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Welcome to my blog. I cook delicious food and take pictures of it. I hope you enjoy!

Bran Muffin Oatmeal

Bran Muffin Oatmeal

Bran-Muffin-Oatmeal.jpg

So this recipe doesn't have any bran in it..and it's not really that close to a bran muffin. But it tastes exactly like a bran muffin. And it has carrots in it. Carrots for breakfast - I think that gets us gold stars, right? As I mentioned earlier, I'm a huge banana fan. And when we're out of bananas at home, I have to get creative at breakfast. I've been cooking out of Megan Gordon's Whole-Grain Mornings for a few months now, and I really like everything I've tried from the book. While I was putting it away the other day I flipped to her recipe for Morning Glory Oats and decided to give it a try (mainly because I had everything in my pantry, which is always a good sign). It turned out to be simple and delicious. And it tastes just like a bran muffin, but in oatmeal form.Bran Muffin OatmealNow I've tried many of those overnight oatmeals where you just mix oats with milk and seasonings and let them hang out in the fridge..and I've found that they're almost all inedible.  They're always really oat-y tasting, the seasonings never get to do their thing, and they're always a weird chewy texture. So I've decided that I am pro-oat-cooking. And these oats need to cook. Not for too long - you only cook them for 25 minutes or so - but it really helps the texture of the oats and takes away some of that super strong oat flavor. From here on out I will always be cooking my oats.

Bran Muffin Oatmeal
Prep time:
Cook time:
Total time:
Serves: 4 servings
This easy morning oatmeal is perfect for guests or Sunday morning breakfast. It keeps in the fridge for up to four days, so it's a perfect dish to make before a busy week.
Ingredients
  • 2 cups milk
  • 1 cup steel oats
  • 1 cup grated carrots
  • 2/3 cup seedless raisins
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 Tablespoons light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsweetened coconut flakes
  • 1 1/2 Tablespoons grated orange zest (If you're not a huge orange fan, cut this in half)
Instructions
  1. In a medium saucepan, mix the 2 cups of milk with 2 cups of water. Bring the mixture to a gentle boil over medium heat.
  2. Stir in the everything but the coconut flakes and orange zest. Return to a boil.
  3. Decrease the heat to low and partially cover. Cook without stirring until it begins to thicken and the oats are soft yet slightly chewy. This should take about 25-30 minutes.
  4. Remove from heat and stir in the coconut and orange zest.
  5. Cover and let sit for 5 minutes before serving.
  6. Serve with warmed milk and a drizzle of maple syrup.

This recipe makes four decent sized servings, and you can store it covered in the fridge for up to four days. To reheat, add a little liquid (either milk or water) and reheat on the stove or the microwave. I like to make this on Sunday afternoon and then we can nibble on it for breakfast all throughout the week.

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