Yield: 1 – 9″x5″ loaf  Servings: 8

Ingredients
2 tbsp ground flax seeds
6 tbsp boiling water
1 tbsp olive oil
1 onion, diced
1 clove garlic, minced
1 cup mushrooms, diced
2 cups fresh baby spinach, roughly chopped
1 tbsp fresh thyme, roughly chopped
3/4 cup spicy vegan BBQ sauce, recipe below
salt and pepper, to taste
2 cups cooked green lentils, cooled and split into 1 1/2 cups and 1/2 cup
1 cup gluten-free rolled oats, split in half *see note
1/2 cup almond flour
 
Directions:

1. Preheat the oven to 375F. Add the ground flax seeds to a small bowl, pour the boiling hot water over and stir to combine well. Set aside and allow it to thicken and cool.
2. Heat the olive oil in a large saucepan over a medium heat, add the onion and garlic and sauté for 5-8 minutes until the onions are tender. Add in the mushrooms and cook another 3 to 5 minutes until the mushrooms are tender, add in the thyme and spinach and cook until the spinach is wilted, about 2 minutes. Add in 1/2 cup of the BBQ sauce, stir to combine and turn off the heat, add salt and pepper to taste, if it needs it.
3. Process 1 1/2 cups of the cooked lentils and 1/2 cup of the oats in the food processor until smooth (some whole bits may remain, that’s ok). Spoon the mixture into a large bowl, add in the remaining lentils and oats, plus the flax “egg”, almond flour and vegetable mixture. Stir really well to combine. Then get your hands in there, just like you would with a regular meat loaf or meatballs, and make sure it is mixed and mashed together really well.
4. Spoon the mixture into a parchment paper lined 9″ x 5″ loaf pan, (leave a bit of the parchment paper hanging over so you can easily lift the loaf out when it is cooked). Using your hands, you really want to press it in good. Brush on the remaining 1/4 cup of BBQ sauce over the top.
5. Bake uncovered for 35 to 40 minutes at 375F. Cool in the pan for about 5,pull the loaf out by grabbing the sides of the parchment paper and lifting up and allow it to cool for another 5 to 10 minutes on a cooking rack. Slice and serve.

healthfulpursuit.com

Ingredients:
1 1/2 cups water-cooked steel cut oats (about 1/4 cup dry oats + 1 1/4 cups
water + pinch salt)
2 tsp chia seeds
dash cinnamon
1 tsp ground flax seeds
1 1/2 Tbsp raw chopped walnuts
1 tsp goji berries
1/2 cup wild blueberries, frozen + 1 Tbsp hot water to thaw and plump
1/4 cup soy milk
1/2 tsp agave syrup

Cooking Tips:

* For ease, you can make the oatmeal in a larger batch (1 cup oats + 4 cups water + 1/2 tsp salt). Then use pre-cooked oats throughout the week and heat over the stove.

* You can add the chia seeds, half of the walnuts, goji berries, flax and cinnamon halfway through the cooking
process if making in a large batch. Otherwise, add the pre-cooked oats to a pan with a splash of soy or water to rehydrate a bit. Then fold those ingredients into the oats. Simmer until warm and soft. Add more liquid as desired.

* You can top the cooked oats with walnuts, the blueberries, a few more chia seeds, a splash of soy milk and agave right before serving.

lunchboxbunch.com

Makes 6-8 rolls

Ingredients:
Dough:
part 1:
1 yeast packet
1 cup + 2 Tbsp warm water (or warm tea of your choice)
1 tsp organic sugar

part 2:
1/4 cup rolled oats
1 tsp flax seeds
2 1/2 cups organic white flour
1/2 cup organic sugar
2 Tbsp vegan buttery spread, softened
1 Tbsp baking powder
1/2 tsp salt
+additional pinches of flour as needed

Filing:
1 pint blackberries, organic
1/4 cup organic sugar
1/2 cup raw walnuts, chopped
1/2 tsp almond extract
3-5 Tbsp vegan buttery spread
1 tsp maple syrup
+additional drizzle maple syrup

Frosting:
1/3 cup vegan buttery spread
1/2 cup unrefined organic virgin coconut oil
1 1/2 cups organic powdered sugar (more or less for desired thickness of frosting)

Directions:

1. You can make the frosting first and place in the fridge. It hardens up quite a bit, but that is the perfect temperature to slather onto the warm rolls since the frosting easily melts and softens when it warms. Add all the ingredients to a large bowl and beat with a hand mixer until fluffy. Do not over beat or the coconut oil will start to melt and get oily. Add more sugar if you like a thicker, sweeter frosting. Set in fridge.

2. Add the yeast packet, teaspoon of sugar and warm water or tea to a large mixing bowl. Swirl the water until the yeast dissolves. Let sit for about 2 minutes or so.

3. Add in the ingredients for part two (flour, sugar, salt..) Start folding together and as dough thickens, begin to knead in bowl. I usually add in a few more pinches of flour to help with kneading. Knead until a smooth ball forms. Keep the ball in your floured bowl and place in a warm spot, covered, for about an hour - or until dough doubles in size.

(preheat the oven to 400 degrees.)

