Tag Archives: oatmeal

No Bake Oatmeal Cookies – A Seriously Fast Treat

1 Mar

Sometimes you just NEED a sweet treat – and FAST. Sure, you can go buy some candy or pre-made baked goods from the grocery store – but that involves a lot – getting dressed, jackets, shoes, strapping the kids in the car, loading them into the cart, selecting the perfect treat – might not seem like a lot, but why go to all that trouble when you probably have all the necessary ingredients on hand to make these No Bake Oatmeal Cookies?

No Bake Oatmeal Cookies
(Recipe courtesy of Sugar Apron)
Ingredients
1/2 cup butter
2 cups granulated sugar
1/2 cup milk
4 Tbsp unsweetened cocoa powder
1/2 cup creamy peanut butter
2 teaspoon vanilla
3 – 3 1/2 cups quick cooking oats

Instructions
-Add the butter, sugar, milk, and cocoa powder in a saucepan
-Bring to a rolling boil, and boil for 1 minute
-Stir in the peanut butter, vanilla, and oats and drop onto parchment paper paper
-Let cool until set, about 10-15 minutes

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My Little Sous Chef loved helping with these – he even got to work on the stove this time (with supervision of course!)

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These were easy as can be to throw together!

I stuck mine in the freezer right after getting them onto the cookie sheet to speed up the cooling process (and the “getting it to my mouth” process) – so after about 10-15 minutes they were hard enough to handle and test out – and anyone who loves peanut butter and chocolate will surely love these – the richness of the chocolate and the texture of the oats is a winning combo in my book!

Oh and since they have oats in them – they are not only an amazing option for breakfast – but they are also “healthy” (ok jk – they aren’t really healthy – but we can pretend, right?)

Pro Tip: make a double batch if you want them to be around for longer than a day (learned THAT the hard way)

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Blueberry Oatmeal Crumble Bars – An Easy, Delicious Addition To Any Brunch!

28 Feb

Ah, Brunch. It’s the best meal ever, don’t you think? It’s a meal where basically anything goes – breakfast items, lunch items, sweet and savory on the same plate. Plus it’s often served late enough that you can sleep in, and alcohol is usually on the menu too – what could be better? I am always looking for new additions to my brunch recipe rotation, and when I stumbled across this one for Blueberry Oatmeal Crumble Bars, I knew I had to give them a shot for my next brunch date:

Blueberry Oatmeal Crumble Bars
INGREDIENTS:
Crust and Crumble Topping
1/2 cup (1 stick) unsalted butter, melted
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
pinch salt, optional and to taste

Blueberry Layer
12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn’t thaw)
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch

DIRECTIONS:
-Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
-Make Crust and Crumble Topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power. Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces. Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
-Make Blueberry Layer – In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasn’t dissolved fully that’s okay because it liquifies while baking. Evenly distribute blueberry mixture over the crust.
-Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
-Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I’m not sure by how much, I’d guess at least 10-15 minutes, possibly less. Bars may take longer than 55 minutes if blueberries are very juicy. Watch your bars, not the clock, when evaluating doneness. Place pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.

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Various stages of bar preparation

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Adorable tiny sous chef preps the crust

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Layering it up and getting it ready for the oven

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The finished product – golden and delicious

It was easy to put this together (especially since I had a helper!) and get it in the oven – it took a bit longer to bake than 55 minutes for me though – I would say an additional 15 on top of that before it even started to brown on top

Additionally, I should have waited longer than half an hour after it came out to try and cut it – it was a MESS. Next time I think I will leave them to cool/set up overnight before attempting to cut them

All that being said – they were pretty tasty – the buttery crumble of the crust against the slightly tart berries was lovely – an easy, delicious addition to brunch – one that could easily be changed up with different fruits/berries depending on the season!

Banana Bread Baked Oatmeal – A Winner For All – Big And Small!

