Archive | August, 2012

Rich Summer Oatmeal

29 Aug

I’ve read a handful of cold oatmeal recipes in the last few weeks and have been ever-so-curious. So I whipped up a version for the last 2 nights, and the one I had this morning was rocking. I will most likely be having this for the next couple weeks… 🙂

Cold oatmeal sounds super weird at first (Rafe made a funny face when I told him what I was making), but it has a rich, creaminess to it.

This is the sort of thing that would definitely work in a brunch buffet line as well just the ordinary Wed morning.

Fantastic breakfasty goodness!


  • 1/4 c oats
  • 1/2 c almond milk
  • 1/3 c fat-free Greek yogurt
  • 1-2 tsp honey
  • dash almond extract
  • 1 1/2 tbsp dried cranberries
  • 1 1/2 tbsp unsweetened coconut flake
  • Fresh-cut fruit


  • Mix everything together until combined.
  • Let sit overnight in the fridge. Eat the next day (with fresh fruit on top)!

Melt-in-your-mouth Peach Cobbler

28 Aug

This past weekend, we had picked up a bunch of peaches from the grocery store. And I love peaches (and they’re so cheap in TX this time of year). Even better than peaches and milk would have to be peach cobbler. The peaches in this recipe basically melted in my mouth. And I ate this with coconut-lime ice cream on top. And then I went back for seconds. And for the rest of the day, I “evened out” the cobbler edge by continuing to have more bites.


And I went back for seconds.

  • 4 peaches, pitted and chopped into large bites
  • 1/3 c brown sugar
  • 1 1/2 tbsp cornstarch
  • juice of 1 lemon
  • 1/2 c oats
  • 1/2 c oat flour
  • 1/2 c whole wheat flour
  • 2 tsp baking powder
  • 2 tbsp white sugar
  • 3 tbsp cold butter
  • 1/2 c skim milk


  • Pre-heat to 350
  • Toss peaches with lemon juice, cornstarch, and brown sugar in a bowl.
  • In another bowl, whisk together oats, flours, sugar, and baking powder. Cut butter into the mixture, using a fork or your fingers, so it’s nice and pea-like.
  • Add milk in to flour mixture so that it is just moist enough to create a dough.
  • Grease the bottom of a large ramekin/baking dish. Pour peach mixture in. Then roughly press the dough on top. Sprinkle a little bit of sugar on top.
  • Bake for ~25 min, or until crispy on top.

Tangy Coconut Ice Cream

28 Aug

My version of a banana split with the coconut/almond ice cream

Last Sunday, I decided to try out a new recipe for coconut ice cream– with an extra protein boost from silken tofu! I know it sounds like it would taste disastrous, but I promise, it actually stood the test. and who doesn’t like extra protein in their desserts?

The almond extract neutralized the tofu flavor, and the coconut flake added a nice texture. This is a tangy add to bananas and chocolate sauce, but also tastes great with berries– or on top of peach cobbler.


  • 1 box silken tofu
  • 1 can lite coconut milk
  • 1/2 c milk (almond or coconut), or as much as 1 c, if you want more volume
  • 1/2 c unsweetened coconut flake
  • juice of 2 limes (you could add another if you want it extra limey)
  • 1 tsp almond extract (or to taste)


  • Blend everything in a blender.
  • Freeze in your ice cream maker according to instructions.

Persimmon Ice Cream

21 Aug

A three-ingredient recipe. Seriously. Are you ready for this?

Rafe came home on Thurs night with a big plastic grocery bag full of persimmons– one of his colleagues has a few persimmon trees and when it rains, it pours. But then, Rafe took off for the East Coast to visit his grandmother– leaving me to try to consume a gazillion persimmons all myself. Yikes.


  • 2 cups skim milk
  • 2 tbsp sugar
  • 10-12 persimmons


  • Wash the persimmons, obvi. Chop up persimmons, skin and all, but make sure to get all the seeds out if you’re using the wild variety.
  • Blend in a blender with milk and sugar until smooth. It’s really ok if it’s not the smoothest in the world because it’s really the texture that makes this so brilliant. But if you want it to have a much smoother texture, you’ll want to strain it.
  • Put everything into an ice cream maker and freeze according to instructions.

Chocolate Date Oatmeal Cookies

12 Aug

Sometimes I have days when I realize we’ve got so much stuff in our pantry that really should be used… Like today.
Whipped up some super tasty chocolate cookies, using dates for extra richness and coconut and oats for texture. Mmm mmm good, especially warm and with milk.


  • 1 c pitted dates
  • 3/4 c almond milk
  • 1 banana (ripe)
  • 1 1/2 tsp vanilla
  • 2/3 c oat flour
  • 1/3 c cocoa powder
  • 1/3 c regular flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c quick oats
  • 1/2 c unsweetened coconut flake
  • 1/2 c chocolate chips


  • Preheat to 350
  • In a food processor, mix dates, banana, milk, vanilla together.
  • In a large bowl, sift together cocoa powder, flours, salt, and baking soda. Mix the wet ingredients into the bowl with dry. Then stir in extras– coconut flake, oats,  and choco chips.
  • Spoon onto greased baking sheet or silpat, bake for ~20 minutes.

Almond Joy Oatmeal

11 Aug

Back at it– another Sat morning when I wake up before Rafe… I’m hoping to get a run in before we start on the gazillion errands we need to do, but he’s still asleep (we were out super late watching a late showing of Dark Knight).

So to be clear, I absolutely love Mounds and Almond Joy candy bars. But Rafe actually quite strongly dislikes almond-flavored anything, so I haven’t made much in that department for years. And, well. He’s asleep right now.

I made enough for one serving, and it was delicious! The almond flavor made it nice and rich.


  • 5 tbsp quick oats
  • 2 tbsp unsweetened coconut, or more if you’d like to make it more “Mounds”-like
  • 1/2 c almond milk, or more depending on how liquidy you like your oatmeal
  • 1 tbsp cocoa powder
  • 2 tsp splenda blend sugar
  • dash almond extract
  • 2 tbsp dried cranberries (optional)


  • Mix all ingredients, less almond extract, together in a bowl. Microwave for ~1:30- 2 min on high.
  • Add in almond extract when out of the microwave.