oats Archives - Teri-Ann Carty

Single Serve Blueberry Banana Baked Oats

Teri-Ann Carty — Wed, 12 Mar 2025 08:00:20 +0000

Home » oats

Single Serve Blueberry Banana Baked Oats

Created by: Teri-Ann Carty

If you love baked oatmeal but don’t want to commit to an entire batch, this single-serve baked oats recipe is exactly what you need! Made with banana, blueberries, and almond flour, this healthy baked oats recipe is naturally sweetened, packed with protein, and comes together in just one bowl. Whether you’re looking for a quick breakfast, snack, or dessert, this banana blueberry baked oats recipe is easy, customizable, and perfect for meal prep.

This post may contain affiliate links

Single Serve Blueberry Banana Baked Oats

As you may know, I recently moved homes and so naturally I was living in a boxed fort while trying to make healthy choices! Picture this, my kitchen was in boxes the last week before moving, but I had a serious urge for baked oats. I was rifling through all the kitchen boxes to locate my ramekin! It was a scene to behold and definitely worth the hunt because this new oatmeal recipe is what I made! If being able to cook something so delicious in a kitchen filled with boxes doesn’t convince you of how easy this recipe is – I don’t know what will!

This Single Serve Blueberry Banana Baked Oats is for all my protein lovers who know how to appreciate something with a little sweetness for breakfast. I can’t tell you how much I enjoyed it! I had half of it for breakfast and the other half for dessert. Sheer perfection! I love this recipe because it only requires one bowl. If I don’t have to pull out my blender I won’t. Too many dishes = sad Teri-Ann. This easy breakfast is simplicity at its finest, and could totally be prepared in the air fryer if you don’t have an oven. I would air fry it at 375 for 20 minutes, check the middle and if it’s not fully baked blast it again for 5-10 more minutes. The centre should come out clean.

If you’re looking for an easy, healthy, and satisfying breakfast, this single-serve baked oatmeal is exactly what you need. Whether you love bananas, blueberries, oats or all three, this recipe is the perfect meal prep option and is healthy to boot! Gluten free, dairy free, and could easily be made totally plant based if you wanted. Try it today and let me know how you customize yours!

What is Baked Oatmeal?

Baked oatmeal is a warm, hearty, and wholesome breakfast that combines rolled oats, almond flour, and fruit into a deliciously soft and cake-like texture. Unlike traditional stovetop oatmeal, which can be mushy, baked oats have a fluffy, slightly crisp top that makes them feel like a real treat. This single-serve baked oatmeal recipe is made with bananas, blueberries, and protein powder for extra nutrients and a boost of natural sweetness.

Single Serve Blueberry Banana Baked Oats Ingredients

With a handful of kitchen staples, this breakfast option is ready in no time! Gather the goods and let’s get baking

Banana: Adds natural sweetness and moisture to the baked oatmeal recipe. The riper, the better!
Egg: Helps bind everything together, creating a soft and fluffy texture. If you want to make this plant based make a flax egg.
Olive Oil: Keeps the banana baked oats moist and adds a slight richness.
Maple Syrup: A natural sweetener that enhances the flavor without refined sugar. Honey would also be a wonderful option here.
Tahini: Adds a subtle nuttiness and extra creaminess while boosting protein and healthy fats.
Vanilla Extract: Enhances the sweet, warm flavors of the baked oats with banana.
Oats: The base of this oatmeal bake, providing fiber and a chewy texture. Use old-fashioned rolled oats for the best results.
Protein Powder: Increases the protein content, making this a healthy, filling breakfast. Use your favorite protein, vanilla or plain, will work best.
Almond Flour: Adds extra moisture and tenderness while keeping this gluten-free.
Baking Powder: Gives the baked oats a slight rise for a cake-like texture.
Cinnamon: Complements the banana and blueberries while adding warmth to the oatmeal bake.
Salt: Enhances all the flavors and balances the sweetness.
Hemp Seeds: Up the protein count with these little but mighty seeds. They also provide healthy fats.
Blueberries: Bursting with flavor, these add a juicy, tart contrast to the banana baked oats.

How to Make Single-Serve Baked Oats

Prepare the Batter

Mash the banana in a large bowl until smooth. Add the wet ingredients: egg, olive oil, maple syrup, tahini, and vanilla extract, and whisk until well combined.

Add Dry Ingredients

Stir in oats, almond flour, protein powder, baking powder, cinnamon, and salt until a thick batter forms. Gently fold in the blueberries, ensuring they are evenly distributed throughout the mixture.

Transfer and Bake

Pour the batter into a large ramekin and top with hemp seeds for added crunch. Bake at 350°F for 30-32 minutes, or until a toothpick inserted in the center comes out clean.

Cool and Enjoy

Let the baked oatmeal cool for 5 minutes before digging in. This single-serve baked oats recipe is perfect for quick breakfasts, a healthy dessert, or meal prep. Make a few in advance and store them in the fridge for a delicious grab-and-go breakfast option!

Baked Oatmeal Variations and Tips

You’re going to love how easy it is to customize this recipe. Consider it the foundation for your imagination! Use whatever you have on hand and you’ll never get tired of baked oats. Here are a few fun suggestions:

Swap the fruit: Instead of blueberries, try adding raspberries, chopped apples, or chocolate chips.
Make it vegan: Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) and use dairy-free protein powder.

Ways to Serve Baked Oatmeal

This banana blueberry baked oats recipe is delicious on its own, but there are plenty of ways to elevate it. For extra creaminess, top it with a dollop of Greek yogurt or coconut yogurt. If you love nutty flavors, drizzle peanut butter, almond butter, or tahini over the top for a rich and satisfying finish. Want more texture? Add fresh banana slices, blueberries, or chopped nuts to enhance the flavor and crunch. You can enjoy this baked oatmeal warm straight from the oven or store it in the fridge for a quick and easy meal prep breakfast that tastes just as good cold. If you enjoy it as dessert, might I suggest ice cream on top?

Can I Use Steel Cut Oats or Quick Oats?

For the best texture, old-fashioned rolled oats are the top choice for this baked oatmeal recipe. However, if you need to make adjustments, steel-cut oats can be used—just soak them overnight in almond milk for a softer texture or pulse them in a food processor before baking. If you only have quick oats on hand, you could use them but they will likely be more soft, less chewy and they may bake quicker. This recipe has only been made with old fashioned rolled oats.

Can I Make This Banana Baked Oatmeal Vegan?

Yes! To make this single-serve baked oatmeal vegan, swap the egg for a flax egg (1 tbsp ground flaxseed + 3 tbsp water) and let it sit for 5 minutes before adding. Also, make sure to use dairy-free protein powder.

Can You Make Blueberry Baked Oatmeal Ahead of Time?

