Most mornings I eat oatmeal this would be great!
Baked Oatmeal
Makes one 9-inch pan, enough for several breakfasts.
2 tablespoons Earth Balance or butter
3 organic eggs
3½ cups milk or soy milk
2 teaspoons vanilla extract
4 cups rolled oats
½ cup raw cane sugar (or other sweetener)
2 tablespoons cinnamon
½ teaspoon baking powder
½ teaspoon sea salt
¾ cup dried cherries (or other dried fruit)
½ cup toasted slivered almonds or other nut
In a medium bowl, whisk together the softened butter, eggs, milk, and vanilla. In a separate bowl, combine the oats, sugar, cinnamon, baking powder, and salt. Slowly fold the dry ingredients into the wet ones. Use a little butter or Earth Balance to grease a baking pan, and pour the mixture into it. Top with dried fruit and nuts. Bake at 350 degrees for about 25 minutes.
Read Nutritional Notables from Lead Nutritionist Kathie Madonna Swift: Baked Oatmeal
From Kripalu
Showing posts with label Oatmeal. Show all posts
Showing posts with label Oatmeal. Show all posts
Monday, January 16, 2012
Wednesday, April 20, 2011
Hearty Apple Loaf
Hearty Apple Loaf
By The Sprouted Kitchen
WebMD Recipe from Foodily.com
Muscovado sugar is a natural sweetener that has a more intense flavor than brown sugar. It is also more moist and sticky, so it holds up well in baked goods. It has a nutritional profile rich in minerals as a result of not being over processed. Turbinado sugar is much easier to find and would work fine as an alternative, just expect a coarser texture.
Ingredients
2 Heaping Cups Chopped Apples, Fairly Small Pieces
¾ Cup Whole Wheat Pastry Flour
1 Cup Almond Meal
½ Cup Oatmeal
1 tbsp. Baking Powder
1 tbsp. Cinnamon
1 tbsp. Fresh Ginger
1 tsp. Salt
2 Eggs
1 Cup Buttermilk
1 tbsp Real Vanilla Extract
½ Cup Ricotta
¼ Cup Butter, Just Barely Melted
½ Cup Muscovado Sugar (plus 2 tbsp for the top)
Squeeze of lemon
Instructions
Heat oven to 375’
Butter the loaf pan.
Put the chopped apples in a bowl of warm water with a squeeze of lemon and let them sit.
Whisk the eggs, butter, ricotta, vanilla and buttermilk together.
Add the dry ingredients together, including the cinnamon, ginger and salt and mix to combine. Gently mix in the buttermilk mixture till incorporated.
Drain the apples in a colander and give them a little shimmy to shake off excess water. Fold in the apples, do not over mix.
Fill the loaf pan and sprinkle remaining 2 tbsp. of the Muscavado sugar. Bake on the middle rack for 45 minutes until golden on top and springy to the touch. Test for doneness with a toothpick, as the type of pan and oven vary. Do not overcook, as it will continue to cook a bit more when you remove it. Remove and cool.
While cooling, mix together your yogurt frosting. Cut yourself a slice of the loaf and drizzle it with a generous dose of the yogurt goodness.
Total Servings: 10
Nutritional Information Per Serving
Calories: 252
Carbohydrates: 30.7 g
Cholesterol: 54 mg
Fat: 11.9 g
Saturated Fat: 4.3 g
Fiber: 3.5 g
Sodium: 321 mg
Protein: 7 g
For more recipes go to Foodily.com
Find more WebMD recipes on the Recipe Finder
By The Sprouted Kitchen
WebMD Recipe from Foodily.com
Muscovado sugar is a natural sweetener that has a more intense flavor than brown sugar. It is also more moist and sticky, so it holds up well in baked goods. It has a nutritional profile rich in minerals as a result of not being over processed. Turbinado sugar is much easier to find and would work fine as an alternative, just expect a coarser texture.
