Apple Cinnamon Baked Oatmeal Cups

Hi friends! It’s about time I published a non-workout post (I think this is the first one in January–what the what?!). Baked oatmeal cups are a great option if you’re looking to prep a breakfast that you can have on hand to eat all week (these never last a whole week in my apartment though–Joe eats like 6 a day haha). Apple + cinnamon is one of my favorite oatmeal flavor combos and I just love how the soft, baked apples in these contrast with the crunch of the toasted pecans on top. You can totally omit the nuts though if that’s not your thing.

Apple Cinnamon Baked Oatmeal Cups

Yield: 12 cups

Apple Cinnamon Baked Oatmeal Cups

Ingredients

  • 3 cups old fashioned rolled oats
  • 2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup almond milk
  • 1/4 cup apple sauce
  • 1/4 cup maple syrup
  • 2 eggs
  • 2 apples, peeled and chopped
  • (optional) Crushed pecans for topping -- you can also use almonds

Instructions

  1. Place 1 cup of the oats in a food processor or blender until you have an oat flour. This step is optional but I find the texture of the cups is less crumbly when you do this.
  2. Mix together the dry ingredients in a big bowl (oats, cinnamon, nutmeg, salt, baking powder). Stir in the almond milk and set the bowl aside to soak for 20-30 minutes.
  3. Preheat oven to 350 degrees Fahrenheit.
  4. Peel, core and chop the apples. In a small bowl, whisk together the eggs, maple syrup and apple sauce.
  5. Once the oats have soaked, mix in the wet ingredients and apples.
  6. Spoon the mixture into a lightly greased muffin tin (I spray with olive oil). 1/4 cup per cup is perfect. Press crushed pecans on top of each if you're going to add the nuts.
  7. Bake for 30 minutes. Remove from oven and let cool for a couple minutes before transferring to a wire cooling rack.

Notes

With the leftovers, I store them in an airtight container and when I want to enjoy one, I'll reheat in a toaster oven instead of the microwave. I recommend cutting them in half first and then heating so that they warm all the way through. My boyfriend enjoys eating them cold though so test it out!

http://pumpsandiron.com/2017/01/22/apple-cinnamon-baked-oatmeal-cups/

And before I end this post and send you off to enjoy what’s left of your weekend, I wanted to highlight an old recipe that I recently gave a little photography makeover. This Apple Feta Quinoa Salad is great on its own or as a healthy side dish (add a filet of your favorite fish on top and voila!).

Honey Sriracha Roasted Veggies


Welp. Last week was a wash. I mentioned in my previous post that I had some gnarly stomach virus and how depressing is this–I’m almost positive it was food poisoning from eating copious amounts of raw cookie dough. 

*hangs head in sadness*

Furthermore, it was a Christmas cookie recipe for the blog. And it was delicious. But now I can barely even look at pictures of them without feeling nauseous (side note: nauseaous? nausous? nauseoueoiiueoaus? NAUSEOUS is the hardest word ever to spell dear lord), and I have to just scrap the recipe.

In its place, I’m sharing this totally non-festive roasted veggie recipe, and while I don’t recommend you leave a pan of this out for Santa, it’s a delicious and flavorful addition to your weekly lunches and dinners!

wearing cut out wave ring (this one is similar but without the cutouts)

Sriracha Honey Roasted Veggies

Yield: 1 pan

Sriracha Honey Roasted Veggies

Ingredients

  • Veggies of choice (pictured: 6 carrots, 2 cups broccoli florets, 2 cups halved brussels sprouts)
  • 2 tbsp sriracha
  • 2 tbsp honey
  • 2 scallions, diced
  • 1 tbsp extra virgin olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 450 degrees F.
  2. Prepare the veggies. Wash them and, depending on which veggies you're using, remove ends and halve or chop. The key is to have all the veggie pieces roughly the same size/thickness so they cook evenly.
  3. In a small bowl, mix together the sriracha, honey and scallions.
  4. Coat the veggies in the sriracha mixture. You can do this directly on the pan you'll use to roast them, or in a large bowl.
  5. Drizzle with olive oil, salt and pepper.
  6. Roast for 20 minutes (give or take, depending on your oven).*

Notes

*Cook time will depend on the veggies you choose. Potatoes, for example, will take up to twice as long to roast thoroughly. Either choose an assortment of veggies that require roughly the same cook time, or start with the long-roast ones and gradually add the other veggies to the pan as the cook time passes.

http://pumpsandiron.com/2016/12/19/honey-sriracha-roasted-veggies/

This is one of those recipes that really doesn’t require any measuring. You want a pan-full of veggies and then equal parts honey and sriracha with some chopped up scallions to coat them. These veggies have a kick! They can stand alone as a side dish or make for an easy meal if you serve them over rice and add a runny fried egg on top (so good).

