If you read often, I’m sure that you’ll know by now how obsessed about stuff I tend to be. And you probably roll your eyes like 573 times when reading my posts. My apologies for that, my friends.
Cheesecake? Why have one slice when you can have three.
Game of Thrones? Watching all of the 4 seasons in 5 days sounds like a brilliant idea to me.
(Been there, done that)
A trip to Ireland? Of course I had to spent the previous 50 days daydreaming about it (and of course, having the same nightmare where my plane crashes over and over again eh) and making list of all the stuff I’m going to buy when I get there.
(Is anybody of you as obsessed with supermarkets abroad as I am? Confession time, they’re absolutely my favorite part of travelling outside Spain)
Oatmeal? Or should I say “creamy gold sent straight from heaven”? I love the stuff and I’m not lying when I say that I could eat nothing but oatmeal bowls for the rest of my days.
But heavy on the toppings please.
Thing is that, as I have mentioned previously, I live in Spain. Not the north, with its cold, lovely summers. Neither the south or east, with their stunning beaches and coasts but the very center of Spain.
Enter scorching hot summers, super cold winters and as if it wasn’t enough, there isn’t a single supermarket in my town which I actually enjoy.
Not that you can actually go out of the house on summer, to be honest, you’d melt and die if you tried to. Let alone go for a bike ride or run at a time different from 5 am. And don’t you even think of having a warm bowl of oatmeal for breakfast BECAUSE THAT AIN’T HAPPENING.
Unless you want to die from one of those heat attacks or whatever they’re called, that is. Then it’s fine if you eat hot porridge in the morning and go running at lunch time.
Wish I couldn’t say been there done that, but I can. Not a nice experience, I’ll tell you that.
What can I say, I love my runs and my morning oats more than life itself.
And that’s why I had to come up with an oatmeal alternative for these super hot, so-sweaty-it makes-me-want-to-cry, summer mornings. Because my hatred toward hospitals is directly proportional to my love for warm porridge in the morning. Which is what would happen if I kept of stuffing my face with burning porridge as soon as I wake up
So baked oatmeal cakes were born. YES I’m aware they’re baked, but you can totally make them ahead of time and enjoy them cold the morning after, which is a win win, right? Bonus points for the fact that they’re pretty much anything you want them to be (chocolate, vanilla, cinnamon, banana… sadly they can’t be Robb Stark, but I’m working on that); you can make them vegan or go for a higher protein version if you wish; and the best part is that they are AN ABSOLUTELY HEALTHY WAY TO HAVE YOUR CAKE FOR BREAKFAST AND EAT IT TOO.
And you get a tahini drizzle as well – do you guys like tahini? Lots of people dislike its slighty bitter taste, but I’m a big fan of the stuff! Though anyway, adding some sweetener such as honey and maple syrup reduces the bitter factor and makes it suitable to all tastes.
Plus you get to sneak in some veggies in your breakfast! I promise you won’t notice flavor-wise (though zucchini does change the texture, making oatmeal much creamier and fluffier yum!), and you’ll be getting in some extra nutrients and fiber – did I hear extra bonus points for these little guys? 😉
Speaking of veggies in breakfast, have you guys checked my friend Dearna’s How to include more vegetables in your diet blog series? Here’s part 1 and part 2, full of delicious ideas to make all your meals healthier and delicious. So worth checking out!
I shall leave you now guys. It’s 1 am here and I have to make the most of this time of the day when it’s not 829038403F outside to amp up my warm beverages consumption and watch some series now that my laptop won’t burn my tights.
- 80 grams oat bran
- 150 grams rolled oats
- 1 small zucchini (200 grams)
- 30 grams shredded coconut
- 6 grams baking powder
- 2 tablespoon vanilla extract
- 240 grams water/tea
- 200 grams milk
- 50 grams raw sugar
- extra stevia to taste
- 2 eggs
- 15 grams olive oil
- 2 tablespoons tahini (I use a combo of both dark and light tahini)
- 1/2 tablespoon honey or maple syrup
- a pinch of salt (optional)
- a pinch of cocoa powder (optional)
- a couple of drops of vanilla extract (optional)
- Mix dry ingredients in a bowl.
- Mix wet ingredients in a different one.
- Combine both bowls and stir with a wooden spoon until fully mixed.
- Grease 8 ramekins and spoon mixture inside.
- Bake at 200ºC (400F) for 15-20 minutes or until oatmeal has set.
- Enjoy warm or cold!
- For vegan cakes used nut/oat/rice/coconut milk and 2 flax eggs.
- I like to use vanilla herbal tea instead of water, but it's all up to you. You can even use more milk instead if you wish!
- I topped mine with vanilla bean coconut yogurt, tahini sauce and some date caramel.
Hope you start your week off right! You certainly cannot go wrong with cake for breakfast – or warm oatmeal if you’re lucky enough to live on the south hemisphere this time of the year. If that’s the case, do tell me and I’ll come over and live with you for the next 2 months. I’m bringing my laptop and a tin of cookies so we can binge watch some series (GoT preferably) while we munch on cookies and drink warm tea.