I’ve been meaning to try buckwheat and finally found some in the grocery store. Buckwheat isn’t actually a wheat, but a seed. It’s known for its gluten-free properties, higher protein content compared to other grains, and amino acids. As is, buckwheat has an interesting crunch and an almost nutty flavor. I decided to try it for an oatmeal substitute and created Banana Cinnamon Buckwheat Porridge. By “grinding” buckwheat and adding in my caramelized banana trick, you have this thick, hearty porridge. The banana naturally sweetens as cinnamon adds an extra layer of flavor.
I love oatmeal bake. Originally made by my cousin, Betsy, when I visited Chicago, I’ve lightened up the original and made it my own. Last fall, I kept making a pumpkin version. This fall, why not try an apple version? I added apple pie spices, fresh apple chunks and chopped walnuts. Drizzle with maple syrup (which you can’t even tell I added to the pics since it absorbed right in), add a spoonful of vanilla yogurt, and top with raisins and cinnamon sugar, and Apple Walnut Oatmeal Bake will make your kitchen smell heavenly and give your tastebuds a frenzy. Plus, it’s such an easy brunch idea or a meal prep for the week. Happy brunchin’!
I went to Chicago last week to visit a nursing school and family and my cousin, Betsy, made a delectable Oatmeal Bake for breakfast with the challenge to lighten it up. Challenge accepted. Before I digress, I met the best playdates in Chicago and Luca even let me help him make a (Play-Doh) pizza. Arie is adorable as ever and Betsy and Andriy were gracious hosts. I also really liked Rush and seems like it could be a contender for grad school, but Boston and Philly are still looking strong. . . Now, back to the challenge. Eggs for egg whites, oil for mashed banana, milk for unsweetened almond milk and sugar for caramelized bananas (see the trick here), agave nectar and Aloha’s coconut powder, a natural sweetener. Done. Next challenge?
This oatmeal just seemed right on a cold winter morning. (It was snowing today and 7ºF out.) A peanut butter and banana combination was maybe just what I needed. I wanted a heartier-than-normal oatmeal, so I opted for steel-cut oats instead of old-fashioned for a change. Swirl in some whipped, fluffier peanut butter along with cinnamon and top with a caramelized, gooey banana. The end result? My newest oatmeal creation — Peanut Butter & Cinnamon Oatmeal with Caramelized Banana. Continue reading “A New Twist on the Classic Peanut Butter & Bananas”
For all you chocolate lovers out there, this Chocolate Chai Oatmeal tastes like chocolatey cinnamon heaven. I added the chia seeds for some extra fiber, protein, antioxidants and omega-3’s. I honestly forgot I added them to the oatmeal at all because they blended in so well. The chocolate chips melt into the oatmeal, creating a luxuriously decadent flavor. The end product doesn’t appear too dark or chocolatey because I reduced the amount of cocoa powder since I added chocolate chips as well. Trust me — all the flavor is there. The cinnamon in the chai tea compliments the chocolate, and the fresh raspberries contribute a tartness to the oatmeal’s sweetness. Sometimes you just need a little chocolate for breakfast.
This might replace my chia seed breakfast bowl. Ok, maybe not, but at least this way I’m still getting my pumpkin fix. “Dress up” your oatmeal, while transitioning to fall and into October with this Pumpkin Bread Oatmeal. The “caramelized” banana is a trick to add a natural sweetener to any dish courtesy of Chocolate-Covered Katie, and is definitely a trick I’ll keep in my recipe box. I would’ve never thought to heat the banana to bring out its natural sugar to use it as a sweetener — it’s absolutely brilliant. (Watch out, sugar! Not sure when I’ll be needing you again.) Add the caramelized banana to the pumpkin bread oatmeal, and I now have a breakfast to look forward to during these cold mornings in Maine. Continue reading “Not-Your-Average Pumpkin Bread for Breakfast”