Daily Wahnsinn

prettybalanced:

“Banana Bread” Oatmeal

fresh-healthy-bitch:

Carrot and Peanut Butter Oatmeal : {x}

INGREDIENTS:

    Old-Fashioned Oats - 1/3 cup
    Water - 1/2 cup
    Milk 1% Low Fat - 1/2 cup
    Carrot - 1 medium size (finely grated)
    Cinnamon - 1/2 tsp
    Vanilla Extract - 1/2 tsp
    Brown Sugar - 2 tsp
    Raisins - 1 tbsp (optional)
    Peanut Butter - 1 dollop
    Walnuts - just a few on top

Source

prettybalanced:

‘Zucchini Bread’ Oatmeal

Zucchini Bread Oatmeal

Yields 1 serving

• 1/3 cup rolled oats
• 1 cup [almond] milk, plus more as needed
• 1 tsp. ground cinnamon
• Pinch of salt & nutmeg, to taste
• 1/2 cup packed grated zucchini
• 1 tbsp. raisins
• 2 tbsp. chopped pecans
• 1 tsp. vanilla extract
• 1 tbsp. packed brown sugar
• 1 tsp. butter-like spread

Source

findvegan:

Pumpkin Coconut Overnight Oats

Pumpkin Coconut Overnight Oats

(Per bowl)

• 1/3 cup oats
• 1/4 cup light coconut milk
• 1 Tbsp. soy milk
• 1/4 cup pumpkin puree
• 1/8 tsp. pumpkin pie spice
• Tiny pinch of salt
• 1 Tbsp. maple syrup
• Walnuts, handful, chopped
• Cinnamon, a dash or two

Source

Baked Pumpkin Steel Cut Oatmeal
serves 4 to 6

2 tablespoons unsalted butter, divided
1 1/2 cups steel cut oats
1 cup pumpkin or squash puree
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon cloves
1/4 teaspoon nutmeg
2 cups milk
2 1/2 cups warm water
1 teaspoon vanilla
1/2 teaspoon salt

Source

Double Chocolate Oatmeal

Serves: 2

Ingredients

• 1 cups rolled oats
• 3-4 cups water
• ¼ teaspoon salt
• ½ teaspoon vanilla extract
• 4 tablespoons cocoa powder
• 2 tablespoons sugar
• 2 tablespoons ground flaxmeal
• a dash of cinnamon
• 2 egg whites
• powdered sugar and chocolate chips for topping

Ingredients

• 1/2 c. old-fashioned or rolled oats
• 1/2 c. vanilla almond milk
• 1/2 c. pomegranate seeds
• 1 tbsp. ground flax seeds
• 1 tbsp. cocoa nibs or coarsely chopped dark chocolate

Source

prettybalanced:

Blueberry Coconut Oatmeal

1 cup water

1/4 teaspoon salt

1 14-ounce can unsweetened low-fat coconut milk

2 to 4 tablespoons mild honey or agave nectar (to taste)

1 teaspoon vanilla extract

1 cup quick-cooking steel-cut oats

1/2 teaspoon rose water (available at Middle Eastern markets)

1 cup blueberries (6 ounces)

1. Combine the water, salt, coconut milk, honey or agave nectar and vanilla in a large (3-quart) saucepan and bring to a boil. Stir in the oatmeal and bring back to a boil, stirring. Reduce the heat to low, cover and simmer 5 minutes, stirring occasionally. Stir in half the blueberries, cover, and cook another 5 minutes, until the oats are cooked and the mixture is creamy.

2. Stir in the rose water and the remaining blueberries. Turn off the heat, return the lid and let sit for 5 to 10 minutes. Serve right away, or spoon into serving dishes and allow to cool in the refrigerator.

Note: If you want a looser, creamier pudding, increase the water by to 1 cup.

Yield: 6 servings.

Source

whole-foodie:

Crunchy Peanut Butter Cup Oatmeal

OMG.