Happy 2020. I took a long time off for the holidays this year. It was a much needed break for me and I was able to visit family and spend time with those I love.
Traveling can cause a lot of anxiety for those of us who have to avoid food due to Celiac Disease, Food Allergies and other food avoidance diagnosis. Extra planning for your travels and taking your own food helps ease some of the anxiety with travel. For me, if you have been following you know, I take Bobo bars or Bobo bites. I always take a reusable water bottle to fill up at the airport after going through security. I also pack a reusable thermos for hot coffee.
When planning for a trip check out the airport you will be traveling to and from ahead of time. Even if there is just the standard gas station offerings there can be some safe food. For my Dairy/Soy/Peanut/Tree nut allergic Celiac child, Lay’s potato chips are offered almost everywhere.
Now that I am back and spent the last two weekends binging three seasons of The Great British Baking Show I have so many baking ideas in my head. I love the bold flavor combinations that so many of the contestants use in their bakes. I am not very artistic and the thought of piping anything is intimidating. My baking goals for the year do include “learn how to decorate cookies and cakes.” For today I will stick with some of my tried and true recipes.
My local veggie market has had blueberries at a great price so I made blueberry crisp twice this past week. I love my Apple Crisp recipe but find this drier topping pairs well with blueberries. You could use it with any fruit, and the addition of the oatmeal is a nice texture change from the hot fruit.
I heat this up for a treat mid-day, but have been known to have it for breakfast.
I really am a creature of habit. I have oatmeal almost everyday of the year. Yes, hot and hot coffee. When I am traveling I bring along oatmeal packs or eat BoBo Bars.
I had been making batches of oatmeal in the slow cooker until I found that you can make it in the pressure cooker. It’s easy and fast (under 30 minutes).
I usually make enough for 5-6 days. Having a breakfast that I just need to heat up makes my mornings go smoother.
My favorite oatmeal to make this way is Bob’s Redmill Gluten Free Steel Cut Oats. I like to use a one to one ratio for the Oatmeal, one cup water for every one cup of oatmeal. I usually make a batch of 3 cups of oatmeal which gives me around 6 servings.
I store it in a container in the refrigerator and take some out each morning. It would work too to store it in glass single serve containers to be reheated individually.
I add a non-dairy milk, cinnamon and brown sugar to enjoy each morning. With hot coffee of course.
3 cups Oatmeal (I use Bob’s Redmill Gluten Free Steel Cut Oats)
3 cups Water
Instructions
Put Oatmeal and water in the Instapot or pressure cooker.
Set the pressure cooker to 8-10 minutes on the rice setting.
Let the pressure release naturally for 5 minutes and then open and enjoy!
I store in the refrigerator and take some out each morning to have for breakfast. It could also be stored in single serve glass containers to be heated up in the morning, a little bit more time saved in your day. – Susan
January is National Oatmeal Month. I love oatmeal, I eat it ll year round. I just recently started making it in the crock-pot so I only need to make it once a week. I store the cooked oatmeal in the refrigerator and heat it up a serving at a time in the microwave. I’ve been having my oatmeal in the morning with SoDelicious Coconut Milk Eggnog on top. I also like to top oatmeal with brown sugar. I am pretty much a purist when it comes to oatmeal. Maybe one of this years goals will be to try new oatmeal toppings. What is your favorite topping for oatmeal?
Cygnet Organizing 