A Fall Twist on An Old Favorite

Happy Monday, everyone! I hope that everyone had a lovely weekend!

The weather is perfect right now and Mickey and I were able to take full advantage of it with the beach cruisers! More about that soon.

In order to get in the fall spirit, I made my favorite baked oatmeal, but with a little fall flair.

Cranberry Raisin Baked Oatmeal

Ingredients:

1 cup old-fashioned rolled oats

¼ cup chopped walnuts

½ tsp. baking powder

¾ tsp. ground cinnamon

Pinch of salt

¼ cup maple syrup (sugar free)

1 cup almond milk, unsweetened

1 large egg, slightly beaten

2 tbsp. coconut spread (This is a new ingredient I tried)

1 tsp. vanilla extract

2-3 ripe bananas, peeled and sliced

1 cup raspberries

1 cup cranberries

½ cup raisins

½ cup shaved desiccated, unsweetened coconut

Pinch of brown sugar (optional)

Directions:

  1. Preheat oven to 375 degrees
  2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon and salt. Stir and combine. In a liquid measuring cup, combine the syrup, milk, egg, melted coconut spread and vanilla.
  3. Spread the sliced bananas in a single layer over the bottom of your baking dish. Top with half of the berries. Then sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
  4. Sprinkle the remaining nuts and berries over the top with brown sugar and the coconut and bake for 35 to 40 minutes, until the top is browned and the oats have set. If it appears too dry, pour just a little more milk over the oats and bake for another 5 minutes. Serve after letting the mixture cool for 10 minutes.

Reheat each serving in the microwave in the morning. Add a bit of skim milk or almond milk if you like creamier oatmeal. Each serving is about 200 calories.

Lay Off Me I’m Starving!

A couple of weeks ago, I found a recipe for energy balls on Pinterest (my love). After Mickey and I decided to do no process/gluten free, this recipe came in quite handy! And let me just tell you, after that 600 to 1000 calorie work out this morning, these are my lifeline right now!

No-Bake Energy Bites Recipe

Ingredients:

  • 1 cup (dry) oatmeal (I used old-fashioned oats)
  • 2/3 cup toasted coconut flakes
  • 1/2 cup peanut butter (I used almond butter)
  • 1/2 cup ground flaxseed or wheat germ
  • 1/2 cup chocolate chips (optional)
  • 1/3 cup honey (I also mixed in some agave nectar, but don’t use it as a complete substitute)
  • 1 tsp. vanilla


Method:

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

The toasted coconut made the house smell amazing!

Nom Nom! Enjoy!

The Non-Processed Process

I made a slight error Friday night while eating delicious tacos with Mickey at Casita Tacqueria. As I enjoyed the chips and salsa and a carnitas taco, I mentioned that I wanted to try a Paleo diet. We started talking it over, and instantly, he was on board with a diet eliminating non-processed foods. (Ugh…look at those tacos…I will miss you!!!)

We started the process today by heading over to The Fresh Market, buying items like fruit, quinoa, and other Gluten-free foods. I am excited to make the switch, but am nervous about giving up my loves like cookies and pasta. So we put in a cheater clause, allowing us to “earn” a treat on the weekends, but only after a hard training session on Saturday morning.

I started preparing for the week by making pre-made snacks and meals which I will post about this week. I first made this pre-made oatmeal which I found on Pinterest. It was so easy and delicious! I tried to make it as healthy as possible, substituting some of the fattier ingredients with healthier ones.

Blueberry, Raspberry and Banana Baked Oatmeal

Ingredients:

1 cup old-fashioned rolled oats

¼ cup chopped walnuts

½ tsp. baking powder

¾ tsp. ground cinnamon

Pinch of salt

¼ cup maple syrup (sugar free)

1 cup almond milk, unsweetened

1 large egg, slightly beaten

2 tbsp. B&B margarine, melted and cooled slightly

1 tsp. vanilla extract

2-3 ripe bananas, peeled and sliced

1 cup blueberries and/or raspberries, fresh or frozen

Pinch of brown sugar (optional)

Directions:

  1. Preheat oven to 375 degrees
  2. Lightly grease a 2-quart baking dish. In a medium bowl, mix the oats, half of the walnuts, baking powder, cinnamon and salt. Stir and combine. In a liquid measuring cup, combine the syrup, milk, egg, margarine and vanilla.
  3. Spread the sliced bananas in a single layer over the bottom of your baking dish. Top with half of the berries. Then sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.
  4. Sprinkle the remaining nuts and berries over the top (and some brown sugar) and bake for 35 to 40 minutes, until the top is browned and the oats have set. If it appears too dry, pour just a little more milk over the oats and bake for another 5 minutes. Serve after letting the mixture cool for 10 minutes.

Reheat each serving in the microwave in the morning. Add a bit of skim milk or almond milk if you like creamier oatmeal. Each serving is about 200 calories.

About Me

pumpstopumas

pumpstopumas

I am a thirty-something attorney living in the Burg (St. Pete, FL). I am a northern girl living in the south with my love and two pups, Ellie and Addie! As an avid runner, and semi-beginner triathlete, I appreciate the balance between a healthy lifestyle and enjoying life, despite any surprises it throws at you!

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