Vegan Strawberry Almond Butter Oatmeal Crumb Bars

Today I was craving some comfort. The past few weeks I’ve felt uneasy, and I can’ quite figure out why.

Easy Vegan Almond Butter Strawberry Seed Jam Bars with Crumb Topping

Perhaps it’s a combination of stress of an 18-credit graduate school load, figuring out my summer practicum, some pressing family issues, or the mundaneness I sometimes feel after working on something (whether it be school work, work work, projects, or applications for practicums) from morning til evening with little relief.

Once I cross one thing off my list, it seems, 6 more pop up.

VEGAN Strawberry Almond Butter Oatmeal crumb bars

Yesterday I took a break and got brunch at Mathew’s with my good friend Raag. The outing provided not only a delicious meal and good conversation, but a much needed break, some peace of mind, and a fleeting moment or two of comfort.

But today, I was back on the grind. And today, comfort came in the form of Vegan Strawberry Almond Butter Oatmeal Crumb Bars.

Vegan Strawberry Chia Jam

I love a sweet but not-too-sweet breakfasty nibble, filled with oats, nut butters, and sometimes fruit to snack on in the afternoon with tea and to have to pack for snacks during the school week.

I wanted something with a soft bottom, a yummy fruity center, and a scrumptious oatmeal crumb topping. Crumb toppings are one life’s finest pleasures, as far as I’m concerned.

Almond Butter Strawberry Chia Seed Jam Bars Spread 2

I was trying to decide what to bake when I remembered the clearance frozen strawberries I purchased at the store yesterday, and the idea for a Vegan Strawberry Almond Butter Bar with an oatmeal crumb topping came to me. And just like that, I knew I had to make some.

Easy Cegan Almond Butter Strawberry Seed Jam Bars + Crumb Topping

So I set down my laptop, turned on some YouTube (currently obsessed with Buzzfeed’s Worth It), turned off the universe, and got to baking.

Vegan Gluten-free Almond Butter Strawberry Chia Seed Jam Bars**

Few things provide me with such consistent mental release as baking does. I crave creating, and baking is a low-pressure low-stakes way to allow the creative juices to flow.

Because I adore the chewiness and flavor of oat flour, I used it to I made the bottom layer. You can substitute your favorite flour in it’s place, with varied results, if desired.

Easy Vegan Almond Butter Strawberry Chia Seed Jam Bars*

The middle layer was a play on this Easy Homemade Chia Seed Jam, swapping blueberries for strawberries, but you can use whatever fruit you’d like.

The top is a classic cinnamon oatmeal crumb topping, swapping butter with almond butter for an extra nutty scrumptious taste.

vegan strawberry crumb bars with almond butter

All together these Vegan Strawberry Almond Butter Oatmeal Crumb Bars are a perfectly easy, scrumptious, nutritious nutty and chewy delight.

I hope you make these and I hope you love them! If you do make them, let me know in the comments below or on Insta (@katherinebaker4@)! I love hearing from you.

Delicious Vegan Almond Butter Strawberry Chia Seed Jam Bars

Vegan Strawberry Almond Butter Oatmeal Crumb Bars

Prep Time:  15 minutes
Cook Time: 30 minutes
Servings: 1 12-inch square pan

Ingredients – Soft Bottom Layer:

  • 2 cups oat flour
  • 3 tablespoons coconut or brown sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1/4 cup almond butter
  • 1/2 cup unsweetened almond milk or other nondairy milk
  • 1 teaspoon vanilla (optional)
  • 1/4 teaspoon salt

Ingredients – Chia Jam Center:

Ingredients – Crumb Topping:

  • 1 cup rolled oats
  • 1/4 cup oat flour
  • 1/4 cup coconut sugar or brown sugar
  • 1 teaspoon cinnamon
  • 1/4 cup almond butter
  • dash of salt

Method:

