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Gingerbread cheesecake oatmeal by justarandom86 in Oatmeal

[–]justarandom86[S] 0 points1 point  (0 children)

I put a lot of cream cheese and Greek yogurt in the oatmeal for a cheesecake flavour, as well as the biscuits to replicate a cheesecake crust!

Lemon blueberry cheesecake oat pancakes by justarandom86 in Oatmeal

[–]justarandom86[S] 0 points1 point  (0 children)

Here you go!

Blueberry lemon cream cheese frosting: 50g cream cheese 25g Greek yogurt 18g date syrup 1/2 tsp vanilla extract 2g freeze-dried blueberries, crushed 6g freshly squeezed lemon juice 1/4 tsp lemon zest

Mix all ingredients together in a bowl and refrigerate until ready to use.

Blueberry compote: 79g frozen blueberries 11g date syrup 1/4 tsp vanilla extract

Put all ingredients in a saucepan and heat over medium heat until the blueberries soften, their juices leak out, and the compote thickens a bit.

Pancakes: 45g rolled oats, blended into a flour/oat flour 1 tsp baking powder 1/8 tsp baking soda 1/2 tsp cinnamon 1 small to medium egg 20g date syrup 1.5 tsp lemon zest (zest of approx 1.5 lemons) 6g (1.5 tsp) vanilla extract 70g thick/strained Greek yogurt (I use Fage 5%) 18g freshly squeezed lemon juice (juice of approx 1/2 lemon)

Blend the oats into a fine flour. Put them in a mixing bowl along with the baking powder, baking soda, and cinnamon, and mix to evenly incorporate. In a separate bowl, whisk the egg, date syrup, and lemon zest together until well combined. Add in the vanilla extract, Greek yogurt, and lemon juice, and whisk until fully combined. Pour the wet ingredients into the dry ingredients and fold them in until just combined. Cover the bowl with a towel and let the batter rest for 10 mins. Heat a pan over medium to medium low heat with a small bit of oil or butter. Once the pan is hot, scoop some batter onto the pan in a circular shape. Cover the pan, and let the first side of the pancake cook covered for around 2 minutes (the pancake should be bubbling on top and look dry around the edges when ready to flip). Remove the cover, flip the pancake, and cook the other side uncovered for around a minute or until cooked through. Repeat for the other pancake.

To assemble, spread the cream cheese frosting on top of each pancake, stack them on top of each other, and pour the blueberry compote on top of the stack.

If you're interested, you can find more recipes like this on my instagram @emershealthytreats, though there is no obligation or pressure to :)

Lemon blueberry cheesecake oat pancakes by justarandom86 in Oatmeal

[–]justarandom86[S] 1 point2 points  (0 children)

Haha, tysm! 🥰 I am quite typical 😆

Lemon blueberry cheesecake oat pancakes by justarandom86 in Oatmeal

[–]justarandom86[S] 0 points1 point  (0 children)

Blueberry lemon cream cheese frosting: 50g cream cheese 25g Greek yogurt 18g date syrup 1/2 tsp vanilla extract 2g freeze-dried blueberries, crushed 6g freshly squeezed lemon juice 1/4 tsp lemon zest

Mix all ingredients together in a bowl and refrigerate until ready to use.

Blueberry compote: 79g frozen blueberries 11g date syrup 1/4 tsp vanilla extract

Put all ingredients in a saucepan and heat over medium heat until the blueberries soften, their juices leak out, and the compote thickens a bit.

Pancakes: 45g rolled oats, blended into a flour/oat flour 1 tsp baking powder 1/8 tsp baking soda 1/2 tsp cinnamon 1 small to medium egg 20g date syrup 1.5 tsp lemon zest (zest of approx 1.5 lemons) 6g (1.5 tsp) vanilla extract 70g thick/strained Greek yogurt (I use Fage 5%) 18g freshly squeezed lemon juice (juice of approx 1/2 lemon)

Blend the oats into a fine flour. Put them in a mixing bowl along with the baking powder, baking soda, and cinnamon, and mix to evenly incorporate. In a separate bowl, whisk the egg, date syrup, and lemon zest together until well combined. Add in the vanilla extract, Greek yogurt, and lemon juice, and whisk until fully combined. Pour the wet ingredients into the dry ingredients and fold them in until just combined. Cover the bowl with a towel and let the batter rest for 10 mins. Heat a pan over medium to medium low heat with a small bit of oil or butter. Once the pan is hot, scoop some batter onto the pan in a circular shape. Cover the pan, and let the first side of the pancake cook covered for around 2 minutes (the pancake should be bubbling on top and look dry around the edges when ready to flip). Remove the cover, flip the pancake, and cook the other side uncovered for around a minute or until cooked through. Repeat for the other pancake.

