Chocolate Zucchini Proats

I've been trying to eat more protein since my dystonia diagnosis and all the physical therapy I've been doing. But I'm also struggling to eat my veggies. These overnight oats covered all my bases and left me with a little more free time in the morning since they were pre-made. This recipe was a win for me, so I thought I'd share it with you, too.

I like bittersweet chocolate, so if you like things sweeter, feel free to add sweetener. Otherwise, enjoy as is.

Ingredients:

1/3 c quick oats
1 c grated zucchini
3 t dark cocoa powder
1/2 t cinnamon
1/2 t ginger
1/4 t cardamom
2 scoops protein powder (I like the organic pea protein from Trader Joe's
1 c water

Directions:

1. Mix all ingredients thoroughly in a bowl or large jar.
2. Cover and refrigerate overnight.
3. Enjoy in the morning!

Healthy Gingerbread Baked Oatmeal Cups

I am having a bit of a heyday with baked oatmeal cups made with almond butter. Almond butter is seriously a game-changer! Take a look at these healthy gingerbread oatmeal cup beauties!

I adapted this recipe from Kristine's Kitchen to up the fruit content (via applesauce) and eliminate the sugar. I am not anti-sugar at all, I just feel better when I do not eat it at breakfast.

Ingredients:

2 1/4 c oats
1 t ginger
1/2 t cinnamon
1/4 t allspice
1/4 t nutmeg
1 1/2 t baking powder
1/4 t salt
1 1/4 c applesauce
1 c water
2 T almond butter
1 t vanilla

Directions:

1) Preheat oven to 350 degrees.
2) Grease 12 cupcake tins. (I used coconut oil.)
3) Mix together dry ingredients in a large bowl.
4) Stir together wet ingredients in a smaller bowl.
5) Add wet ingredients to dry and stir.
6) Bake at 380 degrees for 25 minutes, or until a toothpick inserted into the center comes out clean.
7) Allow muffins to cool in the pan before removing.

I put my muffins in the freezer after they cooled and pop out a few when I need them. They are good partly frozen, but then again, I like all my baked goods that way!

Chocolate Cinnamon Cantaloupe Oatmeal

You might have noticed that chocolate oatmeal is one of my favorite things. With the heat of summer, I've still been craving it, but well, it's hot, so not as enjoyable. This lovely combo is the best of both worlds, though. Sweet, spicy, warm oats topped with cooling cantaloupe:

I included cinnamon in this recipe (to sweeten the oats), plus a little ginger. Eating each bite of cantaloupe with a bite of chocolate yields just the right ratio of cold and hot, sweet, and not. Enjoy!

Ingredients:

1/2 c quick cooking oats
1 1/2 c water
3 t dark cocoa powder
1 t cinnamon
1/4 t ginger
1/2 c (or more) diced cantaloupe

Directions:

1. Bring oats and water to a boil and reduce heat to medium. 
2. When oats reach the desired consistency, stir in the cocoa, cinnamon, and ginger.
3. Transfer oatmeal to a bowl, and top with diced cantaloupe.

Chocolate Mole Oatmeal

After a long hiatus, oatmeal recipes are back! Plus, this post includes the debut of a new dish I've deemed "the oatmeal bowl." (Thanks to my dear friend Joanna for this lovely birthday gift.)

I've been eating oatmeal since the 30 Days series, but I didn't feel like posting about it. After two weeks out of town and the arrival of the bowl, however, I feel it is time. I'd been making my traditional cinnamon chocolate oatmeal (2 T cocoa powder + 1 t cinnamon) bowls topped with dashes of cayenne, chili powder, and sea salt before I left home and I liked it, but wanted to deepen the flavor to go throughout the oatmeal. A quick Google search for chocolate chili oatmeal turned up two chocolate mole recipes (oatmeal chili and easy cheater vegan mole sauce), and I decided to adapt and go with it.

I wouldn't say that the chili and chipotle flavors came through strongly in this oatmeal, but they did add a nice level of heat to the cocoa. This recipe would probably be better in the freezing winter than the steaming summer, but I've gotta show off the oatmeal bowl, so here we go:

Ingredients:

1/2 c quick cooking oats
1 1/2 c water
3 t dark cocoa powder
1 t cinnamon
1/2 t chili powder
1/4 t ginger
1/4-1/2 t chopped chipotle peppers in adobo sauce
Toppings of choice (I added a chopped red delicious apple, but other fruits, candy, and nut butter would also be appropriate.

Directions:

1. Bring oats and water to a boil and reduce heat to medium. 
2. When oats reach the desired consistency, stir in the cocoa, cinnamon, chili powder, ginger, and chopped chipotle peppers. 
3. Transfer oatmeal to a bowl, add desired toppings and enjoy!

30 Days of Oatmeal: Tart Ginger Strawberry

To be honest, I was aiming for a strawberry gingerbread flavor for this oatmeal. Traditionally, gingerbread contains molasses as a sweetener. I omitted it and ended up with a porridge stronger in the ginger flavor.

You know what, though? I actually liked the tart flavor. And this simple porridge lends itself to all kinds of potential toppings: almond butter, coconut, crushed ginger snaps, etc. Have fun with this one!

