I’m back from my summer break, and the first recipe I’d like to share with you is for oatmeal and raisin cookies! I chose this recipe because when you’ve just gotten back from vacation, you don’t really feel like cooking, but if it’s easy to prepare, cooks quickly, doesn’t require too many ingredients, and the result is guaranteed, why not? So I’d say let’s get back on track, slowly but surely, and get back into our routine… keeping in mind that Christmas will be here before we know it! :D

These** vegan oatmeal-chocolate cookies**, continuing with the vegan theme, are a reimagining of the** oatmeal-chocolate cookies (LINK).** Just like with the non-vegan recipe, I recommend using Quaker oats! This time, we’re using dark chocolate, which should be chopped into pieces that aren’t too small. Let’s get started!

Hi, everyone! How was your weekend? Did you have fun? Did you make the most of your free time? On Saturday, I had a lovely evening with friends, and on Sunday, I spent time with my parents! I hope you all had a great day today. Last week, I made this cake because… um, I hadn’t gone grocery shopping yet and I had these ingredients at home… WHAT A SURPRISE! It’s almost—ALMOST—become my favorite breakfast cake! The apple-oat cake is one of those desserts that feels incredibly light on the palate—you could easily eat half of it for breakfast (um, don’t do that!) and even take it to work for an afternoon snack. TRY IT—you won’t regret it!

My friend Susy had been asking me for a while for a spelt and oat plum cake because she’d tried one and really liked it. Since I’d never done this before, I tried combining a few recipes I found online to create a new—and very tasty—one!

These oatmeal and white chocolate cookies are great for both a snack and breakfast, and they’re a favorite among many of my friends. I’ve tried making them with many different brands of oats, but the one I found works best is the kind used for porridge; I use the Quaker brand shown in the photo below.