Banana and Chia Stovetop Oats

Banana and Chia Stovetop Oats

Sliced banana for banana and chia stovetop oats

There are few things in this world that The Babe loves more than bananas. Combine it with oatmeal and she doesn’t know what to do with herself.

So the combination of bananas, chia seeds, and oatmeal was a bit of a no-brainer.

Which is a good thing, because breakfast tends to happen on the early side over here (think 5 or 6AM). So any complicated attempts at food would make my brain hurt.

banana and chia stovetop oats

We had one super spotted brown banana left in the fruit bowl that hadn’t made its way into The Babe’s mouth, despite her best efforts.

It looked a bit too brown to eat on it’s own, so I opted to put it in her oatmeal.

It was a good choice on my part, as she literally licked the bowl clean when all was said and done.

bananachiaporridge

Not only was this toddler friendly, it was also Mommy and Daddy friendly.

I’m secretly willing another banana (or two) to go brown so that I can make this again without feeling like I was wasting a perfectly delicious banana.

I prefer my bananas on the juuuuuust turning ripe side of yellow with a hint of green still on the peel. Once it goes all yellow, I have zero interest. (Hence why there are still ten thousand bananas in my freezer.)

bananaoats

I’m not sure that will do me any good though.

Pretty sure The Babe will give me the side eye and say, “Whadya doin’ ma?! That’s MY oatmeal.”

Whadya mean I can't just eat the banana?

And, seriously. Who could argue with a face like that?!

Not I, my friend. Not I.

annaoats

I guess I could just make my own batch of oatmeal.

But that kind of takes the fun out of it all.

Who am I to take away the joy it brings her to feed me?

annaspoon

Sliced banana for banana and chia stovetop oats
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Banana and Chia Stovetop Oats

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings 1
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1/2 cup water
  • 1/2 cup milk we used almond
  • 1/2 cup rolled oats
  • 1 very ripe banana mashed
  • 1 tbs chia seeds

Instructions

  1. Place water and milk into a small pot and heat over medium-high heat. Bring to a boil.
  2. Add oats and reduce heat to medium-low.
  3. Simmer for 60-90 seconds and then add mashed banana and chia seeds.
  4. Cook until liquid has been absorbed and oats are the consistency you like; 5-7 minutes.
  5. Transfer to a serving bowl, grab a spoon, and hunker down for an amazingly good breakfast.

Allergen Information

Nightshade free, dairy free, gluten free, wheat free, soy free, corn free, and egg free.
*The gluten and wheat free status of this recipe is dependent upon your choice of oats. If you cannot have gluten or wheat, please make sure to select certified gluten free oats.

Sweet Potato + Dried Cherry Oatmeal

Sweet Potato + Dried Cherry Oatmeal

Sweet Potato + Dried Cherry Stove Top Oatmeal

Every now and then I feel like all of my food mojo gets lost.

I’ll be rocking and rolling for a few weeks, buzzing with creative energy and excitement around menu planning and cooking. And then BOOM. It’s gone without a trace. No note left behind for where it’s gone, or even when it will be coming back.

And into the mix two other mouths to feed and it’s a recipe for disaster.

Sweet Potato + Dried Cherry Stove Top Oatmeal

All I have to say is thank god there are other food blogs out there to help pull me out of my food rut.

Case and point: The Oatmeal Artist.

How that gal finds a way to stay inspired and creative with one single ingredient is beyond me. Believe me, I’m not complaining. Quite the contrary, I’m freakishly enamored with her and her uncanny talent for creativity when it comes to oats.

Sweet Potato + Dried Cherry Stove Top Oatmeal

This bowl of yumminess is a take on her Sweet Potato + Cranberry Oatmeal.

I had initially made it for The Babe, but it looked way too good to let her have it all. So, I took a spoonful to taste. And then another spoonful, and another spoonful…

Don’t worry, she definitely got her fill of sweet potato oatmeal yums. She kept pointing at the spoon, squealing, and opening her mouth for another bite. LOVE HER.

Sweet Potato + Dried Cherry Stove Top Oatmeal

Sweet Potato + Dried Cherry Stove Top Oatmeal
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Sweet Potato + Dried Cherry Stove Top Oats

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 -2
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1 small sweet potato
  • 1/2 cup water
  • 1/2 cup almond milk or milk of choice
  • 1/2 cup old fashioned oats
  • 1/4 tsp cinnamon
  • 1 tbs maple syrup
  • 1/4 cup dried cherries

Instructions

  1. Peel and chop sweet potato and place in a small saucepan with water. Bring to a boil and cook until sweet potatoes are fork-tender; approximately 5-7 minutes.
  2. Drain water and mash with fork or potato masher. Transfer to a bowl.
  3. Combine water and almond milk in a small saucepan and bring to a boil.
  4. Add oats and reduce heat to medium.
  5. Let simmer for about 4-5 minutes or until oats begin to absorb the liquid.
  6. Add in 1/2 cup mashed sweet potatoes, reserving the rest for tomorrow (or another use). Stir to combine.
  7. Add in cinnamon and maple syrup, and cook for an additional 3-5 minutes, until all liquid is absorbed or at desired consistency.
  8. Add in dried cherries and stir.
  9. Transfer to a bowl and serve warm!

