Breakfast, Oatmeal, Recipes

Fantastical Food Fight: Everyday Stovetop Oatmeal

Everyday stovetop oatmeal… don’t settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it’s practically hands free, so you can make it while you’re getting the rest of your day in order. 

Everyday stovetop oatmeal... don't settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it's practically hands free, so you can make it while you're getting the rest of your day in order.  #FantasticalFoodFight

When I saw that the Fantastical Food Fight theme for January was oatmeal, I may have squealed. You see, I love oatmeal SO much. I agonized over what I was going to make for this fun event. A new baked oatmeal recipe? A new overnight oat recipe? Finally try my hand at savory oats (that my husband thinks sound disgusting)? But then I talked some sense into myself. Don’t make it complicated! Many days I just make a bowl of oatmeal on the stovetop. And I’ve never shared my method on the blog! Perfecttt!

Everyday stovetop oatmeal... don't settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it's practically hands free, so you can make it while you're getting the rest of your day in order.  #FantasticalFoodFight

I know you can make oatmeal in the microwave, or you can use those instant oat packets, or even use those fancy single serving tubs. There’s a time and a place for all of those (I keep instant oats at work for emergencies, for instance). But most days? I make a quick batch of my everyday stovetop oats for breakfast. My son LOVES oatmeal mornings and so do I. What I love about these oats is how easy they are–literally dump, stir, cook, forget it (set a timer)! I let these oats cook on my stove when I’m running around the house getting ready in the morning… and they are so simple and pretty much foolproof. I also love how creamy they are! Half milk, half water is my preferred liquid ratio for taste and creaminess. I also add some chia seeds and the consistency is so great! I know it’s weird to say oatmeal is luxurious, but these oats are! Lastly, I love how these oats are the perfect vehicle for your favorite toppings. You can find an ultimate list of oatmeal toppings in the recipe notes below, but for starters… here are some of my favorite combos. Fresh blueberries, sliced almonds, and a touch of brown sugar. S’mores. Peanut butter and strawberry jam. Sliced bananas, sliced almonds, toasted coconut, and maple syrup. Fresh strawberries, almond butter, and honey. The possibilities are endless! The toppings in the pictures are diced Bosc pear, sliced almonds, and dark brown sugar. SO good. Enjoy, friends! Hope you hop on my oatmeal bandwagon. 🙂

Everyday stovetop oatmeal... don't settle for a bowl of cold cereal for breakfast. If you have 10 minutes, you can have a delicious, hot bowl of oatmeal. And it's practically hands free, so you can make it while you're getting the rest of your day in order.  #FantasticalFoodFight

one year ago: Annette’s Layered Chicken Enchiladas
two years ago: Amish Cheeseburger Soup
three years ago: Healthy Tropical Banana Muffins
four years ago: Cranberry Steel Cut Oats with Caramelized Pears
five years ago: Mexican Cornbread Pot Pie
six years ago: Lasagna Soup
seven years ago: Whole-Wheat Corn Bread

Find more oatmeal recipes at the link below!

Everyday Stovetop Oatmeal

  • Servings: 1
  • Print
Ingredients:

  • 1/2 cup milk*
  • 1/2 cup water
  • 1/2 cup old fashioned oats
  • 1 teaspoon chia seeds**
  • 1/2 teaspoon cinnamon
  • any desired toppings***

Directions:

Combine milk, water, oats, chia seeds, and cinnamon in a small saucepan. Stir to combine.

Cook over medium heat, uncovered, for 7-10 minutes. Do NOT stir… resist the urge! Stir only when the oatmeal starts bubbling, usually about 6-7 minutes on my stove. Allow to cook until oatmeal reaches desired consistency.

Remove from heat and immediately transfer oatmeal to a bowl. Add desired toppings and enjoy!

Notes:

Recipe as written serves one adult. You can scale it up to serve more, or scale it down if the serving size is too big for you. When I’m making some for my toddler as well, I add an extra 2 tablespoons oats, 2 tablespoons milk, and 2 tablespoons water. It doesn’t sound like much but makes enough for him (and he probably gets a little of my portion as well).

*MILK… I usually have both dairy milk and almond milk in my fridge, so this oatmeal works with either. I usually use skim or 2% milk OR unsweetened regular or vanilla almond milk. Any kind of milk should be fine.

