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Tag Archives: jams and jellies
Apple and Cherry Jam Baked Oatmeal
After several recommendations from multiple readers, I finally tried grating an apple instead of dicing it. I originally disregarded it because I thought about how much I loathe grating carrots. Luckily, apples are softer than carrots and grate much more easily. I actually found it easier–and possibly even faster–to grate the apple than dice it!
Because apple is so juicy, grating it results in a sauce-like (but wonderful) glop. That may sound unappealing, but it’s perfect when you consider that you’ll have apple flavor in every single bite. It also means you won’t have big mushy apple chunks, which is my least favorite part of baked apple oatmeal. (more…)
Thanksgiving PB and J Oatmeal (with Pecan Butter and Cranberry Sauce)
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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Peanut Butter Banana Steel-Cut Oatmeal
Earlier this week, I finally received a functional stove. The gas for our kitchen appliances had not been turned on before we moved in, so everyone in the entire building has been eating cold salads, wraps, and sandwiches…or just getting food delivered…for the past two weeks.Luckily, I have a slow-cooker.
This recipe can be made on the stove or in a slow-cooker. In fact, any steel-cut oat recipe should, in theory, work fine in a slow-cooker. However, I must state my preferences: I despise oatmeal made in slow-cookers. I find the results to be unpleasantly chewy and contain an unwanted aftertaste. I much prefer to make it on the stove. Still, I included both options in the instructions because I know someone people enjoy that method.
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POSTED IN: bananas, big batch, honey, jams and jellies, peanut butter, slow cooker, steel cut
POSTED IN: bananas, big batch, honey, jams and jellies, peanut butter, slow cooker, steel cut
Apple Spice Oatcakes for One
One of my favorite parts of New York City is its glorious abundance of farmers markets. Access to local and fresh produce ranges from tiny little stands on the street to mega-markets like the Union Square Greenmarket. That’s where I found myself last weekend, just before the vendors started packing up and going home for the day.
Obviously I was smitten by the organic leafy greens and the fresh baked bread, but this market had so much more. There was hard cider. And wine. And vegan pies.
And my favorite: jams, jellies, and other jarred goods. I always seek these out at big farmers markets. I consider myself a collector of artisan fruit spreads. It fits nicely with my PB&J sandwich obsession (not to mention my oatmeal addiction…). Beth’s Farm Kitchen uses local ingredients to make some phenomenal jams, fruit butters, marmalades, chutneys, and pickled veggies. My purchase? No-sugar-added apple butter. And no, that does not mean they used Splenda, and no, that does not mean they sweetened it with “white grape juice concentrate.” It means they took a fruit. Added spices. Cooked it down to a butter. No sweeteners necessary.
. . . So I made pancakes! Now, of course, any apple butter will do. In fact, if you do not have apple butter, you can use applesauce instead, and then spice the pancakes yourself. However, the apple butter creates a convenient recipe because the spices are already included in the product!
As you can see, I made tiny little silver dollar pancakes. How precious are they? I will stick to the silver dollar size from now on. It was much more fun to eat a tower of mini pancakes than a short stack of fat ones. 🙂
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Fruit-on-the-Bottom Oatmeal
I’ll be honest right from the start: I have never had (nor do I have the desire to try) fruit-on-the-bottom yogurt. First of all, it’s not available in nondairy varieties, so that’s an obvious deterrent. Moreso, the “fruit” on the bottom has been heavily processed and coated with sickeningly sweet high fructose corn syrup. Um, no.
Like most of my recipes, I’ve been eager to try this one for a while. It required me to have yogurt on hand, which I usually lack. Whenever I have it, I end up demolishing it before I can even attempt this or the other yogurt-demanding recipes.
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POSTED IN: berries, blueberries, jams and jellies, kiwi, mango, overnight, peaches, plums, strawberries, yogurt
POSTED IN: berries, blueberries, jams and jellies, kiwi, mango, overnight, peaches, plums, strawberries, yogurt
Irish Soda Bread Baked Oatmeal
I normally don’t get into “holiday recipes.” In fact, I can barely tolerate visiting my favorite sites (FoodGawker, TasteSpotting, and FindingVegan) during major holidays because I find them almost nauseating. I used to think Valentine’s Day was the worst, but now I’m starting to think St. Patrick’s Day might be. I mean, what’s with everything being dyed fluorescent green?
But alas, here I am, joining the club:
When I think of my time in Ireland, I think of soda bread. (Okay, and muesli…) For those of you who have never had authentic soda bread (not sweet, not cake-like, not made with white flour), soda bread is a wonderful treat for any time of the day. It’s best as a side with some SOUP (soup and soda bread made up about 50% of my diet during my time overseas), but it’s also lovely at breakfast. With jam or butter, it was a hearty start to the day, worlds better than a slice of toasted WonderBread.
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Cranberry Sauce
Because of Thanksgiving weekend, I knew I wouldn’t have a chance to create a new recipe (I was in Philadelphia with my roommate). I considered doing a “round-up” of recipes with a Thanksgiving theme, or even a list of ways to use Thanksgiving leftovers in your oatmeal. I still think the second idea would be awesome, but I don’t actually have any leftovers except for stuffing, which would NOT go well in oatmeal. 🙂
But one thing I did have was cranberry sauce. Got extra cranberry sauce? Use it in your oatmeal! Either stir it in, or drizzle it on top . . .
You may have to wait until next year for more ideas of how to use leftovers in your oatmeal. 😉
Also, a new recipe is coming tomorrow!
Blueberry Almond Baked Oatmeal
Happy Saturday, fellow oatmeal lovers!
It’s so nice to have a Saturday morning at home again. I returned to my usual weekend morning routine of simultaneously making oatmeal and cleaning the kitchen. Why is cleaning the kitchen so cathartic to me?
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7 Comments
POSTED IN: 5 ingredients or less, almond, baked oatmeal, berries, blueberries, dried fruit, jams and jellies
POSTED IN: 5 ingredients or less, almond, baked oatmeal, berries, blueberries, dried fruit, jams and jellies
PB&J Baked Oatmeal
I love peanut butter and jelly so much, it hurts. [/cliche]
During the first week of school last week, I ended up filling out a couple different get-to-know-you surveys that asked for my favorite food. I first wrote down “oatmeal,” but then I scratched it out and wrote “grilled PB&J sandwich.” As it turns out, that’s a foreign concept to a lot of people. What a shame. (more…)
24 Comments
POSTED IN: baked oatmeal, big batch, jams and jellies, nut butter, PB and J, peanut butter
POSTED IN: baked oatmeal, big batch, jams and jellies, nut butter, PB and J, peanut butter
Pumpkin and Peach Oatmeal
As I prepare for my big move to the east coast, I worry about the state of this blog. Our work day starts bright and early in the mornings. Will I have time to snap a picture of my breakfast? Will I feel silly photographing my food in front of my roommates?
I don’t want my blog to die. I love this blog. It’s one of the first blogs (I’ve had several in the past) in which I’m eager and enthusiastic to post more. Sure, sometimes it feels like work, and I just want to eat my stinkin’ oatmeal and not deal with my mediocre photography skills. However, it’s worth it, and I still have dozens and dozens and dozens of ideas that I’m eager to share.
