Apple-Blueberry Steel Oats

Blueberry Oats

This weekend brought rain to Arizona and gave me a yearning for warm oatmeal.  My personal favorite is steel oats.   They take a little more time but I like the chewy nutty texture.  Oats are generally made with water but I had the juicer going and decided to try cooking the oats in fresh apple juice.  Now you don’t need to juice your own apples but next time you make oats try changing out your water with apple juice.  It brings a natural  sweetness into your breakfast.  Note:  Apples are listed on the dirty dozen list because of the high amount of pesticides used in producing the fruit.  Always opt for organic apples or apple juice whenever possible.

Apple-Blueberry Steel Oats
A warm apple breakfast with blueberries which are full of antioxidants.
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  1. 2 cups of organic apple juice
  2. 1 cup of water
  3. 1 cup of steel oats
  4. 1 tsp cinnamon
  5. 1/2 tsp nutmeg
  6. 1/4 tsp tumeric
  7. Blueberries - fresh or frozen
  8. Fruit Spread - I used apricot
  9. Pecan pieces
  10. Milk - I used unsweetened almond
  1. Heat liquids and spices in pan to a boil.
  2. Add steel oats and stir.
  3. Cover pan and reduce heat to simmer. Cook for 18-20 minutes.
  4. Uncover. Most of the liquid should be gone. Stir.
To Serve
  1. Place 1/3 cup of blueberries in your serving bowl (if you use use frozen - place them in serving bowl before cooking the oats to defrost a bit)
  2. Place 1/4 of the cooked oats on top.
  3. Add a little milk to thin out oats.
  4. Place a generous tsp of fruit spread on top if additional sweetener is desired.
  5. Sprinkle with 2 Tbsp of pecan pieces.
  1. Leftover oats can be placed in individual storage containers and placed in refrigerator or freezer for later use.
Deliciously Inspired
 Years ago my aunt gave me a beautiful collection of tea cups.  I served my oats in one and found it made breakfast more of an event and helped me with portion control.


Quinoa Granola

Quinoa is a great source of protein so I was excited when I saw a recipe using this grain in a granola.  I made a few changes to the recipe and was pleasantly surprised how good it is.  Granola can be used as a cereal, in a yogurt parfait, or sprinkled on top of a garden salad or  pancakes.

Qunioa Granola

Quinoa Granola
A granola that uses quinoa, a great source of protein. The use of the fruit spread add a variety of taste depending on what flavor is chosen.
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  1. 3 cup quinoa, cooked
  2. 3 cup rolled oats
  3. 1 cup chopped pecans
  4. 1/2 cup raw sunflower seeds
  5. 1 cup flaked coconut, unsweetened
  6. 1/2 cup sweetened coconut
  7. 3/4 tsp cinnamon
  8. 2/3 cup coconut oil, melted
  9. 3/4 cup honey or maple syrup
  10. 1/2 cup fruit spread, any flavor
  11. 1 Tbsp vanilla extract
  1. Preheat oven to 350.
  2. In a large bowl combine quinoa, oats, pecans, sunflower seeds, coconut, and cinnamon and set aside.
  3. In a pan, whisk together coconut oil, honey or maple syrup, and fruit spread. Warm over low heat until well combined, stirring often. Remove from heat and add vanilla extract. Let cool slightly.
  4. Pour wet ingredients over dry ingredients and stir until evenly distribute.
  5. Spread onto 2-3 baking sheets lined with parchment or foil and bake for 30-40 minutes (or until golden), stirring every 10 minutes. Each oven will be different so watch carefully.
  6. Remove from oven and cool completely.
  7. Store in airtight container.
  1. Cook the quinoa a day before so that part is ready to go when you are ready to put the granola together.
  2. A mason jar filled with granola makes a tasty gift.
Deliciously Inspired
 A picture of the granola before it is cooked in the oven…

Quinoa Granola2

My favorite items to have when making granola:

Mixing Bowls

Cooking Sheets


Precut Parchment Paper Sheets

Canning Jars


Monster Cookies

This recipe has been a favorite in our family for many years.  Because it is an oat based recipe it is good for those with gluten sensitivities.  Get the kids involved in the kitchen.  After they squeeze the dough together they will soon have monster hands.   M&Ms come in all different colors for the seasons giving many options.  We used this recipe as wedding favors for my daughter and son-in-law’s special day.

Monster Cookies 2

Monster Cookies
Yields 60
A versatile gluten free cookie which can be coordinated for holidays and special occasions by the color(s) of M&M candies chosen.
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Cook Time
12 min
Cook Time
12 min
  1. 3 Eggs
  2. 2 cups Brown Sugar
  3. 1 cup Granulated Sugar
  4. 2 tsp Baking soda
  5. 1 cup Butter - Softened
  6. 1 1/2 cup Creamy Peanut Butter
  7. 4 1/2 cups Oatmeal (Quaker Old Fashioned) or Gluten Free Oats (for high gluten sensitivity)
  8. 1 1/2 cup M&M’s
  9. 1 1/2 cup Chocolate Chips
  1. Heat oven to 350 degrees.
  2. Combine all ingredients and mix well.
  3. Line cookie sheet with parchment paper.
  4. Using a small cookie scoop or spoon, form balls about the size of ping pong balls and flatten lightly with fork.
  5. Bake for 10-12 minutes. Cool on cooling rack.
  6. Makes 4-5 dozen cookies
  7. Note: Raisins, dried fruit and nuts can be added into dough.
  1. The recipe freezes beautifully.
Deliciously Inspired
Prepping the cookies by rolling into balls and placing on a parchment lined cookie sheet.

Monster Cookies 1