Green Monster Mash

Okay, so I'm not exactly sure where the "monster" part came in, but Green Monster Mash sounds a whole lot better to me than "Mashed Cauliflower and Broccoli" which is really what this dish is.


-Does it look pretty?

-No.

-Does it taste pretty?

-YES.

 

I used to hate broccoli with a passion. I was the kid who would sit at the dinner table making comical, grossed-out expressions as I tried to finish my two pieces of broccoli with microscopic bites. My relationship with cauliflower and countless other vegetables followed this same pattern. Who ever would have thought I'd grow up to become vegan? Now I can't get enough of the stuff!

 

This garlicky Green Monster Mash is a perfect side dish to whip up alongside almost any main dish. I often even eat it as my main dish. I recommend serving it over a bowl of quinoa(usually my bowl is mostly mash with a little bit of quinoa mixed in). If you like, you can add a drizzle of olive oil, or a bit of non-dairy margarine, but this recipe tastes buttery to me without it.


Green Monster Mash


Ingredients:


-A 1 lb. bag frozen broccoli and cauliflower blend
-1/4-1/2 tsp. salt
-1/8 tsp. pepper
-1/2 tsp. garlic powder
-1/4 tsp. onion powder
-Optional(but recommended): 4 roasted garlic cloves


Method:


Steam veggies until tender. Just follow the directions on the back of the bag, I like to steam mine in a colander over boiling water, but the microwave works as well. Place in a food processor(or in a bowl if you want to mash by hand) and add salt, pepper, garlic and onion powders and roasted garlic if desired. Pulse(or mash with a fork) until all ingredients are combined. I like mine pretty chunky(The pictured mash above is actually quite smooth for me), but you can make yours as smooth or chunky as you'd like.

 

 

Chai-nana Smoothie

There's something about chai tea that I find so comforting. Maybe it's all the warm spices, or the fact that it calls to mind curling up with a mug of the steamy drink on a cold(or as cold as California gets) winter day. I'm picturing overcast skies, fuzzy socks, a good book: the whole nine yards. Curling up with a hot drink in the 100 plus degrees Fahrenheit August weather however, is not as much fun. And thus the Chai-nana Smoothie was born.


Awwwe, it's so cuuute!

Ice cold, sweetened with banana's, and blended with black tea, spices, and vanilla this drink has all the flavors of chai tea, but transformed into the perfect summer smoothie. For a thicker, soft serve ice cream like consistency, I like to pour the smoothie into an ice cream maker for about 8-10 minutes.

 

 

Chai-nana Smoothie

(Makes 2 servings)

Ingredients:


-1 1/2 cups non-dairy milk(I made flax milk by blending 1/2 cup flaxmeal with 6 cups of water in my vitamix, but if you use another non-dairy milk I might add a Tbs. or so flaxmeal for extra fiber and omega-3)
-1 black tea bag
-1/4-1/2 tsp. cinnamon
-1/4-1/2 tsp. cardamom
-Pinch ginger
-Pinch cloves
-Generous pinch salt
-1/2 tsp. vanilla
-2 large or 3 small frozen banana's(I slice mine before I freeze them so they blend easier)
-Optional: Generous pinch or two of psyllium or xanthan gum(this thickens the drink and helps create a creamier texture if freezing)


Method:


Boil 1/2 cup of non-dairy milk and steep tea bag for about 3 minutes(or longer if you want a stronger tea flavor). Add spices, salt, vanilla and remaining cup of milk. Chill in fridge or freezer, or add a couple ice cubes if you're in a rush. Pour tea-milk mixture into your blender and add frozen bananas and psyllium or xanthan if using. Blend on high until combined. Enjoy as is, or pour into an ice cream maker for a frozen treat.


Question:

-What's your favorite hot drink?

