A Thanksgiving Breakfast: Spiced Cranberry Apple Baked Oatmeal

What could be better on Thanksgiving morning than your standard pancake or waffle breakfast?

A nourishing baked oatmeal with fall spices, tangy cranberries, sweet apples and crunchy walnuts… oh yum!

To make it truly nourishing… I soak the rolled oats for about 24 hours and use nuts that have been soaked & dehydrated. When everything is properly prepared, not only does it taste delicious, but my tummy won’t feel like a brick is sitting there after eating my share.

We love the beautiful fall flavors in this oatmeal bake and I have to say this is our favorite “stateside” baked oatmeal… while the Strawberry Pineapple is our favorite Honduran baked oatmeal.  :o)

Enjoy it topped with lots of butter & pure maple syrup or raw honey! I also think some breakfast sausage & cheesy scrambled eggs will make a delicious brunch if you decide to have a late breakfast.

Spiced Cranberry Apple Baked Oatmeal

• 4 cups regular rolled oats
• 1/3 cup whey, raw apple cider vinegar, lemon juice or sourdough starter
• 6 cups water

Combine oats, choice of acid and water in a big bowl. Cover and let it soak overnight (if using sourdough) or up to 24 hours (using whey, vinegar or lemon juice).

NOTE: I usually use sourdough starter to soak my oatmeal overnight. I learned from my friend, Wardeh, at GNOWGFLINS that sourdough starter improves the effectiveness of soaking by adding phytase to reduce phytic acid and organisms to accomplish an overnight soaking effectively. Don't worry, it won't be sour as long as you drain and lightly rinse the oats in the morning!

• 1/3 cup lightly melted butter, coconut oil or olive oil
• 1 1/2 cups coconut milk or whole milk
• 4 eggs
• 1/2 - 3/4 cup rapadura or palm sugar
• 2 tsp vanilla extract
• 1 Tbsp cinnamon
• 2 tsp ginger
• 1 tsp nutmeg
• 1/2 tsp cloves
• 3/4 tsp sea salt
• 2 cups chopped cranberries, fresh or frozen
• 1 apple, diced
• 1 cup walnuts (optional)

Morning arrives: preheat the oven to 375 F. Grease a 9x13 baking dish. Drain the oats through a fine sieve. Gently rinse and allow to drain while mixing together other ingredients.

In a large mixing bowl, mix together butter, milk, eggs, sweetener, vanilla, spices and sea salt. Add in cranberries, apple, walnuts and oats. Mix it all together gently, yet well.

Pour oatmeal mixture into a greased 9x13 baking dish. Smooth out the top. Bake for 45 minutes to 1 hour. It should be golden brown when done. Insert a knife or toothpick, it should come out clean when the baked oatmeal is done.

Take baked oatmeal out of the oven and set it on a cooking rack. Let it cool for about 10-15 minutes to set before cutting into bars.

Store leftovers in the fridge, but you can leave it out for a day.

Oatmeal bake makes a weekly appearance at our house… usually every Monday morning because it makes great leftovers throughout the week for snacks or a quick breakfast on the go.

I typically use whatever we have on hand (spices, fruits & nuts)… what are your favorite combinations? Please share below!

Shared at Simple Lives Thursday, Real Food Wednesday, Monday Mania, Fight Back Friday, Allergy Free Wednesdays, Frugal Days, Whole Food Wednesday, Not Just A Housewife, Chef In Training

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Strawberry Pineapple Oatmeal Bake

The other day I shared with you about porridge pancakes using leftover oatmeal. Today I am sharing one of my family's favorite breakfasts... Oatmeal Bake.

Really, you can't go wrong with oatmeal bake. So satisfying, nourishing, delicious & simple. Do I need to say more?

For those of you who are in the cold winter months right now... this will bring a little bit of sunshine and tropical warmth right into your kitchen!

My favorite way of enjoying a hot piece is surrounding it with a deep moat of fresh milk, 2 thick slices of butter and a heavy drizzle of raw honey or real maple syrup. Sometimes I throw some fresh fruit on top, if I didn't use it all for the bake!

Oh la la! Mmmm!

What I love about oatmeal bake is I can use whatever fresh & dried fruits, spices and nuts I have sitting in my kitchen. Since making my first oatmeal bake (inspired by Wardee's recipe), I've made at least 10 different varieties of oatmeal bake.

This is one of our top 3 favorites and...no... I am not sharing with you the other 2 (grin), you will have to wait another time for those  ;o)

Strawberry Pineapple Oatmeal Bake

• 6 cups regular rolled oats
• 1/2 cup whey, raw apple cider vinegar, lemon juice or sourdough starter
• 8 cups water

Combine oats, choice of acid and water in a big bowl. Cover and let it soak overnight (if using sourdough) or up to 24 hours (using whey, vinegar or lemon juice).

