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My Exclusive French Inspired Body Oil Recipe

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My Exclusive French Inspired Body Oil Recipe For The Best Organic Body Oil Ever

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Ingredients
  

  • 16 oz Almond Oil
  • 8 oz Coconut Oil
  • 4 oz Aragan oil
  • 4 oz Vitamin E Oil
  • 6 oz Jojoba Oil

Notes

1. Get a large mixing bowl with a pour spout.
a. First things first. You need something to mix the ingredients in a mixing bowl where you can easily pour after mixing. I am a bit like the Italians, I always use glass. You'll need the bowl to hold at least 36 ounces of liquid.
  • HIWARE 64 Ounces Glass Pitcher with Stainless Steel Lid / Water Carafe
  • Anchor Hocking 2 Quart Ovenproof Glass Batter Bowl Clear, 2 L
2. Add 16 ounces of Almond Oil. I recommend this almond oil available through Amazon.
3. Add 8 ounces of Coconut Oil. Be sure to use 100% natural fractionated carrier coconut oil – you can also use coconut cooking oil.
4. Add 4 ounces of Aragan Oil. I use 100% pure ciganic organic argan oil.
5. Add 4 ounces of Vitamin E Oil. Use 100% pure d-Alpha tocopherol vitamin E oil for the best results.
6. Add 6 ounces of Jojoba Oil. 100% Pure Natural Cold Pressed Unrefined Hexane Free Jojoba Oil
7. Choose a Good Essential Premium Fragrance Oil with my comments on each:
  1. - Jasmine is my very favorite – it’s clean crisp and reminds me of Parisian gardens on a Spring or Summer day.
  2. - Spa scent reminds me of a day at the spa.
  3. - Rose smells like a lightly fragranced bunch of roses.
  4. - Peony is a sweet essential fragrance of springtime.
  5. - Sugar Cookie is perfect for the Bath & Body Works sugar scent lovers.
  6. - Cotton Candy is my favorite smell in the world as it reminds me of fairs; this cotton candy scent is similar to the Pink Sugar cologne.
  7. - Mango is sweetly fresh and smells like ripe, ready-to-eat mango.
  8. - Honeysuckle is sweet & clean.
  9. - If none of those fragrances entice your senses, click here to see the other fragrances Good Essential makes. I love their blends the most as they are extremely fragrant and not filled with a lot of fillers.

Christi Tasker

I’m Christi Tasker, serial globetrotter, product & interior designer, Glamma Gaga, NBC social media correspondent, podcaster, freedom fighter, brand & business consultant, entrepreneur's best friend, artist & multi-business owner.

Ingredients

  • 16 oz Almond Oil
  • 8 oz Coconut Oil
  • 4 oz Aragan oil
  • 4 oz Vitamin E Oil
  • 6 oz Jojoba Oil
My favorite STEEL CUT banana apple oatmeal recipe

Christi’s Apple Banana Oatmeal With Candied Pecans

Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

For the oatmeal

  • 1 cup John McCann Irish Oatmeal
  • 1 large crisp apple or two small apples
  • 2 ripe bananas even super ripe ones work
  • 3 tsp cinnamon
  • 1 tsp vanilla 

For the topping

  • 1/4 cup chopped almonds, praline style pecans, regular pecans, or walnuts
  • 1 tsp sweetner such as dark brown sugar, maple syrup, or honey
  • Pink Himalayan salt to taste

Instructions
 

Cooking Instructions

  • Briskly boil 4 cups of water in a medium saucepan. Measure & pour one cup of steel-cut oatmeal and add one or two very ripened bananas. Side notes: I place older fully ripened bananas directly in the freezer to preserve them for oatmeal, banana bread & cakes. If you have older apples that need to be baked, you can add them to cook. If you have newer apples, hold those for Step 2. My favorite brand of oatmeal is McCann’s Irish Steelcut Oatmeal. I’m a little weird and slightly European, so I prefer the one in the can vs. paper & plastic. Cook for approximately 30 minutes per the directions on your version of oatmeal. 
  • Remove from the stove and allow to cool a bit. Add 2 teaspoons of vanilla flavoring. Sweeten to taste with maple syrup and dark brown sugar. Keep in mind that you will be using other natural sweetners on top such as apples & candied pecans so don’t over sweeten. You can always add more sweeter per individual bowl. For instance, I’m not a huge advocate for unnecessary sugars so go easy on the syrup & brown sugar. You can always sweeten to taste & keep in mind the cooked bananas & apples used for the topping will provide quite a bit of sweetness & flavor. I use less than an 1oz of maple syrup & 3 tablespoons of dark brown sugar. 

