Carrot Cake Oatmeal

Although I’ve kind of been obsessed with smoothie bowls lately, I took a little oatmeal break and BOY WAS I IMPRESSED. I kind of forgot how good oatmeal was! Then the next day I came up with this Carrot Cake Oatmeal and it’s on another level. It’s sweet and warm and full of cinnamon and a ton of other good stuff. Perfect for a rainy day! Or any day, really.

Carrot cake is amazing (I need to come up with a recipe for this blog), and I would enjoy it in any form. But I’d have to say that eating it as oatmeal is probably second only to actual carrot cake. I used banana for some sweetness, carrots for carrotyness (duh) and some vanilla and cinnamon for that warm, spiced flavour. A good carrot cake also has raisins in it. I REALLY hope you like raisins because they’re awesome. In this oatmeal I used chopped dates, which are possibly even better than raisins. But you can use a handful of raisins if you ain’t got no dates lying around.

Enough talk about raisins. Lets discuss how freaking easy these oats are to make! Just shave some carrot, mash some banana, chop some dates and voila! You’ve got an awesome breakfast that is filling and can be topped just the way you want it, like a HARVEY’S for oatmeal. I topped mine with banana, some more cinnamon (I got the really big thing of cinnamon from Costco so I won’t be running out of that anytime soon), and some peanut butter, because what’s the point of breakfast without peanut butter? I think I’m going to spread some peanut butter on the next piece of carrot cake I have because it is a great combo. Go ahead and make these oats already so you can slap some pb on there!

Carrot Cake Oatmeal

Serves: 1

Total Time: 10-15 minutes

Ingredients:

  • 1/4 cup quick cooking steel cut oats (or rolled oats or quick oats; just adjust the cooking time accordingly)
  • 1/4 cup shredded carrot
  • 1/2 a ripe banana (I like to save the other half for topping)
  • 1 large medjool date, chopped (or a handful of raisins)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup water
  • Peanut butter and more cinnamon for topping:)

Directions:

  1. Mash the banana in a small pot. Add in the carrot, oats, chopped date, vanilla, cinnamon, and water and stir until combined.
  2. Place the pot over medium-high heat and bring the oatmeal to a boil. Then turn the heat to low and cook until your desired thickness is reached (I cook my quick cooking steel cut oats for 5-7 minutes. Read your oat package for more oat guidance)
  3. Scoop the oats into a bowl and top with the other half of the banana, some peanut butter, more cinnamon, or anything else your heart desires! Proceed to eat and enjoy;))

Hope you try out this DELICIOUS breakfast sometime! Have a great rest of the week and I will see you Friday!

Yours Truly,

Olivia

2 Summer Smoothie Bowls

Smoothie bowls are my ABSOLUTE favourite breakfast! They’re so refreshing, and make me feel like I’m having a treat on vacation somewhere. You can pack a bunch of veggies in there without even noticing, and the topping combos are endless. ENDLESS!

It took me a while to get the perfect smoothie bowl thickness, but I think I’ve finally cracked the code. You want to have the ingredients as cold as possible, and limit the amount of watery fruits that you put in your smoothie. The base of all of my smoothies is a frozen banana, because that’s what makes them thick and creamy. If you don’t like banana you can try using mango, because I’ve found it has a similar effect. The ingredients might take a little while to come together in the blender, but eventually they’ll form a mixture that’s almost like soft serve in texture. Using a tamper is critical here, because you can continually push the ingredients towards the blender blades.

In this post, I’ve included two different recipes for summer smoothie bowls, because I couldn’t decide which one to pick! One has banana, berries, and spinach, and the other has banana, spinach, kale, and watermelon. Yum! My watermelon didn’t get completely frozen, and so the result was a slightly more watery smoothie bowl. Make sure that you leave it in the freezer at least overnight! These recipes are definitely some of my favourites though, because they TASTE LIKE SUMMER and allow you to get some greens in!

