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Monthly Archives: January 2013

Pumpkin Spice Baked Oatmeal

Pumpkin Spice Baked Oatmeal

Good morning friends,

I love a warm breakfast on a cool morning and this one will make you feel like your indulging, but without any guilt.  The recipe is a slight variation of the Blueberry Baked Oatmeal I made on Saturday, this one is equally as good, especially if you like pumpkin! I really enjoyed it as did my kiddos and I think you will too :)

Dry Ingredients

2 cups old-fashioned oats

1/2 cup brown sugar

1/2 cup dried cranberries (could use regular or golden raisins if preferred)

1 tsp baking soda

1/2 tsp salt

1 generous tsp Pumpkin Pie Spice

Wet Ingredients

1 1/2 cups skim milk

1/3 cup of applesauce

1/3 cup canned pumpkin

2 egg whites

Directions

1. Preheat oven to 350 degrees and lightly spray 8×8 baking pan with cooking spray.

2. Combine dry ingredients.

3.  Add wet ingredients to dry, mix until combined.

4.  Pour into baking dish and baked for about 25-30 minutes or until set.

5. Serve warm with steamed milk and if desired a drizzle of maple syrup.  My kids also sprinkled with “Maple Sugar” from the Savory Spice Shop.

This recipe serves a 9 and is 3 Weight Watchers Points Plus if you’re counting :)

(The calculations are my personal calculations, not endorsed by Weight Watchers)

Bon Appetit!

Recipe adapted from  http://www.mintdesignblog.com

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Baked Blueberry Oatmeal

Baked Blueberry OatmealI love oatmeal, baked, boiled, overnight…you name it, I like it! I found a recipe that I adapted to make even healthier and it was so yummy, we polished off the pan very quickly. It almost tasted like a blueberry coffee cake, but for only 3 measly Weight Watchers PointsPlus per serving you can easily indulge without guilt!

Ingredients

1 lemon, zested and juiced

2 cups skim milk

2 1/2 cups old-fashioned oats

1 tsp baking powder

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

1 egg white

3 TBL Truvia (or 1/3 cup sugar)

2 cups blueberries, frozen or fresh

1. Preheat oven to 375 degrees and spray 8×8 baking dish with cooking spray.

2. Zest lemon and set aside.  Add lemon juice to the milk to form a “buttermilk”.

3. Wisk together oats, baking powder, salt, spices and lemon zest.

4. In another bowl, blend milk, egg and sugar.

5. Spread half the oat mixture into the baking dish, top with half of the blueberries. add remaining oat mixture and scatter remainder of blueberries on top. Pour the milk mixture on top.

6. Bake about 40 minutes and until top is slightly brown and mixture is “set”.

I served with a little steamed milk and topped with a  drizzle of maple syrup and sprinkled with powdered sugar. I cut the 8×8 pan into 9 servings to yield 3 WW PointsPlus. Next time I make it I will try to make ahead the night before and bake in the morning.

 Hope you enjoy another delicious way to eat your oatmeal :)

Recipe adapted from http://www.preventionrd.com/

“Carmel Crunch” ~ Caramely, chocolatey yumminess!

Carmel CrunchGood evening fellow foodies!
Tonight I made a sweet and crunchy party mix for my daughters performance group. I’m so excited for them to try it tomorrow :) You can throw in whatever cereals and snacks that you have on hand and that sounds good to you. It tastes like a caramel corn glaze with some of the pieces coated in white chocolate, such a good salty-sweet combination. This recipe can also be easily adapted for various holidays by adding in colored M&M’s, just add those before serving.

Ingredients
3 cups Corn Chex
3 cups Rice Chex
3 cups Wheat Chex
4 cups of assorted Cheerios (I used fruity, plain, multi-grain and chocolate)
2-3 cups of pretzel twists
1 cup of dried cranberries
1 cup of mini-graham pieces
1 cup of mini caramel-corn flavored rice makes
2 cups of white chocolate chips
1 cup of butter
1 1/2 cups of brown sugar
1/2 cup light corn syrup
large container to bake in-I used a disposable aluminum tin (the kind they sell to roast turkeys in, it made it very easy to stir when baking)

1. Pre-heat oven to 250 degrees.
2. In small saucepan, melt, butter, brown sugar and corn syrup. Stir until hot and bubbly.
3. Put all snack ingredients in the container you will be baking it in, pour hot caramel mixture of the cereal mix.
4. Toss gently and bake for 1 hour, tossing every 15 minutes.
5. Spread on wax paper to cool.
6. In a large pot, melt white chocolate chips on low and until melted and smooth. Take approximately 8 cups of the snack mix and pour into the melted chocolate, toss gently and replace onto wax paper to cool.
7. Store in am air-tight container if it lasts that long ;)

Enjoy!
Recipe adapted from http://www.chex.com/Recipes/RecipeView.aspx?RecipeId=37640

Oatmeal Pancakes with Warm Blueberries

Oatmeal Pancakes with Warm Blueberries

 Good morning and Happy New Year friends! On New Years Day I made some yummy healthy oatmeal pancakes that were low in fat, high in protein and actually contained no flour. I was a bit skeptical, I wasn’t trying to make a flour-free pancake, but the ground oats worked very nicely. The pancakes were thick and moist and had the flavor of an oatmeal cookie. You could add blueberries to the batter or I added some mini chocolate chips for some of the kiddos. Instead of syrup, I took some blueberries straight from the freezer, put into a Pyrex measuring cup and microwaved until hot and bubbly. They make their own “syrup” simply by heating and require no sugar. The kids enjoyed the pancakes and Allison said to me “mom, these were SO good, I didn’t even know they were healthy!” Here’s the recipe!

Oatmeal Pancakes

English: Blueberries.

English: Blueberries. (Photo credit: Wikipedia)

2 cups of uncooked old-fashioned oats
1/3 tsp cinnamon
2 TBL brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
1 cup Greek yogurt (could use a flavor if desired, I used Fage 0% fat, plain)
2/3 cup of juice or skim milk (I used apple in my first run of this recipe)
1/3 cup egg whites (I’ve been keeping a carton in the fridge for easy use in cooking)
1/2 tsp vanilla extract

Frozen blueberries-simply warm in the microwave until hot and bubbly, pour over finishes pancakes

In a food processor or blender, whirl all the dry ingred

ients together until a “flour” like consistency is reached. Fold wet ingredients into the dry and let batter sit for about 5 minutes. While batter rests, warm up griddle. Using a non-stick spray, grease the griddle. Ladle batter onto griddle and cook until pancake sets up and is browned on the bottom. Flip and repeat. Can also dust with powdered sugar.
Serve with the warmed blueberry “syrup” or your favorite topping.

This recipe made about 12 pancakes using a 1/4 measuring cup. Per my calculations, each pancake at that size would be 2 Weight Watchers PointsPlus.

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