Topping Instructions

  • Slice an apple in thin slices and place on top with candied pecans or almonds. Enjoy! 

Notes

How To Store Ripe Bananas for Later: Bananas tend to ripe faster than we eat them. For this apple banana oatmeal recipe, ripened bananas are best. When you notice bananas are starting to turn, allow them to ripen and spot all over. Then, simply put them in the freezer. When you’re ready to make this apple oatmeal recipe, simply remove the bananas from the freezer and run them under hot water. The ripened banana skins should be thin and should peel off easily. Then, you can add the frozen bananas to the pot of boiling oatmeal as described in Step 1.
Apple Slicing: I love to slice apples super thin with the skin on the apple for both taste and color. If you keep the skins on your apples, please be sure to see the notes on cleaning apple skins.
How To Clean Apples When NOT Peeling The Skins: Simply place the apples in a bowl of apple cider vinegar for approximately 20 minutes after you bring them in from the grocery store or before use. This strips away the waxes and pesticides used during the apple farming phase of an apple.
Olives: If using unpitted olives, be careful of the pits when eating.
Make ahead: The vinaigrette can be made up to 5 days ahead and refrigerated. Rewhisk before using. The potatoes, eggs, and green beans can all be cooked up to 1 day ahead and refrigerated in separate containers. Cut and toss with vinaigrette right before serving.
5/5

Rate Recipe

Christi's Apple Oatmeal Recipe

There's nothing quite like a morning with the aroma of healthy homemade apple oatmeal, especially when the taste is divine.  An apple a day can keep the doctor away. Being from the south, apples are abundant and are cooked, fried in pies, and stewed. Enjoy the taste & smell of my Apple Oatmeal Recipe! 

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My favorite STEEL CUT banana apple oatmeal recipe

Christi’s Apple Banana Oatmeal With Candied Pecans

Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 4

Ingredients
  

For the oatmeal

  • 1 cup John McCann Irish Oatmeal
  • 1 large crisp apple or two small apples
  • 2 ripe bananas even super ripe ones work
  • 3 tsp cinnamon
  • 1 tsp vanilla 

For the topping

  • 1/4 cup chopped almonds, praline style pecans, regular pecans, or walnuts
  • 1 tsp sweetner such as dark brown sugar, maple syrup, or honey
  • Pink Himalayan salt to taste

Instructions
 

Cooking Instructions

  • Briskly boil 4 cups of water in a medium saucepan. Measure & pour one cup of steel-cut oatmeal and add one or two very ripened bananas. Side notes: I place older fully ripened bananas directly in the freezer to preserve them for oatmeal, banana bread & cakes. If you have older apples that need to be baked, you can add them to cook. If you have newer apples, hold those for Step 2. My favorite brand of oatmeal is McCann’s Irish Steelcut Oatmeal. I’m a little weird and slightly European, so I prefer the one in the can vs. paper & plastic. Cook for approximately 30 minutes per the directions on your version of oatmeal. 
  • Remove from the stove and allow to cool a bit. Add 2 teaspoons of vanilla flavoring. Sweeten to taste with maple syrup and dark brown sugar. Keep in mind that you will be using other natural sweetners on top such as apples & candied pecans so don’t over sweeten. You can always add more sweeter per individual bowl. For instance, I’m not a huge advocate for unnecessary sugars so go easy on the syrup & brown sugar. You can always sweeten to taste & keep in mind the cooked bananas & apples used for the topping will provide quite a bit of sweetness & flavor. I use less than an 1oz of maple syrup & 3 tablespoons of dark brown sugar. 

Topping Instructions

  • Slice an apple in thin slices and place on top with candied pecans or almonds. Enjoy! 

