Baked Pear Steel-Cut Oatmeal {And a pregnancy update!}

I am almost 25 weeks pregnant! Meaning I only have about 15 weeks left to prepare for this little guy!

Where to begin? I don't even know! I only have mountains of baby girl clothing, accessories, toys, etc.

And I have been way too busy to even think about going out and buying any boy stuff.

Yeah...not feeling very prepared yet!

While I may not be prepared for him to come yet, he sure is getting ready! 

He is so active, especially after I eat or exercise. And he is definitely growing.

For you moms out there, were there any foods you ate that really got your kids moving?

Because foods like curry or chocolate get my little guy moving a ton! :)

I just had another prenatal appointment today and everything looked and sounded great!

*sigh of relief*

No matter how many times I go in for a prenatal appointment and everything looks great,

I still end up worrying about all sorts of random things: Why isn't he moving right now? Is he okay? Am I eating enough? Is he getting the nutrition he needs?

Anyways, I am really excited for this new baby to join our family! :)

Another exciting event coming up: graduation! I graduate next month.

I know, it's crazy. It really is. And it's still difficult for me to wrap my mind around.

Done. Done with school? Forever?! Well, maybe not forever. But for a while.

However, that doesn't mean I don't plan on continuing my education.

I plan on learning lots of things post-graduation: how to sew, bake more, cook more, budget, organize, and all those other things I have been wanting to do but just have not had time for. 

I also cannot wait to spend more time with Kaiya-bear and our new little man.

I cannot wait to take them to the park and play games with them and help their dreams and imaginations run wild. At least that's what I would like to do. 

I hope to teach them to love life. And food...which leads me to this beautifully delicious dish...

Baked Pear Steel-Cut Oatmeal!

This recipe is very similar to my Baked Pear-Berry Steel-Cut Oatmeal, just without the berries.
And with some shredded coconut added!

Pear+coconut=delicious! If you haven't had that combination before, you will be pleasantly surprised. :)

This is the perfect dish to use up those pears that you forgot about in the fridge or on the countertop.
I totally forgot that I had a couple of pears sitting in the pantry. I was going to throw them away but then thought that I should try to use them somehow. So I made this oatmeal!

I am really working on not wasting so much food. The other week I realized I was throwing away so much leftover food and vegetables that had gone bad, and I decided to change that.

So, no more wasting food for me! :) At least, that's my goal.

Baked Pear-Berry Steel-Cut Oats
Inspired by: This New Old Thing
Total Time: 1 hour
Servings: 6
Nutrition (per serving):
Calories (193), Fat (3.1g), Protein (5.5g), Carbs (37.1g), Sugars (12.6g), Fiber (6.2g)
High in dietary fiber, 16% DV of Calcium

Ingredients:

• 1 c. uncooked steel-cut oats
• 1 & 1/2 cups unsweetened vanilla almond milk (or milk of choice)
• 2 ripe pears, chopped
• 1-2 Tbsp. raw honey (depending on how sweet you want it!)
• 2 Tbsp. pure maple syrup
• 1/2 tsp. baking powder
• 1 Tbsp. chia seeds, optional (but not ;) )
• 1/3 c. unsweetened shredded coconut
• 1 tsp. cinnamon
• 1 tsp. vanilla extract
• pinch of salt

Directions:

1. Preheat oven to 375 degrees F.
2. Mix oats and milk in large bowl and set aside for 10 minutes, so the oats soak up a bit of the milk.
3. While the oats are soaking, heat a small saucepan over medium heat and add the raw honey and pears. Saute the pears for a 4-5 minutes until pears are softened.
4. Add the pear mixture and all other ingredients (maple syrup, baking powder, chia seeds, shredded coconut, cinnamon, vanilla, and salt) into the bowl with the oats and milk. Stir to combine.
5. Pour the oat mixture into a lightly greased 8x8 baking dish and bake in oven for about 35-40 minutes, or until the center is set and no longer runny.
6. Serve warm with an extra splash of milk and a sprinkle of coconut. 
7. Refrigerate leftovers in a airtight container. To reheat leftovers, heat a small to medium saucepan over medium heat, add the desired amount of baked oats and some almond milk. Feel free to add as much/little milk as you want, depending on how you like the consistency of your oats. More milk for thinner oats, less milk for thicker oats. 

Chocolate Coconut No-Bake Cookies

I get chocolate cravings on a daily basis.

And I usually eat some kind of chocolate snack/treat twice a day...at least.
SO...it's important for me to make sure I satisfy my chocolate cravings with some healthy options.

These cookies are one of those options, for sure.

