Carrot Cake Oats!

The weather people were still scaring us with snow flurries in the forecast and chilly temperatures way longer than they should've been but finally there's a spring feeling in the air! We've made it through another daylight savings time. The official first day of spring is behind us now; even though it was snowing as you stood outside Rita's enjoying free water ice! It's time to enjoy all the springtime foods while we wait for the temperature to catch up.

Carrots are always a good addition to the backyard garden and can be prepared in so many different and delicious ways. They can even be brought in to dessert. Carrot cake is always a favorite dessert of mine that's can go well in any season. Even in winter a solid piece of carrot cake will mind me of springtime!

This is why I decided to turn the carrot cake into a bowl of springtime carrot cake oats.

Carrot Cake oats


  • 1/2 cup Quaker Oats
  • A small carrot
  • unsweetened coconut
  • 1 tbsp of brown sugar
  • raisins
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • dash of cloves
  • 1/2 tsp ginger
  • 1 cup unsweetened coconut milk

Add oats to a pot. Peel carrot and shred at least half of it, then add the shredded carrot to the pot. Add in coconut, spices, brown sugar, and raisins to pot. Then add the milk and bring pot to a boil of high heat.

Once boiling, turn down the heat to 2 or 3 and let the oats simmer for 3 - 4 minutes. Stirring occasionally.

Once the oats simmer and have reached the consistency that you desire serve into a bowl. Top the bowl with a sprinkle of shredded coconut and one little carrot (for decoration)!

Serve warm and Enjoy!

Leprechaun Oats!

Happy St. Patrick's Day!

Oatmeal is already considered an Irish breakfast food by most. That is probably why it was a bit difficult to think of what St. Patrick's Oats I should make. Irish Potatoes are always a dessert/snack food I like making in March. I learned only a few years ago that the Irish Potato is actually Philadelphia (regional) thing. So, today's bowl St. Patrick's Day oats is a Philadelphian's twist on the Irish day!

Irish Potatoes are a Philadelphia confection that do not actually contain any potato but rather a candy made of coconut, confectioners sugar, and cinnamon. the coconut and sugar are mixed with milk and a bit of butter then formed into little balls and rolled through cinnamon until fully coated. Most people also put cream cheese in to help everything stick together, but there's actually no need for the cream cheese!

I made Irish Potato Oats. And I guess I was feeling the holiday spirit green because the Irish potato suddenly turned green.

Irish Potato Oats

Irish Potato Oats

Anyways, this oatmeal dish is super easy to make!


  • 1/2 cup Quaker Oats
  • 1.5 Tbsp Confectioners Sugar
  • 1/8 - 1/4 cup Shredded Coconut
  • 1 cup unsweetened coconut milk
  • 1/2 tsp Vanilla extract
  • green food coloring (optional)
  • Cinnamon (to taste)


Start by putting the oats, sugar, coconut, milk, and vanilla extract in a pot and bring it to a boil. If you are adding the food coloring do so now: Add a couple drops of green food coloring (give it a quick stir) then put the lid on and let it come to a boil. Once boiling remove lid, turn down heat to med. low. Stir oats occasionally and let simmer for 2-4 minutes (depending on how creamy you you'd like it to be.

Once oats reach you desired consistency, pour into a bowl and dust the top with cinnamon. Enjoy your Irish Potato oats!


Heart Oats: White Chocolate + Raspberry

Valentine's day happens to fall right in the middle of February. Which has made February become a month of Love; specifically on the 14th but why not show people you love them all the other days as well! The unofficial color of February is red and the unofficial symbol of February is a heart and the unofficial food of February is chocolate. Raspberries are great way to make your oats red and adding some white chocolate chips adds a bit of sweetness to the tart raspberries as well as the touch of chocolate everyone loves.

Dark Chocolate and Raspberry is always one of my favorite combinations. Tootsie pops, Ghirardelli chocolate squares, and I've even discovered the deliciousness of adding a pump of raspberry syrup to a hot chocolate at Starbucks! However, for the time of year I've decided to add the white chocolate rather than dark chocolate. It tasted super delicous!

Simmering Raspberries


1/2 cup Quaker Oats, cinnamon, salt

1 cup of unsweetened coconut milk

Raspberries (for sauce + a few for topping)

White Chocolate Chips (for oats + a few as a topping)

Start with adding a handful raspberries to a small pot with some water (I used 1/4 cup) and bring it to a boil, then turn the heat down and let raspberries simmer for a few minutes. While the raspberries simmer you can start the oats!