9 Nov

The leaves are turning, the weather is crisp and cool, the Christmas ads have started – all of this means fall is in full swing! Which I couldn’t be more thrilled about, as fall is my favorite season, partly because it brings with it the start of holiday time, and BAKING time! Pumpkin pie, apple crisp, cookies, cakes – I LOVE this time of year most of all

This year though – things are a little bit busy and I haven’t yet had much time to devote to finding and trying new recipes…and here’s the main reason why…

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My son is now 1, and he is walking and running like crazy! He is fast, and into EVERYTHING – it’s can be tiring trying to keep up with him, but it’s also super fun to watch him learn and figure things out

My main kitchen adventures as of late have all involved trying to sneak pureed vegetables into things he will eat – and I have actually had some big successes on that front! But now that he’s 1, he’s eating a lot more non-baby foods, which I am hoping means I can try out some new recipes on him – ones that we can all enjoy

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This most recent endeavor was inspired by these SUPER ripe bananas. I was just going to make banana bread (which is always delicious!), but I wanted to try something new and different – and was scrolling through some recipes when I came upon this one for Banana Bread Baked Oatmeal. Not only would it allow me to use up my bananas, but my son LOVES oatmeal (as do I!) so it seemed that it would be a win all around!

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Ok, so I have assembled my ingredients – ALL of which I had on hand (score!) – so that means it’s BAKING time

Banana Bread Baked Oatmeal
(Recipe courtesy of
Love Grows Wild)

Ingredients
• 2 cups old-fashioned oats
• ⅓ cup brown sugar
• 1 teaspoon baking powder
• 2 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon salt
• 2 cups milk
• 1 cup banana, mashed
• 1 large egg
• 1 teaspoon vanilla
• 3 tablespoons unsalted butter, melted
• ½ cup walnuts, chopped

Instructions
1. Preheat oven to 350ºF and spray an 8″ square baking dish or pie plate with nonstick cooking spray.
2. Add the oats, brown sugar, baking powder, cinnamon, nutmeg and salt in a medium bowl and stir to combine. In another large bowl, whisk together the milk, banana, egg, and vanilla. Slowly pour in the melted butter, whisking constantly.
3. Add the oat mixture into the wet ingredients and stir to combine. Transfer to the greased baking dish and bake for 25 minutes. Meanwhile, put the chopped walnuts on a baking sheet and toast in the oven for 5 minutes. Sprinkle the toasted walnuts on top of the oatmeal and cool slightly before serving.

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The oats – before and after baking

The only change I made was that I omitted the nuts – I didn’t have any at home, plus I wasn’t sure how my son would be able to handle them (after all, he only has 4 teeth!). I do LOVE toasted nuts, and I can see how they would really be a great addition to this – but it certainly didn’t NEED them – it was delicious on its own

Also, I found it actually took closer to 40 minutes to cook – the recipe said 25 but mine was still pretty jiggly after just the 25 minutes. After 40 it was nice and set and perfectly browned on top

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Beautiful, aren’t they? The blog I got the recipe from says it “tastes like a slice of warm banana bread” – which is pretty true, it was nice and moist and almost bread pudding like in consistency, but with the oats adding a nice crunchy texture to it

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It got the seal of approval from my husband (and the dog!)

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And my littlest mouth loved it too

Needless to say, there wasn’t much left after we attacked it, and I will for sure be making this again

Give Some Love This Valentine’s Day With These Chocolate Chocolate Chip Oatmeal Cookies

2 Feb

Valentine’s Day is only 12 days away (not that I’m counting…)! I know it’s not exactly everyone’s favorite holiday – but I personally love it – cards, flowers, candy, chocolate – what’s not to love, right? OK – maybe you need some convincing – and I have just the thing. COOKIES! That’s right, cookies – who doesn’t love them? They come in about a million varieties, are easy to make, and are the perfect gift to give to your loved ones, because not only do they show you care enough to bake for them, but they taste delicious too!

