Stovetop Blueberry Oatmeal

Why does everyone over-complicate oatmeal?  It is one of the world’s most simple and easy options for breakfast, plus it can be a healthy, filling option, too!  So, here is my super-easy to make Stovetop Blueberry Oatmeal!

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Stovetop Blueberry Oatmeal – one of my kids’ favorites!!!

So first off, here is what you will need!

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  • A pot with a lid (mine is nearly antique.  I inherited from our first home we bought – it was in the shed in a box!  And for some reason, it is my favorite to make oatmeal in!)
  • 1 cup water
  • Salt (just a sprinkle)
  • 1 cup rolled oats (I actually use a rounded scoopful.  I buy my oats in bulk from http://www.azurestandard.com then split it up in separate gallon-sized freezer bags and store in the freezer to keep it fresh and to keep bugs out.  These happen to be certified organic.)
  • 1 Tablespoon raw honey (this is from my Brother-in-law’s beehives)
  • Cinnamon (I never measure it, just sprinkle to taste, but probably around a teaspoon)
  • Blueberries (fresh or frozen)  – we actually have a great blueberry farm nearby where we go pick each year and put up loads of blueberries.  Today I was trying to use up some of last year’s frozen berries!

Okay, so that’s all you need to make this!  Let’s get started!

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Add 1 cup of water to a pot and turn heat on medium-high.
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Sprinkle a little salt in your water and bring to a complete boil.
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As my water begins to boil, I scoop a rounded cup of rolled oats.
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When water is at a rolling boil, add your oats and stir in. Now the next steps you do as quickly as possible, because you do not want your oats to over-cook!
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Get a Tablespoon of raw honey and add to your oats and stir in. (You can do less honey and it will still be good, but I have found my kids eat it better when I use a Tablespoon.)
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Sprinkle cinnamon in oatmeal. (I never actually measure….I’ve just made it enough I know about when I have enough! But I would guess close to a Teaspoon.)

Turn the heat off and remove your oatmeal from heat.

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Add in your frozen blueberries now.  This is however many berries you want to add.  I probably added around 1/2 cup – 3/4 cup today, but sometimes I do less.  Immediately cover pot with a lid, if you are using frozen blueberries as I was.

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Covering the pot for just a minute or two will help the blueberries to thaw and lose all their coldness. I used to keep the heat on when I put the blueberries, but they got too hot and the kids couldn’t eat immediately. This way everyone can eat within a minute or two, and no burned mouths!
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Remove the lid and breakfast is ready!

Total cooking time is only 10-15 minutes from start to finish!  No need to buy instant oats when these are healthier and just as fast!

Guilt Free Cookies

I don’t know about you, but I absolutely LOVE to bake!  Sweet tooth?!?  Oh yeah!  That’s me!  Since mid-December my husband and I have been striving to exercise five times a week and to eat healthier.  I’ve really had to hold myself back on the baking!  One way I’ve survived is to only bake on the weekends, and even then I have been trying to use better ingredients, smaller portions, and overall recipes that are better for you.  I’m going to call these guilt free cookies, because I really don’t feel guilty having cooked and eaten them!  It’s okay to eat something sweet sometimes, as long as you do so sparingly and make wise choices.  Will I have another cookie with a cup of coffee after the kids take their baths?  Probably!  This is my weekend splurge!  What’s yours?????

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Let me start out by saying I got the basis for my cookies from http://www.browneyedbaker.com/peanut-butter-oatmeal-chocolate-chip-cookies/ .  But I did my own variation and swapped things up a bit!  If you want to compare the recipes go ahead!  That’s why I posted the link to the original recipe!  I wanted to show that you can take many recipes and make a few changes here and there to make the recipe healthier.  After having tried the recipe (and it is really good), I might play around and try a few other things to make it more nutritional the next time!

Ingredients:

3/4 c. all-purpose flour

1/4 c. whole wheat flour

1 teaspoon baking soda

1/4 teaspoon salt

1 stick butter

1/2 cup crunchy peanut butter

1/2 cup granulated sugar

1/3 c. brown sugar

1/2 tsp. vanilla

1 egg white

3/4 cup old-fashioned oats

1/4 cup chopped dark chocolate

Directions:

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

Stir together flour, baking soda and salt in a small bowl.

In a medium-sized bowl, stir butter and peanut butter until creamy.  Mix in both sugars, egg white, and vanilla.  After this was whipped nicely, I added in my oats.  Then slowly stir in flour mixture, and lastly fold in your chocolate.

I used a cookie scoop to put my dough on the prepared pan, spaced a few inches apart.  Bake 10-12 minutes or until the bottoms start turning slightly brown.  They will continue to cook on the cookie sheet out of the oven.

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So one thing I forgot to mention above, I chose this recipe in part because it didn’t make a large batch.  Many cookie recipes make 40 or 50 cookies, and I know neither myself or my husband would be able to resist!  This recipe didn’t make quite 30 cookies.  With a family of 4, it is a nice amount of cookies to enjoy on the weekend!  Hope you like it and thank you to http://www.browneyedbaker.com for the idea!