Tag Archives: Oats

Grain-Free Cini-Minis

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As you read this I will either be having something that my teacher calls an Accounting “party” tonight (whatever the heck that means…) or taking a Supply Chain Management exam where I will most likely walk out in tears.

I can work on preventing the second one by making this a quick post though, and using up the time that I have left to study hundreds of flash cards.

For WIAW you’ll have to imagine a little bit of the food because I forgot to take pictures. And my family consumed quite a bit of Wendy’s and KFC over the weekend, which you all really don’t need to see. šŸ˜‰

While I do not have pictures of their delicious-looking grilled chicken and KFC Double Chocolate Cake (really, I need to figure out a way to make a homemade version!), I do have two recipes for you that should be plenty of food porn for today.

First is just a quick oatmeal recipe. When I’m not making pancakes 99% of the time for breakfast, the other 1% is oatmeal (or maybe 0.5% because I do like making cinnamon rolls too…). Anyways, this oatmeal recipe is the perfect way to use up a ton of your hoarded bananas and to get in a lot of protein at breakfast! I like to mix in a few eggs to make this extra staying, but if you are vegan/allergic to eggs, feel free to leave them out and it will still taste just as amazing.

Easy, High-Protein Banana Oatmeal

2 servings – About 17 protein grams each

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How to make: Heat 2 cups of water in a medium pot. Mix in 1 cup quick oatmeal and 2 tbsp chia seeds. Stir and cook for a few minutes until it starts to thicken. Then stir in a few tablespoons of natural sweetener (honey, coconut sugar, stevia, etc.), a splash of vanilla, and a dash of sea salt. Reduce heat to medium. Then cut in two ripe banana slices and let simmer for a few minutes. When the banana slices are soft, take a fork and whip them into the oatmeal. For extra protein, take the pot off the stove and quickly mix in two whole eggs. Return the pot to the stove and heat up for another minute. Divide between two bowls, top with more banana slices, and melted almond butter. Take a spoon and enjoy!

As I said before, I also really like making cinnamon rolls as you can tell from my coconut flour cinnamon rolls, apple chunk cinnamon rolls, peanut butter and carob cinnamon rolls, and microwave cinnamon rolls (almost all vegan!). I felt it was only fitting to try to re-create a cinnamon roll classic, which sadly, is no longer available in restaurants… Burger King’s Cini-Minis!

Cini-Minis were a breakfast roadtrip staple for me as a kid. Whenever we went on a trip or vacation and had to leave early in the morning, we stopped at Burger King for a special breakfast of French toast sticks, super sugary orange juice, and cini-minis for dessert. These things were so decadent that we usually could only finish a few before passing the remaining up to my dad to inhale. My version is not quite as sickly sweet, and much higher in fiber. Also, as I can attest from watching my parents test these out, you can down quite a few of them before calling it quits.

Grain-Free Cini-Minis

Grain/Gluten/Wheat-Free, Dairy-Free, Paleo-Friendly

Makes 3 servings, 4 small rolls each plus icing

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Dough ingredients:

  • 1/3 cup coconut flour
  • Ā½ cup almond flour
  • 1/8 tsp sea salt
  • 1 tsp baking soda (or 2 tsp baking powder)
  • 2-3 tbsp granulated sweetener
  • Ā½ tsp vanilla extract
  • 1 tbsp coconut oil, melted (and slightly cooled to prevent cooking the egg)
  • 2 large eggs (to make a vegan version, use this recipe instead and just make them smaller)

Filling ingredients:

  • 1 tbsp coconut oil, melted
  • 2 tbsp granulated sweetener
  • 1 tbsp cinnamon

Icing ingredients:

  • 1/2 cup powdered sweetener (Make your own by placing granulated sweetener into a coffee grinder. Baking stevia, coconut sugar, or cane sugar will all work)
  • Water or milk

Directions:Ā 

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

2. In a medium-sized bowl measure and combine the coconut flour, almond flour, sea salt, baking soda and granulated sweetener. Then add the vanilla, coconut oil and eggs. Mix well and set aside to thicken for a few minutes. The dough should come together easily and be soft but not sticky. Add a little water if needed to bring the dough together, or add coconut flour if the dough is too wet.

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3. Form the dough into a ball and place it on a new piece of parchment paper. Wet your fingers with water and press the dough into a large rectangle.

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4. Spread the melted coconut oil onto the dough. Then sprinkle on the granulated sweetener and cinnamon (use more or less as needed to ensure it is fully covered).

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5. Wet your fingers again and with the long side facing you, begin to tightly roll the dough. (This dough is very feeble because it is grain-free, so it will fall apart a lot as you roll. Just continue to wet your fingers and reform/press any broken parts together).

