#FruitSoHard - Baked French Toast Oatmeal

Saturday, March 4, 2017

It's a shock, but this also didn't happen because I had a lot of bananas to use up. I actually really wanted French toast, but I'm the worst at making it. My husband, on the other hand, can make the amazing breakfast food like no one's business. And the morning I really wanted it, he delivered. Now, it's my turn. This dish is delicious as is, but it's versatile too. You can leave the banana and walnuts off if you want. You can add fruit like blueberries or strawberries to the batter or make a delicious fruit compote to pour over the top instead. The possibilities are endless! Enjoy!

Baked French Toast Oatmeal
(Vegan, GF*)

Serves: 1

  • 1 ripe banana, divided (3/4 mashed, 1/4 sliced)
  • 1/3 cup water/unsweetened plant milk
  • 1 tbsp nut/seed butter (I used powdered PB)
  • 1-2 tbsp date paste (or up to 1 tbsp maple syrup to taste)
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/8 tsp turmeric (optional)
  • Dash of nutmeg (optional)
  • 1 tbsp ground flax 
  • 1 slice of bread of choice*, cut into chunks
  • 1/4 cup oats
  • 1 tbsp crushed walnuts
  • 1 tsp maple syrup
  1. Preheat oven at 375F and ready your ramekin (either with parchment paper or nonstick spray--I choose to bake this oatmeal without either).
  2. In a medium bowl, mix mashed banana, water/milk, nut/seed butter, date paste/maple syrup, vanilla, cinnamon, turmeric, nutmeg, and flax well. 
  3. Add chunks of bread and mix them so they soak the mixture up. Then add oats and mix well.
  4. Pour mixture into your ramekin and place sliced bananas and crushed walnuts on top. Then bake for 22 minutes.
  5. Once it's removed from the oven, drizzle 1 tsp maple syrup over the top. Then enjoy!
*This recipe can be gluten-free if your bread is gluten-free.
*A thicker bread is preferred, but I've made it with the end piece of sandwich bread and it was still superb. I've even done it with a burger bun for a thicker bread.
*Inspired by Running With Spoons.

#FruitSoHard - Chocolate Sweet Potato Mousse

Wednesday, March 1, 2017

Surprise, surprise--this recipe didn't start with an abundance of ripe bananas! It's a first. This time, it was a plethora of sweet potatoes. I've made chocolate cake and frosting with sweet potatoes before, but I had some left over and wanted to use it up to make something else with cacao. Because I'm obsessed with chocolate stuff right now (baked brownie oats, fudgy cookies, and ice cream bites). So I figured why not make some kind of pudding with sweet potatoes. But it turned out more like mousse when I tried Naturally Nutrious's recipe. Um, YUM! I hope you enjoy!

Chocolate Sweet Potato Mousse
(Vegan, GF)

  • 1 cup cooked and cooled sweet potato without skin
  • 1/3 cup (or more) cacao powder
  • 1/4-1/2 cup plant milk
  • 2-3 tbsp maple syrup (to taste)
  • Pinch of salt
  1. Add all ingredients to a blender or food processor and mix until smooth.
  2. Taste and adjust flavor accordingly. 
  3. Refrigerate to cool and enjoy!

My husband loved this more than I did, but I think, with some adjustments, it'll grow on me too. I mean, it's chocolate, so I'll eat it. Haha. But you might want to stay tuned for an improved recipe as I try this one again. Maybe I'll add some cinnamon or molasses. Probably some banana because I heart banana and chocolate so much. Who knows! We'll see! 

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