  1. Preheat oven to 350°F.
  2. Prepare a 9×9 inch pan by greasing generously or lining the pan with parchment paper.
  3. Prepare strawberry jam by thawing frozen berries, and mashing with a fork. Add chia seeds and stir, and allow to thicken for at least 10-15 minutes. If non-chunky jam is desired, process in food processor or blender until smooth.
  4. Mix oat flour, baking soda, sugar, almond butter, almond milk, vanilla, cinnamon, and salt in a bowl. Press into prepared dish.
  5. Spread jam over bottom layer.
  6. Place bars in the oven for 15 minutes.
  7. Meanwhile, prepare topping. Combine oats, oat flour, cinnamon, sugar and salt in a small bowl. Mix well. Add almond butter and use a fork fingers to form small crumbs or lumps within the oat mixture
  8. Open oven and sprinkle oat crumble over the jam layer and continue to bake an addition 10-15 minutes until golden and a fork or knife inserted in the center of the bars comes out clean upon removal.
  9. Enjoy! Store in an airtight container for up to 3 days. Better yet, store in the freezer and thaw or warm in microwave for 30 seconds before enjoying.

 

 

Oatmeal Almond Butter Blueberry Pancake Cookies

Don’t you love it when you turn on the oven, throw a bunch of stuff in a bowl, hope for the best, and the result turns out amazing? Same here. And that’s exactly what happened with these Oatmeal Almond Butter Blueberry Pancake Cookies today.

Oatmeal Almond Butter Blueberry Pancake Cookies

So this blog post is rather spontaneous. To be honest I’m in the middle of a few others that are more intensive in terms of scope and research required (think nutrition and sustainability).

But I’ve done so much grueling brain-sucking work this weekend I decided to take a break and make some cookie muffin things and they turned out so yummy I decided I’m extend said break by snapping a few phone photos (I need to get out my real camera…I’ve just been so damn busy the past few weeks) and toss them (figuratively) on the blog.

Oatmeal Almond Butter Blueberry Pancake Cookies

The plus of spending so much time on the grind this weekend for work/school is that I suppose I learned a lot. Including that school is hard, I have a lot of self-reflection to do with professional development/relationships, having a working kitchen is very therapeutic to my existance and that people definitely notice dog hair in jam photos. Oops.

But back to the baked goods hand: these are basically pancakes/muffin tops in cookie form due to a lack of other equipment available in my apartment. I had muffins in mind, but presently lack a muffin tin, so here we are.

Oatmeal Almond Butter Blueberry Pancake Cookies

I used some random pancake mix I had taking up space on my shelf. It’s not that I don’t love pancakes (I do), but I just usually feel silly making pancakes for myself unless I have others to share with. This is completely absurd and silly and I am worthy of pancakes but for some reason I feel like pancakes always seem too fancy for flying solo.

Anyways, here we are with pancake-mix cookie things. If you don’t have almond butter, go ahead and use melted non-dairy butter, coconut oil, or vegetable oil. All will work swimmingly.

Oatmeal Almond Butter Blueberry Pancake Cookies

These are perfect not-too-sweet mid-morning snacks. If you want them a bit sweeter add a tablespoon or two of maple syrup, agave, sugar or honey. I’m fine and dandy with them smothered in almond butter and/or some homemade chia seed jam.

Now it’s back to work for this sad old grad student. But at least this time, I have muffin cookie things! Hooray!

Oatmeal Almond Butter Blueberry Pancake Cookies

Oatmeal Almond Butter Blueberry Pancake Cookies

Prep Time:  10 minutes
Cook Time: 10-12 minutes
Servings: about 12 cookies

Ingredients:

  • 1 1/2 cups whole-wheat pancake or waffle mix
  • 1/2 cup rolled oats
  • 2 tablespoons almond butter (or softened non-dairy butter, coconut oil, or vegetable oil)
  • 1 1/4 cup non-dairy milk
  • 1 tablespoon chia or flax seeds + 3 tablespoons water
  • 1/2 cup frozen or fresh blueberries

Method:

  1. Preheat oven to 350°F. Prepare baking sheet with silicone mat or parchment paper.
  2. Combine flax and water and set aside. allow to sit and thicken, at least 10 minutes.
  3. Combine pancake mix, almond butter, rolled oats, non-dairy milk, chia seeds/flax, and fresh or frozen blueberries and mix until just combine.
  4. Spoon about 2 tablespoons batter (it will be thinner than normal cookie dough) onto prepared sheet, leaving a few inches between each cookie.
  5. Bake for 10-12 minutes until golden and fluffy.
  6. Enjoy!

