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Recipe: Vegan Raspberry Steel Cut Oatmeal

We love this quick, easy and very healthy Vegan Raspberry Steel Cut Oatmeal recipe. Great for those busy weekday mornings and you can make it the night before!

4 servings

–raspberry sauce
1 cup fresh or frozen raspberries
splash of water
1 tbsp pure maple syrup or more to taste
–the oats
1 cup steel cut oats
1 (14 ounce) can unsweetened coconut milk
2 cups water
1/4 tsp salt

Make the raspberry sauce. In a small sauce pan, bring the raspberries, water and maple syrup to a boil, then simmer a few minutes until a sauce starts to form. Mash the berries against the sides of the pan so they release their juices. Simmer a few more minutes then remove the pan from the heat.
Bring the oats to a boil with the coconut milk, water and salt. Reduce heat to low and simmer for 25-30 minutes or until the oats are cooked to your liking. Stir frequently to prevent sticking. Mix in 1/2 of the raspberry mixture.
To serve top the oatmeal with the other half of the raspberry sauce.

~ Marla Meridith

Recipe: Brown Butter Oatmeal Chocolate Chip Cookies

This recipe for Brown Butter Oatmeal Chocolate Chip Cookies will quickly become your favorite. They come together super quickly and will be devoured in minutes!

10 cookies

1 stick (4 ounces) unsalted butter
1 cup old fashioned rolled oats
1 cup unbleached all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp Kosher salt
3/4 cup light brown sugar
1 large egg
1 tsp pure vanilla extract
3/4 cup semi sweet chocolate chips

Preheat the oven to 350˚ F. Prepare a cookie sheet pan with parchment paper or a silicone liner.
Place the butter in a small saucepan and melt over medium heat. Continue to cook, swirling the pan often. The butter will foam and then it will make popping and cracking sounds. Watch carefully, when it is nearly done making sounds it will start to form brown bits. Cook for another minute or so then pour the butter into a heat proof bowl to cool a bit.
In a large bowl, whisk together the oats, flour, cinnamon, baking soda and salt. In another large bowl, with a spatula mix together the brown butter and brown sugar until well combined. Mix in the egg and the vanilla. Mix the dry mixture into the wet in 3 additions until well combined. Transfer to a clean work surface and combine the cookie dough with lightly floured hands. Fold in the chocolate chips.
Place large scoops (3 tablespoons) of dough onto the cookie sheet about 2 inches apart. Bake for 17-19 minutes until the cookies are slightly golden brown. Transfer to racks to cool.

~ Marla Meridith

Recipe: Vegan Maple Cranberry Oatmeal

Looking for a new way to prepare oatmeal? Try this healthy, delicious, vegan Maple Cranberry Oatmeal recipe. It’s a comforting meal on chilly fall and winter days.

6-8 servings

4 cups water
2 cups old-fashioned oatmeal
1 cup fresh/frozen cranberries
1/4-1/2 cup pure maple syrup
1/2 tsp ground cinnamon
1/4 tsp salt
–toppings
1/2 cup chopped toasted walnuts or pecans
1/2 cup dried cranberries

In a medium saucepan, bring water to a boil with the cranberries, maple syrup and salt. Cook about 3 minutes until cranberries start to burst. Add in the oats. Reduce the heat to medium and cook about 5 minutes, or until the oatmeal is cooked to your liking.
Place in a serving dish and top with the nuts and dried cranberries. Serve hot.

~ Marla Meridith

Recipe: Vegan Blueberry Chia Pudding

We love this healthy Blueberry Chia Pudding for grab and go breakfasts. It’s also great for festive brunches.

4 servings

–for the pudding
1 cup vanilla unsweetened almond milk
1 cup plain coconut milk or soy yogurt
3 tablespoons pure maple syrup (grade B is best)
1 tsp pure vanilla extract
pinch of Kosher salt
1/4 cup chia seeds
1/4 cup old fashioned rolled oats
1/2 cup fresh or thawed frozen blueberries, muddled
–for serving
granola
slivered almonds
maple syrup
fresh blueberries

In a medium bowl, combine the almond milk, greek yogurt, maple syrup, vanilla, salt, chia seeds, oats and muddled blueberries. Cover the bowl with plastic wrap so it’s airtight. Refrigerate for at least one hour, but it’s best to overnight for the thickest pudding.
Divide into four jars or bowls and top with some granola, almonds, maple syrup and blueberries. Serve immediately.

To muddle the blueberries simply press them into the sides of a bowl or glass with a fork until they release juices and become pulpy.

~ Marla Meridith

Sunflower Seed Butter Oatmeal Sandwich Cookies – Gluten Free

Ingredients

Directions

~ Marla Meridith

Recipe: Maple Pumpkin Pie with Pecan Streusel Topping

Ingredients

Directions

~ Marla Meridith

Recipe: Key Lime Coconut Steel-Cut Oatmeal

Ingredients

Directions

~ Marla Meridith

Blueberry Coconut Granola

Ingredients

Directions

~ Marla Meridith

Chocolate & Berries Granola

Our delicious, gluten free Chocolate & Berries Granola satisfied hunger thought the day. An energy packed feast…with just the right amount of chocolate to rock your world!

7 Cups

4 cups old fashioned rolled oats
1/2 cup cocoa powder
1/3 cup melted coconut oil
1/2 cup maple syrup
1/2 cup mini chocolate chips
1 cup freeze dried strawberries
3/4 cup dried cranberries

Preheat the oven to 325 F with the rack in the middle. Grease a large baking sheet with some coconut oil or cooking spray.
Place the oats in a large bowl. In a medium bowl, whisk together the cocoa, oil, vanilla and maple syrup until smooth. Pour the chocolate mixture over the oat mixture in the large bowl. Stir until all the oats are coated.
Distribute the mixture evenly into the bottom of the prepared baking sheet, and bake for 15 minutes. Remove granola from the oven, stir, and bake for another 15 minutes.
Remove from the oven and allow the granola to cool completely in the pan.
Once granola is cooled completely, add in the mini chocolate chips, dried strawberries and cranberries. Store in an airtight container.

~ Marla Meridith

Chocolate & Berries Granola

Our delicious, gluten free Chocolate & Berries Granola satisfied hunger thought the day. An energy packed feast…with just the right amount of chocolate to rock your world!

7 Cups

4 cups old fashioned rolled oats
1/2 cup cocoa powder
1/3 cup melted coconut oil
1/2 cup maple syrup
1/2 cup mini chocolate chips
1 cup freeze dried strawberries
3/4 cup dried cranberries

Preheat the oven to 325 F with the rack in the middle. Grease a large baking sheet with some coconut oil or cooking spray.
Place the oats in a large bowl. In a medium bowl, whisk together the cocoa, oil, vanilla and maple syrup until smooth. Pour the chocolate mixture over the oat mixture in the large bowl. Stir until all the oats are coated.
Distribute the mixture evenly into the bottom of the prepared baking sheet, and bake for 15 minutes. Remove granola from the oven, stir, and bake for another 15 minutes.
Remove from the oven and allow the granola to cool completely in the pan.
Once granola is cooled completely, add in the mini chocolate chips, dried strawberries and cranberries. Store in an airtight container.

~ Marla Meridith

Chocolate & Berries Granola

Ingredients

Directions

~ Marla Meridith