Baked Oatmeal

January 20, 2014 by Susan

I just realized this is my third ‘breakfast’ post in a row. Seems I am on a breakfast kick lately. I think there is something so comforting about having a hearty and warming breakfast on a cold, winter day. Especially if it is snowing outside!

This baked oatmeal has become my absolute favorite way to prepare and eat oatmeal. It is so easy to put together (no standing over a stove stirring!) and it tastes absolutely delicious. I love how creamy it is and how the bananas sort of melt into the oats and give such a wonderful sweetness. A natural sweetness. Aside from some maple syrup, there is no sugar added to this dish. It is healthy and filling.

This recipe is husband and toddler approved! My two year old always wants to eat this right out of my bowl. After I realized how much she likes it, I now leave out the chopped walnuts, either omitting them completely (it still tastes great!) or toasting them separately and just sprinkling some over my own serving. (She is not eating nuts yet). Sometimes instead of adding walnuts I will sprinkle wheat germ over the top of the dish before I bake it, as I did in this photo above. Also, once each serving is put in the bowl I like to drizzle some extra maple syrup on top for a little indulgence.

The dish I use to bake this in (above) is small, about 7 inches square. It is the perfect size for two people. I have doubled this recipe and used a larger baking dish so we could try having some leftovers and of course doubling the recipe just doubles the goodness. However, I prefer this freshly baked. The leftovers are fine (just add some water or milk and heat in the microwave) but not quite as amazing as eaten hot out of the oven.

To all you New Yorkers out there – I hear we are supposed to get a good amount of snow tomorrow. So, bake yourself some oatmeal and enjoy the beauty of the snow!

Here’s what you will need to serve 2 people…

Recipe

1 cup oats (I use Scottish Style Porridge Oats)

1 cup blueberries

1 large banana, sliced thin

1 tsp cinnamon

1/4 tsp nutmeg

pinch of salt

1 tbsp pure maple syrup

1/3 cup of milk

handful of walnuts, chopped

wheat germ (optional)

flaxseed (optional)

maple syrup (for serving, optional)

Method

Preheat the oven to 375 degrees.

Place the oats in a medium bowl and add very hot water, just enough to cover the oats. Allow to sit for 5-10 minutes. The oats will absorb most of the water.

To the bowl of oats add the cinnamon, nutmeg, salt, milk, maple syrup, bananas and blueberries (flaxseed if you are adding it). I like to hold back a few blueberries and banana slices and place on top. Sprinkle the walnuts over the top.

Lightly butter the bottom of a small baking dish (about 7 inches square) and put the oat mixture into the baking dish, smoothing the top and distributing the ingredients evenly. Add the remaining blueberries and bananas on top.

Bake for approximately 20-25 minutes until the edges are bubbling.

Recipe adapted from various sources.

Baked Oatmeal

Author: Feasts And Fotos

Ingredients

1 cup oats (I use Scottish Style Porridge Oats)
1 cup blueberries
1 large banana, sliced thin
1 tsp cinnamon
¼ tsp nutmeg
pinch of salt
1 tbsp pure maple syrup
⅓ cup of milk
handful of walnuts, chopped
wheat germ (optional)
flaxseed (optional)
maple syrup (for serving, optional)

Method

Preheat the oven to 375 degrees.
Place the oats in a medium bowl and add very hot water, just enough to cover the oats. Allow to sit for 5-10 minutes. The oats will absorb most of the water.
To the bowl of oats add the cinnamon, nutmeg, salt, milk, maple syrup, bananas and blueberries (flaxseed if you are adding it). I like to hold back a few blueberries and banana slices and place on top. Sprinkle the walnuts over the top.
Lightly butter the bottom of a small baking dish (about 7 inches square) and put the oat mixture into the baking dish, smoothing the top and distributing the ingredients evenly. Add the remaining blueberries and bananas on top.
Bake for approximately 20-25 minutes until the edges are bubbling.

Quinoa With Kale And Walnuts

April 28, 2009 by Susan

Nutrient rich kale, abundant in vitamins A, C and K as well as fiber and iron, is a leafy green vegetable with a slightly earthy flavor. It is very low in calories, yet very high in nutrients. I am trying to find creative ways to incorporate more of it into my diet.

I came up with this recipe as a spinoff of the chicken vegetable couscous dish I posted back on March 19th. I love having dishes like this on hand in the fridge throughout the week. It can serve it’s purpose as a last minute side dish for a quick meal or as a whole meal itself (which is usually how I eat it). I knew I wanted to have kale in this dish so from that point on I tried to include other things to complement the kale in color, texture and flavor.

Just thinking about how healthy this meal is can actually be overwhelming! Quinoa, as many of you might already know is a superfood. It is a protein containing all nine essential amino acids. Kale, as I briefly mentioned above is very rich in vitamins and nutrients. It is also one of the best sources of beta-carotene making it a warrior in the fight against different types of cancers. And get this, it actually fights fat.

Hallelujah.

Typically, I don’t create my own recipes, however, I think I did an ok job on this one. I hope you think so as well.

Here’s what you will need to serve 3-4 people, as a side dish….

