Friday, December 26, 2014

Cranberry Chocolate Baked Oatmeal


I hope everyone had a wonderful Christmas! Per tradition, my mother and I see the Nutcracker ballet and visit the botanical gardens (which had huge lines) during Christmas week. I noticed many churches in my city had their "midnight mass" at 10pm,  but my family went to the 5pm Christmas Eve mass at the Presbyterian church where it was nice to seeing all the men (even kids) wearing suits. It was the family nativity service which I didn't realize means no sermon. lol But it was really nice! It was a whole hour of the nativity story done by kids in costume with a live nativity (and baby). Afterwards I took a 2- hour candlelit yoga class which served eggnog and treats afterwards. Here's the class description:
The great Medieval mystic Meister Eckhart said it would be far better for God if Jesus was born in our hearts than in a manger in Bethlehem. Every year at Christmas millions celebrate the birth of a miraculous child said to be the savior of the world, yet it's often easy to forget that the savior emerges from the purest part of our own hearts. In this special candlelit asana class, we'll merge the radiant themes of a mystic Christianity with the equally stunning beauty of the yogic belief that everyone is an incarnation of God.

In the spirit of Christmas flavors I present this delicious recipe! I layered the chocolate on the bottom of the dish that's why you don't see it. For another delicious cranberry recipe, check out this desert I made.

Ingredients:



  • ½ cup rolled oats 
  • ½ cup peeled and diced zucchini
  • 1/3 cup frozen (or fresh) cranberries
  • 1/3 cup almond milk
  • ½ tsp vanilla extract
  • ¼ tsp baking powder
  • handful of Hershey's sugar free chocolate chips
  • ½ tsp Ideal Sugar (optional)
  • pinch of salt


  • Directions:
    1. Preheat oven to 350 degrees  and spray a single-serve ramekin with nonstick spray.
    2. Peel and discard the outer layer of the zucchini unless you want green oatmeal.
    3. Puree the milk and zucchini in a food processor.
    4. Add the oatmeal and vanilla to the food processor.
    5. Pour into the ramekin and add the baking powder and salt.
    6. Stir in the chocolate chips and cranberries and make sure it's evenly distributed.
    7. Bake for 25 minutes.
    Adapted from: The Oatmeal Artist


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