Vegan Salted Coconut Milk Caramel

Caramel! Do you say it “CARA-uh-mel” or “CAR-uh-muhl” or “KAR-mul?” I say it “delicious,” and something I enjoy swirled into my ice cream or as a dipping sauce for a hot doughy pastry (hello, mini churros).yummy-vegan-coconut-milk-caramel

So once upon a time I found and fell a bit infatuated with these vegan caramels made from coconut milk. Me being me, I instantly starting working on how I could recreate something similar.

I typically make my vegan caramel from dates, which is delicious, but this was a fun new challenge and I can’t wait to bake with this stuff and incorporate it into other fun desserts and treats.coconut-milk

What are you up to right now? As I’m typing up this post, I’m watching Vanderpump Rules. It’s the best worst show ever.

Life is still a bit of a doosey for me lately. I’m experiencing multiple transitions and am exploring new platforms for freelance, and in the meantime I find I have a lot of create energy and am unsure where to place it. It feels like I’m going to pop creative juice all over the carpet. So when this happens I end up baking breakfast cookies and making homemade vegan caramel. I need a life. Or a friend who will eat my food that isn’t my dog.vegan-coconut-milk-caramel

In other news, I am experiencing a really adorable adult acne breakout. This acne does not help me in the she-looks-like-a-teenager-don’t-take-her-seriously-department. Which is starting to get a wee bit frustrating. But that’s okay. I recently read a tweet from a vlogger I follow about letting people who doubt you and try to take advantage of you be your motivation to succeed. So I’m going to try to go this route. Which I guess means caramel, among other things.

Enough of my talking. On to the caramel:delicious-vegan-coconut-milk-caramel

It’s easy, delicious, and has a lovely coconul undertone. It’s wonderful swirled into yogurt, on top of ice cream, AND in the recipe I am going to post next (stay tuned ~ I’m really excited about this one).

Oh, and if you’d like the mini vegan churros recipe here it is: 1) Go to Trader Joe’s. 2) Buy frozen mini churros. 3) Eat.

Prep Time:  2 mins
Cook Time: 35-40 mins
Total Time: ~40 minutes
Servings: ~1/2 cup caramel sauce

Ingredients:

  • 1 can full-fat coconut milk
  • 1/2 cup sugar or coconut sugar
  • 2 teaspoons vanilla
  • 1 tablespoon coconut oil
  • 1 teaspoon sea salt

Method:

  1. In a small saucepan, combine coconut milk and sugar.
  2. Heat mixture to a boil over medium heat. Maintain slow boil over medium heat, stirring occasionally, until sauce has thickened, roughly 35-40 minutes. Stir in coconut oil and vanilla and remove from heat.
  3. Transfer caramel sauce to an airtight container and store in the refrigerator for up to 2 weeks. Enjoy!

Vegan Macaroon Bars

Once upon a time I lived very near to exceptional vegan eatery called Peacefood Cafe.

From the famous chickpea fries to the best vegan burger I have ever put in my mouth, you really can’t go wrong at Peacefood (minus the raw sushi, I’d skip that).

Then, of course, there is the dessert case. HOLY COW that dessert case. It is beautiful and extensive and wonderful and delicious. The carrot cake is a frequent subject of my day dreams. The raw key lime pie is super tangy and refreshing. The raw cocoa mousse pie tastes like heaven took slice-form. And the deceptively simple coconut macaroons are other-wordly.vegan-coconut-almond-macarron-bars

I’m proud to say I’ve eaten everything in their dessert case at one time or another (seasonal/daily specials aside). But I’m sad to admit I skipped over the chocolate-dipped coconut macaroons for a long time.

Until, one day, my friend Dan ordered one post-dinner, so I got one too. It was phenomenal. Moist, sweet, but not overly so, and dipped in dark, dark chocolate. HEAVEN.vegan-coconut-macaroon-bars

It took me several attempts to recreate macaroons that tasted half as good as Peacefood’s. The key, I have decided, is almond extract, and enough melted coconut oil to keep the inside moist and luscious.

