Blackberry Thyme Oatmeal

Remember less than a week ago when I said that my rosemary plant was the only one still thriving?

Joke's on me! It's dead now.

Shortly after making the Grape Rosemary Oatmeal (which was delicious!), my rosemary plant went from green and robust to brown and brittle. I don't even know...

Mango-Coconut Overnight Oatmeal with Puffed Wild Rice

Before I share the beautiful recipe pictured below, let me just declare my love and commitment to New York City. I love you, NYC, and there's nobody else for me than you. Please don't be jealous at what I'm about to say. At the end of the day, my rent money goes to you, and it's your beautiful bridges and skylines I drool over.

That being said, there's another city I adore: MSP, better known to the rest of the world as "Minneapolis/St. Paul, Minnesota."

Peach Almond Oatmeal with Pomegranates

Mmkay. Time to be vulnerable.

I've been somber lately. Maybe even a little hopeless.

My apartment does not offer great lighting. My window faces almost directly south, meaning the sun never fully shines inside, despite our big windows. I cannot take pictures outside without walking straight onto the bustling sidewalks of New York and lookin' like a fool. I try taking pictures near my bedroom window during the brightest time of the day, but they still turn out grainy and discolored.

I have a pretty great camera (the top-rated point-and-shoot on the market), but it functions best in natural lighting. It's not ready for indoor, dimly-lit food photography. Having just signed a lease on my first how-the-heck-does-it-possibly-cost-this-much NYC apartment, I can't even fathom buying a fancy camera at this point.

Peach Banana Muesli

Week 6 of not having a stove.

It's becoming painful, yo. When so much of your happiness relies on your ability to cook and prepare food, not having a functioning stove is a terrible blow. We've been dealing with our electronic company for weeks trying to convince them to turn on our gas. Every time, it's "You need to do X." So then we do X. We wait. We call back. They say, "You did X, but you still need to do Y." We say, "You never told us that, but okay." We do Y. We wait. We call back. Etc.

FOR SIX WEEKS.

Grape and Dark Chocolate Chunk Muesli

...Because chocolate chunks are just plain better than chocolate chips.

Although most of my favorite food blogs are vegan (or at least vegetarian), I take inspiration from all food lifestyles. I check FoodGawker at least twice every day and browse until I have viewed each new recipe, and I know the times of the day that the site is usually updated. It might be an addiction...

Ever since I "met" Haley from Cheap Recipe Blog, hers is one of the sites that I often find inspiration. Recently, she shared a cheap and easy entertaining idea of serving frozen grapes, dark chocolate, and wine for dessert. Um, I love all three of those things, so YES.

Root Beer Float Overnight Oatmeal

I have so many recipe ideas. Unfortunately, some of them require obscure ingredients that I couldn't imagine myself using regularly (or, in the case of macadamia nuts, I can't afford to use them regularly!). This was my problem with root beer extract. Wouldn't it be cool to have a root beer float oatmeal? But what else could I possibly do with it?

Thus, I was pretty freakin' pleased when I perused my mom's baking cupboard and discovered root beer concentrate. You see, my mom's quite special. She may appear to be your standard accountant, but when she comes home, she transforms into a cake decorator. She used to just do average sheet cakes and basic wedding tier cakes, but when the cupcake trend blossomed, so did her repertoire.

She now pumps out all sorts of "hip" cupcakes: Oreo, dreamsicle, red velvet (of course), lemon, salted caramel, etc. If you've seen it on Pinterest, she's probably tried it. Anyway, sometime during her experiments, she must have done a root beer cupcake, and thanks to her, I can give you this recipe today.

Grape and Orange Marmalade Oatmeal

I must share a story with you.

This is my last day of school as a first-year teacher. On one of the days earlier this week, a student (whom I love, of course) brought goodies for the teachers. My colleague came into our workroom holding a bag of cookies and encouraged me to check out my mailbox because the student had left treats for each of us, along with personalized drawings for gift tags. Like every time a student brings gifts, I felt the same mixed feelings: flattered, but disappointed. Nine times out of ten, I end up giving away the non-vegan food item to a coworker (but appreciate the thought nevertheless).

I hustled to my mailbox anyway, eager to see the drawing this student left me. What did I find?

