Popular Porridges
Tag Archives: honey
Apple Tahini Green Smoothie
I have wanted to make this apple-tahini recipe for a long time, but as a baked oatmeal. I have been hoarding a couple tablespoons of tahini for a month just to make this, but every time I have the opportunity, I think about summonsing the hellfires of my oven, and I quickly change my mind. I never used to understand when people posted no-bake recipes and referred to “not wanting to turn on your oven,” but I get it now.
Here’s the perfect breakfast for summer mornings if you, like me, don’t have air conditioning.
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POSTED IN: apple, greens, honey, no bake, not porridge, nut butter, smoothies, tahini, veggies
POSTED IN: apple, greens, honey, no bake, not porridge, nut butter, smoothies, tahini, veggies
Baklava Oatmeal 2.0
Hey. I have a confession. Sometimes I make oatmeal. And it tastes good. But it’s not perfection.
Such was the case with my Baklava Oatmeal two years ago (good grief, where has time gone?). It was delicious. Simply stunning. But it also tasted like banana. And I knew that it shouldn’t. But I didn’t know what else to do. So I posted it. After all, it was delicious.
The same was true with my original Salted Brownie Baked Oatmeal. It was good, but it tasted like banana. And it shouldn’t. No brownie should taste like banana. But eventually, I figured things out, and remade it, sans banana.
So here is my new and improved Baklava Oatmeal, for now I know the power of the zucchini. (more…)
Spiced Apple Oatmeal with Tahini & Honey
I’ll start with my usual disclosure for the vegan police: yep, honey. As I always say, I’m “one of those vegans”–go ahead and berate me in the comments. I’ve received more hate from YouTube trolls and sixth graders misbehaving in the hallway than you can imagine. I can most certainly handle your lambasting. I briefly discuss my views on honey on my Plant Proud! page.
Alright, good. We’re past that. Moving on.
So my first attempt at tahini was not the groundbreaking experience I had hoped for. As it turns out, tahini is not peanut butter. It is not rich like peanut butter. It is not warm and cozy like peanut butter. It is neither sweet nor salty like peanut butter. In fact, it’s pretty darn bitter. It’s kind of like creamy sesame oil with a bitter aftertaste.
(I’ve totally convinced you to try it, right?) (more…)
Strawberry and Chamomile Steel-Cut Oatmeal [Guest Post]
Happy Friday, and happy early July 4th to my American readers. I’m busy unpacking from my move to a new apartment this week, and to keep the blog from being silent this week, I recruited some fantastic blog readers to share their own recipes with you. THANK YOU to everyone who volunteered to help out, and thank you to Monica for submitting this gorgeous recipe for me to post today.
Hello all, my name is Monica and I am from the new food blog, My Pink Recipe Book. I am very honoured to be writing as a guest blog here on the Oatmeal Artist, a blog that I have turned to quite a few times for tasty breakfast inspirations. Today I am sharing with you a very seasonal steel cut oatmeal recipe, featuring loads of strawberries and fresh chamomile (with the option of dried chamomile as well).
Over the past year, one of my favourite weekend activities has become visiting my local Farmer’s Markets in Toronto. With all the gorgeous seasonal produce, I find myself creating recipes on my way home, practically jogging to get into the kitchen and start testing them out. This oatmeal was one of those recipes, inspired by the gorgeous chamomile flowers and luscious strawberries I picked up last Saturday. It is a little unique because instead of adding chopped strawberries at the end, you actually add them right at the beginning so that your oats cook in the strawberry juices instead of only water. The result makes me feel like I’m eating a strawberry pie for breakfast.
The chamomile is very delicate, and the crunchy pistachios match perfectly with the existing flavours. Topping it off with some honey tames the slight tartness the strawberries provide, leaving you with a real treat for your breakfast. I hope you all enjoy this oatmeal as much as I do.
Strawberry and Chamomile Steel-Cut Oatmeal with Roasted Pistachios
What you'll need:
- 1 cup steel cut oats
- 2 cups water
- 1 pint strawberries, chopped
- 2/3 cups pistachios
- 1 bunch fresh chamomile flowers (about 20 flowers), or 1/2 tbsp dried chamomile
- 2 tbsp honey
- optional: 1 tbsp bee pollen
How to make it:
- Preheat the oven to 300 F (for the pistachios).