Absolutely! One of the best parts about this recipe is that you can make it ahead of time and enjoy when hunger strikes. This single-serve baked oatmeal recipe is great for meal prep; all you need to do is bake, let it cool, and store in the fridge for up to 3 days. Reheat in the microwave for 30 seconds before serving.

Can You Freeze This Baked Oatmeal?

Yes! If you want to prep ahead, bake the blueberry baked oats, let them cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge or reheat directly in the oven at 350°F for 10 minutes.

You Will Love Single-Serve Baked Oatmeal

You will love this single-serve baked oatmeal because it’s naturally sweetened with banana and maple syrup, making it a healthy and delicious breakfast option. Packed with protein powder, tahini, and hemp seeds, it’s designed to keep you full and satisfied for hours. Plus, it’s completely gluten-free and dairy-free, thanks to the almond flour and oats, making it a great choice for those with dietary restrictions. The best part? There’s no blender required—just a one-bowl, no-mess recipe that’s perfect for busy mornings. Whether you enjoy it for breakfast, a quick snack, or a healthy dessert, this baked oatmeal recipe is as versatile as it is delicious!

Did you make this Blueberry Banana Baked Oats recipe?

Leave a rating and review below, try these recipes next!

Cottage Cheese Banana Blueberry Muffins

Nut Free Tahini Granola Bars

Pumpkin Chia Pudding Parfait

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Single Serve Blueberry Banana Baked Oats

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 10

Cook Time 30

Total Time 40

Servings serving

Calories 692kcal

Author Teri-Ann Carty

Equipment

Ingredients

1 ripe banana
1 egg
1 tbsp olive oil
2 tbsp maple syrup
2 tbsp tahini
½ tsp vanilla
½ cup oats
2 tbsp protein powder
½ cup almond flour
½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
2 tbsp hemp seeds
½ cup blueberries

US Customary - Metric

Instructions

Preheat oven to 350 and grease a large ramekin.
Add banana to a bowl and mash well with a fork.
Add egg, olive oil, maple syrup, tahini and vanilla and whisk to combine.
Add oats, almond flour, protein powder, baking powder, cinnamon and salt and mix well.
Stir in blueberries.
Scrape into the prepared ramekin and top with hemp seeds.
Bake for 30-32 minutes until a toothpick comes out clean from the centre*.
Wait for it to cool for 5 minutes and enjoy!

Notes

*I used almond flour but you could use regular flour. The bake time for regular flour would be 22-25 minutes.

Nutrition

The post Single Serve Blueberry Banana Baked Oats appeared first on Teri-Ann Carty.

Blueberry Croissant Baked Protein Oats

Teri-Ann Carty — Wed, 28 Aug 2024 08:00:07 +0000

Home » oats

Blueberry Croissant Baked Protein Oats

Created by: Teri-Ann Carty

Prepare to be addicted to the ease and deliciousness that is these Blueberry Croissant Baked Protein Oats! Perfect to make ahead of time for busy mornings, a snack on the go or just when you're craving something that tastes decadent but is beneficial to your health. This baked oats recipe is packed with protein, gluten-free oats, and the subtle flavour of almond croissants.

This post may contain affiliate links

High Protein Baked Oats

Introducing your newest breakfast obsession! My Blueberry Almond Croissant Baked Oats will be your new favourite meal prep or weekend delight. Packed with protein, antioxidants and wholesome ingredients you most likely have in your pantry. It might be a mouthful to say but it couldn’t be easier to make or more delicious to eat.

Now, you might wonder, “What do these baked oats have to do with croissants?” You’re not alone – my inquisitive hubby asked the same thing! The inspiration comes from the classic almond croissant, which is filled with a sweet, rich Frangipane or Almond Cream. I decided to create a healthier version of that filling and swirl it into the oats, giving you all the flavours of an almond croissant without any compromise on taste. The result blew my mind and I know it will for you too!

You all know my love for Botanica Health protein powders They’re my secret weapon for boosting protein levels in recipes. And trust me, no one will even notice the extra protein in these oats!

You can make these oats and eat straight from the oven using a big spoon to serve OR you can cut them into bars once they cool. I like to cut them into bars for quick breakfasts either on the go (we are all in a rush some days) or served with yogurt and of course my granola. If you are looking for another fabby recipe to make check out my friend Fanny’s recipe!

Everything You Need to Make Protein Baked Oats

These protein baked oats are easy to make and require only a minimal amount of tools and ingredients that you most likely already have in your kitchen. You’ll need an 8×8 baking dish, some ripe bananas, and your favourite protein powder to get started!

Ingredients for Protein Baked Oats

Banana: The banana serves as a natural sweetener and binder in this recipe, giving the baked oats a moist and tender texture. Packed with potassium and fibre; bananas help make this recipe nutritious and naturally sweet. If you’re not a fan of bananas, you can substitute them with applesauce or pumpkin puree, which will still provide that soft texture while adding a different flavour twist.
Egg or Flax Eggs: Bakers choice here, either eggs or flax eggs will work perfectly for this no fuss breakfast recipe. Eggs provide structure to the baked oats, helping them rise and stay together. Whether you use a traditional egg or a flax egg, both options ensure the oats hold their shape and have the perfect consistency.
Soy Milk: Going for the protein punch with soy milk as it helps provide plant based protein, a creamy texture and a slight nuttiness to the overall flavour. Soy milk is also rich in calcium and vitamins, making it an excellent choice. Any other milk that you have on hand – plant based or cow based will work just fine in this recipe.
Almond Extract: Almond extract is a powerful flavour enhancer that gives the oats a sweet, nutty aroma reminiscent of almond croissants. It adds a layer of depth to the recipe, making each bite taste like a decadent treat.
Vanilla Extract: Perfevt in any oats recipe in my opinion; vanilla extract brings warmth and a comforting sweetness to the oats. It enhances the natural flavours of the other ingredients, making the oats taste richer and more complex. Vanilla is a classic addition that pairs perfectly with the almond butter and spices, creating a balanced and inviting flavour profile.
Butter: Melted butter plays a crucial role in the baked oats and the topping. It ensures a soft and flavorful texture for the baked oats. In the topping, it helps create a golden, crispy finish that contrasts beautifully with the fluffy oats. Whether you opt for dairy butter or vegan butter, this ingredient is essential for achieving that perfect bakery-style texture and buttery flavour.
Almond Butter: To achieve the almond croissant flavour profile of course we need to work with some almond butter! It helps contribute a creamy, nutty richness to the baked oats that makes this dish absolutely irresistible. It’s packed with healthy fats, protein, and fibre, making the oats more filling and nutritious.

