Posts Tagged "oatmeal"

Peanut Butter & Jelly Baked Oatmeal Cups

Posted on May 11, 2016 in Breakfast, Cooking, Featured, For kids

19CC17F7-3976-4888-9971-799111964601

When my 5 year old son tried these he said, “Mommy, with this you will win Chopped champion!” I’m not so sure about that, but these are a quick and tasty breakfast or after school snack!  You can bake them on the weekend and have breakfast all week, but they are also pretty quick to whip up on a weekday morning!

C7146143-777A-4E10-9B09-84EE04C27DA6

I used simply fruit strawberry jam because I didn’t want a bunch of added sugar, but any jam would work.  Add some fun toppings or mix ins like; chopped peanuts, coconut flakes, mini chocolate chips, fresh/frozen fruit, and anything else that sounds good to you!  I topped ours with another small scoop of jam, some melted peanut butter, and a tiny bit of honey!  I hope you enjoy them!

Here they are before I baked them!

1754CBB3-0954-491D-816E-02410D8389F1

Peanut Butter & Jelly Baked Oatmeal Cups

(makes 12-15 cups)

2 cups of old fashioned oats

3 heaping teaspoons of peanut powder (look for one without added sugar)

1/2 tsp of baking powder

1/2 tsp of baking soda

1/4 tsp of salt

1 cup of almond milk

1/2 cup of unsweetened applesauce

1 egg or 2 egg whites

1/3 cup of peanut butter

1/3 cup of low sugar or no sugar added jam (I used simply fruit strawberry!)

1 tsp of melted coconut oil

*optional 1 cup of chopped fruit (I used fresh strawberries) or any other mix ins you’d like!

Here they are fresh out of the oven!

25C217C3-16FE-4E95-B4E0-2AC6B03A8D98

 

Preheat oven to 350 degrees and prepare a muffin tin.  I just used coconut oil spray because I was out of liners, but I think the foil liners would work great!

In a large bowl combine all ingredients and stir.  (yes, it’s that easy!)

Scoop evening into prepared tin.  If you’d like, add some chopped peanuts, coconut, fresh fruit, or whatever topping you like on top!

Bake for 14-17 minutes depending on how big you made them etc.  Let cool then remove from pan.  Store in the fridge and eat cold or heat up!

Enjoy!

9177C3AF-B674-4E46-A4DA-0C4C329A707F

Read More

Basic Stovetop Oatmeal

Posted on Jul 4, 2014 in Breakfast, Cooking, Featured, For kids

GEDSC DIGITAL CAMERAOK, I know this recipe is on the canister of most oats, but I’ve had so many people ask me how I make stovetop oatmeal or tell me it’s too hard or takes too long.  I like making this more than using the prepared packet oatmeal because you skip out on all of the “extras” like added sugar and things I can’t pronounce!  Plus, you can customize it to what sounds good each morning!  I usually go for sliced strawberries and blueberries with a sprinkle of toasted coconut!  I add my fruit the same time as the oats so they get cooked a little bit, you can just add fresh fruit at the end if you prefer.  Some topping ideas include: bananas, dried fruit, flaxseed, chocolate chips (added at the end of course), coconut (toasted or not), any berries, apples (you can soften them up in the microwave a bit first if you like), nuts, brown sugar, cocoa powder, spoonful of peanut butter, protein powder, etc.  What would you add to yours?

GEDSC DIGITAL CAMERA

Basic Stovetop Oatmeal

(makes 1 serving)

1 cup of water or milk (almond milk should work too?)

1/2 cup of old fashioned oats

dash of salt (optional)

Optional: dash of cinnamon, nutmeg, vanilla

Toppings: berries, bananas, nuts, dried fruits, coconut, flax seed, brown sugar, etc!

GEDSC DIGITAL CAMERA

Heat water and salt to a boil (if you’re using milk heat until just about to boil).  Stir in oats and fruit if you’d like it slightly cooked.  (I think bananas are best reserved until the end so they don’t get all mushy!)  Cook for about 3-4 minutes.  Let sit for 1 minute before serving.  Add any toppings you’d like!

Read More

Baked Peach Oatmeal

Posted on Jul 2, 2013 in Breakfast, Cooking, Featured

GEDSC DIGITAL CAMERA

After a recent trip to Costco I had a large box of white peaches sitting on my counter.  I am definitely a big fruit eater, but even I couldn’t make it through the box before they started getting soft and mushy.  I knew I needed to bake something with them but couldn’t decide what.  Then yesterday I was trying decide what kind of baked oatmeal to make and it dawned on me, peach!!  I’m so glad I tried this recipe.  It has tons of flavor from the spices, it is loaded with peaches, and it helps keep you full for hours.  I love it when yummy things are also healthy for you!  GEDSC DIGITAL CAMERA

 

Baked Peach Oatmeal

(9-12 servings)

2 1/2 cups of old fashioned oats

1/4 cup of flax seed meal (can omit if you don’t have any)

1/4 cup of brown sugar

1 1/2 tablespoons of cinnamon

1/2 teaspoon of nutmeg

1/2 teaspoon of allspice

1-2 dashes of ginger

1/2 teaspoon of salt

1 teaspoon of baking powder

2 cups of milk (or almond milk)

2 eggs

2 tablespoons of coconut oil, melted

2 tablespoons of honey

1 teaspoon of vanilla

2 cups of peaches, chopped (about 2 large peaches.  Any kind will work)

1/2 cup of walnuts, pecans or other nuts (optional)

GEDSC DIGITAL CAMERA

 

Preheat oven to 375 degrees and spray an 8X8 baking dish with non-stick cooking spray.

