Blueberry Baked Oatmeal {Vegan & Gluten-Free}

Blueberry Baked Oatmeal {Vegan & Gluten-Free}Hello from Swan’s Island!Blueberry Baked Oatmeal {Vegan & Gluten-Free}VJ and I got here Saturday afternoon. It was supposed to be us and two more that day, but due to a work snafu, they didn’t join us until yesterday. Thank goodness for our other guest, my sister, EliotBlueberry Baked Oatmeal {Vegan & Gluten-Free}Since it’s just been the two of us these last few days, meals have been simple. As I’ve mentioned many (many, many, many) times, VJ is a gluten-free vegan. I am neither of those things, but it simply doesn’t make sense to make meat or floury baked goods just for me. I made scrambled eggs and ate a piece of avocado toast, but it was all vegan and gluten-free otherwise.

I’m not complaining.Blueberry Baked Oatmeal {Vegan & Gluten-Free}While everyone else I know was going to work Monday morning, I made this Blueberry Baked Oatmeal for us. Made with gluten-free old-fashioned oats, rice milk,* and aquafaba in place of eggs, it was the perfect way to start the day. And also the next day—it makes enough for six people.

*You could use almond milk or another unsweetened non-dairy milk, but we have a nut-allergic friend here and we’d like not to poison him, you know?Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}This oatmeal is super simple to make. With just a few minutes of prep-work and 40 minutes of bake time, you’ll be rewarded with a rich, cinnamon-spiked oatmeal that is positively bursting with blueberries.Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}You just need two bowls and a stirring implement to put it together, and you probably have all the ingredients already (with the possible exception of blueberries).Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}Blueberry Baked Oatmeal {Vegan & Gluten-Free}VJ and I prefer our oatmeal on the sweet side, so I used 1/2 cup maple syrup here. If you’d like a less-sweet breakfast, you can reduce it to 1/4 cup.Blueberry Baked Oatmeal {Vegan & Gluten-Free}Feel free to add nuts or seeds (toast them with the oats!), or stir in coconut flakes or mashed banana. Everything we eat on Swan’s Island comes from one pre-ferry grocery trip on the mainland, so meals are paired down and simple. I like this oatmeal as-is with an additional drizzle of maple and a pat of butter, but that’s just me.As with many of the recipes on this site, this recipe can be made with many variations. Feel free to take my favorite and make it yours.Blueberry Baked Oatmeal {Vegan & Gluten-Free}

Blueberry Baked Oatmeal {Vegan & Gluten-Free}
makes about 6 servings

2 1/4 cups old-fashioned oats (certified gluten-free for gluten-free)
2 teaspoons ground cinnamon
1 teaspoon baking powder
3/4 teaspoon Kosher or sea salt
1 teaspoon freshly-grated lemon zest
2 cups non-dairy milk (I used rice milk)
6 tablespoons aquafaba (or 2 large eggs or 2 flax eggs)
1/2 cup pure maple syrup (may be reduced to 1/4 cup)
2 tablespoons canola oil
2 teaspoons pure vanilla extract
1 pint fresh blueberries, divided

For serving:
maple syrup
butter (vegan or regular)
yogurt

Preheat oven to 375F. Grease a deep 9-inch pie plate or other casserole dish. Set aside.

Place oats on a dry rimmed baking sheet (or other large pan) and toast in the oven for 5 minutes, or until fragrant. Let cool a few minutes. Transfer to a medium mixing bowl and stir in cinnamon, baking powder, salt, and lemon zest. Set aside.

In a large mixing bowl, whisk together non-dairy milk, aquafaba, maple syrup, oil, and vanilla. Stir in oat mixture.

Reserve 1/4 cup blueberries for topping. Scatter remaining blueberries in the bottom of the prepared baking dish. Add oatmeal mixture over the top and spread out as evenly as you can. Dot with remaining blueberries. Bake uncovered for 40-45 minutes, or until the center is lightly set.

Let oatmeal cool for at least 15 minutes before serving with additional maple syrup, butter, and/or yogurt. Oatmeal is best warm or at room temperature.

