Apricot & Toasted Almond Oatmeal

Dreary grey morning. Bright apricot tastiness! Sweet and tart and topped with almonds and a sprinkle of pomegranate seeds.

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Apricot & Toasted Almond Oatmeal:  Serves 1

  • 1/2 C. Oatmeal*
  • 1 C.  Apricot nectar**
  • About 2 Tbs. chopped, dried apricots
  • About 2 Tbs. toasted, sliced almonds for garnish
  • A scattering of pomegranate seeds for garnish

Method:

  • Bring the apricot nectar to a boil .
  • Stir in the oats and bring back to a simmer and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan.
  • I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
  • Stir in about half the diced apricots at minute or two before the oats are ready to rehydrate them slightly.
  • Top with the toasted almonds, remaining diced apricot and pomegranate seeds

*Note: I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required.  **I use Looza fruit nectars because they’re reasonably priced when I don’t make my own.  Making your own is really simple.  When any particular fruit is at the height of it’s season and wildly ripe put a handful into a blender (pit larger stone fruits and remove the core of fruits such as apples & pears first).  Pour in water to cover slightly and blend.  Keep adding water till the mixture resembles a juice and not a puree.  Keep refrigerated and use within a few days or  freeze for later.  You can also add a few drops of lemon juice to keep the color bright.

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Kale & Goat Cheese Oatmeal

Think Risotto!
Cooked in chicken stock with the kale and a bit of goat cheese and topped with roasted tomatoes and a sliver more of goat cheese.

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Kale & Goat Cheese Oatmeal:  Serves 1

  • 1/2 C. Oatmeal*
  • 1 C.  Organic, low sodium chicken stock
  • 1 small clove chopped garlic
  • 1 Scant tsp. of olive oil
  • 1 hand full of washed and chopped kale
  • About 1 -2 tsp. of goat cheese
  • Roasted cherry or grape tomatoes for garnish
  • Light grating of Pecorino Romano cheese for garnish

Method:

  • Lightly sauté the garlic in the olive oil until fragrant.
  • Add the chicken stock and bring to a boil.
  • Stir in the oats & kale, bring back to a simmer and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan.
  • I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
  • Stir in the goat cheese till it melts and is creamy.
  • Top with a sliver of goat cheese, the roasted tomatoes and a dusting of pecorino.

*Note: I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required

PB&J Oatmeal

Yep. You read that right. Honey roasted organic peanut butter cooked with the oats and topped with jam and toasted nuts. I was craving strawberry or raspberry jam but all I had was apricot. I was also out of peanuts so I toasted pumpkin seeds. Still pretty tasty.

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PB&J Oatmeal:  Serves 1

  • 1/2 C. Oatmeal*
  • 1 C.  Water
  • About a 1/4 tsp. of cinnamon
  • 1 Tbs. Organic honey roasted creamy peanut butter
  • 1/2- 1 tsp. of honey (if you don’t have the honey roasted peanuts)
  • 2 tsp. Jam of your choice – I love homemade Strawberry or Raspberry (recipe to come)
  • 1-2 Tbs. Chopped roasted peanuts

Method:

  • Bring the water and cinnamon to a boil.
  • Stir in the oats & peanut butter (and honey if using) and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan.
  • I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
  • Top with the jam and the chopped peanuts

*Note: I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required

Ginger Snap Oatmeal

With that cold sting in the air I needed the heat of ginger! I also wanted some creaminess so this morning I topped with a little yogurt and some crystallized ginger!

20140107-082633.jpgI’m putting together more traditionally laid out recipes but here’s the gist of today’s oatmeal.

GingerSnap Oatmeal:  Serves 1

  • 1/2 C. Oatmeal*
  • 1 C.  Apple cider
  • About a 1/4 tsp. of each: ginger, cinnamon & coca powder
  • About an 1/8 tsp. of cloves
  • 1 tsp. Molasses
  • Crystalized ginger for garnish and for inside the oatmeal if you want a really gingery  kick!

Method:

  • Bring the cider, spices, cocoa and molasses to a boil.
  • Stir in the oats and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan.
  • I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
  • Top with a Tbs. of plain or vanilla yogurt and a scattering of chopped crystalized ginger.

*Note: I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required

Five Spiced Pear Oatmeal

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Five Spiced Pear Oatmeal:  Serves 1

  • 1/2 C. Oatmeal*
  • 1 C.  Pear Juice**
  • 1/2 tsp. Chinese 5-spice powder (less if you like a lighter flavor)
  • 2 Tbs. Roasted Pear, diced
  • Garnish: Roasted pear, dash of 5-spice powder (I also added some toasted walnuts and a sprinkling of pomegranate seeds for added crunch)

Method:

  • Bring the juice, spice, and diced pear to a boil
  • Stir in the oats and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan
  • I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
  • Top with the roasted pear, 5-spice powder and anything else that makes your oatmeal uniquely yours!

Notes: *I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required.  **When buying fruit juices to cook with you want them to be as natural as possible. Sometimes I make my own by pureeing fruit that’s in season and ripe and blending it with water till it’s the consistency I want.