MONDAY MORNING RECIPE - OATMEAL/BANANA PANCAKE

As husband was heading out to his favorite bagel shop for breakfast, and I didn't really want bagels that morning, I stayed home and made this recipe. There is no link and I'll be the first to say that I don't think it will be everyone's cup of tea. Gregg would fit into that category. He better likes the crepe-like pancakes I make for him and even prefers those to the regular, thicker ones that I enjoy when we have gone out for breakfast. Most of the time we have the same tastes but occasionally we part ways.

My family and I used to go along the hedgerows when we were kids and pick wild blackberries to take home. Blackberries are at the top of my favorites. I always ate a hot bowl of oatmeal in the winter before setting out to school. The only pancakes I ever had were the traditional yearly ones on Shrove Tuesday (those are what I make for Gregg when he requests them). These are a little different and they might not be for you. I am adding it here for myself as I will make it again sometime. With that ringing endorsement I will continue.

Banana Oatmeal Pancake

1 banana

2 eggs

1/2 cup old fashioned oats 

A splash of vanilla extract

To put on the top:

Any favorite topping. These were on our latest shopping list: blueberries, raspberries and blackberries, quantity is up to you. 

Maple syrup

Next time I thought I would sprinkle with sugar and lemon juice which was another British tradition and how mother served them on Shrove Tuesday. 

Mash the banana in a small bowl. 

Add the eggs and mix until well combined. 

Add the splash of vanilla extract. 

Add the oats and mix well.

Heat a frying pan to medium-high. Coat frying pan with a good spray of avocado oil. Turn down to medium heat.

Pour the mixture into the pan.

I used this for one large pancake but it was a little tricky to turn over, so I will make 2 smaller ones next time.

Cover and cook 3 minutes on one side (if you think it is getting too brown, turn heat down).

Flip and cook 2 minutes on the other side.

Put on serving plate and serve with your choice of toppings. This one has a dusting of powdered sugar on the top.

We were lucky enough to have been given a jar of maple syrup from a dear friend of ours, and someone Gregg has known since early childhood. A friend of his made it (sharing a picture below). We are both in agreement here, it's delicious! Thanks dear friend!

And thank you for visiting.

I hope your week is a great one.

MONDAY MORNING RECIPE POST - OVERNIGHT CINNAMON ROLL OATS - 1 SERVING

Having enjoyed a bowl of hot oatmeal for breakfast since as far back as I could talk, I have never tried overnight oatmeal. My association is oatmeal/winter/cold weather food, but I thought this recipe would be ideal for eating oatmeal in the warmer months right out of the fridge, and so I gave it a go. I found it on "Eat.Drink.Love" hosted by Stephanie, and the original recipe can be found at this link. She has a lot of other recipes I am eager to try, one being the Potato and Cheddar Egg Bakes, a Starbucks copycat. 

For now, I am sticking with the overnight oatmeal. Need not say it is nothing like an actual cinnamon roll? But if you like an oatmeal that you can make up the night before, and get you or your kids out of the house with a no-fuss nourishing, healthy breakfast, you might want to give this a go.

Overnight Cinnamon Roll Oats

Notes from Stephanie: "If you have never had overnight oats, I can tell you that some people can’t handle the texture and the fact that its cold, but I am totally down with the overnight oats!

I recommend using old fashioned oats over quick oats for overnight oats. Quick oats end up being softer and mushier.

You can also try different types of yogurts. I like vanilla but plain works too!"

Overnight Cinnamon Roll Oatmeal

Yield: 1 serving

Calories: approximately 372

Preparation time: 5 minutes

Additional time: 4 hours

Total time: 4 hours 5 minutes

 

1/2 cup rolled oats

1/2 cup skim milk (can also use soy, oat or almond milk)

3/4 cup plain or vanilla Greek yogurt

1/2 teaspoon cinnamon

Pinch of salt

2 teaspoons light brown sugar

1 teaspoon vanilla

For the cream cheese topping (optional):

2 tablespoons cream cheese, softened

2 teaspoons powdered sugar

1/2 teaspoon vanilla extract

In a jar or container, stir together the oats, milk, yogurt, cinnamon, salt, brown sugar, and the vanilla extract until thoroughly mixed. Cover and chill overnight. 

