German Chocolate Cake Oatmeal

I think my husband's most favorite dessert if probably German Chocolate Cake. His mom makes an über-rich version for every holiday meal and he eats it like a fiend! My M-I-L's original recipe calls for about 7 egg yolks, a cup of evaporated milk, and about a cup of butter. It tastes pretty amazing but I can only eat about 1/10th of what Tony consumes because it is so rich. So, I've often wondered if anyone had come up with a vegan or whole-food-plant-based version of it and sure enough .. someone had :) !! I found the recipe today!! What better day to use it than New Year's Eve, and my 2-Year Plantiversary? I'd say that faint anticipatory smile on his face as he takes his first bite says it all! He's a happy camper :) 

Adapted from: The Oatmeal Artist - German Chocolate Baked Oatmeal

Prep Time: 25 min (with premade topping)

Ingredients (Serves 1, double for 2):

1. 1/2 cup Old-Fashioned (Rolled) Oats
2. 1/2 cup Unsweetened Non-Dairy Milk (I used almond)
3. 1 tbsp Agave (or sweetener of choice)
4. 1 tbsp Unsweetened Cocoa
5. 1/4 tsp Baking Powder
6. 1 pinch of Sea Salt
7. 1 tsp Brown Sugar 
8. 1/2 tsp Vanilla extract
9. 2 tsp Coconut Pecan Butter (for topping, premade, and brought to room temperature)
10. 1 tsp Shredded Coconut (for garnish, optional)
11. 1 tbsp Crushed Pecans (for garnish, optional)

Directions:

Preheat oven to 350° F. In a small bowl, mix dry ingredients (oats, cocoa, baking powder, brown sugar, salt) and in a separate bowl, mix wet ingredients (non-dairy milk, sweetener of choice, vanilla extract). Mix both well. Transfer the dry ingredients to a greased ramekin, or an oven-safe bowl. I used a quick spray of Pam on the bowl and then wiped any excess off with a kitchen towel. Slowly pour the wet ingredients over the top of the dry mixture. Use a fork to make sure that any flakes of oatmeal that are still floating get soaked well. I didn't mix at this stage because I wanted to make sure that I didn't disturb the grease around the sides of the bowl. Bake uncovered for 20-22 min. Remove from oven and let sit for a couple of minutes, then carefully invert the bowl onto a serving plate and let sit for another 4-5 min. This will allow the oatmeal to cleanly transfer to the serving plate, in the shape of the baking bowl itself. Gently top off the oats with about 2 tsp of Coconut Pecan butter (I used the original recipe, see link in ingredients above, to a tee) allowing the steam from the oatmeal to soften it. This stuff is rich .. like really really rich, so don't be greedy like me! Once it softens and starts glistening, sprinkle some coconut flakes and crushed pecans on top. Serve warm! Enjoy!

My Assessment: This oatmeal is a great way to enjoy an otherwise über-rich guilt-laden dessert. By no means is this dish low-fat (thanks to the coconut pecan butter used for the topping) but it is definitely based on whole plant-based ingredients and is far better for you than the original recipe. LOVED another recipe from The Oatmeal Artist. Tony confirmed that the topping tasted just like the omni version his mom makes and I think it would work great as a filling and topping for a vegan chocolate cake as well (i.e. to make an actual German Chocolate Cake). Score!!!!! 

Nutrition Facts (Per Serving, with topping): Calories 498 (Fat Calories 252)
Total Fat 28.1 g; Carbohydrates 56.7 g; Fiber 11.3 g; Sugars 19.4 g; Protein 9.6 g

Nutrition Facts (Per Serving, w/o topping): Calories 276 (Fat Calories 56)
Total Fat 6.3 g; Carbohydrates 50.7 g; Fiber 7.8 g; Sugars 18.3 g; Protein 7.1 g

If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

Dark Chocolate Mudslide Oats

Last night Tony was craving chocolate. He's been doing so well with being plant-based recently. But he was really craving it bad and was on the brink of running out to the neighborhood gas station and picking up a pint of Rocky Road ice cream. Of course, I couldn't let that happen!! I promised I'd satisfy his chocolate craving, even while using Oats, which he just happens to despise unless they're in Chocolate Chip cookies. I searched the vegan blogs for various recipes and found one which didn't look quite as appetizing as I wanted it to be but I knew I could adapt very easily. 

Dark Chocolate Mudslide Oats

Adapted from: Chocolate Covered Katie - Chocolate Mudslide Oatmeal

Prep Time: 5-7 min

Ingredients (Serves 2):

1. 3/4 cup Rolled (Old-Fashioned Oats)
2. 1.5 tbsp Hershey's Special Dark Cocoa
3. 1 tbsp Flax Seed Meal
4. 1 cup Unsweetened Non-Dairy Milk
5. 2 tbsp Semi-Sweet Chocolate Chips
6. 1 pinch of Coarse Salt
7. 1/2 tsp Vanilla Extract
8. 1 tbsp Molasses
9. Maple Syrup (to taste)
10. Dried Coconut Flakes (optional)
11. Sliced/Slivered Almonds (optional)

Directions:

Mix Oats, cocoa, flax seed meal, non-dairy milk (I used almond milk!), salt, molasses in a microwave safe bowl and cook on high for about 3-4 minutes until the mix is no longer runny but nice and creamy. Carefully remove the bowl from the microwave and mix in vanilla extract. Add more sweetener, if needed. I used Maple syrup but you can use whatever you like to use. The molasses do add a lot of color and sweetness so be sure to taste test. Mix well. Serve warm with chocolate chips sprinkled on top. On my bowl, I also sprinkled about a teaspoon of dried coconut flakes and another teaspoon of sliced almonds for some crunch!! Tony had his with only chocolate chips!

