Creamy Vegan Farrotto with Butternut Squash - The First Messpin it!

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Creamy Vegan Farrotto with Butternut Squash - The First Messpin it!

For Creamy Vegan Farrotto with Butternut Squash - The First Messpin it!View full post »

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  • Donna23/11/2016 - 7:36 am

    I just wanted to thank you for a lovely blog. I have always enjoyed your recipes but most importantly I love, love how you include links to local companies. We need more of this. Thanks so much.ReplyCancel

  • Love the pictures and the meal.ReplyCancel

  • Tuulia Talvio23/11/2016 - 9:38 am

    This is beautiful, Laura! I so wish I could eat farro as rice gets so boring in risottos every now and then. But I’ll have to come up with a gf alternative so that I can try this creamy deliciousness :)ReplyCancel

  • valentina | sweet kabocha23/11/2016 - 12:29 pm

    I prefer farrotto to risotto too! But my husband has a more traditional taste, and he hates pumpkin and squash :( I really need to invite a friend to prepare all the plates he doesn’t like :P This looks too good!!ReplyCancel

  • Amanda | What's Cooking23/11/2016 - 12:34 pm

    This looks so good! I’ve been craving a risotto, but I’ve been avoiding white rice lately. I cannot wait to try this. Maybe tonight!! Thank you. Lovely photos too and your thoughts on calm resonate so well with me. xoReplyCancel

  • Nik23/11/2016 - 2:38 pm

    Thank you for this recipe and discount! I have been meaning to order from Grain for a while and you pushed me over the edge… in addition to the farro (I just have to make your farroto!)I bought some of their blue barley and kabuli chickpeas.ReplyCancel

  • Miss Food Fairy23/11/2016 - 5:43 pm

    I’m always looking for new ways to use farro Laura and this dish looks delicious! Pinning for later reference x

  • maya kuijper24/11/2016 - 1:05 am

    this looks so good! I’ve been meaning to try farro for ages, looks like I’ve found the perfect recipe :) beautiful photos too.ReplyCancel

  • Weekend Roundup. - Live Planted25/11/2016 - 11:55 am

    […] butternut squash and farro dish, you make me […]ReplyCancel

  • Julia @ HappyFoods Tube26/11/2016 - 12:42 pm

    I absolutely love this recipe! I’ve just used my roasted squash to make a soup but I bet this would taste waaay better. Must find farro somewhere near me! :) Great great recipe!ReplyCancel

  • Heidi Richter27/11/2016 - 1:31 am

    Oh my goodness, a MUST try! Thank you!ReplyCancel

  • Renee27/11/2016 - 10:33 pm

    I used to steer clear of risotto dishes when dining out because they were always so gummy, goopy, and flavorless. This recipe, however, looks absolutely delicious. I’m officially obsessed with pairing miso and nutritional yeast. Thank you for sharing!


  • Jodi28/11/2016 - 12:25 pm

    We went to a potluck the other night and the vegetarian option was a butternut squash risotto. It was seriously delicious and I wish I could have taken credit for it. I probably should have because I think I ate more than half of it. The so full yet not full feeling just kept me going for another spoonful (also, a few glasses of red wine send my appetite through the roof!). It’s a vicious circle. Anyways, all this to say that when we it’s our time to host this farrotto will be on the table. Beautiful, as always, Laura. xReplyCancel

  • […] Une recette qui a tout l’air d’être parfaite pour la saison: un risotto crémeux d&rsqu… (en anglais) ( […]ReplyCancel

  • Alex29/11/2016 - 3:21 pm

    Ooh, cool! This is brilliant. One of the recent issues of Bon Appetit also featured this cracking technique for making porridge.

