Quick and Easy Pumpkin Nut Oatmeal

standard October 6, 2010 2 responses


Lack of posting this past weekend is due to my spending the ENTIRE weekend in the kitchen. I was too busy baking to remember to share all the treats with you. Oops!

I spent all night Friday experimenting with making pumpkin butter and then preserving it. The overflow of boiling water on the stove was not much fun, but I did successfully get two cans of butter properly sealed and preserved. Now I have to get up the guts to break the seal on one so I can taste test it!


Then I spent Saturday trying to cram as many veggies as I could into baked goods for our upcoming trip to see family. McDonald’s and cake are my alternative food options so I had to get creative with what would keep the best in the car! I now have strawberry oat bars with spinach and peanut butter banana muffins with carrots to tide me over along with a bulgur salad and some honey cookies for a treat.

Sunday, I went to town with PUMPKIN!


After my last post, I promptly found canned pumpkin on sale at Kroger and bought six cans. And then I promptly used each of them and had to go restock my pumpkin supply. What did I make with six cans of pumpkin puree?

  • pumpkin spice lattes
  • pumpkin pie oatmeal raisin cookies
  • pumpkin butter
  • vegan pumpkin mac and cheese
  • pumpkin spice doughnuts
  • pumpkin oatmeal
  • pumpkin quesadillas

All were good. Some were better than others. The pumpkin oatmeal is my favorite.


Pumpkin Nut Oatmeal

Yield: Serves 1

Calories per serving: 302 kcal


  • 1/3 cup rolled oats
  • 1 T chia seeds
  • 1 tsp sucanat
  • 1 tsp cinnamon
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1 T dried cranberries
  • 1 T almond butter
  • 1 T pumpkin puree


  1. Combine all ingredients in order in a heat-safe mason jar.
  2. Pour boiling water into jar and seal. In 20 minutes, stir and enjoy.


Make ahead: Make jars for a week's worth of breakfasts at once to save time in the mornings. Just heat, drive to work, enjoy!

Stovetop: Combine all ingredients plus water in a small saucepan over medium-low heat. Stir occassionally until oats are tender.



Per serving: 302 calories, 40 g carbohydrate, 13 g fat, 10 g protein, 41 mg sodium, 12 g sugar


Friday Night Bake Night

standard February 19, 2010 2 responses

Friday evenings have turned into grocery shopping night, when possible. Since I decided that next week’s meals will be planned from all the leftover items in the fridge instead of buying food to fit the meals, it was a quick trip. I made sure to get some rolled oats so I could have a baking fest this weekend.

On the To-Bake List:

  • Dinner 1st: Spaghetti with Roasted Tomato Sauce and Quinoa-Goat Cheese Meatballs; recipe from Clean Eating, January 2010. I did not expect ground beef to mix well with flaxseed, quinoa, and goat cheese, but these were delicious! Especially with the roasted tomato sauce.

Spaghetti with Quinoa-Goat Cheese Meatballs

  • Oatmeal – I made a batch of mix a couple weeks ago, and it’s already  gone. Delicious!
  • Granola – Attempt #1 was not too good. Attempt #2 is cooling now and looks and smells much better than the 1st try! I did a lot of research on granola recipes, and the best one was straight out of the classic Better Homes and Gardens cookbook. I modified the recipe a little to combine it with another one I had found online. Most granola recipes require brown sugar and vegetable oil and since those are not eligible ingredients in my food, I needed to find a suitable substitute. I used pure maple syrup and extra virgin olive oil – apparently as long as there is a sugar component and a fat component, you can use whatever you want. Who knew?

Maple-Almond Granola

  • Muesli

Muesli with Cranberries and Walnuts

  • Apple Drop Biscuits for Saturday morning breakfast
  • Black Bean Brownies for Girls Night on Saturday
  • Oatmeal-Cherry Cookies for Bible Study on Monday

Goodness! It might be a bit much to do all this at once, but the ingredients for oatmeal, muesli, and granola are all so similar it went pretty quickly. And now we’ll have hot and cold breakfasts ready for the next month.

Now I get to sit and find recipes for next week’s dinners that will use up the leeks, parsnips, turnips, and mushrooms sitting in my fridge. I’m excited for the challenge. Any suggestions for meals to use up these veggies?

First Baking Substitution a Success!

standard February 13, 2010 Leave a response

These are hands-down my new favorite cookie. I’ve never made them the way the recipe says, but I have a feeling I’ll never find out how good the original version is. They were that good!

Oatmeal-Cherry Cookies

Adapted from The Ski Country Cookbook by Barbara Scott-Goodman.


  • 2 sticks unsalted butter, at room temperature*
  • 1 1/2 cups sucanat
  • 2 large eggs, at room temperature*
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat flour
  • 1/2 teaspoon each salt, baking powder, baking soda
  • 1 teaspoon cinnamon
  • 2 cups quick oats
  • 1 cup tart dried cherries (any dried fruit would work)
  • 1/2 cup chocolate chips


  1.  Preheat oven to 350.
  2.  Cream butter and sugar until well blended. Add eggs and vanilla and beat until fluffy.
  3.  In another bowl, mix flour, salt, baking soda, baking powder, and cinnamon. Add to butter mixture and beat until well blended. Stir in oatmeal, cherries, and chocolate.
  4. Drop batter by the tablespoon on a parchment paper-lined baking sheet and bake until edges are lightly browned, about 12 minutes.
  5. Remove and cool on baking racks.

I’m going to try to experiment with substituting the butter to make them even healthier next time. I’ll let you know how it goes. 🙂

*Update: Swap Earth Balance for the butter, and 2 T chia seeds mixed with 6 T warm water for the eggs. The cookies won’t spread out on their own, so press them down a little with your fingers before baking.