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Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, breakfast, gluten-free, easy, sweet · May 25, 2015

Coconut Raspberry Ice Cream Oatmeal

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Coconut Raspberry Ice Cream Oatmeal - FeastingonFruit.com

Oatmeal and ice cream are usually at opposite ends of the chronological meal spectrum of a day. But I have compressed that entire spectrum into one bowl, one bite, one warm + chilly spoonful. Even though it may seem like breakfast time comes long before dessert time, if you look at it another way dessert time and breakfast time are actually back-to-back, you just happen to be sleeping in between.

Coconut Raspberry Ice Cream Oatmeal - FeastingonFruit.com

This particular breakfast/dessert bowl is coconut on the bottom, raspberry on top. But think of this recipe as a template in which you can mix and match and switch and swap flavors in every way. Peanut butter oats + chocolate ice cream. Blueberry oats + vanilla ice cream. Banana oats + caramel ice cream. Cinnamon oats + mango ice cream. I’m going to stop now, I think your mouth is watering enough.

Coconut Raspberry Ice Cream Oatmeal - FeastingonFruit.com

Ice Meal or Oatscream? I really wanted a hybrid name for this dish. Ice meal sounds like I made flour out of ice (which is called a snow cone). Oatscream sounds like oats are in grave danger and need our help. You can see why I just called it ice cream oatmeal. But if you have a better name for this delicious dish please share, because it deserves something catchy.

Coconut Raspberry Ice Cream Oatmeal - FeastingonFruit.com

Coconut Raspberry Ice Cream Oatmeal - FeastingonFruit.com

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Coconut Raspberry Ice Cream Oatmeal

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 1x
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Ingredients

Scale
  • FOR THE OATMEAL
  • 1/2 cup rolled oats
  • 1 cup unsweetened light coconut milk
  • 1 tbsp sweetener of choice (optional)
  • FOR THE ICE CREAM
  • 1 frozen banana
  • 1/2 cup frozen raspberries
  • Fresh raspberries and shredded coconut for topping

Instructions

  1. FOR THE OATMEAL: Combine all the ingredients in a saucepan.
  2. Bring to a boil over medium high heat.
  3. Reduce the heat to low and cook for about 10 minutes until thick, stirring occasionally.
  4. FOR THE ICE CREAM: While the oatmeal is cooking, blend the bananas and raspberries in a food processor or blender until smooth and creamy.
  5. Freeze for 10 minutes so the ice cream is scoopable.
  6. Spoon the oatmeal into a bowl.Top with a couple of scoops of ice cream, fresh raspberries, and shredded coconut. Serve immediately.

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Coconut Raspberry Ice Cream Oatmeal - FeastingonFruit.com

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In: vegan, breakfast, gluten-free, easy, sweet · Tagged: banana ice cream, berry, coconut, raspberry, nicecream

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Comments

  1. Mel @ The Refreshanista says

    May 25, 2015 at 8:54 pm

    wow this looks so good! i’m always looking for something new and different for breakfast, this is perfect! and oatscream made me laugh!

    Reply
    • [email protected] says

      May 25, 2015 at 8:58 pm

      Thank you so much Mel! It combines two favorite breakfasts into one, and I know you will come up with some fun flavor combos 🙂 And thank you for finding my silliness at least somewhat entertaining haha

      Reply
  2. Kat from curlsnchard.com says

    May 25, 2015 at 9:09 pm

    Ha, I love this Natalie: “dessert time and breakfast time are actually back-to-back, you just happen to be sleeping in between” 😀 Totally agree with this 😉 Don’t know why I haven’t tried this combination of oatmeal and ice cream yet, this sounds so good!

    Reply
    • [email protected] says

      May 25, 2015 at 9:26 pm

      Haha thanks Kat! I’m glad you see my logic 😉 With all the amazing breakfast creations you’ve invented I’m amazed I can surprise you with anything you haven’t already tried! It would be fun to try the same concept with some of your more unusual porridges like buckwheat or quinoa too 😀

      Reply
      • Kat from curlsnchard.com says

        May 25, 2015 at 9:44 pm

        Uuuuh, you’re giving me ideas! I think it would be perfect on top of quinoa porridge – probably a coconut flavored version, or strawberry…I think that would taste so good!

        Reply
        • [email protected] says

          May 25, 2015 at 9:46 pm

          Yes! Yes to all of it!

          Reply
  3. [email protected] vegan does it says

    May 26, 2015 at 2:36 pm

    You’re rocking my world Natalie! Two of my most favorite things to eat together in the same bowl!!! Why haven’t I done this!?! As soon as the bananas on my counter get spotty, this is so happening!

