Snickerdoodle Oatmeal

30 minutes or less, Breakfast & Brunch, Dietary, Gluten Free, PREP, Quick & Easy, Recipes, Vegetarian, Winter
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Cozy up to a bowl of Snickerdoodle Oatmeal this holiday season!Snickerdoodle Oatmeal via RDelicious Kitchen @RD_KitchenDuring the winter months, I always crave a warm bowl of oatmeal in the morning. Skip the sugary packets of oats and create a hearty bowl with simple ingredients, that I am sure are probably in your kitchen already.

Cozy up to a bowl of Snickerdoodle Oatmeal for #breakfast this holiday season!

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Surprisingly, I am not the biggest fan of snickerdoodle cookies. I think it’s because I don’t prefer sugar cookies (the base of snickerdoodles). I am more of a chocolate chip cookie kind of gal, but I do love the warm cinnamon sugar combination from snickerdoodles.
Snickerdoodle Oatmeal via RDelicious Kitchen @RD_Kitchen
McCormick recently came out with a new roasted cinnamon. The roasted version has a richer, deeper flavor than traditional cinnamon. If you love cinnamon and want a bigger and bolder flavor, you have to try roasted cinnamon.
The toppings of this oatmeal really make this breakfast a winner! Have you tried the seasonal Larabar snickerdoodle flavor? Plus, swirling in Betsy’s Best cinnamon chia gourmet peanut butter adds that extra pop of flavor.

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snickerdoodle oatmeal in a white bowl

Snickerdoodle Oatmeal

  • Author: Julie @ RDelicious Kitchen
  • Yield: 1
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Ingredients

Scale
  • 1/3 cup rolled oats
  • 1 cup milk
  • 1/2 banana
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple syrup
  • 1/2 tablespoon chia seeds
  • 1/4 cup vanilla kefir
  • (optional toppings): sliced banana, Betsy’s Best cinnamon chia peanut butter, snickerdoodle larabar

Instructions

  1. Combine rolled oats and milk in a saucepan over medium heat. Slice a banana into thin piece, gently fold into oats. Let cook for 2-3 minutes.
  2. Once oatmeal begins to simmer, stir vigorously to break down the banana slices.
  3. Cook until oats reach desired consistency and liquid is absorbed.
  4. Stir in cinnamon, vanilla extract, maple syrup, chia seeds, and kefir. (the kefir will make your oats super creamy!)
  5. Add desired toppings!
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RDelicious Kitchen @RD_Kitchen
Snickerdoodle Oatmeal via RDelicious Kitchen @RD_Kitchen

Kale, Quinoa, and Cranberry Stuffed Acorn Squash

Dairy Free, Dietary, Egg Free, Fall, Gluten Free, MAIN DISHES, Recipes, Seasonal, Vegan, Vegetarian, Vegetarian, Winter
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Sometimes dinner time turns into an episode of Chopped right in your own kitchen. This Kale, Quinoa, and Cranberry Stuffed Acorn Squash can easily be customized with ingredients you have in your refrigerator and pantry for a simple, wholesome meal.

Kale, Quinoa, and Cranberry Stuffed Acorn Squash via RDelicious Kitchen @RD_Kitchen
The holiday season can be stressful at times. Considering I haven’t even started any of my holiday shopping, let alone even figuring out what I am getting anyone, that is adding a little stress to my plate these days. Things have been very busy here at RDelicious Kitchen, so I like to escape to my happy place and stress reliever – the kitchen.

Does dinner time ever feel like an episode of Chopped? Try my Kale, Quinoa, and Cranberry Stuffed Acorn Squash for dinner tonight!

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There is something so soothing about chopping, stirring, and the aroma in the kitchen. With my days being jam packed it has been leaving little time for simple things, like grocery shopping. This recipe was inspired as I was in my imaginary world of being on an episode of Chopped. When you haven’t gone grocery shopping in a little while, you have to get creative!
Kale, Quinoa, and Cranberry Stuffed Acorn Squash via RDelicious Kitchen @RD_Kitchen
Time-saving tip: Whenever I make a batch of quinoa, I always make extra and freeze the rest. This whole grain freezes well and easily heats up so you don’t have to start from scratch every time you are making quinoa.
My kale was on its last legs in my fridge, so in the saute pan it goes! Kale is one of those leafy greens that even after washing and trimming can last long in the refrigerator. When it begins to wilt, that’s when I throw that kale in my smoothies or saute pan – no waste!

Kale, Quinoa, and Cranberry Stuffed Acorn Squash via RDelicious Kitchen @RD_Kitchen
When building a recipe, look to add different textures to the dish. I added almonds (my balsamic roasted almonds, to be exact) which adds that crunch factor, but also adds heart-healthy fats, fiber, and protein!

