Pumpkin Pie Oatmeal

Oatmeal is my go-to breakfast for all but the hottest months of summer, and somehow I rarely get tired of it. My default is peanut butter and banana with copious amounts of cinnamon, but depending on the season and produce availability I’ll occasionally concoct new flavors. As a huge fan of pumpkin pie, blending that flavor into my morning meal seemed an obvious advancement.

I always buy pumpkin puree from Costco, in those delightful 3-packs of 29oz cans, which typically leaves me with some leftovers after making whatever recipe for which I’ve opened the can. Oatmeal is a great way to use up leftovers but also an excellent reason to open a brand new can. All the cozy feelings of pumpkin pie in a much healthier version to start your day.

I opted to complement the pumpkiny goodness with a homemade pumpkin spice mix, but you can absolutely substitute a store-bought pumpkin pie spice if you prefer. With my cinnamon obsession I like to tailor mine a bit more cinnamon heavy, and mixing up your own allows you to kick up or tone down the individual spices to suit your preferences. If you do use the store-bought version, I *highly* recommend twisting a tiny amount of freshly ground pepper into each bowl, as it really adds a little extra something. I patterned this off of my favorite pumpkin pie recipe, and I now consider it a necessity in all things pumpkin.

For protein boost, I stir in chia seeds and chopped walnuts, but these are completely optional additions. If you’re more of a pecan person, use those instead. Since pumpkin is not sweet on its own, a little maple syrup brings out the pie flavor we all know and love. I keep my oatmeal fairly low on the sugar content, but no judgement if you want extra maple syrup stirred in or drizzled on top.

The final touch is a dollop of heavy cream; this is non-negotiable in my personal opinion, as it really improves the texture, adds a wonderful creaminess, and balances the whole flavor profile. Half and half could be substituted in a pinch, but the heavy cream is the more delicious option. A single tablespoon won’t hurt you, as fat and protein are both things your body needs. (If you are vegan, you could probably substitute full-fat coconut milk, or whatever your favorite cream replacement might be. You *can* just leave it out, but it’s really better with something creamy stirred in.)

Start your fall mornings off right with a hearty bowl of oatmeal, plus all the happiness of a pumpkin pie. (But if you prefer to start your day with the real thing, you’ll get no judgement from me.)

Pumpkin Pie Oatmeal

Makes one serving

Ingredients

pumpkin spice mix
1 T ground cinnamon
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground cloves
pinch of freshly ground pepper

oatmeal
1/2 cup pumpkin
1/2 cup oats
1/2 tsp pumpkin spice mix
1 T maple syrup
1-2 T chia seeds, optional
3/4 cup water
chopped walnuts, optional

1 T heavy cream (or half and half, or vegan alternative)

Directions

  1. In a small jar, combine spice ingredients. Stir or shake until well mixed.
  2. Layer pumpkin, chia, spice mix, walnuts, and oats in a microwave safe bowl.
  3. Carefully pour in water and transfer to the microwave.
  4. Microwave on medium power for 4 – 5 minutes (stirring after 1-2 minutes), or until oats are softened and desired texture is reached.
  5. Stir in maple syrup and cream, then serve immediately.

Notes

You can also substitute store-bought pumpkin pie spice, if you prefer.

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Bulletproof Coffee (Pods)

One of the biggest struggles of long distance running is nutrition. It’s a constant experiment to see what works best for your body. Running on an empty stomach vs with a light snack; fueling mid-run; post-workout energy boosts; all a matter of preference and can vary by day and type of run.

Running

For me, I can run on an empty stomach (minus coffee…I do love coffee) if it’s a shortish morning run and I don’t have a lot of time to kill between waking up and starting to run. Contrastingly, on half marathon race days I need to eat a pretty full meal to keep me satiated but not overstuffed, and even then I often need 100-200 calories during the race. As I become a stronger and faster runner I find I need less to keep me going, but it’s still something I play with a lot during training runs or the “off”-season.

Once per week I run up a set of hills near the office. The usual route is only 4.3 miles (unless I add onto it to align with a training plan) but if I push myself it’s a pretty challenging 40+ minutes. I’ve discovered I *can* run the course without eating but it’s a better workout if I have a little something. I’ve tried a number of the standard suggestions (a piece of toast; banana and peanut butter; etc) but they all made me feel a bit heavy and I never felt like I found *the* item that works the best for me. Enter: bulletproof coffee.