Add a 1/2 cup of Quaker Oats to the pot with a pinch of cinnamon and salt. Then add 1 cup of unsweetened coconut milk and bring oats to a boil. Once boiling turn heat down to 2 or 3, add a handful of white chocolate chips and a small bit of the raspberry sauce.

Adding a bit Raspberry sauce to the pot of oats.

Let the oats simmer for a few minutes while stirring occasionally, until the oats reach your desired consistency. Serve the white chocolate oats into your favorite bowl and top with the rest of the raspberry sauce, a few whole raspberries, and a few more white chocolate chips (for decoration).


Philadelphian "Roast Pork" Oats for Superbowl Sunday!

Each year the Superbowl is a big day for sports fans. The Superbowl is also a big food day for many. If you think about it, it makes a lot of sense too - the event causes all kinds of celebrations that take up much of the afternoon and most of the night for many of us. This year, in 2018, the Philadelphia Eagles shocked everyone outside Philadelphia (and even a few of us in Philadelphia) by making it all the way to this big game!

This has made Philadelphians of all kinds go crazy to turn foods and other random things into something Eagles related, to show their support of the team. We've had "greased pole donuts", the banning of Boston creme donuts until after the big game, puns of all kinds using the names of key Eagles players, and loads of other crazy creations people came up with. Naturally I come up with a Philadelphia-themed oatmeal dish as my way to join in with the celebration.

The cheesesteak is the famous Philadelphia sandwich that tourists make sure to eat during their time in the city. The roasted pork sandwich is the other Philadelphia sandwich. I personally would choose a solid pork sandwich over the cheesesteak any day, and that is why I've decided to make the roast pork sandwich into oatmeal in honor of the Eagles playing in the Superbowl!

In place of the traditional roast pork I chose to use scrapple. Scrapple is a Philadelphia thing - a type of breakfast meat made of pork but different from bacon and sausage.

Traditionally the roast pork sandwich would be pork, broccoli rabe + garlic, and provolone cheese on a good roll. Topped with a roasted long hot for many people, including myself. For these oats, I substituted broccolini for the broccolini rabe and sauteed it with a couple cloves of chopped garlic. I recommend you also add a bit of red pepper flakes when you cook the broccolini.

Garlicily Broccolini

Garlicily Broccolini

Once you have the scrapple cooking and the broccolini cooked, start cooking your oats. Add 1 cup of Quaker oats to a pot with salt and pepper (to taste) and 1 cup of water, bring to a boil. Once boiling turn down the heat to 2-3 and let it simmer for a few minutes, stirring occasionally. Once oats reach your desired consistency remove from heat and pour into your serving bowl.

Scrapple playing the part of the "roast pork"

Top the oats with 2 slices of provolone cheese (you can use more or less depending on how much cheese you like), place 3 slices of scrapple on top of the cheese, and top it all off with the garlicky broccolini and ENJOY!

"Roasted pork sandwich" oats

Hot Pink Oats!

Savory oats can be a nice way to mix up your oatmeal flavors each day. Finding ways to make my oats fun colors is another way to keep your breakfasts interesting. Beet oats have been on my mind for a while now and I've thinking about what I would add in addition to the beets. In the end, I decided to keep it simple but delicious!

Brunch means combining breakfast and lunch. Sunday brunch has become the trend of making breakfast foods fancy. These pink oats are perfect for impressing friends and family the next time you host brunch.

I cooked 1/2 cup of oats in 1 cup of water but I added about a 1/4 can of beet juice mostly just for the color. Once this mixture comes to a boil, turn down the heat to medium-low and let it simmer for a few minutes. Stir it occasionally until the oats reach a consistency and creaminess that you prefer.

Beet Oats topped with beets, goat cheese, and pistachios!

Serve the pink oats into a bowl and top with goat cheese, pistachios, and a couple beet - I used canned whole beets that I quartered and halved.

Enjoy! Check out the rest of my photos below.

Banana Walnut Oats for a simple weekday breakfast

These banana walnut oats are just an easier and healthier way to eat banana bread for breakfast. And I don't know about you but I love banana bread! This dish is super easy to make in the mornings whether you're rushing to get to work on time or you're looking for a filling relaxed breakfast at home.

