I made old fashioned oatmeal for the boys this morning (bananas for Oliver, bananas, pecan, raisins, cranberries for Daniel, and butter, milk, cinnamon, and brown sugar for both), and had just enough left over to fill the bottom of a small one-cup container. I popped it into the fridge, intending to enjoy it as a snack with some protein later. When later arrived, the oatmeal plopped whole, a patty, into my tiny waiting dish; it occurred to me that here, much like discs of polenta, was something else I could fry up in butter. And so I did.
February 2, 2012 by Jennie
January 25, 2012 by Jennie
Browsing the mega-schmancy new Whole Foods in north Santa Rosa, I found bags of grainless cereal. It sounded intriguing, delicious, and something that could be DIY’ed much, much more cheaply, and in a flash to boot. The mornings are the absolute worst time of day for me to eat more than a handful of grams of carbs, so cereal is right off the menu. Unless it’s a meh low-carb high-protein version, such as Special K Protein Plus. Meh. Well, regardless of the two years of retraining, I still love cereal, and miss it (you’re still in my heart, Quaker Oatmeal Squares). So, off to the Pinterest machine! Where, after reviewing a few recipes that didn’t quite fit the bill, I found this one. I figured that with just a little bit of tweaking, it would be delicious. And it is:
This is fantastic on its own, but would be delicious over Greek yogurt or low carb ice cream. Maybe I’ll even mix it with my
cardboardlow-carb cereals to kick those up a notch.
So here’s my version. I added coconut flakes and used sliced raw almonds to give it more of a “cereal-y” mouth feel, and flax seeds just because I like them and they’re so nutritious. And I used agave instead of honey, which has a lower glycemic index. I nixed the cashews because, while I like to eat them salted as a snack, I didn’t think they’d mesh well here, and the pepitas, because I forgot them while at TJ’s. I went with half almond extract just for kicks. Next time I’m going to add some homemade cinnamon extract.
1/2 c unsweetened coconut flakes
1/4 c flax seeds
1 c sliced raw almonds
3/4 c raw walnuts
3/4 c raw pecan pieces
3/4 c raw sunflower seeds
3 T coconut oil, melted
2 T agave nectar
1 T vanilla extract
1 T almond extract
Preheat oven to 300. Run the walnuts and pecans through a food processor, pulsing a few times (enough to break down the bigger chunks). Mix all ingredients well. Spread thinly and evenly on a large cookie sheet and bake for twenty minutes, stirring once or twice, or until just golden brown. Cool well and store. Or devour warm, doused in cream, like I did.