Baked oatmeal with the texture of a fudge brownie, and the glamor of a Black Forest cake. Vegan, gluten free.
February. The month with Presidents’ Day, Pancake Day (Shrove Tuesday), Chinese New Year and the Mardi Gras. Oh, and there’s something else happening in February: Valentine’s Day.
I’m in two minds about Valentine’s Day. On one hand, it seems superficial and just so schmaltzy. And schmaltz is not my thing. I’m more type of person who’ll happily consider a jar of peanut butter my ‘significant other’, and claim to be allergic to public displays of affection.
But on the other hand, I like chocolate. And cherries. And teddy bears.
My solution to this internal discord? Avoid all the Valentine’s sappiness and just eat chocolate. By myself, or with friends (if I can bring myself to share).
Oh, how I’m looking forward to those post-Valentine’s Day chocolate sales.
And because I enjoy celebrating with breakfast – even if I don’t care for the occasion – I’ll post a few Valentine’s Day themed breakfasts before the 14th. First up, this chocolate and cherry-filled baked oatmeal.
This recipe makes two servings, so it would be ideal for Valentine’s Day. Alternatively, leave one in the fridge and microwave it for a quick breakfast later in the week.
For me, it was a case of Tuesday Claudia making a breakfast for herself and Wednesday Claudia. Sharing is caring… even if you’re just sharing with yourself.
Today’s baked oatmeal has the texture of a fudge brownie (yes, really). All thanks to some frozen cherries and pumpkin puree. Hmm… maybe pumpkin is actually my ‘significant other’.
To add some extra flavor, there’s chocolate coconut water in the baked oatmeal too. I used ZICO Chocolate Coconut Water, which was given to me by ZICO. If you can’t find this coconut water (unfortunately it’s not universally available), then the best substitution would be chocolate milk (dairy or non-dairy). Alternatively, just use an unflavored milk of choice.
Then there are the all-important toppings! Black Forest is a type of cake, after all.
Borrowing an idea from my Black Forest Pancakes for One (can you tell I’m in a Black Forest mood at the moment?), this baked oatmeal is topped with three of my favorite foods:
- Coconut yogurt*
- Shredded coconut
*I used yogurt made from coconuts. Maybe I’m being paranoid, but it seems safer to top hot oatmeal with non-dairy yogurt.
While the toppings add a little pizzazz to this breakfast, I wouldn’t blame you for skipping the palaver and digging in ASAP (that’s what impatient Tuesday Claudia did).
Finally, before I forget, there’s another holiday happening in February. One that I maintain is very important: Ice Cream for Breakfast Day.
Ice Cream for Breakfast Day is celebrated on the first Saturday of February. So this Saturday, grab a bowl of ice cream! Unless you’re plum out of ice cream (or bananas) and can’t buy anymore because you’re snowed in.
If you’re looking for a healthy and/or dairy-free ice cream, may I suggest some banana ice cream (also known as ‘nice cream’)? Here are a couple of ideas:
- Peanut Butter and Chocolate Sundaes
- Pumpkin Spice Ice Cream
- Apple Pie Ice Cream
- Chocolate Cherry Ice Cream
- Peanut Butter Banana Ice Cream and Granola Parfaits
Ice cream for all!
And one very last thing (then I promise I’ll end this long post!), I wanted to mention that Yonanas contacted me after my review of their ice cream maker. The friendly people at Yonanas sent me a new chute/cone to replace the piece that was looking a little worse for wear. They also noted that my issue with the cone was not typical for their product.
So this weekend I’m looking forward to testing out the new Yonanas pieces with some ice cream for breakfast!
- For the baked oatmeal
- ½ cup frozen cherries
- ½ cup pumpkin or squash puree
- ⅓ cup almond or coconut milk
- ¼ cup chocolate coconut water*, or more milk
- 2 tablespoons cocoa powder
- 1 ½ tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- ¾ teaspoon baking powder
- Pinch of salt
- 1 tablespoons shredded coconut
- Coconut yogurt
- Shredded coconut
- Preheat the oven to 350°F (180°C). Grease two ramekins.
- Use a blender or food processor to blend the frozen cherries, butternut squash puree, almond milk and coconut water. Transfer to a medium-sized bowl.
- Mix in the cocoa powder, maple syrup and vanilla extract. Add the rolled oats, baking powder, salt and shredded coconut, and mix until well combined.
- Divide the mixture between the prepared ramekins. Bake for 22 - 27 minutes, or until the tops are dry and a little firm.
- If desired, top each oatmeal with some coconut yogurt, shredded coconut and a few fresh or candied cherries. Enjoy!