Get 35% off the entire shop (excluding subscriptions) with code GIVEME35OFF

overnight no-cook refrigerator oatmeal

I've been busy and neglectful. Sigh!

Anyhow, let's talk about mornings. Are they insanely insane in your house?  They are in mine!

We're only a small family of three but every morning is a mad rush.

Prior to L'il E the Hubs and I ate breakfast together at the kitchen table every morning. Over granola and yogurt we'd chat about the day ahead and sometimes we would even have time for a hot cup of tea. Fast forward a year and a half and now I'm lucky if I eat sitting down. The Hubs and I have fragmented conversations between diaper changes, tantrums and the occasional bit of flying food. It is definitely the most stressful 90 minutes of my day.

In an effort to make mornings a little smoother I've been scouring blogs for yummy breakfast ideas that could possibly bring us back to the serene mornings of the pre-baby days.

I found this great recipe over at Fat Mum Slim for Overnight, No-Cook Refrigerator Oatmeal. I've modified it slightly because we're out of fruit and E is off bananas these days.

[print_this]

No-cook Refrigerator Oatmeal

Here's what you need:

  • 1/4 cup uncooked old fashion rolled oats
  • 1/3 cup milk (we use homo, but you could use almond milk)
  • 1/8 cup plain yogurt (if you want to use Greek yogurt increase to 1/4 cup)
  • 1.5 tsp dried chia seeds
  • 1/2 tsp cinnamon
  • 1 tsp honey

Then you combine all ingredients in a mason jar, top with a lid and let it chill overnight in the fridge!

[/print_this]

Here's to less chaotic mornings?

 

 

maple ginger granola

My breakfast staple for years has been my own homemade granola, but when I went gluten free in August it was time to say b-bye. I've been dappling with a variety of gluten free granolas and I've tried making my own using quinoa flakes instead of oats, but none of them have comparde to my tried and true recipe.

Last Friday I picked up the highly coveted Food & Drink magazine from the LC and as I flipped through, ripping out all the amazing recipes, I zeroed in on one for Maple Ginger Granola. Technically it's not gluten-free because I'm using regular oats, but I did manage to keep it wheat free and let me tell you, it's amazing. The ginger, maple and orange blend together so nicely and leave it tasting just sweet enough.

Want to try?

[print_this]Maple Ginger Granola

You'll need:

  • 8 cups large flake oats (you could use gluten free oats if you really want to go for it)
  • 1.5 cups chopped almonds
  • 1 cup wheat bran (I omitted this ingredient because I'm wheat free)
  • 1 cup pumpkin seeds
  • 1/2 cup flaxseeds (ground up or whole)
  • 1/2 cup unsweetened coconut (I used real toasted coconut. You can find it at most health food stores.)
  • 2 tsp. cinammon
  • 2 tsp. ground ginger
  • 1.5 tsp. salt
  • 1 orange
  • 1.25 cups maple syrup (make sure it's the real stuff, none of that Aunt Jemima sugar water)
  • 1/2 cup vegetable oil
  • 1 tbsp. vanilla
  • 2 cups dried fruit (I just used dried cranberries, but you could do raisins, prunes, dates, apricots...)
  • 1/4 cup finely chopped candied ginger

Then you:

  1. Preheat oven to 300F
  2. Stir oats with nuts, wheat bran (if using), pumpkin seeds, flaxseeds, coconut, spices and salt together in a large bowl.
  3. Finely grate orange peel into a medium pot, then squeeze juice from that orange into pot and add maple syrup and oil. Heat until hot, then stir in vanilla.
  4. Pour heated liquid mixture over oat mixture and stir to coat.
  5. Spread into two greased roasting pans and bake for 40-45 minutes or until golden.
  6. Stir in dried fruit and ginger, then let cool and store in an airtight container.

[/print_this]

It lasts up to two weeks at room temp or you can freeze it if you don't think you'll be able to eat it all.

What is your favourite granola recipe?