NOTE: I usually use sourdough starter to soak my oatmeal overnight. I learned from my friend, Wardeh, at GNOWGFLINS that sourdough starter improves the effectiveness of soaking by adding phytase to reduce phytic acid and organisms to accomplish an overnight soaking effectively. Don't worry, it won't be sour as long as you drain and lightly rinse the oats in the morning!

• 1/2 cup lightly melted butter, coconut oil or olive oil
• 2 cups coconut milk or whole milk
• 6 eggs
• 1/2 - 3/4 cup rapadura or palm sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1-2 tsp freshly ground nutmeg
• 3/4 tsp sea salt
• 2 cups chopped strawberries, fresh or frozen
• 1 cup dried pineapple
• 1 cup coconut flakes

Morning arrives: preheat the oven to 375 F. Grease a 9x13 baking dish. Drain the oats through a fine sieve. Gently rinse and allow to drain while mixing together other ingredients.

In a large mixing bowl, mix together butter, milk, eggs, sweetener, vanilla, almond, nutmeg and sea salt. Add in strawberries, pineapple, coconut flakes and oats. Mix it all together gently, yet well.

Pour oatmeal mixture into a greased 9x13 baking dish. Smooth out the top. Bake for 45 minutes to 1 hour. It should be golden brown when done. Insert a knife or toothpick, it should come out clean when the bake is done.

Take bake out of the oven and set it on a cooking rack. Let it cool for about 15 - 30 to set before cutting into bars.

Enjoy it simply topped with butter and raw honey... or do it my way (read above)... Store leftovers in the fridge, but you can leave it out for a day.

Excellent snacks for around the house, park, traveling via airplane or car!!

What are you favorite ingredients for a good, nourishing Oatmeal Bake??

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Got Extra Porridge? Make Porridge Pancakes!

If you are like me... you probably make porridge a couple times a week, right? Do you make each batch fresh? I don't! I usually like to soak 4-6 cups of oatmeal to make a large pot of oatmeal porridge once every week. Of course, soaking it first overnight or up to 24 hours for optimal nutrition.

Then I always have at least enough leftover for another morning of oatmeal.

Leftover oatmeal makes an even quicker breakfast in the mornings when you gotta get going or if the hubby has to make breakfast. Oatmeal porridge stores really well in the fridge for a long while. I've accidentally left a container of oatmeal porridge in the fridge for longer than 2 weeks a few times and it would be just fine!

But...

There are days when oatmeal porridge just doesn't sound appealing (even with toppings and all!), but its really all you've got at hand... had those days before?

I've had mornings where I am looking at a big container of leftover oatmeal and can't really bring myself to warm it up, but what else is there to eat?! Eggs... not enough. Toast... nada. Pancakes... no time.

You get the picture.

There are days where I am looking at only 3 eggs and my girls are crying because we are having oatmeal again and they want eggs.

Then one morning, it hit me... Pancakes! Duh!

Now, that got my girlies happy again. Who doesn't like pancakes?! Plus, it only requires 2 main ingredients... eggs and porridge. For every cup of porridge you will need 1 - 2 eggs (I usually use 2, but my hubby has done it with one egg). Then you can add in spices and fruit, if you like. Simple and easy!

Not only is porridge pancakes good for breakfast, but it is a fantastic mid-morning or afternoon snack. You can use any kind of porridge you have on hand. So, make sure you make extra porridge next time you cook up a batch for breakfast!

Porridge Pancakes

• 2 cups porridge
• 2-4 eggs
• sea salt
• spices
• fresh or dried fruit
• coconut oil or butter

Measure our roughly 2 cups of porridge and break it up as much as possible. Add in eggs and continue to break up the porridge until smooth and completely mixed in. If you don't get the eggs well incorporated into the porridge, the pancakes will not hold together well. You can use your KitchenAid Standing Mixer or a hand mixer for this job... it will get it done much quicker. Or if you don't have either, which I didn't for a long time, just use some good arm action!

Add in a few dashes of sea salt, spices and your choice of fresh or dried fruit. Stir until combined.

Warm up your cast-iron pan and add in your choice of oil or butter. Allow the pan to get hot before getting started with the batter. Don't make the pancakes too big or they might fall apart while flipping it over. Best to make them mini-pancakes.

These pancakes take a little while to cook, so be patience. Don't flip them until the edges are  brown and crispy. Once you've flip the pancakes, it should take less time for the second side to cook.

You should get about 6-8 small pancakes out of this. Enjoy with some real maple syrup or raw honey!

Shared on Simple Lives Thursday & Pennywise Platter Thursday & Fight Back Fridays

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New Online Lacto-Fermentation Class: Get Cultured!

Have you been aspired to learn how to make naturally fermented food, but don’t know where to start? Feel a little bemused? Intimidated? Overwhelmed?


