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.