Oatmeal On-The-Go

If you are any kind of foodie at all, you've probably seen this idea for 'no-cook' oatmeal breakfast before. Once I saw it and tried it, I began seeing recipes everywhere.  BALL canning jars are very trendy right now. Who knows, maybe that was the initial appeal.  Since I love oatmeal and eat it several times a week, I thought it would be a nice change.  It's turned out to be a  great 'grab and go' meal; I love that it's prepared ahead of time.  Additionally, it's another way to get added chia seeds and flaxseed in my diet.

Basic Recipe:

1/2 c. old fashioned oats
1 tsp. chia seeds
1 tsp. ground flaxseed
1/2 c. almond milk
sweetener (I like a few drops of Stevia)
or a few shakes of Erythritol

Personalize your oatmeal by adding one of these variations:

2 T. pure pumpkin,  1/2 tsp. vanilla extract, 1 T. raisins, 1 T. chopped walnuts, 1/2 tsp. cinnamon, 1/4 tsp. nutmeg

1/2 very ripe banana (mashed), 1 T. chopped pecans, 1-2 chopped dates, 1 T. dried blueberries, 1/2 tsp. almond extract

1/2 c. applesauce (or chopped apple), 1 T. dried cranberries, 1 T. pecans, 1 tsp. vanilla, 1/2 tsp. cinnamon

Mix all ingredients well, spoon into your favorite air-tight container and refrigerate overnight.  Oatmeal will be ready to grab and go in the morning.  Or, make in the morning and eat for a light supper meal with fresh fruit.

I prepare several servings at one time and have a week's worth of breakfasts at the ready.  YUMMERS!

Pumpkin Bread Pudding

Now I remember why I didn't post this recipe immediately.  For awhile there, I seemed to be loving every new recipe I was trying from the "Forks Over Knives Cookbook," and not coming up with anything original. Fast forward many months, and at least a dozen 'bakings' of this recipe. I have tried and tested enough times to recommend this deliciousness to anyone and everyone, despite their dietary leanings.

I've tweaked this to suit me and mine.  I use a combination of dry Stevia and Erythritol for the sweetener.  The original recipe calls for maple syrup, like this is a healthier alternative to regular sugar.  Really?  Use whatever sweetener you like where it calls for it (too many 'scientific opinions' on this topic.  I am not trying to convince anyone of which one is right or better or healthier).  I also use the lowest calorie bread where it calls for whole-wheat bread.  Why add extra calories where you won't even taste the difference?  Sara Lee has a nice lower calorie-per-slice variety and so does Nature's Own, multi-grain or whole wheat.  Everything else in the recipe is pretty straight forward from the cookbook's recipe.

Gather together your ingredients and preheat the oven to 350 degrees:

In a large bowl, whisk together ...

1 1/4 c. pumpkin pure  (save the leftovers from your 15-oz. can, freeze in ice cube tray and pull out individual servings to make a pumpkin spice latte).
1 c. almond milk (30 cal. per cup)
1/2 c. sweetener (I use 1/4 c. dry Stevia in the Raw and 1/4 c. Erythritol)
2 t. vanilla extract

Add ...

2 T. cornstarch
1/2 t. salt (can omit; I use about 1/4 t.)
1/2 t. cinnamon
3/4 t. ground ginger
1/4 t. nutmeg
1/4 t. allspice
1/8 t. ground cloves

...and whisk well.

Pumpkin Bread Pudding topped with banana/peach
sorbet and bits of dried dates

Cube 8 slices stale whole-wheat bread into 1-inch pieces (about 6 cups) a fold into pudding batter until well coated.

Add 1/4 - 1/2 cup raisins and stir just until mixed.

Pour pudding into 8" x 8" non stick or silicone baking pan.

Bake for 25 minutes or until the top is golden brown and firm to the touch.  If additional baking is needed, check every five minutes for doneness.  Served warm is TASTY!

I refrigerate leftovers and then pop a slice into the microwave for about 10-15 seconds before serving.

In a hurry in the morning?  Cut a slice of this for a quick 'on the go' breakfast!

Yummers!

Pumpkin Spice Latte

Even in Tulsa, Oklahoma, fall is in the air.  While working on a note card design, using a brand new rubber stamp, I had some fun coloring in a 'coffee mug' artwork.  Hit the "orange spectrum" and sighed deeply at the lovely shade of pumpkin I landed upon with my coloring tools.  This made me think of hot beverages and what I might create in my own kitchen.  Found this gem of a recipe, orginally from Pillsbury and tweaked it for my taste buds. Give it a try and tell me what you think!  I think it is simply Yummers.

1. Here's what you'll need to make my version:

1 1/2 cups Almond Milk (unsweetened or vanilla, the 30-calories-per-cup variety)

2 T. pure packed pumpkin

1 t. *instant coffee crystals

1 t. vanilla

1-2 tsp. your favorite sweetener (I've used rice syrup and Erythritol and stevia ---not at the same time :-) and liked them all.  Prefer my Erythritol when I have it on hand.)

**Pinch of Pumpkin Pie Spice

Whisk together all ingredients except the pumpkin pie spice.  Heat in microwave safe bowl or on the stovetop until hot and bubbly but short of boiling.

I add a splash of almond milk to my mug, cooling it off just a tad before drinking.  Sprinkle with small amount of pumpkin pie spice and 'bottoms up.'  Delish on any Autumn or wintry day.

*For you tea drinkers out there, substitute the instant coffee with 1/2 cup to 1 cup freshly brewed hot tea.  Just as delicious.  I recommend an unflavored strong green or black tea so the pumpkin has a chance to 'shine.'

** Don't have pumpkin pie spice on the shelf?  Try making your own:  1 T. ground cinnamon, 2 tsp. ground ginger and 1/2 tsp. ground nutmeg.  Have some cinnamon sticks crying to be used?  This would be the drink to use them!  YUMMERS!  Next up?  Going to try adding 1-2 teaspoons cocoa powder for some scrumptious hot chocolate pumpkin yumminess!  Should be a perfect fit!