Ingredients:

1/2 c quick cooking oats
1 c water
1/2 t cinnamon
1/4 t ginger
1/4 t cloves
1/2 c frozen strawberries, thawed

Directions:

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 strawberries.
3. When strawberries are warm, transfer oats to a bowl and add toppings as desired.

30 Days of Oatmeal: Pumpkin Pie and Gingered Applesauce

The Oatmeal Artist has made quite a few swirl recipes, so I decided to try my hand at developing a swirl bowl for myself. In my bowl, I combined pumpkin pie and gingered applesauce.

Let me tell you, I am a fan! Creamy pumpkin custard plus warm, sweet gingered apple? Mmm! This may be a fall-ish recipe, but I argue that you can enjoy it anytime.

Ingredients:

1/2 c quick cooking oats
1 c water
1/4 c pumpkin puree
1/4 t pumpkin pie spice
1/4 t cinnamon
1/4 c applesauce
1/4 t ginger
1/4 t vanilla

Directions:

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, separate oats into two pans. Into one pan, add the pumpkin, pumpkin pie spice, and cinnamon. Into the other pan, add the applesauce, ginger, and vanilla.
3. Stir oats until all ingredients are mixed and warm.
4. Transfer oats to a bowl, making sure to keep sides separated. (I used a silicone spatula for this purpose.)
5. Swirl the flavors together and enjoy!

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.)

Ingredients:

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

Directions:

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.

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!

Ingredients:

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

Directions:

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.

30 Days of Oatmeal: Curried Coconut

In honor of my curried peanut butter oatmeal the other night, and in memory of the curried pumpkin basil oats featured on The Oatmeal Artist, I've developed another savory and sweet recipe!

Here, I once again mixed applesauce into the oatmeal, but I added curry, cinnamon, and ginger for a little extra cook. Coconut milk is a standard ingredient in curry recipes, but since I didn't have any, I added coconut as a topping. The crisp flakes paired nicely with the smooth porridge. And don't forget the sea salt on top of this oatmeal! It really brings out and melds the savory and sweet flavors.

Ingredients:

1/2 c quick cooking oats

1 c water

1/4 c applesauce

1 t curry powder

1/4 t cinnamon (plus more for topping)

1/4 t ginger

Sea salt

1 T coconut flakes

Directions:

1. In a small saucepan, bring oats and water to a boil. Reduce heat to medium low.

2. When oats reach desired consistency, stir in applesauce and spices.

3. Transfer oats to a bowl and top with seat salt and more cinnamon. Pile coconut flakes on top.

Chocolate Spice Oats

You can probably tell from this blog that I like chocolate. Here's my most recent rendition:

Dark cocoa powder + some of my favorite spices + peanut butter on top = Mmm!

Ingredients:

1/2 c quick oats
1 c water
1 T dark cocoa powder
1/4 t cardamom
1/4 t cinnamon
1/2 t ground ginger
2 T natural peanut butter

Directions:

1. Combine oats and water in a small saucepan and bring to a boil.
2. Once oats reach desired consistency, stir in cocoa powder and spices.
3. Transfer oats to a bowl and top with peanut butter.

Ginger Lemon Oats with Stewed Apples

I went a little crazy with my flavor combinations this time. This wasn't my favorite bowl of oats ever, but I did enjoy it. Plus, ginger is good for the tummy, and an apple a day keeps the doctor away. Add cinnamon that helps control blood sugar and the protein of natural peanut butter, and you've got yourself a healthy bowl of oats!

Plus, the bowl looks pretty. Don't you think?

Ingredients:

1 apple, diced
1 t vanilla
3 T water

1/2 c rolled oats
1 c water
2 T lemon juice
1/2 t ground ginger

2 T natural peanut butter
1/2 t cinnamon
Enough water to make a paste

Directions:

1. In a small sauce pan, combine the apple, vanilla, and water. Bring to a boil, and reduce heat. Allow the apples to cook until the water evaporates and a thick syrup forms around the apples.
2. Transfer the apples to a bowl, and add the oats and water to the same pan.
3. Bring the oats to a boil and allow them to cook until thick and rich.
4. Add the lemon juice, ginger, and a little more water. Cook until the oats reach the desired consistency.
5. In a small bowl, mix the peanut butter, cinnamon, and enough water to form a paste.
6. Transfer the oats to a bowl and top with the stewed apples and cinnamon peanut butter.

Crisp Apple Spice Oatmeal

Fall has arrived, and with it colder morning and evening temperatures, which means more oats! The apple harvest has also started, bringing with it a fresh crop of apples, specifically my favorite variety: Gala. I made this apple oatmeal a few nights ago to capitalize on Fall's bounty.

Normally, I like to stew my apples, but this time, I cooked them with the oats. This left them with an edge of crispness that accentuated the fall spices of cinnamon, ginger, and nutmeg. Plus, I topped this porridge with two nut butter, allowing me to hand-craft each spoonful of Fall goodness.

Ingredients:

1/2 c quick oats
1 c water
1 apple, chopped
1/4 t cinnamon
1/4 t ginger
1/4 t nutmeg
1 T almond butter
1 T peanut butter

Directions:

1. Combine the oats, apple, water, and spices in a small sauce pan.
2. Cook until the liquid absorbs and the oats are creamy.
3. Top with 1 T each of almond and peanut butter.

Enjoy!