Popular Porridges
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Banana PB and J Oatcakes
File this one under “things I should have made two years ago.”
I knew I wanted to make oatcakes for my last recipe of 2014, but I wasn’t sure which one. I have plenty of ideas for oatcake recipes, but none of them could be made at my parents’ house (missing some ingredients). Plus, I wanted banana. And peanut butter.
I actually had to go back and check my recipe list to make sure that I had never made this before. Seriously, how did I not make this earlier?
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POSTED IN: bananas, jams and jellies, not porridge, pancakes and waffles, PB and J, peanut butter, toppings
POSTED IN: bananas, jams and jellies, not porridge, pancakes and waffles, PB and J, peanut butter, toppings
Biscuit Baked Oatmeal with Vegan Sausage Gravy
Have I talked about Happy Herbivore on here before? *searches* Yep, it looks like I have. I adore Happy Herbivore. I stopped buying cookbooks a couple years ago because I want to have a mobile lifestyle, and lugging around a library was not going to work out. Owning cookbooks when you can find a recipe for nearly everything you want online for free is also…just unnecessary, right?
However, I gladly own the first two Happy Herbivore cookbooks (and did not mind lugging them when I moved back in June). Lindsay’s recipes are so easy, quick, and functional. They are “everyday” meals…nothing that I need to motivate myself to make. I make something from one of her cookbooks at least once a week (typically the mac and cheese, haha). (more…)
Banana Cream Pie Overnight Oatmeal Parfait
I know what you’re thinking: “Lauren, this recipe is a repeat. You’ve done this before.”
Nah, that was just regular overnight oatmeal, mixed together in one jar. This recipe is a parfait. This one is special. This one contains whipped cream.
Wait, vegans! Don’t go! It contains whipped coconut cream. You know how I do.
I’ve always wanted to make whipped coconut cream. Can you believe it’s taken me this long to try it? It’s actually shameful. I kept thinking it was too much work, but it was one of the easiest things I’ve ever done. It took me approximately 45 seconds from start to finish (and most of that time was opening the can). (more…)
Mango-Coconut Overnight Oatmeal with Puffed Wild Rice
Before I share the beautiful recipe pictured below, let me just declare my love and commitment to New York City. I love you, NYC, and there’s nobody else for me than you. Please don’t be jealous at what I’m about to say. At the end of the day, my rent money goes to you, and it’s your beautiful bridges and skylines I drool over.
That being said, there’s another city I adore: MSP, better known to the rest of the world as “Minneapolis/St. Paul, Minnesota.”
Frosted Brownie Baked Oatmeal
You know what’s fun? Eating dessert for breakfast.
I mean, I could never literally eat dessert for breakfast–at least not what most people consider dessert. Thanks to my IBS, I have the world’s most sensitive stomach. Living in New York City, I enjoy a variety of vegan desserts frequently (shout-out to Wild Ginger and the PERFECTION that is their Peanut Butter Bomb Cake), but it never takes long for the pain to settle in! Thus, when I order desserts while eating out, it’s often a conscious choice with a careful consideration of the consequences.
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POSTED IN: baked oatmeal, bananas, chocolate, dessert lovers, hidden banana, mint, toppings
POSTED IN: baked oatmeal, bananas, chocolate, dessert lovers, hidden banana, mint, toppings
Apple Baked Oatmeal with Espresso Almond Butter Frosting
Remember how I bought almond butter and managed to not demolish it within seconds? Here is another recipe I created with it. Seriously, what could be better than a robe of almond butter smothering a baked oatmeal cake? Nothing, that’s what.
To see how I made it, scroll to the bottom. I’m about to do some sappy reflecting. (more…)
Stewed Fig and Apple Steel-Cut Oatmeal
Happy Tuesday! Happy last week of school for me! Happy birthday to my older brother, Christopher!
There are so many reasons to be happy this week. One of the reasons includes starting every morning with this oatmeal. The inspiration actually came from my dislike of the appearance of fresh figs. Why are they so unattractive? Thus, I thought to myself: maybe if I stew them or make a compote, I can enjoy the flavor of figs without the ugly appearance.
Well, it turns out that stewed figs are, in fact, uglier than a regular ol’ fresh fig. Bummer.
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Roasted Strawberry and Almond Butter Oatmeal + Getting Fit #6
Yay! Oatmeal! You love oatmeal! I love oatmeal! Let’s roast some strawberries and be friends.
But first, let’s check in with Crystal.
This is the sixth segment of my Getting Fit series. This series features my friend Crystal, a rockstar figure skater and fellow oatmeal lover. You can her blog, Confessions of Crystal, and check out her Instagram,@crystalchilcott.
TOA: Hello! How’s the concussion?
Crystal: It’s better now, but I’m at home in Pennsylvania and haven’t skated or worked out. It’s driving me crazy! How did the last two weeks go?