To make the optional cream cheese topping, stir together the cream cheese, powdered sugar, and vanilla extract with a fork until smooth. Spoon desired amount on top of oats. If prepping ahead, store separate from the oats so that the topping stays thick like frosting.

How did I like it? My dear other half is not a fan of oatmeal, hot or cold, so I made this for me. I enjoyed it very much but the next time I was glad to add the cream cheese topping for just that little bit of extra sweetening.

Even though this said it was for one serving, I ended up dividing it into two 8 oz. jars. I have this type. I found it more than enough to divide and eat the extra the next day.

I served it with blueberries, strawberries and almonds.

On the whole I enjoyed but I have to get used to it not being hot. I am a creature of habit and this recipe on my blog is still my favorite. I will be making this one again and will also try other overnight recipes as I do enjoy a change. With the colder nights around the corner however, I will be making my old standby, Cranberry-Apple Crockpot Oatmeal (previous link) and save this for the warmer months. 

Below you will see my choice of yogurt. I always bought the low-fat version, but I read recently that full-fat probiotic plain yogurt can be a better choice for several reasons, including increased satiety, better nutrient absorption and fewer additives. (I also prefer organic.) If you are taking note of such things, the higher fat content would add to the nutritional value. I am not an expert and you can obviously use your own favorite and what makes you feel the most comfortable, considering certain dietary restrictions your doctor might have you on also. I always buy the larger container as I eat it every day, whether is a spoonful with cereal or a half a cup on its own with a piece of fruit and a few nuts  

I use almond milk instead of regular dairy. I sometimes also use oat milk.

I have added the full address below for you to copy and paste.

https://eat-drink-love.com/overnight-cinnamon-roll-oats/ 

I think that's about it but as always, if you have any questions, leave them in the comment section and I will do my best to answer them.

Thanks for looking, enjoy your day 

and Bon Appétit!

MONDAY MORNING RECIPE POST - SLOW-COOKER STEEL-CUT OATMEAL - MAKES 6 TO 8 SERVINGS

Now that the days will be turning cooler, I will make more oatmeal for breakfast. I have other recipes on here but not this particular one, I hope! It's an old recipe I have had for a long time and I can't remember where it came from originally.

Slow-cooker Steel-Cut Oatmeal - makes 6 to 8 servings

Unsalted butter
8-1/2 cups water
2 cups steel-cut oats
1 (14-ounce) can unsweetened coconut milk or 1-3/4 cups whole milk
1/4 cup packed light brown sugar
1/2 teaspoon fine salt
1 teaspoon vanilla extract

Total time: 10 minutes, plus 7 to 8 hours cooking time.


Coat the inside of your slow cooker with a thin layer of butter (I usually lightly spray it with avocado oil).

Add the water, oats, coconut or whole milk, brown sugar and salt. 

Stir to combine.

Cover and cook on low until the oats are cooked through and creamy, about 7 to 8 hours.

Stir in the vanilla and serve immediately.

It is always nice to use the crockpot/slow cooker, to get a breakfast ready to wake up to.

You can cut the calories down if you are taking note of such things. I have made a lot of soups with 2% milk when cream, whole fat coconut milk or whole milk is used. I could do the same with this. Also, I will look into how oat and almond milk might taste. I have already used them on my individually cooked oatmeal.

I often top it off with a favorite fruit; bananas or blackberries, strawberries or blueberries. I also add a few chopped walnuts. Looks like I may have added honey for this oatmeal picture.  

I am the only one who likes oatmeal but I love the fact that I can make several portions at one time, put  those individual portions in the freezer, thaw them out at night, and even when I forget, just take one and pop it in the microwave for a few minutes that morning. Whatever is left from this recipe, that's what I do.

MONDAY RECIPE POST - OATMEAL BAKE WITH MIXED BERRIES - SERVES 8

 Just out of the oven.

A delicious breakfast recipe that will be very welcome the next time we have company.  It was scrumptious!  I found the recipe at The Cozy Apron hosted by Ingrid.  The original recipe can be found at this link.  There are lots of great looking recipes to try.  Ingrid offers suggestions I don't always add to my recipe.

