Category Archives: Cereals & Porridge

Coconut Almond Granola with Matcha Yogurt

 

 

Here is a quick and easy breakfast – if you are in a hurry to run to work or to run errands, here is what you can do (actually that is what I do).  Have a bag of granola in your office or home.  May be keep a small carton of plain yogurt in your office fridge as well.  When you run out of the door make sure to grab some berries and nuts.  That’s all.  Once you are settled just mix and match the ingredients to make your wholesome breakfast.  That is how I eat breakfast on a week day.  But I take my yogurt in a small rubber maid container.  You might be wondering why?  Because I always make yogurt at home.  Home made yogurt has a distinct taste and flavor as opposed to any store bought yogurt.  Trust me, I have bought several brands of yogurt including the organic ones.  But none came close to a home made yogurt.  I will be posting a recipe on that soon.

So back to this recipe.  Recently when I went to Trader Joe’s they were giving samples of their organic toasted coconut granola.  I tried and bought a bag.  Until now, it has become my favorite granola. Unlike other brands this one has so much of ingredients in there, especially they are so generous about each ingredients. To mention a few lot of dried flaked coconut, toasted chopped almonds etc. Below is an image of that bag.  Now I am so hooked to this granola, I have been buying only this one for the last few months.

Now to the matcha green tea powder.  I have heard a lot about this green tea powder. But I thought to give it a try after reading a blog from Vegan needs  for a breakfast smoothie which used the matcha green tea powder.  So I tried it with my special granola bowl. It was heavenly delicious.  I topped with blueberries and goji berries.  But you can use other berries such strawberries, raspberries or even blackberries.  Since the granola had a lot of nuts, I did not use any nuts.  If you prefer you can top with your favorite nuts. In the recipe below I have not given the amount for the topping since I will leave it up to you.

 

Ingredients:

  • ½ cup coconut granola
  • 1/3 cup plain yogurt
  • ¼ teaspoon matcha green tea powder
  • 1 teaspoon agave nectar
  • Blueberries for topping
  • Goji berries for topping

Method:

  • Mix yogurt, Matcha powder, and agave nectar together
  • Set aside about 1 tablespoon granola. Put the rest of the granola in a small bowl
  • Pour over the yogurt and sprinkle with the reserved granola
  • Top with blueberries and goji berries
  • Serves: 1 serving

Oatmeal Patties with Raspberry Sauce

oatmealpatty

Oats are amazingly healthy and hearty food.  Instead of the regular oatmeal, make this simple but a luscious fruit infused oatmeal breakfast.  You can make the oatmeal ahead of time, even the prior night and saute the patties for a hot breakfast. I have never frozen these oatmeal patties, but it might be possible.  I have to experiment that part.

oatmealpatty1

Ingredients:

  • 3/4 cup old fashioned rolled oats
  • 2 cups water
  • 1/2 cup soy milk
  • pinch of salt
  • 1 cup fresh raspberries
  • 2 tablespoons water
  • 1/4 teaspoon lemon peel
  • 1-2 teaspoon castor sugar (depends on how tart the raspberries are)
  • vegan butter spread

Method:

  • Bring water to boil in a saucepan.  Add oats, and salt and cook until most of the water is evaporated and oats are quite cooked.
  • Add soy milk and mix well and cook on low flame until all liquid is absorbed and oats resemble thick.
  • Lightly butter small dishes and spoon cooked oatmeal into the dishes and press lightly to firm up.
  • Let cool completely.  Alternately you can leave in the refrigerator overnight.
  • Gently remove oatmeal from the molds.
  • Lightly grease a skillet and place each rounds (or any shape you prefer) on the skillet and cook until browned.  Turn over and cook the other side until browned and crisp.
  • To make the sauce, add raspberries, water, sugar, and lemon peel to a sauce pan and cook on low flame for about 4 minutes.  Let cool and puree.  If preferred, strain the sauce to remove the seeds.
  • Place oatmeal patties on a plate and spoon sauce over it and serve warm.
  • Yields: 2-3 servings as a main breakfast dish.

