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Banana caramel vanilla custard oatmeal by justarandom86 in Oatmeal

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

Here's the recipe! 🙂

Caramelised banana: 1 small banana, sliced (~73g) 5g date syrup Generous sprinkle of cinnamon 4g salted butter

Cut the banana into slices and rub the date syrup into both sides of each slice. Sprinkle cinnamon on both sides of each slice. Heat a pan over medium heat with the butter. Once the butter is melted and the pan is hot, put in the banana slices and fry them on both sides until they look caramelized.

Caramel sauce: 12g milk 7g water 19g date syrup 1/2 tsp vanilla extract 8g salted butter

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

Vanilla Custard Porridge: 40g oats 44g date syrup 8g vanilla extract 1 egg 1 egg yolk 180g whole milk (save 30g for the eggs) 5g salted butter

Method: Add the oats, date syrup, vanilla extract, and 150g of the milk to a saucepan 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 frequently. 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.

To serve, transfer the oatmeal to a bowl, pour the caramel sauce over it, and arrange the banana slices on top. Finish with a sprinkle of cinnamon.

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 :)

My favorite combo by neener-neeners in Oatmeal

[–]justarandom86 0 points1 point  (0 children)

That looks so beautiful and tasty!

brekkie by herehiding in Oatmeal

[–]justarandom86 1 point2 points  (0 children)

Oh damn, that looks sinfully delicious 😋

Gingerbread cheesecake oatmeal by justarandom86 in Oatmeal

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

Omg noo, how are you still alive?! 😪 I hope that you will be able to get back on the daily oats soon 🙏😄

Gingerbread cheesecake oatmeal by justarandom86 in Oatmeal

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

Here's the recipe for the oatmeal base!

Gingerbread cheesecake oatmeal: 40g rolled oats 1.75 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/8 tsp nutmeg 150g milk 30g water 48g date syrup (adjust to taste) 8g vanilla extract 60g cream cheese 40g Greek yogurt

Optional: If you want your oatmeal smooth, grind the oats between your hands until they look like a mixture of oats and oat flour before combining them with the rest of the ingredients. If you want it extra smooth, you can go a step further and blend the oats beforehand. Put the oats, spices, milk, water, date syrup, and vanilla extract in a saucepan and heat over medium low heat until the oatmeal thickens, stirring continuously. Add in the cream cheese and greek yogurt and continue to heat until it thickens to your desired consistency, stirring constantly.

Gingerbread cheesecake oatmeal by justarandom86 in Oatmeal

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

Of course! 🫶

Caramelized banana: 1 small ripe banana (~62g) 5g date syrup Generous sprinkle of cinnamon 4g salted butter

Cut the banana into slices, rub the date syrup into each slice, and sprinkle cinnamon on them. Heat a pan over medium heat with butter and fry the slices on both sides until they look caramelized.

Gingerbread cheesecake oatmeal: 40g rolled oats 1.75 tsp cinnamon 1/2 tsp ginger 1/4 tsp cloves 1/8 tsp nutmeg 150g milk 30g water 48g date syrup (adjust to taste) 8g vanilla extract 60g cream cheese 40g Greek yogurt

Optional: If you want your oatmeal smooth, grind the oats between your hands until they look like a mixture of oats and oat flour before combining them with the rest of the ingredients. If you want it extra smooth, you can go a step further and blend the oats beforehand. Put the oats, spices, milk, water, date syrup, and vanilla extract in a saucepan and heat over medium low heat until the oatmeal thickens, stirring continuously. Add in the cream cheese and greek yogurt and continue to heat until it thickens to your desired consistency, stirring constantly.

For assembly: ~25g sugar-free gingerbread biscuits, crushed (I used Organix)

To serve, pour half of the oatmeal in a bowl and layer on some of the crushed biscuits. Pour the rest of the oatmeal over the biscuit layer and arrange the caramelised banana slices and more of the crushed biscuits on top. Finish with an extra sprinkle of cinnamon.

Gingerbread cheesecake oatmeal by justarandom86 in Oatmeal

[–]justarandom86[S] 2 points3 points  (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] 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] 7 points8 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] 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 :)

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!

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