Leftover oatmeal will keep covered in the refrigerator for up to 5 days.Blueberry Baked Oatmeal {Vegan & Gluten-Free}

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Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free}

Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}After I made Toasted Oat Graham Crackers a few weeks ago, I ran across the recipe for Ovenly’s Salted Chocolate Chip Cookies, which I had bookmarked in three separate places, including my copy of their book.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}I should acknowledge that I already have four recipes for chocolate chip cookies in my archives (see here, here, here, and here) and another I’ve been tinkering with for over a year. I don’t need another, but I made an exception for Ovenly because theirs’ is naturally vegan and doesn’t involve any egg substitutes or sticks of “buttery spread.”Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}The original recipe calls for all-purpose flour, but as I had plenty of oats leftover from making from my adventures in graham cracker-ing, I figured I’d give it a shot with toasted ground oats. I also swapped out plain granulated sugar for an equal volume of light brown, added some vanilla, switched from chocolate chips to finely chopped dark chocolate, and nixed the extra salt entirely.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}The Ovenly overlords will tell you that theirs’ is a finicky recipe and to follow it to the T. They are correct—it’s a very precise recipe and works perfectly as-is. But I messed with it anyway because I can’t help myself.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}It took me five test rounds to get these cookies to work consistently with toasted ground oats, but I persisted and have been rewarded with super chewy, chocolaty cookies that anyone will love (not just your favorite local gluten-free vegan).Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}I will, however, jump on Ovenly’s soapbox like a hypocrite and tell you not to mess with this recipe…any further than I have already.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}As with most baking recipes, the volumes of ingredients are very specific for a reason. In the case of this recipe, adjusting the liquid ingredients by 1 tablespoon (!) will either yield sad, soupy dough (and lacy cookies) or a chilled rock of inedible dough. Trust me, I know.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}And for the love of everything, don’t shorten the 12-24 hour chill. If you do, I guarantee you will be disappointed. But if you work ahead, as specified in the recipe, you’ll be rewarded with some seriously good Chewy Chocolate Chunk Cookies.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}For all my “don’t mess with the recipe” talk, these are remarkably easy and delicious cookies! They’re a guaranteed hit, not only for their chewy texture and perfect amount of dark chocolate, but because they’re vegan, gluten-free, and nut-free, so more people can eat them. Love that ❤Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}

Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}
adapted from Ovenly
makes 21-24 medium cookies

3 cups old-fashioned oats (certified gluten-free for gluten-free)
1 cup light brown sugar, packed
1/2 cup + 1 tablespoon neutral-flavored oil (I use canola)
1/4 cup + 1 tablespoon water
1 1/2 teaspoons pure vanilla extract
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
6 ounces dark chocolate (certified dairy-free for vegan), finely chopped

Place oven racks in the top and bottom positions. Preheat oven to 350F.

Spread oats onto a dry rimmed sheet pan. Place in oven and toast for 5 minutes, or until fragrant. Let cool for about 10 minutes.

Transfer oats into the bowl of a food processor. Process for 3-4 minutes, or until there are no recognizable oats. Transfer ground oats to a large mixing bowl and freeze for 5 minutes, or until no longer warm.

In a medium mixing bowl, combine light brown sugar, oil, water, and vanilla. Whisk until the sugar has melted, and everything is fully combined and thickened slightly. Set aside.

Retrieve ground oats from the freezer. Whisk in baking powder, baking soda, and salt. Fold in chopped dark chocolate. Pour in liquid ingredients and fold together. Mixture will be pretty thin. Cover with plastic wrap and chill in the refrigerator for 12-24 hours. Do not skip or shorten this step.

Preheat oven to 350F. Line 2 rimmed baking sheets with parchment. Set aside.

Line a dinner plate with wax paper or parchment. Scoop dough (which will still be soft) in 2 tablespoon increments. Place dough balls on lined plate. Freeze for 10 minutes.

Place dough balls at least 4 inches apart on prepared pans (I get 6 on a half sheet pan). Place any remaining dough balls back in the freezer.

Bake 7 minutes. Rotate pans top-to-bottom and back-to-front. Bake an additional 6 minutes. Let cool for at least 7 minutes on prepared pans before removing to a rack to cool completely. Let pans return to room, temperature before baking remaining dough balls.

