Pumpkin, Peanut Butter and Banana Overnight Oats

 

 This was supposed to just be Pumpkin & Peanut Butter.

 

But on the day of...consumption, I had Hummingbird Cake Batter Overnight Oats for breakfast. And forgot the extra banana in my bag I was planning on layering into that, so on remembering I decided to just add it into my lunch.

 And it seemed to work well.

 Pumpkin, Peanut Butter & Banana Overnight Oats

Ingredients:

Pumpkin Oats:
1/2 Cup/40g Rolled Oats
Pinch of Salt
1 Tsp Chia Seeds
1/2 Cup/120ml Milk of Choice
1-2 Tsp Maple Syrup or Sweetener of Choice
1/2 Tsp Pumpkin Pie Spice (Or to taste)

Peanut Butter Oats:
1/2 Cup/40g Rolled Oats
Pinch of Salt
1 Tsp Chia Seeds
1/2 Cup/120ml Milk of Choice
3 Servings of PB2 or 3 TBSP Peanut Butter
Dash of Cinnamon
Optional: Sweetener of Choice to taste

Layers:
1-2 TBSP PB2 or Peanut Butter (I used one of each)
1 Banana, sliced
Optional:1 TBSP Peanuts, chopped

Method:

Pumpkin Oats: Mix everything on up, cover and refrigerate overnight or for at least four hours.
Peanut Butter Oats: Mix up the PB2 first if using. Mix all the ingredients together, cover and refrigerate overnight or for at least four hours.
In the morning, layer on up. Enjoy!

Single Serving Beetroot Brownie

Adapted from this recipe by Deliciously Ella, this is a single serving, for those who want portion control and no waste.

 

 When I say a small beetroot I mean a beetroot bigger than a golf ball, smaller than a tennis ball. I should have taken a picture of the one I used, when I next have them I will.

Ingredients:

Brownie mix:

4 TBSP Brown Rice Flour

2/3 of a Ripe Banana

1/4 of a Small beetroot

2 Tsp Maple Syrup or sweetener of choice

1/2 Tsp Coconut Oil

1 Tsp Chia Seeds

1/4 Tsp Cinnamon

 

Mix ins: Goji Berries, Cacao Nibs, Raisins, Nuts

 

Chocolate Glaze:

1 Tsp Coconut Oil

2 Tsp Maple syrup or liquid sweetener of choice

1 TBSP Cacao or 2 TBSP Cocoa Powder

1 TBSP Almond Butter

 

Toppings:

Extra Goji Berries or Cacao Nibs

Method:

1. Preheat your oven to 350/180C/Gas Mark 4. Grease a dish or ramekin. Blend all the ingredients together till smooth. Add in the additional ingredients of choice. Pour into your dish and bake for 20-25 minutes till a toothpick comes out clean.

2. Heat all the ingredients for the glaze in a saucepan, stirring till smooth. Smear on top of you brownie, sprinkle on toppings. Enjoy!



 

Single Serving Key Lime Pie

Making big batch desserts single serving, has somehow become a specialty of mine. Deliciously Ella's Key Lime Pie, was my latest victim.

 

Adapted from the recipe in this article (It's only in her book, not on her website).

 

* Details on: Coconut Cream, always use full-fat, milk containing Gum Guar won't work as it won't separate, sweeten with whatever you want. Vanilla Extract for flavour is optional.

Single Serving Key Lime Pie

Ingredients:

Base:

40g Almonds

60g Gooey/Soaked Medjool Dates (3-4)

1/4-1/2 Tsp Coconut Oil

 

Key Lime Topping:

1/2 Ripe Avocado

2-3 TBSP Coconut Cream * (Just scoop out of the can for this bit)

1-2 Tsp Maple Syrup or Sweetener of Choice

Juice and Zest 1 Lime, Or to taste (I like mine really zesty)

 

Coconut Cream:

1/3 Cup Coconut Cream

Sweetener to taste

Optional: Vanilla Extract

Method:

Base:

Pulse the almonds till broken to mixed sized crumbs, not as far as flour. Add the dates and coconut oil. Blend till it's one sticky mix, add some more coconut oil or an extra date if needed, date stickiness varies. Dump into a grease ramekin, I used one that I bake my oatmeal in. (I greased mine with coconut oil)

Filling:

Blend the avocado, 2 TBSP Coconut cream, 1/2 of the lime zest and juice and some sweetener. Taste and adjust the lime and sweetener to taste, adding more coconut cream if you want it creamier. Pour on top of your base, wrap with cling film and place in the freezer for 30-40 minutes or till set and firm but NOT FROZEN.

Coconut Cream:

Whip up your cream with sweetener of choice and some vanilla if you've got it.

Assemble: Dollop some cream on top of your pie, and sprinkle over some lime zest. Enjoy!

Apple Trifle Baked Oatmeal Parfait

 

This is practically a disassembled version of my last post Spiced Caramel Apple Baked Oatmeal, piled high in trifle form. With some extra granola crunch.

