Baked Raspberry Pomegranate Oatmeal

T'was the day before Thanksgiving and all across the land every dang person was at the grocery store. BUT SERIOUSLY. I swear everyone and their brother is at the dang grocery store. I just wanted some fresh produce, but I think I will wait and dare I say it? I may possibly attempt grocery shopping on black Friday<- I could live to regret that statement. 

Since I pulled into the grocery store and the parking lot was basically full- I'm brave, but I'm not dumb so this sista is going without blackberries for a few days. I'm going to make do with what I have so if you see some weird combinations on your instagram feed it's because I'm almost out of fruit (no worries broccoli oatmeal will not be happening).  

Baked oatmeal has become one of my favorite breakfasts even though it does take 30 minutes to bake. I'm almost always starving when I come back from the gym so I have the oatmeal prepped in the fridge and pop it in while I shower and change. Nothing beats a delicious breakfast to start the day!

Baked Raspberry Pomegranate Oatmeal

• 1/2 cup gluten free oats
• 1 Tablespoon Salba Chia Seeds
• 1/2 Tablespoon cinnamon
• heaping 1/4 teaspoon baking powder
• 3 Tablespoons egg whites
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened vanilla almond milk
• 1.5 oz fresh raspberries
• 1 oz pomegranate seeds, divided

Preheat oven to 350F degrees.

Spray a ramekin with nonstick cook spray or coconut oil. 

In ramekin combine oats, chia seeds, cinnamon, and baking powder.

Once dry ingredients are combine add in egg whites, vanilla extract, and almond milk. Stir until batter has thickened slightly. 

Stir half of the pomegranate seeds into the batter.

Place raspberries and remaining pomegranate seeds on top of the batter.

Bake at 350F degrees for 30-35 minutes. Allow the oatmeal to cool for a few minutes before eating.

Crockpot Balsamic Pork Chops

Happy Monday before Thanksgiving! I am ready for Thanksgiving break (which doesn't start until Wednesday), but at the same time I still have a ton of homework to do over Thanksgiving break so it might not be much of a break at all. On the bright side less than 3 weeks till graduation!! All of my chords from the organizations I'm part of came in the mail and I got really excited!!

While I am excited for graduation I am a little sad. For one I'm going to miss my friends, having unlimited freedom, and not having anyone to nag me (sorry mom). I will NOT miss the homework, exams, or stress that comes will classes. 

Enough about graduating I'll do a post about that later. Onto the food! I haven't used my crockpot a ton this year, but I have definitely used it. It makes meal prep easy, especially now that I have been so busy. I hardly ever eat pork- I'm just not a big fan, but I needed a break from salads, chicken, and ground turkey. I was pleasantly surprised at how delicious it turned out and how the meat fell apart when I tried to get it out of the crockpot. Be prepared for some seriously tender meat!

Crockpot Balsamic Pork Chops

• 4 pork chops (approx. ~5oz each)
• 1 cup organic low sodium chicken (or vegetable) broth
• 1 Tablespoon gluten free low sodium soy sauce
• 1 Tablespoon honey
• 1/3 cup white balsamic vinegar
• 1-2 teaspoons minced garlic (to taste)
• ground black pepper, to taste
• seasonings of choice

Line the crockpot with a slow cooker liner and place the pork chops in the bottom of the crockpot.

In a 2 cup measuring cup combine chicken broth, soy sauce, honey, balsamic vinegar, and minced garlic. Stir until well combined.

Pour liquid over pork chops. 

Sprinkle pepper (if using) and any seasonings you'd like over pork chops.

Finally, cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours. The meat will be so tender it will literally fall apart when you go to serve it! 

Nutrition (per serving):
MACROS: 13C/12F/37P

Nutrition Facts
Servings 4.0
Amount Per Serving
calories 305
% Daily Value *
Total Fat 12 g	18 %
Saturated Fat 4 g	19 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 113 mg	38 %
Sodium 245 mg	10 %
Potassium 0 mg	0 %
Total Carbohydrate 13 g	4 %
Dietary Fiber 2 g	6 %
Sugars 11 g
Protein 37 g	73 %
Vitamin A	0 %
Vitamin C	0 %
Calcium	0 %
Iron	6 %

Cinnamon Pear Baked Oatmeal

Can I get an AMEN that it's finally Friday?! The end of the semester is closing in and profs have been piling on the work like none other. I've come to grips with the fact that I just won't have a social life until graduation and exams are over. A large part of me has already mentally checked out- the part of me that hasn't sleep in weeks and is up to my ears in projects, papers, and news stories that need to be edited. Thank the lord I am almost done with school- I've had more than my fill.

About the only thing keeping me sane these days is going to the gym and letting off some steam. I haven't run in awhile because it's been painful to do so. I'm letting my body be my guide and clearly its needed a break. 

ANYWHO onto the tasty part, that's why you're here right? I have been a pear eating machine this fall and in large part its because they are so good!! And sprinkled with cinnamon then baked in oatmeal HOLY DELICIOUSNESS!! I've gotten multiple requests to share this recipe, so it's about time I finally got around to it. Be warned you better prepare yourself because your house/apartment will smell amazing and your tastebuds will definitely be doing a happy dance!!

Cinnamon Pear Baked Oatmeal

• 1/2 cup gluten free oats
• 1/2 heaping tablespoon cinnamon
• 1/4 heaping teaspoon baking powder
• 1/2 teaspoon vanilla extract
• a little over 1/2 cup unsweetened vanilla almond milk
• 3 Tablespoons liquid egg whites, or one egg (yolk+whites)
• 1/2 pear, sliced

Preheat oven to 350F degrees. 

Spray a ramekin with nonstick cook spray or coconut oil.

In the ramekin combine oats, cinnamon and baking powder.

When the dry ingredients are combined add in the vanilla extract, egg whites, and almond milk. 

Finally lay pear slices on top of oats and sprinkle with more cinnamon.

Bake at 350F degrees for 30 minutes. 

Allow the oats to cool for a few minutes before devouring!