Pumpkin Cinnamon Roll Oatcakes

Yes, this was inspired by the baked oatmeal recipe by 'The Breakfast Drama Queen'. Try her recipe. Seriously try it. Then your see why I attempted a oatcake version.

Pumpkin Cinnamon Roll Oatcakes

Ingredients:

3/4 Cup/60g Rolled Oats

1/4 Tsp Baking Powder

Pinch of Salt

1/2 Tsp Pumpkin Pie Spice

1/2 Tsp Vanilla Extract

1/2 Cup Pumpkin Puree

1 Tsp Maple Syrup

1/2 Cup Milk of choice

 

Cinnamon Batter:

1/4 of Pumpkin batter

2 Tsp Maple Syrup

1/2-1 TBSP Cinnamon, or more, to your taste, I added till it was smack in the face cinnamon

 

Topping:

Maple Vanilla yogurt, add TBSPs of milk at a time and whip to a 'pourable' consistency

Walnuts, roughly chopped (Optional)

Method:

1. Blitz oats, salt and baking powder to a fine flour. Add the pumpkin, vanilla, maple syrup, spice and 1/3 of the milk. Blend. Add more milk till the batter reaches a paint like consistency. Pour out 3/4 into a bowl. Add the maple syrup and cinnamon and blitz again, adding more milk till its thinner but still batter like and pourable.

2. Heat a pan or griddle over a meduim heat. Once its ready spray with non stick spray.

3. Spoon batter into the pan and smooth into rounds, 1/4 Cup measures or a heaped TBSP is the right size. Using a teaspoon or a sandwich bag filled with the batter, create a swirl with the cinnamon batter. When bubbles form on the surface and the edges of are set enough to get a spatula underneath flip them over and cook for another minute on the other side. Repeat till on the batter has been used up.

4. Stack and pour over your icing and sprinkle over some more cinnamon. Enjoy!

Sweet Potato Brownie Oatcakes

I've made these oatcakes twice. Both with the same recipe but I made them to big the first time so they were undercooked. Pretty much like a brownie on the inside but the outside burned in the process.

 

Don't get me wrong, when coated in chocolate sauce they still tasted finnee. But when made smaller you get more and their more cooked.

I'm now addicted to sweet potato brownie variations. I've already made two different Sweet Potato Brownie variations (Cocoa powder/Melted Chocolate Revisit) , and a Brownie Batter Overnight Oat recipe. But I will find more ways to use this. I'm sure I can.

Sweet Potato Brownie Oatcakes

 Ingredients:

1/2 Cup/45g Rolled Oats
1/2 Tsp Baking Powder
Pinch of Salt
2 TBSP Cocoa Powder
1 Tsp Maple Syrup/Sweetener of choice
1/3 Cup/150g Sweet Potato, Mashed/Pureed
1/2-1 Cup Milk of choice

Optional:
Big handful of Plain/Dark Chocolate Chips
Raw Chocolate Sauce

Method:

Set your oven to about 120-130C or 'keep warm' (As some American ovens have. Apparently).

1. Blitz oats, salt and baking powder to a fine flour. Add the sweet potato, vanilla, syrup/sweetener and 1/2 Cup milk. Blend. Add more milk till the batter reaches a paint like consistency. Add the about 2/3 of the chocolate chips.

2. Heat a pan or griddle over a meduim heat. Once its ready spray with non stick spray.

3. Spoon batter into the pan and smooth into rounds, 1/4 measures or a heaped TBSP is the right size. When bubbles form on the surface or the edges of are set enough to get a spatula underneath flip them over and cook for another minute on the other side. If their still a little undercooked put on a lined tray in the oven whilst you cook the rest. (I make mine three at a time, and overall made several each time). Repeat till on the batter has been used up. Whilst in their keeping warm, top with some of the remaining chips so they melt.

4. Stack and pour over the chocolate sauce. Enjoy!

Cranberry White Chocolate Baked Oatmeal

Even more basic than The Oatmeal Artists version, which was still good, I wanted something seasonal and simple.

Cranberry White Chocolate Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats

1/4 Tsp Baking Powder

Pinch of Salt

1/2 Tsp Vanilla Extract

1/4 Cup/60ml Milk of choice

1 Tsp Maple syrup or sweetener of choice

Handful of dried Cranberries

Handful of White Chocolate chips or chopped up bar

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.

