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Vegan Oatmeal Cookies

Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters…

A Couple Cooks – Recipes worth repeating.

Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters of any diet: no one will believe they’re vegan. We dare you to eat just one!

Vegan Oatmeal Cookies

Wow is all we can say about these vegan oatmeal cookies: outrageously chewy, full-flavored, and so delicious no one would guess they are plant-based. This spin on our popular vegan chocolate chip cookies might be even tastier (if that’s possible!). They’re loaded with hearty Old Fashioned oats, seasoned with cinnamon, and have got just the right chewy texture. We stumbled upon this formula for delicious vegan cookies and have been riffing on it ever since: and these are stupendous if we might say so ourselves!

Key ingredients for vegan oatmeal cookies

Making a vegan cookie is quite the challenge, because vegan baking requires omitting the butter and eggs that make a typical cookie texture. Here at A Couple Cooks we developed a formula for making a great vegan chocolate chip cookie using a combination of neutral oil, coconut oil, and applesauce to stand in for the typical butter and eggs. It works like a charm, making a deliciously chewy cookie with crispy edges, not cakey or dry. The texture really is quite magical!

This basic formula makes a really great vegan oatmeal chocolate chip cookie, with a good amount of Old Fashioned oats mixed in and a handful of chocolate chips (or you can substitute raisins). Here are a few ingredient notes on the key ingredients for these cookies:

  • Refined coconut oil: Refined is important because it has a neutral flavor; unrefined coconut oil has more of a coconut flavor. Using coconut oil is important for the dough texture because it is a fat that is solid at room temperature, similar to butter.
  • Neutral oil: You can use grapeseed, canola or vegetable oil; we typically use grapeseed.
  • Granulated and light brown sugar: The mix of sugars is key for the flavor here, especially the brown sugar since it has hints of molasses in the flavor.
  • Unsweetened applesauce: Applesauce works surprisingly well in place of the egg to hold the dough together and add moisture. You can substitute sweetened applesauce if desired.
  • Vanilla extract and almond extract: Vanilla extract is key to cookie dough. But we’ve added one more element: a hint of almond extract! It brings a toasty, complex nuance to the flavor without overpowering it.
Vegan Oatmeal Chocolate Chip Cookies

Notes on almond extract

We highly recommend using the almond extract for the best flavor! This is helpful for a vegan cookie since it doesn’t have the richness of egg or butter. The recipe calls for 1/16 teaspoon extract, which equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible.

It might sound like a random measurement, but don’t be tempted to skip it! We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.

Vegan Oatmeal Cookies Recipe

Tips for baking vegan oatmeal chocolate chip cookies

These vegan oatmeal cookies are so simple to put together. Many cookie recipes require the dough to chill before baking, but this recipe requires no wait time at all! Mix up the batter and get to it. Here are a few things to note about equipment that helps to pull these cookies together:

  • Use a cookie scoop or weigh the batter. If you have a 3 tablespoon cookie scoop, it’s helpful for portioning the dough: just overfill it slightly. You can also weigh out the batter at approximately 50 grams per cookie (or weigh your entire dough and divide by 18).
  • Non-stick cookie sheets are helpful. This has become our preferred method for cookies. We recommend using two of these non-stick cookie sheets for the most even bake.
  • Bake each tray separately for the most even bake. Do not refrigerate the cookie dough while the first tray bakes. We found that the dough texture is even better if it’s room temperature. If you have a very even oven, you can try baking both sheets at once and rotate the sheets halfway through.
  • Allow the cookies to sit on the baking sheet for 5 to 10 minutes before transferring to a baking rack to cool.
Vegan Oatmeal Cookies

Storage info

Vegan oatmeal chocolate chip cookies are tasty warm, after sitting on the baking sheet for 10 minutes and cooling on a baking rack for 10 minutes. The cookies also hold up well over time, keeping their chewy texture. Here’s what to note about storing these vegan oatmeal cookies cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. 
Vegan Oatmeal Chocolate Chip Cookies

We love making vegan recipes that don’t taste like there are any compromises. Here are a few more vegan desserts and cookies you’ll love:

This vegan oatmeal cookies recipe is…

Vegetarian, vegan, plant-based, and dairy-free. For gluten-free and vegan, go to Gluten-Free Chocolate Chip Cookies.