    And I looooove these photos! Well done as always :)ReplyCancel

  • Katie30/11/2016 - 4:38 pm

    We made this the other night, and WOW. I felt super guilty eating it because it tastes so decadent, but it’s all plant based!ReplyCancel

  • Amelia30/11/2016 - 11:34 pm

    Just made this tonight, but substituted organic arborio rice for the farro (for a GF version). I used much less water than called for because of the rice. This sauce is AMAZING!!! This is the perfect cozy winter dish. Thank you thank you :)ReplyCancel

  • Dee07/12/2016 - 8:04 pm

    Is it just me or when do you add that other cup of water? I assume you add (as per usual with risotto) as you stir during one of the 20 min intervals?ReplyCancel

    • Laura07/12/2016 - 8:40 pm

      Oh gosh, you’re totally right. The remaining water gets pureed with the butternut squash and cashews. I’ve adjusted the recipe ;)

      • Dee07/12/2016 - 8:44 pm

        As luck would have it, that’s exactly what I did with it. So far so good – sauce tastes delicious :)ReplyCancel

  • gloria of Veghead, Etc.15/12/2016 - 2:19 pm

    Made this last night and loved it! Thank you so much for posting. I would never have thought to make this amazing combination of flavors and to use farro!

    As usual, I altered based on what I had on hand: soaked pumpkin seeds and almond slivers instead of cashews; added sautéed chopped mushrooms; added turmeric and New Mexican chile powder with the seasonings and replaced the thyme with dried rosemary; and used microwaved honey nut squash instead of butternut.

    Served over black beans with roasted cabbage wedges and steamed cauliflower alongside. Yum!! Thank you for your inspiration.ReplyCancel

  • Lauren05/01/2017 - 11:15 pm

    Can I use a food processor instead of blender for the farro? I have a pretty weak/old blender.ReplyCancel

    • Laura06/01/2017 - 8:05 am

      I think you could use a food processor, but it may not get the cashews and squash to a totally creamy consistency. If you have it around (and not everyone does), you could sub the cashews for the same amount of raw cashew butter so that you can guarantee smoother results. But if you aren’t bothered by a bit of texture, you should be fine with the recipe as is!

  • Katrina07/01/2017 - 3:07 pm

    I just discovered your instagram/website last week and I’m SO glad I did! Beautiful photography and mouth watering-recipes… I love it all. I made this recipe yesterday night, and it was a huge hit! My boyfriend loved it, and so did I. The texture was wonderful, creamy with the slight crunch of farro. Lovely combination. It’s a very nice alternative to arborio rice. I will make this again! Thank you Laura, your website is a wonderful inspiration to eat healthy and to try new flavors!ReplyCancel

  • Charlotte27/02/2017 - 5:25 am

    Hi Laura,

    I made this last night and I have a couple of questions:

    1. I could only find “quick-cook farro”. What does pearled- semi-pearled refer to and is “quick-cook” farro either of those two?!
    2. Can I freeze this recipe?

    The reasons I ask this are that the outcome of my efforts is rather larger in volume than I was expecting. Also, the texture looks more homogenous and gloopy than that pictured above. This has made me unsure that the water quantities were right for the type and quantity of farro that we used and for the cooking method. Lastly, how would I adjust this for risotto rice please? I might have to try this if I can’t find whole farro here in Devon, UK!ReplyCancel

    • Laura27/02/2017 - 11:57 am

      Hi Charlotte,
      I know that various types of farro are labeled differently depending on the country you live in. Pearled and semi-pearled versions have some of the outer husk buffed off to make for a faster cooking time and a lighter flavour/texture. It sounds like you used pearled farro from your description of the final outcome. The Smitten Kitchen site has a great breakdown of different farro types near the bottom of this recipe:

      Also, yes this recipe can be frozen and reheated beautifully.

      And on your last question, I honestly have no idea how to convert this particular recipe to make it work for risotto rice. I use the squash puree with the farro here because farro lacks the natural starchy-ness that risotto/arborio rice has. I’d have to do some Googling/testing myself to see how it would actually work with the right amount of liquid. Sorry I can’t offer a more definitive answer. On the upside, there are quite a few butternut squash risotto recipes online, so I’m sure one of them would be workable.