In a large bowl combine all ingredients and stir well.  Pour oatmeal into prepared baking dish and bake for 35 minutes, or until the edges are pulling away from the dish and the top is lightly browned.  Let sit 5 minutes then serve.  Great reheated the next day with milk and a handful of blueberries!

GEDSC DIGITAL CAMERA

Source:  Slightly adapted fromhttp://youngaustinian.com/2013/01/28/mr-darcys-baked-peach-oatmeal/

Read More

Banana Coconut Oatmeal Quinoa Bites

Posted on Apr 8, 2013 in Breakfast, Cooking, Featured, For kids

GEDSC DIGITAL CAMERA

Yum, these are a new favorite of mine!  Great for a quick breakfast, pre/post workout snack, or afternoon snack.  Sweetened only with banana and honey and made with no flour, they’re pretty healthy too!

Nutritional Info for one bite: 90 calories, 3.3 grams of fat, 12.9 carbs, 2.1 grams of fiber, 3.6 grams of sugar, 2.7 grams of protein.

GEDSC DIGITAL CAMERA

Banana Coconut Oatmeal Quinoa Bites

(makes about 30 bites)

1 1/2 cups of quinoa, cooked

1 1/2 cups of quick cooking oats

1 cup of coconut (toasted if you’d like)

1/4 cup of flax seed meal

1 tablespoon of cinnamin

dash of nutmeg

1/2 teaspoon of salt

1/4 cup of honey

2-3 bananas, mashed (about 1 cup)

1/2 cup of vanilla coconut milk

2 eggs

2 teaspoons of vanilla

1/4 cup of coconut for the topping (optional)

GEDSC DIGITAL CAMERA

Preheat oven to 350 degrees and spray a mini muffin tin with non stick cooking spray.

In a large bowl stir together cooked quinoa, oats, flax seed meal, coconut, cinnamon, nutmeg, and salt.  Set aside.

In a medium bowl whisk together honey, mashed bananas, coconut milk, eggs, and vanilla.  Once combined, stir into the quinoa-oat mixture.  Mix well.

Use a tablespoon sized scoop to place heaping scoops into the prepared muffin tin.  Top each one with a pinch of additional coconut.  Bake for 12-15 minutes, or until edges are lightly browned and the bites are set.  Let sit for about 5 minutes, then use a large spoon to remove each bite from the muffin tin. Let cool the rest of the way on a cooling rack.  Store in the fridge.

GEDSC DIGITAL CAMERA

 

Read More

Healthier Pumpkin Oatmeal Cookies

Posted on Apr 4, 2013 in Breads, Cooking, Desserts, Featured

GEDSC DIGITAL CAMERA

It seems like the week after a holiday it’s so difficult to get back on track with healthy eating!  Plus, seeing me two year old eating his leftover Easter candy leaves me with a major sweet tooth.  These cookies can help you satisfy your sweet tooth without ruining a week of healthy eating!  Plus they are more filling than a regular cookie so they can keep you satisfied longer, while regular cookies will just leave you more hungry and wanting more.  These are perfect as an afternoon snack or a light dessert with coffee.  With plenty of nutritional value, you don’t need to feel guilty eating them!

Nutritional value per cookie: 100 calories, 4.3 grams of fat, 13 carbs, 1.9 grams of fiber, 4 grams of sugar, 2.3 grams of protein

GEDSC DIGITAL CAMERA

Healthier Pumpkin Oatmeal Cookies

(makes about 30 cookies)

1 1/2 cups of old fashioned oats

1 cup of flour

1/4 cup of almond meal (or just add 1/4 cup of flour)

1/4 cup of flax seed meal

1/2 teaspoon of baking powder

1/2 teaspoon of salt

2 teaspoons of pumpkin pie spice

6 tablespoons of canola or coconut oil

1/4 cup of honey

1/4 cup of brown sugar

1 cup of pumpkin puree

1 egg

2 teaspoons of vanilla

optional: 1/2 cups of mini chocolate chips/nuts/pumpkin seeds

GEDSC DIGITAL CAMERA

Preheat oven to 350 degrees and line 2 cookie sheets with parchment paper or silpat mats.

In a medium bowl combine oats, flour, almond meal, flax seed meal, baking powder, salt, and pumpkin pie spice.

In a large bowl whisk together oil, honey, brown sugar, pumpkin, egg and vanilla.  When smooth, stir in oat mixture until just combined.  Stir in any add ins you want.

Using a small scoop or tablespoons, drop by rounded tablespoon onto your prepared cookie sheets.  Use a lightly floured fork to press them down.  Bake about 15 minutes, or until bottoms are golden brown.  Let sit for 2 minutes on cookie sheet then move to a cooling rack.  Store in an airtight container.

GEDSC DIGITAL CAMERA

 

Source:  Adapted from the Double Delicious cookbook Oatmeal Raisin Cookie recipe

 

Read More