Recipe

6 cups kale, stems removed, finely chopped (1 medium head)

1 cup quinoa

2 cups low sodium chicken stock

2 tbsp olive oil

1 medium onion, finely chopped

3 cloves garlic, minced

1/2 tsp red pepper flakes

1 lemon, zested

juice of one large lemon

1/3 cup white wine

1/3 cup (heaping) chopped walnuts, toasted

1/3 cup (heaping) corn kernels

1/3 cup parsley

pinch freshly grated nutmeg

salt & pepper

Method

Cook quinoa according to the package directions, using chicken stock in place of water. (1 cup quinoa to 2 cups of stock, bring to a boil, cover and allow to simmer for 10-15 minutes).

Meanwhile, in a large skillet heat olive oil, add onions and red pepper flakes and saute for 3-4 minutes or until onions are translucent. Add garlic and lemon zest, cook for 1-2 minutes. Add white wine, stir and let simmer for 2-3 minutes. Add salt & pepper.

Add kale, 1/2 of the lemon juice and the pinch of nutmeg. Stir to combine and allow to cook over a low flame for 5-7 minutes, or until the kale is wilted and most of the liquid has been absorbed. Now is the time to add those corn kernels.

Add the cooked quinoa to the kale mixture and gently combine. Turn off the heat and add the remaining lemon juice, parsley and toasted walnuts. Taste and add more salt & pepper, if needed.

Quinoa With Kale And Walnuts

Author: Feasts And Fotos

Ingredients

6 cups kale, stems removed, finely chopped (1 medium head)
1 cup quinoa
2 cups low sodium chicken stock
2 tbsp olive oil
1 medium onion
3 cloves garlic, minced
½ tsp red pepper flakes
1 lemon, zested
juice of one large lemon
⅓ cup white wine
⅓ cup (heaping) chopped walnuts, toasted
⅓ cup (heaping) corn kernels
⅓ cup parsley
pinch freshly grated nutmeg
salt & pepper

Method

Cook quinoa according to the package directions, using chicken stock in place of water. (1 cup quinoa to 2 cups of stock, bring to a boil, cover and allow to simmer for 10-15 minutes).
Meanwhile, in a large skillet heat olive oil, add onions and red pepper flakes and saute for 3 minutes or until onions are translucent. Add garlic and lemon zest, cook for 1-2 minutes. Add white wine, stir and let simmer for 2-3 minutes. Add salt & pepper.
Add kale, ½ of the lemon juice and the pinch of nutmeg. Stir to combine and allow to cook over a low flame for 5-7 minutes, or until the kale is wilted and most of the liquid has been absorbed. Now is the time to add those corn kernels.
Add the cooked quinoa to the kale mixture and gently combine. Turn off the heat and add the remaining lemon juice, parsley and toasted walnuts. Taste and add more salt & pepper, if needed.

Whole-Wheat Banana Nut Bread

October 2, 2008 by Susan

I really enjoy making quick breads such as this one. I find them extremely comforting and once they come out of the oven I always feel I’ve made something substantial. This particular bread is quite healthy because it’s made with whole wheat flour as opposed to white flour. The bananas provide a substantial and sustainable boost of energy and the walnuts are an excellent source of protein and are rich in fiber and antioxidants. So there is absolutely no feeling guilty about enjoying this bread! Just try not to eat the whole thing in one sitting…

The only planning in advance you need to do is buying the bananas and letting them sit on your counter for a few days until they are good and dark….very dark. Over ripe. I’m a bit picky with my bananas if I’m just peeling one and eating it. It must be yellow, preferably with no spots at all. But when you are making a banana bread, the blacker the better. They become super sweet and moist. And that keeps the bread very moist.

A slice of this bread is great for breakfast or a snack anytime of day – and, honestly you don’t even have to toast it. It’s perfect plain, however, if you are so inclined, feel free to toast up a slice and slather it with some cream cheese or butter (or not for those keeping things on the healthy side). Either way, I promise you that your home with smell intoxicating while this is baking in the oven!

Here’s what you need to make one loaf…

Recipe

1 1/2 cups whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1 stick unsalted butter, room temperature

3/4 cup sugar

2 large bananas, mashed, very ripe

2 eggs

1/2 cup chopped walnuts

Method

Preheat oven to 350 degrees. Grease and flour a standard loaf pan (I use a Pyrex).

In a medium bowl stir together the flour, baking soda and salt. Set aside. In a large bowl beat together the butter and sugar until blended. Beat in the banana, then beat in the eggs until completely mixed. Add the flour mixture into the egg mixture in three additions, being careful to not over mix. Stir in the walnuts with a spatula just until blended.

Spread the mixture into the loaf pan and bake for 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan for about 15 minutes, then turn onto a wire rack to cool completely.

This recipe is adapted from a Williams Sonoma cookbook.

Whole-Wheat Banana Nut Bread

Author: Feasts And Fotos

Ingredients

1½ cups whole-wheat flour
1 teaspoon baking soda
½ teaspoon salt
1 stick unsalted butter, room temperature
¾ cup sugar
2 large bananas, mashed, very ripe
2 eggs
½ cup chopped walnuts

Method

Preheat oven to 350 degrees. Grease and flour a standard loaf pan (I use a Pyrex).
In a medium bowl stir together the flour, baking soda and salt. Set aside. In a large bowl beat together the butter and sugar until blended. Beat in the banana, then beat in the eggs until completely mixed. Add the flour mixture into the egg mixture in three additions, being careful to not overmix. Stir in the walnuts with a spatula just until blended.
Spread the mixture into the loaf pan and bake for 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan for about 15 minutes, then turn onto a wire rack to cool completely.