Chocolate Pear Trifle Oatmeal Parfait

This recipe is not exactly 'elaborate' but it will take longer than others. So its best to have it on a morning when you have the time to do it properly.

Now I love trifle. Its one of the best English desserts EVER. And no this one doesn't involve layers of beef auteed with peas and onions. (If you get that joke, I love you) But its DOES have layers of dense chocolate baked oatmeal, butter soft poached pear and maple vanilla yogurt. As well as a good drizzle of raw chocolate sauce.

 

 You don't have to poach your pear, you could just use real ripe pear or even pear sauce if you want an extra smooth texture, but personally, I find it better with chunks of fruit and the poaching process makes it so deliciously soft its worthy the effort.

 

Chocolate Pear Trifle Oatmeal Parfait

Ingredients:

Baked Oatmeal:

1/2 Cup/45g Rolled Oats

Pinch of Salt

1/4 Tsp Baking powder

1/2 Tsp Vanilla

2 TBSP Cocoa/Cacao Powder

1-2 Tsp Maple syrup or sweetener of choice

1/3 Cup/80ml Milk of choice

 

Poached Pear:

1 Pear, can be firm, soft will cook much quicker

1 Tsp Vanilla Extract

1 Tsp Maple syrup/honey or sweetener of choice

 

Raw Chocolate sauce:

1 Tsp Maple syrup or sweetener choice

2 TBSP Cocoa/Cacao powder

1-2 TBSP Milk of choice, the more liquid you use the runnier it becomes, keep it thick and runny or make it a sauce

 

Maple Vanilla Yogurt: (You could use any yogurt to layer; vanilla, chocolate etc)

1/3 Cup/100g Greek yogurt

1 Tsp Maple syrup or sweetener of choice

1/2 Tsp Vanilla Extract

Method:

Poached pear: Fill a saucepan big enough to hold your pear with enough water to cover your pear. Bring to the boil, add the vanilla and sweetener and simmer for about 10 minutes. Peel your pear and place into the water. Poach for 20-30 minutes or until a knife can be inserted and go through with ease. Like a potato. Its best to let the pear cool overnight in the liquid overnight in the fridge, or you could cook and use it the same day, just keep it in the water to stop it from browning.

 

1. Make the baked oatmeal. The night before or the morning of consumption. Preheat your oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish. Mix the dry thoroughly till well combined. Add the sweetener, mix and then the add the milk, bit by bit till the oats are wet but not sloppy. Pour into your prepared dish and bake till for 17-25 minutes, until almost completely cooked through but still a bit fudgy. Let sit for a few minutes. Run a knife around the edge and bash out onto a plate to cool completely. Either wrap up for the morning or use once almost cold.

2. Whilst your 'cake' is cooling or in the morning, make your layers. Whip up the syrup, vanilla and yogurt. Mix up the syrup, cocoa/cacao and milk till smooth. Put both in the fridge till needed. The sauce will thicken so just add more milk when you use the sauce to bring it back to the consistency you want.

3. Break up the oatmeal and chop up the pear. In a mason jar/glass layer yogurt, pear, chocolate sauce and oatmeal over and over with the last of the chocolate sauce drizzled over the top and a dusting of cocoa/cacao powder and maybe a little cinnamon if you fancy. Enjoy!

 

Orange Pecan Baked Oatmeal

 

I made this combination in stove top form for my week as 'Oatmeal Enthusiast' on 'The Oatmeal Artist', and that was a great bowl of oats. But as it was inspired by a cupcake recipe I thought it would be even better as a baked oatmeal. And it was.

Orange Pecan Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats

Pinch of Salt

1/4 Tsp Baking Powder

1/2 Tsp Vanilla Extract

1/3 Cup/80ml Milk of choice

2 TBSP Orange Marmalade

1/4 Cup Pecans, roughly chopped

 

OPTIONAL: 2 TBSP Flaxseed

Method:

1. Preheat the Oven to 350F/180C/Gas Mark 4. Grease a dish/ramekin with cooking spray/butter.

2. Mix the oats, salt and baking powder (and flax) till combined. Add the vanilla,  1 TBSP marmalade and pecans, fold in, add the milk bit by bit till the oats are wet but not sloppy. Pour into prepared dish and bake for 17-20 minutes. Pop a few extra pecans in the oven next to your oatmeal for the last 2-3 minutes to toast. Top with remaining marmalade and toasted pecans. Enjoy! 

