Tag Archives: guest post
I feel so honored and proud to be sharing a recipe for Orange-Rhubarb Oatmeal with Orange PB2 that Lauren has chosen as one of the winners of “Spring” Oatmeal Contest.
Hi! I’m Cathy and it’s my third guest post on Lauren’s blog. [Check out her other posts: Cinnamon-Tahini Icing and Cherry Chili Brownie Baked Oatmeal!] Today I’m presenting you a recipe for vegan “Scrambled Eggs” Oatmeal.
I had a strange relationship with eggs before going vegan: I loved when my Grandma prepared me French toasts (vegan French toasts are on my “to do” list), didn’t care if there were eggs in a cake I ate but when I had to cook with eggs, I was grossed out and scared that I’ll be afflicted with Salmonellosis. Eggs were definitely not something I missed when I started plant-based diet.
My Polish vegan Internet friends often share pictures of their scrambled tofu. It looks like egg, they swear it tastes like egg and I honestly never wanted to try it…but one day I was in the mood to experiment and decided to make different version of vegan scrambled eggs… with oats. I love tofu but I love oatmeal more 🙂 (more…)
Happy December! I know I’ve been MIA for so long now but I’m ready to get back in the kitchen. Thank you for your patience. In the mean time, I am pleased to introduce you to Jade, who has consistently been a part of the #oatmealartist community on Instagram. I frequently see people come and go, so it is astonishing for me to see those of you who have been following my blog for actual years. Jade is one of those followers, and their story makes me a little emotional. 🙂
Hello everyone! My name is Jade and I am honored to be this month’s Oatmeal Enthusiast! I am a 20 year old college student on leave until January, so I’ve been using my time off to take advantage of the brand new kitchen in my parents’ house! I live in the Bay Area and am currently working for Whole Foods, and I’m very aware of how spoiled that makes me when it comes to produce. I go to college in Chicago, which is not exactly my favorite place for food, especially being vegetarian, so I’m very happy to be the Oatmeal Enthusiast while at home.
Do you want to hear how oatmeal saved my life? I used to eat oatmeal on occasion growing up, but always the same kind of thing – raisins, walnuts, brown sugar – not that it was bad, but it got boring. I rediscovered it when I found this blog in May of 2014, whilst sitting in the hospital bed I was confined to during my first eating disorder hospitalization. I must have read the entire blog while there – I’d never thought of making oatmeal the way Lauren made it! Cooking it on the stovetop? With milk? Absurd! The morning after I was discharged, I made Lauren’s Almond Joy Oatmeal, and I was entranced. Since then I’ve eaten oatmeal almost every single morning, and it’s remained my constant through the ups and downs of my eating disorder. Even on my worst days, oatmeal usually felt safe enough for me to eat, and I was able to give my body a small amount of food to survive on. But now that I’ve mostly recovered, I’m able to truly enjoy oatmeal and all of the creative ways to make it!
I talk a lot about my eating disorder on my instagram, but I’m just going to leave it at that for now because I want to move on to sharing my week’s oatmeal creations!
Hi there! If we haven’t met yet, my name is Kelsey, aka @amindfulvegan on Instagram. When Lauren said she was going to take a little bit of time off, I offered to help keep the oatmeal content coming with a guest post. I can’t say this is as exciting as Christine’s oatmeal packet pancakes, but it’s still pretty tasty.
This recipe features one of my favorite fruits: persimmons. Their season is painfully short, but persimmons are so delicious. They pair well with a lot of flavors: you can get fancy with matcha oatcakes with maple persimmon compote or keep it super simple with persimmon cinnamon-raisin oats (both Lauren’s recipes, of course). (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
Hi fellow oatmeal lovers!
I love Lauren’s weekly themes. They save me from daily dilemma: what oatmeal am I going to have for breakfast?! When one of themes was cinnamon I knew I had to make:
- apple pie oatmeal,
- cinnamon roll oatmeal.
I’ve had apple pie thousands times before but… the problem was cinnamon roll. They are not popular in Poland where I am from, and I have never tried one. I couldn’t copy the flavor I didn’t know. So I searched for the recipe for the stove-top Cinnamon Roll Oatmeal, and TheVegan8 recipe was what I was looking for! (more…)
Hi there! I’m Kelsey (@amindfulvegan on Instagram), if we haven’t met yet, and I’m thrilled to be sharing another recipe with you. This recipe is a take on Lauren’s Sweet Corn, Basil, and Blueberry Oatmeal, but where the original was sweet, this take on it is totally savory.
This recipe came to be when my roommate (Hi Kristin) brought me a gallon of blueberries from her grandmother’s house. I remembered seeing Lauren’s recipe and knew I wanted to try it, since there’s so much fresh basil around right now. I guess I hadn’t actually read it though, because I was definitely expecting a savory porridge. When I did read the recipe and found out it was more of a sweet flavor profile, I played around with the ingredients and made the savory oatmeal you see below. (more…)
Happy June, oatmealers! This month’s Enthusiast, Kat, came to me through my “This Week in Oatmeal” series. This weekly tradition brings me joy every week because the designated themes allow me to see how many of you actually read my blog on a regular basis. I actually imagine people visiting TOA by accident after finding me on Pinterest or Google, and then never coming back. However, when I set weekly themes like “unique toppings,” and suddenly I find dozens of you throwing animal crackers on your morning porridge, it hits me that some of you actually read this thing.
