It’s January, which means three things:
- The air is cold.
- The gym is packed.
- We are all celebrating National Oatmeal Month. Am I right?
Although there is nothing I can do to bring warmer weather or expel a few Resolutioners from the gym, I can continue to help you celebrate National Oatmeal Month.
Lemon poppy seed is one of my favorite muffin flavors. Lemon is light, and happy, and the taste of summer. Maybe these muffins will provide enough sunshine to last me to June.
- 2 cups oatmeal
- 1 1/2 teaspoon poppy seeds
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup orange juice
- 1/2 cup applesauce
- 1 tsp vanilla extract
- 1 tsp honey
- juice from 1/2 medium lemon
- zest from 1/2 medium lemon
- Preheat oven to 350 degrees Fahrenheit and liberally coat a 12-count muffin pan with nonstick spray
- Grind oatmeal in a food processor to make a coarse flour
- Whisk together oat flour, poppy seeds, baking soda, baking powder, and milk
- In a separate bowl, combine milk, orange juice, applesauce, vanilla extract, honey, lemon juice, and lemon zest
- Mix wet ingredients into dry ingredients
- Evenly distribute batter between 12 muffin wells
- Bake for 10-12 minutes
- Let cool in pan
- Remove from pan, eat, and enjoy!
The first bowl of overnight oatmeal I ever made was The Oatmeal Artist’s orange dreamsicle overnight oats. I fell in love instantly. It was like my mouth had found an old friend.
I just found this post that has been sitting in my drafts bin for two years. No joke, TWO YEARS!
…can a blog post grow old???
What was my life even like two years ago? Spring of 2015 was my first semester as an RA. I was working weird hours at a daycare (6:50-7:50 am, 2:30-6:00 pm). I had never been to Texas. I didn’t like tomatoes.
I think that it is about time that I share this recipe.
- 3/4 cup milk of choice
- 1 kiwi, peeled and sliced
- 2 large strawberries, stems removed
- 1/2 teaspoon vanilla extract
- 1 cup ice
- 1 large handful spinach
- Combine all ingredients in a blender until smooth.
- Drink and enjoy!
If you do not know what someone wants for Christmas, get them food.
This seems to be the general consensus of most Americans, and I believe that it usually works well. As a teacher, my mom received piles of cookies, cakes, and treats from her students, and my family never complained about this multitude of desserts.
One of our favorites, chocolate covered pretzels, is the inspiration for today’s recipe.
- 1 cup water
- 1/2 teaspoon vanilla
- 1/2 cup oatmeal
- 1/2 banana, mashed
- 1 tsp. cocoa powder
- sweetener to taste
- handful of pretzels
- In a small saucepan, bring water and vanilla to a boil.
- Stir in oatmeal and banana. Return to a boil and stir in cocoa powder and sweetener.
- Reduce heat to medium. Cook until you are pleased with the consistency (probably around five minutes).
- Transfer to a bowl. Stir in pretzels.
- Eat immediately (no one wants soggy pretzels!).
Baking in the dorm kitchen is always an adventure for several reasons:
- You never know what pans are actually clean.
- There is no working mixer.
- I have to carry the ingredients from my room to the kitchen (and always have to go back because I forget to take cooking spray).
- There are no pot holders.
- There is no cake tester, so sometimes I poke holes in the cake and try a piece before I remember to take pictures of the final product.
Yet, I love to bake, and my hall loves cupcakes, so I find myself vigorously stirring batter every few weeks.
Several weeks ago, I bought bananas for ten cents a pound. Like all discounted bananas, they were mushy before I could eat them all. Nonetheless, I believe that it is an unpardonable sin to throw away bananas because you can always bake with overripe bananas. I also found powdered peanut butter at a discounted price. I decided to combine the two ingredients, and this simple banana bread was the result.
You may have noticed that I tagged this recipe as vegan. The truth is, I am only 99% sure that the recipe is vegan. Since I am not vegan myself and never will be (it is a proven fact that my body needs dairy to function), I do not know what vegans exclude from their diets other than meat, dairy, eggs, and honey. I do know that bananas and powdered peanut butter do not contain animal products. If someone wants, they can enlighten me on the unpronounceable ingredients of boxed cake mix:
Whether it is vegan or not, this cake tastes delicious, costs less than $3 total, and is simple to make. I hope you enjoy!
- 1 box yellow cake mix
- 4 overripe bananas
- 1/2 cup powdered peanut butter
- 1 tbs. cinnamon (optional)
- water (as needed)
- Preheat oven to 350 degrees Fahrenheit.
- Mash bananas.
- Combine cake mix and mashed bananas completely. Stir in powdered peanut butter and cinnamon, adding water as needed.
- Coat a sheet pan with nonstick spray. Pour batter into pan.
- Bake for 10-12 minutes.
- Let cool completely. Eat and enjoy!
Happy Pumpkin Spice Day!
I warned y’all awhile back that I came late to the pumpkin spice party last year. Here is a second recipe that I created far too late into the season.
Last December, I decided to take my pumpkin cheesecake dip to a Christmas party. As I was mixing ingredients, a thought came to me – pumpkin spice latte dip! I had to try it.
I grabbed another bowl from the cupboard and set to work creating this recipe. After just a few taste tests, it reached perfection.
- 1 package instant vanilla pudding
- 1/2 cup cold coffee
- 1 cup milk of choice (do not use soy)
- 1/4 cup pumpkin puree
- 1/8 teaspoon allspice
- 1/2 tablespoon powdered sugar
- Empty package of vanilla pudding into a bowl. Stir in milk and coffee. Whisk for two minutes.
- Carefully fold in pumpkin, allspice, and powdered sugar.
- Refrigerate at least fifteen minutes or until set.
- Serve with graham crackers, or just eat with a spoon 🙂
With fall starting later this week, I wanted to throw in one last summery oatmeal recipe.
I have only been to a Thai restaurant one time, but I absolutely loved it! This oatmeal recipe was inspired by the dessert I ordered that night: sweet sticky rice with mango. The name is self-explanatory. It is sweet. It is sticky. It has mango. 🙂
This overnight oats recipe is perfect for rushed mornings before school or work.
- 1/3 cup cooked rice
- 1/3 cup raw oatmeal
- 2/3 cup milk (I used cow milk, but I am sure that coconut milk would be delicious!)
- 1 mango, diced
- 1/2 tsp vanilla extract
- 1 tbs shredded coconut
- pinch of sweetener (optional)
- Combine all ingredients in a seal-able container
- Let sit overnight
- Eat and Enjoy!