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Kale, Quinoa, and Cranberry Stuffed Acorn Squash on white plates

Kale, Quinoa, and Cranberry Stuffed Acorn Squash

  • Author: Julie @ RDelicious Kitchen
  • Yield: 2
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Ingredients

Scale
  • 1 acorn squash
  • 1 tablespoon olive oil
  • 4 cups kale, stems removed and chopped
  • 1 1/2 tablespoons balsamic vinegar
  • 1/2 cup quinoa, cooked
  • 1/4 cup dried cranberries
  • 1/4 cup almonds, chopped
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Slice acorn squash in half, lengthwise. Scoop out the seeds. Place squash on a baking sheet coated with cooking spray, flesh side down. Roast squash until for tender, about 30-50 minutes. (Exact roasting time will depend on the size and variety of your squash.
  3. In a large skillet over medium-high heat, add the olive oil to the pan. Add kale and cook until slightly wilted. Add the balsamic vinegar and let cook for an additional 2 minutes.
  4. Stir in the quinoa, dried cranberries, and almonds, and cook until warmed through.
  5. Full acorn squash with kale, quinoa, and kale mixture and serve.

Notes

*for an extra kick of balsamic, add balsamic roasted almonds

Balsamic Roasted Almonds + Fun Facts about Almonds

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RDelicious Kitchen - Julie Harrington Consulting LLC - @rdkitchen
Kale, Quinoa, and Cranberry Stuffed Acorn Squash via RDelicious Kitchen @RD_Kitchen

Roasted Root Vegetable Power Bowl

Beans & Grains, Dietary, Egg Free, Fall, Gluten Free, MAIN DISHES, Make ahead, Nut Free, PREP, Recipes, Salads, Seasonal, Vegetarian, Vegetarian, Winter
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A comforting, satisfying plant-based bowl, this Roasted Root Vegetable Power Bowl is the perfect colorful fall dinner to cozy up to on a chilly night. 
Fall is my favorite season! I just love the cool, crisp weather, the beautiful fall foliage, and of course the food!
Roasted Root Vegetable Power Bowl via RDelicious Kitchen @RD_Kitchen
This time of year, I find myself roasting vegetables daily. Roasting is one of my favorite cooking methods for veggies, but there’s something about cracking the windows on a cool fall evening and cozying up with fluffy blankets with a warm comforting meal.
Recipe ReDux members were challenged to create a plant protein power bowl, packed with protein, fiber and color, plant power bowls are trendy and delicious.
Roasted Root Vegetable Power Bowl via RDelicious Kitchen @RD_Kitchen

Roasted Root Vegetable Power Bowl – A colorful dish packed with protein, nutrients, and fiber #thereciperedux

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I decided to use sorghum as my whole grain in this recipe because I was inspired when I met Katie Cavuto, RD at the sorghum booth at FNCE this past weekend. She just released a new cookbook “Whole Cooking and Nutrition” and I was able to sample her sorghum recipe.
Roasted Root Vegetable Power Bowl via RDelicious Kitchen @RD_KitchenHave you ever used sorghum before? When I counsel clients, I encourage them to expand their variety of whole grains in their diet. I often see that their first swap is switching white bread to whole wheat bread or white rice to brown rice, which is great, but I don’t want them to just stop there.
Ancient grains, like sorghum, have more nutrition bang for your buck. Sorghum, which doesn’t have an inedible hull like some other grains, is commonly eaten with all its outer layers, thereby retaining the majority of its nutrients. One serving of sorghum contains 5 grams of fiber and is a good source of iron!
Roasted Root Vegetable Power Bowl via RDelicious Kitchen @RD_Kitchen
I absolutely love how colorful this recipe is. More colors = more nutrients. Another plus is it’s so simple to make. Simply place your veggies on a pan to roast as you prep the remaining ingredients.
If you want a shortcut, you can use Love Beets instead of the mess of peeling beets at home. Love Beets come peeled, steamed and vacuum packed.

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Roasted Root Vegetable Power Bowl

Roasted Root Vegetable Power Bowl

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4
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Ingredients

