Pumpkin spice peanut butter

November is pumpkin spice season…. And if i am honest, i have never actuall tried a pumpkin spice latter… or pumpkin spice anything. Or…. now when i am writing this, i think i actually have tried a pumpkin spice latte when i was in Lisabon 3 years ago.

In the U.S there seems to be pumpkin spice everything during October-December, and it hit me that pumpkin spice peanut butter would be an amazing idea. I am all about combining 1 or 2 delicious things and making it into something even more delicious.

I have posted how to make your own peanut butter HERE, as well as a video on my instagram. It is super simple, and you can make it just using peanuts, but i personally add a little oil and salt to get the right texture. As well as roasting the peanuts before hand to give more flavour.

You can of course make this spice mix and use in other dishes, such as PS oatmeal which i made and it was delicious. Or why not make some PS cookies, or some PS nice cream. You can also make this using another nut such as almonds or cashews. I just used peanuts as that was what i had at home.

If you want alot of spice mix, i recommend you double this recipe. As i was just trying out this spice mix combo i just made a small batch, but it did disappear a little too quickly so need to make a new batch!

Pumpkin spice mix:

2,5tbsp cinnamon
1/2 tbsp gingerpowder
1,5 tsp nutmeg (powder)
1 tsp all spice
1 tsp clove (powder)

Mix together and store in a container or small spice jar.
To make the peanut butter i used 400g salted and roasted peanuts. Added to a food processor, along with 2tbsp pumpkin spice.

Mix until crumbly/almost smooth and then add a little neutral oil to thin it out.

Mix until the desired consistency!

(Note, you can add a little brown sugar or vanilla if you want to make your PB sweet 👌 you can also make this using another nut!)

Store in a clean glass container. Try to avoid double dipping i.e use a clean knife/spoon, this is to avoid bacteria growth in the peanut butter! Should store fine up to 2 weeks in the fridge… if you don’t use the oil it won’t store as long.

And there you have your own pumpkin spice peanut butter…. eat, enjoy and don’t forget to let me know if you try making it!

Banana bread granola

Crispy, crunchy granola…. amazing to snack on just as it is!!

I remember when i was younger -and even now as an adult – i love eating granola right out of the package!

However storebought granola is often rather expensive – if you want the yummy kind – and it is not so economic for me to buy granola at the same pace i eat granola! So… making my own is definitely a money saver.

Of course nutritionally granola isn’t the best food to eat lots of. This granola recipe – among many others is made with margarine and syrup. That is what adds the sweetness and the crunch.

Sugar and margarine free?

I haven’t personally managed to make a tasty granola without any source of fat – whether it’s oil or margarine. Also the syrup does help with the crunch, but you can use stevia or a sugar free syrup… but i can’t guarantee the results will be the same.

Granola is one of those foods it’s easy to alot of. But just be aware of the sugar content of this granola! But nothing wrong with eating this as a sweet treat with some soya quark and berries!!

If you want another granola recipe, i have made an amazing chocolate and PB granola which you can also try!! RECIPE

How to store the granola?

In a clean, airtight jar. As the granola has banana it does have the risk of getting mushy, especially if it gets wet or is stored in an open jar.

My granola only lasted about 5-7 days, so that is the period i can guarantee it is still ok. But should store up to 10 days.

Tips:

Make sure you let the granola crisp up in the oven. It will still be drying and crisping up after it has baked.

Don’t over crowd the baking pan. It is better to use two baking pans and spread the granola out, so that it all bakes evenly.

If you have some ripe bananas, give this recipe a go 🙂

Recipe:

Prep: 10 minutes, cook time: 35 minutes, cooling time: 2-3 hours

250g oats

100ml syrup

200ml melted vegan margarine

2 bananas, mashed

2tbsp peanut butter *can be omitted

2 tsp cinnamon

1/2 tsp cardamom

Pinch of salt

2 tbsp chia seeds

Options: banana chips, coconut shreds, pumpkin seeds

How to:

Preheat the oven to 180C.

