Posts Tagged ‘oatmeal’



Sorry for the brief hiatus. I know I should’ve posted, but life sometimes gets in the way and blogging falls second. I am back for the last day of MOFO with some seasonal cranberry-pumpkin muffins with NO fat added! Sweet! I love muffins, but HATE them when they taste like cupcakes minus the frosting. Call me crazy, but I like my muffin to taste delicious, but not like dessert. For this recipe, I was inspired by the first sightings of cranberries at Trader Joe’s, and of course pumpkins! This recipe is fast, coming together in less than 15 minutes, with a cook time of about 15-20 minutes. Perfect for a quick brunch, or something to munch on while heading to work. Or, if you are like me, anytime of the day, because I can’t stop eating these!

Cranberry Pumpkin Muffins

Cranberry-Pumpkin Muffins

1 1/2 cups flour (I used whole wheat)

2/3 cup rolled oats

1 tsp Baking Soda

2 tsp Baking Powder

pinch of salt

2 tsp cinnamon

1/2 nutmeg

1/2 evaporated cane juice

1/2 agave nectar (amber)

1/2 cup applesauce (I used my pearsauce)

1/2 cup pumpkin puree (Not pumpkin pie puree)

1/8 cup non-dairy milk

1 tsp vanilla extract

1 cup fresh cranberries

1/4 cup granola, optional

Pre-heat oven to 350*F

In a large bowl combine flour, oats, baking soda, baking powder, salt, nutmeg, and cinnamon. Next, add applesauce, pumpkin, sugar, agave, milk and vanilla extract to dry ingredients. Stir until just combined, if the batter doesn’t come together, try adding a bit more milk to the mix! The batter should be thick, but not dry. Add, cranberries and stir to combine. Spoon into greased muffin tin, or paper liners. If desired, sprinkle granola on top of muffins before baking. This adds a nice, sweet crunch to the top! Bake for 15-20 minutes or until muffins have firmed up, and a toothpick comes out clean!

Inside of the Muffin

These muffins are super moist and have all the flavors of Fall! It’s a muffin you don’t feel guilty eating, and something you want to share with friends and family! Oh and I know I said I had a mean cookie recipe to share, but that’ll be next week! Happy Halloween!!


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Good Evening!

As promised, I am back with the recipe for apricot-maple oatmeal cookies I make a week ago. I created this recipe just to use up some dried apricots that were hanging out in my cabinet. I am so pleased with these cookies. I LOVE oatmeal cookies, usually making some variation of oatmeal-cranberry cookies. This time though, I made them with apricot, maple syrup, and Fall spices. I am in love with these cookies. The maple syrup really plays off the nutmeg and cinnamon, while the apricots are a pleasant surprise in the cookie. They are chewy, but crunchy around the edges, and a golden brown! YUM. So here it is!


Apricot-Maple Oatmeal Cookies

1 “egg” (I used energie egg replacer, you can also use flaxmeal and water)

1/3 c vegan butter (I used earth balance)

1/2 c evaporated cane juice

1/4 c maple syrup

1 t vanilla

1 c all-purpose flour

1/2 t Baking Powder

1/4 t Baking Soda

1/4 t salt

1 t cinnamon

1/4 t nutmeg

1 1/2 c oats, regular, not quick oats

2/3 c. chopped dried apricots

Pre-heat oven to 375*F

In a large bowl, beat softened vegan butter with evaporated cane juice, maple syrup, and vanilla together with a hand mixer until fully combined and creamy.  In a small bowl, create energie egg using 1 1/2 t powder to 2 T warm water and beat until slightly foamy and combined. Add into butter mixture and stir to incorporate. In a separate bowl, combine flour baking soda, baking powder, salt, nutmeg, and cinnamon. Add flour mixture to butter mixture and stir to incorporate (or beat with hand mixer on lowest setting). When fully combine add oats and apricots. Stir to combine. If mixture seems too dry, add a bit of non-dairy milk, but you should not have to do this if butter is soft enough!

Form into small balls (about a tablespoon) and place on lightly oiled cookie sheet. Bake at 375*F for 10-15 minutes, depending on how gooey or crisp you want them. They are done when the edges start to turn a golden brown. Remove from oven and let sit for 1-2 minutes on cookie sheet before removing and placing on wire rack to cool completely. OR, pour a glass of almond milk and dig in! Depending on size: Makes 2 dozen cookies

A few tips: If you like your oatmeal cookies a bit more chewy, try adding more oats. This will bulk up the cookie a bit, and create that really chewy texture. If you want a crispier cookie, you may want to subtract a bit of the oats and add a little more flour to compensate the dry ingredients.

