Tags: recipe

13 Aug 2011, Comments (4)

Apple Cinnamon “Rice Pudding” Oatmeal

Author: Healthnuttxo

This morning, I was feeling something a little different than my normal bowl (ok…two bowls) of cereal, with fruit, milk and spoon full of peanut butter. Don’t get me wrong, I think that will always be my favorite breakfast, but I was feeling some change.

So I cooked up some oatmeal, added a few ingredients, and once I tasted it, it really reminded me of rice pudding! Rice pudding is one of my absolute favorite desserts, especially topped with cinnamon. Now I can enjoy it, with the health benefits of oats!

Here’s what you need:

1/2 cup rolled oats (I used Quaker)
1/2 cup water
1/2 cup milk
1 tsp vanilla
BUNCH of cinnamon- I didn’t measure, but I added a lot.
1 apple (half cut in tiny pieces, half in slices or however you want to eat)
3 packets stevia (or sugar)
butter (to taste)

In a pot, add the milk, water, oats, cinnamon, vanilla, and 2 packets of stevia. Cook until desired consistency. Add half of the apple to the pot in the final minute or so, so it is warm and soft.

Transfer oatmeal to a bowl. Add the final packet of stevia/sugar on top, along with the butter. Add some milk around the edges if desired. Enjoy with other half of apple, some toast, juice, etc.

I gotta learn to wipe the sides of the bowl clean before I take pictures …..  ; )

I really liked this oatmeal- I will certainly try it again. Let me know if you try it and like it!

What’s your favorite oatmeal recipe? I’d love to hear some!

29 Jan 2010, Comments (0)

Cookie Recipe + Chatfield's Carob Chip & Date Sugar review

Author: healthnuttxo

So. Yesterday I made the most mouth watering, DELICIOUS and HEALTHY chocolate carob chip cookies! Not too much sugar (yay!) I made some swaps with some ingredients that the PANOS brand sent me-Instead of  brown sugar, I used Chatfield’s Date Sugar, and I also used Chatfield’s Carob Chips in place of chocolate chips (but you could certainly use chocolate chips).
Look at these!…

They are “puffier” cookies- so if you like them flatter, you can use the backside of a spoon before you bake them to flatten them out. They came out rich and buttery tasting- I couldn’t even tell the swap for the date sugar for brown sugar! The carob chips also had a sweet, vanilla taste. It was a nice change from the traditional chocolate chip, although next time I think I will use all natural chocolate chips.

Either way… I already ate 3 ;)

Onto the individual components…

Date Sugar-


The sugar itself is actually a purpley-brown color, and has a grainy consistency. By itself, I tasted a little bit, and it did taste like brown sugar, but wasn’t identical. However, I couldn’t tell the difference once the cookies were baked

According to the package, “unlike refined sugar and sweeteners, where vitamins and minerals are stripped during refining, the simple drying process maintains the naturally occurring nutrients found in dates”. Sweet & healthier-nice!

1 tsp is 10 calories, 0 fat, 3 carbs, 0 fiber, and 0 grams of protein.

Carob Chips-

these are smaller in size then regular chocolate chips, but really plumped up a bit when I cooked them. Raw, they taste slightly like cocoa at first, and then they are sweet once it melts in your mouth. It’s a different experience, but I like them. I found myself popping them in my mouth as I was baking. Cooked- they also have a different taste. Definetely sweeter, and with a bit of vanilla flavoring. One of the chips was baked alone (it got separated from the dough!) and actually sizzled when I removed the pan from the oven- bizarre!

2 Tbsp. is 80 calories, 4.5 grams of fat, 10 grams of carbs, 0 grams of fiber, and 0 grams of protein.

Beet sugar, palm kernel and palm oil, carob powder, soy lecithin (an emulsifier).
Sugar Beet on Foodista

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