Fragrant Vanilla Cake

Tag: Breakfast

  • Raw Strawberry Oat Breakfast Bars

    Raw Strawberry Oat Breakfast Bars

    When I was a kid, it was hard for my Mother to get me to eat breakfast on school days.  I usually didn’t want anything, and I ended up going to school with a Nutrigrain bar or something similar since I hated cereal.  Not the most nutritious and zero protein in those things, but I don’t blame my Mother who tried to get me to eat better things but I refused.  As I got older, I realized the importance of breakfast when I joined sports in high school and I needed to fuel myself more.  My breakfast of choice by the time I graduated was a big bowl of warm oatmeal with nut butter.  That did not change for 10 years! Every day I ate the same thing.  It filled me up and kept me going!  I switch it up more, and have things like smoothie bowls and chia porridge, but I do still love my oatmeal.

    Some people think oatmeal is too tedious to cook in the morning though.  Which is where overnight oats can be awesome…or these bars I recently made for my breakfast challenged boyfriend who works early often and forgets to eat before hand.  I couldn’t have him going to work hungry, so I made something with all of the goodness of oatmeal, plus nutrient rich seeds and sweet strawberries to make it extra delicious.  They taste wonderful as well.  Think oatmeal with the flavors of peanut butter and jelly sandwich thanks to the strawberries.  I chose peanut butter because it is Eric’s favorite, but feel free to use whichever nut butter you prefer. Make these on the weekend, and you will have breakfast all week no fuss!

    Raw Strawberry Oat Breakfast Bars
    Makes 6

    3/4 cup pitted, soft medjool dates
    1/2 cup mashed banana
    1/4 cup raw jungle peanut butter or raw almond butter
    1/4 tsp sea salt
    3 Tbsp chia seeds
    3 Tbsp hemp seeds
    3 Tbsp ground flaxseed
    2 cups raw rolled oats (or gluten free rolled oats)
    1 cup dried strawberries

    In a food processor, combine the dates, banana, almond butter, sea salt and process until smooth. Add the seeds and one cup of the oats and pulse until combined.
    Remove to a bowl, and stir in the remaining cup of oats, and the strawberries.
    Spread the mixture out on a lined dehydrator tray about an inch thick in a square.
    Dehydrate for 4 hours, then cut into 6 bars, separate a little and continue to dehydrate for 4 more hours until not sticky, and firm but still a little soft in the centers.  Store in the refrigerator.

  • Vegan Raspberry Pomegranate Oat Waffles

    Vegan Raspberry Pomegranate Oat Waffles

    You know what I think is sexy?  Staying home and enjoying a meal together for Valentine’s Day. Because going out that day is often over priced and over rated.  At least as far as my experience goes.  Plus being able to spend alone time together for dinner and be able to hear yourself talk with maybe a little bit of (your choice of) music in the background and not a loud restaurant is pretty romantic.  Or maybe you are more of a breakfast person.  Well, still applies, but in that case, I have just the recipe for you.  Vegan Raspberry Pomegranate Oat Waffles. I made these last week for two people who I love a lot and are very important to me, my Mom and boyfriend. And…I couldn’t help but think I should share this with you all on Valentine’s Day. Because they turned out beautiful, and topped off with all of that red fruit they were pretty sexy.  If get on making them right now you can still have them for breakfast, or maybe tomorrow for Sunday brunch with your family or significant other. Heck, surprise them with breakfast in bed with these!

    As good as these turned out, I admit I was a little scared when I started them as to whether or not they would turn out.  I was veganizing an old belgian oat waffle recipe that I used to make all the time in college, and subbing a lot of healthier ingredients that I didn’t use back then…so, I had my fingers crossed.  They smelled wonderful while cooking, so I knew I had that going for me, but how would they taste. That was the question. Of course you already know the answer because I am sharing them with you but oh boy…they turned out more yummalicious than I expected!  The berries and pomegranate seeds I added in were wonderful little bursts of flavor, and the sweet oats made these pretty substantial, but still light like a waffle should be.  I was so happy they turned out, and my Mom and boyfriend were happy I decided to make them.  My Mom has been asking me to make waffles for about a month now and Eric had just gotten home after working since 5 AM and was hungry, so they were both happy campers.  Show some love and make these waffles for someone (or yourself).  They will think you are awesome!

    Vegan Raspberry Pomegranate Oat Waffles
    Makes 3 Belgian Waffles

    2 Tbsp ground flax seed
    1/4 cup plus 2 Tbsp filtered water
    1 cup gluten free rolled oats
    1 1/2 cups gluten free oat flour
    3/4 tsp sea salt
    1 tsp baking powder
    1/4 tsp baking soda
    1/4 cup coconut sugar
    1 1/2 cups thin coconut milk or almond milk at room temperature
    3 Tbsp melted virgin coconut oil warmed to liquid

    1/2 cup dried raspberries
    1/2 cup pomegranate seeds

    Fresh raspberries, pomegranate seeds and maple syrup for serving

    In a small bowl, whisk together the flax seed and water, and set in the fridge for 15 minutes until the mixture is gel like.
    Meanwhile, whisk together the oats, oat flour, salt, baking powder, baking soda, and coconut sugar in a large bowl.  Whisk in the coconut milk and oil until combined, then the flax eggs (flax water mixture) until combined. Stir in the 1/2 cup raspberries, and 1/2 cup pomegranate seeds.
    Cook according to belgian waffle iron directions (like to keep my waffles warm in a low heat oven (200F) while I cook the others).
    Serve hot with raspberries, pomegranate seeds and maple syrup.