 

Apple Triple Baked Oatmeal Parfait

Ingredients:

Baked Oatmeal:
1/2 Cup/45g Rolled Oats
Pinch of Salt
1/4 Tsp Baking Powder
2-3 TBSP Apple Sauce (I use Baby food, for ease)
1/2 Apple, grated
1/4 Cup/60ml Milk of Choice
1/2 Tsp Cinnamon
1 Tsp Maple Syrup or sweetener of choice

Apples:
1/2 Apple
1 Tsp Maple Syrup or Sweetener of Choice
1/2 Tsp Cinnamon

Granola:
20g Rolled Oats
1 TBSP Flaked Almonds
1 TBSP Pecans
1 Tsp Coconut Oil
2 Tsp Maple Syrup or Liquid Sweetener of Choice

Caramel Sauce:
4 Gooey Medjool Dates, pitted
1-2 TBSP Milk of Choice

Yogurt:
1/2 Cup Yogurt of choice, I used Greek
1-2 TSP Maple Syrup or sweetener of choice

Method:

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

Baked Oatmeal:
Mix the dry ingredients. Add in the apple sauce, apple, sweetener to taste and then the milk bit by bit or until the oats are wet but not sloppy. Pour into your dish and bake for 17-20 minutes or until golden and firm.

Apples:
Bring and inch or two of water to a boil in a small saucepan. Chop your 1/2 Apple to bite size chunks and add to the pan, cover and reduce to a simmer. Cook till soft. Drain the water and toss with the maple syrup and cinnamon. Set aside.

Granola:
Grind up half of each of the nuts to a flour (Alternatively, use 1 TBSP Ground almonds, if you don't want to grind up in a blender, but I recommend the combination of nut flours) , add to a bowl with the oats and remaining almonds and  roughly break up the remaining pecans for texture, mix it all up. Melt the coconut oil and add the liquid sweetener, pour over your dry ingredients and mix till its starts to clump together (You don't want HUGE clumps, just like regular granola size), you may have to add a TBSP of milk or more sweetener for it to clump
properly. Scatter onto a baking tray lined with grease proof paper and bake till golden and crisp (Watch it so it doesn't burn!)

Caramel Sauce:
Blend the dates and milk, I recommend a handheld blender as it gets it smoother quicker but you could use a standing blender or magic bullet style blender.

Yogurt:
Whip the yogurt and sweetener together.

Extras:
1 TBSP Pecans, toasted
3-4 TBSP Applesauce, mixed with cinnamon to taste, you could add some sweetener if desired (I used the rest of my jar of baby food)

Assemble:
Break up your baked oatmeal and layer all your goodies, I started with a bit of apple sauce, then oatmeal, yogurt etc. Just pile it up and enjoy!

 

Spiced Caramel Apple Cake Baked Oatmeal

 

I'm not going to apologise for the dozens of pictures.

This breakfast was based of a cake we had at work. I did not have a bite. It was full of gluten, multiple variations of sugar and words I dare not try to pronounce.

But this breakfast was glorious. Gooey and crumble and dense. Goddamn.

 

If you like caramel apples, apple crumble, pecans. Go for it.

The date caramel makes it. So I know dates are expensive and most people haven't tried but do try them. Your get addicted. In a good way.

 

 

I also have a Apple Trifle Baked Oatmeal Parfait version, featuring a quick Pecan Almond granola.

Spiced Caramel Apple Cake Baked Oatmeal

 

Ingredients:

Baked Oatmeal:

1/2 Cup/45g Rolled Oats

Pinch of Salt

1/4 Tsp Baking Powder

1/2 Tsp Cinnamon

Dash of Nutmeg

Pinch of Ginger

1/2 an Apple, peeled and grated

2-3 TBSP Applesauce

1 Tsp Maple Syrup or sweetener of choice

 

Apples:

1/2 an Apple, peeled

 

Caramel Frosting:

4 Gooey Medjool Dates

1 TBSP Milk of Choice

1 TBSP Plain Yogurt of Choice, I use Greek

 

Yogurt:

1/2 Cup Plain Yogurt of Choice, I use Greek

1 Tsp Maple Syrup or sweetener of choice

1/4 Tsp Cinnamon, or to taste

 

Pecans:

Handful of Pecans

1-2 Tsp Maple Syrup or liquid sweetener (Honey/Agave), enough to coat your pecans

1/4-1/2 Tsp Cinnamon, to taste

Method:

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

Baked Oatmeal:
Bake for 17-20 minutes. Run a knife around the outside and invert onto a plate to cool.

Apple:
Cut the remaining apple into discs. Heat an inch of water in a saucepan and plop in the apples till soft. Drain. Chop to chunks.

Caramel Frosting:
Blend the dates with the milk till smooth. I recommend a hand blender for this, you can use a standing blender but I prefer the former because it comes out smoother. Add the yogurt and blend till fully combined.

Yogurt:
Whip the yogurt with the maple syrup.

Pecans:
Toss the pecans in the maple syrup and cinnamon, and cook for 3-5 minutes until toasted and aromatic.

To assemble:
Cut the baked oatmeal in two. Layer the first with the apples. Then with the yogurt. Add the second half of oatmeal. Top with the caramel frosting and scatter over the pecans. Enjoy!

