For the Love of Oatmeal

Finding some great oatmeal recipes out there!

Kath’s Tribute To Oatmeal~Many recipes!

Experimental Pumpkin Oatmeal Bites

Recipes Containing oatmeal


Leave a comment

Filed under breakfast, healthy, links




Check this coffee place out! Check out the blog as well because they have weekly contests.

Leave a comment

Filed under links

Healthy Donut Recipe

Baked Whole Wheat Cake Donut Recipe
Adapted from Hodgson Mill Whole Grain Baking as printed in The Arizona Republic on 4/30/08.

Position a rack in the center of the oven. Preheat oven to 350 degrees. Generously coat a donut pan with cooking spray. In a large bowl, whisk together and set aside:

  • 1 cup plus 2 tablespoons whole-wheat pastry flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon salt

In another large bowl, use an electric mixer to beat together until frothy:

  • 1/2 cup sugar
  • 1/3 cup plus 1 tablespoon unsweetened applesauce or canned pumpkin puree
  • 1/3 cup plus 1 tablespoon low-fat buttermilk
  • 1 large egg
  • 1 1/2 teaspoons canola oil
  • 1 teaspoon vanilla extract

Create a well in the center of the dry ingredients and pour in the wet mixture. Using a spoon mix until just combined. Do not overmix. Use a pastry bag or large plastic bag to pipe the mixture into the donut pan. Alternatively, spoon the batter into the molds, but the finished donuts may not appear as even.

Bake 15 to 20 minutes, or until the tops spring back when pressed gently around the edges. Cool in the pan on a wire rack for 5 minutes. Run a knife around the inside of the molds to release the donuts. Invert the donuts on the rack and cool completely, or enjoy warm.

The donuts can be eaten as is, sprinkled with powdered sugar or cinnamon sugar or decorated with your favorite icing and chopped nuts and/or candy sprinkles.

Makes 6 large donuts with 178 calories, 2 grams of fat, 5 grams of protein, and 3 grams of fiber per donut.

Leave a comment

Filed under bakery, breakfast, healthy

Great Food Blogs

I just love food blogs, especially healthy ones! Here are a few I have been following and enjoying.


Megan’s Munchies

Kath Eats Real Food

Fitness Freak

Clean Eating Club

Green Lite Bites

Natural Mom’s Recipes

Itzy’s Kitchen


Filed under food blogs

Foods For Fall

Looking for recipes for fall or Thanksgiving? Well, I have ya covered.

Holiday Recipes

Eating low-carb this year? Not a problem. Check out Kalyn’s Kitchen.


My Families Favorites has a great selection.

Kids Cooking Blog has lots of great kid-friendly fall recipes.

Here are some healthy fall fruit and vegetable recipes.

Food Network sharing some favorites.

A great start for your day! Pumpkin Pie Oatmeal


Filed under holiday, links


This is some tasty yogurt!

I have read on a few of my favorite healthy food blogs about Chobani and I saw where one of them was shipped a free sample to review. So, I thought what the heck, I’m game! Yogurt is my favorite snack and I haven’t seen these in my local store.

I get the box (with ice packs) and I have 6 flavors: blueberry, strawberry, peach, vanilla, honey and plain. My 3 kids took the flavored ones right away! I did get a taste of the strawberry one (yum!).

I love these yogurts for a few reasons. They are very tasty, even the plain one. I did add some granola, but it didn’t need sweetened. They are very good for you and packed with lots of protein. Here is info from the website.

Chobani Greek Yogurt is a richer, more indulgent way to get your protein. Chobani is all-natural made with hormone-free milk and low sugar. Our 0% fat yogurt comes in six creamy flavors.”


1 Comment

Filed under healthy

Carrot Cake Oatmeal

I love me some oatmeal in the morning, especially since the weather is changing. I found this recipe and I MUST try it!

Carrot Cake Oatmeal
(from Eat Me, Delicious)

Serves 1

1/2 cup rolled oats
1/2 cup soy milk
1/2 cup water
1/2 cup of grated carrot (I think this might’ve been 1 carrot?)
pinch of salt
1 tsp vanilla
1 tsp brown sugar
2 tbsp nonfat plain yogurt
1 tsp maple syrup
1 tbsp chopped pecans
1 tbsp shredded unsweetened coconut

Combine the rolled oats, soy milk, water, carrots and salt in a saucepan. 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. When oats are done, stir in vanilla and brown sugar.

While oats are cooking make “icing” by blending 2 tbsp of non-fat plain yogurt with 1 tsp maple syrup. Toast pecans in the toaster oven for a few minuteS (watch carefully).

Pour oats into a bowl and top with coconut, pecans and icing.

Leave a comment

Filed under breakfast