**CHIA…The chia seeds help thicken the oatmeal and give it a great consistency. A similar consistency can be achieved with flax or hemp seeds, but I wouldn’t substitute nuts in this step. But you can add them as a topping.

***TOPPINGS…

  • Fruit: I prefer fresh fruit instead of frozen in my oatmeal. Frozen blueberries or cranberries are the exception–just add them at the beginning of the cooking time. My favorite fruits for oatmeal include: any berries, sliced bananas, diced peaches, diced pears, and grated apples. Sauteed apples are good too, but usually too time consuming for busy mornings.
  • Dried fruit: Any kind! Soak them in the cooked oatmeal before eating. It’ll change your life!!
  • Jam: Any kind! Usually when I add jam I find I don’t need other sweetener.
  • Nuts: Any kind! Sliced almonds are my go-to.
  • Nut butter: Lots of people love nut butter in oatmeal… I personally am a little iffy on it because it feels too heavy. I can occasionally do a little peanut or almond butter with sliced bananas, or with jam for a pb&j twist.
  • Coconut: Bonus points if it’s toasted… sometimes I toast extra for a recipe so I can have some on hand for oatmeal.
  • Chocolate chips: A fun indulgence… usually means I don’t need any other sweetener, or just a tiny bit.
  • Sweetener: I like about 1 teaspoon of brown sugar, honey, or maple syrup in my oatmeal. My husband uses more like a tablespoon, and I don’t give our toddler any most days. You do you!

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This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.
Breakfast, Granola, Recipes

Double Chocolate Pumpkin Energy Bites #Choctoberfest

This post for #Choctoberfest is sponsored by Barlean’s. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat… and they pretty much taste like a brownie, so there’s that too.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

Another day, another #Choctoberfest recipe! This one slightly healthier than the delectable cake from Monday. 🙂 Energy bites, granola bites, energy balls… whatever you call them… are SO tasty and SO fun to make. Just mix, roll, and chill, pretty much. They’re great to have on hand for a healthy yet filling snack option or even a quick breakfast on the go for busy mornings. Most recipes use nut butter as the base, so I was excited to find a version that used PUMPKIN as the binder. I always gotta do something different, haha.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

Since we’re smack-dab in the midst of #Choctoberfest, I decided to try to make an uber chocolately energy bite recipe. Thanks to a healthy dose of dark chocolate cocoa powder AND dark chocolate chips, these Double Chocolate Pumpkin Energy Bites pretty much taste like a brownie. I’ve been keeping some in the fridge at work, and they are perfect for a mid-afternoon snack. Healthy, yet satisfying.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

I’m so thankful that Barlean’s is a sponsor again this year for #Choctoberfest! They sent me a great package filled with Chocolate Silk Greens (think chocolate protein powder, but powdered greens instead–this stuff is great for smoothies!), Essential Women Omega-Swirl Chocolate Mint (mint-chocolate syrup that just so happens to be full of Omega-3s), and Butter-Flavored Coconut Oil, which I used in this recipe. It’s the perfect butter substitute with all the health benefits of coconut oil. I don’t use coconut oil for everything but I really like it in granola bars/energy bites. You can find out more about Barlean’s by following them on Twitter, Facebook, Pinterest, or YouTube.

This post for #Choctoberfest is sponsored by Barlean's. I have received sample products for writing this post. All content and opinions are mine. These Double Chocolate Pumpkin Energy Bites are a healthy sweet treat... and they pretty much taste like a brownie, so there's that too.

One of the best parts about these Double Chocolate Pumpkin Energy Bites (besides how chocolately they are!) is that it only uses 3 tablespoons pumpkin puree. Sooo it’s a perfect recipe to have on hand to when you have a little pumpkin puree to use up! Waste not, want not. And how could you not want these yummy chocolate energy bites??! Enjoy!

Find more chocolate recipes here today at the #Chocotoberfest linky! And don’t forget to enter this great giveaway before Saturday!

one year ago: Pumpkin & Sausage Pizza
three years ago: Banana Chocolate Chip Mini Muffins
four years ago: Funfetti Cookies
five years ago: Chicken Enchiladas with Green Chili Sour Cream Sauce
six years ago: Roasted Vegetable Soup
seven years ago: Pumpkin Chocolate Chip Mini Muffins

Double Chocolate Pumpkin Energy Bites

  • Servings: 32 bites
  • Print

slightly adapted from A Kitchen Addiction

Ingredients:

Directions:

In a large bowl, stir together oats, flaxseed, cocoa, and pumpkin pie spice. In a small saucepan set over medium heat, whisk together honey, maple syrup, pumpkin puree, and coconut oil. Bring to a boil, and allow to boil for 4 minutes. Stir constantly so it doesn’t burn! Remove from heat.