Gluten Free Oats: Oats are the heart of this recipe, providing a hearty, chewy texture that’s perfect for breakfast. Oats are naturally gluten free and rich in fibre, which helps keep you full and satisfied throughout the morning.
Ground Flax: Loaded with omega-3 fatty acids, fibre, and antioxidants; these mighty little seeds provide a subtle nutty flavour to the oats. They also help bind the ingredients together and are a great nutritional contribution to any breakfast. If you don’t have flax you can use ground chia seeds to achieve much of the same properties.
Baking Powder: Essential for giving the baked oats their rise, ensuring they are light and fluffy. It creates tiny air bubbles in the batter as it bakes, leading to a cake-like texture that’s both soft and satisfying. Without it, the oats would be dense and heavy, so this ingredient is key to achieving the perfect bake.
Nutmeg, Cinnamon & Ginger: This trio of spices add warmth and depth to the flavour. Cinnamon brings a sweet, woody note, nutmeg adds a hint of spice, and ginger gives a subtle zing. Together, they create a balanced and inviting flavour that complements the almond butter and vanilla perfectly.
Protein Powder: Protein powder boosts the protein content of these baked oats, making them a powerful breakfast option that keeps you full and energized. Whether you use vanilla or chocolate flavoured protein powder, it blends seamlessly into the batter, adding a rich, creamy texture without altering the taste. If you don’t have protein powder on hand, you can increase the almond butter or add Greek yogurt for an extra protein boost.
Salt: Brings out the natural flavours of the oats, almond butter, and spices, making each bite more flavorful and satisfying. Just a pinch goes a long way, so don’t skip this crucial ingredient.
Blueberries: Adding a burst of freshness and sweetness to the baked oats, making each bite delightful. They are packed with antioxidants, fibre, and vitamins, making them a healthy and delicious addition. As they bake, the blueberries burst, creating juicy pockets of flavour throughout the oats. If fresh blueberries aren’t in season, frozen ones work just as well, or you could substitute with raspberries or chopped strawberries.
Almond Flour: Keeping things gluten free; almond flour adds a subtle nutty flavour and a moist, tender texture to the baked oats. Almond flour helps to create a slightly denser, more satisfying bite, making these oats feel more like a decadent treat. You can substitute it with coconut flour, but keep in mind that coconut flour is more absorbent, so you may need to adjust the liquid content.
Maple Syrup: Maple syrup is a natural sweetener that adds a rich, caramel-like flavour to the recipe. It perfectly complements the almond butter and spices, creating a harmonious balance of sweet and nutty. Unlike refined sugar, maple syrup adds depth and complexity. If you’re looking to switch things up, honey or agave syrup are great alternatives that will still keep the oats perfectly sweetened.
Slivered Almonds: The essential addition to really bring the almond croissant vibes to life! Almond slices toast beautifully in the oven, adding a golden, slightly buttery taste that complements the creamy oats below. If you’re looking for a nut-free option, sunflower seeds or pumpkin seeds would also work well, providing a similar crunch.
Powdered Sugar (Optional): A dusting of powdered sugar is the finishing touch that makes these baked oats feel like a special treat. It adds a touch of sweetness without overpowering the other flavours, making the oats feel more like a dessert than a breakfast. While it’s optional, it’s a lovely way to add a bit of elegance and indulgence to the dish.

Are Oats Gluten Free?

Oats are naturally gluten free, but they can often be cross-contaminated with gluten during processing. To ensure your baked oats are truly gluten free, opt for certified gluten free option – this should be clearly labelled on the packaging from a brand that you trust. This is particularly important for those with celiac disease or gluten sensitivities.

How to Make This Easy High Protein Baked Oats

Start by preheating your oven to 350°F (175°C). While the oven is warming up, grease an 8×8-inch baking pan thoroughly with butter or non-stick spray. This step ensures that your baked oats won’t stick to the pan, making for easy removal and cleanup later on.

Mash the Banana and Mix the Wet Ingredients

In a large mixing bowl, break up your ripe banana and use some good old elbow grease or an electric hand mixer to mash it until it’s relatively smooth with no large lumps. This gives the oats a naturally sweet base and a moist texture. Once the banana is mashed, add in the egg (or flax eggs for a vegan option), almond extract, vanilla extract, melted butter, and almond butter. Beat the mixture again until all the wet ingredients are fully incorporated and creamy. This blend of wet ingredients is key to achieving the perfect texture and flavour for your baked oats.

Combine the Dry Ingredients

Next, it’s time to add your dry ingredients. Slowly mix in the gluten-free oats, ground flax seeds, protein powder, baking powder, and spices (cinnamon, nutmeg, and ginger). Gradually pour in your choice of milk (soy, almond, etc.) while mixing, ensuring that everything combines smoothly. The ground flax and protein powder help to bind the ingredients together while also boosting the nutritional content, making these baked oats both satisfying and wholesome.

Fold in the Blueberries

Once your batter is well-mixed, gently fold in the blueberries using a spatula. The blueberries will add bursts of sweetness and juiciness throughout the oats as they bake. Be sure to distribute them evenly to ensure every bite is filled with that delicious blueberry flavour.

Prepare and Add the Topping

In a small bowl, prepare the topping by mixing together almond flour, maple syrup, and almond butter until it forms a thick, crumbly mixture. Using two spoons, scatter this topping over the surface of your oats, making sure to cover it evenly. Finally, sprinkle sliced almonds on top to add a crunchy texture that will contrast beautifully with the soft, baked oats.

Bake and Cool

Place your prepared pan in the preheated oven and bake for 40-45 minutes, or until the oats are set and no longer jiggly in the center. The topping should be golden brown, indicating that it’s perfectly baked. Once done, remove the pan from the oven and allow it to cool for about 10 minutes. This cooling period helps the oats to set further, making them easier to cut into squares or bars.

Serve and Enjoy

Once cooled, cut the baked oats into squares and serve. These oats are delicious on their own but can be elevated further when served with a dollop of yogurt, a handful of fresh berries, and a sprinkle of your favourite granola. Enjoy them warm from the oven, or let them cool completely for a convenient grab-and-go breakfast or snack.

How to Store & Reheat Baked Oats

Once baked, let the oats cool completely before cutting them into squares. Store them in an airtight container in the fridge for up to five days. To reheat, simply pop a square in the microwave for 20-30 seconds, or enjoy them cold – they’re just as delicious!

Can I Make Baked Oatmeal Ahead of Time?

This is the best way to enjoy the fruits of your labour! Making these baked oats ahead of time makes mornings so much easier, snack time delicious and answers the question of “What for breakfast?” in a flash! These protein baked oats are perfect for meal prep and you can bake them ahead of time and store them in the fridge for up to five days. Simply reheat a slice in the microwave or enjoy it cold as a quick, grab-and-go breakfast.

What to Serve With Baked Oats

These baked oats are delicious on their own, but you can also pair them with a dollop of yogurt, a handful of fresh berries, or a drizzle of maple syrup. For an extra crunch, sprinkle some of your favourite granola on top.

