Showing posts with label oats. Show all posts
Showing posts with label oats. Show all posts

Friday, May 17, 2013

Egg Custard with Chocolate Chip Oatmeal in a jar...Breakfast to-go


i'll say it again...

breakfast is my favorite meal

"the most important meal of the day"
blah, blah, blah...

i think it's inscribed somewhere on the Rosetta Stone or was it one of the tablets as the 11th commandment.
this is a compact little breakfast treat i came up with for a quick early morning healthy breakfast.  creamy cholesterol fighting oatmeal with optional "antioxcident" dark chocolate chips on the bottom and calcium, omega rich classic egg custard with a few vitamin C freeze dried tart berries in a cute little jar.  sorry, that was a mouthful.
prepare on a weekend and you'll have something to grab that's a little more fun, a lot more healthy and loads more delicious than that sugar laden muffin or chemical powered protein bar.  you might more likely to grab this treat while dashing out the door.  it's pretty good out of the fridge, great at room temp and even better popped in the microwave for a few seconds, just a bit warm.

pick up some freeze dried raspberries, blueberries, strawberries or pineapple crisps from Trader Joe's or your health food store.  they don't spoil, they're crunchy, tart and sugar free.  stock the pantry, the car, the office desk.  they're a fun snack and good on or in anything.  if you don't have a TJ's near you they are available on the internet (amazon, of course)...raspberries, blueberries, pineapple, mandarin orange, strawberries...this is beginning to sound like an infomercial...enough already.



FOR THE OATMEAL

prepare 3/4 cups dry oatmeal of your choice as you normally would.  you'll probably end up with approx. 2 cups cooked oatmeal.  let come to room temp.

OR...this is what i do...
3/4 cup oatmeal
1 1/2 cup water
1 tsp golden flax seeds
pinch salt

prepare using microwave instructions.
after it's cooked...stir in 1/2 scoop vanilla protein powder, a dash of cinnamon and a dash of cardamom...and add sweetener of choice...i used 2 Tbsp Stevia "cup for cup".  let come to room temp.

PREPARE CUSTARD

preheat oven to 350 F. and grease/spray 6 custard cups, ramekins or small mason jars.
you'll need some boiling water for the bain marie and a large enough roasting pan to hold your custards in the bain marie.

1 2/3 cups whole (2% milk would be ok)...of your choice
NOTE...i have used whole organic milk, goat milk and a mixture of whole milk with 2/3 cup vanilla Pure Protein Shake.
3 whole large eggs
1 yolk
1 tsp vanilla
2 Tbsp Stevia "cup for cup"or sweetener of choice
pinch of salt

whisk eggs, yolk, vanilla, sweetener and pinch of salt.  add milk and whisk to combine.  strain the custard into a vessel that can easily pour.
TO ASSEMBLE...
spoon approx. 1/3 cup oatmeal in the bottom of custard cups.  add some mini chocolate chips, raisins, craisins or whatever and push them down in a bit.
pour equal amount custard into cups over the oatmeal.
place in roasting pan and add enough "almost boiling" water to come up at least half way up the custard.
bake in oven for 25 to 30 minutes.  check them at 25 for the custard jiggle factor.  they should be firm, but with a slight wobble in the middle.  mine took 32 minutes.
NOTE...i tented mine with a sheet of tinfoil 1/2 way through so the tops didn't get too cooked looking, but you can always disguise an ugly top with berries or syrup.


important to strain your custard because these little globs will mess with the creaminess of your beautiful custard.
put a little less than 1 inch of oats (warm/room temp oats) and a few mini chocolate chips.  if you put too much oatmeal, the custard will take longer to cook and might not set in the middle.

Thursday, February 28, 2013

Mocha Java Gluten Free Granola


CRUNCHY NUGGETS OF GOODNESS

dark cocoa and espresso with oats, almonds, flax, coconut, sesame, chia...

and you know i had to add in ...
chipotle and bacon !!!
hey...chipotle has capsaicin.  it's good for the metabolism and...
bacon IS protein...right?


this batch of granola was a huge winner!
way more flavorful than the pricey store bought granolas that claim to be "chocolate".

crunchy, sweet, slightly salty, loaded with nuggets, omegas, antioxidants, no additives, a few less calories and, of course, a little smoky bacon and a kick of chipotle.  when added to milk or yogurt the chocolate and espresso activate and make a fabulous mocha cream color...like a mocha cappuccino....YUM!

most of it never made it to a bowl...everybody loved it as a snack.  it's all gone.  i'll be making a second batch this weekend...probably double the recipe...
probably MORE BACON !



