Breakfast, Sweet

Oatmeal Breakfast Loaf with blueberries

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As you all know by now, I always try to come up with new ways to “package” my oatmeal in the morning.  You can also tell that blueberries are really popular in my house (refer to Blueberry-Almond Oatmeal MuffinsGluten-free Blueberry Corn Muffins).  Here is my latest experiment–it consists of oatmeal and cornmeal and it low in sugar and it gluten-free.

Ingredients:

2 cups oatmeal

1 cup stone-ground, yellow cornmeal

1/2 tsp of baking soda

1/2 tsp of baking powder

1/8 cup of sugar + 1 Tbsp for sprinkling

2 eggs

1 cup almond milk

8 oz plain greek yogurt

zest of 1 lemon

juice of 1/2 a lemon

1 cup blueberries

Method:

Preheat oven to 350F

Mix yogurt, eggs, almond milk in a large measuring cup (or bowl)

In a separate bowl, mix oats, cornmeal, baking soda, baking powder, lemon zest, and sugar.

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Slowly fold in the wet and the dry ingredients.  Add the lemon juice and mix in thoroughly.  I like to mix the lemon juice at the end because I don’t want the milk or yogurt to curdle when I mix all the wet ingredients together.

The last step is to fold in the blueberries.

In the greased loaf pan, pour in the batter and spread it evenly.  Sprinkle the remaining 1Tbsp of sugar over the top.  This will create a golden, sugary top which is really nice for an otherwise “not-so-sweet” quick bread.

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Bake for 25 mins.  After that, you can turn on the broiler to High for 2-3 minutes to encourage the sugar to brown and the blueberries to burst!

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Let the loaf cool before using a serrated knife to slice the loaf.

Serve warm!

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Breakfast, Lifestyle

Breakfast Du Jour

 

I eat oatmeal everyday and if you read my blog, you will see that I am constantly trying to come up with creative ways of eating oatmeal for breakfast.  Usually I bake my oatmeal with fruits and nuts;  sometimes in a large baking dish like my Baked Oatmeal with Walnuts and Figs recipe, or in muffin tins/ mini bundt pans like Marmalade Muffins, Blueberry-almond oatmeal muffins or Lemon, rosemary and olive-oil cakes.  It is all about fooling the mind and making it appear as if I were eating dessert for breakfast.  However, when I don’t have time to “bake” my oatmeal ahead of time, I will eat it in its traditional porridge form.  Even then, I try to jazz it up, just to cheer myself and start the day off right.  After all,  Mom was right, breakfast is the most important meal of the day!

Featured here is my Cherry Almond Oatmeal.  Cook the oatmeal as directed and thin it out with almond milk and honey.  Add sliced almonds and chopped cherries, and enjoy ! Make your Monday morning a little more exciting!

Breakfast, Sweet

Marmalade Muffins

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I love orange marmalade.  It is my favorite thing to slather on crunchy toast or a warm scone.  Two years ago, when we visited London, I brought back several jars of marmalade.  Now with the last jar, I thought I would try something different.  So, I decided to use it as a sweetener in my morning oatmeal muffins.   If you enjoy the sweet, bitter taste of orange marmalade, you will most certainly enjoy these.  Oh, did I mention that these are gluten-free too?!

Ingredients:

2 cups of quick-cooking oats

1 cup of almond flour

2 tsp of baking powder

2 eggs

1/2 cup orange marmalade for the batter, another 1/4 cup for the top of the muffins

1/2 cup yogurt

1/2 cup almond milk

1/2 tsp vanilla extract

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Method:

Preheat oven to 350F

In a small bowl, heat the marmalade till it is runny, about 30-45seconds.  You will 1/2 cup fo the marmalade in the batter and reserve the rest to spoon on top of the muffin

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In another larger bowl, mix together all the dry ingredients.

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In a large measuring cup, mix in yogurt, milk, vanilla, marmalade and 2 eggs.  Whisk together till everything is fully incorporated.

Mix in the wet and dry ingredients, fold to incorporate.

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Divide the batter into a lined muffin tin, you will have enough batter to make 12 muffins.  I use a 2-inch ice cream scoop to divide the batter evenly.