These chocolate chocolate chip oatmeal cookies have it all – oats (one of my favorite things), a chocolate cookie, and plenty of chocolate chips

Chocolate Chocolate Chip Oatmeal Cookies (Recipe Courtesy of Something Swanky)

Ingredients
1/2 cup butter, softened
1/2 cup shortening
1 cup brown sugar
1/2 cup granulated sugar
2 eggs
1/2 tsp baking soda
1 tsp sea salt
1 tsp vanilla
1/4 cup cocoa powder
1 1/2 cups all purpose flour
1 cup old fashioned oats
2 cups semi-sweet chocolate chips

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The various stages of dough-ness

Instructions
In a stand mixer, beat together the butter and the shortening. Add the brown sugar and granulated sugar, beat until creamy.
Add the eggs, one at a time and mixing in between each addition.
Add the sea salt and the vanilla. Mix well.
Mix in the cocoa powder, flour, oats, and baking soda until dough forms, but don’t over mix.
Add the chocolate chips and mix.
Scoop onto a parchment or silicon lined baking sheet by rounded tablespoons. Bake at 375 degrees for 10-14 minutes, until edges are set and a toothpick inserted comes out clean.

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Look at that huge pile of dough – isn’t it amazing? I gave them the full 14 minutes in the oven and they came out perfectly. I also used my handy scoop so that the cookies were all the same size.

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Nothing better than a huge tower of fresh cookies…

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They were Andrew approved, and I have to say I really enjoyed them as well – chewy on the edges and the middles were nice and soft. There were plenty of chocolate chips in the cookies, and the oats added a really nice texture to them too. I would definitely make these again – they were easy, quick, and delicious

This Valentine’s Day skip the generic heart shaped box of chocolates and bake some chocolate chocolate chip oatmeal cookies for your sweetie – they will be so ecstatic that they might just share them with you (or you can always hoard a few aside for yourself before you wrap them up…just sayin’…)

 

Bananas, Blueberries, And Oats – A Delicious Breakfast Combo

11 Aug

I can’t help but shout my love for oats from the rooftops – whether its breakfast made in the Crock Pot or in the oven, or in cookie form with craisins and white chocolate chips or pumpkin, or in an always delicious apple crisp – I can’t get enough of this pantry staple. I eat it daily for breakfast, and am always trying to find new recipes to try starring oats too! So when I came across this Blueberry Banana Baked Oatmeal, I was instantly intrigued – as I love bananas and blueberries but had never thought of putting them together with my beloved oats, until now…

Blueberry Banana Baked Oatmeal

Prep time 15 mins
Cook time 45 mins
Total time 1 hour

Ingredients

• 1½ cups (3 med) mashed bananas
• 2 large eggs
• ¼ cup white sugar
• ¾ tsp vanilla extract
• ½ tsp salt
• ¾ tsp baking powder
• 2 cups milk
• 2½ cups old fashioned oats
• 8 ounces frozen blueberries

Instructions

1. Preheat your oven to 375 degrees. Mash the bananas in a measuring cup, starting with two or three and adding more until you have 1.5 cups of banana mash.
2. Combine the banana mash in the large bowl with the eggs, sugar, vanilla, salt, and baking powder. Whisk to combine. Add the milk and whisk again until smooth.
3. Stir in the dry old-fashioned oats. Lastly, stir in the frozen blueberries (keeping them frozen and stirring them in last helps prevent the entire mix from turning purple). Spray an 8×8 inch baking dish with non-stick spray and then pour in the oat mixture.
4. Bake in the preheated 375 degree oven and bake for about 45 minutes or until the top is golden brown and the center is no longer wet to the touch.

