Cranberry Seed Baked Oatmeal with Ocean Spray

This post is sponsored by BabbleBoxx on behalf of Ocean Spray®, however, I am sharing my own thoughts. All opinions are my own.

It is cold out there! I’m not trying to be a downer, but it may be my least favorite time of the year. Temperatures are so low that it’s hard to enjoy time outside, the snow keeps piling up, and to top it all off, it’s cold and flu season. All of these things have me craving all of the cozy warmth while trying to boost my immune system.

Fortunately, there’s a new seed in town, and it has a number of nutritional benefits perfect for not only this time of year but all year round! Ocean Spray® Cranberry Seeds are a new innovative, upcycled, an clean-label product harvested from cranberries. They add a great pop of color with a neutral taste and an array of great health benefits. Whether you’re adding them to smoothies, bars, or oatmeal, Ocean Spray® Cranberry Seeds are an excellent source of fiber (1.6 times the amount of chia and flax seeds to be exact) as well as a good source of zinc, magnesium, and Omega 3 fatty acids. They not only help support immunity but also support digestive health and may help support heart health and maintain brain health.

These red seeds are plant-based with a 100% natural, vibrant color. They’re also GMO free, allergen free, and have no additives or preservatives. They’re literally the perfect addition to, well, anything! With a neutral taste and all of these health benefits, I’m tempted to add them to everything I make. Being as it has been so cold here recently, I thought they would be the perfect addition to a nice cozy baked oatmeal recipe with some delicious winter flavors like maple and pecans. The Ocean Spray® Cranberry Seeds add the perfect pop of color and nutritional benefits.

Here’s What You’ll Need:

• 1.5 cups rolled oats

• 1 tsp baking powder

• 3/4 cup chopped pecans

• 2 tbsp Ocean Spray® Cranberry Seeds plus more to top

• 1/4 cup maple syrup

• 1 egg

• 1 cup milk of choice

• 2-3 tbsp melted butter

• 1/2 tsp cinnamon

• A pinch of salt

Instructions:

1. Mix together the oats, baking powder, pecans, cranberry seeds, cinnamon, and salt in a large bowl.

2. Mix together the maple syrup, egg, milk, and 1/2 of the melted butter in a separate bowl.

3. Evenly arrange the dry ingredient mixture in a greased, oven-safe skillet or 8x8 baking dish.

4. Evenly pour the wet mixture over the top of the dry mixture.

5. Top everything with an extra sprinkle of Ocean Spray Cranberry Seeds.

6. Bake in a preheated 400 degree oven for 25-30 minutes until cooked through and golden.

7. Drizzle the remaining melted butter of the top, serve, and enjoy!

Let me know what you think in the comments below, and also let me know what creative ways you plan to use these amazing seeds. The options are endless! To learn all about them, you can go to www.cranberryseeds.com.

Spring Asparagus and Tomato Penne with Barilla ProteinPLUS

This post is sponsored by Barilla; however, I am sharing my own thoughts. All opinions are my own.

Spring is finally upon us, and I couldn't be more excited! That means fresh, bright produce and lots of outdoor time, so I decided I needed a recipe that celebrates all of the above! And what screams spring time picnics more than a fresh, veggie-packed pasta salad dish?

I had recently stumbled upon Barilla ProteinPLUS pasta at my local Walmart. It's packed with 17 g of protein (per 3.5 oz portion) from all natural vegetarian ingredients including egg whites, grains, lentils, and chickpeas. It's also a great source of fiber and ALA Omega-3. It seemed like the perfect base for a quick, easy, and delicious meal any day of the week, so I ended up picking up the penne to give it a try. 

I thought it would pair perfectly with some bright spring veggies like asparagus and tomatoes to make a light and fresh pasta (or pasta salad) dish while still being a good source of lean protein. I added in some lemon juice, pine nuts, basil, and a few other ingredients to bring that extra flavor, and it all came together to make a great meal or side that'd be perfect for your next picnic!

Here's What You'll Need:

-One 14.5 oz box Barilla ProteinPLUS Penne
-1 bundle of asparagus (~20 spears)
-1 cup cherry tomatoes, halved
-1/4 cup pine nuts
-5 fresh basil leaves, chopped
-Juice of 1/2 lemon
-1/4 cup shredded or shaved parmesan
-1 tbsp EVOO
-1/4 tsp sea salt
-1/4 tsp black pepper

Serves 4 as a meal or 7 as a side or appetizer

Instructions:

1) Cook the Barilla ProteinPLUS Penne according to the directions on the box.
2) Remove the bottoms from the asparagus, and bake them in a preheated oven at 400 degrees for 10 minutes (may also grill or steam until tender instead).
3) Cut the asparagus spears into thirds.
4) Toast the pine nuts on the stove top until they begin to turn golden (about 3- 5 minutes).
5) In a large bowl mix together all of the ingredients until well blended. I reserved some of the pine nuts, basil, and parmesan to top it all off, but feel free to mix it all in if desired.
6) Serve warm or refrigerate to serve as a pasta salad, and enjoy!

Barilla Gluten Free pasta was recently named one of Parent's Magazine's "Top 25 Allergy Free Foods" making it a great choice to swap in for the ProteinPLUS penne if allergies are a concern! You can also use this Ibotta link to get some cash back when purchasing your Barilla pasta. Make sure to check out these other delicious Barilla recipes and their Pinterest board for more inspiration! And let me know what you think in the comments below!