Blueberry Walnut Baked Oatmeal

Happy Hump-day! Woowee. The last 24 hours have been quite a doosey. We had a major blizzard here with heavy snow, crazy winds and we even lost power for quite a while :(. Not fun at all. But do you know what is fun? Baking!

Especially when it’s with a friend. Today I have a special guest star on the blog who is sharing with us her recipe for Blueberry Walnut Baked Oatmeal!

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Meet Erin. I promise, she’s not as crazy as this picture makes her seem. But she is sharing a crazy good recipe that is her go-to for a quick and easy breakfast. Erin works as a Spanish teacher so her mornings are early, busy and require a no-fuss breakfast. Anyone else in the same boat? So on Sundays Erin bakes up a big batch of this oatmeal and is ready to go with a delicious, hearty breakfast all week long.

This recipe is full of healthy ingredients that will keep you full for hours, like hearty old-fashioned oats, walnuts, peanut butter and banana. It is whole grain, contains no refined sugar and can easily be made gluten free by using gluten-free oats. Maple syrup and banana offer all the sweetness you need, but we added an extra peanut butter drizzle on top for a special treat.

Erin says that some weeks when she’s feeling a little naughty she’ll throw in some chocolate chips instead of blueberries. Feel free to switch up the mix-ins as you please! You could do diced apples and pecans, cranberries and walnuts or banana chunks and peanut butter chips.

Blueberry Walnut Baked Oatmeal

Ingredients:

  • 2 cups old fashioned oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 medium bananas, 1 mashed with fork and 1 sliced
  • 1 large egg
  • 1 cup milk
  • 1 tsp vanilla
  • 1/4 cup maple syrup
  • 2 Tbsp peanut butter
  • 1/2 cup chopped walnuts
  • 1 cup blueberries

Peanut Butter Drizzle:

  • 1/3 cup maple syrup
  • 2 Tbsp peanut butter

Directions: Preheat oven to 350 degrees F. In medium bowl combine oats, cinnamon, baking powder and salt and mix to combine. Mash one of the bananas with a fork and add to oats mixture. Add in egg, milk, vanilla, maple syrup and peanut butter and mix to thoroughly combine. Mix in walnuts and blueberries and pour into 9×9 baking dish. Bake for 26-28 minutes. Remove from oven and top with sliced bananas. To prepare drizzle, mix together maple syrup and peanut butter with a fork in a measure cup. Slowly drizzle over baked oatmeal. Enjoy!

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Who doesn’t want to wake up to this?! When you’re ready for breakfast I suggest microwaving a piece and topping with your favorite nut butter, drizzling with maple syrup or you could serve it cold with some vanilla yogurt on top. Heck, with a dollop of cookie butter this could even be a desert! Mmm…cookie butter…

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Everyone owes Erin a big thank you for bringing this delicious recipe into our lives. And I owe Erin a big thank you for helping me make it! She comes in handy quite a bit…anyone recognize her from this post? She was one of my beautiful bridesmaids!

Well I hope the next half of the week is better than the first half. Excuse me while I go hug a lamp…electricity is awesome!

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Pumpkin Apple Oatmeal Muffins

New Hampshire in January can be such a bummer. It’s cold, dark, and we’re all basically counting down the days until we’re back in shorts and flip flops (which oddly usually happens around 55 degrees). There’s a word in the Danish language called “hygge” (pronounced hoogah), which is essentially the art of being cozy and comfortable. It’s all about finding pleasure in mundane things like having dinner at home with friends on a cold night or hunkering down under a blanket during a snowstorm.

Think about all the things that make you feel cozy and warm…cuddling up by a fireplace with a good book, snuggling with a puppy, hot chocolate after a brisk ski session. Hygge means grasping onto those things and appreciating that warm feeling it gives you for as long as you need to…so basically until April. How smart is that though?! We’re all sitting around complaining and the Danish are like guys this is freaking awesome, here’s a cup of soup!

