gabydimova

✨PB & J Oatmeal Breakfast Bars✨ I will never get tired of making different variations of baked oats for breakfast🤤 This peanut butter and jelly version is sweet, tangy, nutty, and couldn't be easier to make😋 ✨Ingredients 1 cup oats (80 g) 1 cup oat flour (ground up oats- 80 g) 3/4 cup mashed banana (about 2 large ripe bananas) 1/4 cup + 2 tbsp creamy natural peanut butter 1/4 cup maple syrup 1/4 cup dairy-free milk 1 tbsp ground flax seeds 1 tsp baking powder 2 tsp vanilla extract 1/2 tsp salt large dollops of creamy peanut butter and raspberry jelly to swirl on top ✨Directions In a large bowl, mash up the bananas. Then add the peanut butter, maple syrup, milk, flax, baking powder, vanilla, salt, oats, and oat flour. Mix everything well until combined. Line a baking tray with parchment paper. Pour the oat mixture into the baking tray. Add large dollops of peanut butter and jelly all over the top of the oats. Use a knife to swirl them around and combine. Bake the oats for 25-28 minutes at 350*F. #breakfast #dessert #baking #healthyrecipes #veganrecipes #dairyfree #glutenfree #oatmeal #bakedoats

✨🩷Raspberry White Chocolate Scones✨🩷 I've really been on a scones kick lately, they are such an indulgent bakery-style treat to have for breakfast😋 This flavor is perfect for spring, and the sweetness of the white chocolate pairs so well with the tartness of the raspberries🤤 ✨Scones 2 1/3 cups all-purpose flour (280 g) 1 tbsp baking powder 1/2 tsp salt 1/3 cup granulated sugar (67 g) ½ cup cold unsalted vegan butter (115 g, cut into cubes)* ¾ cup canned coconut milk* 2 tsp vanilla extract 1 cup frozen raspberries* 3/4 cup vegan white chocolate chips ✨Icing 1/4 cup vegan cream cheese 4-5 tbsp powdered sugar 8-10 raspberries 1/2 tsp vanilla a pinch of salt ✨Notes *Make sure that the butter is very cold. I like to place mine in the freezer for an hour before making this recipe. *Use canned coconut milk as opposed to regular dairy-free milk as this acts as our heavy cream replacement. *Make sure to use frozen raspberries! I've tried both versions and if you use room-temperature fresh raspberries, they will get too mushy in the dough and add too much moisture to the dough. Use store-bought frozen raspberries or wash and freeze your raspberries the night before. ✨Directions To a bowl, add the flour, baking powder, salt, and sugar, and mix those well. Next, add in the cold butter that you've cut into cubes and use your fingers to mix the butter with the flour mixture. You don't have to break up all of the clumps! It's good to have some clumps of butter that melt as the scones bake. Add in the raspberries, white chocolate chips, and coconut milk, and combine them with the rest of the ingredients. Flour a surface, and dump the scones mixture on top. Use your hands to shape the mixture into a circle that's about 2 inches thick in height. Cut the circle into 8 equal pieces and place each on a parchment-lined baking sheet. Brush coconut milk on each of the scones then bake for 18-20 minutes at 400F, until they are golden on top. While the scones are baking, blend all of the icing ingredients in a blender. Once the scones are done baking and *fully* cooling, drizzle the icing on top and enjoy! #baking #dessert #breakfast #healthyrecipes #vegan