Tag Archives: Gluten Free

Roasted Banana Baked Oatmeal

I did it again.

I, again, roasted bananas. And, again, I baked some oatmeal.

Like I told you before, I am ON oatmeal right now. And as much as I love my oats+nut butter+apple combination, baked oats are such a nice change. The roasted bananas? Well I bought a huge bag of ripe bananas. What better way to use them?

This dish is satisfying, comforting and nourishing. You just feel better after eating it. It’s a great start to a day.

I can’t get over the plump raisin and crunchy pecan combination.

The banana flavor is spot on. Roasting bananas makes them taste amazing, and in the oatmeal, adds the perfect sweetness.

Method:

Preheat oven to 400*. Grease a 9-inch baking dish. I brushed mine with melted coconut oil.

Start with:

2 bananas

Cut bananas in half, lengthwise, and place on a baking sheet. Roast in preheated oven for 15 minutes, or until soft and skin is black. Set aside and let cool completely. Reduce oven heat to 375*.

2 c. oats (I used old fashioned)
1/2 c. chopped pecans
2/3 c. golden raisins
1/3 c. brown sugar
1 tsp. baking powder
1/2 tsp. cinnamon

Mix dry ingredients in a bowl.

Then:

1 egg, lightly beaten
1.5 c. milk (I used almond)
1/3 c. honey
1 tsp. pure maple syrup
2 Tbsp. melted + cooled coconut oil
2 roasted bananas, from above, mashed

Add wet ingredients to a bowl. Mix well. Add wet ingredients to dry ingredients and mix well to combine. Place in greased 9-inch baking dish. Bake for 30-35 minutes, until firm on top and golden around the edges.

*Notes:
-I used 2 Tbsp. melted coconut oil but melted butter would work fine.
-I served mine in bowls, with almond milk and extra cinnamon. So good!

Enjoy!

Blueberry Chia Seed Jam

5 Replies

Do you love jam?

I do. I’m in love with jam. And jelly. And marmalade. And preserves. Any thick fruity substance spread over any bread product = love.

And, I love any flavor. Strawberry, raspberry, marionberry, apricot, orange, pineapple. You name it, I love it.

Except mint jelly. Actually, I never tried mint jelly. I don’t think I’d like it though. I’d try, but I just don’t think so.

When I was younger, I would spend the night at my grandparents for a week or a weekend at a time. Every single night, like clockwork, my gram and I would have toasted bread with butter and jelly. And let me tell you, my grandparents never had a shortage of jam and jelly to choose from. And they still don’t! Maybe that is where my love came from. I have good memories with jam.

Now, this jam. This jam is delicious! It is not overly sweet, it tastes just as it should. Like real blueberries.

And chia seeds. These are new to me. But I’m loving them.

I hope you enjoy this as much as I do. Four simple ingredients, that’s it!

You can find the recipe here — Oh She Glows

Thank you, Oh She Glows, for the great recipe!

Enjoy!

Baked Pumpkin Oatmeal

3 Replies

For the longest time, I was not an oatmeal lover.

I just couldn’t do it. Nothing sounded more bland to me than a bowl of oats cooked in water. Even topped with some fruit, it just didn’t do it for me.

Lately, I’ve been all about the oats. Cooked in some almond milk and topped with nut butter, honey and a chopped apple. Yes, please.

But now?

Now, I have a problem.

I am absolutely OBSESSED with this stuff.

The soft oats, the plump raisins, the crunchy pecans in a warm pool of almond milk? With a sprinkling of cinnamon? I can’t even.

I quickly devoured that entire bowl right after the photos were taken. I already had a bowl of oatmeal for breakfast. Two bowls of oats in two hours? Oops.

Looks like I’ll be making this every week. That’s not such a bad problem, right?

I’m so excited to share this with you!

Method

Preheat oven to 375*.

Start with:

2 c. oats (I used old fashioned)
1/2 c. chopped pecans
1/2 c. golden raisins
1/3 c. brown sugar
1 tsp. baking powder
1/2 tsp. cinnamon

Mix dry ingredients in a bowl.

1 1/2 c. milk (I used almond milk)
1/2 c. pureed pumpkin
1 egg, lightly beaten
1/4 c. applesauce
1/4 c. honey
1/2 tsp. vanilla extract
2 Tbsp. melted butter

Mix wet ingredients. Then, add to dry ingredients. Mix together until just combined. Place in a baking dish and bake for 20-25 minutes.

*I served mine in a bowl with almond milk and extra cinnamon. So good!

Enjoy!

Adapted from Mint.

Caramelized Onion White Bean Dip

2 Replies

What are the foods that you will just NOT eat?

For me, it’s most meat (I know that’s a big one). That pink ginger that comes with sushi. And I recently discovered I won’t eat a certain brand of roasted garlic hummus. Oh, and a bag of dried papaya I just bought.

More on the hummus I’m not eating: I really wanted to buy a dip just to have around to snack on. I bought the roasted garlic flavor and knew from the first bite that I just can’t eat it.

Enter: caramelized onion white bean dip. So much better than store bought anyways, right?

More proof that everything happens for a reason. I bought hummus I didn’t like so that I would be inspired to make this. 🙂
This dip is sooo good. It’s creamy and so full of flavor. I think you will really enjoy it.

Method

Start with:

1 head of garlic

Roast the garlic. I followed this method.

1 medium red onion, sliced thin
Olive oil
Salt
10 fresh sage leaves

Heat about 1 Tbsp. olive oil in a pan over medium heat. Add sliced onions and a pinch of salt. Cook until caramelized, 25-30 minutes. Once onions are caramelized, remove from pan and set aside. Add sage leaves to the pan to toast, about 5 minutes.

Then:

1-15 oz. can white beans (I used Great Northern beans)
Olive oil
4 cloves roasted garlic, from above
Juice from 1/2 of a lemon
Fresh ground black pepper
Red pepper flakes (I used about 1 tsp. but add according to your taste)

Using a food processor, process beans and olive oil until smooth. Drizzle in enough oil to get a smooth consistency. Add roasted garlic, lemon juice, black pepper and red pepper flakes. Process again, lightly. Add caramelized onions and toasted sage. Process once more, until just combined.

Enjoy!

*Notes:

-Add as much olive oil as you need as you are processing the dip to keep a smooth consistency. If it’s difficult to process, drizzle in some oil and try again.
-I left some larger chunks of onion and sage in my dip. If you want your dip completely smooth, process it longer, until it is how you like it.
-I served this with crackers and toasted bread.