Allergen Information

Nightshade free, dairy free, wheat free*, gluten free*, corn free, soy free, egg free.
*Oats are inherently gluten (and wheat) free, but can become contaminated during the processing. If you have Celiac Disease or have an allergy, make sure to use certified gluten-free oats.

Strawberry-Apple Baked Oatmeal

Strawberry-Apple Baked Oatmeal

Strawberry-Apple Baked Oatmeal (gluten free + dairy free) » Emily Levenson

I’ve become obsessed with a blog called The Oatmeal Artist.

She has taken making oats to an art form. No joke, she has hundreds of recipes featuring the humble oat. That’s some serious dedication. And love for oats.

Since stumbling upon the site, I’ve been trying my hand at some new baked oatmeal recipes. So far, I’ve tried the Apple Nut Butter Baked Oatmeal, the Peanut Butter & Banana Baked Oatmeal, and the Peanut Butter Cookie Baked Oatmeal. All seriously delicious.

Strawberry-Apple Baked Oatmeal (gluten free + dairy free) » Emily Levenson

The Babe has also started to eat more oats. Since she’s officially gotten the hang of oat cereal, I’ve been trying to add some new flavors into the mix.

The most recent one: apple + strawberry puree and oats.

She freakin’ gobbled it up. As in, ate more of this than any other food she’s ever eaten. I had to go back and make seconds.

Strawberry-Apple Baked Oatmeal (gluten free + dairy free) » Emily Levenson

With The Babe being so enamored by it, and me liking the sound of the flavor combination, I decided that Strawberry-Apple Baked Oatmeal had to be in my future.

Is it weird that I’m inspired by baby food?

Wait. Don’t answer that.

Strawberry-Apple Baked Oatmeal (gluten free + dairy free) » Emily Levenson

This is hands down my new favorite breakfast.

I love it more than refrigerator oats. I love it more than the other baked oatmeals I’ve made. I love it more than eggs and hashed browns.

It’s a really good thing they are super easy to make.

Strawberry-Apple Baked Oatmeal (gluten free + dairy free) » Emily Levenson

Strawberry-Apple Baked Oatmeal (gluten free + dairy free) » Emily Levenson
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Strawberry-Apple Baked Oatmeal

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1
Author Emily Levenson | emilylevenson.com

Ingredients

  • 1 small apple grated (or 1/3 cup applesauce)
  • 1/2 cup apple cider or water
  • 1/2 tsp vanilla extract
  • 1 to 2 tbsp strawberry preserves
  • 1/2 cup rolled oats
  • 1/4 tsp baking powder
  • pinch of salt
  • oil or non-stick spray

Instructions

  1. Preheat the oven to 350°F and spray a single-serving ramekin (or oven safe bowl) with non-stick spray or coat with oil.
  2. Grate apple and add to a large bowl.
  3. Add remaining wet ingredients: cider, vanilla extract, and strawberry preserves and stir.
  4. Add dry ingredients: oats, baking powder, and salt. Stir until combined.
  5. Transfer mixture to the prepared ramekin or bowl and place in oven.
  6. Bake for 20-25 minutes.
  7. Remove from oven and let cool slightly.
  8. Devour.

Allergen Information

Dairy free, nightshade free, wheat free, gluten free, soy free, egg free.
 

Oatmeal Raisin Granola

Oatmeal Raisin Granola

Oatmeal Raisin Granola

Last week was another installment of the Propelle Mastermind. And because I always feel the need to feed people, I whipped up a batch of granola. The last meeting I brought my favorite Maple Pecan Granola. But this time around, I wanted to try something new.

So, I scoured the cabinets to see what I had on hand. What I found was copious amounts of raisins, rolled oats, and chia seeds.

Sounded like it was time for some oatmeal raisin…granola!

Raisins

The trick was going to be in the sweeteners.

One gal in the group could only eat agave. Another, only maple syrup.

It’s totally my fault, as I tested them both for food sensitivities. The least I could do was make them each a batch of granola that was safe (and delicious).

Rolled Oats

I will say that both batches were equally as delicious.

I will also say that the batch with the agave nectar cooked way faster than the batch with the maple syrup. So, don’t do what I did and cook them for the same amount of time. Otherwise, you will end up with some burnt edges and bottoms…

Oops.

