Showing posts with label oatmeal. Show all posts
Showing posts with label oatmeal. Show all posts

Monday, April 14, 2025

WHY STOP THERE OATMEAL BOWL from Korina Moss


The other day I was out and about and hankering for something for lunch. As I was scanning my phone for food places nearby where I could grab something quick but without too much sodium (quite a feat!), there were two places that caught my interest--Playa Bowls and Nautical Bowls. They're basically the same type of take-out restaurants that serve fruit bowls and smoothies with added choices of oatmeal and granola included. I've had a delicious Aloha smoothie from Playa before with pineapple, mango, banana and coconut milk. I wanted something more filling, so I looked into their oatmeal bowls, where they allow you to build your own bowl. On their ordering website, I began building my bowl with three added ingredients. It came out to $13, and I started thinking $13 for oatmeal? I can do this at home. And so I did, and since I was home, I added a lot more ingredients. Hence, the "Why stop there?" in the title of this recipe! Here's my own hearty oatmeal bowl creation that's good for breakast, lunch, or dinner. As usual with my recipes, you can substitute, remove, or add ingredients per your preference. I like nuts, granola, and dried fruit for added texture.


Ingredients:

Oats

Fresh fruit - I used strawberries and a banana, but I love blueberries in this too. 

Dried fruit - I used raisins but dried cranberries are also good. (Or both!)

Nuts - I used walnuts but sliced almonds are also good.

Granola - I used Kelly's 4-Plus, which is more of an oat cereal.

Almond butter - you could substitute peanut butter or Nutella

Cinnamon - You can also use brown sugar or honey if you like it sweeter, but I don't find it necessary


Directions:

You may have noticed that I didn't put amounts on the ingredients list. It's really your preference as to how much of any topping you want on it. When all the ingredients are together, it ends up being a lot, so for one bowl, you don't need too much of any one ingredient. 

1. Make oatmeal according to directions. 


2. Slice your fresh fruit. I only used 2 or 3 strawberries and a quarter of the banana.


3. Put 1 serving of prepared oatmeal in bowl


4. Add cinnamon, raisins, and walnuts.


5. You could stop there. But why? Add your sliced fruit.


6. You could stop there. But why? Add granola.


7. You could stop there. But why? Add 1 tablespoon of almond butter.


8. Mix all ingredients together. Top with a sprinkling of more granola. Enjoy! 

Readers: Why stop there? What ingredients would be in your perfect oatmeal bowl?


KORINA MOSS is the author of the Cheese Shop cozy mystery series set in the Sonoma Valley, including the Agatha Award winner of the Best First Novel, Cheddar Off Dead and the Agatha Award finalist for Best Contemporary Novel, Case of the Bleus. Listed as one of USA Today’s Best Cozy Mystery series, her books have also been featured in PARADE Magazine, Woman’s World, and Writer’s Digest. 

Korina’s latest book, Fondue or Die, is one of the current nominees for the Agatha Award for Best Contemporary Novel. The awards will be announced at the Malice Domestic fan convention on April 26th. If you’d like to attend, more information may be found here. 

Her next book, Bait and Swiss, is available on April 29th. To find out more about the Cheese Shop Mystery series and subscribe to her FREE monthly newsletter, visit her website and follow her on Facebook and Instagram. 




Korina is also a freelance developmental editor specializing in cozy and traditional mysteries. Using her experience writing her award-winning series for a Big 5 publisher, she has the inside track on what editors, agents, and readers are looking for in a mystery.  Whether you're a new writer hoping to be traditionally or independently published, or you're an established writer wanting some guidance with a manuscript, she can help you strengthen your book. You can find more information and client testimonials on her website and contact her at korinamossauthor@gmail.com. 








Tuesday, September 24, 2024

BEST OATMEAL PANCAKES (with #dairyfree option) + #NYC Diner Visit for #NationalPancakeDay from @CleoCoyle


From Cleo Coyle: When I tasted the oatmeal pancakes at a famous retro diner near my home in Queens NYC (more on that diner below), I was in heaven. Their pancakes were fantastic; and while the diner didn't give me their exact recipe, they did mention soaking their oats in milk. After some experimenting, I found this was the secret to getting the best stack of tasty, fluffy oatmeal pancakes, and that's the recipe I'm sharing with you today.



