Doughy Snickerdoodle Oatmeal Breakfast Bake

Oh my goodness. This incredible bowl of deliciousness...I ate it for breakfast for a week straight. I kid you not. 

I stumbled upon it by accident actually. I was combining bits of several different oatmeal breakfasts/bakes that I like. The result? An incredibly doughy, custard-like oatmeal bake with a caramelized brown sugar crunch that made my mouth think I was eating a snickerdoodle cookie. I just about died and went to heaven. 

Do you like wet, doughy, gooey textures? Surely by now you don't even have to ask me. Home girl goes for brownie batter, raw cookie dough, underbaked goodies, puddings, bread puddings, etc. ANY day. However, I also really like having a crunch to go with it (remember how I put chips on my sandwiches?). Cue the caramelized brown sugar. It gives the oatmeal a really great sweet crunch. It's kinda like the crunchy top of a creme brulee. I don't know that I've actually had real creme brulee. But I imagine that's what the top of a creme brulee would taste like...

Now, you can't skip on the peanut butter. Because, PEANUT BUTTER! Oh how I love pb. And honestly, I like this hot or cold. But I'm a fan of most things cold. You do what suits you. If you serve it cold, it's really delicious with blueberries <3. Just a tip. 

So I thought I would update you all/enlighten you to what I've been learning about in my mindful eating book. I really believe applying the principles in this book could help SO many people with food and weight issues. Our culture is so caught up in "good" vs. "bad" food, the macro- and micro-nutrient content of foods, the timing of foods, the health benefits, etc. that we've completely lost our sense of enjoying our food and allowing it to nourish us. Here's an incredible quote from the book that really resonated with me and was able to articulate my thoughts in a way I never could:

"Finding the middle way means not clinging to any food and not hating any food. Don't go overboard with anything in either a positive way or negative way. Food is food. The rest is mind games."

"We've learned to choose our foods by the numbers (calories, carbs, fats, RDA's, price, whatever), relying more heavily on our reading and computational skills than upon our senses. We've lost all confidence in our sense of taste and smell, which can't detect the invisible macro- and micro-nutrients science has taught us to worry aobut, and which food processors have become adept at deceiving anyway...No wonder we have become, in the midst of our astounding abundance, the world's most anxious eaters."

"When we eat based upon the thoughts in the mind, our eating is usually based in worry. When the mind is fretting about "should eat" and "should not eat," our enjoyment of what is actually in our mouths evaporates." 

pg.46,47 of Mindful Eating by Jan Chozen Bays, MD

Are there issues with our food supply? You betcha. There are certainly things that need to change about our food system and food processing. But as we learn to eat intuitively (truly listening to our bodies--not eating whatever), our demands on the food supply will change, forcing our food producers to make changes. Or us to make changes in the way we buy and prepare foods. But instead of it being based on fear, it will be based on what our bodies are needing and craving. 

The book discusses the different types of hunger we have: eye, nose, mouth, stomach, cellular, mind, and heart. Learning to identify which hunger you're experiencing is essential for being able to satisfy that hunger. Only stomach and cellular hunger can be satisfied with food or drink, but the others can be met through different means. I think heart hunger (desire for emotional intimacy) is a huge one that impacts our culture. Unfortunately, we try finding satisfaction through food, a source that will never truly satisfy that hunger. 

So for a breakfast that will satisfy your mouth, stomach, and cellular hunger, give this snickerdoodle breakfast bake a try. And while you're at it, share that time with someone you love. It's a great way to satisfy that heart hunger too.

Let me know what your thoughts are on this post. Do you like my recaps on mindful eating? Have you tried out any of my recipes? 

Yield: 1

Author: Ashley Smith, RD

Print

With ImageWithout Image

Doughy Snickerdoodle Oatmeal Bake

Prep time: 5 MinCook time: 18 MinTotal time: 23 Min

Ingredients

• 1/4 cup old fashioned oats
• 5 Tbsp white whole wheat flour* (or oat flour for gluten free option)
• 1/2 tsp cinnamon
• 1/4 tsp baking powder
• 3 Tbsp-4 Tbsp canned pumpkin (depending on how “doughy” you like things)
• 1/4 cup almond milk (or milk of choice)
• 1/2 tsp vanilla extract
• 1 tsp brown sugar
• peanut butter, blueberries (optional, but not really optional)

Instructions

1. Preheat oven to 400 degrees. Mix dry ingredients (except for brown sugar) and then add wet ingredients. Pour into a small oven safe bowl/dish and bake for 18-20 min.
2. Take out of oven and turn on oven broiler. Sprinkle 1 tsp of brown sugar on top and broil on high heat for 2 min. Take out of oven and let cool until at temperature you can eat. Top with peanut butter and devour or stick in fridge and enjoy later!!