Cookies will keep in an airtight container at room temperature for up to 5 days. They may also be frozen after baking and are shockingly good when they are ice cold.Chewy Chocolate Chunk Cookies {Vegan, Gluten-Free, Nut-Free}

Monster Blondies

Monster BlondiesRemember that huge, ridiculous M&Ms Surprise Cake I posted last week? It’s long gone.Monster Blondies You know what’s still taking up space in my kitchen? This comically large container of M&Ms. It’s made it through two of those cakes, a batch of cookies and lots of late night snacks, and it’s still kickin’.Monster Blondies Also taking up space in my kitchen? Three different jars of peanut butter. THREE. And they’re all different brands. Just…what? I really need an Excel spreadsheet to keep track of all my baking supplies so I’m not compelled to pick up peanut butter every time I see it on sale.Monster Blondies So, what does one do with all that peanut butter and that huge container of M&Ms? Add some oats and make Monster Blondies, of course!Monster Blondies What makes these blondies so…monstrous? Well, they’re a riff on Monster Cookies, a sort of “everything but the kitchen sink” cookie that, at its most basic, contains peanut butter, oats, M&Ms and chocolate chips.Monster BlondiesMonster BlondiesMonster BlondiesMonster BlondiesMonster BlondiesThe original cookies are terrific, but skipping the cookie dough and tossing all those ingredients into blondie batter is absolutely the way to go! The resulting blondies have all the flavors and textures from their namesake recipe, but with an extra thick and chewy peanut butter base.Monster BlondiesMonster BlondiesMonster BlondiesNot only that, but blondies are way easier to make than cookies—this recipe comes together with just one bowl and a silicone spatula! And, of course, they don’t require baking in batches. Monster Blondies are ready to come out of the oven just 40 minutes after you start making the batter!Monster BlondiesOnce the blondies have cooled slice them up and dig in! You’ll love the soft & chewy blondie base, the slight saltiness from the peanut butter, the texture from the oats and crackly candy coating, and tons of chocolate. As far as I’m concerned, they’re the very best kind of mid-week pick-me-up ❤ Monster BlondiesMonster Blondies
makes 16 blondies

1/2 cup (1 stick) unsalted butter, melted
1/3 cup creamy-style peanut butter (not natural-style)
1 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
pinch of Kosher or sea salt
1 cup old-fashioned oats
3/4 cup semisweet chocolate chips
1 cup M&Ms candy

Preheat your oven to 350F. Line an 8- or 9-inch square baking dish with aluminum foil, leaving some overhang on two sides. Grease with butter. Set aside.

Place butter and peanut butter in a small microwave-safe bowl. Melt together in 30 second increments, stirring in between, until smooth. Transfer to a medium large mixing bowl. Stir in light brown sugar, followed by egg and vanilla. Stir in flour and salt. Fold in oats, followed by chocolate chips and M&Ms.

Spread the blondie batter in prepared pan. Bake 25-30 minutes (mine took 28 minutes), or until turning golden at the edges. Let blondies cool completely in the pan on a rack.

Use foil to lift blondies out of pan. Peel off foil and transfer blondies to a cutting board. Use a large, sharp chef’s knife to slice bars. Serve.

Leftover blondies will keep in an airtight container at room temperature for a few days.Monster Blondies

Chewy Chocolate Cherry Oatmeal Cookies

Chewy Chocolate Cherry Oatmeal CookiesI won’t lie to you—I was tempted to take today off of blogging. I made fifteen cakes between last Monday and this Monday. I like making cake, but fifteen is A LOT.

My brain is fried and my feet hurt. I went to bed at midnight last night without protest. That never happens. I slept for almost nine hours (hooray for working from home!) and I’m still basically half-asleep.Chewy Chocolate Cherry Oatmeal CookiesBut I love this little corner of the internet, so I’m here anyway–just taking it easy this week. I’m saying a big “NO” to yeast doughs, frying, and things that require a million step-by-step photos. I’m taking a hard pass on petit fours.Chewy Chocolate Cherry Oatmeal CookiesBut I’m saying yes to tried-and-true cookie recipes.Chewy Chocolate Cherry Oatmeal CookiesYes to oats. (And butter and brown sugar and the tiniest pinch of nutmeg.)Chewy Chocolate Cherry Oatmeal CookiesChewy Chocolate Cherry Oatmeal CookiesYes to chocolate chips. Yes to dried cherries.Chewy Chocolate Cherry Oatmeal CookiesYes to dough that doesn’t need a chill.Chewy Chocolate Cherry Oatmeal CookiesYes to Chewy Chocolate Cherry Oatmeal Cookies.Chewy Chocolate Cherry Oatmeal CookiesYes.Chewy Chocolate Cherry Oatmeal Cookies

Chewy Chocolate Cherry Oatmeal Cookies
makes about 3 dozen cookies

1 1/2 cups all purpose flour
1/8 teaspoon ground nutmeg
1 teaspoon baking soda
3/4 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 1/2 teaspoons pure vanilla extract
3 cups old-fashioned oats
3/4 cup semisweet chocolate chips
3/4 cup dried cherries

Place oven racks in center positions. Preheat oven to 350F. Line two rimmed baking sheets with parchment. Set aside.

