Oatmeal Drop Scones: Recipe #232

Imagine a cross between porridge and pancakes, and you’ve got oatmeal drop scones! We added blueberries in for a bit of brunchy festiveness. You do have to soak the oats overnight, but other than that it’s quick to whip these up. Thanks to Paul Hollywood’s recipe for inspiration.

And thank YOU for being part of our delicious, planet-saving family!

Ingredients ($2 total for 2 dozen drop scones)

1-2/3 cups soy milk – $0.64
1 tbsp apple cider vinegar – $0.27
1-1/2 cups oats – $0.18
3/4 cup self-raising flour (or 3/4 cup white flour + 1 tsp baking powder + 1/2 tsp salt) – $0.12
1 tsp baking soda – $0.01
2 tbsp honey – $0.28
1 egg, beaten – $0.29
1/4 cup soy milk – $0.09
1 tbsp Earth Balance margarine for greasing the griddle/frying pan – $0.15

Directions

1. In a medium bowl, mix together the soy milk and apple cider vinegar and allow it to curdle at room temperature for 2-3 minutes. Next, stir in the oats, cover, and leave in the fridge overnight for the oats to soak in the buttermilk.

The next morning, add the flour and baking soda to the oat mixture and stir to combine. Add in the honey, egg, and soy milk, mixing well to combine. It should be a very thick and creamy consistency. You can add a bit more soy milk if it’s too dry. Then stir in any blueberries, chocolate chips, or other ingredients you’d like to flavor the batter (optional).

2. Heat a griddle to 350F or a pan to medium heat. Spread some of the margarine over the griddle, then drop scoops of batter all around the griddle, leaving some room between each scone. Flip after about 2-3 minutes (or when the edges look dry and the underside looks golden) to cook the other side for another 2 minutes or so. Remove from the griddle and keep hot in a gently warmed oven while you cook the remaining scones.

3. Serve the oatmeal drop scones hot with peanut butter and jam, butter and syrup, or enjoy them plain with your favorite morning beverage.

Sustainability Score (explained here)

  • Time to make: 1 = >3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 2 = decent meal
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 14/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Mappleberry Muffins: Recipe #221

Apples, blueberries, maple syrup, oats – these mappleberry muffins have all the wholesome goodness of Canada. And no animals were harmed in making them! We polished these off for breakfast over a couple of days. Hope you enjoy them too.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($5.50 for 12 muffins)

1 1/4 cup flour – $0.20
2/3 cup whole wheat flour – $0.12
2 1/2 tsp baking powder – $0.04
1/2 tsp salt – $0.03
1 cup rolled oats – $0.12
3/4 cup brown sugar – $0.39
1 tsp vanilla – $0.20
1/3 cup maple syrup – $1.43
3/4 cup soy milk – $0.28
1/2 cup almond milk yogurt – $0.67
1/3 cup canola oil – $0.22
1 1/4 cup frozen blueberries – $1.25
1 apple, grated, with skin – $0.29

Directions for Mappleberry Muffins

1. In a large bowl, mix the flours, baking powder, salt, oats, and brown sugar. In a separate small bowl, mix the vanilla, maple syrup, soy milk, yogurt, and canola oil. Add the wet mixture into the dry ingredient bowl and mix just until combined. Then fold in the grated apple and frozen blueberries until they’re evenly distributed. Do not overmix. The batter will turn purple, and that’s ok!

2. Pour the batter into 12 lined muffin cups. Sprinkle a few extra oats on top of each muffin if you like. Bake at 400F for 18-20 minutes until golden on top and a chopstick inserted into a muffin comes out clean. Cool on a wire rack, then enjoy with your morning coffee, tea, or soy milk.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18/18

If any of you lovely readers tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes: Recipe #215

It’s a mouthful of words and a mouthful of wonderful taste sensations. We made these “chocolate chip banana peanut butter oatmeal cookie pancakes” one weekend for a celebration we were having, and everyone wanted more. You can’t really go wrong with chocolate, banana, peanut butter, and oatmeal. And they’re dairy-free! Thanks to Dana and John for inspiration.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($4 for about 8-10 thick pancakes)

