Archive for the ‘oatmeal’ Category

Decadence for Breakfast

January 30, 2009

Finally! A way to have icing for breakfast that doesn’t involve sugar coma inducing cinnamon rolls or leftover birthday cake (not that that’s ever been done before…..)


Carrot Cake Oatmeal
1/3 cup rolled oats
pinch of salt
1/3 cup milk plus 1/3 cup water
cinnamon and nutmeg, to taste
small carrot, peeled and grated
small banana, mashed
1/2 tsp vanilla extract
1 tbsp pecans, toasted

Preheat oven to 300°. Spread pecans on a baking sheet and toast for 5 minutes or so, until nuts are hot and fragrant. Place oats, milk, water, salt, and carrot in a pot on the stovetop and bring to a boil. Simmer, adding in spices. Stir in mashed banana and cook for a few more minutes before stirring in vanilla and taking pot off the heat. Top with a couple teaspoons of cream cheese icing and toasted pecans.

Small Batch Cream Cheese Icing
2 tbsp cream cheese
2 tsp butter (room temperture works best for blending)
3 tbsp icing sugar
couple drops of vanilla extract

Spoon cream cheese and butter into a bowl; mix vigorously (a fork works just fine) until smooth. Whisk in icing sugar in several additions, using more or less to achieve desired sweetness. Stir in vanilla extract.


This will make more icing than you need for one bowl of oatmeal, but really now who has a problem finding things to do with leftover icing? One of my sugar-coated childhood favourites was icing spread over graham crackers. mmmm… Don’t think I’d be able to get away with that now quite as easily 😉


Reunited With Oats

August 15, 2008

It’s been sooo long since I last had oats! They tasted especially delicious today 🙂 The mix was standard, with 40g of oats, a pinch of salt, 1/3 cup skim milk, 1/3 cup water, 1/2 banana, raisins, lots of cinnamon, brown sugar, and an almond butter spoonful. The new addition today was a big spoonful of 1% cottage cheese for a little extra protein. It melted into the oats and gave great texture, though it added pretty much nothing to the taste.

Now that I’ve had breakfast though all I really want to do is go back to sleep! I don’t know why I’m so tired… Probably because I haven’t had my coffee yet 😉 I want to fit in a gym trip today and then I’m working at 4 but that’s about it, pretty boring day. At least August is coming to an end and some of my friends (and boyfriend!!!!!!!!!!!) will be coming back soon! I am so excited to move into my new apartment with the boy 🙂 Two more weeks until it happens!!!!!

Happy Friday! 🙂

More Kitchen Creativity

May 15, 2008

Well, my photography skills certainly haven’t improved in my absence…. My apologies for another blurry photo! Just pretend this one looks appetizing, because I can assure you the taste was fantastic!! I hope to get back to blogging on a regular basis, I’ve really missed it. Life has just been kinda crazy lately! Job hunting, moving, graduating, gorgeous weather and trying to see as many friends as possible before we all head our separate ways… Needless to say, most of my meals have consisted of whatever random ingredients I can find to combine into something edible. Today’s breakfast happened to be one of those times when I didn’t realize I was out of a vital component and had to get creative- the result was much sweeter than anything I’d usually choose for breakfast, but would make an awesome dessert! I had decided on Overnight Swiss Oats but woke up to find that I was somehow all out of yogurt….What to substitute?? What else is creamy, thick, and delicious?? Chocolate pudding!!!!!!!

Overnight Pudding Oats! What a decadent breakfast!

1/4 cup rolled oats
1/4 cup boiling water
1/4 tsp vanilla extract
1/4 tsp cinnamon
half banana, sliced
1 pudding cup (I used Zen Soy chocolate soy pudding- probably about 1/3 cup worth)

(1) Combine oats, water, vanilla and cinnamon. Let sit out until water is absorbed, about 20 minutes. Then cover and put in fridge overnight.
(2) Stir in sliced banana and pudding cup. A tablespoon of raspberry jam would also be an awesome addition at this point. Enjoy!

This actually kept me full for longer than I thought- oatmeal’s satiation power with the deliciousness of chocolate pudding was definitely a winning combination. I can’t wait to make this again, and maybe experiment with other pudding flavours and fruit mix-ins.