  • […] Roasted Potato Salad With French Lentils  2. Creamy Farrotto With Butternut Squash  3. Rustic Pasta With Cheesy Chickpea Crumble + Tomatoes  4. Bloody Mary Veggie […]ReplyCancel

  • […] Rabe Peanut Soba Noodles  2. Chocolate Peanut Butter Tart  3. Shatta (Middle Eastern Hot Sauce) 4. Lemony Broccoli, Chickpea, and Avocado Pitas  […]ReplyCancel

Instant Calm Tea Latte: the perfect bedtime sip - The First Messpin it!Instant Calm Tea Latte: the perfect bedtime sip - The First Messpin it!
This time of year can be hard on a lot of us. The increased volume of social engagements, the pressure to buy a bunch of stuff, the seeming lack of quiet in public spaces, the disappearing daylight, and the tendency to slip into less healthy modes of living because everything and everyone is just so busy. Add to that the overabundance of questions after the events of last week. As we dive into the season of parties, the fastest of paces, and outright exhaustion in some cases, I want to empower some of you to say no or to pull back and really think about how a certain convention or line of thought makes you feel. I don’t want you to think that I dread this time of year or anything. I just think that almost anyone, at any level of mindfulness/wellbeing, could do with a bit more introspection these days–even if it’s just for 5 minutes. View full post »

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  • Anya19/11/2016 - 10:50 am

    This is such a lovely post, Laura! Thank you so much for all these links and the drink :)ReplyCancel

  • Sophie19/11/2016 - 1:56 pm

    I’m all about that extra nap or bath these days too. Self care is something we often overlook in our society out of some weird guilt, or what have you, but I can’t wait to try this drink. I’m with you there on the Valerian Root (and passion flower…even worse). Also, I LOVE the Cleo pics. More pup pic please ReplyCancel

  • Leah19/11/2016 - 4:52 pm

    Timing is bang on…and your advice too. Thank you for this winter warmer, of body and soul!ReplyCancel

  • maya kuijper20/11/2016 - 1:18 am

    loved this post, thanks so much Laura :) the photos are gorgeous and so is Cleo, what a cutie! xoReplyCancel

  • danielle20/11/2016 - 1:10 pm

    Laura, you’ve hit the nail on the head. I feel like year’s end always initiates such a tornado of celebration, emotion, and yes, flat-out exhaustion. It’s easy to shift off balance (me all the way) – thank you for this. Lavender is the best.ReplyCancel

  • Amanda20/11/2016 - 2:16 pm

    What a lovely little collection of links – and a beautiful looking latte too! Thanks for sharing. xxReplyCancel

  • Maya | Spice + Sprout21/11/2016 - 1:24 pm

    I made this last night! So cozy and calming, it was exactly what I needed dealing with school + world stresses <3ReplyCancel

  • McKenzie21/11/2016 - 2:04 pm

    This is great timing. I always end up with a bunch of new tabs to read when you publish these posts!

    I remember as a kid, I would look at my parents during the holidays and see that they were unhappy, and I’d think, “Why? This is the best time of year!” I wish I could still say I don’t understand it, but the chaos really gets to me. Just this morning I snapped at two of my favorite coworkers! Sometimes I think, why do we try to jam in all these social events into the span of one month when we all know that each of us is tired and over-socialized. Why not spread them out over the year and offer forgiveness and space instead? It seems like that would be a true gift.

    Sorry for ranting! Lovely post!ReplyCancel

  • […] you’re all having a great week! To my USA pals, enjoy your Thanksgiving weekend and keep that calm going […]ReplyCancel

  • renee (will frolic for food)23/11/2016 - 11:44 am

    i love all of these links so much! and valerian gives me freaky weird dreams too. i always love all of the links you post in these happy hour posts, they’re always gold. that tranquility mist sounds wonderful. love the whole shebang of this drink too. and thanks for the link to WFFF, lavender bud :)ReplyCancel

  • Leanne27/11/2016 - 3:12 pm

    this is my second sunday making this brew. it’s delicious and works the magic you say it does. thanks for this voice of yours all year round, the great links and the solid kitchen inspo.ReplyCancel

  • […] Instant Calm Lavender Latte from The First Mess  […]ReplyCancel

The ultimate vegan snack board - The First Messpin it!

