Blueberry, Banana, Almond Baked Oatmeal

No matter the season, oatmeal is always one of my go-to items for breakfast.  When I prepare ahead, the concoctions I make can usually be eaten hot or cold, so depending on the day, I may warm it up, or keep it chilled.  This particular mixture tasted AWESOME cold, and since it was 90 degrees all week, I ate it that way all week.

Ingredients:

• 1 cup Steel Cut Oats (I use Bob's Red Mill)
• ¼ cup Sliced Raw Almonds, divided in half
• ½ tsp. Baking Powder
• ¾ tsp. Ground Cinnamon
• Pinch of Salt
• ¼ cup Agave Nectar
• 1 cup Coconut Almond Milk (I used Blue Diamond, unsweetened)
• ¼ cup Egg Substitute (I use Better n' Eggs)
• 2 tbsp. Unsweetened Applesauce
• 1 tsp. Vanilla Extract
• 3 Ripe Bananas, peeled and sliced
• 1 cup Blueberries, divided
• 2 tbsp. Flax Seeds
• 2 tbsp. Chia Seeds

Directions:

1. Preheat the oven to 375F.

2. Lightly grease a 9x13 baking dish. 

3.  Mix the oats, almonds, baking powder, cinnamon, and salt in a bowl.

4.  In a small bowl, combine agave, milk, egg beaters, butter, and vanilla

5.  Slice the bananas, and spread in a single layer over the bottom of the baking dish.  Top with half the blueberries

7.  Pour the dry ingredient mixture over the fruit evenly

8.  Pour the liquid ingredients evenly over the oats.

9.  Sprinkle the remaining blueberries and almonds over the top.

10.  Bake  35-40 minutes, until top is browned and oats set.

I sliced this into 5 portions and brought them to work with me every day last week.  YUM

Butternut Squash Risotto...truly something to be thankful for

Well, here's another throwback recipe from this past Thanksgiving.  I adapted this recipe for Butternut Squash Risotto from something I saw on Skinnytaste, and I can't even believe how delicious it was.  I love all things butternut squash related, but my husband normally won't touch it, and he gave this the seal of approval!

As is, this recipe will make 4 servings...I had to triple it to feed my Thanksgiving crowd, but as long as you use a big enough pot, it will turn out perfectly!

Ingredients:

• 3 c.  Low-Sodium Vegetable Broth
• 1 c. Butternut Squash Puree (I boiled about 1/2 lb. squash in 1 c. of broth and then pureed and re-measured a cup.  You can also use a pre-made butternut squash soup if you want to skip this step)
• 1 tsp. Coconut Oil (Cold-pressed, extra-virgin!)
• 3 Cloves Garlic, chopped
• 1/4 c. Shallots, chopped
• 1 c. Arborio Rice
• 2 oz. Dry White Wine (I used a Sauvignon Blanc)
• 1 tbsp. Fresh Sage, minced
• 1/4. c Freshly Grated Parmigiano-Reggiano
• Salt and Pepper to taste

Instructions:

• In a pot, mix vegetable broth with pureed squash and bring to a boil.  Once boiling, reduce to a simmer and maintain over low heat
• In a large, heavy saucepan, heat coconut oil until melted.  Add shallots, garlic, and rice and saute until the rice is well coated (~3 minutes).  Add wine and sage and stir until absorbed
• Add a ladle of the simmer stock and stir continuously until it is absorbed.  Continue to add stock by the ladleful and stir until absorbed
• Continue until the rice is creamy and al dente and all the stock is used (should take around a half hour).  Add the grated cheese, stir and remove from heat
• Serve immediately