Scale
  • 2 sweet potatoes, chopped
  • 4 beets, peeled and chopped
  • 4 carrots, peeled
  • 2 tablespoons olive oil, divided
  • 1 bunch Swiss chard, roughly chopped
  • 1 tablespoon garlic powder
  • 1 tablespoon apple cider vinegar
  • 1 cup sorghum
  • 4 cups water
  • 1/4 cup hummus (your favorite flavor!)
  • 1/4 cup goat cheese, crumbled
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Toss sweet potatoes and beets with 1 tablespoon olive oil and sprinkle with salt and pepper. Bake for 15 minutes.
  2. Using a peeler, create long strands of carrots. Remove vegetables from oven, add carrots and toss. Bake for an additional 10-15 minutes until vegetables are fork tender. Remove from oven.
  3. In a large bowl, massage Swiss chard leaves with olive oil and apple cider vinegar. Add garlic powder, salt and pepper. Add Swiss chard on a large baking sheet. Roast for 10 minutes until Swiss chard is tender (not crispy).
  4. As vegetables are roasting, cook the sorghum. Add sorghum and water to a pot. Bring to a boil; cook 5 minutes. Turn heat down to low; cover and cook for about 45 minutes or until tender-firm. (for an extra boost of flavor, add a splash of vegetable stock with the water) Season with salt and pepper.
  5. Assemble your bowls, by adding sections of sweet potatoes, beets, carrots, Swiss chard, and sorghum. Add a dollop of hummus and sprinkle with goat cheese. Serve warm.
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RDelicious Kitchen @RD_Kitchen
Roasted Root Vegetable Power Bowl via RDelicious Kitchen @RD_Kitchen


Warm Kale Salad with Delicata Squash and Pomegranate

Dairy Free, Dietary, Egg Free, Fall, Gluten Free, MAIN DISHES, Recipes, Salads, Seasonal, Vegan, Vegetarian, Vegetarian, Winter
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When you’re looking for a switch from the fall favorite butternut squash, try a new variety like a delicata squash. Start with this Warm Kale Salad with Delicata Squash and Pomegranate that just screams fall!

Warm Kale Salad with Delicata Squash and Pomegranate via RDelicious Kitchen @rdkitchen
Butternut squash and spaghetti squash are very popular this time of year but can be intimidating. Sometimes they are a little hard to cut and peel. There are some really great how-to videos to help, but if you are looking for a squash that is a little easier to work with, try delicata squash!
Delicata squash has a thinner skin, plus the flesh in a little softer, making it much easier to cut through. No need to even peel the skin, it will crisp up when roasted.
Warm Kale Salad with Delicata Squash and Pomegranate via RDelicious Kitchen @rdkitchen
All squashes provide vitamin A and vitamin C, some of the B vitamins and are a good source of fiber. One cup of cooked squash contains about 100 calories. Deep-colored squashes offer the most beta-carotene.
Some squashes can be so large in size. When you are only cooking for 1 or 2 it can be a tad overwhelming and you can be eating squash for breakfast, lunch, and dinner just to not be wasteful. Delicata squash is smaller in size, which can be helpful.
Warm Kale Salad with Delicata Squash and Pomegranate via RDelicious Kitchen @rdkitchen

Bored of butternut squash? Try delicata squash and start with a Warm Kale Salad with Delicata Squash and Pomegranate – It screams fall flavor!

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I’m all about the less mess in the kitchen. Fewer pots and pans I have to wash, I am a happier girl. I was going to saute the kale in a pan to warm and wilt, but no need! Just add the kale right on top of the squash roasted during the last few minutes of cooking. This recipe is served warm, but it was just as delicious the next day as leftovers for lunch.

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Warm Kale Salad with Delicata Squash and Pomegranate on a white plate

Warm Kale Salad with Delicata Squash and Pomegranate

  • Author: Chef Julie Harrington, RD
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35 minutes
  • Yield: 4-6 1x
  • Category: Salad
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Description

When you’re looking for a switch from the fall favorite butternut squash, try a new variety like a delicata squash. Start with this Warm Kale Salad with Delicata Squash and Pomegranate that just screams fall!

Ingredients

Scale
  • 1 large bunch (about 6 cups) kale
  • 2 tbsp olive oil, divided
  • 1 tbsp pomegranate juice
  • 1 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1/2 shallot, minced
  • salt and pepper
  • 1 small delicata squash
  • 1/4 cup pomegranate seeds
  • 1/4 cup pecans, toasted

Instructions

  1. Pre-heat oven to 400 degrees F.
  2. Remove kale from stems, rinse, and pat dry.
  3. In a large bowl, whisk together 1 tbsp olive oil, pomegranate juice, balsamic vinegar, & dijon mustard. Stir in minced shallot. Season with salt and pepper. Add kale to the bowl, and massage kale leaves. Set aside.
  4. Cut the delicata squash lengthwise, scoop out seeds, then slice in 1/4 inch slices horizontally. Place on a baking sheet in an even layer. Drizzle with the remaining 1 tbsp of olive oil. Bake in the oven for 20 minutes, turning halfway through until browned and fork tender.
  5. The last 3 minutes, place kale directly on top of the squash and drizzle any remaining dressing. Cook to just let the kale wilt, and warm through.
  6. Toss kale and squash in a large bowl. Top with pomegranate seeds and pecans.
  7. Serve warm.

Keywords: delicata squash, kale, fall, salad

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Chef Julie Harrington, RD - Culinary Nutrition Consultant of chefjulierd.com