Tag: oats

Breakfast · Cookies and Bars · Health

No Bake Energy Cups

cathysmahaLeave a comment

Peanut butter, oat and chocolate are a winning combination and I love having these in the frig for a quick snack or healthier dessert. I’ve made similar cups or bites but never with chocolate topping. Yum! I forgot to add the flaky sea salt, which would have been delicious, but I enjoyed them nonetheless.

No Bake Energy Cups

INGREDIENTS:
  • 1 3/4 cups old-fashioned rolled oats
  • 3/4 cup crunchy natural peanut butter
  • 1/2 cup unsweetened almond milk (I used regular milk)
  • 3 T. chia seeds
  • 2 tsp. honey
  • 1 1/2 tsp. vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips (53% cacao)
  • 1 T. unrefined coconut oil
  • 3/4 tsp. flaky sea salt (I forgot this step!)
DIRECTIONS:
  1. Line the cups of a 24 cup mini muffin tin with silicone or paper liners.
  2. Combine the oats, peanut butter, almond milk, chia seeds, honey, vanilla and salt in a large bowl; stir to mix well. Divide the mixture among the prepared cups, about 1 heaping tablespoon each; firmly press the mixture into the cup bottoms.
  3. Combine chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on high until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
  4. Spoon a scant teaspoon of the melted chocolate mixture over the oat mixture in each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull) 10-15 minutes. Sprinkle with the flaky sea salt; refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.

Recipe from EatingWell

Breakfast · Desserts

Peanut Butter Oat Energy Balls

cathysmahaLeave a comment

I love a peanut butter oat bite or dessert. These energy balls go to the next level with chocolate on top. I wish I had remembered to add the flaky sea salt to enhance the sweet/salty factor but they are yummy as they are!

Peanut Butter Oat Energy Balls

INGREDIENTS:
  • ⅔ cups old-fashioned rolled oats
  • ¾ cup crunchy natural peanut butter (I used regular milk)
  • 3 tablespoons chia seeds
  • 2 teaspoons honey
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips (53% cacao) 
  • 1 tablespoon unrefined coconut oil
  • ¾ teaspoon flaky sea salt (I forget this step–oops!)
DIRECTIONS:
  1. Line the cups of a 24-cup mini muffin tin with silicone or paper liners.
  2. Combine 1⅔ cups oats, ¾ cup peanut butter, ½ cup almond milk, 3 tablespoons chia seeds, 2 teaspoons honey, 1½ teaspoons vanilla and ¼ teaspoon salt in a large bowl; stir to mix well. Divide the mixture among the prepared cups, about 1 heaping tablespoon each; firmly press the mixture into the cup bottoms.
  3. Combine ½ cup chocolate chips and 1 tablespoon coconut oil in a small microwave-safe bowl. Microwave on High until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
  4. Spoon a scant teaspoon of the melted chocolate mixture over the oat mixture in each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull), 10 to 15 minutes. Sprinkle with ¾ teaspoon flaky salt; refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.
  5. Step 3

Recipe from EatingWell

Cakes

Healthy Whole Orange Blender Cake

cathysmahaLeave a comment

What a delicious little cake this is! I used my Vitamix and it took a while to get everything blended. I didn’t have enough maple syrup, so I used a Agave to get to 3/4 cup. You would never know! This is the first time I have used olive oil in baking and it worked beautifully. A tasty cake for family or, frankly, it would be great to have with a friend over coffee or tea.

Healthy Whole Orange Blender Cake

INGREDIENTS:
  • 1 whole Navel orange (organic)
  • 3 eggs
  • 2 cups rolled oats
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup olive oil
  • 1/3 cup Greek yogurt
  • 3/4 cup maple syrup
  • 1 tsp vanilla extract
  • optional icing:
    • 3/4 cup powdered sugar
    • 1/2 orange, zested then juiced
DIRECTIONS:
  1. Preheat your oven to 350℉ Line an 8 inch round pan with parchment paper or grease it.
  2. Rinse and dry your orange. Remove any exterior stems and then quarter it. Remove any seeds. You are using the WHOLE ORANGE here – peel and all.
  3. Add the ingredients to your blender or food processor in the order listed above. Blend till smooth and then pour the batter into your pan. Bake for 50 minutes to an hour or until top of cake is golden. Remove from oven and allow to set in the pan for 15 minutes then transfer to a wire rack to fully cool.
  4. optional icing:
    • Whisk together the ingredients till smooth. Drizzle on cake when fully cooled.