Print
Vegan Oatmeal Cookies

*Amazing* Vegan Oatmeal Cookies


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 18 to 19 cookies

Description

Wow is all we can say about these vegan oatmeal cookies! These delightfully chewy, cinnamon-spiced chocolate chip cookies please eaters of any diet: no one will believe they’re vegan. We dare you to eat just one!


Ingredients

  • ⅓ cup neutral oil (grapeseed, canola or vegetable)
  • ¼ cup refined coconut oil (at room temperature)
  • ½ cup granulated sugar
  • ¾ cup light brown sugar, firmly packed
  • 1/2 cup unsweetened applesauce
  • ½ tablespoon vanilla extract
  • 1/16 teaspoon almond extract*
  • 2 cups [280 g] all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon kosher salt
  • 1 ¼ cups Old Fashioned oats
  • ½ cup dark chocolate chips (we used 63% Guittard) or raisins

Instructions

  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper, or omit if using non-stick cookie sheets (we swear by these).
  2. In the bowl of a stand mixer (or a large bowl), add the neutral oil, coconut oil, brown sugar, and granulated sugar. Mix with the paddle attachment (or an electric mixer) on Medium speed until fully combined, about 1 to 2 minutes. Add the applesauce, vanilla extract, and almond extract and mix until combined, a few seconds. 
  3. In a separate bowl, whisk the flour, baking soda, cinnamon, kosher salt, and Old Fashioned Oats. Turn on the mixer and gradually add the flour and oats mixture, mixing until just incorporated. Add the chocolate chips and mix on low for a few seconds until mixed in. The dough will feel slightly oily, but this is as expected.
  4. Scoop nine 3-tablespoon-sized balls of dough onto the prepared cookie sheet, leaving a few inches between each cookie for spreading (using a cookie scoop is helpful; we overfilled our 2 tablespoon scoop or weigh out 50 grams each). Bake one batch for 12 to 13 minutes, or until just golden (baking one batch at a time makes the most even bake). Cool the cookies on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack to cool fully. They taste great warm after cooling on the rack for about 10 minutes, or fully cooled. 
  5. While the cookies cool, portion out and bake the second batch of dough; don’t refrigerate the dough in between. Store in a sealed container at room temperature for up to 5 days or refrigerated for 3 weeks (bring to room temperature before serving).

Notes

*We highly recommend using the almond extract for the best flavor! 1/16 teaspoon equates to 1 to 2 drops, just enough to give it a nuance in flavor but not enough that it is strongly perceptible. We use a ⅛ teaspoon measure and fill it halfway; if you don’t have one, you can approximate using a ¼ teaspoon.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegan

Keywords: Vegan oatmeal cookies, vegan oatmeal chocolate chip cookies

A Couple Cooks - Recipes worth repeating.


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Pumpkin Baked Oatmeal

Oatmeal is one of my favorite breakfasts, it is my go to. I eat it year around, but especially during the chilly fall and winter months. My favorite fall oatmeal is Pumpkin Baked Oatmeal. If you like pumpkin and oatmeal, you are in for a real treat bec…

Oatmeal is one of my favorite breakfasts, it is my go to. I eat it year around, but especially during the chilly fall and winter months. My favorite fall oatmeal is Pumpkin Baked Oatmeal. If you like pumpkin and oatmeal, you are in for a real treat because this easy baked oatmeal is the BEST…

Apple Cinnamon Oatmeal

This apple cinnamon oatmeal makes the best cozy breakfast! It’s simple to make with brown sugar, cinnamon, and allspice. Do…

A Couple Cooks – Recipes worth repeating.

This apple cinnamon oatmeal makes the best cozy breakfast! It’s simple to make with brown sugar, cinnamon, and allspice.

