So, if you read my blog, you know my love/hate relationship with oatmeal. Growing up, almost every morning my dad made oatmeal for us kids. Honestly, I did not start back eating it again until I got in my thirties and now with a bit of culinary experience under my belt, it is one of the most exciting ingredients I love to work with. Exciting, oatmeal is not exciting you say? Give me a few minutes of your time and we will explore the possibilities together.
Now, this Greek yogurt thing came about when I wanted to add more protein to my diet. You see Greek yogurt is creamy and if you use the non-fat, original flavor, you can make it taste like whatever you want, besides it is loaded with happy tummy probiotics. I have had so much fun creating this wonderful Oatmeal and Greek Yogurt combinations. Allow your imagination to run wild. I promise you this, you will never look at oatmeal and Greek yogurt the same again and as always remember to Set the Table with Love.
I used Organic Rolled Oats, Quick Oats and Steel Cut Oats and non-fat Greek Yogurt for the yogurt bowls below, so follow the directions on the package. TIP: I always make my oatmeal with oat milk instead of water, it makes it more creamier. ENJOY! Remember to Always Set the Table with Love.
Here are the recipes for the toppings:
Triple Berry Jam
- 1 1/2 cups blueberries
- 1 1/2 cups raspberries
- 1 1/2 cups blueberries
- 3/4 cup organic cane sugar
- zest of one lemon
- 2 teaspoons lemon juice
- In a large heavy pot, combine the berries and sugar; let them sit for 1-2 hours until the sugar has dissolved into the fruit and created a syrup.
- Place the pot on the stove top, on to medium heat. Bring mixture to a boil and then reduce the heat to medium-low, stirring often until the fruit breaks down and the mixture starts to thicken slightly about 30-35 minutes. Add lemon juice, stir and let cook for another 2-3 minutes. Take the back of wooden spoon, stir the jam, if the back to the spoon leaves a coating, the jam is done. The jam will still have a liquid consistency, but that’s okay, as it cools it will thicken.
- Remove the jam from the stove and pour into3. or 4 clean half-pint size glass jars or similar. Add lid securely and cool completely. These will in the refrigerator for 4 weeks and the freezer for 6months, they also make amazing gifts.
- To make the blueberry jam, follow this recipe and just substitute for blueberries only.
- 2 tablespoons butter
- 2 bananas, sliced
- 1 cup light brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 pinch salt
- Melt butter in a saucepan over medium heat.
- Add sliced bananas and stir for 2 minutes.
- Add brown sugar, vanilla, cinnamon, and salt.
- Lower heat and continue cooking, stirring constantly for 2 more minutes.
OPTION: You can add rum to this recipe if you like, but add it after your 2 minutes of cooking is over and remove it from the stove before adding the alcohol.
GRAND MARNIER WITH CARAMEL GREEN APPLES
- 1 tablespoon cinnamon
- 2 tablespoon of brown sugar
- 1/2 teaspoon
- 2-3 green apples, cut into quarters
- 2 tablespoons unsalted butter
- 1 -2 tablespoon orange juice, use less if you want a thicker sauce and more if you want a thinner sauce.
- 1 tablespoon Grand Marnier
1) In a small bowl, mix the cinnamon, brown sugar, and salt.
2) Cut them into quarters and remove the stem, core, and seeds. Cut each quarter into three slices.
3) In a nonstick frying pan, melt the butter over a medium heat. Add the apple slices coat with the melted butter.
3) Sauté the apples until they are brown and turn over on the other side to brown. Sprinkle the cinnamon-sugar mix over top the apples and stir to incorporate the mixture over all the apples slices. Sauté until the other side is brown.
4) When the second side starts to brown, add the orange juice Grand Marnier and stir. Cook for about 2-3 minutes, until the liquid thickens into a sauce. Remove from heat and allow to cool a bit, before serving over over your yogurt and oatmeal. .