Pina Colada Oatmeal

In a previous post, I mentioned how I really enjoy oatmeal for breakfast but need to find new ways to keep it interesting.  Costco recently had some good looking pineapples so I thought I'd make a variation of the pina colada.  The result was very good!  Do you have your own themes with oatmeal?  I'd love to hear about them!

1 cup water
1/2 cup milk
dash salt
3/4 cup oatmeal
1/2 cup fresh pineapple, diced
1-2 tablespoons toasted coconut
1-2 tablespoons cream
1 teaspoon agave nectar

Bring milk, water and salt to a boil.  Add oatmeal and pineapple, reduce heat and simmer until desired consistency, about 3-5 minutes.  While simmering, toast coconut in a skillet over medium heat, stirring often to prevent burning.  Serve oatmeal topped with coconut, stir in cream and agave nectar.

~ Enjoy ~

'Strawberry Shortcake' - for breakfast

You're probably thinking, who wants strawberry shortcake for breakfast?  I do!  Oatmeal that is.  I love having old fashioned oatmeal for breakfast, but I need to come up with ways to keep it creative.  At my last visit to Costco they had some really good lookin' strawberries... being February/March I was more than ready for fresh fruit.  There is no actual cake, or shortcake, in this recipe - that's the oatmeal.  Give this a try and let me know what you think!

3/4 cup water
3/4 cup milk
dash salt
3/4 cup old fashioned oatmeal
1 cup fresh chopped (unsweetened) strawberries, divided
1/4 cup whipping cream, unsweetened
1/2 teaspoon vanilla
dash cinnamon
2 teaspoons agave nectar (more or less to taste)

In a small pot over medium-high heat add the water, milk and salt.  While boiling, whip the cream until stiff, set aside.  Let water/milk just come to a boil, then add the oatmeal, vanilla, cinnamon and 1/2 cup strawberries.  Reduce heat to medium and cook about 5 minutes (or until desired thickness), stirring frequently.  Pour out to a bowl and let cool slightly, about 2-3 minutes.  This is when I get my coffee ready.  Fold in 1-2 tablespoons of the whipped cream, top with remaining strawberries and agave nectar. 

~ Enjoy ~

Oatmeal Raisin Dark Chocolate Chip Cookies

The title alone probably got your attention.  These cookies have developed their own little cult following.  I can pretty much get whatever I want, as long as I show up with a bag of these bad boys.  Enough said... here's the recipe:

1 cup unsalted butter (2 sticks) - room temperature

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 1/2 cups whole wheat pastry flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

3 cups old fashioned oatmeal (quick cook works also, but I always use old fashioned)

1/2 cup raisins (or a little more)

1/2 cup dark chocolate chips (or a little more)

1/2 cup chopped walnut or pecan (optional)
1/2 teaspoon medium or coarse grind sea salt

Heat oven to 350

Combine flour, baking soda, cinnamon and 1/2 tsp salt, set aside

Beat butter and sugars until creamy 

Add eggs and vanilla, mix well

Add combined flour mixture, mix well

Stir in oats, raisins, chocolate chips and nuts (if using)

Use a 3 tablespoon scoop and drop onto an ungreased cookie sheet.  Leave dough as a mound.  Sprinkle a small pinch of sea salt on top of cookie.  Bake about 13 minutes, or until cookies are golden brown.  Cool 1 minute on cookie sheet; remove to wire rack.  Cool completely before putting in a bag.  Eat within 2-3 days.

Make sure your butter is room temperature.  Using a microwave to soften the butter often makes it slightly melted & your cookies will spread and flatten out more.  I like a good puffy cookie so I make sure to take my butter out a day before I will make them.  I let the mixer do the work with creaming the butter, and it usually takes at least a few minutes.

Enjoy!

Recipe adaped from: Quaker oatmeal