Tag Archives: big batch
I always promise people to publish more “big batch” versions of baked oatmeal, but I rarely get around to it. Well, I got around to it.
The benefit of an entire 8×8 pan of Brownie Baked Oatmeal is that it is a definite crowd-pleaser. Who wouldn’t want to eat oatmeal if it tasted like a brownie? If you find yourself needing to make breakfast for a group of friends or your family, this one is a safe bet. (more…)
Looking for healthy, hearty meals during the holiday season, without sacrificing the classic flavors of fall and winter? This steel-cut, savory porridge might be exactly what you’ve been looking for.
The kale is sauteed with garlic and seasoned with good ol’ salt and pepper (and nutritional yeast, if you prefer, which I do). The pumpkin puree adds creaminess and just a tiny bit of earthy sweetness, just enough to counter the saltier kale and sausage (but not enough to make the dish sweet). Then, the Italian-style sausage on top adds a peppery, chewy bite.
Shocking, I put rosemary in something. 🙂
Regular readers already know my passion for this pine-flavored herb. I will combine it with just about anything when it comes to oatmeal: grapes, pineapple, peaches, and even chocolate. Combining it with squash probably makes the most sense out of all these, considering rosemary and squash are both classic fall flavors!
POSTED IN: big batch, herbs, maple, steel cut, sweetened by dates, veggies, winter squash
In the past year, I have reserved steel cut oats for savory recipes (it’s like a risotto!), but here I went all sweet. I’m pretty darn pleased with the result, too.
POSTED IN: big batch, nut butter, nuts, pomegranate, steel cut, sweetened by dates, tahini, veggies, winter squash
Last month, I completed a self-imposed challenge in which I tried 20 recipes from the original Oh She Glows cookbook. Coincidentally, I’m back today for the virtual cookbook tour of Oh She Glows Every Day, Angela’s second cookbook.
Like the original, this follow-up book seeks to wow plant-based and omni eaters alike with wholesome and hearty meals. Angela’s ability to create soul-enriching and nourishing meals never ceases to amaze me, always bursting with invigorating fresh flavors. If you’re stuck in a frozen veggie burger stage, Oh She Glows Every Day has several enticing recipes that may convince you to swap your ketchup and frozen fries with some green onion and roasted chickpeas. I can’t wait to try The Best Shredded Kale Salad, Mocha Empower Glo Bars, Roasted Breakfast Hash, Roasted Brussels Sprouts and Coconut “Bacon,” and the Sweet Potato Casserole. And that’s just the beginning!
While I mostly eat my sweet oatmeals, I find my savory concoctions so rewarding on a creative level. When I make savory oatmeal recipes, I practiced some of my less-used cooking skills and ingredients and am always shocked at the results. My Herbed Pumpkin & Leek Oatmeal had me dreaming about it for the rest of the day, and the Lemon Asparagus Ris-Oat-to leftovers recharged me every day for a week.
Now there’s this.
Freaking beautiful, right??
This recipe was inspired by a recipe I made for a vegan Seder potluck. My vegan Jewish friend wanted to host an event for his other vegan and/or Jewish pals, and I was honored to be one of them. After doing much research for what is kosher for Passover, I made this quinoa salad*.
POSTED IN: big batch, citrus, greens, pomegranate, savory, steel cut, veggies, winter squash, zucchini
Hello, TheOatmealArtist readers! It’s Monica from My Pink Recipe Book again, back to share another oatmeal recipe, this time for a Blueberry and Basil Steel Cut Oatmeal with Roasted Pecans. Being a full-time med student, my food-focus is typically quick and easy, while always being healthy and full of nutrient-dense ingredients. Thus, oats are a very common staple in my diet.
My love for combining fruits and herbs all started with a Strawberry and Basil smoothie I made at the beginning of this summer. Realizing what a fantastic pairing they were, I vowed to create more recipes pairing fruits and herbs. One evening, as I was pondering what to have for my breakfast the next morning, I glanced over, and similarly to Lauren, spotted my basil plant by my window. (aside: my too has since withered away) Immediately, I knew I wanted to make a steel cut oatmeal in the morning that would pair well with this delicious, slightly sweet and licorice-tasting herb.
Since I had tried strawberries already and knew they were a winner, I thought to venture out to more berries and include blueberries instead. Since I like to keep my breakfasts high in protein, I tossed in a generous amount of chopped pecans. Topping this oatmeal dish off with a drizzle of honey made it feel almost like a dessert, but knowing how healthy it really was made it that much more enjoyable to eat.
To get the recipe, head on over to my blog and read more about the Blueberry and Basil Steel Cut Oatmeal with Roasted Pecans.
The title of this recipe is slightly misleading as there is no applesauce present. I did not buy packaged strawberry applesauce, nor did I make my own. However, by cooking the apples and strawberries together with the oats, the fruits each break down and replicate the texture and flavor of strawberry applesauce naturally!
Once upon a time, I hated asparagus. My mom would make cream of asparagus (from the can) and my dad would eat it on toast. It made the house smell like vomit, and I simply couldn’t understand why anyone would eat it. They look like green beans, and I hated those, too, so asparagus really didn’t stand a chance.
That eventually changed, and now I consider it one of my favorite vegetables. Recently, I was at a risotto shop in Greenwich Village with some friends. I ordered the lemon and pine nut risotto and added asparagus, and each bite was diviiiiiiiiine. I immediately decided to make it in oatmeal form. (more…)
So you love my Fudgy Banana & Peanut Butter Oatmeal, eh?
Well, what if you want to make a steel-cut version?
…Or what if you want to feed a friend (or a “friend” 😉 ). Or maybe a whole crowd. Or yourself…for a week!
Here you go. The ingredients are shown for two servings, but it will work perfectly to double everything for four servings. Yay!