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.
I’m on a cookie kick! But trying to avoid sugar as much as possible because it makes me feel really sick. The struggle is trying not to eat 12 cookies in one day…..self control seems to be a problem over here! The first time I made these I used Buckwheat flour…but I didn’t have any around this time SO I improvised and used my dry Vitamix blender and made steel cut oats into flour and they still turned okay great! Give them a try! Let me know what you think 🙂
2 c steel cut oat flour (done in my Vitamix)
3/4 c gluten free oats
2 tbsp flax seed
1 tbsp chia seeds
1 tsp baking soda
1/2 tsp salt
1 c coconut sugar
1/2 c coconut oil
1/2 c unsweetened apple sauce
1 tsp vanilla
1 c dark chocolate chunks (Bernard Callebaut solid bar broken into chunks)
- Preheat oven to 350F (convection bake- if not switch from top to bottom rack half way between cooking)
- Stir flour, oats, flaxseeds, baking soda and salt in a medium sized bowl. Beat coconut sugar, applesauce, and coconut oil with electric mixer in a medium sized bowl. Beat in egg and vanilla. Beat in flour mixture until just combined. Stir in chocolate chunks.
- Roll dough into round balls and arrange on baking sheets lined with parchment paper.
- Bake 12-14 minutes. Transfer to cookie rack and let cool.
*I love eating these cookies frozen!
It might be tricky to make this now because cherries aren’t in season….. but if you are able to get your hands on some:) Or you might just have to wait till next season!
Using this dairy free vanilla ice cream as your base, cut up cherries into halves or quarters and mix them into your churned ice cream before placing it in the freezer to harden.
** Note: the ice cream doesn’t harden completely!
1 avocado (4.5 oz)
1⁄2 plantain (2.5 oz)
34 oz coconut milk
2.5 cups agave
1/2 c vanilla
2 vanilla beans
1. Make base by combining avocado, plantain, coconut milk & agave in food processor
2. Stir in vanilla beans and extract and whisk vigorously to break up beans. Process.
For the easiest Ice Cream Sandwiches….
Fill a Dixie cup with your slightly melted ice cream, place in the freezer over night. When you are ready for dessert- remove the Dixie cups from the freezer peel away the Dixie cup and cut your frozen chunk of ice cream into thick slices! I use Udi’s Salted caramel cashew cookies
(not healthy) but delicious!
Adapted from Smitten Kitchen blog
1 cup oat flour
1/4 cup coconut sugar
3 tablespoons packed dark brown sugar
1 cup gingersnap crumbs (about 16 store bought cookies)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
Pinch of white pepper, especially if your gingersnaps aren’t particularly snappish
1/2 cup unsalted butter, melted and cooled
2 pounds (about 4 to 5) large ripe pears (I used Anjou) peeled, halved, cored and sliced 1/4 inch thick
1 1/2 cups fresh cranberries
1 tablespoon (15 ml) lemon juice
1/2 teaspoon finely grated lemon zest
1/2 teaspoon vanilla extract
1/4 cup coconut sugar
2 tablespoons cornstarch
- Preheat the oven to 350°F.
- Stir together the oat flour, granulated sugar, brown sugar, gingersnap crumbs, ginger and salt. Stir in the melted butter until large crumbs form.
- In a 1 1/2 to 2 quart baking dish, mix the pears, cranberries, lemon juice, lemon zest and vanilla. In a small bowl, whisk the sugar and cornstarch together then toss it with the fruit mixture in the pan.
- Sprinkle the gingersnap crumble over the fruit. Set the crumble on a foil-lined baking sheet (in a 2 quart dish, mine didn’t come close to bubbling over but I see no reason to risk it) and bake it for about 45 minutes, until the crumble is a shade darker and you see juices bubbling through the crumbs.