Salted (or not) Caramel Apple Oatmeal

One week remains of my first year of teaching! Each year, as my life and career become increasingly more demanding, I worry about how my blog will fit into my schedule. This year, I consistently worked 70-80 hours a week, yet I somehow managed to squeeze in a few hours each weekend to manage this blog.

...So if you're wondering why I'm not so great at responding to blog comments anymore, that's why. I'm sorry! I read and appreciate all of them!

Despite my long hours of classroom prep, I remained loyal to this blog. I think that's quite telling. No matter how stressful my life was, I made this blog a priority. Why? I enjoy it. Yes, it's a LOT of (more) work, but it's also gratifying and therapeutic.

This recipe, like many others, has been stumping me for at least a year. How could I make a VEGAN caramel sauce? It's not that I didn't know how--there are tons of recipes out there. I just didn't feel like making it (see above re: 70-80 hours a week)!

Getting Fit #5 + Orange Marmalade and Almond Oatmeal

For the first time in several weeks, I have a recipe to share with you on a Saturday! Woohoo!

But first, let's check in with Crystal.

This is the fourth segment of my Getting Fit series. This series features my friend Crystal, a rockstar figure skater and fellow oatmeal lover. You can her blog, Confessions of Crystal, and check out her Instagram,@crystalchilcott.

TOA: Hi Crystal! How is your summer going?

Crystal: Hi Lauren! It finally feels like summer here in Colorado. I unfortunately sustained a concussion on Saturday so I haven't been able to skate, but I've enjoyed having time to read a copious amount! How are you? 

TOA: I'm okay. I've been feeling chronically fatigued lately; I experienced the same thing around this time last year. It seems like no matter what time I go to bed, I wake up exhausted. It makes staying active difficult! 

Crystal: Does exercise give you an energy boost? 

TOA: Not particularly. On weekends and Mondays, kind of. Once I get further into the week, I just trudge through my routine and feel dead from beginning to end. 

Crystal: Hmm, do you think a change in routine might help? 

TOA: Maybe. What are you thinking? 

Crystal: Perhaps you could try doing strength before running to change it up a bit or doing intervals. If you did intervals you would lightly jog for a minute and then sprint for thirty seconds. Sometimes that makes my cardio a bit more interesting. 

TOA: Hmm that could work. I like how it's less monotonous than just plain long-distance jogging. However, I'm pleased to report that I've completed a 2.6 mile run a few times since we talked last! 

Crystal: That's great! It is awesome that you're making progress even when you're not feeling your best energy-wise. Would you be willing to try the intervals at least once next week to see how you like them? 

TOA: Definitely. Besides that, should I follow the same routine? 

Crystal: Is your strength routine still challenging but not impossible? 

TOA: That's the perfect way to describe it. Usually during the second set, I feel like there's no way I'll be able to complete all three, but then I can do it and it doesn't kill me—ha!

Crystal: Great! I see no reason to change it then.

TOA: Thanks! Say, I have a question for you. When you're doing hardcore training, what do you eat for breakfast?

Crystal:I almost always have oatmeal and matcha green tea, sometimes together! I almost never repeat bowls of oatmeal and either use one of your recipes or top it with whatever fruits, nuts, or nut butters I have on hand.

TOA: Do you eat before working out, or after?

Crystal: Always before. If I don't eat beforehand I don't think I could make it through a workout or skating session!

TOA: I'm the same way! However, I know many people that wait until after working out because they complain it makes them sick to eat before. That's crazy to me! I'm ravenous in the morning. Similar to me, you're a vegetarian. Do you use any "protein shakes" or anything of that nature?

Crystal: I don't understand breakfast-skippers either! I'm a believer in getting all my nutrients through whole foods and using as little supplements as possible. On exceptionally hard workout days or on days when I feel I need more protein, I sometimes use SunWarrior protein and add it to a smoothie in my NutriBullet. I like that brand because it is from all plant-based sources and has none of the sketchy additives like most protein powders. I also sometimes eat Luna protein bars or Lara Alt bars.

TOA: YAY! I agree. I see no reason to buy protein powders myself. That's what peanut butter is for.

Crystal: Oh, yes, peanut butter is definitely my favorite protein source! It is much more fun to eat peanut butter than drink an unappealing, chemical-ridden, pre-packaged protein shake!