The macaroons are yummy, but a bit putsy to make, so I turned the recipe into a bar form so there is less messing around/time between me and ma macaroons.

If you want to create the regular babies, just use an ice cream scoop and shape into small mounds and place onto a parchment paper-lined baking sheet  before putting into the oven instead of pouring into a pan. delicious-vegan-gf-macaroon-bars-with-almonds

Vegan Macaroon Bars with Almonds

Prep Time:  20 mins
Cook Time: 10-12 mins, plus at least 1 hour to chill
Total Time: 1 hr, 30 mins
Servings: 12

Ingredients:

  • 8 ounces shredded coconut (unsweetened, I got mine for $1.99 at Trader Joe’s)
  • 3 tablespoons coconut oil, melted
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons almond extract (optional, but truly the MVP here; if you don’t have any, sub an additional teaspoon vanilla)
  • 1 cup dark chocolate chips or chopped chocolate
  • 1/3 cup almonds, chopped
  • dash of sea salt

Method:

  1. Preheat oven to 350°F and lightly grease a 12×12″ pan.
  2. Place shredded coconut in a food processor or blender and pulse until a rough crumb forms (it should still have some shredded texture, but aim for tiny shred pieces).
  3. Transfer shredded coconut to a bowl.
  4. Microwave coconut oil until melted (about 1 minute). Pour into bowl with shredded coconut. Add maple syrup, vanilla extract, and almond extract, and stir until well combined and sticky. If the dough does not seem sticky enough, add an additional tablespoon or two of maple syrup.
  5. Pour dough into greased pan and press into pan with a spatula. Flatten and pack dough as much as possible.
  6. Place pan into oven for 10-12 minutes, until top is just lightly browned.
  7. Remove pan from oven and place in the refrigerator to cool.
  8. Meanwhile, microwave chocolate chips in 30 second increments until melted, stirring at each increment. This will take about 90-120 seconds.
  9. Chop almonds.
  10. Remove pan from the refrigerator or freezer and pour melted chocolate over the coconut bars. Spread chocolate with a spatula to evenly cover bars. Sprinkle chopped almonds over melted chocolate. Sprinkle with salt, if desired.
  11. Place bars into the refrigerator until the chocolate top sets, at least one hour.
  12. Slice into bars and enjoy!

PS ~ Have you checked out the kbaked Facebook page yet? 🙂 😉

Other fun links!

Linking to the HOST

Vegan Gluten-Free No-Bake Cookie Dough S’mores Bars

I should be writing my thesis. Really, that’s what I should be doing. Not baking, not rearranging my apartment to put my table by the window to take pictures of my baked goods, and definitely not blogging about them either. But here we are.
Vegan S'mores Bars Cookie Dough

Finishing this thesis has been like so meh. I’ve never been so good at procrastinating anything in my life. So many other things just seem important right now. Like frantically finding a job. And signing up for a free barre class and arriving wearing sticky stocks to realize that you and your friend missed the memo that it’s actually a free HIIT/cardio kickboxing class. And then doing that class wearing sticky socks. And then trying really hard not to roll your eyes while biting your tongue listening to their partner “holistic nutritionist” talk about “good molecules” for your body after. Phew. Stay calm, Kathy.

Vegan S'mores Cookie Dough Bars  Gluten-Free

Anyways, part of me procrastinating editing my thesis involved S’mores bars. I know right? Vegan, GF S’mores bars. Now what if I told you that these are also better-for-you. Like the cookie dough layer is actually pretty healthy.

Vegan Cookie Dough Healthy

Shut the front door, right? Right. But this magic is REAL.

Vegan Marshmallows

So recently Trader Joe’s debuted their vegan and gluten-free marshmallows for $2.99. G’bless you TJs for real. Normally, vegan marshmallows are like $6 for no apparent reason. And thus I’ve refrained from buying them and haven’t had a damn marshmallow in like 3 years. Until these puppies hit the shelves and like a dream come true.