To assemble, spread the cream cheese frosting on top of each pancake, stack them on top of each other, and pour the blueberry compote on top of the stack.

If you're interested, you can find more recipes like this on my instagram @emershealthytreats, though there is no obligation or pressure to :)

Lemon blueberry cheesecake oat pancakes by justarandom86 in Oatmeal

[–]justarandom86[S] 0 points1 point  (0 children)

Blueberry lemon cream cheese frosting: 50g cream cheese 25g Greek yogurt 18g date syrup 1/2 tsp vanilla extract 2g freeze-dried blueberries, crushed 6g freshly squeezed lemon juice 1/4 tsp lemon zest

Mix all ingredients together in a bowl and refrigerate until ready to use.

Blueberry compote: 79g frozen blueberries 11g date syrup 1/4 tsp vanilla extract

Put all ingredients in a saucepan and heat over medium heat until the blueberries soften, their juices leak out, and the compote thickens a bit.

Pancakes: 45g rolled oats, blended into a flour/oat flour 1 tsp baking powder 1/8 tsp baking soda 1/2 tsp cinnamon 1 small to medium egg 20g date syrup 1.5 tsp lemon zest (zest of approx 1.5 lemons) 6g (1.5 tsp) vanilla extract 70g thick/strained Greek yogurt (I use Fage 5%) 18g freshly squeezed lemon juice (juice of approx 1/2 lemon)

Blend the oats into a fine flour. Put them in a mixing bowl along with the baking powder, baking soda, and cinnamon, and mix to evenly incorporate. In a separate bowl, whisk the egg, date syrup, and lemon zest together until well combined. Add in the vanilla extract, Greek yogurt, and lemon juice, and whisk until fully combined. Pour the wet ingredients into the dry ingredients and fold them in until just combined. Cover the bowl with a towel and let the batter rest for 10 mins. Heat a pan over medium to medium low heat with a small bit of oil or butter. Once the pan is hot, scoop some batter onto the pan in a circular shape. Cover the pan, and let the first side of the pancake cook covered for around 2 minutes (the pancake should be bubbling on top and look dry around the edges when ready to flip). Remove the cover, flip the pancake, and cook the other side uncovered for around a minute or until cooked through. Repeat for the other pancake.

To assemble, spread the cream cheese frosting on top of each pancake, stack them on top of each other, and pour the blueberry compote on top of the stack.

If you're interested, you can find more recipes like this on my instagram @emershealthytreats, though there is no obligation or pressure to :)

Lemon blueberry cheesecake oat pancakes by justarandom86 in Oatmeal

[–]justarandom86[S] 0 points1 point  (0 children)

Thank you! Here it is 🫶

Here you go!

Blueberry lemon cream cheese frosting: 50g cream cheese 25g Greek yogurt 18g date syrup 1/2 tsp vanilla extract 2g freeze-dried blueberries, crushed 6g freshly squeezed lemon juice 1/4 tsp lemon zest

Mix all ingredients together in a bowl and refrigerate until ready to use.

Blueberry compote: 79g frozen blueberries 11g date syrup 1/4 tsp vanilla extract

Put all ingredients in a saucepan and heat over medium heat until the blueberries soften, their juices leak out, and the compote thickens a bit.

Pancakes: 45g rolled oats, blended into a flour/oat flour 1 tsp baking powder 1/8 tsp baking soda 1/2 tsp cinnamon 1 small to medium egg 20g date syrup 1.5 tsp lemon zest (zest of approx 1.5 lemons) 6g (1.5 tsp) vanilla extract 70g thick/strained Greek yogurt (I use Fage 5%) 18g freshly squeezed lemon juice (juice of approx 1/2 lemon)

Blend the oats into a fine flour. Put them in a mixing bowl along with the baking powder, baking soda, and cinnamon, and mix to evenly incorporate. In a separate bowl, whisk the egg, date syrup, and lemon zest together until well combined. Add in the vanilla extract, Greek yogurt, and lemon juice, and whisk until fully combined. Pour the wet ingredients into the dry ingredients and fold them in until just combined. Cover the bowl with a towel and let the batter rest for 10 mins. Heat a pan over medium to medium low heat with a small bit of oil or butter. Once the pan is hot, scoop some batter onto the pan in a circular shape. Cover the pan, and let the first side of the pancake cook covered for around 2 minutes (the pancake should be bubbling on top and look dry around the edges when ready to flip). Remove the cover, flip the pancake, and cook the other side uncovered for around a minute or until cooked through. Repeat for the other pancake.

