Breakfast · Oatmeal

Overnight Oatcake

Hi Friends!

Today’s recipe features my favorite breakfast staple.

It’s actually quite funny now that I think of it, because this used to be my least favorite breakfast. When I was younger, I was a sucker for french toast sticks and scrambled eggs with ketchup. Ok, Ok, so I still am 🙂

But now that I have become more health-conscious, and aware of the benefits of nourishing my body with whole-foods, I have succumbed to dreaded oats.

But oats aren’t as boring as you may think.

Most people see oatmeal as boring and bland. However, oatmeal has come a long way since grandma’s ol’ bowl of slop 😉 You may be more familiar with now (especially on IG) where people will share their beautiful bowl of oats with an array of toppings. Or better yet, the new phenomenon – overnight oats.

But what about an oatcake…what is that?! Nope, it’s not baked.

It’s simply made overnight, and it transforms into this delicious cake overnight.

It has become a favorite of mine when the weather turns warm, and I need something cool to eat after a hot sweaty summer run.

Overnight Oatcake



  • 1/2 cup oats, instant or rolled
  • 1 cup water (or milk, if preferred)
  • 1 tbsp chia seeds
  • sweetener of preference (i.e. stevia)
  • Additional add-ins (optional) Ideas
    • Cocoa powder
    • Cinnamon
    • Raisins, craisins
    • Canned pumpkin or applesauce
    • Fruit – banana, berries, apple
    • Nut butter (peanut, almond, cashew)


  1. Cook your oats on stove-top according to package directions.
  2. Add in chia seeds, and cook until most of liquid is absorbed (2-3 min).
  3. Mix in additional add-ins as desired to what favor oatcake you want.
    Oatcake ideas – PB & J, Pumkin, Apple Cinnamon, Chocolate Banana, etc.
  4. Spray a ramekin or mini-loaf pan with non-stick cooking spray, and pour your oatmeal batter into the dish.
  5. Cover with foil, and set in fridge overnight.
  6. The next day, carefully remove your oatcake from dish. You may need to loosen the outside perimeter with a knife so your cake comes out clean.
  7. Top with any additional toppings as desired; peanut butter, nuts, fruit, etc.

Nutrition Facts (without add-ins):
– 210 CAL
– 32 g CHO
– 6 g FAT
– 9 g FIBER


Breakfast · Oatmeal

Irish Soda Bread Baked Oatmeal

Happy St. Patty’s Day!

I may not be Irish, but I like to be festive for the holidays. Especially when it involves incorporating the color green.

Now as a vegan, I am not a lover of the corned beef tradition. Cabbage meh, not so much. But Irish Soda Bread, oh man I could go for a good hunk of that right now. Unfortunately, the traditional Irish soda bread contains buttermilk and eggs.

For breakfast today, I decided to make my own version in the form of oatmeal. For those of you who do not know me well, I am the oatmeal queen. I am always experimenting in the kitchen in the morning creating a delicious bowl of oatmeal.

Or in this case, a baked oat-cake.

Irish Soda Bread Baked Oatmeal



  • 40g oats
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/4 tsp cinnamon (optional)
  • 1-2 packets of stevia (or sweetener of preference)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup unsweetened almond milk
  • 1-2 tbsp. raisins
  • 1-2 tsp caraway seeds (optional)


  1. Preheat oven to 350 F.
  2. In a bowl, combine all your ingredients (except seeds).
  3. Pour into a mini ramekin coated with non-stick cook spray.
  4. Top with caraway seeds if desired.
  5. Bake in preheated oven for 20 min. Broil for additional 3-5 min. for crisp top.
  6. Let it cool for 5 min.
  7. Top with nut butter, or margarine if preferred (optional).




Nutrition Facts
– 220 CAL
– 42 g CHO
– 3.6 g FAT
– 6 g FIBER