Popular Porridges
Tag Archives: chocolate
Sweet Potato and Chocolate PB2 Oatmeal
Okay, so I might be a little out of season with this one. The truth is, I love sweet potato. 365 days a year. My heart knows no boundaries with food. Sure, I may crave certain foods a little more during certain seasons, but sometimes I want peaches in February or sweet potatoes in April.
Brownie Baked Oatmeal with Mint Avocado Frosting
Happy early St. Patrick’s Day! Having studied abroad in Ireland, I have a special place in my heart for St. Patrick’s Day.
I considered utilizing my Jameson collection for my St. Patrick’s Day-themed recipe this year, but decided to keep it PG and finally make the Mint Avocado Frosting I’ve been dreaming of.
Chocolate Pecan Baked Oatmeal
Zucchinis have changed my life. Having pureed zucchini in my recipes has truly opened up another world. Is it just me, or have all of my recipes for the past month included zucchini? I apologize for that. Actually, no I don’t. Because they’re delightful.
Snickers Oatmeal
IT’S MY BIRTHDAY!
After a week vacation (hooray for mid-winter break!), it’s a little painful to head back to work on my birthday, but at least it means I have plenty of people to celebrate the day with.
Chocolate Banana Muffins with Peanut Butter [Guest Post]
Hello, oatmeal devotees! I’m Claudia from The Breakfast Drama Queen and I’m delighted to share a recipe with you. No, it’s not oatmeal – bear with me here, people – but it does contain oats. And peanut butter!
So, why am I here? Well, imagine this: The Oatmeal Artist contacts you with an exciting idea. She’ll take one of your recipes and turn it into oatmeal. Then you’ll take one her oatmeal recipes, and turn it into a different breakfast food. Was I about to say no to that?
Fudgy Banana Steel-Cut Oatmeal with Peanut Butter
So you love my Fudgy Banana & Peanut Butter Oatmeal, eh?
Well, what if you want to make a steel-cut version?
…Or what if you want to feed a friend (or a “friend” 😉 ). Or maybe a whole crowd. Or yourself…for a week!
Here you go. The ingredients are shown for two servings, but it will work perfectly to double everything for four servings. Yay!
Yellow Cake Baked Oatmeal with Chocolate PB2 Frosting
Did you know that they only real difference between yellow cake and a regular “white” cake is just the use of egg yolks? My mom is a cake decorator (in addition to her full-time job as my best friend an accountant), so I’ve seen her make many a white cake. I remember her telling me once that the recipe used only egg whites because the yolk would turn the cake yellow…so I guess it makes sense that a yellow cake uses the whole egg.
Thus, when I decided I wanted to make this recipe, it left me puzzled. How would I recreate it without eggs (not vegan) or food coloring (too many chemicals)? And how could I make it without it tasting like bananas?
Almond Joy Oatmeal #2
Yep, I already have an Almond Joy Oatmeal. I KNOW. This isn’t an “improved” recipe, either. The other one was already perfect. I just came up with a different way to make it.
(To be honest, I just wanted to eat more chocolate PB2.)
Mango and Chocolate Peanut Butter Oatmeal
It’s Christmas Eve! I debated about whether or not I should post a new recipe today, considering it’s a holiday, but then I thought back to all the days in the past couple of months when I skipped posting a new recipe. That bothered me, so I thought I’d make it up to you with a recipe today.
You might not be able to make it today or tomorrow, but maybe this weekend?
I love how simple this recipe is! Mango (as well as pineapple) work so beautifully in oatmeal because they pack such a flavor punch. The other fruits need extracts and spices to pump them up, but mango can hold its own. It also happens to be one of my favorite fruits!
Boston Cream Pie Oatcakes for One
I went through most of my life not understanding what Boston Cream Pie actually was. See, my mother became “locally famous” (aka fawned over by elderly ladies at church) for her Boston Cream Pie recipe. Growing up, my sister and I would request it whenever possible.
It wasn’t until I started caring about food and watching Food Network that I realized her recipe was…well…a loose interpretation. I think it would be better named “Boston Cream Pudding Pie.” It was an actual pie, with crust on the bottom and triangular sections of crust on top. There was no cake in sight. The middle of the pie was a thick, creamy mixture that was firm and spongey. Thin swirls of chocolate were drizzled over the top.
I loved that pie, but I chose to honor the traditional concept of a Boston Cream Pie with these oatcakes. The oatcakes replace the cake layer, and coconut whipped cream (or, if you choose, nondairy yogurt) replaces the creamy center. I used a chocolate PB2 sauce to replace the chocolate ganache.
You can make the coconut whipped cream firmer by using a recipe with powdered sugar. However, this is breakfast, and I’m pretty rigid about that kind of thing. 😛
Boston Cream Pie Oatcakes for One
What you'll need:
- 1/4 cup milk of choice
- 1/4 tsp apple cider vinegar, or lemon juice
- 2/3 cup rolled or quick oats (I use Country Choice Organic)
- 1/2 cup's worth of zucchini, preferably peeled
- 2 tsp maple syrup
- 1/2 tsp vanilla extract
- rounded 1/2 tsp baking powder
- pinch of salt
- 2 tbsp PB2*
- 2 tsp unsweetened cocoa powder
- 1/2 tsp maple syrup
- 1/8 tsp coconut butter or oil (optional)
- coconut whipped cream OR plain or vanilla nondairy yogurt
For the oatcakes
For Chocolate PB2 Sauce
For serving
How to make it:
- Combine milk and vinegar in a small bowl or cup and let sit for ten minutes.
- While waiting, prepare Chocolate PB2 Sauce by whisking it all together in a small bowl. Set aside.
- Put all pancake ingredients (including milk-vinegar mixture) in a blender or food processor and blend until smooth. Add extra liquid if necessary (just a tsp or so at a time). It should have the consistency of paint. 🙂
- Heat a griddle pan over medium low heat.
- When griddle pan is ready, spray with nonstick cooking spray (it only needs a little bit!), and use a large spoon or a small scoop to pour pancakes onto the griddle. I made small pancakes, so I used a large soup spoon, and it worked perfectly. Generally, don't go any bigger than 1/4 a cup, but I find that too big still.
- When bubbles have formed at the top of the pancake, flip over and cook for another minute. Repeat until all the batter has been used!
- To serve, alternate layers of oatcake and coconut whipped cream (or yogurt). At the end, drizzle the Chocolate PB2 Sauce over the top.
Just an FYI:
*You could also use chocolate PB2.
