Hey, Howdy, Hey! It has been a hot minute since I’ve shared some good recipes! I have honestly been cooking up a lot of vegan goodies over the past couple of months. I have been so busy with trying to learn more for my job as a therapist over the past three months it has been a wild ride so far. But y’all! I’m learning so much and I’m so honestly glad I’m able to finish up learning so much goodness to help my clients. But that is another story for another time!
This week, I’ve cooked a few good recipes, and by a few I literally mean two. HAHA! I’m laughing at myself as I write this. But I’m being honest. For this recipe, I found it listed as a breakfast meal that can easily be prepped and re-heated daily for breakfast meals. But, here’s the thing. I just spent the past hour both prepping, making and baking this dish. Most of these ingredients you usually have already in your cabinet/pantry. I had everything except powdered sugar for the glaze and applesauce.
I really and honestly like to do Pinterest searches for new recipes because there are so many more experienced people in this world who are vegan than me. I’ve found that a lot of ingredients in the stores and different products are naturally vegan and not usually on purpose, but I do think that is kind of cool. You just have to read your ingredients on the package.
When I was searching, I found this recipe at https://redesignedrecipes.com/vegan-cinnamon-roll-baked-oatmeal/ and the owner of this blog post and blogger has primarily vegan as well as peanut free recipes if you have extra dietary needs to be met and I just appreciate that. I also love to give credit to other bloggers because although their recipes may not be their original recipe, they usually adapt it and then post their version. Which is what I’m doing here.
The Ingredients List and the How To:
3 cups regular or gluten free rolled oats
1/4 cup chopped pecans *optional
2 tbsp ground flax seed (or seed of choice, chia seed would be great here too because chia seed expands like flax seed does and they have similar nutrient properties)
1/2 tsp sea salt
1 tsp baking powder
1 1/2 tsp cinnamon
1/2 cup plant based milk (we like unsweetened almond milk from Califia brand, use whatever you want, Coconut milk will add a different flavor and a much thicker texture)
1/3 cup maple syrup
1/2 cup unsweetened applesauce
1/3 cup unsalted almond butter (okay, here, you can see in my picture above that I used Maple Cashew Butter. YES, it can be pricey. I bought mine at a local health food store and because they are small shop it does tend to cost a little more. I also believe this added some extra flavor but use what you want/have)
1 tsp pure vanilla extract
Topping for Drizzle:
2 tsp vegan butter (we use an avocado oil based butter, but there are tons of vegan butter’s out there now and they all taste pretty decent, we just really like the avocado one)
1 tbsp plant based milk
1/2 cup powdered sugar
On the left is when everything, wet and dry ingredients were mixed together. On the right is before it went into the oven. Sadly, when we moved from California back to Florida, I accidentally left some of my good Pyrex baking dishes and I’m genuinely sad about it. So I bought a glass bread pan when we moved back and this fit perfectly. I baked through and was just fine. You can also see in the picture on the right I added a sugar glaze topping so that the top doesn’t burn, you could also add a small layer of butter , but some of the corner pieces got a little burnt. NO biggie though if you don’t add a sugar topping because you will add the glaze and that will also be just enough sugar as well. I definitely added more sugar on top than intended to, but it was a first try.
Lastly, I added a small drizzle of the glaze and diced, fresh strawberries on top. My hubs and I both tried it and here is the verdict: WE LOVE IT! The strawberries add a delightful refreshing element and you could add whichever fresh fruit you want. I honestly don’t know how a pineapple, kiwi or mango would taste, you probably don’t want to add the more tart flavored fruits, stick with the sweeter fruits. One of the reasons we wanted to add the strawberries was because when we used to live in the Bay Area of Northern California, we would visit a place in Oakland called Cinnaholic and it is a full vegan cinnamon roll shop and they legit are amazing! The flavors of this brought back amazing and sweet memories of breakfast in Oakland with my love and I’m so glad to bring it back home in a more semi-healthier version.
We will probably be eating this more for a dessert in the future because it is so sweet, but I will be eating this for breakfast this week since that is why I made it. I will for sure be adding some yogurt as a side with fresh fruit added in to give some balance and probiotics.
As always, adapt this recipe to what is in your pantry! Don’t go out and spend money on things that you won’t or don’t intend on using within the month. This is definitely a repeat recipe for us and we plan on trying more vegan oatmeal recipes in the future! I tend to lean more towards the baked oatmeal options because I have a hard time–texture wise–with the liquidy version of oatmeal.
From my kitchen to yours, happiest cooking!