TOA: Great! I finally reached my goal of running 3 miles (twice!), and oddly enough, it was at my fastest pace yet! (~10 min/mile)
Crystal: That is wonderful! Has your energy level improved?
TOA: Not particularly. I’ve noticed I have more energy Saturday through Monday, but the rest of the week, I’m hopeless. I’m moving around my running schedule around to fit my “high energy” days and doing the bulk of it on weekends and early in the week (Mondays and Tuesdays). Last weekend, I went on a hike with a friend instead of my usual jog to switch things up!
Crystal: That’s great! Changing things up can help maintain your motivation and desire to run. Did you try interval running?
TOA: I did! This past Sunday, I didn’t feel like running at all, so I gave the intervals a shot. Every time I felt like walking, I started sprinting instead. Surprisingly, it worked! That night, I ran three miles again, and my whole body was exhausted afterwards. It was such a great workout.
Crystal: That’s great! That’s something you can always consider if you’re tired or not motivated. How do your strength exercises feel?
TOA: I’ll be honest: the last time I did three miles, I skipped them. My whole body was limp. But on this past Wednesday night, I only ran 1.5 miles (it was sweltering hot), so I did them. They are my least favorite part of the routine haha.
As I reflect on the last few months, I am so proud of how far I have come. Do I love exercising? Nope. Still hate it. Have I skipped a routine along the way? Definitely. Did I once go an entire week without running? Sure did. HOWEVER…have I given up? NO. The past several weeks, I have run at least twice (usually three times) every week. And I’m up to THREE MILES, and that’s with my super exhausted body right now. I can’t wait to see what I accomplish once summer vacation starts and I’m no longer a walking zombie.
Such a celebration demands some fancy porridge. I’ve been meaning to top my oatmeal with roasted strawberries for ages, but I finally tried it. It’s actually absurdly easy–just time-consuming.
Oh, and great news: I made this jar of almond butter last more than three days (because that happened once…). It’s been a solid two weeks and I haven’t finished yet. Yay?
Roasted Strawberry and Almond Butter Oatmeal + Getting Fit #6
What you'll need:
- 5 strawberries
- 1/2 tsp maple syrup
- 1/4 tsp vanilla extract
- 3/4 cup milk of choice, or water
- 1/4 cup quick cook steel-cut oats (I use Country Choice Organic)
- 1/4 tsp vanilla extract OR almond extract
- 1/4 tsp cinnamon (omit if using almond extract)
- 1-2 tbsp of almond butter
- pinch of salt
- sliced or slivered almonds for topping
For the Roasted Strawberries
For the Oatmeal
How to make it:
- Preheat oven to 350 F. Spray an oven-safe ramekin with nonstick cooking spray.
- Hull and quarter strawberries.
- Toss with maple syrup and vanilla extract.
- Place in oven for about 20-25 minutes, until warm and juicy but still holding its shape. Set aside.
- Bring milk (I use 1/2 c almond milk and 1/4 c water) to a boil, add oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
- Once more of the liquid has absorbed, add extract of choice, optional cinnamon, and salt. Stir.
- When you're pleased with the consistency of the oatmeal, swirl in almond butter. I like to not mix it in completely because I like finding globs of it when I'm eating. 🙂
- Transfer to a bowl. Top with sliced/slivered almonds and roasted strawberries. Add a splash of your milk of choice and any other additional toppings (shredded coconut, nuts, etc.).
Salted (or not) Caramel Apple Oatmeal
One week remains of my first year of teaching! Each year, as my life and career become increasingly more demanding, I worry about how my blog will fit into my schedule. This year, I consistently worked 70-80 hours a week, yet I somehow managed to squeeze in a few hours each weekend to manage this blog . . . So if you’re wondering why I’m not so great at responding to blog comments anymore, that’s why. I’m sorry! I read and appreciate all of them!
Despite my long hours of classroom prep, I remained loyal to this blog. I think that’s quite telling. No matter how stressful my life was, I made this blog a priority. Why? I enjoy it. Yes, it’s a LOT of (more) work, but it’s also gratifying and therapeutic.
This recipe, like many others, has been stumping me for at least a year. How could I make a VEGAN caramel sauce? It’s not that I didn’t know how–there are tons of recipes out there. I just didn’t feel like making it (see above re: 70-80 hours a week)!
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Double Berry Baked Oatmeal with Lemon Curd
As summer approaches (just a couple weeks away!), everyone is craving lighter and brighter recipes. One of my favorite parts of summer is all the produce, especially the berries.
I really do challenge myself to develop non-banana recipes, just to balance things out on here. This recipe uses mashed raspberries instead of my usual mashed banana, and the blueberries are delightful because they burst and bubble in the oven.
The lemon curd is optional, but it definitely adds to the summery brightness of the recipe and makes the serving a little larger.
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