A Trio of Autumn Oatmeals

They say images of sugar plums dance around your head at Christmas time. Carrot cake, pumpkins and apples constantly bombard my own brain during the fall season. These are the three key ingredients in the following oatmeal bowls…so you can wake up on a chilly morning, wrap yourself in a comfy sweater and sit down to nosh on any of these three recipes. I bet you’ll wish it was fall all the time.

Carrot Cake Baked Oatmeal

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This is like having dessert for breakfast so who can say no to that?

This recipe actually belongs to one of my favourite vegan cooks, Angela Liddon. Check it out on her blog here or read on for my regurgitation of it.

Ingredients: 

  • 2 1/4 cups rolled oats
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon (cinnamon is my weakness so I used about 2 tsp)
  • 1/4 tsp fine grain sea salt
  • 1 1/2 cups lightly packed shredded carrots (just use a cheese grater)
  • 2 1/2 cups unsweetened almond milk (I used vanilla almond milk)
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 1/2 tsp ground ginger
  • 1/4 cup raisins
  • 1/2 cup chopped walnuts

Instructions:

  • Preheat oven to 375 and grease a casserole dish with some coconut oil
  • Using a large bowl, combine the rolled oats, cinnamon, baking powder and salt
  • In a seperate, smaller bowl, whisk the shredded carrot, almond milk, maple syrup, vanilla and ginger together
  • Pour the wet mixture into the dry mixture and stir until fully combined
  • Pour the mixture into the casserole dish and flatten/smooth with a spoon, using your hands, press down on the oatmeal so it soaks into the milk
  • Sprinkle the walnuts and raisins onto the top of the mixture and press down lightly again
  • Bake for about 35 minutes, uncovered until the edges turn golden. If the oatmeal looks a bit wet after, don’t worry, it will firm up as it cools
  • Let the oatmeal cool for about 10 minutes
  • Enjoy this delicious breakfast with a drizzle of maple syrup or even topped with greek yogurt (I put the oatmeal into jars and stored them in the fridge, then microwaved one each morning for a yummy breakfast)

Pumpkin Cinnamon Bun Baked Oatmeal

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Yes, the photo may be deceiving, but trust me, this actually tastes like a cinnamon bun, fall-style. This is also a single serve recipe, and trust me, you’ll lick the bowl clean.

The original recipe can be found here.

Ingredients:

Oatmeal:

  • 1/2 cup rolled oats
  • 1/4 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 1/2 tsp of sweetener (honey, maple syrup, or pinch of stevia)
  • 1/4 cup pumpkin puree (applesauce or mashed banana)
  • 1/4 cup almond milk
  • pinch of salt

Glaze (optional) :

  • tbsp any nut butter
  • almond milk
  • 1/2 tbsp brown sugar (or any other granulated sweetener)

Instructions:

  • Preheat oven to convection bake at 375 degrees
  • Combine all ingredients in a small bowl
  • Pour into a ramekin, bake for 15-20 minutes or until it has firmed up
  • Set oven to broil on high for about 3 more minutes to get that crusty top
  • If making the glaze, combine the nut butter (I used peanut butter) with the sugar, then microwave until smooth. Add almond milk to silken the glaze, microwaving as well until desired consistency. Pour over top of your freshly baked oatmeal!

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Apple Pie French Toast Oatmeal

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Can we ever really get sick of cinnamon? I hope not. This recipe is slightly modified but originally came from here. The key ingredient in this recipe is the egg, sounds a little strange but this, with the combination of the thick texture, definitely gives you that french toasty taste!

Yields: 1 serving

Time: About 10 mins

Ingredients:

For the oatmeal

  • 1/2 cup rolled oats
  • 1 cup milk of choice (I used unsweetened almond)
  • 1/3 cup of apple, finely chopped
  • 1 egg or 2 egg whites
  • 1 tbsp whole wheat flour
  • pinch of cinnamon, sea salt and nutmeg (Feel free to add a couple extra pinches of cinnamon)

For the topping

  • 1/4 apple, chopped
  • pinch of cinnamon and nutmeg
  • 1 tbs granulated sweetener of choice (I used brown sugar)

Instructions:

For the oatmeal

  • In a saucepan combine the oats,salt, cinnamon, nutmeg, apples and milk. Simmer on medium heat until most of the liquid is gone
  • When thick, add the egg and combine very well, making sure the bottom doesn’t burn
  • Add the flour and continue to stir until the batter becomes very thick
  • Pour into a bowl

For the topping

  • In a microwave safe bowl or small pan, heat the 1/4 apple with cinnamon, nutmeg and sweetener until caramelized. If done in the microwave, microwave for less than one minute.
  • Top your delicious oatmeal

Nutrition

Apples 

  • An apple a day keeps the doctor away! Did you also know that women who eat at least one apple a day are 28 percent less likely to develop type 2 diabetes than those who don’t eat apples?
  • A great source of fiber, filling you up and helping with your bowels
  • Apples contain an antioxidant called quercetin, and studies show that this can hep boost and strengthen your immune system.

 

 

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