Bake It â€˜Til You Make It: Vegan Chocolate Oatmeal Scones Your Kids Wonâ€™t Know Are (Sort Of) Healthy
If your kids were anything like me as a little girl, chances are they won’t be eating much this Thanksgiving. As a young woman who still can’t stand her foods to touch on a plate and with the palate of five-year-old, I often sympathize with children who sit down to flavorful meals and wrinkle their noses. Like a lot of kids, I liked simple flavors in such childhood cornerstones like spaghetti and butter, bread with nothing on it, carrot sticks, and simple vanilla cake. Anything outside that realm was icky and pushed to the side of the dinner table.
So if you’d like to prepare a special, simple dessert for your tots, I recommend these oatmeal scones. The cinnamon makes them very conducive to fall and there’s not that much sugar compared to the pumpkin pie or spice cake you’ll no doubt be whipping together. If your kids are allergic to dairy or eggs, these scones are also a winner.
I developed this recipe in college with my very good friend Kelly after we got sick of having weekend brunch up at our college cafeteria. The fact that two college girls were able to come up with this recipe, with limited ingredients, zero money, very few cooking accessories, and in a sorry excuse for a kitchen speaks to how easy it really is.
When I prepare these now, I still think of myself stirring flour into a pot with a fork and reading Edith Wharton through splats of soy milk.
You’ll need all of the following:
1 1/2 cup Margarine (I recommend Earth Balance)
1 1/4 Whole Wheat Pastry Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 cup Old Fashioned Oats
1/3 cup Chocolate Chips
1/3 Soy Milk
1/3 Brown Sugar
1 Cookie Sheet
Preheat oven to 375 degrees.
Mix flour, sugar, baking powder, salt, and cinnamon in a large bowl. I recommend heating the margarine in a saucepan until it softens in a saucepan, and then adding it in with the mixture. It should become quite clumpy. Stir in the oats and chocolate chips.
Add the soy milk and mix until a soft dough begins to form.
Turn dough out onto a floured cookie sheet. Sprinkling the flour on beforehand will do.Â Pat the dough into a roughly seven-inch circle and cut into eight triangles. Pull apart gently and stick in the oven.
Bake until edges are golden brown.
Serve to happy children who have been peeking into the kitchen to inquire what smells so good.