Bulletproof Coffee {[Baking Bytes}}

Although I don’t subscribe to any specific diet, I often read about them out of curiosity or to see if there are any pieces I want to pull into my own life. Bulletproof coffee comes from the Bulletproof Diet, which is a high-fat and low-carb situation. I was not inclined to take up the diet itself, but after reading about the coffee and people who had tried it, it intrigued me as maybe a good pre-run snack.

Since I always drink coffee before running anyway, this kills two birds with one stone by getting my calories and my coffee all in one. Since it’s liquid, it doesn’t make my stomach feel heavy, and the ~200 calories is a good amount of energy for me. Coffee blended with butter and coconut oil sounds, frankly, pretty terrible, but surprisingly it tastes more like a really creamy and mild latte than actual butter and oil.

Bulletproof Coffee {[Baking Bytes}}

Using a blender is key here, whisking or stirring by hand won’t work to properly blend everything together. I like to use slightly stronger coffee than normal, and add a dash (heap) of cinnamon because I love cinnamon. It also fits nicely into my Mindful Eating challenge, as it’s something that not only I enjoy drinking, but it makes me feel solid for running.

For me this would never be a regular breakfast substitute, and I eat another smallish breakfast after I run (toast or oatmeal with peanut butter and banana, usually), but it works great for an early morning pre-workout energy boost. I found I preferred slightly less than a 1:1 ratio of oil to butter, so definitely play with the ratios a little. Feel free to make your pods smaller if you typically drink less coffee in the morning, or just don’t need quite that many calories to fuel your early morning activities.

Bulletproof Coffee {[Baking Bytes}}

If you’re an AM exerciser looking for a lighter way to rev up your cardio sessions, and you like coffee, I highly recommend you give bulletproof coffee a try. I like to make the pods ahead of time so there’s no measuring required the morning of running, but until you figure out your perfect ratio you can always make them individually – just make sure your coconut oil and butter are chilled and solid before blending.

Bulletproof Coffee Pods
Makes 8 pods

Ingredients

1/2 cup unsalted butter
7-8 Tbsp coconut oil

Directions

  1. Melt butter and coconut oil in a microwave safe container and stir to combine.
  2. Divide between 8 wells of a silicon tray or ice-cube tray.
  3. Freeze until firm (or overnight), then remove pods from tray. Store in the freezer until ready to use (or in the fridge if you’ll use them fairly quickly.)

Notes

I preferred it with 7 Tbsp of coconut oil for a slightly richer taste, so feel free to play with the ratios a little.

Bulletproof Coffee 
Makes 1 serving

Ingredients

10-12 oz hot coffee
1 bulletproof pod (above)

dash of cinnamon, nutmeg, etc (optional)

Directions

  1. Optionally, add a dash of spice to a mug.
  2. Add coffee and bulletproof pod to a blender, and blend until extra frothy (about 15 seconds).
  3. Pour blended coffee carefully into mug to stir in the cinnamon, then enjoy immediately.

Banana Cacao Nib Scones

Hello my lovely readers, I hope the beginning of the new year is going smoothly for everyone. (If you want to get straight to the recipe, feel free to skip to the non-italicized text.) With regards to resolutions, this year I’ve decided to do something a little different. Alongside my usual set of running/baking/professional goals, I’ve decided to set a theme: mindfulness. Each month I am going to focus on being more mindful about something in my life. After reading the cookbook Run Fast, Eat Slow I have been inspired to make January’s theme into Mindful Eating.

This doesn’t mean counting calories or following a list of restricted items, but it’s more about improving my relationship with food. It’s easy to feel guilty about eating (or not eating) certain things, to rush through meals in order to move onto something else, to just make things because they’re easy and fast and not because I’m particularly excited to eat them. This month I’m going to focus on food in a way that makes me happy, both mentally and physically: taking the time to make things from scratch as well as actually slowing down and enjoying what I’m eating; having fewer meals in front of a screen; enjoying decadent items as treats not cheats; focusing on what makes me feel happy and energetic and ready for the days to come. 