Notes:

*If you don’t care for doughy textures, increase flour to 2-2.5 Tbsp instead of 1.5 Tbsp.

A Brand New Attitude (and Homemade Cocoa Almond Butter)

Hello hello! 

I hope your Christmas and New Years brimmed over with rich time with family and friends (and good food). I know mine was WAY too short with the people I love so much and get to call my family. Did you do the same old same old, or spice it up a little bit? Isaac and I split our time between both of our families for Christmas and then branched out for New Year's Eve by spending it with another married couple we're friends with. It was super low key, but incredibly fun! There were even 2016 hats and bizookas involved...Yeah, we're pretty wild. :-)

As we celebrated New Year's Day, I decided to be a little bit more grown up and actually reflect on the past year. I mean, that's what you're supposed to do when you're grown up, right? So Isaac and I went through the past year month-by-month. It blows my mind how big of a year 2015 was for me. Like huge. Here's a recap: Isaac and I went on a ski trip with friends (best vacay EVER), my sister and brother-in-law moved to Italy, I presented my nutrition seminar, defended my thesis, graduated with my master's, celebrated our one year anniversary, moved to Tulsa, joined an incredible church, started my dietetic internship, finished my dietetic internship, moved again, and passed my RD exam. Reflecting on the past year was incredibly encouraging--I have been blessed beyond measure!! 

And in keeping with the new year, I contemplated setting a new year's resolution. I'm sure a lot of you did it yourself. Prior to Christmas, my eating habits weren't what I would have liked for them to be. I thought about food too much, ate beyond feeling satisfied, and craved sweets like none other. In fact, I was to the point where I was considering doing the whole30. But then I looked at what all that entails. Nope. Not gonna happen. (To those of you who are able to do it--power to you!) So then I decided I would do a sugar challenge before Christmas--no added sugars for 10 days. Welp, I failed miserably. Once Christmas was upon us and I was up to my eyeballs in white trash and ranch crackers, I had decided for sure I was going to do an indefinite sugar challenge once the holidays were over. I mean, my eating seemed ridiculous, I didn't feel good, and I had a few pounds I wanted to get rid of. But then I read this article on my favorite blog titled "Why not to go on a diet in 2016". 

Reading that article and her subsequent one on intuitive eating really got me thinking. So much so that I checked out the book "Mindful Eating" by Jan Chozen Bays at our local library. The basic premise of both is that food should be savored and enjoyed. Being healthy (physically and emotionally) is about honoring cravings, listening to your body, and eating the amount of food that your body needs. 

Here's a few lines from the book that really resonated with me:

" The problem is not in our food. Food is just food. It is neither good nor bad. The problem is not in our fat cells or stomach or small intestine...The long-term solution is not to eat food that has been stripped of nutrition or to mutilate healthy organs...The source of the problem lies in the thinking mind and the feeling heart."

Wow. Chew on that one for a while... And here's another:

" When we don't taste what we eat, we can end up stuffed to the gills but feeling completely unsatisfied. This is because the mind and mouth weren't present, weren't tasting or enjoying, as we ate. The stomach became full but the mind and mouth were unfulfilled and continued calling for us to eat."

So I am starting this journey of learning to eat when I'm really hungry, eating what I really want (not what I think I should eat), stopping when I'm satisfied, and finding balance and freedom with food. I hope you'll consider joining me. 

Aaand now you're probably thinking, "When is she going to get to the recipe part? And what does it have to do with mindful eating?" Well, they're not really connected. But I LOVE almond butter, and it's something I am going to mindfully enjoy the next few weeks. So there.

Since getting my vitamix a few weeks ago (best purchase ever), I've made almond butter for two friends and a few batches for myself. You literally just throw almonds into the blender/food processor. I prefer salted almonds for regular almond butter. As for this batch, I simply used cocoa almonds. Depending on the brand you purchase, you may want to add some honey/maple syrup and some vanilla, but my almonds already had sugar on them so I didn't add anything to them. 

So, go out and buy yourself some almonds (1.5-2 cups is a good amount), put them in your food processor for several minutes (time will vary depending on your processor, and you may need to scrape the sides every-so-often), and enjoy the most delicious spread ever. Top on apples, bananas, oats, english muffins...the possibilities are endless!! Store in an airtight container in the fridge for several weeks--if it lasts that long!!

In case you missed it, here are the links again to the two articles: http://immaeatthat.com/2015/12/28/why-not-to-go-on-a-diet-this-year/ and http://immaeatthat.com/2016/01/08/hunger-and-fullness-scale/