Tag Archives: zucchini
This week’s oatmeal is inspired by two wonderful things. The obvious inspiration is that I literally had a lavender latte last month at Watercourse, my fave vegan spot in Denver. As most of you know, I’m more of an espresso type, but I decided to branch out and try a fancy latte. Considering lattes aren’t my style, I really enjoyed this! I’ve wanted to transform it into oatmeal ever since.
As for the other inspiration …
Remember back in August when I gushed about lavender and its role in my mental health? Well, I have an announcement to back this claim up. Some of you already saw it on Instagram, but for those of you who didn’t…
“What, what, what?!” – you right now.
Well, that’s assuming you’ve heard of cheddar bay biscuits. If you haven’t, they are the best part about eating at Red Lobster, the seafood-focused chain restaurant in the United States and a few other countries. Most biscuits are subtle in flavor and a bit on the dry side (perfect for a smear of jam or creamy spread … or doused in sausage gravy), but these biscuits break all the rules: ultra buttery, ultra garlicky, ultra cheesy, etc.
I was never interested in seafood growing up (we don’t have fresh lobster in Minnesota, haha). On the rare occasions I found myself at a Red Lobster, all I really cared about were those cheddar bay biscuits.
Now that vegan cheeses are not only edible, but actually delicious, it was time to make an oatmeal version of this savory biscuit at home.
So I have a pretty amazing recipe for you today…
But first, some blog updates. This past weekend, I updated the Recipe List A-Z Index, fixing some of the glitches and adding new recipes. I also improved the Recipes by Category Index, which now makes it easier to scroll through recipes visually. I’ll probably never be completely happy with these pages, but I’m at least excited about the improvements!
Now, let’s dig into this porridge: a hodge-podge of everything good about American brunch. (That is, except for mimosas. I wasn’t able to work in a mimosa.)
I haven’t made “zoats” in a while, so here we go.
I got into earl grey tea through the London Fog, which is a drink I’ve noticed is becoming more popular throughout the country. (If you love London Fogs like I do, try my London Fog Oatmeal.)
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…)