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my top 5 oatmeal recipes

October 16, 2017 Miranda Hammer
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Oatmeal is a staple for me in the colder months. I never seem to tire of its hearty warmness. It is extremely simple to make, the flavors can be switched up, and I can toss in my favorite superfoods to add a boost of nutrition and fiber-filled mileage. Here are my top 5 oatmeal recipes to help inspire healthier mornings. 

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If I had to pick one favorite oatmeal recipe, it would probably be pumpkin pie. It encapsulates fall. Warm, hearty, and full of delicious seasonal spices, this combo is always a winner!

pumpkin pie oats

serves 2

ingredients

  • 1 cup filtered water
  • 1 cup milk of your choice 
  • 1 cup extra-thick rolled oats
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon 
  • 1 teaspoon vanilla bean powder or extract
  • Small pinch of salt
  • 1/4 cup unsulfered golden raisins
  • 1/2 cup cooked pumpkin 
  • 1 tablespoon maple syrup 
  • 2 tablespoons toasted pecans, chopped
  • Sprinkle of hemp seeds for garnish

 method

  1. Bring the water and milk to a gentle boil, add the oats, raisins, salt, spices, pumpkin, and maple syrup and reduce to a simmer. Cook for 15 to 20 minutes, stirring every few minutes to prevent burning.
  2. Divide into two bowls, garnish with pecans, hemp seeds, and additional milk of your choice. 
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Matcha is having quite the moment. Matcha lattes, matcha soft serve, and matcha-laced sweet treats seem to be dominating the current healthy food scene. Matcha is not just vibrant and beautiful, it is loaded with beneficial nutrients, potent antioxidants, and flavonoids which help fend off damaging free radicals. Start your day with a fully loaded bowl of matcha oats, and you will be going strong all day long. 

matcha goji berry oatmeal

serves 2

  • 1 cup filtered water
  • 1 cup milk of your choice
  • 2 teaspoons matcha powder
  • 1 tablespoon maple syrup
  • 1 cup extra thick rolled oats, I like Bob's Red Mill
  • 2 tablespoons goji berries
  • 2 teaspoons sesame seeds, toasted, if you wish

In a small pot over low heat, whisk together the water, milk, matcha, and maple syrup until smooth and lump free. Add oats and goji berries and simmer on low for 10 to 15 minutes or until most of the liquid is absorbed. Stir oats every few minutes to avoid burning. To serve, top with sesame seeds and additional milk, if you wish. 

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I am a huge breakfast lover. I often find myself contemplating my morning meal while slowly drifting off to sleep. You may not be as breakfast obsessed as I am, yet there are a multitude of reasons why you should be. Eating breakfast boosts your metabolism, improves focus, prevents overeating at lunch and dinner, and helps to promote a healthy, happy weight. Caramelized banana nut oatmeal feels indulgent, but it isn't. Elevate your morning oat game with sweet and slightly crunchy caramelized bananas, toasted walnuts, and your favorite toppings. 

caramelized banana nut oatmeal 

serves 2

  • 1 cup extra thick rolled oats 
  • 2 cups water or milk of your choice, or a combo of both
  • 1 teaspoon cinnamon 
  • 1 teaspoon vanilla bean powder 
  • 1 tablespoon pure maple syrup 
  • 1 medium sized banana cut into slices
  • 1 tablespoon coconut oil
  • 1/4 cup toasted walnuts, chopped

Additional toppings:

  • chia seeds
  • hemp seeds
  • ground flax seeds

method

  1. In a small pot, bring 2 cups water or milk of your choice to a boil. Add the oats, cinnamon, vanilla bean powder, and maple syrup. Reduce heat to medium low and cook for 15 to 20 minutes, stiring every few minutes to prevent the oats from sticking. 
  2. While the oats cook, warm the coconut oil in a sauté pan. Add the bananas and caramelize 2 to 3 minutes a side, or until soften and browned. 
  3. To serve, transfer oatmeal into two bowls, top with caramelized bananas, walnuts, and additional toppings and milk, if you wish.
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Looking for a make ahead option? Consider baked oatmeal. It is great for those individuals who are always on the run and don't have time to sit down and enjoy breakfast in the comfort of their home. Once cooked and cooled, portion out the bake into individual serving-sized containers that you can just grab and go and enjoy at work or en route. 

baked berry oatmeal

Adapted from 101 Cookbooks

Baked oatmeal also makes a nice dessert topped with a little peanut butter and yogurt. 