Apple cinnamon oatmeal

Do the words apple cinnamon oatmeal make you first think of a packet of instant oatmeal? Turns out, it’s infinitely more delicious homemade! This oatmeal recipe is cozy and comforting, made with real fresh fruit and seasoned with brown sugar, cinnamon and a hint of allspice. When it comes to cozy healthy breakfasts, it’s king! We’re huge oatmeal fans over here, and this recipe is ideal for chunky sweaters and chilly mornings.

Ingredients for apple cinnamon oatmeal

We make a bowl of oatmeal every day (using this classic oatmeal recipe, the microwave version). But when we have time, we love to add apples and amp up the spices for a flavorful spin. Growing up, I used to love the apple cinnamon oatmeal packets, but something about them tasted, well, artificial. This version is bursting with pure, wholesome flavor, making this cozy bowl taste larger than life. Here’s what you’ll need:

  • Salted butter or coconut oil
  • Old Fashioned rolled oats
  • Milk
  • Apple
  • Brown sugar
  • Cinnamon and allspice
  • Salt
  • Vanilla extract
Apple cinnamon oatmeal

Tips for making apple cinnamon oatmeal

Apple stovetop it quick and simple! This method makes a big pot of creamy, chewy oats with 4 servings. Here’s what to do (or jump to the recipe below):

  1. Peel and dice the apple finely. The best way to incorporate the apple is peeled, which helps the texture meld into the oatmeal.
  2. Toast the oats first. This helps to bring out a nutty, intriguing flavor! Melt butter or coconut oil in a saucepan, then add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
  3. Add seasonings and boil for 7 to 8 minutes. Heat over low heat, stirring, until tender and cooked through.
Oats

Topping ideas

How to serve this apple cinnamon oatmeal recipe? All you need are a few toppings to make it into a simple, easy breakfast recipe. Here are some ideas:

What would you add to your apple cinnamon oatmeal? Let us know in the comments below!

Apple cinnamon oatmeal

Oatmeal nutrition

Oatmeal is part of a healthy diet: it’s great for digestion and helps to keep you full all morning long! Here are a few of the main nutritional benefits of oats (source):

  • Oats are high in plant based protein. 1 cup of raw oats have 11 grams protein. That’s about 20% of your daily need!
  • Oats are high in fiber. 1 cup of raw oats have 8 grams of fiber, which is about 30% of the daily value.
  • Oats are very filling: they may reduce appetite and help you eat less calories.

More oatmeal recipes

There’s an oatmeal recipe for every season! Here are a few more ways to make this cozy breakfast:

This apple cinnamon oatmeal recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use oat milk and coconut oil.

Print
Apple cinnamon oatmeal

Apple Cinnamon Oatmeal


  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 2

Description

This apple cinnamon oatmeal makes the best cozy breakfast! It’s simple to make with brown sugar, cinnamon, and allspice.


Ingredients

  • 1 tablespoon salted butter or coconut oil
  • 1 cup Old Fashioned rolled oats (do not use instant oats or steel cut oats)
  • 1 cup water
  • 1 cup milk of choice
  • 1 apple, peeled and finely diced
  • 3 tablespoons brown sugar
  • 1 ½ teaspoons cinnamon
  • ½ teaspoon allspice
  • ⅛ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

  1. Melt the butter or coconut oil in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
  2. Turn the heat to low and carefully pour in the water, milk, apple, brown sugar, cinnamon, allspice, salt and vanilla extract, stirring.
  3. Bring to a boil, then return heat to low and cook for 7 to 8 minutes until tender, then remove from the heat. Top with desired toppings and serve.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Apple cinnamon oatmeal,

A Couple Cooks - Recipes worth repeating.