Vegan Marshmallows Trader Joe's

Speaking of dreams, you could take a nap of one of these marshamllow-topped bars. Marshmallows are fluffy, just like pillows. Except then you’d have crumbs and chocolate in your hair. But if you surround yourself with the right types of people they may actually dig that sort of thing.

Vegan Gluten-Free S'mores Cookie Dough Bars

Back to the bars: what do I dig about these? Well, they have all the things I look for in a dessert: they are carby and sweet but not too sweet, and they have chocolate, and they have a graham cracker crust, and when you eat them they don’t make you feel like you just ate a garbage truck.

Vegan and Gluten Free S'mores Cookie Dough Bars

In fact, marshmallows aside, these puppies ain’t bad for you. The middle layer is full of whole grains, protein, and plant-powered goodness. And dark chocolate is rad, too.

Vegan Gluten Free S'mores Cookie Dough Bars

The graham crackers and the marshmallows? Well, those are for fun. Which is allowed when you’re eating. Because eating should be fun and not boring. In fact it should be s’mor-ing. <—I’m the worst. Kudos to you if you’re still reading this post and putting up with me being a cluster.

Vegan &amp; Gluten Free S'mores Cookie Dough Bars

Now let’s do this.

Vegan S'mores Cookie Dough Bars Gluten-Free

Ingredients – Crust:

  • 2 cups graham cracker crumbs (about a sleeve and a half)
  • 6 tablespoons coconut oil, melted

Ingredients – Cookie Layer:

  • 1 can chickpeas, drained and rinsed
  • 1 1/2 cups oat flour or other flour (you can make oat flour by pulsing oats in a food processor or blender until a flour forms)
  • 1 cup rolled oats
  • 2 teaspoons vanilla extract
  • 1/2 cup brown sugar
  • 1/3 cup granulated white sugar (can sub coconut sugar, etc)
  • 3/4 cup dairy-free chocolate chips
  • 3/4 cup chopped pecans (optional)

Ingredients – Topping:

  • 12 ounce bag vegan gluten-free marshmallows
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup chopped pecans (optional)

Directions:

  1. Lightly grease a 9×13 baking sheet.
  2. In a small bowl, mix together graham cracker crumbs and coconut oil. Press into baking sheet to form a bottom layer. Store in the freezer for at least 10 minutes to set.
  3. In a food processor or blender, puree chickpeas until a smooth paste forms. Add vanilla extract and pulse again. Transfer to a bowl and add oat flour, rolled oats, sugars, and mix well. Then add chocolate chips and pecans and mix again.
  4. Transfer cookie dough into pan and press on top of graham layer.
  5. Top with chopped marshmallows, chocolate chips and pecans. Torch with a fancy kitchen torch, or broil in your oven for 2-3 minutes to crisp up the marshmallows.
  6. Cut into squares and enjoy. Store in the refrigerator or freezer.

Best Ever Banana Bread {with Flax} – Vegan & Gluten-Free

Holy buckets I have not blogged in quite a little bit! This may be the longest blog break I’ve taken in a year! Wowza. Where oh where have I been?

Vegan & Gluten Free Banana Bread with Flax

Welp, the month of July was insanely busy. In one short month I managed to go to New York, Chicago, Quebec City, attend two weddings, helped out with a fabulous bridal shower, attend Accepted Student’s Day at Columbia University in the City of New York (yup, that’s right, I’m heading back to NYC for grad school!) and spend a surprise night at a Ramawada Inn in Newark, NJ due to a clusterfuck of a travel situation heading back from Quebec.

Banana Bread with Flax - Vegan & Gluten Free

When I wasn’t traveling, I was working working working! I’ve been trying to work at Trader Joe’s as much as I can while still establishing a balance for free time/sanity, which between travel and some other freelance projects I’ve had this month, has been quite the juggling act. But exciting things are coming and happening and it’s been a busy but fun month – despite the fact that it completely flew by!