Easy Vegan Gingerbread People

Happiest of holidays to you! Are you ready for some easy vegan gingerbread cookies and/or dog pics? Great! Keep reading.easy vegan gingerbread cookies kbaked

Finals are over which means it is BAKING SEASON (cue creepy Pillsbury dough-boy laugh). If I am ignoring your calls and texts and have seemingly disappeared into the abyss, assume it is because my hands are covered in (vegan) butter and cookie crumbs until further notice.

delicious easy vegan gingerbread

As much of a pessimistic Pauly as I can be, I really love the holidays. And the excuse to bake in excess is among the many reasons I relish this season (I also love being cozy, drinking copious amounts of hot chocolate, spending time with fam, and watching The Santa Claus and Home Alone 2).

Presently I’m watching Relationsheep (#Bravofan5ever) as I quickly type up this post. Then it’s back to cleaning, gift wrapping, and doing a bunch of work (non-school related) that I pushed onto the back burner until finals had ended.

delicious vegan gingerbread cookies

But I thought I’d take a pause from my grind to share these easy vegan gingerbread people. These literally took about 10 minutes to throw together, and an additional 8-10 to bake. They were almost too easy making them the perfect cookie to whip up last minute for a gathering, and/or the perfect treat to satisfy a random gingerbread craving (which, personally, I have on occasion).

gingerbread people easy vegan

If you’d like to dress them up with some icing, by all means do your thing. I’m currently digging them plain, paired with a wicked cup of cocoa or a alongside a cold brew iced coffee. Mmmm.

super simple vegan gingerbread

If you don’t want the fuss of rolling out cookie dough, you can certainly bake these in dough balls with a dusting of raw sugar. This is a delicious option and gives the cookies a yummy chewy tummy middle.

easy vegan gingerbread people

I hope you give these cookies a whirl and love them as much as I do! If you make them, tag me on Insta (@katherinebaker4). I’d love to see them IRL!

EASY Vegan gingerbread_

Many more posts coming your way this weekend/upcoming week! In the meantime, please enjoy this photo of my dog in a Mrs. Claus outfit her grandma bought her from Walgreens. Happiest of holidays to you!

Screen Shot 2017-12-23 at 1.52.12 PM.png

Easy Vegan Gingerbread People

Prep Time:  10 minutes
Cook Time: 8-10 minutes
Servings: 8-10 people, depending on the size of your cookie cuter

Ingredients:

  • 1/2 cup softened vegan butter (I like Earth Balance baking sticks)
  • 1 tablespoon ground flax + 2 tablespoons water
  • 1/4 cup + 1 additional tablespoon molasses (note: these are molasse-y cookies, since I love the taste of molasses. If you want them a little less molasses-heavy, sub the additional tablespoon for water)
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1 cup whole wheat baking flour (can sub additional all-purpose, if desired)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon ginger
  • 3/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt

Method:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Place flax and water in a small bowl and allow to thicken, at least 5 minutes.
  3. Meanwhile, cream together softened butter and brown sugar using an electric mixer or stand mixer until light and fluffy. Add molasses and flax egg and mix again.
  4. Combine flours, baking soda, spices, and salt in a medium bowl. Whisk together.
  5. Fold dry ingredients into wet until just combined. Form dough into a ball and refrigerate for at least 30 minutes for ease of rolling (optional, but highly recommended; you can also pop it in the freezer for 5-10 minutes if you’re short on time).
  6. Roll out dough and cut with cookie cutters as desired. Place shapes on a lined baking sheet. For non-shaped cookies, you can also roll dough into balls, sprinkle with raw sugar, and place onto a lined baking sheet.
  7. Bake 8-10 minutes until just golden. Allow to cool before eating or icing.
  8. Enjoy!

PS – If you want more gingerbread goodness, try this yummy Nutty Gingerbread Granola!