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This was really a cinch to put together, and all the ingredients were items I had on hand (except the blueberries)

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I have to admit – I was rather skeptical of the unbaked version – it seemed really soupy and I had little faith that it would solidify in the oven. Luckily, I was wrong – and it set up really well in the oven

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I really enjoyed this – the texture of the baked oats mixed perfectly with the banana and blueberry flavors – and if I could change just one thing I think it would be to add some cinnamon and nutmeg to the recipe next time – but it was delicious as is too! What an easy thing to whip up on Sunday and then divide up to bring to work each day – easy, good for you, and delicious!

“Eat Your Oatmeal – It’s Good For You!”

1 Mar

When I was a kid, I used to hear adults say “Oatmeal will stick to your ribs” – and it always creeped me out, as I had this mental image of the oatmeal literally coating my insides and why would I want that? Gross! Honestly, I am not even sure why this saying exists – it is confusing to impressionable young minds! But seriously – it was for that reason that I stayed away from oatmeal all through my youth and teen years. It is only recently that I have come to acknowledge the many virtues of the oat – it’s healthy, cheap, versatile, and who doesn’t love a hot breakfast? I know I do. I eat it every day at work, and even sometimes on the weekends. Like this weekend for example…

photo 1 (2)I was browsing through my new favorite recipe book – “Budget Bytes – Over 100 easy, delicious recipes to slash your grocery bill in half”, and I have to admit – I could not WAIT for this cookbook to come out – I have been a HUGE fan of the Budget Bytes Website for a long time – and when I saw they were gonna have a cookbook I pre-ordered it through Amazon, and spent hours poring over it. This recipe for Autumn Delight Baked Oatmeal caught my attention right away – combining oats, pumpkin, and apple plus craisins and walnuts in a delicious warm oat bake? Sign me up!

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It was SUPER easy to make, only one bowl and one whisk needed (the fewer dishes the better in my book!). The wet mix definitely resembled and smelled like pumpkin pie – yum! Once I had the wet stuff combined, it was time to add the oats, walnuts, craisins, and apple

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Then it was time to get in into the pan and then the oven! It smelled great baking – reminded me of my favorite season – FALL!

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I loved the way this came out – we enjoyed it hot right from the oven, and the texture was great – oats and the craisins/apples and the nuts – you never knew what you were going to get in each bite! And it tasted sort of like pumpkin pie – only a more breakfast-y version!

You can check out this and other great wallet-friendly recipes in the cookbook, available through Amazon – I highly recommend you order your copy ASAP!

This recipe and the others in the book are NOT currently available on their website, but they have TONS of others to choose from online – here are some other amazing recipes that I have gotten from Budget Bytes:
Chunky Vegetable Lentil Soup
Garden Tomato Soup
Slow Cooker White Bean Soup
Vegetable Polenta Casserole
Chicken and Pumpkin Soup
Cranberry Apple Baked Oatmeal (which I blogged about too – check out the post here)

Battle Of The Oatmeals – Crock Pot Vs Oven

16 Nov

It’s no secret to my friends and family that I LOVE OATS – especially oatmeal, but put them in bread, cookies, meatballs, a shoe – doesn’t matter where they are, I will eat them. And like it.

So naturally, I am always on the lookout for more oat recipes – and I found two different ones I could not WAIT to try. Cranberry Apple baked oatmeal seemed right up my alley – using ingredients I already had at home, and it would be perfect to share with company. Pumpkin Pie Slow Cooker Overnight Oatmeal appealed right away to my “crockpot obsessed pumpkin loving” side, plus the chance to work with a new ingredient (steel cut oats) is always fun

So up first, the baked version:

Cranberry Apple Baked Oatmeal (Recipe Courtesy Of Budget Bytes)
Serves: 6

Ingredients
1½ cups unsweetened apple sauce
2 large eggs
¼ cup brown sugar
½ tsp vanilla extract
½ tsp cinnamon
½ tsp salt
¾ tsp baking powder
1 cup milk (dairy or soy)
6 oz. (about 1¼ cups) fresh cranberries
2 cups old-fashioned rolled oats

