Recipe Redo Blog

Traditional Recipes Redone…Healthier


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Chocolate Brownie Oatmeal Recipe

Okay, so with this post my inner child is screaming with glee! Don’t you remember when your parents would tell you “no sweets for breakfast!” Well lets just say I am your fairy godmother granting you this wonderful wish. I just have 3 words for you. Chocolate. Brownie. Oatmeal. You’re welcome and try not to drool too much. Thanks to  Pritikin Longevity Center.

 

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Ingredients
  • 1/2 cup rolled oats cooked with 1.5 cups of water
  • 1 tsp cocoa powder (raw, unsweetened)
  • 1/4 teaspoon cinnamon
  • 1/2 cup milk (non-fat)
  • 1 tablespoon walnuts (optional)
  • 1 cup blueberries (optional)
  • 2 tablespoons Splenda
Directions
  1. Cook the oats with 1.5 cups of water until the oats are fluffy and all the water has disappeared (I do this by cooking it for 2 minutes in the microwave, stirring, and cooking it for 2 more minutes.)
  2. Add the cocoa powder and cinnamon to the cooked oats while they are still hot.
  3. Stir until everything is fully combined, and your oats have a deep chocolatey color.
  4. Add the walnuts, and the milk (you can add as much milk as you like – I use about 1/2 a cup to give the oats a nice creamy consistency)
  5. Add the splenda and stir to combine until the oats have the consistency you like. If you’re using blueberries, add them in now.
  6. Enjoy the chocolatey brownie goodness of the oatmeal.
Notes
The raw cocoa powder is actually one of the healthiest parts of this dish. While normally, adding chocolate would make the dish unhealthy, adding raw unsweetened cocoa powder is completely different. It comes straight from the cacao bean, so it contains tons of antioxidants, polyphenols, a bit of fiber and some protein too! So you really can’t go wrong with this superfood ingredient. And it tastes just like chocolate when sweetened slightly, so it’s absolutely perfect!


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Pumpkin Oatmeal Breakfast Pie

This Pumpkin Oatmeal Breakfast Pie recipe by Gluten Free Yumms is made with walnuts, pumpkin, chia and sunflower seeds, pumpkin and gluten-free rolled oats. This breakfast pie is not sweet, at all. There’s no sugar added unless you drizzle a little maple syrup over the top. Which the recipe author highly recommends. This is a great make ahead recipe and pulled out a slice out each morning.

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Pumpkin Oatmeal Breakfast Pie

Serves: 8

Ingredients:

  • 2 cups uncooked oatmeal
  • ¼ cup walnuts, chopped
  • ¼ cup pumpkin seeds, shelled
  • ¼ cup sunflower seeds, raw
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon allspice
  • ¼ teaspoon salt
  • 1 cup canned pumpkin purée
  • 1 cup milk
  • ½ cup plain greek yogurt
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons maple syrup (optional)

Instructions

  1. Preheat oven to 375°F and lightly spray a 9-inch pie pan with cooking spray. Set aside.
  2. In a large bowl, stir together oatmeal, walnuts, pumpkin seeds, sunflower seeds, chia seeds, baking powder, cinnamon, nutmeg, allspice and salt.
  3. In a small bowl, whisk together pumpkin, milk, yogurt, egg and vanilla.
  4. Add pumpkin mixture into oatmeal mixture and stir until well combined.
  5. Pour into prepared pan.
  6. Bake on center rack for 35 to 40 minutes, or until top is brown and firm to touch.
  7. Let cool for 5 to 10 minutes. Cut into pie slices and serve warm. Drizzle each served slice with maple syrup.
Recipe by Gluten Free Yumms, with recipes highlighting naturally gluten-free ingredienta and simple ways to make a timeless classic gluten-free recipes.