You are going to LOVE them! They are rich, chocolatey, satisfying, and have that melt-in-your-mouth quality that are a must for any good no-bake cookie. :)

These no-bake cookies are made with all sorts of healthy ingredients:

coconut oil
raw honey
cocoa
almond milk
almond butter
oats
unsweetened coconut

And you would never know they were healthy.

Oh, and if you are worried about the fat content, don't be!
These are healthy fats from the almond butter and coconut oil.
While coconut has been notorious in the past for its fat content, research now suggests
it is one of the healthiest fats you can eat! Hallelujah for that because it is delicious! :)

This recipe makes 1 dozen cookies and the moment my husband took a bite,
he looked at me incredulously and said, "Are these all of them? This is not going to be enough!"
Haha, talk about making a girl feel good about her cooking! ;) He's too sweet.

Anyways, you have got to make these cookies ASAP, and double the recipe,
and hide some away from your kids, roommates, etc. ;)

Chocolate Coconut No-Bake Cookies

Inspired by: Homemade for Elle
Total Time: 5-10 minutes (to make), 30 minutes (to cool)
Servings: 12 cookies
Nutrition (per cookie):
Calories (140), Fat (9.7g), Carbs (10.2g), Protein (2.5g), Sugars (2.8g), Fiber (1.4g)

Ingredients:

• 1/4 c. coconut oil
• 2 Tbsp. raw honey (or 4 Tbsp. granulated sugar)
• 2 Tbsp. unsweetened cocoa powder
• 1/4 c. unsweetened vanilla almond milk
• 1/4 c. almond butter
• 1 tsp. vanilla extract
• 1 1/4 c. quick oats
• 1/4 c. unsweetened shredded coconut (if you don't like/have coconut, just use more oats

Directions:

1. Combine oil, honey, cocoa powder, and almond milk in small saucepan over medium heat.
2. Bring mixture to a boil and boil for 1 minute, stirring constantly.
3. Remove from heat and immediately add your almond butter, vanilla, oats, and coconut.
4. Quickly drop mixture by Tablespoonful onto a baking sheet lined with parchment or wax paper.
5. Let cookies cool in fridge for 30 minutes and then consume with a nice, tall glass of milk! :) It's important to keep the cookies refrigerated until you eat them because they will get really gooey at room temperature (thanks to that delicious coconut oil!) However, I have eaten them at room temperature...and they still taste awesome but just may not be the consistency you like. 

Baked Pear-Berry Steel-Cut Oats

I've been in a baked oatmeal mood lately. 

It just sounds so good during the chilly Winter mornings.

(Although Spring is now on its way - yay!)

It is so convenient to make some baked oatmeal at the beginning of the week

so your next few breakfasts are already ready to go! 

I'm all about convenience, especially in the morning when I wake up with a monstrous appetite 

(thank you pregnancy!) and I don't feel like making anything.

With baked oatmeal, I can just take leftovers out of the fridge, scoop a serving into a small saucepan over medium heat, pour a little milk over it, and voila! Breakfast is ready in just a few minutes.

PLUS, it makes my house smell amazing. Best smell ever!

Eating steel-cut oats is also a great way to start the day! I'd say they were a "superfood" breakfast.
They are rich in dietary fiber, which has been shown to reduce the risk of heart disease and diabetes, lower blood pressure, and aid in weight-loss (since it keeps you full, longer!). Awesome, right?!

Isn't it wonderful that something so healthy is also super tasty? ;)

Baked Pear-Berry Steel-Cut Oats
Inspired by: This New Old Thing
Total Time: 1 hour
Servings: 6
Nutrition (per serving):
Calories (193), Fat (3.1g), Protein (5.5g), Carbs (37.1g), Sugars (12.6g), Fiber (6.2g)
High in dietary fiber, 16% DV of Calcium

Ingredients:

• 1 c. uncooked steel-cut oats
• 1 & 1/2 cups unsweetened vanilla almond milk (or milk of choice)
• 1 ripe pear, chopped
• 1 c. fresh or frozen mixed berries (if you use frozen, let them thaw and drain as much liquid as you can)
• 1 Tbsp. raw honey
• 2 Tbsp. pure maple syrup (or honey or agave nectar)
• 1/2 tsp. baking powder
• 1 Tbsp. chia seeds, optional (but not ;) )
• 1 tsp. cinnamon
• 1 tsp. vanilla extract
• pinch of salt

Directions:

