Thanksgiving Series

#ThanksgivingSeries: Sweet Potato & Pecan Oats

It's a tie between stuffing and sweet potatoes, but if my life depended on my picking my ONE favorite Thanksgiving food I would have to say sweet potatoes. They don't need any embellishment like mashmallows or anything else. The best sweet potato dish is a stand alone sweet potato!

With all that said, I got a little creative and turned the sweet potato into brunch dish. As the third and final thanksgiving food turned oatmeal, I made a tasty bowl of sweet potato oats with pecans.

An Accidental Sweet Potato Selfie.

First you will want to pierce your sweet potato and bake at 425degreees for about 30-45 minutes (until potato is cooked). Once your potato is cooked you can get the oats toasting in their little pan. I coated the pecans in a little bit of cinnamon sugar as well but that is optional.

Pre-Cooked: Sweet Potato Oats

To cook your oats:

1/2 cup Quaker Oats

dash of salt (optional)

1 tbsp brown sugar, 1/4 tsp nugmeg and cloves, 1/2 tsp cinnamon

about 1/4 cup pecans (roughly chopped)

3/4 of your cooked sweet potato


Once all ingredients are in the pot, add 1 cup of unsweetened coconut milk and bring to boil.

Keep an eye on your pecans and once you feel they are toasted to satisfy your preference turn off their burner.

Back to the oats: Once boiling, turn down heat to 2 or 3 stirring occasionally based on your preferred consistency. When your oats look good to you remove from heat and serve into your favorite bowl.

Top with toasted pecans and the rest of your cooked sweet potato.


Sweet Potato Oats - Photo Shoot

#ThanksgivingSeries: Chestnut & Apple Oats

I love chestnuts! However, at my family Thanksgiving feast the chestnuts are usually the food that gets put in the oven and forgotten (if not forgotten all together)! This year though I've turned the chestnut into a breakfast dish to insure I get my Chestnuts in even if they don't ever make it on the dinner table Thursday's big feast.

I present to you Chestnut & Apple oats. A filling and tasty breakfast for Autumn, but perhaps for the morning of Black Friday so you're not too full from breakfast to enjoy the Thanksgiving feast.

To start, you'll need to score your chestnut shells with an 'X' and roast for about 10-15 minutes. I used 5 but depending on the size of yours the amount will vary.

While the chestnuts roast you can thinly slice an apple (I only used half an apple) and coat it in a little of bit of cinnamon sugar. Then warm up a small pan to cook the apple in until softened to your preferred taste.

When the chestnuts come out of the oven peel the shells and the skin off all of them. This can be a little tricky if you've over cooked them or let them cool too long before peeling, but just do your best use whatever amount you can get completely peeled!

Now it's time to actually make the oatmeal! Place a 1/2 cup of oats in your pot (I actually used steel cut oats this time for a little variety, but any kind is fine). Add about 2 tsp of sugar, 1/2 tsp cinnamon, and 1/4 tsp of both nutmeg and cloves. Add about 3/4 of your roasted & peeled chestnuts. Then add 1 cup of unsweetened coconut milk and bring to a boil.

Once boiling, turn heat down to 2 or 3 and simmer (stirring occasionally) until your desired consistency is reached.

Pour your oats into your favorite oatmeal bowl, top with your cooked apple slices and the rest of your cooked & peeled chestnuts, and ENJOY!

Chestnut & Apple Oats

#ThanksgivingSeries: Cranberry Oats

Cranberry sauce is a staple side dish of the traditional Thanksgiving meal; whether you believe it's not Thanksgiving without it or you just think it's unnecessary. The cranberry sauce (whether canned or homemade) always finds its way to the table and there's at least one person eating it.

Well, I've turned this simple Thanksgiving feast side dish into a delicious breakfast meal that you eat to fuel your Black Friday.

First step to making your cranberry oats is making the cranberry sauce. This is pretty easy and if nothing else just "Google" 'How to make cranberry sauce' and it'll come up right up. But for the sake of you not having to go to a second website here's what I did.

1. Bring 1/2 cup water and 1/4 cup sugar to a boil in your pot.

2. Then add your cranberries and turn down heat to let the cranberries simmer for about 10 - 15 minutes. Stirring occasionally until cranberries burst and it thickens a bit into a sauce.

(The amounts for this part can vary based on how much oatmeal you wish to make)

While the cranberry sauce simmers on the stove, you can slice your hazelnuts in half and cut up a square or two of dark chocolate. Split your hazelnuts into two parts (one for the topping and the other part will cook in the oats). I used about a 1/4 cup of hazelnuts in total and I kept the nuts that cooked in the oats whole and only sliced the part for the topping.

Begin to heat up a small frying pan and add the cut hazelnuts along with unsweetened coconut flakes to the pan to toast.

While the nuts are toasting, remove about a tablespoon of cranberry sauce from your pot. Then begin to cook the oats. (see below)

1. Add 1/2 cup of Quaker Oats to pot with the cranberry sauce

2. Add cinnamon, nutmeg, and cloves to taste and a dash of salt.

3. Add your whole hazelnuts

4. Add 1 cup of unsweetened coconut milk and bring to a boil.

Meanwhile, don't forget about your hazelnuts and coconut flakes toasting on the other burner! Stir them around occasionally to prevent them from burning and once they look nice and toasted based on your preference remove from heat.

Cranberry Oats topped with toasted hazelnuts and coconut

Once oat mixture is boiling turn down heat to 2 or 3 and simmer for a few minutes until desired consistency is reached. Stir occasionally (based on how creamy or not creamy you'd like your oats). Finally, turn off the burner and pour your oats into your favorite bowl top with the tablespoon of cranberry sauce you kept aside earlier, and pour your toasted nuts and coconut over top. If you prefer your oats a bit sweeter you may sprinkle a bit more sugar on top as well.