Popular Porridges
Tag Archives: not porridge
Banana Chocolate Chip Oatcakes for One
The poll results are in! I must say, when I created the survey, I was nervous. I feared that nobody would respond, and it would remind me to be humble and that nobody actually reads my blog. Much to my delight, I got over 100 responses (the free service caps out at 100)!
So for you guys, I made these:
Tip: Segmenting Citrus
I haven’t done a how-to post in a while, and it occurred to me this morning that I could show you how I segment oranges. It’s something I’ve given instructions on, but never elaborated or shown pictures of, so VOILA, here it is! It’s so easy that I narrowed it down to five steps.
And coming later (next week), I’ll provide you another (really delicious!!!) recipe to use these orange segments. 🙂
1. Cut the orange in half (through its waist, if you will).
2. Run a small paring knife along both edges of each segment.
3. Run the knife along the parts of the segments that attach to the white pith (the skin).
4. Dig out the segment with your knife or with a small spoon.
5. Place directly into saucepan for cooking or set in a bowl for later!
**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!
Coconut-Pecan Butter
Today is my 23rd birthday. Today, my goal is to celebrate the incredible ~8,400 days that have shaped the person I am today. Today, I will not fret about the future or complain about getting older. Today, I will eat whatever I want and enjoy the bejeesus out of it.
Starting with this:
I first made this back in September to top my German Chocolate Baked Oatmeal. At the time, my lazy bum did not actually tell you how to make the coconut-pecan butter. My directions were the charismatic equivalent of “Figure it out yourself.” For your convenience, I’ve included two recipes below: one for basic coconut butter, and another for coconut-pecan butter.
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Single-Serving Muesli
Are you aware that muesli is just raw oats and a smorgasbord of random ingredients that could easily be assembled in thirty seconds? Are you aware that you could just grab whatever nuts, dried fruit, seeds, or what-have-yous and throw it in to your muesli? Are you aware that you need not purchase $6 boxes of mediocre muesli from the store?
I’m going to give you a moment; this revelation can be a little troubling. After all, if you’re like me, you may have been depriving yourself of this wondrous breakfast because “it’s too expensive” and it’s a “luxury item.” Now, you’ve realized you’ve been wrongfully missing out.
When I studied abroad in Ireland (thank you, world, for your kindness to me), I ate muesli for breakfast every single morning. The first morning, I chose porridge for obvious reasons. However, it was bland and runny and not my style. Then, I noticed that every place we stayed was serving Alpen Swiss Muesli. I had never heard of muesli before then, but I was immediately smitten. It was like a healthier version of granola, and it went beautifully with peaches and plain yogurt, which must be popular in Ireland because every single place we stayed at offered these items in their “buffet” lines.
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POSTED IN: 5 ingredients or less, almond, cherries, chocolate, coconut, dried fruit, muesli, not porridge, nuts, tropical, yogurt
POSTED IN: 5 ingredients or less, almond, cherries, chocolate, coconut, dried fruit, muesli, not porridge, nuts, tropical, yogurt
Choco-Banana Sauce
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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Apple Cider Reduction Sauce
Want to appear super impressive with little work? Top your oatmeal with THIS:
I always thought that any recipe with the word “reduction” automatically sounds gourmet and fancy. I’ve never actually made any sort of reduction before, so that’s probably why I thought it was so complicated! As it turns out, this was one of the easiest (but time-consuming) things I’ve ever done.
Banana Oat Muffins: Revisited
Happy holidays, everyone! I’m back in the Midwest for the holidays, and one of the first things that greeted me at my parents house was a bowl full of overripe bananas. I instantly took it upon myself to find a purpose for them: my banana oat muffins.
These muffins are a favorite of mine. Even when I get bored of banana in my oatmeal, I never seem to get sick of these gems. They require no added sugar (even in honey or maple syrup form), and they are so adaptable. They taste great with chocolate chips, raisins, extra spices, or plain (like banana bread!), or with peanut butter or jam smeared onto them after baking. When you taste these muffins, you’ll wonder why most banana bread recipes have SO much added sugar (seriously, WHY?!).
Gingerbread Oat Muffins
I never used to enjoy baking things (even baked oatmeal took me awhile to get the hang of), but I am on a muffin spree lately. Once I learned my ways with baking soda and wet to dry ratios, making oatmeal muffins became a blast.
These were originally intended to be banana-gingerbread muffins. However, after preparing the batter, I realized the banana flavor was completely hidden. To be honest, I wasn’t at all upset about that! I actually preferred a straight-up gingerbread flavor, but I knew (or thought) using bananas as a sweetener would change the flavor, so I decided to be realistic and honest and include banana in the name.
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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!
Maple-Nut Sauce
I was so thrilled to see the feedback for my Berry-Ginger Sauce! You guys unanimously supported the idea of more topping recipes, which is really exciting for me! It’s often hard to have everything on hand to create a new oatmeal recipe, but new topping recipes are comparatively easy to produce.
This one, for example, is only two ingredients, and it goes beautifully with the French Toast Baked Oatmeal from earlier this week. It would also be delish on Zucchini Bread Baked Oatmeal or Banana / Banana Baked Oatmeal.
Try it out and let me know what you think!
Maple-Nut Sauce
by The Oatmeal Artist
Prep Time: 0 min
Cook Time: 4 min
Ingredients (serves 1)
- 1 tbsp creamy peanut butter
- 2 tbsp maple syrup
Instructions
- Add both ingredients to the smallest saucepan you have and heat over low-medium heat.
- Stir until both ingredients are combined. If a spatula isn’t working for you, try a whisk.
- When the sauce begins to bubble, stir continuously as it simmers for another minute or two. Then, remove from heat.
- Add to oatmeal (or pancakes!) immediately. It will thicken up quickly (of course, if you want to use this as a “frosting,” you could intentionally let it sit for a while!).
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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!
10 Comments
POSTED IN: 5 ingredients or less, not porridge, nuts, pancakes and waffles, peanut butter, toppings
POSTED IN: 5 ingredients or less, not porridge, nuts, pancakes and waffles, peanut butter, toppings