 

Great Grains And Seeds! Crackers

 

 

 

 

I just love crackers. They're crunchy, munchy and great for dipping. Try these with our Pretty In Pink Roasted Veggie Dip. They are a bit crumbly -possibly from all the delicious grains and seeds stuffed inside- and hard to cut into squares, so I just bake them pressed into a baking sheet and break them into pieces once cool.

 

 

 

They're not uniform in size or shape, but what can I say? I'm a freestyler. Freestyle with me. Fight the norm! You don't have to conform to be like anyone else, and neither do these crackers.

 

 

 

 

 

Ingredients:

 

-1/2 cup quinoa flour(or sub all brown rice flour)

-1/2 cup brown rice flour

-1/2 cup cornmeal

-1/4 tsp. baking soda

-1/2 tsp. onion powder

-1/4 tsp. garlic powder

-1/2 cup non-dairy milk or water

-1 Tbs. olive oil

-1/4 cup cooked quinoa

-1/2 cup cooked brown rice

-1 Tbs. ground flax seeds

-1 Tbs. sesame seeds

-Salt to taste

-Optional: 1 Tbs. nutritional yeast or Poppin' "Cheesy" Popcorn seasoning.

 

 

Method:

 

 

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper and spray with non-stick spray. Mix all ingredients together in a large bowl. Press into baking sheet and bake until crisp. Baking time depends on how thick your crackers are, but mine took about 30 minutes. I baked mine for 15 then checked every 10 minutes or so minutes.

 





Mexican Hot Chocolate Pancakes

 

 

 

Chocolate is good for you.

 

 

Don't argue.

 

 

Cocoa is full of Flavanols, which have antioxidant effects that certain, beautiful studies have shown reduce cell damage that can cause heart attacks, they help lower blood pressure, improve vascular function and improve vision.*

 

 

Now an article I read on Mayo Clinic says that many of these studies are short term and uncontrolled so more research is needed, but I have faith in the mystical properties of this tall, dark and mysterious stack of chocolate pancakes.

 

 

 

The problem with chocolate is that often it comes to us in the form of sugar-laden, empty calorie filled desserts. Even the desserts I make, which are healthier, are still desserts and generally not meal worthy.

 

But what do you do when you wake up craving chocolate first thing in the morning? Dilemma! But wait... It's a bird! It's a plane! No! It's Mexican Hot Chocolate Pancakes to the rescue! Do Dodo Doooo!

 

 

 

 

This pancake recipe makes 6-8 large pancakes and the entire batch has only 1 Tbs. of sweetener(plus a packet of stevia), 2 Tbs. of heart healthy oil and an entire zucchini, because in case you haven't noticed from my other recipes I love putting vegetables in everything, even desserts. So you can feel good about eating these pancakes.

 

 

Mexican Hot Chocolate Pancakes

 

 

Ingredients:

 

 

-1 1/2 cups oat flour

-3 Tbs. baking powder(Yes 3 tablespoons. I know it sounds like a lot, but this large amount of baking powder makes the pancakes soooo fluffy. IT'S SO FLUFFY I'M GONNA DIE!!!!!! (Name that movie ;))

-1/4 tsp. salt

-5 Tbs. cocoa

-1 Tbs. cinnamon

-1 Tbs. agave nectar

-1 packet stevia(or another Tbs. agave)

-1 zucchini shredded and steamed(in the microwave is fine)

-1 1/2 cups non-dairy milk(more if needed)

-2 Tbs. coconut oil

-1 tsp. vanilla

 

 

Method:

 

 

Mix together dry ingredients in a large bowl. Add wet ingredients and stir until combined. This makes a very thick batter, so if you like thinner pancakes feel free to add more non-dairy milk or some water. For those of you who don't have much experience with oat flour the batter may look a little gluey/gummy/it's hard to explain, but if this happens to your batter, don't you fret. You didn't over stir the batter.

 

Fun Fact With Caitlyn Time:

Oats are gluten free**, so there is no fear of over stirring the pancake batter and developing the gluten like there is with wheat flour.