Why You’ll Love These Healthy Baked Oats

These protein baked oats are a game-changer for anyone looking for a healthy, filling breakfast. They’re packed with protein, gluten-free, and have just the right amount of sweetness. You can customize this recipe a million ways and enjoy it all week long. It’s incredibly easy to make vegan if that’s your jam and everyone in the house is going to adore their fluffy texture and flavorful taste!

Tips For Making The Best Protein Baked Oats

Make sure to evenly distribute the mixture in your baking dish; this will help them cook evenly and prevent any soggy spots.
If you like a crispier top, you can broil the oats for the last few minutes of baking.
Don’t be afraid to get creative and change some ingredients around.
Make sure you grease your baking pan!

Try these High Protein Recipes Next!

Protein powders aren’t just for smoothies! Check these recipes out!!

High Protein Cottage Cheese Crepes

High Protein Strawberry Ice Cream Bars

High Protein Pumpkin Protein Granola

Don’t forget to rate and review this recipe if you try it!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Blueberry Croissant Baked Protein Oats

Course Breakfast, Dessert, Snack

Cuisine Canadian

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 814kcal

Author Teri-Ann Carty

Equipment

8x8 baking dish
oven

Ingredients

1 banana mashed
1 egg or 2 flax eggs
1½ cup soy milk
½ tsp almond extract
½ tsp vanilla extract
2 tbsp melted butter
¼ cup almond butter
2 cups gluten free oats
2 tbsp ground flax
1 tsp baking powder
½ tsp nutmeg
½ tsp cinnamon
½ tsp ginger
½ cup protein powder @botanicahealth
½ tsp salt
1 cup blueberries
½ cup almond flour
¼ cup maple syrup
¼ cup almond butter
1 tbsp melted butter
pinch salt
½ cup slivered almonds
powdered sugar optional

US Customary - Metric

Instructions

Preheat oven 350. Grease a standard 8x8 pan and set aside.
Break up banana and add it to a mixing bowl. Use your electric hand mixer to beat until relatively smooth. Add egg, almond and vanilla extract, melted butter and almond butter and beat again.
Add oats, ground flax, protein powder, baking powder, spices and milk of choice and beat until mixture comes together.
Pour in blueberries and mix well. Use a spatula to combine.
Pour into the prepared pan spreading oats into an even layer.
Prepare topping by mixing almond flour, maple syrup and almond butter together. Dollop the top of the oats with the frangipane. Use a knife to swirl it into the oats. Top with sliced almonds.
Bake for 40-45 minutes until no longer jiggly and topping is golden brown.
Allow it to cool for 10 minutes before cutting into squares.
Serve with yogurt, fresh berries and your fave granola.

Notes

Check out my baking essentials!

Find all Botanica Healthy Protein Powders here

Nutrition

The post Blueberry Croissant Baked Protein Oats appeared first on Teri-Ann Carty.

Nutella Granola

Teri-Ann Carty — Fri, 24 Nov 2023 09:30:49 +0000

Home » oats

Nutella Granola

Created by: Teri-Ann Carty

My Nutella Granola recipe is a delightful mix of homemade nutella, hazelnuts, cacao, and oats. It's a healthy, gluten-free option for breakfast, snacks, or desserts. Roasted hazelnuts and organic cacao powder make this granola a Christmas treat, both nutritious and delicious.

This post may contain affiliate links

A Granola poem… True story! The mister and I were sitting having breakfast discussing what we needed for groceries. The idea popped into my head that I wanted to make a granola with hazelnuts. Hazelnuts are such a Christmas nut. And then it hit me, NUTELLA GRANOLA. I think I actually squealed with excitement. How had I not thought of this before?? Well it’s here now and it is sensational.

Roasting your hazelnuts in your oven will put you in the Christmas spirit. Put your favourite album on and get making both the homemade nutella and the granola! Making your own Nutella will take this granola to a whole new level and really will make it come out the best. My version of Nutella uses whole ingredients and in my humble opinion, tastes WAY better than store bought. I’m super excited to share a recipe that’s going to make your holiday mornings a little more magical.

Ingredients for Nutella Granola:

Homemade Nutella: The star of the show, bringing a creamy, nutty, and chocolaty flavor that’s irresistibly good. Check out my recipe here on how to make it! It’s quick and minimal ingredients. You will be SO GLAD you did it.
Hazelnuts: These nuts are a quintessential holiday ingredient, adding a rich, toasty depth to the granola. They are FILLED with nutritional benefits that I get into on the nutella blog. If you want to know more about how amazing these little fall/winter nuts are go here.
Cacao Powder and Nibs: I used organic nubs and Cocoa Powder from Nativas Organics. Packed with antioxidants, cacao adds a deep chocolate flavour without the added sugar, making the granola both healthy and indulgent. Both are superfoods and are unsweetened.

The Magic of a Homemade Granola

This granola isn’t just a treat; it’s a labor of love. Imagine the aroma of roasting hazelnuts filling your kitchen, instantly putting you in the holiday spirit. Mixing these with oats, seeds, and the superfood powers of cacao, then combining them with the homemade Nutella – it’s a process that’s as enjoyable as it is rewarding. The result is a granola that’s crunchy, chocolaty, nutty, and just perfectly sweetened with maple syrup.

I plan on buying some pretty mason jars from amazon to give this granola to some loved ones during the holidays because I KNOW that it will be well received!

This nutella granola will be the perfect bowlfor breakfast, snacking on it throughout the day, or packaging it in pretty mason jars for a thoughtful homemade gift. It’s a celebration of holiday flavours, made with love and healthy ingredients. So, grab your apron, and let’s get to baking some granola magic!

Considering gifting Granola over the holidays this year?

Do things Teri-Ann style and check out my All Things Granola page where I dive deep into all things granola! From perfect pairings to all my favourite granola variations!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Nutella Granola

This Nutella Granola recipe came to me one lovely morning with the mister and I had to make it happen! If you love my granola recipes this one will have you weak because it includes a homemade nutella recipe that I've also created recently!

Course Breakfast, Snack

Cuisine Canadian, Italian

Prep Time 15

Cook Time 30

Total Time 45

Servings cups

Calories 484kcal

Author Teri-Ann Carty

Equipment

baking sheets/sheet trays
oven
measuring cups and spoons

Ingredients

3 cups oats
½ cup pumpkin seeds
½ cup sunflower seeds
¼ cup cacao powder
¼ cup cacao nibs
¼ cup dessicated coconut
1 tbsp maca optional
1 tsp cinnamon
¾ tsp sea salt
1 cup hazelnuts chopped
1 cup macadamia nuts chopped
½ cup olive oil
½ cup maple syrup
½ cup homemade nutella
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 325 convection if you have it.
In a large bowl combine all the dry ingredients and stir to combine.
In a small pot combine all the wet ingredients. If necessary heat it over medium heat and stir until well combined.
Pour wet over dry and stir to coat until no dry parts remain.
Spread evenly onto 1-2 baking sheets. Don't make granola too thick on the sheet or it won't cook evenly.
Place in the oven for 20 minutes. Turn the pans, and bake for 10 more minutes.
Remove from the oven and allow it to COOL COMPLETELY before using spatula to lift off of the pan.
Store in an air-tight container.

