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?


power puffs!

These power puffs are so puff-tastic!  I highly recommend them.  I have never used millet before and I will certainly be using it more often.  It’s fluffy, light and has more protein than puffed rice.  These little power puffs are a perfect snack with a hot cuppa joe. You can easily cut this recipe in half if you aren’t trying to feed an army.

These are so good that my husband brought them to his Tai Chi class this morning and vanished with a request for more next week…I highly suggest you give these a whirl.

Makes 36-40 Power Puffs


4 cups puffed millet cereal
2/3 cup raisins
2/3 cup dried cranberries
1/2 cup peanuts, chopped (or nut of choice)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1 cup peanut butter (or other nut butter)
1 cup brown rice syrup
1-2 teaspoon pure vanilla extract
salt if desired

1. In a medium bowl, mix cereal, raisins, cranberries, nuts, pumpkin seeds, and sunflower seeds.

2. In a small saucepan, combine peanut butter and brown rice syrup. Cook over low heat for 1 to 2 minutes, stirring occasionally until warm and bubbly. Remove from heat and stir in vanilla. Pour over cereal mixture and stir until thoroughly coated.

3. Wait until cooled slightly, the peanut butter mixture can get very hot, then mold into balls (the size of golf balls). Transfer mixture to a cookie sheet to continue cooling.

Tip – it helps to dampen hands, this mix can get very sticky.

Nutrition Facts for 36 Power Puffs: Calories: 112.8, Total Fat: 5.5 g, Total Carbs: 14.5 g, Protein: 2.8 g

mOMent: Do you believe in the soul? What is your soul yearning for today? Is it millet?

I’m entering this recipe here also:

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?

pom molasses, turbinado sugar and raisin

This mornings om has a nice deep flavor…but not too heavy.  Pretty tasty with a bit of a tart punch (the pom molasses)!


1 C cooked oatmeal
1 T pom molasses
Turbinado sugar to taste

Directions: Mix all ingredients together and enjoy!



mOMent: Do you have any go-to phrases that you say? What are they? And, what do you like about them?

apple cinnamon oat bars

This is a great recipe that I found in the Whole Foods flyer and I think they’re pretty good.  The only thing that I did differently was that I used a sheet pan and made them really thin…that way they make great sandwiches with some peanut butter in the middle!  Yums!


2 cups unsweetened almond milk
1 1/2 cup steel cut oats
1/2 cup chopped pecans
1/2 cup raisins
2 tsp vanilla
1 1/2 tsp ground cinnamon
2 (about 1 lb) apples (I used Pink Lady and Gala apples), cored and grated

Preheat oven to 350 degrees. Mix all ingredients together in a large bowl. Transfer to a foil- or parchment paper-lined 9″ square baking pan, press down and smooth out the top and bake until firm and golden brown, about 1 hour. Let cool in pan; cut into squares and sere warm or at room temperature.

mOMent: do you watch the Superbowl? What is your favorite part of the experience?