2. Mix all dry ingredients, except for cranberries and chips. Add vanilla, syrup/sweetener and then the milk bit by bit till the oats are wet but not sloppy. Fold in the cranberries and chips. Pour into your dish and bake for 15-17 minutes. You want the oats set but the chocolate chips will turn to flavoured oil if you heat it too long. So when they have begun to melt and the oats are quite firm. Serve.

Pomegrante Jewelled Cake Baked Oatmeal

Nigella Lawson. One of the many Chef's that come to mind for Christmas recipes. Every year I have to watch her Christmas recipes and dream of making them. I just never have a chance to in the holiday season and now with my new choice of 'diet' I don't attempt many 'regular' baked goods on a regular basis.

Her 'Pomegranate Jewelled Cake', seen in her shows, as well as her book 'Feast' was one I knew I could healthify.

Pomegranate Jewelled Cake Baked Oatmeal

 

Ingredients:

1/2 Cup/40g Rolled Oats

2 1/2 TBSP (20g) Ground Almonds

1/4 Tsp Baking Powder

Pinch of Salt

1/4 Tsp Lemon and Orange Zest

1 Tsp Maple syrup or sweetener of choice

1/4 Cup/60ml Milk of choice

 

Optional:

1 Egg White, lightly beaten to loosen

 

A great big handful of Pomegranate seeds, with a bit of the juice if possible

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a dish or ramekin.

2. Mix all the dry ingredients, including both zests till combined. Mix in syrup/sweetener and egg white, then the milk bit by until wet but not sloppy. Pour into the prepared dish. Bake for 17-20 minutes, till firm and lightly golden.

3 Take out and let sit for a minute or two till, then run a knife around the edges and invert onto a plate. Top with the pomegranate seeds and juice. Enjoy!

 

Chestnut Brownie Baked Oatmeal

I'm really not a fan of chestnuts. Unless their in stuffing. I have tried them plain (Still cooked and peeled) each time I've made each of the Oatmeal Artists Chestnut recipes. Each time I sort of chewed and screwed up my face, baby style. All of her recipes were amazing though, she added ingredients that helped the chestnuts become appealing, and I wanted to make one of my own.

 

This recipe is based off of a pie recipe in which the chestnuts are pureed and mixed with chocolate, butter, sugar and mascarpone and pour/covered by a chocolate pastry. That doesn't sound healthy though does it? So I tried out my own variation, and it turned more into a brownie than a pie.

 

I didn't use them but would recommend adding chocolate chips to the chestnut filling to keep it extra moist.

Chestnut Brownie Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats

1/4 Tsp Baking powder

Pinch of Salt

2 TBSP Cocoa Powder

1/2 Tsp Vanilla Extract

2-3 TSP Maple syrup or sweetener

1/3 Cup/80ml Milk of choice

30g Plain/Dark Chocolate

8-10 Chestnuts, cooked and peeled

 

Optional:

A good handful of chocolate chips

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a ramekin or single serving dish.

2. Combine the oats, cocoa powder, baking powder and salt. Stir. Add the vanilla and 1-2 TBSPs of syrup/sweetener. Stir. Add TBSP of milk at a time till the oats are wet but not sloppy.

3. Melt the chocolate in the microwave on 20 second blasts till smooth. Blend the chestnuts and 1 Tsp of the syrup/sweetener. Use a couple of TBSPs of the milk to get it going but keep it as thick as you can. Stir in chocolate chips if using.

4. Pour enough oat mixture your ramekin to coat the bottom. Pour on top the chestnut mix then the rest of the oats. It doesn't matter if it covers it all. Bake for 17-20 minutes. Till set.

 

Pumpkin Pecan Pie Baked Oatmeal

Its way past Thanksgiving, but with Christmas coming up, does it really matter?

 

I combined two classics; Pumpkin Pie and Pecan Pie. It was amazing. The pumpkin base dense and the pecan butter ooey gooey and rich. Try it!

 

In other news, my Thanksgiving went fantastic. The dishes I made all come out really well. My sisters boyfriend helped by making the cornbread and my parents have already agreed to let me make the cornbread and green bean casserole again at Christmas. I can't wait. I'm currently trying to perfect a single serving cornbread recipe and am almost there. So stay tuned.

 

A big thanks and recommendation of Outsider Tarts Cornbread recipe and Deliciously Ella's Sweet Potato and Carrot recipe and her luscious, and I mean super luscious Pecan Pie (I ate half of the damn thing. With no regrets. Other than not eating more).