2 bananas, mashed – $0.38
2 tsp baking powder – $0.05
2 eggs – $0.58
1/2 tsp salt – $0.03
2 tsp vanilla – $0.40
2 tbsp peanut butter – $0.30
2 tbsp melted coconut or canola oil – $1.10
6 tbsp soy milk – $0.15
1 cup oats – $0.12
1/2 cup whole wheat flour – $0.10
1/2 cup non-dairy chocolate chips – $0.50

Margarine or cooking spray, maple syrup (optional)

Directions for Chocolate Chip Banana Peanut Butter Oatmeal Cookie Pancakes!

1. Make the batter: in a medium bowl, mix the mashed bananas with the baking powder. Next, add in the eggs, peanut butter, oil, and soy milk. Mix to combine, then stir in the oats, whole wheat flour, and chocolate chips. Stir together just until there are no clumps of flour left.

Let the batter sit and rest for about 10 minutes while you get the griddle ready.

2. Heat the griddle to about 350F, or a frying pan to medium heat. Spread a little bit of margarine or cooking spray over the surface to prevent sticking if you like, then pour about 1/4 cup of batter onto the griddle for each pancake.

Cook for 2-4 minutes on each side until they’re nice and golden, flipping them with a flapjack when the first side is cooked.

3. Serve hot with fresh maple syrup or any other pancake toppings you like! They’re also fantastic to eat as they are. If you have any leftovers, they will keep well in the fridge for 2-3 days or in the freezer for longer. Enjoy!

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 2 = 4-6 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Berry Yogurt Granola: Recipe #206

When fresh blueberries and strawberries are in season, this is a fun and healthy way to start your day. We used store-bought granola because I can’t seem to make it without burning it. Pair the granola with your favorite (non-dairy) yogurt and summer berries, or any other fruit you enjoy. It’s a complete breakfast ready in 5 minutes – hooray for berry yogurt granola day!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($1.50 per serving)

1/4 cup granola – $0.20
3 – 4 tbsp (non-dairy) yogurt – $0.31
1/4 cup fresh blueberries or strawberries – $1.00

Directions for Berry Yogurt Granola

1. Gather your ingredients. Wash all the berries and slice the strawberries. Open the granola box and the non-dairy yogurt container. Enjoy the beautiful colors of the berries that you’re about to eat.

2. Grab a cute little bowl, add your yogurt, put some berries on top, and sprinkle granola over top of that. Or arrange the layers in any order that is pleasing to you. πŸ™‚

This is also a fun breakfast for kids to assemble themselves, like a breakfast bar where you get to customize your own dish.

And that’s it – a super easy berry yogurt granola. Savor the yummy gift of a fresh, healthy treat to start or end your day! Who says you can’t have breakfast any time of day? Lots of love from my bowl to yours.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 1 = 1-3 servings
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 16/18

If any of you amazing home chefs tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Apple Date Crumble Tatin: #187 of 1000 Sustainable Food Experiments

Megan and I came up with this fusion idea: apple crumble + date squares + tarte tatin. You caramelize the fruit in a pan just like the French delicacy tarte tatin, but then instead of covering it in puff pastry, you put oatmeal crumble on top and bake the whole thing.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($8.50 for a large panful)

6 apples, cored and quartered – we mixed gala and fuji – $1.79
1/3 cup margarine – $0.93
1/2 cup brown sugar – $0.26
10 dates, pitted and halved – $2.49

Crumble:
3/4 cup margarine – $1.86
1 cup brown sugar – $0.52
1 1/2 cups flour – $0.24
1 3/4 cups rolled oats – $0.21
1 tsp baking soda – $0.01
1/2 tsp salt – $0.03

Directions

1. Cut up your apples, then spread the margarine evenly and thickly over the bottom of the pan. Arrange the apples in a tight circular pattern, skin side up, then sprinkle with the brown sugar and arrange the dates on top.

