Tag Archives: steel cut oats

Bananas, Blueberries, And Oats – A Delicious Breakfast Combo

11 Aug

I can’t help but shout my love for oats from the rooftops – whether its breakfast made in the Crock Pot or in the oven, or in cookie form with craisins and white chocolate chips or pumpkin, or in an always delicious apple crisp – I can’t get enough of this pantry staple. I eat it daily for breakfast, and am always trying to find new recipes to try starring oats too! So when I came across this Blueberry Banana Baked Oatmeal, I was instantly intrigued – as I love bananas and blueberries but had never thought of putting them together with my beloved oats, until now…

Blueberry Banana Baked Oatmeal

Prep time 15 mins
Cook time 45 mins
Total time 1 hour

Ingredients

• 1½ cups (3 med) mashed bananas
• 2 large eggs
• ¼ cup white sugar
• ¾ tsp vanilla extract
• ½ tsp salt
• ¾ tsp baking powder
• 2 cups milk
• 2½ cups old fashioned oats
• 8 ounces frozen blueberries

Instructions

1. Preheat your oven to 375 degrees. Mash the bananas in a measuring cup, starting with two or three and adding more until you have 1.5 cups of banana mash.
2. Combine the banana mash in the large bowl with the eggs, sugar, vanilla, salt, and baking powder. Whisk to combine. Add the milk and whisk again until smooth.
3. Stir in the dry old-fashioned oats. Lastly, stir in the frozen blueberries (keeping them frozen and stirring them in last helps prevent the entire mix from turning purple). Spray an 8×8 inch baking dish with non-stick spray and then pour in the oat mixture.
4. Bake in the preheated 375 degree oven and bake for about 45 minutes or until the top is golden brown and the center is no longer wet to the touch.

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This was really a cinch to put together, and all the ingredients were items I had on hand (except the blueberries)

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I have to admit – I was rather skeptical of the unbaked version – it seemed really soupy and I had little faith that it would solidify in the oven. Luckily, I was wrong – and it set up really well in the oven

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I really enjoyed this – the texture of the baked oats mixed perfectly with the banana and blueberry flavors – and if I could change just one thing I think it would be to add some cinnamon and nutmeg to the recipe next time – but it was delicious as is too! What an easy thing to whip up on Sunday and then divide up to bring to work each day – easy, good for you, and delicious!

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Battle Of The Oatmeals – Crock Pot Vs Oven

16 Nov

It’s no secret to my friends and family that I LOVE OATS – especially oatmeal, but put them in bread, cookies, meatballs, a shoe – doesn’t matter where they are, I will eat them. And like it.

So naturally, I am always on the lookout for more oat recipes – and I found two different ones I could not WAIT to try. Cranberry Apple baked oatmeal seemed right up my alley – using ingredients I already had at home, and it would be perfect to share with company. Pumpkin Pie Slow Cooker Overnight Oatmeal appealed right away to my “crockpot obsessed pumpkin loving” side, plus the chance to work with a new ingredient (steel cut oats) is always fun

So up first, the baked version:

Cranberry Apple Baked Oatmeal (Recipe Courtesy Of Budget Bytes)
Serves: 6

Ingredients
1½ cups unsweetened apple sauce
2 large eggs
¼ cup brown sugar
½ tsp vanilla extract
½ tsp cinnamon
½ tsp salt
¾ tsp baking powder
1 cup milk (dairy or soy)
6 oz. (about 1¼ cups) fresh cranberries
2 cups old-fashioned rolled oats

Directions
1. Preheat the oven to 375 degrees. In a large bowl, whisk together the apple sauce, eggs, brown sugar, vanilla, cinnamon, salt, and baking powder until smooth. Add the milk and whisk until smooth again.
2. Rinse the cranberries in a colander. Slice or roughly chop the cranberries in half (they don’t have to be perfect). Stir the cranberries and oats into the applesauce mixture.
3. Pour the oatmeal mixture into an 8×8 or 9×9 casserole dish (coated with non-stick spray). Bake in the preheated oven for 45 minutes, or until the surface is a light golden brown and it is no longer sticky in the center. Serve hot or refrigerate until ready to eat.

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I whipped up a double batch of this – and I am glad I did! The leftovers were great! The only thing I changed about the recipe is that I didn’t cut the cranberries in half – I tried, but they are slippery and kept rolling around – so that was really just a personal preference (and a time saver!), and I don’t think it really affected the finished product.

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It was nice and thick, almost a bread pudding consistency, it tasted great – just a hint of apple, tartness of the cranberries, and slight sweetness of the warm middle. I added a bit of brown sugar to the top of mine and it was the perfect addition!

Ok. One down, one to go. My Crock Pot Is Ready, so let’s do this…

Pumpkin Pie Slow Cooker Overnight Oatmeal (Recipe courtesy of Sweet Anna’s)
Yield: 6+ large servings

Ingredients
6 cups water
1 cup half & half or milk
1 1/2 cups steel cut oats
1 cup pumpkin purée
1/2-1 cup firmly packed brown sugar (my family likes things sweet, so we use one cup)
2 tablespoons butter
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt

Directions
Stir all the ingredients together in the slow cooker, cook on LOW overnight, about 8 hours.
When it is done, it will still look liquidy. Give it a good stir and it will all come together.
Serve immediately. Save any leftovers in the fridge or freezer… this stuff reheats beautifully!

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So like I said, I had never worked with steel cut oats before, they are definitely different than any oat I had ever seen! They are much more “grain-y” looking, and need to be cooked much longer than traditional oats

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One SUPER IMPORTANT CHANGE I will be making to this recipe for next time – I will be heavily spraying the inside of the crock pot with non-stick cooking spray before adding the ingredients to it. It stuck to the sides without the spray, which wasn’t a huge issue, but it can be avoided next time for sure!

Also, when I woke up (to the gorgeous smell of pumpkin wafting through the house!), I turned the crock pot to “warm” and left the lid off for about an hour – it let the oatmeal cool off a little and thicken up a LOT – made all the difference in the world!

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The taste of this is great – it definitely has the essence of pumpkin pie, but a much healthier version (I used skim milk in mine, and you can control the amount of sugar you add too!), and I love the texture of the steel cut oats. This was a winner – even my husband (who is not a big pumpkin fan) had two helpings!

If you don’t have time or want to mess around with the oven or crock pot to make your oatmeal, you can always stick with a delicious breakfast of plain old oatmeal. The great thing about it is that it’s like a blank canvas – you can add TONS of different toppings/mix-ins to it and create some delicious custom flavors. Here are some ideas for Oatmeal Mix-ins: Raisins (or any fried fruit!), cinnamon, maple syrup, brown sugar, applesauce, pumpkin puree, apples (or peaches, or bananas, or any other fresh fruit!), milk, butter, fruit jelly/jam…really the list is endless!

These two recipes are great because they allow me to take a cherished pantry item (oats!) and use it in new, different ways. These flavors are perfect for fall, so you can whip these up before you go out to rake leaves, or on Thanksgiving morning! Plus, the leftovers from both are delicious, and I love leftovers, so I will definitely be making both of these again

So In the battle of “oven oatmeal” vs “crock pot oatmeal” I would say it’s a draw – they are both great for different reasons, and will both warm you and fill you up on a chilly fall day!