The Perfect Bowl of Oatmeal

When the skies are gray, when the clouds are covering the mountains, and the lake waves are crashing against the shore, I make sure I have a ready supply of my favorite oats in the pantry. 

 

Ireland produces some pretty incredible goods, and in the food category I have three favorites: McCann's Irish Oatmeal, Kerrygold Butter, and Kerrygold Cheese. Considering my love for oats and cheese, I've tried many varieties and nothing compares. Now, I've mentioned McCann's Irish Oats previously and I'm bound to do so time and again, but there's something deliciously simple and satisfying about a bowl of oatmeal in the morning. It's packed with healthy goodness, tastiness, keeps hunger at bay longer and the recipe below will give you a filling and nutritious breakfast for under 200 calories.

When I was in Scotland, the traditional oatmeal I was served had a salty taste, but I prefer a bit of sweet and the natural flavor of the oats, so here is my recipe for a perfect bowl of oatmeal.

Rising Wolf Oatmeal

1/3 cup McCann's Irish Quick Cooking Oats

2 Tbs McCann's Steel Cut Oats

2/3 cup fat-free milk

1 tsp Kerrygold butter (or similar will suffice)

1/2 Tbs dark brown sugar

1/2 Tbs ground flax meal

1/4 cup blueberries (if desired)

1. Warm a small saucepan over med-high heat; once warm, add the butter and steel cut oats.
2. Allow the butter to melt and the oats to cook for a minute; stir a bit so they don't burn.
3. Add the quick cooking oats, stir and let sit for a few seconds. 
4. Reduce the cook temp to medium heat; add the milk, brown sugar and flax.
5. Cook over medium heat for approx 4-5 minutes. Note: if you prefer your oats a bit 'soupier' then slowly add a bit more milk until you reach your desired consistency.
6. Once done, stir in the blueberries and enjoy while it's steaming. 
7. Note: You can skip the blueberries, but keep in mind that 1/4 cup of blueberries has a mere 21 calories and has the highest antioxidant capacity of all fresh fruit.
8. If you've a mind to add cream to the top, don't add too much because it can pack on the calories. 

Allergy Warning: this product contains dairy (in posted version) 

Banana Blueberry Pecan Muffins with Oatmeal Streusel

Sometimes I just want a muffin. I always have delicious organic bananas sitting around, a lot of blueberries in the refrigerator, and I love oatmeal--what better way to combine all of these delicious ingredients. If you're in Montana, then substitute delicious Montana huckleberries for the blueberries.

Banana Blueberry Pecan Muffins with Oatmeal Streusel

Recipe By: Rising Wolf Kitchen

Yield: 18 Muffins

Ingredients:

• 3/4 cup granulated organic sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temp
• 5 medium bananas, semi-ripe and semi-mashed
• 1/2 cup light sour cream
• 1 tsp pure vanilla extract
• 2 1/2 cups bread flour
• 1 tsp baking soda
• 1 tsp sea salt
• 1 cup pecans, chopped
• 1 1/2 cups fresh blueberries or fresh huckleberries
  

For the Streusel: 

• 1/2 cup McCann's Irish Quick Oats
• 2 Tbs brown sugar
• 2 Tbs unsalted butter, chilled and cubed

1. Preheat the oven(s) to 350F. 
2. Combine sugars and butter until smooth; add the eggs, bananas, sour cream and vanilla. Beat until well combined (there should be chunks of banana). 
3. Combine the flour, baking soda and salt then add to sugar mixture just until moistened. 
4. Fold in the pecans and blueberries. 
5. For the streusel: combine all three ingredients and using your fingers, combine until crumbly. 
6. Sprinkle topping evenly over muffins. 
7. Bake for 30-40 minutes (check after 30 as oven temps and types vary).  
8. Cool on racks in the muffin tins for 15 minutes before removing.                           

Note: This same recipe can be used to make loaves rather than muffins. Simply make up the same way and pour into two regular-sized loaf pans (may need additional bake time). 
 
Nutritional Analysis: Per Serving (1 muffin) (only for above recipe-does not include variations): 280 Calories; 12g Fat (36.9% calories from fat); 4g Protein; 41g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 180mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 2 Fat; 1 Other Carbohydrates.

Allergy Warning: This recipe contains dairy, eggs, and nuts (in posted recipe). 

Click Here for Printable Recipe

 

A Zangy Treat: Lemon-Blueberry Bread

I enjoy almost anything with lemons and when lemons are jumbled together with something fruity or sweet - all the better. In this case, I used a classic combination of lemon and blueberry creating an adaptation of the famous Anderson House Lemon Bread. This bread came out fluffy, zangy, with a hint of sweet and lots of goodness. This recipe only makes one loaf, despite the original claim that it made three (could work if those were mini loaves). I also add fresh lemon juice for extra zing!