trick worked like a charm for this recipe. I was too lazy to drag out my food processor, so I just mashed the heck out of this avocado and mixed it by hand with the other ingredients. Before adding the oats and cranberries, I tasted the chocolate-avocado mixture…and it’s like PUDDING. It reminded me of the dairy-free pudding I often make when I have avocado to use up…but without the banana!
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I have so much to be thankful for…seemingly more so than previous years! I’m thankful to have “made it” in this city. I’m thankful to finally be a teacher. I’m thankful for plant-based options popping up more and more at restaurants around the city. I’m thankful for peanut butter on a genuine NY bagel. I’m thankful for this blog and the joy it brings me every week, as well as the love and support given to me by Country Choice Organic. I’m thankful for sauteed kale (because JEE-ZUSS it’s so good). I’m thankful for warm fleece jackets, hot tea, electric blankets, and space heaters. I’m thankful for my family, friends, and everyone who reads my blog (YOU)!
but I don’t know many uses for chestnuts. Putting them into a creamy, chocolaty porridge
seems like the perfect solution to me!
either dried or fresh cranberries, or (my new personal favorite) cranberry sauce!
way to use up those few extra sweet potatoes.
If chocolate isn’t your thing, use your chestnuts in this flavorful recipe. The best part
is that it goes beautifully with cranberry sauce stirred in the top!
Did you serve squash at your table? This savory porridge uses butternut squash, but
any fall squash could work here. It’s like risotto!
and seasoned, they would probably work here as long as you didn’t add savory
flavors. I don’t think herbs, salt, and pepper would be a good match here. 🙂
such a delicious alternative to the already-wonderful peanut butter and jelly.
completely different. I highly recommend mixing your sweet potato with some oranges
for this recipe. To be honest, this is one of my favorite recipes I have for sweet potatoes!
Sweet Potato & Soyrizo Oatmeal
few savory recipes that I love enough to make again and again!
Thanksgiving Stuffing Baked Oatmeal
without my recent stuffing-inspired recipe. This porridge is perfect if you have a bunch
of random ingredients like fresh herbs, celery, corn, chestnuts, and cranberry sauce
to use up. You can really throw in whatever you want. Potatoes are welcome!
You may have thought that I had already used every possible PB&J combo. Well, you were wrong. I got fancy.
What is Thanksgiving PB&J? Thanksgiving PB&J uses pecan butter instead of peanut butter. Thanksgiving PB&J uses cranberry sauce instead of grape/strawberry jelly. Thanksgiving PB&J will blow yo’ mindz.
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I’ve been wanting to make this for so long, but I was hesitant to give myself access to the chocolate-covered espresso beans. Self-control is not my strength. I have excellent self-control about items that I know I can’t have (all mainstream junk food, i.e. Doritos) and non-herbie items (a buttery cinnamon roll), but when it comes to “okay” foods (peanut butter, dark chocolate), I have a hard time putting on the brakes!
Alas, I threw those espresso beans in my cart and prepared to make this muesli. I struggled to keep them around long enough and reserve them for this muesli! I think I gained ten pounds from the entire container.
This recipe can be made with three items: oats, espresso beans, and shredded coconut. However, feel free to add extra ingredients like sunflower seeds, walnuts, macadamia nuts, or whatever pleases you. I added walnuts.
What you'll need:
How to make it:
