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: 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!

Ingredients:

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

Directions:

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.

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.

Ingredients:

1/2 c rolled oats
1 c water
1 t cinnamon
2 T lemon juice
1 t vanilla
Topping(s) of your choice

Directions:

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.

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 Peanut Butter and Jelly + Afghan 48

I have a confession: I didn't eat peanut butter until age 20. And I only ate it then out of duress. I was missing far too many meals at the college cafeteria and needed a portable meal. Peanut butter sandwiches became my thing.

In this recipe, I incorporated many of my favorite oatmeal techniques: cooking oats with applesauce, mixing spices into peanut butter, and leaving my topping on top, rather than swirling them in.

I'd say this recipe was pretty successful. I liked the earthy spice of the curried peanut butter with the sweet oats and strawberry topping. I used 1 teaspoon of vanilla in my peanut butter mixture, but found it too strong, so I reduced it here.

Ingredients:

1/2 c quick cooking oats
1 c water
1/4 c applesauce
1 T strawberry jam
1 T peanut butter
1/2 t curry powder
1/2 t vanilla

Directions:

1. In a small bowl or cup, mix peanut butter, curry powder, and vanilla until combined. Set aside.
2. Combine oats and water in a small pan and bring to a boil. Reduce heat to medium low.
3. When oats reach desired consistency, stir in the applesauce. Bring all ingredients to warm.
4. Pour oats into a bowl and top with the curried peanut butter and the strawberry jam.


--

And now for a different subject: Crochet. 

I finished this afghan on Thursday. 

It took me about two and a half months to finish, but I'm happy with that time given my last afghan completion time of nine months.

I'm still having trouble with my hand. The injection of botox helped the clenching and the pain, but took away my grip strength. After the injection, I found myself unable to open a door, gas up my car, or even hold a half gallon milk carton. (I found this out when the carton fell from my hand clear to the tile kitchen floor. Thankfully, it didn't burst.) I could hardly braid my hair or grasp anything at all. My pinky stayed permanently extended. The only way to put it down was to force it down with my other hand. Thankfully, through it all, I could crochet (hence the finishing of this blanket).

The botox has started to wear off and I find my grip strength and ability to make a fist returning, but my hand clenching a bit again. I still have trouble typing. I walk and jog with my hand in a fist to keep the hand from flopping. I'm not healed, so I see the doctor again next month.

I don't know if the issue with my hand is really dystonia, or if it is something else. (My hand oddly twitches at times.) For now, though, I count the blessing of another afghan's completion and pray for strength for future days. To God be the glory.

30 Days of Oatmeal: Chocolate Vanilla Peach

Let's just admit it: I like chocolate oatmeal, in almost all forms. This recipe adds a little something different: peaches.

And the peaches just happened to fall into the shape of a heart when I added them. The heat of the oats warmed the peaches, and I found the medley a scrumptious combination.

Ingredients:

1/2 c quick cooking oats
1 c water
1 T cocoa powder
1 t vanilla
1/2 c canned peaches

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 cocoa powder and vanilla.
3. Transfer porridge to a bowl and top with peaches.

30 Days of Oatmeal: Cinnamon Vanilla + Oreo Butter

The Oatmeal Artist is a huge proponent of using PB2 to make oatmeal toppings. I've never purchased PB2, however, and I don't plan to do so. PB2 takes all the good stuff out, like fat and protein. Fat and protein are the reasons I started eating peanut butter in the first place!

Anyway, I digress. I went with a simple cinnamon vanilla base for this porridge so as to accentuate the peanut butter topping.

I didn't expect the cocoa peanut butter to taste like Oreo, but man, did it? This little bit of chocolate on top of my porridge made my night!

Ingredients for the porridge:

1/2 c quick cooking oats
1 c water
1 t cinnamon
1 t vanilla

Ingredients for the Oreo butter:

2 T natural peanut butter
2 t dark cocoa powder
1 t vanilla
Enough water to make the mixture spreadable (about 1 T)

Directions:

1. Bring the oats and water to a boil and reduce heat to medium.
2. When oats reach the desired consistency, stir in the cinnamon and vanilla.
3. In a separate bowl, mix the Oreo butter ingredients until thoroughly combined.
4. Pour the cinnamon vanilla porridge into a bowl and top with the Oreo butter.

30 Days of Oatmeal: Balsamic Apple

Once again, I went with a simple oat base so that I could focus on my topping. Today's gem: chopped apples sautéed in balsamic vinegar and vanilla.

The balsamic vinegar (once cooked off), added a nice sweetness and tang to the apples. I think the vinegar smell permeated our house, though, because my dad asked, "What are you eating for snack?" The perils of recipe experimentation...