Apple, Pear and Hazelnut Baked Oatmeal

 

 

Apple, Pear and Hazelnut Baked Oatmeal

 

Ingredients:

1/2 Cup/45g Rolled Oats

Pinch of salt

1/4 Tsp Baking Powder

1/4 Tsp Cinnamon

1/2 Tsp Vanilla Extract

1/3 Cup/80ml Milk of choice

1/2 an Apple, sliced thin or into chunks

1/2 a Pear, sliced thin or into chunks

1/4 Cup Hazelnuts, roughly chopped

3 Tsp Maple syrup/honey/agave (Liquid sweetener)

 

OPTIONAL: 1 TBSP Flaxseed

Method:

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

2. Mix the hazelnuts, syrup and cinnamon.

3. In another bowl mix the oats, salt, baking powder and cinnamon (and flax) until combined. Add the vanilla and then the milk bit by bit till the oats are wet but not sloppy.

4. Spoon some oat mixture into the bottom of your prepared dish, then spoon in 1/3 of the nut mix. Layer oats again, then another 1/3 nut mixture and the last of the oats. Toss the fruit with the remainder of the nut mixture and pour on top of the oats. Bake for 15-17 minutes or till the hazelnuts are aromatic but not burnt. Enjoy!



Pear and Blackberry Stove Top Oatmeal

Straight of the bat I'm gonna say, BUY PEAR CRISPS! Because their a hassle to make. And Their just for decoration/oatmeal dipping chips.

I made them, but it took double the time I thought it would, and their a bit browned. But the flavour of the oats was still fantastic.

 

Pear and Blackberry Oatmeal

 

Ingredients:

1/2 Cup/40g Rolled Oats

1 Cup Liquid of choice (Milk of choice/water)

Pinch of Salt

1/4 Tsp Cinnamon

1/8 Tsp Nutmeg

1/2 Tsp Vanilla

1 Ripe pear (I used half for the crisps, half in the oats. Add it all to the oats if you want)

Big handful of Blackberries

 

OPTIONAL: 2 TBSP Flaxseed

Method:

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

2. Add the pear straight away. Once more liquid has absorbed add the cinnamon, nutmeg, and vanilla.

3. When it reaches a consistency you like fold in a few blackberries, transfer into a bowl and top with crisps and blackberries. Enjoy!

 

Nutty Spiced Maple Sweet Potato Stove Top Oatmeal

Based of a stuffed sweet potato recipe this is a sweet/savoury dish.

 

 

Nutty Spiced Maple Sweet Potato Oatmeal

 

Ingredients:

1/2 Cup/40g Rolled Oats

1 Cup/240ml Liquid of choice, (Milk of choice/water)

Pinch of Salt

1/3-1/2Cup Mashed/pureed Sweet Potato

2 TBSP Smooth/crunchy Peanut Butter

2 Tsp Maple syrup

1/8 Tsp Smoked Paprika

Pinch of Cayenne

Method:

1. Bring the liquid to the boil, add the oats and salt and reduce to medium.

2. Once more of the liquid has absorbed mix in the sweet potato, 1 TBSP peanut butter, and 1 tsp syrup. Stir in.

3. Add the spices and adjust to taste. Once it reaches a consistency you like transfer to a bowl, top with peanut butter, maple syrup and a sprinkle of spice. Enjoy!

The Fat Elvis Pie Baked Oatmeal

I've been a legal adult for nearing two weeks now. And I feel no different.

 

Yes I can do more. But I choose not to. I mean, okay I had a cocktail at my birthday dinner, (A strawberry daquri) but it was really a one off, aside from my party the Saturday before (Champs all around!) I don't drink. To be honest the only things that will change is I can now buy and see 18 rated films, I was carded whilst trying to purchase the remake of  'The girl with the dragon tattoo' a couple of months back. Had to get MY GRANDMOTHER to get it for me. And I can now buy SCISSORS! (In the UK you can't buy them unless your 18 for "safety reasons"

 

Yep, lifes getting crazy now I'm an adult.

 

Anyway, as part of my celebrations I made myself a special birthday brekkie. Something that combines my many loves. Peanut butter, bananas and BACON.

