pub-2563187993117388 Simple, Sacred, Sweet

Sunday, March 26, 2017

30 Days of Oatmeal: Cinnamon Ginger Oat Milk

I first read about oat milk on The Oatmeal Artist's blog. I didn't try it until I received the cookbook Oatrageous Oatmeals this Christmas, however. It's pretty simple and pretty yummy if you like the flavor of oats.

The ingredients are simple: rolled oats and milk. Only here, I added cinnamon and ginger for their health benefits. Cinnamon helps
regulate blood sugar, while ginger calms the stomach. This is a good drink to pair with breakfast (though it doesn't have much protein, so if you need that, make sure to add in another food.)


1/4 c rolled oats
1 1/4 c water, divided
1 t cinnamon
1/2 t ginger
1/2 t vanilla


1. In a glass blender, soak 1/4 c rolled oats and 1 c filtered water for at least 30 minutes.
2. Blend water and oats and strain through a sieve.
3. Transfer oat puree in sieve back to blender with 1/4 c water and blend again.
4. Strain liquid in blender and add to oat milk.
5. In a small sauce pan over medium heat, whisk together the oat milk, cinnamon, and ginger. Stir continually until milk riches a boil and thickens slightly.
6. Remove from heat and stir in vanilla.
7. Transfer to a mug and enjoy.

Saturday, March 25, 2017

30 Days of Oatmeal: Chocolate Pumpkin Trifle

You may have noticed that I like pumpkin. You may have also noticed that I post very few overnight oats recipes. I'm cold natured, so I prefer hot oats. But in the interest of variety, here's an overnight recipe for you.

I was inspired in this recipe by pumpkin pie protein oats from Amy's Healthy Baking and the chocolate pumpkin cornbread layer cake by Marla Meridith. And let me tell you, this recipe has it all: fudgy chocolate, custardy pumpkin, and sweet apple. These oats make a great on-the-go breakfast or snack!


6 T quick cooking oats, divided
1/2 c pumpkin, divided
1/4 c applesauce
1/4 t vanilla
1 t cocoa powder
1/4 t cinnamon
1/4 t pumpkin pie spice


1. In a small bowl, combine 2 T oats, 1/4 c pumpkin, 1/4 t cinnamon, and 1 t cocoa powder. Layer in bottom of a mason jar.
2. Wash out the bowl and combine 2 T oats, 1/4 c pumpkin, and 1/4 t pumpkin pie spice. Add to jar.
3. Wash out bowl and combine 2 T oats, 1/4 c applesauce, and 1/4 t vanilla. Add to jar.
4. Refrigerate oats overnight and enjoy in the morning.

Friday, March 24, 2017

30 Days of Oatmeal: Lemon Vanilla Cinnamon

Think of the sweetness of a cool glass of lemonade on a hot day, the thirst-quenching tang of lemon melded with the smooth syrup of sugar. I've replicated that here, using no sugar, and only four ingredients.

Try apples (my choice here), berries, nut butter, or yogurt as toppings. The sky's the limit.


1/2 c rolled oats
1 c water

1 t cinnamon
2 T lemon juice
1 t vanilla
Topping(s) of your choice


1. Combine  water and oats in a small saucepan. Bring to a boil and reduce heat to  medium low.
2. When oats reach the desired consistency, stir in the cinnamon, lemon juice, and vanilla.
3. Transfer oats to a bowl and add your choice of toppings.

Thursday, March 23, 2017

30 Days of Oatmeal: Vegan Red Bean

It's time for a savory oatmeal recipe! This one is reminiscent of vegan red beans and rice. (Shameless plug: I'm a big fan of the Budget Bytes recipe blog. Beth Moncel's recipes are savory, scrumptious, and low cost.)

Anyway, back to the oats. In this recipe, I incorporated the creaminess of oats with the traditional spices of red beans. (I used pinto beans in lieu of red beans, however, as that is all we had in the house.) I added salsa to emulate the onion and peppers usually added to red beans.

Try this recipe and tell me what you think!


1/2 c quick cooking oats
1 c water
1/4 t garlic
1/4 t thyme
1/4 t oregano
1/4 t smoked paprika
Dash cayenne
1/2 c pinto beans (or red beans if you have them)
2 T medium salsa


1. In a small saucepan, bring oats and water in a boil. Lower to a simmer.
2. When oats reach desired consistency, stir in the spices. Then add the salsa.
3. Fold in the beans and allow them to warm.
4. Transfer the oatmeal to a bowl and enjoy!

Wednesday, March 22, 2017

30 Days of Oatmeal: Orange Peanut Butter Blossom Oatmeal

I found some orange extract in the back of Mom's cupboard. I wanted to use it, but didn't want to miss out on my nightly dose of chocolate. (I often eat oatmeal as a nighttime snack before bed.) I remembered the chocolate oranges I had growing up, and this recipe was born.

I didn't know how peanut butter would play into this recipe, but I wanted it, so I added it. It really blended the flavors and made the orange and cocoa flavors stand out. Without the topping, the porridge was just bland.


1/2 c quick cooking oats
1 c water
4 t dark cocoa powder
1/2 t orange extract
2 T natural peanut butter


1. Bring oats and water to a boil and reduce heat to medium.
2. When oats reach the desired consistency, stir in the cocoa, and orange extract.
3. Transfer oatmeal to a bowl and top with peanut butter. Swirl the peanut butter into the oatmeal for the best effect.

Tuesday, March 21, 2017

30 Days of Oatmeal: Thai Apple Oats

Those who know me well know I love Thai food, especially Thai noodles. The savory, spicy, sweet sauce made from rice vinegar, sesame oil, soy sauce, sugar, and a few other ingredients is one of my favorites. Drawing on the Thai condiments in my cupboard, I developed this recipe.

Warm apples sautéed in sesame oil, chopped peanuts, and if you're brave, a little rice vinegar in the oat base. Are you ready?


1/2 t sesame oil
1 apple, chopped (I used gala)
1/2 c quick cooking oatmeal
1 c water
1/2 t cinnamon
1 T rice vinegar
1/2 c unroasted peanuts, chopped
Sea salt for topping


1. In a small saucepan, warm the sesame oil. Add the apples and sauté over medium heat until slightly brown.
2. In another pan, combine the oatmeal and water and bring to a boil.
3. Lower heat to low and simmer until oats reach desired consistency.
4. Stir cinnamon and rice vinegar into oats and transfer to a bowl.
5. Top oats with a scant layer of sea salt, the chopped peanuts, and the sautéed apples.

Monday, March 20, 2017

30 Days of Oatmeal: Gingerbread Peach

Just like with the tart strawberry ginger oats, I went sweetener free with this recipe. The canned peaches had some of their own sugar, and that evened out the flavors.

I tasted the cloves most strongly in this recipe, but I liked their warm spice with the warmth of the porridge. I'd definitely make this very simple recipe again!


1/2 c quick cooking oats
1 c water
1/2 t cinnamon
1/4 t ginger
1/4 t cloves
1/2 c canned peaches


1. In a small sauce pan, combine oats and water and bring to a boil. Reduce heat to medium low.
2. When oats reach desired consistency, stir in spices, and then fold in peaches.
3. When strawberries are warm, transfer oats to a bowl and add toppings as desired.