Apple Walnut Baked Oatmeal

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Random fact about me: I eat oatmeal, in some variation, almost every day. It’s just so filling, healthy, and delicious. Seriously, sitting on the couch eating a bowl of oatmeal and drinking some coffee with almond milk is the most ideal start to my day. Can you believe I didn’t have a single oatmeal post up until now? (Neither can I.)

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Most mornings, I’ll just microwave some oats with almond milk and whatever fruit/nuts I feel like, but sometimes I like to switch it up with something like overnight oats, or a different grain (like quinoa or buckwheat porridge), or steel cut oats. Or a baked oatmeal like this one, which is especially ideal because I can make it at the beginning of the week, and reheat some every morning – super easy and quick which is essential if you’re in a rush or just super slow to wake up, like I am.

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PS – If you haven’t been following me/you don’t know about The Oh She Glows Cookbook, you seriously need to go buy it. So much healthy recipe inspiration! You can thank me later. Also! Did you know that it’s apparently National Breakfast Week? It’s almost like I planned that… (I didn’t.)

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Apple Walnut Baked Oatmeal

Serves 6

Adapted from The Oh She Glows Cookbook 

2 1/4 cup Rolled Oats

2 tbsp Coconut Sugar

2 tsp Ground Cinnamon

1/2 tsp Ginger

1/4 tsp Ground Nutmeg

1/2 tsp Ground Sea Salt

1 tsp Baking Powder

2 cups Unsweetened Almond Milk

1/2 cup Unsweetened Applesauce

1/4 cup Pure Maple Syrup

2 tsp Vanilla Extract

2 or 3 Apples, peeled, cored, & diced

1/2 cup Walnuts, chopped

1. Preheat oven to 375 degrees. Lightly grease a 2 quart casserole dish.

2. In a large bowl, combine the oats, sugar, cinnamon, ginger, nutmeg, sea salt, and baking powder.

3. In a separate bowl, whisk together the almond milk, applesauce, maple syrup, and vanilla extract.

4. Pour the liquid mixture into the oats and stir to combine, then fold in the chopped apples.

5. Pour the oatmeal into your prepared casserole dish, using a spatula to spread evenly. Sprinkle with chopped walnuts, gently pressing them into the oatmeal.

6. Bake for 35 – 45 minutes, under the mixture is getting bubbly around the edges and the apples are tender. Serve warm, scooped into dishes and topped with almond milk and maple syrup. Oatmeal will keep in a sealed container in the fridge for 5 or 6 days or in the freezer for 2 – 3 weeks.

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Carrot Spice Cupcakes with Maple Cream Cheese Frosting

I know that it’s been pretty quiet around here lately, and I wanted to make it up to you. With cupcakes. Well, actually, I made these cupcakes for my mom’s birthday a few weeks ago, but they’re super yummy so they deserve to have two celebrations. Plus it was my one-year blogiversary a couple weeks ago, and I forgot to celebrate that too! I’ve still been cooking a lot, so I promise that I’ve got lots of recipes coming for you in the next few weeks. And they’re mostly a lot more healthy (but still almost as delicious!) than cupcakes and pizza.

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I’ve made a few carrot cakes before, but didn’t have a solid “go-to” recipe yet. I think it’s hard to do carrot cake badly, but it’s also kind of difficult to make an amazing one. So of course, I headed over to Smitten Kitchen, knowing that Deb would have something perfect for the occasion. And, unsurprisingly, she did. And with Maple Cream Cheese Frosting, no less.

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I made these at home before bringing them to Red Deer for the party, and I waited to frost the cupcakes so that they wouldn’t get ruined during transport. And then I forgot to take pictures of them with frosting (oops!) These cupcakes were seriously so, so good. It makes me so happy to see everyone truly loving something that I’ve made, and everyone at the party raved about these. I left out the raisins and walnuts, since some people aren’t fond of them and I was making them for a group, but I know they would be really good, if you wanted to add in some extra texture.

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Carrot Spice Cupcakes 

Makes 24 Cupcakes 

Adapted from Smitten Kitchen

2 Cups All Purpose Flour

2 tsp Baking Soda

1 tsp Table Salt

2 tsp Ground Cinnamon

1 tsp Ground Ginger

1/2 tsp Ground Nutmeg

2 cups Granulated Sugar

1 1/4 cups Canola Oil

4 large Eggs

3 cups peeled & finely grated Carrots

1 cup coarsely chopped Walnuts (optional)

1/2 cup Raisins (optional)

1. Preheat oven to 350. Line 24 cupcake molds with paper cups or butter and flour them.

2. Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. In a large bowl, whisk sugar and oil until well blended. Whisk eggs into oil/sugar mixture 1 at a time. Add flour mixture to oil mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.

3. Bake cupcakes 16 to 20 minutes, or until a tester inserted into the centre of one comes out clean. Let cool in pans for about five minutes, then transfer cakes to a cooling rack. Let cool completely before icing them.

Maple Cream Cheese Frosting

Makes enough to frost 24 cupcakes or 1 layer cake (+ a little extra)

Adapted from Smitten Kitchen

2 8 oz. packages of Cream Cheese, softened

1 stick (1/2 cup) Unsalted Butter, room temperature

2 cups Confectioners’ Sugar

1/2 cup Maple Syrup

1. In a stand mixer (or a hand mixer, or with a fork if you need to buy a mixer but haven’t yet) beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly

Maple-Dijon Roasted Winter Vegetables

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So I know it’s not really winter anymore. Actually, it was a balmy 15 degrees out today. But it’s still super pretty chilly at night, and spring produce is only just starting to appear at the grocery stores, and it’s still pretty pricey. Also, aren’t these carrots so beautiful? Which is why roasting winter vegetables is still very reasonable.

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I brought these as leftovers to work the day after I made them. I offered one to somebody, and that one person turned into four more. It was like a pack of gum! Everyone was all “omg these are delish” and of course wanted the recipe. Luckily, it could not be easier! Thanks, Gwyneth.

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I actually cut the recipe in half and used different vegetable ratios, but I thought I would post the original recipe. Just know that it’s very open to adaptation! As I mentioned in the last post, I paired these with Terrific Turkey Burgers. They were the perfect combination.

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Maple Dijon Roasted Winter Vegetables:

Adapted from Goop 

Makes enough for 4, as a side

1 Sweet Potato, peeled

4 Parsnips, peeled & ends trimmed

4 Carrots, peeled & ends trimmed

2 tbsp Maple Syrup

2 tbsp Dijon Mustard

2 tbsp Olive Oil

Sea Salt & Freshly Ground Pepper

1. Preheat the oven to 425 degrees. Prepare pans with parchment paper or aluminum foil.

2. Cut the sweet potato, parsnips, and carrots into roughly 3″ long by 1/2″ thick (like french fries).

3. Mix together maple syrup, dijon mustard, and olive oil and toss with the vegetables.

4. Spread vegetables onto a pan and then sprinkle with salt and pepper. Roast, stirring occasionally, until browned and a soft enough to cut with a parring knife, about 25 minutes.