Oh and yes, that is pb on my spoon. I have this problem where I put into every dish I can…….

Cookies for Breakfast!?

April 20, 2008

Kelly T. is a genius. I woke up wanting oatmeal, but I was too hot for both oatmeal and coffee, and I certainly wasn’t saying no to the coffee. Then I remembered the oatmeal recipe on Kelly’s blog- she basically mixes up a bowl of oatmeal, then bakes it cookie-style to make hand-held portable oats. I cut the recipe in half, because I only had 1 cup of oats left. I didn’t really measure, I just threw 1 cup of oats into a big bowl with half of a banana, a big spoonful of peanut butter, and another spoonful of honey. Mashed all that up, then I added in some raisins and poured a little boiling water over it all. I was afraid that my batter was too runny, but my cookies held together great! Kelly says she bakes hers for 30 minutes but I got a little impatient after 13 so I took them out then. They tasted just like a bowl of oatmeal 🙂 I think next time I’ll use a little more PB to get a stronger flavour, but otherwise these were perfect.


April 16, 2008

Breakfast today was so much fun! The picture totally does not do these oats justice, they were delicious 🙂


2/3 cup water
pinch of salt
1/3 cup rolled oats
1 tsp honey
2/3 cup light coconut milk
1/2 tsp lemon extract
1/2 tsp cinnamon
1 small banana, mashed
2 tbsp dried blueberries

(1) In a small saucepan, bring water to boil. Add salt and oats, simmer until oats are cooked.
(2) Stir in honey, coconut milk, lemon extract, cinnamon, and the mashed banana. Bring to a boil, then simmer until thick (roughly 10 minutes).
(3) Mix in dried blueberries and serve. Makes one bowlful.
I thought up so many ways to top these! Toasted almond slivers, shredded coconut, lemon curd, lemon glaze made with icing sugar and fresh lemon juice- but unfortunately I didn’t have any of these on hand. So I just mixed together some plain yogurt and a little maple syrup and poured that on top.
I have sooo much studying to do today. I wrote my Chemistry of Food final exam last night (loved that class) and I have Literature of the Romantic Period tomorrow. Really excited to be done with the Romantics though, I am definitely not a fan. The exam is part identification and (I find, at least) that all the poetry from this time period sounds the same! And they all write odes to each other and whatnot…Ok, enough with my complaining, time to get some work done. Hope everyone else has a great day :0)

Breakfast du Jour

April 15, 2008

Tomorrow, I am going to teach myself how to upload photos, but for tonight I’m just going to post the recipe for my new favourite breakfast (Edit: photos are added!). I was inspired by the lovely Chocolate Covered Vegan’s recipe for a rice pudding that uses oatmeal instead of rice. Intrigued, I dove into my massive bag of oats and came up with this sweet and filling concoction. Seriously, one bowl of these voluminous oats can keep me satisfied for 5 hours! Now that’s a breakfast one can love! The dominant taste in this oatmeal will be banana- I like pumpkin but not when it’s too prominent. I use it mostly to give a wonderful golden orange color and also to add some more nutrients.

Pumpkin-Banana Oatmeal Pudding

1 cup water
pinch of salt
1/2 cup rolled oats
scant 1/3 cup pumpkin
1 cup milk of your choice
2 tsp brown sugar
1/2 tsp vanilla
2 tsp cinnamon
pinch of nutmeg
1 banana, mashed

(1) In a small saucepan, bring 1 cup water to a boil. Add salt and oats and simmer until oats are cooked.
(2) Stir pumpkin into oats until well combined. Then toss in milk, brown sugar, vanilla, cinnamon, and nutmeg. Bring to a boil, then turn down heat and simmer until pudding has started to thicken, about 20 minutes.
(3) Mix in the mashed banana. Spoon oatmeal into a bowl and top with raisins and additional brown sugar, if desired. Or eat it with a big scoop of peanut butter like I do 🙂 Makes one generous portion.

PS- I’m going to be really excited if the link to CCV’s blog actually works. Yes, I’m easily impressed.