Snickers Bar Oatmeal

Super yum! You need to plan the night ahead so that you can freeze the tablespoon of agave. 

Ingredients:
½ cup dry rolled oats 
3/4 cup water
2 Tbsp vanilla almond milk 
2 Tbsp cocoa powder 
1 Tbsp agave nectar FROZEN 
1 Tbsp peanuts 

Directions:

1. Bring water to a boil. 
2. Stir in oats and cook until you have oatmeal at the consistency you prefer. 
3. Turn off heat and stir in a splash or two of milk to cream it up. 
4. Add cocoa powder, stirring to combine. 
5. Transfer to your serving bowl and swirl in frozen agave nectar. 
6. Top with peanuts and serve.

Notes:

• Serves 1
• Per serving: 296 calories, 9g fat, 51.3g carbs, 9.3g fiber, 16g sugars, 9.8g protein

Maple Peanut Butter Pancakes

By now it is probably obvious our love of pancakes. When Veg News covered these, I had to make them. These pack a super flavorful punch. 

Ingredients:
3/4 cup oat flour
3/4 cup gluten-free 1:1 flour blend
1 Tbsp cornstarch
1 Tbsp baking powder
1/2 tsp salt
1 1/4 cups vanilla almond milk
1/3 cup maple syrup 
1/4 cup peanut butter, just smashed peanuts
1 Tbsp apple cider vinegar
1 tsp vanilla
cooking spray

Directions:

1. Whisk the flours, cornstarch, baking powder, and salt together in a large bowl.
2. In a medium bowl, whisk together he milk, syrup, peanut butter, vinegar, and vanilla.
3. Add the wet ingredients to the dry ingredients, stirring until combined.
4. Heat pan or griddle over medium heat.
5. Spray with cooking spray.
6. Scoop the batter in your preferred amounts (1/3 cup or less) onto the pan and cook until bottom is golden and stable.
7. Flip and cook until both sides are golden brown and center is cooked.
8. Repeat with the remaining batter, taking care to re-spray the pan between pancakes.

Notes:

• You can sub all-purpose flour for the gluten free flour blend at a 1:1 ratio.

Irish Soda Bread in a Mug

For St. Patrick's Day, serve yourself a treat: Irish Soda Bread for breakfast. This bread doesn't get crusty in the microwave, although maybe you could bake it to make it so. I also removed the raisins, which is probably a definitive component of Irish Soda Bread. But, raisins ruin everything. I got this recipe from Happy Herbivore Meal Mentor.

Ingredients:
¼ cup (2-oz) almond milk 
1 tbsp white vinegar 
1 cup oat flour 
2 tbsp raw sugar 
1 tsp baking powder 
½ tsp baking soda
pinch salt 
1 cup applesauce 
12-oz yogurt 
¼ cup jam, flavor of your choice

Directions:

1. In a small bowl, whisk milk with vinegar so it curdles. Set aside. 
2. In a small mixing bowl, whisk oat flour, raw sugar, baking powder, baking soda, and a tiny pinch of salt. 
3. Stir in milk mixture and applesauce.  
4. Spoon batter into 4 microwave-safe mugs and microwave each separately for 90 seconds, or until firm. 
5. Top with a dollop of yogurt and jam. 
6. Eat remaining yogurt on the side.

Notes:
Serves 4
Per serving: 274 calories, 2.7g fat, 54.4g carbs, 3.4g fiber, 33.4g sugars, 8.0g protein

If you want the raisins, you can add 1/4 cup raisins after the applesauce step.

Multigrain Biscuits

In my effort to make things I enjoy so that I will choose to eat them again, I decided to make my Homemade Multigrain Biscuit Mix.


Ingredients:
For mix:
1 cup whole wheat pastry flour
1 cup spelt flour 
1 cup cornmeal
1/2 cup rolled oats 
1/2 cup wheat germ 
1/2 cup powdered coconut milk
2 tablespoons baking powder
1/4 cup stevia
2 teaspoons salt
1/2 cup cold vegan buttery sticks, (short time in freezer helps) 

For biscuits:
1 cup biscuit mix
1/4 cup water or more
1 tablespoon unsweetened vanilla almond milk, optional

Directions:

1. For the biscuit mix, in a large bowl, mix the flours, cornmeal, rolled grains, milk powder, baking powder, stevia, and salt. When well combined use a grater to shred the cold butter or margarine into the bowl, tossing with the flour to coat. Squeeze the mixture in handfuls to break up the butter or margarine into small pieces. Store in zipper-top bags in the refrigerator or freezer. 
2. (If frozen, measure what you want to use and let it come to room temperature for an hour before proceeding.)
3. To make 4 biscuits, preheat the oven to 450ºF. Measure 1 cup of the mix into a large bowl. Quickly stir in 1/4 cup water or enough just to moisten; don't overstir. Flatten the dough in the bottom of the bowl and cut it into 4 wedges. Transfer the biscuits to an ungreased baking pan. Brush the tops with milk (if desired), and bake for 8-10 minutes. Serve hot.

