Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Lately I’ve been obsessed with these oatmeal protein pancakes! I recently decided to add rhubarb to them, which made me love them even more! The recipe is originally from Tastes Better From ScratchUsually Kevin and I eat them with peanut butter, bananas, and a little bit of pure maple syrup. I decided to play around with the recipe a little, and so the Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup were created!

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

What I love about this recipe, is how quickly it can be made, with not too many dirty dishes. It somehow doesn’t seem like it takes that much longer to make, than buying and using a prepackaged mix. Plus it is MUCH healthier, and packed with protein (cottage cheese and eggs are both high in protein). Of course, the level of healthiness all depends on what you put on the pancakes after the fact. You can easily skip the butter, and if you don’t mind the tartness you could add a little less maple syrup to the fruit syrup. Or, if you don’t have enough time to make the strawberry-orange syrup, the rhubarb pancakes are honestly amazing served with just pure maple syrup as well.

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Another reason why I love this recipe is because it makes my house smell like oatmeal cookies every time! Oh, and did I mention that they are also gluten free for those of you that are gluten intolerant? Just make sure that you get whole grain oats that are guaranteed to be gluten free. 

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup

Hopefully you will take some time to try out this recipe. Perhaps on the weekend? You can always make more, so that you have access to a quick and healthy breakfast during the week as well! You’ll thank me later. πŸ˜‰ If you try out this recipe, make sure to let me know what you think. Have a fantastic week!!

Rhubarb Oatmeal Protein Pancakes with Strawberry Orange Syrup
Yields 16
This is a healthy pancake recipe, high in protein, and so incredibly delicious!
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For the pancakes
  1. 2 2/3 cups gluten free whole grain oats
  2. 2 tsp baking powder
  3. 1 cup cottage cheese
  4. 1 cup water
  5. 4 eggs
  6. 2 tsp coconut oil
  7. 2 tsp vanilla extract
  8. pinch of cardamom
  9. pinch of cinnamon
  10. 1 cup thinly sliced rhubarb
For the fruit syrup
  1. 2 cups frozen strawberries
  2. 1/3 cup water
  3. juice of one orange
  4. 4 Tbsp pure maple syrup
  5. 1/4 tsp orange zest
  6. 1 tsp vanilla extract
  7. pinch of salt
For the pancakes
  1. Preheat non-stick griddle to 400 F, or a non-stick pan on medium to medium-high heat.
  2. Add the whole grain oats and the baking powder to a blender. Blend on the highest speed until a fine flour forms. Empty into a large bowl.
  3. Add the rest of the pancake ingredients to the blender (except the rhubarb). Blend until the mixture is creamy. Add to the dry ingredients, and whisk until well combined. Let the mixture sit for a few minutes, until the oat flour has soaked up some of the moisture.
  4. Fold in the rhubarb.
  5. Using a 1/4 cup, scoop batter onto the heated griddle. Spread them out/flatten them a little. Flip once the edges look cooked. When both sides are golden brown, the pancakes are ready to be eaten.
  6. Serve with butter (optional) and strawberry orange syrup.
For the fruit syrup
  1. Add 2 cups of frozen strawberries and 1/3 cup of water to a pot. Bring to a rolling boil on medium-high heat.
  2. When the strawberries have completely thawed, add the orange juice and maple syrup and let it cook for another minute or two. Using an immersion blender or a regular blender, puree the mixture until a smooth syrup forms.
  3. Take off heat, and stir in the vanilla, salt, and orange zest. Serve over rhubarb oatmeal pancakes.
Adapted from Tastes Better From Scratch
Sweet Blooming Roots http://www.sweetbloomingroots.com/


Spinach Fruit Salad with Lemon-Poppy-Seed Dressing and Walnuts


Here’s a quick recipe of a salad I made recently. It’s so easy and simple, that it almost has me wondering whether I should even post it. But since I enjoyed it so much, (and who doesn’t like a quick recipe!) I thought I would share it anyways!

This salad is sweet and light like summer, for those of you that aren’t ready to let summer go just yet. But it’s also perfect for those of you that are greeting fall with joy, as oranges and apples are great fall and winter fruits. It’s a win-win situation! Yay!

Personally, I’m pretty excited about fall! The trees are looking majestic in my neighborhood! Luna has been challenging me to get out and enjoy the warm and rich colors of fall, while she enjoys catching and munching on the fallen leaves. Oh, and did you guys see the Supermoon lunar eclipse last night!? How cool was that!?

