Popular Porridges
Author Archives: Lauren Smith
Raspberry Cheesecake Brownie Baked Oatmeal
I’ve been waiting months to make this. I would have done it sooner–I even bought the cream cheese!–but I was waiting for raspberries to be more affordable. Even at Trader Joe’s, they’ve been around $5, and I was not willing to fork over the money for that.
But we must really be in reach of summer because raspberries are finally under the $4 mark!
Have you ever had a brownie swirled with cream cheese and raspberries? I have. Have you ever had a vegan one? I have. Let’s be honest: there is something totally satisfying about a plain, simple brownie (especially if it’s dense and fudgy, and not cakey, but that’s a personal preference ). But Raspberry Cheesecake Brownies are one of the few that I find even more satisfying than an original.
Good news: this baked oatmeal perfectly captures that.
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POSTED IN: baked oatmeal, berries, chocolate, cream cheese, dessert lovers, veggies, zucchini
POSTED IN: baked oatmeal, berries, chocolate, cream cheese, dessert lovers, veggies, zucchini
Topping: Butter Pecan PB2
There are some things that you just accept you will never have again as a vegan. However, innovative companies and restaurants are increasingly proving me wrong. In the past year or two, I have had some incredible mozzarella sticks, chicken and waffles, fried fish fillets, cheesy grits, croissants, cupcakes, snickerdoodle cookies, pepperoni pizza pockets, scrambled eggs, mac and cheese, milkshakes, caramels, and tiramisu–all vegan.
Thus, there’s no reason vegans can’t enjoy butter pecan as well! I decided this would make a better PB2 topping than an actual porridge recipe, and instead of using butter extract, I opted for Earth Balance. But then I decided a little drop of butter extract is a nice touch, too. After trying it all three ways, I decided the version using both produced the best result.
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Mango Tahini Oatmeal
Mango. ?
I adore mango, especially when I can find a way to temper the sweetness a bit. What calms sweetness better than a swirl of tahini?
Cinnamon Raisin Oatmeal with Maple Roasted Sweet Potato and Pear
Remember that vegan passover potluck I was telling you about? And remember that food repurpose recipe I promised you? It’s all coming together now.
Apparently, there’s this traditional Seder dish called Tzimmes. Not going to lie, it’s pretty freaking delicious. One of the potluck attendees made a variation of it from the Veganomicon cookbook that used sweet potatoes, pears, pecans, and raisins (pictured below). I loved it so much that I brought heaps of leftovers home. (The link to the tzimmes recipe includes an explanation of the Jewish history of the dish.) (more…)
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POSTED IN: apples, dried fruit, maple, nuts, pears, sweet potato, veggies, winter squash, zucchini
POSTED IN: apples, dried fruit, maple, nuts, pears, sweet potato, veggies, winter squash, zucchini
Fig and Dark Chocolate Bites
I had so many elaborate porridge plans for last week. I even bought all the ingredients for them and planned exactly which day I would make them. Then my stove stopped working, so I made these adorable, fudgy, easy, snackalicious truffles instead.
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POSTED IN: chocolate, dried fruit, figs, no bake, not porridge, nut butter, oatmeal bites, peanut butter
POSTED IN: chocolate, dried fruit, figs, no bake, not porridge, nut butter, oatmeal bites, peanut butter
The Cookie Collection
Considering how frequently oats appear in cookie recipes these days, it’s no surprise that cookie-inspired recipes turn out so satisfyingly perfect! They are a wonderful complement to each other. If you’ve made my Peanut Butter Cookie Baked Oatmeal, you understand just what I mean: it tastes (and smells) exactly like the real cookie!
Here I have assembled all of my cookie-themed recipes, including some overnight “cookie dough” porridges. And FYI, you can always check out all the cookie recipes by scrolling through the “Cookie Lovers” tag.
Oh, and for each oatmeal recipe, I paired it with a vegan cookie recipe if you want to skip breakfast and go right for dessert! 😉
Peanut Butter Cookie Baked Oatmeal
Check out this mini peanut butter cookie recipe by Kathy Patalsky.