This is intended to be a long-term change in the way I really think about food. Although I’m not one to be exacting about my diet, I do often feel restricted by what society is touting as healthy these days. Healthy doesn’t necessarily mean low-fat or low-calorie, carbs are not the devil and sugar isn’t the end of the world. Certainly I am going to be mindful of eating unnecessary added sugar, but I already know a low-carb diet doesn’t work that great for me, fats are important for flavor and staying power, and I want every calorie I eat to come from something I enjoy. I will no longer be describing anything as “guilt-free” because food should not be inherently shameful. I would love to hear your thoughts on this endeavor, should you be willing to share them. (Also I highly recommend the book, and you can expect to see some of those recipes on here in the coming months.)

In light of that, today we have another recipe that I made mostly out of curiosity. Consistent readers (and anyone that knows me in real life) will know that I don’t bake anything dairy-free, gluten-free, flourless, or vegan with any amount of regularity because these are not food traits I personally find important. I am, however, often intrigued by such recipes and will make them on occasion just for funsies.

Banana Cacao Nib Scones {{Baking Bytes}}

The original recipe called for things I don’t buy, like self-raising flour, coconut sugar, and almond meal, but I followed her modification suggestions and made a few of my own to tailor the recipe for myself. I replaced some of the flour with ground oatmeal for a heartier flavor, nixed the almond meal in favor of chia seeds, and used regular ole’ brown sugar instead of coconut sugar. I cut the sugar way back since I was figuring the banana adds a fair amount of sweetness (and because I already have my favorite sweeter scones) and added some whole oatmeal for texture.

Banana Cacao Nib Scones {{Baking Bytes}}

A few weeks ago I found some cacao nibs on massive clearance, and bought two of the bags. They were a great addition to these scones, no extra sugar but a little bit of chocolate flavor to enhance the banana. However they are definitely not cheap so feel free to leave them out or use mini chocolate chips as a more decadent replacement.

These scones are fairly dense but soft and moist and delicious. They are also pretty healthy, with low amounts of added sugar and a little bit of protein and good carbs from the oatmeal. Probably you shouldn’t eat three of them, but one is a perfect light-ish breakfast, especially when paired with a cup of coffee.

Banana Cacao Nib Scones {{Baking Bytes}}

I made these a few times and below is my favorite of those iterations. It can be baked into regular size or mini scones, depending on your preferences and whether you plan to serve them solo or as part of a fuller breakfast. They’re also easily portable and a great brunch option, although I think they’re best slightly warmed.

The banana and oatmeal combination is delicious by itself or topped with any number of toppings. Jam or butter and cinnamon sugar were my favorites, but mostly I ate them plain. I especially like the less sweet version if it’s going to be spread with a sweet topping anyway, but you can definitely increase the sugar here if you prefer.

Banana Cacao Nib Scones {{Baking Bytes}}

Give these a try and let me know what you think, and if any of your friends could guess they were vegan.

PS – These can be made gluten-free by using gluten-free flour and uncontaminated oats, and they are vegan/dairy-free unless you use normal chocolate chips, although I’m sure there are vegan/dairy-free versions of those out there you could substitute with.

Banana Scones

Adapted from OmNomAlly
Makes 12-16 mini or 6-8 large scones

Ingredients

2 overripe bananas
1/2 cup coconut oil, melted
1/4 – 1/3 cup lightly packed brown sugar1
2 Tbsp chia seeds
1 tsp vanilla

1 1/4 cups all-purpose flour (use almond flour for gluten-free options)
1 1/2 cups oatmeal, finely ground2
1/2 cup oatmeal, whole
1 Tbsp baking powder
3/4 tsp salt
1/4 cup cacao nibs, optional3

Directions

  1. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with a silicon mat or parchment paper.
  2. In a large bowl, mash banana completely. Add coconut oil (microwave briefly if it’s not already mostly liquid), brown sugar, chia, and vanilla. Whisk until well combined, then let rest at least 3 minutes, or until chia seeds have softened.
  3. Add flour, both ground and whole oatmeal, baking powder, salt, and cacao nibs (or chocolate chips), and stir until completely combined. Mixture will be a little loose and quite sticky, but should be solid enough to hold its shape.
  4. Pour onto prepared baking sheet and shape into rounds about 1″ tall. Use two rounds for mini scones, or one for large scones. Use a pizza cutter or a sharp knife to cut rounds into 6 or 8 wedges.
  5. Bake until golden on top and slightly browned on the bottom, about 20 minutes. Be careful not to over bake; they are better slightly too moist than slightly too dry.
  6. Serve warm. Great plain, with butter and cinnamon sugar, or your favorite jam. Store leftovers in an airtight container on the counter up to 3 days, but they are best on day one.

