Oatmeal

Breakfast, we all know it's the most important meal of the day, yet so many people skip it or grab something on the go. It can be difficult to eat properly when you wake up late or when you have to hustle a group of people out of the house. But should it be difficult? Should it be unhealthy? So many cereals are laden with sugar and sodium and who knows what else, yet this is how many people who do eat breakfast, start their day. One would think that because it's considered the most important meal of the day (studies have shown that children who eat breakfast perform better in school) we would take the time to make sure it's nutritious and properly filling.

Oatmeal is the perfect breakfast. 1/3 cup is equal to 120 calories, but these are not empty calories like many other cereals that wear off quickly. There is no sodium (other than what you add), no sugar (other than what you add), you can control the amount of extra calories added (yogurt, milk, nuts, etc), and oatmeal keeps you filling full longer than many other breakfast foods. Oatmeal is the perfect breakfast!

This is my go-to Oatmeal recipe. The Little Man loves his oatmeal, and he has it pretty much every morning. It's full of nutrients and helps give him the energy he needs to start the day. I try to change it up daily so he doesn't get bored of it, because seriously, who wants to eat the same thing every single day. I've included some combinations that we've tried, and some that we haven't yet. As we try them, I will update the post. What other combinations have you tried?

Oatmeal - Makes 1 1/3 cups

1 1/2 cups water (You can substitute some of the water for fruit juice. I often use a 1 cup water, 1/2 cup apple juice.
2/3 cups quick rolled oats (not instant, not steel cut)
1/2 tsp vanilla
pinch of salt (optional, I never add it)

1. Pour water and vanilla (and salt) into a small saucepan. Bring to boil.
2. Slowly add oats. Bring to boil, reduce heat and simmer for 3-5 minutes uncovered.
3. Remove from heat, cover, and let sit for 1 minute.
4. Serve and enjoy!

If you would like to make all the oatmeal the same flavour you can add your additives when you add the oats, or you can add them after. I often make it plain, then add the goodies after, that way I can change it up day to day for the Little Man.

Fruit Oatmeals

Apple Goodness

Apple Goodness: chopped apples + raisins + applesauce + yogurt + cinnamon





Berry Bonanza: any combination or berries, fresh, frozen, or dried (strawberries, blackberries, cherries, raspberries, cranberries, etc.)

Blueberry Muffin

Blueberry Muffin: fresh or frozen blueberries + lemon zest + maple flavour or maple syrup

Carrot Cake

Carrot Cake: shredded or finely chopped carrot + raisins + cinnamon + nutmeg + cream cheese

Cranapple Pie

Cranapple pie: dried cranberries + apple + applesauce







Cranberry Orange: dried cranberries + oranges

Peaches and Cream

Peaches 'n Cream: fresh or frozen peaches (I use 2 puree cubes and 1 peach slice) + cinnamon + yogurt

Pina Colada

Pina Colada: pineapple + shredded coconut + coconut milk/cream - This one is probably my favourite.

Poached Pear

Poached Pear: steamed or canned pears (I use fresh steamed pears and 1 pear puree cube) + nutmeg + allspice

Strawberries 'n Cream

Strawberries 'n Cream: fresh or frozen strawberries + yogurt






Strawberry Banana: strawberries + banana + yogurt

Tropical Delight

Tropical Delight: mango + pineapple + banana + shaved coconut

Nut Oatmeals

Banana Nut Bread

Banana Nut Bread: mashed banana + walnuts






Cherry Almond: cherries (Fresh/frozen/dried) + chopped/sliced/ground almonds

Date Square

Date square: coconut + steamed dates + apple + cinnamon + cashews + honey* + applesauce







Elvis: peanut butter + banana + bacon 

Gilgamesh: pistachios + steamed dates + cardamom (or cinnamon) + drizzle of honey + milk or yogurt

Honey Nut: chopped walnuts + drizzle of honey*

PB&J: peanut butter + fresh cooked strawberries/raspberries or jam

Peanut butter and Banana: Peanut butter + banana + touch of milk - the PB makes it really thick)

Pumpkin Pie

Pumpkin Pie: pumpkin puree + ground almonds + pumpkin pie spice** + yogurt





Raspberry Hazelnut: raspberries + chopped hazelnuts + cinnamon + yogurt

Chocolate Oatmeals
Chocolate Raspberry: chocolate chips + raspberries + yogurt

Hot Chocolate: hot chocolate powder

Other
Classic: raisins + brown sugar + milk

Gingerbread: cinnamon + cloves + ginger + allspice + molasses + brown sugar

Eggnog: rum extract + cinnamon + nutmeg + yogurt



You can add any yogurt or any milk to any of these. You also control the amount of spice and flavour in each. You can also make your own combinations. 

What combinations have you tried? As we try new combinations I will post them along with photos.



*Remember, children below the age of 12 months should not have honey.
**To make pumpkin pie spice:  combine 3 tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp nutmeg, 1½ tsp ground allspice, 1½ ground cloves

Carrot Cake Cupcakes

            No, these aren't just plain old Carrot Muffins, and for good reason, they are delicious!

            So, what's the difference between a cupcake and a muffin?

           This is a common question people ask every day, and now, I know the answer (not just the BS one).

           Over the weekend, Miss McCormack and I visited Canada's Baking and Sweet Show (post on this to come later), and we watched a presentation by the girls at Georgetown Cupcakes, who are also the stars of TLC's DC Cupcakes. They did a cupcake demonstration, and then did a Q & A afterwards. One of the questions someone asked was, "What's the difference between a cupcake and a muffin?" And, the answer is actually quite simple. When you make muffins, you mix the wet ingredients in one bowl, and you mix the dry ingredients in another bowl, and then you mix the contents of both bowls together. To make cupcakes, the first step is to cream together the sugar and the fat, this is what gives you the silky smooth and rich flavour cupcakes are supposed to have. Then you add your wet and dry ingredients.

           Now, let's put what we've learned into practice!

Carrot Cake Cupcakes (or Cake, it depends on what kind of baking dish you have on hand)

Grated Carrots

4 Eggs
3/4 cups oil
2 cups sugar
1 tsp. vanilla
2 cups all purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
3 cups grated carrots
1 cup chopped pecans or raisins (optional)

1. Preheat oven to 350°F. Line your cupcake tin with paper liners (or grease and flour a 9"x13" pan).

2. Grate your carrots. TIP: Use a food processor, save your little fingers from the monstrous cheese grater.


3. Beat your eggs, oil, sugar and vanilla.  (See we're beating the fat and the sugar together here).

4. Sift together your flour, baking powder, baking soda, salt and cinnamon.

5. Carefully and slowly mix your dry ingredients into your wet ingredients.




6. Stir in your carrots and pecans/raisins - If you have a fussy eater, you can grate these with the carrots


7. Pour into prepared cups (or pan).

8. Bake for 21 minutes (or 40-50 minutes for a cake)




Cupcake/Muffin TIP: If you have extra spots in your pan, fill those spots with water. This will help those spots from darkening or getting scorched.





Decadent Cream Cheese Frosting
1/2 cup softened butter (just leave it out on the counter until it's soft)
8 oz softened cream cheese (just leave one of those rectangular blocks on the counter for a bit)
4 cups icing sugar
1 tsp vanilla
1 cup chopped pecans (option, although just a sprinkle on top would make a good garnish)


1. Cream together the butter, cream cheese, and vanilla.

2. Slowly and carefully add the sugar 1 cup at a time and beat until smooth.

3. Stir in pecans (if desired) and frost cooled cupcakes. I used piping tip 804.



                                                                           Enjoy!
                                                                                Mel