Ingredients
2 Heaping Cups Chopped Apples, Fairly Small Pieces
¾ Cup Whole Wheat Pastry Flour
1 Cup Almond Meal
½ Cup Oatmeal
1 tbsp. Baking Powder
1 tbsp. Cinnamon
1 tbsp. Fresh Ginger
1 tsp. Salt
2 Eggs
1 Cup Buttermilk
1 tbsp Real Vanilla Extract
½ Cup Ricotta
¼ Cup Butter, Just Barely Melted
½ Cup Muscovado Sugar (plus 2 tbsp for the top)
Squeeze of lemon
Instructions
Heat oven to 375’
Butter the loaf pan.
Put the chopped apples in a bowl of warm water with a squeeze of lemon and let them sit.
Whisk the eggs, butter, ricotta, vanilla and buttermilk together.
Add the dry ingredients together, including the cinnamon, ginger and salt and mix to combine. Gently mix in the buttermilk mixture till incorporated.
Drain the apples in a colander and give them a little shimmy to shake off excess water. Fold in the apples, do not over mix.
Fill the loaf pan and sprinkle remaining 2 tbsp. of the Muscavado sugar. Bake on the middle rack for 45 minutes until golden on top and springy to the touch. Test for doneness with a toothpick, as the type of pan and oven vary. Do not overcook, as it will continue to cook a bit more when you remove it. Remove and cool.
While cooling, mix together your yogurt frosting. Cut yourself a slice of the loaf and drizzle it with a generous dose of the yogurt goodness.
Total Servings: 10
Nutritional Information Per Serving
Calories: 252
Carbohydrates: 30.7 g
Cholesterol: 54 mg
Fat: 11.9 g
Saturated Fat: 4.3 g
Fiber: 3.5 g
Sodium: 321 mg
Protein: 7 g
For more recipes go to Foodily.com
Find more WebMD recipes on the Recipe Finder
Wednesday, March 30, 2011
Healthified Blueberry-Orange Muffins - butternut squash
Healthified Blueberry-Orange Muffins
70% less total fat • 300% more dietary fiber than the original recipe—see the comparison. Butternut squash takes the place of some of the cooking oil in these hearty muffins. You can substitute canned pumpkin for the squash, if desired.
Prep Time:20 min
Start to Finish:40 min
makes:12 muffins
Nonstick cooking spray
3/4 cup buckwheat flour
2/3 cup Gold Medal® whole wheat flour
2/3 cup Gold Medal® all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup mashed cooked butternut squash*
1/2 cup fat-free milk
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
2 tablespoons cooking oil
3/4 cup fresh blueberries or 3/4 cup Cascadian Farm® frozen organic blueberries (do not thaw)
1 to 2 tablespoons rolled oats
1. Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. In a large bowl, combine the buckwheat flour, whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
2. In a medium bowl, combine the eggs, squash, milk, orange peel, orange juice, and oil. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
3. Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
4. *Tip: You may substitute frozen squash in place of fresh butternut squash. Prepare 1 package (10 oz) of Cascadian Farm® frozen winter squash according to package directions. Use 1 cup squash for recipe. Save remaining squash for another use.
Nutritional Information
1 muffin: Calories 140 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 200mg; Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 6g); Protein 4g Percent Daily Value*: Vitamin A 40%; Vitamin C 10%; Calcium 4%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
70% less total fat • 300% more dietary fiber than the original recipe—see the comparison. Butternut squash takes the place of some of the cooking oil in these hearty muffins. You can substitute canned pumpkin for the squash, if desired.
