I made this yummy bowl of oats using the homemade almond milk recipe I created a couple of weeks ago. This nut milk is rich and creamy, and really brought my oats to a whole new level. Just added bananas, strawberries, coconut flakes & cacao nibs. Finished it off with some almond butter and bee pollen. Yum!
These oats are just what you need on the gorgeous crisp morning! Prepared steel-cut oats according to package directions and added 1/2 of a Granny Smith apple (baked & mashed), 2 TBS Treehive Maple Syrup + Honey & a dash of cinnamon. Topped it all with my homemade & healthyish pecan crumble, hemp seeds, goji berries, crunchy apple slices, maple almond butter, and, what made it really awesome ~ a drizzle of Picnik butter creamer (no sugar, keto friendly). HOW TO for BAKED APPLE & PECAN CRUMBLE is below:
BAKED APPLE ~ Preheat oven to 375 degrees. Line a small pan with foil. Place 1 TBS of coconut oil & a dash of cinnamon on the pan & melt while oven is preheating. Cut apple in half & brush melted oil on all sides of apple. Place apple face down on pan. Bake for 15 minutes or more, until apple is mushy. Scoop out apple & add to oats.
PECAN CRUMBLE: 1 cup rolled oats, 1/4 chopped pecans, 1/2 tsp cinnamon, 1/4 cup brown sugar, 2 TBS coconut oil ~ Place dry ingredients in large bowl & combine. Add the coconut oil & use a fork to mash & mix until the coconut oil is evenly distributed. Put in a small baking dish and bake at 350 degrees for 20 minutes. After 10 minutes, turn the mixture and return to the oven. This is also delicious in baked apples or pears. Cover & keep in the fridge for 2 weeks.
I LOVE this time of year & can’t wait to share my Valentine favorites! Today, it’s PINK HIBISCUS PORRIDGE made with steel cut oats, Suncore Foods fuchsia hibiscus super juice powder and coconut yogurt. I topped it with frozen raspberries, coconut flakes, sliced almonds, hemp seeds, rose petals, and a heaping spoonful of maple almond butter! YOU WILL LOVE THIS!
- 1 cup steel cut oats (I used Bobs Red Mill)
- 1 1/2 cups filtered water
- 1 1/2 cups almond milk
- 1 tsp Suncore Fuchsia Hibiscus Super Juice Powder
- 1 (5.3 oz) container of coconut yogurt (I used Siggis Dairy)
- Sliced almonds
- Coconut Flakes
- Fresh or frozen raspberries
- Hemp seeds
- Suncore rose petals
- Almond butter (I used Justin’s maple almond butter)
- Prepare the oats according to package directions using the water and almond milk.
- Before serving add in the hibiscus powder and coconut yogurt. Combine well.
- Serve with toppings listed.
I bought this huge sweet potato this weekend & I made this yummy oatmeal & loaded toasts (posting about those tomorrow). Anyway, I made this with steel-cut oats with half water/half almond milk, sea salt & about 2 TBS Tree Hive Maple Syrup + Honey. When it was almost done I added in 1 cup of mashed sweet potato. I topped with maple almond butter, chia seeds & homemade pecan crumble.
Good Morning Peeps!!! I made this bowl with steelcut oats + almond milk, sweetened with the dried citrus turbinado sugar from my citrus drying project (a couple of weeks ago.) Topped it with cape gooseberries, raspberries, hemp seeds, cacao nibs, @suncore white dragon fruit chips, and hot, melted @Justin’s maple almond butter. Yummy!
2019 is here and so is Baked Anjou Pear Porridge with granola, a bit of Ginger Plum Compote, banana, dragon fruit chips, and a drizzle of syrup. I think red Anjou pears are so beautiful. So, when I saw them at the store I had to get a few – with no plan on what to do with them. Well, after a late night of acting like a 30 something New Year’s reveler, I knew exactly what to do! A hot bowl of porridge sounded just right given we had some really rich food last night ~ tenderloin w/bearnaise, mashed potatoes, salad w/shrimp & a luscious carrot cake. Here is how I made this gorgeous, comforting bowl.
~ I made the Bob’s Red Mill steel cut oats according to package directions using 1% milk, a dash of cinnamon & 2 TBS of turbinado sugar.
~ For the pear, I preheated the oven to 375 degrees and placed 2 TBS coconut oil on a baking sheet. While the oil warmed in the oven, I halved the pear and cored it. I removed the pan with the warmed oil from the oven and sprinkled a bit of cinnamon on the oil. I then placed the cut side of each pear half in the oil, moving it around to be sure they were completed saturated. Lastly, I brushed the top side with coconut oil and cinnamon mixture and baked the pears for 20 minutes.
I’ve been under the weather this week, & I needed some fuel to get me out of the house this morning! Made this porridge w/almond milk & topped it with Trader Joe’s dark truffle chocolate, strawberries, almond butter, bananas, starfruit, black chia seeds, syrup and some strawberry chia jam I made. This combo was soooo good! I’m ready to hit the streets to finish my Christmas errands!
- 2 cups chopped strawberries
- 1/4 cup Tree Hive Maple + Honey Syrup or your favorite syrup
- 1 TBS black chia seeds
- Combine strawberries and syrup, and bring to a boil for about 8 minutes.
- Add black chia seeds and boil for 5 more minutes.
- Let cool and then refrigerate. The jam thickens as it cools.
Good Morning!!! Breakfast today is porridge made with Bob’s Red Mill steel cut oats prepared with vanilla almond milk. I topped it with the Ginger Plum Compote I made the other day, extra sliced plums, banana, golden raisins, a sprinkle of cinnamon, a heaping spoonful of almond butter & a generous drizzle of Tree Hive Maple Syrup + Honey. Just what I needed to get ready for yoga, this morning!