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Cinnamon-Raisin Overnight Oats

Easy Cinnamon-Raisin Overnight Oats are the perfect high-fiber, make-ahead, healthy weekday breakfast! No cooking required! Vegan Cinnamon-Raisin Overnight Oats I made this Cinnamon-Raisin Overnight Oats recipe for my brother, and now he’s hooked! It&#…

Easy Cinnamon-Raisin Overnight Oats are the perfect high-fiber, make-ahead, healthy weekday breakfast! No cooking required! Vegan Cinnamon-Raisin Overnight Oats I made this Cinnamon-Raisin Overnight Oats recipe for my brother, and now he’s hooked! It’s a heart-healthy, high-fiber breakfast that is easy to make and perfect to eat on the go. To increase the fiber I

Best Oatmeal Recipe

This master oatmeal recipe shows how to make it on the stovetop or microwave! It’s easy to make this wholesome…

A Couple Cooks – Recipes worth repeating.

This master oatmeal recipe shows how to make it on the stovetop or microwave! It’s easy to make this wholesome breakfast.

Oatmeal recipe

Here’s a hearty whole grain that makes the ideal easy and healthy breakfast: oatmeal! We eat copious amounts of this stuff in our household. What’s the best, easiest way to make it? Here’s our master recipe: exactly how to make oatmeal on the stovetop and in the microwave! I’m not joking when I say this gets made multiple times per day in our house (the microwave version), and when we’re thinking ahead we make a big batch to eat off of all week. Here’s how to make the best oatmeal around!

Types of oats

There are two main types of oats you can use to make oatmeal: rolled oats or steel cut oats. A big pot of traditional oatmeal is best with Old Fashioned oats. Here’s a breakdown:

  • Rolled oats: Rolled oats are whole oat grains that are pressed flat with rollers. This is what you’ll typically think of when you think of oatmeal. There are a few types of rolled oats:
    • Old Fashioned oats: These are whole, circular oats. They provide the most texture and are the best preference for a pot of oatmeal.
    • Quick cooking oats or Instant oats: These oats are rolled thinner and cook faster than Old Fashioned, but they have powdery texture and can become mushy when cooked. Use them only in a pinch.
  • Steel cut oats: Steel cut oats are whole grain oats that are cut into nubs: they look like brown rice or barley. These oats take 30 minutes to cook, and have a very chewy texture. Avoid using them in this recipe, since they require different instructions: go to this Steel Cut Oats recipe.
Oatmeal

How to make oatmeal: on the stovetop

Making this oatmeal recipe on the stovetop it quick and simple! This method makes a big pot of creamy, chewy oats with 4 servings. Here’s what to do (or jump to the recipe below):

  1. Bring 4 cups water to a boil in a large saucepan. Stir in 2 cups oats and ¾ teaspoon each kosher salt and cinnamon.
  2. Reduce the heat to medium. Cook for about 6 to 7 minutes, stirring occasionally, until creamy and the liquid is mostly absorbed.
  3. Remove from the heat and let stand for 2 minutes, which allows more liquid to be absorbed. The standing time is important, in order to get to the perfect texture of oats!
How to make oatmeal

How to make oatmeal in the microwave (1 serving)

The microwave method for how to make oatmeal is our favorite, we’ll admit! It makes one tasty bowl of deliciously creamy, single serving oats. It’s important to use a microwave safe bowl with tall sides so that the oatmeal doesn’t overflow. This is easy to whip up with just a 2 minute cook time!

  1. Place ½ cup oats, ¾ cup water and ⅛ teaspoon each kosher salt and cinnamon in a microwave safe bowl.
  2. Microwave on High for 2 minutes. If there is still a good amount of liquid, cook 10 to 20 more seconds.
  3. Stir and allow to stand for 2 minutes to allow the liquid to be absorbed. That’s it!

Oatmeal topping ideas

The sky is the limit when it comes to oatmeal toppings! In our opinion, a hint of maple syrup and a drizzle of milk are all it needs. But it’s even more fun to add some colorful fruit or a swirl of nut butter! Here are some oatmeal topping ideas:

Oatmeal recipe

Is oatmeal healthy? Nutrition info

Yes, oatmeal is part of a healthy diet. Here are a few of the main nutritional benefits of oats (source):

  • Oats are high in plant based protein. 1 cup of raw oats have 11 grams protein. That’s about 20% of your daily need!
  • Oats are high in fiber. 1 cup of raw oats have 8 grams of fiber, which is about 30% of the daily value.
  • Oats are very filling: they may reduce appetite and help you eat less calories.

