Tag Archives: winter squash
On my 23rd birthday, I showed you how to make this coconut-pecan butter, so it’s only fitting that I brought this rich, cozy topping back for my 27th birthday post, right?
Today’s recipe is really a stovetop version of my German Chocolate Cake Baked Oatmeal, which I made half a decade ago. It’s really just a chocolate oatmeal made memorable by the coconut-pecan topping. Since it’s a cake batter, it’s perfect for celebrating birthdays. 🙂
POSTED IN: chocolate, coconut, dessert lovers, nut butter, nuts, sweet potato, veggies, winter squash
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.
I’ve been doing this thing for a week or two now where I don’t buy bananas so I can’t make Cardamom Fudge Oatmeal (my favorite). It’s amazing how that forces me to make different recipes, like this one.
This recipe might stick out to you compared to my usual repertoire because of the brown sugar. I think this is my first one with brown sugar, ever. Typically, when I want a brown sugar flavor, I just use a drop of molasses. However, I recently bought brown sugar to make (a veganized version of) Allison’s Chocolate Chip Cookies con mi novio. Since I have it, I’ve been playing around with it in my oatmeal. (more…)
Every Saturday, I gather oatmeal recipes from around the web from the previous 1-3 weeks, as well as outstanding Instagram photos. These posts may grow or evolve as time passes. Please feel free to give your feedback in the comments section!
This week’s theme is PUMPKINNNN!
- Layered Mocha Pumpkin Oat Smoothie by The Emotional Baker [vegan]
- Pumpkin Pie Muffins with a Coconut-Brown Sugar Crumble by Sunday Morning Banana Pancakes [vegan]
- Pumpkin Pie Bars with Pecan-Ginger Crust by Nutritional Foodie [vegan]
- Black Sesame Swirled Pumpkin Spice Marble Cake Bars (aka “Tiger Bars”) by Vivian Tang [vegetarian w/ vegan options in notes]
^^ So many incredible recipes this week!! 😮😍
Today’s rain inspired this warm bowl of baked pumpkin spice oats. So tasty, comforting, and perfect for a post-workout lunch and an easily-baked dish! 🍨🎃🌰 40g oats, 122g pure pumpkin, 1 whole egg, 1/2tbsp chia seeds, 15g powdered peanut butter, 43g riced cauliflower (for volume), 10g raisins, baking powder & cashew milk (unmeasured). Bake @ 350 for 35 min. Yum!!! 🎃🌰🍨▫️▫️▫️#aunieeats #IIFYM #volumefood #mindfuleating #oats #oatmeal #porridge #caulifloweroatmeal #caulifloweroats #PBoats #chiaoats #bakedoatmeal #bakedoats #oatmealartist #pumpkinoatmeal #pumpkinspiceoatmeal
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
Read Part I here.
Recently, I was traveling home for my brother’s wedding. The hotel did not offer a free continental breakfast (what is that nonsense??), so I decided to pack some oatmeal. I knew I would have minimal resources at my disposal, and I didn’t want to eat flavorless porridge, so I packed my Matcha Marketplace oatmeal packets (the blueberry coconut flavor).
It was the perfect solution. Cooked with nothing but water, it created a delicious oatmeal and I didn’t feel like I was “settling.” This ignited an unusual interest in flavored oatmeal packets, and I started thinking about ways to enhance the typical packet experience.
Here’s my first: Maple & Brown Sugar Oatmeal + Pumpkin puree. That’s it!
I have added banana before, but I think pumpkin works even better because the banana adds sweetness to an already sweet oatmeal. Pumpkin solves this problem because it is bitter and earthy, and it needs the sweetness from the oatmeal packet.
Prepare the oatmeal as directed, and stir in 1/3 cup pumpkin puree. I topped mine with PB&Co Cinnamon Raisin Peanut Butter, coconut, and pecans. 🙌
More ideas for Maple & Brown Sugar:
- Stir in mashed sweet potato
- Stir in unsweetened applesauce (it takes on a kind of apple pie taste)
- Stir in unsweetened chestnut puree
- Add instant coffee granules
- Cook 1-2 servings of quinoa porridge and add the Maple & Brown Sugar packet in the last five minutes (it will create a multigrain porridge, with a more mild maple & brown sugar flavor)
Do you have any oatmeal packet hacks? Or do you have ideas for more hacks I can try?
There is something I love about that bitter spread. I think it’s best use is in salad, which is what makes me go through my jars so quickly, but I also love it on oatmeal from time to time. Everything that made me cringe the first time I had it is why I love it now. I don’t think you can understand that sentence unless you’re a tahini convert yourself.
(If you need help acquiring a taste for tahini, check out this post.)
I love combining citrus with hearty produce like sweet potato or winter squash. It adds so much brightness, making porridges like this acceptable year-round, not just in November.
I highly recommend using a fresh lemon. This oatmeal is actually pretty simple in terms of ingredients, and the lemon is the primary flavoring. That means you want it to be stellar, and we all know that fresh lemon juice is unquestionably better than bottled. Plus, only a fresh lemon can give you zest, and fresh lemon zest elevates any dish.
My life has transformed into a series of “What else can I throw cardamom into?!” Now that hot chocolate season is over (i.e. my apartment sits pretty consistently at 120 degrees F), my obsession with cardamom hot cocoa has taken a vay-cay and left me scrambling for a new addiction.
Since I had some butternut squash left from making my Savory Citrus Arugula Steel-Cut Oatmeal (I stored the extra squash in the freezer–hooray for saving food!), this seemed like a great combo to try. Most people pair butternut squash with spices like nutmeg and cloves and ginger, a la pumpkin pie, but I went right for the cardamom. 🙂