 

 

And now back to your regular program...

 

 

You may have to spread the thick batter around in the pan, but your pancakes will rise and cook to fluffy, almost cupcake like perfection. 

 

 

Preheat a non-stick pan over medium heat and spray with cooking spray. Cook pancakes for 1 1/2-2 minutes per side. I used 1/3 batter per pancake.Top with chocolate almond butter, coconut butter, pure maple syrup, or your favorite pancake topping.

 

 

-What's your favorite pancake flavor and topping?

 

 

*Facts about the health benefits of chocolate come from Can Chocolate Be Good For My Health? and 4 Health Reasons To Eat Chocolate

 

 

**Oats not labeled gluten-free may be cross-contaminated with gluten containing foods such as wheat which can be a problem for those with Celiac or a wheat intolerance.



Smooth Sailing Zucchini Boats

 

 

 

The idea to develop this recipe was definitely Ashleigh's. I thought these pretty little boats were going to be a flop from the get-go.

 

 

Boy was I wrong.

 

 

 

 

 

They are quick and easy to make(especially if you have leftover rice like we always do), and it is a relatively simple dish in terms of ingredients, but they are so good. With sweet, savory and tangy components, these zucchini boats are like an explosion in your mouth. An explosion of delicious.

 

 



 

 

 

(Serves 2 as a main dish or 4 as a side)

 

Ingredients:

 

 

-2 zucchini

-2 tomatoes, diced

-3/4 cup mushrooms, diced(I used 6 baby portabella mushrooms)

-1/2 onion, diced

-2 cloves garlic, diced

-1 Tbs. olive oil

-1 cup cooked brown rice

-1 tsp. oregano

-1/2 tsp. salt

-1/4 tsp. pepper

1 tsp. agave nectar

-1/2 small lemon

 

 

Method:

 

 

Preheat oven to 375 degrees Fahrenheit. Sauté onion and garlic in olive oil until onion becomes translucent. Meanwhile, half your zucchini and carefully scrape the inside out to make a hollow boat shape. Chop the scraped out zucchini middles and add them to the pan along with the tomatoes, mushrooms and rice. Cook for about 5 minutes, or until veggies are cooked through.

 

 

Mix in oregano, salt, pepper, agave nectar and lemon juice. Remove from heat. Place your zucchini boats on a baking pan and fill with rice mixture. Even after heaping the mixture onto your zucchini boats you will have about half leftover. This is a good thing. The rice is the best part!

 

 

We like to scoop the leftover mixture into a corner of the pan and cook with the zucchini. Bake for 15-20 minutes and serve the boats with a scoop of extra rice mixture.

 

 

 

 

 



 



Dark Chocolate PB Sauce

 

 

 

I like this recipe because it's so adaptable. I've provided the base measurements below, but feel free to play around with amounts and swapping ingredients. (And it goes great with my Fancytime Brown Rice Waffles recipe, pictured above and below!)

 

 

 

Try almond butter instead of peanut butter. Or maybe even coconut butter. Add more cocoa powder for a darker sauce. More peanut butter for a thicker, more frosting like spread. Try flavored extracts such as mint. 

 

The thicker sauce:

 

 

 

Your options are limitless!

 

 

What I am about to give you below is the key to unlock the chocolate sauce universe. Discover away, young space walker.

 

(Makes about 3 Tbs. of sauce)

Ingredients:

 

-2 Tbs. pure maple syrup or agave nectar

-1 heaping Tbs. peanut butter

-2 tsp.-1Tbs. cocoa powder

 

Measure all ingredients into a microwave safe dish. Microwave on high for about 10-20 seconds or just until easily mixable. Be careful not to over microwave. Stir to combine.

 

This makes a sticky, hot fudge-esque sauce. For a thicker, more frosting like spread, try adding 1 more Tbs. peanut butter and maybe a pinch or two more cocoa before microwaving.