2. Mix together all the crumble ingredients, first with a spoon and then using your hands to bring it all together. Sprinkle the mixture evenly over the apples and press down gently to form a nice thick crust.

3. Bake at 375F for 30 minutes, until the top is nice and toasty but not too dark brown. Remove from the oven and let it cool in the pan for 5 minutes, then carefully loosen around the edges and see if it will slide around the pan. If it can, place a large plate on top of the pan and gently but quickly flip it over to reveal the beautiful caramelized apple pattern. Cut into slices and serve warm with yogurt or ice cream.

Sustainability Score (explained here)

  • Time to make: 2 – 1-3 hours
  • Servings: 3 = lots of leftovers
  • Cost per serving: 3 = <$5
  • Deliciousness:Β  2 = decent meal
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 15/18

If any of you amazing cooks tried it, or have other recipes you’d like us to experiment with, please let me know. Wishing you and your family a healthy, happy day!

Easiest Overnight Oats: #127 of 1000 Sustainable Food Experiments

If you want to give yourself the gift of a nourishing breakfast to wake up to with zero morning work, all you have to do is spend 5 minutes the night before putting 6 things into a jar. This is my new favorite breakfast! You can top it with any fruit you have around the house – in this case we had bananas and blueberries. 

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($1.75 for 3 jars)

1 1/2 cups soy milk – $0.56
1 cup rolled oats – $0.12
1/4 cup peanut butter – $0.58
1/4 cup raisins – $0.25
1 tbsp ground flax seeds – $0.15
1 tsp maple syrup – $0.10
Pinch of salt (optional) – $0.01

Directions

1. In a medium bowl, mix all the ingredients.

2. Divide evenly into 3 jars or covered bowls and put in the fridge overnight.

3. In the morning, serve cold with whatever fruit you have on hand. I enjoyed it with blueberries and bananas.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour of work (plus sitting overnight)
  • Servings: 3 = lots of leftovers if you’re just serving 1 person (3 meals)
  • Cost per serving: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 3 = optimal nutrition
  • TOTAL: 18 (maximum score!)

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Grandma’s Old Faithfuls (Oatmeal Raisin Cookies): #123 of 1000 Sustainable Food Experiments

Whenever my British Grandma went to a potluck, party, or family gathering, she would have these cookies in hand. She nicknamed them β€œold faithfuls” because they’re so easy to make and everyone likes them. Our girls Megan and Sara made these this past weekend. Hope you enjoy them too!

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($2 total for 16 cookies)

1 cup flour – $0.16
1/2 cup sugar – $0.44
1/2 tsp baking powder – $0.01
1/4 tsp baking soda – $0.01
1/2 tsp salt – $0.03
1/2 tsp cinnamon – $0.03
1 1/2 cups rolled oats – $0.18
1/2 cup raisins – $0.50
1/2 cup canola oil – $0.37
1 egg – $0.19
1/4 cup soy milk – $0.09

Directions

1. In a medium bowl, mix the first 6 dry ingredients. Then stir in the oats and raisins.

2. Add in the oil, egg and soy milk. Mix just until combined.

3. Drop by tablespoonfuls onto a parchment-lined baking sheet. Bake at 400F for 10 minutes, then remove from the baking sheet and cool on a wire rack. These freeze very well.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per person: 3 = <$5
  • Deliciousness: 3 = when are we having these again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Chocolate Coconut Truffle Bites: #120 of 1000 Sustainable Food Experiments

These truffle bites are SO GOOD!!!! It’s hard to believe they’re plant-based (no butter, no refined sugar, no cream). You have to try them. Seriously. 

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($7.50 for 18 balls)

1 1/2 cup rolled oats – $0.18
1/2 cup cocoa – $0.55
1/4 cup ground flax seeds – $0.40
1/2 cup semisweet or dark chocolate chips (optional) – $0.50
1/2 cup coconut butter, softened – $4.40
1/4 cup honey – $0.56
1/4 cup maple syrup – $0.95
1 tsp vanilla – $0.20

Directions

1. In a medium bowl, mix the oats, cocoa, flax, and chocolate chips together.

2. In a small bowl, mix the coconut butter, honey, maple syrup, and vanilla together. Pour this over the dry ingredients and mix it all up. Feel free to use your hands!