  • 2 cups gluten-free rolled oats
  • 1/2 cup walnut pieces, toasted and chopped
  • 1/3 cup maple syrup
  • 1 teaspoon aluminum-free baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon ground nutmeg
  • Scant 1/2 teaspoon fine-grain sea salt
  • 2 cups almond, hemp or organic whole milk
  • 1 large pasture-raised egg (For a vegan alternative, make a flax egg by mixing 1 tablespoon ground flax with three tablespoons water. Let sit for 15 minutes to thicken.)
  • 3 tablespoons coconut oil, butter, or ghee melted and cooled slightly
  • 2 teaspoons pure vanilla extract or vanilla bean powder
  • 2 ripe bananas, cut into 1/2-inch pieces
  • 1 1/2 cups fresh or frozen blueberries, raspberries, or strawberries or a mix of all three
  • ¼ cup shredded unsweetened coconut flakes (optional)
  1. Preheat the oven to 375°F and generously butter the inside of an 8-inch square baking dish with coconut oil, butter. or ghee.
  2. In a bowl, mix together the oats, half the walnuts, the baking powder, cinnamon, allspice, nutmeg, and salt.
  3. In another bowl, whisk together the maple syrup, milk, egg, half of the butter or coconut oil, and vanilla.
  4. Arrange the bananas in a single layer in the bottom of the prepared baking dish. Sprinkle two-thirds of the berries on top. Cover the fruit with the oat mixture. Slowly drizzle the milk mixture over the oats. Gently give the baking dish a couple thwacks on the countertop to make sure that the milk moves through the oats. Scatter the remaining berries and remaining walnuts across the top and sprinkle with the coconut flakes.
  5. Bake for 35 to 45 minutes, until the top is nicely golden and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle the remaining melted butter or coconut oil on the top and serve or refrigerate.
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Bircher muesli is a fancier, more sophisticated term for overnight oats - a fantastic nutrient dense option that you make the evening before and grab on the go in the morning. Muesli is the ideal solution for you bleary-eyed, non-morning people. For this rendition of a make-ahead-breakfast, ripe banana is mixed with zesty citrus, milk, and extra-thick rolled oats, creating a creamy, dreamy protein and fiber-filled morning treat...without the guilt or sugar high. 

bircher muesli

Makes 2 servings

  • 1 ripe banana, sliced
  • 1 tablespoon chia seeds
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla bean powder
  • 1 teaspoon organic lemon zest
  • Juice of 1/2 a lemon
  • 1 cup extra-thick rolled oats
  • 2 cups milk of your choice
  • 1 tbsp maple syrup 
  • 1/2 cup seasonal fruit

Optional toppings

  • Cacao nibs
  • Hemp seeds
  • Chia seeds
  • Goji berries

 

Place banana, chia seeds, cinnamon, and vanilla bean powder in a bowl. Mash with a fork to combine. Add lemon zest, lemon juice, oats, milk, and maple syrup and mix well. Store in an airtight container in the fridge overnight. In the morning, stir in additional fruit and additional toppings of your choice. 

Tags oatmeal, top 5
← radish ready meal prep - pumpkin seed granola + super seeded crackers radish ready meal prep - turkey and kale meatballs + super green pesto →
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Miranda Hammer,

 MS, RD, CDN

Registered Dietitian, Natural Foods Chef, Recipe Developer, Fitness Enthusiast, and Mom, with a Passion for Healthy Cooking and Balanced Living.

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Serves 2
1 1/2 cups frozen dark cherries 
1/2 frozen banana
a handful of spinach
1 1/2 cups unsweetened almond milk (I use @malkorganics) 
1/2 cup coconut water 
1/4 cup plain yogurt (I use @siggisdairy)
1 tsp @navitasorganics goji powder
1 tbsp hemp seeds
1 tbsp chia seeds
Dash of cinnamon 
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Saffron chicken with herbed couscous 
Serves 4

1 tablespoon olive oil
2 yellow onions thinly sliced 
8 organic skinless boneless chicken thighs 
1 teaspoon turmeric
Heavy pinch/ 1 teaspoon saffron ground in a motar and pestal 
2 cups bone broth/vegetable or chicken stock
Salt and pepper