Ingredients:

For the stewed apples:
1 small apple (I used gala), diced
2 T balsamic vinegar


For the oats:

1/2 c quick cooking oats
1 c water

1 t vanilla

Directions:

1. Combine the  chopped apple, balsamic vinegar, and vanilla in a small sauce pan. Cook until liquid reduces to a thick syrup and apples are tender.

2. In a separate pan, combine water and oats and bring to a boil. Reduce heat to medium low.

3. When oats reach the desired consistency, add the vanilla and stir to combine.

5. Transfer oatmeal to a bowl and top the sautéed apples.

30 Days of Oatmeal: Chocolate Carrot (Or How to Hide Vegetables in Oats)

Parenting blogs frequently feature ways to hide fruits and vegetables into kids' food. The Oatmeal Artist adds squash or zucchini to amp up her oats. I like to add applesauce. Here, I decided to add a shredded carrot.

I have to admit that this isn't the best bowl of oats I've yet made. I enjoyed the rich chocolate paired with the texture of the carrots, but the oats somehow lacked a little flavor. Maybe add a little maple syrup if you try this recipe at home. Or, if you're like me and just want to eat extra vegetables, enjoy this as a new recipe for doing so.

Ingredients:

1/2 c quick cooking oats
1 c water
1 T cocoa powder
1 t cinnamon
1 t vanilla
1 carrot, shredded

Directions:

1. Grate one medium carrot.
2. In a small sauce pan, combine the carrots, oats, and water. Bring to a boil and reduce heat to medium low.
3. Once oats reach desired consistency, stir in cocoa powder, cinnamon, and vanilla.
4. Transfer to a bowl. Add toppings. Eat your vegetables!

30 Days of Oatmeal: Cinnamon Banana Lime

I went with a tropical theme here, adding lime juice, vanilla, and cinnamon to the porridge base. I also sliced half the banana into the oats. This nicely melded the flavors before adding more bananas as a topping.

Coconut or nut butter would go great with this recipe, I just chose to omit them this time.

Ingredients:

1/2 c quick cooking oats
1 c water
1 t cinnamon
4 t lime juice
1 t vanilla
1 banana, sliced and divided

Directions:

1. In a small sauce pan, combine the oats and the water and bring to a boil. Reduce heat to medium low.
2. When oats reach desired consistency, stir in cinnamon, lime juice, vanilla, and half the sliced bananas.
3. When ingredients are mixed, transfer porridge to a bowl and top with remaining sliced bananas.

30 Days of Oatmeal: Vanilla Nutmeg Pear Oatmeal

In my pursuit of 30 Days of Oatmeal, here's another recipe:

To be honest, it wasn't my favorite. I find pears just a bit bland, and they don't soak into the oatmeal the way applesauce or stewed apples do. I didn't like the crunchiness of the chopped almonds, either. I would have rather had nut butter. Nonetheless, there are people who are immensely fond of pears and chopped nuts, and perhaps this recipe will suit their fancy.

Ingredients:

1/2 c quick cooking oats
1 c water
1/2 D'anjou pear, diced
1 t vanilla extract
Dash of nutmeg
Chopped almonds for topping

Directions:

1. Bring oats, pear, and water to a boil and reduce heat to medium.
2. When pear is tender and oats reach the desired consistency, stir in the vanilla and a heavy dash of nutmeg.
3. Transfer oatmeal to a bowl and top with chopped almonds.

30 Days of Oatmeal: Pumpkin Pie Spiced Oats with Orange Vanilla Almond Butter

I went with a simple base for oatmeal again, since I wanted to experiment with more nut butter mixes. This orange almond butter smelled fresh and exhilarating, but when I went to eat it, the orange was a big too much. Lucky for you, I reduced the amount of extract by half for the posted recipe.

Again, nothing special about the oat base, but the nut butter topping is a nice, lighter twist on a regular bowl of oats.

Ingredients for the porridge:

1/2 c quick cooking oats
1 c water
4 t dark cocoa powder
1 t cinnamon

Ingredients for the orange vanilla almond butter:

2 T almond butter
1 t vanilla
1/2 t orange extract
Enough water to make the mixture spreadable (about 1 T)

Directions:

1. Bring the oats and water to a boil and reduce heat to medium.
2. When oats reach the desired consistency, stir in the cocoa powder and cinnamon.
3. In a separate bowl, mix the orange vanilla almond butter ingredients until thoroughly combined.
4. Pour the porridge into a bowl and top with the nut butter mixture.

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.