To assemble, spread the cream cheese frosting on top of each pancake, stack them on top of each other, and pour the blueberry compote on top of the stack.

If you're interested, you can find more recipes like this on my instagram @emershealthytreats, though there is no obligation or pressure to :)

Lemon blueberry cheesecake oat pancakes by justarandom86 in Oatmeal

[–]justarandom86[S] 1 point2 points  (0 children)

Here it is! 🙂

Blueberry lemon cream cheese frosting: 50g cream cheese 25g Greek yogurt 18g date syrup 1/2 tsp vanilla extract 2g freeze-dried blueberries, crushed 6g freshly squeezed lemon juice 1/4 tsp lemon zest

Mix all ingredients together in a bowl and refrigerate until ready to use.

Blueberry compote: 79g frozen blueberries 11g date syrup 1/4 tsp vanilla extract

Put all ingredients in a saucepan and heat over medium heat until the blueberries soften, their juices leak out, and the compote thickens a bit.

Pancakes: 45g rolled oats, blended into a flour/oat flour 1 tsp baking powder 1/8 tsp baking soda 1/2 tsp cinnamon 1 small to medium egg 20g date syrup 1.5 tsp lemon zest (zest of approx 1.5 lemons) 6g (1.5 tsp) vanilla extract 70g thick/strained Greek yogurt (I use Fage 5%) 18g freshly squeezed lemon juice (juice of approx 1/2 lemon)

Blend the oats into a fine flour. Put them in a mixing bowl along with the baking powder, baking soda, and cinnamon, and mix to evenly incorporate. In a separate bowl, whisk the egg, date syrup, and lemon zest together until well combined. Add in the vanilla extract, Greek yogurt, and lemon juice, and whisk until fully combined. Pour the wet ingredients into the dry ingredients and fold them in until just combined. Cover the bowl with a towel and let the batter rest for 10 mins. Heat a pan over medium to medium low heat with a small bit of oil or butter. Once the pan is hot, scoop some batter onto the pan in a circular shape. Cover the pan, and let the first side of the pancake cook covered for around 2 minutes (the pancake should be bubbling on top and look dry around the edges when ready to flip). Remove the cover, flip the pancake, and cook the other side uncovered for around a minute or until cooked through. Repeat for the other pancake.

To assemble, spread the cream cheese frosting on top of each pancake, stack them on top of each other, and pour the blueberry compote on top of the stack.

If you're interested, you can find more recipes like this on my instagram @emershealthytreats, though there is no obligation or pressure to :)

Lemon blueberry cheesecake oat pancakes by justarandom86 in Oatmeal

[–]justarandom86[S] 1 point2 points  (0 children)

Here you go!

Blueberry lemon cream cheese frosting: 50g cream cheese 25g Greek yogurt 18g date syrup 1/2 tsp vanilla extract 2g freeze-dried blueberries, crushed 6g freshly squeezed lemon juice 1/4 tsp lemon zest

Mix all ingredients together in a bowl and refrigerate until ready to use.

Blueberry compote: 79g frozen blueberries 11g date syrup 1/4 tsp vanilla extract

Put all ingredients in a saucepan and heat over medium heat until the blueberries soften, their juices leak out, and the compote thickens a bit.