 

Experiment! Discover! Be the master of your own destiny!(or at least your own chocolate sauce).

 

Be free young -vegan- grasshopper. Enjoy life. And eat some chocolate.



Fancytime Brown Rice Waffles

 

 

 

It's time to get fancy with this healthy, wafflicious recipe. With 1 cup of brown rice flour plus 1 1/2 cups cooked brown rice, these crispy waffle's are packed with over a 1/4 cup of rice per 2 waffle serving.

 

 



I also opted not to sweeten these waffles. That way they can be served savory or sweet. Sprinkled with a little salt they remind me a little of a soft pretzel so sometimes I even dip them in mustard.


Don't diss it till you try it.


They also complement salads nicely. And if it's sweet you're craving, they're great drenched in pure maple syrup, or drizzled with my Dark Chocolate PB Sauce.


First they're savory:

Then they're sweet:

(Makes about 16 waffles)
Ingredients:


-1 cup brown rice flour
-1/2 cup tapioca flour(also called tapioca starch)
-1/4 cup almond flour(you can also grind whole almonds in a food processer to make your own almond flour)
-2 tsp. baking powder
-2 tsp. baking soda
-1/2 a banana
-3 Tbs. oil(I used olive oil)
-1 1/2 cups non-dairy milk
-1 1/2 tsp. distilled white vinegar or lemon juice
-1 1/2 cups cooked brown rice


Method:

Preheat your waffle iron. Mix all ingredients except cooked brown rice in a large mixing bowl. Fold in brown rice. Once your waffle iron is preheated, spray with cooking spray and pour in waffle batter(the amount you'll need depends on how big your waffle mold is, but I used 1/4 cup scoops). Cook to desired crispiness, about 5-8 minutes.

Earthquake Cake (With A Twister)

 

 

 

I'm hilarious. In case anyone was unaware. This cake is parenthesized (With A Twister) both as a super funny play off the natural disaster theme of this cake's name and because I added my own twist to the traditional cake recipe. A vegetabley twist.





 

 

 

 

Chocolate, pecans, shredded coconut, cream cheese frosting and... vegetables?! I took this delicious cake recipe and raised it nutrition from over 1 1/2 cups of vegetables: pumpkin, carrot and zucchini to be exact. And I promise you can't taste them.

 

 

 

 

Ingredients:

 

For Cake:

-100 grams dark chocolate

-1 cup pumpkin puree

-1/2 cup carrot puree

-1/4 cup zucchini puree

-3 Tbs. oil

-1 cup non-dairy milk

-1 Tbs. white or apple cider vinegar

-1/2 tsp. vanilla

-1 cup oat flour(You could probably substitute white or wheat, or other gf flours for the oat and tapioca. I can't guarantee the results, but I almost never use the same exact mix of flours twice. I'm just spontaneous like that)

-1/2 cup tapioca flour(also called tapioca starch)

-1/2 cup cocoa powder

-1 tsp. baking soda

-1/2 tsp. baking powder

-1/4 tsp. salt

 

 

For Frosting(these are my original measurements, but next time I make this recipe I'll 1 1/2 or double them):

-8 oz. vegan cream cheese

-2 Tbs. coconut oil

-1 Tbs. vanilla

-1/4 tsp. salt

-pinch cinnamon

-2 tsp. coconut flour

-3 Tbs. agave or liquid sweetener of choice

 

For Bottom of Pan:

-1 cup unsweetened shredded or flaked coconut

-1 cup chopped pecans

 

 

Method:

 

 

Preheat oven to 350 degrees Fahrenheit. Pour milk and vinegar into a bowl and let sit. Meanwhile, melt your chocolate then add pureed vegetables(I steam mine before I puree them), oil, vanilla and milk mixture. Fold in dry ingredients.

 

 

Warm cream cheese until stir able and mix in remaining frosting ingredients.