Recipe from HungryHappens

Breakfast · Cookies and Bars

Banana Breakfast Cookies

cathysmahaLeave a comment

There is nothing easier for breakfast that an oatmeal breakfast cake (like Maple Pumpkin Oatmeal Breakfast Bars or Breakfast Cake) or these Banana Breakfast Cookies. The recipe made 9 cookies. I froze 4, refrigerated 4 and, of course, ate one just to be sure they were delicious!

Banana Breakfast Cookies

INGREDIENTS:
  • 1 1/2 cup oats
  • 1/2 cup peanut butter
  • 2 over ripe bananas
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (optional +2T. for topping)
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla
DIRECTIONS:
  1. Preheat your oven to 350 degrees. Prepare a sheet pan with parchment paper, and set aside.
  2. In a mixing bowl combine oats, mashed bananas, peanut butter, cinnamon, and salt. Mix together with rubber spatula and add ½ cup chocolate chips. Mix again.
  3. Divide the dough into seven cookies and place them in the parchment paper pan. Press down on the cookies to make a cookie shape and about ½ inch thick. Top cookies with extra chocolate chips if desired.
  4. Bake cookies for 8-10 minutes. Allow to cool before serving. Enjoy!

Recipe from Kitchenfunwithmythreesons

Desserts

Rhubarb Strawberry Crumble Bars

cathysmahaLeave a comment

My rhubarb plant finally produced enough fruit to make a dessert and the crumble bars hit the mark. In my rush to make the recipe I forgot to pulse the crust in the food processor but the results were still delicious, although a bit chewier than the original recipe. Delicious topped with whipped cream or ice cream!

Rhubarb Strawberry Crumble Bars

INGREDIENTS:

Crust:

  • 1 1/4 cups old-fashioned rolled oats
  • 3/4 cup white whole wheat flour
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, melted
  • 1/4 cup chopped pecans

Fruit Filling:

  • 1 1/4 cups finely chopped strawberries
  • 1 1/4 cups finely chopped rhubarb
  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
DIRECTIONS:
  1. Preheat oven to 375 degrees F. Spray an 8×8 baking pan with cooking spray.
  2. Combine oats, flour, brown sugar, baking soda and salt in the bowl of a food processor. Pulse twice to combine. Add butter, pulse until well incorporated. Measure our 1 cup of oat misture and reserve for topping. Transfer remaining dough to prepared baking pan. Press down firmly to form an even crust.
  3. In a medium bowl, combine strawberries, rhubarb, sugar and cornstarch. Spread the fruit filling over the crust.
  4. In a small bowl, combine the reserved oat mixture with the chopped pecans. Sprinkle the topping over the fruit filling.
  5. Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbly in spots around the edges. Transfer the pan to a rack and let cool completely before cutting into bars.

Recipe from United Healthcare RENEW magazine

Desserts · Gluten Free · New Favorite · Vegan

Apple Crumble — Gluten Free and Vegan

cathysmahaLeave a comment

Autumn and apples are like hand in glove.  I love making apple desserts and salads and I needed a Vegan and Gluten-Free dessert for a gathering of friends.  This recipe fit the bill and was scrumptious for all.

APPLE CRUMBLE — GLUTEN FREE AND VEGAN

  • 6 large Granny Smith apples (around 1 kilo), peeled, cored and chopped into cubes
  • ½ cup coconut sugar
  • 1/4 cup arrowroot powder
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/4 tsp. ground ginger (optional)
  • 1/4 tsp. salt
  • 1 tbsp. lemon juice
  • 2 tbsp. water
  • 1 tsp. vanilla extract

Topping:

  • 1 cup almond meal
  • 1 cup all-purpose gluten-free flour
  • 1 cup gluten-free rolled oats
  • 1/2 cup walnuts, roughly chopped
  • 1/2 tsp. baking powder
  • 3/4 cup coconut sugar
  • 1 tsp. ground cinnamon
  • Pinch of salt
  • 1/2 cup + 2 tbsp coconut oil, melted
  • 1 tsp. vanilla extract2 tbsp. water
  1. Preheat oven to 180C (350F).
  2. In a large bowl combine all the filling ingredients making sure that all the apples are coated well.
  3. Spread the apples evenly in an approximately 31x21cm (12.2×8.27inch) baking dish and set aside.
  4. For the crumble topping, reusing the bowl from the apples, combine all the topping ingredients well with a spatula. If you feel like it isn’t mixed in well enough evenly, I like to get in with my hands.
  5. Crumb the topping over the apples evenly and put in the oven to bake for around 45-50 minutes.
  6. Serve warm with some vegan ice cream, cream or even yoghurt.