Oatmeal Bake with Mixed Berries - serves 8

Carlories per serving: 333

½ cup sliced or slivered almonds

½ cup chopped walnuts

2 ½ cups old-fashioned rolled oats

1 teaspoon baking powder

1 ¼ teaspoons cinnamon

½ teaspoon salt

1 cup blueberries

1 cup chopped strawberries

½ cup raspberries

2 eggs

1 ¾ cup unsweetened vanilla almond milk (or milk of your choice)

½ cup organic, dark maple syrup

2 ½ teaspoons pure vanilla extract

¼ cup ghee or butter, melted

1 tablespoon raw turbinado sugar, for sprinkling over as topping (optional)

Greek yogurt or whipped cream, optional topping

First of all, prepare and measure all ingredients by going down each item on the list.  Makes things a lot easier.  I add this for those who are just starting out and for me also, to remind me that putting it together like that makes the process a breeze.

Preheat the oven to 350°, and lightly spray a 9 by 9 inch ceramic or aluminum baking pan, or 2 ½ quart baking dish, with cooking spray.

In a small bowl, combine the sliced or slivered almonds with the chopped walnuts, and reserve ¼ cup to sprinkle over top of the oatmeal bake before baking.

Add the oats, baking powder, cinnamon, salt and the ¾ cup of remaining nuts into a large bowl, and toss to coat and combine.

Next, place all the berries into a bowl and toss to combine.  Reserve a scant ½ cup to sprinkle over top of the oatmeal dish before baking. Fold the remaining berries into the dry oat mixture.

Prepare the wet ingredients by whisking together eggs, almond milk, maple syrup and vanilla. Pour this over the oat mixture, and then pour in the melted ghee or butter. Using a spatula, gently fold the ingredients together until well combined.

Pour the oatmeal mixture into your prepared baking dish, gently smoothing out the top a bit. Sprinkle the reserved berries and nuts evenly on top.

Bake, uncovered, for 40 to 45 minutes (mine was perfect at 45 minutes), then remove from oven and sprinkle with the raw turbinado sugar, if using. Allow to cool for 5 to 10 minutes.

Serve the oatmeal bake warm, just as it is, or topped with Greek yogurt or whipped cream.

I sprayed the baking dish with Avocado oil, but use your favorite cooking spray or whatever you use to grease before you add all the mixture.

I like to add fresh mixed berries but frozen ones can also be used.  I will no doubt be doing this when I am out of fresh berries. 

I had no blackberries.  They would have made a lovely addition.

The nuts I used were walnuts and pecans.  I ran out of almonds and didn't want to make a special trip to the store just for those.  I substitute a lot of items lately as I would rather use what is already in the pantry, or fridge.  

Ingrid advised using old-fashioned, rolled oats, not quick cooking, for texture purposes. Instant oats will make the consistency way too mushy.

I used almond milk but any favorite one could be used here.  

I stuck with the butter I had on hand, rather than ghee.  Ingrid's recipe said coconut oil could be used.

I didn’t have turbinado sugar and would have substituted brown sugar, light or dark.  I thought this was fine without.  (Click here to read all about turbinado sugar.)  

From the original recipe: "Pure maple syrup for sweetness, or other options: Maple syrup is a lower glycemic index option, which is why we love it so much in our household. But feel free to use brown or regular sugar, apple sauce or mashed bananas, honey, or your preferred type of sweetener."

Gregg was out of the house for the day so I made this just for me, with substantial leftovers that were frozen for days.  I thought it was excellent!

Thanks for looking, 

have a great day and 

Bon Appetit!

 

MONDAY RECIPE POST - OATMEAL CHOCOLATE CHIP COOKIES

I have other oatmeal cookies on my blog, but am always interested in trying new-to-me recipes.  I'm glad I found it at Avery Cooks as it is our favorite so far.  You can click on this link to see the original.  There are a lot of advertisements on this blog, more than I am used to, but I waded through them and happy I came across this cookie.