Notes

All my granolas last a minimum of 3 weeks but I highly doubt they will make it over a week in your pantry.

Nutrition

The post Nutella Granola appeared first on Teri-Ann Carty.

Air Fried Pear Oats

Teri-Ann Carty — Fri, 06 Oct 2023 08:00:02 +0000

Home » oats

Air Fried Pear Oats

Created by: Teri-Ann Carty

Fall is here and your breakfast deserves a seasonal upgrade! These Air-Fried Pear Oats are the perfect blend of comfort, spice, and all things nice as the leaves turn golden.

This post may contain affiliate links

Fall, in its essence, is nature’s gentle reminder to slow down, turn inward, and embrace change. As the leaves transition from green to shades of gold and rust, our preferences subtly shift too.

From light salads and chilled drinks, we move to meals that warm our hearts and soothe our souls. This year, as the morning air started carrying a gentle nip, I found myself craving all things cozy. More blankets, thick socks, cups of steaming tea, and of course, a breakfast that speaks of comfort.

Now, oatmeal isn’t a new player in my breakfast game. It has been a longstanding favourite – a blank canvas waiting to be dressed up.

But this season, inspired by the abundant pears in the market, I decided to bring a touch of creativity to my oat bowl. Which brings me to this unreal bowl of Air-Fried Pear Oats!

Apples might be the poster fruit for fall, but there’s a quiet, sweet charm in pears that often gets overshadowed. Pears, with their subtle sweetness, meld beautifully with spices, offering a burst of flavour with every bite. The key ingredients for this recipe are simple; maybe underrated but absolutely abundant in flavour!

Air Fried Pear Oats Ingredients:

Pears: Picked at the cusp of their ripeness, they bring a juicy, sweet contrast to the oatmeal.
Olive Oil and Cinnamon: The duo that transforms the humble pear into a spiced delight, ready for the air fryer’s magic.
Of course Oats: Creamy and grounding, they form the comforting base of our dish.
Protein Powder: A subtle addition to the nutrition game, ensuring this dish is as wholesome as it is delicious.

The olive oil, while unexpected, gives the pears a glistening coat, making them irresistibly crispy in the air fryer. Cinnamon, our favourite fall spice, provides warmth and a spicy kick. And then comes the oatmeal, the comforting embrace on a chilly morning.

Making this dish became a morning ritual for me, a form of meditation.

As I prepped the pears and listened to the gentle hum of the air fryer, I found moments of reflection (I don’t know how many people enjoy the humming of an air fryer but honestly for me it means something delicious is almost on my plate!). Autumn, in many ways, resonates with our life’s journey. The shedding of leaves, the slowing down, the transition – all are reflective of phases we undergo.

Many of you have asked in the past which air fryer I use and it’s this Ninja one. It’s perfect for two!

If you’re feeling the shift in seasons inside and out like I am, this breakfast is sure to have you feeling all types of good for the day! Never underestimate the power of a damn good bowl of oats! Consider topping this beautiful bowl off with some homemade granola! Be sure to check out all my goodies here on my page dedicated to all things Granola!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Air-Fried Pear Oats

Fall is here and your breakfast deserves a seasonal upgrade! These Air-Fried Pear Oats are the perfect blend of comfort, spice, and all things nice as the leaves turn golden.

Course Breakfast

Cuisine Canadian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 255kcal

Author Teri-Ann Carty

Equipment

air fryer
pot
stove

Ingredients

Oats Ingredients

2 cups water
1 cup oats
½ scoop protein powder
½ tsp cinnamon
pinch of salt

Air-Fried Pear Ingredients

1 pear halved
1 tsp olive oil
½ tsp cinnamon
pinch of salt

US Customary - Metric

Instructions

Preheat air-fryer at 390 for 3 minutes.
Cut pear in half and scoop out core using a melon baller or a teaspoon. Use a pastry brush to coat pear in olive oil. If you have a mini sift use that to dust the pear in cinnamon. If not use your fingers. Sprinkle with salt. Place in the air-fryer cut side up for 8-10 minutes or until fork tender.
Add all the ingredients for the oats into a small pot and stir to combine.
Bring to a boil, then reduce to low to cook for 3-4 minutes. If the oast become to thick, add a splash of milk or water. As soon as they reach desired consistency serve into bowls.
Top oats with granola, tahini, air-fried pear and a drizzle of maple syrup.

Nutrition

The post Air Fried Pear Oats appeared first on Teri-Ann Carty.

Nut Free Tahini Granola

Teri-Ann Carty — Fri, 30 Jun 2023 08:00:26 +0000

Home » oats

Nut Free Tahini Granola

Created by: Teri-Ann Carty

You asked, and I'm here to deliver! It's my pleasure to introduce you to my Nut-Free Tahini Granola; a recipe specially designed to meet your dietary needs.

This post may contain affiliate links

This delightful creation is a testament to inclusivity, as it’s completely free from nuts and gluten – and guess what? It’s sweetened naturally with organic maple syrup, making it a guilt-free option for your morning routine!

In crafting this Nut-Free Tahini Granola, I’ve thoughtfully picked a medley of wholesome ingredients that will energize and nourish you from within.

Each bite is a celebration of gluten-free oats, sunflower seeds, pumpkin seeds, and a hint of hemp seeds.

These ingredients come together harmoniously, and are complimented by a delightful blend of spices, including cinnamon, ginger, and cardamom. The result? A warm and comforting aroma that will entice your senses with every spoonful.

This nut free granola is more than a breakfast option; it’s a midday snack, a handful of crunchiness when you’re in a rush and anything in between. Whether you follow a gluten-free or nut-free lifestyle, this granola is here to nourish and delight you.

The Patient Art of Cooling

I cannot stress this enough; Keep your curious paws off the granola until it has COMPLETELY Cooled!!! This is the secret to achieving irresistibly clumpy granola that we all love and desire. Patience is key, my friends. By allowing the granola to cool thoroughly, you ensure that it delivers on its promise of crunchiness. Trust me, the extra wait will be worth it.

If you love this recipe and are curious about my other granola recipes, go here!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Nut Free Tahini Granola

You asked for it and as promised, I deliver! This Nut Free Tahini Granola is entirely, gluten free and naturally sweetened with organic maple syrup!

