[Super Easy] Maple Cinnamon Oatmeal with Fresh Fruit

I FEEL LIKE I STARTED TO EAT A CUPCAKE AND THEN PUT IT DOWN AND THEN GOT DISTRACTED BY 100,000,000 THINGS AND DID NOT HAVE TIME TO EAT IT AND THIS IS JUST NOT OKAY.

(that’s an analogy to my current situation with this blog if you didn’t guess by now…)

I have been so swamped with finals that I have had no time to bake (which should be considered a CRIME) and no time to do anything but cry about writing papers.

But this Friday at 2:30, I will be all done and will be 100% dedicated to this blog (and sleeping, of course!)

My goal this summer is to start working with bread so I can eventually be able to wake up each week and make a loaf of bread. I want to learn how to work with dough and make pretty decorations on top of pies (like cutting out little apple shapes or doing that ‘criss-cross’ effect that’s usually seen on pies) so I can make pies for Thanksgiving and Christmas this year, mmmmmhmmm. If any of you have any tips/tricks with working with bread please let me know! I’d love to hear. 😀

So I made some oatmeal today with some fresh fruit because if I’m being honest I don’t eat enough fruit. Or veggies for that matter. That’s another thing I’m going to start working on this summer, is eating more fruits and veggies because donuts can’t be the only thing I eat!!! 😉

I also included some pretty photos of flowers that are currently in my house because it’s spring, and it’s finally warm and sunny here in Canada, YAY.

Enjoy!!

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ingredients

  • 1/2 cup old-fashioned oats
  • 1 cup of water
  • 1/4 cup of maple syrup
  • 1 tablespoon butter
  • 1 teaspoon cinnamon plus extra for dashing

directions:

  1. Cook oatmeal in microwave according to package.
  2. Add in butter, cinnamon, and half of the maple syrup. Stir in well.
  3. Add another dash of cinnamon and the rest of the maple syrup, slightly stir.

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Blueberry Pie Coconut Overnight Oats

The other day I was looking on Top With Cinnamon (love her!!!) and came across these delicious overnight oats. I’ve been really loving coconut recently… I invested in some delicious coconut shower gel which makes me smell like a coconut… and I also bought some coconut yogurt a couple weeks ago – so once I saw this recipe, I knew I had to try it.

Also, majority of my mornings here at home I am either rushing to catch a train or rushing to go to work which leaves me A) angry and flustered and hot because I’m running around and B) no time to make a proper breakfast. (What mom??? Cinnamon toast crunch cereal doesn’t count as a proper breakfast???? what???? Pleaseeeeee?)

I’m also in the middle of exams and battling this awful stupid cold, so a hearty, healthy breakfast will give me just the right amount of fuel and energy to get me going.

Well, kind of.

I’m still pretty slow and flustered with the daily struggle of finding my winter gear to prepare myself for the weather outside my front door. (-18 degrees…NOPE)

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With the added benefit of yogurt, it gives this oatmeal a real creaminess to it. There are just so many yummy ingredients added into this recipe that makes for a tasty, delicious breakfast. This recipe serves 4 people – so perfect for making it for your family the night before!

Ingredients:
Serves 4

For the “pie crust” topping:

  • 2 tablespoons old-fashioned rolled oats
  • 1 tablespoon all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon coconut oil, softened to room temperature (but not liquid)
  • 1/4 teaspoon ground cinnamon

For the overnight oats:

  • 2 cups old-fashioned rolled oats
  • 2 teaspoons chia seeds (optional)
  • 6 tablespoons dried blueberries (or 1/3 cup fresh or frozen blueberries)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups almond milk or regular milk
  • 1 cup coconut yogurt (I used Liberte’s Coconut Yogurt)

Directions:

Pie crust topping:

  1. Preheat the oven to 350°F. Place all of the pie crust topping ingredients into a small bowl.
  2. Rub the coconut oil into the other ingredients using your fingertips.
  3. Pour the mixture onto a cookie tray lined with baking paper and bake for 5 minutes. Stir the mixture, then return to the oven for another 2 minutes.
  4. Leave to cool before transferring to an airtight container.

Overnight oats:

  1. Split the oats, chia seeds, dried blueberries, vanilla, almond milk, and coconut yogurt between 4 jars or other containers with lids.
  2. Screw on the lids and shake well until combined.
  3. Chill overnight in the fridge or for up to 4 days.

In the morning, stir the oats, then add in any extra toppings, if desired (like blueberry jam…more blueberries or more yogurt!) Sprinkle the pie crust topping over top just before eating. Eat while still cold!

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Adapted from: Top With Cinnamon

Funfetti Pancakes

I’ve really been in the pancake eating mood recently… and last time I made pancakes (Nutella Pancakes with Raspberries) I made my pancakes from scratch. However, I’m currently battling a cold and I just wrote an exam today and I was like, “I am way to tired to make my pancakes from scratch, lets use the good ol’ Aunt Jemima”, so I did!

I’ve always seen pictures online of funfetti pancakes, so I decided to make those instead of making something chocolatey (like I normally do).

It’s super super easy, all you need is a pancake mix (if you don’t have one, just use my pancake mix from my other pancake recipe), milk and 1 egg to add to your pancake mix, and rainbow sprinkles!

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Ingredients

Pancakes

  • Pancake Mix
    • Milk and Eggs
  • Rainbow Sprinkles
  • Bananas (or fruit of your choice!) [Optional]

Icing

  • 1/2 cup of icing sugar
  • 1/2 teaspons vanilla extract
  • 2 tablespoons milk
  • Rainbow sprinkles

Directions

Pancakes

  1. Make pancakes according to package

Icing

  1. Mix all the ingredients together
  2. Add more icing sugar if too runny and/or add more milk if too thick

Nutella Pancakes with Raspberries

This afternoon I was really hungry (well, when am I not let’s be honest) and I was really craving some Nutella. I wasn’t really feeling anything “lunch-y” so I decided to make another breakfast! (My first breakfast consisted of Cinnamon Toast Crunch…hehe)

These are soooo delicious and combines all the yummy things a REAL breakfast should have (whipped cream…chocolate…raspberries…)!

Enjoy!

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Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg, beaten
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1/4 Nutella
  • squirt of whipped cream
  • handful of raspberries

Directions

  1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
  3. Top up with spreading Nutella on your pancakes, along with whipped cream and garnish with some raspberries!
  4. Enjoy!

Adapted From: All Recipes