Fresh Pineapple Oatmeal

Oatmeal made with Fresh Pineapple, very tropical-ish!

Ingredients:
1/2 cup milk (or other milky substance)
1/2 cup water
1/2 cup rolled oats
pinch of salt
1 cup pineapple, chopped
1 tsp brown sugar
1/2 tsp vanilla extract
1/4 cup raisins
shredded coconut

Directions:

1. In a saucepan combine the milk, water, salt, oats and pineapple.
2. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes.
3. When the oats are done, stir in brown sugar, vanilla extract and raisins.
4. Pour oats into bowl. Top with shredded coconut.

This is one delicious, tropical tasting bowl of oatmeal, maybe like a pineapple upside down cake:) Very filling and refreshing, tasty way to start your day.

*Camala*

Carrot Cake Oatmeal

Carrot Cake in a bowl of oatmeal for Breakfast…YUM!

Ingredients:
1/2 cup rolled oats
1/2 cup milk (or other milky substance)
1/2 cup water
1/4 cup shredded carrot
1/2 cup mango, diced (could also use pineapple)
Pinch of salt
1 tsp vanilla extract
1 tsp brown sugar (optional)
1 oz (about 2 tbsp) of plain yogurt
1 tsp maple syrup
1 Tbsp shredded unsweetened or sweetened coconut

Directions:

1. In a saucepan combine the oats, milk, water, shredded carrot, mango and salt.
2. Turn heat to medium and stir occasionally until mixture comes almost to a boil and most of the liquid is absorbed, which takes about 5-7 minutes.
3. While oats are cooking make “icing” by blending the yogurt with maple syrup.
4. When oats are done, stir in vanilla extract and brown sugar (if desired).
5. Pour oats into bowl. Top with shredded coconut and drizzle icing on top.

I found this recipe on Kath Eats and I am so glad I did. This is now one of my favorite breakfasts, It is very filling and refreshing. The carrots and coconut give this oatmeal a nice added texture. Her recipe includes nuts however I am not a big fan of nuts on food:) I like eating them by themselves so I omitted the nuts, so for all you nut lovers out there, you could add 1 Tbsp of toasted chopped pecans.

*Camala*

Chocolate Chip-Peanut Butter-Oatmeal Cookies

Why decide on one cookie when you can have three flavors rolled into one!!!  My friends love these cookies, and I’m sure you will too.
Preheat oven to 350F degrees

1 cup flour
1 tsp baking soda
1/4 tsp salt
1/2 cup butter  (1 stick)
1/2 cup peanut butter
1/2 cup white sugar
1/3 cup brown sugar
1/2 tsp vanilla
1 egg
1/2 cup rolled oats
1 generous cup chocolate chips
In medium bowl, whisk together flour, baking soda, salt and set aside.
Cream together butter, peanut butter, sugar, brown sugar and vanilla till light and creamy–about 3 minutes.    And egg and beat to combine.
Gradually add the flour mixture on low speed untill combined well.  Stir in the oats and chocolate chips.
Using 1/4 cup scoop, leveled and drop onto cookie sheet about 2 inches apart. Bake for 10 – 12 minutes until lightly browned.      ENJOY!!!!

*Christine*

Rice Krispie Cookies

These cookies were very good with a little crispy texture from the Rice Krispies!

Ingredients:
1 cup flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup butter
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 tsp vanilla
1 cup Rice Krispies
1 cup quick rolled oats, uncooked
1/2 cup flaked coconut (sweetened)

Directions:

1. Preheat oven to 350F.
2. Grease 2 large cookie sheets. Set side.
3. Combine the flour, baking soda, baking powder, and salt in a mixing bowl. Set aside.
4. Place the butter into a bowl and beat on medium until light and fluffy. Add the white and brown sugars and beat until blended. Add the egg and vanilla, beating to incorporate.
5. Stir in the reserved flour mixture. When well combined, stir in the cereal, oats, and coconut.
6. Drop the mixture by level measuring tablespoon onto the prepared cookie sheets, leaving room between cookies.
7. Transfer the sheets to the preheated oven and bake for about 12 minutes, or until the cookies are lightly browned.
8. Remove from oven and transfer cookies to wire racks to cool.
9. When cool, store in an airtight container.

I got this recipe through Kellogg’s and these are really good cookies. I got 24 cookies out of this recipe. They are crisp around the edges and chewy in the middle, I brought these cookies to a get together and got really good reviews, my friend says she doesn’t like cookies with oatmeal in them but she really liked these cookies and everyone said these are a great alternative to oatmeal raisin. I will make these again.

*Camala*

Quick and Easy Oatmeal

This is a quick and easy breakfast for my family. I just threw this morning meal together…it is pretty basic but my family likes it.

Ingredients:
1 1/2 cups  Quick Cooking Oats
3 cups water
1/4 cup light brown sugar
1/4 cup raisins
1/4 cup milk
cinnamon

Directions:

1. Add oats and water to a saucepan. Then turn to high heat and bring to a boil.
2. Once it has come to a boil reduce heat to medium or medium high heat and stir constantly for 3 to 5 minutes. Cook to desired consistency.
3. Remove from heat and add brown sugar, raisins and milk. Stir together until mixed well.
4. Spoon into serving bowls and dust with cinnamon.

This is an easy hearty breakfast.

*Camala*