Here’s an easy and pretty-darn-healthy topping for you. It’s not attractive, but . . .
I used it to top some peanut butter oatmeal, but you could use it as “hot fudge” in Banana Split Oatmeal, or heck, just use it on a regular banana split! 🙂
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I hate when my recipes have long names…oh well!
This is another oatmeal idea that appears to have a double identity; it can’t decide whether it’s breakfast or dessert! I actually baked this on a Sunday afternoon, and then let it wait for me in the fridge until Monday morning. It was so painful having to wait that long!
It’s been a little quiet this week, for which I will not apologize! I enjoyed the break. I came down with the flu last weekend, and it set me back quite a bit. I had recipes to post, but I felt pretty tired, busy, and lethargic the rest of my week. It took me heap-loads of ambition to drag myself out of my funk this morning, but I’m finally back.
I recently received an Amazon gift card for Christmas. Being a very strange person, I decided to buy groceries with it. Like anyone who eats freakishly strange but healthy food, some products (e.g. chia seeds!) can be expensive and/or hard to find, and Amazon is a beautiful place to find these things. What did I buy with my earnings? KIND bars.
As frequently as I create and post recipes on here that include peanut butter, it should be no surprise that it’s my favorite ingredient to use in oatmeal. Here is a round-up of my favorite recipes that feature PEANUT BUTTER!
Coffee or tea?
Six years ago, I would have responded, “Neither.” I started drinking tea toward the final months of my senior year of high school as a way to calm my ever-tormented digestive system. I wasn’t crazy about it at first, but I learned to tolerate it. Now, I drink a glass of tea almost every day. (I’ve also learned to like coffee, too, but that’s beside the point.)
It’s been a while. I haven’t posted a savory oats recipe for months. I’ve been meaning to do it for a long time, too. Every time I update my recipe index and see that one wimpy savory oats recipe, I feel a surge of motivation to give it a companion, but alas, it would never surmount to anything.
Until now!
Have you ever had butternut squash risotto? That’s what this reminded me of. It was pleasantly creamy, yet savory. The oatmeal was an excellent vehicle for the butternut squash, which is truly the star of the recipe.
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I have another confession to make, guys. I’ve never had pecan pie before. Just like I had never had sweet potato pie or a gingerbread latte before I made those into oatmeal recipes!
But as usual, I made sure to study “classic” recipes before I made my recipe. You will find no corn syrup or eggs in this recipe, but you WILL find a (un)healthy dose of maple syrup! Forgive me; it’s not my most nutritious recipe. 🙂 However, if this isn’t something you’re willing to try for breakfast, I think this oatmeal could make an equally appealing dessert! By dessert standards, it’s truly quite healthy!
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I’ve gone pear crazy. The strange thing is, I don’t even LIKE pears that much! I won’t go into that…I’ve explained it before. However, I’ve recently discovered that their relatively mild flavor and texture lends well to unique oatmeal recipes.
For this particular recipe, it’s okay for your pears to be slightly under-ripe. If it’s too ripe/soft, it may turn to mush when you saute it. If that’s what you WANT, then go for it. 🙂
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