About Kristy and Jesse - Australian Lifestyle Blog Long Distance Relationship Advice Success Story Healthy Gluten Free Recipe Blog Australian Lifestyle Blog Healthy Living | Sydney Travel Blog Freelance Recipe Development Services Sydney Australia Gluten Free Coeliac Travel Reviews and Recommendations
Tell us what you would like to see on Southern In Law with our reader request box!.
Request holiday recipes and posts here!

Monday, October 17, 2016

Recipe: Healthy Halloween Candy Corn Baked Oatmeal

Healthy Halloween Baked Oatmeal Recipe - low fat, gluten free, healthy, vegan, clean eating recipe, healthy breakfast recipes, freezer friendly,  make ahead breakfast recipe, meal prep

I have a confession to make... 

I've never actually tried Candy Corn. 

You see, Candy Corn isn't a thing in Australia and whilst I grew up seeing it on TV and in movies, I've never actually eaten it myself. 

Healthy Halloween Baked Oatmeal Recipe - low fat, gluten free, healthy, vegan, clean eating recipe, healthy breakfast recipes, freezer friendly,  make ahead breakfast recipe, meal prep

But hey! In the spirit of all things festive, I decided to take the candy corn idea and turn it into something delicious (because Jesse tells me candy corn sits on the fence between delicious and disgusting).

This is a Halloween inspired recipe that you can eat for breakfast and it's all natural. All of those bright colours? They're made with all-natural ingredients and no artificial colours - so you won't have kids bouncing off the walls before they head out to trick or treat.

If you're not the Halloween type? Call these Ombre Baked Oats because... er... someone actually mixed up the candy corn colours when photographing this recipe :P 

Healthy Halloween Baked Oatmeal Recipe - low fat, gluten free, healthy, vegan, clean eating recipe, healthy breakfast recipes, freezer friendly,  make ahead breakfast recipe, meal prep

But whatever you call it, I promise you this is a breakfast recipe you'll love and want to make over and over again! We make it in a double batch (as we do with all of our baked oatmeal recipes) and freeze individual slices so all we have to go is take a slice out of the freezer the night before and smother it in toppings in the morning. 

So let me share the recipe with you! >> 



Healthy Halloween Baked Oatmeal Recipe - low fat, gluten free, healthy, vegan, clean eating recipe, healthy breakfast recipes, freezer friendly,  make ahead breakfast recipe, meal prep

Healthy & Vegan Candy Corn Inspired Baked Oatmeal 
gluten free*, vegan, nut free, soy free, refined sugar free, 
egg free, dairy free, low fat, clean eating recipe 

For the white batter:
3/4 cup (70g) gluten free oats* (rolled or quick) 
1/2 tsp baking powder
1/3 cup (80g) unsweetened applesauce
1/4 cup milk of your choice
1/2 tbsp maple syrup**

For the orange batter:
3/4 cup (70g) gluten free oats* (rolled or quick) 
1/2 tsp baking powder
2 tbsp (40g) unsweetened applesauce
2 tbsp (40g) pumpkin puree 
1/4 cup milk of your choice
1/2 tbsp maple syrup**
1 tsp beetroot powder or a small amount of paprika or red food colouring***

For the yellow batter: 
3/4 cup (70g) gluten free oats* (rolled or quick) 
1/2 tsp baking powder
2 tbsp (40g) unsweetened applesauce
2 tbsp (40g) pumpkin puree 
1/4 cup milk of your choice
1/2 tbsp maple syrup**

To make your baked oatmeal: 
  • Preheat your oven to 180C/355F. 
  • Line a small loaf tin with baking paper and set aside. 
  • Mix each of your three batters separately. 
  • Spoon your white batter into your tin, filling only 1/3 of the tin (lengthwise) with your mix, ensuring it's evenly spread.
  • Next, spoon your orange batter next to your white batter (in the centre of the tin lengthwise), ensuring it's evenly spread.
  • Finally, spoon your yellow batter into your tin, filling the remaining third and making sure it's evenly spread.
  • Carefully tap your tin down on your counter/benchtop to make sure the oatmeal is evenly spread throughout the tin. 
  • Bake your oatmeal for 15-20 minutes or until cooked through (baking time will vary depending on the thickness of your baked oats). 
  • Allow to cool before slicing and serving. Enjoy on its own or with toppings of your choice. 
  • This recipe will keep for up to a week in the fridge or individual slices can be frozen (in individual zip lock bags) and defrosted whenever you want a piece. 
Notes:
*Find out more about oats on a gluten free diet. If you can't eat/don't have oats, feel free to replace them with quinoa flakes, however, remember the taste will be different! We'd suggest adding a little extra sweetener as quinoa flakes can be a little bit bitter.
**Use more/less maple syrup depending on how sweet you like things. Alternatively this can be replaced with stevia/honey/sugar etc. We use less (as listed in the recipe) as we top ours with sweet toppings and don't like our breakfasts overly sweet.
***With the red colouring, we use beet powder or beet juice to add just enough red to make the batter a more vibrant orange. You can use regular food colouring (or natural food colouring) or you can use paprika instead. We find beets are the best natural option for this recipe though! 

But tell me, what's your all time favourite candy? 
And do you have any plans for Halloween? 
I'm a chocolate girl, however, if I had to choose a candy it'd probably be some kind of black licorice. 

    
   


No comments:

Post a Comment

There is nothing better than reading your comments on our posts! Let us know what you think of this post!

Related Posts Plugin for WordPress, Blogger...