Tag Archives: baked oatmeal
Hi. ? Remember me? I brought oatmeal.
This Friday is St. Patrick’s Day, and here’s the breakfast for you!!
My Irish Soda Bread Baked Oatmeal is the St. Patrick’s Day-themed recipe that I am most proud of. The other minty creations (like the Shamrock Oatmeal Smoothie) are certainly fun and fit the essence of St. Patrick’s Day, but I love how this baked oatmeal is based on a real Irish dish.
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.
Forgive me for my spotty posting this year. (That sounds pretty dramatic considering it’s only the second week of the year.) The constant lack of sunshine in NYC (on the days I’m home) have been really killing my vibe. As I’ve said before, I need natural light to photograph my recipes, so a string of cloudy days results in a tragic lack of posts.
This week, I’m ready to attack! First up for your consumption (literally) is this simple and citrusy baked oatmeal. Yes, I’ve been slacking in the baked oatmeal department for a year or two–but here’s a new one! (more…)
I can’t remember the last time I had an authentic “breakfast cake.” First of all, my IBS has never really allowed me to enjoy anything with the word “cake” in its title for breakfast (or anytime of day). Same with most breakfast “breads,” like zucchini bread, pumpkin bread, gingerbread, and banana bread. If I ate any of that for breakfast, the rest of my day would be spent drinking peppermint tea to calm my troubled tummy.
It’s been a while since my last cobbler recipe! Over a full year, in fact. I found inspiration to return to this format when I found myself with an abundance of fresh cherries, blueberries, and strawberries, all dying (quite literally) to be consumed within 48 hours.
The secret to this recipe is waiting until the berry mixture is bubbling. Don’t take it out any sooner. It’s kind of like when you bake a casserole and you have to wait until the creamy or cheesy mixture starts bubbling before it’s truly done (and I was never patient enough to let that happen, which is why I never make casseroles). (more…)
POSTED IN: baked oatmeal, berries, blueberries, breakfast cobbler, cherries, strawberries
I’ve been waiting months to make this. I would have done it sooner–I even bought the cream cheese!–but I was waiting for raspberries to be more affordable. Even at Trader Joe’s, they’ve been around $5, and I was not willing to fork over the money for that.
But we must really be in reach of summer because raspberries are finally under the $4 mark!
Have you ever had a brownie swirled with cream cheese and raspberries? I have. Have you ever had a vegan one? I have. Let’s be honest: there is something totally satisfying about a plain, simple brownie (especially if it’s dense and fudgy, and not cakey, but that’s a personal preference ). But Raspberry Cheesecake Brownies are one of the few that I find even more satisfying than an original.
Good news: this baked oatmeal perfectly captures that.
POSTED IN: baked oatmeal, berries, chocolate, cream cheese, dessert lovers, veggies, zucchini
This is my final featured recipe from the Brownie Baked Oatmeal contest! It’s been a pleasure seeing what you all came up with, featuring your recipes, and seeing the reader responses! I love these contests. Expect more to come!
This one comes to us from Giselle. Enjoy!!
This oatmeal was inspired by my mother. When I was younger, she would cook my oatmeal with a cinnamon stick, rarely with powder. And if she did, I would always taste the difference- a sharper, bolder flavor, which I never liked. I begged her to never use this powder in my oatmeal. (more…)
Here’s winner #4 from the brownie baked oatmeal contest! I had a really hard time narrowing down my favorite submissions. 😛 Special apology to Chandler, who sent me these lovely materials weeks ago, and I was supposed to publish it on Monday, but I forgot! Doh. Forgive me, Chandler!
Hello fellow oatmeal lovers! My name is Chandler, I am 20 years old, and I am a recent graduate with a B.A. in Spanish as well as Teaching English as a Second Language. At this point in my life, I am looking forward to grad school in the fall, working a ton, cooking as much as I can, and eating up several boxes of oatmeal a month.
My love for oatmeal has evolved a lot over the years from the early days of Quaker dinosaur egg oatmeal. I, an aspiring paleontologist, would lick all the oatmeal off the dinosaur eggs and then refuse to actually eat the eggs. (They were pretty nasty!) Now I put oatmeal into just about everything and eat it with just about every topping imaginable- cheese, fruits, hummus, nuts, eggs, and even chicken. When I saw Lauren’s brownie baked oatmeal challenge, I instantly knew what recipe I would submit. I have been reading her blog since the very beginning when I was looking for inspiration for my own blog (www.harpandchanscrafts.blogspot.com), which I have unfortunately neglected for a couple of months.
Anyway, I had made Red Velvet Baked Oatmeal for my blog several years back, and I decided to tinker with the recipe and make it even better. I am visiting my family this weekend, and two of my picky little sisters loved the recipe. What they didn’t know is that it has a hidden vegetable- beets!- that contribute to the “red velvet” color. Can’t picture beets in a sweet oatmeal recipe? Try it for yourself and see. The pickiest of my sisters said the oatmeal tasted like no bake Christmas cookies! (more…)
POSTED IN: baked oatmeal, beets, chocolate, cream cheese, dessert lovers, hidden banana, veggies