Pour honey mixture over oats and stir until combined. At this point, you can stir in the pepitas and chocolate chips so the chocolate melts and gets all gooey OR you can wait for 5 minutes before stirring in the mixins. I stirred everything together right away.

Cover and refrigerate for at least 30 minutes for mixture to cool and chocolate to harden, then remove and roll into 1 1/2 inch balls. Place on a baking sheet and refrigerate for at least an hour before transferring to an air-tight container. Store in the refrigerator or freezer. Enjoy!

Disclosure:  Though I received products for free as part of my participation in #Choctoberfest, I was not compensated in any other way and was not asked to provide positive feedback.

Main Dishes, Pork, Recipes

Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese

Looking for a show-stopping dish for New Year’s? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress… and it tastes even better! 

Disclaimer: This recipe was created for the Cape Cod Select Holiday Blogger Recipe Challenge. Please follow them on Facebook, Twitter, Instagram, and Pinterest. I was sent free cranberries for recipe development purposes, but was in any other way compensated for my time, ingredients, etc. 

Looking for a show-stopping dish for New Year's? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress... and it tastes even better!

While I am not much of a “meat and potatoes” sort of girl, the one special cut of meat that I do appreciate is the pork tenderloin. Large hunks of meat tend to scare me a little bit. In college, my roomie and I always said that we would be “real adults” when we bought our own meat. We were joking around, but it’s sort of true… and then I married a man who loves his meat–so I had to get out of my comfort zone! Thankfully pork tenderloin, at least in my experience, is ridiculously simple and hard to mess up. Plus it tastes amazing! Pork tenderloin is incredibly versatile, and my recipe today combines lots of great winter flavors that the whole family is sure to love.

Looking for a show-stopping dish for New Year's? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress... and it tastes even better!

Normally, I make my pork tenderloin with some sort of marinade or sauce. And that’s true here…but I ALSO stuffed it, hassleback style, with cranberries and pears and goat cheese. MMMM! The cranberries and pears get all roasted and yummy–the perfect combination of tart and sweet–and when you add in the melty goat cheese, it’s just like a party on your plate! There’s nothing better! 🙂 For this recipe, I used Cape Cod Select Premium Frozen Cranberries. These cranberries are utterly wonderful–and a great way to enjoy cranberries every season of the year. This was the first time I had used Cape Cod Select products and I was really impressed with their freshness and quality. Check ’em out at a store near you!

Looking for a show-stopping dish for New Year's? This Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese is sure to impress... and it tastes even better!

After the pork is done cooking, all the excess cranberries, pears, and juices from the meat aren’t going to go to waste–you can make a quick, savory cranberry sauce by pulsing everything together with an immersion blender or food processor. Spoon the savory sauce with the pork to keep it moist with every bite or use it as a dipping sauce. It’s in this sauce that the flavors of the maple syrup, Dijon mustard, rosemary, and cinnamon that was poured over the pork before cooking really comes through! The double dose of cranberry goodness is sure to spice up your pork and your dinner!

one year ago: No-Bake Peanut Butter Marshmallow Bars
two years ago: Orange Spritz
three years ago: Cranberry-Pistachio Citrus Butter Cookies
four years ago: Cranberry Orange Pancakes with Cranberry Maple Syrup
five years ago: Chocolate Covered Cherry Cookies
six years ago: Cranberry Scones

Hassleback Pork Tenderloin Stuffed with Cranberries, Pears, and Goat Cheese

  • Servings: 4-6
  • Print

Ingredients:

  • 2 tablespoons olive oil
  • 1 medium sweet onion, diced
  • freshly ground pepper
  • sea salt
  • 2 pound pork tenderloin, trimmed of excess fat
  • 1 large pear, thinly sliced
  • 12 ounces Cape Cod Select Premium Frozen Cranberries
  • 1/3 cup maple syrup
  • 1 tablespoons whole grain Dijon mustard
  • 2 tablespoons chopped fresh rosemary
  • 1/2 teaspoon cinnamon
  • 2 ounces crumbled goat cheese

Directions:

Preheat oven to 425 degrees F.

