Tag: oats

Cherry Coconut Overnight Oats with Flahavan’s Irish Oats

Overnight oats are summer’s answer to traditional cooked oatmeal. Oats soak in milk overnight to soften and plump the oats, tenderizing them to a creamy and wholesome breakfast. Because of their light flavor and chewy texture, oats beg to be topped with all sorts of mix-ins to jazz up the taste. I chose cherries and dried unsweetened coconut to suit the summer season. Cherries are only available in my neck of the woods during the warmer months, so I like to stock up and get my cherry fix while I can. Cherries add a tart, sweet flavor to the oats and are full of antioxidants helping to fight off free radical damage within the body. Coconut is a year round staple in my house and one of my favorite flavors in sweet and savory dishes.

 

The oats I used were provided by Flahavan’s Irish Oats. Flahavan’s uses high quality, non-GMO oats with a variety of styles to choose from. There are the quick-cooking Steel Cut Oats and the type I chose for this recipe, the traditional Irish Oatmeal. The delicate oats are perfect for overnight oats, soaking up the almond milk and absorbing the sweet maple syrup for heaps of flavor in each spoonful. Check out more of their awesome products here.

Cherry Coconut Overnight Oats with Flahavan’s Irish Oats

10 minutes

Yield: 1 serving

Serving Size: 16 ounces

Cherry Coconut Overnight Oats with Flahavan’s Irish Oats

Ingredients

  • 1.5 cups unsweetened almond or coconut milk
  • 3/4 cupS Flahavan's Irish Oats
  • 1/3 cup pitted cherries, halved
  • 1/4 shredded unsweetened coconut
  • 1 tbsp pure maple syrup
  • 1/8 tsp vanilla bean powder or paste

Instructions

  1. Combine ingredients in a 16 oz basin jar and stir to combine. Refrigerate 4 to 8 hours. Enjoy cold.
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This recipe was sponsored by Flahavan’s Irish Oats. I was compensated in oats in exchange for this post.

Strawberry-Kiwi Cream Cheese Tart

Strawberry Kiwi Cream Cheese Tart Main Image

Warmer weather and chilled desserts go hand in hand. This weekend I am having my mom and stepdad over for a BBQ. I wanted to create a dessert for us to enjoy after dinner that would feel Spring-like. I have been making this oat crust for all sorts of dessert recipes from protein pie to piña colada bars. It is safe to say that it has become my go-to crust recipe for desserts. I like it because it is full of fiber and taste like cookies, providing a nice crumbly texture for just about any filling or topping. I thought it would make the perfect base to be topped with a lightly sweetened cream cheese filling and fresh strawberries and kiwi. I hope you enjoy this strawberry kiwi cream cheese tart as much as we will!

 

Strawberry-Kiwi Cream Cheese Tart

Strawberry-Kiwi Cream Cheese Tart

Ingredients

  • FOR CRUST
  • 1 c oat flour
  • 1/4 c old fashioned oats
  • 1/4 c cane sugar
  • 1/2 c melted butter
  • FILLING
  • 2 16 oz packages cream cheese at room temperature
  • 1 tbsp vanilla extract
  • 1/3 c powdered sugar
  • 2 tbsp unsweetened almond milk
  • TOPPING
  • 2 c thinly sliced strawberries
  • 1 c thinly sliced kiwi

Instructions

  1. Preheat oven to 350. Grease a tart or pie pan.
  2. Combine oat flour, butter and sugar in a mixing bowl. Mix until combine and moistened.
  3. Press crust mixture into pan using hands.
  4. Bake 20-25 minutes or until light golden brown. Remove from oven. Cool at room temperature.
  5. Using a hand mixer, beat together cream cheese, powdered sugar, almond milk and vanilla until smooth.
  6. Spread cream cheese filling over crust.
  7. Top with sliced kiwi and strawberries. Refrigerate 2 hours. Slice and serve.
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Olive Oil and Tangerine Muffins with Chia Seeds

Olive Oil and Tangerine Muffins

Fruit infused muffins are a delicious way to use fresh fruit of the season. Using the zest and the juice of the fruit, in this case tangerines, adds a ton of flavor and aroma to muffins. Chia seeds are a nice switch from traditional poppyseed. Chia seeds are a great source of plant based protein and fiber. I also typically use oat flour, which I grind out of old fashioned oats in my food processor, to create the base for my muffins. It is a super simple way to create you own fresh ground flour.

The shining star in this recipe is the use of olive oil rather than butter. Most people don’t typically reach for olive oil for baking, but trust me, it is a terrific fat substitute. I used a premium extra virgin olive oil by Oilio. Oilio is a family owned company and their oil is single sourced in Southern Kalamata Greece. The olive oil gives these muffins a super moist texture while amping up the good for you fatty acids, making for a muffin that is equally delicious as it is healthy.

Olive Oil and Tangerine Muffins with Chia Seeds

Olive Oil and Tangerine Muffins with Chia Seeds

Ingredients

  • 1 c oat flour
  • 1 c old fashioned oats
  • 1/2 c olive oil
  • 2 eggs
  • 1/2 c unsweetened almond milk
  • 1/3 c tangerine juice or orange juice
  • 2 tbsp tangerine zest or orange zest
  • 1/3 c cane sugar
  • 1 tsp baking powder
  • 2 tbsp chia seeds

Instructions

  1. Preheat oven to 350 and line a muffin pan with paper liners.
  2. Combine oat flour, oats, sugar and baking powder. Stir to combine.
  3. In a separate bowl, whisk eggs, add olive oil, almond milk, tangerine juice, tangerine zest. Stir to combine.
  4. Pour wet ingredients into dry. Stir. Add chia seeds and stir once more.
  5. Use a 1/4 cup measuring scoop to pour batter into muffin pan.
  6. Bake for 35 minutes.
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Grilled Vegetable Flatbread with Quinoa, Flax and Oat Crust

Grilled Vegetable Flatbread

Did you know you can make healthy delicious flours using your favorite nuts, seeds and grains? Today I am going to show you how. It is super simple and creates a crust that is chewy and crunchy with a nutty rustic flavor.  You can make amazing pizza on the grill this summer that is nutritious and beautiful. This grilled vegetable flatbread recipe uses blue cheese, but you can substitute any cheese your family prefers.

Grilled Vegetable Flatbread with Quinoa, Flax and Oat Crust

Ingredients

  • 1.5 c old fashioned oats
  • 1/2 c dry quinoa
  • 1/2 c flaxseeds
  • 1 egg
  • 1 c water
  • 1 tsp garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/2 tsp chili flakes (optional)
  • 5-10 fresh rosemary leaves
  • 1 c blue cheese crumbles
  • 1 c cherry or grape tomatoes, halved
  • 1/2 a medium red onion, thinly sliced
  • 1/2 a bell pepper, sliced into thin rings
  • 2 tbsp olive oil

Instructions

  1. Heat grill to 400. Like a 9x13 baking sheet with parchment paper.
  2. Combine oats, flaxseeds, quinoa in a food processor. Blend until fine.
  3. In a large bowl, combine flour mixture, basil, oregano, garlic.
  4. Stir in egg and water. Form into a ball.
  5. Press ball out onto baking sheet using hands.
  6. Set on grill for 5 minutes.
  7. In the meantime, toss veggies in 2 tbsp olive oil.
  8. Using an oven mitt, remove crust from grill. Arrange blue cheese and veggies on top. Return to grill for 20 minutes.
  9. Garnish with chili flakes and Rosemary.
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http://freshandfit.org/grilled-vegetable-flatbread-with-quinoa-flax-and-oat-crust/