findvegan: Would you believe this delicious oatmeal is raw?

findvegan:

Would you believe this delicious oatmeal is raw?

boyfriendreplacement: Strawberry Banana Oats Recipe

boyfriendreplacement:

Strawberry Banana Oats

Recipe

(via foodfuckery)

findvegan: Deep Dish Chocolate-Raspberry Oat Bars

findvegan:

Deep Dish Chocolate-Raspberry Oat Bars

(Source: ffoodd)

(via ffoodd)

sweettoothgirl: Cherry Coconut Oatmeal Scones Makes 8 Ingredients: 2 cups whole wheat pastry flour 1/3 cup maple sugar, or granulated sugar 2 1/2 tsp baking powder 1 tsp cinnamon 1/2 tsp cardemom 1/4 tsp nutmeg 1/4 tsp salt 1 stick cold organic butter, cut into chunks 1 cup toasted large flake coconut, toasted - 1/2 cup regular rolled oats 1 cup cold full fat coconut milk (chilled in the fridge is best), mixed well 1 Tbsp pure vanilla extract 16 oz fresh organic cherries, quartered coconut milk for brushing turbinado sugar for sprinkling Directions: Preheat oven to 425 degrees with the rack set at the middle postition. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. Mix in the coconut and oats. In a small bowl, stir the vanilla into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Fold in cherries until evenly distributed. Place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into triangles. There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary. Brush the tops with the coconut milk, and sprinkle with turbinado sugar. Bake for about 15 minutes or until golden brown. Cool on a wire rack. Makes 8.

sweettoothgirl:

Cherry Coconut Oatmeal Scones

Makes 8

Ingredients:

  • 2 cups whole wheat pastry flour
  • 1/3 cup maple sugar, or granulated sugar
  • 2 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp cardemom
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 1 stick cold organic butter, cut into chunks
  • 1 cup toasted large flake coconut, toasted

-

  • 1/2 cup regular rolled oats
  • 1 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
  • 1 Tbsp pure vanilla extract
  • 16 oz fresh organic cherries, quartered
  • coconut milk for brushing
  • turbinado sugar for sprinkling

Directions:

  1. Preheat oven to 425 degrees with the rack set at the middle postition. Line a baking sheet with parchment. In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. Mix in the coconut and oats. In a small bowl, stir the vanilla into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Fold in cherries until evenly distributed. Place dough on a floured work surface, and shape into a 4 inch wide log. Use a bench scraper to cut into triangles. There should be about 8. Place scones on the prepared baking sheet, reshaping slightly if necessary. Brush the tops with the coconut milk, and sprinkle with turbinado sugar. Bake for about 15 minutes or until golden brown. Cool on a wire rack. Makes 8.