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Weekend Musings: Food Waste
I will readily admit that I’m not an easy roommate. Ask my roommates from my year in Newark, and they will tell you that the thing I was most meddlesome about was food waste. I can recall one moment when a roommate was going to throw something away that was a bit past its prime, and as she carried it toward the garbage, I sharply inhaled and stared in horror. I quickly became the food waste police (which I do not recommend as it will not make you very likable ?).
Spiced Plantain Brownie Baked Oatmeal [Guest Post]
This is my final featured recipe from the Brownie Baked Oatmeal contest! It’s been a pleasure seeing what you all came up with, featuring your recipes, and seeing the reader responses! I love these contests. Expect more to come!
This one comes to us from Giselle. Enjoy!!
This oatmeal was inspired by my mother. When I was younger, she would cook my oatmeal with a cinnamon stick, rarely with powder. And if she did, I would always taste the difference- a sharper, bolder flavor, which I never liked. I begged her to never use this powder in my oatmeal. (more…)
Oatmeal Enthusiasts: Meet Whitney!
Whitney may have joined Instagram fairly recently, but her photos instantly caught my eye. Her bowls of oatmeal always seem to include a pop of colorful berries and melty peanut butter and puddles of berry sauces. Combined with her trademark white rug and glass bowl, her oatmeal is a treat for the eyes!
Hello, everyone! It is my great honour to be your host today for May’s Oatmeal Enthusiast installment. 😉 A big thank you to Lauren for allowing me to put this piece together for you guys! Her blog is beautiful and her recipes never disappoint, so I only hope that I can do the Oatmeal Artist site the justice it deserves.
My name is Whitney, and I am a 19 year old biology student residing in the hopelessly dazzling Pacific Northwest region of Canada. Spring here has finally sprung, and I can’t help but feel at peace among the rows of emerald-leaved trees and glowing flowers. I love to spend my evenings down at the beach on campus, watching the waves roll in as the sun sets behind the endless mountains. I am always blown away by the sheer beauty of my home when the rain starts to fade and blue skies roll in.
I am very new to oatmeal – in fact, I had my first bowl since early childhood less than 6 months ago, and I’ve only been experimenting with it since late February! You can see some of my progression on my Instagram, @wholewhit. Nowadays, I look forward to the next morning’s oat-y creation nearly every night. I guess you could call me a real dev-oat-ee. (sorry [not really])
My later meals are typically filled to the brim with veggies and healthy proteins, but as a self-professed lover of dessert as well as my entire friend circle’s one-woman bakery, I can’t go a day without eating something sinfully sweet and indulgent. These days, I turn to oatmeal for a healthier version of my favourite treats. I love how filling it is; I am never hungry before lunch. It’s also full of good nutrients, especially when loaded up with fruits and cooked in vanilla cashew milk, my liquid of choice.
For my 15 minutes of fame, I decided to share with you my most favourite creations. From these, you may draw a few things; 1) I love fruit; 2) I have a nut butter problem; and 3) damn, that girl can really put away a lot of chocolate.
SUNDAY
I decided to kick things off with my most favourite flavour of all – dark chocolate raspberry. I cooked this baby down with lots of cocoa powder & frozen raspberries, as well as my usual salt, vanilla, and mashed banana. I topped it off with hot raspberry “sauce” and fresh raspberries (plus chocolate and PB, of course). Those little guys sure are expensive, but as soon as I get home and crack open the container, I never regret my decision. (more…)
Savory Citrus Arugula Steel-Cut Oatmeal
While I mostly eat my sweet oatmeals, I find my savory concoctions so rewarding on a creative level. When I make savory oatmeal recipes, I practiced some of my less-used cooking skills and ingredients and am always shocked at the results. My Herbed Pumpkin & Leek Oatmeal had me dreaming about it for the rest of the day, and the Lemon Asparagus Ris-Oat-to leftovers recharged me every day for a week.
Now there’s this.
Freaking beautiful, right??
This recipe was inspired by a recipe I made for a vegan Seder potluck. My vegan Jewish friend wanted to host an event for his other vegan and/or Jewish pals, and I was honored to be one of them. After doing much research for what is kosher for Passover, I made this quinoa salad*.
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POSTED IN: big batch, citrus, greens, pomegranate, savory, steel cut, veggies, winter squash, zucchini
POSTED IN: big batch, citrus, greens, pomegranate, savory, steel cut, veggies, winter squash, zucchini
