I don’t eat oatmeal very often… but whenever I do I think, I should eat this more! It’s so tasty and there are SO many different things you can do with it! These are two of my favourites! Peanut butter, banana fudge and apple pie! It doesn’t take long either, so when you are in a rush and need some quick carbs this is your jam!
Peanut butter banana fudge oatmeal
1/2 c oats
1 overripe banana, mashed
1- 2 tbsp peanut butter
1 c cashew milk (or water)
1/2 tsp vanilla extract
1 tbsp cocoa powder
pinch of salt
- bring milk to a boil, add oats and reduce to medium heat.
- mash up banana, add to oats and stir.
- add cocoa powder, sea salt and vanilla. stir and let it cook for a couple more minutes. At the end stir in peanut butter.
- top with peanut butter, chocolate chips, chopped nuts or what ever other toppings you would like!
Apple pie oatmeal
1/2 c oats
1 apple, cut into cubes
1/2 tsp vanilla
pinch of sea salt
1.5 tsp cinnamon
1/2 tsp honey (or maple syrup for vegan option)
1 cup of water or dairy free milk
- bring 1 cup of water to a boil. Add oats, stir and reduce to medium heat. Add 3/4 of the apple, 1 tsp cinnamon and sea salt and cook until apple are tender (about 10-15 minutes.) You may need to add a bit more water while it is cooking.
- While oatmeal is cooking, put the rest of the apples, honey and 1/2 tsp of cinnamon into a small sauce pan and cook until apples are tender.
- When oatmeal is done top with cooked apples and any other toppings you desire! We added a tbsp of slivered almonds and raisins.
1/2 cup soaked dates (10- 12 dates)
1/2 cup all natural peanut butter
1/2 cup chickpeas, drained & rinsed (could also use black or white beans)
1/2 cup almond milk
1 Tbsp maple syrup
1 tbsp vanilla extract
1/2 cup cocoa powder
1/4 tsp baking soda
1/4 tsp sea salt
Peanut Butter Swirl
1/4 cup all natural peanut butter
1/4 cup navy beans, mashed
2 tbsp almond milk
1. Pre-heat oven to 350 degrees. Spray 8×8 baking pan with coconut oil.
2. Place dates in a 1/2 cup dry measuring cup and pour hot water over them until the measuring cup is full. Let sit for 5 minutes. Add peanut butter, beans, almond milk, maple syrup and vanilla to a food processor or blender, and blend until combined. Add the soaked dates and the soaking water and blend again until smooth.
3. In a medium bowl mix together cocoa powder, baking soda and salt. Add the blended mixture and stir until combined.
4.Prepare the peanut butter swirl my adding the peanut butter, beans and almond milk to a food processor or blender and blend until smooth.
5.Using a spoon drop spoonfuls of peanut butter swirl batter randomly over the brownie batter.
6.Insert a butter knife into the center of a peanut butter swirl blob (right down to the bottom of the pan) and pull the knife away from the blob in a swirl-like pattern. Repeat until all of the peanut butter swirl blobs have been cut/ swirled into the brownie batter.
7.Bake for 45 minutes and let cool completely in the pan before cutting and serving.
Slightly Adapted from Whole Food Mommies blog
2 organic eggs
1/2 cup avocado oil
1 tsp vanilla extract
1/2 cup coconut sugar
1 1/2 cup brown rice flour
1/2 cup cocoa powder
1 tsp baking soda
1.5 cups dark chocolate chunks
1 c chocolate chips
Pinch of salt
1. Preheat oven to 350F. Line 2 cookie sheets with parchment paper and set aside.
2. In a safe microwave dish, over 45 second intervals and stirring the chocolate in between, melt chocolate chips. Set aside.
3. In a large mixing bowl with a wire whisk, add the eggs, sugar, and oil and beat until combine. Add the vanilla and melted chocolate and beat constantly while you add it.
4. Add the flour, baking soda, salt and cocoa powder, and the remaining chocolate chunks and combine. You can start mixing with a spatula.
5. With a medium cookie scoop, scoop cookie batter on each baking sheet about 2 inches apart. Bake for 9-10 minutes. Cool cookies on a wire rack and store in an air tight container.
Adapted from Eat Good 4 Life Blog
LADIES & GENTLEMEN!!
You are in for a treat. This diary free ice cream is UNREAL! So creamy and delicious- I never have to miss real Ice Cream anymore and won’t have to suffer the tummy aches 😉 My friend Megan shared this recipe with me….so she if pretty much my new BFF! Check out her blog
The first time I tried this recipe was at my friends house. You should have seen us- we were eating this ice cream so fast it was ALL over our faces. I fell in love and knew right then- I NEEDED and ice cream maker!
So I got one from Santa for Christmas. Enough of the story, I know you just want the recipe!
I have a Cuisine Art
ice cream maker (2qt. or 1.9L) so I halved this recipe.
For the base:
1 avocado (4.5 oz)
1⁄2 plantain (2.5 oz)
34 oz coconut milk (2 cans)
2.5 cups agave (personally I prefer maple syrup)
Base: Add 1.5 extra cups agave (or maple syrup again)
3.5 cups cocoa powder
*it seems like a LOT of sugar I know- but the sugar to fat ratio is important!!
1. Make sure your have you placed your ice cream maker in the freezer AT LEAST 48hrs in advance.
2. Add all of your ingredients into a food processor and mix till consistency is smooth.
3. Pour into your ice cream maker and let it mix for about 30 minutes. You may want to put it in the freezer for a bit longer after depending on how hard you want your ice cream.
4. Store the extra ice cream in an air tight container in the freezer!
* I couldn’t resist, I just had to eat some of the mixture before adding it to the ice cream maker- it is like chocolate pudding and you know I like every bit of that food processor and utensils I used:)
Enjoy! And if you don’t have an ice cream maker GO buy one!
1 tbsp espresso powder
Make base. Whisk in cocoa and espresso powder.