The Best Oatmeal Chocolate Chip Cookies

Servings: approximately 12 depending on the size of your cookies

1 large egg

1/2 cup unsalted butter, softened to room temp (1 stick)

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 tablespoon vanilla extract

1-1/2 cups old-fashioned whole rolled oats (not instant or quick cook)

3/4 cup all-purpose flour

1/2 to 1 teaspoon cinnamon, added to taste

1/2 teaspoon baking soda

pinch salt, optional and to taste

1 heaping cup semi-sweet chocolate chips

1/2 cup raisins or nuts, optional and to taste

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.

Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly (you can if you like put a few chocolate chips on top of each one, pressing them gently into each unbaked cookie).

Place each one on a large plate or tray, cover and refrigerate for at least 2 hours or up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350 Fahrenheit and line a baking sheet with a Silpat or spray with cooking spray. (I used parchment paper.) Place dough mounds on baking sheet, spaced at least 2 inches apart.

Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.

Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes from Avery Cooks:

Baked cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.

Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.  This allows you to bake a few cookies at a time and you can save the remaining to be baked for a fresh sweet treat any time you want.

Here is the full recipe address in case you would rather copy and paste into your search engine.

https://www.averiecooks.com/the-best-oatmeal-chocolate-chip-cookies/

Wonderful recipe and as mentioned, our favorite so far.  These are the things we changed.

One of us likes chocolate chips, the other likes raisins.  After I added all the nuts I divided dough in half, put 3/4 cup chocolate chips in one half and 3/4 cup of raisins in the other.

Another time I left the chocolate chips out and only used raisins.  I actually preferred it.  I know, no chocolate.  Shocker!

I used a whole teaspoon of cinnamon.

The first time I baked these I didn't have any unsalted butter and used regular.  The second time I had the unsalted, both versions were delicious.

The only old-fashioned oatmeal we could find in our supermarket was wholewheat.  I needn’t have thought twice and have bought it again.  Also it is better for us.  The brand I used was Quaker Oats.

I added 1 full cup of raisins the second time I made these cookies, along with 3/4 cup of walnuts.  I left the walnuts in good sized chunks.  They were like finding little nuggets of gold, and my dear other half liked them better that way.

It is the most vanilla I have every added to any baking (1 tablespoon).  It gave it a wonderful flavor and wasn't overpowering at all.

One of my favorite breakfasts since childhood is still a bowl of hot oatmeal, but when time is at a premium I realized one of these cookies would make a very nice breakfast treat.  I added blueberries on the side, and you could of course use your fruit of choice. One of those individual cups of favorite yogurt would be a nice addition also, and easy to pack if you have to leave the house without the time to eat at home.  Not the ideal situation but better than skipping breakfast entirely.   

I don't do a lot of baking but when we feel like a cookie, this will be our go-to recipe from now on.

That's about all I can think of.

MONDAY RECIPE POST - CRANBERRY-APPLE CROCKPOT OATMEAL

 I will serve this up when we have overnight company and am often asked for the recipe.  It is a favorite breakfast (I have also eaten it for supper when I am tired and need an easy supper). What I like is that even when it's just me, I put leftovers in several 1-cup ramekins, wrap them in aluminum foil and freeze them.  Easy enough to take out and pop in the microwave.  Or if there is more than one person who likes oatmeal, I take out and thaw overnight.  Next morning, I can pop them in the oven to warm through.   

I found it at The Slow Roasted Italian which you can find here.  The actual recipe can be found on this page and it was shared by Donna.  Thanks for a great breakfast treat Donna!

Cranberry-Apple Crockpot Oatmeal
Serves 4

4 cups water
2 cups old-fashioned oats
2 cups apples, peeled and cut into bite-size pieces
1/2 cup craisins (dried cranberries)
1/8 cup brown sugar
2 tablespoons butter
1/2 teaspoon salt

Using a 5-quart crockpot, spray the inside with non-stick cooking spray.

Add all the ingredients.  Stir to combine.  Cover and cook on high for 1 hour or on low for 1-1/2 to 2 hours.

Donna suggests preparing this the night ahead.  Add apples, craisins and butter to a Ziploc bag and refrigerate.  Combine oats, brown sugar and salt to a separate Ziploc bag.  Set aside.  In the morning pour both bags into slow cooker, add water, stir and turn on.