Wishing you all a fabulous week!    

Spinach Fruit Salad with Lemon-Poppy-Seed Dressing and Walnuts
Serves 1
A sweet and light salad, perfect for transitioning from summer to fall.
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  1. 2 large handfuls of spinach
  2. 1 small orange, peeled and diced
  3. 1 small gala apple, cored and diced
  4. Lemon-poppy-seed dressing to taste
  5. 2 tbsp. of chopped walnuts
  6. 1 tsp. of finely chopped onion (optional)
  1. Place two handfuls of spinach onto a plate.
  2. Peel and dice the orange, and core and dice the apple. Add on top of the spinach.
  3. Add dressing to taste, and garnish with walnuts and finely chopped onions (optional).
Sweet Blooming Roots http://www.sweetbloomingroots.com/

Tropical Bliss Chia Pudding


Today I have a quick, easy, AND healthy pudding recipe for you! There’s no cooking involved here. All you need to do is simply puree all the ingredients in a blender, then let the chia seeds take it from there. The chia seeds absorb the liquid, which gives them a tapioca-like texture.  



I know there’s been a lot of hype around chia seeds, but I think they are actually a pretty amazing food. Not only are they a great source of fiber, but their quality to absorb liquids allows for such an easy and natural way to thicken recipes, without altering the flavor. It accomplishes all this, while also adding healthy nutrients to your body. A win-win situation? I think so!  



I was determined to use real coconut bowls for these pictures, so I bought a coconut, thinking, there will for sure be tutorials on YouTube on how to open this thing. I was right about the existence of such tutorials, however, getting it to crack wasn’t as easy as they made it look (I probably picked the wrong coconut)! After A LOT of hammering and a REALLY LOUD kitchen, it finally cracked! Totally worth it. πŸ˜‰ I just hope I didn’t scare my neighbors! 



This pudding stores well in the refrigerator and serves as a quick healthy breakfast if you’re on the go. You can also pack it for lunch as a small dessert for when that sweet tooth starts craving something sweet. 


I was excited to finally paint my nails! With my seasonal garden stand job, which by the way I’m loving, having nice nails has not been a priority. I knew that they were going to get ruined quickly, as my job is quite hands on. It still feels good to have a bright and happy color staring back at me while at work. I hope you guys find joy in the small details this weekend!

Oh, and seriously, go make yourself this chia pudding and let me know what you think! HAPPY WEEKEND EVERYONE!! πŸ™‚



Tropical Bliss Chia Pudding
Serves 4
A quick and healthy summer treat!
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  1. 1 can (400 ml.) full-fat coconut milk
  2. 2 mangoes, peeled
  3. 1 peach, peeled
  4. 1 nectarine, including peel
  5. 1 tsp. vanilla
  6. 1 tsp. fresh lemon juice
  7. 1 tbsp. agave nectar
  8. 1 pinch of salt
  9. 6 tbsp. chia seeds
  1. In a blender, puree all of the above ingredients (except chia seeds).
  2. Stir in the chia seeds, refrigerate for an hour, and serve.
Sweet Blooming Roots http://www.sweetbloomingroots.com/

Double Decker Lemon-Raspberry-Vanilla Poke Cake


A new week has begun! Today I have something for everyone that has a sweet tooth: Meet the Double Decker Lemon-Raspberry-Vanilla Poke Cake! 

I have to say that I had an incredible amount of fun doing this photo shoot! Everything lined up perfectly with my beautiful spring lilacs being in full bloom. I’ve definitely thought about removing these trees, because some of them aren’t looking that great (don’t get me wrong, I do love lilac trees!), but this photo shoot had me second guessing that idea. After all, nothing says it’s Spring like the fresh smell of blooming lilacs does.   


I was planning on posting this cake on the website today, but hadn’t thought about the fact that it would line up exactly with my mom’s birthday. When I realized this today, I was pretty pumped, because the tea cups and everything else is totally the style my mom is obsessed with! 

So I think it’s fair to say I will consider this my mom’s birthday cake from afar (although we finished and gave away a lot of it already!). Mom, happy birthday to you! You are such a beautiful woman. I don’t know how it happened, but over the years you’ve simply become one of my best friends! Your strength, determination, and readiness to forgive are an inspiration to me. Now I only wish you could’ve helped me with this cake and photo shoot. I love you to the moon and back!



