Oatmeal Muffins

MATERIALS

Makes 12 muffins

• Dry Ingredients

  • 3 cups oats

  • 1/4 cup ground flax

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 3 tsp cinnamon

  • a pinch of salt

• Wet Ingredients

  • 3 large bananas

  • 3 dates

  • 3/4 cup almond milk

  • 1 tsp vanilla

  • 2 tbsp apple cider vinegar

• Mix Ins

  • 1/4 cup pumpkin seeds (or other seeds/nuts)

  • 1/4 cup raisins

  • 1/4 cup dried cranberries

PROCEDURE

1. Preheat the oven to 350 degrees. Put dry ingredients in a food processor (or blender) and process for a few minutes. Transfer dry ingredients to a medium size bowl.

2. Add bananas and dates to a food processor (or blender) and process. Add remaining wet ingredients and process for another minute.

3. Add wet ingredients to dry and stir with a spatula. Add mix ins.

4. Fill muffin tins and bake for ~15 minutes.

VARIATION

Use chocolate chips instead of dried fruit for a sweeter muffin.

Substitute lemon juice for the apple cider vinegar.

Substitute water or another plant-based milk for the almond milk.

THE RUNDOWN

This is pretty much a bowl of oatmeal in muffin form. It is perfect if you arent a fan of the typical oatmeal texture or you just want something easy to take on the go. ‘Cuz you never know when you might want a muffin in the wilderness.

Inspired By: Simnett Nutrition

Baby Oat Pancakes

MATERIALS

Makes 8-10 small (3”) pancakes

• 1.5 cups rolled oats

• 1/2 cup unsweetened applesauce

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp vanilla

• 1 tsp cinnamon

• 3/4 cup plant-based milk

• 1/2 cup blueberries (or favorite fruit)

PROCEDURE

1. Place oats in food processor and blend until fine.

2. Add remaining ingredients and mix until smooth. The batter will be thicker than what you’re used to.

3. Let sit for 5 minutes. Heat a nonstick skillet over medium low to medium heat.

4. Lightly spray skillet and scoop ~1/4 cup of batter into the skillet. Cook a couple minutes on each side. Note: The batter won’t spread as much as normal pancakes, so these will be thicker.

5. Allow to cool and enjoy.

VARIATION

Add 1 tbsp of maple syrup for a bit of sweetness – a great option for the whole family to enjoy.

THE RUNDOWN

What could be better and more fun for your little one than oatmeal in pancake form? These wheat free, dairy free, egg free, refined sugar free pancakes are the perfect breakfast or snack for your little one. We recommend doubling the recipe and freezing half for the following week. One thing to note: You’ll notice the batter continues to get thicker as it sits. We typically add a bit more milk to the remaining batter after each round to prevent these pancakes from turning into biscuits.

Inspired By: My Kids Lick the Bowl

Waffles

MATERIALS

Makes 2-3 Belgian waffles

• Wet Ingredients

  • 3/4 cup unsweetened plant-based milk

  • 2 tbsp unsweetened applesauce

  • 2 tbsp oil

  • 1/4 cup aquafaba

  • 1 tbsp apple cider vinegar

  • 1/4 tsp vanilla (optional)

• Dry Ingredients

  • 1 1/2 cups rolled oats

  • 1/2 cup flour

  • 1/4 cup sugar

  • 1 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1/4 tsp ground cinnamon (or more to taste)

• Toppings

  • Fresh Fruit

  • Nut Butter

  • Maple Syrup (or Date Syrup)

PROCEDURE

1. Add dry ingredients to a food processor or blender and process until a coarse meal forms.

2. In a measuring cup, whisk the liquid ingredients.

3. In a medium size bowl, combine wet and dry mixtures and stir until just combined.

4. Cook following your waffle makers instructions.

VARIATIONS

Use all oil for crispier waffles or all applesauce for healthier waffles.

Substitute aquafaba with more plant-based milk.

THE RUNDOWN

These are not the light and crispy waffles you might expect, but they are also not full of butter. The cinnamon and vanilla add great flavor and the oats make for a heartier waffle. Pro tip: The batter comes together really quickly if you can convince someone to help you out. While the waffle iron is preheating - one person mixes the dry ingredients and the other mixes the wet ingredients.

Adapted from: Forks over Knives

Monster Cookies

Enlarged to show texture.  Just kidding!  This one really is monster size.