 

 

Paradise Baked Oatmeal (Pineapple Coconut)

 Another work inspired treat. Creamy and tropical.

 

 

The details on: Coconut Cream Always use full fat, not coconut milk that uses Gum Guar as it won't separate and sweeten with whatever you desire. Vanilla Extract for flavour is optional.

 

Notes:

*In the oats you can use coconut cream or coconut milk, I used 1 TBSP coconut cream for the creaminess and almond milk to get it to the right consistency for baking, you could use all coconut cream, heating it lightly to turn it back to coconut milk.

 Paradise Baked Oatmeal

Ingredients:

1/2 Cup/45g Rolled Oats
1/4 Tsp Baking Powder
Pinch of Salt
1/2 Tsp Vanilla Extract
1 Tsp Maple Syrup or Sweetener of Choice
1 TBSP Desiccated Coconut
1-2 TBSP Coconut Cream/Milk, add to desired creaminess *
2-3 TBSP Almond milk, you can use all coconut milk if you wish

Toppings:
1 Cup-ish Pineapple
1/3 Cup Coconut Cream, sweetened as you desire
1 TBSP Coconut Flakes

Method:

1. Preheat the oven to 350F/180C/Gas Mark 4. Grease a ramekin or dish.
2. Mix the dry ingredients. Add the vanilla and sweetener, coconut and then the milk till the oats are wet but not sloppy. Pour into your dish and bake for 17-20 minutes, till golden. Take out and let cool slightly, invert onto a plate and cool completely. If it's warm, the coconut cream will melt.
3. Place a bowl in the fridge ready for your coconut cream. Finely chop, crush or puree the pineapple, I pureed.
4. In your cold bowl scoop in your coconut cream, whip with sweetener and optional vanilla, with a spoon, fork or electric whisk till stiff peaks form. Toast your coconut flakes.
5. Spoon some pineapple on top of your baked oatmeal, spoon over your coconut cream bit by bit, smoothing it down the sides with a knife. Top with pineapple. and coconut. Enjoy!

Banoffee Pie Baked Oatmeal

It's dessert. For breakfast.

It's a 'naughty' dessert. Made healthy.

It tastes like the real deal. Yes it's not a biscuit base, it's oatmeal. I'm most probably going to make it again, as an actually dessert with a nut base for realism sake, but this is far more macro and breakfast friendly.

After using coconut cream for the first time with a single serving Key Lime Pie, I feel in love. Your be seeing it a lot in the future.

*Notes:
*The Coconut Cream: (Mind over Munch Video) Always use full-fat, low/reduced fat WILL NOT WORK. You can't use milk that uses Gum Guar, it won't work, it stops the solids and water from separating properly. Just take your can, put in the fridge overnight (I go for a few days, and now just leave multiple tins in there for when I need them), in the morning flip it on over, open and drain out the water. Scoop that luscious coconut gloriousness out into your bowl.
** I made my 'case' in a ramekin to have high sides but you could use a tart case or go free hand like a pizza.

 Banoffee Tart Baked Oatmeal

Ingredients:

Oat Base:
1/2 Cup/45g Rolled Oats
Pinch of Salt
1/4 Tsp Baking Powder
Dash of Cinnamon
1 TBSO Pecans
1-2 Tsp Maple Syrup or Sweetener of Choice
1/4 Cup/60ml Milk of Choice

Banana Layers:
1 1/2 Bananas
Dash of Cinnamon

Date Caramel:
4 Gooey Medjool Dates, pitted
1 Tsp Almond Butter
2-3 TBSP Milk of Choice
1/2 Banana

Coconut Cream:
1/2 Cup Full Fat Coconut Milk, refrigerated *
1-2 Tsp Maple Syrup or Sweetener of Choice
Optional: 1/4-1/2 Tsp Vanilla Extract

Optional: 1 Cube of Milk Chocolate

Method:

1. Preheat your oven to 350F/180C/Gas Mark 4. Grease a dish or ramekin. **
2. For the oats: Blitz the pecans and 1 TBSP of the oats to a rough flour. Mix with the salt, baking powder and cinnamon. Add the milk bit by bit till the oats are wet but not sloppy. Then add the sweetener to taste. Either spoon into your dish and smoosh up the sides evenly to create a 'case'. Bake for 17-20 minutes or until set firm and lightly golden. Set aside to cool, once slightly cool remove from your dish to cool completely.
3. For the Caramel: Blend the dates, almond butter and milk in a blender or I recommend a hand blender, once it's quite smooth add the banana and blend again. Set aside.
4. For the banana: Slice up 1 banana, mash up the 1/2 and mix with some cinnamon.
5. Coconut Cream: In a cold bowl (Put it in the fridge whilst you do everything else), whip the coconut milk, sweetener and vanilla, you can do this with a spoon/whisk or with an electric whisk. It should form stiff peaks (If you make a little 'peak' it will hold the shape).
6. To Assemble: Layer 1/2 the mashed banana, then banana, the rest of the mashed banana, caramel, coconut cream. Top with the banana coins and grate over some chocolate. Enjoy!