    Reply
    • [email protected] says

      May 26, 2015 at 3:18 pm

      I know, it’s a match made in heaven! Waiting for bananas to actually ripen seems to be the rate-limiting factor for me too lately…they just disappear so fast 🙂 I need to get a good stock in the freezer because right now I have at least 3 days before I can make this again 😀 haha

      Reply
  4. Leah M @ love me, feed me says

    May 26, 2015 at 3:43 pm

    I vote Oatscream hahah! I loooooooooovvvveeeee ice cream and oats and just hot+cold together. This looks extra delicious because coconut.
    Seriously gorgeous!

    Reply
    • [email protected] says

      May 26, 2015 at 11:31 pm

      The hot and cold contrast is my favorite part too! Salty and sweet, crunchy and creamy, hot and cold, I just love contrasting elements in recipes 🙂 P.S. I vote Oatscream too, because it makes me laugh 😀 hehe

      Reply
  5. Nicola says

    May 26, 2015 at 3:52 pm

    I think this is definitely my breakfast situation tomorrow morning, it looks so good! I love reading your posts, they always make me smile 🙂

    Reply
    • [email protected] says

      May 26, 2015 at 11:33 pm

      Aww thank you Nicola <3 I'm glad my silliness can make you smile 🙂 And enjoy breakfast tomorrow, I just might join you with another bowl myself!

      Reply
  6. Jenn says

    May 26, 2015 at 5:23 pm

    I pretty much just want to dive right into this bowl of creamy goodness!

    Reply
    • [email protected] says

      May 26, 2015 at 11:34 pm

      That is completely allowed 😉 Thanks Jenn!

      Reply
  7. Ceara @ Ceara's Kitchen says

    May 27, 2015 at 6:43 am

    Give me ALL THE OATSCREAM!!! <3 <3 This ice cream oatmeal looks absolutely wonderful – too of my favorite breakfast in one!! 🙂

    Reply
    • [email protected] says

      May 27, 2015 at 1:03 pm

      Hahaha!!! Two of mine too <3 And its quite tasty once it's all melty and swirled together too 🙂

      Reply
  8. Max says

    May 27, 2015 at 7:56 pm

    Ying Yang Porridge, that is my vote! Just to highlight the contrast of the hot ‘n’ cold.

    Reply
    • [email protected] says

      May 27, 2015 at 8:09 pm

      I love that!!! The contrast is my favorite part of this combo, so it’s perfect <3

      Reply
  9. Petra @honeywithspice says

    May 27, 2015 at 8:02 pm

    Oatscream for icecream… I absolutely scream with excitement! I’ve not tried this combination either and love all your suggestions, haha i love how your mind works! Excellent!!!

    Reply
    • [email protected] says

      May 27, 2015 at 8:16 pm

      I’m coming to your oat workshop and bringing frozen bananas, because this is another reason that it is so easy to eat oats for every meal 😉 Thank you <3 xoxo

      Reply
  10. Anu-My Ginger Garlic Kitchen says

    May 28, 2015 at 9:24 am

    Wow! What an awesome looking breakfast bowl. this looks so good!

    Reply
    • [email protected] says

      May 28, 2015 at 12:29 pm

      Thank you so much Anu! it’s a pretty spectacular way to start the day 🙂

      Reply
  11. Bianca @ ElephantasticVegan says

    May 28, 2015 at 12:18 pm

    Oatscream is hilarious! I love it! What an awesome word for such a perfect combination! Love the sprinkles on top 😀 I never eat oatmeal, I guess I have to start now because it looks delicious!

    Reply
    • [email protected] says

      May 28, 2015 at 12:34 pm

      Hahaha thanks Bianca! Oatscream seems to be the winner just for laughability reasons! You should definitely get on the oat meal train! I had it when I was little, and then I forgot about it for a few years, but now I love it again…although I probably eat it more regularly in the cooler months 😉

      Reply
  12. Audrey @ Unconventional Baker says

    June 4, 2015 at 5:17 pm

    Oatscream?!? Love it! Sounds delicious. Adding this to my breakfast to try list 🙂

    Reply
    • [email protected] says

      June 4, 2015 at 6:25 pm

      Thanks Audrey! Plus it’s just fun to say 😀 haha

      Reply
  13. Cecilie @A Story of Freedom says

    January 10, 2016 at 3:37 pm

    I must know… How do you take such good pictures? 🙂

    Reply
    • [email protected] says

      January 10, 2016 at 11:27 pm

      Aww you are so sweet! If you go back in my old recipe archives you might think otherwise haha 😀

      Reply

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Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio! https://feastingonfruit.com/sugar-cookie-tart/ #vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio! https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨 GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday! 4-5 frozen bananas 2 tbsp molasses 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp lemon juice Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!) Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy! https://feastingonfruit.com/gingerbread-nice-cream/

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