Pumpkin Cherry Banana Baked Oatmeal

BakedOats

I realized this past weekend that it had been way too long since we had baked oatmeal. So long it had been since we were in our old house! After making this batch up, Alistaire happily ate TWO servings of it for breakfast!

Packed with fruit and vegetables, and plant-based as well, your body will thank you!

BakedOats

Pumpkin Cherry Banana Baked Oatmeal

Ingredients:

  • 3 cups old-fashioned oats
  • ½ cup brown sugar, packed
  • ¾ cup Dried Cherries
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 cup unsweetened coconut milk
  • 3 Tbsp flaxseed meal + 9 Tbsp water
  • ½ cup pumpkin purée (canned is fine)
  • 1 ripe banana, mashed
  • 2 tsp pure vanilla extract

Directions:

Heat the oven to 350°, spray a 9×13″ glass baking dish with cooking spray.

In a large mixing bowl combine the oats through cherries.

In a medium mixing bowl whisk the milk through vanilla together, pour over the dry and stir till mixed.

Scrape into the prepared baking dish and bake for 40 minutes.

Eat warm or let cool and chill in the refrigerator.

Reheat in the microwave uncovered for 1 to 2 minutes on high (it stores well for a couple of days for easy breakfasts).

Serves 4.

Want more ideas for baked oatmeal? Check out my cookbook, Oats Gone Wild, on it. In both print, and on Kindle, half the recipes are baked oatmeal :)

Iced Caramel Macchiato

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Coffee was my life for years – I was a barista for nearly 9 years of it. Have you seen my ebook The Natural Barista: Latte Syrups & Drinks? It was a fun one to write!

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Overall, I have never been much of a fan of iced coffee drinks when I am at coffee houses. Why? Simply put: too sweet, too watery. I am the type that prefers a blended frappe. But if made right, an iced latte can be amazing and delicious! This makes a jumbo drink, it is best when the cup is loaded with ice. While I made mine with fresh espresso shots (using my Breville BES870XL Barista Express Espresso Machine), this is also a great recipe for my cold brewed espresso! If you happen to keep a mason jar of it in the fridge, you can make one of these drinks almost instantly.

And today, this hit the spot! Woke up to sunny skies :-D

Caramel1

Iced Caramel Macchiato

Ingredients:

Directions:

Take a quart mason jar, add ice. Pour vanilla syrup over ice, then slowly pour in milk. Pour espresso down the center, without mixing. Liberally top with caramel sauce, as desired.

Add a large straw, and enjoy a blissful and highly caffeinated morning.

Serves 1.

National Blueberry Muffin Day Giveaway & Recipe

Krusteaz-Wild-Blueberry-Supreme-Muffin-Mix

National Blueberry Muffin Day is today! And what better way to celebrate it with a recipe AND a giveaway? Krusteaz has a delicious and simple Wild Blueberry Supreme Muffin Mix that is easy to mix and bake. I have been very grateful to have a “little help” in the kitchen, since my new pantry was only finished in the past few days! Keeps the kids happy and I have the energy to keep DIY’ing in our new home!

Krusteaz-Wild-Blueberry-Supreme-Muffin-Mix

It is also a great base for many recipes, including my Blueberry Cherry Breakfast Cookies, which are loaded with oats, sunflower seeds and flaxseed. Portable, easy to grab and tasty!

Cherrycookies

Blueberry Cherry Breakfast Cookies

Ingredients:

  • 1 package Wild Blueberry Supreme Muffin Mix
  • ¾ cup old-fashioned oats
  • ½ cup raw sunflower seeds
  • ¼ cup dried cherries
  • 1 stick (½ cup) unsalted butter, softened
  • 1 Tbsp ground flaxseed meal + 3 Tbsp cool water

Directions:

Preheat oven to 350°. Lightly oil a large rimmed baking sheet.

Whisk the flaxseed into water, let rest for 5 minutes, whisk until thick.

Meanwhile, process the oats through a mini food chopper or blender until chopped up a bit, transfer to a large mixing bowl. Process the sunflower seeds, until finely chopped, add to mixing bowl. Stir in the muffin mix (set the tun of blueberries aside) and cherries. Work in the butter with a heavy-duty mixing spoon, stir in flax mixture.

Drain blueberries in a fine mesh strainer, rinse gently and shake off. Add to cookie dough and gently fold in.

Drop 18 cookies on the prepared baking sheet, each about 2 Tablespoons worth dough. Bake for 10 to 15 minutes, until golden on bottom. Let cool before transferring to a cooling rack.

Makes 18 cookies. Store tightly sealed or freeze for longer term storage.

And who doesn’t love a giveaway? Krusteaz is sponsoring a nifty giveaway of a box of Blueberry Muffin Mix & 3 FREE product coupons, so the lucky winner can try a few things!

a Rafflecopter giveaway

– Open to US residents only –

FTC Disclosure: We  received product used in recipe development.

