Savory Gluten-Free Oatmeal

Confession: I haven’t been blogging, and I’m okay with it….

Life is fantastic out here in the Rockies! Work is challenging, the weather is beautiful, and fall-themed outings with friends have provided weekends full of laughter and cheer.

“Pumpkin Posing”

 

I have been cooking, but felt no desire to measure ingredients and take pictures. I have spent the last few weeks cooking instinctively, playing with flavors, textures, and aromas. It has been soul-feeding cooking, and I highly recommend you give it a go. Last night, I started dipping my toes back into blogging. I snapped a quick photo and took mental note of the ingredients and amounts I used in my meal preparation.

I have been cooking more “rustic”, humble meals, of late. Comfort food, I choose to call it. Last night’s comfort food involved a little BFD (Breakfast for Dinner). I took a stab at creating a bowl of savory oats, which I topped with a scrambled egg. Delicious, simple, and filling. Bon Appetit!

Savory Oatmeal

(Gluten Free, Dairy Free, Vegan)

Ingredients:

  • 1/3 cup certified Gluten Free, Old-Fashioned Oats (Bob’s Red Mill)
  • 2/3 cup Water
  • 1 Bay Leaf
  • 1/2 tsp dried Thyme
  • 1 1/2 tsp Nutritional Yeasts Flakes
  • 2 Tbsp Salsa (I used a Southwestern Black Bean & Corn Salsa)
  • 1 cup Power Greens (combination of Spinach, Swiss Chard, Kale)
  • 1/2 tsp Earth Balance Coconut Spread
  • 1 clove Garlic, minced
  • 2-3 dashes Hot Sauce
  • Sea Salt & Black Pepper, to taste

Directions:

  1. In a small saucepan, bring water to a boil. Add gluten free oats and reduce heat to a simmer.
  2. Add bay leaf, thyme, and a bit of salt and pepper to the oats. Simmer 10-15 minutes, stirring occasionally, until desired doneness.
  3. Meanwhile, melt coconut spread in a small skillet over medium-high heat.
  4. Saute garlic in coconut oil until fragrant, about 1 minute. Add greens in 2 batches to the skillet and saute until wilted.
  5. Season greens with hot sauce, salt, & pepper.
  6. Add sauteed greens, salsa, and nutritional yeast to the oats. Cook until heated through.

I topped my savory oats with scrambled eggs comprised of 1 whole egg and 2 egg whites and a little more nutritional yeast.

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Vanilla Chia Oat Muffins

Do you ever wake up and know that you simply must bake something?

That happened to me this morning. I slept in (until 7:30…..) and awoke feeling refreshed, revitalized, and in the mood to play in the kitchen. I opened my pantry and perused the contents. While mentally taking note of the ingredients available, I found myself craving something simple and wholesome, something… well… for lack of a better word, “oaty”.

As I sipped my coffee, I combined a little of this and a little of that in my favorite mixing bowl (a hand-me-down from my mom with a hand-painted eggplant nestled in the bottom). In less than 10 minutes, breakfast was in the oven and the sweet aroma of vanilla wafted through the air. A little photo session in a beam of morning sunlight completed the picturesque milieu.

As I sat down to eat, I couldn’t help but to count my blessings. It’s idyllic mornings, such as this, that help you appreciate the little joys found in each day. A beam of sunlight, the scent of vanilla, the smell of autumn in the air…. they are all little reminders that God can be found in the details of each day.

Have a fabulous weekend!

Vanilla Chia Oat Muffins

(Gluten Free, Dairy Free, Sugar Free, Vegan)

Ingredients:

  • 2 1/4 cups certified Gluten-Free Quick Cooking Oats (Bob’s Red Mill)
  • 2 Tbsp Chia Seeds
  • 1 Tbsp Baking Powder
  • 3/4 cup Unsweetened Original Almond Milk
  • 3/4 cup Water (plus 1/4 cup if baking at high altitude)
  • 1/2 tsp Vanilla Creme Liquid Stevia
  • 1 tsp Bourbon Vanilla Extract

Directions:

  1. Preheat oven to 400 degrees F. (425 degrees if baking at a high altitude)
  2. Lightly grease a muffin tin with coconut oil.
  3. Combine all ingredients in a medium bowl, stirring until just combined. Allow to rest for 3-5 minutes. The batter will thicken as it sits due to the chia seeds.
  4. Scoop into the prepared muffin tin, about 2 heaping Tbsp per muffin.
  5. Bake in preheated oven for 9-11 minutes, until set.
  6. Cool in pan for 2 minutes before transferring to a cooling rack.

 

Blueberry Chia Oatmeal

Ah, Monday… We meet again.

Let’s get this week started off slow and simple with a hearty, delicious bowl of Gluten-Free Blueberry Oatmeal featuring my current favorite mix-ins.

Blueberry Chia Oatmeal

(Gluten-Free, Dairy-Free, Vegan)

Ingredients:

  • 1/3 cup Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats
  • 2/3 cup Water
  • 2 Tbsp Organic Frozen Blueberries
  • dash of Cinnamon
  • 1 tsp Chia Seeds
  • 2 Tbsp Unsweetened Vanilla Almond Milk

Directions:

  1. Place water in a small saucepan and bring to a boil.
  2. Add oats, reduce heat to a simmer, and cook for 15-20 minutes, stirring occasionally, until water is absorbed.
  3. Stir in remaining ingredients and cook until heated through.
  4. Remove from heat, eat, and Carpe Diem!

In other news, GF Guy is visiting for the next 2 weeks! What a lucky girl I am! We have already painted the town red, hitting our favorite local restaurants, farmer’s markets, and even taking in a baseball game. Get ready for loads of new recipes. GF Guy brought my culinary inspiration back!