My Fat Heart

Charging full force into the gluten free world with an incredibly fat heart.

Tag Archives: oatmeal

Carrot Cake Oatmeal



Time and time again I see this recipe online and I never really thought that putting carrots into my oatmeal would be a good idea but I was wrong. Very wrong. If anything it adds a subtle sweetness and a pretty orange colour to my breakfast. There isn’t really much of an explanation warranted for this – as I’m sure we’ve all had carrot cake in our lives. The only thing I omitted is the “icing” element (which can easily be recreated with a dollop of vanilla yogurt).


Now… I know I’ve been on an oaty roll, but I seriously can’t stop. Don’t judge me, just try it.


1/4 cup steel cut oats
1 1/2 cups water
pinch of sea salt
1 tbsp almond butter
1 tbsp maple syrup
1/2 carrot, peeled and finely shredded
1/2 tsp cinnamon
1/4 tsp ground ginger
1 tbsp chopped dates
walnuts, pumpkin seeds, extra cinnamon & maple syrup (for topping)

1. Bring water and oats to a boil, turn heat to low and add pinch of salt. Simmer until the water is fully absorbed (20-30 mins).
2. Once absorbed, stir in almond butter, maple, carrot, cinnamon & ginger, and dates.
3. Put in a bowl and top with walnuts, pumpkin seeds, cinnamon and more maple syrup!


Oatmeal with Sautéed Apple & Plum



I have a confession to make – I’m in love with breakfast. Lately… it’s been oatmeal. I’ve gone the lazy route and used instant microwave oats (I know, shame on me) but I can’t be bothered to sit and wait for steel cut oats. Although – there are now instant steel cut oat packets and the ingredients are just steel cut oats! (If anyone has the scoop on this – please indulge me).


To compensate for the instant-oatage, I sauteed some apple and plum to top it off. It was a thing of beauty… that I will repeat tomorrow… and the next day…



1 Packet Instant Oats (or steel cut, whatever you prefer)
1 tbsp almond butter
1/2 tsp maple syrup
1/2 an Apple, cut into thin slices
1 Plum, cut into thin slices
2 tbsp coconut oil
1/4 tsp ground ginger
1/4 tsp ground cinnamon
1 tbsp lemon juice
plum jam, almonds, chia seeds & maple syrup (for topping)

1. In a small frying pan, melt coconut oil and sauté apple and plum slices until tender. Add lemon juice, ground ginger and cinnamon.
2. Prepare oats as directed on package. Stir in almond butter and maple syrup.
3. Top oatmeal with sauteed apples and plums, whole almond, plum jam, chia seeds and additional maple syrup.
4. Have an oatgasm.

Apple Cranberry Baked Oatmeal


DSC_0027There are only so many days I can have the standard oatmeal: raisins, brown sugar. I eventually start scouring the internet for other people who have discovered new and interesting ways to make their oats. There is no reason why we need to fall into this ideology that oatmeal can’t be awesome. Which it totally can. Why not mix the desire for a warm and steamy breakfast in the cold winter months, with your average, boring old oats?

Baked oatmeal is seriously satisfying, but just as healthy as having your oatmeal the regular way (only this way it gets golden and steamy and even better). A crisp, golden edge forms while it bakes, and the smell that will fill your house is insane. It doesn’t quite meet up to the freshly baked cookie smell, but yah know. It still smells pretty darn amazing.

DSC_0028The apples stayed the perfect texture as well. Still somewhat firm, and sweet (apples sometimes lose the flavor and turn to mush. We DO NOT want that), while the cranberry lends a tartness that pairs perfectly. Combined with a nice hot cup of tea (or coffee) and a relaxed morning in your jim-jams to savor each bite and take a mental trip away from the January frost, you can’t go wrong.



Recipe from Jelly Toast
Serves 4-6 people

1 cup rolled oats
1/8 cup ground flax seeds
1/2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp salt
1/8 cup brown sugar
1 1/2 tbsp honey
1 cup almond milk
1 egg
1/2 tsp vanilla extract
1/2 cup fresh or frozen cranberries
1/2 large apple, cubed
Brown sugar for topping
Honey for topping

1. Preheat oven to 375°.
2. Spray baking dish with PAM. You can use whatever size you want.
3. In a medium bowl, stir together oats, flax seeds, baking powder, cinnamon, salt and brown sugar.
4. In a separate bowl, whisk together honey, milk, egg, and vanilla. Pour milk mixture into the dry ingredients and stir with a spoon, making sure all of the ingredients are evenly mixed. Fold in the cranberries and apples.
5. Pour mixture into prepared baking dish. Sprinkle the top with brown sugar.
6. Bake, uncovered, for 35-40 minutes, or until the oatmeal is golden brown.
*Serve with a generous amount of honey.

Apple Spice Oatmeal


I think it’s fair to say that fall is here! The weather cooled down, pumpkin everything popping up on every food website. Apple this, apple that, spiced this, spiced that. What is there not to love? I have to admit that the fall/wintertime has to be my favorite time of year. All the food is comforting, a hot cup of tea feels 5384958439 times more amazing than it did before, going out for a walk everyone is smiling and happy. Everything is just better…and I don’t care who doesn’t agree!