Anyway, Kat is one of the many Instagrammers who regularly participates in my fun but arbitrary themes. I am so pleased to present her as the Oatmeal Enthusiast for June 2016!
I sat silent on the stage as a few hundred strangers tried to give me a nickname. They asked me my favorite food, most embarrassing moment, favorite color, and most memorable family vacation.
Suddenly, a boy jumped onto his chair and shouted, “I’ve got a name! Answer me this: what is her favorite food?”
Everyone yelled, “oatmeal!”
“That’s right!” The boy said, “Rolled oats. And what does she sometimes put on her oatmeal? Thai spices, so I say that we name her ‘Let the Good Thai’mes Roll!” The crowd erupted into applause, and the name stuck. For the rest of the summer, I was referred to as “Good Thai’mes” in honor of my love of oatmeal with Thai spices.
When I affirm that oatmeal is my favorite food, people stare at me in disbelief. They glance at the cafeteria serving line with its lumpy porridge and decide that the cafeteria staff must be slipping a little something extra into my oats. They aren’t—I truly love oatmeal that much. My friends just don’t realize that the cafeteria’s plain oatmeal is my canvas every morning. I paint it with yogurt, adorn it with bananas, and sprinkle it with nuts. Making oatmeal is truly an art.
I have not always been so fond of porridge. Before college, I rarely ate cereal at all—hot or cold. My breakfasts usually consisted of a few iced oatmeal cookies and a glass of chocolate milk. But one morning at the beginning of freshman year, I heard my mouth ask the cafeteria worker for oatmeal. I took a bite…and I was not impressed. Plain oats were a letdown to my ubiquitous sweet tooth. A few weeks later, I asked for a bowl of oats again, and I added some jelly to the steaming cereal. Slowly, I realized that oatmeal is made to be decorated. Later that year, I found The Oatmeal Artist’s blog, and I started creating my own works of art whenever I was home. Below you will find a week’s worth of breakfast creations; to see more, check out my blog.
Sunday: Cinnamon Microwave Oats with Strawberries and Peanut Butter
When I first started making oatmeal, I meticulously measured everything, and my bowl would overflow every time I tried to make microwave oats. Now I just eyeball the amount of water that I add to a scoop of oatmeal and microwave for one minute; it’s delicious every time! (more…)
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…)
Whitney may have joined Instagram fairly recently, but her photos instantly caught my eye. Her bowls of oatmeal always seem to include a pop of colorful berries and melty peanut butter and puddles of berry sauces. Combined with her trademark white rug and glass bowl, her oatmeal is a treat for the eyes!
Hello, everyone! It is my great honour to be your host today for May’s Oatmeal Enthusiast installment. 😉 A big thank you to Lauren for allowing me to put this piece together for you guys! Her blog is beautiful and her recipes never disappoint, so I only hope that I can do the Oatmeal Artist site the justice it deserves.
My name is Whitney, and I am a 19 year old biology student residing in the hopelessly dazzling Pacific Northwest region of Canada. Spring here has finally sprung, and I can’t help but feel at peace among the rows of emerald-leaved trees and glowing flowers. I love to spend my evenings down at the beach on campus, watching the waves roll in as the sun sets behind the endless mountains. I am always blown away by the sheer beauty of my home when the rain starts to fade and blue skies roll in.
I am very new to oatmeal – in fact, I had my first bowl since early childhood less than 6 months ago, and I’ve only been experimenting with it since late February! You can see some of my progression on my Instagram, @wholewhit. Nowadays, I look forward to the next morning’s oat-y creation nearly every night. I guess you could call me a real dev-oat-ee. (sorry [not really])
My later meals are typically filled to the brim with veggies and healthy proteins, but as a self-professed lover of dessert as well as my entire friend circle’s one-woman bakery, I can’t go a day without eating something sinfully sweet and indulgent. These days, I turn to oatmeal for a healthier version of my favourite treats. I love how filling it is; I am never hungry before lunch. It’s also full of good nutrients, especially when loaded up with fruits and cooked in vanilla cashew milk, my liquid of choice.
For my 15 minutes of fame, I decided to share with you my most favourite creations. From these, you may draw a few things; 1) I love fruit; 2) I have a nut butter problem; and 3) damn, that girl can really put away a lot of chocolate.
I decided to kick things off with my most favourite flavour of all – dark chocolate raspberry. I cooked this baby down with lots of cocoa powder & frozen raspberries, as well as my usual salt, vanilla, and mashed banana. I topped it off with hot raspberry “sauce” and fresh raspberries (plus chocolate and PB, of course). Those little guys sure are expensive, but as soon as I get home and crack open the container, I never regret my decision. (more…)