Directions
1. Preheat the oven to 375 degrees. In a large bowl, whisk together the apple sauce, eggs, brown sugar, vanilla, cinnamon, salt, and baking powder until smooth. Add the milk and whisk until smooth again.
2. Rinse the cranberries in a colander. Slice or roughly chop the cranberries in half (they don’t have to be perfect). Stir the cranberries and oats into the applesauce mixture.
3. Pour the oatmeal mixture into an 8×8 or 9×9 casserole dish (coated with non-stick spray). Bake in the preheated oven for 45 minutes, or until the surface is a light golden brown and it is no longer sticky in the center. Serve hot or refrigerate until ready to eat.

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I whipped up a double batch of this – and I am glad I did! The leftovers were great! The only thing I changed about the recipe is that I didn’t cut the cranberries in half – I tried, but they are slippery and kept rolling around – so that was really just a personal preference (and a time saver!), and I don’t think it really affected the finished product.

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It was nice and thick, almost a bread pudding consistency, it tasted great – just a hint of apple, tartness of the cranberries, and slight sweetness of the warm middle. I added a bit of brown sugar to the top of mine and it was the perfect addition!

Ok. One down, one to go. My Crock Pot Is Ready, so let’s do this…

Pumpkin Pie Slow Cooker Overnight Oatmeal (Recipe courtesy of Sweet Anna’s)
Yield: 6+ large servings

Ingredients
6 cups water
1 cup half & half or milk
1 1/2 cups steel cut oats
1 cup pumpkin purée
1/2-1 cup firmly packed brown sugar (my family likes things sweet, so we use one cup)
2 tablespoons butter
1 tablespoon pumpkin pie spice
1 teaspoon cinnamon
1/2 teaspoon salt

Directions
Stir all the ingredients together in the slow cooker, cook on LOW overnight, about 8 hours.
When it is done, it will still look liquidy. Give it a good stir and it will all come together.
Serve immediately. Save any leftovers in the fridge or freezer… this stuff reheats beautifully!

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So like I said, I had never worked with steel cut oats before, they are definitely different than any oat I had ever seen! They are much more “grain-y” looking, and need to be cooked much longer than traditional oats

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One SUPER IMPORTANT CHANGE I will be making to this recipe for next time – I will be heavily spraying the inside of the crock pot with non-stick cooking spray before adding the ingredients to it. It stuck to the sides without the spray, which wasn’t a huge issue, but it can be avoided next time for sure!

Also, when I woke up (to the gorgeous smell of pumpkin wafting through the house!), I turned the crock pot to “warm” and left the lid off for about an hour – it let the oatmeal cool off a little and thicken up a LOT – made all the difference in the world!

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The taste of this is great – it definitely has the essence of pumpkin pie, but a much healthier version (I used skim milk in mine, and you can control the amount of sugar you add too!), and I love the texture of the steel cut oats. This was a winner – even my husband (who is not a big pumpkin fan) had two helpings!

If you don’t have time or want to mess around with the oven or crock pot to make your oatmeal, you can always stick with a delicious breakfast of plain old oatmeal. The great thing about it is that it’s like a blank canvas – you can add TONS of different toppings/mix-ins to it and create some delicious custom flavors. Here are some ideas for Oatmeal Mix-ins: Raisins (or any fried fruit!), cinnamon, maple syrup, brown sugar, applesauce, pumpkin puree, apples (or peaches, or bananas, or any other fresh fruit!), milk, butter, fruit jelly/jam…really the list is endless!

These two recipes are great because they allow me to take a cherished pantry item (oats!) and use it in new, different ways. These flavors are perfect for fall, so you can whip these up before you go out to rake leaves, or on Thanksgiving morning! Plus, the leftovers from both are delicious, and I love leftovers, so I will definitely be making both of these again

So In the battle of “oven oatmeal” vs “crock pot oatmeal” I would say it’s a draw – they are both great for different reasons, and will both warm you and fill you up on a chilly fall day!