Spiced Parsnip & Pear Oats

I did it again. Yep, back to back oatmeal recipes – both with a serving of veggies lurking. Maybe I should change my name to Mama Makes Oats?

But seriously, there can’t be too many amped-up bowls of this staple breakfast. If you need proof, check out my Deluxe Pumpkin Oatmeal, Zucchini Bread Oatmeal and Chocolate Power Porridge. Oatmeal … oats … porridge — whatever you call it, it’s universally satisfying, fun to eat, and it keeps you full.

I’ve put zucchini in oatmeal, pumpkin, cauliflower and carrots; so a few days ago it hit me – parsnips in porridge would be amazing! And it is guys, it is! You gotta try it. This recipe is my favorite oatmeal I’ve made in a while.

Spiced Parsnip & Pear Oats

  • Servings: 3-4
  • Difficulty: easy
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Parsnips pair deliciously with nutmeg and cinnamon in this ridiculously nutritious bowl of oatmeal.

Ingredients

  • 1 parsnip, peeled & shredded (about 1 cup)
  • 3/4 cup rolled oats, gluten-free if that’s important to you
  • pinch sea salt
  • 2 scoops collagen peptides (I use Vital Proteins), optional
  • 1 tsp. Ceylon cinnamon
  • 3/4 tsp. freshly grated nutmeg, plus more for garnish
  • 1 cup unsweetened vanilla almond milk
  • 1 1/2 cups water or coconut water
  • 1 pear, cored & chopped
  • 2-3 tbs. pure maple syrup
  • 1/2 tsp. vanilla powder or 1 tsp. vanilla extract

Directions

  1. In a medium saucepan, combine parsnip, oats, sea salt, collagen, cinnamon, nutmeg, milk, and water. Stir to incorporate and heat over medium.
  2. Cook for about 10 minutes, stirring occasionally, until parsnip has softened. Reduce the heat a bit if necessary to keep from sticking.
  3. Add pear, maple syrup and vanilla and cook for another minute of two.
  4. Portion into bowls and add whatever toppings you like.

Happy Food Making, Mamas! ❤️


Gluten Free Chickpea Nuggets

A few months ago I was eager to find a homemade, soy-free chik’n nugget (that’s a vegetarian “chicken” nugget) recipe to broaden my repertoire of wholesome finger foods for my son (who I refer to as Mister on my Instagram account). The first one I tried was from The Happy Herbivore and to say it was a huge flop would be an understatement. Those nuggets were stringy and flavorless and I KNEW I could find better.

A fellow Instagram mama, Terita, told me about her recipe (find hers here) and I knew I had to try it. Simple, approachable ingredients – game on. I couldn’t wait to try them. These nuggets were a snap to prep and came out of the oven crispy and golden and full of flavor. Better yet, Mister LOVED them. Bingo!

These have been in regular rotation in our household for months, and after baking up dozens of batches, I continued to tweak the recipe over time, finally changing it enough to make it my own.

What’s even more appealing than just making a plain ol’ wholesome nugget recipe (my toddler is quite content being served these as you would a traditional nugget – with ketchup for dipping), is that these are SO adaptable! They can be made into sliders or even crumbled and served in a tortilla taco style.  I’ve even added crumbled nuggets to pasta!  The seasoning can be switched out to suite your kiddos taste or to simply change it up and different kinds of cheeses work too (think mozzarella, monterrey jack, gouda, etc).


Gluten Free Chickpea Nuggets

  • Servings: approx. 20 nuggets
  • Difficulty: easy
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These protein packed chickpea nuggets are crispy on the outside, chewy on the inside, and have great flavor from the addition of fresh garlic and onion and shredded cheddar cheese.


Credit: Mama Makes Food

Ingredients

  • 1 clove garlic
  • 1/2 small onion, roughly chopped
  • 1 1/2 c. cooked chickpeas (either homemade or from 1 15oz. can, drained & rinsed
  • 3/4 c. shredded cheddar cheese
  • 1/2 c. quinoa flakes (I use Ancient Harvest brand; although bread crumbs or oat flour work too)
  • 1 egg
  • 1/2 tsp. salt
  • 1 tsp. poultry seasoning (or seasoning blend of choice)
  • 1 c. roughly chopped baby greens* (spinach, chard, beet greens, kale or a mixture of all)
  • *optional but totally recommended

Directions

  1. Preheat oven to 400 and line a large baking sheet with parchment paper.
  2. Place garlic clove into the bowl of a food processor and pulse until minced. Now, add the onion and pulse again until finely chopped.
  3. Add remaining ingredients and process on high until incorporated, stopping to scrap down the sides as needed. The texture will be similar to hummus.
  4. Spoon heaping tablespoonfuls (or larger if you like) onto lined baking sheet about an inch apart. One batch usually yields roughly 20 nuggets for me.
  5. Bake at 400 for 15 minutes. Remove from oven, turn nuggets over and flatten slightly with a wooden spoon or spatula. Return to the oven and bake 10 minutes more.
  6. Store baked nuggets in the fridge for about 5 days or in the freezer for 3 months (they freeze great!).

Happy Food Making, Mamas!