Now you can overcome those feelings with this awesome online lacto-fermentation class, Get Cultured! How to Ferment Anything, done by Jenny of Nourished Kitchen.


Go Get Cultured!

Learn how to ferment/culture with dairy, coconut milk, veggies, fruit, grains, soybeans, meat, fish and much more!


Would it be wonderful to learn how to make homemade probiotic-rich ketchup, hot chili sauce, mayonnaise & barbecue sauce? How about some delicious sauerkraut & salsa? Cured meat & fish? Honey wine & Beet kvass? Sourdough? Fruit chutneys?


Click here to see the intensive list of lessons this class offers!


See for Yourself!

Want to make the foods you already eat even better? Want to enhance immunity and increase digestion? Fermentation, the same practice that gives yogurt its tartness and bread its rise, is the answer. The process of lactic-acid fermentation actually increases vitamins, enzymes and beneficial bacteria naturally present in all foods – improving flavor, enhancing digestion and boosting immunity. It’s a simple and easy solution that greatly improves the nutritive value of the foods we all consume. –Jenny of Nourished Kitchen

The Package

When you join this 13-week class, you will get full lifetime access to:
50 video tutorials
100 recipes
60 tutorials
Regular conference calls to get your questions answered


PLUS a free 36 page e-book, Get Cultured: Probiotic Recipe from the Nourished Kitchen, thrown in with the package!

Sign Up and Get Culturing!
Enrollment ends February 28th and class starts March 4th


Sign up with a one-time payment of $149 and get full lifetime access to all 13 classes, video lessons, recipes, online forum and regular conference calls to get your questions answered.


Lifetime access? Oh yeah! Once you are enrolled, you can go back through all 13 classes, video lessons and recipes as much as you want. Learn it all in your own pace!


$149? This is a sweet deal! For less than $12 per lesson, you can learn the art of lacto-fermentation right in your own kitchen. You will become a pro in no time! Remember, you will have full LIFETIME access to all 13 classes, video lessons and recipes with a FREE e-book thrown into the deal!


Psst! This is a special launch price… the price of the class will go up after this.


Can’t commit to 13 weeks? No worries! You can sign up for individual classes of your choice for only $20 each.


Save $20!
This is great! Jenny is offering you all a sweet discount. Use the coupon code: SOURPICKLES and get $20 off!


Now start culturing! The coupon expires February 19th and this is the one and only coupon code that will be offered for this class.


Sign up now and get culturing!

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Honey Bee Buckwheat Cakes (Gluten-free & Soaked)

Spring is totally in the air around here! Today was warm, fresh and beautiful with green grass shooting up everywhere and trees showing off their beautiful flowers. Ahhh... who doesn't love spring?!

Wait... you must all be wondering what I am talking about because we don't have spring in Honduras... sorry! I am actually in the states with my in-laws right now! We are here for a few weeks for my brother-in-law's wedding and visiting a couple churches. We are so glad to be here!

Anyway, spring is a beautiful season of new life, warmth and amazing colors that stretch up to the sky. It is a so fitting that Easter falls in the spring season... the resurrection of the earth after the long, cold winter is a beautiful sight and is a visual reminder of the resurrection of our Lord Jesus Christ! He overcame death and gave us a future & hope! Awesome!

Now, I want to share with you a simple & yummy-tummy recipe of Buckwheat Cakes... along with a surprised visit from a honey bee! This little guy came buzzing along and decided to check out the cakes & slurp up some honey while I was shooting pictures. I was actually really grateful that he came along because I wasn't too happy with how the pictures were coming out. Before he came along, the pictures looked flat and boring. I just love how the pictures came alive with character and life with him hanging out there and being a bee! LOL!!

Okay, okay... I'll stop talking about him.

The cakes are amazily simple to make and so good. I love the smooth earthy flavors and rich texture. If you are not a big fan of plain buckwheat, you can go half and half with whole wheat or spelt to tone down the buckwheat flavor a bit. I also like that this recipe is gluten-free and buckwheat is actually a seed, not a grain. Its phytic acid is much lower than the grains... making it much easier to digest and does not require a long soak. I acutally prefer to soak it close to 24 hours because we really enjoy the nice tangy kick... great with ripe fruits on top. Here I topped it with raw mango butter, butter and raw honey. I bet blueberries would be fantastic too!

 

Honey Bee Buckwheat Cakes

• 2 cups 100% buckwheat flour (or 1 cup buckwheat & 1 cup whole wheat or spelt)
• 2 cups buttermilk, kefir, yogurt or water w/ 2 Tbsp lemon juice or raw vinegar
• 2 eggs
• 2 Tbsp raw honey
• 1/2 tsp sea salt
• 1 tsp baking soda
• 2 Tbsp melted butter or coconut oil

Soak flour with liquid in a warm place for 12 to 24 hours.