The ingredients you'll need are: Cinnamon, Nutmeg, Cloves, one banana, a half cup of oats, honey, unsweetened coconut milk (or milk of your choice), and walnuts. Add your oats and spices to a pot.

The key to making banana oats is to cook half of a banana in the pot with the oats. This will give your oats even more flavor rather than just adding the banana on top. Don't worry though, I add the other half of the banana as the topping.

So, slice up half of your banana and add it to the pot with the oats and spices.

Then, add about 1 tsp of honey (to taste) and pour in 1 cup unsweetened coconut milk and bring it all to a boil.

Once it boils, turn down the heat to 2 or 3 and let it simmer for a few minutes, stirring occasionally, until the oats meet your desired consistency. Once they look finished to you serve into a bowl and top with the your banana (sliced up) and a handful of roughly chopped walnuts (to taste).

Banana Walnut oats - The finished product!

Serve hot and enjoy!

#ChristmasOats: Vanilla Peppermint Oats!

Vanilla Peppermint Oats

Eggnog Oats were going to my third dish in this series, but after making them the first time I didn't actually like it enough to share yet. I did think of another way to try making the eggnog oats but I also was thinking about the vanilla peppermint oats I made one morning before work and how delicious they were. I this one is definitely one of my favorites! They are so simple too!

To make the oats: add 1/2 cup of oats to your pot, add a dash of salt, about 1 tsp of peppermint crumbles, and 1/4 tsp of peppermint extract. Then, measure out your 1 cup of unsweetened coconut milk and pour 1 tsp of vanilla extract to the milk. Pour the milk into the pot and bring to a boil.

Once boiling turn down heat and stir occasionally while oats simmer for a 2-4 minutes (until desired consistency is reached).

Serve into your favorite bowl and top with a handful more peppermint crumbles and some hazelnuts. ENJOY!

Check out the rest of my photo series below.

The Final Product!

#ChristmasSeries: Chocolate Peppermint Oats!

I tend to go back and forth on whether or not I like peppermint, but how could I do a Christmas Oats series without including peppermint. It is after all one of the core holiday flavors along with gingerbread and eggnog! Hot chocolate is also a key winter drink and this is why I decided on a chocolate peppermint oatmeal with a few marshmallows.

Unfortunately I forgot about the mashmallows while shopping for ingredients, but even without the marshmallows this is a very tasty breakfast (or dessert). You can certainly top with a handful of mini mashmallows on your own and I'm sure it'd be good. This oatmeal dish was delicious without them though! My photo series and recipe are below!

Put 1/2 cup of Quaker Oats in a pot on the stove. Add a small handful of peppermint crumbles to the pot along with 2 squares of dark chocolate (I used 85%), a dash of salt, 1/2 tsp of peppermint extract, 1 tsp of sugar and 1 cup of coconut milk. Bring to a boil.

Once boiling, turn down heat to 2 or 3 and stir the oats occasionally as you let them simmer for 3-4 minutes. When the oatmeal is at your desired consistency remove from heat and serve into your favorite breakfast bowl.

Sprinkle some more peppermint crumbles and a bit of shredded coconut on top (to taste) and ENJOY!

Check out the rest of my photo series below.

The Final Product!

#ChristmasSeries: Gingerbread Oats!

It's Christmas Eve morning and the snow is falling. The weather is cold outside and you have a full day of Christmas parties and last minute preparations. There's a plate of cookies on the counter but you know they weren't to be eaten yet :( So you open the cabinet and see a box of Quaker Oats and that's when you realize that a bowl of hot oatmeal would be perfect for the cold morning! The only question left is toppings you use...

Well, what if you could turn traditional gingerbread cookies into a nice hot bowl of breakfast to that will keep you warm and full during your morning errands? Sounds good, right!

I actually am not a huge fan of gingerbread, mostly because of the molasses. But this gingerbread oatmeal I thought tasted delicious!

Ingredients (minus the oats and coconut milk)

Ingredients (minus the oats and coconut milk)

Start by putting 1/2 cup of oats in a pot. Then add... 1/4 tsp of allspice and nutmeg, 1/4 tsp of cloves, 1/2 tsp of cinnamon, 1/2 tsp of ground ginger, 2 1/2 tsp of molasses, 3 tbsp of brown sugar, 1/2 tsp of vanilla extract, and a handful of raisins (to taste).

