Oatmeal Pumpkin Chocolate Chip Muffins

I like muffins. I don't like to eat muffins that taste like cupcakes. I prefer healthy muffins and it is fine with me if they aren't super sweet or full of fat, as long as they still taste good and aren't dry.
I wanted to make pumpkin muffins and found a recipe that I tweaked quite a bit. Luckily pumpkin puree keeps baked goods nice and moist, so this recipe didn't need a lot of oil or butter. Low-fat buttermilk also added to the nice texture of these muffins. I like the texture that the oats add to this muffins as well.
I made these before school one morning and added mini chocolate chips because my son thinks that mini chocolate chips make anything better.
I was really happy with the results of these muffins. Moist, flavorful and pretty healthy!

I also just wanted to share this idea I saw in a recent issue of EveryDay Food for a healthy breakfast- Savory Oatmeal with a Egg. I didn't follow the recipe, but I did use their idea (partially). They used quick-cooking oats, a soft cooked egg, and no spinach.
I made my steel cut oats on the stovetop, then fried an egg in a small amount of olive oil. Then I sauteed a couple handfuls of spinach, in the same pan. I sprinkled a little bit of shredded cheese over my oatmeal, then topped it with the egg, spinach and chopped green onions. It was really good. My 3 year old liked it too.


Oatmeal Pumpkin Chocolate Chip Muffins adapted from FitSugar
Inspired by Carrots-n-Cake and About: Lowfat Cooking

Ingredients

3/4 cups white whole wheat flour
3/4 cups old fashioned oats
6 Tablespoons brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda

1/4 tsp salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground nutmeg or 1 1/4 tsp pumpkin pie spice
3/4 cup canned pumpkin
1 1/2 Tablespoons canola oil
1 large egg
1/3 cup low-fat buttermilk + a couple more Tbls if the batter looks too thick

1 tsp vanilla extract
1/2 cup mini chocolate chips

Directions

1. Preheat oven to 375 degrees F and line muffin tin with muffin cups.
2. Whisk dry ingredients and spices together in a large bowl.
3. Add pumpkin, oil, egg, buttermilk, and vanilla to a medium size bowl and mix thoroughly. Add wet ingredients to dry ingredient and gently fold together, just, until combined. Stir in chocolate chips.
   
4. Fill muffin cups evenly and bake for 18 to 25 minutes. Mine were done in 22 minutes.
   

Makes 9 muffins.

Savory Oats and Kale

Have you ever tried oats in a savory recipe? The first time I tried oats in this way was when I made this Steel-Cut Oat Risotto
and it was amazing.

I made this recipe for Savory Oats and Kale a couple of months ago and I can't remember quite how I came upon the recipe but we absolutely loved it. It has dark greens, which are always a hit- in this case kale and was just a really comforting dish.

I also noticed just a couple days ago in a food magazine that there were a bunch of recipes that used oats in savory ways, so I think the idea must be catching on.

Take a break from your usual morning oatmeal and try oats this way- it is a fun way to mix up your whole grains!

Recipe for Savory Oats and Kale
* this recipe called for oat groats, but I used steel-cut oats since that is what I had on hand
* I didn't have a leek, so doubled the amount of onion called for

Steel-Cut Oats with Fresh Cranberry-Maple Topping

One of my main goals, when I started the 10 in 10 challenge was to eat healthier breakfasts and lunches. We always eat healthy dinners, but sometimes I don't prep enough or plan ahead to make sure that I get in a healthy breakfast and lunch.

I loathe almost all breakfast cereals. Cold cereal just isn't my thing.
Although, I must say, that I really love Shredded Wheat'n Bran. It is even more delicious with fresh berries thrown in.

I decided that for me, healthy breakfasts were going to have to include some combination of oats or another whole grain, fruit, peanut butter, eggs, and possibly, veggies. Not all these things on the same morning, but enough things to have variety day to day.

Might as well start with the oats.
I have had steel-cut oats before and I had some in the pantry, so I made a big batch of them, using Heidi Swanson's method of preparation in her cookbook Super Natural Cooking.
She also includes 7 ways to top steel-cut oats, but I had fresh cranberries, so I made a topping with fresh cranberries and pure maple syrup. That way I didn't have to add any sugar to the oats. The topping was just perfect. I also added sliced almonds and a little bit of skim milk, after I took the picture.

Cooking this many oats at once was great because then I put the leftovers in an 8x8-inch pan and let them chill in the fridge overnight.
The next morning I was able to cut a piece out and enjoy it topped with strawberries and almonds. I also froze single servings in plastic containers with the cranberry topping, so I have a quick breakfast when I need one.

