oatmeal

Mini Cucumber with Greek Yogurt & Savory Granola

cravingsinamsterdam Breakfast, Gluten free, Recipes, Snacks, Vegetarian, Weeknight , , , , , , , , 0 Comment

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A super healthy snack since summer is around the corner. It’s super crunchy, fresh and very easy to make. Great to take to a picnic too.

This recipe serves 2.

Ingredients:

2 cups of Greek yogurt

8 mini cucumbers, sliced lengthwise

Drizzle of olive oil

Chopped chives

For the savory granola:

½ cup of oatmeal

½ cup of nutritional yeast

¼ cup buckwheat

Pinch of celery salt

1 teaspoon of sumac

Pinch of salt

Pinch of cayenne

Pinch of garlic powder

Pinch of onion powder

¼ cup of olive oil

 

To make the granola, preheat your oven to 180C/350F. Line a baking tray with parchment paper. Mix all of the ingredients for the granola in a bowl and then spread it over the prepared baking tray. Bake for 15 minutes, stirring half way through. Then allow it to cool down.

Serve the Greek yogurt in one bowl, drizzle some olive oil and top with a bit of chopped chives. Serve the granola in another bowl. Dip the cucumber slices in the Greek yogurt and then coat them in the granola. Enjoy!

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Baked Coconut Oatmeal

cravingsinamsterdam Breakfast, Recipes, Vegetarian, Weeknight , , , , , 0 Comment

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One of the good things about baked oatmeal is that you can make it the night before. Which is what I did and keep it in the fridge, covered for up to 3 days. It’s perfect to have on busy mornings. I used half brown sugar and half coconut sugar; because I ran out of coconut sugar but you can use either of them.

This recipe is enough for a 23 x 23 cm baking dish.

Ingredients:

¼ cup of melted coconut oil, cooled

1 cup of milk of your choice (I used a coconut-rice milk)

3 cups of rolled oats (Here they are called haver-vlokken)

½ cup of dried unsweetened coconut

2 eggs

1 ½ teaspoon of baking powder

Pinch of salt

1 teaspoon of vanilla extract

¼ cup of coconut sugar

¼ cup of brown sugar

 

Preheat your oven to 180C/350F. Line your oven dish with parchment paper.

In a large bowl, whisk the eggs, vanilla, sugars, baking powder and salt. Then add the cooled melted coconut oil and milk, and whisk to combine.

Finally add the oats and dried coconut. Mix well.

Pour it into the prepared baking dish and spread it evenly.

Bake it for 40 minutes till golden on top.

Serve with milk or yogurt of your choice.

You can keep it the fridge, covered for up to 3 days.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Buckwheat, Oatmeal, Almond & Pomegranate Molasses Granola

cravingsinamsterdam Breakfast, Gluten free, Recipes, Vegetarian , , , , , , 0 Comment

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This was my breakfast yesterday. Greek yogurt with granola that I made with pomegranate molasses. Love the tang that the molasses gives and it is quiet easy to make at home. I made it with some cinnamon and vanilla but you can spice it as you like.

Ingredients:

For the Pomegranate molasses:

710ml of pomegranate juice

½ cup of sugar

1 tablespoon of apple cider vinegar

1 cinnamon stick

1 teaspoon of vanilla essence

For the granola:

1 cup of oatmeal

1 cup of buckwheat

¾ cup of slivered almonds

3 tablespoons of melted coconut oil

4 tablespoons of pomegranate molasses

1 teaspoon of vanilla essence

1 ½ tablespoons of honey

 

Place all of the ingredients for the molasses in a medium saucepan over medium heat. Stir until the sugar dissolves, about 2 to 3 minutes. Then reduce the heat to medium low and let it reduce until it becomes a thick syrup. This will take about 40 minutes. It will thicker like a caramel as it cools down. Remove the cinnamon stick. Let it cool down for a few minutes and then pour it into a glass jar. Let it cool completely before covering it. Keep it in the fridge.

To make the granola, preheat your oven to 180C/350F and line a baking sheet with parchment paper.

In a large bowl, mix the oatmeal, buckwheat, almonds, melted coconut oil, molasses, vanilla and honey. Then spread it evenly over the prepared baking sheet. Bake it for 25 minutes, stirring every 5 minutes. Because of the sugar content in the molasses, it browns quickly so be careful not to burn it.

Allow it to cool down completely before storing it in a airtight container.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Chocolate, Oatmeal & Cranberry Sandwich Cookies with Vanilla Bean Frosting

cravingsinamsterdam Recipes, Sweets , , , , , , , , , , , , 2 Comments

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These cookie sandwiches are soft and chewy. They make a perfect edible gift for the holidays.

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This recipe makes about 23 small sandwich cookies.

Ingredients:

For the cookies:

1 ¼ cup of all-purpose flour

¼ cup of cocoa powder

1 cup of instant oats

1 cup of brown sugar

113grs of softened butter

1 egg

½ teaspoon of baking powder

½ teaspoon of baking soda

1 tablespoon of vanilla extract

1/3 cup of chopped dried cranberries

1 tablespoon of milk

For the vanilla bean frosting:

4 tablespoons of skyr or Greek yogurt

1 vanilla bean, seeds scraped off

3 cups of powdered sugar

 

To make the cookies, preheat your oven to 180C/350F and line an oven sheet with parchment paper.

