Yup. Another baked oatmeal. I’m on a roll with these lately. Though I need to ask this question: How was this not already a recipe on this blog?! It’s another one that isn’t groundbreaking. Not. At. All. It should have been up here a long time ago, but I honestly don’t think I made it before. Definitely won’t make that mistake again. LOL.
It’s the perfect marriage of peanut butter and chocolate – so move over, Reese’s, with your nonvegan candy. Let’s eat PB and chocolate chips for breakfast and call it a damn good day, shall we? 🙂
Okay, you guys. I was hesitant to make this even though the idea struck me as genius. Basically, there’s a lot of sugar in here that doesn’t come from fruit or maple syrup, which I try to stay away from. But a treat every now and then should be indulged in guilt-free if you so choose. No pressure. But you may wanna try this. For breakfast OR dessert! 😉
These donuts, you guys!! I love me some donuts, but I love when I can make them AND they’re delicious AND they’re sneakily healthy for me! These have fruit and oats, so they’re practically oatmeal. Which makes them the perfect breakfast! You can make these in advance, or you can eat them fresh and warm right out of the oven. Either way, you can’t go wrong. They stay soft and moist in an airtight container, but when the chocolate chips are still melty from the oven? STAHP. IT. Soooo good!
I freaking love brownies. I make them in baked oatmeal form. I make them in breakfast cookie form. I even put zucchini in them. But these are real cookies, and they taste like little brownies with crispy edges and soft centers. They’re so rich and chocolaty, and they’re even better the next day (if they make it that long). So, if you like those kinds of things (and who doesn’t?!), I think you’ll love these too. Plus, it’s a great use of the aquafaba we usually end up throwing down the drain! So don’t let that go to waste. Make brownie cookies instead. 😉
So this one is a two-step process, but man oh man is it worth it! I made cookie dough the day before because I’d made my gluten-free cornbread. Since I needed aquafaba for the cornbread muffins, so I drained a can of chickpeas and saved the beans for later. Too many days had passed, so I figured I should do something with the chickpeas. You know…so I didn’t just waste them. I’m not down with food waste.
Husband made quinoa flour for pancakes a while back. We don’t use it all that often, but he made way more than he needed, so I figured I’d scour the internet search Pinterest for quinoa flour recipes. Vegan ones, of course. And I found a gem I wanted to try. It’s usually a gem if it includes chocolate and I have every single ingredient on hand (or know how to substitute the ones I don’t have).
It’s a shock, but this also didn’t happen because I had a lot of bananas to use up. I actually really wanted French toast, but I’m the worst at making it. Husband, on the other hand, can make the amazing breakfast food like no one’s business. And the morning I really wanted it, he delivered. Now, it’s my turn.
This recipe is…delicious! If you love cookie bars but don’t eat gluten or animal products, these are PERFECT. Even if you do eat those things, they’re still perfect! They have only a few ingredients most of us have on hand when you eat the way we do. And they’re also full of protein because the main ingredient in these is beans! But you’d never know. I haven’t quite found the right baking length for these, but I enjoy eating cookie bars when they’re still a little gooey anyway.Honestly, we should just leave out the baking powder and soda, add less maple syrup, and eat the batter next time. YUM! 🙂
You guys. I always have a lot of bananas. I put bananas in smoothies, I freeze them to make ice cream, and I make a lot of banana bread muffins. Like, seriously. Inviting me to a party? Plan on having some banana bread muffins. I buy too many bananas so I don’t run out, but I end up having more than I need, so when they start to turn super brown, I make muffins. And they’re usually this flavor: chocolate chip!