January 20, 2012 § 3 Comments
Ok, first things first, the fact that we can even call this breakfast – and a healthy one at that – is crazy. But I kid you not. What you’re looking at is a scrumptious, chocolatey, nutty, and yes, healthy, bowl of oats that will start your day off right.
We all know the health benefits of oatmeal but I had never really cared for it. I spent my whole life thinking I didn’t like oatmeal but now I realize that I just never had it prepared properly. Now I literally can’t wait to get up and have my morning oatmeal.
In general, I mix it up and make what I have on hand. A few staples include vanilla flavored almond milk and chia seeds (If you’ve never had chia seeds, they are loaded with omega 3 and essentially tasteless). Other than that, it’s free game. I throw in fresh cut apples, bananas, pear, berries, nuts, and my secret ingredient: peanut or almond butter.
One day I decided to try and add in some raw cacao and that’s how this concotion came to be. It is my absolute favorite combo yet and provides a super powerful, nutrient dense breakfast. The raw cacao creates not only a dense chocolatey delight, but provides powerful antioxidants and minerals.
(Bonus for the ladies: if it’s that time of the month, make this for breakfast! The minerals in the raw cacao are essential for your body and help reduce cramping.)
Caution: eating such a delicious, nutritious breakfast may make you abnormally sweet for the day 🙂
Chocolatey Banana and Oats
A note on this recipe: this creates a velvety rich chocolate bowl of oats. If you aren’t as big a fan of the chocolate, just use less. Try a few times and find what amount you like. The below isn’t hard fast measurements. Just throw in what works for you. If you want your oatmeal drier – add more oats, for a wetter oatmeal, add more milk.
- 1/2 cup vanilla flavored almond milk
- several dashes cinnamon
- 1 tbsp almond butter or peanut butter
- 1/4 cup old fashioned oats
- 1 tsp chia seeds
- 1 tbsp raw cacao
- 1/2 banana, sliced
- nuts of your choice – I like raw walnuts and almonds
- Heat the milk on high with several dashes of cinnamon in a small saucepan several minutes until steaming. Once steaming, turn the heat off and stir in the nut butter.
- In your breakfast bowl, pour in the oats, chia seeds, and cacao. Top with the milk mixture and stir. Add banana and nuts and serve.
August 7, 2011 § 5 Comments
Sure, I’ve missed the variety I had before this challenge, but can’t really say there’s any one thing I have really craved – except for waffles and pancakes. Weekends and waffles/pancakes just go hand in hand, and the thought of never having another weekend morning with the sweet aroma of buttery pancakes filling the air was just too hard to bare. So, last night I was googling and came across this blog which is adorable by the way. And I found a very promising vegan banana oat pancake recipe. (Warning – objects in pictures are more delicious than they appear! 🙂 Luis has been telling me I need a better camera for these pictures and on this recipe, I agree)
I was eager to see how these were truly vegan and discovered the “chia egg”. This blogger used a flax egg and reading that in the ingredients section I stopped and thought, what the hell is a flax egg??? Did I somehow miss some non-animal eggs at Whole Foods in a special vegan section? Haha no. A chia or flax egg is made by soaking one tablespoon of seeds in three tablespoons of water for a few minutes. I bought chia seeds several weeks ago with their promise of energy and antioxidants and have been putting in my oatmeal each morning. So, luckily I had the chia seeds on hand and who knew, it really does work! It quickly becomes an egg-like consistency and I’m so excited to try this in other baking recipes.
This recipe is super easy and delicious. Using the basics, the combinations are endless. I decided to make it as-is but top it with a blueberry compote as I had some fresh blueberries that needed to be eaten. To make the compote I just heated the blueberries over medium heat with a little water and agave syrup.
The dense hearty pancake with just a hint of sweetness from the agave and vanilla contrasted beautifully with the tart blueberry sauce. Even Luis who hates pancakes, was so jealous when I plated mine (mind you I asked when I started if he’d want any so I could double the recipe and he said no) that I had to serve him half which he gobbled down and even still took a few bites from mine. Who would’ve thought – a vegan pancake better than a real egg and dairy-filled pancaked.
I’ll definitely be making these again. A few tips and tricks. I didn’t have wheat flour and used white instead – not as healthy but worked just fine. I also was at the tail end of my old fashioned oats so only had about a quarter cup instead of the half the recipe calls for – I compensated with steel cut and it worked beautifully. I made the mistake of not using a non-stick pan. These are more delicate so you really can’t have any sticking or they fall apart. Lastly, the recipe says this will feed one very hungry person or two slightly hungry people – I was starving and could barely finish my half. They fill you up quickly but you’ll enjoy every bite!
Update: Check out these orange spiced vegan pancakes I found.