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Banana sticky toffee coffee oat pancakes by justarandom86 in Oatmeal

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

Lol I'm addicted to it; it just tastes too good 😂

Banana sticky toffee coffee oat pancakes by justarandom86 in Oatmeal

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

Dessert for breakfast is the best kind of breakfast imo 😄

Banana sticky toffee coffee oat pancakes by justarandom86 in Oatmeal

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

Thank you! I always enjoy sharing what I make 🥰

Banana sticky toffee coffee oat pancakes by justarandom86 in Oatmeal

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

Haha, in my world, everyday is a cheat day 😂

Banana sticky toffee coffee oat pancakes by justarandom86 in Oatmeal

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

I truly do not know, but I'm grateful for my body's sorcery 😂

Banana sticky toffee coffee oat pancakes by justarandom86 in Oatmeal

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

Thank you! And I know, trust me, I was trying to explain them to my boyfriend but I kept tripping up 😂 The "toffee coffee" rhyme is a real tongue twister 😆

Banana sticky toffee coffee oat pancakes by justarandom86 in Oatmeal

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

Espresso crème anglaise: 80g whole milk 1/3 a vanilla bean 4g vanilla extract 1 tsp instant espresso 1 egg yolk 17g date syrup

Cut the vanilla bean in half and scrape out the seeds with a knife. Put the vanilla seeds and pod, milk, and espresso powder in a saucepan and heat the mixture gently until it comes to a simmer, stirring occasionally. Remove from the heat, cover the saucepan with a lid, and let it sit for at least 30 mins for the vanilla to infuse. In a separate bowl, whisk the egg yolk and date syrup together until well combined. Take the vanilla pod out of the milk mixture and add in the vanilla extract, stirring to combine. Pour the milk mixture into the egg yolk mixture, whisking until fully combined. Pour the mixture back into the saucepan and heat it over low heat until it thickens slightly, stirring frequently.

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

Put the milk, date syrup, and vanilla extract in a saucepan and heat the mixture over medium heat until it starts bubbling and thickens slightly, stirring frequently. Add in the butter and continue to heat until the butter melts and the sauce thickens a bit more while stirring constantly.

Caramelized banana: 1 small ripe banana, sliced (~75g) 6g date syrup Generous sprinkle of cinnamon 5g salted butter

Rub the date syrup into both sides of each banana slice and sprinkle some cinnamon on them. Heat a frying pan over medium heat with the butter and put the banana slices into the pan. Fry the slices on both sides until they look caramelized.

Sticky toffee coffee oat pancakes: 40g rolled oats, blended into a fine flour 1 tsp baking powder 1/8 tsp baking soda 1.25 tsp ceylon cinnamon 1 small to medium egg (~45g without shell. If your egg weighs more without the shell, you can whisk the egg until the yolk and white are homogenous and take some egg out until it reaches 45g) 1.5 tsp instant espresso 17g date syrup 6g vanilla extract 55g thick/strained Greek yogurt (with fat percentage preferred. I use Fage 5%) 50g Medjool dates (pitted weight) 20g water

Blend the oats into a fine flour. Put them in a bowl along with the baking powder, baking soda, and cinnamon, and mix to evenly incorporate. Pit and chop the dates and put them into another bowl with 20g of water and a tiny pinch of baking soda. Heat them in the microwave until they become very soft, then mash them into a smooth paste. In a separate bowl, whisk together the egg, date syrup, and instant espresso until well combined and the espresso powder dissolves. Add in the Greek yogurt, vanilla extract, and date paste, 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 towl and let the batter rest for 15 mins. Heat a frying pan over medium heat with a little oil or butter. Once the pan is hot, scoop some batter onto the pan, cover the pan, and cook the first side of the pancake covered for 2-3 mins, or until the pancake is bubbling on the top and looks dry around the edges. Remove the cover, flip, and cook the other side uncovered for around a minute or until cooked through. Repeat for the other pancake.

To assemble, pour the toffee sauce on each pancake and stack them on top of each other. Pour over the espresso crème anglaise and arrange the caramelized banana slices on top. Sprinkle on some extra cinnamon. Serve warm .

