Tag Archives: oatmeal

Oatmeal Spheres

26 Oct

Have you ever heard that saying?  That the stuff you do while you should be doing other things is the stuff you should do for the rest of your life?

I like that saying.

Not because it gives me some sort of idea as to what the heck I should do with my life, but because it gives me an excuse to procrastinate.

You know, like, I’m just trying to find myself.  And not doing the stuff I should be doing is helping me find my purpose in life.

Yep.  I like that.

So, today while I should have been catching up on reading and cleaning my room, I made pumpkin bread.  I went grocery shopping so I could make these things.



Because calling them balls is a little too awkward.


  • 1 1/2 c. oatmeal
  • 3/4 c. peanut butter
  • 1/2 c. chocolate chips
  • 1/4 c. brown sugar
Mix it all up in a bowl, roll it into … balls.

Real Vegan Muffins

5 Sep

I have a story to tell you.  It’s about a school that claims to be accepting and accommodating of all dietary restrictions.  It’s about claims that don’t always reflect real life.

I went to a picnic today.  An all-campus, meatless Monday picnic.  This picnic was about promoting the vegetarian/vegan lifestyle, even if you can only do it one day a week.

This picnic had two serious issues.  The first being that there was no advertisement whatsoever about meatless Mondays.  Not even a table with pamphlets that you could pick up, leaf through, maybe even take back to your dorm room to use as scratch paper.


Just an absence of meat.

The second serious issue was that there was hardly anything there that I could eat.

Me.  A real life flesh and blood vegan.

I went to the picnic thinking, this is awesome.  Finally, they’re doing something to promote vegetarianism across campus.  There’ll be tons of great vegetarian and vegan food there.

I was sadly mistaken.

The tables were filled with pound cake, whipped cream, mayonnaise-y potato salad, cheese tortellini pasta salad with more cheese on top, and bread salad topped with – oh yes – cheese.

The only thing there that I was able to eat was lettuce, bread, and watermelon.

To say the least, I’m disappointed.

So here, have some muffins.


(very loosely based on a recipe from The Joy of Vegan Baking)

  • 1 c. oats (not the instant junk)
  • 1 c. whole wheat flour
  • 1 tbsp. baking powder
  • 1 tsp. cinnamon
  • 12 tsp. salt
  • 2 tbsp. ground flaxseed whisked with 6 tbsp. water
  • 1/2 c. (plus more, if your batter is too thick) unsweetened applesauce
  • 1/2 c. peanut butter
  • 1 tsp. vanilla extract
  • 2 granny smith apples, chopped
Preheat your oven to 350°F.   Grease your muffin tins. In a bowl, combine the flour, oats, baking powder, cinnamon, and salt.  In a separate bowl, combine the applesauce, peanut butter, sugar, vanilla, and flax mixture.  Whisk until creamy and smooth. Add to the flour mixture and stir until combined, but be sure your don’t overmix it.  Fold in the apples.
The batter is supposed to be thicker rather than thinner, but if it’s too stiff to work with, you can certainly add some applesauce.
Scoop into the muffin tins and bake (for jumbo muffins) for about 30 minutes.
Makes 6 jumbo muffins or 12 regular sized muffins

Bananas and texting

16 Apr

I am exceeding glad that I have friends.  Please be amused by the following text conversation between me and one of my besties this morning:

Emily:  Want to go to emerald city and get smoothies?

Me:  I’m in the middle of baking

Emily:  YOU’RE BAKING?!??!?!  ok i’ll get you a smoothie and come right over!  what are you making and what kind of smoothie do you want?

Me:  I’m making banana muffins and would like  a peach passion smoothie with SOY MILK and SOY protein please!

Emily:  Babe, I know you’re a vegan… the caps were not needed.

Me:  haha, sorry.  I’m just in that kind of mood today.

Emily:  should I stand 6 feet back?

I love that this is how well my friends know me.  They know my quirks and idiosyncrasies – like the fact that I’m vegan, that I hate wearing my hair down, that I make sound effects and narrate while I drive, and that I HATE bananas (those caps were absolutely necessary).

I know what you’re thinking.  In fact, I bet you just scrolled back up to that text conversation and went, “uh, but you just said you were making banana muffins – am I missing something?”

Maybe you are missing something.

Let me explain.  I despise bananas will all my soul.  I hate the way they taste, their texture, how they get random brown spots for no reason, and the fact that they make anything within a two mile radius of them smell and taste like bananas.  I don’t like them plain, I don’t like them in smoothies, and I don’t like them in fruit salads (Sam I am…).

But I love banana bread.

Go ahead, call me crazy.  But I bet at least half of you hate tomatoes but love ketchup, spaghetti sauce and/or salsa.  Am I right?  Of course I am…

These muffins are chunky-dory and totally (almost) came from my own head.  They are, and I quote, “a mixture of pancakes, oatmeal, and sunshine,” according to one satisfied eater.  I used the Better Homes and Gardens recipe for banana bread as a jumping off point because that’s the one I was raised on.

But these muffins are like banana bread on steroids.  Get excited.

Please humor me while I go on  a banana rant for a few seconds:

“Ba-na-na-na, ba-na-na-na. hey hey hey, good bye…”

“Bananananananana banananananana banananananana BAT MAN!”

Ok, I’m done now.

I am glad I have friends, but I am also glad I have parents.  My mother has been nagging me for months to do muffins instead of more cupcakes.

Well, here you go mom.  Enjoy the muffins.

BANANA MUFFINS ( makes about 28 super-decent sized muffins; if you’re not in the market for so many, go ahead and halve the recipe, as I doubled it in the first place because I had 10 bananas lying around)

  • 1 1/2 c. AP whole wheat flour
  • 1 1/2 c. oats (not those wussy instant ones, real legit extra-thick, Bob’s Red Mill oats)
  • 3 tsp. baking powder
  • 1 tsp baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/4 c. ground flax combined with 3/4 c. water
  • 10 bananas, mashed (I left mine fairly chunky, partly because I wanted them chunky, and partly because my laziness got the better of me after five minutes of trying to mash with a fork…)
  • 2 c. brown sugar
  • 1 c. margarine, melted
  • vanilla and almond extracts
Preheat your hot box to 350°F.  Line your muffin tin with paper liners (or grease them, whatever floats your boat).  Combine your mashed banana, flax mixture, melted margarine, sugar, extract.  Add the dry ingredients to your banana mixture and mix!  BUT NOT TOO MUCH.  You don’t want tough muffins.  Scoop into your muffin tin (you can fill these more than you would fill them for cupcakes, partly because nobody cares if your muffins have love handles – that’s why they’re called muffin tops, duh!).  Bake for 27 – 30ish minutes.
Enjoy fresh out of the oven, or not so much fresh out of the oven.  Either way, they’re amazing.  🙂