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Category Archives: Stove Top
Blood Orange and Raspberry Oatmeal
Every winter, I greatly anticipate the arrival of blood oranges. As soon as they pop up at the market, I buy several.
The problem is, I never know what to do with them. I like eating them plain, and I like putting them in salads, but I also want to use them in oatmeal. Citrus in oatmeal is a tricky task, as they tend to lose their bold, tangy flavor when combined with earthy oats. Plus, because blood oranges are such an underused fruit, I really never know what to combine them with.
So I used FoodGawker. I searched blood oranges to see what flavors other people were pairing them with. There were lots of salads, lots of curds, lots of homemade vinaigrettes. I saved all of them to my Pinterest for future meal inspiration. Finally, I found this Blood Orange and Raspberry Sangria. Perfect. (more…)
Rosemary Chocolate Chip Oatmeal
Last week, I gave you my Rosemary Chocolate Chip Baked Oatmeal, inspired by one of my new favorite cookies. This should show you just how much I love it (or, perhaps, how quickly I finish a bag of chocolate chips and how quickly rosemary turns into sad, dried-up needles).
Maybe a bit of both. 🙂
I guess this is kind of like the “cookie dough” version of the baked recipe. However, I didn’t use “cookie” in the title for either because 1) I hate long titles, and 2) not that many people hear “rosemary chocolate chip” and immediately think, “COOKIES!!!” Maybe someday.
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Lemon Berry Rosemary Oatmeal + Product Review: BetterOats
It has been a while since I put out a lemon recipe. Then I saw this recipe for Lemon Rosemary Shortbread cookies, and considering my recent love for rosemary, I knew this needed to happen.
Lemon pairs well with almost any herb. I’ve already paired it with thyme, but rosemary is my jam right now. This recipe uses the hidden banana trick, and it was adapted closely from my Lemon Blueberry Oatmeal, so if you’re (inexplicably) not into rosemary, you can always just make it sans herb. (more…)
Gingerbread Persimmon Oatmeal + Product Review: BetterOats
Lately, I have been on the constant prowl for recipes that would work well with persimmon. My philosophy is this: persimmon has a muted but pleasant flavor, and pairs best with bold flavors. That is why I used this delightful fruit atop my Chai-Spiced Pumpkin Oatmeal; it contributed a calm sweetness to an otherwise “loud” oatmeal base.
Next up? Gingerbread.
I have made gingerbread oatmeal a variety of ways: with banana, with sweet potato, and with pumpkin. Truthfully, they all work beautifully, and it all depends on what “background flavor” you want in your life (i.e. just pick your favorite). Alternatively, you could use grated zucchini or yellow squash for a nutritional filler that adds no flavor. (more…)
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POSTED IN: bananas, dessert lovers, hidden banana, persimmon, pumpkin, review, sweet potato, veggies, zucchini
POSTED IN: bananas, dessert lovers, hidden banana, persimmon, pumpkin, review, sweet potato, veggies, zucchini
Chestnut Maple Latte Oatmeal
Like my Chestnut Maple Oatmeal, this originally took inspiration from chestnut praline. In fact, I had heard of Chestnut Praline Lattes from Starbucks, and, despite the fact that I have no idea what that is or what it tastes like, I thought I should replicate it. I have been known to do that. ?
But then I saw it’s already been done, and I decided not to go through the trouble. What is praline, anyway? I don’t have time for that nonsense. We all know maple syrup is tastier anyway.
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Fudgy Chestnut Oatmeal
Chestnut puree strikes again! You didn’t think I would make you make (or buy) an entire jar of chestnut puree and then not give you any more recipes to use it up, did you?
Meet the newest member of the fudge family: this Fudgy Chestnut Oatmeal is most similar to Sweet Potato Fudge Oatmeal; it has a similar earthiness and thick creaminess. It also requires a generous dose of maple syrup.* Whatever you do, don’t skip the sweetness–and this is coming from someone who doesn’t have a sweet tooth.
*You could also try using chopped dates to sweeten it instead. I haven’t tried this myself because I find dates to be a tad too expensive for my grad school budget. Le sigh.
Banana Eggnog Oatmeal
I have been overthinking eggnog recipes way too much. I think I’ve been so intent on replicating the eggnog experience that I never considered just using eggnog as a flavor enhancer in place of regular almond or soy milk. Once I thought it like that, BAM–I thought of a whole new variety of “5 ingredients or less” recipes.
Why not combine eggnog and banana oatmeal? Is there anything that doesn’t combine well with banana oatmeal? So far, I say no. I dare you to challenge me. 😀
This oatmeal is great on its own, but can be topped in a variety of ways. Pomegranate, anyone?
(Oatmeal Rule #294: Always say YES to pomegranate.) (more…)
Maple Chestnut Oatmeal
Truthfully, this recipe began as Chestnut Praline Oatmeal. I was going to use my beloved vegan caramel-flavored agave syrup. But then I looked up what praline actually was, and I backed down from that quest.
Since I like the flavor of maple syrup better, I decided to go in a different direction (but still inspired by chestnut praline). In other words, if you swap caramel sauce for the maple syrup, you will essentially have a cheater version of chestnut praline. But I recommend the maple version. 🙂 (more…)
Fudgy Beet Oatmeal with Pomegranate
Beets and oatmeal? Beets and chocolate? Fudgy beets? Yes. Yes, I did.
This isn’t the first time I’ve done this. I also combined beets and chocolate to make my Black Forest Oatcakes two years ago. Listen: it works. Trust me.
The other time I put beets in oatmeal, I just diced it because I was feeling lazy. This was a mistake. Diced beets have no place in oatmeal. Every mistake I’ve made on this blog can be blamed on laziness. ? My bad. (more…)
Eggnog Oatmeal with Apple-Cranberry-Chestnut Compote
This is actually two recipes in one. The Eggnog Oatmeal could be eaten alone or topped with anything, and the Apple-Cranberry-Chestnut Compote could be added to any oatmeal you want! I just chose to pair them together.
Although I have made an oatmeal with eggnog before (in overnight form), I wanted to try it again in a new way. In particular, I wanted to try it with zucchini. 🙂
You could use any eggnog for this, storebought or homemade. I used SoDelicious coconut eggnog (this is not a sponsored post). I like to use coconut-based eggnog because coconut is the richest of the plant-based milks. I can’t imagine drinking eggnog made from rice milk or almond milk since eggnog is supposed to be thick and rich and creamy. But to be fair, I have never even tried rice- or almond-based eggnogs. Maybe they’re amazing. I don’t know and I probably never will. 🙂 (more…)