Recipe from theminimalistvegan.com 

Maple Pumpkin Oatmeal Breakfast Bars
Breakfast · Cookies and Bars · Health · Holidays · New Favorite

Maple Pumpkin Oatmeal Breakfast Bars

cathysmaha1 Comment

Breakfast oatmeal in a bar or cake form is my favorite.  Most of this year I’ve been eating my Breakfast Oatmeal Bars, but a favorite fall flavor of pumpkin and maple is calling my name.  Daughter, Megan, told me about these bars and made a batch for me a few weeks ago.  They are absolutely delicious and the original recipe was posted by IowaGirlEats,  a website my girls and I love!

Since I didn’t have Pumpkin Spice, I made my own from a recipe on Taste of Home.

I like my breakfast bar with a dollop of Greek yogurt and fresh fruit on the side with hot coffee! It doesn’t hurt to warm the Breakfast Bar for a few seconds in the microwave, either.  Healthy and delicious breakfast!

Maple Pumpkin Oatmeal Breakfast Bars

2-1/2 cups gluten-free old fashioned oats, divided
1 cup milk, any kind (I used unsweetened almond milk)
1/2 cup pumpkin puree (not pumpkin pie filling)
1/2 cup pure maple syrup (not pancake syrup)
1/4 cup coconut oil, melted
1 egg
1 teaspoon vanilla
2 Tablespoons chia seeds
1 teaspoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup pecan halves, roughly chopped (optional)

  • Preheat oven to 350 degrees then spray an 8×8″ baking pan with nonstick spray and set aside.
  • Add 1 cup old fashioned oats to a food processor or blender then process until oats have turned into flour. Set aside. (Alternatively you could use a scant cup oat flour.)
  • Add milk, pumpkin puree, maple syrup, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, chia seeds, pumpkin pie spice, baking powder, baking soda, and salt then stir to combine. Fold in chopped pecans then pour batter into prepared baking pan.
  • Bake for 35-40 minutes, or until the edges are golden brown and the center has set. Check on the bars at the 25 minute mark – if the edges are browning too quickly, place a piece of foil on top of the baking pan. Cool before slicing into bars then store in the refrigerator, or individually wrap bars in saran wrap and freeze.

Recipe from Iowa Girl Eats

Maple Pumpkin Oatmeal Breakfast Bars

New Favorite

Peanut Butter Chocolate Chip Cookie Cheesecake Bars…treat from Sarah

cathysmaha2 Comments

Some days that seem dark and depressing can be brightened by the gift of food…particularly my favorite antidepressant, chocolate.  Daughter, Sarah, was at the house and we decided to try out this new recipe she found on Pinterest/Pinch of Yum.

I can attest it is a big Yum!  I’m not a fan of cheesecake but a huge fan of chocolate chip cookies. This reminds me of chocolate chips cookies on steroids.

Interesting enough, my dark day brightened thanks to Ms. Sarah and Mr. Chocolate!

PEANUT BUTTER CHOCOLATE CHIP COOKIE CHEESECAKE BARS

1 stick butter, unsalted (1/2 cup), softened
½ cup white sugar
⅓ cup packed brown sugar
½ cup peanut butter
1 egg
1 cup flour
1 teaspoon baking soda
½ teaspoon salt (less if you don’t like salty/sweet)
½ cup rolled oats
2 cups chocolate chips
8 ounces cream cheese, softened
⅓ cup sugar
1 egg
½ teaspoon vanilla

  • Preheat oven to 325 degrees.
  • Cream the butter, sugars, and peanut butter until smooth and fluffy.
  • Add the egg and beat until incorporated.
  • In a separate bowl, mix the flour, baking soda, and salt.
  • Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
  • Stir in the oats and chocolate chips.
  • Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.
  • Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough.
  • Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.
  • Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.
Family Favorites · New Traditions · Vegetarian

Fresh Peach Crisp…breakfast of this champion!

cathysmahaLeave a comment

Peach season has come to an end but there is time (and peaches) for one more fresh Peach Crisp.  Pal, Maribeth gave me a ‘colorado classique’ cookbook a while back and we both have enjoyed the terrific recipes.  She made the peach cobbler from the cookbook for my birthday last month and it was delicious.  Today I made it and had the same wonderful results.  Since it has peaches and oatmeal…it is also the breakfast of this champion!

Fresh Peach Crisp

4 pounds ripe peaches, peeled and sliced
1/2 teaspoon salt
1 1/2 cups flour
2 teaspoons cinnamon
1 1/2 cups sugar
1/2 cup oats
1 cup unsalted butter

  • Preheat oven to 350 degrees.
  • Place peach slices in a greased 13x9x2″ baking pan. Sprinkle with salt.
  • Mix the flour, cinnamon, sugar and oats together. Add softened butter and mix until crumbly. Sprinkle over peaches and pat down.
  • Bake 50-60 minutes.
  • Serve plain or with rich vanilla ice cream.

Recipe from ‘colorado classique a collection of fresh recipes from the rockies’.