It’s been too long since I’ve made a new breakfast recipe. The nice people of Tuscan Fields sent me some free farro to play with and I started with a slow cooker breakfast! [Read more...]
13 Easy Slow Cooker Oatmeals – Happy Almost Halloween!
October 29, 2012 · by · Leave a Comment
My friend Gail Davis from So Delicious reminded me that today is oatmeal day. I can’t believe it almost past me by!
Since we’re so close to Halloween I selected 13 of my favorites for you to warm up with. So stay toasty and dry, and eat your oatmeal! [Read more...]
Baked Lemon Donuts with Vegan Cream Cheese Frosting
February 13, 2012 · by · 9 Comments
These were my second batch of donuts and they are bursting with lemony goodness. The lemon extract has less of a bite than plain lemon juice, so I like using the two together.
The lemon cream cheese frosting adds more sweetness but also a bit of richness to the bright flavor of the lemon donut. You could also add lemon zest in the batter or the frosting for even more lemon.
The vegan cream cheese does add some fat, but so far it’s the best base for a stevia frosting/glaze. I’m still working on one for tomorrow’s donut, so far the glaze for it is not working. There may be naked donuts tomorrow! : (
I really like making a dozen mini donuts. It’s easier to just have a couple small ones for breakfast and then have a few for dessert later in the day. Plus there’s not a surplus of donuts around the house. (Unless, you are making multiple dozens at a time…)
Make sure to check out my Baked Almond Donuts with Chocolate Glaze and Lavender-Rose Valentine’s Donuts – they are all sweetened with stevia too!
Also check out Slightly Indulgent Tuesday for more healthied up recipes!
Baked Lemon Donuts with Cream Cheese Frosting
soy-free
makes 12 mini donuts
wet ingredients:
- 2/3 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
- 1 tablespoon agave nectar
- 1 teaspoon lemon extract
- 1 teaspoon lemon juice
- 1/4 teaspoon apple cider vinegar
- 1/4 teaspoon stevia (Nu-Stevia brand)
dry ingredients:
- 1 cup whole wheat pastry flour (use gluten-free flour as a sub)
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.
Then add the dry ingredients into the wet and mix just until it’s mixed. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 minutes.
Let them cool for 5 to 10 minutes, then carefully remove. (If you don’t wait they will stick in the pan even though you oiled it.)
frosting ingredients:
- 3 tablespoons vegan cream cheese
- 2 teaspoons unsweetened coconut milk (or other non-dairy milk)
- 1 teaspoon lemon extract
- 1 teaspoon lemon juice
- 2 teaspoons agave nectar, optional
Mix the frosting ingredients together and spread on cooled donuts. Sprinkle with coconut if desired.
Baked Almond Donuts with Chocolate Glaze
February 12, 2012 · by · 17 Comments
I’ve been on a donut kick this weekend and this is the batch that got me started. I wanted a sweet treat with little or no white sugar and low-fat as well. Not always an easy feat. I’m not giving up white sugar altogether, but I would like to be able to use stevia instead whenever I want to.
The chocolate glaze is made with grain-sweetened chocolate chips with almond extract, coconut milk, and a touch of agave nectar. These chips may not be gluten-free, so feel free to substitute the ones you have on hand.
The base of the donut is whole wheat pastry flour and almond meal. It’s sweetened with a combination of stevia and agave. You can make them gluten-free by subbing your favorite gluten-free flour mix.
Don’t have a fancy shmancy donut pan? Use a mini muffin pan instead. Don’t want to make a glaze? These are great all by themselves too!
Baked Almond Donuts with Chocolate Glaze
soy-free
makes 12 mini donuts
wet ingredients:
- 2/3 cup unsweetened So Delicious coconut milk (or other non-dairy milk)
- 1 tablespoon agave nectar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/4 teaspoon apple cider vinegar
- 1/4 teaspoon stevia (Nu-Stevia brand)
dry ingredients:
- 2/3 cup whole wheat pastry flour (you can use gluten-free flour mix instead)
- 1/3 cup almond meal
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Pre-heat the oven to 350 degrees. Mix the wet ingredients in one bowl and the dry in another. Spray your mini donut pan with a little oil so they will be easier to get out.
Then add the dry ingredients into the wet and mix just until it’s mixed. Divide the batter between the 12 donut molds. Bake in pre-heated oven for 10 minutes.
Let them cool for 5 to 10 minutes, then carefully remove. If you don’t wait they will stick and break in half, so be warned!
glaze ingredients:
- 3 tablespoons grain sweetened chocolate chips
- 2 teaspoons unsweetened coconut milk (or other non-dairy milk)
- 1 teaspoon almond extract
- 1/2 teaspoon agave nectar, optional
Melt the chocolate (on the stove or in the microwave). Add the other ingredients and mix thoroughly. Dip cooled donuts into the glaze.
