OATMEAL – NUTTY & FRUITY

Prep. + cooking time is just 10 mins! Early morning nuisances is a Ghar Ghar ki Kahani. “Jaldi Khao!” Well, this recipe is for that naughty rebellion, the slow eater or the typical kid who eats with his eyes.

I enjoy oats thoroughly. I use them in several ways and here is a recipe inspired by my fruit cravings and allergy to milk. I love fruits, nuts and oats but never before have I thought of putting them together in such an amazing way. Since I am the mom who is always on the go, with a long list of things to do daily, I need something quick for ME in not my daughter ;) I am also a VEGAN, SOY and ALMOND allergic, so this recipe is perfect for my sweet tongue and early morning starve!

Makes for Kids 3 years +
Makes a great taste for the Adult Kid too ;)

The best part of this recipe is that it is very flexible. You can modify your choice of fruits, seeds and nuts or leave them out. You can cut them smaller for toddlers and add more sugar if needed. Also, since this recipe has Banana, serve it immediately or add all fruits just before serving. You can keep them chopped and stored separately for later use.

I took OLD FASHIONED QUARKER OATS here but you could take Instant Quarker Oats if needed.

Since this is for 2 to 3 kids, you can reduce or increase the quantity of each item as needed. Half an apple, half a big banana, 7 medium strawberries, 1.5 Tbsp. of sunflower + pumpkin seeds, 1.5 Tbsp. of Pistachios, 2 rolled wafers (optional) and 1/4 Tbsp of Sugar. Add RAISINS and CRANBERRIES if your kids like them :)

COOK AND PREP.

Oatmeal in the hot water for 8 – 10 minutes (as you usually cook oatmeal). Add the raisins and cranberries from the start (when the water is getting heated). While the oats are cooking, chop your fruits fine or medium sized. Once the oats are cooked, switch off stove, add the fruits you desire. You can add apricots for kids who need more iron or any (non-sour) fruits of their choice.

Add the nuts, seeds and sugar as per your choice. Almonds, walnuts, cashew halves, etc. . Add the rolled wafers if you are ok with it (once in a while) and you are good to go! This is a HEAVY MEAL. It is highly satiating, nutritious, filled with carbs, proteins, vitamins and minerals, perfect for breakfast and on the go moms.

Add milk if desired but I would not recommend it given the mix of fruits. This recipe requires very less sugar because banana, apple and raisins made it sweet. 1/4th Tbsp of sugar per child is a great breakfast. Cereals typically have a LOT more sugar than that.

Makes for Kids 3 years +
Makes a great taste for the Adult Kid too ;)

I took OLD FASHIONED QUARKER OATS here but you could take Instant Quarker Oats if needed.

COOK AND PREP.

Cooking

Indian Tortilla Dough – Simple and Nutritous

# Original recipe
‪#‎Chappati‬ ‪#‎Roti‬ ‪#‎Rotli‬ ‪#‎Tortilla‬ ‪#‎Pancakes‬ ‪#‎Indian‬ ‪#‎Asian‬

INGREDIENTS:

Boiled potato = 1
Whole Oatmeal flour = 1 cup
Millet or Bajri flour = 1 cup
Whole wheat flour = 1.5 cups
Oil = 1.5 Tbsp total
Salt to taste
Cinnamon powder = 2 tsp.
Cilantro finely chopped 3 Tbsp. (optional)
Water to make Dough (appx 1 cup and better if warm)

HOW TO:

Mix all the flours in a large mixing bowl
Mash the boiled potato with your fingers and mix well with the flour
Add 1Tbsp Oil
Add rest of the ingredients

Slowly add bit of water (1/6th cup) and work it all around the mixture. Once that water is absorbed, add more water and in 3-4 parts, work with the water and flour mixture to make a semi-soft dough.

Your dough is ready to be rolled into thin or thick tortillas / rotis / rotlis / chappatis

Cooking

VEGAN HIGH PROTEIN CREPE

Crepe is a French word for a thin pancake which can essentially be curled up. Crepes have been an integral part of North and West Indian cooking for several decades. They make for a nutritious and a filling meal, all curled up together.

Being an artistic leader is an essential part of my personality and that shows up pretty well in the kitchen too. Rarely do I read a recipe from start to end and follow it to the T! I have always preferred to be the one creating a recipe than the one who follows it. Today was something like that. I brought out the ingredients and then asked myself – how to use these to make dinner? ‘Ting’ went my mind – OATMEAL CREPE

Find the Ingredient Photographs below.

Oatmeal – 3 cups and churn into dry powder
Poha (Beaten Rice) – 2 cups and churn into dry powder
Urad Daal (Split black gram: split and hulled so that only the white part is used) – 2 cups and churn into dry powder
Kale – 4 cups
Spring Onions – One bunch – appx. 5 thin.
Salt to taste
Pepper 3-4 Tbsps.
Cinnamon powder – 1 Tbsp.
Red Chili Powder – 1 tsp.
Water to make a medium thick, flowy batter

HOW TO:

Churn all well in as many batches as needed. The batter looks a bit grainy and that is ok. Add water whenever needed. If the batter is not used immediately, it may soak up water and look thicker when removed for use. Use your discretion in adding water. Spread on warm non-stick skillet. Make crepes as usual!

PROBLEM AREAS?

If it lumps up on the warm skillet, then it surely needs water. If it is so thin or soft that the crepe breaks on the skillet, then you may churn up either of the above dry ingredient into a powder and add it. You may even directly add Bengal gram flour which helps in binding ingredients. Remember at least part of the batter a churn in the blender once you add any dry flour to it. This will help keep the batter smooth and easy to spread.

The batter can be stored in the refrigerator for up to 7 days however, best flavor when consumed within 3 days!

SUCCESS STORY! :D

My family over-ate today! They said they loved it! It is a great recipe for kids too since they can roll it and eat by themselves by dipping in butter, sauce, or cilantro and tamarind dips. Use it while travelling!!!