Cherry Oatmeal Streusel Muffins

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What is partially dessert and even more so breakfast? What gets little kids eating happily, because they think “cupcakes for breakfast!”? I had scored a great deal on Tillamook Dark Cherry yogurt, and then fresh Eastern Washington cherries at the farmers market….

CherryMuffin1Small

Cherry Oatmeal Streusel Muffins

Ingredients:

  • 1½ cups all-purpose flour
  • ¾ cup quick-cooking oats
  • ¼ cup packed dark brown sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp fine sea salt
  • 2 Tbsp ground flaxseed meal + 6 Tbsp cool water
  • 6 ounce cup dark cherry yogurt
  • ¾ cup milk + 2 tsp apple cider vinegar
  • 2 Tbsp sunflower oil
  • ¾ cup pitted and halved dark cherries

Streusel Topping -

  • 3 Tbsp all-purpose flour
  • 3 Tbsp packed dark brown sugar
  • ¼ tsp ground cinnamon
  • Pinch fine sea salt
  • 2 Tbsp unsalted butter

Directions:

Preheat oven to 400°, line a 12 count muffin pan with liners.

Whisk flaxseed and water together in a small bowl, let rest for 5 minutes. Add vinegar to milk, let sour for 5 minutes.

In a large mixing bowl whisk together flour, oats, brown sugar, baking powder, baking soda, and salt.

Whisk flaxseed mixture, soured milk, yogurt, and oil together. Add to dry ingredients, stir until just mixed, fold in cherries, mix in gently. Divide between the paper cups evenly.

For streusel topping:

Mix the flour through sea salt together in a small bowl. Dice up the butter, work in with fingers till crumbly. Sprinkle over muffins.

Bake muffins for 15 to 20 minutes, until a toothpick comes out clean with crumbs. Let cool for 10 minutes, then transfer to a cooling rack. Leftover muffins freeze well.

Makes 12 muffins

Fueled For A Day!

CCollage

Do you like to travel, road trip, hike, backpack, or be-on-the-go? Craving an entire day’s of meals, that lean towards the Hippy Hut™? Take a look at this collection of recipes from my site, TrailCooking, and see if you have some inspiration!

CCollage

Breakfast:

Creamsicle Protein Smoothie

Chocolate Covered Cherry Granola Bars

Lunch:

Chickpea and Sweet Corn Salad

Snack:

Sweet Coconut Curry Granola Bars

Dinner:

Edamame Noodle Bowl

Dessert:

Chai Ginger Pudding

Rhubarb and Strawberry Sauce

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Quick to make, and it stores well in the refrigerator for a couple of days. Bring summer to dessert, or breakfast, with this pink hued sauce.

SB2

Rhubarb and Strawberry Sauce

Ingredients:

  • 1 pound fresh rhubarb, thinly sliced
  • 1¼ pounds fresh strawberries, washed and hulled, quartered
  • 1½ cups granulated sugar
  • ¼ cup water
  • 2 Tbsp butter
  • 1 tsp pure vanilla extract
  • Pinch fine sea salt
  • ¼ cup cornstarch
  • 3 Tbsp orange juice

Directions:

Add rhubarb through sea salt to a tall heavy saucepan. Cover and cook over medium heat, stirring often, until the rhubarb is tender and falling part, about 30 to 45 minutes.

Mix the cornstarch and orange juice together, bring the sauce up to a boil, stir in mixture while stirring constantly. As soon as it thickens, remove from heat.

Transfer to storage containers and let cool on counter, then transfer covered to refrigerator.

What to use the delicious sauce in and on? It is wonderful served in bowls, with a scoop of gelato on top, or better? Make breakfast parfaits with it.

SB1

Granola and Yogurt Parfaits 

Ingredients:

  • Vanilla yogurt
  • Granola
  • Rhubarb Strawberry Sauce

Directions:

Layer ingredients as you prefer. Enjoy!

Banana Bread Baked Oatmeal & 2 Free Days For Oats Gone Wild

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Thursday & Friday, June 12 & 13th, the Kindle version of Oats Gone Wild will be free for download on Amazon!

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It is 75+ recipes for plant-based oatmeal, half which are stove top and half are baked oatmeal. Baked oatmeal is great for summer. Make a big batch and eat all week – and only heat up your kitchen once. The recipe below is one my favorites from the book, as it makes individual bowls. Easy serving!

BBO

Banana Bread Baked Oatmeal (Page 83)

Ingredients:

  • 1½ cups old-fashioned oats
  • 2 Tbsp dark or semi-sweet chocolate chips
  • 2 Tbsp finely sliced honey almonds (see below)
  • 1 tsp ground cinnamon
  • 2 4-ounce jars stage 2 baby bananas, preferably organic, or ¾ cup mashed ripe bananas
  • ¾ cup unsweetened coconut milk beverage
  • ¼ cup raw almond butter
  • ¼ cup raw honey, raw agave or maple syrup
  • 1 tsp pure vanilla extract
  • ¼ tsp fine sea salt

Directions:

Preheat oven to 375° and place 4 oven-safe dishes or ramekins on a baking sheet (or use a muffin tin if you have none). Light oil dishes.