To reheat oatmeal, add a splash of water or milk to a 1 cup of oatmeal and microwave for 1 minute (more if necessary). 

Overnight cooking method:  follow recipe as listed, cooking on low for 6-8 hours.  Oatmeal will be very soft and porridge-like.

What did I think of this dish?  I always enjoy and it is very comforting on a cold morning.  It is not something I do just for cold weather, I make it all year round.  The addition of the apples and craisins are very yummy.  As mentioned above, I put what is left in the freezer, to be taken out whenever I feel like a bowl of nourishing oatmeal. 

I am having a feeling of déjà vu, that I may have shared this before on my blog.  I have gone through all my breakfast/recipes and could not find it.  Perhaps it's because I have several other oatmeal recipes on here.  If this is a repeat (as it is one of those I transferred from my old blog and I just updated a little) I apologize.  

Thanks for looking and I hope your week is a great one.

 

MONDAY RECIPE POST - OATMEAL COOKIES

I have tried several oatmeal cookies over time, and enjoy trying different versions.  This one has molasses added and that intrigued me. My Dear Other Half enjoys it, as did my Mother-in-Law.  I never got the hang of her bread doughnuts, which were exceptional.  It has been years since I tried making those, and I should make another effort. A tablespoon of molasses was always added on the side for dipping, right next to those doughnuts, which were swoon-worthy! 

Anyhow, getting back to these cookies, a tablespoon of molasses is one of the ingredients and the reason I decided on using this recipe.  I found it at Sally’s Baking Recipes here.  I always recommend looking at the original for many reasons, all her tips were very useful and a great guideline.  She describes them as having “a chewy texture, soft centers, plump raisins, and cinnamon flavor”.  

Gregg was out of the house for a few hours, and I decided to make this version of his favorite cookie, with a nod to his Mom, whose bread doughnuts were always an incredible treat on our visits back in the day.  Her use of Molasses and my use of it today  were the connecting dots between memories.

Soft and Chewy Oatmeal Raisin Cookies 

Makes 26 to 30 cookies

https://sallysbakingaddiction.com/soft-chewy-oatmeal-raisin-cookies/

1 cup (230g) unsalted butter, softened to room temperature

1 cup (200g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

2 large eggs*

1 tablespoon  pure vanilla extract

1 tablespoon molasses

1-1/2 cups (188g) all-purpose flour (spoon & leveled)

1 teaspoon baking soda

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

3 cups (240g) old-fashioned whole rolled oats*

1 cup (140g) raisins

optional: 1/2 cup (64g) chopped toasted walnuts

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the eggs and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and molasses and mix on high until combined. Set aside.

In a separate bowl, whisk the flour, baking soda, cinnamon, and salt together. Add to the wet ingredients and mix on low until combined. Beat in the oats, raisins, and walnuts (if using) on low speed. Dough will be thick, yet very sticky. Chill the dough for 30-60 minutes in the refrigerator (do the full hour if you’re afraid of the cookies spreading too much). If chilling for longer (up to 2 days), allow to sit at room temperature for at least 30 minutes before rolling and baking.

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

Roll balls of dough (about 2 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets. I recommend using a cookie scoop since the dough can be sticky. Bake for 12-14 minutes until lightly browned on the sides. The centers will look very soft and under-baked. Remove from the oven and let cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to “set” on the baking sheet during this time.

Sally’s Notes:

“Make Ahead and Freezing 

Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well – up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 

Oats: For these oatmeal raisin cookies, I use old-fashioned whole oats. They provide the ultimate hearty, chewy, thick texture we love!

Eggs: Room temperature eggs preferred. Good rule of thumb: always use room temperature eggs when using room temperature butter.

Raisins: Soak your raisins in warm water for 10 minutes before using (blot very well to dry them) – this makes them nice and plump for your cookies.

