Popular Porridges
Tag Archives: berries
Mango Raspberry Oatmeal
Dude. Teaching is hard.
I’m sure all jobs are difficult. That’s why they’re called jobs, and they’re for adults, and we spend our first twenty years of life preparing for them. But the learning curve for teaching is just intense. You’d think after observing teachers for my entire life up to this point, I’d be a master at it, but it seems the opposite is true. After being a student my whole life, teaching just seems foreign and terrifying.
But I’m taking it one day at a time. Yesterday morning, I was stressing out about…everything, and I came upon this tweet:
Blood Orange, Cranberry, and Pistachio Oatmeal
Have you ever been in a moment so perfect–when everything you appreciate most in life is happening all at once–that you are rendered speechless and can only look around in awe?
These moments seem to pop up when I least expect them. For example, last night I barely knew the people I was hanging out with (the exception being the girl that invited me). However, halfway through the night as we were sitting around laughing and having stimulating, intellectual conversation (a rare find at my age), I could do nothing but smile and take a mental photograph of that moment.
Yes, intellectual conversation is all it takes to make me happy. 🙂 I am an English major, after all.
Anyway, I almost made Strawberry Banana Oatmeal this morning, but then I decided I wanted to give you a new recipe. This one, in all its “bloody” glory (not funny?), is one I’ve been tweaking for a while. I bought a bag of these oranges (which are rarely, if ever, available in South Dakota) from a farmer’s market in San Diego, and I knew right away they’d end up in a bowl of oatmeal. Surprisingly, as strong of a taste as blood oranges have, the flavor gets diluted or something in oatmeal, so I had to find a way to enhance it and give it the spotlight. It was being a little shy. 🙂
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| Have you ever noticed how unattractive pistachios are? 🙂 |
But alas, this one is finally ready to make its debut. Oh, and I’ll let you in a little secret: this one is also good with chocolate chips on top. 😉
Blood Orange, Cranberry, and Pistachio Oatmeal
by The Oatmeal Artist
Prep Time: 5 min
Cook Time: 5 min
Ingredients (serves 1)
- 2 small blood oranges, or 1 bigger one
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/8 tsp ground ginger
- 1/8 tsp cinnamon
- pinch of salt
- handful of dried cranberries
- small handful of pistachios
Instructions
- Begin by prepping your blood oranges. Cut one in half across its mid-section, like you would for a grapefruit. Then, I take a paring knife and slide it down each side of every segment. That will make them easier to spoon out. Once your have one prepped, repeat with the other orange.
- Bring milk (do NOT use all water for this recipe; I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium.
- Spoon out the segments from your blood orange halves and add to the oatmeal. Stir.
- Once more of the liquid has absorbed, add ginger, cinnamon, and a pinch of salt.
- Add cranberries. If you’d like to add any extra ingredients (coconut oil, raisins, sunflower seeds), do so now.
- When you’re pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice pistachios, and any other toppings you’d like (shredded coconut, chocolate chips, etc.).
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**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account! You can also like The Oatmeal Artist on Facebook. Thanks!
Loaded Banana Oatmeal
Do you ever have trouble deciding which kind of oatmeal to make in the morning because you kind of just want everything??
If so, this one’s for YOU. It’s like an Everything Bagel, without the garlic.
Normally, when we hear the word “loaded,” we think of heart attacks like loaded chili or loaded baked potatoes, which usually feature bacon, sour cream, and junk food like “Funyuns.” No, thanks.
THIS loaded concoction can be as healthy (or unhealthy) as you like. For a healthier route, look for toppings like fresh fruit, dried fruit, peanut butter, puffed rice, any type of yogurt, nuts, raw chia or hemp seed, banana butter, sunflower or pumpkin seeds, shredded coconut, granola, or more sliced banana. You could also add maple syrup or honey on top.
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POSTED IN: almond, apples, berries, blueberries, chocolate, coconut, dried fruit, jams and jellies, kiwi, nuts, PB and J, peanut butter, pears, pineapple, strawberries
POSTED IN: almond, apples, berries, blueberries, chocolate, coconut, dried fruit, jams and jellies, kiwi, nuts, PB and J, peanut butter, pears, pineapple, strawberries
Strawberry Shortcake Oatmeal
My kitchen tends to be a veganized zone (as long as you don’t count my brother’s groceries! The cheddar slices and turkey are his, I promise!), so it’s not surprising that the majority of my oatmeal recipes follow suit. In general, they use nondairy milks and no eggs, and I only use honey from time to time, usually as an optional topping (like in my favorite grapefruit oatmeal). In other words, if they are not vegan, they can easily be made vegan.
Except this one. And I apologize for that. (UPDATE: Psst….here’s a vegan version!)
This recipe is unique in that the bulk of the flavor is happening above the oatmeal, instead of within it. Obviously, many fellow oatmeal lovers have been doing this for ages, but it was my first time. 🙂
I created a rather neutral-flavored oatmeal, which I found enjoyable to balance out the tartness of the strawberries and yogurt. However, if you try this out, you may find it necessary to add more honey to the oatmeal itself, or even to stir in some of the yogurt so the flavor is more balanced throughout the bowl. It’s your breakfast–do what you want! 😉
Raspberry Lemonade Oatmeal
I will never, ever, ever think that frozen fruit compares to fresh fruit, especially when it comes to oatmeal. However, I like to always keep some on hand because you never know when it will come in handy.