 

Pumpkin Pecan Pie Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats

1/4 Tsp Baking Powder

Pinch of Salt

1/2 Tsp Pumpkin Pie Spice

1/2 Tsp Vanilla Extract

1-2 Tsp Maple syrup

1/2 Cup Pumpkin Puree

1/4 Cup/60ml Milk of choice

 

Optional:

1 Egg white, lightly beaten to loosen

1 TBSP Flaxseed

 

2-3 TBSP Pecan Butter

3-4 Extra pecans

Method:

1. Preheat the oven to 350F/180/Gas Mark 4. Grease a ramekin with cooking spray or butter.

2. Mix the first four ingredients (Add the flax if using) stir till all combined.

3. Add the vanilla, maple syrup and pumpkin (And egg white, if using). Stir. Add the milk TBSP at a time till wet but not sloppy. Pour into your ramekin and bake for 17-20 minutes till firm. Put the pecans in a 3-4 minutes before its down to toast. Take them out when their aromatic.

4. Spread the top of the oatmeal with the pecan butter, mine was very firm so I was able to make it into a thick disc. Then press the toasted pecans into the top.

Sweet Potato Brownie Batter Overnight Oats

Happy Thanksgiving!...For tomorrow! Cause let's face it I'm not gonna be posting again in time.

I have never tried a Sweet Potato Brownie. I will on Saturday when I make my family Thanksgiving dinner, but I haven't tried one yet. But I'm addicted to the oatmeal version's. I've already made TWO variations of a baked recipe, tried a oatcake recipe which has yet to be perfected, and now this. My breakfast this morning. Its practically brownie batter. RAW brownie batter, that won't make you sick.

Sweet Potato Brownie Batter Overnight Oats

Ingredients:

1/2 Cup/40g Rolled Oats
Pinch of Salt
1 Tsp Chia seeds, OPTIONAL, but makes it thicker (More next morning 'thinning', more oats)
2 TBSP Cocoa powder
1 Tsp Maple syrup
1/2 Cup/120ml Milk of choice, I used Chocolate coconut mylk
1/3 Cup/150g Sweet potato, mashed/puréed

Optional: Chocolate Chips, nut butter (I used PB2), Raw chocolate sauce, Coconut Chocolate fudge sauce (Melt 1 Tsp Coconut oil, add 1 Tsp maple syrup, 2 TBSP cocoa. Mix. Add milk TBSP at a time and whip till smooth fudgy sauce like.)

Method:

1. Mix all dry ingredients well. Add the sweet potato, vanilla, syrup and milk and stir thoroughly. Don't want any oats un-choco-fied or chia clump-age. Cover and chill in the fridge overnight or for at least four hours.
2. In the morning thing it down to a consistency you like. I left mine thick and fudgy. Top with what ever you desire and devour!

Sweet Potato Brownie Baked Oatmeal (Revisited)

I just wanted to get my reworked version out before actual Thanksgiving. The reason behind my changes are that after making my Chocolate Pecan Pie Baked Oatmeal I realised that my brownie wasn't as dense and fudgy as I could get it.

Really, this is too much for breakfast. In the way that there is a lot of chocolate. But I wouldn't hesitate to have it again. It could easier be a single serve dessert to be enjoyed with ice cream. Though it didn't have the same outcome as my pie recipe, it was still amazing. I love both of my Sweet Potato Brownie recipes so choose the one you like the sound of more, or try both and let me know which you think is superior.

Sweet Potato Brownie Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats
Pinch of Salt
1/4 Tsp Baking powder
1-2 Tsp Cocoa powder
30g Plain chocolate, chips or chopped up bar
1/2 Tsp Vanilla Extract
1 Tsp Maple syrup or sweetener of choice
1/3 Cup/150g Sweet potato, mashed/purreed
1/3 Cup/180ml Milk of choice

Optional: Handful of chocolate chips

Method:

1. Preheat your oven to 350F/180C/Gas Mark 4. Grease a dish or ramekin.
2. Mix the oats, salt, baking powder and cocoa in a bowl. Set aside.
3. Microwave the chocolate on 20 second blasts till melted and smooth. Make sure the potato is thoroughly mashed and smooth. Add to the oat mixture, then add the chocolate and stir. Add the vanilla and sweetener, stir. Add the milk bit by bit till the mixture is well combined and all brown. It will be thick, like brownie batter, you want it wet but not sloppy.
4. Add chocolate chips/nuts/whatever you want and pour into your prepared dish. Bake for 25-30 minutes or until set enough for you. I left mine fudgy. Top with anything you want like nut butters etc, or leave plain and devour!

