cinnamon raisin almond baked!

While the hubby is off in Canada sometimes I get a wild streak…If you call baking my breakfast wild that is.  So this morning I made my hot cereal the normal way, but then I did something out of the ordinary.  I added almond milk and baked it!  It was soooooo delicious.  You’ll have to try it to know what I mean, it was like an oatmeal cookie for breakfast!


40 g Country Choice Organic Hot Cereal

1 C water

1/2 C almond milk

1 T raisins

1 T slivered almonds

cinnamon and sweetener to taste

Directions: Make hot cereal the way you would normally make it.  I use the rice cooker, taking the cereal and water and dumping it in the pot and pushing ‘start’.  Easy.

After it’s done cooking, put in a ramekin with almond milk, raisins and any sweetener you would like.

Bake at 350 degrees for 30-45 minutes or until a light crust develops on top.  Let cool and dig in!

mOMent: What wild streak will you allow to come over you today?


Strawberry Anzac!

Anzac cookies are probably one of my favorite cookies! The richness of coconut, the depth of Lyle’s golden syrup all held together with oats, flour and sugar…oh yeah, and your favorite non-dairy butter too! How incredibly delicious this mixture is.

All I can say is THANKS AUSTRALIA for coming up with a perfect cookie.  Australians call these cookies biscuits and they were developed during the first World War for the soldiers.  They were perfect for travel because they do not contain milk or eggs, which means the soldiers had a yummy way to have sustenance while away.

The one secret ingredient is Lyle’s Golden Syrup.  I found mine at a local store that has an international section.  Look where you might find ingredients from the UK, you will likely find this sweet gem.

There’s only one way it could get better…add fruit! So which fruit goes well with coconut and oats? My pick is strawberry. I originally planned on making homemade strawberry jam but then got impatient (big surprise for those who know me) and bought a jar of organic strawberry preserves instead. I suppose that for this recipe you could use homemade jam and it would add another layer of deliciousness.

I made two versions of this mixture:

1. Strawberry Thumbprint Anzac Cookies
2. Strawberry Anzac Crumble

Strawberry Thumbprint Anzac Cookies

These cookies are sweet, rich and the texture is a little chewy, a little soft…and A LOT delectable.

The recipe is fairly straightforward:

1 C rolled oats
3/4 desiccated coconut (I use unsweetened)
1 C white flour
1 C sugar
125g (4oz) Earth Balance (1 stick)
2 T Lyle’s golden syrup
1/2 t baking soda
1-3 T water
1 10 oz. jar of strawberry jam or preserves


Preheat oven to 300F

1. In a big bowl, mix oats, flour, sugar & coconut together.
2. In a little bowl, melt syrup and butter together.
3. In a baby bowl, mix soda with 1 T boiling water. Add to melted butter and syrup. Then add that to the dry ingredients. Mix together, add a little extra water if it seems really dry.
4. Place 1 T of mixture on parchment paper lined cookie sheets (allow room for spreading). Flatten with fingers just slightly and add a small spoonful of jam to the top of each cookie. Sprinkle with coconut as a garnish if desired
5. Bake for 20 minutes, checking periodically. These cookies have a tendency to brown really fast.
6. Let cool completely and devour.

Strawberry Anzac Crumble

Ok – this recipe was stumbled upon by mistake but will certainly be resurfacing in my house as a favorite. First make a batch of the Anzac cookie dough and gather any ramekins (I used 8-10 oz. ramekins). Depending on how large your ramekins are and how much jam you use, the measurements will vary. Have fun


1 batch of Anzac Cookie Dough
Strawberry Jam
Dessicated coconut for garnish
Fresh strawberries (about one strawberry per ramekin)


Preheat oven to 300 degrees

1. Prepare one batch of Anzac Cookie Dough
2. Layer about 1/4 inch of cookie dough in the bottom of ramekin. Press into the bottom of the ramekin.
3. Spread a thin layer of strawberry jam over the dough.

4. Add another layer (about 1/4 inch) of Anzac dough, but don’t press the dough down too much. The mixture will not completely fill the ramekin, but it will rise.

5. Garnish with strawberries and coconut.
6. Bake for 20-40 minutes depending on how gooey and delicious you like your crumbles. About 30 minutes will get you a nice browned edge with a soft berry-licious center.
7. Let cool, it will stay hot for quite some time. Enjoy…

Dig in!

oatmeal bars!

These bars are the best! Full of great nutrition and yumminess! Check out this great blog and her fantastic recipes…this one is perfect for me…a little gooey, a little crunchy, a little sweet, a LOT scrumptious. Especially hot out of the oven with vanilla ice cream!

These are the exact measurements I used for the nutrition facts below.

