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!).

Grapefruit Mimosas with Frozen Berries (+Giveaway)

Happy Friday! This weekend I turn 29 (what??) and I fully plan on celebrating with a couple of these champagne cocktails at Sunday brunch. A traditional mimosa is made with orange juice, but I’ve always preferred grapefruit juice (trust me). Adding frozen berries makes for a pretty and delicious garnish while also keeping the drink chilled. Just three ingredients so it’s a totally doable cocktail if you’re hosting guests or celebrating a special occasion. 

You’ll get sweetness from the berries and juice, so I’d stay away from using a sweet champagne or sparkling wine for mimosas. I’m using Belaire Brut (this isn’t a sponsored post, but they did send me a gift package of bubbly–thanks, Belaire!). With champagne and sparkling wine, “brut” means it’s dry or unsweetened. Belaire is a great option because it’s champagne quality at half the cost. After all, unless you’re Lil’ Wayne, you wouldn’t dilute a ridiculously expensive bottle of champagne with fruit juice. 😉

Grapefruit Mimosas with Frozen Berries

Grapefruit Mimosas with Frozen Berries

Ingredients

  • Brut champagne (or sparking wine of choice)
  • Grapefruit juice (fresh squeezed or bottled, but avoid sweetened juices)
  • Berries of choice (raspberries, blackberries, strawberries)*

Instructions

  1. If you buy fresh berries, put them in an airtight container in the freezer the night before you plan to enjoy the mimosas.
  2. The ratio of champagne to grapefruit juice should be roughly 2:1 or 1:1, depending on your taste preference.
  3. Drop in a couple frozen berries and enjoy!

Notes

*You can buy frozen berries, but if you're concerned about presentation, I'd recommend buying fresh berries and then freezing them overnight yourself (they'll look "prettier").

http://pumpsandiron.com/2017/01/06/grapefruit-mimosas-with-frozen-berries-giveaway/

If you’re hosting a daytime event, you could use this basic combo (champagne + fruit juice + frozen berries) to set up a make-your-own mimosa bar. Set out the champagne, juice options (I’d recommend orange juice, grapefruit juice and pomegranate juice) and frozen berry options (raspberries, strawberries, blackberries). Let guests create their own mixture–really can’t go wrong with any of those combos!

Reader Giveaway

I’m teaming up with my friend at Luc Belaire (the phrase “my friend at” is tossed around a lot in the blogging world but I mean friend friend–we went to high school together!) to give one reader a case of bubbly. You’ll get six bottles, two of each expression (Brut, Rose and Luxe). You’ll also get four Belaire glasses and a limited-edition backpack designed by street artist Ben Eine.

You must be 21 to enter. Giveaway is open to US residents. There are two ways to enter. You can follow me and Belaire on Instagram or, if you’re not on Instagram, you can leave a comment on this blog post telling me what your favorite cocktail or mocktail is. Use the widget below to record your entry/ies. I’ll pick a winner Monday. Good luck!

a Rafflecopter giveaway
Cheers to the weekend! 

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?