Begin by adding the dry ingredients in a bowl – oats, seasoning, chia seeds and also if you want some walnuts, coconut pieces or other extras.

Melt the margarine in a pot, add the syrup once melted.

Mash the bananas and add to the margarine mix along with the peanut butter. Mix until combined.

Pour the liquid over the oats and mix so that all the oats are covered.

Pour the granola onto 1-2 baking oans with parchment paper, spread the granola out. However it is ok to leave some clusters, as that is what makes the granola crunchy!

Bake in the oven for around 35-40 minutes. Check on the granola after 20 minutes and stir the granola a little so it bakes evenly.

After c.a 35 minutes, turn the oven off and you can let the granola sit in the oven for 30-60 minutes to cool (leave the oven open a little) before placing in the open to cool for another 2-3 hours. Or you can take the granola out and allow to FULLY cool for 2-3 hours before placing in airtight jars.

As you can see, it is rather easy to make your own granola. You just have to be patient and also try not to eat all the granola at once!!!

If you do try this recipe, let me know what you think 🙂

Don’t forget to follow me on instagram: itsahealthylifestyle where i share more vegan meals and recipes!

Carrot cake overnight oats

Carrot cake… who doesn’t love it.

Of course… it doesn’t seem to be socially acceptable to eat carrot cake for breakfast… but with this meal, it is ok to do that!!

Carrot cake overnight oats… perfect to prepare the night before and have ready for breakfast or snack the next day. No excuses to skip breakfast or snacks!

To make this more like carrot cake you can make a cream cheese mix to top with, or use some soya yoghurt and mix with some ginger, cardamom, vanilla and sweetener!

 

 

Cake for breakfast? Well if it’s carrot cake overnight oats 🖐😍🥕 Also baked carrot cake oats is even better if i say so myself 😏


RECIPE:

3 grated carrots
270g rolled oats
950ml liquid ex. Water soya milk, coconut milk
1 tbsp chia seeds
Sweetener of choice (sugar/stevia/syrup)
Pinch of cinnamon.
Pinch of vanilla.
Pinch of ginger.
Pinch of cardamom.
Pinch of ginger.
Walnuts. Raisins. Coconut.
Optional, banana.

How to:
In a bowl mix together all the dry ingredients (leave some raisins, walnuts and coconut to top the oats with later!). Add the liquid and mix. Note, the oats will absorb the liquid overnight!

Place in tye fridge for 6-8 hours. Note, if you can mix the oats after half the time (add more oats/liquid if necessary!)
Also top with a cream cheese frosting for extra carrotcake vibes 😍🥕🙌

Definitely give this recipe a try! And you can see how i made this on my instagram, itsahealthylifestyle

Chai baked oatmeal

It’s autumn. It’s getting colder and darker. What’s better than tea, oatmeal and snuggling down in the sofa with a blanket….?

My thoughts…. what happens if you combine tea and oats?

A few years ago i remember making regular stove cooked oats with tea. And i think it tasted good…. if i remember right. But not so good that it became a regular oatmeal combo for me.

But now… several years later it was time touppdate that recipe and i am so glad i did. Because this has easily become a new favourite oatmeal combo of mine!!

This recipe makes around 3-4 portions, so you can half the recipe if you only want to make 2 portions and instead bake in seperate glass jars.

Also you can use chai tea powder instead of tea bags, i am sure it will give you more chai flavour then!

And you can try this recipe using another tea flavour if you like!

Adaptions:

You can use stevia/sugar/syrup instead of dates. I chose dates because it gives more sweet, natural flavour rather than sugar or stevia.

You can use just water or just plantbased milk or just plantbased cream as liquid, but i chose 50/50 oatmilk and oatcream as that is what i had at home. I do personally recommed you use either mylk or cream instead of just water as it gives alot more flavour.

