Carrot Oat Cake

Hello! I’ve got another delicious oat recipe for you guys today. I already have a stovetop Carrot Cake Oatmeal recipe up on here, but this recipe is definitely more cake like and is faster to make! It cooks in the microwave- not the oven- because although baked oats are so tasty, I’m waaaaay too impatient to wait for those.

I love love LOVE oats if you couldn’t tell- they’re such a fast, healthy, and filling breakfast. Not to mention that they’re the perfect blank canvas for any delicious flavours you’d like!

I feel like carrot cake is kind of a spring thing, right? People make carrot cake for Easter all the time. We don’t need any justification to enjoy these oats right now though because carrot cake is delicious any time of year. To make this delicious breakfast/snack/dessert, you only need a few ingredients that you for sure already have on hand. And if you don’t then GO PICK THEM UP because this recipe is one you don’t want to miss.

I started by mixing together some grated carrot, apple, oat flour (just blended oats- this really helps with the more cakey texture), baking powder, vanilla, water, and a bunch of great spices together in a lil ramekin. And then BOOM the hardest part is over. The microwave will take over from here. The microwave is so underrated, honestly. It makes oats, SWEET POTATOES, and….. warms up your food. Ok I’m sure there are many uses for it that I haven’t discovered yet but for now, oats and sweet potatoes are enough for me because they’re two of my favourite things.

So yeah, two minutes in the microwave and you’ve got a BEAUTIFUL little cake that is perfect as a quick breakfast, a healthy dessert, or a snack anytime you’re craving some carrot cake! I love how the carrot shines through because it’s not too sweet. If you like your carrot cake a bit sweeter though, you can add about a tablespoon of maple syrup. Plus- get creative with some add-ins too! I went very classic with mine, but chopped nuts, raisins, or even pineapple would be very tasty in here. Those things would all be great as toppings too! After I took nice pictures of this I scooped it into a bigger bowl and ate it with lots more yogurt, the rest of the apple, and some peanut butter.

Hope you love this super delicious and quick carrot cake recipe as much as I do!

Yours Truly,

Olivia:))

Carrot Oat Cake

Ingredients

-1/4 cup oat flour (blended oats)

-1 small carrot, grated (about 1/4 cup)

-1/2 an apple, grated

-1/2 tsp cinnamon

-1/4 tsp allspice

-1/4 tsp ground ginger

-1/2 tsp baking powder

-1/4 tsp vanilla

-1/4 cup + 2 tbsp water


Directions

1. Mix together all of the ingredients in a small bowl or ramekin.

2. Microwave on high for 1 1/2-2 minutes, until a cakey texture is reached.

3. Top with yogurt, apples, and more cinnamon and enjoy!


Peanut Butter Surprise Cookies

Hey guys! I’m so excited because it’s Christmas Eve tomorrow!! And so to celebrate Christmas Eve Eve, we’ve got to have some more cookies! If you thought I could let a holiday season go by without making any sort of peanut butter recipe, then you would be mistaken. Peanut butter is still one of my favourite things on the planet, and so I had to make a delicious cookie using it!

I was inspired by the Kraft peanut butter cookie recipe, which I make a lot for my family. It’s super simple, using only peanut butter, sugar, and an egg, but I wanted to make it a bit healthier, and also add a super fun and delicious surprise inside! So I started by mixing together some oat flour, natural peanut butter, an egg, and some maple syrup. Natural peanut butter is one of my best discoveries over the past few years- you get all of the pure, peanut flavour without any added hydrogenated oils, sugar, or maltodextrin! If you haven’t already, make the switch because it’s definitely worth it:) Oat flour is another thing that’s great to have on hand; it’s just ground up oats. I keep a little bit in a small bag so it’s ready to use in speedy recipes like this!

Mixed up together, the ingredients make a nice dough that is easily rolled up into balls. This is where the surprise comes in! I stuck a frozen blueberry in each dough ball and then covered it with dough, flattening the whole thing a bit with my hand. The blueberry gets nice and melty and gooey in the oven, making for a super tasty centre and sort of a peanut butter and jam combo. The cookie itself is delicious as well! And they only bake for about 15 minutes, so they’re the perfect last-minute Christmas treat, either for Christmas day, or maybe after all the business is over and you want to relax with a peanut-buttery snack.

