This article was sponsored by Nature’s Path. All opinions are my own.
Happy Monday! It’s that time of the year when most of us are freezing (me in NYC) and craving the warmth of the sun. So, to warm you all up on this chilly January day, I want to share a recipe with you that will get you really excited about oatmeal. I know what you’re thinking, “Oatmeal? Amie, this is a salad recipe.” Yes, you’re right. This is a salad recipe but I used oatmeal in the dressing and it’s AMAZING. I wanted to highlight National Oatmeal Month (which is right now- January) and showcase a fun way to use my favorite oatmeal. Can you guess what brand I’m in love with and used in this recipe?
Read on to find out!
Enter Nature’s Path Qi’a Superfood Gluten-Free Oatmeal – Superseed & Grains. I kid you not, this oatmeal has been one of the greatest things that’s happened to my parents and my family. When I was a kid I ate the processed oatmeal with the flavor packets (who remembers those in the 80’s?) and they left me on a sugar-high buzzed throughout the day. Little did I know at the age of 6 that food was so powerful. Fast forward to my 20’s when I started to realize how important the ingredients and quality of food was to my body. It wasn’t necessarily about the type of food (ex: oatmeal, cereal, etc) because there were tons of unhealthy brands, however it was about the quality and sourcing because the ingredients inside either create inflammation in our bodies or are anti-inflammatory. In my cookbook, Eating Clean, and throughout my website, all of my recipes are anti-inflammatory- made with whole, high-quality superfoods. That’s what made me choose to add oatmeal to this drizzle (dressing). This just isn’t any ol’ oatmeal, folks. This is THE brand of oatmeal to eat. Trust me. It’s clean ingredients are enough to make you want to jump for joy. (Check out the label here and you’ll see what I mean).
Qi’a (pronounced “key–ah”) means ‘energy’ and you know I’m all about helping you increase your energy so you can power through your day and night. This oatmeal is loaded with superfoods like chia, hemp and buckwheat with gluten-free rolled oats. It also has lots of yummy seeds and grains to give you a well-rounded whole grain oatmeal that’s soaring with Omega-3s, amino acids, vitamins, minerals, and of course, fiber.
Now, here’s something you’re REALLY going to love. It has no added salt! That’s right; no refined salt or any added salt in here. AND low (1g) or no sugar, 6g of quality plant-based protein and 4g of real, whole food fiber. It’s certified organic, vegan, gluten-free and non-GMO Project Verified. So, what’s not to love?
This cute little box (see below) comes with 6 packets of oatmeal inside (ideal for travel!!) These little oatmeal packets come in three yummy flavors: Superseeds & Grains, Creamy Coconut and Cinnamon Pumpkin Seed. I chose the Superseeds & Grains for this recipe because it was the perfect flavor and consistency that I needed to pair with the veggies in this salad.
Now, don’t worry about getting creative with these packets of oatmeal like I did here. You can make this recipe for yourself this week but no need to freak out thinking you have to find a unique way to serve it for your kids or yourself. Just open an oatmeal packet, add it to a small pot, add some unsweetened almond milk or your choice of dairy-free milk and warm it up on the stove top and you’ve got yourself a lovely breakfast. If desired, add some walnuts, a pinch of cinnamon and you’re all set.
No matter how you use this oatmeal, you’re going to love the convenience, the flavor, and of course the fact that it will keep you satisfied well until your next meal. No mindless snacking when you’re enjoying this oatmeal, folks.
You’re going to love it. Give this salad a try tonight and have fun eating oatmeal as your dressing. I assure you, you’ll want to make it again and again.
- 1 large butternut squash ends trimmed
- 1 Tbsp. extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
- 1 large Granny Smith apple Granny Smith
- 1 large Pink Lady apple Pink Lady
- 1 cup finely chopped purple cabbage
- 1 large head kale I used purple kale
- Juice of 1 large orange
- 1/2 cup unsweetened almond milk
- 1 packet Nature's Path Superfood Gluten-Free Oatmeal - Superseed & Grains
- 2 Medjool dates pitted
- 1/2 cup well shaken full-fat coconut milk
- 3 Tbsp. raw walnuts
- 1 Tbsp. finely chopped fresh parsley
- 1 tsp. sesame seeds
- 1 tsp. fresh orange zest
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
Poke holes in the butternut squash and use a sharp knife to cut it in half lengthwise. Discard the seeds. Drizzle the squash with the olive oil and sprinkle with sea salt and pepper. Place face up on the baking sheet and roast for 30-40 minutes or until the squash is very tender. Remove from the oven and remove the skin from the squash with a fork. Cut the squash into 1/2 inch pieces and place in a large shallow bowl with the apples, cabbage and kale. Drizzle with the fresh orange juice and set aside.
Meanwhile bring the almond milk to a boil in a small pot on the stove top; then add the oats. Mix well to combine until the oatmeal is thick. Transfer the cooked oatmeal to a food processor with the Medjool dates and coconut milk until creamy.
Pour the oatmeal and date dressing over the butternut squash and kale mixture and toss to combine. Garnish with the walnuts, parsley, sesame seeds and orange zest. Serve immediately.
This post was sponsored by Nature’s Path. All opinions are my own.