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Baked oatmeal for one:

  • 1/2 cup oats (50g)
  • 1/4 tsp vanilla extract
  • 1/2 tsp cinnamon
  • sweetener, such as 1 1/2 T maple syrup or 1 to 1 1/2 packs stevia (I omitted, but I’ve cautioned y’all before about my lack of sweet tooth.)
  • 1/4 cup unsweetened applesauce (60g) (You can sub pumpkin or mashed banana)
  • 1/4 cup milk, creamer, juice, or water 
  • heaping 1/16th tsp salt

Preheat oven to 375 degrees. Combine raw oats, spices, applesauce, and liquid. Pour into a small baking pan, loaf pan, or 1-cup ramekin (or, for mini boats, two 1/2-cup ramekins). Cook for 15-20 minutes, or more until it’s firm. Finally, set your oven to “high broil” for 3 more minutes (or simply just bake longer, but broiling gives it a nice crust). Don’t forget to spray your ramekins first, if you want your cakes to pop out.

(Source: verge-of-healthy)

Skinny Snickerdoodles:

  • 3/4 cup ww pastry flour (or white flour) (See below for notes on a gluten-free option)
  • 1/4 tsp baking powder
  • 1/4 tsp salt (just under level)
  • 1/4 tsp cream of tarter (optional)
  • 1/4 tsp plus 1/8 tsp baking soda
  • 1/4 cup sugar or sucanat or evaporated cane juice (xylitol might work, but I haven’t tried)
  • 1/2 tsp pure vanilla extract
  • 1 and 1/2 tablespoons milk of choice
  • 1/4 cup vegan butter sub, such as Earth Balance


Dinner: (parents went out for dinner so I had to make something myself) 
Chocolate covered Katie brownie batter pancakes (posted the original recipe on my “my food” page)
Brownie batter pancakes from
(I added oats just cause… I don’t even know but I did lawl)


Healthy Chocoholic Cake

  • 1 and ½ cups whole-wheat flour (180g)
  • 1 tsp baking soda
  • 4 tablespoons cocoa powder
  • ½ tsp salt
  • 2/3 cup sugar or evaporated cane juice
  • 1 1/2 tsp vanilla extract
  • 1/3 cup oil
  • 2 tsp apple cider vinegar (or white)
  • ¾ cup cold water

Mix dry ingredients. Then add wet. Mix with a fork (not beaters). Pour into a greased and lined cake pan, and bake in a preheated oven at 355F for about thirty minutes. Cool before frosting.

*I didn’t use vinegar because I only have white wine vinegar and it smelled too much like wine and I didn’t wanna ruin the cake with that taste. I also used organic buckwheat flour instead of whole wheat. Also, the second time i made this, I used too much cocoa powder which made the cake really bitter but the first time I made it was perfect! Nobody could believe it’s vegan and not unhealthy!

The one that says rockstar was for my mom’s birthday and she calls herself a rockstar, LOL so yeah.

Coconut Macaroons from, of course!

I made a few modifications because of the lack of ingredients (no raisins)-___-
  • 1/2 cup rolled oats
  • scant 1/2 cup applesauce or over-ripe banana (mashed)
  • 1/4 cup nut butter (I used salted pb)
  • 1/4 tsp cinnamon
  • 1/2 tsp pure vanilla extract
  • 3 T raisins (or other dried fruit, or even chocolate chips)
  • pinch salt if desired (taste the dough to decide)
  • 1 packet stevia (or 1 tablespoon sugar. I actually omitted this altogether. If you have absolutely no sweet tooth, you can try it that way. And if you have a huge sweet tooth—or are used to “non-healthy-tasting” desserts—try adding 1/4 cup sugar. As I said above, don’t expect these to taste like your everyday oatmeal-raisin cookies. I’ll post a recipe for those soon!)

Preheat the oven to 350 degrees. Mash the banana with the nut butter, then add all other ingredients and mix until well-combined. Shape into cookies and bake for around 14 minutes. (Alternatively, you can try pulverizing the raisins and oats before combining them with the banana mixture, if you want more sweetness.)

Waiting for my cookies from to be done !