This post is sponsored by method.

The ultimate vegan snack board - The First Messpin it!View full post »

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  • Tori//Gringalicious11/11/2016 - 5:33 am

    Omg, I love this! What an inspiration for hosting this season.ReplyCancel

  • Nandita11/11/2016 - 6:52 am

    This is such a stunning platter! Feast for the eyes for a vegetarian :)ReplyCancel

  • Kati | black.white.vivid.11/11/2016 - 9:10 am

    I literally want to jump into my laptop to have cracker with that butternut dip. All of it looks so delicious.ReplyCancel

  • Sarah | Well and Full11/11/2016 - 9:17 am

    In a few months I’m moving into an apartment with my boyfriend and it’ll be the first time that I won’t have a dishwasher…. I know I’ve been super privileged up until now, but I’m dreading having to do all the dishes by hand!! But it’s part of the work, ya know? The key is finding a balance between cleaning up + taking care of yourself, like you said. I love having a clean kitchen but I don’t want to get to that snapping point either!! All about balance ;) And I know I’ve said this a million times but I’m SO EXCITED FOR THE MESSY COOKBOOK!!!!!!ReplyCancel

  • Cathryn11/11/2016 - 9:27 am

    This spread looks amazing…and really very simple! Just in time for holiday get togethers, I can bring these to make sure there are some vegan options!

  • Maya | Spice + Sprout11/11/2016 - 9:28 am

    Laura, this is so gorgeous! Not that I have ever had to deal with the particular brand of dish washing that seems to go with cook book making, but I’ve worked in quite a few restaurants and cafes, and can definitely feel you on the endless cutlery and utensils at the bottom of a dirty sink ;)ReplyCancel

  • Tuulia Talvio11/11/2016 - 9:49 am

    I totally get you with the cookbook process and snapping at some point. It’s an intense project! But good that you’re enjoying cooking now again, as this platter looks AMAZING. I love all the colorful dips. And I love method too, I’ve been using their products for a few years and couldn’t go back to the regular stuff anymore. Have a lovely weekend! xoReplyCancel

  • Abby @ Heart of a Baker11/11/2016 - 11:22 am

    I’ve been thinking about how I can put together a kick-ass snack board and this is a DREAM. I also suffer from dishpan hands realllll bad, so I get you girl! xoReplyCancel

  • These are beautiful. They all look delicious, but I bet the mushroom pate is amazing.ReplyCancel

  • Abigail11/11/2016 - 1:04 pm

    thanks so much for sharing these. i went plant based around 8 months ago and i’m struggling to find some vegan things to do for thanksgiving but i think these would work amazingly!

    Abigail Alice xReplyCancel

  • Julia @ HappyFoods Tube11/11/2016 - 2:20 pm

    Delicious looking snack board not only for vegans! :) I must try the butternut dip – I am sure we will love it!ReplyCancel

  • Jen @ sweetgreenkitchen.com11/11/2016 - 2:25 pm

    I have dishpan hands right now and most of the time, that’s the price we pay for inspired, delicious and healthy homemade meals :-)

    I love the whole vegan board you created, each and every dip sounds and looks delicious. I will definitely be adding at least one of these to my Thanksgiving table along with the pumpkin & pumpkin seed hummus I’ve been tinkering with and my vegan mashed potatoes. Thanksgiving is going to be extra yummy this year!ReplyCancel

  • maya kuijper12/11/2016 - 1:57 am

    this looks gorgeous! and i’m sure your cookbook is going to amazing, can’t wait. xoReplyCancel

  • Kenlyn12/11/2016 - 2:02 pm


    Love your recipes and website! One recommendation – I like to print the recipe so I don’t forget to make it and then if it’s a winner I add to my favs. When your recipes print, the name “The First Mess” is not on the recipe – so then one can’t go back and find it again! You deserve the credit too. :)ReplyCancel

  • […] Absolutely loving this ultimate vegan snack board, which would be perfect for Thanksgiving! 002: Hosting a Friendsgiving this year? Then check out […]ReplyCancel