Oatmeal Raisin Cookie Dough is Sticky

This oatmeal raisin cookie dough is sticky, so don’t be alarmed. The cookie dough needs to chill for about 30 minutes before baking. I don’t recommend keeping this cookie dough in the refrigerator for much longer because your cookies won’t spread. The oats will begin to absorb all of the wonderful moisture from the eggs, butter, and sugar and won’t expand as they bake. Sticky dough is good dough!”

What did we think?  

They were a big hit and snapped up when offered, with more requested.  We definitely liked the texture and the taste of this oatmeal cookie.   I had a thought that if in a rush to go out in the morning, a couple of these would suffice in a pinch, to replace breakfast.   

My brown sugar was rock hard!  I had to put it into the blender to break it up.  Anyone have any better ideas for that?  

I included the walnuts and left them in quite big pieces.  Next time I will add more, a handful or so. 

The molasses was a big hit, not overpowering by any means.  I'll definitely keep that in the recipe.

One of the commenters I read said they added dried cranberries instead of raisins.  I also thought dried chopped dates might be nice for a change.  However, Sweet Other Half enjoyed these cookies so much, he doesn't want me to change a thing and that's great.  I'm glad he enjoyed them.  

I always raise the temperature in our oven, because it seems to run on the cooler side.  I end up cooking longer than a recipe requires.  Instead of 350 I put it up to 375, and they came out great.   That's just for our oven mind you, yours might be spot on.

I think that's about it.  If there is anything else that comes to mind, I will add later.

Thanks for looking and have a great week.

MONDAY RECIPE POST - OATMEAL CRANBERRY WHITE CHOCOLATE CHUNK COOKIES

I saw this recipe on the back of a packet of Craisins (Dehydrated Cranberries).  Whether it is still there, I don't know as I saved it back in 2010 and have made them several times since.  

Oatmeal Cranberry White Chocolate Chunk Cookies 

Makes approximately 2-1/2 dozen. 

2/3 cup butter or margarine, softened
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 Craisins (Dried Cranberries)
2/3 cup white chocolate chunks or chips

Preheat oven to 375 degrees Fahrenheit.

Using an electric mixer beat butter or margarine with sugar together in a medium 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 Craisins (Dried Cranberries) and white chocolate chunks.  

Drop by rounded tablespoons onto ungreased cookie sheets.  

Bake 10 to 12 minutes or until golden brown.  

Cool on wired rack.  

Makes approximately 2-1/2 dozen cookies.

Result?  Very, very nice, especially with a cup of tea.  The first time I made them (as shown in these photos), I didn't actually use any chocolate.  I had everything else in the pantry and didn't want to go to the store just for that one ingredient.  They still tasted great.  We enjoyed them so much I now make them without, but chocolate lovers out there, go for it.

I have also used raisins instead of the Craisins.

I was careful with my tea (famous last words).  I don't usually put it quite so close to my laptop, just long enough for the photo.  The cup is a double.  There are times when you just have to use the bigger cup. (The photo is an old one taken at Meadowlark Gardens.)

Thanks for looking and enjoy your week!

MONDAY RECIPE POST - GREEK YOGURT OATMEAL

I realize oatmeal isn't to everyone's taste but I have been eating this since cold, foggy mornings in England, when my Mum used to send me off to school in the wintertime.  I never left the house without eating a hot bowl of 'porridge' for breakfast.  I still enjoy it but like to add a few additions, and am always looking for new ideas. I never thought of adding Greek yogurt before and I eat that on its own for breakfast sometimes, with fruit.  This is the best of both worlds.

I found this recipe at "Eating Birdfood" hosted by Brittany.  I always recommend checking out an original recipe for all kinds of nutritional information and other great recipes.  The link can be found if you click here.

Greek Yogurt Oatmeal - serves 1

Calories: 267 

1/2 cup old fashioned oats

1/2  banana, sliced (optional)*

pinch of sea salt

1 1/4 cup water, milk or a blend of both

1/2 teaspoon cinnamon + 1/2 teaspoon vanilla (optional)

1/4 cup Greek yogurt + more if you’d like

Add oats, banana slices and sea salt to a pot. Add water/milk and stir to combine. Add cinnamon and vanilla, if using. Heat over medium-high heat for 8-10 minutes or until all the liquid has been absorbed. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats. You’ll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.

