Vegan Mofo Day 1 - Baked Oatmeal


So, here we go. This is my 7th year of doing Vegan Mofo!!! I've approached it in different ways over the years with no themes, weekly themes, month long themes and this year I'm going to be ambitious (or stupid!) and try a theme within a theme within a theme. Welcome to my Vegan Month of Food where I will endeavour the follow the daily prompts whilst talking about breakfast dishes where said breakfast dishes feature fruit and/ or nuts.


Kicking off with the theme of favourite food I'd thought I'd talk about my current favourite breakfast dish which is baked oatmeal. It takes more time than porridge so it tends to be reserved for days off or weekends but I think that makes it feel a little bit more special.


I actually discovered this way of cooking oats from the first  Deliciously Ella book so thank you Ella. Basically you soak a portion of oats in some plant milk for ten minutes whilst the oven is heating. Next you stir in some fruit (a grated apple or thinly sliced banana are good as are some berries), a spoonful of nut butter, a couple of chopped dates, a tablespoon of sweetner of your choice etc. Basically you can mess around with adding fruit and nuts of your choice and it always comes out great. Then pop it in the oven for 20 minutes whilst you go and have a shower and get dressed and then come back down to a delicious breakfast.


If I have any I like to serve it with a tablespoon of yoghurt (coconut yoghurt is especially good) and maybe another drizzle of sweetener. For recipes and oven temperatures etc then check out here and here. There's something about the texture that reminds me of bread and butter pudding and that reminds me of good memories of the ones my dad made when I was a kid. Have you tried baked oatmeal? What would you add to it?

Comments

  1. Hillary1 November 2016 at 08:54

    I have never had baked oatmeal but it sounds delicious. I will be trying this for sure. I think I'll add mixed berries and brown sugar!

    ReplyDelete
  2. Anonymous1 November 2016 at 14:00

    Great theme, breakfast is the best! I'm also a huge fan of baked oatmeal. Because I like to eat as soon as I wake up, I always mix everything up and soak it in the fridge overnight, then just pop it in the oven straight away when I get up.

    ReplyDelete
  3. J1 November 2016 at 17:22

    Fun theme! I've never made baked oatmeal before, but it looks great!

    ReplyDelete
  4. vegan.in.brighton1 November 2016 at 18:06

    A theme within a theme within a theme is super ambitions -I love it! I'm yet to find a way of eating oats that I enjoy but I'll be sure to try this now that I have an oven again.

    ReplyDelete
  5. Susan2 November 2016 at 04:42

    I like your triple inception theme idea!
    I don't think I have ever had baked oatmeal, though I certainly have recipes for it. I must try it.

    ReplyDelete
  6. Jennifer18 November 2016 at 14:29

    I've never made baked oatmeal before, but I always think about it when Xmas morning comes (my family likes doing a big brunch) but I end up making scrambled tofu instead.

    ReplyDelete

Post a Comment

Popular posts from this blog

Cola de Mono

Image
Colo de Mono (Tail of the Monkey) is a Chilean concoction traditionally drunk ice cold at Christmastime. Obviously their winters are a lot warmer than ours so in the UK it's more suited to this time of year. The Chileans use aguadiente an overproof cane spirit. I use Cachaca 51 which I have in for Mojitos and Caipirinhas. Traditionally made with cows milk, here is my vegan version. Colo De Mono Makes 1 pint Serves 4 2 cups of vanilla soy milk 1/3 cup of caster sugar 1/3 teaspoon of cinammon 3 teaspoons of instant coffee 1/2 cup of spirit* Bring the milk, sugar and cinnamon to a low boil in a pan stirring until the sugar is dissolved. Turn off the heat and stir in the coffee. Leave to cool. Once cool add the spirit and chill in the fridge. It will keep for 2 weeks. Serve over ice or straight up but make it cold. * Spirit - I use Cachaca but have heard that people use tequila too.
Read more

Interview With Lisa Goddard of Lily and Dilly

Image
If you've eaten vegan cake in Manchester City Centre in the last few years then chances are you'll have eaten cake baked by Lisa Goddard of bakery Lily and Dilly . We caught up with Lisa to find out what set her on the vegan baking path! So, Lily and Dilly? What made you set up as an independent bakery and where does the name come from? Having worked as a stop frame animator for 12 years, I was getting rather fed up with short term contracts, so the last time I was made redundant, I decided not to chase work round the country, and if that meant a career change, then so be it. A friend of mine had just set up The Cocoa Emporium as an independent Chocolatier, so I gave her a hand whilst navigating through the benefits system, mostly to get me out of bed on a morning! Doing baking for her farmers market was fun, as it was one of my main hobbies, so when she asked if I fancied getting a little shop  with her, it seemed a nice chance to start something new. We got the shop
Read more

Growing your own, bargains and a breakfast recipe

Image
I've started sprouting again! In my old flat I used to do sprouting all the time. The flat was in an old 1930's building and had radiators run from a central boiler room and it was always nice and warm. The constant warm temp made sprouting pretty fail safe. Now I'm in a Derbyshire stone house where it's not as warm the results haven't been as great and I gave up trying  but with this very hot summer we are having I thought I would give it another go and I'm glad I have done. As I already have the seeds it kind of feels like free food too! I'm using these sprouts  from A Vogel. This week I've grown alfalfa but pictured is my first attempt from the week before which was a mix of radish, lentil and rocket which grew into lovely peppery tasting sprouts that we used to garnish our bowl meals for the week. These took 4 days to grow and I nearly gave up on day 2 because I could see mold. Luckily I googled and found out that it wasn't mold at all but r
Read more