Spring Oats
Well, the jury is out and it's safe to say that you all are just as oats-obsessed as I am! Since publishing the last batch of recipes a few months ago, I've received multiple requests for another round of morning oat-spiration. As part of my continued efforts to seek shelter from New York's weekly blizzard/hurricane/tornado/nor'easter, I've holed up in my kitchen to develop a handful of recipes that incorporate some of my favorite spring flavors.
So, dust off your saucepans and head on down to TJ's with that ingredient list. Here's to adding some healthy #springspice to the old Quaker oat packet routine! If you recreate any of the recipes, use the hashtag #stateofgraceoats or tag me @gracefole. I can't wait to see all your photos!
Each recipe serves 2.
Morning Glory
1 cup rolled oats
1 1/2 cups coconut milk
1 cup water
1/2 cup freshly shredded carrots
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
1/2 finely diced apple
1 tbsp orange zest
1 tsp ginger zest (or 1/2 tsp of ginger powder)
1/4 cup raisins
Shredded coconut (optional)
Chopped walnuts (optional)
Combine the oats, coconut milk, water, carrots, cinnamon, nutmeg, vanilla, and apple in a medium saucepan, cover and cook on medium heat for 5 minutes. Turn the heat to low and add the orange zest, ginger, and raisins. Serve with a sprinkle of coconut flakes and chopped walnuts or pecans.
Almond Butter with Blueberry Lemon Compote
For the oats:
1/2 cup oats
1 cup almond milk
1/2 finely sliced banana
1 tbsp ground flaxseed
1 tsp maca powder
Cinnamon
For the blueberry compote:
1/2 cup of blueberries + 1/4 cup
1 tsp maple syrup
1 tbsp freshly squeezed lemon juice
2 tbsp water
Combine all oats ingredients in a medium saucepan and cook on medium-low heat for 7 minutes or until fluffy. In another pan, combine the 1/2 cup of blueberries, maple syrup, lemon juice, and water and simmer on medium-low heat until the blueberries are soft and the juices have thickened. Turn the heat to low and stir in the remaining 1/4 cup of blueberries. Serve the oats with a generous dollop of almond butter and compote. Top with a sprinkle of cinnamon and chopped pecans (optional).
PB & J
For the oats:
1 cup rolled oats
2 cups almond milk
2 tbsp ground flaxseed
1/2 finely sliced banana
1 tsp vanilla
3 tbsp peanut butter (can also use powdered peanut butter for a low-cal option)
For the "jelly":
1 /2 cup mixed berries (I use the frozen mixed berry pack from Trader Joe's - raspberry, blueberry, strawberry, blackberry mix)
1 tsp maple syrup
2-3 tbsp water
Combine all oats ingredients in a medium saucepan and cook on medium-low heat for 5 minutes. Stir in the peanut butter and turn heat to low, cooking for another 2-3 minutes. While the oats are simmering, add the mixed berries, maple syrup, and water to a blender and blend until smooth. Serve the finished oats with the jelly and extra peanut butter (optional) drizzled on top!
Thinking I'm going to have to make this a seasonal thing... :)