Saturday, January 28, 2017

Leader Enterprise - January 2017 - Oatmeal Warm-ups

Plain and simple, I am an oatmeal 'nut'. I recently realized I have exactly 100 recipes using oatmeal at my blog, so I decided I needed to share my love for this healthy grain with all of you, once again. 

Simply said: Oatmeal is GOOD for you! It contains high levels of fiber that help fight heart disease. It also helps lower cholesterol levels. Oats help enhance your immune system's response to bacterial infection and is also linked to stabilizing blood sugar levels. Research has linked a lower risk of obesity to children who regularly eat oatmeal.

And on and on it goes. What I'm trying to say is - BE FAITHFUL TO EATING OATMEAL! (Keep in mind we're talking 'real' oats here, not the instant kind full of sodium and sugar.) 

Love make-ahead recipes like this one. Reheat in the morning for a quick start to your day.


2 c. rolled oats 
1/2 tsp. salt, scant 
1/2 tsp. cinnamon
1/2 tsp. pumpkin pie spice OR additional cinnamon
4 packets stevia or 1/3 c. pure maple syrup
1-1/3 c. pureed pumpkin 
1 single serving cup of applesauce, about 1/3 c. 
2/3 c. milk of choice (cut back to 1/3 c. if using maple syrup)
2 Tb. (coconut) oil or or more milk of choice 
1 tsp. pure vanilla extract
optional 1/2 c. chocolate chips, plus more for the top if desired

Grease an 8" x 8" square pan. Set aside. Preheat oven to 375. In a large mixing bowl, stir together all dry ingredients, then add all remaining ingredients. Smooth evenly into the prepared pan, sprinkle chips on top if desired, and press down with a spoon. Bake 25 minutes, then let sit in a closed oven 20 minutes with the heat turned off. Top with syrup, or coconut or nut butter. MMMM! 

How I love 'dressing' up a bowl of warm chewy oats!


1/2 c. old-fashioned oats (quick works too) 
2 tsp. brown sugar (not packed)
1 Tb. sugar-free French vanilla powdered creamer
1 Tb. vanilla protein powder, optional 
1 no-calorie sweetener packet
1/4 tsp. almond extract
1/8 tsp. vanilla extract
Dash cinnamon
Dash salt
1 c. unsweetened (vanilla) almond milk 
1/2 c. fresh or thawed (frozen) blueberries 
(if frozen, drained and blotted dry)

In medium saucepan, combine all ingredients except blueberries. Mix in 1 cup water. Bring to a boil; reduce to a simmer. Cook and stir until thick and creamy, 12 - 15 minutes. (Or make it in the microwave, adding a bit more liquid - stirring every 2 minutes until done). Stir in blueberries, and transfer to a bowl. Let slightly cool and thicken. Enjoy! Yield: 1 SERVING

This is my go-to recipe when I need to use up apples or hanker for them. 


1/3 c. sugar (or sugar substitute -I use xylitol)
1 tsp. cinnamon 
1/8 tsp. salt
6 c. diced apples, peeled
2 Tb. water or apple juice
1/2 c. brown sugar
1/2 c. flour (maybe a tad more)
1/2 c. quick-cooking oats
1/2 c. (diet) margarine
1/4 c. (fat free) caramel ice cream topping

Mix together first 3 ingredients in large bowl  Add apples and toss.  Place into greased 9" X 13" baking dish. Sprinkle water (or juice)  over apples. Combine next 4 ingredients (brown sugar, flour, oats, margarine) until crumbly and sprinkle over top.  Bake 30-40 minutes or until apples are tender.  Remove from oven and immediately drizzle with caramel topping or drizzle when serving.  Best served warm. Yield 6 - 7.

Nutritional info per serving: Calories: 206; Fat: 6 gr.; Fiber: 3 gr.

1/4 c. dry oats
2 bananas, sliced and frozen
1/4 c. nutella (or peanut butter)
3/4 c. milk (almond milk works)

Put oats in blender and blend until powder-y. Add remaining ingredients and blend until there are no more chunks of frozen banana. Garnish with fresh banana slices if desired. Yield: 2 servings

“The difference between school and life? In school, you're taught a lesson and then given a test. In life, you're given a test that teaches you a lesson.” 
― Tom Bodett