For more benefits, go to Oats 101: Nutrition Facts.

More types of oatmeal recipes

There are lots more ways to make oatmeal, outside of the standard creamy pot of oats! One of our favorites for weekly breakfasts or entertaining is baked oatmeal, and there’s nothing more fun than a pot of beautiful purple blueberry oatmeal! Here are a few of our favorite methods:

This oatmeal recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Oatmeal recipe

Best Oatmeal Recipe


  • Author: Sonja Overhiser
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10 minutes
  • Yield: 4

Description

This master oatmeal recipe shows how to make it on the stovetop or microwave! It’s easy to make this wholesome breakfast.


Ingredients

For stovetop oatmeal (4 servings):

  • 2 cups Old Fashioned rolled oats
  • 4 cups water
  • ¾ teaspoon kosher salt
  • ¾ teaspoon cinnamon
  • Optional: 1 tablespoon maple syrup

For microwave oatmeal (1 serving): 

  • ½ cup Old Fashioned rolled oats
  • ¾ cup water
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon cinnamon

Instructions

  1. Stovetop oatmeal: Bring the water to a boil in a large saucepan. Stir in the oats, salt and cinnamon. Reduce the heat to medium. Cook for about 6 to 7 minutes, stirring occasionally, until creamy and the liquid is mostly absorbed. Remove from the heat and let stand for 2 minutes, which allows more liquid to be absorbed (or you can spoon into bowls and then rest).
  2. Microwave oatmeal: Place the ingredients in a microwave safe bowl with tall sides. Microwave on High for 2 minutes (if there is still a good amount of liquid, cook 10 to 20 more seconds). Stir and allow to stand for 2 minutes to allow the liquid to be absorbed. (For a double recipe, double ingredients and microwave 3.5 minutes.)
  3. Top with a drizzle of maple syrup, milk, and additional toppings as desired. Serve immediately or refrigerate for up to 5 days.
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegan

Keywords: Oatmeal recipe, how to make oatmeal

A Couple Cooks - Recipes worth repeating.


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Banana smoothie

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Easy Blueberry Oatmeal

Blueberry oatmeal is quick and extraordinarily delicious! Impress everyone with this bright, berry-flavored breakfast recipe. Sometimes a recipe comes along…

A Couple Cooks – Recipes worth repeating.

Blueberry oatmeal is quick and extraordinarily delicious! Impress everyone with this bright, berry-flavored breakfast recipe.

Blueberry Oatmeal

Sometimes a recipe comes along that’s so simple and tasty, we just cannot wait to share it with you. Such is the case with this Blueberry Oatmeal! This pot of oats has an irresistible sweet berry flavor that’s nuanced with cinnamon, allspice and a hint of vanilla. Even better is the color: the brilliant-purple hue makes it that much more fun to eat your breakfast. Our 6-year old absolutely adores this: and so do we! Here’s how to make this easy breakfast recipe.

Ingredients in blueberry oatmeal

Sure, you can buy blueberry oatmeal at the store: but it has that artificial berry flavor that’s somehow just not quite right. Homemade blueberry oatmeal is where it’s at! It tastes deliciously fresh, with cozy spices and vanilla to round out the flavor. Here’s what you’ll need to make it at home:

  • Fresh blueberries (or substitute frozen)
  • Old Fashioned rolled oats (do not use instant oats or steel cut oats)
  • Butter or coconut oil
  • Milk of choice (2% or oat milk)
  • Brown sugar
  • Cinnamon, allspice, and salt
  • Vanilla extract
Blueberries

Can you use frozen blueberries?

Yes! Frozen berries work perfectly here, because you want them to break down and cook into the oatmeal. Frozen blueberries tend to bleed into the batter of baked goods, which is not great for blueberry muffins or blueberry bread that you don’t want to turn purple in color!

Since you do want purple blueberry oatmeal, it’s the perfect place to use frozen berries! You do not need to thaw them before using: the heat of the pan will defrost them quickly.

