Quick Crisp Saturday, Feb 11 2017 

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Family cooks have brought about many of our favorite and comfort foods as the result of limited ingredients on hand, rethinking the use of ingredients, and errors in baking. You may know that the original chocolate chip cookie baker intended to make chocolate cookies but the chocolate never melted. The chocolate chip, instead of chocolate, cookie soon topped the list of all-time favorite treats.

I recently purchased a mega box of packaged serving size instant oatmeal forgetting how much I dislike it. Instant oatmeal makes a softer textured dish rather than the chewier old-fashioned version which I prefer.

So what to do with all this oatmeal? Today I turned some of it into a very quick Blueberry Crisp. I didn’t measure but can give you a general guide to follow.

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The simple recipe begins by spraying ramekins or a baking pan with non-stick spray. Toss blueberries or sliced peaches or apples (I used frozen organic blueberries), in a sprinkle of sugar. Fill dishes about 3/4 full. Blend a couple of tablespoons of softened butter and/or coconut oil with each package of instant, flavored oatmeal. (I used maple brown sugar.) If using unsweetened oatmeal, you will need to add sugar. You also may want to sprinkle with cinnamon. Bake at 350 until the topping browns.

Depending on the amount of butter and sugar added, this is a relatively healthy snack or breakfast that literally takes minutes to prepare. You can bake ahead and have them ready whenever you want. Just top with plain yogurt and serve.

(Check out my posts on Mary K Doyle Books or like me on Facebook to see all my posts.)

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Breakfast or an All-Day Snack Sunday, May 17 2015 

Breakfast is the most important meal of the day, but I have a recipe for you that you’ll want to munch on all day long. I’ve been perfecting my granola recipe for more than six months and have it right where I want it. I think you’ll like it too.

Oatmeal is a super food that should be in all of our diets. I don’t mind cooked oatmeal, but can only eat it a couple of times a month at best. Toasted oatmeal is another matter. A sweet, salty, crunchy granola has definitely turned this non-cereal lover into one. The coconut oil and pecans in this recipe makes it healthier yet!

Oatmeal contains two types of fiber: soluble which absorbs water and is fermented by bacteria and insoluble which does not absorb water or ferment. Both have health benefits.

The fiber in oatmeal helps to decrease LDL cholesterol, (the bad cholesterol), as well as high blood pressure and the risk of mortality from cardiovascular diseases. It helps control blood sugar by slowing down digestion time. Fiber also makes us feel fuller longer, reducing overeating and the bulk cleans us out reducing the risk of colon cancer.

Why don’t you give this very quick and easy recipe a try and let me know what you think.

 

Mary Doyle’s Granola

2 cups regular oatmeal – rolled outs*

¼ cup chopped pecans

¼ cup coconut oil, softened

¼ cup butter, softened

½ cup brown sugar, packed

1 teaspoon vanilla

¾ teaspoon salt

Mix the oatmeal, brown sugar, pecans and salt in a bowl. Blend coconut oil, butter, and vanilla. Combine the dry and soft mixtures together. You may want to toss with your hands.

Spread the mixture across a cookie sheet. Bake 350 for about 15 minutes. Turn once or twice during baking. Watch carefully. The granola quickly goes from brown to burnt.

*Do not use instant oats—which is too soft—or steel cut—which is too gritty.

©2015, Mary K. Doyle

 

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