Tag Archives: old fashioned oats

Peanut Butter White Chocolate Scotchies


  • 4 tbsp Aquafaba
  • 1/2 cup Cane Sugar
  • 1 tsp Vanilla Extract
  • 1/4 cup Molasses
  • 1/2 cup Coconut Oil
  • 8 tbsp Crunchy Coconut and Peanut Butter Spread
  • 3/4 cup Old Fashioned Oats
  • 3/4 cup All Purpose Flour
  • 1/2 tsp Cinnamon
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 6 tbsp Unsweetened Finely Shredded Coconut
  • 2 tbsp Ground Flax Seeds
  • 6 oz Vegan White Chocolate Chips


In a stand mixer, whip 4 tbsp aquafaba to stiff peaks and gradually add 1/2 cup cane sugar and 1 tsp vanilla extract. Mix all dry ingredients in a large bowl and set aside (3/4 cup Old Fashioned Oats, 3/4 cup All Purpose Flour, 1/2 tsp Cinnamon, 1 tsp Baking Powder, 1 tsp Baking Soda, 6 tbsp Unsweetened Finely Shredded Coconut, and 2 tbsp ground flax seeds). Fold in remaining wet ingredients into the aquafaba mixture; 1/4 cup Molasses, 1/2 cup Coconut Oil, and 8 tbsp Crunchy Coconut and Peanut Butter Spread. Gradually fold in the dry mixture. Once mixed well, fold in about 6 oz Vegan White Chocolate Chips. Bake at 350F for 10-12 mins, be sure not to burn. Let cool thoroughly on a rack to allow the cookies to set. Enjoy with a nice glass of cashew milk 😉

Makes: 2 dozen

Serving Size: 1 cookie


Waffle Greens


  • 40 g Oat Flour
  • 40 g All Purpose Flour
  • 40 g Tapioca Flour
  • 40 g Sweet Potato Powder
  • 1 scoop Vanilla Whey Protein 
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 3 tablespoons of Greens Powder
  • 2 cups non dairy milk 
  • 4 tablespoons of maple syrup
  • 1 teaspoon of vanilla extract


Mix all wet ingredients and a VitamiX. Mix all dry ingredients in a large bowl. Combine and stir well. Cook in a waffle maker until done. Simple 👍🏻👍🏻

Adapted from: Good Karma Foods Gluten Free Matcha Waffles

Protein Plus Waffle



In a VitaMix, grind 40g old fashioned oats into coarse oat flour. In a small bowl, combine oat flour, 20g whey protein, 5g peanut flour, 1/4 tsp baking powder, 1/8 tsp xanthan gum, and powdered stevia as desired. Thoroughly mix and add 100g water. Pour into a preheated waffle maker and cook until it opens freely. Let sit for a second because it will be crispy and it will want to crumble. Serve with Walden Farms Chocolate Syrup.

Samara’s Birthday Donuts


  • 2 cups (208 g) Oat Flour
  • 1/2 cup Granulated Stevia
  • A dash of salt
  • 1 Tbsp Baking Powder
  • 1 Tbsp Ground Flax + 3 Tbsp Hot Water
  • 1 tsp Vanilla Extract
  • 1 cup (240 mL) Almond Milk
  • 3 Tbsp (45 g) Peanut Butter
  • 3 Tbsp (42 g) Avocado Oil
  • 25 g Sprinkles
  • Red food coloring, as desired


In a VitaMix, grind 208 g of old fashioned oats, 1/2 cup stevia, a dash of salt, and 1 Tbsp baking powder. In a small bowl, combine 1 Tbsp of ground flax seed with 3 Tbsp of boiling hot water and set aside. In a large bowl, mix 1 tsp vanilla extract, 1 cup of almond milk, 3 Tbsp melted peanut butter of choice (I used The Lion’s Choice – Banana Moon Pie SuperFood Peanut Butter), and 3 Tbsp of avocado oil. Slowly beat in dry ingredients and add red food coloring as desired. Mix in sprinkles with a spoon. Bake at 350F for 30 minutes. Since it was my friends birthday, I baked mine in a heart shaped donut pan ❤️

Adapted from The Big Man’s World Healthy One Bowl Flourless Funfetti Muffins

Makes: 12 donuts 

Serving Size: 1 donut 

Savory Vegan Waffle



1/2C Pasta Sauce
1/2C Old Fashioned Oats
1t Baking Soda
1T Ground Flax
3T Hot Water
1T Apple Cider Vinegar
1 oz. Cashews, soaked
3T Water
1T Nutritional Yeast


In a Vitamix, grind 1/2C old fashioned oats into a flour. Transfer to a large bowl and add 1t baking soda. In a small bowl, 1T ground flax seeds and 3T hot water. Microwave for 30 seconds and allow to cool. Add oats and 1/2C pasta sauce, stir well. Add 1T apple cider vinegar and stir. Spray a heated waffle iron with coconut oil and pour in batter. In a small bullet, 1 oz. soaked cashews and 3T water until smooth. Stir in 1T nutritional yeast and pour over waffle to serve.

Jessi’s Lentil Loaf



16 oz Lentils, cooked
4 oz Carrots, shredded
4 oz Onion, chopped
8 oz Apple, shredded
3 Sun-dried Tomatoes
1/2C Pasta Sauce (your choice)
2T Oil (your choice)
1t Garlic Paste
4T Ground Flax + 6T Hot Water
1C Old Fashioned Oats
1/4C Spelt Flour
1T Italian Seasoning
1t Baking Powder
1T Apple Cider Vinegar


Shred your carrots and apple in a food processor and chop your onions. In a very large bowl, combine 4 oz shredded carrots, 4 oz shredded apple, 4 oz chopped onion, 16-18 oz of precooked lentils, 1/2C of pasta sauce, 2T oil (I used pecan oil), and 1t garlic paste. Stir well. In a small bowl, combine 4T ground flax seeds with 6T of hot water, you may also want to microwave it for about a minute. Set the flax “egg” aside. In another medium bowl, combine 1C old fashioned oats, 1/4C spelt flour, 1t baking soda, and 1T Italian seasoning. Stir well and then combine with the very large bowl of lentil/veggies. In a bullet, blend 3 sun-dried tomatoes with the other 4 oz of shredded apple. I had to add a little bit of water. Set this sauce aside. Finally, stir in the flax “egg” to the mixture. Make sure everything is incorporated well then add 1T apple cider vinegar last. Line a loaf pan with parchment paper (or it will probably be impossible to get out) and pour in the batter. Top with the sauce from the bullet. If desired, sprinkle some garlic powder and paprika. Bake at 375F for 45-60 minutes.

Makes: 10 slices

Serving Size: 1 slice


Super Matcha Balls


1 oz Dried Unsweetened Papaya
1 oz Pecans
1 oz (2T) Yacon Syrup
1 scoop (2g) Matcha Powder
5 oz Frozen Bananas
3/4C Old Fashioned Oats
2 scoops MuscleTech Casein – Strawberry Shortcake

In a food processor, combine 1 oz dried/dehydrated papaya (I made my own), 1 oz pecans, 1 oz (2T) Yacon Syrup, 1 scoop (2g) Macha Powder, 2 small organic (I grow my own) bananas, 3/4C old fashioned oats and 2 scoops of casein. Pulse until thoroughly mixed. Roll into balls and store in freezer.

Makes: 18 balls

Serving Size: 1 ball