I used fix sriracha for this recipe, and while this post isn’t sponsored by them, I wanted to give the brand a shoutout–I’ve been loving their sriracha! They sent me a sample a couple months ago and it contains no artificial ingredients and comes in a BPA-free bottle.  

A li’l housekeeping …

After a week in the fetal position, I feel like there’s a lot to catch up on! A few things to mention:

What are you go-to seasoning combos when roasting veggies?

Iced Coffee Banana Smoothie

Iced Coffee Banana Smoothie

This is a sponsored conversation written by me on behalf of Dunkin’ Donuts®. The opinions and text are all mine.

It doesn’t matter what time of year it is or how cold it is outside–smoothies and smoothie bowls always sound like a good idea to me for breakfast. The trick is to switch up the flavors a bit (less fruity) and … wear something warm while consuming. 😉 I have Raynaud’s so I’ll cuddle under a blanket or literally wear gloves some winter mornings while drinking smoothies or iced coffees so that my fingers don’t freak. Now that’s dedication. Or insanity. Ta-may-toe, ta-mah-toe.

My building shares a wall with a Dunkin’ Donuts (I’m a born and bred New Englander so, as the stereotype would lead you to believe, this is a dream come true haha) and when I’m not stopping in for a morning coffee, I’m brewing my own cup at the apartment. Dunkin’ Donuts is also available in the coffee section at Walmart, which is convenient when Joe and I head down to New Jersey for the holidays, which we’ll do in a couple weeks for Thanksgiving. Iced Coffee Banana Smoothie

I cherish any time we get to spend with his nephews and niece, and by about day three of hanging out with the little crazies … I equally cherish caffeine. That morning cup of coffee before they wake up and the nonstop activity commences for the day is heavenly. It seems to whisper lovingly into my ear with every sip, “Jumping on a trampoline for four hours isn’t that bad. What’s one more day of pretending to understand Minecraft? Maybe today’s the day the four-year-old realizes she’s not a dog. You got this, Aunt Nicole.”

True story: The four-year-old thinks she’s a dog named Fifi and insists on drinking water out of a bowl on the floor. Cutest. Thing. Ever. Iced Coffee Banana Smoothie

This iced coffee smoothie contains only five ingredients and is your morning caffeine boost and breakfast all in one. I’m using Dunkin’ Donuts Original Blend but hazelnut or any other flavor would work well, too. You’ll want the coffee to be chilled, so ideally brew a pot the night before and keep it in the refrigerator overnight. The leftovers can be used for a regular iced coffee. I typically only drink coffee in the morning, but if you need an afternoon pick-me-up and a snack … boom. Iced Coffee Banana Smoothie

 

Iced Coffee Banana Smoothie

Yield: 1 smoothie

Iced Coffee Banana Smoothie

Ingredients

  • 1 frozen banana
  • 1/2 cup chilled coffee
  • 1/4 cup almond milk (I'm using unsweetened vanilla)
  • 1 tbsp almond butter (or nut butter of choice)
  • 1/4 tsp cinnamon

Instructions

  1. After brewing the coffee, pour it into a container (like a mason jar) and place it in the refrigerator and let it completely chill. If you do this the night before, you'll have some on hand for the smoothie as well as iced coffee ready to go!
  2. Place all ingredients in a blender and blend until smooth. This is for a single serving so I just use the bullet attachment to my blender to save on clean up.
  3. Enjoy!

Notes

*You can add in any boosters you want: a small scoop of protein powder, hemp seeds, flaxseeds, etc. **Another way to make this smoothie is to use frozen coffee and a regular (non-frozen) banana. Brew a pot of coffee and pour it into an ice cube tray. Freeze overnight. Coffee ice cubes are also great for keeping iced coffees cool without watering them down.

http://pumpsandiron.com/2016/11/15/iced-coffee-banana-smoothie/


Iced Coffee Banana Smoothie

And before I end this post, you can save on your next Dunkin’ Donuts purchase with these cash back offers from Ibotta.

Any other year-round smoothie and iced coffee drinkers out there?? If you’re Team Hot Coffee and not looking for a smoothie this Thanksgiving, still try adding cinnamon to your morning cup of joe. Whether cold or hot, I think coffee + vanilla almond milk + cinnamon is one of the best combos going.

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