Tag Archives: zucchini
Okay, the title might give it away: This is S’mores Oatmeal 2.0. The original version was great, but I wanted to take another stab at it. It’s not often I have vegan marshmallows in my kitchen (by ‘not often,’ I mean ‘pretty much never’), so I wanted to create a s’mores-themed porridge that could be done with no marshmallows at all.
I know, I’m a rebel.
You might think, “How could you create s’mores without marshmallows?” Or worse, “I don’t want s’mores without marshmallows!”
However, I promise you, this oatmeal is actually better than my original s’mores recipe, in my opinion. I can’t explain it, but I found this one way more enjoyable. (more…)
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.
I always promise people to publish more “big batch” versions of baked oatmeal, but I rarely get around to it. Well, I got around to it.
The benefit of an entire 8×8 pan of Brownie Baked Oatmeal is that it is a definite crowd-pleaser. Who wouldn’t want to eat oatmeal if it tasted like a brownie? If you find yourself needing to make breakfast for a group of friends or your family, this one is a safe bet. (more…)
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…)
If you liked my Salted Rosemary Brownie Batter Oatmeal (and OMG why wouldn’t you it is so good you have to try it now whatareyouwaitingfor), you will love this!
This oatmeal is a close relative of that recipe, but I swapped the dates for dried figs. While dates are great for giving a relatively neutral sweetness, figs add another layer of flavor (in addition to sweetening the porridge)! I love figs and rosemary together, and rosemary and chocolate together, so the three of them all at once is a dream come true. ? (more…)
I haven’t made oatcakes in a while. Do you know why I don’t like posting oatcake recipes? Because I can never get good pictures of them. That’s literally the reason. Porridge and pancakes are equally fickle to photograph, but I think I’ve figured out how to take a good shot of oatmeal. I can’t seem to get a good picture of oatcakes (the exception is the Chai Oatcakes, which I explicitly credit luck and luck alone).
But I must make them anyway! Making pancakes from oats is a fun way to switch up your routine if you tend to stick with oatmeal every day. My goal is to satisfy your pancake craving in a nutritious way. As someone with very fussy IBS, I had a hard time eating and enjoying pancakes in the past, and oatmeal pancakes have really helped me out in that regard. (more…)
Mi novio recently told me the smartest thing ever. He claims cha in Japanese is “tea.” Think about it: kombuCHA. MatCHA. It’s also not a far cry from chai, which means “tea” in languages such as Arabic and Hindu (based on my very quick research). Brilliant.
I am becoming more comfortable with matcha as I learn how to combine it with other flavors. Initially, it seems like it wouldn’t pair well with anything else, but after trying Matcha Marketplace oatmeal packets, I see that it’s far more cooperative than I realized. As matcha becomes more popular here in the USA, I think we will see it incorporated into increasingly unexpected products. Are Matcha Skittles in our future?? ? (more…)
POSTED IN: berries, citrus, coconut, matcha, overnight, strawberries, tea, veggies, zucchini
Or Puppy Chow Oatmeal. Or Monkey Munch Oatmeal. My family called it puppy chow, but I think it’s more widely known as muddy buddies, so that’s what I’ll name it.
Whatever you know it as, it’s the same thing: a “Chex”-type cereal coated in peanut butter and melted chocolate, and then tossed in powdered sugar. How did I turn this into “healthy” oatmeal? I didn’t. I tried, and it didn’t work. This is one of those go-for-it-or-pick-a-different-recipe kind of posts. (more…)
A few months ago for my birthday, my BFF Kate gave me a box of chocolates from the vegan company Lagusta’s Luscious. One of the flavors was rosemary sea salt caramel, and considering my love of all things rosemary, this was absolutely my favorite of the bunch.
I was reminded of this exotic flavor combo when I saw the recipe for these vegan rosemary sea salt brownies. This needs to be an oatmeal recipe. (more…)
POSTED IN: chocolate, herbs, nut butter, peanut butter, sweetened by dates, veggies, zucchini
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