Vegan & Gluten Free Banana Bread

So today, July 29th, I had off. Free of all obligations, duties, travel agendas, work, and any other sort of obligation that would require me to be wearing real pants at a certain time and place. Aka utter BLISS.  Millie (bless her soul) of course decided woke me up at 5:34am on the dot. 5:34 am seems to be her favorite time to wake mommy up to go to the bathroom, eat breakfast, and promptly climb back into bed, leaving me up and awake for the day.

Vegan & Gluten Free Banana Bread

I’m naturally an early riser, but sometimes, sometimes, I fantasize of sleeping in til 6am on my days off. I guess I should just keep dreaming, right?

Getting up early isn’t always a bad thing – I’m most awake and productive in the early morning and it allows me to get things done before the rest of the world wakes up to distract me. The only downside is that often times I want to get errands done but things like the post office and Target aren’t open until several hours after I rise (-__-). Sometimes this leaves me time to do other things. Like bake.

Banana Bread with Flax. Vegan & Gluten Free

This morning, I baked some banana bread. Can I tell you a secret? For YEARS I have had the hardest time perfecting banana bread. I just couldn’t do it! I don’t know why. It was always too dry, too wet, too clumpy, or the texture simply wasn’t correct.

Banana Bread - Easy, Vegan & Gluten Free !

I know, I know how can this be? I can make homemade Cronuts and elaborate cakes with my eyes closed, and I’m a well-known banana fiend, but for reasons beyond my explanation, I couldn’t make a decent banana bread to save my life. Well, recently, I am happy to say, I conquered the banana bread beast. Yes, I won. I won at life.

Banana Flax Bread - Vegan & Gluten-free

This recipe is several years and about 200 loaves of mediocre or failed banana bread in the making. But here, right in front of your eyes, is the best-ever, hearty, moist, pleasantly filling / not junky vegan and gluten-free banana bread. I think two major keys to perfect banana bread are almond flour and coconut oil. I really have tried this recipe with peanut butter and almond butter, but to me, texture and flavor wise, coconut oil (though boring) reigns supreme.

Banana Bread w: Flax. Vegan & Gluten Free

Winning at this recipe was a major hurdle for me to overcome in my life. I finally feel like a huge weight has been lifted off my culinary shoulders. In a sense, accomplishing this banana bread was a pleasant reminder that if I bust my butt hard enough, I can overcome any life obstacle. Which, when you’re moving halfway across the country again to throw yourself into grad school after some relaxing time off, is a pretty good reminder.

Vegan & Gluten Free Banana Bread with Flax

Onwards and upwards, friends! Happy banana bread to you. 😀 And in the words of Apu from the Simpsons, “Hallelujah, we have banana bread.”

Prep Time: 10 minutes
Bake Time: 60-80 minutes
Level: easy

makes one 12 inch loaf, serves about 10-12

Ingredients:

  • 3 large very-ripe bananas
  • 1/4 cup coconut oil, melted (can sub peanut butter or almond butter, but I like coconut oil best)
  • 1/3 -1/2 cup maple syrup (can substitute 1/2-3/4 cup brown sugar or raw sugar)\
    • adjust amount based on desired level of sweetness
  • 1 cup almond milk (or other nondairy milk)
  • 1 teaspoon vinegar (any kind will do)
  • 1 1/4 almond flour / almond meal (can sub oat flour)
  • 1 1/4 cup oat flour
  • 1/2 cup rolled oats (can sub more oat flour)
  • 1/4 cup ground flax seed (can sub more rolled oats)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3 teaspoons baking powder
  • 1/2 cup walnuts (optional, but highly recommended)

Directions:

1. Preheat oven to 350 F.

2. In a cup, combine almond milk and vinegar and set aside to curdle, at least 10 minutes.

3. Meanwhile, melt coconut oil or nut butter in a large bowl. mash bananas and add to melted coconut oil. Stir will. Add maple syrup. Mix well.

4. Add almond flour, oat flour, flax seed, baking powder, cinnamon and pumpkin pie spice. Fold into banana mixture. Add almond milk mixture and 1/4 cup walnuts and fold into batter. Mix until just combine.