Steel-cut Oats from Super Natural Cooking by Heidi Swanson
6 cups water
1/2 tsp fine sea salt
1 1/2 cups steel-cut oats

Bring water to a boil. Stir in salt, then oats. Lower heat and barely simmer, uncovered for 35-40 minutes, until liquid is absorbed.

Fresh Cranberry-Maple Topping by Mary Ann
1 cup fresh cranberries
1/4- 1/2 cup real maple syrup (depending on how sweet you want it to be)
1/2 cup water


Combine cranberries, syrup and water in a small saucepan and bring to a boil over med-high heat. Stir and lower heat to medium. Continue to cook, for 10-15 minutes or until bubbly and thick.

Vegetable-Stuffed Rice-Paper Rolls with Curry Peanut Dipping Sauce and Steel-Cut Oats with Pomegranate Molasses + Almonds

It is kind of embarrassing to admit this, but I actually tore this recipe out of a magazine about 4 years ago. I made it last week. I just kept coming back to it and finally rolled these little guys up. Glad I did, too.
I have used rice paper sheets before-in these Spring Rolls and these Rolls. So, I already had those in the pantry. Everything else was ready to go.
This dipping sauce was divine. The best I have tasted. It is almost identical to the sauce they use at my favorite Thai restaurant, except this one uses chunky peanut butter. We used the leftover dipping sauce as a salad dressing the next day. It worked wonderfully. I loved these spring rolls. I shared some with a neighbor the next day and she loved them too. It doesn't get better then veggies and peanut sauce. They would have been great with some chicken or shrimp rolled up alongside the veggies.

I also saw a great way to serve steel-cut oats in Super Natural Cooking. The author of that cookbook said that drizzling pomegranate molasses on top of the oatmeal and sprinkling it with walnuts was one of her fave breakfasts. So I got out my molasse and drizzled away. It melted deliciously on top and I threw on some sliced almonds just cuz that is what I had in the pantry. Yum.

Vegetable-Stuffed Rice-Paper Rolls with Curry Peanut Sauce
Peanut Sauce:
1/4 cup crunchy peanut butter
2 garlic cloves, minced
1/4 cup chicken stock
1 Tbls each freshly squeezed lime juice and fish sauce
1 tsp each red curry paste, sugar, and grated fresh gingerroot
1 Tbls minced fresh cilantro
Garden Rolls:
6 rice-paper sheets
2 cups thinly sliced romaine lettuce
2 large carrots, peeled and julenned (I used matchstick carrots)
1 cucumber, peeled, seeded, and julienned
1/2 cup bean sprouts, rinsed and drained
1 red pepper, julienned
3 scallions, julienned
1/4 cup whole basil leaves
1/4 cup each whole fresh cilantro and mint leaves

In a small saucepan over medium-low heat, combine first eight ingredients and cook, stirring, until well blended. Stir in minced cilantro, remove from heat, and set aside.
Fill a wide, flat bowl with warm water and soak one sheet of rice paper for 30 seconds, until pliable. Remove paper, blot it on a clean towel, and lay flat.
Lay 1/3 cup lettuce in the middle; top with one-sixth of the remaining ingredients. Fold front third over the mound and pull filling toward you a bit to compact into a tight roll. Roll over once, then fold the sides over the middle and continue rolling away from you until secure. Place seam down on a paper plate lined with waxed paper, sprayed with cooking spray.
Repeat with remaining rolls. Slice in roll in half on the bias and serve with peanut sauce.

Up Next- CEiMB- Garden Risotto

Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup

Here is a great breakfast recipe that can be made the night before and then rewarmed and thrown together in the morning. The star of the show is steel-cut oats.
You make a big batch of oatmeal and then put it in a dish and let it set overnight in the fridge. The next morning it is firm enough to cut into triangles and you pan-fry them in a tiny bit of butter and then add a wonderful syrup and a fruit compote.
I used a dried cranberry and apple mix for the dried fruit and that was my 2-year olds favorite part of this breakfast.
I made this on a weekend morning and it was a really great way to start the day.
It is also a nice twist on the normal bowl of oatmeal. My family really, really liked it and were fighting over the last plate.

Pan-Seared Oatmeal with Warm Fruit Compote and Cider Syrup adapted from Cooking Light

Syrup:

2 cups apple cider

Compote:

2 cups water

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1 (7-ounce) package dried mixed fruit bits (I used a dried cranberry and apple pieces mix)

Oatmeal:

3 cups water

1 cup fat-free milk

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups steel-cut (Irish) oats

Cooking spray

1/4 cup butter, divided

To prepare syrup, bring cider to a boil in a small saucepan over medium-high heat. Cook until reduced to 1/3 cup (about 20 minutes); set aside.