Oatmeal Raisin Granola with Maple Syrup

Oatmeal Raisin Granola

The best part about the granola? It tasted a lot like oatmeal raisin cookies. Which, in my book, is heavenly.

And since it’s not a cookie, it’s totally suitable to eat for breakfast, lunch, and dinner. Oh, who am I kidding. So are the damn cookies.

Oatmeal Raisin Oatmeal

Oatmeal Raisin Granola
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Oatmeal Raisin Granola

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 -8
Author Emily Levenson | emilylevenson.com

Ingredients

  • 4 cups rolled oats
  • 1 cup raisins
  • 1/2 cup ground flaxmeal
  • 1/4 cup chia seeds
  • 1/2 cup canola oil
  • 1 tbs vanilla extract
  • 1/2 cup maple syrup agave nectar or honey

Instructions

  1. Preheat oven to 350ºF.
  2. Line baking sheet with parchment paper and set aside.
  3. Combine rolled oats through chia seeds in a large bowl. Mix to combine.
  4. In a small bowl, combine oil, vanilla extract, and maple syrup. Whisk to combine.
  5. Pour the contents of the small bowl into the large bowl and toss until oat mixture is evenly coated.
  6. Spread out over parchment lined baking sheet, making sure oat mixture is about 1/2 inch think.
  7. Bake for 25-30 minutes (or less, depending on sweetener used), or until edges are starting to turn golden brown.
  8. Remove from oven and let cool completely.
  9. Break into bite-sized pieces and store and enjoy!
  10. Store in an airtight container for up to one week. If it even lasts that long.

Allergen Information

Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Corn Free, and Egg Free.

Strawberry Apricot Baked Oatmeal

Strawberry Apricot Baked Oatmeal

Sliced strawberries and dried apricots

It’s been weeeeeeks since my last baked oatmeal post. It’s also been weeks since I’ve had some.

This must change. And pronto.

Because this stuff is seriously delicious. And it’s still seriously cold outside, making anything else for breakfast seem crazy.

strawberry and apricot baked oatmeal

With strawberries showing up at the store—and actually tasting pretty darn good—this flavor combo is the perfect go-to as Mother Nature tries to get her shit together in the weather department.

Speaking of getting your shit together, this meal will totally help you do that.

Don’t have time in the morning for a hearty breakfast? One batch will get you through an entire week. No cooking involved breakfasts, or suffering with a bowl of cereal. You can even bring it with you to work, and enjoy it there.

It’s foolproof.

strawberry and dried apricot baked oatmeal

It’s also something that your entire family will love. Hello, most amazing wife//mother//girlfriend//person on the planet.

I mean, The Hubster loved it so much, he took a break from his regular two-egg-omelette-with-toast breakfast routine for this stuff. It’s that good.

strawberry and dried apricot baked oatmeal

It’s so good that I’m considering wrapping up this blog post as quickly as humanly possible so that I can go make myself another batch of this breakfast delicacy.

I’ll post the recipe first, though. So we can enjoy it together.

strawberry and dried apricot baked oatmeal

Sliced strawberries and dried apricots
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Strawberry Apricot Baked Oatmeal

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 -8
Author Emily Levenson | emilylevenson.com

Ingredients

  • 11/2 cups rolled oats
  • 1/2 cup quinoa rinsed
  • 1 tsp baking powder
  • pinch of salt
  • 1 tbs chia seeds optional
  • 2 cups almond milk
  • 1/4 cup maple syrup
  • 1 egg lightly beaten
  • 2 cups strawberries sliced
  • 3/4 cup dried apricots sliced

Instructions

  1. Preheat oven to 375°F.
  2. Lightly grease a 9×13 baking dish and set aside.
  3. Combine oats, quinoa, baking powder, and salt in a large mixing bowl.
  4. Add almond milk, maple syrup, and egg. Stir to combine.
  5. Add strawberries and mix in.
  6. Pour mixture into prepared baking dish and place in oven.
  7. Bake for approximately 40 minutes or until edges start to turn golden brown.
  8. Let cool for 5-10 minutes.
  9. Cut and serve!

To reheat:

  1. Preheat oven to 325°F.
  2. Transfer serving portion to an oven safe bowl or ramekin.
  3. Sprinkle with sugar (optional).
  4. Place in oven for 7-10 minutes or until warm all the way through.
  5. Serve immediately!

Allergen Information

Nightshade Free, Dairy Free, Wheat Free*, Gluten Free*, and Soy Free.

*The Wheat and Gluten Free status of this recipe is dependent upon your choice of oats. Make sure to use Certified Gluten Free oats to avoid any contamination.