Call for Submissions! Savory Oatmeal Contest

At the request of a reader (I searched the comments but could not find who said it–sorry!!), I am holding a guest post contest for savory oatmeal recipes! While I enjoy savory oatmeal and have a long list of ideas for them, I rarely have the motivation to actually make them, so I’m pawning off my duties to YOU! (I’m not too proud to admit my laziness. ^_^ )

herbed pumpkin leek oatmeal 004

What are the rules for the contest recipes?

  • It must be a savory recipe and use oats–not other grains.
  • The recipe does not have to be vegan, but preference will be given to vegan or vegan-friendly recipes.
  • It must be inherently savory (e.g. herbed pumpkin & leek oatmeal), NOT a sweet-salty blend (e.g. salted plum oatmeal).
  • The recipe can be a single serving or a big batch. It can be steel-cut or quick. It can be baked or stovetop. Please no pancake, muffin, or baked goods recipes.
  • I recommend looking through my savory recipes to avoid pitching an idea for something I’ve already done.

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Oatmeal Enthusiast: Meet Victoria!

I have actually known Victoria for a while now. I met her when she lived in New York for a while, and she recently did a guest post for Sweet Potato and Date Oatmeal. Considering how beautiful her oatmeal is, it’s about time she gets the well-deserved opportunity to be October’s Oatmeal Enthusiast! Yay!

Hello everyone !!

My name is Victoria (@healthymonkey_ on Instagram), I’m 19 and I’m thrilled to be your oatmeal enthusiast this month! I’d like to thank Lauren, because not only has she asked me to write this post during my favorite time of the year (yep, cold weather fan right here), but she’s been an inspiration for my daily bowl of oats for the past two years!

So here’s a little more about me, I recently moved from France to Canada where I am now studying International Development, Anthropology (Omgg this is an amazing subject to study, I highly recommend!) and environment at McGill University. I’m absolutely loving it here; Montreal is such a nice city, and winter being my favorite season, I am beyond excited to finally put my rain boots back on and have snow on my doorstep in a few months’ time .

I also live with my cat, Dartagnan, the cutest little fur ball I’ve ever seen (yes I’m a proud crazy cat lady, but we all know they make, hands down, the best companions ever, so no shame whatsoever).

Anyway, I’m rambling here. We’re here for oatmeal, right?

So my love story with oatmeal started on my path to becoming a vegan and wanting to get healthier, well, just healthy given my past. This was two years ago and I’ve been totally addicted since. Lauren’s posts were the best thing that had ever happened to my breakfasts. It actually got me into cooking, baking and all that fun stuff.

The reason why I fell in love with oats is because of its versatility. You can literally make everything you want with it.

A funny thing I noticed while I was learning Spanish abroad, is how your breakfast can seem extremely unappealing when you explain it to people who’ve never tried it before (and particularly to those who usually eat processed stuff for breakfast, if any). When you start learning a new language, you usually begin with simple conversations like “What did you have for breakfast!?”. And so you try to explain. With basic words. In a foreign tongue. That makes for very confused and skeptical faces from the person you’re talking to, I’m telling you. To be fair, oats and water (or even plant-based milk), a banana and some cinnamon, doesn’t sound really appetizing, I’ll admit.

That’s the only problem with oatmeal, you can NEVER do justice to oatmeal, unless you have an Instagram worthy picture of it, then people start to believe it actually tastes good.

So here’s a week worth of oatmeal in Instagram worthy pictures so you can actually believe oatmeal is delicious. But I guess we’re all oatmeal lovers here so we don’t really need further proof of how incredible oatmeal is.

(Note that I used “oatmeal” 4 times in just two sentences. Can’t-Get-Enough.)

Warning : I’ve been extremely addicted to peanut butter lately.

Monday : Banana-cacao oatmeal

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This was a post-workout breakfast, I wanted something quick but still delicious so this did the trick, basic banana oatmeal with a cacao twist! Cooked in half water/half almond milk, some cinnamon because even with cacao I can’t help myself, a mashed (over-overripe haha) banana and I added raw cacao powder at the end of the cooking process! It was a rainy and gloomy day so picture’s not that good but I promise the oatmeal was ! And I may or may not have thrown some PB in…

Tuesday : Apple Pie Oatmeal

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I had made homemade applesauce just a few days before so apple pie oats seemed a good idea for a chilly morning just before school. This is one of my favorite recipes ever, I got it from Angela Liddon, the amazing cook behind the Oh She Glows blog and cookbook (cookbook you should definitely buy btw!). This recipe features diced apple, applesauce, almond milk, spices and chia seeds which give it an incredible texture. I really recommend!

