Discover and save creative ideas

    30 Super Sweet Oatmeal Recipes

    Sweet Potato Oatmeal Bake 5-minute Chocolate Oatmeal Baked Blueberry Oatmeal Strawberry Banana Baked Oatmeal Overnight Oatmeal Pumpkin Pie Steel Cut Oatmeal Samoas Oatmeal Oatmeal Brulee Baked Peanut Butter and Jelly Oatmeal Oatmeal Smoothie Maple and Brown Sugar Oatmeal Chia Walnut Oatmeal Slow Coo...
    • Fidencio Romero

      No-Cook Overnight Refrigerator Oatmeal -- A healthy breakfast made in mason jars, six different flavors.

    • Jessica Jenkins

      overnight, no cook refrigerator oatmeal - recipes for six different flavors. Softened overnight in the fridge in greek yogurt and milk.

    • Sara Hartmann

      PPV 6 with Chia seeds. Put in recipe builder. Overnight, No-Cook Refrigerator Oatmeal -- A healthy breakfast made in mason jars in six different flavors!

    More from this board

    Five Vegetarian Freezer Crockpot Meals in 50 Minutes

    Savory Miso Soup - Brand New Vegan

    Authentic horchata! ⅓ cup uncooked, long-grain white rice, 1 cup almonds, 1 cinnamon stick, 5 cups water, divided (3 cups hot, 2 cups cold) ½ cup concentrated simple syrup (2 parts sugar, 1 part water)

    Zucchini Rice - A quick and easy side dish that’s not only fresh, healthy, and hearty but it goes well with anything and everything!

    The Secret to Making the Crispiest Tofu for All Your Dishes | One Green Planet

    Garden Tomato Basil Soup recipe by

    How Long Does Vinegar Substitutes Last?



    Fresh Blueberry Cream Cheese Frosting for your favorite cake or cupcakes by Todd & Diane (White On Rice Couple) on WhiteOnRiceCouple...

    No Sugar or nasty fake sweetener Strawberry Freezer Jam... Looks like a super easy recipe too! Apple juice, strawberries and pectin!

    This recipe for black bean flautas will knock your socks off and is ready in about 30 minutes for a quick weeknight dinner!

    Triple-Lemon Blueberry Cake via Sweetapolita

    Strawberry Limeade

    Mexican Vegetarian Casserole Recipe -

    Our winning store-bought broth is OK in a pinch. But we wanted a homemade version that beat it on flavor and was just as convenient.

    Thai Curried Noodles with Broccoli and Tofu

    Thai Curry Sweet Potato & Lentil Soup. This healthy soup is packed with flavor!