These cookies freeze really well, and are perfect for the end of a Fall meal! Enjoy!

cookie recipe 2

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Sorry for the lack of posting the last few days. It was Nic’s birthday, and so I didn’t have much time on the computer, but we did spend a lot of time in the kitchen! Tonight, I bring you dessert, because honestly what is better than dessert first? For Nic’s birthday, I asked him what he wanted for dessert. His mom (hi Susanne!) was making dinner, which were killer enchiladas, vegan and non-vegan! But I decided to bring a tasty vegan dessert, to do my part! Nic requested cheesecake, and I was glad! I LOVE cheesecake. It is one of my favorite desserts on record, and a weakness of mine! I have been dying to try this cheesecake. I love Fat-free vegan kitchen, and always drool over what can be created with little added fat. YUM. Anyway, since we are coming into pumpkin season, I decided against doing a pumpkin theme, saving the actual recipe for later next month, but I wanted to do a variation.

CheesecakeChocolate on top of Vanilla on top of Oatmeal. The result? Tasty! Now, I used the oatmeal crust from Fat-Free Vegan Kitchen, but subbed my pearsauce for the applesauce and used whole wheat flour. For the cheesecake, I used the base of the pumpkin cheesecake as my spring board, and made a few variations of my own.

Chocolate-Vanilla Cheesecake

12 oz firm silken tofu

8 ounces Tofutti Better Than Cream Cheese

1/3 c evaporated cane sugar plus another 1/4 c. reserved

2 T cornstarch

1/2 Lemon, juiced

1/2-1 t vanilla extract

2-3 T unsweetened dutch processed cocoa powder

Pre-heat oven to 375*F

Put tofu and cream cheese in blender or food processor (I used my vita-mix) and blend until smooth. You may want to have the cream cheese soften up a bit if your blender isn’t too powerful! Then add remaining ingredients, excluding 1/4c reserved sugar and cocoa powder. Blend until silky smooth. Pour 2/3 mixture over cooled, prepared crust. Return blender to stand and add cocoa powder and remaining sugar. I would advise to add a bit of cocoa at a time, so as to moderate the richness of the chocolate. I love really rich chocolatey goodness, but I understand not everyone had that kind of passion! Carefully pour mixture over vanilla, spreading with a spatula. Don’t worry if the chocolate and vanilla mix a bit. Hey, if all else fails, run a knife through the mixture in swirls and create a whole different chocolate-vanilla experience!

Place in oven and cook for 45-55 minutes (I am at a high altitude, so baking times may vary slightly). Remove from oven when the edges have begun to pull away from the sides, and it is slightly jiggly in the center (Only slightly!!). Allow to cool at room temperature for a few hours, and then place in fridge overnight.

I cooked mine in a spring-form pan, so serving was super easy. Making this again, I will use less crust because my crust to cheesecake ratio was a little too even.. OR I would double the cheesecake recipe, and keep the crust as is! I thought about making this all lemon cheesecake with a raspberry sour cream topping, or playing with different fruits or flavors. Needless to say, I am really excited about finding a tasty, low-fat, vegan version of an old favorite!! Oh and HAPPY BIRTHDAY, Nic!


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Sorry for the very long delay in posts. I have been so busy, I haven’t had much time for anything! Well, anything but cookies! I had some dried apricots in my cabinet that have been begging to be used up, and I was in the mood to bake, so out came cookies! I bought a bag of oats a few months ago called “Coach’s Oats”. It was a Costco buy, and a huge bag. They aren’t traditional oats, nor steel cut, but they have a really interesting texture, so I decided to use them in a new cookie.

Apricot Maple Oatmeal cookies

For the record, I think my cookies would’ve been better with regular rolled oats, but these were none the less YUMMY! They had the perfect crispy edge with a chewy, chewy center! I haven’t perfected the recipe. I just threw a bunch of stuff together, minding my ratios and kept watch over the oven. The first batch was a bit flat, so I added more oats. The second batch came out a lot nice, but it still needs a bit of work, so I will refrain from posting the recipe just yet. I will tell you though, there wasn’t too much sugar in these bad boys, and they’ve got a great rich flavor from the maple syrup!

Cookies!I will be back a bit later with another post to make up for my absence! Happy MoFO!

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