Maple Infused Raisins over Coconut Oatmeal

MapleOats

There is something to be said for a warming bowl of oats in the morning, even in spring. And as a bonus, this made us 2 days worth of breakfast.

MapleOats

Maple Infused Raisins over Coconut Oatmeal

Ingredients:

  • ¾ cup raisins (preferably organic)
  • ½ cup pure maple syrup
  • 1 tsp ground cinnamon
  • 4 cups unsweetened coconut milk beverage
  • 2 cups old-fashioned oats (gluten-free if needed)
  • Pinch fine sea salt

Directions:

Add the raisins, maple syrup and cinnamon to a small saucepan. Heat over medium-low until simmering. Take off heat, set aside.

Meanwhile, add coconut milk and salt to a tall saucepan, heat on high until boiling (keep an eye on the pot, it can boil over!). Add in oats, return to a boil, lower heat to medium-low and cook for 5 to 7 minutes, stirring often. The oats will thicken upon standing.

Serve oats topped with raisins and syrup.

For an easy breakfast, make in advance and plate in bowls. Reheat in microwave for about a minute, stirring well.

Serves 4.

Love oatmeal? Looking for more plant-based breakfast ideas? Have you seen our newest cookbook, Oats Gone Wild?

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Blueberry Oatmeal Breakfast Cupcakes

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OK, these are not cupcakes. But oh what one can get a child to happily eat if topped with whip cream ;-) To Kirk and I, they are a baked oatmeal ready to grab. Walker saw his plate and was excited and said “Breakfast Cupcakes!”. Hahhah!

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I could have a freezer full of these now! They have opened up breakfast, both Walker and Alistaire love them. They can eat with their hands. They are covered in whipped cream.

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And oh, Kirk and I can have ours drizzled with a bit more maple syrup ;-)

Oats

Blueberry Oatmeal Breakfast Cupcakes

Ingredients:

  • 2½ cups old-fashioned oats, gluten-free if needed
  • 1½ cups unsweetened coconut milk
  • 1 Tbsp ground flaxseed meal
  • 3 Tbsp water
  • 1/3 cup pure maple syrup
  • 2 Tbsp olive oil
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp fine sea salt
  • ¾ cup blueberries, frozen or fresh

Directions:

Put oats in mixing bowl, add coconut milk, stir and tightly cover. Refrigerate for 4 to 6 hours, till most of the milk is absorbed.

Preheat oven to 375°, spray a 12 count muffin tin with cooking spray, or liberally oil. A plain metal tin works better than nonstick.

Add flaxseed meal and water to a small bowl, whisk till smooth. Add in maple syrup, olive oil, vanilla, cinnamon, salt and baking powder. Beat smooth, then pour over oats, stir till mixed.

Divide evenly between tins. Sprinkle blueberries on top, gently pressing down.

Bake for 30 minutes, remove and let cool for 15 minutes. Run a thin metal offset spatula or knife around to loosen and pop out. Serve warm, or chill in refrigerator, covered.

To reheat, place on a plate, microwave for 1 to 2 minutes. Drizzle more maple syrup on top.

Makes 12.

PS: Love oatmeal for breakfast? Be sure to check out Oats Gone Wild, available in print and Kindle:

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Toasted Cherry Oatmeal & Oats Gone Wild Is In Print

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To celebrate Oats Gone Wild coming out in print version, I have a delicious bulk oatmeal recipe for everyone to enjoy – full of filling oats, wheat germ and sunflower seeds.

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For me, there is nothing like a bowl of warm oats for breakfast!

Oats

Toasted Cherry Oatmeal

Ingredients:

Directions:

Heat oven to 350°. Spread oats and sunflower seeds on a rimmed baking sheet. Bake for 15 minutes, stirring twice, until oats are golden and smelling toasty. Let sit on counter until cool.

Meanwhile, mix the milk powder, wheat germ, brown sugar, cinnamon and salt in a large bowl, working the brown sugar in, until finely mixed. Add in the oat mixture. Store tightly sealed. (Store cherries separately)

Makes 4 cups dry mix, 8 servings prepared.

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To prepare:

Bring 2¼ cups water to boil in a medium saucepan, add in 1 cup dry mix, return to a boil. Lower heat to medium-low, cook for 5 minutes, stirring often. Add in ¼ cup of the cherries, let sit for 2 to 3 minutes, divide between 2 bowls and serve.

