More oatmeal?!! Oh yes, more oatmeal! This one ventures into the land of baked oatmeal and it is so yummy!! This recipe is pretty darn close to this one from Vegan Yack Attack. It was so good when I made it I didn’t know how to improve it. A rare thing for me. It was also so good, I had to share it. This is a wonderful first vegan baked oatmeal. It holds together beautifully, is richly flavored, and makes you want more!
I’m just posting the recipe without a discussion this time as we have been over oatmeal in depth. This is a baked version which I am just starting to experiment with myself. Good luck and happy eating.
Banana Chocolate Walnut Baked Oatmeal
1 C. water
1 C. non-dairy milk, or more water
1 very ripe banana, mashed
¼ C. coconut or brown sugar
1 T. chia seeds
1½ tsp. pure vanilla extract
1/8-1/4 tsp salt
2 C. rolled oats
¼ C. walnuts, chopped
3 T. vegan chocolate chips
Preheat oven to 350F.
Stir together water, non-dairy milk, banana, sugar, chia seeds, vanilla extract, and salt.
Mix in the oats, walnuts, and chocolate chips.
Pour the mixture into a high-walled, round, 7-8″ baking dish. (I greased mine with coconut oil)
Bake for 30-40 minutes, until the the top and edges are golden brown.
I ate mine with just a little cold almond milk and it was superb! If you like you could also add maple syrup, more banana, or really anything that makes you happy.
I guess I’m on a breakfast kick; oatmeal, now pancakes! Breakfast is my favorite first meal of the day. Pancakes are a classic breakfast and are easily adaptable to whatever you have in the house and or dietary needs. They are also a wonderful comfort food. I have fond memories of pancake eating contests with my brothers when I was growing up. Yes, I won. Again we will do a simple recipe, then some variations and a discussion on how to make decisions when you are developing your signature pancake recipe.
Basic Pancakes Without a Recipe
4 parts flour (1 cup)
1 1/2 tsp baking powder or 1 tsp baking soda plus acid (apple cider vinegar 9mixed into liquid)
3 parts liquid (3/4 cup) + 1 tsp apple cider vinegar if using baking soda
Egg substitute (1 banana, mashed) or one Egg if you are not vegan
1/8 tsp salt
1 tsp vanilla extract
1/2 tsp almond extract
Oil for cooking such as coconut or sunflower oil
Earth Balance Buttery Spread
Mix flour, baking powder or soda, and salt, mixing to combine dry ingredients.
Add the curdled milk, mashed banana, and vanilla whisking the ingredients until they are uniformly wet and combine.
Heat your favorite pancake pan over medium heat. I use a large cast iron pan.
Once your desired pan is hot heat a little oil in the pan, I use about a teaspoon per batch, and pour the batter into the hot pan. I usually make one big pancake at a time, but you can also do smaller ones and do however many fit in your pan.
Cook on one side until the sides of the pancake are starting to look dry and bubbles are forming, popping, and not closing, and the cooked side is turning a delightful golden brown, about 2 minutes.
Flip pancake and cook until the second side is also golden brown, about 1 more minute.
Serve piping hot with topped with maple syrup and butter, or topping of your choice like this cinnamon roll topping.
What is important for successful pancakes?
Texture (the ratio, choice, and combination of wet and dry ingredients, a leavening agent, and other ingredients to add structure)
How does it all work
Flour. For a happy pancake you need to start with flour. I have only used grain based flours which is what I will talk about here. You can use any combination of flours that you have in the house. I usually use an all purpose wheat flour. I have also mixed in oat flour, cornmeal, whole what flour, buckwheat, and even bread flour when I ran out of all purpose. To be successful you will probably want the majority of your flour to be wheat flour to bring the texture you are seeking. I will post a gluten free recipe soon for those of you not into wheat.
Liquid. The flour to liquid ratio is important for the finished product. More liquid creates a runnier batter and a thinner pancake. Less liquid is a thick batter and a dense pancake. You need something that balances both for a light fluffy pancake. About 4 parts flour to 3 parts liquid seems to be a good ratio. This is something you can play with quite a bit. I no longer actually measure my liquid and just pour it in until it is the consistency I am looking for.
Egg Substitute. You need something for the egg in pancakes, either egg, or another ingredient to build structure in you pancake. Options I like include; egg, chia seeds (1 TBL chia seeds mixed with 1/3 cup water), banana, and egg replacer powder. You could simply take out the egg which would give you a thinner, floppier pancake. My go-to egg substitute in pancakes is banana and I always use them when I have them in the house. They give a wonderful touch of sweetness and good structure to the pancake.
Leavening agent. Either baking powder or baking soda. With baking soda you also need an acid. This creates the chemical reaction needed to give your pancakes lift. This is why I call for the apple cider vinegar if you are using baking soda. The baking soda and vinegar will give you a bit more of a buttermilk pancake taste.
Flavor. Salt, vanilla are added here for flavor. Other options include any extract you can think of, spices like cinnamon, cocoa powder, and zest from citrus.
Other. One of the delightful things about pancakes is the add-ins. We are all familiar with blueberry pancakes. Other options are any fruit you can think of, protein powder, cheese, chocolate chips, nuts and seeds, even vegetables like some grated carrot or zucchini. For most of these you want to add them into the pancake after you have poured the batter into the pan. This way your pancakes will look amazing, and you will be able to control how much goes into each pancake. You can also make toppings and go crazy with your combination. Maybe start with this cinnamon roll topping.
Last week we started talking about how to cook without a recipe using oatmeal as the basis for discussion. This week I wanted to continue using oatmeal and illustrate how using combinations creates a totally different oatmeal. For this we are going to have dessert for breakfast, or Dark Side Oats, as my husband calls them. This is a delicious combination of chocolate, peanut butter, and a bit of milk to make a lovely balanced breakfast.
Chocolate Peanut Butter Oatmeal
2 cups water
1 tsp. vanilla extract
1/4 tsp. salt
1 cup rolled oats
2 TBL cocoa powder (Bitterness)
1-3 TBL coconut sugar or brown sugar (Sweetness)
1/4 cup crunchy salted peanut butter (Saltiness)
non-dairy milk for topping (Balance)
Bring water, vanilla and salt to a low boil over medium heat.
Reduce heat to medium-low and add oats and cocoa powder stirring to combine.
Heat and cook stirring occasionally until mixture has thickened, about 5 minutes.
Stir in peanut butter and brown sugar.
Top with milk if using and serve immediately.
How I made decisions for this recipe:
I wanted a chocolate filled breakfast, but one that I could still call healthy without too much sugar. I also wanted something that balanced salty and sweet. I started with unsweetened chocolate which needs some sugar to balance it. This gave me bitterness and sweetness. I then wanted the salt factor and chose crunchy salted peanut butter. Crunchy peanut butter also gives the dish texture. Once all of these ingredients were combined the dish was delicious, but a bit dense. To lighten the dish I recommend serving cold milk over the top which will give balance to the finished product.
To recap, bitterness (chocolate) balanced with sweetness (sugar) balanced with salt (peanut butter), add texture (crunchy peanut butter), with a little lightness (milk). Done and done.