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Use the remaining 1/4 cup “runny” marmalade (warm in the microwave if it has cooled down) and spoon (about a 1tsp) on to each muffin.

Bake for 20 minutes.

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Cool and store in an air-tight container, in the fridge, for up to a week.  Warm in the microwave before eating.  Enjoy your morning!

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Breakfast, Sweet

Baked Oatmeal with Walnuts and Figs

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Oatmeal is good for you.  It can also be really bland and boring.  The store-bought instant packets are also filled with sugar.  So, I resort to baking my oatmeal.  It usually add some combination of fruits (fresh or dried) and/or nuts –but the base is always the same; oatmeal, yogurt, almond milk, honey and eggs.  I bake it in a casserole dish, or in a muffin tin; it really depends on what I am in the mood for.  I found some off-season figs and just had to buy them.  I also had half a bag of walnuts left from baking a walnut cake .  So, this week, my breakfast will consist of oatmeal, walnuts and figs ! I hope you make this recipe and remember, feel free to add any kind of fruit and/or nut that you like.

Ingredients:

3 cups oatmeal

2 eggs

8 oz plain or vanilla Greek yogurt

1.5 cups of almonds milk

a pinch of cinnamon and a dash of vanilla extract (I rarely measure these!!!)

chopped walnuts and figs for the topping

drizzles of honey

Methods:

Preheat oven to 350F.

Mix eggs, yogurt, almond milk with cinnamon and vanilla

 

Fold in 3 cups of oatmeal

Pour mixture into a greased 7×11″ baking dish.

 

Top with chopped walnuts and figs and press down with your hands

Drizzle with as much honey as you like (maple syrup would be a great alternative)

Bake for 25 mins.

Serve warm!

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Breakfast, Brunch

Blueberry-Almond Oatmeal Muffins

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I like some variation in the morning.  Normally it is oatmeal with honey, almond milk and black pepper–yes, black pepper–try it, it tastes great! But I digress.  This is about fresh blueberries in your oatmeal muffin.  Good Morning never tasted so good.  I have tried several oatmeal muffin recipes and I have settled on this one–moist, yet a little crumbly for the almond meal.  I hope you like it, as much I did.

Yields about 12 muffins

Ingredients:

1.5 cups of almond meal

0.5 cups of quick cooking oatmeal

0.25 cups of AP flour

1 tbsp of baking soda

1tbsp of baking powder

2 eggs

0.5 cups of oil

0.5 cups of almond milk

0.5 water

0.25 cups of honey

zest of 1 lemon or 1tsp of lemon extract (optional)

1 pint of blueberries

sliced almonds for topping the muffins

Method:

Preheat oven to 350F

Mix all the dry ingredients in one bowl

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Mix all the wet ingredients in another bowls or large measuring cup

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Slowly incorporate wet into dry.  The batter will be runny

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Fold in the blueberries

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Portion into a lined muffin pan.  There might be some extra batter, I put it in a ramekin and bake it off.  (serve this one with vanilla ice cream for a late night treat).

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Garnish the tops with sliced almonds.

Bake for 30-35 mins, till a toothpick comes out clean.

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Cookies

Oatmeal Raisin Cookes–Christmas Cookies #4

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Ingredients
1 ½ cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 ½ cups all-purpose
1 teaspoon baking soda
¼ teaspoon salt
• Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Cookies, Treats

Cranberry, White Chocolate Cookies

I made these cookies following the recipe on the back of the dried cranberries bag–so I take ne credit for the recipe.  They were delicious, however, I thought that the white chocolate made it too sweet.  I might use dark chocolate next time around.  Nevertheless, I made them for lab meeting and everyone enjoyed them !  Purpose met.

Ingredients:

2/3 cup butter

2/3 cup brown sugar

2  large eggs

1 1/2 cups old-fashioned oats

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 Cup Dried Cranberries

2/3 cup white chocolate chips

Method:

Preheat oven to 375ºF.
Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy.

Add eggs, mixing well.

Combine oats, flour, baking soda and salt in a separate mixing bowl.

Add to butter mixture in several additions, mixing well after each addition.

Stir in dried cranberries and white chocolate chips.


Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 10-12 minutes or until golden brown. Cool on wire rack.