MATERIALS

Makes ~55 cookies or a 9x13 pan of bars

• 8 tbsp non-dairy butter
• 1 cup white sugar
• 1 cup brown sugar, lightly packed
• 1 1/2 cups creamy peanut butter
• 3 flax eggs (3 tbsp ground flax plus 8 tbsp water)
• 1 tsp vanilla
• 1 tsp dark corn syrup, optional
• 2 tsp baking soda
• 4 1/2 cups old fashioned oats
• 1 cup chocolate chips
• 1 cup M&Ms

PROCEDURE

Prep: Make flax eggs in a small bowl by mixing the ground flax and water and letting sit for ~5 minutes.

1. Preheat oven to 350 degrees.

2. In a stand mixer, cream butter and sugar. This is a fancy way of saying mix together until well blended. Continue to add ingredients in the order listed and mix.

3. Decide whether you want to do cookies or bars. Hint: Bars are quicker and just as tasty.

3a. Cookies: Scoop ~1.5 tbsp of dough onto cookie sheet and flatten (~12 cookies per batch). Bake for ~10 minutes or until just slightly starting to brown on edges.

3b. Bars: Spread into 9 x 13 pan and bake for ~22 minutes or until top is just starting to brown.

THE RUNDOWN

Peanut butter, oatmeal, chocolate chips, and M&Ms - what more could you want in a cookie? This is definitely not a healthy recipe and should be used sparingly. Pro tip - Use a stand mixer if you have it. The dough is pretty darn thick. 

A Plantsanity Original

Pantry Black Bean Burger

MATERIALS

Makes 6 burgers

• 1 1/3 cup oats

• 1 can black beans, drained and rinsed

• 3/4 cup salsa or Rotel

• 3/4 tsp salt, or to taste

• 1 1/4 tsp chili powder

• 1/4-1/2 tsp chipotle chile powder

• 1/2 tsp garlic powder

• 1/2 cup corn

• Serve with: whole wheat bun, guacamole/avocado, salsa, chipotle aioli

PROCEDURE

1. Add all ingredients to food processor except corn and pulse a few times leaving some black beans whole for texture.

3. Stir in corn. Cover and refrigerate for 10 minutes. Preheat oven to 375 degrees.

4. Line baking sheet with parchment paper or baking mat. Shape into patties using ~1/2 cup of the mixture for each one.

5. Bake ~25 minutes. You'll know burgers are done when they start to get crispy and hold together well.

VARIATION

Sub smoked paprika or regular paprika for chipotle chile powder. Sub pinto beans for black beans.

Add sauteed onions and/or mushrooms for extra flavor.

THE RUNDOWN

There is a good chance you already have all of the ingredients for this black bean burger in your pantry right now. And if you don't, then you should get to work on stocking your pantry with the staples. Pro tip - the chipotle chile powder gives it a smoked flavor and adds a little spice. If you aren't a fan, you can omit or replace with paprika or smoked paprika. The great thing about veggie burgers is you can taste test the mixture before cooking and adjust seasonings as necessary.

Adapted from: Fat Free Vegan Kitchen

Date Bars

MATERIALS

Makes an 8x8 pan

• Crust/Topping

  • 1.5 cups whole raw almonds

  • 1.5 cups old fashioned oats

  • 1/2 tsp kosher salt

  • 10 dates, pitted

  • 1/4 cup nondairy butter (or coconut oil)

• Filling

  • 25 dates, pitted

  • 1/2 cup water

PROCEDURE

1. Line 8 x 8 pan with parchment paper.

2. Add almonds, oats, and salt to food processor or blender and process until they are fine crumbs. Add dates and process again. Melt nondairy butter and add to mixture. Process until crumbs are moist.

3. Set aside 3/4 cup of mixture. Press remaining crumbs firmly into pan. Hint: The back of a spoon works well.

4. Add dates and water to food processor/blender and blend until a paste forms. Stop to scrape down sides as needed.

5. Spread filling over crust.  Sprinkle remaining topping over filling and lightly press down.

6. Refrigerate or freeze until ready to slice and serve.

THE RUNDOWN

The perfect combination of sweet and salty. One of the few desserts that doesn't have added sugar but tastes like it does. Pro tip - Bars freeze well and are especially tasty right out of the freezer. Midnight snack, anyone?

