Tag Archives: Oatmeal

Carrot Oatmeal Breakfast “Cookies”

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I’m always looking for ways to pack a bunch of nutrition into my preschoolers tiny breakfast/lunch box all while keeping the mess to a minimum. It’s not easy packing whole food plant-based meals sometimes so anything in a muffin, bar or cookie form is perfect. I very rarely use flour or other processed foods so that poses a bit of a challenge when cooking such things. These breakfast “cookies” are made with leftover No-Pumpkin Pie Oatmeal and they are very good! I’m sure you could use regular leftover oatmeal but I don’t think they’d be as good as these.

Carrot Oatmeal Breakfast “Cookies”

Recipe from Melomeals!!! What would I do without her!?!?! She has mad skills when it comes to the recreation of leftovers!!

Leftover Oatmeal Breakfast Cookies

½ batch ( around 1.5 cups ) No-Pumpkin Pie Oatmeal
1 c dry rolled oats
2 carrots, pulsed really well in the food processor
½ c raisins or dried fruit
1/8 t Kal Stevia (optional)
¼ t baking powder
Around ¼ c liquid ( non dairy milk )

Method:
Mix well. Taste batter and add more spices if desired as well. Add to parchment paper.

Bake for 20 minutes  at 375 – I used an ice cream scoop to make bigger cookies and I found that 20 minutes was the right amount of baking time. The original recipe calls for 11 minutes so try that first if you’re making regular sized cookies.

Add leftover oatmeal with carrots, raisins, oats, stevia (if using) and non-dairy milk and mix well

Spoon onto cookie sheet lined with parchment paper – I used a larger ice cream scoop and flattened the cookies before baking

Flattened and shaped’ish

Allow them to cool completely. Ready to pack in our preschooler’s breakfast box!!!

 

 

 

 

No-Pumpkin Pie Oatmeal

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I’ve been making this recipe a few times a month for the past year so I decided to share it with you in case you haven’t already seen it. We eat oatmeal for breakfast most days so I’m always looking for new flavors to add to our menu. The funny thing about this oatmeal is there’s absolutely NO pumpkin in the recipe! That’s okay because it still tastes like it and my kids love it! Sorry for my usual lack of extensive photo creativity but my 14 month old was screaming in his high chair so this is what I’ve got for you. You’ll just have to trust me when I say it’s good! 😉 PLUS you can make Carrot Oatmeal Breakfast “Cookies” with the leftovers!!!!

No-Pumpkin Pie Oatmeal

The original recipe is from my favorite food blog Melomeals. PLEASE check out her blog because it is the best!!

Pumpkin Pie Oatmeal 
2 large or 3 small servings

2 large carrots
1 c cooked white beans
2 c water
Pinch salt (optional)
1 1/2 c old fashioned oats
1 tsp cinnamon
Pinch cardamom
Pinch cloves
1/8 tsp nutmeg
½  tsp balsamic vinegar
Sweetener or Stevia to taste ( I use 1-2 dates and blend them with the carrot/bean/water mixture )

Method:
Blend the carrots, white beans, dates (if using) and water until totally smooth. Pour into saucepan along with the oats and spices. Heat over medium heat stirring now and then to prevent sticking for around 20 minutes. Stir in the balsamic vinegar and sweetener.

Blend beans, carrots, dates and water in a high speed blender until smooth. If you don’t have one, use your food processor but soak the dates in hot water for 15 minutes first.

Do you like my shiny new VitaMix??? My old one broke after 2 years of use and Costco gave me a new one!!!!! YAY!!!!!

Pour mixture into saucepan over oats and spices

Cook on medium heat stirring occasionally for about 10-15 minutes. Add balsamic vinegar and stevia, if using

Green Overnight Oats

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We love oatmeal, we eat it almost every morning. I try to spice it up some days but most days it’s the usual raisins, nuts and some type of fruit on top. We’ve been rotating between the usual, the Orange Creamsicle Oatmeal and this one lately. This is really easy to make the night before and it’s great to be able to pull breakfast out of the fridge, heat it up and go. I’m out the door in a hurry most mornings, rushing off to Crossfit so this recipe is perfect!