Dark Chocolate Mudslide Oats with my fixins :)

My Assessment: This was amazing. I knew Tony would never go for the original recipe. It was way to runny in the original pictures but I knew the flax seed meal would act like a binder (kind of like a flax egg) and result in a creamier texture. I also added more oats (1.5x) than the single serving the original recipe called for to make it even less runny. Overall, cooking the oats until the runniness is gone (4 min for my microwave) resulted in almost a fudgy pudding like texture. LOVED IT!!!

Nutrition Facts (Per Serving): Calories 253 (Fat Calories 68)

Total Fat 7.5 g; Carbohydrates 41.8 g; Fiber 6.8 g; Sugars 14.4 g; Protein 6.5g

If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

Overnight Oatmeal & Rice Kheer

Last night after dinner, I had a little over 4 tablespoons of White Basmati Rice (about 1/8 cup dry) left over. No one wanted to finish this little bit off and I detest throwing good food away. On a whim, I decided to make an overnight oatmeal with rice which made for a delicious breakfast this morning. 

Prep Time: < 5 min

Ingredients:

1. 1/8 cup Cooked White Basmati Rice
2. 1/4 cup Old-Fashioned (Rolled) Oats
3. 1 tbsp Chia Seeds
4. 1 tbsp Dried Coconut Flakes
5. 2 Medjool dates (peeled, pitted, diced)
6. 1 cup Unsweetened Non-Dairy Milk (I used Almond)
7. 1/2 tsp Ground Green Cardamom Seed
8. Maple Syrup (optional, to taste).

Directions:

Mix all ingredients in a lidded container and refrigerate overnight. In the morning, mix well, heat for about 2-3 min on high in a microwave, if desired. Drizzle with a little honey or maple syrup and enjoy!

Nutrition Facts: Calories 352 (Fat Calories 93)
Total Fat 10.4 g; Carbohydrates 63.1 g; Fiber 11.7 g; Sugars 27.3 g; Protein 8.8 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

No-Bake Oatmeal Energy Bites

Recently, I've noted that I crave an occasional bite of chocolate or something sweet in the evenings, or on weekend afternoons at home. Usually, I've been able to curb those cravings with a Medjool Date. The ooey-gooey-caramely taste of dates works (almost) every time. Today I decided to try one of the various no-bake energy recipes I'd been pinning to by Plant-Based Desserts board on Pinterest. This one was one of the first to catch my eye several months ago. Today, it didn't disappoint at all. 

Adapted from: Gimme Some Oven - No Bake Energy Bites

Prep Time: 20-30 min (mostly for rolling the individual bites)

Ingredients (30 Servings):

1. 1 cup Oatmeal* 
2. 1/2 cup Shredded (unsweetened) Dry Coconut 
3. 1/4 cup Sliced Almonds*
4. 1/2 cup + 2 tbsp* Ground Flax Seed Meal  
5. 1/2 cup Non-Dairy (Ghirardelli) Semi-Sweet Chocolate chips
6. 1 tbsp Chia Seeds
7. 1/2 cup "Naturally More" Smooth Peanut Butter (with Flax seeds)
8. 1/3 cup Maple Syrup
9. 2 tbsp Honey*
10. 1 tsp Vanilla Extract

Directions:

Mix all dry ingredients together in a large mixing bowl. and then add the wet ingredients and mix well with a rubber spatula so that the peanut butter is evenly distributed. The original recipe calls for 30 min of chilling in the refrigerator but I didn't have the patience and I used rolled the mixture into small balls (~1" in diameter). I got 30 balls out of this recipe. The original recipe calls for refrigerated storage for up to 1 week. I decided to freeze my batch in individual paper truffle cups. That way I won't eat them all at once and I can thaw only what I want when I'm craving a sweet something.

My Assessment: Love these!! The coconut and almonds add chewiness and the chocolate does its own thing. These tasted like a really chewy Oatmeal chocolate chip cookie! Next time I might even consider adding raisins to this recipe. A+++

My Modifications*:

• I used Instant Oats because I'm trying to get rid of a big box. The original recipe calls for Old Fashioned oats, but allows for a bunch of different grains.
• I swapped 1/4 cup coconut with almonds, just because!! :) 
• I added 2 extra tbsp of Flax Seed because that's all I had remaining after adding 1/2 cup. 
• I added 2 tbsp of honey because the mixture still felt dry after adding maple syrup and peanut butter. I used honey instead of more maple syrup as I figured it would add an extra flavor and it is also stickier. 
• I didn't refrigerate as the recipe called for, but it might be a good idea as they do tend to get really messy while rolling. 
• One option for making them less messy would be to roll each ball in shredded/ground coconut or sesame seeds before placing it in its individual candy cup.  

Nutrition Facts (Per Serving): Calories 76 (Fat Calories 36)
Total Fat 4.0 g; Carbohydrates 8.3 g; Fiber 1.8 g; Sugars 4.2 g; Protein 2.4 g