How to make blueberry oatmeal

This method for blueberry oatmeal makes a pot of oats with a slightly chewy and thick texture. It’s a little different from your standard bowl of creamy oats: and a lot more delicious! Here’s how to make the best pot of blueberry oatmeal:

  • Toast the oats in butter or coconut oil until fragrant. It takes just a minute or two, but it makes a big difference in flavor.
  • Add liquid and stir! You’ll want to keep stirring throughout the cook time.
  • Smash the blueberries with the back of a spoon as you go. The more berries you smash, the brighter the color of the oats becomes.
Blueberry Oatmeal

Variation: baked oatmeal

This recipe is a quick and easy version for weekday mornings. But want to make a baked version with the same flavors? Try Blueberry Baked Oatmeal! It’s also packed with flavor and a great way to enjoy blueberries for breakfast.

Toppings for blueberry oatmeal

Last up: the toppings! It’s essential to drizzle pure maple syrup over the top of this blueberry oatmeal: it adds just the right pop of sweetness. Otherwise, it’s up to you! Here are a few ideas for the toppings:

  • Maple syrup
  • Fresh blueberries
  • Sliced almonds
  • Chopped nuts like pecans, walnuts, or hazelnuts
  • Milk, half and half or cream
  • Yogurt or Greek yogurt
  • Strawberries, raspberries, or sliced bananas
Blueberry oatmeal

More blueberry breakfast recipes

There are so many great ways to eat blueberries for breakfast! Here are a few more ideas:

This blueberry oatmeal recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Blueberry oatmeal

Easy Blueberry Oatmeal


  • Author: Sonja Overhiser
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 minutes
  • Yield: 2

Description

Blueberry oatmeal is quick and extraordinarily delicious! Impress everyone with this bright, berry-flavored breakfast recipe.


Ingredients

  • 1 tablespoon salted butter or coconut oil
  • 1 cup Old Fashioned rolled oats (do not use instant oats or steel cut oats)
  • 1 cup water
  • ½ cup milk of choice (2% or oat milk)
  • 1 cup blueberries, fresh or frozen*
  • 2 tablespoons brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon allspice
  • ⅛ teaspoon kosher salt
  • ½ teaspoon vanilla extract
  • For topping: maple syrup, fresh blueberries, sliced almonds, milk

Instructions

  1. Melt the butter or coconut oil in a saucepan over medium heat. Add the oats and toast for about 2 to 3 minutes, stirring often, until fragrant.
  2. Turn the heat to low and carefully pour in the water, milk, blueberries, brown sugar, cinnamon, allspice, salt, and vanilla extract, stirring. Bring to a simmer and cook for 5 to 7 minutes until thickened and the oats are tender, smashing the blueberries with the back of a large spoon as you stir. (Try to smash the majority of the berries to give the oatmeal its purple color.)
  3. Remove from the heat. Top with desired toppings and serve.

Notes

*Frozen blueberries can tend to bleed their color, which is not desirable for baked goods. But since you do want purple blueberry oatmeal, it’s the perfect place to use frozen berries! You do not need to thaw them before using: the heat of the pan will defrost them quickly.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Breakfast
  • Diet: Vegan

Keywords: Blueberry oatmeal

A Couple Cooks - Recipes worth repeating.

Carrot Cake Baked Oatmeal

This carrot cake baked oatmeal is everyone’s favorite cake, done up for breakfast! It’s a hearty way to start the…

A Couple Cooks – Recipes worth repeating.

This carrot cake baked oatmeal is everyone’s favorite cake, done up for breakfast! It’s a hearty way to start the day.

Carrot Cake Baked Steel Cut Oatmeal | A Couple Cooks

Looking for a fun breakfast idea? Try carrot cake baked oatmeal! Here’s everyone’s favorite cake dressed up as a wholesome way to start the day. It’s cozy and comforting, flecked with orange carrots and flavored with cinnamon, ginger, and nutmeg. Steel cut oats add heartiness, and it’s seriously simple to throw together and eat off a pan all week. This one’s a favorite of ours: especially in the spring! Here’s how to make it.