FTC Disclaimer: We received product used in this recipe.

Lazy Sunday Mornings – A Roundup of Biscuits & Gravy

Biscuits

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If asked (and hey, thanks for asking!) what my favorite breakfast is, it would be Biscuits & Gravy. I like it pretty much anyway it can be prepared, from old-school sausage to lentil and garbanzo bean versions to gluten-free….it is something we have to make at least once a month in our house. Over the years, I have made a number of recipes – something for pretty much everyone!

Now go get inspired for weekend brunches -

Baking Powder Biscuits

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Chickpea Gravy and Biscuits (Vegan)

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Sunday Morning Biscuits and Gravy

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Garbanzo Bean Gravy over Yeast Free Country Bread (Vegan)

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Lentil Gravy, Biscuits and Roasted Potatoes (Vegan)

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Coconut Biscuits and Chickpea Gravy (Gluten-Free, Vegan)

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Navy Bean Gravy (Vegan)

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Sage “Sausage” Gravy (Vegan)

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Gluten Free Biscuits with Garbanzo Bean Gravy (Gluten-Free, Vegan)

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“Sausage” Gravy (Vegan)

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Smoked Almond Gravy (Vegan)

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Biscuits & Gravy

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Lentil Biscuits and Gravy

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Mushroom Gravy and Sweet Potato Biscuits (Vegan)

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Lentil Gravy over Biscuits

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Cheddar Biscuits & Sausage Gravy

Lentil Gravy & Biscuits

Sausage Gravy & Parmesan Biscuits

Cornmeal Sage Biscuits & Gravy

Oats Gone Wild

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My first full-length at-home cookbook is out now! Oats Gone Wild has 75+ plant-based recipes, featuring a mix of stove-top and baked oatmeal. With an interactive front index, it is easy to click through to the recipe you want to try. It is in digital format, for $4.99, via Amazon (as always, Kindle books do not need a Kindle to read! You can use their many free apps for phones and tablets, or read on computers).

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In Oats Gone Wild, I used Gluten Free Rolled Oats in most of the recipes. We go through a lot of oats to put it lightly! We often buy 25 pound bags from Bob’s Red Mill. Sadly, oats have gotten a lot of bad press/hate in recent years due to the misconception that they are off-limits to gluten-free diets. If one buys the right brand, they can still have them. Bob’s Red Mill is the company to buy from IMO. Dare post an e-book of recipes (Oatmeal On The Go: 11 Gluten-free, Vegan & Plant-based-diet Recipes) with “gluten-free” in the title and you will get someone leaving you a 1-star review claiming the author doesn’t know anything. You can’t make everyone happy…..so while the majority of the cookbook is GF friendly, I didn’t need any more hate. Oats prepared right can be tasty, healthy for you and even downright delicious!

In celebration of my book being done, I went and tried something new, Bob’s Red Mill Organic Quick Cook Steel Cut Oats – from yes, Bob’s Red Mill. They are not gluten-free though, so beware of that. Our local Costco has them in stock as well. I have often shied from steel-cut oats due to the long cooking time. Just not my thing. But these cook in the same amount of time as old-fashion rolled oats. So we tried out a new recipe for baked oat cups.

Steelcutoats

Baked Steel Cut Apple & Sunflower Oatmeal Cups

Ingredients:

Directions:

Add oats to a mixing bowl, cover with water and let rest for 4 to 5 hours, covered. Drain off water.

Preheat oven to 375°, liberally spray or oil a non-stick 12 count muffin tin.

Whisk Ener-G powder and warm water together, let rest for 5 minutes.

Stir oats, cranberries, sunflower seeds, flaxseed, half the cinnamon, nutmeg, and salt in the bowl.

Whisk the Ener-G mix, coconut milk and Sunbutter together till smooth, pour over oats and stir well. Divide between the prepared muffin tin (it will fill the cups up).

Take the remaining cinnamon and toss with the apple, divide evenly over the top of the cups.

Bake for 20 to 30 minutes, until golden and set. Let cool a bit before serving, or for breakfast in advance, pop out and stash tightly covered in the refrigerator. Reheat in the microwave for about a minute, serve with additional maple syrup over the top.

Makes 12 muffins, with 2 muffins for a serving.

PS: Thank you SO much for helping support me while I wrote the book. Kind words mean so much! This book is my 4th full-length cookbook and I hope to do so many more!