These muffins are my attempt at feeling the hygge. Anything pumpkin, cinnamon and apple always makes me feel cozy especially when warmed and served with hot cocoa or my morning coffee.

This recipe is gluten free, grainless and jam packed with superfood power. The pumpkin provides fiber and vitamins, while the oats and flax keep you full for hours. Plus you could easily add walnuts, raisins or pumpkin seeds to make it even more of a power muffin.

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Traditional oatmeal is awesome, but baked oatmeal muffins are like the quicker, hip version. They pack the same nutritional benefits, but you can eat one as you run out the door on the way to work, or pack one for a midday snack.

Pumpkin Apple Baked Oatmeal Muffins

Ingredients:

  • 1 cup pumpkin
  • 1 tsp vanilla
  • 1 egg
  • 1/2 cup maple syrup
  • 1/2 cup milk
  • 3 cups old fashioned oats
  • 2 Tbsp flax meal
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 large apple, peeled and sliced

Directions: Preheat oven to 350 degrees. Mix together pumpkin, vanilla, egg, maple syrup and milk. In a separate bowl combine oats, flax, baking powder, salt and spices. Mix dry ingredients into wet and fold in apples. Drop into greased muffin pan and bake for 25 minutes. Let cool and enjoy! Yields about 12 muffins.

My suggestion for consuming these blonde beauties is warmed and covered in peanut butter, cinnamon butter or even some cookie butter for a sweet splurge. And being cuddled up by a roaring fire with your favorite someone wouldn’t hurt either…Embrace hygge!

Sweet Potato Steak Fajita Bowl

Do you ever have one of those days when all you can think about is eating chocolate? Or a cupcake? Or chips?

Our bodies are actually programmed to crave certain foods for specific reasons. Usually because we are lacking certain nutrients in our diet at the time.

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Being aware of this can be key to understanding what your body actually needs, vs. what you think you need at the moment (ie. Chicken vs. an entire sleeve of Oreos).

There’s a few handy dandy charts floating around the internet that make it easy to see what you should eat based on what you’re craving.

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This recipe came out of one of those craving moments. All day I just wanted something sweet, so I came home, looked at what was available and whipped up a quick Sweet Potato Steak Fajita Bowl. Holy guacamole was it satisfying. And my sweet craving was gone.

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I used steak from our dinner the night before, but you could easily swap it out for some other meat like ground turkey, chicken sausage or tofu. The fajita (or taco in my case) seasoning is what does the trick and makes whatever protein you put it on oh, so, tasty.

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For those of us that are trying to stay away from gluten, the sweet potato acted as a bed for my sauteed ingredients, instead of rice or a tortilla.

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Sweet Potato Steak Fajita Bowl

Ingredients:

  • 2 medium sweet potatoes
  • 1/4 tsp cinnamon
  • Salt and pepper
  • 4 Tbsp olive oil
  • 1/2 a yellow onion
  • 1 Tbsp minced garlic
  • 1/2 a yellow bell pepper
  • 1/2 an orange bell pepper
  • 2 large mushrooms
  • 1/2 cup cooked steak, chopped
  • 1 Tbsp McCormick Organic Fajita Seasoning Mix 
  • Shredded cheddar cheese for garnish
  • Chopped romaine lettuce for garnish
  • Sour cream for garnish

Directions: Preheat oven to 350 degrees. Cube sweet potatoes, spread on a baking sheet and mix with 2 tbsp olive oil, cinnamon and salt and pepper. Bake for 25 minutes. Meanwhile, saute onions, garlic, mushrooms and peppers in oil until soft. Add in cooked steak and season with fajita seasoning mix. Start layering your bowl first with roasted sweet potatoes then vegetable/steak mixture, then shredded cheese, lettuce and sour cream. Enjoy!

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Super quick, super easy, incredibly satisfying.

One quick meal planning tip for you – add a few more sweet potatoes to your recipe and save the leftovers for an easy and gluten/grain free side to your morning eggs. You will not even miss your toast, I promise.