ms_minerva

Double Chocolate Peanut Butter Banana Baked Oatmeal
Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Serves 6

Ingredients

** For the baked oatmeal:
1 heaping cup of ripe mashed banana (from 2 medium/large extra ripe bananas)
½ cup creamy or crunchy natural peanut butter (just peanuts + salt)
2 eggs
¼ cup pure maple syrup
3/4 cup unsweetened vanilla almond milk or oat milk (or milk of choice)
1 teaspoon vanilla extract
1 1/2 cups old fashioned rolled oats, gluten free if desired
1/3 cup unsweetened cocoa powder or cacao powder
1 teaspoon baking powder
¼ teaspoon salt
1/2 cup chocolate chips (dairy free, if desired)
** For the topping:
6 teaspoons natural peanut butter
2 tablespoons dark chocolate chips for sprinkling on top (dairy free, if desired)
Maldon sea salt, for sprinkling on top
Optional for serving:
Milk
Fresh berries

Instructions

Preheat the oven to 350 degrees F. Grease a 9x9 inch baking dish with nonstick cooking spray.

In a large bowl, add 1 cup of mashed banana, peanut butter, eggs, maple syrup, milk of choice and vanilla extract. Whisk until well combined.
Add the dry ingredients to the wet ingredients: oats, cocoa powder, baking powder and salt. Mix until well incorporated. Stir in the chocolate chips.
Pour into the prepared baking dish and spread out evenly. Dollop with teaspoonfuls of peanut butter on top, then use a knife to swirl, just about 3-4 times. Don’t go overboard with the swirling or the oatmeal won’t look pretty. Finally top the oatmeal with 2 tablespoons chocolate chips.
Bake for 25-30 minutes or until the oatmeal is set in the middle. Remove and allow to cool for 10 minutes before sprinkling with a little sea salt and serving. You can serve this warm in a bowl with a little milk or with raspberries on top.

Recipe Notes

To make gluten free: simply use gluten free rolled oats.
To make dairy free: remember to use your favorite dairy free chocolate chips

VEGAN SINGAPORE NOODLES
Prep time 10 mins Cook time 20 mins Total time 30 mins Serves: 2

Ingredients
**SAUCE
2 cloves garlic, minced (1 Tbsp or 6 g)
2 Tbsp (30 ml) tamari or soy sauce
1-2 Tbsp coconut sugar (to taste)
1 large lime, juiced (~ 3 Tbsp or 45 ml)
**NOODLES
6 ounces (170 g) thin rice noodles
2 Tbsp (30 ml) toasted sesame oil, divided
1/4 white or yellow onion, thinly sliced (27 g)
3/4 red bell pepper, thinly sliced (90 g)
12 snow peas (~40 g)
1 Tbsp (15 ml) tamari or soy sauce
4 tsp (12 g) curry powder, divided
**FOR SERVING* optional
8 ounces (227 g) extra firm tofu, pressed dry and cubed*
Sriracha or chili garlic sauce
2 green onions, thinly sliced

Instructions
See notes if adding tofu.
Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, coconut sugar and lime juice to a small mixing bowl. Whisk to combine, then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
Heat a large skillet over medium-high heat. Once hot, add 1 Tbsp toasted sesame oil, onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
Add snow peas, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir. Sauté for 2-3 minutes, then remove from pan and set aside.
To the still-hot skillet, add remaining 1 Tbsp sesame oil, cooked rice noodles, sauce and remaining 2 tsp curry powder. Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave, or in a saucepan over medium heat.

Notes
*To add tofu, double the amount of sauce, then pour half into a separate mixing bowl. Add 1 extra Tablespoon coconut sugar and whisk thoroughly to combine. Add pressed, cubed tofu to a parchment-lined baking sheet and bake in a 400 degree F oven for 30-32 minutes, or until golden brown and crispy. Before cooking the vegetables, add the tofu to a lightly greased skillet over medium-high heat and add sauce. Sauté for 3-4 minutes, stirring frequently, until sauce has absorbed and the tofu is very hot and somewhat glazed. Remove from pan and set aside, then continue with recipe as instructed. Add tofu back in with vegetables in step 7.