In a small-medium mixing bowl, whisk together flour, nutmeg, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy. Add light brown and granulated sugars and beat until combined. Add eggs one at a time, followed by vanilla. Beat in dry ingredients in two installments, scraping down the bowl as necessary. Mix in oats, followed by chocolate chips and dried cherries.

Scoop dough in 2 tablespoon increments and drop 2 inches apart on prepared pans (I like to use a medium cookie scoop for this). Bake 6 minutes. Rotate pans top-to-bottom and back-to-front. Bake another 4-6 minutes, until golden at the edges. Let cool on pans for 5 minutes before removing to a rack to cool completely. Repeat process with remaining dough.

Cookies will keep in an airtight container at room temperature for up to a week.

Chewy Chocolate Cherry Oatmeal Cookies

Carrot Cake Baked Oatmeal

Carrot Cake Baked OatmealIt feels like I’m jumping the gun by posting a carrot cake-flavored recipe in the middle of March, just after the third nor’easter in twelve days, but Easter is on the early side this year, so I suppose I’m right on time.Carrot Cake Baked OatmealI get that Carrot Cake is popular around Easter because of the whole Easter Bunny/rabbits + carrots thing but, like, is there ever a bad time for carrot cake?!Carrot Cake Baked OatmealI think not. I could eat it any day, anytime, on a boat/plane/train/any other Seussical place without complaint. Except for the whole general health and well-being and needing bigger pants thing. But if those obstacles weren’t standing in my way, let me tell you, it’d be all carrot cake all the time. That and things made with malted milk powder.Carrot Cake Baked OatmealAs it stands though, I just bought a pair of Levi’s 501s that make me feel like a supermodel and I am trying to eat well (outside of the occasional pie, kolaches, and Oreo-stuffed treats—job hazards, you know). So, I made a little compromise and put all the flavors of carrot cake in a delicious and deliciously easy baked oatmeal that works just as well as a make-ahead weekday breakfast as is does as part of an Easter weekend brunch.Carrot Cake Baked OatmealCarrot Cake Baked OatmealThis Carrot Cake Baked Oatmeal comes together quickly and easily, and has huge flavor thanks to warming spices, the classic additions of raisins and chopped pecans, and maple syrup.Carrot Cake Baked OatmealIt bakes up in just half an hour. You could certainly serve it on its own, but I like an extra drizzle of maple syrup, just for kicks. A dollop of yogurt couldn’t hurt either.Carrot Cake Baked OatmealAnother great thing about this breakfast? It’s high in protein, so you won’t be starving two hours after you’ve eaten. Oh, and if you use certified gluten-free oats, it’s gluten-free too 🙂 Yep. This is the sort of everyday indulgence I can get behind.Carrot Cake Baked Oatmeal

Carrot Cake Baked Oatmeal
makes one 9-inch square pan

2/3 cup raisins, optional
1 cup water
2 cups old-fashioned oats (certified gluten-free, if needed)
2/3 cup chopped pecans (or walnuts), optional
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1/3 cup pure maple syrup
1/4 cup (1/2 stick) unsalted butter, melted
1 1/2 cups milk of choice
1 1/2 cups grated carrots

For serving (optional):
pure maple syrup
plain yogurt

Preheat oven to 375F. Grease a 9-inch square baking dish. Set aside.

Place raisins in a small bowl. Bring water to a boil and pour over raisins. Let sit while you prepare the oatmeal.

When oven is heated. Place oats and chopped pecans on a dry rimmed baking sheet. Let toast in the oven for 5 minutes, or until fragrant. Pour into a medium-large mixing bowl and stir in cinnamon, ginger, nutmeg, baking powder, and salt.

In a separate mixing bowl, beat eggs with a whisk. Mix in vanilla, maple syrup, melted butter, and milk. Pour over dry mixture and fold together with a silicone spatula or wooden spoon. Fold in carrots. Drain raisins and mix them into the oatmeal.

Transfer oatmeal to prepared pan and spread into an even layer. Bake uncovered for 30-32 minutes, or until a toothpick inserted in the middle comes out clean.

Let cool for a few minutes before serving with a drizzle of maple syrup and/or a dollop of yogurt, if desired. Oatmeal scoops best initially, but may be sliced after it cools.

Leftover baked oatmeal will keep covered in the refrigerator for up to five days. Reheat individual portions before serving.

Carrot Cake Baked Oatmeal