 

 

Grease a 9x13 inch pan and sprinkle pecans and coconut evenly over bottom. Pour cake batter over and spread until even. Dollop cream cheese frosting and swirl into the cake with a knife(this part is fun!). Bake for 30-45 minutes or until a knife inserted comes away with moist crumbs.

 





Magical Vegetable Garden Lasagna

 

 

 

This lasagna is packed with over 8 cups of vegetables! And this is not counting the fresh spinach, which all good vegans know shrinks an insane amount when cooked. Let's just say, if I could shrink as well as spinach does, they'd be writing comic books about me.

 

 

 

 

Also this is probably one of the most delicious things ever. And I used to hate lasagna. Like detest it. But this lasagna(original recipe credited to Ashleigh), is so magical, it reformed me. I used to have so much hate in my life, but now there are only unicorns and happy, vegan lasagna thoughts. That's just the magic of this lasagna.

 

 

 

 

 

Ingredients:

 

-1 box lasagna sheets(I used no-precooking needed rice sheets)

-4 1/2 cups sauce(I used 1 recipe each of my It's Time To Get Sauce-y Balsamic Red Sauce, Pesto With Pizzazz and Wowzers White Sauce, but you can use all red or a combination of any)

-About 8 cups chopped veggies(I'm just guesstimating on the measurement, but I used 1/2 a ginormous yellow squash from a friends garden, 1/2 box mushrooms, 2 carrots and 2 small heads of broccoli)

-One 5 oz bag spinach

-1 1/2 cups Daiya mozzarella style shreds(Click here for nutrition facts and ingredient list)

(Fun fact: Dayaa means "loving, kindness and compassion" in Sanskrit)

 

 

Method:

(I'm going to write this as I made it, with all 3 sauces, but if you're not using all 3, just sub for the ones you are using)

 

 

Preheat oven to 350 degrees Fahrenheit. Spread a small amount of red sauce at the bottom of a 9x13 pan. Arrange a single layer of lasagna noodles. Spread 1/2 of white sauce over sheets and top with 1/2 of each type of vegetable and dollop with 1/2 of pesto. Wash, rinse and repeat. Top this amazing pan of delicious with your Daiya shreds and pop into the oven covered with foil for 40 minutes, then cook 20 minutes longer uncovered. Enjoy the magic.



It's Time To Get Sauce-y

 

 

 

 

In honor of my recent -and weird- obsession/cravings for every type of pasta dish known to mankind, I thought I'd post recipes for my three favorite, basic vegan pasta sauces.

 

 

So I used to be almost afraid to eat pasta. Yes, I know that's weird. For some reason I was convinced that it was horrendously bad for you in every way, shape or form. And if I ate it, I was going to explode... or something to that effect.

 

 

I'm not a huge fan of white flour, or white flour products anyways, which probably added to my pasta weirdness, so when I discovered brown rice pasta my mind was blown. BLOWN. It opened me up to a whole world of more nutritious pasta products including quinoa pasta and mung bean pasta(I haven't actually tried this one yet, but it intrigues me).

 

 

 

 

But I digress. The star of this blog is the sauce, not the noodles. I also healthified those. And let me tell you, although they are all delicious, the Wowzers White Sauce recipe(which I invented on the spot -not to brag or nothin') is sooooooooooo good. These are winners. And they go really well in my lasagna recipe: Magical Vegetable Garden Lasagna

 

 

 

 

 

Balsamic Red Sauce(Makes 2 cups):

 

 Ingredients:

 

 

-1 onion, diced

-4 cloves of garlic, minced

-2 big tomatoes(I like heirloom), cubed

-1/2 cup canned tomato sauce

-1/4 tsp. salt

-2 tsp. dried basil

-2 tsp. dried oregano

-1 Tbs. balsamic vinegar

 

 

Method:

 

 

Sauté onion and garlic in a little water until softened(you can do this in olive oil as well if you prefer). Add tomatoes, sauce, salt and herbs. Bring to a boil, then reduce to low/medium-low and simmer for 30 minutes or so. Remove from heat and mix in balsamic vinegar.