  • Neni14/11/2016 - 4:47 am

    This looks so good.
    I´m hosting a vegan christmas party this year so this comes in handy.ReplyCancel

  • Trish14/11/2016 - 11:03 am

    What are the white veggies in the upper right corner of the picture?ReplyCancel

  • Susan14/11/2016 - 4:46 pm

    Wow! Love this snack board! The colours are so rich.ReplyCancel

  • Lucie21/11/2016 - 5:23 am

    Love it!! great recipes and looks stunning together. thank you for such inspiration. Love your website!ReplyCancel

  • Natalie06/12/2016 - 4:49 pm

    How many lbs of pre cut butternut squash would you useReplyCancel

    • Laura07/12/2016 - 7:44 am

      Hi Natalie,
      Roughly 1 pound will work for this.

  • Erin07/02/2017 - 6:06 pm

    So beautiful, Laura! And everything sounds delicious.

    I see you answered the white vegetable question in a previous comment and solved that mystery for me — fennel. I think I’ve correctly identified the other veg as carrots, right? Would you mind letting me know what crackers you’ve used? I’m always on the hunt for a new, tasty and healthy cracker.

    I make your spicy red lentil spread frequently and I’m excited to try the ones in this post. Thank you for these and thank you in advance for answering my cracker question.


    • Laura07/02/2017 - 7:36 pm

      Hi Erin!
      The other vegetable is indeed carrots–just fancy rainbow coloured ones ;) And the crackers here are Luke’s Garden Vegetable crackers. They are really good, but I’ve stopped buying them because I realized that they have palm oil in them. Now I stick to the Harvest Stone brand crackers.

      • Erin08/02/2017 - 7:43 am

        Thank you, Laura! Excited to try Harvest Stone.
        I’m not sure how I’ve missed them in our local stores. When I read your reply I just assumed they weren’t available near me — when I looked up “where to buy” on their website I was prepared to order them on line but apparently they’re all around me locally.
        I blame my children for distracting me while grocery shopping. ; )ReplyCancel

  • […] Vegan Pate Board […]ReplyCancel

  • Sharron13/10/2017 - 1:30 am

    This looks amazing! I was wondering if any of the dips are suitable to freeze? Thank youReplyCancel

    • Laura13/10/2017 - 11:37 am

      I’ve actually never frozen a dip before! Just from my quick googling: I think if you put any of these dips into a airtight container with at least an inch of space at the top, you should be fine to freeze and thaw in the fridge as you need. The only one I’m worried about is the cashew beet “cheese” one. The high quantity of nuts might make for a weird texture after defrosting.

cozy baked apple spice oatmeal with maple cream & hawaij - The First Messpin it!cozy baked apple spice oatmeal with maple cream & hawaij - The First Messpin it!View full post »

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  • Amber | Quite Good Food27/10/2016 - 5:31 am

    This sounds so delicious, and I’m so intrigued by the hawaij which is something totally new to me. Cardamom is one of my faves so it can only be good!ReplyCancel

  • Nandita27/10/2016 - 6:57 am

    Love this idea of a tray of baked oatmeal that one can eat all week. Molly’s book looks beautiful and I’d love to get my paws on it :)ReplyCancel

  • Ashley27/10/2016 - 7:48 am

    Wooaahhh Molly’s cookbook looks gorgeous! And these photos and this dish are also stunning. Love the lighting. (Coming over from Bloglovin’! :-) )ReplyCancel

  • Debbie27/10/2016 - 8:18 am

    I tried reading this post twice on my iPad. I tend to enlarge the text so it is easier to read. Each time an ad popped up that took up over 1/2 the width and I could not close it. I gave up! Thought you might like to know. Otherwise, I love your writing style and recipes. Best wishes.ReplyCancel

    • Laura27/10/2016 - 8:23 am

      So sorry that this happened to you, Debbie! I’ll let the ad provider know right away. I hope that this doesn’t discourage you :)

