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!

Cinnamon Roll Oatcakes

I adore cinnamon. One of the reasons I've never tried the cinnamon challenge, because I don't want to be put of my number one spice. But I have only ever had one cinnamon roll in my life. It wasn't Cinnabon, and it was miniature. But still delicious.

 

This oatcakes were too, miniature. I halved the batter before cinnamony-ing and so had more cinnamon batter than I needed, and decided to make extra cinnamon pancakes. Split the pancakes 2/3 plain and 1/3 cinnamon. And spread the cakes out more after spooning them into the pan.

Cinnamon Roll Oatcakes

Ingredients:

1/3 Cup/60g Rolled Oats

Pinch of Salt

1/2 Tsp Baking Powder

1 Ripe Banana

1/2 Tsp Vanilla Extract

1/2 Cup/120ml Milk of choice

 

Cinnamon Batter:

1-2 Tsp Maple syrup

As much cinnamon as you desire, I used ALOT

 

Icing:

1/3 Cup/100g Yogurt of choice. I used Greek

1 Tsp Maple syrup or sweetener of choice

1/4 Cup/60ml Milk of choice

1/2 Tsp Vanilla Extract

Method:

1. Blitz oats, salt and baking powder to a fine flour. Add the banana, vanilla and 1/3 of the milk. Blend. Add more milk till the batter reaches a paint like consistency. Split into two bowls. One 1/3 and the other 2/3. Add the maple syrup and cinnamon to the 1/3 and mix in.

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!

Pumpkin, White Chocolate Macadamia Baked Oatmeal

I swear down on my life, hands down too, that I had planned to make this before Lauren (The Oatmeal Artist) posted her oatcake recipe. One that I highly recommend by the way.

 

That out of the way. The combination is fantastic. Whether in oatcake or baked oatmeal form. Its seasonal and just...yummy.

Pumpkin, White Chocolate Macadamia Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats

Pinch of Salt

1/4 Tsp Baking powder

1/2 Tsp Pumpkin Pie Spice

1/3 Cup Pumpkin Puree

1/2-1 Tsp Maple syrup or sweetener of choice, to taste/optional

1/4 Cup/60ml Milk of choice

Handful of White Chocolate chips, or chopped up bar

Handful of Macadamia nuts, roughly chopped

Method:

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

2. Mix the first four ingredients till well combined. Add the pumpkin and sweetener and mix. Add the milk bit by bit till the oats are wet but not sloppy.

3. Fold in the chocolate and nuts and bake for 17-20 minutes. Till firm and set. Enjoy!

Pumpkin Pear Stove Top Oatmeal

Pumpkin...I like pumpkin. When its mixed into something else.

 

I can't eat it straight. Its horrid and strong in...weird flavour. When mixed into oats with some maple syrup and spice its fantastic. But by itself...Blah! Pumpkin juice especially. I tried some from Harry Potter world and I had to spit it out.

Pumpkin Pear Stove Top Oatmeal

Ingredients:

1/2 Cup/40g Rolled Oats

1 Cup/240ml Liquid of choice, I use 2/3 Almond Milk 1/3 Water

Pinch of Salt

1/2 Tsp Vanilla Extract

1/2 Tsp Pumpkin Pie Spice

1-2 Tsp Maple syrup, or to taste

1/3 Can 1/2 Cup of Pumpkin Puree

1 Ripe Pear, peeled and diced

Big handful of Walnuts

 

Optional: 1 TBSP Flaxseed

Method:

1. Bring the liquid to a boil, add the oats and salt and reduce the heat. (Add the flax now.)

2. Add the pear straight away to soften. When more liquid has absorbed add the pumpkin, maple syrup, vanilla and spice. Add extra liquid if its to thick for you.

3. Once the oats reach a consistency you like transfer to a bowl and top with the walnuts and and extra dash of spice. Enjoy!

Pumpkin Carrot Cream Cheese Swirl Baked Oatmeal

I'm still unsure of this recipe. I mean it was good. And it got in some veggies early. I only swirled in half my cream cheese when I made it afraid it would all go dry. Then topped it with the rest. But do it either way.

Pumpkin Carrot Cream Cheese Swirl Baked Oatmeal

 

Ingredients:

1/2 Cup45g Rolled Oats

1/3 Cup/80ml Milk of choice

1/2 Tsp Vanilla

Pinch of Salt

1/4 Tsp Baking Powder

1/2 Tsp Pumpkin Pie Spice

1/3 Cup Pumpkin puree

1 Carrot, grated

2 Tsp Maple syrup

1 TBSP Cream Cheese, or 1 Plain Laughing Cow Cheese

 

Optional: 1 Egg white

Method:

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

2. Mix the oats, salt, baking powder and spice till well combined. Add the pumpkin, carrot, vanilla, egg white and 2/3 of the maple syrup. You want to really beat it in to get the egg white incorporated. Mix in the milk bit by bit until the oats are wet but not sloppy. Pour into your prepared dish.

3. In a dish whip the rest of the syrup and the cream cheese. Swirl into the top of the oatmeal and bake for 15-17 minutes or until golden and the cheese set in. Enjoy!

Pear and White Chocolate Overnight Oat Parfait

Another Pear recipe? Yep. I seem to find one ingredient, most likely the one just going out of season, and fixate on it. Last week was pumpkin, the recipes will be up within this week, and the week before was pears.

 

I'm gonna have to buy more chia seeds. Many more. With all the overnight oat recipes I want to try where flaxseed just won't work. Not that it wouldn't 'gel up' sufficiently, just not look as clean and pretty.

 

I love white chocolate. Not as much as dark or milk. But its chocolate. Saying that its just cocoa fat and milk. But you gotta live a little right? I already have a few recipes with pears and chocolate, but their all dark, so I thought I would try something different. Don't worry, this pear is not poached. But you could poach it if you wish.

Pear and White Chocolate Overnight Oat Parfait

Ingredients:

Oats:

1/2 Cup/40g Rolled Oats

1/2 Cup/120ml Milk of choice

1 Tsp Maple syrup or sweetener of choice

1 Tsp Chai seeds

1/2 Tsp Vanilla Extract

 

1 Ripe Pear, peeled and chopped

Pearsauce, homemade or baby food like I used

 

4-5 TBSP Yogurt of choice, I used Greek

Big handful of white chocolate chips or bar

Method:

1. Mix up all the oat ingredients in a mason jar/bowl/jug, cover and chill in the fridge overnight or for at least four hours.

2. Melt chocolate in the microwave on 20 second blasts till melted, be carefully not to burn it. Once almost cold add the yogurt. Start with 2 TBSPs and add 1 at a time tasting each time make sure it still tastes of the chocolate. It should be an off white and if your chocolate is still warm when you add the yogurt the mix will become grainy. But don't worry it still tastes good.

3. In a mason jar/glass layer the pearsauce, oats, yogurt and pear until all are used up or your glass is full. Enjoy!