I like to prepare breakfast for the week in one shot, for both the Mr. and I. I package up whatever breakfast I make in individual glass containers and leave them in the fridge. That way, we can grab a serving in the morning to eat or before we walk out the door. For the past couple of weeks, I’ve been making and tweaking a slow cooker oatmeal recipe. It’s super easy to make and you can prepare everything the night before the week starts.
Pumpkin Pie Protein Oatmeal (serves 6)
- 1 cup steel cut oats (not the fast cooking type)
- 5 cups unsweetened almond milk
- 1/2 cup pureed pumpkin (not pumpkin pie filling!)
- 5 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- 1/4 tsp salt
- 2 scoops vanilla protein powder
- 1/2 cup chopped pecans
Combine all ingredients in a slow cooker except for the protein powder and pecans. Set on low for 8 hours (mix mid way if you can to prevent a skin from forming). When done, mix in the protein powder. Package the oatmeal in your containers and add pecans on top.
Fats per serving: 11.6g
Carbs per serving: 35.2g
Protein per serving: 18.3g
I try to resist buying food favourites that are easy to make at home. Not only am I able to control what goes in it, but it tastes better and is always cheaper! Here’s a great and easy recipe to create your own muesli. You can customize it with your favourite nuts, seeds, and dried fruits to create your own blend.
Whole Wheat and Raisins Muesli (Adapted from Vegetarian–Nicola Graimes)
- 1/2 cup chopped pecans
- 2/3 cup raisins
- 1 1/2 cups whole rolled oats
- 2 1/2 cups crumbled organic Weetabix
- 1/3 cup dried goji berries
- 1/3 cup raw pumpkin seeds
- 1/3 cup chopped peanuts
- Almond or soy milk
- Fresh fruit (sliced banana, strawberries, raspberries, blueberries, etc.)
Combine all ingredients, except for milk and fresh fruit, in an air tight container. You can store this for several weeks. When ready to use, serve with milk of choice and top with fresh fruit.
I tried Kimberly Snyder’s Raw Rolled Oat Cereal a few mornings ago, from her new book. It’s similar to Ani Phyo’s Basic Sprouted Oatmeal (from this cookbook) except that it is simpler and requires few ingredients. It took no time to prepare, if you remember to soak the oat groats the night before. It was definitely filling! I have to say though, I prefer Ani Phyo’s version due to the extra flavour you get by adding nuts, dried fruit, etc.
A couple changes: I would reduce the amount of salt for next time, down to maybe a pinch. I also used wildflower honey that I picked up from the farmer’s market, instead of stevia because I can’t stand the aftertaste. I finished it off with a drizzle of a bit more honey as well 🙂
I also made a small change in my kitchen today, a change that I think will pay off in the end. I removed our coffee maker off the counter and switched it with my juicer which was hiding in the kitchen cupboards. We rarely use the coffee maker (the husband always buys his coffee, and please don’t cringe, I love the taste of instant coffee). I love to juice but sometimes I forget about it because the juicer is hidden away.
So to kick up more juicing habits, here’s what I juiced today: beets (I LOVE beets in my juices), celery, apple, pears, kale, romaine lettuce, carrots, and 1/2 peeled lemon. Delicious and bright red!
What’s your favourite juice combination?