TOA: I agree! Do you eat any differently on days that you work out vs. days that you don't? (Or do you work out every day, haha?)

Crystal: Sunday is my only off day. I'm hungrier on days that I work out so I usually have an extra snack. I like to eat smaller meals five to six times a day, balanced with protein, grains, and fruits and veggies. I find I have the most energy this way whether I work out or not.

--------------------

Like Crystal, I can handle eating breakfast before a workout. Often, I will eat something somewhat lighter, go for a run, and then come home for round two...because two breakfasts are better than one.

Blueberry Lime Basil Oatmeal

I was with a friend last weekend who asked me, "If they came up with a synthetic food--like a shake--that was proven to be safe and contained all the necessary nutrients for survival, would you eat it?"

Of course, I repeatedly argued that it couldn't possibly be better or even on par with REAL food, which we were designed to eat and gain our nutrients from. Still, he responded each time, "But what if it were proven? Just pretend. Would you eat it?"

Finally, I said, "I think it would be great for feeding populations who are malnourished or food insecure, but I am neither of those things. I enjoy the process of chopping vegetables and cooking recipes and creating nourishing meals on my own. I feel spiritually fulfilled by it."

That's how I feel when I make recipes like this one. Whenever I make oatmeal with herbs, I feel so gourmet and fancy. Each of the three main flavors in this recipe blend together so beautifully. Once combined, they each become subtle and complement each other with perfect harmony.

Blue Raspberry Overnight Oatmeal

Can I get a high five for two overnight recipes two Thursdays in a row?

I found while making this recipe that the color of raspberries is far more potent than the color of blueberries. On my first attempt, I was stunned to see the vibrant red color of my blueberry-raspberry mixture. However, after sitting in the fridge overnight, the oatmeal mellowed out into a calm blue (like in the pictures).

Tropical Oatmeal

This recipe is so obvious that it's almost embarrassing that I haven't posted it yet. I have so many tropical-themed recipes, but why not combine them all into one fabulous breakfast?

Mango, pineapple, and coconut were obvious choices, but my decision to include banana was a last-minute addition. I don't know about you, but I always forget bananas are a tropical fruit.

Banana Mango Overnight Oatmeal

Readers, this one is for you. (I mean, I suppose all my recipes are for you...but this one is really, really for you.)

You guys are always ragging on me to post more overnight recipes. To be honest, I make overnight oatmeal pretty frequently, but only when I'm too lazy on the weekend to prepare enough oatmeal ahead of time for the week. In other words, when I'm making overnight oatmeal, it's at 10 pm, and when I'm eating it, it's 5 am. If you think I'm going to take pictures during these hours, you're crazy. :)

Salted Mango Coconut Oatmeal

I may crave peanut butter and bananas hardcore during the fall and winter months, but during the spring and summer, I definitely crave a different flavor. I've noticed that everyone's cravings change with the seasons*, and my oatmeal is no exception. These tropical, fruity, and citrusy porridge recipes I've been craving are lighter and more refreshing than my usual cozy bowls.

*But let's be honest, peanut butter is appropriate 365 days a year.

For this recipe, I was inspired by these popsicles. I never would have considered salting a tropical recipe like this, but these popsicles were so visually appealing that I wanted to grab one from the screen and try it out. However, I'm perpetually cold (just ask the students who sweat to death in my classroom), so I had no desire to make popsicles. Then I thought, why not try it as oatmeal? So I did.

Lemon White Chocolate Oatmeal

Is it spring? I thought it was, but then I went to Philadelphia with my spring coat and basically froze to death. As soon as I returned to my apartment in New York, I switched back to my heavy winter coat. Ugh!

To fool myself into thinking it is, in fact, spring, I returned to my beloved lemon-flavored oats. Every spring, I just can't get enough lemon in my oatmeal!  This time, I combined it with white chocolate chips. The tang of the lemon and the sweet white chocolate are definitely a winning combination!

Carrot Ginger Oatmeal

Did you know I used to hate ginger? It's true. If you look at my early recipes when I used ginger, it would always be a teensy tiny pinch. I can't remember when my feelings changed, but I have a much higher tolerance for it now.

