I was going through our local Starbucks recently, and my hubby gushed about how awesome their oatmeal was. (love my healthy babe) I saw it on their menu and my jaw dropped when I saw the price. Um, no. Then I had a little hissy fit- why does healthy food have to be so expensive?! I ordered the pumpkin scone. Principles over health. 😉
So I decided to make my own a little afterwards. Learn from my mistakes friends: add the berries AFTER the water/brown sugar thing. I was overly excited and mixed it with the dry stuff. Even though it tasted great, the water turned purple. Kinda different. (might be fun for kids?) And this recipe all depends on you. Some like their oatmeal nuttier, sweeter or thicker than this recipe. Experiment and enjoy!
1/2 C Quick Oats
3/4 C Hot Water
2T Brown Sugar
2T Your Favorite Crushed Nuts
1/4C Blueberries (again, any favorite berry you like)
Mix the oats, sugar and nuts. Then add hot water. Mix and wait a couple minutes. Afterwards add the toppings. Make this with a hot cup of tea and feel smug that you saved yourself about $5. (BTW, I’ve have had Starbucks oatmeal and yes, it’s amazing. hehe)
We were invited to a friends house for Easter and I had grand plans of the desserts I would be bringing. Unfortunately they fell apart. No, like it actually did fall apart. I was trying to make many thin layers and unfortunately it crumbled everywhere. Still tasted great with what parts I could salvage. One of Travis’ favorite cakes is German Chocolate. So I added a little store bought sweetness.. Tasted amazing and was incredibly moist.
So try it! It’s AMAZING and crazy simple. Here is the blog I found it from. I know when my vegan sister comes to visit I’ll be making her a cake to bring back to Seattle.. 🙂
1 1/2 Cups flour
3 Tbsp. cocoa (unsweetened)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp. white vinegar
1 tsp. pure vanilla extract
5 Tbsp. vegetable oil
1 Cup water
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
I don’t make many things with pumpkin although it’s one of my favorite vegetables. I had two unopened huge cans of pure pumpkin puree with glorious plans of making yummy things until it ran out. They’ve been sitting and sitting…waiting to be used. I finally just thought, ‘what the heck, if I ruin a recipe then I ruin it. At least I would have tried it’ and so here is my own vegan pumpkin pancakes.
They are not as fluffy as some recipes, the batter is on the thin side. But you could put in chocolate (dairy/nondairy) chips for a yummy creamy-ness. Mmmmm. Enjoy!
Did I mention they are a snap to make?
Vegan Pumpkin Pancakes
1 1/2C Nondairy milk
2T Pumpkin Puree
1 1/2 C Flour
1t Baking Powder