Ingredients in carrot cake baked oatmeal

This carrot cake baked oatmeal has a twist: it’s make with steel cut oats instead of rolled oats! It’s a spin on our favorite pumpkin pie baked oatmeal, with carrots and cozy spices instead. Best of all, it’s an idea brought to us by a reader, Heather! She let us know that she makes our pumpkin oatmeal all the time and she even created a few other “flavors”: one of which was carrot cake. We knew we needed to try it out, and it’s become a big favorite around here. Here’s what you’ll need for this recipe:

  • Carrots
  • Raw steel cut oats (do not use rolled oats; see below
  • Olive oil
  • Egg
  • 2% milk
  • Maple syrup
  • Cinnamon, ginger, and nutmeg
  • Baking powder and salt
  • Pecan pieces
Carrot Cake Baked Steel Cut Oatmeal | A Couple Cooks

Steel cut oats vs rolled oats

This carrot cake baked oatmeal uses steel cut oats, not rolled oats. What’s the difference?

  • Steel cut oats are whole grain oats that are cut into nubs: the grains look like brown rice or barley
  • Rolled oats are oat groats that are rolled through steel rollers: this gives them a flat shape and makes them much quicker to cook. Both varieties have very similar nutritional profiles: lots of protein and fiber to start your day! See Steel Cut vs Rolled Oats.
  • Don’t substitute rolled oats here! The recipe is designed for steel cut oats, so the liquid quantities and bake time don’t work for rolled oats.

It takes 1 hour, but leftovers save well

This carrot cake baked oatmeal takes 1 hour start to finish, but most of the time is hands off while the oatmeal bakes. However, the leftovers save well and make for a healthy breakfast recipe that lasts throughout the week. It saves well in the refrigerator, and you can eat it cold or room temp: no reheating necessary! If you’d like, you can heat it in the oven or microwave.

More carrot recipes

Got leftover carrots? Here are some more carrot recipes to use up a bunch!

This carrot cake baked oatmeal recipe is…

Vegetarian and gluten-free. For dairy-free, use almond milk.

Print
Carrot Cake Baked Steel Cut Oatmeal | A Couple Cooks

Carrot Cake Baked Oatmeal


  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 6 to 8

Description

There’s nothing cozier than baked oatmeal! This baked steel cut oatmeal is carrot cake flavored, with cozy spices and pecans.


Ingredients

  • 3 large carrots (1 ½ cups grated)
  • 2 tablespoons extra-virgin olive oil
  • 1 large egg (or flax egg for vegan)
  • 2 cups 2% milk (or oat or almond milk)
  • ⅓ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1½ teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 1 cup raw steel cut oats (do not use rolled oats)
  • ⅓ cup pecan pieces

Instructions

  1. Preheat the oven to 375F. Grease a 8×8 or 9×9 baking dish.
  2. Peel and finely grate the carrots, enough for 1 ½ cups.
  3. In a medium bowl, whisk together the olive oil, egg, milk, maple syrup and vanilla extract.
  4. In a small bowl, stir together the cinnamon, ginger, nutmeg, baking powder and kosher salt. Pour into the bowl with the wet ingredients and whisk to combine. Stir in the steel cut oats.
  5. Pour the mixture into the prepared baking dish, then mix in carrots and spread them around evenly. Cover the pan loosely with foil.
  6. Bake for 30 minutes. Remove the foil then sprinkle with pecans. Bake another 30 to 35 minutes until set. Serve warm, or refrigerate and eat leftovers for several days. (Note: This baked steel cut oatmeal is best warm or room temperature. Leftovers store well and can be reheated. To make it ahead, you could bake the entire pan and reheat: or prepare the wets and dries separately and refrigerate overnight, keeping the carrots in a separate container, and then mix them and bake the next morning.)
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Baked steel cut oatmeal, Baked Oatmeal, Steel Cut Oatmeal, Carrot Cake Oatmeal, Brunch Recipes

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