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A Trio of Baked Oatmeals

A trio of baked oatmeal that I have worked on of late. Two are vegan, the third has a vegan option included. The first two are smaller batches, a single breakfast each. If you have a large appetite you may find yourself eating 2 servings. The third recipe is 4 large servings, for smaller appetites you can cut it down to 6 to 8 servings.

Banana Bread Baked Oatmeal

Ingredients:

  • 1½ cups old-fashioned oats
  • 2 Tbsp semi-sweet or dark chocolate chips
  • 1 tsp ground cinnamon
  • ¾ cup mashed bananas, about 2 small
  • ¾ cup unsweetened almond milk
  • ¼ cup raw almond butter
  • ¼ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • ¼ tsp fine sea salt

Directions:

Preheat oven to 375°, lightly oil or spray 3 oven safe ramekins or bowls.

Mix the oats, chips and cinnamon in a large mixing bowl. Whisk the remaining ingredients together, add to dry and stir. Divide between the ramekins and bake for 2o minutes. Let cool a bit before serving or cool and refrigerate for later. Reheat for about a minute in a microwave.

Makes 3 ramekins.

 

The Toddler really enjoyed this one!

Double Chocolate “Cake” Baked Oatmeal

Ingredients:

  • 1½ cups old-fashioned oats
  • ¼ cup unsweetened cocoa powder
  • ¼ cup semi-sweet or dark chocolate chips
  • 1 tsp ground cinnamon
  • 2 4-ounce jars or ¾ cup stage 2 baby bananas
  • ¾ cup unsweetened almond milk
  • ¼ cup raw almond butter
  • ¼ cup pure maple syrup
  • 1 tsp pure vanilla extract
  • ¼ tsp fine sea salt

Directions:

Preheat oven to 375°, lightly oil or spray 4 oven safe ramekins or bowls.

Mix the oats, chips and cinnamon in a large mixing bowl. Whisk the remaining ingredients together, add to dry and stir. Divide between the ramekins and bake for 2o minutes. Let cool a bit before serving or cool and refrigerate for later. Reheat for about a minute in a microwave.

Makes 4 ramekins.

Pumpkin Spiced Baked Oatmeal

Ingredients:

  • 3 cups old-fashioned oats
  • ½ cup brown sugar, packed
  • ¾ cup dried raisins
  • 2 tsp pumpkin pie spice blend
  • 2 tsp baking powder
  • 1 cup original almond milk (or milk of choice, dairy or non-dairy)
  • 3 eggs or 6 egg whites or 3 Tbsp flaxseed meal + 9 Tbsp water
  • ½ cup pumpkin purée (canned is fine)
  • 2 tsp pure vanilla extract

Directions:

Heat the oven to 350°, spray a 9×13″ glass baking dish with cooking spray.

In a large mixing bowl combine the oats through raisins.

In a medium mixing bowl whisk the milk through vanilla together, pour over the dry and stir till mixed.

Scrape into the prepared baking dish and bake for 40 minutes.

Eat warm or let cool and chill in the refrigerator.

Reheat in the microwave uncovered for 1 to 2 minutes on high (it stores well for a couple of days for easy breakfasts).

Serves 4.

~Sarah

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Yogurt & Blueberry Baked Oats

Feeling inspired by my recent oatmeal baking I tried my hand at a blueberry dish. Tip: if you have a big container of berries, fill your sink with cold water and 1 cup apple cider vinegar, add the berries and let rest for 10 minutes. Remove the berries and rinse, dry on paper towels and store in a paper towel lined bowl, in the crisper. This works for almost every berry and stops your berries from spoiling!

Yogurt & Blueberry Baked Oats

Ingredients:

  • 1½ cups old-fashioned oats
  • 2 Tbsp brown sugar, packed
  • ¼ tsp fine sea salt
  • 6 ounce container blueberry yogurt
  • 1½ cups unsweetened applesauce
  • 3 egg whites
  • 1 Tbsp pure vanilla extract
  • 1 cup fresh blueberries
  • Organic Raw Coconut Butter for topping, if desired

Directions:

Preheat the oven to 375°. Lightly oil or spray four oven-safe ramekins, place on a small baking sheet.

In a large mixing bowl stir the oats, sugar and salt together. In a medium mixing bowl whisk the yogurt through vanilla together, add to the dry and stir, gently fold in the berries. Divide between the bowls and bake for 30 to 35 minutes, until set and turning golden.

Serve topped with coconut butter, letting it melt on top. And delicious served with strawberries!

Serves 4.