For people who just grab a piece of fruit for breakfast and don’t even think about it, shame on you! Breakfast is the way to change your whole mood around about having to wake up early on a Monday morning! You can even use instant oats! So it’s just that quick and delicious to bring a warm bowl of autumn into your morning routine, not to mention how healthy and nutrition packed it is (I know you want to).

With just enough sweetness and tang, this oatmeal is a definite pleaser for those chilly mornings ahead. You can also make 2 servings, and refrigerate one so that you have breakfast (or a snack) for the following morning.

Makes 2 servings

1/4 cup walnut halves
1 1/2 cups water
1 cup plain instant oats
pinch of salt
1/4 cup raisins
1 medium red apple, chopped into small chunks
1 tbsp firmly packed dark brown sugar
pinch of nutmeg
1/8 tsp vanilla extract
pinch of cinnamon
1/2 cup non fat milk (or almond milk)

1. Lightly toast walnut halves until fragrant and browning, allow to cool, then coarsely chop.
2. In a small saucepan, bring water, oats, salt, raisins, and apples to a boil. Reduce heat and let simmer until all the water is absorbed into the oats (a few minutes).
3. Take off the heat, stir in vanilla, nutmeg, and brown sugar.
4. Divide into serving bowls, pour 1/4 cup milk on each and sprinkle with toasted walnuts and cinnamon.

Quick Date-Banana-Nut Oatmeal


When I was in my baking class yesterday, we were taken on the journey that is muffins and tea biscuits. The muffins really weren’t the problem, it was the tea biscuits that although were the most appropriate to take out some excess aggression (kneading dough really has that effect for those who haven’t tried, there is no need for anger management), came out of the oven completely oblong and lopsided. Apparently, when making my initial cut with the round cutter, I went on an angle, hence droopy tea biscuits. At least they tasted buttery, and delicious. I just call them special people tea biscuits.

I’ve come to realize that we really don’t get a break to eat lunch (for a 5 hour class… that’s pretty insane!!!) Having that said, I had to eat a bigger, quicker breakfast before I left.

I have an ah-mazing vegan cook book (I’m sure I have mentioned it before), called “The Kind Diet”. Actually written by the star of the movie “Clueless”, Alicia Silverstone. This recipe I adapted from there. It is super fast, amazingly delicious and satisfying, and long lasting in your belly. Seriously, your tummy (and taste buds) will thank you. I know not all of us have the patience to cook oatmeal over the stove top (microwave oatmeal is just gross…), so this works for a quick on the go.

1 cup rolled oats (I used Quaker, you can use instant oatmeal if you like as well)
2 tbsp maple syrup
2 tbsp chopped walnuts
1/2 medium banana, cut into slices
5 dates, pitted & chopped
sea salt, to taste
cinnamon, to taste
tsp plain, fat-free, Greek yogurt
honey (for drizzling on top, could also use maple syrup)

1. Bring a kettle to a boil.
2. Combine oats, maple syrup, walnuts, cinnamon and dates in a bowl. Add a pinch or two of salt, then pour enough hot water to just cover the oats. Don’t put too much or it will be watery.
3. Cover the bowl with a plate until all the water has been absorbed into the oats.
4. Once absorbed, put a teaspoon of Greek yogurt on top, and drizzle with honey.

*Recipe serves 1 – it is a big portion so you could turn this into two servings*

Banana Bread Oatmeal


There is something to be said for banana bread: delicious? I think so. Every person I know has said “my mom makes the best banana bread in the world, no lie!”, and I am one of those people. Hands down. Best banana bread ever. Although, who says one of the best kinds of breads can’t be adapted into a breakfast delight? I’m here to tell you, that for 270 calories, and 4.5 grams of fat, you can have banana bread for breakfast (and it’s healthy!). Oatmeal is so plain on its own, and for those who never jazz it up, you are seriously missing out. As in my other post (peach pie oatmeal), any kind of dessert, or sweet treat can be turned into a breakfast adventure.

I first saw this recipe on The Pastry Affair and I put my own touches on it.

1/2 cup oats (Quaker, not instant)
1 tsp brown sugar
1/4 tsp vanilla extract
1/4 cup banana (Mashed), and a few banana slices to garnish afterwards.
1/2 cup almond milk (or soy)
1/2 tsp cinnamon + 1/4 tsp cinnamon for garnish
1/8 tsp nutmeg

1. In a small saucepan, whisk the almond milk, vanilla extract, cinnamon, nutmeg, and mashed banana.
2. Once combined, heat over medium heat. Once boiling, add oats and cook until tender and all the liquid is absorbed (approx. 3 minutes).
3. In a small bowl, mix brown sugar and 1/4 tsp of cinnamon.
4. Put into a bowl, garnish with a few banana slices, and sprinkle brown sugar & cinnamon mixture on top.