I much prefer fresh ginger, but now that I've acquired a taste for it, I'm fine with ground ginger. I thought half a teaspoon would be too much for this recipe, so I started with just a quarter teaspoon. After a few tastes, I continued adding more bit by bit, until I finally had added half a teaspoon total. Perfect.

Plum Almond Oatmeal

If you liked my Pear Almond Baked Oatmeal, methinks you'll like this. It has a similar profile, but it's better because it's pear-less and made on the stove.

You've probably noticed a lack of baked recipes lately (except for the occasional brownie, of course). I much prefer stove-top recipes because they're easier to control and significantly faster. Additionally, I make all my oatmeal for the week on Saturday and Sunday, and then I reheat them throughout the week. I don't own a microwave (I know, right?), so I heat the oatmeal on the stove while I'm doing my hair and makeup at 4:45 am. It's ridiculously difficult to reheat a baked oatmeal on the stove, so it rarely happens these days.

Anyway, the moral of the story is that plums are better than pears, stove-top is better than baked, and almond extract is wonderful. Or something like that.

Plum Almond Oatmeal

by The Oatmeal Artist

Prep Time: 3 min

Cook Time: 5 min

6061011

Ingredients (serves 1)

• 1 plum
• 1 cup milk of choice, or water
• 1/2 cup rolled oats (I use Country Choice Organic)
• 1/4 tsp almond extract
• pinch of salt

Instructions

1. Prep your plum by dicing it into small cubes.
2. Bring milk (I use 1/2 c almond milk and 1/2 c water) to a boil, add plum cubes and oats, and reduce heat to medium. (If you'd like to add a teaspoon of flax or chia seeds, do so now.)
3. Once more of the liquid has absorbed, add almond extract and salt. Stir.
4. When you're pleased with the consistency of the oatmeal, transfer to a bowl. Add a splash of your milk of choice and any other additional toppings (sliced almonds, shredded coconut, nuts, etc.).

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**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!

Orange Plum Oatmeal

Close followers of the blog have probably recognized my fruit phases. One month, I'll have a bunch of strawberry recipes, followed by a string of apple recipes, and then a random fig phase. There was even about a month or two last year when I *gasp* liked pears and made several recipes with them.

Right now, I love plums. I love their small size, the squishy interior, the slight peachy taste, and the deep red color. Unfortunately, it's not exactly plum season. :( Despite this, I was able to find someone at my local produce market--success!

Sadly, I've learned that plums don't "star" well in oatmeal. They need a little help. For this recipe, I paired a plum with an orange (specificially, a cara cara orange...my favorite!). I love pairing other fruits with oranges. The sweet citrus flavor is subtle (oranges also don't "star" well), and just enough to complement the subtle plums.

Blackberry Lime Cheesecake Oatmeal

There are two aspects of this recipe that I'm proud of:

1) It includes blackberries. The last time I had blackberries, I thought I didn't actually like them that much.
2) It includes nondairy cream cheese. The last time I had nondairy cream cheese, I thought I didn't actually like it that much. ;)

As it turns out, blackberries are delicious. Before, I found them annoyingly seedy. I didn't have that problem at all this time! There were only a couple seeds, and they were smaller and less obtrusive. As for the nondairy cream cheese, I thought it tasted almost exactly like dairy cream cheese--which simply tells you how long it's been since I've had dairy haha.

Strawberry White Hot Chocolate Oatmeal

Valentine's Day is coming up. I was contacted recently by the Brilliant Earth Create a Little Love Campaign to join them in...well...creating a little love. :) Brilliant Earth specializes in "honest, ethical" jewelry. It's a perfect option for those of you who are looking into an upcoming engagement (while I simultaneously binge on peanut butter and Buzzfeed quizzes, of course). When I first thought about making a V-Day themed recipe, I had a moment of anxiety. How would I write a post about Valentine's Day? Oh, the horror!

Those who know me personally know that Valentine's Day is my least favorite holiday. I don't feel like getting into the reasons now, but I've always loathed it. In high school, people criticized me for being a cynic and a "hater of love," and--to prove that they were wrong--I began celebrating my own holiday: Hug's Day. When people wished me a "Happy Valentine's Day!", I would respond, "Happy Hug's Day!" I gave out "Happy Hug's Day!" cards and celebrated "Happy Hug's Day!" with my boyfriend at the time. Sadly, it didn't catch on.