Slow Cooker Coconut Banana Pecan Coffee Cake Oatmeal
October 21, 2011 · by · 13 Comments
Sorry I missed posting the last 2 days. I have a confession to make. I spent those 2 days oatmeal-less. I cheated on my oatmeal with vegan sausage biscuits and I have to admit it was pretty darn tasty!
Of course, what really made it special was that I ate them on Halloween biscuits. I made 2 dozen Halloween biscuits for a mini Halloween shoot. It was the perfect excuse to decorate the dinner table early.
And now back to our regularly scheduled Friday oatmeal:
Slow Cooker Coconut Banana Pecan Coffee Cake Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups Unsweetened So Delicious Coconut Milk
- 1/3 cup shredded coconut (I used reduced fat finely shredded)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional adds a bigger coconut flavor)
- 1 banana, mashed
- sweeten to taste with your sweetener of choice (I used 1 packet Nu-Stevia)
- Pecans, chopped – for serving
The night before: Spray your crock with some oil to help with clean up later. Add oats, milk, coconut, vanilla and coconut extract. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Stir in mashed banana and sweetener. Top with chopped pecans
**(See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS)
Slow Cooker Orange Fig Pecan Oatmeal
October 18, 2011 · by · 5 Comments
I love orange flower water and once I got my hands on a bottle I was hooked. It has a very delicate, sweet, floral fragrance and a delicious taste when used sparingly. If you use too much you’ll feel like you’re eating perfume.
If you can get to a Middle Eastern Store it’s surprisingly cheap, so get yours there if you can. You can always order it online if you don’t live in the city. You can make your own if you have orange trees that aren’t sprayed. I live in North Carolina, so no orange trees for me.
** Make sure to check out my other oatmeal recipes. I have over 50 different flavors!
Slow Cooker Orange Fig Pecan Oatmeal
soy-free and gluten-free
2 to 3 servings
**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts
- 1/2 cup (40g) steel-cut oats
- 2 cup (500ml) Unsweetened So Delicious Coconut Milk
- 1/2 cup (75g) dried figs, chopped
- 1/2 teaspoon orange extract
- 1/4 teaspoon orange flower water (food grade)
- sweetener of choice, to taste (I used 1 packet Nu Stevia)
- handful pecans, for topping
The night before: Spray your crock with some oil to help with clean up later. Add the oats, milk, figs, and orange extract. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well and add orange flower water and sweetener. It may seem watery at the top but if stirred it should be a more uniform consistency. Top with the chopped pecans.
Slow Cooker Pear Rose Cardamom Cake Oatmeal – the Oatmeal to Help You Escape the Monday Blues
October 17, 2011 · by · 5 Comments
This is a Monday that I’m just not prepared for. I’ve been taking things out of cabinets, cleaning and re-organizing the kitchen all weekend. That sounds great right? I’m probably just tired but should think of that feeling of accomplishment. Except – I’m still not done and my kitchen is a little wreaked.
I hate not completing things. I hope I will get back to it this weekend, but during the week I have too many deadlines to meet.
So, I declare this oatmeal the one that will make me forget about that. The one that will soothe my soul with sweet pears and lure my senses away from my obsessiveness with the fragrances of rosewater and cardamom. The slight almond flavor will ground me so that I can start my week off just right.
Have an amazing Monday everyone!
** Make sure to check out my other oatmeal recipes. I have over 50 different flavors!
Slow Cooker Pear Rose Cardamom Cake Oatmeal
soy-free and gluten-free
2 to 3 servings
**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts
- 1/2 cup (40g) steel-cut oats
- 2 cup (500ml) Unsweetened So Delicious Coconut Milk
- 1 small pear, chopped
- 1/2 teaspoon vanilla
- 1/2 teaspoon rosewater (food grade)
- 1/2 teaspoon almond extract
- 1/4 teaspoon cardamom
- 1/4 teaspoon cinnamon
- sweetener of choice, to taste (I used 1 packet Nu Stevia)
The night before: Spray your crock with some oil to help with clean up later. Add all the ingredients except the sweetener. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well and add sweetener. It may seem watery at the top but if stirred it should be a more uniform consistency.
Slow Cooker White Chocolate Peanut Butter Apple Oatmeal
October 14, 2011 · by · 7 Comments
This oatmeal reminds me off walking into one of those fudge shops on vacation where you are surrounded by those dipped apples on sticks.
They are covered with red candy coating, caramel, chocolate, white chocolate, even flavored coatings that look vaguely like chocolate but taste like peanut butter.
