It’s hard to believe that it’s the end of Vegan Month of Food. And if you’ve been following along on other participating blogs you’ve read that same first sentence on every single one of them! How did this month go so quickly? I managed to get through most of what I had planned, but I’m sure I’ll have some future posts that will tie in to the Raising Healthy Eaters theme! I wrote 20 new posts, including 11 new kid friendly recipes. Which ones have you made so far?
In addition to all of my writing, I had a few moments of “fame” this month—the first was when I appeared on Cadry’s Kitchen on The V List. If you haven’t checked out the video, click here to get to know me a little bit better! And, my local newspaper wrote a feature article about my blog! Maybe next year I’ll make into the Seattle Times!
I also had two giveaways—a Vegan Cuts Box and a copy of V is for Vegan! And if you haven’t downloaded it yet, click here to download a free copy of my blog anniversary kitchen print. Tomorrow it will go on sale in my Etsy shop, so get it now!
And now for one more recipe to round out the month. Last week I tried making some PB Banana Oatmeal pancakes that turned out to be a royal flop. The taste was great though, so I decided to make it in the form of regular oatmeal instead. Then I looked back in my archives and found a pretty similar recipe for PB&J Oatmeal. But since this is still a little different I thought I would post the simple directions. Try them both and let me know which one you like best!
1 ½ c water
2 bananas, 1 smashed and 1 diced for topping
1 T peanut butter
1 T maple syrup
dash of salt
dash of cinnamon
1 T coconut oil, optional to add richness and coconut flavor (omit if you don’t have coconut oil, don’t substitute!)
1 c rolled oats
coconut flakes (I like Trader Joe’s) or shredded coconut for garnish
Put water in a small sauce pan and bring to a boil. While you are heating it, smash 1 banana. This is a good job for little helpers—David uses my potato masher because it is easy for him to handle. Add the banana, PB, syrup, salt, cinnamon, and coconut oil to the water while it’s coming up to a boil. When it reaches a boil, add the oats, stir well, and reduce heat to low. Allow to simmer for 5 minutes to soften the oats. Remove from heat. Serve in bowls and garnish with diced banana and coconut shreds. Enjoy!
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