Oats | V

Entries Tagged as 'oats'

Cinnamon Quinoa Granola

2.22.2013

Every winter, I become less into making oatmeal for breakfast than I had been the previous winter. Truth is – it’s just too time consuming (I know, I know – Ms. Lazy) in the mornings and I end up quickly going back to my granola. The transition to year round granola has urged my need to get creative with the stuff. Eating the same thing ever day? Booooring.

And let me tell you…oh my goodness. I can not remember the last time I was this obsessed with a granola. Bringing quinoa into the equation changes everything. It adds a texture depth that goes beyond anything I’ve experienced in granola. Even if your cinnamon oats end up soggy then you are still left with crunchy and toasted quinoa bits. This recipe can, of course, be adapted to your liking. Add more fruit or spices depending on what you are into.

I’ve played around with quinoa dozen of time (see: Southwestern Quinoa Salad, Quinoa Nuggets, or Fall Quinoa Salad) but have never been as excited about it as I am with this recipe. Toasting quinoa? Who would have thought! And the extra protein quinoa brings into this breakfast will help you feel full longer [which means no more 10:45 munchies runs to the vending machine in need of some Cheetos].

Don’t forget to rinse your quinoa SUPER well – you want to make sure all of that bitter outer coating is removed for maximum indulgence potential. This recipes makes about 3 cups so store leftovers in an airtight container. Or be a good friend and share a bag. Or even freeze the stuff if you won’t use it in a timely fashion. Love granola but hesitant about this quinoa business? Then maybe you should start with this Spiced Pumpkin Granola instead.

Cinnamon Quinoa Granola

2 cup old fashioned oats
1 cup quinoa, rinsed and patted dry
3/4 cup pecan, chopped
1/4 cup dried blueberries
1/3 cup coconut flakes
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup coconut oil, in liquid form
1/2 cup agave nectar

Preheat oven to 300 degrees. Combine all ingredients in a bowl and spread evenly onto a cookie sheet. Cook for 30 minutes and stir 3 times throughout the cooking process. Remove from oven and let cool completely before moving to an airtight container.

Serve over yogurt, milk, or fruit. Or just eat it by the spoonful.

Song Pairing:

Tuko Turns .5: DIY Doggy Biscuits

6.06.2012

Although we have only had Tuko (also sometimes referred to as Taco, Teekee, and Tofu) for 4 months, I can hardly remember not having the little guy around. He is always right there whimpering for attention, sleeping in my lap, licking my face, or begging to go outside. Although he was a real handful at first, he has already mellowed greatly since the bewildered puppy that first arrived at our door step from the farm-like upbringing he was born into.

Although this is a bit late, he turned 6 months last week and I felt like we had to celebrate his excelled maturity in some way….so I made him some dog biscuits! I thought about cutting them out with cookie cutters and finding a frosting recipe but he was whimpering for me to play with him the whole time I was making these things. Needless to say, I figured my attention to him was more important than making his next snack look pretty.

Anyways, these treats are SUPER easy to make and I really like the concept of knowing exactly what is going into his food. He doesn’t need to be eating that processed stuff any more than we do.

DIY Doggie Biscuits

originally from Dog Treat Kitchen

2 cups whole wheat flour
1 cup oats
1/3 cup all natural peanut butter
1 cup warm water

Preheat oven to 350 degrees.

Mix all dry ingredient together. Add in the peanut butter and slowly add in the warm water while mixing together.

Roll out into 1 inch balls and place on a greased cookie sheet. Cook for 25 to 30 minutes. Remove from oven and let sit for an hour to firm up.

Feed to your puppy as a reward, for a snack, or just to see the excited tail wag!