Notes

How To Store Ripe Bananas for Later: Bananas tend to ripe faster than we eat them. For this apple banana oatmeal recipe, ripened bananas are best. When you notice bananas are starting to turn, allow them to ripen and spot all over. Then, simply put them in the freezer. When you’re ready to make this apple oatmeal recipe, simply remove the bananas from the freezer and run them under hot water. The ripened banana skins should be thin and should peel off easily. Then, you can add the frozen bananas to the pot of boiling oatmeal as described in Step 1.
Apple Slicing: I love to slice apples super thin with the skin on the apple for both taste and color. If you keep the skins on your apples, please be sure to see the notes on cleaning apple skins.
How To Clean Apples When NOT Peeling The Skins: Simply place the apples in a bowl of apple cider vinegar for approximately 20 minutes after you bring them in from the grocery store or before use. This strips away the waxes and pesticides used during the apple farming phase of an apple.
Olives: If using unpitted olives, be careful of the pits when eating.
Make ahead: The vinaigrette can be made up to 5 days ahead and refrigerated. Rewhisk before using. The potatoes, eggs, and green beans can all be cooked up to 1 day ahead and refrigerated in separate containers. Cut and toss with vinaigrette right before serving.

YIELD
Serves 4

PREP TIME
5 min

COOK TIME
30 min

INGREDIENTS

For the oatmeal: 

1 cup John McCann Irish Oatmeal

1 large crisp apple or two small apples

2 ripe bananas, even super ripe ones work

3 teaspoons of cinnamon

1 teaspoon of vanilla 

For the topping:

1/4 cup chopped almonds, praline style pecans, regular pecans, or walnuts

4 teaspoons of sweetner such as dark brown sugar, maple syrup, or honey

Pink Himalayan salt to taste
Get Ingredients
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directions

Cooking Instructions:

1

Briskly boil 4 cups of water in a medium saucepan. Measure & pour one cup of steel-cut oatmeal and add one or two very ripened bananas. Side notes: I place older fully ripened bananas directly in the freezer to preserve them for oatmeal, banana bread & cakes. If you have older apples that need to be baked, you can add them to cook. If you have newer apples, hold those for Step 2. My favorite brand of oatmeal is McCann’s Irish Steelcut Oatmeal. I’m a little weird and slightly European, so I prefer the one in the can vs. paper & plastic. Cook for approximately 30 minutes per the directions on your version of oatmeal. 

2

Remove from the stove and allow to cool a bit. Add 2 teaspoons of vanilla flavoring. Sweeten to taste with maple syrup and dark brown sugar. Keep in mind that you will be using other natural sweetners on top such as apples & candied pecans so don’t over sweeten. You can always add more sweeter per individual bowl. For instance, I’m not a huge advocate for unnecessary sugars so go easy on the syrup & brown sugar. You can always sweeten to taste & keep in mind the cooked bananas & apples used for the topping will provide quite a bit of sweetness & flavor. I use less than an 1oz of maple syrup & 3 tablespoons of dark brown sugar. 

Topping Instructions:

3

Slice an apple in thin slices and place on top with candied pecans or almonds. Enjoy! 

RECIPE NOTES

How To Store Ripe Bananas for Later: Bananas tend to ripe faster than we eat them. For this apple banana oatmeal recipe, ripened bananas are best. When you notice bananas are starting to turn, allow them to ripen and spot all over. Then, simply put them in the freezer. When you’re ready to make this apple oatmeal recipe, simply remove the bananas from the freezer and run them under hot water. The ripened banana skins should be thin and should peel off easily. Then, you can add the frozen bananas to the pot of boiling oatmeal as described in Step 1. 

Apple Slicing: I love to slice apples super thin with the skin on the apple for both taste and color. If you keep the skins on your apples, please be sure to see the notes on cleaning apple skins. 

How To Clean Apples When NOT Peeling The Skins: Simply place the apples in a bowl of apple cider vinegar for approximately 20 minutes after you bring them in from the grocery store or before use. This strips away the waxes and pesticides used during the apple farming phase of an apple. 

Olives: If using unpitted olives, be careful of the pits when eating.
Make ahead: The vinaigrette can be made up to 5 days ahead and refrigerated. Rewhisk before using. The potatoes, eggs, and green beans can all be cooked up to 1 day ahead and refrigerated in separate containers. Cut and toss with vinaigrette right before serving.
SAVE TO MY RECIPES
PRINT RECIPE

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