  • Erica27/10/2016 - 8:48 am

    I’m in total love with this idea, and yes hawaij is deffo life changing – been using it here for coffee cakes and it’s the best.
    And just thought you should know you’re one of my favorite food photographers, your photos are always STUNNING.ReplyCancel

  • Lauren27/10/2016 - 10:36 am

    For a person that just went apple picking and has five bijillion apples, this is just the answer. Maybe I could squeeze in a few more apples to help lighten my stock over here. Thanks for sharing this recipe, especially since oats in winter is never a bad idea :) Could even be fun to make in a muffin tin too! xx love everything you do!ReplyCancel

  • renee (will frolic for food)27/10/2016 - 10:51 am

    YUSSSS HAWAIJ IS MY EVERYTHING. I put it in everything. EVERY. THING. Why is it so good with apples and pumpkin and coffee and cinnamon rolls and maple and everything fall?? It’s like elegant cardamom laced magic sauce. This photo set is so dreamy and I love all of the different shots you got. really excellent use of that white wood backdrop. i wants one of those. can’t wait to try this recipe out too! coziness 4 evr.ReplyCancel

  • valentina | sweet kabocha27/10/2016 - 10:56 am

    Omg, this looks just perfect. The spice blend sounds so inviting and that maple cream…… <3ReplyCancel

  • Olivia27/10/2016 - 11:51 pm

    This looks absolutely delicious, and that maple cream, I may put that on everything now. I was wondering if and how I could sub steel cut oats? I absolutely adore your blog and can’t wait to get your book!!!ReplyCancel

    • Laura28/10/2016 - 11:23 am

      Hi Olivia,
      I’m not sure how well this would work with steel cut oats. I think you would have to either parcook them in water prior to assembling the bake OR grind them in a food processor first so that you have “cracked” grains that will cook faster. I would probably try cooking the steel cut oats in water until they were almost chewy, like 20 minutes. Then I’d drain them and proceed with the recipe here, keeping an eye on how much liquid I add so that you don’t wind up with something soup-y. Hope this is at least slightly helpful :)

  • Jodi28/10/2016 - 1:07 am

    These photos – right down to the maple leaf + the blue masking tape – are beautiful Laura. This hawaij sounds like my soul spice, cardamom being at the very top :) But really, I’m just here for the maple cream. pass me a spoon. xReplyCancel

  • Tuulia Talvio28/10/2016 - 3:01 am

    Now I definitely need to try that hawaij! And it’s so simple! Baked oats are my fave when it gets cold and over the top is my style too. It’s the best! xoReplyCancel

  • Thea28/10/2016 - 6:33 am

    AMAZING!! That hawaij sounds dreamy. I’ll be making the spice blend for sure this weekend. Anything with cardamom is a winner in my books, I’m sure I’m supposed to be Swedish!! This looks so warming and cozy, just what we need in the changing of the seasons XReplyCancel

  • Maya | Spice + Sprout28/10/2016 - 8:55 am

    This is magical! So in love with the photos + flavours here. Everything is a dream <3ReplyCancel

  • jaime ‡ the briny28/10/2016 - 3:50 pm

    psssst, i made molly’s hawaij, inspired by renee’s post, too, and wrote each syllable on its own line–
    –on the bottle so i’d remember how to pronounce it. i giggled when i saw your huh WHY adge jar. :D xoxoReplyCancel

  • jaime ‡ the briny28/10/2016 - 3:52 pm

    oh, p.s. that maple cream as a topping for oatmeal is genius. i’ve made so many baked oatmeals that i just thought were okay because they were a little dry or one-dimensional. smart!ReplyCancel

  • Bethany @ athletic avocado31/10/2016 - 7:23 am

    This oatmeal looks INCREDIBLE! So hearty and comforting!ReplyCancel

  • Elenore01/11/2016 - 5:09 am

    OH-EM-GEE! I feel like diving into these pictures. Those apple branches. Guh. Nature is magical. ..and the sauce! So darn sexy! Your writing about molly+her book is just wow. If that’s not the best introduction a person can get then I don’t know what is.