Mix the dry ingredients together in a large bowl. Whisk the wet in a medium bowl, add to dry and stir. Let sit for 5 minutes, then divide between the dishes.

Bake for 20 minutes.

Serve warm or refrigerate for later. Reheat for a minute in the microwave.

Serves 4.

Go. Get Your Copy of Oats Gone Wild! And if you love it, remember it is in old-school paper as well. And share this post so everyone can enjoy a copy!

Vegan Banana Muffins

BananaMuffin1

Walker helped me make these muffins, which made me quite happy. He helped measure out everything, found the muffin tin and was Mommy’s lil’ taster of course. It was nice for the two of us to be back in the kitchen, creating again.

BananaMuffin2

Quick to pull together, moist and full of hidden fiber ;-)

BananaMuffin1

Vegan Banana Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • 1/8 tsp fine sea salt
  • 1 cup mashed ripe banana (about 3 medium)
  • ½ cup unsweetened applesauce
  • 2 Tbsp ground flaxseed meal + 6 Tbsp water
  • 1/3 cup granulated sugar
  • 1/3 cup dark brown sugar, packed
  • 2 Tbsp coconut oil, melted and cooled
  • 1 tsp pure vanilla extract

Directions:

Preheat oven to 350°, line a 12 count muffin tin with liners.

Whisk flour through sea salt in a small bowl.

In a large bowl, whisk remaining ingredients. Add in dry, stir until just mixed. Divide batter between muffin cups, they will be mostly full.

Bake for about 20 minutes, or until lightly golden on top and a toothpick comes out clean in the center.

Let cool before transferring to a cooling rack. Leftover muffins freeze well.

Makes 12 muffins.

Maple Infused Raisins over Coconut Oatmeal

MapleOats

There is something to be said for a warming bowl of oats in the morning, even in spring. And as a bonus, this made us 2 days worth of breakfast.

MapleOats

Maple Infused Raisins over Coconut Oatmeal

Ingredients:

  • ¾ cup raisins (preferably organic)
  • ½ cup pure maple syrup
  • 1 tsp ground cinnamon
  • 4 cups unsweetened coconut milk beverage
  • 2 cups old-fashioned oats (gluten-free if needed)
  • Pinch fine sea salt

Directions:

Add the raisins, maple syrup and cinnamon to a small saucepan. Heat over medium-low until simmering. Take off heat, set aside.

Meanwhile, add coconut milk and salt to a tall saucepan, heat on high until boiling (keep an eye on the pot, it can boil over!). Add in oats, return to a boil, lower heat to medium-low and cook for 5 to 7 minutes, stirring often. The oats will thicken upon standing.

Serve oats topped with raisins and syrup.

For an easy breakfast, make in advance and plate in bowls. Reheat in microwave for about a minute, stirring well.

Serves 4.

Love oatmeal? Looking for more plant-based breakfast ideas? Have you seen our newest cookbook, Oats Gone Wild?

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Blueberry Oatmeal Breakfast Cupcakes

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OK, these are not cupcakes. But oh what one can get a child to happily eat if topped with whip cream ;-) To Kirk and I, they are a baked oatmeal ready to grab. Walker saw his plate and was excited and said “Breakfast Cupcakes!”. Hahhah!

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I could have a freezer full of these now! They have opened up breakfast, both Walker and Alistaire love them. They can eat with their hands. They are covered in whipped cream.

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And oh, Kirk and I can have ours drizzled with a bit more maple syrup ;-)

Oats

Blueberry Oatmeal Breakfast Cupcakes

Ingredients:

  • 2½ cups old-fashioned oats, gluten-free if needed
  • 1½ cups unsweetened coconut milk
  • 1 Tbsp ground flaxseed meal
  • 3 Tbsp water
  • 1/3 cup pure maple syrup
  • 2 Tbsp olive oil
  • 1 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • ¼ tsp fine sea salt
  • ¾ cup blueberries, frozen or fresh

Directions:

Put oats in mixing bowl, add coconut milk, stir and tightly cover. Refrigerate for 4 to 6 hours, till most of the milk is absorbed.

Preheat oven to 375°, spray a 12 count muffin tin with cooking spray, or liberally oil. A plain metal tin works better than nonstick.

Add flaxseed meal and water to a small bowl, whisk till smooth. Add in maple syrup, olive oil, vanilla, cinnamon, salt and baking powder. Beat smooth, then pour over oats, stir till mixed.

Divide evenly between tins. Sprinkle blueberries on top, gently pressing down.

Bake for 30 minutes, remove and let cool for 15 minutes. Run a thin metal offset spatula or knife around to loosen and pop out. Serve warm, or chill in refrigerator, covered.

To reheat, place on a plate, microwave for 1 to 2 minutes. Drizzle more maple syrup on top.

Makes 12.

PS: Love oatmeal for breakfast? Be sure to check out Oats Gone Wild, available in print and Kindle:

OatsGoneWildCoversmall

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