Seize The Holidays: Coming This Saturday

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Seize The Holidays is coming this Saturday, December the 14th, from 1-3 pm EST (or for those of us on the West Coast, that is 10 am to 12 pm).

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Sponsored by Krusteaz and hosted by Catherine McCord, of Weelicious, she will be baking her favorite Krusteaz creations live from her kitchen, sharing recipes, tops and holiday gifting ideas featuring homemade goodies. If you sign up to watch, the Twitter hashtag is #KrusteazHolidays

I have signed up to watch it, I love live cooking shows, especially those with a live interactive Twitter feed…and what can I say – Krusteaz is a family tradition out here, one that I let the guys indulge in a few times a year. I grew up baking with my Mom, and Saturday mornings was pancake day! (And these can be done egg-free, which means Alistaire gets to have a small gluten cheat and join us).

PS: Check out the “Pancake In A Jar” recipes on their website. They are so neat. This would make a Pinterest-worthy party for kids to assemble gifts in mason jars! Also a fun gift if done in freezer bags in smaller portions, if you have outdoorsy friends, they can take the mixes with them for camping and backpacking, all they need is water, add to the bag and shake, then a little oil to cook in a non-stick pan.

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As for me?

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Walker helped me make treats with a box of Bakery Style Sugar Cookies. Walker saw a Christmas cookie pan and asked if we could get it, so he mixed everything up and Mommy divided up the dough. He got a small ball to roll out and cut out cookies with. After they cooled, we decorated with frosting :)

PS: The mix has no eggs in it, and I substituted my fave egg-substitute for the 1 egg called for. Worked perfectly I might add. You can also use Earth Balance Buttery Stick instead of butter.

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FTC Disclaimer: We received product samples to participate.

PS: Today is Day Three and Book 3 of our Week of Giving back!

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My first ebook, Oatmeal On The Go: 11 Gluten-free, Vegan & Plant-based-diet Recipes, is free on Amazon all day.

Tropical Breakfast Rice Pudding

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Rice pudding is dessert, right? Not necessarily! It can also be a warming breakfast. I have updated the basic concept with two kinds of freeze-dried fruit, Let’s Do Organic Creamed Coconut and luscious Organic Coconut Sugar.

A great way to have both a vegan and gluten-free breakfast. Perfect for cold mornings :-)

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Tropical Breakfast Rice Pudding

Ingredients:

Directions:

Open the bar of creamed coconut. If your kitchen is cool (under 70°) It will be solid. If you live in a warm area, chill the bar first for 30 minutes. Take a cheese grater, place on a large rimmed plate, finely grate the whole bar, measure out the amount needed, store the rest in a tightly sealed container. (If you live in a warm area, store in your refrigerator for best results after grating.)

Bring the coconut milk to boil in a small saucepan, add dry ingredients, stir well. Cover and turn off the stove. Let sit for 10 minutes, stir before serving.

Serves 2 to 3, depending on appetite.

NaBloPoMo November 2013

Oatmeal To Go – My New eBook

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If anything, attending IFBC left me so inspired. I suddenly had ideas that had me wanting to finish, and I felt very focused. One project was creating a fun manuscript out of orphaned recipes from my other cookbook manuscripts. Frankly, writing cookbooks isn’t glamorous, nor exciting. It is a lot of writing, and more so….editing. There is a reason I have three, yes three, manuscripts that are 90% done but never get finished. They take time and I need Kirk’s help to do the final 10%.

I had a concept of a fun e-book, doing it the way I’d love. Fun designs, splashes of color and completely un-traditional.The kind of cookbook I wouldn’t make with my husband. I had a wonderful (and creative) time putting it together. Something I must do more of! A PDF eBook, which can be read on a computer or even uploaded to e-book readers (Kindles can load PDF’s).

Oatmeal On The Go: 11 Gluten-free, Vegan & Plant-based-diet Recipes:

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The focus? Oatmeal recipes to take along with you, you only need hot water and a spoon. All vegan and plant-based-diet friendly. Unlike the oatmeal cups sold at coffee shops, you know what goes into the recipes, at a fraction of the cost. Wether you take them to work, school or you hike, the recipes will give you a new view on oatmeal.

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Want a sample?

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And yes, oats can be gluten-free (this is a big topic). If you haven’t used them, I recommend Bob’s Red Mill Gluten Free Whole Grain, Rolled Oats,.