Prep Time:20 min
Start to Finish:40 min
makes:12 muffins
Nonstick cooking spray
3/4 cup buckwheat flour
2/3 cup Gold Medal® whole wheat flour
2/3 cup Gold Medal® all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 cup mashed cooked butternut squash*
1/2 cup fat-free milk
1/2 teaspoon finely shredded orange peel
1/4 cup orange juice
2 tablespoons cooking oil
3/4 cup fresh blueberries or 3/4 cup Cascadian Farm® frozen organic blueberries (do not thaw)
1 to 2 tablespoons rolled oats
1. Preheat oven to 400°F. Coat twelve 2 1/2-inch muffin cups with cooking spray or line with paper bake cups. If using paper bake cups, coat insides of paper cups with cooking spray; set pan aside. In a large bowl, combine the buckwheat flour, whole wheat flour, all-purpose flour, sugar, baking powder, cinnamon, baking soda, and salt. Make a well in the center of flour mixture; set aside.
2. In a medium bowl, combine the eggs, squash, milk, orange peel, orange juice, and oil. Add the egg mixture all at once to the four mixture. Stir just until moistened (batter should be lumpy). Fold in blueberries.
3. Spoon batter into the prepared muffin cups, filling each almost full. Sprinkle with oats. Bake for 17 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
4. *Tip: You may substitute frozen squash in place of fresh butternut squash. Prepare 1 package (10 oz) of Cascadian Farm® frozen winter squash according to package directions. Use 1 cup squash for recipe. Save remaining squash for another use.
Nutritional Information
1 muffin: Calories 140 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 200mg; Total Carbohydrate 24g (Dietary Fiber 3g, Sugars 6g); Protein 4g Percent Daily Value*: Vitamin A 40%; Vitamin C 10%; Calcium 4%; Iron 8% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Thursday, October 28, 2010
HEALTHY OATMEAL COOKIE SNACKS
HEALTHY OATMEAL COOKIE SNACKS
From Sara Snow: Here I took an oatmeal cookie recipe and adjusted it to make it a healthy breakfast or afternoon snack. I cut the sugar and fat and added natural fiber, protein and fresh fruits. Use organic ingredients whenever possible.
2 cups whole wheat flour
½ cup ground flax seed
1 t baking soda
1 t salt
1 t cinnamon
½ t nutmeg
½ t cardamom
½ cup (1 stick) organic butter - room temperature
½ cup natural cane sugar
2 organic eggs
½ cup honey
1 t vanilla extract
1 small apple, peeled and chopped
½ cup goji berries or raisins
½ cup chopped dates or apricots
1 cup chopped walnuts or almonds (optional)
1 ½ cups coconut
3 cups old fashioned organic oats
1/4 cup applesauce
Preheat oven to 350°.
Stir together dry ingredients (flour, salt, baking soda and spices).
In a mixing bowl, beat butter and sugars. Add in honey, eggs and vanilla. Slowly add in dry mixture and beat together. Stir in oats, applesauce, coconut, fruit and nuts.
Drop spoonfuls onto baking sheet.
Bake 12-14 minutes at 350. Makes 2 dozen
From Sara Snow: Here I took an oatmeal cookie recipe and adjusted it to make it a healthy breakfast or afternoon snack. I cut the sugar and fat and added natural fiber, protein and fresh fruits. Use organic ingredients whenever possible.
2 cups whole wheat flour
½ cup ground flax seed
1 t baking soda
1 t salt
1 t cinnamon
½ t nutmeg
½ t cardamom
½ cup (1 stick) organic butter - room temperature
½ cup natural cane sugar
2 organic eggs
½ cup honey
1 t vanilla extract
1 small apple, peeled and chopped
½ cup goji berries or raisins
½ cup chopped dates or apricots
1 cup chopped walnuts or almonds (optional)
1 ½ cups coconut
3 cups old fashioned organic oats
1/4 cup applesauce
Preheat oven to 350°.
Stir together dry ingredients (flour, salt, baking soda and spices).
In a mixing bowl, beat butter and sugars. Add in honey, eggs and vanilla. Slowly add in dry mixture and beat together. Stir in oats, applesauce, coconut, fruit and nuts.
Drop spoonfuls onto baking sheet.
Bake 12-14 minutes at 350. Makes 2 dozen
Subscribe to:
Posts (Atom)