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6. After you have your roll, cut it into 12 small pieces and place them on the parchment-covered baking sheet.

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7. Bake for about 15 minutes or until golden brown. They should bounce back to the touch. Add more minutes if necessary.

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8. To make the icing, simply combine the powdered sweetener with a teaspoon or so of water to start and add more as needed to get a thick icing.

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Now, do you want even further proof that this exam week will be the death of me? Do you remember the first few paragraphs of this post? Ya… As I was walking out, one of my roommate’s boyfriends asked me where I was going and I said “Accounting.” He then became confused and I come to find out that I have all of my days messed up and my Macroeconomics exam is actually tomorrow and Accounting tomorrow night. So the crying over my Supply Chain exam is delayed another day!

And to catch you up, my doctor’s appointment went alright this past weekend and I have some more news to share probably on a Thursday/Friday post if I have time in between studying and packing and cleaning.

Happy Wednesday and to all a good night!

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Questions for you:

Do you ever get your days messed up?

What is your favorite breakfast food to make? To eat? Are they different?

Did your family have any road trip traditions growing up?

Marvelous/Not So Marvelous… And an Oatmeal Recipe

Marvelous is… the fact that I found an old bag of black licorice cough drops in our medicine cabinet.

Not so marvelous is… the fact that I even NEED cough drops due to “the plague.” šŸ˜‰

Marvelous is… watching the firstĀ Teenage Mutant Ninja Turtles with my mom.

Not so marvelous is… now I’m craving pizza.

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Marvelous is… celebrating one of my friend’s birthdays tomorrow.

Not so marvelous is… if I don’t get over this cold/virus/whatever-it-is I won’t be able to go.

Marvelous is… making breakfast on an actual stove every morning for my parents.

Not so marvelous is…Ā Okay, I can’t really find anything wrong with this oatmeal. Ha.

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Banana and Maple Pecan Oatmeal

Gluten/Wheat-Free, Vegan, Nut-Free Option (in Notes below)

Makes 1 serving

Ingredients:

  • 1 cup liquid (1/2 cup water + 1/2 cup milk)
  • 1/2 cup quick oatmeal
  • 1 tbsp ground flaxseed (ground chia would work too)
  • 1 tbsp sweetener
  • 1/2 banana
  • 1/2 tsp cinnamon
  • dash of salt
  • “Maple pecans”: 3 tbsp pecans, 1 tbsp maple syrup, 1/8 tsp cinnamon, dash of salt
  • optional toppings (I used melted almond butter)

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Directions:

  1. Heat liquid on high until boiling. Add oatmeal and flaxseed. Reduce heat to medium and stir occasionally for about 5 minutes or until thickened.
  2. Slice the 1/2 banana on top of the oatmeal. Stir and let sit for a minute until the banana gets soft. Using a fork whip the oatmeal incorporating the banana until smooth. Mix in the cinnamon and salt then pour into a bowl.
  3. In the now empty pan put the pecans, maple syrup, cinnamon and salt. Heat on medium until the syrup begins to boil and thicken. Pour onto the oatmeal and top with optional toppings.

Notes: To make this vegan/dairy-free use a dairy-free milk like almond milk or coconut milk. You could also just use all water for the liquid to make it nut-free but it won’t be as creamy. For the nuts, feel free to omit or replace with a nut-free version like sunflower seeds, pepitas, a diced banana or apple.

Marvelous is… doubling the recipe to make it for two.

Not so marvelous is… not having the right-sized pan and the liquid spilling over causing your stove to smoke. My bad.

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Marvelous is… the truckload of Christmas pictures that I have to share with you.

Not so marvelous is… having to upload and edit them all.

So while I get on that, make this oatmeal, pop in Teenage Mutant Ninja Turtles, and get to reading some of the other posts that are linking up to Katie’s Marvelous in my Monday.

Hopefully I will be feeling better and able to comment on some of your posts that I’ve missed in the past week or so. Time to return to the land of the living! šŸ˜‰

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Questions for you:

Which Ninja Turtle is your favorite? I’m partial to the one in red, Raphael.Ā 

According to Nickelodeon’s survey though, I’m DONATELLO!

Like Donatello, you are a brilliant inventor. You may not make all of the Turtles’ gadgets, weapons, and vehicles, like he does, but you’ve got the brains for it! But sometimes you and Donnie are too smart for your own good, like when you’re too busy admiring an enemy’s futuristic laser cannon to run for your lives. But when it comes down to it, it’s other people’s lives that really keep your head in a mission. You fight with your heart, and that makes you a very powerful warrior.

What’s your favorite cough drop flavor? Black licorice obviously.

Have you gotten all of your Christmas photos/recaps up yet? I’m pretty sure I’m the last one…