Tweaked a bit. Didn't see the decreased amount of almond milk, used a whole cup, substituted honey for vanilla extract, pumpkin seeds for flaxseed, didn't put sugar on top because of my diabetes.
Came out great and moist, not too sweet.
Have a money shot but couldn't figure out if I could upload it. 🙄
This looks delicious and we are anxious to try it, but I am a bit confused by the recipe. The ingredients list calls for 3/4 cup milk (I assume almond milk is ok), but the instructions only call for 1/2 cup milk. Where does the other 1/4 cup go?
These look delicious! I always struggle with pears though. I love them when they are ripe but it seems they are always hard as rocks when I buy them and then turn from unripe to dreadfully overripe when my back is turned.
My winter favorite is baked oatmeal. I fiddled with the original recipe a bit as, like you, I don't care for anything too sweet in the morning and it was not vegan. Some of my favorite things about baked oatmeal (besides the taste) are: I make it in a square or rectangular pan (depending how many people are around) so the baking pan is also the refrigerator storage pan; at no point do I have to clean a muffin tin (is it just me or are these a real pain in the patootie to clean); I can throw just about any fruit in there and it is fine; and the texture does not get weird when we microwave leftover servings.
I have the same struggle with pears. I recently learned that they are ready to eat when they feel slightly soft when gently pressed near the stem. The rest of the pear still feels like a rock, but they are delicious. This gives you a few days until they turn to mush.
Is the almond milk plus apple cider vinegar a sub for buttermilk? In the recipes I’ve seen for vegan buttermilk the ratio is 1 cup of plant-based milk plus 1 tablespoon of acv. Is 1 tsp of acv in the recipe correct?
Yes and yes! It just helps the baking soda along. A teaspoon is fine. I can taste it in the finished product of recipes that call for <1 tb so I like to keep the amount smaller if I can or sub in lemon juice
Oops lil typo. 3/4 is the correct amount. Almond milk is always my go-to
My grandma sends me a Harry & David box of pears, apples, & oranges for Christmas every year, so this recipe is perfectly timed!
Made them.
Tweaked a bit. Didn't see the decreased amount of almond milk, used a whole cup, substituted honey for vanilla extract, pumpkin seeds for flaxseed, didn't put sugar on top because of my diabetes.
Came out great and moist, not too sweet.
Have a money shot but couldn't figure out if I could upload it. 🙄
We made the muffins and they came out great, can’t stop eating them.
Looking forward to a way to enjoy oatmeal for the first time in forever
@fakesiofficial
Thank you Michelle.
Have an amazing holiday.
I will make these along with recipes from your newest cookbook.
I was gifted mine by my son and his wife.
I gifted them one as well as my daughter and son-in-law.
I am told NO PEEKING till Christmas day.
Argghh hard to wait.
Have an amazing break.
Smell the coffee and drink it too.
Best to you two and to Matt and his other half.
You guys rock!!!!
XO Wilma XO
This looks delicious and we are anxious to try it, but I am a bit confused by the recipe. The ingredients list calls for 3/4 cup milk (I assume almond milk is ok), but the instructions only call for 1/2 cup milk. Where does the other 1/4 cup go?
3/4 is correct, sorry for the typo 😭
These look delicious! I always struggle with pears though. I love them when they are ripe but it seems they are always hard as rocks when I buy them and then turn from unripe to dreadfully overripe when my back is turned.
My winter favorite is baked oatmeal. I fiddled with the original recipe a bit as, like you, I don't care for anything too sweet in the morning and it was not vegan. Some of my favorite things about baked oatmeal (besides the taste) are: I make it in a square or rectangular pan (depending how many people are around) so the baking pan is also the refrigerator storage pan; at no point do I have to clean a muffin tin (is it just me or are these a real pain in the patootie to clean); I can throw just about any fruit in there and it is fine; and the texture does not get weird when we microwave leftover servings.
I have the same struggle with pears. I recently learned that they are ready to eat when they feel slightly soft when gently pressed near the stem. The rest of the pear still feels like a rock, but they are delicious. This gives you a few days until they turn to mush.
Thank you so much for the tip. I will be adventurous and buy some fresh pears when I get back in town in a few weeks.
Where do the flaxseeds come in? Anyone?
Oops! You stir them into the flour. I’ll update now
Hmmm. Using a regular size cupcake tin. I have 12 muffins in the oven and close to 1/2 of the batter left. What am I missing?
Interesting, what kind of oats did you use or perhaps are your muffin wells only half full?
I used rolled oats. Filled tins pretty full because I had so much dough.
Is a muffin tin the same as a regular cupcake tin? Thx.
Yes! This is a puzzle. Rolled oats are right, hmmm. Let me know how they turn out!
They turned out great.
Just might need to expect more. All good!!
Is the almond milk plus apple cider vinegar a sub for buttermilk? In the recipes I’ve seen for vegan buttermilk the ratio is 1 cup of plant-based milk plus 1 tablespoon of acv. Is 1 tsp of acv in the recipe correct?
Yes and yes! It just helps the baking soda along. A teaspoon is fine. I can taste it in the finished product of recipes that call for <1 tb so I like to keep the amount smaller if I can or sub in lemon juice
But your taste buds are on metahuman level 🤣. Mine are so old and busted I almost double your measurements. (Personal problem, I know)
Lololol, it’s true. I hate it.