Lightly beat the eggs and pour into the soaked flour. Stir in the rest of the ingredients and thin the batter to desired consistency with water if needed.


Cook on a hot, oiled griddle or cast-iron skillet. These pancakes cook slower then unsoaked whole grain flour or white flour pancakes. When bubbly on top and golden brown at the bottom… flip over and cook for a few minutes till golden brown.

Top with mango butter or your choice of fruit, butter, raw honey and a honey bee (optional). Enjoy!!

Have a great week and don't forget to check out the giveaways and enter for a chance to win 2 ecousable bottles or an Action Baby Carrier!
Hugs,
Mare

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JMN Videos: Just Making 'Soaked & Ready' Oats

Hello everyone! How are you all doing? We are doing great! We have been busy de-cluttering, selling our big things, giving away things, packing and getting ready to move to Honduras. I can't believe we will be driving across part of Costa Rica, through Nicaragua and part of Honduras to our new HOME SWEET HOME! Please keep us in your prayers for safe traveling and good health for all of us. We need... no, we WANT your prayers!

Before I get going, I want to remind you all that GNOWFGLIN's e-Course ends on Feb 22nd at 5pm PST! If you haven't signed up yet... hurry along and sign up. You will not regret it, I promise! Wardeh has set up an e-Course FAQs page for those of you who have questions. If you haven't yet, please check out her Sneak Peak Video: Basic Soaked Muffins. Plus, she has released a freebie for you all: "13 Tips for Maintaining and Establishing New Routines". I am excited for Wardee that things are going so well with the e-Course and believe that it will be a success!

Now, today I am going to share my first two videos showing how I make the 'Soaked & Ready' Oats. One of my readers, Jessica, emailed me asking if I could show the process step by step with pictures to make sure she is doing it right... I was more than happy to help her out, but decided a video would be easier, fun and more personal! Hope this helps you out, Jessica!

Below is the recipe and I made a few changes now that I've been making this on a regular basis. I have found the oats to be better tasting & less sour when I drain them before drying them. They also come off the wax/parchment paper much easier along with using coconut oil. Also, this was my first time drying the oats in the oven because Jessica said she uses her oven to make the S&R Oats. I wanted to see how mine came out so I could better help her and those who don't own dehydrators.

Hope you enjoy the videos!

'Soaked & Ready' Oats

• 4 cups rolled oats (NOT instant)
• 4 cups filtered water
• 5- 8 Tbsp. whey, lemon/lime juice, kombucha, kefir or yogurt

Warm 2 cups of water in a saucepan (don't use a microwave) till warm to touch. Do not let it boil! Add in 2 cups of tepid water and set aside.


Pour the oats into a large glass bowl and gently mix in the water and acid medium (whey, etc..). Cover the bowl with a towel or plate & let it sit overnight in your oven or on your counter (wherever you have space).


Important: Let it soak for 12 - 24 hours... 12 hours is okay, but I always soak mine for 24 hours to reduce the phytic acid as much as possible.


Drain the oats in a sieve for about 5-10 minutes. While the oats are draining, get your parchment/wax paper ready & rub coconut oil (or other) on your parchment/wax paper.


Spread the oats on oiled parchment paper in your tray or cookie pan (for oven drying) and put in dehydrator set on the highest temp (if you have that option... I don't, so I just turn it on) until completely dry. It can take anywhere from 6 to 24 hours... depending on your dehydrator and the weather. You can dry the oats in your oven set on the lowest temperature. The lowest my oven went was somewhere between 200 - 250 F and it came out wonderful!


When the oats are dried, you will be able to break them into chunks. You can break them up more with your hands or put the chunks in your food processor or blender and pulse until coarsely ground (kinda like oatmeal flakes). Don't grind it too fine unless you want oat flour.


Pour the oats in a sealed container and store in your fridge or in a cool, dark place.

Ta-daaa! There you go... you have 'Soaked & Ready' Oats for satisfying your urge to have a quick bowl of cereal, make cookies or whip up some delicious Oatmeal Chocolate Chip Ice Cream! Remember, you can make this however much you want. When I make the S&R Oats for the week, I usually use about 8 cups of rolled oats. Just make sure you add everything up correctly.

Please excuse my nervous deaf accent. Yeah, its my first time and I'm not to fond of video cameras... BUT I did have fun putting this together and hope to do more in the near future! 

After making the first video... I thought it would be good to show the great results of the oats that were dried in the oven. They came out perfectly crunchy and crumbling. I didn't even need to put them in my food processor! Now, I know for sure that using the oven works just as well as using a dehydrator. Oh, don't mind my crazy hair... I had just gotten out of the shower! LOL!

Now, do you have a particular recipe or food preparation that you would like me to do a step by step video of? Please let me know... even if I don't have it on my blog yet. I am open to ideas!


Hugs,

This post is part of Fight Back Fridays! @ Food Renegade.

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