In honor of National Oatmeal Day on 10/29/16 (tell me about it; they have a day for everything), I wanted to share this recipe for Apple Cinnamon Baked Oatmeal. I love it! The texture sort of reminds me of firm bread pudding. Better yet, it has no dairy, eggs, oil, gluten and is sweetened only with fruit! It’s really easy to make and great to serve for a brunch, your own breakfast or I often eat it as a snack. I like to eat it cold with a little soy milk poured on top, but it’s also really good warm. It’s mildly sweet so a little maple syrup drizzle wouldn’t be the worst idea. 🙂 One quarter of the pan is officially a serving but when eating it as a snack I generally slice up an eighth of the pan.
Recipe updated/improved 1/8/17.
I realize I have a brownie recipe on this site already but you can never have too many brownie recipes! This one is my favorite and really easy to make. I’ve made them for dessert aficionados and non-vegan foodies alike and neither could believe they 1) were made with black beans and 2) weren’t made with refined sugar, oil or eggs like most brownies. If you like peanut butter I recommend using it here, even though the flavor in the finished product is mild. If you don’t like it or can’t have it, by all means use almond butter or the nut/seed butter of your choice.
These muffins are an excellent way to use those overly ripe bananas sitting on your counter. The flavor of banana and sunflower seed butter is a delightful combination. The texture is dense and very similar to banana bread (yum!). In addition to being tasty and satisfying, they are also healthy, void of gluten, dairy, eggs, oil or sugar. What’s left, you ask? Healthy and delicious whole foods, including dates as a sweetener, which are chock full of vitamins, minerals and fiber.
I know Thanksgiving has come and gone, and I’m sorry for not getting this recipe up before then, but hopefully some of you are looking for just the right vegan pumpkin pie recipe for the Christmas holiday. I’ve been “scolded” by readers in the past for not having a pumpkin pie recipe on my blog. Oops. I’ve been making vegan pumpkin pies for years but have never been 100% satisfied with them. Flavor is always yummy – pretty hard to screw that up, but the texture is where I felt improvement could be made and until I made it, I didn’t want to share a recipe. Vegan pumpkin pies, or those not using sweetened condensed milk, often come out too soft for my liking. I like a firm pumpkin pie and this pie fits the bill. In fact, it’s so firm that you don’t need crust at all! You can bake it directly in a pie plate! So, if you like a gooey, mushy pumpkin pie, don’t make this one! I also ADORE non-dairy, eggless eggnog (i.e. soy nog), and have combined the yummy pumpkin with it in this pie.
For Thanksgiving this year, I created a gingerbread crust for this pie at the request of my daughter. The crust was yummy, however, combined with this already spiced pie, it was a bit overpowering. My suggestion for this pie filling is to use it with a mild flavored crust. You can buy a pre-made plain wheat crust, or make your own, of course. I really despise working with dough – makes me anxious – which is partly why I was happy to create a crust made from oats, dates, walnuts, etc. Fatfreevegan.com has a yummy Oatmeal Cookie Crust that would work well too.
Also, if you don’t like eggnog, feel free to substitute any other type of nondairy milk.
I’ve said it many times – I. Love. Pumpkin. All things pumpkin, whether it be savory or sweet. I especially love the spices that are associated with pumpkin flavor – cinnamon, nutmeg, cloves, ginger, allspice, etc. These delicious bars have them all. The bars are substantial and very moist (hence the name Gooey Pumpkin Bars). I only used rolled oats so no need for flour here. The only sugar in the batter is 1/3 cup and I used Sucanat which is minimally processed. The chocolate chips add sugar, of course, and are optional (but, um, why would you leave them out?). Seriously, you may opt to leave them out if you plan on eating these for breakfast, or leave them in for more of a dessert item. For gluten-free bars be sure to use certified gluten-free oats.
Every day for breakfast I have a smoothie filled with all sorts of nutritional goodness from greens, berries, banana, homemade almond milk and flax seeds. Some days though, I want something different and I will make oatmeal topped with banana, grated apple, cinnamon, a few walnuts, some almond milk and a touch of maple syrup. Kinda hard to eat a bowl of oatmeal on the run or if you’re in a hurry though, and impossible to eat out of your hand (not that I’ve tried). So, I set out to make a super healthy muffin that would be like a bowl of oatmeal disguised as a muffin. These muffins have the same ingredients as my hearty bowl of oatmeal with delicious toppings. They are dense, hearty and satisfying and best of all – easy to make!
* You need a 6-cup muffin tin for this recipe as it makes larger muffins than the 12-muffin pans. You can purchase here:Jumbo Muffin Tin. You could use a regular 12-muffin tin and make smaller muffins – just cook them for less time, 30-35 minutes.
* If your bananas are super ripe you can omit the maple syrup as the ripe bananas will add just enough sweetness.
One of my favorite things used to be banana ice cream shakes from Ruby’s Diner. Man, I loved those things. Of course, this is years ago when I used to eat dairy products. While I was pregnant with my daughter (21 years ago, yikes!), my unhealthy eating led to gestational diabetes. I was told that the last few months of my pregnancy would be ones with ZERO sugar, not even fruit! I was devastated, especially because I had just started feeling well after dealing with morning sickness for 5 months straight (another reason I wish I’d known more about health and the best ways to take care of myself). Why am I telling you this? To illustrate how much I LOVED those darn banana shakes. 8 hours after I gave birth, I was allowed to go back to eating whatever I wanted. Guess what the first thing I wanted was? A Ruby’s banana shake! My sister and her friend brought me one in the hospital and I devoured the entire thing. If only I’d known what harm I was doing to myself AND my nursing baby.
What can I say? I was young, dumb and uninformed. Now that I’m oldER, wiser and quite informed, I still love banana shakes (and anything “banana”) but I know better than to consume them. I could, of course, just replace the milk and ice cream with non-dairy versions, but that’s not much healthier. Sure, there’s none of that pesky, unhealthy dairy protein or saturated fat, but there is still a lot of other fat and tons of sugar. My recipe for this shake has no sugar (only that from whole fruit), and does not contain ice cream, rather, frozen bananas and ice. It’s truly delicious and a treat I don’t feel the least bit guilty about enjoying!