Lemon Poppy Seed Baked Oatmeal (Vegan)

Recipe from Vegan Richa 

Husband-Tested in Alice’s Kitchen

Makes 4 servings

If you enjoy lemon and poppy seed muffins, you will like this Lemon Poppy Seed Baked Oatmeal breakfast.  The recipe is perfect for food prep day at your house. Once cooled, the servings can be placed in a container and refrigerated or kept frozen. I popped mine in the microwave, served it with some Homemade Instant Pot Cashew Yogurt and frozen blueberries that I heated up a bit.  To save time later, buy a bag of lemons on sale and then zest and juice them all at once.  Put the zest and lemon juice (separately) in an ice cube tray and freeze.  Once frozen, pop them out and place them in airtight containers in the freezer. Thaw when ready to use in recipes like this or when you wish to make salad dressings, sauces or soups.  

1 cup non-dairy milk such as almond, oat, soy or light coconut (I used unsweetened soy milk.)

1 Tablespoon lemon juice

1½ cups old fashioned oats

1 teaspoon baking powder

1/8 teaspoon salt

2 teaspoons chia seeds

1 Tablespoon poppy seeds

1 Tablespoon shredded coconut

¼ cup applesauce or mashed banana

3 Tablespoon maple syrup

½ teaspoon vanilla extract 

Preheat the oven to 350F.

In a medium bowl, measure in the milk and the lemon juice.  Stir a bit and then set aside to “curdle” like buttermilk.  

In a large bowl, add the oats, baking powder, salt, chia seeds, poppy seeds and coconut and mix well.  

Add the applesauce, the maple syrup and vanilla to the milk/lemon juice mixture. Stir well and then add that to the dry ingredients.  

Allow the batter to set for about 10 minutes so that the oats absorb the liquid.  

Pour the batter into a 8” X 8”, 9” X 9”, 7” X 11” or similar baking dish that has been sprayed with cooking oil or lined with parchment paper.

Bake at 350F (180C) for 35 to 40 minutes or until golden on the edges. Let it cool on a rack for 10 minutes.   

Slice and serve with maple syrup or whipped coconut cream or yogurt and fruits or berries. You can also top with some nuts or seeds of choice.  

Nutrition: (1 of 6 servings) 154kcal | Carbohydrates: 27g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 71mg |Potassium: 208mg | Fiber: 3g | Sugar: 11g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 138mg |Iron: 2mg

Note: If you wish, the author said that you can double the ingredients. If you suspect the mixture has too much liquid, add a few tablespoons more rolled oats. Bake in a 9 by 13-inch pan for 40 to 45 mins.

Raw Lemon and Poppy Seed Treat (gluten free/vegan)

Makes 10
Recipe from Good Eatings
Husband-Tested in Alice’s Kitchen

You know how it is at holiday time, candy and cookies galore.  I wanted to make a treat, but a more healthful one.  This must be made in advance because it requires freezer time.  These can be made into sticks, cubes, or even balls.  They taste lemony with the sweetness of dates.

1 cup raw cashews
½ cup shredded coconut 
Pinch of salt
1 small lemon, zest and juice
¾ cup pitted sticky dates
1 Tablespoon cashew butter
2 teaspoons poppy seeds

Pulse cashews, coconut, salt and lemon zest into a fine gravel consistency in a food processor with an S-blade.
Add the lemon zest and juice, starting with half the lemon juice.  Add the dates, and process on auto until almost completely combined.
Taste and adjust the lemon flavor by adding more lemon juice if you would like it more tart.  Also, add the poppy seeds and then process on auto until completely combined.  The mixture should stick together like a ball in the processor with ready.
Line a bread tin* with parchment paper so that there’s an overhand on the long ends and press the mixture into the tin using the back of a spoon or spatula.  (You can also simply roll the mixture into balls if you prefer.) Place the tin in the freezer for at least three hours or until you are ready to eat.
Slice it into fingers or cut it into cubes and enjoy.

*I doubled the recipe and lined an 8” X 8” baking pan with parchment paper.

Nutritional Information: (1 of 10 servings) 265 calories; 20.3 g fat; 4.4 g saturated fat; 0 cholesterol; 3885 mg sodium; 18.1 g carbohydrates; 3.8 g fiber; 8.6 g sugars; 7.4 g protein; 303 mg calcium; 6 mg iron; 333 mg potassium 

Lemon Blueberry Baked Oats (Vegan)

Here's my breakfast: 
Lemon Blueberry Baked Oats
 served with a Honeycrisp Apple
sprinkled with Cinnamon & Freshly Grated Nutmeg

Recipe from The Conscientious Eater

Husband-Tested in Alice’s Kitchen

Makes 1 serving

This was a very nice breakfast change for me.  I loved the lemony blueberry combo in these oats.  I like to prepare my breakfast in advance, so here’s how I did these.  I measured out the dry ingredients and all the wet ingredients except the lemon zest/juice and berries.  I stored the dry and wet ingredients separately in the fridge overnight.  In the morning, while the oven preheated, I put on my coffee, zested and juiced the lemon and stirred everything together. By the time my coffee had percolated and I had sliced an apple to go on the side, the oats were ready to go. This delicious breakfast lasted me all morning.