RECIPE

INGREDIENTS

5dl oats

400ml plantbased milk. (Optional, 50/50 milk and cream, or just use plantbased cream. )

2 teabags chai (optional, premade chai mix)

1,5 tbsp chia seeds

5 dates

1/2 tsp Cinnmon

1/2 tsp Clove

1/2 tsp nutmeg

1 Banana – more for topping

2 tbsp Peanut butter

Pinch of salt

HOW TO:

Preheat oven to 180C

In a bowl combine the oats, chia seeds, seasoning and peanut butter. Mix.

In a pot heat up the milk/cream and add the chai tea bags. Allow to simmer for 5-7 minutes so that the milk absorbs all of the chai flavour. Remove the tea bags and add the dates. With a handmixer, mix until the dates have become mixed in with the milk.

Then, add the milk to the dry ingredients. Mix.

Pour into your baking form or individual glas jars. Top with extra banana or peanutbuttter.

Bake in the oven C.a 20 minutes.

Once golden brown, take out of the oven and eat warm!!!

As simple as that and so incredibly tasty

The perfect autumn breakfast!!!

If you try this recipe don’t forget to tag me onInstagram, itsahealthylifestyle, or comment down below!!

Do you have a favourite autumn breakfast?

Strawberry and mango baked oatmeal | Vegan

It’s been a while… almost a whole summer where i haven’t made any baked oats.

What can i say, i go in phases. At the moment i have been loving just plain stove top boiled oats with different flavour combos… as well as overnight oats being a go to for my early work mornings.

But now when school begins and it is getting colder, then i am beginning to crave baked oats again.

Baked oats tastes more like dessert to me…. which i can’t complain about, because who doesn’t want to eat dessert for breakfast, hahah.

In the past i have made snickers baked oats, carrot cake baked oats, strawberry and vanilla baked oats…. and now i have gone for a more fruity version of baked oatmeal.

I have only tried making this recipe with rolled oats,  so i don’t know how it would work with quick oats or other forms of oats. But you may need to adjust the liquid amount due to the absorption of the oats may vary.

Many don’t like oatmeal – they find it bland, boring or just a weird texture. But by making overnight oats or baked oatmeal you can get all the health benefits of the “superfood” oatmeal. Of course, superfood is just a marketing term but oats are filled with lots of nutrition.

Nutrition:

Oatmeal is rich in iron and zinc. A source of protein (around 5-7g protein per serving oats) as well as rich in fiber and specially beta glucans, which can help lower LDL cholesterol. Which can be beneficial for many! 

Oatmeal is also very filling which can be a positive thing for many as it will help keep you satiated until your next meal. Compared to maybe cereal or toast which may not keep you full for as long. If you don’t already eat oats, i would recommend you to try to implement them into your diet. Whether it is through oats, overnight oats, baked oatmeal or even just adding them to scones mix, pancake mix or why not make a healthy-sugar free granola?

So, how to make the baked oatmeal… because that is why you are all here, right!

For 4-6 servings.

Time. c.a 45 minutes

Recipe

Ingredients:

5dl oats.

250g strawberries – fresh or frozen.

250g mango – fresh or frozen

2 tbsp coconut shreds

1-2 tsp vanilla sugar/powder.

1-2 bananas.

2 tsp chia seeds.

Pinch of salt.

Pinch of cinnamon.

350ml boiled water.

80ml plantbased milk (optional, coconut milk)

How to:

In a bowl add the oats, vanilla sugar, chopped strawberries, mango & 1 banana – mashed, 2 tsp chia seeds, salt, cinnamon and coconut shreds . Pour over the boiling water. Mix and cover with a plate.

After 5-10 minutes when the oats have absorbed the water, remove the lid and add 80ml plantbased milk. Mix until combined.

Pour the oats into a baking tray and spread out evenly. Add some strawberry, mango and banana slices on top. Then bake in the oven at 180C for 30-35 minutes.

Take out of the oven and eat warm with some extra vanilla yoghurt, and why not some crushed walnuts on top for crunch!

 

 

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