Thursday, July 17, 2014

Lava Baked Oatmeal [Guest Post]

Hi guys it's me, @laura__kiss, again  :) You may remember me as I was the Oatmeal Enthusiast in March.

I was so happy and excited that so many people liked my guest post!

And I think Lauren liked it to ;) She asked me to send her and all her readers the recipe for the lava baked oatmeal, so here you go :)


There isn't any more luxurious dessert as a lava cake with a liquid center that floats out when you take your first bite! That gave me the desire to create a healthy yet delicious and elegant breakfast or even dessert ....


[TOA: I'm going to show you the exact directions that Laura gave me. However, I was out of steel-cut oats at the time, so I used a heaping 1/2 cup old-fashioned oats, 2 tbsp cocoa powder, pinch of salt, 1/2 tsp baking powder,1/3 cup soy milk, 1/2 a banana, and I blended them all together with my immersion blender to create a batter. I followed the rest of the instructions, but I increased the baking time to about 13 minutes. ...And yes, I did slip in a little bit of peanut butter in my lava. ;)]


Lava Baked Oatmeal

Guest Recipe by @laura__kiss
Prep Time: 5 min
Cook Time: 15 min
Ingredients (serves 1)
  • 1/2 cup steel cut oats
  • 1 tbsp oat flour or any flour you like
  • 2 or 3 tbsp cocoa powder
  • 1 pinch of salt
  • 1 tsp baking powder
  • 1/2 cup milk
  • 1/3 apple sauce or mashed banana
  • 1 or 2 tbsp dark chocolate drops
  • (optional) sweetener, as much as you like
  • (optional) more chocolate drops, cacao nibs or any nuts or seeds you'd like to have in your oatmeal ...
Instructions

  1. Mix in a bowl all the dry ingredients.
  2. In another bowl mix the applesauce with the milk and optional sweetener.
  3. Combine the bowls and any optional ingredients and mix well
  4. Fill a muffin case (I get the best results when I grease the muffin case a little) with the half of the mixture.
  5. Place the chocolate drops in the middle and try to keep then as close together as possible to create a liquid core.
  6. Add the rest of the mixture careful on top.
  7. Bake for 5-10 min at 350 F; have an eye on it to make sure it's not getting too dry.
  8. Take it out and flip it immediately on a plate and eat it while it's still hot and the core melts out :)
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Laura's Notes:

  • It may not come out of the case, so make sure it's greased enough or use a non stick.
  • I've never tried to do it in the microwave, good luck with that ;)
  • The more chocolate drops or chips you add to the center, the more "lava" you get ...
  • You can try to substitute the chocolate drops with pb (or any other nut butter) and cocoa powder, but I've never tried it, so you're on your own risk ;)


**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

7 comments:

  1. WOW chocolate fondant for breakfast. I'm thinking a silicon muffin case would make this pop out easy, I'll have to give it a go!

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  2. Only takes 5-10 minutes to bake? Won't the oats still be hard?

    ReplyDelete
    Replies
    1. Also - what is a muffin "case"?

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    2. I wondered that, too...but I've never baked with steel-cut oats so I took her word for it. I will ask her what her experiences have been.

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  3. I tried to make this oatmeal this morning in a ramkin with rolled oats and an immersion blender as you suggested above and ended up with a goopy mess. Any advice?

    ReplyDelete
    Replies
    1. Did you use enough oats? Note that in my description, I used a *heaping* 1/2 cup. If you only used a 1/2 cup, the result was probably too liquidy.

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