Popular Porridges
Search Results for: pumpkin pie oatmeal
Pumpkin Cream Cheese Baked Oatmeal
I have many seasonal recipes on “The List” that go unpublished every year. These ideas stay permanently unchecked on The List, waiting for its designated “food season” to make its big debut, but never seeing the light.*
*Because I’m lazy.
Such was the case with last year’s Peppermint Brownie Baked Oatmeal. I always wanted to make this during the holiday season, but it took multiple years to actually get it done.*
*Because I’m lazy.
Spiced Persimmon Oatmeal
In case you haven’t noticed, I’m really into persimmon lately. This hard-to-find fruit has edged its way into a few recipes lately, such as this Chai Spiced Pumpkin Oatmeal and Mango Persimmon Oatmeal. In addition, I eat a massive spinach and kale salad nearly every day, and it almost always includes diced persimmon.
The other inspiration for this post was frequent commenter Christine, who requested that I need to do more “5 ingredients or less” recipes. I concur! These recipes can sometimes be limiting, but I find they make great “bases” that people can take and run with, topping with whatever they want. (more…)
10 Tips to Come Up with Your Own Oatmeal Recipes
Many people comment, “I cannot believe all the things you can do with oatmeal!” or “And I thought I was being inventive by putting peanut butter on my oatmeal!”
The thing is, we can all be oatmeal artists (as cliché as it sounds). I became more innovative the more I played around with oatmeal. I may have an absurd amount of recipes here, but we all have our own personal tastes, so it’s worth taking the risk and trying your own artistry, even if that means just tweaking my recipes (or another blogger’s).
So if you need help developing your inner artist, here are some tips for getting started: (more…)
Chai-Spiced Pumpkin Oatmeal with Persimmon
Do you love Pumpkin Pie Oatmeal? Could you eat it every day and never get sick of it?
OR do you like it, but you’re looking for a slight change? If you fit in the latter camp, I have the recipe for you. This chai-spiced porridge tastes quite reminiscent of pumpkin pie, but the addition of cardamom gives it a distinctly different experience.
And yes, I am aware that chai literally translates to tea. But we Americans use chai to refer to a specific tea: masala chai. (more…)
Spiced Banana Oatmeal with Java PB2
As promised, I made a banana version of the Spiced Pumpkin Oatmeal with Java PB2. I always follow through with my promises, right?
Considering I’ve already explained the influence behind this post, I’ll just do some quoting. It started in my Banana, Mango, & Cardamom Oatmeal:
I finished my PB2 and cocoa powder before the move to Brooklyn, and at my new apartment, I decided not to buy more. Why? Because it’s all I wanted to eat. Every day. My blog was begging for new recipes, but all I ever wanted to eat was Fudgy Banana & Peanut Butter Oatmeal or Berry Blackout Oatmeal or Mocha Brownie Batter Oatmeal with Almond Butter.
. . . So I’m challenging myself to not keep those two ingredients in the apartment for a couple weeks to see what I can create in the morning without them calling my name.
The idea for this recipe actually came from my banana soft serve. I usually flavor my banana soft serve with cocoa powder and top it with PB2 (shocking, right?). Since I couldn’t do that, I had to get creative.
Spiced Pumpkin Oatmeal with Java PB2
Hello, friends. Meet the newest take on Pumpkin Spice Latte Oatmeal.
That’s right. As I am always eager to find a way to add nut butter to every recipe, I developed a different way to enjoy the most famous Starbucks drink in oatmeal form. The oatmeal is a simple pumpkin spice, made exactly like my Pumpkin Pie Oatmeal. Then, it is topped with a wonderful flavor twist on nut butter: PB2 laced with coffee!
I polled you all on Instagram several weeks ago, asking how early is too early for a PSL recipe. Nobody seemed to mind that it was early August, but I managed to hold out until mid-September. Go me.
Weekend Musings: Back to School! Oatmeal for Kids
Consider this the “Weekend Musings: Back to School Edition.”
I reached out to various readers with children (including my own sister) for how they feed their kids with oats. I asked for anything: stories, tips, recipes. This is what I have for you. 🙂
– Creamy Oatmeal Base:
2 cups milk (I almost always use almond milk, but have used coconut milk and very rarely, I use cow milk.), 3/4 cup of quick oats. This serves 3 people. For every additional person at the table I add 1/4 cup oats and a 1/2 cup of milk. I use quick oats because I have a toddler who wakes up hungrier than a raptor and I just can’t wait more than 5 minutes to give him breakfast! I put the oats and milk into a pot, crank it to boil, and stir. When it’s boiled for 3-5 minutes, I remove from stove. This is when you can stir in any flavourings or toppings! Enjoy!
-An Oatmeal Bar. . .
. . .works really well for guests or picky eaters. Make a base oatmeal and set out “toppings” and sweetener. I make a creamy oatmeal base and then set out honey, maple syrup, and brown sugar for the sweetener. Then for toppings I put graham crumbs, peanut butter, cocoa powder, coconut, Oreo crumbles, bananas, peaches, cherries, raspberries, and blueberries (mostly whatever fruit is in season, or frozen/thawed fruit in winter).
Related post: Check out this post on how to
make 4 different oatmeals from one pot!
8 Simple Tricks to Spruce Up Pre-Flavored Oatmeal
Several pictures below originally appeared in my post 10 Tips for Eating Oatmeal While Traveling.
