Just like fall salads, last month’s column, the humble oat can also be versatile and seasonal. Oats have long been considered a health food, and with their ease of preparation, they should be a wintertime (if not year-round!) staple for each of us.
Tag: oatmeal
pomegranate-oatmeal snack cups
I recently received an email from MyFitnessPal with a link to a stash of oatmeal-inspired recipes. This immediately made me think of my friend, Stevie, who eats oatmeal just about every morning for breakfast, no matter the season. The girl is an oatmeal fanatic. Perhaps even more so than Kath, the RD whose blog inspired me to begin my own journey into the field of nutrition. But I digress.
So as I perused the list of oatmeal recipe ideas, I came upon these Pomegranate-Oatmeal Snack Cups, for which I already has all the ingredients in the fridge. It was fate. I mean, how often does anyone really have pomegranate arils just lying around?
They don’t come out very sweet, which is just fine by me, and are fantastic topped with a little sunflower-seed butter. These would be a great breakfast or pre-workout snack. Recipe is below and linked above.
Ingredients
Wet
- 2 eggs
- 1/3 cup 100% pomegranate juice
- teaspoon vanilla extract
- 1 banana, small
- 1/2 cup almond milk, unsweetened
- 2 tablespoons coconut oil, partially melted
Dry
- 2 cups quick cooking oatmeal
- 1 teaspoon baking powder
- 1/3 cups + 1/4 cup pomegranate arils, separated
Instructions
- First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray.
- Then, place banana in a medium size bowl and mash until smooth. Add the rest of the wet ingredients (minus the coconut oil, we will add that very last) and whisk until combined.
- Add the dry ingredients and mix until smooth. Finally add in coconut oil.
- Fill muffin tin about 1/3 to 1/2 way full. Sprinkle additional pomegranate arils (about 1/4 cup) on top.
- Bake at 350º for about 20 minutes.
Here’s the nutrition information for each serving (2 muffins):
Nutrition (per serving): Calories: 200; Total Fat: 8g; Saturated Fat: 5g; Monounsaturated Fat: 2g; Cholesterol: 71mg; Sodium: 464mg; Carbohydrate: 26g; Dietary Fiber: 4g; Sugar: 6g; Protein: 6g
this calls for oatmeal
My long, CHILLY run this morning–8.5 miles thankyouverymuch–certainly did.
Just FYI, it flurried here yesterday. So, just because I got to run Friday morning in a t-shirt, doesn’t mean we’re out of the woods yet. But almost. This morning, it was sunny, but COLD. Sure doesn’t feel like we’re just days away from May around here…
I’d had thoughts of splurging on the granola Andrew put in my Easter basket (with the amount of sugar found in many store-bought granolas, I find it hard to justify it as an ‘every morning’ breakfast), but I needed something WARM.
Obviously, oatmeal was the ticket. But how to top it?? I’d already eaten a pre-run banana, so another one to sweeten the bowl wasn’t appealing. Biscoff spread was sounding good, but what would serve as my protein? Well, let’s just say the concoction I whipped up may have been the best yet! Here’s the breakdown:
-instant oats in the microwave (after many old-fashioned oats on the stovetop bowls, I think I’ve finally realized I like the texture of instant better. plus, I was hungry!)
-1/2 tbsp each dried cranberries, golden raisins and crystallized ginger
-1/2 tbsp Biscoff spread
-1/2 tbsp chopped coconut-flavored almonds (Emerald brand–fantastic!)
After mixing with 1/4 C vanilla Silk soymilk (can I just say that I am beyond-words excited that Andrew is a fan of this? post on that coming soon…), it looked a little more like this:
Terrible picture, I know, but at least you see the whole thing. The soymilk gave it just a bit of sweetness, just the way I like it.
I suppose those of us up north still have a few days to enjoy our warm breakfasts before spring really gets here…if it ever does!
thehealthypineapple 