Vanilla Custard Oatmeal

Serves 2

Ingredients

  • 1 cup rolled oats
  • 1 cup water
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 1/2 tablespoon maple syrup
  • 1/2 tablespoon brown sugar
  • Pinch of salt
  • Sprinkle of cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon butter

Directions

  1. In a medium saucepan, bring water, milk, oats, and salt to a boil.
  2. Reduce heat and cook until hot.
  3. Meanwhile, beat an egg and temper it by adding a bit of the hot oatmeal into the bowl with the egg and mix well. Add a bit more hot oatmeal to the egg and then pour the egg mixture into the pot with the oatmeal.
  4. Once oatmeal has reached desired consistency after at least 10 minutes, remove from heat, stir in vanilla and butter, and let stand 2 minutes before serving.
  5. I like to top mine with a chopped date, pecans or walnuts, brown sugar, and a drizzle of cold milk.

Healthy Breakfast Muffins

Ingredients

  • 2 ripe bananas (or additional 2/3 cup of pumpkin puree)
  • 1 cup pumpkin puree
  • 1 medium zucchini (or apple or carrot)
  • 2 teaspoons vanilla extract
  • 1/3 cup packed brown sugar
  • 2 small, medium or large eggs
  • 10 dates, pitted
  • 1/4 cup extra virgin olive oil
  • 1 cup garbanzo beans
  • 1/2 cup milk
  • 1 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 cup rolled oats
  • 1/2 cup nuts

Directions

  1. Preheat oven to 400-F. Grease muffin tin or use muffin liners.
  2. In a large mixing bowl smash bananas with a fork.
  3. Add pumpkin puree, zucchini, vanilla, brown sugar, and egg; Mix well.
  4. In a food processor, mix dates, oil, garbanzo beans, and milk. Add to the large mixing bowl.
  5. Place a sieve over the mixing bowl and sift in the flours, baking soda, cinnamon, and salt.
  6. Stir in oats, and nuts. Mix until combined.
  7. Bake for 18 minutes-22 minutes, or until a knife inserted into the center comes out clean.
Note – these muffins are not very sweet. I find that baked goods that are low in sugar taste sweeter when cold, so I like to store these muffins in the fridge.