Tag Archives: nuts
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 the past year, I have reserved steel cut oats for savory recipes (it’s like a risotto!), but here I went all sweet. I’m pretty darn pleased with the result, too.
POSTED IN: big batch, nut butter, nuts, pomegranate, steel cut, sweetened by dates, tahini, veggies, winter squash
Oatmeal bites! I have missed you. It’s been too long.
These little snacks are perfect for tahini lovers! The no-bake beauties pack a big smack of tahini flavor, only slightly tempered by the sweetness of the dates and maple syrup. Shout out to all my fellow bitter-loving tahini readers!!
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. 👌
I had to buy thyme recently to make the roasted beet salad for my Oh She Glows cookbook challenge. Whenever I buy an herb for a recipe, I immediately start pondering how I can use it with oatmeal.
The oatmeal itself is cooked with diced red grapes and fresh thyme to make every bite fresh and flavorful. Then, the oatmeal is garnished with a salted, toasted almonds and another pinch of coarse sea salt, just for good measure. BAM. The final result is warm and earthy with the perfect touch of sweet-and-salty flare. (more…)
I will not rest until I add cardamom to every single thing I can think of. One day I will have an entire cardamom section of my blog. <3
I’ve been wanting to make my own nut butter recipe for a while, but I hate the feeling of seeing all my nuts disappear in a matter of seconds; one minute I have a mason jar full of pecans, and the next they’re gone. Because I ordered a massive canister of cashews from Amazon, and I don’t eat them very often, I realized this was my chance! (more…)
I’ve been craving some more oatmeal bites lately. For nearly a week straight, snack time would approach, and I would wish I had some of these gooey, chewy noms to bite into. That hasn’t always been the case! When I first made my Apricot Almond Butter Oatmeal Bites, it was because I wanted to experiment with a different type of recipe, not because I had a craving for them.
But after trying out a few recipes, snacking on them until each little ball was gone, and getting into Pure Bars and even Lara Bars, I suddenly realized something the other day: I like them now. 🙂 (more…)
I love, love my German Chocolate Cake Baked Oatmeal and its sister pancake recipe, but I never, ever make them. Making that coconut-pecan butter, no matter how mind-boggling delicious it is, is a pain and a half.
You can’t make just a single-serving because no food processor can grind that few nuts down to a paste. You need quite a bit of pecans to fill the food processor, or it will just turn into dust and sit at the bottom of the machine while the blades whir uselessly above it. Every time I want to make it, I think about having to buy (and immediately go through) an entire bag of pecans (💰💰💰) and a bunch of coconut, and the whole idea turns me off.
That’s why I’m extra excited about this recipe. These little energy bites capture the flavors of my german chocolate recipes with a quarter of the hassle and an eighth of the pecans, although you still have to get out the food processor. 😋
(And by the way, the original cake recipe has nothing to do with Germany; it was created by someone whose last name was German.) (more…)
POSTED IN: chocolate, coconut, dessert lovers, dried fruit, not porridge, nut butter, nuts, oatmeal bites, peanut butter
I actually made this recipe once before, but with pecans. It didn’t get posted. You know why it didn’t get posted? Because my cat jumped on top of the table and knocked down all my props for the photoshoot, as well as the oatmeal itself, shattering the mason jar and spilling gooey oatmeal all over the floor. #ThanksTipsy
I guess I was super bitter about it because I had no desire to remake it and do it all over again. Until now! (more…)
There are some things that you just accept you will never have again as a vegan. However, innovative companies and restaurants are increasingly proving me wrong. In the past year or two, I have had some incredible mozzarella sticks, chicken and waffles, fried fish fillets, cheesy grits, croissants, cupcakes, snickerdoodle cookies, pepperoni pizza pockets, scrambled eggs, mac and cheese, milkshakes, caramels, and tiramisu–all vegan.
Thus, there’s no reason vegans can’t enjoy butter pecan as well! I decided this would make a better PB2 topping than an actual porridge recipe, and instead of using butter extract, I opted for Earth Balance. But then I decided a little drop of butter extract is a nice touch, too. After trying it all three ways, I decided the version using both produced the best result.