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

Roasted Coco(nut) Oatmeal

Recently, I have been trying to stretch out the time between visits to the grocery store.  By using up everything that we have before purchasing anything more, I find that my cooking is more creative AND we save a few dollars.

Just this week, ten days after the last grocery shopping trip, the pantry was pretty bare-bones.  During those ten days I fed myself and my mom (for five of those days).  Although I was planning to head to the grocery store later in the morning, I still needed to eat a breakfast that would give me enough energy to teach, and grocery shop before lunch.  At the very least, I needed a good five-six hours worth of energy packed into my morning meal!  After scouring the pantry shelves, I realized I didn't have much; but I did have one tried and true ingredient.

Oatmeal to the rescue!

Hardly anyone likes plain oatmeal, and I am no exception.  I almost always add mix-ins into my morning oats.  Usually it is some combination of fruit and/or nut butter or jelly.  Unfortunately I was out of all three of those...and butter.  So, as usual, I had to get creative!

Creamy and smooth with the addition of the applesauce, this sweet and savory oatmeal will keep you full for up to six hours!  Don't skip the step that instructs you to roast the coconut and mixed nuts.  This oatmeal wouldn't be the same without its signature roasted flavor.

Roasted Coconut Oatmeal
Serves 1

1/2 C oats
1/2 tsp cinnamon
pinch salt
1 1/2 C water
1/2 C applesauce
1/2 tsp vanilla extract
1-2 T soy creamer (for garnish)
2 T shredded unsweetened coconut, roasted (for garnish)
2 T mixed nuts, chopped and roasted (for garnish)

Directions:

• Preheat oven (or toaster oven, which is what I used) to 400 degrees.
• Add oats, cinnamon, salt, water, applesauce, and vanilla extract into a medium saucepan.
• Cook on medium for 8-10 minutes until the mixture begins to thicken.
• Meanwhile, place the coconut and nuts on a packing sheet.
• Roast for 3-5 minutes at 400 degrees, watching very carefully.  You want the coconut to brown, but NOT burn!
• Pour oatmeal into a large bowl.
• Add creamer on top, and stir to incorporate.
• Top with coconut and nuts.
• Enjoy immediately!

As I have mentioned in previous posts, roasting really does make everything better!  So many times we think of roasting savory foods (i.e. red bell peppers, broccoli, tofu, and root vegetables) that we forget that we can also roast sweet foods like coconut and fruit!

So the next time your pantry is running low, embrace the challenge!  Take a look at what you've got on hand, and get creative.  You will be surprised that you can make something delicious and filling!

Question of the Day:

Do you like coconut?  


I find that it is one of those "love it or hate it" ingredients.  As for me, I fall in the "love it" category, obviously! :)

Blessings,
Ally and Bo