Tomorrow is the 1-month mark of my switch to a vegan lifestyle–and I’m lovin’ every second of it! I shared the image above on my social media a few weeks back, and it received high requests for a recipe!
This cinnamon oatmeal topped with pumpkin cookie dough and dark chocolate sauce is no joke. It’s packed with protein, magnesium, fiber, calcium, potassium, and a ridiculous amount of antioxidants. There are zero eggs in it, so it’s suitable for my vegan friends (also those who find the thought of eating raw cookie dough gross because of the uncooked eggs).
Whoever said vegans can’t have fun clearly has never tried this. 😉
- 1/2 C old fashioned oats
- 1/2 C milk of choice
- 1 small very ripe banana, sliced
- 2 big shakes of cinnamon (~ 2 tsp)
- Put the oats, milk, sliced banana, and cinnamon into a small pot on the stove. (This will also work in the microwave — simply combine all the recipe ingredients in a microwave safe bowl and mash the banana instead of slicing it. Cook on high for 2 minutes!)
- Stir continuously over medium high heat for about 5 minutes, or until the mixture gets thick and creamy (and starts slightly bubbling).
- Turn down heat to medium low and add in cinnamon.
- Serve hot and enjoy!
- 1/2 cup pumpkin puree
- 1 tbsp granulated sweetener of choice (optional)
- 1 tsp pumpkin pie spice
- 2 tbsp nut butter of choice (I used peanut)
- 1 tbsp pure maple syrup
- 1 tbsp dairy free milk of choice
- Dairy free chocolate chips or other add-ins of choice (optional)
- In a mixing bowl, combine the pumpkin, flour of choice and sweetener and mix very well.
- In a small microwave-safe dish or stovetop, melt the nut butter with the maple syrup and add to the pumpkin mixture until fully incorporated.
- Using a tablespoon, add dairy free milk of choice until desired consistency is reached.
- * The longer it sits in the fridge, the thicker it becomes.
- * This can be frozen and thawed before consumption.
- 1 cup full-fat coconut milk
- 1/3 – 1/2 cup cocoa powder
- 5 tbsp sugar or other sweetener (or to taste)
- 1/2 tsp vanilla extract
- pinch of salt
- Heat the coconut milk and cocoa powder in a saucepan or a double boiler over medium heat to combine.
- Whisk in sugar, vanilla and salt.
- Remove from heat and pour into heat-safe container to cool; it will thicken as it cools.
- Once cooled, transfer into a glass jar and store in the fridge for up to a month.
Enjoy these three recipes in a billion ways, and if you make any of them, tag me in the photo (@lyricalaur) or by using the hashtag #ChefLaurie 🙂