¼ cup non-dairy yogurt 

3 Tablespoons non-dairy milk 

1 Tablespoon maple syrup 

1 Tablespoon lemon juice 

½ teaspoon lemon zest 

½ teaspoon vanilla 

½ cup oats (I used old fashioned rolled oats.)

½ teaspoon baking powder 

Pinch of salt 

1 teaspoon poppy seeds (optional)

Handful of fresh OR frozen blueberries (about ¼ cup)

Spray a 2-cup oven safe dish with oil OR line the dish with parchment paper.  Combine all of the ingredients in a bowl.  Pour the batter into a greased ramekin and bake at 350F for about 25 minutes. (The time in the oven will depend upon your oven and/or how you like your baked oats.  If you like them more moist, check on the oats at the 20 minute mark.  If you like them on the dryer side, allow them to bake at 25 minutes or even a few minutes more.  You can always add milk to the oats once they come out of the oven if they are too dry for you.) 

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Lemon Poppy Seed Granola

 

Recipe from Simply Delicious Vegan by Caitlin Shoemaker

Husband-Tested in Alice's Kitchen

Makes 6 cups granola 

If you wish to prepare a nutritious, delicious snack while making your house smell amazing, this granola is the ticket.  I would highly recommend making a double batch.  It's so dang good and too easy to make not to!  When I first read the recipe, I was a bit afraid it would taste too lemony, but it smells and tastes like the best lemon poppy seed cake, but in granola form.  This granola would be a fabulous homemade gift for your favorite people.

If you get a chance, be sure to check out Caitlin Shoemaker's new cookbook, her YouTube channel and her website. (Link is above.) It's a great place to find vegan and gluten free recipes.  

1/3 cup real maple syrup

1/3 cup cashew butter*

Juice and grated zest of 1 small lemon (1-2 Tablespoons)

1 teaspoon vanilla extract

1/2 teaspoon pink Himalayan salt or kosher salt

3 cups old fashioned rolled oats

3/4 cup raw cashew pieces*

3/4 cup unsweetened coconut flakes

2 Tablespoons poppy seeds

Preheat the oven to 325F.  Line a baking sheet with a silicone mat or parchment paper.  
Whisk the maple syrup, cashew butter, lemon juice, lemon zest, vanilla, and salt together in a large bowl.  Add the oats, cashews, coconut, and poppy seeds.  Stir until everything is well coated.  Use a spatula to spread the granola mixture evenly onto the prepared baking sheet.  Bake on the bottom rack of the oven for 20 minutes.  Remove from the oven and use a spatula to flip the granola;  it will break apart, but just try to make sure most pieces get turned over.  Return to the oven and bake for another 5-10 minutes, checking to make sure it doesn't burn. Remove from the oven and allow to cool completely.  It will crisp up as it cools.  Serve as desired.  Store in an airtight container for up to 1 month. If you have the space, storing it in the fridge will make it even crunchier.

*To make this nut free, replace the cashew butter with tahini (sesame seed paste) and the cashews with pumpkin seeds or extra coconut. 

Nutritional Information (from Recipe Calorie and Nutritional Calculator) 1/3 cup serving is: 163 calories; 8.3 g fat; 2.7 saturated fat; 0 mg cholesterol; 69 mg sodium; 19 g carbohydrates; 2.5 g fiber; 4.5 g sugars; 4.4 g protein; 28 mg calcium; 3 mg iron; 95 mg potassium

Pistachio Poppy Seed Orange Yogurt Bread

Recipe from https://www.ambitiouskitchen.com

Husband-Tested in Alice’s Kitchen

Makes one 8 X 4-inch loaf (12 slices)

Perhaps it’s time for a treat at your house.  If so, this delicious quick bread with do the trick with a nice cup of tea or coffee. When I made this, it turned out to be a really pretty, perfect for a tea party.  I will make this again, but will leave off the glaze since the yummy sweet glaze takes it into major dessert territory.  You can put the batter into muffin tins and make muffins for the lunch boxes.  If you freeze the bread, do not top it with glaze until after it has been thawed and ready to serve.  I love that the recipe uses whole-wheat pastry flour, honey and yogurt.  If pistachios are not available, you can make this bread with pecans or walnuts.