Other Details:

• Makes 5 cups biscuit mix, enough for about 20 biscuits. 
• Subsitutes: kamut flour for spelt flour; rolled oats = rolled rye = rolled barley; wheat germ = rolled quinoa; almond milk = any milk. Use gluten-free flours for gluten free option. powdered coconut milk = soy protein powder.
• According to My Fitness Pal, nutrition per biscuit is 149 Calories, 19g carbs, 7g fat, 3g protein, 2g fiber.

Scotch Oat Cake with Broiled Brown Sugar Topping (vegan)

Where to put this? It's cake, so that implies dessert. But, it's like a coffee cake in that you would serve this crumbly confection with coffee. Does that mean it's breakfast or bread? I'll keep it as a dessert. 

I based this off a cake I made several years ago. I made the recipe vegan, and I altered some of the ratios. Very tasty. I brought it to work so that I would not eat the entire thing myself. Nearly every person I gave a piece to said how good it is. 

INGREDIENTS:

1 cup apple juice
2/3 cup Scotch oats or steel-cut oats or bulgur wheat
1 2/3 cups whole wheat pastry flour
1 teaspoon baking soda
1 cup brown sugar or raw sugar
1/2 teaspoon salt
1/2 Tbsp lemon juice
1/2 cup almond milk
1/4 cup canola oil
1 1/2 teaspoons vanilla extract

Topping:
3 tablespoons vegan stick butter, melted
1/2 teaspoon vanilla extract
1/2 cup brown sugar
pinch of salt
1/2 cup chopped walnuts

Directions:

1. In a small saucepan, bring the apple juice to a boil, then add the oats or bulgur. Return to a boil, then cover and reduce the heat to a simmer. Cook for 10 minutes. Take the pan off the heat and let cool, uncovered. 
2. In a medium bowl, mix lemon juice with almond milk. Let sit for 5-10 minutes.
3. Preheat the oven to 350ºF. Oil a 9-inch square baking dish.
4. In a large mixing bowl, whisk the flour, baking soda, brown sugar, and salt. 
5. In the medium bowl add oil, vanilla, and oat mixture to the milk mixture. 
6. Mix into the dry ingredients, stirring until well mixed. Scrape the mixture into the prepared pan. 
7. Bake for 30 to 35 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
8. While the cake bakes, make the topping. In a small bowl, mix the melted butter, vanilla, brown sugar, salt, and walnuts. When the cake is done, place it on a cooling rack. 
9. Turn the oven to broil, and put a rack 4 to 5 inches from the heat. Drop spoonfuls of the brown sugar topping over the cake, spreading it gently and leaving 1/2 inch bare around the edges. 
10. Broil with the door open, watching closely, just a minute. When the topping is bubbling and melted, take it out to cool. 
11. Serve warm, after the topping has set.

Other details:

• Serves 8 

Spiced Vanilla Baked Oatmeal

I am loving baked oatmeal dishes. I first learned about them from Happy Herbivore Meal Mentor. This one is a great breakfast any time of the year, but tasty in the fall.

Ingredients:
6 tbsp dry rolled oats 
2 tbsp flour 
¼ tsp baking powder 
1 tsp pumpkin pie spice 
dash of ground cardamom 
dash of ground allspice or cloves 
½ cup unsweetened almond milk 
1 tbsp maple syrup 
1 tsp vanilla extract

Directions:

1. Preheat oven to 375F 
2. In a bowl, combine oats, flour, baking powder, and spices. 
3. Stir in milk, maple syrup, and vanilla, mixing until well combined. 
4. Transfer batter to a ramekin or ovensafe dish. 
5. Bake 20-25 minutes, or until firm.

Notes:

• Serves 1
• Approximately 250 calories

Lava Cake Oatmeal

Another dessert for breakfast. In fact, I could post this just as easily as a dessert. I like oatmeal, I like chocolate, I like cake, I like lava cake. This will do. I got the original recipe from Happy Herbivore Meal Mentor, but I've modified it to be even more chocolatey! 