1. Preheat oven to 375 degrees F.
2. Mix oats and milk in large bowl and set aside for 10 minutes, so the oats soak up a bit of the milk.
3. While the oats are soaking, heat a small saucepan over medium heat and add the raw honey, pears, and berries. Sautee the pears and berries for a few minutes until pears are softened.
4. Add the pear-berry mixture and all other ingredients (maple syrup, baking powder, chia seeds, cinnamon, vanilla, and salt) into the bowl with the oats and milk. Stir to combine.
5. Pour the oat mixture into a lightly greased 8x8 baking dish and bake in oven for about 35-40 minutes, or until the center is firm.
6. Serve warm with an extra splash of milk (or cream if you're feeling really adventurous!).
7. Refrigerate leftovers in a airtight container. To reheat leftovers, heat a small to medium saucepan over medium heat, add the desired amount of baked oats and some almond milk. Feel free to add as much/little milk as you want, depending on how you like the consistency of your oats. More milk for thinner oats, less milk for thicker oats. 

Comment and let me know what your favorite baked oatmeal recipe is! 

Whole Wheat Lemon Poppyseed Pancakes with Lemony Glaze

I may be getting a little bit ahead of myself, but the nicer weather here in Utah
makes me long for Spring and Summertime!

And nothing seems to bring in the freshness of Spring like lemons!
So, in honor and celebration of the upcoming Springtime weather, I made some
Lemon Poppyseed Pancakes!

These pancakes have the perfect hint of lemon and are super fluffy.
Plus, they made my little apartment smell like lemons, which reminds me of Spring!

Love it!

I don't have any pictures of it, but I topped these fluffy cakes with some
lemony glaze to take them to a whole new level of lemony-sweet goodness.

So, I've got to know, what is your favorite springtime breakfast? :)

Lemon Poppyseed Pancakes
          with a Lemony Glaze

Total Time: 25-30 minutes
Servings: about 24 (3-4" diameter) pancakes
Nutrition (per pancake):
Calories (80), Fat (2.1g), Protein (1.9g), Carbs (13.6g), Sugars (3.4g), Fiber (1.5g)

Ingredients:

• 2 1/2 c. whole wheat pastry flour (can use regular whole wheat or all-purpose flour) **See Notes
• 3 Tbsp. poppy seeds
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 c. raw honey, melted (if you like sweeter pancakes, add 2 extra Tbsp. honey)
• zest of 2 lemons
• juice of 2 lemons
• 1 c. buttermilk
• 1 c. unsweetened vanilla almond milk
• 2 medium eggs, well beaten
• 1/2 tsp. vanilla extract
• 2 Tbsp. melted coconut oil

Lemony Glaze:

• 1/3 c. raw honey
• 1/4 c. raw organic cane sugar
• 1/4 c. unsweetened vanilla almond milk
• 4 tsp. lemon juice
• 3 pinches baking soda

Directions for Lemony Glaze:

1. In small saucepan, stir honey, sugar, almond milk, and lemon juice constantly over medium heat until it comes to a simmer. 
2. Allow to simmer for 1 minute without stirring, then remove from heat and whisk in the 3 pinches of baking soda for about 10 seconds until mixture becomes frothy. 
3. Return mixture to low heat and cook for about 30 more seconds.
4. Serve syrup warm over lemon poppyseed pancakes. Leftover syrup needs to be warmed to drizzle on pancakes because it will become sticky (like honey) as it cools. 

Directions for Pancakes:

1. Preheat griddle to medium-high heat (about 250 degrees F on a griddle).
2. Combine the flour, poppyseeds, baking powder, baking soda, and salt in a large mixing bowl.
3. In a medium mixing bowl, whisk together the melted raw honey and the lemon zest. Then add the buttermilk, almond milk, eggs, vanilla, and melted coconut oil. Make sure you stir the coconut oil into the mixture as you are pouring it in to make sure it gets distributed evenly and doesn't clump. 
4. Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir the wet and dry ingredients together until just combined. The batter will be lumpy. 
5. Lightly spray pre-heated griddle with non-stick cooking spray, if needed. Pour batter onto griddle  a scant 1/4 c. at a time. Cook on first side until the bottom is golden brown and the edges are set. Flip pancake and cook until other side is golden brown as well. Repeat with the remaining batter.
6. Serve pancakes warm with the lemony glaze and enjoy with a handful of blueberries or sliced strawberries.

**Notes: If you use regular whole wheat flour, the pancakes will be more hardy than fluffy. However, if you use half whole wheat flour, half all-purpose flour it should act similarly to whole wheat pastry flour! :)

These pancakes are great as leftovers (if you have any!) as well. Just store leftovers in an airtight container in the fridge and reheat in the microwave.