Cinnamon, 1 tsp
Nutmeg, 1/2 tsp
Salt, 1 tsp
Almond Milk, Unsweetened Original, 2 1/2 cups (20 oz)
Almonds, 1/4 cup (25 grams)
Dates, 1 1/2 cups (200 grams)
Flax Seed Meal, 2 Tbs (20 grams)
Oats, 3 cups, (250 grams)
Walnuts, 3/4 cups, (80 grams)

I followed her advice about re-baking them after the hour to make the outside of each bar a little more crispy. They are deeeelicious!

Nutrition Facts: Calories: 115.0, Total Fat: 5.2 g, Cholesterol: 0.0 mg, Sodium: 28.8 mg, Total Carbs: 21.2 g, Dietary Fiber: 3.5 g, Protein: 2.6 g

mOMent: Are you participating in lent? What are you abstaining from?

mcdonald oatmeal & mark bittman

This is a great article on McDonald’s oatmeal…

How to Make Oatmeal…Wrong by Mark Bittman

There’s a feeling of inevitability in writing about McDonald’s latest offering, their “bowl full of wholesome” — also known as oatmeal. The leading fast-food multinational, with sales over $16.5 billion a year (just under the GDP of Afghanistan), represents a great deal of what is wrong with American food today. From a marketing perspective, they can do almost nothing wrong; from a nutritional perspective, they can do almost nothing right, as the oatmeal fiasco demonstrates.

click here to read the rest

dietribe on oatmeal from mental floss

Here’s a great article from Mental Floss!

Gotta love the om…

 Here’s some of the great info that they point out:

• Though Samuel Johnson wrote in his Dictionary of the English Language that oats were ”a grain which in England is generally given to horses, but in Scotland supports the people,” to which Lord Elibank (so wrote Sir Walter Scott) replied, “Very true, and where will you find such men and such horses?”’

• Oats contain the highest proportion of soluble fiber of any grain (soluble fiber is the kind also found in kidney beans, apples, barley and prunes). It can reduce the absorption of cholesterol, and contains iron, antioxidants and omega-3 fatty acids. 1.5 cups of cooked oatmeal provides 6 grams of fiber, and you can mix it up by trying steel-cut oats or color cereal mixed with cold bran.

• Yeah, I know … none of that sounds exciting. Honestly, without a lot of butter and cream, most oatmeal isn’t something to get jazzed about. But before you buy that instant mix, consider the far healthier whole grain variety and add your own sweetener (such as honey, maple syrup or agave).

• Famously, oatmeal can be soothing to your skin. Some claim it helps with acne (warm it up them cool it down to a lukewarm temp, apply and let stand for one minute before rinsing), and is also often sold as part of scrubs, soaps and lotions.

• Seeing oatmeal in a different light? Just checked your pantry and all you found was that dusty box from a decade or so ago? Not to worry – oatmeal (and some other pantry foods) actually lasts a lot longer than you would think.

• Oatmeal has come back in vogue in recent years as being a quick, simple and very healthy breakfast. Artist Jennifer Rubell took it one step further and turned the concept into art. Her installation of an oatmeal-filled house (or a house dedicated to the production of oatmeal) is not just for looks – visitors are asked to create and sample their own oatmeal concoctions.

• The consumption of oatmeal was also once a patriotic act. With most of the nation’s wheat supplies being sent to soldiers abroad during World War I, the U.S. Food Administration urged Americans to consume more oats. One poster had a message just to for whiny kids: Little Americans. Do Your Bit. Eat Oatmeal. Save the Wheat for our Soldiers. Leave Nothing On Your Plate. And another: Food Will Win the War!

• Though often used interchangeably, the difference between oatmeal and porridge is subtle, and is mostly related to the cutting of the oats in production techniques.

• We just passed oatmeal month (January), but don’t let that slow your consumption! Besides, there are only 7 months before the Oatmeal Festival in Oatmeal, Texas. What once began, in 1977, as an attempt to put the tiny town back on the map has evolved into “one of the wackiest, most imaginative small-town festivals anywhere.”

• I cannot complete a post on Oatmeal without mentioning the well-known Quaker man and oatmeal’s spirit animal, Wilford Brimley. In 1877 Quaker Oats registered a trademark for “a figure of a man in Quaker garb.” Why the Quaker choice? The former owners claim they wanted to be associated with the Quaker’s good quality and honest value. 110 years later, the first Wilford Brimley commercial aired, opening the way, a few decades later, to an infinite number of internet memes.

happy birthday! coconut raisin walnut agave

Happy Birthday om of the day!

Yes, it’s been a year since this little blog started and I can say in all honesty it has been so much fun!  I’ve successfully experimented with a different way to experience oatmeal. Everyday. For one year.

So what now?  Well, I’ll still keep eating oatmeal…but perhaps won’t post quite as much.  We’ll see how it all works out, perhaps a book about oatmeal?  We’ll see…Let me know your thoughts if you have any.

For the last om of the year I chose a few of my favorite ingredients…


2 T flaked coconut
1-2 T walnuts
agave to taste
1 T raisin

Directions:  Mix all together and eat up!


mOMent:  Endings are just really beginnings, aren’t they?