Baked Apple Oatmeal

Change up your breakfast routine with this old fashioned rolled oats and juicy apple bake topped with a dollop of Greek yogurt. You'll pat yourself on the back for starting your day off right!

Ingredients:

1 cup oats

1 tbsp cinnamon

1 tsp baking powder

1/2 cup unsweetened applesauce (sweetened if you're not worried about sugar)

2 eggs, beaten

1/2 tsp vanilla

3/4-1 cup milk

1/2 cup diced apple, with or without peel

2 tsps honey or maple syrup (optional)

 

Oil 2 - 4" ramekins.

Mix the oats, cinnamon and baking powder together. Set aside.

Mix the applesauce, eggs, vanilla and milk together then add to the dry mixture. Add honey if using. Fold in the apples. 

Bake at 350°F for 18-20 minutes or air fry at 350°F for 8-10 minutes.

Serve topped with Greek yogurt and more diced apples.

 

Serves 2

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Walnut Pear Oatmeal Muffins

Do you have an abundance of pears like my friend has? Here's a tasty recipe for them.

These muffins have juicy cubes of fresh pear in a healthy whole wheat and oats batter. 

Ingredients:

1 cup oats

1 cup milk

1 cup whole wheat flour

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda

1 tsp ginger

1/2 cup brown sugar

1 egg

1/4 cup avocado oil

1 tsp maple extract

1 1/2 cups fresh diced pear

 

Streusel:

1/3 cup chopped walnuts

1 tbsp brown sugar

1/4 tsp ginger

Combine the oats and milk and let sit for 15 minutes to hydrate the oats. Next, mix the whole wheat flour, salt, baking powder, baking soda and ginger together. Add the brown sugar, egg, avocado oil and maple extract to the dry ingredients along with the oats and milk. Mix just until combined then fold in the pears.

Mix the streusel ingredients together. Line a muffin tin with papers then spoon a heaping tablespoon of the muffin batter into each cup, sprinkle some streusel in then add more batter and end with streusel.

Bake at 400°F for 18-20 minutes. Cool 5-10 minutes then remove from pan and cool on rack.

Makes 12

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Date Filled Oatmeal Cookies

With the help of my husband whose specialty is date squares we put together two recipes in one to make these tender date filled oatmeal cookies. He made the filling usually made for date squares or matrimonial cake and I made the oatmeal cookies. It turned out to be the perfect marriage of sweet filling and chewy, perfectly textured cookies!

Ingredients for Oatmeal Cookies:

3/4 cup butter, at room temperature

1/2 cup white sugar

1 cup lightly packed brown sugar

1 egg

2 tbsps water

2 tsps vanilla

2/3 cup flour

3/4 tsp baking soda

1 tsp cinnamon

3 cups rolled oats

 

Cream butter, sugars, egg, water and vanilla together until fluffly. Combine the flour, baking soda and cinnamon and add to the butter mixture. Stir in the oats. Scoop onto parchment lined baking sheets leaving 2" between each ball. I used a 1" scoop here. Gently press just to flatten the dome of the ball.

Bake at 350°F for 12-15 minutes.

Ingredients for Date Filling:

1 lb pitted dates, chopped

1/2 cup hot water

1/4 cup orange juice

1/4 cup brown sugar

1 tsp lemon juice

zest of 1/2 orange

1 tsp vanilla

 

Combine everything except the vanilla in a saucepan. Cook over medium heat until the dates soften and the liquid is absorbed. Remove from heat, stir in the vanilla and cool. Or you can even prepare the filling the day before. 

Assembly:

Turn the cooled cookies upside down and pair them off with equally sized partners. Even though I used a scoop the cookies were not all the same.  Evenly distribute the date filling on half the cookies. Start with about 1 tsp each at first then go around and add more.

Place another cookie on top of the filling and they're ready for snacking! Store in air tight containers.

Makes 28

And here's the link to our Date Squares (Matrimonial Cake):

https://www.hotandcoldrunningmom.ca/2014/05/date-squares-matrimonial-cake.html 

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Tender Oatmeal Muffins

This morning I was craving an oatmeal muffin. No chocolate chips or dried fruit or chopped nuts. Just a plain old soft and tender oatmeal muffin. Craving satisfied! 

Ingredients:

1 1/2 cups traditional oats

1 cup buttermilk (or 1 cup milk with 1 tbsp lemon juice)

1 1/2 cups flour

1/2 tsp salt

1/2 tsp baking soda

1 1/2 tsps baking powder

1/2 cup vegetable or coconut oil

1 egg

1/2 cup brown sugar

1 tsp vanilla

Add the oats to the milk and let sit to hydrate the oats.

Line a muffin tin with papers. These muffins release very well from the papers. I've had other that stick a bit, but these come off perfectly!

Mix the flour, salt, baking soda and baking powder together then add the brown sugar.

Add the oil, egg and vanilla to the oats mixture then stir in the dry ingredients. Mix just until combined. Don't beat the batter or you won't end up with tender muffins.

Fill the papers 3/4 full using a scoop. The batter will be quite thick. Bake at 350°F for 20-22 minutes or until a cake tester comes out clean.

Enjoy plain or with a little butter.

Makes 15 medium sized muffins.

Adapted from: vintagekitchennotes.com

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Oatmeal Jam Cookies

Old fashioned gems filled with your favourite jam! 