Please leave a comment, if you try out any of my recipes and use Instagram please tag them #ourediblewhims I'd love to see them. Thank you, and Happy Thanksgiving!

Hognuts, Coconut Cashew Butter Review

I thought I would do another review post. This one is for nut butter.

 

 

I found this product on 'The protein pick 'n' mix'. The brand 'Hognuts' has a wide range of different nut butters, but this one was the only one that didn't contain soy, xylitol or agave. Three things I try to miss out in the products I use. Though quest bars of course are to good to be picky over.

 

I did have a bit of back and forth with the customer service of 'Protein pick 'n' mix' after receiving my order as I was alarmed by the blotchy marks on the surface, afraid it was mould. Since the label was missing a production and best before date I was very wary of consuming it.

 

A very polite man e-mailed me back to reassure me that the brands nut butters can keep for months, and that the company regularly forgets to date their products, an issue that's been brought up on many an occasion. The blemishes were in fact just the hardened coconut fat, seeing as the percentage of coconut to cashew was higher I accepted the reasoning behind the marks. I was instructed to kept the butter in a warmer space and as it was set hard, warm it up before use.

Review:

Price: 5 pounds, fifty. My pound sign isn't working. When I got my order I wasn't completely happy with the amount I got for the price. But let it go because it had good reviews. As stated above the tub was missing a production and best before date, a fact I found quite unprofessional.

 

Texture: 3/10 Crumbly and hard to begin with I heated the butter on 10 second blasts in the microwave till it came together. The resulting butter was quite gritty, their were big chunks of cashew throughout.

 

Flavour: 4/10 Very strong on the coconut, but the cashew taste does come through.

 

Nutritional facts: 2/10 This but was made from just cashews and coconuts, resulting in a very high calorie and I would assume high fat nut butter. The portion shown above and below in my little bowl is 200 calories worth. I was shocked and disappointed by just how little I got for such a high amount.

 

Overall: 2/10 I was not impressed by this butter, and won't be purchasing it again, nor am I sure I'll be eating the rest of my tub.

 

Buy again/recommend: No.

 

Orange and White Chocolate Overnight Oats, with Passionfuit twist

I made this parfait twice. The first time it was great. But it was missing something. So the next week I tried it again. This time with a little extra something...

 

 

 Passion fruit. It gave it that needed extra zing. And add more goodness. Have either variations of this parfait. Or try both and decide for yourself which is better.

 

Orange and White Chocolate Overnight Oat Parfait, with Passion Fruit twist

Ingredients:

Oats:
1/2 Cup/40g Rolled Oats
Pinch of Salt
2 Tsp Chia seeds
1/2 Cup/120ml Milk of choice
2-3 TBSP Yogurt of choice
1 Orange, zest the two ends, then take a slice down from the center and set aside

Layers:
4 TBSP Marmalade

Or for Passion fruit twist:
2 TBSP Marmalade
Seeds of 1-2 Passion fruits

White Chocolate yogurt:
3-4 TBSP yogurt of choice, I used plain Greek
Big handful of white chocolate chips/ 6 squares of chocolate

Method:

1. Mix the dry oat ingredients till well combined. Section your orange. If you have the time, peel the skin of the individual wedges of orange, this is completely optional but helps with texture. Add the orange wedges, zest and squeeze in the juice. Add in the milk and yogurt and whip well, so that the chia seeds don't gell in clumps. Cover and let chill in the fridge overnight or for at least four hours.
2. In the morning, melt the chocolate on 20 seconds blast till smooth. Let cool for a few minutes. Add the yogurt TBSP at a time till its well combined, keep tasting it. It should still taste like white chocolate and be a off white colour. It may be grainy. Don't worry its from cold yogurt in warm chocolate, cooling it and making it grainy.
3. Layer the oats with the yogurt and marmalade (And passion fruit). Wedge the orange slice into the top and enjoy!

 

Please, leave a comment. Or if you try out any of my recipes take a pic and tag #ourediblewhims

Only if they workout of course. I'm kidding.

Orange, Cranberry and Almond Baked Oatmeal

Another Nigella recreation. Same basic ingredients as my 'Cranberry Bakewell Baked Oatmeal' but instead of a almond base orange takes center stage, with the almonds playing second fiddle as the crunchy topping.