**Note: The amounts of all the spices can be adjusted to satisfy your personal taste buds. Using a lot of ginger will make it spicy so cut back if you don't want it too spicy tasting!

Add 1 cup of unsweetened coconut milk (or your milk of choice) to the pot and bring to a boil.

Once boiling, turn down the heat to 2 or 3 and give it a stir. Let the oats simmer for a few minutes, stirring occasionally based on how creamy or non-creamy your prefer.

Cooking Phase.

Cooking Phase.

Once oats are at your preferred consistency, remove from heat and serve into your favorite breakfast bowl. Top with pecans and enjoy!

Check out my full photo series below.

The Finished Product!

#ThanksgivingSeries: Sweet Potato & Pecan Oats

It's a tie between stuffing and sweet potatoes, but if my life depended on my picking my ONE favorite Thanksgiving food I would have to say sweet potatoes. They don't need any embellishment like mashmallows or anything else. The best sweet potato dish is a stand alone sweet potato!

With all that said, I got a little creative and turned the sweet potato into brunch dish. As the third and final thanksgiving food turned oatmeal, I made a tasty bowl of sweet potato oats with pecans.

An Accidental Sweet Potato Selfie.

First you will want to pierce your sweet potato and bake at 425degreees for about 30-45 minutes (until potato is cooked). Once your potato is cooked you can get the oats toasting in their little pan. I coated the pecans in a little bit of cinnamon sugar as well but that is optional.

Pre-Cooked: Sweet Potato Oats

To cook your oats:

1/2 cup Quaker Oats

dash of salt (optional)

1 tbsp brown sugar, 1/4 tsp nugmeg and cloves, 1/2 tsp cinnamon

about 1/4 cup pecans (roughly chopped)

3/4 of your cooked sweet potato


Once all ingredients are in the pot, add 1 cup of unsweetened coconut milk and bring to boil.

Keep an eye on your pecans and once you feel they are toasted to satisfy your preference turn off their burner.

Back to the oats: Once boiling, turn down heat to 2 or 3 stirring occasionally based on your preferred consistency. When your oats look good to you remove from heat and serve into your favorite bowl.

Top with toasted pecans and the rest of your cooked sweet potato.


Sweet Potato Oats - Photo Shoot

#ThanksgivingSeries: Chestnut & Apple Oats

I love chestnuts! However, at my family Thanksgiving feast the chestnuts are usually the food that gets put in the oven and forgotten (if not forgotten all together)! This year though I've turned the chestnut into a breakfast dish to insure I get my Chestnuts in even if they don't ever make it on the dinner table Thursday's big feast.

I present to you Chestnut & Apple oats. A filling and tasty breakfast for Autumn, but perhaps for the morning of Black Friday so you're not too full from breakfast to enjoy the Thanksgiving feast.

To start, you'll need to score your chestnut shells with an 'X' and roast for about 10-15 minutes. I used 5 but depending on the size of yours the amount will vary.

While the chestnuts roast you can thinly slice an apple (I only used half an apple) and coat it in a little of bit of cinnamon sugar. Then warm up a small pan to cook the apple in until softened to your preferred taste.

When the chestnuts come out of the oven peel the shells and the skin off all of them. This can be a little tricky if you've over cooked them or let them cool too long before peeling, but just do your best use whatever amount you can get completely peeled!

Now it's time to actually make the oatmeal! Place a 1/2 cup of oats in your pot (I actually used steel cut oats this time for a little variety, but any kind is fine). Add about 2 tsp of sugar, 1/2 tsp cinnamon, and 1/4 tsp of both nutmeg and cloves. Add about 3/4 of your roasted & peeled chestnuts. Then add 1 cup of unsweetened coconut milk and bring to a boil.

Once boiling, turn heat down to 2 or 3 and simmer (stirring occasionally) until your desired consistency is reached.

Pour your oats into your favorite oatmeal bowl, top with your cooked apple slices and the rest of your cooked & peeled chestnuts, and ENJOY!

Chestnut & Apple Oats

#ThanksgivingSeries: Cranberry Oats

Cranberry sauce is a staple side dish of the traditional Thanksgiving meal; whether you believe it's not Thanksgiving without it or you just think it's unnecessary. The cranberry sauce (whether canned or homemade) always finds its way to the table and there's at least one person eating it.