Notes

For sweeter scones, especially if you’re going to enjoy them plain, use the larger amount, or up to 1/2 cup. For less sweet scones, especially if you’re going to doctor them with jam, use the smaller amount. I personally like 1/4 cup best even plain, but the masses may prefer a sweeter option.

Use a blender to grind 1 1/2 cups of the oatmeal into a powder. Leave 1/2 cup as normal for texture. =)

Cacao nibs are a great way to add a little chocolate flavor without the sugar and calories of chocolate chips. They are quite mild but delicious in baked goods. However for a more decadent treat, or if you don’t have cacao nibs on hand, you can substitute mini chocolate chips for delicious results, or leave them out entirely.

Chocolate Chip Zucchini Bread

With summer coming to a close tomorrow, perhaps your garden is overflowing with things to use or store. Although we only have a small garden, I did get an excitingly abundant harvest given its size. The raspberries were proliferous for several weeks (some are in the freezer to bake with this winter), green beans galore, a few delicious broccoli heads, a decent amount of potatoes, giant zucchini (hopefully still some more in the coming weeks), and for the first time ever, carrots!

This is the third year in a row I’ve tried growing fingerling carrots, and the first year they grew bigger than my baby thumbnails. Planting them on the very edge so they weren’t overgrown by the beans seemed to be the key, and I’m excited to eat them. I planted two rows so likely will chop some up for the freezer. Roasted vegetables are my favorite and I’m sure we’ll be eating many panfuls in the coming weeks.

Chocolate Chip Zucchini Bread {{Baking Bytes}}

My zucchini plant was not as abundant as some, likely due to the lack of sunlight my garden gets, but it still produced quite a few and there should be some more to pick if the weather doesn’t turn super cold right away. If, like many people, you have more zucchini than you know what to do with, then this is definitely the recipe for you.

Chocolate Chip Zucchini Bread {{Baking Bytes}}

I see recipes for zucchini bread, muffins, scones, pancakes, waffles, etc, all over the place, but many of them are heavy on the sugar and chocolate. Although this is delicious, it somewhat ruins the health factor of the zucchini if you’re basically eating dessert bread.

Chocolate Chip Zucchini Bread {{Baking Bytes}}

I recently came across this recipe on Pinterest (as usual) and loved that the chocolate was only in chip form, and the sugar content relatively low. I made some modifications like I always do, and it resulted in a very tasty but much less sweet variation.The zucchini flavor is mild but the bread is warm and inviting with cinnamon and nutmeg throughout. It’s sweetened with honey and a few chocolate chips, but maintains a much less decadent flavoring than your typical sugary quickbreads. You can obviously increase the chocolate chips if you want, but I felt this amount was plenty. Even with 30% less sugar than the original recipe, it still functions just as well as a dessert as it does for breakfast or an afternoon snack.

Chocolate Chip Zucchini Bread {{Baking Bytes}}

Krista’s recipe called for walnuts, but I never put nuts in baked goods as I don’t care for the textural juxtaposition of soft bread and crunchy nuts if I’m not emotionally prepared for it. However, this time I chopped a few walnuts and sprinkled them on top, and it was a wonderful, crunchy addition to the bread. It’s a method I may use in the future for banana or pumpkin bread to give it a little something extra. If you don’t like walnuts, pecans or sliced almonds would work great too, or you can leave them off entirely, of course.

Chocolate Chip Zucchini Bread

Adapted from Joyful Healthy Eats
Makes 1 loaf (12 slices)

Ingredients

1 3/4 cups whole wheat flour
2 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg

1/3 cup raw honey
1/3 cup coconut oil

1/2 cup applesauce
1 egg
2 tsp vanilla

1 1/4 cup grated zucchini
1/3 cup + 2 Tbsp chocolate chips, divided

1/4 cup chopped walnuts (optional)

