It’s that time again! Recipe ReDux kicks off the New Year with a fresh start. Nothing helps to start the day off right than a filling breakfast. I don’t know about you, but I usually have very little time in the morning to actually sit down for breakfast. Sure, I could get up earlier, but most of the time I eat breakfast at my desk or in the car on the way to the office from the gym. It’s not perfect but that’s just where breakfast falls in my life. I love nothing more than lazy sundays complete with scrambles, pancakes, and fruit- but that’s not happening on a weekday.

I’ve loved oatmeal for as long as I can remember. In high school, trying to get creative with meat-free sandwiches, I would make oatmeal ones. Oatmeal bread, jam, and a sprinkling of raisins and rolled oats. Weird, but true. Once I graduated to college, I started making this to take with me to those early 8AM classes.

Try this recipe as an alternative to instant oatmeal packets and cereal. With only 1 tsp. of sugar per serving and full of whole grains, it rivals as a ready-prepared, flavorful breakfast.

Prepare all the ingredients the night before and breakfast prep takes no time at all. I usually eat this cold but feel free to heat it up if you like your oatmeal warm.

Vanilla Chai Overnight Oats

Ingredients: (per 2 servings)
1 cup rolled oats (not the instant kind)
1 cup unsweetened, vanilla flavored almond milk
1/4 tsp. cardamom
1/8 tsp. allspice
1/8 tsp. cloves
1/4 tsp. cinnamon
1/8 tsp. ginger
dash of fresh nutmeg
1/2 tsp. pure vanilla extract

Raisins
Slivered Almonds
2 tsp. agave nectar or other sweetener

Combine all ingredients from rolled oats to vanilla extract in a bowl and stir to combine. Cover and place into the refrigerator overnight or for at least 6 hours.

When ready to serve, stir in agave nectar. If you prefer your oatmeal warm, zap it in the microwave or heat it on the stove for 2 minutes. I actually prefer this cold! Top with raisins and almonds.

Per serving: 212 calories, 5.8g fat, 34g CHO, 5.5g fiber, 6.7g protein

Please check out my other re-duxers to see their breakfast creations.

What’s your favorite weeknight breakfast?

You’ve been warned, this is just one of many pumpkin posts to come. I used to think that summer was my favorite season but fall is quickly becoming my favorite time of year. Adding pumpkin to basic dishes like pancakes makes them seem special. Try these next time you want to start your morning off right!

Spiced Pumpkin Pancakes

Ingredients:
1 cup whole grain spelt flour
1 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt

Spice mixture:
1/2 tsp. ground cloves
1/4 tsp. cardamom
1/4 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. nutmeg

1/3 cup pumpkin puree
1 cup vanilla almond milk
1/2 tsp. vanilla extract
1/4 cup canola oil

Combine flours, baking soda, salt and spice mixture. Beat together almond milk, oil, extract, and pumpkin puree. Pour milk mixture into flour and stir until combined.

Heat a non-stick griddle to medium heat. If needed, use cooking spray or oil to grease the pan. Pour 1/2 cup batter onto the hot griddle. Let sit until bubbles form and flip. I think these taste best with a slightly crisp outside and fluffy inside so make sure you don’t flip them too soon.

Enjoy with real maple syrup for a delicious fall treat.

Makes ~ 8 pancakes, per serving: 185 calories, 8g fat, 26 CHO, 3g fiber, 4g protein

Fall is officially here! I am loving the crisper air and cooler weather. We celebrated with having friends over for brunch this weekend and started our meal with these. Warm whole wheat scones with cinnamon pear and apple butter. This butter is healthy and delicious on pancakes, toast, or fall grilled cheese. The scones are simple and basic but could be jazzed up with fresh fruit or cranberries. It was my first time  using a food processor to make dough and I can’t believe how easy it was. Why have I not been doing this sooner? Anyways, I will be making a lot more  breads now!

Whole Wheat Scones Recipe:
2 cups whole wheat pastry dough (Bob’s Red Mill is my favorite)
2 tsp. Cinnamon
1/4 cup cane sugar
1/2 tsp. sea salt
1 tsp. baking powder
1/2 cup vanilla almond milk
1/2 cup Earth Balance shortening or margarine

In a food processor, stand mixer or large bowl combine the baking powder, flour, salt, sugar, and cinnamon. Pulse or stir a few times to combine. Add the shortening and pulse a few times until the butter is combined throughout the dough in small pieces. Alternatively, you can cut the butter into the dough until little pebbles of dough and butter have formed. Add the milk and stir/mix until just combined. Turn out onto a lightly floured surface and knead a few times to incorporate all of the flour. Roll out the dough into a large circle, about 3/4″ thick. Slice into 8 pie pieces and place onto a baking sheet. Bake at 400 degrees F for 15 minutes until golden brown.

Cinnamon Pear Butter:

2 lb Bartlett pears (about 4-5)
2 lb Apple (gala or fiji)
1 cup 100% apple juice
1/4 tsp. cardamom
1/4 tsp. grated ginger
1/4 tsp. nutmeg
1/8 tsp. ground cloves
1/8 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla extract
3 tbsp. maple syrup
2 tbsp. Earth Balance Butter

Core and chop the apples and pears. (I left the skins on but feel free to peel them if you’d like). Place apples into a large saucepan; add apple juice and spices, down to and including vanilla extract. Bring to a boil then reduce heat to medium-low and cook for 1 hour until pears and apples are soft and mixture has thickened. Remove from heat and puree using an immersion blender or food processor. Stir in maple syrup and butter.

Enjoy!

One thing I know for sure, whole wheat scones with fresh fruit jam is the perfect way to welcome summer into your house. Now is the best time for making your own jam and these recipes couldn’t be easier. While I love canning and do so often, I know the thought can be daunting. No worries, these recipes don’t need to be properly canned nor do they rely on pectin. Yup, it’s a lot of sugar so share the bounty and no need to eat the entire jar in a week. Like all sweet foods, a little goes a long way.

If you can get your hand on organic strawberries, those work the best here. Californians,  I encourage you to learn more about strawberry farming and what you can do in rejecting the use of methyl iodide.

Have you ever eaten a kumquat? We received a huge package of these in our CSA a few weeks ago and I was stumped on what to make. I love orange marmalade and thought kumquats would make a great stand in. Marmalade is one of those great secret ingredients that perk up spicy, savory dishes as in my Kumquat BBQ Sauce .

DK’s Summer Strawberry Jam

Ingredients:
2 pounds fresh strawberries, stem removed
1/4 cup lemon juice
4 cups sugar

Mash strawberries in a large bowl, a potato masher works great. Combine the mashed berries with the sugar and lemon juice and place in a large saucepan. Heat on low until sugar is dissolved and then bring to a boil. If you are canning, make sure the internal temperature of the jam reaches 220 degrees F. When ready, pour into clean, sterile jars leaving 1/4″ space at the top of the jar, place clean lid on top. You can process these in a water bath or  not, the jam will keep in the fridge for about 2 weeks.

Kumquat Marmalade

Do you like to make your own jam? What are your favorite kinds?