Posts Tagged With: oatmeal

muffins for Monday – 5.12.12 – carrot zucchini

He moved too quickly. I couldn’t warn him. By the time I realized what he was doing, it was too late.

His teeth sank into the warm muffin.

I waited.

He didn’t gag, didn’t choke, didn’t make a face, didn’t spit it out.

In fact, he gobbled up the whole thing and washed it down with a glass of milk.

Who? My stepdad, Chuck, whose favorite foods include steak, ice cream, Mountain Dew, and Oreo O’s cereal.

What? A whole-wheat muffin packed full of oats, nuts, and…da da DUM!–vegetables.

If you knew Chuck, you would realize how much this doesn’t make sense. At all. At least 47 different laws of nature were defied when that fresh breakfast bread entered his digestive system without being rejected and hastily ejected.

Granted, when Chuck snatched that fresh-from-the-oven muffin from my cooling rack last Saturday morning, he didn’t know at first what he was eating. He was hungry, needed breakfast, saw a muffin. It was only on closer inspection that he noticed this particular muffin “had, like, sticks and twigs in it.”

And so it was that a veggie-filled whole-wheat muffin worked a miracle. Chuck ate something healthy. And liked it.

(And I’ll bet you’ll like it, too!)

the muffin that made the miracle

What’s in it:

  • 1 cup whole wheat flour
  • 1 cup rolled oats
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 ounces finely chopped walnuts
  • 2 eggs
  • 1 cup fat-free Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup grated carrots
  • 1 cup grated zucchini

Step-by-step:

  • Preheat your oven to 425°F and get a 12-cup muffin pan ready.
  • In a small bowl, stir together the flour, oats, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and nuts.
  • In a large bowl, beat the two eggs. Add the yogurt and vanilla and beat until smooth.
  • Stir the dry ingredients into the wet, then fold in the carrots and zucchini until just combined. (The batter will be pretty thick–this is okay. The veggies will release more moisture as they cook.)
  • Divide the mixture between the 12 muffin cups and bake for about 20 minutes.
  • Let cool and enjoy!

Based on a recipe from Marcus Samuelson’s website, these veggie-flecked miracle muffins were warm, moist, and delicious.

My mom loved them, too, by the way–but this was much less of a surprise as she’s always been a pretty healthy eater. 🙂

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Categories: recipes | Tags: , , , , , , , , , | 3 Comments

lazy brunch – 5.12.12 – tea-spiced oatmeal

Y’all know I love me some oatmeal.

Well, my mom and I were chatting the other day when I had a revelation: wouldn’t tea make an amazing cooking liquid for some oatmeal?

Yes. Yes, it would.

so close, you can almost taste it…

What’s in it:

  • 1 cup unsweetened tea (I used one bag of decaf Constant Comment)
  • 1 cup milk
  • 1 cup rolled oats
  • 1/4 teaspoon salt
  • 1 tablespoon honey
  • 1/4 teaspoon ground cardamom
  • 1/4 cup dried cranberries
  • 1/4 cup unsweetened shredded coconut
  • zest from one orange
  • 1 tablespoon butter

Step-by-step:

  • Combine all the ingredients except the butter in a small saucepan over medium heat.
  • Simmer for about 20 minutes, stirring occasionally, until the oats are tender and your oatmeal is nice and thick.
  • Stir in the butter. (This will make it extra creamy!)
  • Divide the finished oatmeal into two bowls and enjoy. (And I promise, you will.)

This stuff smelled amazing. The tea had warm spices and orange peel in it anyway, which made my additions of cardamom and orange zest a lovely complement. The coconut added to the exotic feel, while honey and cranberries gave it just the right amount of sweetness. What a simple, delicious breakfast for a rainy Saturday….

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lazy brunch – 4.7.12 – oatmeal with apples, dates, and pecans

I wasn’t a big fan of cereal for breakfast when I was a kid. Partly because my mom only bought the very plain varieties, and partly because I was such a slow eater that I refused to put milk on my cereal lest it become a soggy, sodden mess. So I would snack on dry Cheerios or Kix like they were potato chips, but I didn’t usually eat them for breakfast.

My childhood morning meal of choice? Oatmeal, of the instant-from-a-packet variety. And for some reason, Mom didn’t insist on buying plain oatmeal. Instead, she either bought the variety pack (which inevitably included a few packets of unflavored oats), or she would buy whole boxes of my very favorite flavor, maple brown sugar. Mammaw would microwave me a bowl of this stuff just about every morning before school, from kindergarten until sometime in middle school (which I think is when I discovered how much I love bagels).

I remember the first time I tried real oatmeal: slow simmered on the stove…thick with big, fat rolled oats instead of the quick-cooking variety…lightly seasoned with butter, a pinch of salt, and just a touch of sugar. That old-fangled oatmeal was substantial and creamy, and it didn’t taste like maple or brown sugar, and I had to chew because the oats actually had some texture.

It kind of grossed me out.

But as I grew up, I somehow figured out along the way that this was how oats were supposed to feel and taste. Now, I prefer my oatmeal made from real whole grains, and it’s been a while since I revisited the done-in-two-minutes-oats of my youth. While old-fashioned oatmeal takes a lot longer to cook, it might be just about the most satisfying thing to warm up with on a crisp spring morning.

So when I rose well before Micah last Saturday and decided to wake him with breakfast in bed, and it was a little cool in the house, and we had an apple and some dates and pecans in the kitchen just begging to be cooked…well, how could I resist?

Don't you feel warm and cozy already?

What’s in it:

  • 1 cup rolled oats
  • 1 cup milk
  • 1 cup water
  • 1/4 teaspoon salt
  • 1/2 tablespoon butter
  • 2 tablespoons chopped pecans
  • 1 small apple, diced
  • 2 dates, finely chopped
  • 1 tablespoon maple syrup
  • 1/4 cup water
  • 1/4 teaspoon ground cinnamon, divided

Step-by-step:

  • In a small saucepan, bring the oats, milk, water, and salt to a low simmer. This will cook for about 20 minutes until it’s nice and thick and creamy.
  • In a small skillet, melt the butter on medium heat.
  • Add the pecans and cook until lightly toasted.
  • Add the apples, dates, maple syrup, and water. Cook over medium heat, stirring occasionally, until the liquid is reduced to a thick glaze.
  • Stir half of the cinnamon into the pot of oatmeal and half of it into the skillet of fruit.
  • Divide the oatmeal into two bowls and top with the fruit and nut mixture, or go ahead mix the fruit and nuts into the oatmeal before serving.

How did it turn out? The oatmeal was thick, creamy, and just a touch salty (exactly how I like it), while the apples and dates added just the right amount of sweetness. The best bites were the ones with some crunchy toasted pecan, and when I make this again, I’ll probably add more nuts.

What’s your favorite oatmeal add-in?

Categories: recipes | Tags: , , , , , , , | 7 Comments

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