Since autumn is upon us, I thought I’d get around to posting on here again. Life has been quite a whirlwind with moving across the country and getting settled into a whole new routine. My favorite thing so far about our new home is being right across the street from a farmers market that is open on Tuesdays and Thursdays through the end of October. I always grab a bunch of fresh local apples there, and they taste just so much better than any apple I can remember in ages.
This recipe is easy to make and comes together in under 15 minutes. The caramelized apples are warm and gooey, and they also make a great topping for pancakes or nice cream. Feel free to use any oats or extra toppings you like for this recipe.
- 1 cup water
- 1/2 cup rolled oats
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp raw pumpkin seeds (optional, for topping)
- 1 tsp almond butter (optional, for topping)
Ingredients (Caramelized Apples):
- 1 Whole apple, sliced no more than 1 inch thick
- 1/4 cup water
- 1 tbsp coconut sugar
- 1/2 tsp cinnamon
- Bring water to a boil in a small sauce pan and stir in oats. Lower heat to simmer. Stir in cinnamon and vanilla.
- While oats are cooking, heat a sauce pan over medium-high heat with 1/4 cup of water. Once warm, add apples and coconut sugar.
- Stir the apples frequently as the sauce thickens. Add cinnamon after a couple minutes. Once the sauce has thickened and is low in the pan, and the apples have softened (after about 7-10 minutes), remove from heat and stir. If you find your sauce is getting too thick too fast, lower heat and add a bit more water.
- Add the cooked oats to a bowl and top with the caramelized apples. Add additional toppings if desired.
Since I already wrote a bit about why I made this bowl in the first place on Instagram, all I will say here is that I made this smoothie bowl (or nice cream, depending on how you define it!), because I was tired, had a rough night the day before and really needed something comforting and delicious.
Enter this bowl. I can’t decide if it’s a smoothie bowl or nice cream — I put just enough almond milk in the base to make it slightly more than nice cream texture, but not quite smoothie bowl texture. I could debate this in my head for hours.
Anyway, one of my favorite combinations for smoothies and nice cream is to combine dates with mama powder. It creates such a delicious flavor that is very similar to caramel. Then when you add in old favorites like chocolate and peanut butter, you’re pretty much guaranteed to have a winner whether it’s a soupy smoothie bowl or a firm scoop of nice cream.
- Smoothie Base:
- 4 frozen bananas
- 2 pitted medjool dates (or use about 5 regular pitted dates, but the medjool ones are worth springing for on this recipe)
- 1/2 cup of almond milk, optional. You can use as much or as little as you want depending on how thick you want your smoothie bowl.
- 1 scoop of chocolate plant-based protein (I use ALOHA chocolate), OR 1 tbsp of raw cacao powder
- 1 tbsp of raw maca powder
- Chocolate Peanut Butter Sauce:
- 1/4 cup of vegan chocolate chips
- 2 tbsp almond milk
- 1 tbsp peanut butter (I used a coconut oil & peanut butter blend because I love the coconut flavor)
- 1/4 cup of vegan granola (use as much as you want)
- 1 tbsp raw cacao nibs
- Small handful of hazelnuts (or other nut)
- 1 tbsp unsweetened shredded coconut
- Place frozen bananas in high-speed blender (I use a Vitamix) or food processor. Blend until it starts to get creamy, adding almond milk if you desire (I personally like to add some so it’s more of a very thick smoothie consistency, but if you add none, you will have more of a thick ice cream texture).
- Add in pitted dates, maca, protein powder (or cacao), and blend until smooth and well combined.
- Pour into a bowl and place in the freezer while you make the sauce.
- To make the chocolate peanut butter sauce, place all sauce ingredients in a small bowl and microwave for 30 seconds. Remove and stir, and microwave more if needed. You can add more almond milk if you want the sauce to be runnier. Stir it well until you get the consistency you want.
- Remove smoothie bowl from freezer and drizzle chocolate sauce all over, then add your toppings.
The first time I heard about broiled grapefruit, I thought it sounded incredibly strange and had no desire to try it. I’m so glad I did though, because it has become one of my favorite breakfast (or dessert!) foods.
It’s so easy to make too. From start to finish, it takes less than 10 minutes. Not long to wait for such a sweet, warm treat.
- 1 grapefruit, any variety*
- 4-6 tsp coconut sugar (or brown sugar)
- A few dashes of cinnamon
- Coconut or almond yogurt, for topping (optional)
- Turn on broiler and line a baking sheet with tin foil. Do NOT use parchment, as it could catch fire under the broiler.
- Cut grapefruit in half (through the middle, not the stem end)
- Place on baking sheet with the flesh facing up. You can cut a tiny bit off the bottom to make it more level when sitting on the tray.
- Using a knife, cut around the edges of the grapefruit and between each piece to loosen the flesh. This will make it much easier to eat once it comes out of the oven.
- Spoon 2-3 tsp of coconut sugar on each half.
- Add a few dashes of cinnamon to each half (can omit if you don’t like cinnamon).
- Place under broiler for 5-7 minutes. You will see juice oozing from the grapefruits and the tops will be a bit brown and flesh elevated.
- Remove from oven and allow to cool for a few minutes. Serve with coconut or almond yogurt if you’d like.
* Yellow grapefruit tends to be more sour and will likely require more sugar to get the taste right. I personally prefer ruby red for broiling.