Lets talk toppings. Really anything goes when you’re topping your smoothie bowl, but some ideas are more fruit, granola, dates, nut, seeds, and nut butters. I like a few different toppings on my bowl because it keeps things interesting. Some granola recipes that go GREAT on smoothie bowls are my Nutty Granola and Chocolate Coconut Granola. I’ve also been known to top my bowls with a Seedy Energy Square or two….. it’s so good!

I hope that these recipes get you hooked on smoothie bowls!

Berry and Spinach Smoothie Bowl

Serves: 1

Total Time: 10 minutes

Ingredients:

For the Bowl:

  • 1 frozen banana (sliced)
  • 3/4 cup frozen blueberries
  • 3/4 cup spinach (not packed)
  • 2 tbsp water

For the Toppings:

Directions:

  1. Add all of the smoothie ingredients to a powerful blender and blend on low, using the tamper to push the ingredients down.
  2. Once the ingredients are starting to come together, turn the speed to medium and continue using the tamper. It may seem like you need to add more water, but continue until a thick, soft-serve like mixture forms. This can take a few minutes.
  3. Scoop the smoothie into a bowl and top with the strawberries, granola, and peanut butter.
  4. Enjoy!

Greens and Watermelon Smoothie Bowl

Serves: 1

Total Time: 10 minutes

Ingredients:

For the Bowl:

  • 1 frozen banana (sliced)
  • 3/4 cup frozen water melon chunks
  • 1/2 cup kale leaves (loosely packed)
  • 1/2 cup spinach (loosely packed)
  • 1 tbsp water

For the Toppings:

Directions:

  1. Add all of the smoothie ingredients to a powerful blender and blend on low, using the tamper to push the ingredients down.
  2. Once the ingredients are starting to come together, turn the speed to medium and continue using the tamper. It may seem like you need to add more water, but continue until a thick, soft-serve like mixture forms. This can take a few minutes.
  3. Scoop the smoothie into a bowl and top with the chopped dates, granola, and peanut butter.
  4. Enjoy!

I know I’ll be enjoying these bowls all summer long! Thanks for reading and I’ll see you Wednesday:))

Yours Truly,

Olivia

Nutty Granola

Hey guys! I have another granola recipe for you today because as you know, granola is one of my true loves. This one is actually really simple, it only uses one…two…three…four ingredients! Just had to count em up in my head there. Plus you don’t need any oil, unless you count peanut butter as an oil. I count it as spreadable gold.

There are also loooots of nuts in this granola, because who doesn’t love a nutty granola? I used almonds and pecans from a jar of mixed nuts. Why not use all of the mixed nuts, you ask? BECAUSE I”M ALLERGIC TO CASHEWS AND PISTACHIOS AND I’M REALLY MAD ABOUT IT! They make my mouth all itchy which is really inconvenient, because like every vegan cheesecake or creamy pasta sauce recipe ever has cashews in it. (Except for my Creamy Mushroom and Hummus Pasta which is an awesome alternative for my fellow cashew allergen people). But anyways, I love me some almonds and pecans so it’s all good. I know you might be running short on supplies right now, so if you absolutely positively cannot get your hands on almonds and pecans, you can use other nuts or even some seeds if you’re super desperate. I’m sorry, but nuts are just superior to seeds. Like would you rather have some peanut butter or like, pumpkin seed butter? I’ve never actually had pumpkin seed butter but based on my experience with peanut butter I’m going to say that it’s better.

Back to the granola. It’s sweet and nutty and crunchy, and you’ve also got some nice big clusters in there. If you’re not using salted nut butter, you could top it off with a little sea salt at the end for an extra hit of perfection. I will definitely be making this recipe again!

