Tag Archives: 5 ingredients or less
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.
POSTED IN: 5 ingredients or less, baked oatmeal, coconut, dessert lovers, nut butter, nuts, review
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*
- [reads] this article that interviewed me and Oatmeal Enthusiast alum Tyler about #oatmealartist and #oatporn
- [tunes] “Trying Not to Love You” by Caroline Smith
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:
- Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick spray.
- In a medium mixing bowl, add milk and diced mango. Semi-mash the diced mango with a fork.
- Add oats, baking powder, and salt. Mix until combined, mashing mango more if desired.
- Stir in chocolate chips.
- 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.
I made a turmeric recipe. I’ve resisted because I don’t want to be cliche and do what everyone else is doing (which is posting a million turmeric recipes), but at the end of the day, I do like turmeric. So here we are.
This PB2 has a tiny amount of coconut oil in it. This has multiple benefits, the main two being a richer texture and a smooth, coconut flavor. That rich texture and flavor work well with the earthy turmeric, if I do say so myself. You could use coconut butter, technically, but I rarely have that on hand (but I always have coconut oil as it is my preferred cooking oil). (more…)
POSTED IN: 5 ingredients or less, coconut, nut butter, pb2, peanut butter, toppings, turmeric
When I came up with the idea for this Saturday’s “This Week in Oatmeal” theme (which is Black & White), I instinctively starting dreaming up my own ideas. Since I happened to be out of the obvious black and white toppings (Oreos, white chocolate chips, coconut butter), this recipe seemed like my best option.
Since Citrus Pear Oatmeal was a success, I decided I could give it another go, this time with chocolate. 😉
I’m currently relaxing at my family’s home in Minnesota, so I won’t make this post very long. But if you like Citrus Pear Oatmeal, or you like those orange chocolate thingies, this oatmeal will have a lot of flavors you will enjoy. And it’s easy, too! (more…)
In case you missed it, I am taking a mini-break to get my life together. Major love to Christina (and Kelsey) for volunteering to share some recipes with everyone this week.
❤️ ? ? ?
Hello again! For those of you who don’t ‘know’ me (at least virtually), my name is Christina and I was the Oatmeal Enthusiast in May and December 2015. Lauren’s blog has brought me so much joy and inspiration that when I saw she would be taking a break, I wanted to pay it forward with guest recipes.
Like many of you, my first experience with oatmeal was with the Quaker Instant Oatmeal packets. After I started making my own oatmeal, I gradually – but not entirely – stopped buying those packets. Whenever I see a new and interesting flavor, I can’t help but buy a box. (more…)
POSTED IN: 5 ingredients or less, bananas, guest post, not porridge, pancakes and waffles, tips and tricks
Beans?! In oats?!?!
To anyone unfamiliar with red bean paste (anko), it is a sweet confection in Japanese cuisine (and aparently Korean, according to the can of paste I found; clearly I have more to learn). It takes azuki (red) beans and boils and sweetens them just enough to make it a dessert (but like most Japanese treats, it’s not that sweet). It can be prepared chunky (tsubuan) or pureed into a fine paste (koshian).
While it may seem trippy to put beans in a dessert, when you consider what it is and what it becomes, it’s really not much different than something like marzipan. Or brownies made from black beans. Or “cookie dough” dip made from chickpeas. At the end of the day, it’s just a sweet paste, but it does (intentionally) retain its ~bean~ flavor. (more…)
It’s a pear recipe! ? And I liked it!
Many of you have asked me why I keep attempting pear recipes even though I claim to hate pears. The thing is, I am determined to find a recipe that makes me like them. I’m convinced there has to be way to prepare them via oatmeal that makes them not simply tolerable, but enjoyable.
This recipe worked for me. ?
You know what’s extra great about this recipe? It’s a really simple oatmeal topped with a really simple PB2. The oatmeal is oats + mango, and the topping is PB2 + Sriracha. Maravilloso, right?!
Spicy mango is kind of an obsession of mine. I guess that’s why I have a Spicy Mango Oatmeal and a Mango Cayenne Smoothie. And I make mango cayenne kombucha. And I eat Chile-Spiced Dried Mango from Trader Joe’s on the reg. So when I thought of this Sriracha PB2, it was not even a question which fruit I would use in my oatmeal.
POSTED IN: 5 ingredients or less, mango, nut butter, pb2, peanut butter, spicy, toppings, tropical
I love basil and I love mango. Don’t mind me; I’ll just be over here adding basil to every type of fruit you can think of.
I really love mango, and I forgot just how much I loved it until I bought a fresh one the other week. I normally stick to frozen mango because it’s cheaper, more convenient, and retains its flavor well in frozen form. But when I bought that fresh one, I remembered the aroma that infuses the air when you first cut into it. I remembered how I refuse to let a single centimeter of mango remain on the seed or on the skin, so I gnaw at it until every drop is gone. I remembered the way the juice runs all over the cutting board, and I remembered how I insist on licking all of it off before dropping it off in the sink.
Mangoes are perfection.