The first bowl of overnight oatmeal I ever made was The Oatmeal Artist’s orange dreamsicle overnight oats. I fell in love instantly. It was like my mouth had found an old friend.
Tag: vegan
Strawberry Kiwi Smoothie
I just found this post that has been sitting in my drafts bin for two years. No joke, TWO YEARS!
…can a blog post grow old???
What was my life even like two years ago? Spring of 2015 was my first semester as an RA. I was working weird hours at a daycare (6:50-7:50 am, 2:30-6:00 pm). I had never been to Texas. I didn’t like tomatoes.
I think that it is about time that I share this recipe.
Ingredients
- 3/4 cup milk of choice
- 1 kiwi, peeled and sliced
- 2 large strawberries, stems removed
- 1/2 teaspoon vanilla extract
- 1 cup ice
- 1 large handful spinach
Directions
- Combine all ingredients in a blender until smooth.
- Drink and enjoy!
Chocolate Covered Pretzel Oatmeal
If you do not know what someone wants for Christmas, get them food.
This seems to be the general consensus of most Americans, and I believe that it usually works well. As a teacher, my mom received piles of cookies, cakes, and treats from her students, and my family never complained about this multitude of desserts.
One of our favorites, chocolate covered pretzels, is the inspiration for today’s recipe.
Ingredients
- 1 cup water
- 1/2 teaspoon vanilla
- 1/2 cup oatmeal
- 1/2 banana, mashed
- 1 tsp. cocoa powder
- sweetener to taste
- handful of pretzels
Directions
- In a small saucepan, bring water and vanilla to a boil.
- Stir in oatmeal and banana. Return to a boil and stir in cocoa powder and sweetener.
- Reduce heat to medium. Cook until you are pleased with the consistency (probably around five minutes).
- Transfer to a bowl. Stir in pretzels.
- Eat immediately (no one wants soggy pretzels!).
- Enjoy!
Peanut Butter Banana Cake (3 Ingredients, Vegan)
Baking in the dorm kitchen is always an adventure for several reasons:
- You never know what pans are actually clean.
- There is no working mixer.
- I have to carry the ingredients from my room to the kitchen (and always have to go back because I forget to take cooking spray).
- There are no pot holders.
- There is no cake tester, so sometimes I poke holes in the cake and try a piece before I remember to take pictures of the final product.
Yet, I love to bake, and my hall loves cupcakes, so I find myself vigorously stirring batter every few weeks.
Several weeks ago, I bought bananas for ten cents a pound. Like all discounted bananas, they were mushy before I could eat them all. Nonetheless, I believe that it is an unpardonable sin to throw away bananas because you can always bake with overripe bananas. I also found powdered peanut butter at a discounted price. I decided to combine the two ingredients, and this simple banana bread was the result.
You may have noticed that I tagged this recipe as vegan. The truth is, I am only 99% sure that the recipe is vegan. Since I am not vegan myself and never will be (it is a proven fact that my body needs dairy to function), I do not know what vegans exclude from their diets other than meat, dairy, eggs, and honey. I do know that bananas and powdered peanut butter do not contain animal products. If someone wants, they can enlighten me on the unpronounceable ingredients of boxed cake mix:
Whether it is vegan or not, this cake tastes delicious, costs less than $3 total, and is simple to make. I hope you enjoy!
Ingredients
- 1 box yellow cake mix
- 4 overripe bananas
- 1/2 cup powdered peanut butter
- 1 tbs. cinnamon (optional)
- water (as needed)
Directions
- Preheat oven to 350 degrees Fahrenheit.
- Mash bananas.
- Combine cake mix and mashed bananas completely. Stir in powdered peanut butter and cinnamon, adding water as needed.
- Coat a sheet pan with nonstick spray. Pour batter into pan.
- Bake for 10-12 minutes.
- Let cool completely. Eat and enjoy!
Pumpkin Spice Latte Dip
Happy Pumpkin Spice Day!
I warned y’all awhile back that I came late to the pumpkin spice party last year. Here is a second recipe that I created far too late into the season.
Last December, I decided to take my pumpkin cheesecake dip to a Christmas party. As I was mixing ingredients, a thought came to me – pumpkin spice latte dip! I had to try it.
I grabbed another bowl from the cupboard and set to work creating this recipe. After just a few taste tests, it reached perfection.
Ingredients
- 1 package instant vanilla pudding
- 1/2 cup cold coffee
- 1 cup milk of choice (do not use soy)
- 1/4 cup pumpkin puree
- 1/8 teaspoon allspice
- 1/2 tablespoon powdered sugar
Directions
- Empty package of vanilla pudding into a bowl. Stir in milk and coffee. Whisk for two minutes.
- Carefully fold in pumpkin, allspice, and powdered sugar.
- Refrigerate at least fifteen minutes or until set.
- Serve with graham crackers, or just eat with a spoon 🙂
Mango and Sweet Rice Overnight Oatmeal
With fall starting later this week, I wanted to throw in one last summery oatmeal recipe.
I have only been to a Thai restaurant one time, but I absolutely loved it! This oatmeal recipe was inspired by the dessert I ordered that night: sweet sticky rice with mango. The name is self-explanatory. It is sweet. It is sticky. It has mango. 🙂
This overnight oats recipe is perfect for rushed mornings before school or work.
Ingredients
- 1/3 cup cooked rice
- 1/3 cup raw oatmeal
- 2/3 cup milk (I used cow milk, but I am sure that coconut milk would be delicious!)
- 1 mango, diced
- 1/2 tsp vanilla extract
- 1 tbs shredded coconut
- pinch of sweetener (optional)
Directions
- Combine all ingredients in a seal-able container
- Let sit overnight
- Eat and Enjoy!
Personal Sweet Potato Casserole With Oatmeal Topping
What would Sweet Potato Week be without a recipe for sweet potato casserole?
What would Kat’s 9 Lives be without oatmeal?
You may never know the answer to those questions.
Ingredients
For the sweet potato filling:
- 2/3 cup cooked, mashed sweet potato
- 1 tbs milk
- 1/4 tsp cinnamon
- 1/16 tsp nutmeg
- 1/4 tsp vanilla
For the oatmeal topping:
- 2 tbs oatmeal
- 1/2 tbs water
- 1/4 tsp honey
- sprinkle of cinnamon
Directions:
- Preheat oven to 350 degrees Fahrenheit and lightly coat a single-serve ramekin with nonstick spray
- Mix together all ingredients for the filling and scoop into the ramekin
- Bake for 5 minutes
- Meanwhile, mix together all of the topping ingredients
- Remove the sweet potato filling from the oven and top with oatmeal mixture
- Return the ramekin to the oven and continue to bake for 15-20 minutes
- Let cool, eat, and enjoy!