~Sarah

Chai Spiced Oatmeal

I am always looking for new ideas for oatmeal, considering Kirk, Walker and I eat it 6 to 7 days a week for breakfast. No one in this house wants boring oats! I adapted a recipe out of Whole Grains for Busy People: Fast, Flavor-Packed Meals and More for Everyone, page 162.

I cooked it the way I prefer, where I bring everything a boil, rather than adding the oats in after boiling. Either way works, just what I like.

Chai Spiced Oatmeal

Ingredients:

  • 2 cups milk (I used unsweetened coconut milk)
  • 1 cup old fashioned oats
  • ¼ cup golden raisins
  • 2 Tbsp honey, plus more for topping
  • ½ tsp pumpkin pie spice
  • 1/8 tsp ground cardamom
  • 1/8 tsp salt
  • ½ tsp pure vanilla extract
  • Diced macadamia nuts for topping (or other preferred nut)

Directions:

Add through salt to a medium saucepan, bring to a boil. Turn to medium-low and cook for 5 minutes, stirring often. Take off teh heat and add in teh vanilla.

Serve sprinkled with nuts and a drizzle more honey.

Serves 2.

~Sarah

Raw Oatmeal “Cookies”

In my May box of goodies from Veggietorials, who I was paired with from The Vegan Food Swap, I had received a jar of Jem Cinnamon Red Maca Almond Butter, which I had not seen before. It sat there in my pantry for a while while I thought of a recipe to use it in. Not that it needed a recipe, it is way delicious just on a spoon, but…I am always looking for an excuse to make something new! (I sent my box of goodies to Vegans Taste Better)

I also got some fun items such as Bobo Bars, which are thick, moist oatmeal bars. And sprouted sweet curry sunflower seeds...yum!

But back to that delicious Jem, it worked wonderfully in these raw “cookie” balls, giving a deep flavor that plain almond butter doesn’t have. The balls taste best when they have at least a couple of hours to chill and get better overnight. I can’t keep The Toddler out of them….

Raw Oatmeal “Cookies”

Ingredients:

  • 2 cups old-fashioned oats
  • ¾ cup raw almonds
  • ¾ cup chocolate chips (preferably organic and dark)
  • 7 Tbsp honey or agave nectar
  • ¼ cup almond butter (see above)
  • 1 tsp pure vanilla extract
  • Pinch of fine sea salt (to taste)

Directions:

In a food processor, add the oats, almonds and chocolate chips, process on high until the oats and nuts are finely chopped.

Add in the almond butter, honey, vanilla and salt, process on high until it is evenly mixed.

Using a 1 Tablespoon Disher make balls and roll between your hands to compact. Refrigerate for a couple of hours, the balls will set up and become denser.

Makes 24 to 26 balls.

~Sarah

Apple and Banana Baked Oatmeal + Morning Adventures

This morning the new Fred Meyer store opened in Maple Valley. And while it might seem dumb to get excited about a big box store, Maple Valley isn’t the greatest place to live for shopping. In the 8 years we have lived here it has changed considerably, mostly in the form of housing. Outside of simple grocery shopping I have to drive everywhere to get what I need, often a 30 mile round trip or more. We have no clothing, no sporting goods, etc. And even the next town is a 6 to 8 mile drive round trip. That would be the downside of living on the edge of rural and suburbia. Fred Meyer sells a bit of everything with way more class than say Walmart. The store they built is different as well, a new design. I like it! And it is a straight line of walking for me as well, so I can go car less (bonus is they built a huge bike area in the front for locking to!). I braved the insane crowds this morning and checked it out, I wasn’t about to pass up on a “Save 40% off your first 10 lbs of dried beans, rice and pasta” coupon in the bulk section when they stock Lundberg Farms. It was worth the crowds to get sticky brown rice for 59¢ a lb 😉 Most of all it will be nice to be able to not have to plan for trips when I need bulk natural foods, herbs, spices and I can actually enjoy going baby clothing shopping! Although I know we are losing more of the rural to this, I can take it.

So knowing I wanted to not be in the house all morning I made breakfast last night. It is easy to mix up a baked oatmeal while I cook dinner and slide it in as dinner comes out. Then we have 2 mornings of breakfast ready to eat. This was a new take on baked oatmeal. The fruit part is great but it was a bit crumbly after reheating, though it doesn’t crumble when cold and slicing it.

Apple and Banana Baked Oatmeal

Ingredients:

  • 2½ cups old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp fine sea salt (use 1 tsp if you like saltier)
  • 3 crisp apples
  • 2 ripe bananas
  • 2 cups milk (I used unsweetened coconut)
  • 2 egg whites
  • 2 Tbsp virgin coconut oil, melted

Directions:

Preheat the oven to 375°, lightly oil or spray a 9×13″ glass baking dish.

