Tropical Baked Oats

I want to travel or go somewhere really bad, but I don’t know if that will be happening for a while. Fortunately, if I close my eyes and eat these Tropical Baked Oats, I may be able to imagine that I’m on a beach somewhere. I just won’t think about the foot of snow outside, and I’ll throw on a heated blanket or something. Annnnnywaaays, on a more serious note, these baked oats are very healthy and delicious, and are a great recipe for breakfast meal prep!

This was my first time baking oats, and I was really surprised at the results! (In a good way I promise). They’re not super loose like stove topped oats, but they’re not completely set and structured like I expected. They’re at a perfect spot in between that’s in a league of its own. You can cut out even slices or just scoop out big servings (my preferred method) and then add toppings to your heart’s content! You probably already guessed that I added peanut butter. And you would be correct.

We’ve also got double the tropical fruitiness going on in these oats, because I added pineapple both in the actual liquid that the oats bake in, and on top along with some kiwi. Preparing the recipe was simple: I blended up a ripe banana, pineapple, vanilla and almond milk, then poured it over a ceramic baking dish full of oats mixed with allspice. After that I placed more fruits on top, baked it up, and boom, done! You get a delicious, nutritious, and fruity breakfast:) My favourite part is that the fruits on top get a bit browned and caramelized. They’re just so good!

Making a double batch of this recipe would be great for a week of meal prepped breakfasts. Each day just scoop oat a serving of oats and warm them up in the microwave, adding some delish toppings to spruce it up a little. You could also try freezing individual portions and make a top secret emergency oat stash. Ok I guess it doesn’t have to be top secret, but it’s more fun that way. Also then you don’t have to share. Bonus!

Make sure you try out these baked oats if you’re looking to switch up your breakfast routine! Keep your eyes out for new flavours because I’m loving this baking technique.

Tropical Baked Oats

Serves: 2-4 (I ate like half but you could also split it into quarters lol)

Total Time: 30 minutes

Ingredients:

  • 1 ripe banana
  • 2 cups pineapple, chopped or sliced
  • 1 cup unsweetened almond milk
  • 1/2 tsp vanilla
  • 1 1/2 cups quick cooking oats
  • 1/2 tsp allspice
  • 1 kiwi, sliced, or a few slices of frozen kiwi

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a blender, blend 1 cup of the pineapple with the ripe banana, almond milk, and vanilla. Set aside.
  3. Add the oats and allspice into an 8 inch ceramic (or glass) baking dish, and mix together. Pour in the blended pineapple mixture and stir until everything is combined.
  4. Top the oats with the remaining 1 cup of pineapple, and a few slices of kiwi. Place in the oven and bake for 20 minutes.
  5. Once the oats have been baking for 20 minutes, turn the oven to broil to get the fruit on top nice and soft! Broil for an additional 5 minutes.
  6. Remove the oats from the oven, scoop onto plates or into bowls, and add your favourite toppings before enjoying!

I love this little at-home taste of the tropics! Let me know if you try out these delicious Tropical Baked Oats:)) See you Friday!

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:)))

Vanilla Protein Oats

Before you ask, Karen, I know I’ve done breakfast bowl posts lately, but they’re just so good. If I keep making freaking awesome breakfasts, am I not supposed to share them?!!?? Didn’t think so. Yes, these protein oats fall into the awesome category, and yes, you get to see the recipe.

I’ve just been really into the protein powder recently, as you can tell by my recipe for Mini Berry Protein Muffins, which you should DEFINITELY check out. It makes stuff super creamy and adds a nice flavour. And adds protein😂 Usually I’ll add a scoop to my morning smoothie bowl, but today I didn’t have any frozen bananas at the ready, so I tried these Vanilla Protein Oats!

They’re super simple and taste AMAZING (like most of my recipes, tbh). These oats will definitely fill you up and fuel you through your day! (I need this because of this pesky little thing called summer school😂) Don’t forget to throw lots toppings on there- toppings MAKE the bowl. Am I right or am I right? I used cherries, bananas, and lots of crunchy peanut butter, which is my new obsession. Any other fruits or nuts or other good stuff also works though, because the base of these oats is vanilla.

In a nutshell: THESE OATS ARE DELISH AND THEY’RE FULL OF PROTEIN AND CARBS AND GOOD STUFF AND YOU SHOULD MAKE THEM EVERY DAY OF THE WEEK AND TOP THEM WITH MORE DIFFERENT AWESOME STUFF EACH DAY. Sign me up!! Enjoy your oats☺️😋😉😉

Vanilla Protein Oats

Serves: 1

Total Time: 15 minutes

Ingredients:

  • 1/4 cup quick cooking steel cut oats
  • 1 scoop vanilla protein powder (about 1/2 cup)
  • 1 banana
  • 1 cup water
  • 1/2 tsp cinnamon
  • Some cherries for topping
  • Lots of peanut butter for topping;)

Directions:

  1. Mash half of the banana in a small pot, then stir in the oats, protein powder, cinnamon, and water.
  2. Bring the mixture to a simmer on the stove, then let cook for about 7-8 minutes, until the oats are cooked through. Add more water if needed, because the protein powder sure soaked up a lot!
  3. Remove the oats from the heat, scoop into a bowl, and top with the rest of the banana, some cherries, and some peanut butter. Yum!!

See you tomorrow with a new post!!:)

Yours Truly,

Olivia:))

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