 

 

Pesto With Pizzazz(Makes 1 cup):

 

 Ingredients:

 

 

-4 cups packed fresh basil

-4 cups spinach

-1 cup nuts(I've used almonds, walnuts and pecans with good results. Pine nuts are traditional, but too expensive for my sad college student budget)

-1/4 tsp. salt

-4 cloves of garlic

-1 Tbs. olive oil

-2 Tbs. nutritional yeast(I have made pesto without nutritional yeast, but it adds a really nice flavor)

-The juice of 1/2-1 lemon(I use 1 or sometimes more because I like my pesto super pizzazzy)

 

 

Method:

 

 

Throw all ingredients into your handy dandy food processor and blend until as smooth or chunky as your heart tells you.

 

 

Wowzers White Sauce(Makes 1 1/2 cups):

(This white sauce is so good, it'll make you say "wowzers!" Sometimes even I can't believe how amazingly cheesy I am.)

 

 Ingredients:

 

 

-2 cups non-dairy milk, up to 3 if needed(I use unsweetened almond milk)

-1/2 cup cashews

-1/4 cup nutritional yeast

-2 cloves garlic

-1 Tbs. olive oil

-1 1/2 Tbs. brown rice flour

-1/2 lemon(1 if you're feeling tangy)

-1/2 tsp. salt

-Pepper

-1/2 tsp. garlic powder

-1/2 tsp. onion powder

-2 tsp. mustard

 

 

Method:

 

 

Blend first 4 ingredients on high in your vitamix if you have one, or blender if you don't. Meanwhile heat olive oil in a saucepan over medium heat. Whisk in brown rice flour and cook for a minute or so until browned. Add milk mixture, lemon juice, salt, pepper, garlic and onion powders and mustard. Bring to a boil and simmer until sauce reaches desired thickness. If too thick, add more milk to thin out.

 

Try one of these sauces on its own or mix 2, or all 3 together if you're feeling brave.

 

 

 

 

 



 

Apple Pie Breakfast Cookies

 

These are yum. They taste like muffins. But apple pie flavored. And cookie shaped. And healthy. So you can eat them for breakfast. You're welcome.


Oh look! An Apple Pie Breakfast Cookie:

 

 

Oh look! Peanut butter:

 

 

 

 

Oh look! A knife:

 

 

 

 

 

Oh no! I spilled peanut butter on my Apple Pie Breakfast Cookie:

 

 

 

 

 

Whoops!

 

 

Best mistake of my life. Make this.

 

 

(Makes 4, big 1/4 cup cookies)

 

 

Ingredients:

 

 

Cinnamon apples:

-2 large or 3 small apples

-2 tsp. cinnamon

-1/2 cup apple juice

-Optional: 1 packet stevia

 

Cookies:

-1/2 cup old fashioned oats

-1/2 cup oat flour

-1/4 tsp. salt

-1/4 tsp. baking powder

-1 tsp. cinnamon

-A pinch of ginger

-1 1/2 tsp. ground flax + 1 Tbs. and 1 tsp. water microwaved 15-30 seconds or until thick(this is a flax egg; vegan egg replacement. 1 Tbs. flax + 3 Tbs. water = 1 egg)

-1 tsp. vanilla

-2 Tbs. non dairy milk(I use unsweetened almond)

-2 Tbs. agave

-Optional: 2 Tbs. chopped walnuts or pecans

 

 

Supplies:

 

 

-Pot

-Spatula

-Measuring cups and spoons

-Mixing bowl

-Cooking spray(I like coconut oil or olive oil)

-Baking sheet

 

 

Method:

 

 

For apples: Dice apples and combine all ingredients in a pot and cook on medium until apples are tender.