Heat olive oil in a skillet set over medium heat. Add diced onion and cook for 5-6 minutes, or until soft. Season with pepper and salt to taste. Evenly scatter half of the onions in the bottom of a roasting pan or other oven-safe dish. Place rest of the onions in a medium bowl.

Slice pork tenderloin by cutting 3/4 of the way through, approximately 1/2-1 inch apart. Place in pan.

Stuff each opening with 1 slice of pear and 5-6 cranberries. Place remaining pear slices and cranberries around the pork tenderloin.

Pour maple syrup over the onions in the bowl, then add Dijon mustard, rosemary, and cinnamon. Stir together, then season with pepper and salt to taste. Pour mixture over pork, then sprinkle with goat cheese.

Cook for 35-50 minutes, or until the internal temperature reaches 145 degrees F and pork is no longer pink in the center [unless you prefer it rarer]. Pork takes about 15-20 minutes per pound to cook through, and I found it needed a little longer probably due to the pears and cranberries.

Transfer cooked pork to a serving platter and let rest for 10 minutes before slicing.

Pour drippings from pan, including excess fruit/onions, to a medium bowl. Use an immersion blender to puree everything together into a chunky, savory cranberry sauce. Add a little water to thin if desired. You can also use a regular food processor. Serve savory cranberry sauce on the side and enjoy!

Breakfast, Pancakes, Recipes

SRC: Puffed Blackberry Pancake with Cinnamon-Maple Syrup

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat! 

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

Can you believe I’ve never made [or tasted!] a puffed pancake before? Or a Dutch Baby or a German pancake or whatever you call this delicious egg-baked pancake treat. I did a little internet sleuthing on a puffed pancake’s origin, and basically like all recipes… there’s disputes. Surprise, surprise. Some say Seattle, but others say they’re similar to traditional baked “pancakes” served in Germany and other parts of the world or similar to a popover. No matter the origins, this breakfast is wonderful! And it’s made even more wonderful by the fact that I made this for the Secret Recipe Club!

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

This month for Secret Recipe Club, I had the pleasure of being assigned to Amy’s blog, Savory Moments. I don’t know when I first started reading Amy’s blog, but it’s been awhile so it was so fun to peruse her archives and choose a recipe to make for y’all today! Amy is such a creative cook, let me say. She lives with her husband and pets [including a cute kitty!] in New York state and her recipes run the gamut from healthy dinners to indulgent desserts to classic food skills that have been lost along the way like preserving, fermenting, and canning. I don’t think it’s an understatement to say that every recipe I’ve seen on her blog looks like a treat and I had a hard time just picking one recipe to make and share today. In the past I’ve made a few of her recipes, most recently this Bacon Cheeseburger Pie. This time though, since Amy’s blog is so unique, I wanted to try something I had never made before. Some options I considered included stovetop kettle corn, watermelon-cucumber-mint aqua fresca [obviously with another fruit since it’s not quite watermelon season!], rustic potato bread, Thai-style omelets, or even maybe ricotta cheese. But then it was breakfast time, and I was hungry and spied a puffed pancake on her blog! Decision. Made!

This sweet, eggy puffed pancake is stuffed full of yummy blackberries and topped off with a sweet cinnamon-maple syrup. It is the best breakfast treat!  #secretrecipeclub

I was surprised at how quick it was to make this recipe. Much simpler than making a batch of stovetop pancakes, for sure. The texture wasn’t quite as pancake-y as I was imagining–all the eggs definitely made this dish lighter and more like a sweet omelette, but it was also a little cakey too so it’s hard to describe if you haven’t had one before except to say it’s heavenly! Amy used pears in her version, but I chose blackberries because that’s what I had on hand and I wasn’t about to run to the grocery store at 7:30 on a Saturday morning for pears that probably wouldn’t be ripe enough to make this anyway. I’m happy to report that the berries were delicious and bursting with sweet juices in each bite! The cinnamon-maple syrup was a great way to top this delicate pancake too…and also a great way to make sure the excess cinnamon-sugar doesn’t get wasted. I definitely will be making this recipe again in the future. Thanks, Amy! 🙂

one year ago: Cheesy Taco Muffins
two years ago: Grapefruit Arugula Salad
three years ago: Herb, Tomato, and Cheese Crackers
four years ago: Smoky Fried Chickpeas
five years ago: Pantry Pasta for Two

