Join me on a food challenge! #marzomexicano

TOTALLY not oatmeal-related.

I’ve recently gotten really into la comida mexicana (Mexican food). It’s likely because my favorite vendor at the monthly vegan pop-up market is Vegicano, who supplies my new addiction with TACOS. Also, Mexican is my boyfriend’s favorite food, so we eat it a lot when we’re together.

But I rarely cook it myself! This needs to change. I can’t cure my taco cravings once a month. I want to be able to do it at home! I want to be a master at making great pinto beans and fun twists on salsa. I’m already a rockstar at guac and classic pico, but I want to build on that. Continue reading

German Chocolate Cake Batter Oatmeal

On my 23rd birthday, I showed you how to make this coconut-pecan butter, so it’s only fitting that I brought this rich, cozy topping back for my 27th birthday post, right?

Today’s recipe is really a stovetop version of my German Chocolate Cake Baked Oatmeal, which I made half a decade ago. It’s really just a chocolate oatmeal made memorable by the coconut-pecan topping. Since it’s a cake batter, it’s perfect for celebrating birthdays. 🙂
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Cheater Funfetti Baked Oatmeal [Product Review: You Fresh Naturals]

Funfetti baked oatmeal with four ingredients + salt?? Yeah, you read that correctly. Four ingredients. Do you know how rare it is to have a baked oatmeal meet the sole criterion for the “5 ingredients or less” tag? Very. Very rare.

This rarity is made possible through the use of a nut butter. I made this recipe with You Fresh Naturals “Birthday Cake” Cashew-Coconut Butter. Because the nut butter is already sweetened and flavored to the max, it lends itself quite easily to a “5 ingredients or less” recipe. It pretty much does all the work.
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This Week in Oatmeal 02/18/2017

Every Saturday, I gather oatmeal recipes from around the web from the previous 1-3 weeks, as well as outstanding Instagram photos. These posts may grow or evolve as time passes. Please feel free to give your feedback in the comments section!



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I’m still here!

Okay, I know I’ve only posted one recipe a week for the past few weeks, but I have good reasons. First, I was–thanks to constant nagging from my boyfriend–filling out job applications at every free chance. Second, the pressure is on right now for me to complete my thesis. I have to have a pretty solid, basically finished draft by the end of February. Third, the other course I am taking this semester is reading- and writing-heavy, which I like, but it requires time. A lot of time. Third, I was in Boston for one of the weekends, which takes away blogging time. And finally, every day I had available was, of course, a rainy, cloudy, snowy day. As I have explained before, I need sunlight to take my photos.

That sounds like a lot of excuses. Regardless, I got the job I wanted. My thesis is coming along nicely. I’ve established a pretty good routine with my course readings. Now I’m just waiting for the sunlight to work in my favor. 🙂

The forecast shows lots of clouds and raindrops. However, I will do my best to find some pockets of sunlight! I have lots of recipe ideas to share, and I have TWO product reviews to do as well. I look forward to bringing those to you soon!

This Week in Oatmeal 02/11/2017

Every Saturday, I gather oatmeal recipes from around the web from the previous 1-3 weeks, as well as outstanding Instagram photos. These posts may grow or evolve as time passes. Please feel free to give your feedback in the comments section!

This week’s theme is the color red!



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Orange Turmeric Tahini Overnight Oatmeal

It happened. I finally caved and put turmeric in my oatmeal.

I resisted creating turmeric recipes for a while because of my own bias against anything labeled a superfood. I don’t like it when people treat single ingredients as the ultimate fix for health. I loved turmeric, but I didn’t want to hop on the turmeric-hawking recipe train. Because I’m stubborn. 🙂

But ultimately, I didn’t want that to stop me from creating a delicious recipe (with a beautiful golden yellow hue). So turmeric it is. Continue reading

Oatmeal Enthusiasts: Meet Sarah!