    So..get this. I’ve only made baked oatmeal once. ONCE. For a die-hard porridge nerd like me that’s pretty wild. What I mean to say is, I WILL make this. (if only for the leftovers ;)

    Biggest hug to ya darling Laura!ReplyCancel

  • […] channeled my inner Molly Yeh for this recipe – AKA the Michael Jordan of food blogging (as Laura appropriately deemed her) – because her new cookbook recently came out and it’s all that and a bag of potato […]ReplyCancel

  • Molly05/11/2016 - 10:14 pm

    These photos are absolutely stunning and this recipe sounds luscious! I can’t wait to try this out!ReplyCancel

  • Sue06/11/2016 - 9:02 am

    I made this last weekend. It’s a bit more work than your average baked oatmeal recipe however it was worth it. It’s very tasty. I was impressed! I’ve put a couple servings in the freezer to see how it freezes. Hoping it does well because it’s a great recipe. I’ll be making this again.ReplyCancel

  • Will07/11/2016 - 3:50 pm

    Amazing article and fantastic photography very inspiring, thank you so muchReplyCancel

  • Kasey | Spill the Greens08/11/2016 - 12:24 am

    I will eat just about anything with maple cream on it but HOLY WOW that looks good. I’m thinking I’ll have to convince my husband to make this as my birthday breakfast!ReplyCancel

  • Lisa10/11/2016 - 3:36 pm

    Curious at this step:

    In a large bowl, combine the rolled oats, baking powder, salt, and remaining 1/2 teaspoon of hawaij. Stir to combine. In a large measuring cup, whisk together the flax gel, non-dairy milk, and remaining 1/4 cup of maple syrup. Spread out half of the oat mixture in the oiled dish.

    Do I add the flax-gel mixture in the measuring cup TO the oat mixture in the bowl?ReplyCancel

    • Laura11/11/2016 - 8:51 am

      You add the flax gel to the milk in the measuring cup just to combine the liquid components. Then, after you’ve layered the dry oat mixture and sautéed apples in the baking dish, you pour the milk + flax gel mixture over all of the oats/apples. This process is described in the next step. Hope this helps and let me know if you have any more questions :)

  • Lacey15/11/2016 - 6:35 am

    I have been obsessed with cardamom in my oatmeal lately and this recipe sounds so cozy and perfectly indulgent with the maple cashew cream. This recipe is def happening in my kitchen this weekend. Is it Saturday yet?ReplyCancel

  • Celestine22/01/2017 - 5:02 pm

    I just can’t stop making this recipe, and the spice mix is just as you say, addictive. I made my usual cream of butternut squash soup and replaced the ginger with the hawaiij and, wow! It just brings it to a whole new level!
    ps Your blog is breathtakingly beautiful, truly awe inspiring :)ReplyCancel

  • […] was apple baked oatmeal with hawaij and maple cashew cream. There were tacos. There was soup, congee, and chocolatey […]ReplyCancel

  • Cheri12/02/2017 - 10:39 am

    Amazing. The cashew cream alone is lick-the-bowl good. Like stick your face in the bowl and use your tongue lick the bowl. Thanks.ReplyCancel

  • […] The next morning we were treated to vegan baked oatmeal with the most delicious vegan maple cream from Laura at The First Mess. […]ReplyCancel

  • […] oatmeal pictures above was Apple Spice Baked with Maple Cream & Hawaij and you can find the recipe here. It was seriously amazing – I’ve already made it twice since coming back home […]ReplyCancel

  • […] oatmeal pictured above was Apple Spice Baked with Maple Cream & Hawaij and you can find the recipe here. It was seriously amazing – I’ve already made it twice since coming back home (especially the […]ReplyCancel

  • […] topped these with yogurt, maple syrup, toasted coconuts, chopped hazelnuts, and a little bit of The First Mess’ caramel sauce (made out of cashew butter). They are also delicious with just a little bit of butter and maple syrup; feel free to go as light […]ReplyCancel

  • […] the coup de grace of this overly thought out smoothie bowl is the drizzle of cashew cream, which Laura showed me how to make during a retreat in Cambria, CA earlier this […]ReplyCancel

  • Maria Joseph02/08/2017 - 7:29 am

    Oats are the BEST!!I liked the combination with apple.This is healthy and nutritious beakfast one can have.I want to try it but i am allergic to cardmom so can you please sugeest an alternative to it.ReplyCancel

    • Laura02/08/2017 - 7:38 am

      Hi Maria,
      I would just leave out the cardamom entirely, or increase the other spices accordingly to make up the deficit.