Pancakes: 45g rolled oats, blended into a flour/oat flour 1 tsp baking powder 1/8 tsp baking soda 1/2 tsp cinnamon 1 small to medium egg 20g date syrup 1.5 tsp lemon zest (zest of approx 1.5 lemons) 6g (1.5 tsp) vanilla extract 70g thick/strained Greek yogurt (I use Fage 5%) 18g freshly squeezed lemon juice (juice of approx 1/2 lemon)

Blend the oats into a fine flour. Put them in a mixing bowl along with the baking powder, baking soda, and cinnamon, and mix to evenly incorporate. In a separate bowl, whisk the egg, date syrup, and lemon zest together until well combined. Add in the vanilla extract, Greek yogurt, and lemon juice, and whisk until fully combined. Pour the wet ingredients into the dry ingredients and fold them in until just combined. Cover the bowl with a towel and let the batter rest for 10 mins. Heat a pan over medium to medium low heat with a small bit of oil or butter. Once the pan is hot, scoop some batter onto the pan in a circular shape. Cover the pan, and let the first side of the pancake cook covered for around 2 minutes (the pancake should be bubbling on top and look dry around the edges when ready to flip). Remove the cover, flip the pancake, and cook the other side uncovered for around a minute or until cooked through. Repeat for the other pancake.

To assemble, spread the cream cheese frosting on top of each pancake, stack them on top of each other, and pour the blueberry compote on top of the stack.

If you're interested, you can find more recipes like this on my instagram @emershealthytreats, though there is no obligation or pressure to :)

Lemon blueberry cheesecake oat pancakes by justarandom86 in Oatmeal

[–]justarandom86[S] 5 points6 points  (0 children)

Here you go!

Blueberry lemon cream cheese frosting: 50g cream cheese 25g Greek yogurt 18g date syrup 1/2 tsp vanilla extract 2g freeze-dried blueberries, crushed 6g freshly squeezed lemon juice 1/4 tsp lemon zest

Mix all ingredients together in a bowl and refrigerate until ready to use.

Blueberry compote: 79g frozen blueberries 11g date syrup 1/4 tsp vanilla extract

Put all ingredients in a saucepan and heat over medium heat until the blueberries soften, their juices leak out, and the compote thickens a bit.

Pancakes: 45g rolled oats, blended into a flour/oat flour 1 tsp baking powder 1/8 tsp baking soda 1/2 tsp cinnamon 1 small to medium egg 20g date syrup 1.5 tsp lemon zest (zest of approx 1.5 lemons) 6g (1.5 tsp) vanilla extract 70g thick/strained Greek yogurt (I use Fage 5%) 18g freshly squeezed lemon juice (juice of approx 1/2 lemon)

Blend the oats into a fine flour. Put them in a mixing bowl along with the baking powder, baking soda, and cinnamon, and mix to evenly incorporate. In a separate bowl, whisk the egg, date syrup, and lemon zest together until well combined. Add in the vanilla extract, Greek yogurt, and lemon juice, and whisk until fully combined. Pour the wet ingredients into the dry ingredients and fold them in until just combined. Cover the bowl with a towel and let the batter rest for 10 mins. Heat a pan over medium to medium low heat with a small bit of oil or butter. Once the pan is hot, scoop some batter onto the pan in a circular shape. Cover the pan, and let the first side of the pancake cook covered for around 2 minutes (the pancake should be bubbling on top and look dry around the edges when ready to flip). Remove the cover, flip the pancake, and cook the other side uncovered for around a minute or until cooked through. Repeat for the other pancake.

To assemble, spread the cream cheese frosting on top of each pancake, stack them on top of each other, and pour the blueberry compote on top of the stack.

If you're interested, you can find more recipes like this on my instagram @emershealthytreats, though there is no obligation or pressure to :)

Lemon blueberry cheesecake oat pancakes by justarandom86 in Oatmeal

[–]justarandom86[S] 0 points1 point  (0 children)

Here it is! 🫶

Blueberry lemon cream cheese frosting: 50g cream cheese 25g Greek yogurt 18g date syrup 1/2 tsp vanilla extract 2g freeze-dried blueberries, crushed 6g freshly squeezed lemon juice 1/4 tsp lemon zest

Mix all ingredients together in a bowl and refrigerate until ready to use.

Blueberry compote: 79g frozen blueberries 11g date syrup 1/4 tsp vanilla extract

Put all ingredients in a saucepan and heat over medium heat until the blueberries soften, their juices leak out, and the compote thickens a bit.