5. Pour batter into a greased loaf pan and top with remaining 1/4 cup walnuts, and bake for 60 – 80 minutes, or until bread becomes browned and until a toothpick inserted in the center of the bread comes out clean upon removal. Allow to cool and serve with coconut oil, jelly, or more nut butter :-D.

Chocolate Covered Plantain Chips

You know what the best section is at Trader Joe’s?

Chocolate Covered Plantain Chips Vegan 3 Ingredients !

Okay that’s a faulty question. Because there is way too much good stuff at Trader Joe’s to pick a favorite product, let alone a favorite section. One time my manager asked me what my favorite products were “right now,”, which I thought was a better question than asking me what my “favorite products” were because that list would be overwhelming.  Right now in this 30 second increment of my life I can say that my favorite section is the candy section. In particular, anything that starts with the three magic words, “Dark Chocolate Covered…”

Vegan Chocolate Covered Plantain Chips Vegan

Yes, all those magical tiny rectangular boxes are full of the bestest things covered in the bestest chocolate. When I’m not eating Gone Bananas by the box, I also love the Dark Chocolate Covered Almonds with Sea Salt and Turbinado Sugar (which inspired this recipe), and the Dark Chocolate Lover’s Bar. Holy balls is their chocolate good.

Chocolate Covered Plantain Chips. Vegan & So Easy!

Another recent favorite Trader Joe’s combination of mine is the epic duo of the Spicy Chunky Guacamole with the Roasted Plantain Chips. A co-worker (hi, SG!) informed me of this dynamic marriage of salty/sweet/crunchy/smooth/spicy and I have been hooked since the first bite. It is love.

Chocolate Covered Plantain Chips  Vegan

I went a little overboard last time I purchased Plantain Chips and bought three bags forgetting that I had two at home. Which left me with five bags of plantain chips. So what’s a girl to do? Dip ’em in Dark Chocolate, of course, and combine my love of Trader Joe’s Dark Chocolate with by dipping their other products in the stuff and calling it bliss.

Screen Shot 2015-05-12 at 7.13.27 PM

So that’s just what I did. I dipped me some crunchy, salty, carby plantain chips in dark chocolate. It’s kind of like chocolate covered banana chips, but better in my humble opinion, because you also get the salty element from the roasted plantain chip. And you know I’m utterly in love with anything salty/sweet.

Chocolate Covered Plantain Chips. Vegan & So Easy !

These are very simple to make and require only a few minutes and 2-3 ingredients depending on your level of fussiness when it comes to them staying not-melty at room temperature (a tablespoon of coconut oil should help you avoid any melty chocolate!) but they work perfectly without it.

Chocolate Covered Plantain Chips. Vegan : So Easy!

I urge you to make these and please know that summer is coming as is a bit less stress and more sanity which means lots more tasty treats and a really exciting baby project coming to your internet waves soon. Until then, please view Millie with an emoji banana.

Millie & Banana Emoji

Yes, I thought this SnapChat was so funny I sent it to myself so I could open it later and lol at my own terrible humor. Yes I do that and yes I’m aware that’s perhaps not normal. But like this guy says, stay weird stay different. (Also yes, I am stalking Columbia’s instagram lately…and yes there might be a very exciting reason !) #staytuned #stayclassy #eatchocolatecoveredplantainchips [side note, you can totally tell which photos have “wet” chocolate, pre-setting, and which ones have “set” chocolate. total color change. goooooey] Prep Time: 5 minutes Cooling Time: 20 minutes Level: Easy Ingredients:

  • 1 1/4 cup plantain chips (I used Trader Joe’s)
  • 3/4 cup chopped dark chocolate or dark chocolate chips (I used Trader Joe’s 72% Dark Chocolate Pound Plus bar)
  • 1 tablespoon coconut oil (optional, but will help prevent meltiness if left out at room temperature)