1 1/4 cups couscous 
1/2 chopped herbs - dill, parsley, cilantro 
1/2 cup toasted slivered almonds
1/4 cup raisins, soaked in warm water for 5 minutes and drained 
2 tablespoons white balsamic vinegar or lemon juice 
Splash of olive oil 
In a large Dutch oven warm the olive oil over medium heat. Add the onions, pinch salt and pepper and sauté until onions are caramelized. About 15 minutes. Add the turmeric and saffron and toast for 30 seconds. Salt and pepper both sides of the chicken thighs and add to the pot. Sear both sides of chicken, if possible (pot may be too full). Cover chicken with broth, bring to boil, and let simmer partially covered for at least an hour, allowing broth to reduce and chicken to tenderize. Chicken should be very tender and shred easily. 
For the couscous - while the chicken cooks prepare the couscous. Rinse 1 1/4 cups couscous and place in a large bowl. Pour 1 1/2 cups boiling water and a pinch of salt over couscous and stir. Cover with a plate for 5 minutes. Remove plate and fluff couscous with a fork. Add herbs, soaked and drained raisins, most of the almonds, vinegar, and a drizzle of olive oil. Fluff again. To serve, place couscous in a bowl, top with chicken and sauce, finish with additional almonds and fresh herbs.
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Sweet potato bean chili 
2tbsps olive oil
1 tbsp chili powder
1 tsp cumin 
1 tsp smoked paprika 
1/2 tsp cinnamon 
1 tbsp tomato paste 
1 onion, chopped
4 cloves garlic, thinly sliced 
1 sweet potato, diced 
1 green bell pepper, diced 
1 red bell pepper, diced 
1/2 tsp salt 
black pepper 
1 can black beans, drained 
1 can kidney beans, drained 
1 18oz jar diced tomatoes, I use @jovialfoods 
2 cups vegetable or chicken broth, I use @brodo 
toppings: avocado, sour cream, pickled jalapeño, cheddar cheese, sliced radish, sliced red cabbage

Warm two tbsps olive oil in a large pot over medium heat. Add the chili powder, cumin, paprika, and cinnamon and toast spices for 30 seconds. Add the tomato paste and continue to toast for 30 more seconds. Add the onions, garlic, sweet potato, and peppers, salt, pepper, and coat everything in the spice mixture. Cook for 10 minutes allowing the vegetables and aromatics to soften. Add the beans. Pour in the tomatoes and broth. Fill the tomato jar with a little water and swirl, picking up any leftover tomato and add to the pot. Cover, bring to a broil, reduce to a simmer, and cook for 30 minutes. Partially uncover, and continue cooking for 30 minutes more until chili is reduced slightly, vegetables are soft, and flavors are well melded together. Ladle into bowls and top with your desired toppings. Happy #meatlessmonday!
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chili verde
serves 4
1 1/2 cups dried navy beans or other white beans, soaked for at least 6 hours. You can also use canned. 
2 white onions, one quartered, one diced
2 tbsps extra virgin olive oil or avocado oil
3 cloves garlic, minced
1 large carrot, peeled and diced
1/2 tsp ground cumin
1/2 tsp ground coriander
1 lb tomatillos, husks removed, washed and quartered
3 jalapeños, stems removed, sliced in half. Remove some, none, or all of the seeds, depending on your heat tolerance.
5 cups filtered water
Sea salt + white pepper
2 limes, halved
garnishes: toasted corn tortilla strips, avocado, microgreens, radish, cilantro, toasted pumpkin seeds, plain yogurt, scallions.
Warm 1 tbsp oil in a dutch oven over medium high heat. Stir in diced onion, garlic, and carrot, and sauté for five minutes or until onion is soft. Add cumin and coriander + toast for one minute, coating the vegetables in spices. Drain and rinse the beans and add them to the pot. Sauté for 30 seconds coating the beans with the spice and onion mixture. Add 5 cups water and a tsp salt and bring to a boil. Reduce to a simmer and partly cover for an hour or until beans are tender.
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Once the beans are cooked, add the tomatillo puree to the pot. Mix well to combine and cook on low heat for 5 to 10 minutes. Season with white pepper, taste, add additional salt, if needed. To make tortilla strips, cut tortilla lengthwise into strips, place on a sheet tray, bake at 375 degrees for 5 minutes. To serve, ladle chili into bowls, top with fresh lime juice, avocado, + preferred garnishes.
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Tomato, kale, and white bean soup
6 servings 
2 tablespoons extra-virgin olive oil
1 teaspoon smoked paprika 
1 teaspoon dried basil
1 teaspoon dried oregano 
1 teaspoon dried thyme 
1 large onion, diced
3 medium carrots, chopped ( i go large for Jack) 
2 celery ribs, sliced 
6 garlic cloves, sliced 
1 small russet potato, diced 
1 28-oz. can whole peeled tomatoes
Kosher salt
2 bunches Tuscan kale, leaves removed from stem and thinly sliced 
1 small wedge of Parmesan with rind
1 bay leaf
1 14-oz. can cannellini beans, drained and rinsed 
3 cups water
Pinch crushed red pepper flakes