- Add oats, water, and sliced strawberries to a pot to bring to a boil.
- While the mixture is heating, mash the strawberries in the pot to help release their juices.
- Add the chamomile petals and yellow centre (avoid the green stem), or the dried chamomile, to the pot.
- Cook oats as normal at this point, until achieving your desired steel cut oats consistency
- While the oats are cooking, bake the pistachios for 20 minutes.
- Portion the oatmeal into two bowls, topping each with 1/3 cup of pistachios, a generous drizzle of honey, and optional sprinkling of bee pollen.
Elvis Oatmeal Smoothie + Getting Fit #8
Yesterday on Facebook, I shared the post for Peach Pie Oatmeal Smoothie. As of today, that recipe is exactly one year old. I have not posted a single oatmeal smoothie recipe since! I’m not a huge smoothie person–although I’m not sure why. I’ve just never been one to crave a smoothie.
However, someone commented on the Peach Pie recipe, “Ever thought of coming up with more oatmeal smoothie recipes? This one was delicious :)”
Reading that comment gave me the motivation to finally make this recipe!
This is the eighth segment of my Getting Fit series. This series features my friend Crystal, a rockstar figure skater and fellow oatmeal lover. You can her blog, Confessions of Crystal, and check out her Instagram,@crystalchilcott.
TOA: Hello! I hope you are fine and dandy and your training for the collegiate championships is going well!
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Stewed Fig and Apple Steel-Cut Oatmeal
Happy Tuesday! Happy last week of school for me! Happy birthday to my older brother, Christopher!
There are so many reasons to be happy this week. One of the reasons includes starting every morning with this oatmeal. The inspiration actually came from my dislike of the appearance of fresh figs. Why are they so unattractive? Thus, I thought to myself: maybe if I stew them or make a compote, I can enjoy the flavor of figs without the ugly appearance.
Well, it turns out that stewed figs are, in fact, uglier than a regular ol’ fresh fig. Bummer.
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Baklava Oatmeal
I’ve had baklava once. Just once.I was eating lunch with a beloved professor of mine on a visit back to my college town. She had ordered a slice of baklava, and she offered me a bite. I remembered detecting such incredible flavors: the honey, cinnamon, and pistachio. I never had it again, and after going vegan, I didn’t think I ever would.
This is far from a flaky phyllo slice of heaven, but the flavors are there. Don’t skimp on the cinnamon; trust me, you need the whole teaspoon! As for the banana? It’s completely optional. The honey sweetens it enough on its own; the banana just adds nutrition and texture.
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Lemon, Thyme, and Honey Oatmeal
The more I experiment with savory oatmeal, the more I accept that I prefer recipes that are “half savory.” The Greek Oatmeal and Pizza Porridge recipes are both great…but I’d much rather have the sweet, velvety texture of Butternut Squash Oatmeal or the perfect flavor pairing of Sweet Potato and Soyrizo Oatmeal.
I suppose that’s why I’ve somewhat recently been inspired by dessert recipes that feature herbs, like this sorbet recipe. It allows me to combine my love of fruity oatmeal with flavors that are associated with more savory dishes.
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Coconut, Honey, and Fig Oatmeal
Last Monday marked my first day of school at NYC. Thanks to my lovely 40-minute commute, this entails me waking up at 4:45 for the next ten months. Thankfully, I love my job. I feel like you have to love your job in order to drag yourself from underneath your electric blanket at 4:45 (yeah, I sleep with an electric blanket in August; don’t judge me!).
Luckily for me and my exhausted self, I’ve enjoyed some fantastic porridges every morning. Feeling particularly ambitious on Monday afternoon, I whipped up FOUR different oatmeal recipes. Yeah. Four. My roommates kept filtering in and out of the apartment, shooting me odd looks as I ran around the kitchen, pulling out seemingly unrelated ingredients and dirtying every bowl and spoon and fork in the cupboards.
