baked oatmeal.

bakedoatmealI took a stab at making oatmeal again. Im always on the fence about it. I topped this with some plain coconut yogurt and it was a nice change from my usual bowl of cereal or smoothie.

I found the recipe here

  • 2 cups rolled oats
  • 1/4 cup chopped nuts (i used walnuts; pecans would be good)
  • ½ cup unsweetened shredded coconut
  • 1 teaspoon aking powder
  • 1½ teaspoons ground cinnamon
  • Scant ½ teaspoon fine-grain sea salt
  • 1 3/4 cup almond milk
  • ⅓ cup maple syrup
  • 2 egg replacers (I used flax eggs – 2 T flax/6 T water, mixed together and sit for 10 minutes)
  • 1 1/2 T coconut oil
  • 2 teaspoons pure vanilla extract
  • 1 ripe banana cut into ½-inch pieces
  • 1 cup blackberries or other berries
  1. Preheat the oven to 375 degrees
  2. Grease the inside of an 8-inch square baking dish.
  3. In a medium bowl, mix together the oats, nuts, coconut, baking powder, cinnamon, and salt.
  4. In another bowl, whisk together the maple syrup (if using), almond milk, flax eggs, coconut oil and the vanilla.
  5. Place the banana slices in a single layer on the bottom of the baking dish.
  6. Arrange two-thirds of the berries on top of the bananas.
  7. Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats.
  8. Scatter the remaining berries across the top, and sprinkle some extra coconut flakes and raw sugar on top if you’d like.
  9. Bake for 45 minutes, until the top is golden. Remove your baked oatmeal from the oven and let it cool for a few minutes.

190. triple berry bundt cake.


Ever since I saw this post on smitten kitchen I had been daydreaming of making this cake. We stopped at a produce market yesterday and all the berries needed were on sale, so I took this as a sign to make the cake! And I had a friend coming by this afternoon, so I thought it would be a nice treat.

I wasn’t sure how this would turn out since the original recipe is not vegan. It looked so good in the photo, but would it taste good??

I’m going to tell you – this cake is AMAZING. I am trying so hard to not go downstairs and eat the half of the cake that is left down there. Its so light and perfect for summer. The berries give it a nice sweetness, where the lemon counters it with its tart flavors. Make this cake. NOW. You wont regret it.

2 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt or table salt
1 cup earth balance at room temperature
1 3/4 cups granulated sugar
Zest of 1 lemon
4 1/2 tspn. egg replacer mixed with 6T water
1/2 teaspoon vanilla extract
3/4 cup almond milk, with 1 tspn apple cider vinegar mixed in
1 cup raspberries
1 cup blackberries
1 cup blue berries

Glaze
2 cups powdered or confections’ sugar
Juice of 1 lemon
1 tablespoon earth balance, softened

Preheat your oven to 350°F. Generously grease a 10-cup Bundt pan. Set aside.

In a medium bowl, whisk or sift 2 1/2 cups flour (leaving 2 tablespoons back), baking powder and salt together and set aside. In the bowl of a stand mixer or large mixing bowl, cream together the earth balance, sugar and lemon zest until light very fluffy, about 3 to 5 minutes. Then, with the mixer on a low speed, add your egg replacer. Beat in vanilla, briefly. Add 1/3 flour mixture to batter, beating until just combined, followed by half the almond milk mixture another 1/3 of the flour mixture, the remaining almond milk  and remaining flour mixture. Scrape down from time to time and don’t mix any more than you need to. In the bowl where you’d mixed your dry ingredients, toss the berries with the remaining 2 tablespoons of flour. With a spatula, gently fold the berries into the cake batter.

Spread cake batter — you might find it easier to plop it in the pan in large spoonfuls, because it’s so thick — in the prepared baking pan and spread the top smooth. Bake for 55 to 60 minutes, rotating the cake 180 degrees after 30 (to make sure it browns evenly). The cake is done as soon as a tester comes out clean of batter.

Set cake pan on a wire rack to cool for 30 minutes, before inverting the cake onto a serving platter to cool the rest of the way. Cool completely. Once cool, whisk together the powdered sugar, lemon juice and butter until smooth and very, very thick. Spread carefully over top of cake, letting it trickle down the sides when and where it wishes.