Wednesday : Banana-Cinnamon Oatmeal

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This is pretty basic I know, but sometimes all you want is cool toppings, right? Cinnamon and banana oatmeal is still the don’t get me wrong, but I was feeling like peanut butter in my oatmeal, and strawberries, and banana, chia seeds too, but that was more for the aesthetic haha #thethingsyoudoforInstagram Anyway, this didn’t disappoint, and curiously, cinnamon and PB is super good!

Thursday : Stewed Date and Apple oatmeal

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Okay so you’ve got to try this! I’m serious. This oatmeal was born out of despair (don’t ask me why because now that I think about it, I actually had amazing ingredients). I had just arrived in Montreal, and my dad and I were in an Airbnb apartment. Breakfast time arrived and the only ingredients I had were dates, apples, dark chocolate and peanut butter. You’d think those couldn’t go together in the same bowl (…or, maybe yes…) but I tried anyway just for the sake of experiment. And boy! I’m glad I did! 
So, you stew a diced apple and date pieces in a saucepan until it’s kind of mushy and smells amazing, and in the meantime you cook your oats (add some more date pieces there!). When this is all done, pour oatmeal in a bowl, and top with the stewed apple/date mix, peanut butter and dark chocolate! And voilà ! Delicious.

Friday : Banana oatmeal with maple-nut sauce

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Again here, it was mostly about the toppings. The most important one being the maple-nut sauce. I discovered it here on The Oatmeal Artist, I usually put it on my pancakes, and also usually do it properly by making the peanut butter melt in a sauce pan but I was feeling very lazy so that part went a little out the window. I love this sauce though! Maple syrup + peanut butter is a match made in heaven ! But don’t be lazy like me and make it on the stove top it’s worth the extra dish to clean!

Saturday : Grated apple oatmeal with berry coulis

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This was actually lunch, but I mean, oatmeal is so good I could have it three times a day so who cares. For this one, I was inspired by Deliciously Ella. She had posted that same day a recipe with berry coulis on top of oatmeal so I thought I’d give it a shot. I must admit I’m actually not a fan of berries in oatmeal because it gives it an acidic taste but this was good, can’t compete with a creamy oatmeal though, but that’s just my taste.


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All time favorite. Hands down. I just HAD to end the week with this. It’s insane how good this oatmeal is and I will never thank Lauren enough for creating the recipe.

Let me emphasize this again. BEST. OATMEAL. EVER.

Learn more information about the Oatmeal Enthusiast series and how you could be featured by reading more here.

This Week in Oatmeal 10/3/2015

This is a new Saturday ritual I hope to sustain. I will be including oatmeal recipes from around the web from the previous 1-3 weeks, as well as outstanding Instagram photos. These posts will be minimal to ensure their sustainability, but I hope if will be an enjoyable weekend treat! It may grow or evolve as time passes. Please feel free to give your feedback in the comments section!

This week’s theme is APPLE! :) Happy National Apple Month!

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When @blogilates tells you carrot & PB is an amazing combo, you need to
try it! Then of course I added some apple for good
measure 🍎.” by @fortheloveof_pb

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Red lentil and sweet potato oatmeal topped with cinnamon, maple syrup,
and apple slices” by @healthyveganhannah

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“Mixed oats (steal cut, rolled oats, oat bran) apple pie porridge topped with
maple syrup,apple slice and a pear💖 The apple and pear are from the
farmer’s market and they’re just so good!!😍” by @sophieeatsvegan


Click on the photos above to visit the ‘grammers’ accounts and give them some <3.

Next week’s highlights will once again feature APPLES! If you want to be included, show me some apple-oatmeal love with the #oatmealartist hashtag!

Tahini Cookie Baked Oatmeal

So tahini has been a learning experience for me. My first taste was one of . . . bewilderment. I was taken aback by its bitterness and wasn’t quite sure what to do with it. I think I made some great recipes with the mocha poached pear and raspberries and chocolate and the apple and honey. But I still wasn’t sure how I felt about tahini in general.

Tahini Cookie Baked Oatmeal by the Oatmeal Artist

This baked oatmeal gave me a new appreciation for tahini. Inspired by this recipe for tahini cookies, I made a baked oatmeal similar to my Peanut Butter Cookie Baked Oatmeal, but with tahini. Would you believe that I liked it just as much? Continue reading

Cookies and Cream Overnight Oats [Guest Post]

TOA: Special shout out to Kelsey! She suggested making a cookies and cream overnight oatmeal, and I said her idea sounded brilliant and she should try it out herself. Being fantastic, she went to work right away and delivered this perfect recipe. I can’t wait to try it in my kitchen!

Hi there!