Course Breakfast, Sharable, Snack

Cuisine Canadian

Prep Time 15

Total Time 15

Servings cups

Calories 373kcal

Author Teri-Ann Carty

Equipment

bowl
stove
baking sheets
pots

Ingredients

3 cups gluten-free oats
¾ cup sunflower seeds
¾ cup pumpkin seeds
2 tbsp ground flax seeds
¼ cup hemp seeds
½ cup raisins
1 tsp cinnamon
½ tsp ground ginger
¼ tsp ground cardamom
¾ tsp salt
½ cup olive oil
½ cup maple syrup
½ cup tahini
1 tsp vanilla

US Customary - Metric

Instructions

Preheat oven to 320d convection if you have it.
Add dry ingredients to a large bowl and mix to combine. Add wet ingredients into a small pot and heat over medium low to combine. Once mixture is homogenous, pour over oats.
Spread evenly onto 2 baking sheets. Pressing granola firmly with the back of a spatula.
Bake for 30-35 minutes turning the baking sheets at the half-way baking mark. Granola should be golden brown.
LEAVE TO COOL COMPLETELY! This will ensure the granola is nice and clumpy. Transfer to jars.

Notes

Because it needs to be repeated....LEAVE TO COOL COMPLETELY! This will ensure the granola is nice and clumpy.

Nutrition

The post Nut Free Tahini Granola appeared first on Teri-Ann Carty.

Strawberry Rhubarb Slow Cooker Oats

Teri-Ann Carty — Wed, 22 Jun 2022 01:45:34 +0000

Home » oats

Strawberry Rhubarb Slow Cooker Oats

Created by: Teri-Ann Carty

This warm slow-cooked Oatmeal recipe using the Crockpot Design Series 3 QT Manual Slow Cooker will be on repeat all summer long.

This post may contain affiliate links

CANADA DAY is here and I couldn’t think of a better recipe to wake up to than my slow cooked Strawberry Rhubarb Oats. Strawberry season is open and this year the berries have been gorgeous. Picking my own has been one of my favourite things to do since I have been a child. My mother used to take my brother and I and if memory serves me correct, we did a whole lotta eating and not a great deal of picking.

This weekend can be a busy one so I thought why not create a healthy delicious breakfast highlighting the fruit and veggie (did you know rhubarb was a vegetable?) of the season using the hands off slow-cooked method. This recipe will be one that you make for all the seasons and for years to come.

This delicious no fuss recipe came together in no time with the help of my Crockpot Design Series 3 QT Manual Slow Cooker. This recipe easily feeds 3-4 hungry revellers for breakfast or brunch. With freshly picked organic local strawberries and rhubarb and kept it entirely refined sugar free and gluten free.

I was lucky enough to use my parents delicious maple syrup and Canadian grown flax seeds for extra health benefits. I finished it with locally made gut friendly coconut kefir but you could easily swap it out with yogurt. This versatile breakfast dish could also double as a healthy dessert in which case serving it with coconut whip or vanilla ice cream.

The slow cooker cooked this up in less than two hours over high heat but could easily be done overnight cooked on the low setting.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Strawberry Rhubarb Slow Cooked Oats

This warm slow-cooked Oatmeal recipe using the Crockpot Design Series 3 QT Manual Slow Cooker will be on repeat all summer long.

Course Breakfast

Cuisine Canadian

Prep Time 20

Cook Time 2

Total Time 2 20

Servings servings

Calories 646kcal

Author Teri-Ann Carty

Equipment

Slow Cooker

Ingredients

2 cups strawberries sliced
2 cups rhubarb sliced
2 tbsp monk fruit sweetener
1 tbsp cornstarch (optional)
1½ cups oats
½ cup walnuts chopped
2 tbsp ground flax
¼ cup brown rice flour
1 tsp cinnamon
½ tsp salt
½ cup maple syrup
½ cup coconut oil melted

US Customary - Metric

Instructions

Wash and slice both strawberries and rhubarb. Place into the base of the slow-cooker. Sprinkle monk-fruit sweetener and cornstarch (if using) and toss to combine.
In a separate bowl combine oats, cinnamon, salt, flour, flax and chopped walnuts. stir to combine.
Melt coconut oil and add to oat mixture with maple syrup. Mix thoroughly. Scatter topping over the fruit. Cover with the lid and turn slow-cooker on high. Leave to cook for 2 hours.
After 2 hours, remove the lid and scoop portions into bowls. Top with coconut kefir or yogurt. If making for dessert, add vanilla ice-cream and extra fruit.

Notes

For an overnight method, follow above instructions but turn the slow-cooker to the low setting and serve the next morning.

Nutrition

The post Strawberry Rhubarb Slow Cooker Oats appeared first on Teri-Ann Carty.

Black Sesame Tahini Granola

Teri-Ann Carty — Thu, 10 Mar 2022 20:20:00 +0000

Home » oats

Black Sesame Tahini Granola

Created by: Teri-Ann Carty

A few unique ingredients truly make this Black Sesame Tahini Granola that you didn't know you needed!

This post may contain affiliate links

Oh hey there! I know it has been a long time since I’ve posted a recipe here but I promise I have good reasons. LIFE. Yes your girl has been living life over the past couple of months and it has been glorious. I recently returned from a 2 week training/vacation in Baja Mexico. I left my training feeling grounded and inspired but now on this side of things, also jetlagged and tired. Not to worry, the sun is shining and Spring is on the way.

I am SO EXCITED to share this new granola recipe with you. Many of you love my tried and true granola and other variations but this one is holy hell delicious and dare I say one of my best. The addition of black sesame and tahini are just magical as you will soon find out. If you don’t have black sesame, use white. I am positive the taste will be just as delicious.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Black Sesame Tahini Granola

A few unique ingredients truly make this Black Sesame Tahini Granola that you didn't know you needed!

Course Breakfast

Cuisine Canadian

Prep Time 20

Cook Time 20

Total Time 40

Servings cups

Calories 686kcal

Author Teri-Ann Carty

Equipment

oven

Ingredients

Dry Ingredients

3 cups rolled oats
1 cup roughly chopped almonds
1 cup walnuts chopped
¾ cup dried coconut
½ cup raisins
½ cup black sesame seeds
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup cacao powder
⅓ cup hazelnuts chopped
¼ cup hemp seeds
1 tsp cinnamon
¾ tsp sea salt

Wet Ingredients

½ cup coconut oil
½ cup maple syrup
½ cup tahini
1 tsp vanilla

US Customary - Metric

Instructions

Preheat the oven to 320 degrees. Convection if you have.
In a large bowl add all the dry ingredients. Stir to combine.
Place wet ingredients into a small pot and melt on the stove top over medium heat.
Add wet to dry and mix well.
Spread evenly onto 2 baking sheets.
Place in the oven for 20 minutes. Take out of the oven and gently shift the granola trying not to disturb it too much. Place it back in the oven and bake again for 10 minutes or until it is golden brown.
Leave the granola alone until it cools completely. This will help it to clump up nicely. Transfer to jars and enjoy!

