Disco Soupe The Oatmeal Artist: Lemon Poppy Seed Oatcakes for One After exploring every oatmeal option to use my lemon extract, I had to move on to the next format: pancakes. I'm so glad I discovered how to make these single-serving pancakes. It's wonderful to have pancakes in the morning without standing over the stove, flipping extra pancakes for half an hour. Also, these oatmeal pancakes treat me without ripping my stomach apart. My body hates Bisquick! Now, I'll be honest, these pancakes are perfectly tasty but not overly sweet. by The Oatmeal Artist Prep Time: 5 min Cook Time: 10 min 2/3 cup rolled or quick oats (I use Country Choice Organic)2/3 cup milk of choice1/2 overripe bananajuice of one lemon (~3 tbsp), or 1 tsp lemon extractrounded 1/2 tsp baking powder1 tsp poppy seedspinch of salt1 tbsp honey or agave (optional) Put all ingredients in a blender and blend until smooth. Heat a griddle pan over medium low heat. When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!)
Antigone XXI | - le blog de l'abondance frugale - Oatgasm: Peach Cobbler Baked Oatmeal I’ve been spending a lot less time consumed within the beguilements of the virtual world, and more noticing the one around me. I’ve finally come to realize, after years of being a self-proclaimed internet addict, that I’d rather submerge myself in culture, food, laughter, and life than clicking away at meaningless diversions and lost opportunities. Why this insight remained in the shadows for (more or less) sixteen years, I do not know. But the clarity and consciousness is real, and I’m finding the effect quite lovely. For the first time in countless months, I started my morning with the newspaper. Today, I’d like to share this ode to fruit desserts, and their overlooked independence in the world of food. In the mean time, I’ll be out rediscovering the world for a bit. “I have recently been alarmed to learn of the indiscriminateness with which the general public uses the term “cobbler.” “But you may ask, wouldn’t a clafoutis by any other name taste just as sweet? (L.V. Mr. Ingredients
Le Jardinier Maraîcher Salted Brownie Baked Oatmeal Mmkay. How could anyone see the name of this recipe and NOT be tempted?! I suppose I owe you that much. It's been over a WEEK since I've posted a recipe. But hizzah! The idea of this one has been haunting me for MONTHS. BUT ALAS...here it is! by The Oatmeal Artist Prep Time: 5 min Cook Time: 20 min 1/3 cup milk of choice1/3 cup applesauce or 1/2 a ripe banana, mashed1/4 tsp vanilla extract1/2 cup regular rolled oats4 tsp. cocoa powder1/4 tsp. baking powderone LARGE pinch of coarse salt (like kosher) Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.Mix together first three ingredients in a large bowl.Add in dry ingredients: oats, cocoa powder, and baking powder.Stir well, and then transfer to the ramekin.Top with salt, then bake for 18-25 minutes. * Alternatively, you could replace almond milk, applesauce/banana, and cocoa powder with 1/3 cup chocolate milk (I recommend Silk Dark Chocolate almond milk.
Chocolate, Pear & Hazelnut Baked Porridge | Cinnamon Soliloquy Chocolate, pear and hazelnut is a (three way) marriage made in heaven… chocolate and pear always work, and the hazelnuts create a divine connection between the two flavours. The added touch of the pear fan on top leaves the middle of this baked porridge gooey and moist, but still with the slight crunch of sweet roasted hazelnuts. This is a delicious (and decadent) breakfast that will fill your kitchen with chocolatey, nutty aromas! Chocolate, Pear & Hazelnut Baked Porridge Ingredients: 1/2 cup / 45-50g rolled porridge oats 1/2 cup / 120ml milk of your choice (for double decadence use chocolate milk!) 1 ripe pear 1/4 cup / 25g chopped, roasted hazelnuts (roast them on a tray for 10 minutes at about 180°C) plus extras, halved for the top 1/2 tsp vanilla extract 1/2 tsp baking powder 1 tbsp cocoa powder tiny pinch salt (optional: sweetener to taste e.g. tsp honey/sugar/syrup/sweetener) Method: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. Like this: Like Loading...
Vegan Cinnamon Buns for 2 On crisp, cool mornings, cereal + milk just doesn't cut it. I prefer warm, hearty breakfasts like oatmeal, pancakes, waffles, etc. Cinnamon buns are a special treat I usually save for holidays because making an entire batch can be overwhelming if it's just our family of three. I mean, I won't lie -- I could put away half of them myself, but I know that's not ideal from a nutritional perspective. (Psst: Did you see 9 Foods w/ More Sugar Than Doughnuts on Mother Jones?) Yesterday morning, I was freezing when I woke up. CINNAMON BUNS FOR 2 vegan, no-rise time required! What you'll need . . . For the bun: 1/4 cup + 1-2 tablespoons soy milk (or almond, etc.)1 tablespoon maple syrup1 tablespoon olive oil1 cup white-whole wheat flour1 tablespoon sugar1 teaspoon baking powderpinch saltFor the filling:1 teaspoon cinnamon2 tablespoons sugar1 tablespoon olive oil For the glaze:1/2 cup powdered sugarsplash vanilla extract1/2 tablespoon Earth Balance1-2 tablespoons hot soy milk (almond, etc.)
The Oatmeal Artist: Pumpkin Pie Baked Oatmeal As a planner, I'm always thinking ahead. Far ahead. I've already started looking at my options for Thanksgiving, my absolute favorite holiday. My roommate offered to let me spend it with her and her family. I don't ask much from my Thanksgiving meals. Okay, so yes, I'm aware that this recipe calls for an entire tablespoon of maple syrup. by The Oatmeal Artist Prep Time: 5 min Cook Time: 25 min 1/2 cup regular rolled oats1/4 tsp baking powder1/2 tsp pumpkin pie spicepinch of salt1/3 cup milk of choice1/4 cup pumpkin puree1/2 tsp vanilla extract1 tbsp maple syrup Preheat oven to 350 degrees F. For a big batch (Servings: ~4) Ingredients 2 cups regular rolled oats 2 tsp pumpkin pie spice 1 tsp baking powder 1/8 tsp salt 1 cup milk of choice 1/2 cup water (or more milk) 1 cup pumpkin puree 1 tsp vanilla extract 4 tbsp maple syrup Instructions Preheat oven to 350 degrees F.