Green Overnight Oats

Not to mention, it’s a GREAT way to sneak in your much needed serving of greens per meal! The added chia seeds are a double bonus. Our toddler LOVES this!

Toddler approved!

The original recipe is from a fantastic vegan food blog, Oh She Glows. If you haven’t checked out her site yet, set aside some time to do so. She has a bunch of really great recipes!!

The original recipe was written to make one serving but I’ve adjusted it to make a bigger batch, with a few other changes. 🙂 Sometimes I add 1/2 cup of white beans to the mix too.

Green Overnight Oats

Ingredients:

  • 2-3 large handful fresh spinach or 2 handfuls of kale
  • 2 large ripe bananas
  • 3 tbsp chia seeds (necessary for thickening)
  • 2 cups almond milk 
  • 1 cup regular, rolled oats

1. In a blender, blend together the spinach, banana, chia seeds, and almond milk until smooth.

2. In a large plastic or glass bowl/container, add the oats and then pour the smoothie on top. Stir well until combined.

3. Place in fridge (uncovered is fine – I always cover it myself) overnight. Give it a good stir in the morning and then enjoy it cold, straight from the fridge or warm it up a bit, if you prefer. 

We like to add walnuts, shredded unsweetened coconut, berries, bananas…. anything you wish!

Fresh spinach… yummy!

Add all ingredients (except oats) to blender or food processor and blend well

Add oats to your container

Ready to combine!

Stir in the green “smoothie” and stir until combined

Store in your fridge overnight. Mine is nestled next to my organic spring salad mix and leftover kale salad 🙂

Take it out in the morning, stir and serve with your favorite toppings!

Orange Creamsicle Oatmeal

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I’ve been trying to think of a way to use up the drawer full of organic oranges in our fridge and came up with this oatmeal combo. We eat oatmeal almost every day (10-min Energizing Oats!) so it’s nice to vary up the toppings a bit. This keeps well so feel free to make a double batch and serve it for the next few days. Our toddler loves this recipe!

Orange Creamsicle Oatmeal

Orange Creamsicle Oatmeal

Ingredients:

* 2 cups water

* 1 cup rolled oats

* 2-3 oranges – I usually add in 3 medium sized oranges

* zest of one orange

* 2 Tbsp hemp seeds, shelled (optional)

* 2 – 4 Tbsp sliced almonds

* 1/2 – 1 tsp cinnamon, depending on how much you like

* 1/2 – 1tsp vanilla extract

Directions:

1. Bring 2 cups of water to a boil, add oats and turn heat to low. Cook for about 5 minutes. Remove from heat.

2. Add all remaining ingredients, stir and cover for about 5 minutes. Serve and enjoy!

Yummy goodies!

Delish!

Toddler Approved!

“Where’s my food!?!?” (This is why my photos are taken in such a quick manner!)

“It’s all MINE” … says the 2 year old

10-Minute Energizing Oatmeal

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I make this oatmeal often because it’s quick, healthy and filling… great for toddlers with tons of energy or Moms who may not have enough! I served this with a little Kal Brand Stevia, Almond Milk and diced persimmons from my CSA delivery (Abundant Harvest Organics)… delicious!

This is all you need to make this recipe:

Prep and Cook Time: 10 minutesIngredients:

  • 1 cup old-fashioned rolled oats
  • 2 cups water
  • 1/2 tsp cinnamon
  • 1/4 cup raisins
  • 1/4 sliced almonds, walnuts or raw pumpkin seeds (any nuts you like!)
  • 1 cup soymilk or almond milk

Directions:

  1. Bring the water to a boil in a saucepan, then turn the heat to low and add the oats.
  2. Cook for about 5 minutes, stirring regularly so that the oatmeal will not clump together. Add cinnamon, raisins and almonds, stir, cover the pan and turn off heat. Let sit for 5 minutes. Serve with fruit, milk and sweetener, if desired.

Serves 2

Definitely toddler approved!