Morning Glory Oats

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I am always looking for ways to improve my normal breakfast routine. I have recently been stuck in this breakfast habit that includes a brown rice cake topped with almond butter, a drizzle of honey, and sliced banana. I love it because it keeps me full for hours and is not laden with calories. It takes me seconds to make so it is really perfect for a work morning. Today, however, is my day off and it had to call for something with a little more sustenance and since I had the entire morning to put something together this recipe seemed to be the appropriate choice. Not long ago, I received a copy of Megan Gordon’s new cookbook Whole-Grain Mornings. In this book Megan does an incredible job of telling stories about the recipes she chose for her book all the while including seasonal fare that involve whole grains and how to make the perfect breakfast for any kind of morning. I love this book because she leaves a lot of room for your own personal touch and suggests several alternatives for most of the recipes. I landed on her recipe for “Morning Glory Oats” which basically takes all the signature flavors of a Morning Glory Muffin (carrots, raisins, coconut) and mixes them into a steel cut oat porridge. I changed a few of the recipes elements to adapt to the ingredients that I had on hand. This breakfast bowl is so flavorful and super hardy. I had a lot of leftovers and will definitely be consuming these oats for the next few days and I could not be more stoked for that. 

To Megan: I don’t know you personally, but you are truly an inspiration. Your book is lovely and it is apparent that you are doing exactly what you should be doing in life and that you cherish every moment of it. As an avid reader of your blog, I am so happy about this book! Thanks for the great recipes! Xo. 

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Morning Glory Oats

Serves 4


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Prep Time
10 min

Cook Time
30 min

Total Time
40 min

Prep Time
10 min

Cook Time
30 min

Total Time
40 min

Ingredients
  1. 2 cups water
  2. 2 cups organic unsweetened vanilla almond milk, plus more for serving
  3. 1 tsp cinnamon
  4. 1/4 tsp nutmeg
  5. 1/4 tsp ginger
  6. 1/2 tsp sea salt
  7. 1 tsp pure vanilla extract
  8. 3 TBSP brown sugar
  9. 1 cup steel cut oats
  10. 1 cup chopped shredded carrots* (see note)
  11. 2/3 cup dried cherries (or raisins)
  12. 1/2 cup organic unsweetened shredded coconut* (see note)
  13. zest from 1 organic orange
  14. 1/2 cup pomegranate seeds, for serving
  15. 1/2 cup sliced almonds, for serving
Instructions
  1. In a large saucepan, bring milk and water to a boil. Add the cinnamon, nutmeg, ginger, salt, vanilla and brown sugar and whisk to combine. Add the oats, carrots, and cherries, and bring back to a boil. Once boiling, stir once and then reduce heat to low and partially cover for 27-28 minutes. Do not stir the oats (this causes them to get mushy). Remove from the heat and stir in the shredded coconut and orange zest. Serve warm with about an extra 1/4 cup of almond milk (I like my oats to be loose and floating in a lot of milk) and top with pomegranate seeds and sliced almonds. Enjoy!
Notes
  1. I had a bag of pre-shredded carrots from Trader Joe’s on hand, so I chopped them into finer pieces and found that this saved a lot of time.
  2. Megan’s recipe calls for unsweetened coconut flakes, but I used shredded coconut and I really liked how the coconut melted into the oats. Either works fine though.
  3. Store leftovers in an air-tight container for about 5 days. Reheat by adding a bit more milk or water on the stovetop until you reach desired consistency.
Adapted from Megan Gordon’s book “Whole-Grain Mornings”
HONEYED HOME http://www.honeyedhome.com/

Winter Grapefruit Salad w/ Pomegranate Vinaigrette

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Happy 2014!! I honestly can not believe another year came and went. I have to say that 2013 was an incredible year for me in all aspects. Kris and I grew so much closer while still learning new things about each other and new facets in our marriage. I am so blessed to have a husband like him that continues to teach me vital life lessons like patience, diligence, and perseverance. He is always pushing me towards greater things and for that, I am forever grateful. Honeyed Home really wouldn’t have made it this past year if it weren’t for people like Kris and so many close friends and family members that continue to send endless support and love. I am so happy to say that this little dream of mine has made it 1 year!! A year of recipes and heart felt posts that were driven by blood, sweat, and tears (literally all three of those things). This recipe here today marks number 70. It is amazing to think that after 70 recipes down, I know that I have barely begun to hit the tip of this venture.  I cannot say where this project of mine is headed but for now I am utterly thankful to everyone who has stopped by to take a peek at what I love to do. 

In honor of the new year and new beginnings, I decided that this salad would be the perfect kick starter to ring it in! It is one of my most favorite salads I have ever made and I had to share it with you. It’s ridiculously flavorful and has what I consider to be the ideal mix of textures. I recently bought Pomegranate Vinegar from Trader Joe’s and knew that I had to use it as soon as possible. The vinaigrette is bright and tangy with fresh herbs and the minced shallot gives it a bit of spiciness. I hope that you enjoy this salad as much as I do and that you are blessed in the New Year with all the good things that God has to give! 

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Winter Grapefruit Salad w/ Pomegranate Vinaigrette

Serves 4


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Prep Time
15 min

Total Time
15 min

Prep Time
15 min

Total Time
15 min

For the Pomegranate Vinaigrette
  1. 1 tsp fresh rosemary, finely chopped
  2. 1 TBSP fresh parsley, finely chopped
  3. 1 shallot, minced
  4. 1 tsp spicy brown mustard
  5. 1 tsp clover honey
  6. 2 TBSP Pomegranate Vinegar
  7. 1/4 extra virgin olive oil
  8. 1/2 tsp sea salt
  9. 1/2 tsp pepper
For the Salad
  1. 2 (5oz) bags of winter mixed greens (I like a mix of baby kale, baby spinach, & baby chard)
  2. 1 avocado, sliced
  3. 1/2 grapefruit, segmented, and chopped into bite size pieces
  4. 1/4 pomegranate seeds
  5. 1/4 cup pistachio nut meats (I buy them roasted and salted)
For the Pomegranate Vinaigrette
  1. In a medium bowl combine add the minced herbs and shallot. Add the remaining ingredients and whisk with a fork to combine and emulsify. Set aside.
For the Salad
  1. Dived the mixed greens among the 4 bowls. Add 1/4 of the avocado slices to each bowl. Top with a few grapefruit pieces. Divide the pistachios and pomegranate seeds evenly into each salad. Drizzle each salad with pomegranate vinaigrette and serve immediately. Enjoy!
Notes
  1. The recipe calls for a lot of mixed greens as this salad is meant to be a main course. Feel free to use less greens per person if serving as an app or a side.
HONEYED HOME http://www.honeyedhome.com/