Root vegetables are so versatile in any recipe you use. They can be roasted, baked, sautéed, mashed or even eaten raw! They have an earthy taste when raw that turns sweet when you cook them. Continue reading “Root Vegetable Salad Yum “
I really had to find a way to sell eating oatmeal to my kids. We went through a phase where they loved oatmeal then, for the past 6 months, just the name would send them running in fear as if I was punishing them.
So, what does any desperate mother do? Change the name, feed the same food, and take the win. Seriously, I love this game where they think they won, and I know I definitely did!
When I first started making steel cut oats, it was a dump and turn on the machine type deal. You can absolutely still do that with this recipe instead of roasting the oats. I just love to do that because it gives it a little more of a nutty flavor and aroma. We are all busy these days and need more time so if you don’t have enough to roast the oats, don’t worry – the oatmeal will still taste just as great. (Side note, I do not roast the oats in the slow cooker as it takes forever to heat up – at least for me – and I don’t have the patience for that).
I love this recipe because it is so easy to make and you can batch cook it so it lasts you for a few days. Let’s face it, life is crazy for a lot of us, between working from home, homeschooling children and just trying to keep sane. My favorite method of cooking this recipe is either in a slow cooker or an instant pot as you don’t have to spend so much time watching over it. It is therapeutic to just stand over the stove and stir it until it cooks (as I practice to zone out the kids bickering who will get a certain spoon or sit in a specific spot).
I’ve made it all three ways so I know it turns out delicious regardless of your method of cooking. The ratios below are for 4-6 servings. You can double or triple the amount without any change in flavor and store it in the fridge for 2-3 days. Just add a little milk or water when you are reheating it to loosen it up a bit.
From my kitchen to yours, I hope you and your family enjoy this apple pie oatmeal!
2 apples, peeled, cored and diced (reserve ½ apple, chopped for topping)
2 c almond milk
1 c water
1 c steel cut oats
2 Tbsp Brown Sugar
2 tsp cinnamon powder
2 Tbsp ground flaxseed
1 Tbsp EVOO or Avo Oil
¼ tsp salt
¼ c chopped walnuts
For Instant Pot:
Set to sauté mode and heat up oil. Add the oats and roast for 3-5 minutes. Add in the apples and mix for 1 minute. Add in the remaining ingredients and cover instant pot with vent in sealing position. Change setting to pressure cook or manual and set time for 5 minutes. When the instant pot beeps, do a 20 minute NPR (natural pressure release). Release the steam left in the vent and open up the instant pot. Add remaining apples and walnuts for topping and enjoy hot!
For Slow Cooker:
Spray the inside of your slow cooker with a little cooking spray to prevent burning and sticking.
Mix all ingredients and cover overnight. Set a delay start for 4 hours with a cooking time for 4 hours on high heat. Remove cover and stir to combine evenly. Serve hot with toppings and enjoy!
Heat a large saucepan over medium heat and add in the oil. Add the oats and roast for 3-5 minutes. Add in the apples and mix for 1 minute.Add in the remaining ingredients and stir continuously for the first 3-5 minutes until the oats start thickening. Cook for 35 minutes, stirring frequently. As they start to become creamy and thick, you may want to lower the heat. Once they are cooked, remove from heat and let them rest for about 5 minutes. Serve hot with toppings and enjoy!
Brussels Sprouts are a vegetable that I didn’t realize I liked until I was an adult, going out on the town and pretending to eat it like I loved it with friends who actually did. One day, I realized, I actually do like it. Especially when they’ve been either fried or roasted so the outer leaves are nice and crunchy….ummm, I’m salivating just thinking about them again! Continue reading “Roasted Brussels Sprouts Salad Yum “