Notes

If you don't have black sesame, use white! If you don't have tahini, use whatever nut or seed butter you desire.

Nutrition

The post Black Sesame Tahini Granola appeared first on Teri-Ann Carty.

Strawberry Rhubarb Crisp

Teri-Ann Carty — Tue, 20 Apr 2021 19:43:32 +0000

Home » oats

Strawberry Rhubarb Crisp

Created by: Teri-Ann Carty

Crispy on the outside and vegan, gluten free and sweet on the inside? This Strawberry Rhubarb Crisp is all that and more! Did I mentioned refined sugar free?

This post may contain affiliate links

lTS HEEEEERE! Rhubarb is popping up in my organic shops and markets and I can not be happier. Rhubarb is one of those ingredients that I just did not like growing up. There were several things I remember not loving for their strong flavour. Olives, grapefruit, fennel (not that we ever had fennel but it did take a while to grow on me!). I am grateful my ever expanding taste buds are still evolving. I wonder what they will latch on to next? But let us stay focused.. rhubarb..

I found my rhubarb at a local shop in Kensington Market here in Toronto and the chap who runs the place informed me that it was of the sweet and not bitter variety. Well dare I say rhubarb is the very design of bitter but to be honest he was right! This new young rhubarb was sweet and oh so delicious. I am going back for more today. I have a scone recipe I need to revisit and just waiting for some rhubarb to make!

Rhubarb tends to be bitter. Even the sweetest variety leans that way. That is why strawberries usually make an appearance. Strawberries are normally sweet so they balance each other out. I had only a few strawberries sitting in my fridge so that is why this crisp was born. I can’t wait to share the recipe so without further ado…

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Strawberry Rhubarb Crisp

Crispy on the outside and vegan, gluten free and sweet on the inside? This Strawberry Rhubarb Crisp is all that and more! Did I mentioned refined sugar free?

Course Desserts & Sweets

Cuisine Canadian

Prep Time 2

Cook Time 1

Total Time 3

Servings servings

Calories 153kcal

Author Teri-Ann Carty

Equipment

8x8 inch pan
oven

Ingredients

4 cups rhubarb chopped
8 strawberries sliced
1 tbsp Lakanto
1½ cups oats
¼ cup desiccated coconut
¼ almond flour
¼ cup gluten-free flour
¼ cup coconut sugar
½ cup vegan butter melted
½ tsp cinnamon
¼ tsp ginger
½ cup roasted almonds chopped
½ tsp salt

US Customary - Metric

Instructions

Preheat the oven to 375. Grease a baking dish. 8x8, round or oblong like mine.
Cut rhubarb and slice strawberries. Spread into a prepared dish and sprinkle with lakanto (or sugar of choice). I let my fruit macerate in their juices for 2 hours.
In a separate bowl place crisp Ingredients and mix thoroughly using your hands if needed. Spread topping all over your fruit and place in a preheated oven. Bake for 45 minutes. I checked at 40 and left it in for the final 5 minutes.
Allow to cool on a wire rack for 15 minutes before eating. Serve with coconut whip or vanilla ice-cream.

Nutrition

The post Strawberry Rhubarb Crisp appeared first on Teri-Ann Carty.

Banana Baked Oats

Teri-Ann Carty — Wed, 18 Nov 2020 04:33:15 +0000

Home » oats

Banana Baked Oats

Created by: Teri-Ann Carty

Variety is the spice of life and if mama earth gives you something as magical as BANANAS you do everything you can with them!!

This post may contain affiliate links

Happy Mornings fellow humans! I have been on a bit of a baked oatmeal kick as of late. I’ve been embracing it for over a year now. I love the different texture it provides, the warmth of the breakfast and the fact that it saves like a dream, aka 2 breakfasts!

I have made a few different variations but my latest obsession is the one I am sharing today. Bananas are a staple in my kitchen. I use them in my smoothies, baked good and most definitely on my and IN my oatmeals. In a pinch they are a winning breakfast too— Coffee and banana and GO!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Banana Baked Oats

Mornings made happier with Banana Baked Oats!

Course Breakfast, Sharable & Snacks

Cuisine Canadian

Prep Time 10

Total Time 10

Servings servings

Calories 356kcal

Author Teri-Ann Carty

Equipment

oven
8x8 baking dish

Ingredients

1 flax egg (1 tbsp flax seeds x 3 tbsp water)
1 banana mashed
1 tsp baking powder
1 tsp cinnamon heaping
½ tsp nutmeg
½ tsp salt
1 tsp vanilla
2 tbsp coconut oil melted
½ cup walnuts chopped
2 cups oats gluten free
¼ cup maple syrup
1¾ cup cashew milk
1 banana sliced

US Customary - Metric

Instructions

Preheat the oven to 375.
Grease a 8x8 or desired baking dish.
In a large measuring cup prepare flax egg and set aside.
Mash banana into flax and add baking powder, spices, salt, vanilla and coconut oil and stir together.
Add in walnuts, oats, maple syrup and cashew milk.
Pour oat mixture into the pan and place sliced bananas on top.
Place in a preheated oven for 40-45 minutes.

Nutrition

The post Banana Baked Oats appeared first on Teri-Ann Carty.

Chocolate Zucchini Muffins

Teri-Ann Carty — Tue, 25 Aug 2020 22:28:45 +0000

Home » oats

Chocolate Zucchini Muffins

Created by: Teri-Ann Carty

Love me a muffin that makes me feel happy like a cupcake but is made with secretly healthy ingredients! These vegan Chocolate Zucchini Muffins are just that.

This post may contain affiliate links

It has occurred to me that the last several recipes I have posted have all been snacks and pastries. Truth be told, I have tons of recipes I want to post. Setting aside the time to do them all can be a daunting task so one recipe at a time. Similar to how I live my life, One day at a time.

Zucchini season is upon us!! My next door neighbours have them growing and I swear they are the size of my legs. My mom also has them in abundance right now but she’s a bit far for me to just drop by (for now ma), so I am taking advantage of markets, organic grocers and the like. I wish summer could stay….

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Chocolate Zucchini Muffins

Love me a muffin that makes me feel happy like a cupcake but is made with secretly healthy ingredients! These vegan Chocolate Zucchini Muffins are just that.