Enjoy these simple and tasty cookies!!:)

Peanut Butter Surprise Cookies

Serves: Makes 9 Cookies

Total Time: 30 minutes

Ingredients:

  • 1/3 cup creamy, unsalted natural peanut butter
  • 2/3 cup oat flour
  • 3 tbsp maple syrup
  • 1 egg
  • 9 frozen blueberries

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Mix together the peanut butter, oat flour, maple syrup and egg in a medium sized bowl.
  3. Take a tablespoon sized amount of dough and roll it into a ball. Place a frozen blueberry in the centre, then roll again so that the blueberry is completely covered by dough. Put the ball of dough on a parchment lined baking sheet, and flatten slightly using your fingers. Repeat until you have 9 cookies on the sheet.
  4. Bake the cookies for 15-18 minutes, until golden brown on the bottom.
  5. Cool completely and enjoy!

Have an amazing Christmas everybody! I’ll have a recipe coming oat on Christmas Day so make sure you check it out if you want a fun snack to make with your family. I hope you all spend time with loved ones and have a great holiday:))

Yours Truly,

Olivia:)))

Pumpkin Oat Cookies

Yay I finally got my hands on some canned pumpkin! You get a break from the apple recipes for a while. These Pumpkin Oat Cookies are the first thing that I made when I cracked open that can, and I gotta say, they’re pretty good. All that pumpkin-y goodness mixed up with maple syrup and a bunch of spices- mmmmm!

This recipe is super versatile too, because it’s nice and healthy. No refined flour or sugar, plus it’s dairy free! So you can munch on these for breakfast, dessert, as a snack, or any other time that you’re craving that pumpkin spice:)

To whip these babies up, I just stirred everything together in a bowl, then formed the cookies on a baking sheet and baked them for 15-20 minutes. It doesn’t get much simpler than that! I topped mine with some pumpkin seeds, but you could use chocolate chips, raisins, or coconut, or even mix some of that stuff directly into the batter. Anyway you make em, these cookies are delicious and need to be on your TBB list! (To Be Baked). Hope you enjoy!

Pumpkin Oat Cookies

Serves: Makes about 12 Cookies

Total Time: 35 minutes

Ingredients:

  • 1 cup unsweetened pumpkin puree
  • 1/4 cup maple syrup
  • 2 1/2 cups oat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1 tsp vanilla
  • 1 egg
  • 1 tsp baking powder
  • A handful of pumpkin seeds for topping, optional

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a medium sized bowl, mix together all of the cookie ingredients until combined.
  3. Scoop out about a tablespoon of the mixture and roll it into a ball. It might be pretty sticky, but that’s ok. Place it on a parchment lined baking sheet and flatten into a cookie shape. Repeat until you have about 12 cookies.
  4. Press about 3 pumpkin seeds onto the top of each cookie and place the pan into the oven. Bake for 15-20 minutes, until the bottoms are golden brown.

I’ll see you guys on Friday! Until then, enjoy these awesome cookies:))

Yours Truly,

Olivia:)))

Peanut Butter Cluster Nice Cream

It’s summer so bring on the ice cold treats! Nice cream is one of my favourites because it’s super fast, tasty, and CREAMY, all without any dairy or refined sugar. I’ve made Neapolitan Nice Cream in the past, but today I made PEANUT BUTTER CLUSTER NICE CREAM. There are actual PEANUT BUTTER CLUSTERS in here. Summer, here we come.

All nice cream is is basically blended up frozen bananas. It has an amazing texture and is also really good for you:) Because of this magic, I ALWAYS include a frozen banana in my smoothie bowls. From now on I might throw these peanut butter clusters on my smoothie bowls too cause they’re pretty darn delicious. I made them using oat flour- which is just ground up oats. So yeah, you’ll be needing a good blender to make this recipe. The peanut butter clusters also contain peanut butter 😋, maple syrup, vanilla, and some dark chocolate chunks. I DEFINITELY recommend using crunchy peanut butter for these, because then you get some peanut pieces in there. I’ve actually been converted from team creamy to team crunchy, cause I love those peanuts❤️ If you don’t feel like making nice cream, these clusters would make a greet breakfast with some almond milk or yogurt, or a nice snack on their own.

