Cherry Pie Oats

On a whim - for no apparent reason other than it was on sale - I recently bought a can of Compton's No Sugar Added Cherry Pie Filling.

Well, that was almost a month ago.  

Since that purchase, the large can of cherry pie filling has sat, ignored, in the back of our pantry.  Keep in mind, we don't have any pie crusts in our refrigerator or freezer.  For that matter, Bo and I don't really even like pie crust all that much.  Most of the time, on the few occasions that we have either ordered or baked a pie, we end up eating out all of the "innerds" (that's not a very nice word now is it?) and leaving the crust for the birds.

Seriously, what in the world was I thinking buying pie filling?!

It was simple.  

I was going to have to come up with another way to eat this pie filling.  

And that got me thinking...how else can one eat pie?  I mean let's be honest, who doesn't try to get away with eating dessert for breakfast every once in a while (Come on...what do you think cinnamon rolls, french toast, and scones really are?!)?  So why fight it?  Why not just embrace the concept of pie for breakfast, but turn it into something healthy, delicious, and fulfilling?  The truth is, there is not reason not to.

So that's exactly what I did.

Cherry Pie Oats
Serves 1

1/2 C oats
pinch of salt
1/2 tsp ground cinnamon
1/2 C Unsweetened Vanilla Almond Milk
1 C water
1/2 tsp butter extract (or 1T butter)
1 C Compton's No Sugar Added Cherry Pie Filling
1 T unsweetened, shredded coconut (optional, for garnish)

Directions:

• Add the oats, salt, and cinnamon to a medium saucepan.
• Pour in the almond milk, water, and butter extract.
• Bring to a low boil, immediately reduce heat, and simmer for 7-10 minutes until the mixture begins to thicken.
• Pour the oats into a large bowl, and mix-in the cherry pie filling.
• Garnish with the shredded coconut, and serve.

On the off chance that you aren't a fan of cherry pie (Really?  How is that even possible?!), here are nine other recipes from the ABC blog that are perfect for breakfast:

Pumpkin Spice Oatmeal

This is the PERFECT bowl of oats for fall weather.  Stock up on canned pumpkin so that you can enjoy this recipe all-year round!

Overnight PB&J Oats

Peanut butter, jelly, cream, and oats all in the same bowl.  

Enough said.

Peanut Butter and Banana Overnight Oats

This recipe takes a classic snack combination and turns it into something perfect for breakfast.  This bowl of oats will keep you fueled and full for hours!

Blueberry Cobbler Oatmeal

This is one of my personal favorites!  

Feel free to get creative with ANY herbal teas you have laying around!

Cranberry and "Dressing" Overnight Oats

Tradition with a twist, this oatmeal recipe will have you wistfully reflecting on Thanksgiving come and gone.  But don't wait until November to enjoy this any-time-of-year bowl of oats!  

Apple and Peanut Butter Oatmeal

Here's another classic snack combination turned into something marvelous and delicious for breakfast.  If bananas aren't your thing, this bowl of oats should fit the bill!

Biscoff Overnight Oats

What's Biscoff?  

Don't ask.

Just get into your car,

drive to the nearest grocery store, 

buy it, and

rush home to make this for breakfast tomorrow.

You can thank me later.

Spring Green Overnight Oats

Think you don't like green foods?  Well, this bowl of oats isn't your average sauteed spinach, boiled broccoli, or mushy asparagus.  Don't be scared, just go for it!

And again...thank me later.

Roasted Coco(nut) Oatmeal

Running out of fresh fruits and vegetables?  Don't despair...oatmeal is here!  Add a few tablespoons of pantry staples such as nuts and coconut and you are good to go for hours!

Question of the Day:


Do you like fruit pie?!  If so, what is your favorite flavor (i.e. cherry, apple, peach, blueberry, blackberry, strawberry, etc.)?  

P.S. I have a can of Lucky Leaf's Sugar-Free Apple Pie Filling in my pantry as well.  Hmmm...I see another variation of "pie oats" coming your way in the near future!

Blessings,
Ally and Bo

Biscoff Oatmeal Pudding

Has anyone heard of Biscoff Spread?!  

Has anyone ever eaten Biscoff Spread?!

If not, after reading today's post you will be ready to jump in your car, head to your nearest grocery store, and raid their stock!  

So what exactly is this spread that I am so excited about?  Biscoff Spread is "Europe's alternative to peanut butter."  In addition:

• Biscoff Spread  is made with Original Lotus Biscoff Cookies.
• The main ingredient is Biscoff - made with over 57% Biscoff cookies.
• It has a creamy and smooth structure with the consistency of peanut butter.
• There are no artificial colors, flavors, or preservatives in the spread.
• It is free of nuts (for those with allergies)!
• Biscoff Spread is vegan(!). (source)

Since picking up my first jar of Biscoff Spread on Monday, I have eaten 1-2 servings of the delicious stuff every day.  I have spread it onto a rice cake, dipped an apple into it, served it atop chocolate cake, and this morning I processed it into my overnight oats!

Sorry for the poor picture quality, I haven't figured out the best lighting sights in our new home...I'm not a professional photographer by any means, so this might take me a bit.  Bare with me over the next few posts until my photography improves!

Now, what was I talking about?!  Oh yes, processing Biscoff into my overnight oats.

As a result of processing half of the oats with the Biscoff Spread, the result is creamy and smooth like pudding.  It's like eating dessert for breakfast...and it's healthy!  Who can resist that?!

Biscoff Overnight Oats
Serves 1

1/2 C oats
pinch of salt
2 stevia packets (or 2 T sugar)
1/4 tsp cinnamon
1 1/2 C water (or milk)
1/4 tsp almond extract
2 T Silk Original creamer (or milk)
1-2 T Biscoff Spread (I used 1 1/2 T)
1 T shredded coconut
2 T raisins

Directions:

• Place the oats, salt, stevia, cinnamon, water, and almond extract in a medium saucepan.
• Bring to a boil, then reduce heat to low and allow to simmer for 5-7 minutes.
• Pour the oatmeal mixture into a medium Tupperware container and refrigerate overnight to thicken.
• In the morning, place half of the oatmeal mixture into your food processor.
• Add the creamer and Biscoff Spread to the processor.
• Process until smooth.
• Pour the processed oatmeal into the other half of the overnight oats, and stir to incorporate.
• If you prefer warm oats, heat them at this time.
• Garnish with the shredded coconut and raisins.
• Serve immediately...and feel free to lick your bowl clean (I won't tell!).

Next time - a return to the Carnival Magic!  I still have to share several things with you from our cruise, including:

• our day in Jamaica;
• a snorkel and private beach party in Mexico; and
• Dancing with the Cast.

Question of the Day:

What is your breakfast of choice (i.e. oatmeal, cereal, toast, pancakes, french toast, scrambled eggs, etc.)?  

If I get some feedback from you all, I would like to come up with several yummy recipes that suit your tastes to share on the blog!

Blessings,
Ally and Bo