Course Breakfast, Desserts & Sweets

Cuisine Canadian

Prep Time 10

Cook Time 45

Total Time 55

Servings muffins

Calories 203kcal

Author Teri-Ann Carty

Equipment

muffin tray
oven

Ingredients

2 flax eggs (2 tbsp ground flax+5 tbsp water)
¼ cup maple syrup
3 tbsp coconut sugar
⅓ cup +1 tbsp apple sauce
1 tsp maca
1½ tsp baking soda
1 tsp baking powder
½ cup cacao
¼ cup coconut oil melted
¼ cup cashew milk room temperature, see notes*
1 cup shredded zucchini squeezed out and lightly packed
¾ cup gluten free flour
⅓ cup oat flour
⅓ cup almond flour
½ cup chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 375.
Line muffin tin with cupcake liners or coconut oil.
Prepare flax eggs and set aside for 5 minutes to gel.
In a large bowl add flax eggs, maple syrup, coconut sugar, baking soda, baking powder, applesauce and maca. Whisk thoroughly to combine. Add in cacao, coconut oil and cashew milk and whisk again. Add in zucchini and stir to completely coat. Add in dry ingredients and stir so everything is mixed together.
Add in 1/3 cup of chocolate chips. Stir.
Use an ice-cream scoop to measure out 12 muffins and place leftover chocolate chips on each muffin.
Place in a preheated oven and bake for 35-40 minutes or until the toothpick comes out clean.

Notes

Make sure all your refrigerated ingredients are at room temperature. This ensures warm coconut oil won’t curdle when added to batter!

Nutrition

The post Chocolate Zucchini Muffins appeared first on Teri-Ann Carty.

Strawberry Baked Oats

Teri-Ann Carty — Sun, 10 May 2020 02:25:54 +0000

Home » oats

Strawberry Baked Oats

Created by: Teri-Ann Carty

A classic breakfast of Baked Oats and Strawberries are all these spring mornings are asking for! Who doesn't love a morning that starts with Strawberry?

This post may contain affiliate links

Tomorrow is Mother’s Day and while I wish I was with my mom unfortunately a FaceTime call will have to suffice. I did manage to send my mom a beautiful bouquet of flowers but nothing beats human to human contact. Le sigh… on another note, it’s snowing and hailing all at once making this Saturday morning a tad on the dreary side. My word, times sound tough but quite frankly I am one grateful human. I have my cats, my person and these gorgeous oats to share. I’ll quit blathering on and get to it.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Strawberry Baked Oats

A classic breakfast of Baked Oats and Strawberries are all these spring mornings are asking for! Who doesn't love a morning that starts with Strawberry?

Course Breakfast

Cuisine Canadian

Prep Time 10

Cook Time 1 20

Total Time 1 30

Servings servings

Calories 349kcal

Author Teri-Ann Carty

Equipment

oven
stove
8.5x8.5 pan

Ingredients

BAKED OATS INGREDIENTS

2 cups rolled oats
1 cup walnuts
1 tsp ground ginger
1 tsp ground cinnamon
½ tsp fine sea salt
1 tsp vanilla
¾ cup cashew milk
2 tbsp maple syrup
1 flax egg (1 tbsp ground flax + 2 1/2 tbsp water)
2 tbsp coconut oil melted
1 cup strawberries sliced
coconut spray for the dish

JAM INGREDIENTS

2 stalks rhubarb
¾ cup strawberries sliced
2 tbsp maple syrup
2 tbsp lemon juice
1 tbsp chia seeds

US Customary - Metric

Instructions

BAKED OATS INSTRUCTIONS

To make baked oats, mix all dry ingredients in a bowl.
In a separate bowl, add all wet ingredients and whisk to combine.
Add dry to wet and mix in strawberries.
Spray a 8.5x8.5” pan with coconut spray and add-in oat mixture.
Bake for 45 minutes to 375 degrees.
To serve, add rhubarb jam on slightly cooled oats, and drizzle with almond butter. We love coconut kefir but yogurt or coconut whipped cream would also be super tasty.

JAM INSTRUCTIONS

To make jam, place all ingredients but chia seeds into a small pot and bring to a gentle boil, reduce heat to low and add chia seeds.
Continue to simmer for 20 minutes. Set aside to cool.

Notes

*I like my jam super tart. If you want a sweeter jam, add more maple syrup.

Nutrition

The post Strawberry Baked Oats appeared first on Teri-Ann Carty.

Lemon Turmeric Ginger Pear Muffins

Teri-Ann Carty — Sun, 19 Apr 2020 20:36:53 +0000

Home » oats

Lemon Turmeric Ginger Pear Muffins

Created by: Teri-Ann Carty

The name alone will have your mouth watering... Lemon Turmeric Ginger Pear Muffins... they are gluten free, vegan and very delicious.

This post may contain affiliate links

Happy Monday everyone! Here’s to a new week, new opportunities, fresh starts and NEW RECIPES! I created this recipe last week for Rawcology and let me tell you it’s a winner! Who doesn’t love muffins I ask you? How about muffins full of freshly grated ginger, turmeric and fresh pear? I won’t keep you any longer.

These muffins truly inspire excitement; the colours, the aromas and the balanced combination of flavours really do make me happy.

My Lemon Turmeric Ginger Pear Muffins might have the longest name but they also have a lasting impression! Make them for friends or family this spring and I assure you nobody will forget them.

Let’s get making these gorgeous muffins shall we?!

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada.

Join my mailing list!

Lemon Turmeric Ginger Pear Muffins

The name along will have your mouth watering... Lemon Turmeric Ginger Pear Muffins... they are gluten free, vegan and very delicious.

Course Breakfast, Desserts & Sweets

Cuisine Canadian

Prep Time 15

Cook Time 30

Total Time 45

Servings muffins

Calories 205kcal

Author Teri-Ann Carty

Equipment

muffin tray
oven

Ingredients

DRY INGREDIENTS

1½ cups oat flour
1 cup almond flour
1 tsp baking soda
½ tsp baking powder
1 tsp cinnamon
1 tsp turmeric
¼ tsp salt

WET INGREDIENTS

½ cup water
½ cup cashew milk
2 tbsp lemon juice
1 flax egg
zest of 1 lemon
3 tbsp avocado oil
¼ cup date sugar
¼ cup maple syrup
½ tsp vanilla
1 tsp ginger freshly grated
1 cup pear diced, the riper the better

TOPPING INGREDIENTS

¼ cup walnuts chopped

US Customary - Metric

Instructions

Preheat the oven to 350.
Line muffin tin with parchment cups. Make flax egg— 1 tbsp ground flax and 2 1/2 tbsp water. Set aside until it becomes gummy.
In a large bowl whisk together all dry ingredients. Set aside.
In a medium bowl or large measuring cup whisk together all wet ingredients, except for the pear, adding flax in at the end.
Add wet to dry and combine until well incorporated. Fold in diced pear.
Use a large spoon or ice-cream scoop to evenly distribute batter to prepared muffin tin.
Bake for 23-26 minutes or until a toothpick comes out clean.
Let muffins rest for 10 minutes in the baking tin and then remove onto a wire cooling rack.
Enjoy! These muffins freeze nicely as well.

Nutrition

The post Lemon Turmeric Ginger Pear Muffins appeared first on Teri-Ann Carty.