Want more information? Check out my book store.

Oat & Flax Pancakes with Maple Rhubarb Sauce

Oatflaxpancakes

This came out of our garden winding down towards fall. Slowly, one by one, the plants are being laid to rest and I am tidying up everything. My rhubarb has astounded me. I planted 6 new plants in late spring, and I had read up that one shouldn’t harvest it first year. Well…I have harvested it TWICE so far. It has grown like crazy in the sunny/dry spots I plunked them into. And if it doesn’t freeze any time soon at night, I could get a third harvest in. Very happy with that purchase!

When I harvest, I bring it in, wash it and slice it yup, then freeze it on a cookie tray. Once frozen, I bag it up and off to the deep freezer. Something about the tartness come February!
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Go dream of a Sunday morning and enjoy these gluten-free and vegan pancakes :)

Oat & Flax Pancakes

Ingredients:

  • 1 cup unsweetened coconut milk
  • ½ cup orange juice
  • 1 large banana, mashed
  • 6 Tbsp flaxseed meal
  • 4 tsp coconut oil, melted + more for cooking
  • 1 cup oat flour, gluten-free if needed (see notes)
  • 1 cup unsweetened coconut, small flakes or shredded
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp fine sea salt

Directions:

Heat a large non-stick skillet over medium.

Meanwhile, whisk milk though coconut oil in a large mixing bowl, let rest for 5 minutes.

Whisk oat flour through salt in a small bowl, add dry to wet, whisk until just mixed.

Drizzle an additional 2 teaspoon coconut oil in skillet, drop ¼ cup of batter for each pancake, 3 to 4 per batch. Flatten tops gently a bit. Cook for 6 minutes, flip over and cook for 6 minutes more. Repeat until done.

Makes about 12 pancakes.

Notes:

To make oat flour, run 1¼ cups old-fashioned oats through a mini-food chopper or blender, until finely ground. Measure and use. If you have small children, run coconut also through chopper to make smaller pieces.

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Maple Rhubarb Sauce

Ingredients:

1 pound rhubarb, sliced

1 cup pure maple syrup

Pinch fine sea salt

Directions:

Heat rhubarb, maple syrup and salt in a medium sauce[an, over medium. Let simmer, lowering heat as needed, until rhubarb breaks down and becomes a thick sauce, about 10 to 15 minutes total.

Note:

Frozen works fine, will need the longest cooking time. Fresh may only need 5 to 10 minutes.

Baked Pumpkin Oatmeal & A Book Review

GFCollege

I was on the fence while reading through The Everything Gluten-Free College Cookbook. Why? I felt that while the recipes are solid, it wasn’t realistic. Better to have named it the “The Everything Gluten-Free First Apartment Cookbook“. A number of the recipes need a stove or oven, something that I am going to guess just isn’t realistic for most students in dorms. I always lived on my own, in apartments  when I was in college, so I had an actual kitchen,  but how many young adults have that resource? And you need a refrigerator, as well as pots, pans and measuring cups. So if you need a gift for a college grad who is setting out in the world, who is GF, good choice. Bad choice for an 18 year-old who can’t have appliances in their dorm room.

Anyhow, while it isn’t fall, I decided on a baked pumpkin oatmeal. I tried it twice, first with egg as directed, then vegan the second time. You won’t miss the egg at all, it tastes exactly the same!

PumpkinOats

Baked Pumpkin Oatmeal

Ingredients:

  • ½ cup canned pumpkin purée
  • 1 large egg or 1 tbsp ground flaxseed meal + 3 Tbsp water
  • 1/3 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2/3 cup milk, dairy or favorite non-dairy
  • 2 cups old-fashioned oats, GF certified, if needed
  • 1½ tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp sea salt
  • ¼ tsp ground nutmeg

Directions:

Preheat oven to 350°, lightly oil an 8×8″ glass baking dish.

Whisk wet ingredients together in a medium mixing bowl. Stir dry ingredients together in a large mixing bowl, add wet, stir to combine.

Spread in prepared baking dish, bake for 30 minutes. Serve warm, or cool, cover and refrigerate. Warm in microwave for about a minute.

Makes 4 servings.

Note:

The recipe called for an optional ½ cup walnuts or pecans, diced, added with the oats, for a crunch to the oatmeal. I let this out so Alistaire could enjoy it with us.

~Sarah

FTC Disclaimer: We received a review copy.

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