Puffed Blackberry Pancake with Cinnamon-Maple Syrup

  • Servings: 2-3
  • Print

Ingredients:

  • 3 eggs
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 3/4 all-purpose flour
  • sprinkle of salt
  • 1 pint blackberries [reserve a handful for serving, if desired] – other fruit as desired can be used too
  • 1-2 tablespoons sugar
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon cinnamon
  • 1-2 tablespoons butter
  • powdered sugar for dusting, optional
  • 1/4-1/3 cup pure maple syrup

Directions:

Preheat oven to 450 degrees F. Place a 10-12 inch oven proof skillet in the oven to warm.

In a medium bowl, whisk eggs, milk, and vanilla. Fold in flour and salt.

Place blackberries in a small bowl. Sprinkle with sugar, nutmeg, and cinnamon and toss gently together to mix.

Carefully remove skillet from oven when preheated. Add butter to bottom of skillet, swirling to coat. When melted, place blackberries in bottom of skillet, leaving excess cinnamon-sugar mixture in bowl. Pour egg mixture over top, then return pan to oven.

Bake for about 17-20 minutes, or until pancake is puffy and golden, pulling slightly away from the side of the pan.

While pancake is baking, combine pure maple syrup with leftover cinnamon-sugar in a small saucepan. Heat on low until warm, stirring occasionally. Serve pancake in wedges topped with syrup, powdered sugar, or extra berries, as desired.

Hope you can check out some of the other SRC submissions at the linky below!

Breakfast, Pancakes, Recipes

Ricotta Pancakes

Delicate, melt-in-your mouth pancakes are made fluffy and delicious with ricotta, orange, and cinnamon. These fancy pancakes shouldn’t be missed!

Ricotta Pancakes | thepajamachef.com #breakfastThere’s pancakes and there is pancakes. These pancakes are pancakes, if you know what I mean. They’re light and fluffy, but also doughy and satisfying at the same time. The secret ingredient that makes ’em that way is in the title–ricotta!

Ricotta Pancakes | thepajamachef.com #breakfastIt’s a rare occasion that I have leftover ricotta, but I just so happened to have a half cup or so left from a pasta recipe I tried and I didn’t want it to go to waste. That would be so sad! I wanted to try baking with ricotta, but breakfast sounded better… so pancakes it was! I’ve made greek yogurt pancakes and sour cream pancakes before and honestly, the texture is pretty similar. The batter is thick but the pancakes cook beautifully and aren’t tough at all. My recipe uses a liberal amount of orange zest/juice and a touch of cinnamon for a pop of flavor, but you really can flavor these however you’d like–another type of citrus, perhaps, or some fresh berries, or chocolate… Mmm! The possibilities are endless. If I were you, I’d try them out this weekend. 🙂 I would, but I’ll be busy moving. Wish me luck! 🙂

Ricotta Pancakes | thepajamachef.com #breakfast

one year ago: Blueberry Multigrain French Toast Bake
two years ago: Maple Berry Overnight Oats
three years ago: Cinnamon Carrot Muffins
four years ago: Springtime Linguine

Ricotta Pancakes

  • Servings: 2-3
  • Print

from Running to the Kitchen

Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • zest of 1 orange
  • pinch of cinnamon
  • pinch of salt
  • 3/4 cup milk
  • 1/2 cup ricotta cheese
  • 1 egg
  • juice of 1/2 an orange
  • 3 tablespoons butter, melted [or oil]
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • butter or oil, for cooking
  • maple syrup or powdered sugar, for serving

Directions:

Heat a large skillet over medium-high heat.

In a large bowl, combine flour, baking powder, orange zest, cinnamon, and salt. In a smaller bowl, whisk together milk, ricotta, egg, orange juice, butter, maple syrup, and vanilla. Make a well in the dry ingredients and pour in wet ingredients. Gently stir until just combined.

When skillet is hot, grease with oil or butter. Spoon batter in 1/4 cup increments on skillet, spreading if necessary. Cook for 1-2 minutes per side, until golden brown.

Serve with additional maple syrup or powdered sugar.