Re-Sharing my Most Popular Recipe: Vegan Blueberry Flax Breakfast Muffins

Happy December 1st to you! And, happy Friday. Can you believe it’s December already? I feel like this year was an insane whirlwind and I cannot believe 2018 is around the corner.

I’ve had a lot of ups and downs this year. A lot of pain, growth, and struggle. But I’ve also seen a lot of kindness come out of friends old and new, and for that I am insanely thankful.

As I try to revive my blog after neglecting it time and time again, I thought I’d re-share a recipe that continues to be a top source of traffic to my site.

Behold, an old delicious favorite: vegan blueberry flax breakfast muffins.

These muffins are originally from my ebook, 40 Easy Vegan Desserts, and were published on the blog in March 2015. In case you weren’t following way back when, I thought I’d repost them because they are a true delight and make a wonderfully nourishing breakfast, snack, or dessert. I fancy them warmed up with a smudge of almond butter, or dunked in almond milk.

I hope you enjoy these! Bake a batch while watching Great British Bake Off (season 4 is now on Netflix!) and enjoy life. 🙂

Have a great weekend! I’ll be finally whipping out the DSLR and doing some new recipe development AND have a product review planned this weekend. Stay #blessed

Vegan Blueberry Flax Breakfast Muffins

Prep Time: 15 minutes
Bake Time: 25-35 minutes
Level: Easy

Ingredients:

  • 2 cups oat flour (can make with 2 cups rolled oats processed in a food processor or blender until fine powder forms)
    • Note: I also made these with 1 cup oat flour and 1 cup spelt flour. This was also wonderful!
  • 1/4 cup ground flax (can sub chia seeds)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • 4 tablespoons coconut oil, melted (can sub canola)
  • 1 cup almond or soy milk + 1 teaspoon vinegar, left to sit for at least 10 minutes
  • 1/2 cup apple sauce or 1/2 mashed banana
  • 1/2 cup – 1 cup brown sugar (depending on level of desired sweetness); can also sup 1/3rd-1/2 cup maple syrup or honey
  • 1 1/2 cup fresh or frozen blueberries

Directions:

1. Preheat oven to 375°F.

2. In a cup or bowl, combine almond milk and vinegar and allow to curdle, at least 10 minutes.

3. In a large bowl, combine flour, flax seed, baking powder, salt, and cinnamon. Mix together well.

4. Add apple sauce, melted coconut oil, sugar and/or maple syrup, almond milk + vinegar mixture to bowl with flour. Mix gently until just combined. Fold in blueberries.

5. Grease or line a 12-tin muffin tray. Fill each spot about 3/4ths of the way full with muffin batter. Place into the oven for 25-35 minutes until puffed, golden brown, and a toothpick inserted in the center of the muffin comes out clean upon removal. Allow to cool (or don’t) and enjoy. Store in an airtight container or ziplock bag for up to 4 days, and/or freeze.

Weekend in Pennsylvania + Whole Foods Salad Bar Hack

Another weekend in the books! I found out late last week I still couldn’t move into my apartment (that was supposed to be ready 9/1…WTF) so I went to PA to visit a friend because I figured might as well!


Friday:

Friday I had class pretty much all day. Made better by free coffee and a bagel. 


After class, I was hungry and needed a good meal. I didn’t know what I wanted but knew I wanted all of the things. Not having access to a kitchen has been stressful AF these past few weeks. 

Anyways, I hacked the salad bar and posted about it on my Insta stories and a lot of people seemed to like the idea so I’m sharing it again here:

I ate this at Whole Foods and was stuffing my face across the table from a super cute guy drinking kombucha and reading like a civilized human. Lol. What can I say I’m a savage.

After that, I visited my friend Joanna in BK for a few hours, then headed to my friend’s apt where I’ve been staying for a few hours of sleep. 

Saturday:

Saturday I was up bright and early to visit my friend Amanda in Pennsylvania. We took a lot of the same classes at NYU and she’s basically the best. I was so grateful she let me come visit this weekend.