Well, I've turned this simple Thanksgiving feast side dish into a delicious breakfast meal that you eat to fuel your Black Friday.

First step to making your cranberry oats is making the cranberry sauce. This is pretty easy and if nothing else just "Google" 'How to make cranberry sauce' and it'll come up right up. But for the sake of you not having to go to a second website here's what I did.

1. Bring 1/2 cup water and 1/4 cup sugar to a boil in your pot.

2. Then add your cranberries and turn down heat to let the cranberries simmer for about 10 - 15 minutes. Stirring occasionally until cranberries burst and it thickens a bit into a sauce.

(The amounts for this part can vary based on how much oatmeal you wish to make)

While the cranberry sauce simmers on the stove, you can slice your hazelnuts in half and cut up a square or two of dark chocolate. Split your hazelnuts into two parts (one for the topping and the other part will cook in the oats). I used about a 1/4 cup of hazelnuts in total and I kept the nuts that cooked in the oats whole and only sliced the part for the topping.

Begin to heat up a small frying pan and add the cut hazelnuts along with unsweetened coconut flakes to the pan to toast.

While the nuts are toasting, remove about a tablespoon of cranberry sauce from your pot. Then begin to cook the oats. (see below)

1. Add 1/2 cup of Quaker Oats to pot with the cranberry sauce

2. Add cinnamon, nutmeg, and cloves to taste and a dash of salt.

3. Add your whole hazelnuts

4. Add 1 cup of unsweetened coconut milk and bring to a boil.

Meanwhile, don't forget about your hazelnuts and coconut flakes toasting on the other burner! Stir them around occasionally to prevent them from burning and once they look nice and toasted based on your preference remove from heat.

Cranberry Oats topped with toasted hazelnuts and coconut

Once oat mixture is boiling turn down heat to 2 or 3 and simmer for a few minutes until desired consistency is reached. Stir occasionally (based on how creamy or not creamy you'd like your oats). Finally, turn off the burner and pour your oats into your favorite bowl top with the tablespoon of cranberry sauce you kept aside earlier, and pour your toasted nuts and coconut over top. If you prefer your oats a bit sweeter you may sprinkle a bit more sugar on top as well.


Pumpkin Oats

Pumpkins go with Autumn like hotdogs go with the Fourth of July! As soon as September hits everyone is pumpkin spicing everything; I blame Starbucks for firing up the trend with their Pumpkin Spice Latte. I'm not typically big on consuming all these pumpkin products unless its a fresh, homemade pumpkin pie on Thanksgiving!

However, this October I did find myself interested in trying out more pumpkin foods and beverages than usual. I think it was because the start of Autumn felt like summer still (in Philadelphia at least). Anyways, during this period of time when I wanted to eat pumpkin food I came up of a brilliant idea of making pumpkin oatmeal.

I actually made it twice and while it turned out well both times, the second time I was able to have all the ingredients needed to make it how I originally intended to have it. Check out the photos and recipe below!

Begin with adding 1/2 cup of quaker oats to your pot along with 1/4 tsp cloves, 1/2 tsp nutmeg, 1/2 tsp cinnamon, 1/4 cup of pumpkin puree, 1 Tsp brown sugar, and 1 cup of unsweetened coconut milk.

While oats come to a boil add some raw pumpkin seeds and pecan to pan to toast.

Once Oats boil remove lid, turn down heat to 2-3 and let simmer (stirring occasionally) for a few minutes or until oatmeal reaches your desired consistency.

Serve Oatmeal into your bowl and add toasted pumpkin seeds and pecan as its topping.


Pumpkin Oats + Flowers

Pumpkin Oats + Flowers

Fall into Autumn with Apple Cinnamon Oatmeal!

Autumn is one of the best seasons because even though it is a bit chillier than summer the leaves change color creating beautiful scenery. That autumn feeling is in the air that can't be described in words but it's just great. And then there is all the wonderful autumn foods including but not limited to your Thanksgiving feast. Apples are a big part of autumn; from apple picking, to apple eating, to baking with apples in the perfect baking weather!

Today I present you with a delicious oatmeal photo series (and recipe) featuring the Apple.

Below you will find photos of my Apple Cinnamon Oatmeal which is pretty easy and quick to make and tastes great. The perfect recipe for an Autumn weekend brunch, while the color changing leaves fall around you.