Hello fellow oatmeal lovers! My name is Sarah and I am a 22-year-old graduate student in the Midwest studying for a Ph.D. in math. I’m so excited to be sharing my week’s worth of oatmeal with you as February’s Oatmeal Enthusiast!

Growing up, I always liked oatmeal but never loved it. I would go through phases of eating oatmeal for breakfast, starting with dinosaur egg oatmeal as a kid, rotating through the different flavors of Quaker instant oatmeal in my early teens, and settling on plain oatmeal with a bit of brown sugar towards the end of high school. These were always just phases that lasted a few weeks before I moved onto eggs or Cheerios.

It was during my freshman year of college that my love for oatmeal really blossomed. I had recently discovered healthy living blogs, but being on a full dining plan, had limited use for their recipes. Up until then, I had virtually zero interest in cooking, but I came home for winter break that year eager to try it out. The very first recipe I made was Peanut Butter Fingers’ classic overnight oats. I loved the unique taste and texture of the oatmeal and yogurt mixed together. I also loved the process of actually cooking my own breakfast, following a recipe, and evaluating the finished result. In other words, I was hooked!

Thus began my foray into oatmeal experimentation. Some time during the summer after my freshman year of college, I discovered The Oatmeal Artist. I loved her perspective on oatmeal and life and really appreciated that her recipes were easy to make, used mostly ingredients I had on hand, were customizable, and most importantly, always turned out to be delicious! I also found several other oatmeal recipe blogs to explore through Lauren’s blog.

Now four years later, I prefer hot oats to overnight and enjoy baked oatmeal regularly. I cook my oats on the stovetop over the weekend but in the microwave during the week to save time. My oatmeal is now plant-based and you will never find my bowl without some sort of nut butter on top. I have tried anything and everything in my oatmeal, from chickpeas to spinach to watermelon. However, my favorites tend to be on the simpler side. I still try new recipes whenever I get the chance, but classics like Lauren’s peanut butter oatmeal will always have my heart.

And now without further ado, here’s my week of oatmeal, 2017-style!


I started the week off with the Real Life RD’s carrot cake oatmeal . I added zucchini and topped with maple mixed nut butter, so there was no need for maple syrup.

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This Week in Oatmeal 02/04/2017

Every Saturday, I gather oatmeal recipes from around the web from the previous 1-3 weeks, as well as outstanding Instagram photos. These posts may grow or evolve as time passes. Please feel free to give your feedback in the comments section!



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Mango Chocolate Chip Baked Oatmeal

Earlier this month, I posted a baked oatmeal. Then, I posted another. In less than a month, I am now posting another. You’re welcome.

There’s something you should know about mango in baked oats. Mangoes pack a lot of moisture, so the oatmeal does not get quite as cakey as it would with a banana or zucchini, and reducing the amount of liquid does not seem to help completely. It will remain spongey on the inside, like a bread pudding. (It ain’t a bad thing!)

Every time I use mango in oatmeal, I get upset with myself for not doing it more often. IT IS SO GOOD. I know I flip-flop on this often, but I think mango might be my favorite fruit. *drools*

Random Recommendations:

Mango Chocolate Chip Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: serves 1

What you'll need:

  • 1/4 cup milk of choice, or mango juice
  • 1/3 cup diced mango
  • 1/2 cup rolled (old-fashioned) oats
  • 1/4 tsp baking powder
  • pinch of salt
  • 1-2 tbsp semi-sweet or dark chocolate chips

How to make it:

  1. Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick spray.
  2. In a medium mixing bowl, add milk and diced mango. Semi-mash the diced mango with a fork.
  3. Add oats, baking powder, and salt. Mix until combined, mashing mango more if desired.
  4. Stir in chocolate chips.
  5. Pour into baking pan (top with more chocolate chips if desired) and bake for 20-25 minutes.

Just an FYI:

Ingredients (other than chocolate chips) can be blended together in a food processor if desired. Stir chocolate chips into the batter and then bake in ramekin as usual.