Remove oats from the heat and stir in Greek yogurt. Start with 1/4 cup and add more if you’d like. Transfer oats to a bowl and top with your favorite oatmeal toppings. I used banana slices, blueberries, granola and peanut butter.

Brittany's notes: 

"You don’t have to cook the oats with a banana, but I like the sweetness it adds. Instead of the banana, you could add another natural sweetener to sweeten the oats. Some options: maple syrup, honey, coconut sugar or even stevia."

What I did differently:

I used my usual old-fashioned oatmeal and cooked it according to the directions on the container; boil 1 cup of water, then add 1/2 cup of oats and stir a little.  Turn down the heat and cook for five minutes.

I added the Greek yogurt when I sat down to eat, mixing it into the oats.  Then I added a tablespoon of peanut butter, 1 tablespoon of chopped walnuts, 3 Medjool dates, which I chopped, and the sliced half a banana.  On top of everything I added 1/2 cup of oat milk.  I have tried other non-dairy milks but this suits my taste better.  I find myself becoming allergic to regular milk, which I have enjoyed all my life.  Go figure!

If I had any blueberries in the fridge I would have added those because they are a favorite of mine.  You can use any of your favorite fruits.

I am going to start adding the link to the recipe at the end, until I forget!  You can just cut and paste into your address line.

https://www.eatingbirdfood.com/greek-yogurt-oatmeal/

Thanks for looking and have a great week!

 

MONDAY RECIPE POST - PECAN-OATMEAL PANCAKES

Pecan-Oatmeal Pancakes

Makes 14 to 16 pancakes

This week's recipe comes from Taste of Home here.

1-1/2 cups quick-cooking oats

1 cup all-purpose flour

2 tablespoons brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

1-1/2 cups whole milk

2 large eggs, lightly beaten

2 tablespoons butter or margarine, melted

1/2 cup chopped pecans

In a bowl, combine oats, flour, brown sugar, baking powder and salt.

Combine milk, eggs and butter; stir into dry ingredients just until blended.

Fold in pecans.

Using a 1/4 cup measure, pour onto a greased cast-iron skillet or griddle over medium-high heat; turn when bubbles form on top of pancakes.  Cook until second side is golden brown.

Our cast-iron skillet is too heavy for me to handle easily these days, and I don't have a griddle any more. I used a regular frying pan.  

There was no whole milk in the fridge.  I used 2%  instead.

I had blackberries in the fridge but any other favorite fruit would be nice to make it look pretty. Raspberries or strawberries would give a more colorful presentation.  Blueberries is another favorite of mine.  Or bananas and blackberries, which you can see here.  A mixture of all would be delicious.  

I topped/drowned my pancake with Maple Syrup, an old standby and one I have always enjoyed (I need to wake up first before I try pouring out of any bottle. This wasn’t such a catastrophe but I have had others, and all learning experiences). For a change of pace I would like to try Raspberry Syrup and will put that on my grocery list for next time, unless I make my own.

The website said 3 pancakes (1/4 cup of batter for each one) works out to about 402 calories.  One was more than enough for me.  It depends how hungry you are.  There is more nutritional information at that website above.

You can halve the amount of ingredients if you want to make a smaller batch.  However, as I like to use my freezer for quick and easy meals, there were a lot of leftovers to do that.  I used up the rest of the pancake batter, put them on one of my cutting boards in a single layer, popped them in the fridge and flash-froze them.  Once frozen I wrapped them up individually in aluminum foil and stacked them in the freezer. I suppose you could also freeze small portions of the batter and cook the pancakes later if you prefer. 

I used old-fashioned oatmeal.  I read a while ago that you can give these oats a whirl in your blender. Don’t pulverize them, just a couple of bursts and you can use them instead of the quick cooking oats called for in a recipe. 

I hope you like the sound of this.  I really enjoyed my pancake.  It is not for everyone I know.  Hubs prefers the crepe versions I make, which I also enjoy. Actually, they are a cross between a crepe and an American pancake, and like the English pancakes I learned to make from my Mum when she made them once a year on Shrove Tuesday.  

Stay safe and enjoy your day.