1 medium Apple (which ever kind you prefer)

1 tsp of cinnamon

2 tsp of sugar

1/2 cup Oats (Quaker Oats)

1 cup Unsweetened Coconut Milk

1/8 cup chopped and toasted walnuts


First, slice and peel your apple. I used an apple slicer to get my 8 slices and then cut them all in half (or thirds) to make smaller cubes.

Also, place chopped walnuts in a pan or in the oven to toast them while your oatmeal is cooking.

Second, put 2/3 of your apple cubes in your pot and sprinkle with cinnamon & sugar, stirring the apples around to make sure all the pieces are coated well (it can be the same one you cook your oats in later). Cook the coated apples on stove until they soften a bit (a few minutes at medium-high heat).

Third, remove apples from pot (you can put them in the pan with walnuts to keep them warm/cooking if you'd like or just transfer them to a bowl).

Fourth, put oats and coconut milk and a dash of cinnamon in the pot, cover, and bring to a boil. Once boiling turn down heat to 3 and uncover. Add about half of your apple pieces. Stir occasionally until the oatmeal is at the consistency you prefer.

Fifth, serve oatmeal into your bowl, top with remaining apple pieces and your toasted walnuts. Sprinkle a bit of sugar on top and enjoy!

Key Lime Oats

Key Lime Pie season may be coming to an end but I have made some delicious Key Lime Oats to remind you of summer and also keep you warm through autumn.

Below I have a complete photo series and recipe so that the taste of summer can help get through the worst of winter.


Use my basic oatmeal recipe as the base for this BUT add the coconut flakes to your oats in the pot, and the zest of two key limes. ALSO,  add about 1 teaspoon of vanilla simple syrup and the juice of 1 key lime to the unsweetened coconut milk that you cook the oats in.

1. 1/2 cup of Quaker Oats

2. 1/4 cup of Coconut flakes (unsweetened or sweetened - whichever you prefer)

3. 1 cup of unsweetened coconut milk

4. Vanilla simple syrup (1 tsp or to taste)


Bring the oat mixture to a boil on high heat, and then turn down to 2 or 3. Stir oats occasionally to make them creamy. While oats are cooking, heat up a small frying pan and toast your chopped walnuts and coconut flakes. Once oatmeal is at your preferred consistency, remove pot from heat and serve into bowl.

Top your bowl with the toasted walnuts and coconut flakes. Grate a pinch of lime zest on top and ENJOY!

Ginger Coconut Oats

Summer foods are meant to be light and refreshing. This oatmeal recipe is the perfect meal to start your hot summer day on the right foot. My Ginger Coconut oats have just a bit of fresh ginger, adding a slight spiciness to mix with the drizzle of honey to add a refreshing sweetness to the bowl. Take a look at the photos below!


1/2 cup Quaker oats

1/4 cup unsweetened coconut flakes

1 tsp ground ginger

1 cup unsweetened coconut milk or water

1 strip of candied ginger (roughly chopped)


Beginning with my basic oatmeal recipe, add about unsweetened coconut flakes and ground ginger to the pot with your oats and unsweetened coconut milk. Bring to boil.

Once boiling, remove lid and turn town heat to 2 or 3. Stir oatmeal a bit then let simmer for a couple minutes until it is at the consistency/creaminess that you prefer.

Remove from heat and pour into serving bowl. Top with ginger strips and a drizzle of honey.


"Almond Joy" Oats

Do you ever wish for an acceptable way to eat candy for breakfast? Even if you don't typically think of adding chocolate to your breakfast (like me) this is a recipe you may like. It can be sweet like the traditional candy bar or unsweetened. Below are photos and recipe of my "Almond Joy" Oatmeal dish!

I used 88% dark chocolate for this batch and unsweetened coconut flakes so it is not super sweet. Use whichever kind of chocolate you like best.


1. Use my basic oatmeal recipe as your base

2. Add 2-3 squares of chocolate and 2 tbsp of unsweetened coconut flakes and a handful of whole almonds to pot.

3. Pour in 1 cup of unsweetened coconut milk and bring pot to a boil.

4. Once pot boil turn down heat to 2 or 3 and stir to make sure chocolate has melted and gets evenly distributed throughout the oats.

