I present my husband’s favourite breakfast of all time – The oatmeal cinnamon bun by Chocolate Covered Katie. If you haven’t already, please go check out her website – she is a genius in the kitchen! I have tried so many of her recipes and not one of them has been a flop. I make this exactly according to her recipe. I recommend using applesauce and not banana – I have tried both and the texture with banana is not great. I also highly recommend that you use coconut oil and that you do not omit the oil. The flavor is the same but the buttery texture is lost without the oil – it makes a big difference. For the “cream cheese” icing, I just beat (or throw it all in the vitamix) water, icing sugar, lemon juice and vanilla essence. I add quite a bit of lemon juice to give it that sweet/sour tanginess. Another great thing about this recipe is that you can make it in advance. I like to use a large muffin pan (one of those with only 6 large holes and make it the night before. I also make a huge jar of the icing syrup and store it in the fridge for a few weeks. I just reheat the bun in the microwave the next morning and drench it in syrup before inhaling it:D And please – ADD CHOCOLATE CHIPS TO THE BATTER! You won’t be sorry…..
Have a beautiful day
This recipe blows my mind every time….The batter takes 2 mins to whip up and you’re good to go! In addition, you can use the same batter to make waffles in your waffle maker. If you pour the batter thinly into the waffle maker, you get crispier waffles. If you pour it in thickly, you get soft, squishy waffles. If you pour it in thinly and do it really long, you get wafer biscuits! You can also flavor the batter to suit your preferences – chocolate, vanilla, cinnamon etc.
OK – enough foodporn pics… Here’s the recipe;)
- 1 cup rolled oats
- 1 ripe banana (this can be fresh or a frozen banana that has been thawed)
- 1 cup water/non-dairy milk (I usually just use water)
- flavourings (I used cinnamon&sugar here, but try cacao, sugar/dates/agave/xylitol or vanilla, sugar/dates/agave/xylitol etc)
Make 1 cup oats into oat flour. I just throw it into my vitamix and it turns into flour in seconds. You can also do this in your blender or food processor. Now add the rest of the ingredients and blend. Taste it and adjust sweetness etc as needed. To make pancakes, grease a non-stick pan and heat it. When hot, pour in 2 tablespoons full of batter at a time and quickly spread it into a circle. When the top starts to set, flip using a flat spatula and cook for another few seconds the other side. To make waffles, just follow the manufacturers instructions. Of course, I highly recommend topping it with nicecream and golden syrup or maple syrup:) Another topping idea is this refined sugar free, fat free chocolate sauce.
Although the pancakes and waffles are obviously best made fresh, I do sometimes make them the night before and just reheat in the morning – hubby and I inhale them either way…
This is too good for words….You just have to try it. There’s no other way…
No jokes…This is serious stuff…Thanks to CCK.
- 1/2 cup rolled oats
- 1 cup milk of choice (I use almond milk)
- 1 ripe banana
- 2 highly heaped tablespoons crunchy peanut butter
- 1/4 tsp vanilla extract
- pinch salt
Put oats, salt and milk into a small pot and bring to boil. Lower the heat and simmer until cooked to your liking so that most of the excess milk is absorbed. In the mean time, put banana and peanut butter into a small bowl and blend into a pulp. Once the oats is cooked, pour 3/4 of the oats mixture into the bowl with the banana mixture and blend with an immersion blender until it forms a smooth cream. Alternatively, pour this mixture into your blender and blend. When smooth, pour this oat/banana/peanut butter SUUPER yummy cream back into the pot with the other 1/4 of the oats and stir through along with the vanilla extract. Serve immediately.
Makes you wish every meal was breakfast, doesn’t it!
You seriously HAVE to try this….I am hooked on this! Super quick because you put everything together the night before and just blend it in the morning. As usual, it is vegan, healthy and also sugar free!
I follow this recipe as is, except that I recommend adding 2 tablespoons of raw cocoa for a deeper chocolatey flavour. Add sweetener (I use erythritol/stevia mixture) to taste. In this picture I had cocoa nibs stirred through as it is a superfood and sugar free:)
Try it and let me know what you think:)