10 Recipes for Espresso Lovers

mocha oatmeal with almond butter (3)

Tomorrow, November 23rd, is National Espresso Day in the United States. As I type this, I’m sitting in my favorite <3 coffee shop, sipping espresso made for me by “my boys.”

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This shop has a small staff, but each of them knows my order by heart. These particular boys work every Saturday morning, so I see them frequently. When I walk in the door, they say, “Double shot espresso for here?” And then they remember to give me my 15% teacher discount without me having to say anything or show my teacher ID. And then they play a wonderful playlist consisting of ample doses of John Mayer, the Script, and all my favorites. I love my boys. Continue reading

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White Chocolate Cranberry Baked Oatmeal

Well, here it is: my first Christmas-themed recipe of the season. I bought more vegan white chocolate chips just for this. Unfortunately, they come in packs of 4 on Amazon, which means I irresponsibly devoured two of the bags by the handful already . I vow to use the rest for oatmeal only. :)

White Chocolate Cranberry Baked Oatmeal by The Oatmeal Artist

I recently bought some fresh cranberries from the Union Square Greenmarket (seriously, is there anything that place doesn’t have?).

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How to Use PB2 + Applesauce PB2 Overnight Oatmeal

I recently asked you all how you like to use PB2 in your oatmeal. Not surprisingly, many of you have similar ideas as mine! I’ll share some of your ideas, and I’ll end with a new recipe using PB2 at the end.

Applesauce PB2 Overnight Oatmeal by The Oatmeal Artist

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Plum Lemon Ginger Oatmeal

I never liked ginger that much until I had it in my green juice (kale + cucumber + lemon + ginger). After experiencing it in its fresh form, I was massively disappointed when I started using ground ginger in my oatmeal and other meals at home. It just didn’t have the same effect. It wasn’t that I had “learned” to love ginger; it was that I simply preferred it fresh, not dried and ground.

Plum Lemon Ginger Oatmeal by The Oatmeal Artist

When I found this ginger juice at a small grocery store in Williamsburg, I knew it was what I needed. It’s like having access to fresh ginger at a moment’s notice. I don’t like buying actual ginger (or fresh herbs) because it’s always way more than I need, and I either have to frantically stuff it in everything, or watch it rot in my fridge. :( This little bottle was perfect.

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Biscuit Baked Oatmeal with Vegan Sausage Gravy

Have I talked about Happy Herbivore on here before? *searches* Yep, it looks like I have. I adore Happy Herbivore. I stopped buying cookbooks a couple years ago because I want to have a mobile lifestyle, and lugging around a library was not going to work out. Owning cookbooks when you can find a recipe for nearly everything you want online for free is also…just unnecessary, right?

biscuit baked oatmeal with vegan sausage gravy (4)

However, I gladly own the first two Happy Herbivore cookbooks (and did not mind lugging them when I moved back in June). Lindsay’s recipes are so easy, quick, and functional. They are “everyday” meals…nothing that I need to motivate myself to make. I make something from one of her cookbooks at least once a week (typically the mac and cheese, haha).  Continue reading


Churro Baked Oatmeal with Dark Chocolate Center

Dear school lunches,

I have a problem with you. You force dairy product on your students. You teach students that vegetables are gray and soggy. You act like pizza once a week is a normal way of life. You condone Pop Tarts as a suitable breakfast.

churro baked oatmeal (1)

But occasionally, you have your perks. If it weren’t for you, I never would have had a churro. Of course, I later learned that those soggy cold churros you gave us were not even remotely close to the pure pleasure of an authentic, crisp churro, but exposure is everything. Continue reading


Community Round-Up! How do you use PB2 in oatmeal?

Hi everyone! I was putting together a round-up of ideas for using PB2 (or similar brands) with oatmeal. I was halfway through when I realized that I could put together even more ideas with your help.

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Comment below! How do you use PB2 in or with your oatmeal?


Pumpkin White Chocolate Macadamia Oatcakes

Because white chocolate chip macadamia nut cookies are the best.

Because pumpkin makes everything better.

pumpkin white chocolate macadamia oatcakes (1)

 Because pancakes make the mornings feel special.

Because pancakes made with oat flour keep the tummy happy.

pumpkin white chocolate macadamia oatcakes (2)

Because vegans deserve pancakes, too.