Stir the oats through salt together, set aside. Slice the bananas into thin discs, line the bottom of the dish with them, sprinkle half of the oat mixture on top.

Peel and core two of the apples, chop them finely. Sprinkle half over the top of the oats, add the remaining oat mixture on top and then the other half of the apples.

Whisk the liquid ingredients together, gently pour over the oats.

Peel the remaining apple and core, thinly slice. Top the oats with the apple in a decorative patter.

Bake for 35 to 45 minutes, until light golden brown on the edges and the center is set.

Serve warm or cool and refrigerate. To reheat microwave for a minute on high.

Serves 4 to 8, depending on appetite.

~Sarah

Berry Cream Topped Cookie Baked Oatmeal

That title just sounds indulgent, no? And yes, it is but what a tasty way to indulge. I had received a jar of Biscoff spread, which was a real treat. I’d not buy it, trying to be good/avoiding processed foods. But hey…one shouldn’t waste gifts 😉 Having said that, for a healthier substitute use unsalted natural almond butter.

Berry Cream Topped Cookie Baked Oatmeal

Ingredients:

  • 1 cup old-fashioned rolled oats
  • ¾ tsp baking powder
  • 3 egg whites
  • ¼ cup Biscoff spread
  • 1 tsp pure vanilla extract
  • 1 cup milk
  • 5.3 to 6 ounce tub strawberry Greek-style yogurt
  • 1 banana

Directions:

Preheat the oven to 350°, light oil or spray a 1½ quart baking dish.

In a large mixing bowl whisk the egg whites, Biscoff and vanilla till smooth, whisk in the milk. Add the oats and baking powder, stir till mixed.

Pour into the prepared dish, bake for about 30 minutes, until puffy and set and turning golden.

To make the Berry Cream sauce:

Break the banana into small pieces, add it and the yogurt to a mini food chopper, pulse until mixed.

Dish the oatmeal, serve the berry cream over.

Serves 2.

~Sarah

One Amazing Bowl of Oats

A near dessert bowl of breakfast….if my Mom had made oats like these when I was growing up I might have shown up to eat them! (I have said it way too often – lumpy oats made with water do not encourage people to eat them!)

Choco-Nanner PB Oats

Ingredients:

  • 2 cups original almond milk or coconut milk
  • 1 cup old-fashioned oats
  • 2 Tbsp brown sugar, packed
  • 2 Tbsp unsweetened cocoa powder
  • 2 Tbsp natural peanut butter
  • 2 bananas

Directions:

Add the oats, milk, sugar and cocoa powder to a medium saucepan, bring to a boil, turn to medium-low and cook for 5 minutes, stirring often.

Take off the heat and stir in the peanut butter, Mash one of the bananas and stir in.

Divide between 2 bowls, dice up the remaining banana and top with it. Sprinkle on a few dark chocolate chips if desired.

Serves 2.

~Sarah

Chia and Flax Baked Oatmeal

A different take on the baked oatmeal that Kirk and I eat quite often. For some reason that I am clueless to, when I am pregnant I cannot stomach cooking with chia seeds and flax, but once baby shows up I am all back into it. So “lucky” Kirk has been getting a lot of high fiber “treats” again…hahhah! Good for our cholesterol levels 😉

The chia seeds were a new addition and since they absorb so much liquid I added in more applesauce to keep the oatmeal from being too dry, it is already a bar like oatmeal.

Chia and Flax Baked Oatmeal

Ingredients:

  • 3 cups old-fashioned oats
  • ½ cup brown sugar, packed
  • ¾ cup dried raisins
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 cup original almond milk (or milk of choice)
  • 3 Tbsp ground flax-seed meal
  • 9 Tbsp cool water
  • ¼ cup Chia Seeds
  • ¾ cup unsweetened applesauce
  • 2 tsp pure vanilla extract

Directions:

Heat the oven to 350°, spray a 9×13″ glass baking dish with cooking spray.

In a large mixing bowl combine the oats through raisins.

In a medium mixing bowl whisk the milk through vanilla together, pour over the dry and stir till mixed.

Scrape into the prepared baking dish, pat smooth and bake for 40 minutes.

Eat warm or let cool and chill in the refrigerator.

Reheat in the microwave uncovered for 1 to 2 minutes on high (it stores well for a couple of days for easy breakfasts).

And a little hungry bear wandered by….

Serves 4.

~Sarah

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