December is national fruitcake month.
Depending completely on your personal opinion, my childhood was either blessed or deprived. Why? Because, to my knowledge, I never tasted fruitcake.
This fact doesn’t disappoint me. Cursory research says that fruitcake was originally created to last for a full 365 days. A baked good that lasts more than a month is a little freaky. What do they put in that stuff?
So here is my version of a fruitcake with bananas, cranberries, oatmeal, and (of course) nut butter. I figure that any loaf with fruit in it can be called “fruitcake,” right?
Unlike real fruitcake, this bread will only last for about a week in the fridge (if you manage not to eat the whole loaf at once).
Makes 1 loaf, about 10 slices
- 3 overripe bananas
- 1 egg
- 2 cups oatmeal
- 1.2 oz (about 3.5 tablespoons) Gingerbread Cookie Blended Nut Butter
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1 cup fresh cranberries, chopped
- Preheat oven to 350 degrees Fahrenheit. Grease a 8X4 inch bread pan with nonstick spray.
- In a blender, combine bananas, egg, oatmeal, nut butter, and baking soda. Blend until smooth.
- Stir in spices.
- Fold in chopped cranberries.
- Pour into greased baking pan. Top with sliced bananas, if desired.
- Bake for 20-25 minutes until an inserted toothpick comes out clean.
- Let cool completely.
- Slice and top with anything you would like! Butter, jam, more nutbutter, etc.
- Eat and enjoy!
I am told that hot coffee is wonderful on a cold morning, but I cannot personally attest to that fact. Although my mom drinks straight black coffee on a daily basis, I have no affection for the bitter drink. However, I am always seeking for unique ways to cook oatmeal, and using coffee as the base sounded like an interesting approach.
To my surprise, I loved this oatmeal! The dark taste of coffee was indeed warming, and the gingerbread flavor was perfect for a wintry morning.
Gingerbread Latte Oatmeal
- 2/3 cup strong black coffee
- 1/3 cup water
- 1/2 cup oatmeal
- 1/4 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon cloves
- 1/4 teaspoon vanilla
- 1 teaspoon honey
- Bring water and coffee to a boil
- Reduce heat to medium and stir in oatmeal
- Add cinnamon, ginger, cloves, and vanilla
- Stir in honey before serving
Adapted from theoatmealartist.com
It’s beginning to look a lot like Christmas! The college halls have been “decked”, the church across the street is building a nativity, and ugly sweaters are making an appearance in the cafeteria. It’s time to celebrate!
The idea came to me as I lay in bed one cold morning. Gingerbread man pancakes! After pulling myself from the warm covers, I gathered my supplies to create a delicious, wintry breakfast. Eggs, flour, applesauce, spices, I had everything I needed. Except a man-shaped cookie cutter. Whatever, I thought, I will make this work without a cookie cutter.
First, I mixed together all of the ingredients (see below). It smelled delicious!
Then, I poured my batter onto the pan in the shape of a gingerbread man.
This is where I ran into a little trouble. I couldn’t get my man to flip. At all.
After a little reconstructive surgery, I formed what you see below…
One mishap was not going to stop me, though. I still had over half of my batter left. I poured it all into the pan to make one large pancake. My plan was to use cookie cutters to cut the large pancake into shapes.
I can’t flip a pancake.
So I did what any self-respecting blogger would do. I smashed my pancake scraps together in a cookie cutter, took some pictures, and told all my loyal readers about the ordeal.
Hey, looks aren’t everything. It’s the delicious taste of these babies that counts!
Gingerbread Man Pancakes
- 1/3 cup applesauce
- 1 tbs. wheat flour
- 1 egg
- 1/4 tsp. cinnamon
- 1/4 tsp. ginger
- 1/8 tsp. all spice
- 1/4 tsp. vanilla
- 1 scant pinch cloves
- Thoroughly combine all ingredients in a bowl.
- Coat a pan with non-stick spray and warm over medium heat.
- Pour batter by spoonful onto pan.
- Once bubbles are forming on top of the batter, flip the pancake.
- Cook several more minutes.
- Transfer to plate.
- Eat and enjoy!
Seasons have their own flavors, but sometimes it is fun to mix the seasons. Nothing tastes more like Christmas than gingerbread, and July is a month of fresh fruits and berries. Let me introduce you to the happy marriage of these two seasons.
Gingerberry Overnight Oatmeal
- 1/2cup oats
- 1/2 cup milk
- 1/2 banana, mashed
- 1/2 tsp. ground ginger
- 1/2 tsp. cinnamon
- 1/4 tsp. vanilla
- a tiny pinch cloves
- 1 date, pitted and chopped
- You know the drill 🙂 Put it all in a sealable container, mix it up, and refrigerate overnight.
- In the morning, top with extra blueberries or banana slices