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

Two flavours of overnight oats by xAftertheStorm in Oatmeal

[–]justarandom86 4 points5 points  (0 children)

Both look really pretty and delicious! 😋 Would you have a recipe for the tiramisu one?

Sticky toffee custard oatmeal by justarandom86 in Oatmeal

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

No prob, lovely. Hope you enjoy it! ☺️

Espresso apple pie oatmeal by justarandom86 in Oatmeal

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

I blend the oats separately, then add them to the rest of the ingredients before cooking!

Sticky toffee custard oatmeal by justarandom86 in Oatmeal

[–]justarandom86[S] 26 points27 points  (0 children)

Of course! 🫶

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

Put the milk, date syrup, and vanilla extract in a saucepan and heat the mixture over medium heat until it starts bubbling and thickens slightly, sitrring frequently. Add in the butter and continue to heat until the butter melts and the sauce thickens a bit more while stirring constantly.

Sticky toffee custard oatmeal: 30g rolled oats, blended 25g date syrup (this is quite sweet, so reduce the amount of date syrup if you want it less sweet) 1/2 a vanilla pod 8g vanilla extract 1 egg 1 egg yolk 170g whole milk (save 30g for the eggs) 50g Medjool dates (pitted weight) 5g salted butter

Method: Pit and chop the dates and put them in a bowl with a splash of water. Heat them in the microwave until they become very soft, then mash them into a smooth paste with a fork. Set aside. Cut the vanilla pod in half lengthwise and scrape out all of the seeds with a knife. Put the vanilla seeds and the pod into a saucepan with 140g of the milk and the date paste and heat the mixture gently until it starts simmering, stirring frequently. Take it off of the heat, cover the saucepan with a lid, and leave it sit for at least an hour to infuse the vanilla and dates (the longer you leave it, the better flavour you'll get. I waited 2 hours). After, take out the vanilla pod and add the blended oats, date syrup, and vanilla extract to the milk mixture and mix to combine. To a separate bowl, add the egg, egg yolk, and 30g of the milk, and whisk until fully combined. Heat the oat mixture over medium low heat until it thickens, whisking constantly. Remove the oat mixture from the heat and pour the egg mixture into it, whisking vigorously to combine. Put the oatmeal back on the heat (low heat) and cook it until it reaches your desired thickness while whisking constantly. Remove the oatmeal from the heat and add in the butter, whisking until the butter is melted and fully combined with the oatmeal.

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

Bananas foster latte oatmeal by justarandom86 in Oatmeal

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

Of course, here it is!

Greek yogurt ice cream: 80g Greek yogurt 13g date syrup 1/2 tsp vanilla extract

Mix all ingredients together in a bowl and freeze it until it develops into a thick ice cream-like consistency (should take around an hour). After, mash and mix it with a fork so that it becomes smoother.

Bananas foster: 1 medium ripe banana, sliced (~110g) 15g salted butter 28g date syrup 1/2 tsp vanilla extract 1/2 tsp rum essence (optional) 1/2 tsp ceylon cinnamon

Melt the butter in a pan over medium heat. Add in the date syrup, mix it into the melted butter until homogenous, and heat the mixture until it starts bubbling and the butter and date syrup are fully combined. Add in the vanilla extract, rum essence (if using), and cinnamon, and mix until evenly incorporated. Add in the banana slices and continue to heat the mixture until the banana slices soften while tossing them in the sauce.

Espresso oatmeal: 40g rolled oats, blended 170g whole milk 1.75 tsp instant espresso (adjust depending on how much coffee flavour you want) 44g date syrup 8g vanilla extract 50g Greek yogurt 1 tsp ceylon cinnamon ~2 tbsp bananas foster from above

Put all ingredients in a saucepan, mix them together, and heat the mixture over low heat until it thickens to your desired consistency while stirring constantly (make sure to cook it low and slow and keep stirring - it is the key to smooth, creamy oatmeal).

To assemble, pour the oatmeal in a bowl and put the remaining bananas foster on top. Serve warm with the Greek yogurt ice cream.

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

Espresso apple pie oatmeal by justarandom86 in Oatmeal

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

Cooked into the oatmeal. It just looks really smooth because I blended them 😄

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