Nutty Granola

Serves: 3-4

Total Time: 25 minutes

Ingredients:

  • 2 1/2 cups rolled oats
  • 3/4 cup roughly chopped almonds and pecans (you still want some nice chunks in there)
  • 1/4 cup smooth natural peanut butter
  • 1/4 cup pure maple syrup

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Mix together the nuts and oats in a large bowl. Set aside.
  3. In a small bowl, add in the peanut butter and maple syrup and microwave for about 30-45 seconds, until the peanut butter is nice and melty. Mix together until smooth.
  4. Add the maple syrup and peanut butter mixture into the oats and nuts and stir until everything is evenly coated. Spread the granola out onto a parchment lined baking sheet and bake for about 10 minutes.
  5. Remove the granola from the oven and give it a little stir, trying not to break up any clusters that are forming (because lets be honest, those are the best part). Return the pan to the oven and bake for another 5-8 minutes, until the granola is golden brown.
  6. Take out the granola, let cool and enjoy!

Hope you enjoy this nutty granola! See you soon;))

Yours Truly,

MyDayIsBooked;))

Lemon French Toast

Hey there! I’m kind of starting to settle into a rhythm of schoolwork and just hanging out, which usually means that I make some toast or a yogurt bowl for breakfast. But sometimes I’m in the mood for something more fun, which calls for some French Toast! French Toast is so tasty and super simple, and to make it even better I added some lemon to mine. This version is vegan, but if you don’t have any plant milk on hand feel free to just use regular milk. Anyways, what’s really special about this breakfast is the carameliaztion that happens because of the bananas in the batter. Do you call it a batter? I guess it’s more of a dredge or a dip….. I just looked it up- it’s a custard. Yeah, the bananas in the custard give it some nice sugar that’s just DYING to get all brown and crisp. And the lemon just gives it some interest and zing. Some blueberries and maple syrup would be perfect with this French Toast. Give it a try and break up your monotonous breakfast cycle!

Lemon French Toast

Serves: 2

Total Time: 30 minutes

Ingredients:

  • 4 slices of sprouted grain bread (or any kind of bread you like)
  • 1 ripe banana
  • 1/2 cup of almond milk
  • 1 tsp lemon juice
  • Zest of half a lemon
  • 1 tsp vanilla

Directions:

  1. Mash the banana in a medium sized bowl. Mix in the almond milk, vanilla, lemon juice and zest.
  2. Heat a small pan over medium-low heat. Soak both sides of a piece of bread in the almond milk mixture, making sure that it’s fully coated, but don’t soak it for so long that the middle becomes mushy.
  3. Cook the bread in the pan until golden brown, about 1-2 minutes, and then flip, doing the same on the other side. Check the French Toast every so often to make sure that it doesn’t burn.
  4. Soak and cook the remaining slices of bread, then serve warm with more lemon zest, berries, and maple syrup:)

Enjoy!

Yours Truly,

Olivia;)

St. Patrick’s Day Oats

Hi there! I hope you’re all doing well and staying positive through this crazy time. I think it’s important to keep celebrating holidays, even smaller ones like St. Patrick’s Day, to bring back a sense of normality into our lives. So tomorrow, wear green, be festive and enjoy some special dishes! These St. Patrick’s Day oats are a great breakfast option:)) They’re given an awesome green colour by matcha powder, which tastes great as well. Greek yogurt makes them super creamy, and you can add any extra toppings that your heart desires!! Chia seeds, maple syrup and more yogurt are what I went with. Here’s the recipe for these green oats:

St. Patrick’s Day Oats

Serves: 1

Total Time: 15 minutes

Ingredients:

  • 1/3 cup large flake oats (or rolled oats)
  • 1 tsp matcha green tea powder
  • 1 tbsp maple syrup
  • 3/4 cup water
  • 1/2 tbsp plain greek yogurt

Directions:

  1. Mix together the oats, matcha, maple syrup, and water in a small pot. Bring to a boil over high heat, then turn the burner temperature down to low and let simmer until your desired thickness is reached, about 7 minutes.
  2. Remove the oats from the heat and stir in the greek yogurt. Transfer into a bowl, top with nuts, fruit, or seeds, and enjoy!

I hope you all have a Happy St. Patrick’s Day! Stay safe and be kind;)))

Yours Truly,

MyDayIsBooked;)