 

For cookies: Preheat oven to 350 degrees Fahrenheit. Mix ingredients together in a mixing bowl. Fold in apples and form into 1/4 cup mounds on greased cookie sheets. Flatten slightly into discs and bake for 12-15 minutes or until firm.

 

 

 

 

 

 

Pretty In Pink Roasted Veggie Dip

 

 

This dip gets it's vibrant color from roasted beets although most of it's volume comes from yellow summer squash.

It turned out so pretty Ashleigh and I thought we'd almost rather look at it than eat it... But then we tasted it. As she remarked,


"This is probably the most magical dip I've ever made."


She pretty much ate half the dip before getting around to photographing it. And this from a self proclaimed squash hater. It's creamy, garlicy, and full of good things for you without tasting like "health food". Believe me, and if not me, believe the reformed squash hater. You've got to try this dip! 

 

(Makes about 1 cup of dip)

Ingredients:

 

-1 beet

-2 yellow summer squash
-1/4 of a large purple onion

-6 cloves garlic(This dip is pretty garlicy so cut down if you want a milder dip. I like the flavor of roasted garlic though)

-1 Tbs. olive oil

- 1/4 tsp garlic powder

-1/2 tsp salt

-1/4 cup vegan cream cheese(or sub regular cream cheese if you like)


Supplies:


-Metal baking sheet
-Food processer
-Spatula
-Measuring cups and spoons


Method:


Preheat your oven to 350 degrees Fahrenheit. Meanwhile, coat your baking sheet with 1 Tbs. of olive oil. Slice the yellow summer squash, beet, and onion, and add to baking sheet along with whole garlic cloves. Toss to combine. Bake for 30-45 minutes or until squash is tender, stirring every 10 minutes or so. Scoop mixture into a food processer and add salt, garlic powder and cream cheese. Pulse until mixture is combined. Enjoy as a dip for crackers, chips, veggie sticks, or however your beautiful heart desires.

Chocolate Chip Pumpkin Bread Oatmeal

 

 

 

This oatmeal is to legit to quit. It's the bomb dot com, the bees knees, the cats pajamas and every other colloquialism that would indicate this-oatmeal-is-so-good-I-want-to-punch-someone-in-the-face.

 

 

 

 

 

 

 

So I get the urge to punch people when I become excitable. Don't judge me. I'm working on it.

 

 

 

 

But really, this oatmeal is delicioso. Chock full of pumpkin, cinnamon and chocolate, who wouldn't want to eat this for breakfast?

 

 

(makes 1 serving)

Ingredients:

 

 

-3 Tbs. oats(I like my oatmeal on the thinner side, but if you don't, I'd recommend adding 2 Tbs. or so more oats)

-3 Tbs. oat flour(if you don't have oat flour, you can grind oats in a food processer or blender)

-1/2 cup non-dairy milk(I used unsweetened vanilla almond milk)

-1/2 cup water

-1 Tbs. agave or maple syrup(or sub 1 packet stevia)

-Optional: 1 drizzle molasses(for a brown sugar flavor)

-1 tsp. cinnamon

-Pinch salt

-Chocolate chips

-Optional: Cinnamon sugar for topping(I use raw sugar or coconut sugar)

 

 

Supplies:

 

 

-Pot

-Measuring cups and spoons

-Spatula

-Small oven safe dish

 

 

Method:

 

 

Combine all ingredients except chocolate chips and cinnamon sugar topping in a small pot. Bring to a boil over medium low heat and cook until oatmeal has reached desired consistency(for me this took about 10 minutes). Once you are happy with your oatmeal, you can sprinkle with chocolate chips and eat as is, or, to make it fancy: pour into an oven safe dish, lightly swirl with chocolate chips(I cooled oatmeal slightly so the chips wouldn't melt as fast), top with cinnamon sugar and broil until caramelized on top.

 

Question: If you could turn any dessert into oatmeal, what would it be?