I nommed on a banana while waiting for the bus. I also redeemed a free drink from some online promo thing from DD. 


Naturally, since it said I could select any size, I was super gross and picked the biggest size. #somuchcoffee


I got into Philly around 10:30 and popped my head into Reading Terminal Market. Yum!




My friend graciously picked me up and drove me to her house. 

Once we got there, we headed out to her epic garden to gather some goodies. She’s quite the gardener. #goals


Using some fresh tomatoes and cucs, I made a hummus lunch (with some pb for dessert) and we enjoyed the noms while watched Bravo. #perfection


After that we took her doggos on a quick nearby. It was beautiful! PA reminds me a lot of Wisco.


Back at her place, I showered and fell asleep for a few hours. Holy cow a real bed felt so nice.


Post shower/nap, Amanda picked a butternut squash from her garden and started roasting it to make butternut squash black bean burgers. 


She also made a farro salad with fresh cucumbers, tomatoes, artichoke heart, oil, vinegar, and salt & pepper. Yum!



A movie was next on the agenda. I fell asleep during it on the couch, then went up to bed around 12 and went straight back to sleep.

Sunday:

Sunday I slept til 8 which is super late from me but I think my body really needed the sleep. Breakfast with cinnamon apple oatmeal with almond butter. 


We decided to go apple picking at a nearby orchard next, which was fun. 


Applesss!!!


Lunch was delicious leftovers with a side of more Bravo.


Now I’m on the mega bus back into the city. Womp womp. Wondering if I can ever move into my apt…at this point I’m so frustrated I can hardly stand it. 


Bleh. New York is kinda the worst tbh. I was really apprehensive to move back here and after a lovely weekend in PA  am kinda like…what am I doing?

Anyways, I’m going to finish some readings for tm but thanks for stopping by! What’d you do this weekend? Comment below I love to hear from you!

5 Easy Avocado Toast Ideas for YOU

Yum yum yum. Avocado toast. I love to make it! Because I am a millennial and never want to be able to buy a house! I’d rather spend my time creating easy avocado toasts so you can have some easy avocado toast ideas on hand.

Lol. All jokes aside, people who rip on avocado toast can shove it. Sure, it can be overpriced on brunch menus, but isn’t everything? Like people pay $8-20 for an omelet. And eggs are CHEAP AF.

Mil Dawg

Anyways, here are a few avocado toast ideas for you. I hope you enjoy for a snack or breakfast or for lunch or for whatever!

Avocado Toast with Pomegranate Seeds

avocado toast with pomegranate perils.png

An old favorite! And so cute and festive for the holidays. The recipe exists on my site here, but basically it’s just bread + avo + pomegranate perils. You can add red pepper flakes if you want too. Add S&P and: Yum!

Avocado Toast with Nutritional Yeast

avocado toast with nutritional yeast

Yes. Simple and delicious. The nutritional yeast truly kicks it up a major notch. Try it. Trust me. Cheesy, umami goodness. Add S&P, of course. Yum. #vegan

Avocado Toast with Preserved Lemons and Radish

IMG_7672 (1)

This was better than expected. I had a jar of perserved lemons I had no idea what to do with. Honestly, I’d never even had them before. I opened them up and they tasted like olives. But lemon. It’s weird and wonderful at once.

They are super salty, so naturally they go well on avocado toast. I added radish. You could also do tomatoes. Whatever you want!

Avocado Toast with Everything Sea Salt

Everything bagel Toast avocado

Another simple wonderful creation. Simply mash avocado, and sprinkle with everything bagel salt. I get it at Trader Joe’s for $1.99. This salt is a GAME CHANGER. Invest.

everything bagel avocado toast

Avocado Toast with Herbs, Walnuts, and Crushed  Chips or Sundried Tomatoes

Screen Shot 2017-08-22 at 10.46.44 AM

I love avocado toast with herbs. It just tastes and feels so right. Cilantro on top makes it like a guac toast (also good). Parsley also tastes SO FRESH. I also like adding nuts for crunch, and something to contrast the savoriness.

