242. oatmeal banana waffles.

Here is a variation of the waffles I made previously, omitting the blueberries. They come from one of my favorite bookes, Vegan with a Vengeance.  The recipe calls for raisins, which are probably good, but I don’t know what milo will think of that….These are my go-to waffles for milo and since I’m home today with him because he hurt his hand pretty badly – it was the perfect morning to make him something special. I try to keep the extras on hand in the freezer, so when he asks for them, we have something yummy and nutritious to give him!

Oatmeal Banana Waffles
1 cup plus 2 Tablespoon all purpose flour
2 tspn baking powder
1 tspn baking soda
1 1/4 tspn cinnamon
1/4 tspn nutmeg
1/2 tspn salt
1 cup quick cooking (rolled) oats
1 very ripe medium banana
1 1/2 cups non dairy milk
3 Tablespoons pure maple syrup
3 Tablespoons vegetable oil
3/4 cups raisins (if you prefer)

Preheat waffle iron.
Sift together Flour, baking powder, baking soda, nutmeg, cinnamon, and salt. Add the oatmeal and toss together
In a seperate bowl, mash the banana really well. Add the milk, syrup, and vegetable oil. Mix vigorously with a fork until there are no lumps of the banana left. Add the wet ingredients to the dry, and mix until well combined. Fold in the raisins. Let the batter sit for 2 minutes before making the waffles; this allows the oatmeal to get moist and blend with the rest of the batter. Prepare the waffles in your iron.

227. blueberry banana oatmeal waffles.

In an effort to use up some blueberries, I made these waffles to freeze and have on hand for the weekends.

Recipe is adapted from Vegan With a Vengeance.

1 cup plus 2 T flour
2 tspn baking powder
1 tspn baking soda
1 1/4 tspn cinnamon
1 cup quick cooking oats
2 T ground flax seed
1 ripe medium size banana
1 1/2 cup almond milk
3 T agave (or maple syrup)
2 T vegetable oil
1 cup blueberries

Preheat your waffle iron according to its directions.

Sift together flour, baking powder, baking soda, cinnamon and flax. Add the oatmeal and toss together.

In the vitamix, or blender, add the banana, almond milk, agave and oil. Add the wet ingredients to the dry and mix until combined. Gently stir in the blueberries.

Make your waffles in your waffle iron. Top with extra blueberries and bananas and enjoy!

136. no bake energy bites.

Since we are pretty much packed up, there isn’t much I can make these days. But these no bake bites were pretty easy to throw together and help us have something to snack on in between all the packing and moving!

This recipe is extremely versatile, so change it up! Here’s where i found it originally.

No-Bake Energy Bites
 1 cup oatmeal
1/2 cup peanut butter (or other nut butter)
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed
1/2 cup mini chocolate chips

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for half an hour.  Once chilled, roll into balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

 

 

112. creme brulee baked oatmeal.

Another recipe from Hearty Vegan Meals for Monster Appetites….Threw this together last night and let the oats soak, then baked it this morning while I ran out to get starwberries to top it. DELISH.

2 1/2 cups oats
3 T sugar
3 T maple syrup
14 oz can of coconut milk
1 tspn vanilla extract
1/2 cup vanilla or coconut flavored yogurt
1/4 cup brown sugar

Combine oats, sugar, maple syrup, coconut milk, vanilla and yogurt in a large bowl and let stand overnight.  Nice change of pace from our usual protein shake in the morning. I think I would add some flax next time, just for added nutrition.

Preheat oven t0 350.  Coat your pan and pour the mixture into the pan. Bake for 40 minutes. Sprinkle the top evenly with brown sugar to taste. Return the pan to the oven and broil for about 4 minutes until the sugar gets all brown and bubbly (this is the BEST part!)

B

96. healthy peanut butter oatmeal cookies.


COOOOOKIES! I love them. I don’t like having them in the house because I eat so lots of them. But I always want them.
So I try to find cookies to satisfy my cookie craving, but aren’t too incredibly bad for you. But, it usually takes fat and sugar to make a good cookie…

I was kind of skeptical of these cookies when I first saw them because they have no processed sugar, no flour, and on;y 1.5 tablespoons of oil. But they did have lots of good stuff – oats, coconut, chocolate, banana and peanut butter. The only added sugar is maple syrup, and I reduced the amount. The recipe called for 3/4 cup, but that seemed like alot for such a small amount of cookies, so I used 1/2 a cup, and that was sweetness a plenty.  (GAH! as im typing the recipe I see it was supposed to be 3/4 tbspn, not 3/4 cup…OOOPS! – that would explain why mine were extra sweet. )

The dough seemed pretty wet, so I was kind of nervous about how these were going to turn out – but they puffed up rather nicely; they are a little on the soft side; they fall apart pretty easily, but they taste really good. My batch made about 9 large cookies….I’m having a hard time sitting here not eating them all now.

The original recipe can be found here

Heres what I did:

1 cup rolled oats
2.5 tbsp shredded coconut
1/2 tsp baking powder
1/4 tsp cinnamon
1/4 tsp salt
1 large ripe banana
 ¼ cup peanut butter
1.5 tbsp canola oil
1/2 tsp vanilla
3/4 tbsp pure maple syrup
Handful of chocolate chips
Preheat oven to 350°.
In a large bowl combine all the dry ingredients (oats through to salt).
In a separate bowl, mash the banana. Add the peanut butter, oil, vanilla and maple syrup and whisk until smooth. Add the wet ingredients to the dry ingredients and stir until all the dry ingredients are incorporated. Fold in the chocolate chips and raisins.
Line a large baking sheet with parchment paper or coat with baking spray. Scoop out the dough and drop cookies onto the baking sheet about 1” apart. Bake for 12-14 minutes, until they start to turn golden. Let cool on the baking sheet for a few minutes to help them firm up, then transfer to a wire rack to finish cooling.

86. peanut butter chocolate chip oatmeal cookies.

Everything that is good about a cookie….all in one cookie.

I made these cookies once and brought them to a little party where I only knew the host. Later that day, someone from the party found me on facebook and sent me a message telling me not to tell her mom, but these were the greatest cookies she has ever had.

These cookies are adapted from the Peanut butter Oatmeal Gigantoid cookies found in one of my favorite cookbooks, Vegan with a Vengeance.

61. oatmeal breakfast smoothie.

Tonight I’m leaving on a plane to head to NYC. So this week has been pretty food heavy, but I hope to have some crafty things in store next week – Today I give you a smoothie….one of my favorites. It reminds me of the oatmeal shakes you get at Irazu.  Not dead on, but similar for sure. Its a thinner smoothie than you might be used to, but I love the sweetness from the dates and cinnamon. Reminds me of horchata. I’m sure you can definitely play with this basic formula and mix and match and come up with all kinds of delicious combinations. I know I plan to…. But for now, this is the basic go-to recipe.

1/4 cup rolled oats
1/4 cup water
1/2 cup almond milk
1/3 cup yogurt (I used soy)
1/2 teaspoon ground cinnamon, plus more for dusting
1 apple, cored and roughly chopped
1/4 teaspoon vanilla extract
2 dried dates
Ice cubes

* Try adding a frozen banana or subbing banana for apple. both options = YUM!

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