    I was home in Rhode Island last week for the holidays. There was lots of family and friend time, adventuring with my sister, running on the beach and good food. Living alone I cook most meals for one (and make up for it with weekend get togethers and dinner parties) so it was a treat to have people to cook for every day. My family loves when I cook and they’re happy to be guinea pigs when I’m trying new techniques and flavors in the kitchen. There were very green lunches, smoothies, dark chocolate truffles , persimmon cinnamon buns on Christmas morning and pancakes and waffles that my family was shocked to find out were vegan (win!).  I’m back in Vermont now and when I’m cooking weeknight meals for myself I love to use easy techniques and pantry staples that result in quick, tasty and healthful meals (bonus points if it leads to a few days of leftovers). This curry checks all my boxes. A friend texted me a few weeks ago asking for a good curry recipe and I realized I didn’t have a go to. I make curry flavored soups with coconut milk, vegetables and chickpeas (coming soon) all the time but a hearty curry style sauce served over rice wasn’t in my weekly rotation…until now. You probably have most of these ingredients in your pantry and can have a delicious dinner on the table in less than 30 minutes. The dish starts by sautéing onions, garlic, ginger, chile pepper and spices in coconut oil, which is up there on my list of the best smells in the world. Then I add in chunks of carrots, but this is a great way to use up any vegetables that have been sitting in the fridge or pantry too long – squash, cauliflower, potatoes etc. would all be great.  Then I add a can of coconut milk and a can of fire-roasted tomatoes and simmer until the vegetables are tender. You can stop here. The curry is delicious all on it’s own and a big piece of crusty bread, pita or naan would do just fine for mopping up the sauce. I took this one a bit further by serving it over wild rice and topping it with crispy tofu. Like many, it took me awhile to become a fan of tofu. It gets a bad rap, but when cooked correctly it’s delicious and has become one of my main sources for protein. You’ll probably hear me talk about my tofu cooking method many times here - my trick is double bake the tofu. I put it in the oven at a high temp with oil, salt and pepper for about 20 minutes, then smother it in sauce and put it back in the oven for another 10 minutes. The result is super flavorful, crispy tofu that I love to put in salads, wraps, noodle bowls and curries :) carrot coconut curry with crispy tofu Notes - I use carrots here but this is a great dish to use up any vegetables in the fridge or pantry – squash, cauliflower, potatoes etc. would all be delicious. I used four different spices to make a curry blend but if you don’t have these spices on hand, 1 tbs of curry powder will work just fine. The curry is delicious all on it’s own mopped up with a piece of crusty bread or naan but the rice and tofu make the dish a bit heartier, up to you! serves 4   for the tofu 1 package extra firm tofu 1 tbs high heat cooking oil 1/2 tsp salt 1/4 tsp pepper 1 tbs honey ½ cup soy sauce   for the rice 2 cups rice of your choice 4 cups water   for the curry 1 tsp coconut oil 1 small yellow onion 1 clove garlic, minced 1 inch piece of ginger, minced 1 chile or jalepeno pepper, minced (seeds and veins removed if you like things on the milder side) 1 tsp turmeric, 1 tsp coriander, 1 tsp cumin, 1 tsp cardamom OR 1 tbs curry powder 5 carrots, chopped 1 15oz can full fat coconut milk 1 28oz can fire roasted tomatoes   toppings cilantro, scallions, peanuts, lime If you do dairy, a dollop of yogurt would be delicious   Preheat oven to 425 Cut tofu into strips or cubes and toss with high heat cooking oil, salt and pepper. Roast on a parchment lined baking sheet for 20 minutes. Meanwhile make tofu sauce and cook rice. Boil 4 cups of water. When water is boiling add 2 cups of rice and turn down to a simmer for 15-20 minutes until rice is tender.  For tofu sauce, whisk together honey and soy sauce and set aside. Heat coconut oil over medium heat in a large sauté pan or dutch oven. Add onion, garlic, ginger and chile and cook until onion is soft, about 5 minutes. Add in spices, salt and pepper and cook for another 2-3 minutes until spices are toasted and fragrant. Add chopped carrot and cook for another minute then add coconut milk and fire roasted tomatoes and simmer, uncovered for 20 minutes or until vegetables are tender. After tofu has been cooking for 20 minutes, remove it from the oven and pour the sauce over it. Toss tofu with the sauce to make sure all pieces are evenly coated.  Place tofu back it the oven for 10 minutes or until crispy. Put a serving of rice in each bowl, top with the curry and a few pieces of crispy tofu. Sprinkle peanuts, cilantro and scallions on top, a fresh squeeze of lime is delicious too. Enjoy!

    No bake, homemade mac and cheese.

    Thai Coconut Lime Curry Soup: cook as directed, but grate three to four carrots, rather than one, and add 1 cup milk to the coconut milk. Excellent! 10/10

    Best Ever Cream Cheese Buttercream by WickedGoodKitchen... ~ Buttery-rich yet light and fluffy cream cheese buttercream that is perfectly sweet and pipes beautifully! #cake #dessert #filling #frosting #recipe

    The most perfect chocolate buttercream frosting recipe.

    Beet "potato" salad