  • […] looks like the perfect Saturday breakfast as we head towards fall and start to see more fresh apples headed our […]ReplyCancel

  • […] made famous by Heidi Swanson in her book Super Natural Everyday, and another favorite version is Laura’s, filled with apples, spice, and topped with a drizzle of maple cashew cream. This easy vegan summer […]ReplyCancel

  • […] she’s just as much of a gem in person as she is on her site. We spent a morning baking her apple spice baked oatmeal flavored with hawaij and drizzled with maple cashew cream (which is heaven, and highly […]ReplyCancel

the dirty deluxe (pumpkin, masala chai tea, espresso) - The First Messpin it!View full post »

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  • Claudia15/10/2016 - 6:44 am

    Ha! I assembled all the ingredients for the cranberry nut loaf already. Making it today. Gonna try the chai recipe. Have a great weekend!ReplyCancel

  • Elenore15/10/2016 - 7:01 am

    These pictures are GORGEOUS! I always love popping over here on Saturdays for a happy hour :) Ps. Enjoy your super chill wknd, babe! Non-exciting stuff is the bomb. ❤️ / ElenoreReplyCancel

  • Ashlae15/10/2016 - 10:10 am

    OOOOF. Added sugar. I’ve been slowly removing allllll of it from my diet (well, except for when it comes from dessert) and it is so. freaking. TOUGH. My favorite ketchup. Fabanaise. Salad dressing (can’t quit this poppyseed number I get from the store). Every goddamn thing has sugar added to it! So I’ve been slowly finding replacements or figuring out how to make my own, sans sugar. Also, I added it up and I was consuming 40-50g of added sugar A DAY.. not counting post-dinner dessert. That’s kind of absurd.

    Anyway, loving this dirty deluxe. I make a chai latte for Thom each morning so I’mma sneak some punkin in there this AM. ;) HUGS.ReplyCancel

  • Jeanine15/10/2016 - 1:18 pm

    I’m always trying to figure out what to do with that leftover bit of pumpkin – I’m going to make these this weekend! Thanks for the link love too :)ReplyCancel

  • danielle16/10/2016 - 3:16 pm

    hello sweet babe – can i just say i’m honored to make an appearance in a post containing a recipe for a ‘dirty deluxe’? (tres sexy). pumpkin chai sounds like a form of ecstasy that needs to happen soon. thank you for the love, that soup was not a mistake on behalf of the last ripe tomatoes. happy autumn laura! xoReplyCancel

  • Dan Humphreys20/10/2016 - 9:35 am

    Wow this is a crazy recipe. Who would have thought of pumpkin in a latte? Looks delicious though!ReplyCancel

  • Allie20/10/2016 - 9:44 pm

    Ha, I’ve made this three times since the beginning of the week! It is so delicious! I love your blog, Laura! So creative, awesome recipes, and beautiful photography! Can’t wait for your cookbook! ReplyCancel

  • Emma23/10/2016 - 4:41 am

    I try to stay away from added sugar myself, and it’s never something I use in my baking. However, if I’m over at a friends’ house and they serve me a homemade cake with added sugar in it, I definitely wouldn’t refuse it. But I also understand why it’s easier for some people to just avoid it entirely – I actually find its addictive effect on some people quite interesting and definitely see how it’s comparable to the addictive effect of smoking.
    Anyway, this tea looks delicious and absolutely perfect for the current season!
    Hope you have a great Sunday :-)

  • Leanna10/11/2016 - 5:29 am

    You pictures are insanely beautiful! I can’t wait to try.ReplyCancel