Ingredients:
⅓ cup dry rolled oats 
2 tbsp flour 
1 tbsp cocoa powder 
¼ tsp baking powder 
pinch salt
⅓ cup (2.5-oz) chocolate soy or almond milk 
1 tbsp pure maple syrup  
½ tsp vanilla extract 
1 tbsp chocolate chips or 1 square of chocolate

Directions:

1. Preheat oven to 350F and set aside a small ramekin. 
2. In a mixing bowl, combine oats, flour, cocoa, baking powder, and pinch of salt. 
3. Stir in milk, maple syrup, and vanilla. 
4. Mix well and transfer half to the ramekin. 
5. Place the chocolate chips or chocolate square on top, in the center, so that no part of it is touching the sides. 
6. Pour the rest of the oatmeal over chocolate, using your fingers to press down lightly and spread the mixture. 
7. Bake 15-20 minutes, or until the top is slightly firm and dry. 
8. Let cool a few minutes, but serve warm.

Notes:

• Make less chocolatey by using plain/vanilla soy or almond milk. Per serving with plain/vanilla milk:  269 calories, 7.1g fat, 46.4g carbs, 6.8g fiber, 12.5g sugars, 7.8g protein
• Top with yogurt for an icing. 
• Made again, and an additional photo!

Cinnamon Roll Oatmeal

It's no secret that I love Cinnamon Rolls. I'm not sure making it as oatmeal is particularly healthy, but probably a little better than actual rolls. I got the original recipe from Happy Herbivore Meal Mentor.

Ingredients:
1/2 cup dry rolled oats
1/2 tsp ground cinnamon
dash of ground nutmeg
1 tbsp brown sugar
pinch of salt
3/4 cup almond milk
1/4 tsp vanilla extract

Directions:

1. In a saucepan, combine oats, cinnamon, nutmeg, brown sugar, and salt. 
2. Add milk and vanilla extract.
3. Over medium, bring to a light boil. Turn heat to low, and cook to desired consistency, stirring often.

Notes:

Serves 1

Per serving: 219 calories, 4.7g fat, 38.5g carbs, 5.5g fiber, 9.4g sugars, 6.2g protein

Un-Birthday Cake Baked Oatmeal

This was amazing! It takes a little long for a regular weekday breakfast, but I think I'll be having it fairly regularly for a weekend breakfast. It came from the Happy Herbivore Meal Mentor Big Breakfast Book. I submitted this photo as a part of the March Madness Challenge on Instagram. This might be fun to make several of these during a brunch.

Ingredients:
6 tbsp dry rolled oats
1 tbsp oat flour
1/4 tsp baking powder
1/8 tsp baking soda
1 tbsp pure maple syrup
1/2 tsp vanilla extract
1 tbsp applesauce
3-4 tbsp almond milk
3 oz yogurt
sprinkles

Directions:

1. Preheat oven to 350F.
2. In a small bowl, combine oats, oat flour, baking powder, and baking soda.
3. Add in the maple syrup, vanilla, applesauce, and 2 tbsp milk.
4. Stir and add more milk until batter forms. The mixture should be wet, but not runny.
5. Transfer mixture to a ramekin.
6. Bake for 17-20 minutes, until the top is set and golden.
7. Top with yogurt and sprinkles.

Notes:

• Serves 1
• Per serving: 271 calories, 3.9g fat, 46.9g carbs, 4.1g fiber, 20g sugar, 9.8g protein
• Add a side of fruit.

Sweet Potato Granola

It's fun to do something more interesting for breakfast. I got this one from the Happy Herbivore Meal Mentor. I'll tell you a secret, I ate it with both a warm sweet potato AND warm granola. Tomorrow, I'm having leftovers of the cold potato and granola.

Ingredients:
1 cup dry rolled oats
6 tbsp chopped almonds
1/4 cup pure maple syrup
4 cooked sweet potatoes

Directions:

1. Preheat oven to 400F and line a baking sheet with parchment paper.
2. In a bowl, combine oats, almonds, and maple.
3. Spread mixture into a single layer on baking sheet and bake until golden brown, about 5 minutes.
4. Remove from oven to cool completely.
5. Crumble granola.
6. Slice cooked sweet potatoes in half and top with prepared granola.

Notes:

• Serves 4
• Per serving: 284 calories, 6g fat, 52.8g carbs, 7g fiber, 19.9g sugars, 6.9g protein
• Add yogurt or a side of fruit.

Oat Crumbles

These never last long at my house. I need to double or triple the recipe. You are supposed to use them as a topping -- on anything. If nothing else, this is a super basic granola you could always add other things to, like craisins or ... something else granola-y.