I have to say that this cake would be a little less work if made differently. A while ago I made my first poke cake and was inspired to play around with the flavors. I also decided to try making it as a double layered cake. Now, you could probably make this cake with only one layer in a rectangle cake pan. This would save you some time. However, if you want a cake that is more about the presentation, I would recommend trying the double layers.



I am excited about some of the props I got to use for this photo shoot. A lot of them are very meaningful. First, my sister-in-law was kind enough to let me use her DIY vintage blue chair. This chair is the product of a broken chair found off of the street, which then got a little love and a makeover. Second, the white sheer curtains and the old stand mixer both belonged to my husband’s grandma. And third, the cutlery belonged to my grandparents. My grandma was going to sell it at a garage sale, and so my mom ended up buying it instead. What I find very interesting about some of the cutlery is that it has my grandpa’s initials on it. In the past everyone would bring their cutlery to events, and at the end of the day the initials would mark which cutlery belonged to them.


I might eventually try different combinations of poke cakes. Do you guys have any suggestions? Which poke cake combinations are you dying to eat? Please do comment below! πŸ™‚ Have a great week everyone!


P.S. For more of a visual guide on how to assemble the cake, follow the pictures below.

Stitched Picture

Double Decker Lemon-Raspberry-Vanilla Poke Cake
The perfect balance between a light and heavy spring and summer cake!
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  1. 1ΒΌ cups all-purpose flour
  2. 1Β½ cups cake flour
  3. Β½ tsp. baking soda
  4. 1Β½ tsp. baking powder
  5. 3/4 tsp. salt
  6. 1 cup sugar
  7. β…” cup vegetable oil
  8. β…“ cup vegetable shortening (at room temperature)
  9. 1 tsp. Mexican vanilla
  10. 2 tsp. lemon juice
  11. 3 large eggs
  12. 1Β½ cups buttermilk
  13. zest of one large lemon
  14. 1 pkg. instant vanilla pudding (4 servings)
  15. 2 packages (6 oz. each) of raspberries
Whipping cream ingredients
  1. 2 cups heavy whipping cream
  2. 2-4 Tbsp. sugar (to taste)
  3. 1 tsp. white Mexican vanilla
  4. One small handful of raspberries (from the above packages)
  1. Preheat the oven to 325 degrees F.
  2. Grease and flour two 8 or 9 inch round cake pans.
  3. In a bowl, sift together the first six ingredients.
  4. In a separate bowl beat the vegetable oil, vegetable shortening, vanilla, and lemon juice, until fluffy.
  5. Continue beating in the eggs, one at a time.
  6. Fold in the lemon zest.
  7. Beginning and ending with the flour mixture, fold in 1/3 cup of the flour mixture, alternating with 3/4 cup of the buttermilk, and folding just until combined after each addition (or until all lumps are gone).
  8. Divide the batter between the two pans.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to sit in the pans for 10 minutes after baking. Then turn them out onto a cooling rack. Allow the cake to cool for a few more minutes before assembling the poke cake.
  10. While the cake is baking, prepare the pudding according to the instructions on the package.
Whipping Cream
  1. Combine and beat the whipping cream, sugar, vanilla, and raspberries, until peaks begin to form.
To assemble the cake
  1. Place the first cake (flat side facing down) onto a serving plate.
  2. With the end of a wooden spoon poke holes all over the cake.
  3. Spread 1/3 of the pudding on the cake, making sure all holes are filled.
  4. Top with raspberries, then cover with another third of the pudding.
  5. Cut off the rounded top of the second cake. Place this side down onto the first cake.
  6. Poke holes all over the second cake and fill the holes with pudding. Then scrap all the extra pudding off, avoiding it from later mixing with the whipping cream (top the leftover cake crumbles with the extra pudding to enjoy a mini trifle).
  7. When the assembled cake has completely cooled off, begin frosting the cake with the raspberry whipping cream.
  8. Decorate with the remaining raspberries.
  9. Chill and serve.
  1. You may also use general vanilla for the whipping cream. White vanilla just keeps it from getting tinted.
Adapted from Rock Recipes
Adapted from Rock Recipes
Sweet Blooming Roots http://www.sweetbloomingroots.com/