Raise your hand if you actually wake up and prepare breakfast for yourself before leave the house in the morning… … … If you’re anything like me, your hand is not raised right now. I’m so busy that I need to get as much sleep as possible, and unfortunately, that does not mean waking up early to make a healthy breakfast. I had to come up with a solution I would eat. I turned to oatmeal.
There is nothing more bland and tasteless than oatmeal. I’ve never been a huge fan of it … a hot bowl of slimy goo that I was supposed to like because it was flavored and covered and sugar. Not for me. I’ve tried, in vain, for years to like oatmeal … but no success, until now!
So what changed? The oats. The method of preparation. The ingredients.
The method is simple … you make it the night before and BAM!!! – breakfast to go in the morning. No more waking up early to make yourself something. No more stopping on your way to work for something “quick” and unhealthy. This recipe makes enough to last us all week – we each take about 1/2 cup about 3 times per week. This breakfast gives you sustained energy to get up and going for the day.
What you will need:
- a medium glass bowl
- 1 cup of oats (I use steel-cut – but rolled is fine, too)
- 2 cups of cashew milk
- a few tablespoons of molasses or 1/2 cup of dates
- a tablespoon or two of cinnamon
- agave nectar, optional (for added sweetness)
- 1/4 cup of fried fruit – we use cranberries but cherries or anything else will do fine.
- nuts or seeds
The method: Do this the night before.
- Put the cashew milk in the blender, add the molasses or dates and cinnamon. Blend.
- Taste the mixture to see if it is to your liking – if you prefer a little more sweetness add a tablespoon or so of agave nectar.
- Put the uncooked oats into the glass bowl. Pour the cashew milk mixture on top. Stir to combine. Add dried cranberries. (I also threw in 1/4 c. flax-seed).
- Cover and refrigerate overnight (at least 8 hours). The next morning you will have either a solid mixture if you used rolled oats, but if you used steel-cut you will have a slightly soupy mixture.
Personally – I prefer the slightly soupy mixture. I just scoop enough in my to-go container and bring it with me to work. I eat it cold. Sugar prefers to warm his up by microwaving it for a few minutes at work.
You can also vary this by adding nuts, seeds, other fruits, other spices … the sky is the limit. Make your own custom flavor by changing the spice, sweetener, and add-ins.
How do you feel about eating sprouted oatmeal?
Until next time, I send you peace, love, and good energy.
Posted in Breakfast
Tagged agave, cinnamon, flaxseed, fruit, honey, molasses, nectar, oatmeal, sprouted, vegan, vegetarian
Fall is one of my favorite times of year – it is full of great smells: frosty air, wet leaves, apples, and cinnamon. I love it!
As most of my followers know … I’ve been trying to get rid of a whole lot of apples… and I didn’t want to do just one recipe with apples because that would be boring. You know what else would be boring? If everything turned out right the first time. Right?! Right. /sheepish smile
Soooooo … I wanted to make apple cider. I love going to Apple Hill, they have some fantastic fresh ciders out there. But since I missed a lil trip out there this fall I thought it would be nice to make my own.
I’m going to be honest with you right now … I made apple cider … but it was a journey to put it nicely … so I will share with you the recipe I used and what I would do differently next time.
I used this recipe. Which is a great recipe … but since this was the first time, I ran into a few hitches. Nothing I couldn’t overcome! 🙂
Here is my journey in pictures: (if you read the recipe you’ll see what I’m doing … I just didn’t want to repeat it all since I followed that recipe)
The cooking part was fine. I probably doubled the recipe.
Here are my thoughts on this process:
- Have lots of cheese cloth on hand. I don’t think I had enough to properly strain the apple mush.
- Apples have a lot of silt … I’m not sure if that’s the right word for it – but it perfectly describes the natural sediment that is produced from the process – so be aware that you probably won’t make a clear product.
- I got sick of squeezing the apple mush through the cheese cloth (because I don’t think I had enough of it to do it properly) so I ran the rest of the apple mush through my juicer … which I’m not sure if it helped. But I did it and I wanted to confess that part. And then I ran it through a fine mesh sieve as I poured it into my glass containers. (Kind of a pain as I had to constantly keep rinsing out the sieve to remove the silt)
- I wish I hadn’t added 1/2 cup of organic sugar. My cider turned out to be a little too sweet for me. I think it would have great flavor without it – but it’s up to you. I add a little water to mine when I warm it up.
- This is time consuming, but a fun adventure if you’re just hanging around the house on a crisp fall weekend.
- Your house will smell amazing while this is cooking!!!
- Enjoy the fruits of your labor – because they were worth it. Even better – share this with the people you love … because there is nothing better than making something fun and sharing it.
What is your favorite part about fall? Do you have a special recipe? Share your thoughts in the comments section. Thanks for reading!
Until next time, I send you peace, love, and good energy.
Fall is one of my favorite seasons … and also the time of year when the two apple trees in my back yard are bursting forth with their bounty. With this comes the conundrum that most gardeners face … what to do with all those apples before they go bad. Although apples are a hearty fruit, they do not keep forever. I have been staring at these four bags of apples in the kitchen with dismay as to what to do with them. I have been so busy, and hardly have time to slave in the kitchen all day.
Then I saw a post by Rural Spin for Dried Cucumbers and that got me to thinking that I could apply the same method to my apples. As most of you probably know, organic dried apples or organic apple chips at the store can cost a fortune. Here’s my at home version that doesn’t require a fancy dehydrator. All you need is an oven and some time to kill.
What you will need:
Let’s get started!
- Preheat oven to 200 degrees Fahrenheit.
- Cut up the apples into thin slices. Or use a fancy mandoline slicer (which is on my list of kitchen gadgets to buy) to get a more even cut.
- Put the apple slices in a plastic bag or a vegetable bag. (make sure it doesn’t have any holes or you’re going to make a mess)
- Add the oil to the bag.
- Shake as much or as little cinnamon as you like onto the apples.
- Now make sure there is some air in the bag. Twist the top closed so you make what looks like a balloon filled with apples, and get shaking!
- Open the bag and peer inside and see if the apples look like they are evenly coated with the oil and cinnamon to your pleasing. If so, start laying them out in a single layer on the baking sheet lined with wax paper or use the wire racks (no paper necessary for the racks).
- Bake in the oven for 3-4 hours. If you like chewy apple slices do less time. If you want them to be more like chips, go longer. This also depends on how thick or thin your slices are. If they are thick, they take longer to get to the chip phase, and it logically follows that if the slices are thin, they will take less time.
While you wait for you apple yummies to bake up, curl up with a good book, do some homework (which is what I did), clean the house, or go relax. Also, you can put sugar on the apples, too. I chose not to add sugar to keep this a healthy snack.
Consuming apple chips is highly addictive and they are certain to disappear fast. It’s best to make another batch! When I went to go try my apple chips, they disappeared into my stomach in a flash. I made three times as much the following day. I felt it was only fair to warn you. 🙂 I hope you enjoy your snack.
What’s your favorite fall food? Please share in the comments section. And if you like this, please like and subscribe.
Until next time, I send you love, peace, and good energy.