This Easy No-Bake Healthy Oreo Cheesecake makes the perfect Christmas dessert. You will never believe it is gluten-free, dairy-free and refined sugar-free. This past Monday was Adrian’s birthday. I know I have already mentioned it to you guys a couple of times before but it […]
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This Healthy Peanut Butter Baked Oatmeal is the perfect make-ahead breakfast recipe! It’s gluten-free, dairy-free, & vegan-friendly with no refined sugar!
We are finally settling back into our routine after the holidays. You are probably thinking that is quite a long time to get back into routine right? Well, the truth is that we moved at the beginning of the year and then had a family wedding in Mexico, plus some work traveling. So it was not until February that we were able to really beginning settling back into our daily life and routine. And I have to admit it feels pretty good. Yes, every now and then routine can become boring but for now, I think I am more very happy that it exists!
Part of our routine means that we are out of the house by 9 am. This might not sound that difficult. I mean is what most people do right? But try with a toddler and two dogs and I promise it gets a little bit more difficult.
This is the main reason why I love breakfast recipes you can prepare ahead of time and just reheat in the morning.
How to Prepare Peanut Butter Baked Oatmeal
This healthy Peanut Butter Banana Baked Oatmeal is great for the whole family and you can prepare a big batch over the weekend to get you through the whole week.
I also like to prepare my Peanut Butter Banana Ice Cream so that I can pair them together. Trust me the combination is unbelievable!
The great thing about this Peanut Butter Baked Oatmeal is that is very easy to take it on the go too. For those days where you just simply don’t have 5 minutes to eat breakfast.
For the oats, I like using Bobs Red Mill brand Gluten-free Oats, but if you don’t have any gluten sensitivity really any oats would work.
In this particular recipe, I used maple syrup as the sweetener but you can also use honey or agave.
Peanut Butter Baked Oatmeal Substitutions
Peanut Butter- If you don’t like Peanut Butter you can substitute for any nut or seed butter of your choice. I especially like it with almond butter as well.
Honey- Maple syrup or any other liquid sweetener of your choice can be used in place of honey.
Almond Milk– You can use any other milk of your choice. If you are not on the dairy-free team feel free to substitute for regular milk it works great too.
Add-ons- Feel free to change things around and try different spices. Or try adding any superfoods of your choice. I am a big fan of adding cacao nibs or shredded coconut.
Peanut Butter Baked Oatmeal
This Peanut Butter Baked Oatmeal is the perfect make-ahead breakfast. Gluten-Free, Dairy-Free and Refined Sugar Free.
By: Mariana Diez
- 1 ½ cups oats
- 1 tsp. baking powder
- ½ tsp. salt
- 1 tsp. cinnamon
- 2 overripe bananas mashed
- ¼ cup creamy peanut butter
- 1 tsp. vanilla extract
- ¼ cup honey
- 1 egg
- ¾ cup unsweetened vanilla almond milk
- Step 1 Preheat oven to 350 degrees F. Grease a 9×9” square baking pan and set aside.
- Step 2 In a small bowl mix together the oats, baking powder, salt, and cinnamon. Set aside.
- Step 3 In a large bowl mix mashed banana and peanut butter, vanilla extract, honey, almond milk, and egg. Mix until combined.
- Step 4 Pour the wet ingredients over the dry and mix thoroughly.
- Step 5 Pour the mixture into your previously greased 9×9” baking pan.
- Step 6 Bake at 350 degrees for 25 minutes.
- Step 7 Cut into squares and enjoy!
This Vegan Brie Cheese is surprisingly similar to the real thing. And very easy to prepare. you can also give it your own spin by adding any herbs or spice for a different flavor. Serve with with crackers, fresh baguette, fresh fruit or have fun coming […]
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This Vegan Creamy Carrot Soup is a simple yet flavorful dairy-free soup. Grated fresh ginger is blended with carrots, coconut milk, and Indian spices to create this delicious, bold soup that will definitely keep you warm.
Colder days call for a warm cup of soup and some tea. As days begin to shorten and temperatures drop there is nothing I enjoy more than to be able to stay home with a warm cup of soup and some hot tea.
This Vegan Creamy Carrot Soup reminds me of my first days when we just moved to D.C. I didn’t know how to cook anything. And by anything, I mean absolutely nothing, zeroooo. My mom would joke that I would even burn a quesadilla. The truth is before getting married I was still at college, living with my mom and brothers and I didn’t have the need to cook.
This Vegan Creamy Carrot Soup was one of my first recipes. Well, literally not this one because the first version was definitely not very good. My husband was very polite and eat the whole soup and swear it was delicious, but later on, confessed how awful it was. Not sure how you can make it taste awful because to be honest, it is very simple to prepare. I guess if you can burn quesadillas you can also make this soup taste awful right?
Anyway, this Creamy Carrot Soup is now one of our favorite recipes especially in the winter when days are so short and it feels so cold outside. I usually try to make a big batch over the weekend and then we can just reheat some for dinner and enjoy along with some hot tea while we watch our favorite TV shows.
If you think you are not a carrot fanatic, think twice because I promise this soup is full of flavor and the ginger along with the Indian spices give it a perfect spicy kick.
Creamy Carrot Soup with Cumin and Coriander
he distinct flavors of cumin and coriander are the perfect complements to this delicious carrot soup.
By: Mariana Diez
- 2 tsp. coriander Seed
- 2 tsp. cumin Seed
- 1 1/2 teaspoons olive oil
- ¼ yellow onion, sliced
- 1 clove garlic, sliced
- ½ tsp. ginger, Ground
- ¼ 4 teaspoon salt
- 4 cups vegetable stock
- 3 cups carrots, peeled and sliced
- Step 1 Toast coriander and cumin seeds in small skillet on medium-high heat 2 minutes or until fragrant. Immediately pour out of hot pan to avoid over-toasting. Finely crush seeds using a small food processor.
- Step 2 Heat oil in large saucepan on medium heat. Add onion and garlic and cook and stir until tender. Addtoasted seeds, ginger and salt. Cook and stir 1 minute.
- Step 3 Add stock and carrots and cover. Bring to boil. Reduce heat to low and simmer 25 minutes or until carrots are very tender
- Step 4 Spoon half the carrot mixture into blender and blend until smooth. Do the same with the other half and serve.
This recipe is great now that days are starting to be warmer, especially here in Miami. I made this recipe with coconut milk because it is an excellent substitution for dairy and I added bits of shredded coconut to the coconut one to add a […]