In this case, it was Just Beets from Trader Joe’s. Any pop of sweet tanginess (see pomegranate perils above, or sun-dried tomatoes), or juiceness (like tomatoes) will do.

Hope this gave you some ideas! Stay #blessed, y’all.

 

Vegan Oatmeal Apple Cinnamon Rolls with Coconut Vanilla Yogurt Icing & Walnuts

CINNAMON. ROLLS.

Vegan Oatmeal Apple Cinnamon Rolls via Kbaked

Is there anything like ’em? No. There is not. When you’re craving a cinnamon roll, absolutely nothing else will do.Vegan Cinnamon ROlls - Apple Oatmeal Cinnamon

Which is why after craving them like cray for several days in a row, I decided to make some. Now I’m simultaneously #satisfied, and eager to make some more cinnamon roll variations (my friend suggested carrot cake…genius?! yes).

Yummy Vegan Oatmeal Apple Cinnamon Rolls - Kbaked

Me being me, I decided to tweak classic cinnamon rolls and put my own lil twist on ’em. I used oat flour because I wanted something not junky tasting (tho I do love a junky cinnamon roll sometimes…just was more in the mood for hearty/substantial/I really love the texture/flavor of oat flour in baking).

Vegan Oatmeal Apple Cinnamon Rolls - Kbaked

Then, for the filling, I used apple sauce + cinnamon + a wee bit of non-dairy butter (tho you could even skip the non-dairy butter).

Vegan Oatmeal Apple Cinnamon Rolls - Kbaked

For icing, I used vanilla coconut yogurt. This was actually because I was out of powdered sugar and too lazy and cheap to buy more at the moment so I opted for yogurt. And you know what? IT WAS AMAZING. Happy accident AF. Tangy, sweet, vanilla-…it was like a shortcut, less intense cream cheese icing. 10/10 would reccomend.

kbaked Vegan Oatmeal Apple Cinnamon Rolls

You should make these cinnamon rolls if you are looking for something satisfying, not junky, and different fr breakfast. If you are looking for a classic, more junky, Cinnabon-esque cinnamon roll, this recipe probably isn’t what you want right now.  If you want to make cream cheese icing or other icing, be my guest. Either way, get rockin’ and rollin’.

Vegan Oatmeal Apple Cinnamon Rolls_Kbaked

Vegan Oatmeal Apple Cinnamon Rolls with Coconut Vanilla Yogurt Icing & Walnuts

Prep Time:  30 minutes, plus 6-8 for proofing
Cook Time: 20-40 minutes
Servings: about 4 small cinnamon rolls

Ingredients:

  • 2 teaspoons yeast
  • 3/4 cup almond milk
  • 1 tablespoon melted non-dairy butter
  • 1/2 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 1 cup oat flour (can sub AP or whole-wheat flour if desired)
  • 3/4 cup all-purpose flour or whole-wheat pastry flour
  • 1/2 tablespoon sugar

For Filling:

  • 1/3 cup apple sauce
  • 1 1/2 tablespoon non-dairy butter (I like Earth Balance)
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar

For Icing:

  • 1 container coconut or soy milk vanilla yogurt (I like So Delicious, Soyo, Silk, and Stony Field’s Brands)

For garnish:

  • 1/4 cup chopped walnuts

Method:

  1. Warm almond milk in a bowl to about 110 F. The milk should be warm, but not boiling.
  2. Add yeast and allow to bloom, about 10 minutes.
  3. Add sugar, salt and vanilla. Mix
  4. Add flours, 1/2 cup at a time, folding gently into the butter mixture.
  5. Allow dough to rise until doubled in size, roughly 6-8 hours.
  6. When dough has risen, roll out into a rectangle, about 1/4th inch thick.
  7. Coat dough rectangle with apple sauce, and then add 1 1/2 tablespoons butter, cubed.
  8. Combine sugar and cinnamon and sprinkle over apple sauce.
  9. Roll dough into one log. Use a knife to cut into fourths.
  10. Place fourths/rolls into well-oiled pan and bake for 30-40 minutes until golden and fragrant.
  11. Remove from oven and drizzle with yogurt. Top with chopped nuts, if desired.