Like today, for instance. I’m actually jetting off to visit a friend across the country for the week (post-graduation present to myself), so the last thing I should do right now is go to the grocery store and stock up on produce. Instead, I’m trying to finish up all the food that I have (or freeze it) so that I don’t come back to moldy bread and rotten berries.
I always, always, have sliced bananas stocked in the freezer, but sometimes I keep a supply of blueberries or raspberries in there as well (but never strawberries. Frozen strawberries are the worst). Today, with no other fresh fruit available to me, I was able to grab that bag of raspberries and make a delicious (and deliciously pink) bowl of oatmeal.
Blueberry Banana Oatmeal
Tomorrow is my final day of student teaching. For three months, I have devoted my time to the middle school and these students; it will feel incredibly strange waking up Thursday morning as simply another college student, and not a student teacher.
https://www.theoatmealartist.com/blueberry-banana-oatmeal/
Anyway, it’s also amusing that I went three months eating oatmeal for breakfast every. single. day. I can only think of two occasions that I didn’t. One time, it was because I had run out of oats. The other time, it was because I was recovering from a kidney stone and felt too nauseated to stand over the stove to cook (so I reheated my banana oat waffles).
To be honest, most days my oatmeal was pretty simple. I stuck to apple cinnamon or grapefruit (thanks to the ginormous box of grapefruit my mom bought me!). For these final three days of student teaching, I’ve been in a more “celebratory” mood, and my oatmeal has reflected that. Having fresh blueberries on hand was truly a treat! In addition to my super awesome baked blueberry muffin oatmeal (which I’m incredibly proud of), I also made this blueberry banana combination. I just love pairing berries with bananas–such a great duo!
Blueberry Banana Oatmeal
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1 ripe banana
- 1/4 tsp vanilla extract
- 1/8 tsp cinnamon
- pinch of salt
- handful of fresh blueberries*
- sliced almonds for topping
How to make it:
- Bring milk (I use an equal mixture of almond milk and water) to a boil, add oats, and reduce heat to medium. I also add a spoonful of milled flax at the same time as my oats.
- Mash up a ripe banana and add to the oatmeal. Stir.
- Once more of the liquid has absorbed, add vanilla extract, a tiny pinch of salt, and cinnamon. Stir.
- If you'd like to add any extra ingredients (coconut oil, raisins, sunflower seeds), do so now. When the oatmeal is close to finished, add a handful of fresh blueberries and stir gently. You could also wait and add the blueberries as a topping at the very end, but I prefer cooked berries to raw ones.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Serve with another splash of your milk of choice, sliced almonds, and any other additional toppings (shredded coconut, nuts, etc.).
Just an FYI:
*You could use frozen blueberries, but you'll need to add them much sooner, like when you add the banana.
Blueberry Muffin Baked Oatmeal
I don’t bake my oatmeal very frequently. The time spent staring at the ramekin sunbathing in the oven is too much for me to bare. I prefer the faster, more intimate process of preparing my porridge on the stove top.
However, as I considered what to do with the lovely tub of blueberries I bought on Friday, I decided to replicate the flavors of a blueberry muffin. And, let’s be honest, a baked version would seem much more authentic.
Ahh, blueberry muffins–cue the nostalgia! My family rarely had “special” breakfasts. We stuck to our sugary cold cereals, even on the weekends. However, occasionally I would wake up on a Saturday morning to the smell of cinnamony french toast, scrambled eggs, or (my favorite) my mother’s incredible caramel pull-apart rolls. Yet, one of the “special” breakfasts I looked forward to the most was Betty Crocker blueberry muffins.
Strawberry Banana Oatmeal
This morning, I had full intentions of making my Chocolate Strawberry Oatmeal. As I started heating up the almond milk on the stove, however, I had a sudden change of heart. I wanted something different. Something without chocolate. I’ve done the chocolate thing too much lately.
How have I not tried the strawberry-banana combo yet with oatmeal? It’s so obvious; it has to be one of the most classic flavor combinations out there!
Chocolate Strawberry Oatmeal
For some people, weekends mean making elaborate breakfasts with pancakes, bacon, eggs, and glugs of maple syrup. (“Glugs” is a word, right?)For me, weekends mean adding chocolate to my oatmeal.
This week was extra special for me because I had strawberries. I generally try to stick to the produce that’s in season, and I usually avoid all conventionally grown berries because of the pesticides. However, I was dying for strawberries, and after several weeks of thinking of them constantly, I gave in. So thanks for the strawberries, California!
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Basic Oatmeal How-To (3 Simple Recipes)
I really love oatmeal. It’s not just something I eat in the winter time, and it’s not something I eat once a month. I have it at least four times a week, all year round.
I had oatmeal for the first time two years ago, during my sophomore year of college. I knew I needed more soluble fiber in my diet to get my digestion issues under control, but I also wanted a low-cal option to help me lose my freshmen you-don’t-even-want-to-know-how-much.
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POSTED IN: 5 ingredients or less, almond, berries, dried fruit, jams and jellies, PB and J, peanut butter, strawberries
POSTED IN: 5 ingredients or less, almond, berries, dried fruit, jams and jellies, PB and J, peanut butter, strawberries