I think we’ve all been in that spot before: maybe you’re stuck with the limited options of a hotel continental breakfast, you’re a guest trying to make your daily porridge in a home without plain oats, a well-intentioned friend has given you a box of Maple & Brown Sugar Oatmeal, you’re “making it work” in a campus dining hall, or perhaps you’re simply trying to use up an old supply of oatmeal from before your transition to homemade porridge.
At one time or another, we’ve all held a packet of Apple Spice or Peaches ’N’ Cream or Maple & Brown Sugar instant oatmeal and thought, “How can I possibly enjoy this?”
Maybe I’m being too presumptuous. Some of you may still like those famous flavored packets. However, judging by the sentiments repeatedly expressed by my Oatmeal Enthusiasts, many of you share my dissatisfaction of the old packets. Once you go homemade, the pre-flavored stuff just doesn’t do it anymore.
Certainly, it may not reach the same level of enjoyment as your usual Sweet Potato Fudge Oatmeal or Peach Cherry Almond Oatmeal at home, but you can hack a flavored packet to make it more tasty!
Here are some tricks to make a flavored packet more enjoyable to your new, sophisticated palette. 😉
Oatmeal Enthusiasts: Meet Taigen!
Happy July! I hope all my American readers had an excellent patriotic birthday and enjoyed some awesome guacamole . . . I know I did! I picked July’s Enthusiast a month and a half early. I found her pictures on Instagram and was immediately smitten. I couldn’t help but ask early!
Hey guys! My name is Taigen, I’m 20 years old and I live in Sydney, Australia. I grew up in rural New South Wales and was a real country bumpkin (I’m talking tom-boy who refused to wear shoes type) until my family made the move to the city when I was nine. I grew up very differently to my peers: riding horses, mustering sheep, fixing fences and building tepees took up most of my childhood. I am the youngest of three, with two older brothers. I’m currently in my final year of university and will soon be a qualified journalist! I have spent most of this year studying abroad in London, England, which was such an amazing experience! I got to travel all over the UK and Europe and even had my brother fly over to do some travelling with me. I returned to Australia in late May, just in time for my second winter of the year! Which isn’t as bad as you may think. Cold weather only means warm, hearty foods. And I don’t doubt everyone here is a foodie as I am. One food we love in particular – oatmeal!
[trigger warning]
I’ll start by admitting that, like some of Lauren’s dedicated readers, I am also ED recovered. I was never hospitalised or forced into recovery; instead I chose to recover on my own. I had a hard look at my lifestyle and saw that I was destroying mind and my body, all for the sake of feeling the useless satisfaction that came from seeing a certain number on the scales. I fell victim to orthorexia, which is an unhealthy obsession with being healthy by over-exercising and eating a super ‘clean’ diet. My weight dropped 12 kg (26lbs) in 6-8 months and kept going. I had always carried a little extra weight while I was growing up, so the contentment of finally seeing the scales drop only made me more obsessed with continuing.
[end trigger warning]
No matter what, I had oatmeal for breakfast every single day. In hindsight, breakfast was where my recovery started and still remains the place I can take solace whenever those thoughts return. Throughout falling victim to an eating disorder, recovering and now pursuing a passion for health, wellbeing and happiness, my oat recipes have changed at each phase respectively. In other words, and by my own verdict, they have only gotten better and better!
Last year I made a small but incremental change to my oats that drove me to start an Instagram account and get experimental with all kinds of flavours and combinations. I added zucchini. Yup, you read that right! I grated up raw zucchini and cooked it with my oats. On the 9th of March 2014, at around 6am, I had my very first, very hesitant, bowl of zoats! Since that day I haven’t gone back. They are my favourite discovery to date and I am always looking for new and inventive ways to have zoats, and to inspire others to try them as well!
I couldn’t tell you the last time I didn’t have some kind of oats for breakfast; even while travelling I still managed to source them out somewhere. I also can’t tell you how hard it was to choose just seven flavours to share with you! It racked my brain because I wanted them to be the flavours that I always go back to and love, without them being mundane or unexciting. But in the same way, I have so many flavours that I love and thoroughly enjoy only having once a month. So I mixed it up and went with my cravings each morning!
Monday: Vanilla Cappuccino Zoats with Cacao PB2 Sauce
Adding granulated coffee to my oats has been one of my most favourite things to do! I don’t drink coffee, I eat it, and it’s amazing. I use about 1 teaspoon of Nescafe Intense coffee granules. The vanilla flavouring comes from my protein powder and I use in it all of my recipes. I find vanilla is a great base flavour and sweetener. As for the cacao pb2, all I did was mix pb2 with raw cacao power and hot water – I say always use hot water because cacao mixes with hot water far easier than cold and the consistency it creates is just like melted chocolate! (more…)
Sweet Potato, Almond Butter, and Raisin Oatmeal
When I first started publishing oatmeal recipes, I used raisins in almost everything. They were cheap and predictable, making them an easy addition to nearly everything I tried: Apple Cinnamon Oatmeal, Banana Bread Oatmeal, Pumpkin Pie Oatmeal, Zucchini Bread Oatmeal, Pumpkin Banana Oatmeal, etc. Raisins all around!
I realized recently that I had kind of forgotten about them. My carton of them had been pushed to the back of my cupboard, and I rarely dragged them out. Something about today’s recipe made me recall these good ol’ raisin days, and I decided to bring them back into my life. 🙂
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