5. Keep simmering (and stirring) until the oatmeal reaches your preferred consistency. Serve into bowl.

6. Top with coconut and almonds. Also, a drizzle of honey on top (to taste) if you'd like it sweet.

Veggie Fun: Caulflower Tacos w/ Sweet Potatoes

Whether you're a full time vegetarian, part time vegetarian, or hardcore carnivore it's great to bring creativity to the kitchen because food should be fun. Cauliflower tacos is one of the main ways vegans and non-meat eaters enjoy tacos; I have enjoyed delicious buffalo cauliflower tacos at vegan eatery's in Philadelphia such as Bar Bombon. (I am only a part-time veggie who wants to eat all the vegan food but also enjoys a great sausage sandwich and wants to try every pulled pork sandwich in the world).

Today I present you with a dish I literally made up as I was making it and it turned out great! I went to Wegmans one afternoon with the intent to make veggie tacos, so I purchased several different kinds of veggies, hard taco shells, a yam, and arugula. Despite all the different types of veggies I considered putting in these tacos they ended up as the following: Chili-Cauliflower + Asparagus tacos with Arugula and goat cheese. I didn't want to over fill the shells.

Check out the full photo series below.

I first washed and chopped the cauliflower and then marinated it in chili powder, turmeric, salt and pepper. I let that sit and soak up the seasoning while I chopped the asparagus and sweet potato.

Next, warm up a frying pan and cook the cauliflower. Warm up a bigger frying pan and good the (quartered) sweet potatoes. Once the cauliflower is cooked through remove from pan and cook the asparagus. (You could also cook the asparagus in a 3rd pan while cauliflower cooks if you prefer).

If using hard taco shells, warm up shells in oven (according to directions on the box).

Build your taco(s): Lay arugula in shell first, fill shell with desired amount of cauliflower, place asparagus on next, top off with a dollop of goat cheese!

Serve sweet potatoes on the side and enjoy!


Strawberries + Cream on Oats

Wimbledon is happening right now, and when you think of Wimbledon you think of Strawberries, and if you're British you think Strawberries and Cream!

I'm not actually British but I did eat Strawberries and Cream three years ago at Wimbledon and, contrary to how it may sound, it is a great food combination. However, you may need a more filling meal at times. Well, don't worry because it will only take you an extra couple few minutes to turn your favorite Wimbledon snack into a filling meal; Strawberries + Cream on Oats!

Like the traditional strawberries and cream dish this oatmeal is super simple with a brilliant taste. Take a look at the photos below and see for yourself.

To make: use my basic oatmeal recipe but I cooked the oats in water this time rather than milk or coconut milk. Add a few sliced strawberries to pot after oats come to a boil and let simmer (stirring occasionally) for a couple minutes.

Once oats are cooked to the consistency you like spoon/pour into serving bowl, cut the tops off of your strawberries (I put 4 on top but use how ever many you'd like). Then pour a bit of heavy cream over the bowl and sprinkle with a little bit sugar.


Scone Oats

Scones are a tasty breakfast or tea time food. While they are one of the easier & quicker things to bake, they can also be a little tricky if you've never made them before. Today I present you with an oatmeal recipe that is basically eating a scone in oatmeal form! It's quick and easy to make in the mornings whether you're rushed to get to the office or having a leisurely morning meal.

This particular recipe is based off my favorite store bought scones, which can be found at Sainsbury's in London, England or made at home by you (as the recipe is published online in Sainbury's Magazine).


  • Quaker Oats (1/2 cup)
  • Raisins (or Golden Raisins)
  • Lowfat Milk (1 cup)
  • Cinnamon (only a dash)
  • Honey (to taste)
  • Jam (I like raspberry, but other flavors work as well)


  1. Place oats in pot, with raisins, cinnamon, and milk
  2. Bring pot to boil
  3. Once oats boil, remove lid, turn down heat to low-heat, and stir a bit. (The more you stir the creamier it will be! So if you don't want it super creamy then you don't need to stir too much).
  4. Add a drizzle of honey to pot. This will add the sweetness to your oatmeal so add more or less depending on how sweet you'd like it.
  5. After a couple minutes of the oats simmering (and once you see a consistency that appeals to your tastebuds) remove from heat and serve into bowl.
  6. Spoon the jam right on top of your oats (to taste) and pour just a little bit milk over the bowl (to taste).

...and now you have a filling and tasty breakfast for when you don't have time to whip up a batch of actual scones before work!