Directions

  1. Preheat oven to 350 degrees Fahrenheit. Grease (butter, coconut oil, PAM, whatever) and flour a loaf pan, shaking out excess flour. Set aside.
  2. If you haven’t already, use a cloth or paper towels to squeeze as much excess water from your zucchini as possible. Get your upper body workout here, if your zucchini is drier your bread is less likely to have wet spots in the middle. Set aside.
  3. In a medium bowl, whisk together flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
  4. In a separate microwave-safe bowl, combine honey and coconut oil. If they are not already liquid, heat 20-30 seconds and whisk until smooth. It’s okay if there are some small bits of coconut oil still solid.
  5. Add applesauce, egg, and vanilla, and whisk until completely combined.
  6. Slowly pour wet ingredients into dry ingredients, stirring (I used a rubbed scraper) until completely combined.
  7. Fold in zucchini and 1/3 cup chocolate chips, then pour into prepared loaf pan.
  8. Sprinkle with remaining chocolate chips and walnuts, if using.
  9. Bake 50 minutes, or until a toothpick comes out clean.
  10. Let cool most of the way in baking pan, then run a knife along the edge and turn out onto a cooling rack to cool completely, or slice and serve pronto because it smells way too delicious to wait.
  11. Store completely cooled leftovers in an airtight container on the counter.

Sunrise Sweet Potato

Today I bring you a recipe I’ve been planning for months. Why so long you ask? That’s a good question. Is it hard? Nope. Did it take a lot of iterations to figure out? Nope. Does Lindsey greatly struggle with frying eggs pretty enough to photograph? Turns out, yes.

Sunrise Sweet Potato {{Baking Bytes}}

Typically I scramble eggs because it’s way easier and I like to throw in a bunch of extra stuff anyway, but for the purposes of this recipe a fried egg is really my favorite combination. Ideally lightly browned on the bottom with the yolk still a bit runny, it’s a delicious savory meal for any time of the day. Mashed sweet potato, sautéed bell peppers, and a fried eggs are drizzled with a maple syrup and chipotle combo that compliments and juxtaposes the other flavors all in one delicious bite.

Sunrise Sweet Potato {{Baking Bytes}}

I really meant to share this earlier in the summer but my aforementioned struggle with frying pretty eggs deterred me from doing so. As you can see by my over-medium (hard) version here, I eventually gave up. My own personal shortcomings should not prevent anyone from making this delicious recipe, so please forgive the lack of runny yolk.

You may be skeptical of the sweet potato and egg combination but I assure you it is fantastic. Or perhaps, like M, you’re a little held up on the maple chipotle situation that meshes with the whole thing. Even he admitted maple and chipotle are a delicious breakfast addition for a sweet and savory item. (And yes, this recipe is also somewhat inspired by Biga Pizza, just like last month’s ice cream flavor.)

Sunrise Sweet Potato {{Baking Bytes}}

If, like me, you struggle with frying eggs, you can definitely go scrambled or poached or hard-boiled or any method you prefer. I find it easiest to use two separate small frying pans for the eggs and peppers anyway, but if you have better kitchen skills than I do feel free to do it all in one. For ease and quickness, I cook my sweet potato in the microwave, but you can also do a bunch at once in the oven if you’re feeding more than a couple of people. For myself I typically use just one egg, but after a 10-mile run I decided two was necessary.

Sunrise Sweet Potato {{Baking Bytes}}

This is a fantastic post-run meal, a hearty brunch, a delicious lunch, or a fun dinner. I encourage you to make it for whatever you think is the best option, but really, they are all delightful.

And if you have leftover chipotle syrup, it’s great on plain yogurt, on ice cream, on a diced peach warmed in the microwave, for dipping your bacon or sausage, or to top your usual griddle items like pancakes and waffles. Make a larger batch and store it in the fridge, or mix it up on the fly; totally up to you.

Sunrise Sweet Potato
Makes 2 servings

Ingredients

1/4 cup pure maple syrup
1/2-1 tsp ground chipotle

1 medium-large yam or sweet potato
2-4 eggs
1 Tbsp olive oil
1 bell pepper, diced

Directions

  1. In a small bowl, whisk together maple syrup and chipotle. Set aside.
  2. Vigorously scrub your potato, then use a fork to prick several holes all over it.
  3. Microwave 5-10 minutes, until easily pierced with a fork.
  4. Meanwhile, sauté bell pepper in oil over medium heat to desired doneness, about 5 minutes.
  5. At the same time, prepare eggs using preferred method. I like to use fried eggs, but poached or scrambled would be great also.
  6. Just before the eggs are done (don’t forget about them), carefully slice your sweet potato in half. Use a fork to mash the insides and then drizzle with 1-2 tsp of the chipotle syrup.
  7. Top each potato will bell peppers and eggs, then drizzle with additional syrup.
  8. Serve immediately.