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Posts Tagged ‘maple syrup’

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In a quest to save time in my kitchen last week, I tried making some basic granola on the stovetop.

I love homemade granola, but hate the long baking time and the need to stir it every 15 to 20 minutes. I don’t always have the time to do that…or rather, I often forget to stir it and end up with not-so-good granola.

And guess what? It worked beautifully, was super easy, and took me 15 minutes, max.

Basic Stovetop Granola

  • 1 cup old fashioned oats
  • 1 Tbsp light oil, Earth Balance, or butter (could use canola, safflower, coconut, etc)
  • 1 Tbsp maple syrup
  • 1 tsp cinnamon
  • pinch salt

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Heat skillet over medium/high heat and toss in oats.

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Toast oats, 5-7 minutes, until they turn a slight golden color and smell, well, “toasty”.

Remove oats from pan and add oil/butter, maple syrup, cinnamon, and salt.

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Stir together and let cook 1 minute or until fragrant.

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Toss in the oats, stir to coat, and let cook together 2-3 minutes.

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Once oats are completely covered with the syrup mixture, pour into bowl or onto baking sheet to let cool.

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I made mine very basic (oats only), but that’s only because I always change my mind for mix-ins. This lets me add whatever I want right then! Nuts, dried fruit, seeds, chocolate chips – there’s no limit to the combinations you could make.

So far, I’ve used this in Stonyfield Whole Milk yogurt as a snack at work and just as bowls of “cereal” with some nuts, almond milk, and sliced banana.

The possibilities are endless!

I can’t wait to make more.

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I did it.

I finally did it.

I finally made a fruit bread that turned out great!

No half-filled pan of banana bread, no gooey middle, no throwing half of the loaf away a few days later because neither one of us will eat it.

Thanks, fall.

The inspiration is all you.

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Apples. Walnuts. Cinnamon. Maple syrup.

All in one bread – warm and toasty and full of flavor.

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Don’t get me wrong – I love a good banana bread. But I think I love apple bread even more.

If you try this recipe, you may find yourself agreeing.

As long as I have fresh apples this fall and winter, this bread will be on the menu.

It’s delicious as a snack, perfect for breakfast, and would probably make incredible french toast…if you could save a few pieces.

Even better? It’s all whole wheat with some heart healthy oatmeal thrown in, just for fun.

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Maple Apple Walnut Bread

  • 2 cups whole wheat flour
  • 1/2 cup quick cooking oats
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1/3 cup butter, melted
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • 2 eggs, beaten
  • 1 tsp vanilla
  • 1 cup milk (I used evaporated)
  • 1 medium-large apple, cored and cut into small dice
  • 1 cup walnuts, chopped
  1. Preheat oven to 350.
  2. Heat butter on stovetop or in microwave until melted and let cool.
  3. In large bowl, mix together flour through ginger (all the dry ingredients).
  4. In separate bowl, mix the sugar, maple syrup, eggs, vanilla, milk, and butter.
  5. Add wet mixture to dry and stir until just combined.
  6. Fold in chopped apples and walnuts.
  7. Pour in bread pan and bake 70-75 minutes or until top is golden and toothpick comes out clean.

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We’ve been having some strange weather lately: highs in the 70s, strong winds, warm evenings.

But this morning looked like a creepy, foggy fall morning even though it was still in the 50s.

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In fact, the weather has been so mild that I’ve been wanting overnight oats again. Cold breakfasts do not go well with cool mornings, but the past few days gave me a reason to have a few more bowls of overnight oatmeal before the weather truly turns.

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This is definitely “fall in a glass”.

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While working on a few recipes Monday, I cooked up a quick cranberry sauce:

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Bring 1 cup fresh cranberries to a boil with 2 Tbsp maple syrup, 1-2 tsp fresh orange zest, and 1 diced orange. Cook/simmer until most of berries burst, take off heat, and let cool.

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I used this cranberry sauce in another dish but knew I wanted to fit it in with something pumpkin, too.

Introducing, Overnight Pumpkin Cranberry Oats!

Oat base (mix up the night before and let sit in the fridge)

  • 1/2 cup oats
  • 1/2 cup vanilla almond milk
  • 1/2 tsp vanilla
  • pinch salt
  • cinnamon
  • cloves
  • ginger
  • nutmeg
  • 1/4 – 1/2 cup pumpkin
  • 1/2 cup yogurt

In the morning, layer:

  • overnight oat mixture
  • cranberry orange sauce
  • wheatberries
  • chopped pecans
  • maple syrup

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I added some wheatberries since I had some extras on hand that were cooked and needed to be used, but you definitely don’t need them!

I loved the crunch of pecans in this, though. It went great with the tart cranberries, the fall spices, and the little drizzle of maple syrup.

Do you use fresh cranberries? What’s your favorite way to have them?

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