Adapted from: Oh She Glows

Chocolate Chip Cookies

MATERIALS

Makes ~16 cookies

• 1/3 cup unsweetened applesauce

• 1/3 cup almond butter

• 1/2 cup cane sugar

• 1 tablespoon ground flaxseeds

• 2 teaspoons pure vanilla extract

• 1 1/3 cups oat flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/4 cup whole wheat pastry flour (or more oat flour)

• 1/2 cup chocolate chips

PROCEDURE

1. Preheat oven to 350 degrees and line baking sheet with baking mat or parchment paper.

2. In medium size bowl: mix applesauce, almond butter, sugar, and flax seeds until smooth with a fork. Add vanilla and mix.

2. Add oat flour, baking soda, and salt and mix well with a spatula.

4. Add whole wheat pastry flour and chocolate chips and mix well.

5. Use cookie scoop to scoop 1.5 tbsp dough onto baking sheet. Cookies will not spread much.  Bake ~12 minutes or until lightly browned.

THE RUNDOWN

This is our go-to chocolate chip cookie recipe. The oven time is dependent on how big you make your cookies and how soft you like them.  They are delicious under baked, perfectly baked, and crunchy (aka over baked). Lightly browned on the edges and cracks in the top are good indicators of "done-ness".  Pro tip - the batter will be pretty sticky so it is best to use a cookie scoop.  

Adapted from: Forks Over Knives

Granola

MATERIALS

• 1/3 cup almond butter (or other seed/nut butter)

• 1/3 cup maple syrup (or honey or date syrup)

• 1 tsp vanilla

• 2-3 tsp cinnamon

• 1/4 tsp salt

• 3 cups rolled oats

• 1 cup sliced almonds (or other nuts/seeds)

PROCEDURE

1. Preheat oven to 300 degrees and line a baking sheet with a baking mat or parchment paper.

2. In a medium bowl, add the almond butter and maple syrup. (If you use honey or peanut butter, you may want to microwave for ~20 seconds to make it easier to mix). 

3. Add remaining ingredients and mix until everything is well coated.

4. Spread out into a thin layer on the baking sheet. Bake for ~30 minutes or until lightly browned. If you want clusters, don’t stir. If you don’t want as many clusters, stir halfway through and after pulling out of the oven.

5. Let cool completely. Break into clusters and store in an airtight container.

variation

Stir in raisins, other dried fruit, or chocolate chips after baking.

THE RUNDOWN

Granola is one of those things advertised as "healthy," but in reality the store-bought versions are generally loaded with sugar and/or fat. Not to mention they are typically pretty pricey. Lucky for us, granola is actually very easy to make at home and it will make your house smell amazing. Although this granola is not super sweet, it still shouldn't be eaten by the bowlful. Consider adding a few tablespoons to your morning oatmeal, smoothie, plant-based yogurt, or toast to add texture. You could also mix with a few slices of banana and peanut butter for an after dinner treat.

A Plantsanity Original

Overnight Oats

MATERIALS

Makes 1 serving

• 1/2 cup old fashioned oats

• 1 cup water or plant-based milk

• 1/2 tbsp chia seeds

• Optional Add-Ins

  • Peanut butter/almond butter

  • Bananas, blueberries, raspberries...

  • Cinnamon

• Optional Toppings

  • Fresh fruit

  • Raisins

  • Granola

  • Hemp seeds

  • Sliced almonds

PROCEDURE

1. Add all ingredients and optional add-ins to mason jar or other container.

2. Stir and put in fridge overnight.

3. Wake up, stir and enjoy.  Microwave and/or add optional toppings, if desired.

THE RUNDOWN

The best way to eat oatmeal in the summer! Spend five minutes the night before and you will have an easy breakfast to take on the go.  Adjust the liquid to get your desired consistency.  See photo below for what it usually looks like not on a photo shoot day...

Oatmeal

MATERIALS

Makes 1 serving

• 1/2 cup oats

• 1 cup water or plant-based milk

• Optional Add-Ins/Toppings

  • 1/2 - 1 tbsp flax, hemp, chia seed

  • 1-2 tbsp nut or seed butter (peanut, almond,...)

  • 1/2 banana, blueberries,...

  • 1-2 tbsp raisins

  • 1/2 tsp cinnamon

  • 1-2 tbsp granola

PROCEDURE

Quick

1.  Use quick oats. Cook according to package instructions.

2.  Add desired add-ins/toppings.

Leisurely

1.  Use old fashioned oats. Cook according to package instructions.

2.  Add desired add-ins/toppings.

THE RUNDOWN

This is really more of a build-your-own-oatmeal-suggestion than an actual recipe.  It can easily be scaled up for more people. Be creative. Add in your favorite fruit, nuts, seeds, and spices.