oats

Single Serve Baked Almond Croissant Protein Oats {gf, df}

This recipe has been shared around on social media for a bit now. I was intrigued and decided to give it ago.

This Single-Serve Almond Croissant Baked Protein Oats boasts extra protein as a great way to start your day. Based on the original recipe, I’m not sure I would say it has a real ‘croissant’ flavor, but it’s pretty delicious and warming.

I added in a dash of vanilla and almond extract and that helped take the base recipe to another level. This is one of those recipe that can be fuddled with all you want. More banana, a few chocolate chips, a sprinkle of cinnamon or an extra drizzle of maple syrup. It’s perfect for one person!
Happy Eating,
~Monique

Single Serve Baked Almond Croissant Oats {gf, df}

1/2 banana
1/2 cup oats
1 whole egg
1/4 cup dairy-free milk
1 tbsp maple syrup (or honey)
1 tsp baking powder
1/2 tsp vanilla extract
Optional: 1/2 tsp almond extract
flaked almonds to decorate

Preheat the oven to 350 degrees.

In an oven-proof dish, mash the banana. Mix in the oats, egg, milk, sweetener, vanilla, almond and baking powder until combined. Top with the flaked almonds.

Bake in the oven for about 20-25 minutes until puffy and the top bounces back when touched. Let cool for a few minutes before enjoying.

Spiced Oatmeal Soup (gf, df)

This one is weird for sure.

It sounds odd but give it a chance. A real chance. Typical ‘breakfast’ ingredients, oats and eggs, create a warm Spiced Oatmeal Soup. Weird.

What I love about this soup is its simple frugality. It’s warm and filling with an interesting chewy texture from the oatmeal and little crunchy bits of onions and celery …. it becomes an addicting spoonful.

A small handful of oats is a great way to thicken a runny soup, you’ll never know the oats are in there. So why not create a full soup?

How many people have oats and tomato paste in the pantry and an onion on the counter? These staple items will keep you nourished and satisfied. The egg brings some needed protein. I didn’t add it here, but I think a little crumbled sausage would be wonderful in here.
Happy Eating,
~Monique

Spiced Oatmeal Soup

1 tbls olive oil
1 onion, finely diced
1 celery stalk, finely diced
1 large garlic clove, minced
2 tbls tomato paste
4 cups broth
1/2 cup quick-cooking oats (check for gf as desired)
1/2 tsp ground turmeric
1/2 tsp ground cumin
1/8 tsp Chinese 5 spice powder
pinch of cinnamon
3/4 tsp pink salt
a few grinds of black pepper
2 eggs
Topping: flaky sea salt, fresh black pepper and red pepper flakes

Warm the olive oil on medium heat in a soup pan.
Add the onions, celery, and tomato paste, Simmer for 5 minutes to soften the veggies, stirring often to avoid burning the paste.

Stir in the garlic and spices, simmer for a minute to meld the flavors.

Deglaze the pan with the broth. Bring to a boil, stir in the oats. Reduce to a soft simmer for 15 minutes. The texture of the oats should be soft.

Crack an egg into a small bowl. Carefully pour the egg into the soup from a low angle (meaning get the bowl close the to soup so it doesn’t splatter). Repeat with the second egg. Cover and simmer until the egg is cooked, roughly 5 -8 minutes. Split the soup between two bowls, scooping an egg into each bowl.

Serve with flaky sea salt and red pepper flakes.

The soup will continue to thicken the longer it cooks or sits (e.g. in the refrigerator). Thin out with additional broth or water as desired.