Once you have the nice cream made and the peanut clusters rolled and frozen, you fold the two together and BOOM! A super delicious summer treat. Let’s be honest though, I will probably be eating this all year long. Hope you enjoy this recipe, and be sure to let me know some other nice cream flavours that you want me to make a recipe for!

Peanut Butter Cluster Nice Cream

Serves: 3

Total Time: 210 minutes

Ingredients:

For the Peanut Butter Clusters:

  • 1 cup oat flour
  • 2 1/2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp runny or melted crunchy peanut butter
  • 2 tbsp dark chocolate chunks

For the Nice Cream:

  • 3 bananas, sliced and frozen
  • 1/2 tsp vanilla
  • Splash of water

Directions:

  1. Mix all of the peanut butter cluster ingredients together in a bowl. Roll into 1/2 tsp sized balls, then put into a container and freeze for about 2 hours, so that they’re easier to mix in with the nice cream.
  2. Once the peanut butter clusters are ready, throw the frozen banana, vanilla and SPLASH of water into the blender. You don’t need to much water, or else you’ll miss out on that creamy texture. Use the tamper to push the bananas down and blend until smooth. You want a nice swirl like this:

3. Scoop the nice cream into a parchment lined loaf pan, and mix in about half of the peanut butter clusters. Place in the freezer for another hour until the texture resembles ice cream. Serve with the rest of the clusters on top!!

This stuff is legit SO good and you should for sure make some ASAP. Perfect for a hot day!

Yours Truly,

Olivia:))

Chocolate Peanut Butter Drizzle Cookies

Hi guys! Hope you’re all doing well;)) It’s been steady desserts for the past little while, and I’m not complaining! I have a pretty big sweet tooth. And, as always, I need to find a way to satisfy my peanut butter addiction. So, I present to you (insert drum roll here) Chocolate Peanut Butter Drizzle Cookies! They’re sweet and so chocolatey, and make the perfect snack. Then there’s that PEANUT BUTTER DRIZZLE. I mean, don’t even get me started. This is a match made in cookie heaven. Also, I tried using raw brown sugar, which isn’t as processed as white sugar, for the first time, and I actually really like it! You can probably sub normal brown sugar or coconut sugar if you want though. Excuse my rambling, I understand if you just want to get to the cookies already. Scroll down for the recipe!

Chocolate Peanut Butter Drizzle Cookies

Serves: Makes 10-12 cookies

Total Time: 60 minutes

Ingredients:

  • 1 1/2 cups oat flour
  • 1/3 cup cocoa powder
  • 1/4 cup raw brown sugar
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 egg
  • 1 ripe banana, mashed
  • Peanut butter, for drizzling (or dipping, I won’t judge)

Directions:

  1. Mix together the dry ingredients in a large bowl.
  2. Add in the mashed banana, vanilla, and egg, and stir until combined. Cover the bowl with plastic wrap and let chill in the fridge for 30 minutes. Sometimes you can be a rebel and skip steps like this, but I would not recommend that unless you want to spend ten years trying to form nice balls.
  3. Preheat your oven to 350 degrees Fahrenheit. Scoop out heaping tablespoons of the dough and form into round balls. Place them on a baking sheet and make a criss-cross pattern with your fork to flatten them out a bit.
  4. Bake for 15 minutes, then remove from the oven and let them cool completely.
  5. To make the drizzle, spoon a little bit of natural peanut butter into a small ziploc bag, and cut a little hole in the corner. Use it as a piping bag, and drizzle away. PS. THIS STEP IS NOT OPTIONAL. THE PEANUT BUTTER DRIZZLE IS ESSENTIAL TO THE STRUCTURAL INTEGRITY OF THIS COOKIE.

So yeah, there you go! Let me know if you make these beauties and how they turned out;)

Yours Truly,

Olivia