In a large Dutch oven over medium heat warm olive oil. Add paprika, basil, oregano, and thyme and toast spices for 30 seconds. Next add in onion, carrots, and celery and 1 tsp salt. Coat vegetables in spice mixture and cook for 8 minutes. 
Open can or jar of tomatoes and drain over a large bowl. You will add the liquid to the soup so make sure you reserve it! Using your hands crush the  whole tomatoes catching the juices in the bowl. Add crushed tomatoes, potato, and garlic to pot and continue cooking for 10 minutes more allowing the flavors to meld together. 
Add tomato liquid, 3 cups water, Parmesan rind, and bay leaf and cook for 45 minutes or until carrots and potato are tender. Next add in the beans and sliced kale in batches, allowing kale to wilt. Cook for 10 minutes more. Ladle into bowls ( make sure to remove bay leaf and parm rind) top with red pepper flakes and freshly grated Parmesan.
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Serves 6-8
Ingredients 
2 to 3 tbsps olive oil
3 lbs chicken, combination of skinless boneless breasts and thighs, ideally organic and sustainably raised meat 
1 tbsp ground turmeric
1 tbsp dried oregano
1 yellow onion, chopped
4 cloves garlic, minced
2 tbsps ginger, peeled and minced
6 large carrots, peeled and diced into 1/2-inch pieces
4 stalks celery, diced into 1/4-inch pieces
2 large parsnips, peeled and diced into 1/2-inch pieces
1 small red chili pepper, seeds removed, minced (can sub in red pepper flakes)
8 cups vegetable or chicken stock 
1 cup dill, chopped
2 limes, quartered
1/2 lb baby kale or baby spinach
Sea salt and Freshly ground black pepper

On a plate, pat chicken dry, salt + pepper both sides. In a large pot (at least 7 qts) over medium heat, warm 1 tbsp of olive oil. Add the chicken in batches, browning each side, approximately 5-8 minutes a side. Add more oil as needed between each batch. Chicken will not be cooked through. Transfer chicken to a plate, leaving the brown bits.
Add another 1 tbsp of olive oil to the pot. Add the turmeric + oregano stir, scrapping up the brown bits with a wooden spoon. Once the spices are toasted, about 30 seconds, stir in the onion, garlic, ginger. Coat in spices and cook for 5 minutes. Next add in the carrots, celery, parsnips, + chili pepper. Continue to coat the vegetables with spice mixture + sauté for 5 minutes more. Pour in the stock + bring to a boil. Lower to a simmer + slowly add the chicken. If pot is very full, leave uncovered to reduce the liquid. Partially cover pot, continue to simmer 4 at least an 1 1/2 -2 hours. When soup is nearly done, remove chicken shred w/ two forks. Return to pot. To serve, add handful of spinach to each bowl. Spoon soup over greens to wilt. Finish w/ fresh lime + dill
When you take two delicious recipes from two incredibly inspiring women you get a super fabulous mash up meal. Miso maple salmon from @coluhenry in this weeks @nytcooking and the 👑 @amychaplin soba noodle salad with peppers, cilantro and sesame marinade from her incredible book #athomeinthewholefoodkitchen. You can see it come together in my story as well in my “soba salad” highlight. If you don’t have @amychaplin book I highly recommend it. Additionally, if you don’t subscribe to @nytcooking app I also recommended supporting an industry that’s producing great and reliable content!
As a registered dietitian and supporter of eating real whole foods, I have always been extremely mindful of the food I put into my body. Once Jack started joining us at the table, I became even more concerned about my food choices, especially how the food is grown and processed. Grocery stores (and even farmers’ markets) don’t make it easy. Simply picking out a carton of eggs can be a real doozy — there are so many labels and terminology that it can be very confusing deciphering what they all mean. Luckily, I found a brand new website, FoodPrint.org @foodprintorg, which has helped me to understand how my food is grown and processed and how to make the best decisions for my family. @foodprintorg has a Food Label Guide and Real Food Encyclopedia on hand, allowing for easier decisions to be made during my shopping trips. Head to crunchyradish.com to read all about how I have modified my shopping to become more sustainable and visit foodprint.org to learn more about your food print. #partner

 
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  • Miranda Hammer MS RD
    50/50 breakfast situation. Local shewolfbakery sesame wheat and greenmarket egg with unseasonal but delicious slow… https://t.co/PaSS7nu7fG
    about 3 days ago