 

Orange, Cranberry and Almond Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats
1/4 Tsp Baking Powder
1/8 Tsp Baking soda
Pinch of Salt
1/2 Tsp Orange zest
1 Tsp Maple syrup
1 Egg white, optional
1/3 Cup/80ml Milk of choice

Optional: 1 TBSP Flaxseed

3-4 TBSP Cranberry sauce
1 TBSP Flaked Almonds

Method:

1. Preheat your oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.
2. Mix all the dry (And flax) and zest till well combined. Add the maple syrup and egg white and then the milk but by bit till the oats are wet but not sloppy. Spoon half the oats into the dish. Spoon in the sauce, it doesn't matter if it hits the sides. Pour on the rest of the oats, top with the almonds and bake for 17-20 minutes or until set, the jam might be bubbling up and the almonds are toasted, golden and aromatic. Enjoy! I had it with the my maple vanilla yogurt, with a couple teaspoons of almond milk added to a thick cream consistency.

Cranberry Bakewell Baked Oatmeal

Thanksgiving means cranberries. Lots of cranberries. Or at least that's what I can assume from all the recipes I've looked at in the last couple of weeks. This one is based on a cake from the great Nigella Lawson's 'Feast' as is my 'Orange, Cranberry and Almond Baked Oatmeal' similar in the basic ingredients but surprisingly different.

 

 

I love bakewells, because I just love jam. Especially when its baked into a sponge, or in this case, oatmeal. It took me back to the days of school dinners and jam sponge cake and custard. Smooshing my fork down, melding the 'icing' and oatmeal, it was so good. The ground almonds make the oatmeal denser, imitating the frangipane and giving texture. The cranberries, obviously much tartier than the berry jams I'm used to was delightfully refreshing.

Cranberry Bakewell Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats
2 TBSP Ground almonds
1/4 Tsp Baking powder
Pinch of Salt
1/4 Tsp Almond extract
1/4-1/2 Tsp Clementine/Orange zest
1/3 Cup/80ml Milk of choice

3-4 TBSP Cranberry Sauce

Icing:
1/3 Cup yogurt of choice
1 Tsp Maple syrup
1/4 Tsp Vanilla Extract
1/4-1/2 Tsp Clementine/Orange zest

Optional: 2 TBSP Flaxseed

Method:

1. Preheat your oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.
2. Mix all the dry ingredients and zest till well combined. Add extract, and then the milk, bit by bit till the oats are wet but not sloppy. Spoon half the oats into the dish, use a spoon to smooth out a well in the center. Spoon the sauce into the well, making sure not to let it touch the sides of the dish. Cover it with the rest of the oats. Bake for 17-20 minutes. Leave to set for a few minutes.
3. For the icing whip the sweetener and vanilla into the yogurt till combined, then add the milk TSP at a time to a consistency you like. I made mine like royal icing. Add the zest to taste. Run a knife around your oatmeal and invert onto a plate. Pour over your icing and enjoy!

Chocolate Pecan Pie Baked Oatmeal

Another thanksgiving treat. Pecan pie is good. Pecan pie baked oatmeal is good. How to make it better you ask? Well how do you make anything better? Chocolate.

Something we are currently running out of. I was horrified when I heard. The world really is ending.

First I thought I would use just cocoa powder. But then thought. No it wouldn't be dense enough. And chocolate pecan has gotta be dense. Dense, sweet and full of pecans. So I changed it up, and experimented.

Chocolate Pecan Pie Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats
1/4 Tsp Baking powder
Pinch of Salt
1 Tsp Cocoa Powder
1/2 Tsp Vanilla Extract
1/3 Cup/80ml Milk of choice
2-3 Tsp Maple syrup
1 Big handful of dark chocolate chips, about 30g
1/4 Ripe Avocado
1/4 Cup Pecans, roughly chopped. Save three for the top

Method:

1. Preheat your oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.
2. Mix oats, baking powder, salt and cocoa powder till well combined.
3. Melt the chocolate in the microwave on 20 second blasts till smooth. Let cool for a minute. Mash up the avocado thoroughly. Fold the avocado, syrup and vanilla into the chocolate. It will be super thick but whip together as well as possible. Beat into the oats and add the milk bit by bit till the mix is wet but not sloppy. Fold in the pecans.
4. Pour into your prepared dish and press the extra pecans into the top. Bake for 17-20 minutes. Till fully set. It will have a cracked top like a brownie. Enjoy!