Make a Mess in the Kitchen

Tag: baking

Baked Apple and Cinnamon Oatmeal

Baked Apple and Cinnamon Oatmeal

Baked oatmeal is one of the best ways to start the day with something that can feel indulgent. I rarely make baked oatmeal because of the time it requires to prepare and bake in the oven. When I do, this is one of my favorite combinations because of the perfectly caramelized apples and warming hints of apple spice.


jar of oats

The apple and spices will really remind you of an apple crumble especially if you top it off fresh out of the oven with some yogurt or milk.  There are so many great options to sub for the apples as well if you prefer berries or bananas instead. It’s also an easy switch to make gluten-free by subbing in GF oats!

cinnamon sticks

Additionally, you could easily cut these into squares and freeze them for later. I’ve also tried cutting them into square bites and storing them in an air-tight container for easy access to take as a snack. Oatmeal is so versatile and packs some nutrition no matter how you prepare your oats.

Oats are high in many vitamins and minerals, including:

  • Manganese. Typically found in high amounts in whole grains, this trace mineral is important for development, growth, and metabolism.
  • Phosphorus. This mineral is important for bone health and tissue maintenance.
  • Copper. An antioxidant mineral often lacking in the Western diet, copper is considered important for heart health.
  • Vitamin B1. Also known as thiamine, this vitamin is found in many foods, including grains, beans, and nuts.
  • Iron. As a component of hemoglobin, a protein responsible for transporting oxygen in the blood, iron is absolutely essential in the human diet.
  • Selenium. This antioxidant is important for various processes in your body. Low selenium levels are associated with increased risk of premature death and impaired immune and mental function.
  • Magnesium. Often lacking in the diet, this mineral is important for numerous processes in your body.
  • Zinc. This mineral participates in many chemical reactions in your body and is important for overall health.


oats and milk


Breakfast is my favorite meal to create recipes and find ways to make healthy swaps. It’s always fun to try new ingredients that can add flavor and nutrition or make a dish totally indulgent. Have you tried baked oatmeal, what’s your favorite spices and fruit to add? Let me know in the comments and enjoy!



Baked Apple and Cinnamon Oatmeal

July 9, 2019
: 6-8
: 10 min
: 40 min
: 50 min
: Easy


  • 2 cups old-fashioned oats
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 ¾ cups milk of choice
  • 2 flax eggs
  • 2 teaspoons vanilla extract
  • 1 cup apples diced
  • 1/3 cup maple syrup
  • 3 tablespoons coconut oil, melted
  • 1 tsp raw cane sugar (if desired)
  • Step 1 Preheat oven to 375F and grease a 9in. square baking dish
  • Step 2 Prepare flax or chia egg and set aside (for about 3-5 mins)
  • Step 3 In a medium bowl whisk together dry ingredients until combined
  • Step 4 In a smaller bowl combine the wet ingredients
  • Step 5 Reserve 1/2 cup of the apples for topping, then arrange the remaining on top of the dry ingredients in the baking pan
  • Step 6 Cover the dry ingredients and fruit with wet and ensure it soaks through while patting down the dry oats on top
  • Step 7 Scatter the remaining fruit on top and sprinkle on raw cane sugar for extra sweetness and crunch if desired
  • Step 8 Bake for 40 minutes or until the top is golden brown, remove from oven and let cool for 5 minutes before serving
  • Step 9 This will keep well in the fridge for up to 5 days, best served warm with coconut yogurt or milk poured on top
Cake Batter Protein Blondies

Cake Batter Protein Blondies

There are many protein blondie recipes out there that start with a can of chickpeas. While I am a fan of chickpeas, especially for recipes such as protein cookie dough, sometimes you just want a denser yet still healthier blondie.

I know that protein powder is not for everybody and that whole foods are a better go-to. However, I am a shake fanatic. I love having a thick protein shake filled with frozen bananas, greens, peanut butter, and more. It’s great after a hot workout or if I need to run out the door. I’ve recently switched my protein powder of choice due Orgain upsetting my stomach and have found that Vega (shout out to the salted caramel flavor) as well as Ghost not only tastes fantastic but is easier to digest.

These blondies use Ghost pancake batter protein which, in my opinion, tastes like cake batter. It works so unbelievably well in this recipe and these blondies will melt in your mouth. It wouldn’t be a blondie recipe without chocolate chips. You can always omit them, but really chocolate makes everything better, doesn’t it?