RETRO DINER LOVE

The diner I mentioned, which Marc and I go to often, was the very one we had our amateur sleuth, Clare Cosi, visit with her beloved octogenarian mentor in our Coffeehouse Mystery HONEY ROASTED. They were in good company. Legendary Director Martin Scorsese featured it in his award-winning film Goodfellas, and you can take a virtual trip there now in the video below...

☕ ☕ ☕ 

--------------------------------
If you don't see the video above,
watch it on YouTube by clicking here.


So, happy eating, everyone. With National Pancake Day coming up this week, it's the perfect time to enjoy a stack!

~ Cleo




👇

To download a PDF of this 
recipe that you can print, 
save, or share, click here.





Cleo Coyle writes two
 bestselling mystery
 series with her husband.
To learn more, click here.

A Recipe Note from Cleo

Oatmeal is a whole grain that provides great fiber and nutrition, along with heartwarming flavor, which is why it's great in pancakes, but it has to be added in the right way for the best taste and texture. 

Many recipes out there instruct you to simply mix the batter and cook (or even use a food processor, which will grind the oats and over-work the batter), but I knew what I wanted in an oatmeal pancake, and those recipes didn't produce it for me. In other words, 
not all oatmeal pancake recipes are created equal. In this recipe, I share a few tricks I learned to give you tender, fluffy, oatmeal pancakes (as opposed to rubbery disks). Because I always want you to...eat with joy. Happy Pancake Day! ~ Cleo


The Best Oatmeal Pancakes
by Cleo Coyle


Makes about 6 pancakes 
(4- to 5-inches in diameter)

Ingredients:


1/2 cup quick-cooking oats (not instant)
3/4 cup whole or 2% cow's milk (*or dairy-free milk) mixed with…
1 teaspoon lemon juice or white vinegar
1 Tablespoon honey (or replace with sugar or a sugar substitute)
1/4 teaspoon kosher salt (or 1/8 tsp. table salt)
1/2 teaspoon pure vanilla extract
2 Tablespoons vegetable oil (*see dairy-free note below)
1 large egg
1 teaspoon baking powder
1/2 cup + 2 Tablespoons flour (all-purpose white or spelt flour)

Directions: Soak the oats in the dairy (or dairy-free) milk (that you have already mixed with the lemon or vinegar) for about 15 minutes, no longer. You’re watching for the oats to plump up and the mixture to thicken (see my photo below). 
Whisk in all the other ingredients except the flour. Be sure the mixture is well blended. Now stir in the flour until it is completely incorporated, but do not over-mix. Allow this mixture to sit for 5 minutes. It will thicken up into a nice batter. Grease a non-stick pan or griddle with butter, oil, or coat with non-stick spray. Ladle on the batter, forming cakes of 4 to 5 inches in diameter. See cooking tip below.

*Dairy-free variation notes: Replace cow’s milk with almond milk (or another nut milk) or soy milk and because these milks are lower in fat than cow’s milk, increase the vegetable oil by 1 teaspoon.


After 15 minutes, the oats will plump up and
the mixture will thicken. Don't skip this step
because it's one secret to getting great results.


Local, raw honey is delicious in this batter,
but you can use any honey. You can also
substitute white or brown sugar or
a sugar substitute in the same amount.



After the flour goes in, allow the batter to sit
for just five more minutes before cooking,
another secret to getting the best results.


Cooking tip: Oatmeal pancake batter cooks a little differently than standard pancake batter. Watch for the edges to appear cooked and crinkles to form across the cake surface with a few bubbles (you will not see as many bubbles as you would in a standard pancake). When you flip the cake should be golden brown. Cook until golden brown on the other side and serve warm.











Eat (and read) with  joy!

New York Times bestselling author
of The Coffeehouse Mysteries and
Haunted Bookshop Mysteries

Cleo (Alice) with her husband, Marc


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For a free PDF of this recipe,
click here or on the image below.