3. Use your hands to press the amazingly delicious mixture into bite-sized balls. Savor at room temperature or store covered in the fridge or freezer.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings: 3 = lots of leftovers
  • Cost per person: 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Dad’s Porridge: #100 of 1000 Sustainable Food Experiments

Growing up, porridge was the one recipe I got from my wonderful Dad. And the dad in our family now makes porridge for us too (as well as a lot of other yummy things!) It’s a super simple, comforting breakfast to start the day off on a nourishing foot.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($1 total)

2 cups water – free
1 cup rolled oats – $0.12
1/2 cup raisins – $0.50
1 tsp cinnamon – $0.28
1/4 tsp salt – $0.01
Milk, soy milk, maple syrup, brown sugar, or whatever toppings you like (or eat it straight up like I do)

Directions

1. Put the water, oats, raisins, cinnamon, and salt in a medium pot over medium heat. Stir with a wooden spoon and bring to a boil.

2. Once it starts to bubble, turn the heat down to low, stir well, and let it simmer for about 5-10 minutes until you get to your desired thickness. We like it pretty thick to hold our toppings.

3. Serve in individual bowls and eat straight, or top with whatever milks, sweeteners, fruit, or nuts you like.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:  2 = 4-6 servings
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 16/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!

Apple Crumble / Date Squares Mix and Match: #86 of 1000 Sustainable Food Experiments

The crumble topping in this recipe is my Grandma’s creation. We couldn’t decide whether to use it for apple crumble or date squares, so we whipped up a double batch of topping and made both desserts! You could also use other fruit like peaches or pears on the bottom if you prefer.

This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.

Ingredients ($14.50 total for both desserts)

1 1/2 cups + 3 tbsp butter – $4.19
2 cups + 1/4 cup brown sugar – $1.17
3 cups + 2 tbsp flour – $0.51
3 1/2 cups rolled oats – $0.42
2 tsp baking soda – $0.03
1 tsp salt – $0.05
1 1/2 to 2 cups pitted dates – $4.99
5 or 6 honeycrisp or other tart apples, thinly sliced – $2.00
1 cup + 3 tbsp water – free
1/2 tsp vanilla – $0.10
1 tsp cinnamon – $0.60

Directions

1. Prepare the bases:

For the dates, in a small pot, boil the dates and 1 cup water together, stirring frequently to break down the dates. Keep it bubbling over medium heat and stirring until the dates make a fairly dry paste.

For the apples, in a small bowl, mix together 3 tbsp of melted butter, 2 tbsp flour, 3 tbsp water, vanilla, 1/4 cup brown sugar, and cinnamon. Coat the thinly sliced apples in the sauce, then put the coated apples in the bottom of a buttered 9Γ—13β€³ baking dish.

Then prepare the topping: mix the remaining butter, brown sugar, flour, oats, baking soda and salt together in a large bowl. You will need to use your hands to make it into a well-combined, crumbly texture.

2. For the date squares, press a base of the oatmeal mixture (about 2-3 cups) into a buttered 8Γ—8β€³ baking dish, then spread the date mixture on top. Cover this with another layer (about 1 1/4 cups) of the topping, sprinkling the crumbs over the top. Use the rest of the crumb mixture to cover the apples.

3. Bake both dishes at 350F for 30 minutes. Remove the dates after this and let the apple crumble cook for another 15 minutes, until the topping is golden and the apple filling is tender when you poke it with a knife. Cool for 10 minutes before cutting into it, if you can wait! Serve with vanilla ice cream or on its own, for snacks or dessert.

Sustainability Score (explained here)

  • Time to make: 3 = <1 hour
  • Servings:Β  3 = lots of leftovers
  • Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
  • Deliciousness: 3 = when are we having this again?
  • Environmental impact: 3 = minimal damage
  • Nutritional value: 2 = healthy-ish
  • TOTAL: 17/18

If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!