Directions: 1. Line a baking sheet with parchment paper and set aside. In a microwave safe bowl, warm chocolate until melted. Use 30 second microwave increments, and stir after each increment until chocolate has melted. This should take about 60-90 seconds total. Stir in coconut oil until smooth and melted into chocolate. 2. Dip each plantain chip on each side into melted chocolate. Place each on parchment lined baking sheet. Repeat with chips until you run out of chocolate. 3. Place baking sheet full of plantain chips in the freezer  to set, at least 20 minutes. Store in an airtight container (preferably in the refrigerator) for up to two weeks. Enjoy 🙂

Almond Plum Thumbprint Cookies

Cookies equal thumbs up, at least in my book. And thumbs-up make me want thumbprints, which is a wildy appropriate cookie equivalent to match the motion I instinctively make when someone mentions cookies. So why not make Thumb Print cookies and give those the thumbs up. Am I getting too meta over here?

Almond Plum Thumbprint Cookies made with California Dried Plums. Vegan and Gluten-free

Moving on. I should stop playing puns and starting playing some seriously perfect cookies. I would categorize these cookies as breakfast or tea cookies. Not too sweet, filling and substantial, and satisfying without a crazy sugar buzz or gross feeling post-consumption.

Almond Plum Thumbprint Cookies. Vegan and Gluten Free. made with CA Dried Plums

These are super easy to make and come together quite quickly. The almond flour give them a hearty texture and lots of nutty flavor to pair nicely with the California Dried Plum filling.

California Dried Plums Almond Thumbprint Cookies. Vegan & Gluten-free

I used California Dried plums as a healthier substitute for overly-sugary jelly or jam. I honestly really love plums, and not only do they provide a wonderful plum flavor, they also bring a lovely natural sweetness to dishes as well as a nutritional boost. One serving (about 4-5 plums) provides 3 grams of fiber, a healthy dose of potassium, magnesium and more vitamin K than any other fresh or dried fruit. Got that? K great. Lol that was a terrible pun.

Almond Plum Thumbprint Cookies made with California Dried Plums. Vegan and Gluten-free

Fun fact, California Dried plums have also recently been shown to support healthy bones and preventing osteoporosis. I actually care about this sort of stuff because as you may or may not know, I have osteoarthritis like that of an old woman. Shout out to good shoes and physical therapy for making my daily life tolerable, but I must say I’m doing all I can to strive for good bone health, making CA Dried Plums the perfect addition to my diet.

Almond Plum Thumbprint Cookies made with California Dried Plums. Vegan and Gluten-free

These are super easy to make and come together quite quickly. The almond flour give them a hearty texture and lots of nutty flavor to pair nicely with the naturally sweet filling.

Almond Plum Thumbprint Cookies made with California Dried Plums. Vegan and Gluten-free

Prep Time: 10 minutes
Bake Time: 10-12 minutes
Level: easy

makes 12 small thumbprint cookies, easily doubled

Ingredients:

  • 1 cup almond butter (can sub other nut butter)
  • 3/4 cup brown sugar
  • 1 cup oat flour (can make by processing rolled oats in a food processor or blender)
  • 1 cup almond meal
  • 1 tablespoon ground flax seed or chia seeds + 2 tablespoons almond or soy milk
  • 1/2 teaspoon salt
  • 1/2 cup dried California Dried plums
  • 1/4 cup dried cherries (optional)
  • 1 teaspoon water

Directions:

1. Preheat oven to 350 F. In a small dish combine ground chia or flax seed with soy or almond milk and set aside.

2. In a large bowl, combine nut butter and brown sugar and mix until well combine. Add oat flour, almond meal, salt, and flax and soy milk mixture. Mix well. If mixture is still dry, add an additional tablespoon of nondairy milk.

3. For best results, allow dough to chill int he refrigerator or freezer until cold.

4. Meanwhile, in a food processor or blender, combine dried California plums, dried cherries, and water. Puree until well combine until a smooth jelly-like consistency is achieved.

