I’m trying get get healthier. During the holidays, it’s even more of a challenge than usual but I often say I love a good challenge. Of course, this may be delusional thinking but losing weight, lowering my blood pressure and cholesterol are really imperative to leading the life I want to live; one filled with vibrance, passion and gratitude. As the heart-breaking events at Sandy Hook Elementary serve well to remind us, each day is a precious gift . That is my first affirmation. Let’s all repeat that ten times. Each day is a precious gift.
Today, I start out appreciating this gift of life my being kind to my body with food that is both healthy and freaking delicious.
A quick, easy, heart-healthy breakfast full of antioxidants.
- 1 cup certified gluten-free oats
- 1/3 cup fresh or frozen organic cherries
- 1/3 cup fresh or frozen organic blueberries
- 1/3 cup fresh or frozen organic raspberries
- 1/3 cup pomegranate seeds
- 2 Tbsp slivered almonds
- 2 tsp cinnamon
- 1 Tbsp pure maple syrup
- Handful of shredded coconut
- Preheat oven to 375.
- Melt coconut oil and use a pastry brush to oil the bottom and sides of a pie dish.
- Place oatmeal in a medium bowl and add boiling water to just cover. Let stand until water is absorbed, about 10 minutes.
- While oats soak, combine cherries, blueberries, raspberries and pomegranate seeds in a small bowl.
- Toast slivered almonds either in the microwave or in a skillet over moderate heat, being careful not to let them burn.
- When the water has been absorbed by the oats, gently mix in the berries, toasted almonds, cinnamon and maple syrup.
- Smooth mixture into prepped pie pan.
- Top with shredded coconut.
- Bake for 20 - 25 minutes.
I toasted the slivered almonds in the microwave by placing in a microwave safe bowl and cooking on high for 2 minutes. After 2 minutes check, if needed stir and microwave again in 30 seconds until fragrant and slightly golden.
If you're not watching your salt intake, feel free to add salt to your liking.
This was really delicious,especially when biting into a crisp, aromatic almond or a juicy explosion of pomegranate. I’m still having a love affair with pomegranates and find they offer a moment (more like 5 minutes) of zen to de-seed. I love the vibrant reds and lush purples of the berries and the creamy white swirls of coconut that are edged with gold after baking.
This recipe was inspired by Deliciously Ella’s Baked Oatmeal and I hope it motivates you to play with your food. Find a recipe you like and make it your own. What’s the worst that can happen? Oh, yes, the worst reminds me of my early days of cooking when I foolishly attempted to make a jerk chicken recipe found in a microwave cooking magazine. I know, I know, but I didn’t way back then. After taking a bite, my darling hubby sheepishly looked up at me and said, “would you mind very much if I scrambled some eggs?” After letting him know, I’d be delighted, as long as he made enough for me, we had a good laugh, a trash can full of some truly awful chicken and a long standing joke.