Oatmeal


March 28, 20160

Total Time: 9 hrs. 15 min.
Prep Time: 15 min.
Cooking Time: 9 hrs.
Yield: Makes 8 servings, about ¾ cup each

21 Day Fix Containers:

  • 2 yellows
  • 1/2 purple
  • 1/2 blue
  • 1 tsp.

Fruity Whole Grain Breakfast Porridge

Fruity Whole Grain Breakfast Porridge

Ingredients

  • ¾ cup dry steel cut oats
  • ½ cup dry wild rice
  • ¾ cup dry pearl barley (or dry faro)
  • 1 cinnamon stick
  • 1 2-inch slice dry orange peel
  • 1 Tbsp. raw honey (or pure maple syrup)
  • ½ tsp. sea salt (or Himalayan salt)
  • ¼ cup chopped dried apricots (or dried cherries, dried apples, or raisins)
  • ¼ cup unsweetened dried cranberries
  • 6 cups water
  • 1 cup chopped raw walnuts (or almonds, pecans, or cashews)
  • 4 cups unsweetened almond milk

Instructions

  1. Place oats, wild rice, barley, cinnamon stick, orange peel, honey, salt, apricots, cranberries, and water in a 3-quart slow cooker. Cook, covered, on low temperature for 7 to 9 hours, stirring once or twice (if you are up).
  2. Before serving, mix well. Serve each portion topped with 2 Tbsp. walnuts and ½ cup almond milk.
  3. Tip: Use a vegetable peeler to remove just the outer part of the orange peel, avoiding the white pith which can be bitter.
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http://alesharosefitness.com/2016/03/28/fruity-whole-grain-breakfast-porridge/



March 9, 20160

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 7 servings, 2 hotcakes each

21-Day Fix:

  • 1 yellow
  • 1 purple
  • 1 tsp

Cashew and Oat Hotcakes

Cashew and Oat Hotcakes

Ingredients

  • 2 cups old-fashioned rolled oats
  • ½ cup raw cashews
  • 1 dash Himalayan salt (or sea salt)
  • 1 large egg
  • 1 Tbsp. coconut oil, melted
  • 1⅓ cups distilled water
  • 1 tsp. vanilla extract
  • 1¾ cup mixed berries

Instructions

  1. Place oats, cashews, and salt in food processor or blender; pulse until coarsely ground.
  2. Add egg, oil, water, and extract; pulse until well blended. Batter will be thick, but if it is as thick as paste add 2 to 3 additional Tbsp. of water.
  3. Heat medium nonstick skillet over medium heat.
  4. Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
  5. Flip with spatula and cook for 30 seconds.
  6. Repeat with remaining batter.
  7. Serve pancakes topped evenly with berries.
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http://alesharosefitness.com/2016/03/09/cashew-and-oat-hotcakes/

You may also enjoy baked apple cinnamon oatmeal.



March 5, 20160

(Makes 12 servings, 1 cup each) 1/2 purple, 1/2 yellow per cup

Total Time: 45 min.
Prep Time: 15 min.
Cooking Time: 30 min.

 

Baked Oatmeal Cups with Bananas and Berries

Baked Oatmeal Cups with Bananas and Berries

Ingredients

  • Nonstick cooking spray
  • 2 large eggs, lightly beaten
  • 1 tsp. pure vanilla extract
  • 2 large bananas, mashed
  • 1 Tbsp. raw honey
  • 2½ cups old-fashioned rolled oats
  • 1 Tbsp. ground cinnamon
  • 1½ tsp. baking powder
  • 1½ cups unsweetened almond milk
  • 1 cup fresh blueberries (or raspberries)

Instructions

  1. Preheat oven to 350° F.
  2. Prepare twelve muffin cups by coating with spray. Set aside.
  3. Combine eggs, extract, bananas, and honey in a large bowl; mix well. Set aside.
  4. Combine oats, cinnamon, and baking powder in a medium bowl; mix well.
  5. Add oat mixture to egg mixture; mix well.
  6. Add almond milk; mix well.
  7. Divide oat mixture evenly between prepared muffin cups.
  8. Top evenly with blueberries.
  9. Bake 26 to 30 minutes, or until golden brown and toothpick inserted into the center comes out clean.
  10. Tip: Raisins, walnuts, pecans, sunflower seeds, pomegranate seeds, or dark chocolate chips can be substituted for blueberries.
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http://alesharosefitness.com/2016/03/05/breakfast-recipe-test/