Let Me Appease You With a Great New Recipe!

I know…four months…almost five…

Lots has been happening and I just haven’t found or made the time to write about it.  I will try to be better (I know, I’ve said this before).   

I have been working on recipes (found some great ones!), working on channeling my own hunger for better things (we are all hungry in this house), and living life with a house full of crazy guys (that would be my husband, two boys, and two male dogs—although we just got 8 chick and hopefully, they are all ladies!).  

I don’t think I will necessarily try to do a recap of the last five months…there may be some flashbacks at times in future posts as I reflect or refer to stuff, but I think it’s better just to make a fresh start.  So…there may be a plethora of little posts in the next few days as I get back on track and write about all the stuff happening in our lives now.  

For now, let me just post this fantastic recipe I have been living on for breakfast over the last two weeks.  It scrumptious!  I make it once a week and eat on it for the rest of the week.  I had to make a double batch this week as my youngest has decided he would like to have it for breakfast every day, too.  You could totally experiment with the nuts and fruits but I love the walnut, blueberry combo—especially since I could use some anti-inflammatory help these days.  

Likewise, depending on your dietary needs you can use regular milk vs. almond milk, butter vs. coconut oil vs. apple sauce, honey vs. maple syrup… I listed some of the differences for nutrition at the bottom of the recipe.  Oh, a props to Alexandracooks.com, where I adapted this recipe from.

Baked Steel Cut Oatmeal

1 cup steel cut oatmeal
½ cup (60 g) almonds or walnuts halves, 

         toasted and chopped
1 teaspoon baking powder
1½ teaspoons ground cinnamon
½ teaspoon fine sea salt
1 ½ cups (90 to 185 g) blueberries
2 cups (475 ml) milk
1/2 cup honey
1 large egg
3 tablespoons coconut oil, melted
2 teaspoons vanilla extract

1. In a small bowl, mix together the oats, the nuts, baking powder, cinnamon, and salt.

2. In another bowl, whisk together the milk, honey, egg, butter, and vanilla. Pour the milk mixture over the oat mixture and stir to combine. Store mixture in fridge (if desired) overnight.

3. Preheat the oven to 375°F with a rack in the top third of the oven. Give mixture a good stir. Scatter berries (if using) into an 8-inch square baking dish. Pour milk-oat mixture over the berries.

4. Bake for 55 to 60 minutes or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving.

Yield: about 6 servings

	Protein	Fat	Sugar	Fiber	Calories
steel cut oats	5.9	7.2	1.2	8	166
Almond Milk	2	5	2	2	60
Walnut	10	40	0	6	420
Egg	6	5	0.4	0	72
Blueberries	1	1.5	19.6	6.3	118
Apple Sauce	0	0	11	2	50
Honey	0	0	18.1	0	73
	24.9	58.7	52.3	24.3	959
Per Serving	4.15	9.783333	8.716667	4.05	159.8333
Macronutrient Percentages	10%	55%		32%

	Protein	Fat	Sugar	Fiber	Calories
steel cut oats	5.9	7.2	1.2	8	166
2% Milk	16	10	24	0	244
Walnut	10	40	0	6	420
Egg	6	5	0.4	0	72
Blueberries	1	1.5	19.6	6.3	118
Coconut Oil	0	42	0	0	351
Honey	0	0	18.1	0	73
	37.9	105.7	63.3	20.3	1444
Per Serving	6.316667	17.61667	10.55	3.383333	240.6667
Macronutrient Percentages	10%	66%		23%