oatmeal breakfast bake
/Numerous people asked if the buckwheat breakfast bake can be made with oats. No better way to find out than by experimenting! Luckily, I read the comments before breakfast, so I tried it out today.
I made another pumpkin version, because I’m trying to finish the can.
This version turned out really well, but had a gooey-er consistency than the buckwheat. It was definitely not at all like the microwave breakfast cookie, or even the first buckwheat bake. When I flipped it out of the crock, it flattened out a bit. When I turned it right side up, I almost lost it!
It was basically like oatmeal with a thick + delicious crust! Definitely super tasty. I used banana + pumpkin in this version, like yesterday’s, but if you want it more firm just omit 1 or the other.
Oatmeal Pumpkin Bake [serves 1]
Again, if you don’t want it quite as gooey, leave out the pumpkin or banana. If you don’t like pumpkin or banana, you can use 1/4c applesauce. You can also use any spice mixture you like.
Gooey, pumpkin, oat deliciousness!
Topped with currants, coconut butter + peanut butter. Oh heavens.
Like I mentioned yesterday, today I started to reintroduce dairy into my diet. I wasn’t consuming a lot of dairy before and didn’t think this was the problem, but soon I’ll know for sure.
I had an afternoon snack of Wallaby yogurt [my favorite non-Greek yogurt] and a slice of Rudi’s Cinnamon Raisin gluten-free bread. The yogurt was delicious but the bread was just okay. There was something funky about the taste. I’m sure I’ll eat down this loaf, but won’t be buying it again.
Day 1 – Dairy Reintroduction
Now, onto a delicious dinner creation! Back to my chickpea flour and socca creations. I’ve been eager to try the pan-cooked socca method, that I learned about over at Pure2Raw.
1 thing I realized in the first 2min of cooking is that it is important to use a non-stick pan, which I do not own. :) This explains the messy pile below.
Next time, I’m definitely going to just make them smaller, instead of trying to fill up the whole pan. Pancake socca! Despite the messy cooking, this was my favorite socca creation yet! I ate 3/4 of the batch, alongside a huge stack of kale chips + 2 pour, poke + spread eggs. YUM!
Pumpkin Spice Maple Socca [serves 1-2]
The center was a bit gooey from the pumpkin but oh.so.delicious. You can leave the maple out if you choose, but it added a nice hint of sweetness and flavor. The chickpea flour is very bland + has a distinct taste, which is great for savory. However, if you’re trying to make a version like this, adding a bit of maple or honey will really help!
I absolutely loved this and topped it with a soy-free Earth Balance. I can’t wait to make this version in the morning and top it with coconut + nut butter!! SO good.
Thank you all so much for the house buying well wishes. We still have the whole loan/inspection process to go through, so we’re not quite there yet! Hopefully things move along smoothly. :)
Also, don’t forget about the 20% off going on at my Etsy shop! Use coupon code: “first50” at checkout!
Night!
Ashley
I made another pumpkin version, because I’m trying to finish the can.
This version turned out really well, but had a gooey-er consistency than the buckwheat. It was definitely not at all like the microwave breakfast cookie, or even the first buckwheat bake. When I flipped it out of the crock, it flattened out a bit. When I turned it right side up, I almost lost it!
It was basically like oatmeal with a thick + delicious crust! Definitely super tasty. I used banana + pumpkin in this version, like yesterday’s, but if you want it more firm just omit 1 or the other.
Oatmeal Pumpkin Bake [serves 1]
- 1/3c rolled oats
- 1/4c pumpkin
- 1/2 banana
- 1 flax egg
- 1T chia seeds
- 1/4t baking powder
- 3T unsweetened almond milk
- 1/2T vanilla extract
- 1t cinnamon
- 1/4t ginger
- pinch of nutmeg/cloves/all spice
- 2T nuts [optional]
- Preheat oven to 350*
- Whisk flax egg together and set aside for ~3-5min.
- In a small bowl mash banana until egg-like.
- Mix in almond milk, pumpkin, + vanilla with a fork.
- Mix in rolled oats, spices, baking powder, and chia seeds.
- Mix in flax egg.
- Lightly grease a small oven-safe dish, add mixture, smooth, and bake for 30 minutes. [I used a personal size soup crock ~2” deep by 5” diameter]
Again, if you don’t want it quite as gooey, leave out the pumpkin or banana. If you don’t like pumpkin or banana, you can use 1/4c applesauce. You can also use any spice mixture you like.
Gooey, pumpkin, oat deliciousness!
Topped with currants, coconut butter + peanut butter. Oh heavens.
Like I mentioned yesterday, today I started to reintroduce dairy into my diet. I wasn’t consuming a lot of dairy before and didn’t think this was the problem, but soon I’ll know for sure.
I had an afternoon snack of Wallaby yogurt [my favorite non-Greek yogurt] and a slice of Rudi’s Cinnamon Raisin gluten-free bread. The yogurt was delicious but the bread was just okay. There was something funky about the taste. I’m sure I’ll eat down this loaf, but won’t be buying it again.
Day 1 – Dairy Reintroduction
- In the first 30min after eating the yogurt, I noticed a lot of phlegm built up in my throat. I haven’t noticed this recently at all, so I am thinking it’s correlated.
- All day my digestion seemed fine, until the evening. I definitely noticed more bloating, but I’ve had a few days like that during the detox, so I can’t be sure it’s from the dairy. Again, in the next few days, I’ll hope to know more!
Now, onto a delicious dinner creation! Back to my chickpea flour and socca creations. I’ve been eager to try the pan-cooked socca method, that I learned about over at Pure2Raw.
1 thing I realized in the first 2min of cooking is that it is important to use a non-stick pan, which I do not own. :) This explains the messy pile below.
Next time, I’m definitely going to just make them smaller, instead of trying to fill up the whole pan. Pancake socca! Despite the messy cooking, this was my favorite socca creation yet! I ate 3/4 of the batch, alongside a huge stack of kale chips + 2 pour, poke + spread eggs. YUM!
Pumpkin Spice Maple Socca [serves 1-2]
- 1c chickpea flour [I use Bob’s Red Mill]
- 3/4c warm water
- 2T unrefined coconut oil, melted
- 1/4c pumpkin puree
- 1t vanilla extract
- 1t cinnamon
- 1T maple syrup [optional]
- 1/4t salt
- 1/4t ginger
- dash of allspice/cloves/nutmeg
- Heat a [~10” non-stick] greased skillet over med heat.
- Whisk all ingredients together in a bowl.
- Pour into skillet into 1 large cake, if using non-stick. If using stainless, pour into 4 pancakes.
- Cook until bubbling at the sides and center.
- Flip + cook until browned.
The center was a bit gooey from the pumpkin but oh.so.delicious. You can leave the maple out if you choose, but it added a nice hint of sweetness and flavor. The chickpea flour is very bland + has a distinct taste, which is great for savory. However, if you’re trying to make a version like this, adding a bit of maple or honey will really help!
I absolutely loved this and topped it with a soy-free Earth Balance. I can’t wait to make this version in the morning and top it with coconut + nut butter!! SO good.
Thank you all so much for the house buying well wishes. We still have the whole loan/inspection process to go through, so we’re not quite there yet! Hopefully things move along smoothly. :)
Also, don’t forget about the 20% off going on at my Etsy shop! Use coupon code: “first50” at checkout!
Night!
Ashley