Some of them are even double dipped and this one is what I think a white chocolate peanut butter apple would taste like. Only not on a stick, and well, in oatmeal.
Most white chocolate is not vegan, but Peanut Butter and Co. White Chocolate Wonderful is and is my favorite way to eat it.
** Make sure to check out my other oatmeal recipes. There is no reason to get bored with your oatmeal this year!
Slow Cooker White Chocolate Peanut Butter Apple Oatmeal
2 to 3 servings
**This recipe uses a smaller slow cooker that’s 1 1/2 to 2 quarts
- 1/2 cup steel-cut oats
- 2 cups Unsweetened So Delicious Coconut Milk
- 1 apple, chopped
- 2 tablespoons Peanut Butter and Co. White Chocolate Wonderful (or plain peanut or almond butter)
- 1/2 teaspoon vanilla
- sweetener if needed – I did not add any since the peanut butter I used is sweetened.
The night before: Spray your crock with some oil to help with clean up later. Add everything to the crock. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well. It may seem watery at the top but if stirred it should become a more uniform consistency. Top with extra chopped apple and/or peanuts if desired.
**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS
Slow Cooker Apple Pecan Blondie Oatmeal
October 12, 2011 · by · 5 Comments
I think there’s something about the cooler, rainy weather, as well as the orange and red leaves that makes me crave the butterscotch-y flavor of blondies.
There’s nothing wrong with brownies, but there’s so much more you can do with blondies. They are the blank check of the dessert world in my opinion. You can go with fruits, nuts, chocolate chips and even add in oatmeal.
Of course, oatmeal that tastes like blondies is just as good in my book. The maple extract with the pecans gives it the unexpected flavor combination that allows you to fool your brain into thinking you’re having a blondie for breakfast. Yum!
Please vote for me in the Aetna Healthy Food Fight, so I can go to Atlanta and make my vegan jambalaya for the preliminary contest. It would be great to have a vegan showing there!
** Make sure to check out my other oatmeal recipes. I have over 40 different flavors!
Slow Cooker Apple Pecan Blondie Oatmeal
soy-free and gluten-free
2 to 3 servings
**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts
- 1/2 cup (40g) steel-cut oats
- 2 cup (500ml) Unsweetened So Delicious Coconut Milk
- 1 small apple, chopped
- 1/2 teaspoon vanilla
- 1/2 teaspoon maple extract
- sweetener of choice, to taste (I used 1 Nu Stevia, but if you don’t have maple extract use maple syrup or brown sugar to get that “blondie” flavor)
- handful of chopped pecans, for topping
The night before: Spray your crock with some oil to help with clean up later. Add all the ingredients except the sweetener and nuts. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well and add sweetener. It may seem watery at the top but if stirred it should be a more uniform consistency. Top with chopped pecans.
Slow Cooker Orange Carrot Cake with So Delicious “Icing”
October 11, 2011 · by · 7 Comments
So for the first time in my brief, but intense, oatmeal career I am asking you to do something different from the picture. My vanilla Greek yogurt has met a sad demise and I didn’t know until this morning. (Feel free to leave your sympathy posts here.)
So I used what I had on hand – Pina Colada regular So Delicious yogurt. It’s not horrible with the carrots and orange, but it does clash some with the cinnamon. It would be so much better with vanilla yogurt, and the Greek yogurt would make it taste just like cream cheese icing.
So, please do as I say and not as I do in this case. You’ll be really glad you did.
This oatmeal is flecked with carrots and tangy from the orange juice. You need the tart from the yogurt and a little vanilla to finish it off. Carrot cake for breakfast? I think so!
** Make sure to check out my other oatmeal recipes. I have over 40 different flavors!
Slow Cooker Orange Carrot Cake with So Delicious “Icing”
soy-free and gluten-free
2 to 3 servings
**This recipe uses a smaller slow cooker 1 1/2 to 2 quarts
- 1/2 cup (40g) steel-cut oats
- 1 cup (250 ml) OJ (orange juice)
- 1 cup (250 ml) water
- 2 carrots, chopped
- 1/2 teaspoon cinnamon
- sweetener of choice, to taste (I used 1 packet Nu Stevia)
Toppings:
- 1 container Vanilla So Delicious Greek Yogurt (or regular So Delicious Yogurt)
- 1/4 cup (30g) walnuts, chopped
The night before: Spray your crock with some oil to help with clean up later. Add all the ingredients except the sweetener and toppings. Cook on low over night (7 to 9 hours).
In the morning: Stir your oatmeal well and add sweetener. It may seem watery at the top but if stirred it should be a more uniform consistency. Top with a large dollop of vegan yogurt and walnuts.
**See Page Link on Menu Bar to get to Slow Cooker Oatmeal FAQS)