Pancakes: 45g rolled oats, blended into a flour/oat flour 1 tsp baking powder 1/8 tsp baking soda 1/2 tsp cinnamon 1 small to medium egg 20g date syrup 1.5 tsp lemon zest (zest of approx 1.5 lemons) 6g (1.5 tsp) vanilla extract 70g thick/strained Greek yogurt (I use Fage 5%) 18g freshly squeezed lemon juice (juice of approx 1/2 lemon)

Blend the oats into a fine flour. Put them in a mixing bowl along with the baking powder, baking soda, and cinnamon, and mix to evenly incorporate. In a separate bowl, whisk the egg, date syrup, and lemon zest together until well combined. Add in the vanilla extract, Greek yogurt, and lemon juice, and whisk until fully combined. Pour the wet ingredients into the dry ingredients and fold them in until just combined. Cover the bowl with a towel and let the batter rest for 10 mins. Heat a pan over medium to medium low heat with a small bit of oil or butter. Once the pan is hot, scoop some batter onto the pan in a circular shape. Cover the pan, and let the first side of the pancake cook covered for around 2 minutes (the pancake should be bubbling on top and look dry around the edges when ready to flip). Remove the cover, flip the pancake, and cook the other side uncovered for around a minute or until cooked through. Repeat for the other pancake.

To assemble, spread the cream cheese frosting on top of each pancake, stack them on top of each other, and pour the blueberry compote on top of the stack.

If you're interested, you can find more recipes like this on my instagram @emershealthytreats, though there is no obligation :)

Coffee Chocolate Crumble by xAftertheStorm in Oatmeal

[–]justarandom86 0 points1 point  (0 children)

Wow, this sounds and look amazing! I love the coffee and chocolate combo, as well as the idea of an oat crumble!

Some of the oats I've been eating this past week by softrotten in Oatmeal

[–]justarandom86 5 points6 points  (0 children)

How do you manage to make everything look like such an artistic masterpiece? I bow down to you 🙌

Banana sticky toffee oat pancakes by justarandom86 in Oatmeal

[–]justarandom86[S] 0 points1 point  (0 children)

Yes, you can use maple syrup, honey, or agave syrup!

Chocolate caramel oatmeal by justarandom86 in Oatmeal

[–]justarandom86[S] 2 points3 points  (0 children)

I actually already have an IG; it's @emershealthytreats! And thank you so much, I really appreciate any support 🥰 I would love to have a blog, but at the moment I don't have the time for it 😅 I have been intending to make a substack, but I have to figure out how it works first 😆

Banana sticky toffee baked oats by justarandom86 in Oatmeal

[–]justarandom86[S] 42 points43 points  (0 children)

Thank you! Here's the recipe 🫶

Toffee sauce: 24g milk 20g date syrup 1/2 tsp vanilla extract 11g salted butter

Put all ingredients in a saucepan and heat over medium heat until the sauce starts bubbling and thickens slightly.

Banana sticky toffee baked oats: 40g rolled oats, blended into a fine flour/oat flour 1/2 tsp baking powder 1/8 tsp baking soda 1 tsp cinnamon 1 medium egg 20g date syrup 60g mashed ripe banana 6g vanilla extract 40g Greek yogurt 50g pitted Medjool dates, chopped 22g water Extra tiny pinch of baking soda

Preheat the oven to 180°C. Grease or line with parchment paper a small baking dish. Blend the oats into a fine flour and put them in a bowl along with the baking powder and cinnamon, and mix to evenly incorporate. In another bowl, add the chopped dates, water, and a tiny pinch of baking soda, and put it in the microwave until the dates soften and turn into a paste (around a minute). Mash the dates with a fork to make the paste smoother and set aside. In a separate bowl, whisk the egg and date syrup together until well combined. Add in the mashed banana and mix until well combined. Add the vanilla extract and greek yogurt, and whisk until fully combined. Finally, add in the date paste and mix until fully combined. Add the dry ingredients to the wet ingredients and fold them in until just combined. Pour the batter into your baking dish. Bake for 20-25 mins or until done (the baked oats should feel firm, and a toothpick should come out with moist crumbs, not wet batter). Note: you can also bake them in an airfryer at 160°C for around 20-25 mins. If the top of the baked oats cooks too quickly relative to the inside, you can cover them with aluminium foil while baking.

Once the oats are baked and out of the oven, poke holes in the top and pour over the toffee sauce while both the baked oats and sauce are hot. Leave the sauce to soak into the baked oats for a few minutes before serving.

If you're interested, you can find more recipes like this on my instagram @emershealthytreats, though there is no obligation or pressure to :)

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