Tag Archives: yogurt
I bought a huge can of red bean paste, so of course I have multiple red bean paste recipes for you now! If you’re unfamiliar with this ingredient native to Japan, I recommend reading this post for more info.
Unlike the linked recipe above, which blends the red bean paste into the oats, this recipe layers the paste into a parfait with Matcha Yogurt Overnight Zoats. This combination seemed obvious, given how often these two flavors (matcha + red bean paste) are combined in various desserts. (more…)
Have you ever wanted to top your oatmeal with a pillow of creamy frosting? But you don’t want to give up your beloved peanut butter?
Here’s a great compromise. This topping is easy to make, requiring just plain yogurt and PB2 (and a drop of vanilla extract, if you’d like). I envision this best as a topping for overnight oatmeal. You could try it on warm porridge, but I’m not sure how the yogurt would stand up to the heat and steam! (more…)
Now that I’ve experimented with matcha powder a few times in my oats, I have established a few rules:
- It has to be an overnight recipe, or at least some type of recipe that will allow it to “rest” before being eaten. In my experience, adding matcha to stovetop oats and eating it right away always results in bitter and excessively earthy flavors.
- It has to be combined with ingredients that will cut that bitterness. I thought citrus would do this, but it seems that yogurt, cashew cream, and banana do a better job of this. This became especially true when I tried a grapefruit-matcha drink after my 5K last weekend. (Ew, ew, ew.)
- Don’t skimp on sweetener. No matter how much you think you like bitter things.
With these rules in mind, here is my latest take on matcha.
This is the second recipe winner from my Brownie Baked Oatmeal contest! How beautiful are these photos? 😍 Enjoy!
First of all, let me thank Lauren. Two years ago I had an oat packet in the pantry and I didn’t know how to use it. In Italy most of the people think that oats are to be eaten as they are, but I found them as flavourful as paper. 😜
I started to search on Google if I could find something more interesting (and healthy than granola packed with sugar 😜). I discovered oatmeal, and immediately fell in love with Lauren’s blog! It was full of ideas and my breakfast was never the same! (more…)
POSTED IN: baked oatmeal, chocolate, dessert lovers, guest post, nut butter, nuts, peanut butter, veggies, yogurt, zucchini
In my never-ending quest to acquire a taste for matcha, I came up with this recipe. By pairing the green powder with some sweet and creamy nondairy yogurt, I managed to replicate the qualities of a matcha tea latte.
My other goal with this recipe was to make a larger portion size. Yes, friends, I have heard you: my overnight recipes tend to be small portions. While I stuck with the 1/4 cup oats (which is one serving when using quick cook steel-cut oats, as I did), I bulked up the recipe using both yogurt and zucchini. In the past, I have never used a full serving of yogurt in an overnight recipe, but this time I did. This gave better flavor and creaminess with the matcha powder, eliminated the need to add additional liquid, and created a more filling portion of overnight oats.
You’re welcome! (more…)
Happy Friday! Here’s my final recipe for this random pineapple series. 😋 Pineapple is shockingly versatile, pleasantly sweet, and wonderfully flavorful, but I’m all pineappled out for a while.
Next obsession, please!
Once again, I used the Kite Hill yogurt (I made this at the same time as I made the Blueberry Pineapple Overnight Oatmeal, to be honest). Unlike the blueberry version, I added a pinch of cinnamon to this recipe, and it worked surprisingly well with the yogurt. I think almond milk yogurt (especially this brand) is a little less tangy than you would generally think of yogurt, so the cinnamon works with it and not against it.
Apparently it’s pineapple week on the blog. This occurred for no reason besides me realizing I had numerous bags of frozen fruit being ignored in my freezer. I guess that means you should expect lots of berries and pineapple in your future. 🍒🍍
Sadly, I also realized that I’m not a huge fan of yogurt in my oats. Perhaps it’s because I prefer to eat my porridge warm. However, I also find the flavor of yogurt in oatmeal to be less cozy and earthy and wonderful. That being said, I know it’s popular, so I will do my best to provide recipes like this occasionally.
Consider this more an homage to the real deal. Actual tres leches cake involves a ton of dairy ingredients that is elusive to us humble vegans. I know there are recipes for vegan sweetened condensed milk out there, but my motto is always simplicity. Considering I already had to soak cashews for this recipe, I’m not about to make a sweetened condensed plant-based milk as well. I HAVE MY LIMITS. 🙂
I considered making this just a regular baked oatmeal with the cashew-yogurt cream on top, but I decided it would be more fun to make it as a parfait. That’s an excuse for more cream and stuff. 😉 (more…)
POSTED IN: baked oatmeal, dessert lovers, nuts, parfait, toppings, veggies, yogurt, zucchini
Let me introduce my latest love: cashew-yogurt cream.
Why? Because yogurt has a very distinct taste. It’s excellent if you want yogurt. It’s not excellent if you just want something creamy. And when we’re talking about nondairy yogurt, that can be triple true.
And cashew cream is never what I want it to be. I can never get it creamy enough, or sweet enough, or simply without that ~raw cashew~ aftertaste.
Cue the cashew-yogurt hybrid.
Considering how long I pondered over this recipe, I was stunned at how well this turned out. Of course, it is not the beautiful deep-fried, thin, crispy pastry tube, which is half the appeal of the beloved cannoli. There is no way that baked oatmeal will ever replicate crispy, deep-fried pastry. But it’s irrelevant . . . because this is delicious. (more…)
POSTED IN: cashew cream, chocolate, dessert lovers, nuts, toppings, veggies, yogurt, zucchini
Alright, so I had this super idea for an oatmeal regarding my beloved Pseudo Vegan Lemon Curd. It would have been perfect, but my uncharacteristic carelessness came back to haunt me. See, to make a solid pseudo curd, you need Greek-style yogurt. The store I was in didn’t have that, so I said, “F*** it,” and bought regular SoDelicious coconut yogurt. (more…)