Because you don’t have to eat dairy to eat white chocolate. :)

Pumpkin White Chocolate Macadamia Oatcakes

Prep Time: 15 minutes

Cook Time: 10 minutes

Yield: serves 1

Ingredients

  • 1/3 cup milk of choice (I used plain almond milk)
  • 1/4 tsp apple cider vinegar, or lemon juice
  • 2/3 cup rolled or quick oats (I use Country Choice Organic)
  • 1/3 cup pumpkin puree
  • 1/2 tsp vanilla extract
  • rounded 1/2 tsp baking powder
  • 1/2 tsp pumpkin pie spice (or cinnamon)
  • pinch of salt
  • optional: 1-2 tsp. maple syrup (I omitted)
  • handful of vegan white chocolate chips
  • handful of chopped macadamia nuts

Instructions

  1. Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
  2. Put all pancake ingredients (including milk-vinegar mixture) except for the white chocolate chips and macadamia nuts in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint.
  3. Add in the white chocolate chips and macadamia nuts and pulse a couple times, just to incorporate them throughout the batter.
  4. Heat a griddle pan over medium low heat.
  5. When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don’t go any bigger than 1/4 a cup, but I find that too big still.
  6. When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
  7. To serve, add your topping of choice. Maple syrup is fine, but so would a nut (or coconut) butter. If you're lucky enough to own some macadamia nut butter, that would be the obvious choice!
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Banana Cream Pie Overnight Oatmeal Parfait

I know what you’re thinking: “Lauren, this recipe is a repeat. You’ve done this before.”

Nah, that was just regular overnight oatmeal, mixed together in one jar. This recipe is a parfait. This one is special. This one contains whipped cream.

Wait, vegans! Don’t go! It contains whipped coconut cream. You know how I do.

banana cream pie overnight oatmeal parfait (3)

I’ve always wanted to make whipped coconut cream. Can you believe it’s taken me this long to try it? It’s actually shameful. I kept thinking it was too much work, but it was one of the easiest things I’ve ever done. It took me approximately 45 seconds from start to finish (and most of that time was opening the can). Continue reading


Oatmeal Enthusiasts: Meet Katya!

November’s Oatmeal Enthusiast is one of my favorite Instagrammers. Her pictures have a simplicity to them without being dull. She appreciates a great aerial shot, just like me, and she doesn’t bother with excessive backdrops or props–except an occasional hand grasping the bowl. Instead, all the focus is on her beautiful bowl of oats, thoughtfully prepared with surprising twists and unique flavors. Read on, oatmeal lovers, and then check out her Instagram page: @vegankween.

Greetings fellow oatmeal worshippers!

My name is Kat (although the full name happens to be Katya) and I am a senior (grade 12) at an all-girls school in Canada. Between busting my butt at field hockey practice and studying up to be accepted into my university of choice, I always find happiness in the humblest bowls of oatmeal.

To be honest, I really have no clear reason when it comes to why I was first drawn to oatmeal. As a child, I would have marmite and butter on toast, or on weekends (at my cottage) my mother would make AMAZING fruit pancakes with whatever seasonal fruit was at the market, but somewhere along the line my mother found out about steel-cut oats. Steel cut oats are thicker, meatier and chewier. They are delicious, but take a heck of a long time to make (about ½ an hour if they’re not the instant kind) so I fell back on its quicker and less chewy relative: the rolled oat for rushed school day mornings.

The classic brown sugar and cinnamon was interesting for a while, but soon became boring. I wanted MORE adventure in my life, and I decided to become a self-proclaimed ‘Oatmeal Daredevil’. Let’s just say I am adventurous when it comes to flavour profiles. I’m a pretty strict vegan (no honey or bee products, etc.) and because of that, I always need to be thinking outside the box for substitutions, or making vegetables taste better. I have been known to make some pretty weird combinations like: curry-apple, sesame ‘n gingerbread or even pizza oatmeal! [TOA: Pizza Oatmeal is the best!]

I love oatmeal because it’s a blank canvas, every morning there’s a new combination to be made, and it can be spicy, sweet, salty, or even sour, and the fact that it’s nutritious is an added bonus!

My mind is always running on what interesting oatmeal flavour I should make next. I even have a growing list of ideas on my phone [TOA: ME TOO!]  for inspiration and sometimes I use the ideas, other times I think “what was I thinking?!”

Mostly I go along the general outline of what makes a good bowl of oats into a meal: I choose 1 or 2 different types of fruit, a spice (my favourite’s are: garam masala, cinnamon, ginger and rosemary), normally one of my various extracts that I keep in my cupboard (I have: vanilla, chocolate, almond, anise, orange, coconut, maple, banana and mint), and then some type of healthy fat (like almond butter, tahini, nuts or avocado)

I make my oatmeal a very specific way: ¾ c. of almond milk, ¼ c. water and like a splash of soy milk. I add the oats while the liquid is boiling, then I add the fruit so it can soften, and usually I add grated zucchini if the oats need some bulking up. After everything had been cooked, I let the oats sit off the heat for about 2 minutes so they solidify. And then I dig in!

So, that is how I came to be an oatmeal enthusiast. Without further ado, here is my week in oatmeal recipes!

Monday:

MONDAY

I started my week on a truly colourful note, and I woke up groggily, and got my itchy uniform on (pleated skirt and everything), and made this warm bowl. The unhappiness that accompanies Monday’s was contradicted by the sunny delight of Maple & Pumpkin oatmeal with a delicious drizzle of golden tahini and maple sugar flakes. Continue reading