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!