Frozen Oat Cups

Frozen Oatmeal Cups

Breakfast is too important to make it through an early morning class alert and oriented. Never mind if you are hoping to learn and retain anything. Have a few easy to make (or grab) options to take with you should you oversleep or not have time to stop by the cafeteria or coffee shop.

This recipe is simple and perfect to make in bulk and easily stored in the freezer--ready on demand. Whole grain old-fashioned oats are combined with nuts, berries, and dried fruits for a touch of sweetness. Exchange you sugar-laden instant oatmeal for one or two of these nutrient-dense and protein-packed cups. 

(Adapted from Better Homes and Gardens)

Ingredients:

• 5 cups water
• 1/2 teaspoon salt
• 2 cups old-fashioned, rolled oats
• 1 tablespoon butter (optional)
• 1 teaspoon ground cinnamon
• 1 tablespoon flax seeds
• 1 tablespoon chia seeds
• 1 cup dried fruits (cranberries, dates, apricots, raisins, tart cherries however you like)
• 1/2 cup chopped and toasted nuts (almonds, walnuts)
• 1 cup fresh (actually frozen works better) berries (blueberries, raspberries, blackberries, strawberries)

Instruction:

1. In a medium-saucepan bring water and salt to boil.

2. Stir in oats and cook for 5 minutes.

3. Mixture will be thin and soupy, but will thicken as it cools.
4. Stir in cinnamon and chill oat mixture.
5. Add seeds, nuts, dried fruits and frozen berries.


6. Spoon 1/2 cup of mixture into muffin pan and freeze x 3-4 hours until solid. 
7. Transfer frozen cups to a freezer bag or airtight container.
8. When ready to use, microwave one frozen cup, covered for 2 minutes.
9. Add milk, peanut or almond butter, nut milks, fresh fruit, coconut, and a little brown sugar.
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Simple Summer Flatbread

This month's focus is on eating well with as little time in the kitchen--time-efficient, cost-effective, taste-satisfying college cooking--nothing deserves this title more than this simple flatbread or pizza crust! 

Once the dough rises, it can be refrigerated 2-3 days before grilling or baking--makes enough for four personal size pizzas...each one made to your heart's content with any topping combo imaginable!

(Adapted from The Birchwood Cafe in Minneapolis, MN)

Simple Summer Flatbread

Equipment:

Mixing Bowls

Pizza Pan or stone

Ingredients:

2 tsp dry active yeast

1/2 tsp sugar

2 tsp granulated sea salt 

1 cup warm water

2-3 cups of bread flour

Red Sauce:

San Marzano Tomatoes, hand-torn in their sauce

Kosher salt, to taste

Toppings:

Fresh Mozzarrella 

Basil

Red Pepper flakes

Grated parmesan or pecorino

Instructions:

1. Wash your hands. 
2. Preheat oven to 450-500F degrees.

3. Combine water, yeast, salt, sugar and 1/4 cup of flour. Set aside.

4. Once you notice foaming of the yeast mixture, begin adding just enough flour 1/2 cup at a time until dough begins to form and become "shaggy" without being sticky.

5. Oil a large mixing bowl.

6. Place dough in oiled bowl, cover and set aside in a warm environment to let rise for at least one hour.

7. Once doubled, punch dough, turn it out on a floured board and knead with a little flour by folding dough back on itself with a little flour until no longer sticky. 

8. Divide into quarters when ready to use and stretch or roll out on lightly floured surface.

9. Transfer the flatbread to pizza pan and bake x 5 minutes before toppings.

10. Remove from oven and lightly spoon 1/4 cup of tomatoes and sauce on top--you will think it is not enough--but do not add more.

11. Add mozzarrella, parmesan, and bake at 450F degrees until sauce is bubbly and cheese begins to melt.

11. Broil for 1-2 minutes before removing and topping with basil.

Experiment with any other combos but be careful not to overload the flatbread.
Practice makes perfect!