MOCHA JAVA GRANOLA...Gluten free
with chipotle and BACON

dry grains and seeds
2 cups oats
1 1/4 cups unsweetened puffed corn
3/4 cups flax cereal nuggets, Enjoy life Crunchy Flax
1/4 cup unsweetened shredded coconut
2 Tbsp flax meal
3 oz sliced almonds
1-2 oz roasted salted almonds
40g craisins with less sugar
2 Tbsp chia seeds
2 Tbsp sesame seeds
1/2 cup very crispy bacon bits...shhhhhh...i had to sneak this in...optional

coating ingredients
1/3 cup honey
1/4 cup maple syrup
1/4 cup packed brown sugar
1 tsp vanilla
1 oz butter
1/2 cup good cocoa powder, divided
1 tsp espresso powder
pinch of salt
1/4 tsp chipotle powder, optional
smoked salt for sprinkling, optional

preheat oven to 325F (convection).  while preheating toast your oats for 15 minutes.
in a large bowl mix oats along with the next 8 dry grains and seeds ingredients.  set aside.
in a small sauce pan put honey, maple syrup, brown sugar, butter, pinch of salt,  espresso powder, chipotle if using and 1/4 cup of the cocoa and heat until sugar in dissolved.   stir to combine (whisk helps combine the cocoa in)).  remove from heat and add vanilla.
adding wet to dry...sprinkle some of the reserved 1/4c. cocoa powder over dry goods.  pour approx. 1/3 warm wet mixture over dry and stir to combine.  sprinkle more cocoa and another 1/3 over dry mixture and stir to combine....do this again until all is well combined and mixture is fully incorporated.
note about adding chia and sesame seeds... sprinkle these in while stirring in wet so they do not clump in one spot.
lay out on parchment covered cookie sheet...mine took up 2 sheets.  put in 325F convection oven for 15 minutes...gently stir and rotate sheets if necessary.  again, 15 minutes and stir gently.  now do 10 minute intervals 1, maybe 2 more times, depending on your oven.  i like crunchy big chunks so when done i slide the parchment paper gently onto a cold surface, so as not to disturb the clumps.  let this completely cool then put in airtight container.  do not let sit out on the counter too long or the moisture in the air will effect the crispiness, but do not cover it up while it is the least bit warm.

i made this 1 1/2 week ago and saved a small batch to test. it is just as crisp and full of tasty nuggets as the day it came out of the oven.



Saturday, October 6, 2012

OATMEAL CUSTARD


GREAT START TO A GREAT DAY...

warm creamy custardy 4 grain oats with vanilla greek yogurt and fresh berries.
my idea of dessert for breakfast.


i'm up at the crack of dawn...
mornings are getting cold and i want comfort food.
well...that's a big fat lie.
we're having an unexplained heat wave here in California, but i still want something delicious, healthy and satisfying for breakfast.  i don't want a protein bar.  i don't want a bowl of granola.  i don't have time for eggs Benedict.  i surely can't get through the day on my Mexican pastries alone.  i need something with a little substance that will keep me going and i need something i can put together and get out the door.

this is a great recipe for those no-brainer, i'm too tired weekday mornings when you need some good healthy fuel to get going. make it for a Sunday breakfast and have the leftovers warmed up throughout the week.  dress it up with greek yogurt, syrups, berries, brown sugar and cinnamon, candied pecans...i'm sure everyone has there own ideas for oatmeal extras.

it's not a throw together recipe because you need cooked oatmeal, but it IS an easy recipe if you have that ready.  the cottage cheese might seem a bit odd, but trust me...it really adds to the creaminess and you don't even know it there.  spice it up as you wish.  i always like to add a touch of cardamom, fresh ground nutmeg, cinnamon and vanilla with a touch of almond extract.
i've tried a chocolate version, but haven't perfected it yet.  it was good, but not great, so i'll wait on posting about that.  meanwhile i'll continue on with this one and some different spice combinations.  since i'm so hot about rosemary lately, maybe i'l try that in there some how...hmmmmm.  i think rosemary and maple syrup might work well together...hmmm 


OATMEAL CUSTARD
adapted from Inn Cuisine

2 cups COOKED oatmeal...i use 4 grain hot cereal by Arrowhead Mills
1 1/2 cups low fat cottage cheese
2 large eggs-real eggs work better than substitute
1 cup low fat or skim milk
6 tbsp sugar or sugar substitute...i use 1/2 cup Z Sweet
1/2 tsp cinnamon
1/8 tsp cardamom
1/2 tsp vanilla extract
1/2 tsp almond extract
1 scoop vanilla whey protein powder...optional

preheat oven to 325 F degrees
coat 2 Qt baking dish with non stick spray
in a large mixing bowl, blend oatmeal, cottage cheese, eggs, milk, sugar, cinnamon, cardamom, and extracts in an electric mixer until smooth.
pour batter into prepared dish and bake for approx.1 hour...mine takes about 1 hr 5-10 minutes in a square glass pyrex in a regular oven.

serve warm, room temp or even cold for on the go...

NOTE...ovens are different and so are baking dishes, so i suggest you check it after 45 minutes and keep an eye on the first one.

nutritional info (approx.)
9 servings made with protein powder and Zsweet

cal...95
protein...6
carbs...16
fiber...5
fat...1

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