My name is Kelsey; I’m a math grad student at the University of Virginia and a major oatmeal fanatic. Before we get to the recipe, let me just say that I am so excited to be writing this guest post. I’m a big fan of the blog, so rest assured there was some major fangirling going on when Lauren brought up the possibility of writing this post.


My story is very similar to hers (digestive issues, transition to veganism, cutting out almost all added sugar, etc.), so I’ve always really related to the content on the blog. Oatmeal is one of my main creative outlets as far as food is concerned so I really love experimenting with new ingredients and flavor combos.

The newest flavor oatmeal in my life is Cookies and Cream. It plays off of Lauren’s faux-reo PB2 recipe, which is basically oreo cookie butter, and employs overnight oats, my new go-to afternoon snack. Continue reading

Fig & Toasted Hazelnut Muesli

I haven’t posted any muesli recipes in. . . a year? Wow.

I developed a negative association with muesli after I survived off it last August when our stove didn’t work. Because I was forced to eat muesli every day (hence the burst of muesli recipes last August), I now have a slight resentment for it.

However, giving it another shot this month reminded me of why I love it. So versatile, and perfect for hot summer mornings. (And we have too frickin many a lot of hot summer mornings in New York.)

Fig and Toasted Hazelnut Muesli

Truthfully, I’m not much of a hazelnut fan. They’re my second least favorite nut (after the brazil nut, which tastes like equal doses of harsh sorrow and bitter remorse). Yet, I was determined to give them a shot for this autumn-inspired muesli combining figs and hazelnuts. Plus, I’m on a nut-toasting craze, and perhaps freshly toasted hazelnuts would not suck blow my mind!
Continue reading

This Week in Oatmeal 9/26/2015

This is a new Saturday ritual I hope to sustain. I will be including oatmeal recipes from around the web from the previous 1-3 weeks, as well as outstanding Instagram photos. These posts will be minimal to ensure their sustainability, but I hope if will be an enjoyable weekend treat! It may grow or evolve as time passes. Please feel free to give your feedback in the comments section!

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Pumpkin Tea Infused #OvernightOats 🍯 topped
@NutsNMore Pumpkin Spice pb,
chocolate chips 🍫, and berries 🍓!” by @hungrygirl325

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Egg white oats with chia and cinnamon topped with banana,
melted berries,
@traderjoeslist creamy PB, and pepitas” by @fuelingwithfood

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Vanilla Almond Banana Oatmeal😍 with @justins vanilla almond butter.
Topped with more banana, strawberries, apple and
@youfreshnaturals cinnamon
pecan almond coconut butter” by @run_kia_walters


Click on the photos above to visit the ‘grammers’ accounts and give them some <3.

Weekend Musings: How to Microwave Oatmeal (Successfully)

Let me be the first to openly proclaim my dislike of microwaved oats. Maybe I just don’t have the skillzzz, but my attempts at microwaved oatmeal have always resulted in a gummy or dry mess that resists all attempts of flavoring. Or worse, it results in an overflowing bowl and a mushy, messy puddle in the microwave.

Stove-top oatmeal for LIFE.

Kiwi Coconut Fudge Oatmeal by The Oatmeal Artist

However, I’ve recently learned that a huge chunk of my readers DO make my recipes in the microwave, and another chunk of my readers are curious about how to do it. Since I clearly haven’t mastered this skill, I turned to the real masters: my readers. Special thanks to all of you that helped me out with all the great advice!

PSSST. . . you’ll notice that some readers’ tips contradict each other. That’s fine! It’s called “personal preference.” 😉 It just goes to show you that there is always more than one way to accomplish something!

Continue reading

Basil Chocolate Zucchini Oatmeal

Say whaaaat?

Yeah. Basil + chocolate. I went there.

Basil Chocolate Zucchini Oatmeal

Okay, sure. This isn’t for everyone. But I love basil. I have a passionate love for all fresh herbs, but basil is easily my favorite. It’s been proven by the food blog community that basil pairs perfectly with sweet fruits, so why not chocolate?
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Blueberry Apple Oatmeal

I’ve done so many oatmeal recipes with apples, but I’m just now exploring the concept of using apples as a base like I do with banana. This is thanks to grating. With a grated apple, you get the taste and volume of apple without the chunks. When you dice an apple, those chunks steal the focus of the oatmeal. When you’re making Apple Pie Oatmeal or Apple Cinnamon Oatmeal, that’s a good thing. But sometimes, you want apple in the background. Voila, grating.*

*Or use applesauce, if you insist.

Blueberry Apple Oatmeal by the Oatmeal Artist

In addition to the grated apple, I spiced the base with my usual cinnamon + vanilla combo. Why? Because it’s classic. It works in the majority of my oatmeal recipes. It’s not me being lazy. It’s me acknowledging what works. And this works. Every time. Continue reading