4. Punch out dough and transfer to a floured work space. Roll out to about a 1/2 inch or thinner thickness. Sprinkle the sugar over top evenly. Then add bits of the butter - scattered all around - . Add the blackberries - scattered. Then drizzle the almond extract over the dough is an even scattering. Lastly, chop the walnuts and add them - with a swift drizzle of maple syrup over top.

5. Roll the dough up tightly.
 
6. Quickly prep your baking dish. You can used a round 9" cake pan - glass. Generously slather 2 tsp vegan butter along the insides then flour the inside as well. This adds a very nice texture to the exterior of the rolls.

7. Slice the rolls and transfer, spiral side up, to the baking dish. Drizzle an additional 1-2 tsp of maple syrup over top.

8. Bake at 400 degrees for about 15 minutes, then lower temperature to 350 and bake for an additional 30 minutes - or until the edges of the rolls start to brown and the center becomes slightly toasted.
 
9. Remove the rolls from the oven and let them cool at least 20 minutes before serving. The warmth from the just-baked rolls pairs perfectly with the chilled, hardened frosting. Add the frosting - it will melt onto the rolls.

lunchboaxbunch.com

Serves 4-5 (leftovers can be refrigerated or frozen)

Ingredients:
Oatmeal:
1 cup steel cup oats
4 cups water
1 tsp salt
1 cup rolled oats (optional - would thicken it up a bit)

Once oatmeal is cooked and fluffy, fold in:
1 cup pumpkin puree (if using canned, add this when oats are still simmering so that it melts easily)
1/2 cup apple sauce (helps to sweeten naturally - sub with mashed banana or fave sweetener)
1-3 tsp pumpkin pie spice
1-3 Tbsp flax seeds
1/2 cup mixed nuts (walnuts, pecans, hazelnuts..)
sweeten to taste (maple or agave syrup, organic sugar, your choice)
non-dairy milk to loosen oats
vegan buttery spread (as desired)

Serving - Add over top:
1/2 cup Pumpkin Cream per bowl of oats (more/less)

Garnish:
1 Tbsp chopped walnuts
1/2 tsp flax seeds
1 tsp vegan omega oil blend (Vega used)
splash of brain boost Silk soy milk
1/2 tsp vegan buttery spread

Pumpkin Cream:
3/4 cup canned pumpkin
1/2 cup soy milk (add more based on how thick or thin you'd like it)
1 Tbsp vegan buttery spread or virgin coconut oil + pinch of salt
dash of pumpkin pie spice
sweeten to taste (1-2 Tbsp maple or agave syrup)

Directions:

1. Bring your water to boiling in a large pot. Add in the steel cut oats, salt, spices and rolled oats. Bring to boiling and cover with lid. Reduce to a simmer and cook until tender - usually 35 minutes or so.

2. When oats are cooked, remove lid and stir in the fold in ingredients. Continue simmering on very low heat to make sure everything melts together nicely.

3. Blend your pumpkin cream in a blender. I advise you to sweeten and salt to taste. You want a rich buttery flavor, mildly sweet. Remember you can always drizzle more maple or agave syrup over top - or add some raw or organic brown sugar to sweeten.

4. To serve, scoop the oats in a bowl and carve a little donut hole in center. Pour a nice puddle of the pumpkin cream in the hole. The hole oats should warm the cream just enough. Add as much pumpkin cream as you like and garnish as desired as well.

lunchboxbunch.com

Ingredients:
3 cups rolled organic oats (not instant or quick cook)
1 cup sliced or slivered almonds or whole almonds, rough chopped
1/2 cup raw pumpkin seeds
1/2 cup cashew pieces
3 tablespoons golden flaxseeds
1/2 cup unsweetened applesauce
1/4 cup maple syrup
1/4 cup Earth Balance® Sweet Cinnamon Organic Culinary Spread
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon sea salt
1/2 cup chopped dried apples
1/2 cup golden raisins

Directions:

1.Preheat oven to 300°F.

2.In a large bowl, mix together oats, almonds, pumpkin seeds, cashews and flaxseeds.

3.In a small saucepan, heat applesauce, maple syrup, Sweet Cinnamon Organic Culinary Spread, cinnamon, ginger, and salt over low heat, stirring until everything is melted and combined into a sauce.

4.Mix the applesauce mixture in with the dry ingredients, tossing to evenly coat.

5.Spread the mixture on a parchment paper-lined baking sheet (use two if necessary).

6.Bake 45 minutes, stirring every 15 minutes, until the granola turns golden brown.

7.Remove from oven, cool completely and break up any large chunks. Stir in dried fruit. Store in an airtight container and enjoy within one month.

earthbalance.com

Ingredients:
1 cup white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup quick cooking oats
1/3 cup unsweetened applesauce
1 1/2 cups unsweetened almond milk (or your fave non-dairy milk)
3 tablespoons pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/2 cups frozen blueberries 
 
Directions:

1. Sift flour, baking powder, salt and allspice into a mixing bowl.

2. Mix in the oats. Make a well in the center and add applesauce, milk, maple syrup, oil and vanilla.

3. Stir with just until combined. Let batter rest for 5 minutes or so, it will thicken a bit.

4. Fold in the blueberries. Don’t worry too much about the blueberries bleeding into the batter, it’s no biggie.

5. Cook in waffle iron according to manufacturer directions. In my 8 inch waffle iron, you can use a heaping 1/2 cup of batter. Remember to spray or brush the iron with oil in between each waffle.

theppk.com