Wet Ingredients:

1/3 cup unsalted butter, melted

1/3 cup honey (increase to ½ cup honey if not using the glaze…this is optional)

1 ½ Tablespoons orange zest

½ cup freshly squeezed orange juice

½ cup plain or vanilla Greek yogurt

2 large eggs

1 teaspoon vanilla extract

½ teaspoon almond extract

½ cup chopped roasted pistachios (or pecans or walnuts)

Dry Ingredients:

2 cups whole-wheat pastry flour (or 1 cup whole wheat flour and 1 cup all-purpose flour)

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 Tablespoons poppy seeds

Optional Glaze:

½ cup powdered sugar

1-2 Tablespoons freshly squeezed orange juice

1 teaspoon orange zest

Optional Garnish:

2 Tablespoons chopped pistachios (or pecans or walnuts)

Directions:

Preheat oven to 350 F.  Line an 8 X 4 inch bread pan with parchment paper and spray with nonstick cooking spray.

In a large bowl, whisk together melted butter, honey, and orange zest until smooth.  Whisk in the orange juice and Greek yogurt.  Whisk in the eggs, vanilla and almond extracts.

In separate bowl, whisk together the flour, baking powder, baking soda, salt and poppy seeds.  Gently stir in the chopped pistachios.

Add the dry ingredients to the wet ingredients and mix with a spoon or spatula just until combined.

Pour the batter into the prepared pan.  Spread out evenly.  Bake for 45-55 minutes or until a tester comes out clean.  Cool completely on a wire rack before topping with the glaze.

For the glaze:  Mix together the powdered sugar and the orange zest.  Using your fingers, rub the zest into the powdered sugar so that it is evenly distributed.  Add 1 Tablespoon of the orange juice and stir.  If needed, add a bit more orange juice so that it is thick but still pourable.

Pour or drizzle over the top of the cooled loaf and spread over towards the sides.  Garnish with the chopped pistachios.

To make muffins:  Divide the batter between 12 greased muffins liners.  Bake for 12-24 minutes or until a tester comes out clean.

Nutritional Information:  According to my calculations, 1 of 12 slices of bread equals 229 calories; 3.7 grams of fiber; 31.5 grams carbohydrates; 5.4 grams protein; 13.8 grams sugars; 9.6 grams fats (4 grams saturated fat)

(Without the glaze & garnish, 1 or 12 slices of bread equals 195 calories and 3.5 grams fiber.

Honey Oatmeal Walnut Bread with Poppy Seeds

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Here we have toasted Honey Oatmeal Walnut Bread with Poppy Seeds spread with
Artichoke-Basil Spread and topped with a Easy-Peel Hard-Cooked Egg and served along
 with a Clementine orange for a healthful and filling breakfast.

Recipe from http://www.parsleysagesweet.com

Husband-Tested in Alice’s Kitchen

Makes 1 (9” X 5”) loaf or 9 dinner rolls*

This is a beautiful loaf with a tight crumb, perfect for sandwiches or serving with soups and salads.  It’s very slightly sweet and absolutely scrumptious.

2 cups bread flour, divided (plus a bit more for kneading)

1 package (1/4 oz.) yeast

1 ½ teaspoons Kosher salt

1 cup water

4 Tablespoons honey

2 Tablespoons vegetable oil

½ cup quick rolled oats

1 cup whole-wheat flour

¾ cup walnuts, toasted* and chopped

(Egg, Water, Oats, and Poppy Seeds for topping)

In the large bowl of a stand mixer, stir together 1¼ cups of the bread flour, the yeast, and salt until well combined.

In a medium saucepan, combine 1 cup water, honey, vegetable oil, and oats.  Heat just until warm (120°F to 130°F.) Pour the liquid over the flour, yeast and salt mixture.  Stir until moistened, then beat with the paddle attachment for 3 minutes at medium speed.

Gradually stir in the whole-wheat flour, nuts, and enough remaining bread flour.  (Do this either by hand or with the dough hook.)

Knead the dough on a floured board for 5 to 8 minutes or until the dough is smooth and elastic, using additional bread flour as needed. (You can also do this using the dough hook.)

Place the dough in a lightly oiled bowl and turn to grease the top.  Cover and let rise in a warm place for 20 minutes.

Turn the dough out onto a floured board.  Punch down to remove any air bubbles.  Roll or pat the dough into a rectangle, approximately 14” X 7”.  Starting with the shorter side, roll up tightly, pressing the dough into the roll with each turn.  Pinch the edges and ends to seal.  Place in a greased 9” X 5” loaf pan.  (*To make 9 dinner rolls, divide the dough into 9 balls after the first rise.  Place them in a greased 8” square pan.)

Cover and let rise in a warm place for 1 hour.  Midway through the rise, preheat the oven to 375°F.

Once the loaf is risen, combine the egg and 1 Tablespoon water.  Brush this over the top of the loaf.  Sprinkle with oats and poppy seeds.  Bake at 375°F for 30 to 40 minutes.  Remove from pan and cool completely on a wire rack before slicing. 

According to my calculations, 1 of 12 slices of this bread equals about 212 calories with 2.2 grams of fiber.  1 of 9 dinner rolls would equal 283 calories with 2.9 grams fiber.