Ingredients:

1/4 cup butter

5 tbsp brown sugar

1 cup rolled oats

1/2 cup chopped walnuts

Directions:

1. Heat the oven to 350ºF. Gently melt the butter in a saucepan on the stovetop. Stir in the brown sugar, rolled oats and chopped walnuts and mix well.
2. Transfer the oat mixture to a baking tray and spread it out evenly. Place in the oven to toast for 15 minutes, stirring occaisionally, until the mixture is dry and an even golden brown color. Store the crumbles in an airtight container and use as required. (Eat them as is.)

Notes:

• makes 1 1/2 cups
• Use vegan butter. 
• Use this as a sprinkly topping for fresh fruit compotes, yogurt or curd cheese dishes. You can layer the mixtures together in tall glasses for a parfait effect if desired. Leave the dessert to stand at room temperature for an hour before serving, to allow the flavours to meld.
• Mix in other nuts such as almond, brazils or hazels according to your own taste. Some people like to stir in 1/2 tsp warm spice such as cinnamon or nutmeg as well. You could also add a few tbsp of small dried fruits such as sultanas, blueberries and cherries.
• This mix is similar to granola and could be used as a granola base while adding your favorite other bits. You can make it a nice cereal served with milk and berries. Add as leftovers into your morning bowl of muesli for added crunch and flavor.
• To make a solid crumble topping for a hot baked fruit puddings, omit the oven toasting process. Use 1 cup butter and stir in 2 cups plain or wholemeal wheat-type flour in addition to the oats to make a loose, crumbly dough. Pat it over the top of the prepared fruit that you have placed in an ovenproof dish and bake for 40-45 minutes at 350ºF.

Oat and Pecan Bread

Half this loaf was gone within a couple hours of putting it all together. This one is not vegan, but I plan to test some vegan substitutions with it this winter.

Ingredients:

1/2 cup medium oatmeal

3/4 cup plain wheat flour

1/2 cup caster sugar (or baker's sugar)

1/2 cup brown sugar

1/2 tsp baking powder

1/2 tsp salt

1/4 tsp ground cinnamon

1/8 tsp grated or ground nutmeg

3/4 cup unsalted butter, softened, plus extra for greasing

1 tsp vanilla extract

1 egg

For the topping:

3 tbsp roughly chopped pecans or walnuts

1/2 cup flaked coconut

half quantity of toffee sauce (see Toffee Sauce recipe)

Directions:

1. Bring a kettle of water to the boil. Pace the oatmeal in a medium bowl and cover with 5/8 cup hot water from the kettle. Stir until smooth then set aside to swell for 20 minutes. Meanwhile, in a mixing bowl, combine the flour, white and brown sugars, baking powder, salt cinnamon and nutmeg. Set aside.
2. Heat the oven to 350ºF. Grease a loaf tin and line it with parchment paper.
3. In a large mixing bowl, beat the butter and vanilla extract together until soft and creamy. Beat in the egg, then add the thick oatmeal mixture a spoonful at a time, beating well after each addition.
4. Using a spatula, quickly fold in the flour mixture until fully incorporated. Transfer the batter to the prepared tin and smooth over the surface, allowing it to dip slightly along the middle to give a more even rise. Bake for 1 hour or until golden and firm. Remove from  the oven and set aside to cool in the tin.
5. Meanwhile, make the topping. Wait until the cake is cooling before making the topping. In a small saucepan, toast the chopped nuts until fragrant, then transfer to a heatproof mixing bowl to cool. Break up any very large flakes of coconut and add the to the nuts. Make the toffee sauce according to the instructions and stir it into the bowl of nuts.
6. Spread the topping over the cake while still in the tin and leave to set. When completely cold, carefully remove the cake from the tin and serve.
7. Notes: the pecan, coconut and toffee topping is optional. This recipe can be baked in muffin pans.

Notes:

Serves 12

Dessert: IKEA Chocolate Balls

When we had a visiting Japanese exchange student, I wanted to make a dessert that was easy and we had everything on hand for. This fit the bill. They were so good, they only last a few hours. I got the original recipe while shopping at IKEA.

Ingredients:
7 tbsp butter
7 tbsp sugar
3 tbsp cocoa powder
1 1/3 cups rolled oats
3 tbsp cold strong coffee
crushed sanding sugar or shredded coconut

Directions:

1. Mix butter, sugar, cocoa powder, oats and coffee. Form into small balls, about 3/4-1” in diameter. Roll them in either sanding sugar or shredded coconut (mostly kids prefer sugar, while many adults prefer coconut).
2. Put them in the fridge for 30 minutes before serving.

Other Notes: 

• Makes 15-20 chocolate balls
• Substitute milk-free margarine for butter; replace oats with gluten-free muesli.

