Posts tagged ‘oatmeal’

June 22, 2010

Peaches and Cream Oatmeal

Peaches ‘n Cream Oatmeal

As a kid, the “‘n Cream” oatmeals from the packets were always my favorite. At the last Farmer’s market I got some fresh peaches (white and regular) which needed to be used up. I decided to try making some peaches and cream oatmeal. It’s Fantastic!

My version of peaches ‘n creme oatmeal came out better tasting than the packets – surprise surprise right! Anything homemade can not only be healthier, but better tasting. You can’t beat big chucks of fresh (not dehydrated) peaches and fresh cream (not powdered). Just cannot be beat!  (try this recipe with frozen or canned fruit if what you like is not in season). However, I cannot stress the difference between foods you buy in a grocery store and those foods purchased locally straight from the source! Grocery stores have to pick fruits and veggies so early just to make sure they are ripe for the store, but I am convinced that is sacrafising flavor SO much. For example I buy peaches from the store they are hard, dry, and essentially tasteless when compared to a peach I buy from the farmer’s market, which is juicy, sweet and smells so much more fragrant.  If you haven’t compared, please do, you’ll look at your fruits and vegetables differently (my mouth is watering thinking about a nice freshly picked ripe peach). My dad and stepmom always told me how things from their garden are so much better tasting than from the store, I didn’t think it was possible – oh but it IS! 

4 cups water
1 cup steel cut oatmeal
(or use other oatmeal and cook according to the directions for that particular cereal)
1/2 heavy whipping cream
1/2 cup packed brown sugar
1 cup diced peaches (w/skins on)

(Additional Ingredients: you can add flaxseed, 10-grain cereal, or any other heart healthy grain you like to use. I use 1/4c. 10-grain Bob’s Red Mill Cereal and bump the water by 1/4c. )

Bring the 4 cups of water to a boil, then add the steel cut oats and stir. Allow the oats to boil for 5 minutes, then reduce the heat a simmer for 30 minutes. At about the last 10 minutes add the cream and finish simmering for 10 minutes.

Stir in the peaches and brown sugar. Allow the oats to sit a few minutes to soften the peaches.

If you use 5-minute oats get the water boiling and then add the heavy cream when you add the oats. If you use regular oats, add the heavy cream halfway through cooking.

January 10, 2010

Pumpkin Oatmeal Pancakes

I love pumpkin and oatmeal so of course this was something I HAD to try! The pancakes were really good they don’t taste at all like pumpkin pie (unless you want them to and add pumpkin pie spice). I made the pancakes with soy milk to make it a little more healthy – although buttermilk is pretty healthy alternative too. To make it more healthy use some whole wheat flour and add some flax seed.

This recipe is adapted from a recipe on Food Network (Diners, Drive-ins and Dives) Roasted Pumpkin Oatmeal Pancakes Dottie’s True Blue Cafe – San Francisco

2 1/2 cups unbleached flour
1/2 cup oatmeal
1/4 cup brown sugar
2 tablespoons baking powder
1 1/2 teaspoons baking soda
Pinch salt
4 eggs, lightly beaten
2 cups vanilla soy milk
¼ c. heavy cream
1/2 cup pumpkin puree
¼ cup shredded coconut
2 tablespoons canola oil
1 tablespoon vanilla extract
Butter and maple syrup, for serving

IN a medium mixing bowl, whisk together all of the dry ingredients. Add all of the wet ingredients and mix gently with a rubber spatula just until the mixture is incorporated. There may still be a few small lumps. Do not over mix or the pancakes will be tough. Cook on a lightly buttered griddle or electric skillet at 375 degrees F until the pancakes form bubbles and the edges look dry. Flip the pancakes and cook for 1 or 2 more minutes. Transfer to a serving platter and keep warm. Repeat with remaining batter. Serve with warm syrup and butter.

December 7, 2009

Carrot Cake Oatmeal

I was looking through cookbooks online and found a book with recipes “sneaking” healthy ingredients into food without your kids knowing it.  I saw in the index of the book that there was a recipe for carrot cake oatmeal. It sounded SO good and since the recipe wasn’t in the book preview, I decided to make up my own. I looked at my Gram K’s carrot cake recipe for inspiration and this is what I came up with… my daughter and I loved it! And you don’t even notice it’s made with soy milk!

1c. oats (of your choosing I use Steel cut but rolled would work well too)
1/2c. 10-grain hot cereal (I used Bob’s Red Mill)
1c. vanilla soy milk
1c. water
1 carrot, shredded
1t. cinnamon
1/8t. nutmeg
1/8 c. raisins
1t. vanilla
1/ 8 t. salt
1/2 banana, smashed

“Frosting”
1/2c greek style yogurt
1T. honey or other favorite sweetener

COOK water, soy milk, oats, cereal, spices and raisins in to pot and cook on medium. Once the oatmeal begins to slightly boil 2-3 min, add the mashed banana and mix vigorously. Allow to cook stirring occassionally until the oatmeal is done, another 1-2 minutes (this will make it creamier).

MIX yogurt and honey to make the frosting. You can add a little cinnamon to that too.