To prepare compote, combine 2 cups water, 1/4 cup sugar, 1/2 teaspoon cinnamon, and dried fruit in a medium saucepan; bring to a boil.

Reduce heat, and simmer 20 minutes or until thick.

To prepare oatmeal, combine 3 cups water, 1 cup milk, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, and salt in a large saucepan. Bring to a boil over medium-high heat; stir in oats. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Spoon oatmeal into an 11 x 7-inch baking dish coated with cooking spray; cool to room temperature.

Cover and chill at least 1 hour or until set. (I let my set overnight)

Using a sharp knife, cut oatmeal into 8 equal rectangles; cut each rectangle in half diagonally to form 16 triangles.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add 8 oatmeal triangles; cook 3 minutes on each side or until golden brown. Remove from pan; keep warm.

Repeat procedure with remaining 2 tablespoons butter and oatmeal triangles.

Place 2 oatmeal triangles on each of 8 plates, and top each serving with 3 1/2 tablespoons fruit compote and about 2 teaspoons syrup.

Coming Tomorrow- Pork Strips with Peanut Sauce and Rice Noodles

Oats and Buttermilk Snack Cake

Like I mentioned yesterday, steel-cut oats are a versatile grain. I bought a large bag of them and had lots of recipes I wanted to try out. This snack cake was one of them.
You soak the oats in buttermilk overnight and then mix up the cake quickly. The texture of this cake was really interesting and everyone loved it. The flavor was great too.
I made my own oat flour by throwing some oats in the food processor and grinding them up and also threw some chopped walnuts on top for a little decoration and added crunch.
I made this for an after school snack and it was a hit.

Oats and Buttermilk Snack Cake from Cooking Light

1 1/2 cups buttermilk

1/2 cup steel-cut oats

1/2 cup oat flour

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup packed brown sugar

1/4 cup butter, softened

1 1/2 teaspoons vanilla extract

1 large egg

Cooking spray

1 tablespoon powdered sugar (optional)

Combine buttermilk and oats; cover and refrigerate 8 hours.

Preheat oven to 375°.

Lightly spoon flours into a dry measuring cup; level with a knife. Combine flours, baking powder, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat until well blended. Stir in oat mixture; beat until well blended. Add flour mixture, beating just until moist.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 375° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Cut into squares. Garnish with powdered sugar, if desired.

Coming Tomorrow- Pumpkin Pie Oatmeal and Banana Blueberry Muffins

Steel-Cut Oat Risotto with Chicken

I don't know why I used to think that risotto was difficult. I guess because it sounds complicated or sophisticated? Well, I know the truth and I am in love with it. I really like the creaminess that this technique produces. I really love how you can use almost any grain in risotto and it turns out great.
Steel-cut oats are the the best kind of oats out there, health-wise. They do take longer to prepare, but they are really good for you. Oats in any form are good for you, but steel-cut oats have the best nutritional value.
I didn't tell anyone that we were eating oats for dinner because I didn't know if it would be wierd since they are usually a breakfast food that you eat with fruit and cinnamon. Once we were eating, someone asked and they seemed surprised that this savory dish was oats. I didn't use Manchego cheese since it is very expensive (I have used it before) and I couldn't find it anywhere. I just substituted Parmesan.
Look for steel-cut oats. They are worth the time and are a very versatile grain (as you will see tomorrow). This was a delicious dinner!
Steel-Cut Oat Risotto with Chicken, Red Peppers, and Manchego from Cooking Light
Steel-cut oats are whole-oat groats that have been cut into pieces to cook quickly. Find them on the cereal aisle in the supermarket labeled "steel-cut Irish oatmeal."
Do not substitute quick-cooking Irish oatmeal or American-style rolled oats.
2 (14-ounce) cans fat-free, less-sodium chicken broth
2 teaspoons olive oil
3/4 cup finely chopped onion
1 large red bell pepper, chopped
1 1/4 cups steel-cut oats
1/2 cup dry white wine (I used more chicken broth instead)
1 cup chopped cooked dark meat chicken (I used cooked, chopped chicken breast)
1/2 cup (2 ounces) shredded Manchego cheese (I used grated parmesan)
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
Heat oil in a medium sauté pan over medium heat. Add onion and pepper; sauté 5 minutes.
Add oats; cook 2 minutes, stirring constantly. Stir in wine; cook 2 minutes or until nearly absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in chicken, cheese, rosemary, and salt.

Coming Tomorrow- Oats and Buttermilk Snack Cake