5. Removed chilled dough from refrigerators and roll into 1″ inch balls. Place on an ungreased cookie sheet, at least 1 inch apart. Press a small, round indentation with your thumb in the center of each cookie. Fill each indentation with a small scoop of California plum mixture (about 1 teaspoon). Place in the oven for 10-12 minutes until lightly browned. Allow to cool and enjoy. 🙂 Thumbs up, and cookies to the face!

Almond Plum Thumbprint Cookies made with California Dried Plums. Vegan and Gluten-free

For more scrumptious recipes made with California Dried Plums, click around below:

Banana Bread Baked Oatmeal for One

This title of this recipe should come as no surprise to those who know me. I love bananas. I love oatmeal. Boom: it’s a Banana Bread Oatmeal Bake for One. YUM.

BananaBread Baked   Oatmeal for One Vega

What’s more surprising than the title of this recipe, and the fact that it was nearly 70 degrees today and I actually started sweating while outdoors (which hasn’t happened in approximately 6 months) is the fact that I’ve never put this recipe on my blog. This is strange because I eat it all.the.time.
Banana Bread Baked Oatmeal    for One Vega
It’s a longtime favorite. A best friend in the breakfast department. A midnight post-all-day-study-marathon-at-Bobst meal. A lunch-time go-to when I feel like breakfast for lunch. A second breakfast when my typical 5:30am breakfast doesn’t hold me over til noon. In essence, I eat this baby several times a week, yet I’ve never shared it. Today, that changes.
Banana Bread Baked Oatmeal
Allow me to describe my BFF breakfast to you: It’s hot, fluffy, satisfying, creamy, filling, and tummy-friendly, and the whole thing tastes like you’re own personal hearty loaf of banana bread goodness.
Vegan Easy Banana Bread Baked Oatmeal for One
Bonus: it makes your kitchen smell amazing and takes less than 2 minutes to throw together. Then you let it bake up nice and quick in the oven, and the smell of sweet, sweet banana bread will waft all throughout your house, tickling your nostrils and getting your tummy oh-so-ready to eat it all up. It’s also vegan and gluten-free, making it highly allergen-friendly to you and your kin. I don’t know why I just referenced a Christmas song. Anyways…
Easy Vegan Banana Bread Baked Oatmeal for One
I really hope anyone looking to mix up their breakfast or late-night-snack routine gives this baby a whirl. It’s never let me down, and I believe it won’t let you down either. You can add syrup, sugar, or honey to the top if you desire, but I find the sweetness of baked bananas to be plenty. I like it best fresh out of the oven, covered with a splash of almond milk to cool it down, and drizzled with ooey gooey almond butter that gets all melty when it hits the hot oatmeal bake. But that’s just me. You do you. And you eat dem oats, homie.
Banana Bread Baked Oatmeal for One Vegan
 …because as my BFF Jake Tully’s senior quote reminds us all, “It’s a whollllleee lotta oats.” 😉

Prep Time: 2 minutes
Bake Time: 18-25 minutes
Level: easy

serves one, easily doubled

Ingredients:

  • 1/2 cup rolled oats
  • 2 tablespoons oat flour or other flour (can sub additional oats if desired)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 1/2 tablespoons nut butter or coconut oil
  • 1/2 cup almond or other non-dairy milk
  • 1 banana
  • 1-2 teaspoons honey, or maple syrup to top (optional, I think it’s perfect without it)

Directions:

1. Preheat oven to 400 F. In a small bowl, combine oats, oat flour, baking soda, and cinnamon. Mix.

2. Cut banana in half. Mash half of the banana and add to the bowl. Add nut butter or coconut oil and non-dairy liquid. Mix well.

3. Transfer to an oven-safe ramekin or dish. Slice remaining half of banana on top of oatmeal mixture. Place in the oven for 18-25 minutes, until fluffy, browned, and liquid has all absorbed. Serve with almond or other non-diary milk, non-dairy yogurt, and syrup or honey as desired.

Banana Bread Baked Oatmeal for One Vegan