No Bake

Fall Harvest Pumpkin Spice Oatmeal

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With everything pumpkin spice this season, I had to jump on the pumpkin spice wagon! There’s pumpkin spice bread, pumpkin spice oreos and pop tarts and pretty much anything else you can imagine has pumpkin spice.  This bowl of pumpkin spice oatmeal is fall in a bowl – warm and comforting! Perfect for your health crazed family member or even yourself!

You either like oatmeal or you don’t.  I use to hate oatmeal.  The globby, mushy, flavorless texture made me want to gag after two bites.  It wasn’t until college that I gave it another chance. I was on a health kick. And what’s healthy with a good amount of fiber, well…oatmeal! So I had to make oatmeal interesting!

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I would add different fresh and dried fruits, nuts, chocolate chips, coconut flakes, maple syrup, spices, etc.

The trick to liking oatmeal, is texture and multiple flavors.  Adding crunchy, naturally sweet fruit like apples makes a world of difference.  I always like to add nuts for fiber and healthy fats like 0mega-3 fatty acids.  I usually go with chopped, roasted, non-salted almonds, or chopped walnuts.

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Fall Pumpkin Spice Oatmeal Recipe:
1/4 C. Old Fashioned Oats
1/4 C. Quick Cooking Oats
1 tbsp. Canned 100% Pumpkin Puree
1/8 tsp. Pumpkin Pie Spice
1/2 C. Almond Milk or Reg. Milk
Honey Crisp Apples
Pecans or Walnuts
Maple Syrup

Instructions:
1. Mix oats, pumpkin pie spice, almond milk and pumpkin puree. Heat in the microwave for 2 minutes. I like to add a little more almond milk, to loosen it. Who likes thick, globby oatmeal! Sorry if I offended you, but yuck!

2. Top with your favorite apples, nuts and drizzle with maple syrup and maybe a sprinkling of pumpkin pie spice!

Hope you enjoy this healthy fall breakfast!

xo,
Marlee

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Homemade Strawberry Rhubarb Jam (No Added Pectin)

Strawberry Rhubarb Jam

Every summer, my family and I go up to Madison, WI and spend the day. We sit behind the Union, walk and shop up and down state street and of course eat Orange Custard Chocolate Chip ice cream from Babcock Dairy.

This year we went to the farmers market and I bought a lot of rhubarb! So I randomly decided to make strawberry rhubarb jam. I guess not so randomly decided, since my Rhubarb Bread with Streusel Topping recipe has been such a hit, thanks to you guys! So I had to post something else with rhubarb! Any ways, I don’t have too much to say, other than it is damn good and really easy to make.  People assume canning will be a painful process.  If you enjoy jams, then I recommend you try canning at home.  Even a beginner in the kitchen will have an easy time!

What you will need:
1 Stock Pot
1 Sauce Pan
Jar Lifter or Tongs w/ Rubber Ends
Potato Masher
(2) 1 C. NEW Mason Jars or (1) 2 C. NEW Mason Jar
2 Clean Towels
24 Hours of Patience

Strawberry Rhubarb Jam Recipe (Makes 2 Cups):
1 3/4 C. Small Diced Rhubarb
1/2 C. Small Diced Strawberries
1 1/2 C. Sugar

Instructions:
1. In a tall stock pot, fill with water and allow to come to a boil.

2. While the stock pot is heating up, chop your rhubarb and strawberries. In a sauce pan on medium heat, toss the rhubarb and strawberries with sugar. Stir frequently. Allow to come to a boil, it will start foaming. When foam starts, reduce heat to low. You should always see some bubbles appear at the surface, if not, raise your heat. Stir frequently and simmer on low for 15 minutes.

3. In the stock pot, sterilize the mason jar lids in simmering water for 5 minutes. Set aside on a clean towel. Place another towel over the sterilized lids.

4. After 15 minutes, the fruit should start looking translucent. At this point take the potato masher and mash the fruit. The mixture will thicken. Allow to simmer on low for 15 to 20 minutes. Stirring frequently. After 15 to 20 minutes, the jam should have thickened/reduced.

5. Take the glass mason jars and place in the boiling water for 5 minutes. Remove from the water and pour the hot jam into them, leaving just a little room from the top. Place the lids on the jars and tightly secure them on.

6. Place the filled jars in the boiling water, with 1 to 2 inches of water above the jars. Boil for 10 minutes. Remove jars and place on a towel and let cool for 24 hours. If you can press the top of the lid and it springs back, then it hasn’t been sealed properly and must be boiled for an additional 10 minutes.

Note: Once you have canned, you can’t use the lids again for future canning.

Strawberry Rhubarb Jam without added pectin

Thanks for reading! Can on! 🙂

xo,
Marlee