Tag Archives: light breakfast

Apple and Oat Crumble with Maple Streusel

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For some strange reason, I was awake at 4a.m. on Sunday (as in, I had long ago gone to sleep and re-awoken…not that I was still awake 🙂 ) I lay in bed, tossing and turning and thinking. What was I thinking about?

Food.

In my delirious state, I thought up what I wanted to make for breakfast, and almost got up to make it at 4a.m. Luckily, I eventually fell back to sleep for a few hours, and got to work on my dreamt-up breakfast once I got up.

Although it’s Spring, I enjoyed the Fall flavors of this recipe: apples, cinnamon, nutmeg, and maple. I have quite a sweet tooth when it comes to breakfast food, and this treat satisfied that without being too heavy or too sweet.

Ingredients:

For the crust:

1 and 1/2 cups of Old Fashioned Oats

1/4 cup of chopped almonds

5 Tbsp. oil (I used olive oil)

1/2 tsp. of cinnamon

For the topping: 

2 apples,thinly sliced (I used Gala)

2 cups water

1/2 tsp nutmeg

2 tsp. cinnamon

1 tsp. pure maple syrup

For the Streusel:

2 Tbsp. butter, or vegan buttery sticks, like Earth Balance

2 Tbsp. pure maple syrup

1 Tbsp. brown sugar

1/4 cup sugar

Enough flour to make the mixture crumbly, about 5 Tbsp.

First: Preheat the oven to 325. While the oven preheats, mix the ingredients for the crust. Press firmly into a lightly greased 9 inch pie pan. The more firmly you press this mixture, the more it will resemble a pie crust in the end, instead of a crumble. Your choice! When the oven is ready, put the crust in and bake, checking at 15 minute increments until it is as crispy as you want it. A crispier crust will be more like a pie in the end. I baked mine for 25 minutes; I based this recipe off of a recipe found here, and she recommended 15 minutes of baking time. My crust was nowhere near crispy enough after 15 minutes, even for a crumble. This may also have been because she used butter and I used olive oil.

Second: While the crust bakes, slice the apples. Boil 1/2 cup water in a skillet, add apples, spices, and maple syrup. Cover and reduce to simmer. Keep a close watch as the water runs out, and add more as needed until the apples are soft.

Third: While the apples cook, mix the ingredients for the streusel. Spread on a baking sheet and bake for 10 minutes, stirring after 5 minutes.

Fourth: Once the crust is done, top with apples and streusel. Serve warm and enjoy!

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Totally Tropical Breakfast Pudding

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Here in Grand County, there is still plenty of snow on the ground. Despite a March that felt like August, winter returned with its usual April storms for us.

So, in  a place that is still in the throws of winteryness, the sight of a perfectly ripe, silky mango- reminding me of balmy places- was practically like discovering heaven on the grocery store shelf.

Even if it did set me back $2.50.

I found this treasure on Sunday, and spent all week waiting for just the right moment to truly savor it.

My mulling over this mango manifested in the form of totally tropical breakfast pudding, complete with almond milk, chia seeds, pineapple, kiwi, toasted coconut, and, of course, the coveted mango.

Chia seed “pudding” has become a favorite breakfast for me lately. Because of my tragic allergy to dairy I can’t eat yogurt (or pudding for that matter). But mix some chia seeds with almond milk, let them sit, and I’ve got a thick “creamy” treat. When you let chia seeds soak in liquid, they absorb the liquid and a gel forms around each seed, creating something like a tapioca pearl texture. You can mix anything with chia pudding that you would normally put with yogurt: granola, fruit, nuts, dried fruit, cereal. You can get creative with combos: chocolate banana chia pudding, berry chia pudding, maple chia pudding. You can pretty much do anything with it and it’s yummy. Among their many health benefits, chia seeds are packed with protein, and Alex and I have found these puddings to be a super filling breakfast that doesn’t bog down our bellies.

So, without further ado, our most recent chia pudding creation:

Enjoy and energizing and filling breakfast: totally tropical breakfast pudding.

Enjoy an energizing and filling breakfast: totally tropical breakfast pudding.

Ingredients:

1/2 cup milk of your choice (regular, almond, soy,etc.)

2 heaping tablespoons of chia seeds

1/2 of a mango, cut into chunks

1 kiwi, cut into chunks

1/4 cup pineapple chunks

Toasted coconut, however much you prefer

Makes 1 chia pudding bowl

Step 1: Mix the milk and chia seeds thoroughly in a bowl. Refrigerate overnight.

Step 2: In the morning, stir the your pudding to remix. Add fruit and coconut and enjoy!