Cream the butter with the sugar. Then add the egg and vanilla extract. Add the flour, baking powder, baking soda, cocoa powder. Finally add the milk, oats and cranberries.

Grab about 1 teaspoon of the dough and roll it into a ball using your hands. Place it on the prepared baking sheet and repeat for the rest of the dough. Bake them for about 10 minutes. Allow them to cool down for a couple of minutes in the baking sheet, and then transfer them to a cooling rack.

Once all the cookies are cold, start making the frosting. Whisk the skyr with the vanilla bean seeds and then gradually add the powdered sugar.

Place about one teaspoon of the frosting on the flat side of one cookie, top with the flat side of another cookie, and press to spread the filling. Repeat for all. Keep them in an airtight container in the fridge.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

Savory Granola

cravingsinamsterdam Recipes, Snacks, Vegetarian , , , , , 8 Comments

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Not too long ago I tried savory Greek yogurt for breakfast. I topped it with oven-dried cherry tomatoes and smoked almonds. And I really enjoyed it. I’ve been seeing different recipes for savory granola passing by online, so I decided to make my own version. It makes a great salad topping. 

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I used it to top this salad which I had for dinner tonight. Wasabi arugula, baby kale, shallots, pan roasted sweet potatoes and apples. It adds a delicious crunch.

Ingredients:

1 cup of oatmeal

¼ cup of pumpkin seeds

6 sprigs of fresh thyme

20gr of grated Parmesan

¼ of chopped walnuts

¼ cup of olive oil

1 egg white, beaten

Pinch of cayenne

Pinch of salt

Pinch of onion powder

 

Preheat the oven to 180C/350F. Line a baking tray with parchment paper.

Mix all of the ingredients in a large bowl, I used a fork. Try to break any big clumps.

Spread the mixture over the prepared tray.

Bake for 20 minutes. Then stir the granola, breaking any big clumps.

Bake for an extra 5 minutes until it is all evenly golden.

Allow it to completely cool down before storing it in an air tight container.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Blueberry & Greek Yogurt Breakfast Cake

cravingsinamsterdam Recipes, Sweets , , , , , , , , 3 Comments

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I’ve been blueberry crazy lately. I made this cake with some beautiful blueberries I got at the market and had it for breakfast. It has fruit, Greek yogurt, nuts and oatmeal. It pretty much has breakfast written all over it, so why not? I really loved it. It is very easy to make. It’s moist and doesn’t feel heavy.

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This recipe is for a 21cm cake mold.

Ingredients:

For the cake:

2 cups of all-purpose flour

113gr of butter

2 eggs

1 cup of Greek yogurt

½ cup of granulated sugar

½ cup of brown sugar

1 teaspoon of baking powder

1 teaspoon of baking soda

1 tablespoon of vanilla essence

Pinch of salt

1 cup of blueberries

For the Oatmeal & nut mixture:

1 cup of blueberries

100gr of cold butter, chopped

¼ cup of oatmeal

¼ cup of almonds

¼ cup of pistachios

¼ cup of sugar

¼ cup of flour

 

Preheat the oven to 180C/350F. Line the bottom of the cake mold with parchment paper. Lightly grease and flour the edges of the mold.

Cream the butter with the granulated sugar and brown sugar. Add the Greek yogurt, eggs and vanilla.  Then add the flour, baking powder, baking soda and salt. Mix well and then fold in the blueberries.  Pour the batter into the prepared cake mold.

Then start making the oatmeal and nut mixture.  Place the oatmeal, almonds and pistachios in the food processor and pulse for a few seconds until it’s coarsely chopped. Then transfer it to a bowl. Add the chopped cold butter, flour and sugar. Mix with your hands trying to make a crumble.  Evenly distribute the mixture over the cake batter.  Sprinkle with the last cup of blueberries.  This mixture will sink to the bottom while baking and that’s ok. It still gives it a nice texture.

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Bake for 50 minutes.  Allow it to cool down before slicing it.  You can serve it with extra blueberries.

Healthy Banana Oatmeal Pancakes

cravingsinamsterdam Breakfast, Recipes, Sweets , , , , 2 Comments

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This is a lighter pancake recipe. I often make this on the weekend for either breakfast or lunch. My husband loves them. It is super easy to make. Just put everything in a blender and the batter is done. They are quite a treat without the guilt. If you are gluten free, you can replace the all-purpose flour for rice flour. I’ve tried them both and they work pretty well. They are also very nice with blueberries.

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This recipe makes 1 portion (about 5 medium pancakes).

Ingredients:

2 ripe bananas, broken into chunks

3 tablespoons of oatmeal

½ teaspoon of baking powder

½ teaspoon of vanilla extract

1 tablespoon of all-purpose flour

1 egg

Vegetable or coconut oil for greasing the pan

Berries for serving

 

Place the bananas, oatmeal, baking powder, vanilla extract, flour and egg in a blender. Blend until smooth.

Heat up a lightly greased non-stick pan over medium-high heat.  Once it is hot, lower the heat to medium and pour some of the batter into the pan. It is better to make smaller pancakes because the batter has a softer consistency than normal pancakes. This will make easier for you when you have to flip them (if you make them too big, they might break while flipping and turn intro scrambled pancakes). Allow to brown and set a bit before carefully flipping them. Then brown on the other side.

Serve them hot and garnish with some berries or any other fruit of your choice.