Creamy Maple Oatmeal with Cranberries

Oatmeal_Maplesyrup

Ingredients:

  • 1 cup old fashioned rolled oats
  • 2 ½  cups      water
  • 1 cup milk
  • ¼ cup raisins
  • ¼ cup dried cranberries
  • ¼ cup maple syrup
  • 2 tablespoons finely chopped walnuts
  • Cinnamon
  • Pinch of salt

Method:

  • Boil water in a saucepan
  • Once water starts boiling add oats, raisins, cranberries, and salt and cook on medium heat for about 5-7 minutes (I      always cook oatmeal uncovered)
  • Add milk and cook until oats is thick and creamy
  • Immediately stir in maple syrup and let stand for about 10 minutes
  • Transfer into 2 bowls and top with walnuts and sprinkle cinnamon.
  • Serves 2

Adapted from Better Homes and Gardens website (http://www.bhg.com)

Creamy Fruit Oatmeal

fruityOatmeal

Ingredients:

  • ¾ cup old fashioned rolled oats
  • 2 cups water
  • 1 cup milk
  • ½ cup diced fresh apples
  • ¼ cup raisins
  • ¼ cup dried cranberries
  • Pinch of salt
  • Cinnamon
  • 4 tablespoons agave nectar

fruityOatmeal1

Method:

  • Boil water in a saucepan and once water starts boiling add oats, chopped apple, raisins, cranberries, and salt.
  • Cook for about 5 – 10 minutes.
  • Add milk and cook further until oatmeal is thick and creamy.
  • Transfer to two bowls and stir about 2 tablespoons of agave nectar to each bowl.
  • Sprinkle with cinnamon.
  • Serves: 2

Adapted from Better Homes and Gardens website (http://www.bhg.com)

Oatmeal with Dried Fruit Compote

Oatmel_FruitCompote

Ingredients:

  • 1 cup old fashioned oats
  • 2 cups water
  • ½ cup milk
  • Pinch of salt
  • ½ cup chopped dried fruits (such as pear, apple, plum, apricot etc.)
  • 1 ½ cups water
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons sweetened shredded coconut toasted
  • 2 tablespoons chopped toasted walnuts

Method:

  • To prepare oatmeal, bring water to boil in a saucepan.  add oats, salt and reduce heat and cook for about 10 minutes
  • Add milk and cook further one minute.
  • To make the compote: add chopped dried fruits, brown sugar, cinnamon and water and bring to a boil.  Reduce heat and cook in a low flame until the fruits are cooked and soft and sauce is thick.
  • To serve divide oatmeal into 2 bowls and add fruit compote to each bowl
  • Top with walnuts and Sprinkle shredded coconut
  • Serve hot
  • Yields: 2 servings

Porridge with sautéed apples and raisins

With the cold weather approaching, I started making things that will warm-up the body.  Winter is the time best for warming up dishes such as porridge, soup etc.  Also with Sandy churning and slashing all over NJ and NYC, office is closed and I was wondering what to make for break-fast that will be quick but delicious.  So I came up with this idea of oats with sautéed apples. 

Sautéing apples in butter with brown sugar gives it a nice flavor and make the juice to come out.  Oats are one of the most nutritious cereals and it provide energy and warms up the body.

Ingredients:

  • 1 cup old fashioned rolled oats
  • 1 ¾ cup water
  • ½ cup milk
  • 1/8 teaspoon salt
  • 1 small apple (preferably granny smith)
  • 1 teaspoon butter
  • 1-2 teaspoons brown sugar (preferably dark brown sugar)
  • 1 tablespoon raisins
  • 1 tablespoon chopped walnuts
  • 1/4 teaspoon cinnamon

Method:

For the topping:

  • Peel and core apple.  Slice it and then cut into about 2-3 pieces diagonally
  • Add butter to a skillet and once it starts sizzling, add chopped apples and brown sugar and cook for about 3-4 minutes or the apples are soft outside and still firm inside.  Make sure the apple does not become mushy.  Do not cover while cooking apples
  • Add half of the ground cinnamon and raisins and mix well.  Leave aside.

To Cook the Oatmeal porridge:

  • Bring water to a rolling boil in an uncovered sauce pan
  • Add oatmeal and cook until half done about 5 minutes on a medium-low flame.
  • Add milk and cook for another 2-3 minutes or until cooked and creamy, stirring frequently.
  • Transfer porridge into two bowls.
  • Add half of the apple mixture into each bowl.
  • Top with walnuts and sprinkle with remaining cinnamon
  • Serve hot
  • Serves 2