Scotch Oat Cake with Broiled Brown Sugar Topping

This recipe came from Jenni Muir's A Cook's Guide to Grains. This cake was a bit more bread-like, but still sweet dessert-y. The topping is really what makes it a dessert.

Ingredients:

1 cup apple juice
1/2 cup Scotch oats or steel-cut oats or bulgur
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 cup brown sugar or raw sugar
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup canola oil
1 1/2 teaspoons vanilla extract

Topping:
4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/2 cup brown sugar
pinch of salt
1/2 cup chopped walnuts

Directions:

1. In a small saucepan, bring the apple juice to a boil, then add the oats or bulgur. Return to a boil, then cover and reduce the heat to a simmer. Cook for 10 minutes. Take the pan off the heat and let cool, uncovered. Preheat the oven to 350ºF. Oil a 9-inch springform pan at least 3 inches deep or a 9-inch square baking dish.
2. In a large mixing bowl, whisk the flour, baking soda, brown sugar, and salt. In a medium bowl, stir the buttermilk, oil, vanilla, and oat mixture. Mix into the dry ingredients, stirring until well mixed. Scrape the mixture into the prepared pan. Bake for 30 to 35 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
3. While the cake bakes, make the topping. In a small bowl, mix the melted butter, vanilla, brown sugar, salt, and walnuts. When the cake is done, place it on a cooling rack. Turn the oven to broil, and put a rack 4 to 5 inches from the heat. Drop spoonfuls of the brown sugar topping over the cake, spreading it gently and leaving 1/2 inch bare around the edges. Broil with the door open, watching closely, for less than a minute. When the topping is bubbling and melted, take it out to cool. Serve warm, after the topping has set.

Other details:

• Serves 8 

Breakfast: Overnight Apple Musli

I tried this recipe out of Robin Asbell's The New Whole Grains Cookbook. I may have been the only person in the family to eat it, but I really liked it. It's pretty easy to make, lasts awhile, and tastes good. Make at the beginning of the week for breakfasts all week.

Ingredients:

1/2 c. slivered almonds

2 medium apples

1 1/2 c. nut milk, or other milk

2 T. maple syrup

1 1/2 c. thick rolled oats

1/4 c. soy protein powder (optional)

Directions:

1. Preheat oven to 325ºF and spread almonds on a baking pan. Bake for 10 minutes or until golden. Let cool.
2. Get out a large storage tub or bowl and quarter the apples, removing the cores but leaving the skin. Grate the apples into the bowl, and then add all of the remaining ingredients, including almonds. Stir. Cover tightly and place in refrigerator overnight, or for at least 8 hours.
3. Stir and serve cold, or microwave for 2 minutes per bowl.

Other Details:

• Makes about 4 cups. 
• Nutrition given per 1/2 cup, which I found to be a good serving size. 
• I did not use soy protein powder. 
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Breakfast: Oat and Honey Bars

I have no idea why we called these Oat and Honey Bars. There's no honey in them. They are from Jenni Muir's A cook's guide to grains, called Crunchy Oat and Coconut Slice. She had these under cookies and crackers, but it goes under our breakfast, along with all our granolas and oat bars. Really, these are eat any time bars. Yum!

Ingredients:

1 cup butter
2 cups rolled oats
1 cup brown sugar
1 cup desiccated coconut

Directions:

1. Heat the oven to 325ºF. 
2. In a large saucepan, slowly melt the butter over a gentle heat. Using a wooden spoon, stir in the oats, sugar and coconut, mixing until well combined.
3. Transfer the mixture to a 8”-square tin and press it out evenly. 
4. Bake for 20-25 minutes or until light golden. 
5. Leave to cool in the tin, then cut into pieces and serve.

Other Details:

• Easy for kids to make. 
• To make fruited versions of this, simply stir in about 1/2 cup of sultanas or raisins, chopped dried apricots, prunes, mango, or other dried fruit at the same time as adding the oats, sugar, and coconut.
• Walnuts are a terrific addition, but other nuts will also work well. Add about 1/2 cup to this quantity of mixture.
• Warm spices such as cinnamon, nutmeg, and ginger can also be added. Use 1 to 1 1/2 tsp in total of your favorites and add them along with the dry ingredients.
• Don't use shredded coconut or coconut flakes. It might seem as though they will look more attractive, but they make the mixture less absorbent than desiccated coconut, so the baked result is greasy and uncohesive. (I could not find dessicated coconut and just used shredded coconut. It fell apart very easily, but I wouldn't call it greasy.)
• If the corners are browning too quickly, cover them with some foil.
• Serves 12
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