This recipe is also very customizable. While protein powder can dry out the batter–some may need more or less liquid–you can switch out which powder, flour, sugar, and nut butter you use. I have made this recipe with whole wheat flour before and that works just as well, but the oats really help make this denser and more blondie-like.

What’s your fave protein powder flavor? Do you like baking with it?

Cake Batter Protein Blondies

July 5, 2019
: 9
: 10 min
: 25 min
: 35 min
: Easy


  • ½ cups oat flour
  • ⅓ cup rolled oats
  • 1 scoop (20g) ghost pancake batter protein powder
  • ¼ cup coconut sugar
  • ¾ tsp baking powder
  • Pinch of salt
  • 1 tsp pure vanilla extract
  • 1 cup unsweetened almond milk
  • ½ cup peanut or almond butter
  • 1/4-1/2 cup dark chocolate chips
  • Step 1 Preheat oven to 350F
  • Step 2 Line 8×8 pan with parchment paper
  • Step 3 In a large bowl, combine dry ingredients together
  • Step 4 Add vanilla, milk, and peanut butter, chocolate chips and whisk together (batter should be sticky)
  • Step 5 Transfer to pan and spread evenly
  • Step 6 Bake for 25 mins till edges are brown or until you can pull a toothpick out clean

Vegan Lemon Meringue

Vegan Lemon Meringue

Summer makes me think of lemonade, fresh fruit, and in my opinion one of the best pies there is: Lemon Meringue. How do you veganize something that is full of dairy and eggs? There’s a secret ingredient which I’ve always been skeptical of until I tried it for myself. Aquafaba! It’s been making headlines and popping up in several recipes across the internet, but it really is a gamechanger and you do not taste it at all when using it in baking.

This recipe combines the light and airy texture of meringue with the ever-so-creamy thickness of lemon curd. I’ve also tried this with lime and it really hits the mark for key lime pie.

To get it just right you’re going to need a few key ingredients. Fresh lemon juice, lemon zest, cornstarch (I’ve also seen bloggers use xantham gum and/or agar-agar), and thick coconut milk. You’ll need full-fat otherwise it won’t achieve the same thickness or creaminess and it won’t hold together when setting in the fridge.

For presentation, I did dollops of the meringue around the edge of the pie. However, for ultimate creaminess, I’d highly recommend spreading that wonderful meringue across the entire pie. You could even bake a few to save as cookies! the first bite is truly the best. You get the tartness from the lemon with the perfect amount of sweetness and the light and airy meringue really hits the spot!

Do you prefer lemon or lime pie? Meringue on pie or as cookies? Let me know in the comments below 👇Tag your creations with #messyvegan!

Vegan Lemon Meringue Pie

June 7, 2019
: 8 slices
: 5 min
: 20 min
: 25 min
: Easy


  • For the lemon curd: 1 can coconut milk (full-fat)
  • 1/3 cup lemon juice
  • Grated zest of one lemon
  • 3 tbsp cornstarch
  • 1/4 maple syrup
  • 1 tsp vanilla extract
  • For the meringue: 1/3 cup aquafaba
  • 1/3 cup granulated sugar
  • 1/4 tsp cream of tartar
  • Step 1 Make sure to prebake your pie crust! I used a store-bought vegan safe one, but you can follow whatever your favorite recipe is for the crust.
  • Step 2 Lemon curd: Combine milk and cornstarch in a small bowl and whisk together.
  • Step 3 Pour into a heated saucepan and continue whisking and cooking over medium heat until it starts to bubble, this will take about five minutes.
  • Step 4 Add syrup or sugar of choice, lemon zest and juice. Continue to cook, whisking until it thickens, about 3-5 mins.
  • Step 5 You’ll know when it’s done if it is no longer runny when you run a spoon through it!
  • Step 6 Transfer to a bowl and let cool in the fridge as you make the meringue.
  • Step 7 Meringue: In mixer bowl, combine aquafaba, sugar, and cream of tartar
  • Step 8 Set mixer speed to low and beat for 2 minutes.
  • Step 9 Turn speed up to medium and beat for 2 minutes.
  • Step 10 Set to highest speed and beat mixture until fluffy and peaks form, about 4 to 6 minutes. It will have a similar texture to marshmallow fluff.
  • Step 11 Spread lemon curd in an even layer in pie shell.
  • Step 12 Let set for up to 3 hours or until firm
  • Step 13 Top with meringue. With torch at full blast, holding it 2 to 3 inches from the surface, toast the top of the meringue until golden brown – or broil in the oven on the top shelf.
  • Step 14 Serve immediately!