Tag: recipes

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Baked Oatmeal with Raisins, Apple, and Maple Syrup

Make this for breakfast and your kids will ask for more! Can easily be made the night before  and baked in the morning (or even reheated the next day). Great nutrition with lots of fiber, protein, and no white sugar. Swap out the raisins for dried cranberries, dates, or apricots. Add a few tablespoons of ground flaxseed meal for even more good stuff!

baked oatmeal with raisins, apples, and maple syrup

Baked Oatmeal with Raisins, Apple, and Maple Syrup

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Servings 9

Ingredients
  

  • 2 cups old-fashioned oatmeal
  • 1 cup raisins (save 1/4 cup for topping)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ¼ tsp salt
  • 2 eggs
  • ¼ cup pure maple syrup
  • 2 cups milk (dairy, soy, coconut, or almond)
  • 1 tsp vanilla extract
  • 4 tbsp unsalted butter (melted)
  • 1 cup finely chopped apple

Instructions
 

  • Combine oats, 3/4 cup raisins, baking powder, cinnamon, and salt and set aside.
  • In separate bowl, whisk eggs, milk, maple syrup, vanilla, and melted butter and stir into oat mixture.
  • Add chopped apple, stir, and pour into a greased 8" baking dish.
  • Sprinkle remaining 1/4 cup raisins on top.
  • Bake at 350-degrees for 45 minutes. Let cool slightly and cut into squares. Makes about 9 servings.
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Rhubarb Strawberry Chia Seed Jam

Closeup of tasty appetizing fruit strawberry jam with chia seeds in jar. Selective focus.

A delicious and nutritious spring favorite with no refined white sugar. A great sweet-tart combo for your morning toast. Makes approximately 2 pints and can be frozen for up to 3 months.

Rhubarb Strawberry Chia Seed Jam

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Ingredients
  

  • 2½ cups chopped rhubarb (to about 1/2" slices)
  • 1½ cups quartered strawberries
  • ½ cup freshly squeezed orange juice
  • ⅔ cups pure maple syrup
  • 3 tbsp chia seeds (may need more depending on juiciness of rhubarb)

Instructions
 

  • In sauce pan over medium heat, cook rhubarb, strawberries, orange juice, and maple syrup until it comes to a boil.
  • Reduce heat to medium low and let simmer for about 15 minutes until fruit breaks down. Stir occasionally to keep from burning and use a potato masher to break up big chunks.
  • Reduce heat to low and stir in chia seeds and let simmer for another 15 minutes.
  • Turn heat off and let sit for 10 minutes. (Chia seeds will expand as it cools, thickening up the jam.)
  • Scoop jam out with a spoon — it should slide slowly down the spoon. If not, add another tablespoon of chia seeds and let sit for another 10 minutes.
  • Refrigerate for up to 4 weeks or freeze in an airtight container for up to 3 months.
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Mexican Maple Hot Chocolate (Dairy-Free)

Curl up by the fire with this toasty warm cup with just a little kick of spice.

Mexican Maple Hot Chocolate (Dairy-Free)

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Ingredients
  

  • 2 cups non-dairy milk (almond, soy, full fat coconut milk)
  • 1 tsp ground cinnamon
  • 2 tbsp Dutch process cocoa powder
  • 1.5 ounces dairy free baking chocolate or chocolate chips, finely chopped
  • 2 tbsp pure maple syrup
  • ½ tsp pure vanilla extract
  • pinch cayenne pepper
  • pinch salt
  • Garnish chocolate shavings, cinnamon stick, cocoa powder

Instructions
 

  • Bring milk and cinnamon to simmer over medium-low heat. Whisk frequently while cooking, simmer for about 5 minutes. Add remaining ingredients (except garnishes) and whisk until incorporated and heated through. Pour into two mugs and garnish. Enjoy with a friend and a warm fire!