Ingredients:

1 cup butter

1/2 cup shortening (Crisco)

1 1/3 cups granulated sugar

1 1/2 cups brown sugar

3 eggs

3/4 cup water

1 tsp almond extract

1 tsp vanilla extract

3 cups oatmeal

3 3/4 cups flour

1 1/2 tsps baking soda

1 1/2 tsps salt

1 tsp cinnamon

2/3 - 1 cup jam 

First cream the butter and shortening together in a large mixer bowl, then add both sugars. Add eggs one at a time, then carefully add in the water and extracts. Carefully because it might slosh out at first. Combine the oatmeal, flour, baking soda, salt and cinnamon in a large bowl, then add 1/2 this dry mixture to the wet. Once mixed pour the dough into the remaining dry mix and stir by hand until fully combined.

Take heaping tablespoons of dough and drop onto lined cookie sheets. Use a floured spoon or your thumb to make indentations in the cookies then fill with about 1/2 tsp of jam.

I added the zest of 1 orange to a quarter of the batter then filled those with orange marmalade. I also used some fig jam. You can use finely chopped nuts to dip the dough in before filling if you like. For these blackberry cookies I dipped them in the leftover oats/brown sugar left in the pan from my Date Squares before filling them with jam. See the recipe for those squares here:  https://hotandcoldrunningmom.blogspot.com/2014/05/date-squares-matrimonial-cake.html

Bake at 400°F for 10-12 minutes.

Once cooled I drizzled leftover icing (from Christmas !!?!) over some of them.

This recipe makes a whole bunch of cookies... 5 1/2 - 6 dozen.

They also freeze well.

You'll love 'em!

Adapted from: mennonitegirlscancook.ca

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Blueberry Coconut Baked Oatmeal

Give yourself a healthy start to your day with this delicious baked oatmeal. And you can always switch it up by swapping out blueberries for your favourite seasonal fruit.

Ingredients:

Coconut oil

2 bananas

3/4 cup oats

1 1/4 cups milk

1 tbsp chia (and other mixed seeds optional)

1/2 cup fresh or frozen blueberries

1/4 cup unsweetened shredded coconut

Coat an 8" cast iron pan or baking dish with coconut oil, then mash 2 bananas right in the pan. Sprinkle with the oats and pour the milk on top.

Add 1 tbsp seeds. I used mostly chia but had a mix of super seeds as well. Stir everything together.

Top with berries, wild or cultivated or a mix of both like this one has and add the coconut to top everything off.

Bake in a 350°F oven for 25 minutes or until lightly golden.

Serve in bowls with a good dollop of Greek yogurt.

Makes 2-4 servings.

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Oatmeal Chocolate Chip Muffins

The go-to muffin recipe you need right now!
If you don't have chocolate chips handy then substitute dried cranberries or raisins or even nuts. You can also use yogurt in place of the milk. Here's a confession... I had some milk that had soured a while back so I froze it and what do you know! I found a use for it right here in these muffins! Waste not want not!

Ingredients:
1 cup milk 
1 cup oatmeal
1 egg
1/4 cup vegetable oil
1 cup flour
1/4 cup sugar
2 tsps baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup chocolate chips

Begin by combining the milk and oatmeal and let soak for 15 minutes.
Next beat the egg and vegetable oil together in a large bowl and add the milk and oatmeal mixture.

Mix the dry ingredients together and add to the wet in two additions just until combined. Fold in the chocolate chips.

Spoon into prepared muffin tin.

Bake at 425°F for 20-25 minutes. Cool 5-10 minutes in pan then remove to a rack.

Makes 12

Overnight Apple Oatmeal Breakfast

Tried another breakfast jar. This one took a little more effort than the last.

I started by making up a batch of cooked sliced apples.

2 apples, I used 1 Gala and 1 Granny Smith
some cinnamon, nutmeg, ginger, allspice, whatever you like
1/4 cup water

Cover over medium heat and cook 10 - 15 minutes.

We had these on our pancakes Saturday morning but I reserved about 1/2 cup of apples for the jars.

1 cup oatmeal
1 tbsp flax (optional)
1 tbsp brown sugar
1/2 tsp cinnamon
1 cup milk

1/2 cup cooked apples
1 - 100g individual vanilla yogurt cup (or Greek yogurt)

Mix the oatmeal, brown sugar, cinnamon and milk together, then spoon some into the bottom of each jar. Layer yogurt, then apples.

And continue to fill the jars with layers in any order you like. Cover and refrigerate.

Tomorrow morning breakfast will be ready!

If you  don't have mason jars around you can always use plastic cups. 

Cranberry Oatmeal Pumpkin Bars

Full of good stuff, these bars are great to grab for a quick breakfast.  (or an anytime snack) 

1/4 cup flour
1 tsp baking soda
1/2 tsp salt
2  1/2 cups oats
1/4 cup brown sugar
2 tbsps wheat germ (optional)

3/4 cups pumpkin pie filling
1/2 cup milk
1 egg
1 tsp vanilla
1/4 cup molasses
1/2 tsp fresh grated ginger
(even though the pie filling is spiced more ginger is always good!)

1/2 cup dried cranberries

Mix together first 6 ingredients, set aside.

In a separate bowl mix together the next 6 ingredients and gradually add to the dry.
Fold in the cranberries.

Line a 9 X 9 inch pan with parchment and spoon the batter in, spreading evenly.

Bake at 350 F for 30 minutes. 
Cool, lift the parchment out of the pan and cut into bars.

They are moist but firm and travel well in a lunch bag.