 

Coconut bacon to be exact. My new obsession. Its amazing. It tastes like bacon. It smells like bacon. It even sizzles in the oven...like bacon. But its not. Its vegan, and clean and full of bloomin good fats that make your skin and hair radiant! Its HEALTHY BACON!!

 

As you saw in the first pic, I was a little sad and stuck a candle in there, it was my birthday, I had to. But as I'm supremely proud of my actual B-day cake, I'll share a quick pic or two f that aswell. Below.

 

It was from a famous bakery, some of you might know it. *cough* ChoccyWoccyDooDah *cough*

Gluten-free (Ground almonds instead of flour) Lemon sponge layered with milk chocolate praline (Nutella and Ferrero Rocher's secret love child)

 

It was amazing. To say the least.

 

And will surely inspire another oatmeal recipe in the future.

 

 

But back to the one at hand, of course.

 

The Fat Elvis

Inspired by The King. It is rightfully named. Its indulgent, and rich.

 

Ingredients:

The Crust:

1/3 Cup/30g Rolled Oats

1/4 Tsp Baking powder

Pinch of Salt

1/3 Cup/80ml Milk of choice (I use unsweetened almond)

1/4 Cup/A big handful of raw Peanuts, roughly chopped\

 

OPTIONAL: 2 TBSP Flaxseed

 

The Filling:

1/2 Cup of Yogurt of choice, (Greek, plain, vanilla) I used Greek

2 TBSP Smooth Peanut butter, or 2 servings PB2, I used Peanut butter

 

1 Ripe Banana (1 small or 1/2 a large)

1 Tsp Smooth or crunchy Peanut Butter

 

Topping:

3-5 Raw peanuts

Small handful of Coconut Bacon/Veggie alternative or even regular bacon bits

Method:

The Crust:

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

2. Mix oats, baking powder and salt (And Flax). Add the peanuts and then the milk, bit by bit till the oats are wet but not sloppy. Pour into prepared dish and using your hands/spoon, push the mixture to and up the sides of the dish to form a crust case. Try to get it to the top and as even as possible.

3. Bake for 15-17 minutes. It should be fully set and firm and the peanuts will be golden and aromatic. Let to cool completely, I did this overnight, just covering it in cling to stop it going stale. But it shouldn't take more than 20-30 minutes.

 

If you wish to/can get your case out of your dish, go for it. I was afraid mine would full apart so didn't risk it. But would have been A LOT easier to eat if I had.

 

The Filling:

1. Whip the peanut butter and yogurt together till smooth and let chill.

 

To assemble:

1. Chop up the banana into slices, reserving 1 slice for decoration. Arrange the rest in the bottom of the crust, you want 1-2 layers. Eat the rest as you go :P

2. Spoon the 1 Tsp peanut butter on top of the banana and cover with the filling. Smooth out the filling to the edges.

3. Top with the bacon, extra peanuts (Roasted if you wish) and banana slice. Enjoy!

 

Please, leave a comment, as a belated birthday present to me. I haven't received any yet. I'd say it would make my day, but it would probably make my year :)

Fig Fudge Brownie Baked Oatmeal

Chocolate? And Figs? Yep.

 

Fudgey and dense. With little chunks of squishy fig.

Fig Fudge Brownie

 

Ingredients:

1/2 Cup/45g Rolled Oats

1/4 Tsp Baking powder

Pinch of Salt

2 TBSP Cocoa powder

1/3 Cup Milk of choice

1/3 of a Ripe Avocado

1 Tsp Maple syrup, or sweetener of choice

1 Fig

Handful of chocolate chips, optional, I used dark/plain chocolate

 

OPTIONAL: 2 TBSP Flaxseed

 

Method:

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

2. Mix all the dry except the cocoa, including flax if using, and set aside. Mash up the avocado till smooth, or puree/blend, add in the cocoa, syrup, and 2-3 TBSP of the milk and mix till smooth. Add the cocoa mixture into the dry and mix up, add the remaining liquid till the oats are fully covered, wet but not sloppy.

3. Chop up the fig, reserving the center slice for topping if you wish, into smallish chunks and fold into the oats along with the chocolate chips. Pour into your prepared dish, top with the remaining fig slice and bake for 17-20 minutes, till set and solid. You want it to be slightly squidgy. Enjoy!