Tag Archives: oatmeal

Top 5+ SweetTreats

P1040655It’s been that kind of week where I need to indulge with some delectable desserts. So instead of stuffing my face, I thought I would try to live vicariously and revisit some of my favorite posts in the dessert arena. I hope you enjoy these too!

Jacob's Favorite Brownie Cookies
Jacob’s Favorite Brownie Cookies

Brownie Cookies These are my kids’ most frequently requested cookies!

Nothing like a baseball cookie after a game.

Nothing like a baseball cookie after a game.

Home Run Frosted Sugar Cookies A simple recipe for sugar cookies with icing.

 

An indulgent breakfast treat.
An indulgent breakfast treat.

Oatmeal Chocolate Chip Quick Bread What better way to start a morning than eating oatmeal! Ok, so it’s not quite as healthy as that.

Jamie Oliver's Steamed Pudding Cake
Jamie Oliver’s Steamed Pudding Cake

Steamed Pudding Cakes This one is fast and easy, you know, for those emergency dessert situations.

For a special morning treat.
For a special morning treat.

Super-Indulgent, Mini-Chocolate Chip Pancakes These are sinful. Enough said.

Bonus: Sorry no photo for this one, but they were so good I had to share. Easy Almond Cookies I adapted these from the  Betty Crocker website where I simply used white cake mix (instead of lemon) and added 1 1/2 teaspoons of almond extract and a few almond slivers on top of each one.

 

 

 

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Oatmeal Chocolate Chip Quick Bread

Oatmeal Chocolate Chip Quick BreadLately, I’ve been on this kick where I am trying my best to avoid buying so many prepackaged snacks for my kids. When they were toddlers it was no problem to get them to snack on fruits and veggies, but with the hectic lifestyle that seems inevitable for kids (and moms). All that running between activities after school, of course. I’ve fallen into that trap that I told myself I would never do…rely on endless carbs that result in my kids having no appetite for dinner.

In the spirit of making changes to our eating habits, this just seemed like a good fit. Over the past couple of years I have tried making Peanut Butter Chip granola bars, Peach-apple fruit leatherTropical Pineapple Smoothies and  of course Chocolate Chip Zucchini muffins, my neighbor’s favorite. But none of these truly felt all that healthy or satisfying for the kids.

And then, for a while there I went down the route of a mini-meal after school with Pizza Pop ’ems and chicken taquitos, but there is only so much reinventing I can do. That’s when I thought of making oatmeal chocolate chip cookies, but this time turning them into a quick bread. What a fab idea, right? There must be a recipe out there for something like this, surely Quaker Oats might have one, but alas no. It was Sunset magazine that saved the day. With a few easy tweaks to suit our palate this became a winner. And it made a large enough loaf to last a long 3-day weekend.

Shopping List:

2 cups all-purpose flour

1 cup rolled oats

1/2 cup granulated sugar

1/2 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup chopped pecans

1/2 cup miniature chocolate chips.

1 1/2 cups buttermilk

2 large eggs

1/4 cup melted butter.

For the streusel:

1/4 cup softened butter

1/4 cup brown sugar

1/4 cup flour

Instructions:

1. In a large bowl mix together 2 cups all-purpose flour, 1 cup rolled oats, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1/2 cup chopped pecans, and 1/2 cup miniature chocolate chips.

2. Stir in 1 1/2 cups buttermilk, 2 large eggs, and 1/4 cup melted butter.

3. In a separate small bowl mash together the ingredients for the streusel.

3. Pour into a greased and floured 9-cup loaf pan. And top with streusel mixture.  Then bake at 350 degrees for 50-60 minutes until a knife inserted in the center comes out clean.

Adapted from Sunset Magazine

Oatmeal Streusel Muffins

The overwhelming smell of brown sugar and cinnamon baking in the oven takes over the kitchen. And I begin to swoon. Of course it becomes unavoidable that I will devour this streusel topping. Oh yeah, there’s a muffin attached to it. Did I mention that? I mean look at that photo. It’s begging me to gobble it up. Quickly I am snapped back to reality when the question is posed: “Mommy,when will the muffins be ready?”

My Big Boy was hoping I would make these for the first day of school and that’s when I realized why not try to substitute some of the flour with oatmeal.  This is yet another validation of my love of muffins. They turned out fab!

Shopping List:

2 cups all-purpose flour

1/2 cup quick cook  dry oatmeal

1 1/2 cups packed brown sugar

2/3 cup butter or shortening

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 eggs, beaten

1 1/3 cups buttermilk ( or 1 1/3 cups milk plus 1 tablespoon and 1 teaspoon lemon juice mixed together)

1/2 cup chopped nuts (optional, I didn’t use them in this batch).

Instructions:

1. Heat the oven to 350 degrees. Prepare a 12-cup muffin pan with cooking spray or cupcake liners.

2.  In a large mixing bowl combine flour, oatmeal, brown sugar and salt. Cut in the butter or shortening until the mixture resembles coarse crumbs. Set aside 1/2 cup of the crumb mixture.

3. To the remaining crumb mixture add baking powder, baking soda, cinnamon and nutmeg.

4. In a separate small bowl combine buttermilk and eggs. Add the egg mixture to the dry ingredients and mix well.

5. Divide batter amongst the 12 muffin cups. Stir together reserved crumb mixture and nuts if using them. Divide this mixture over each muffin cup. Bake for 17-22 minutes. Poke it with a toothpick or knife and check that it comes out clean.

Makes 12 muffins.

Adapted from: Better Homes and Gardens New Baking Book, page 308.

No Bake Peanut Butter Oatmeal Bars

No-Bake Peanut Butter Bars

Ok, so the first batch that I made of these I thought These are kind of strange. I’m not sure that the kids will eat them. So, I’ll just stick them in the freezer for later.

A week passed and there was only one of these bars left! That’s when I realized they were much better straight from the freezer and that I was the one who been chowing down on them.

So at that point I decided to let the kids and hubby try the last one and they “LOVED IT!” to quote the 5-year old.

I have found many versions of this cookie, check the bottom for one with chocolate in it. So even though these are full of protein and fiber, they are a treat that you’ll be glad to share with your kids. Well, I don’t know about the sharing part, but you’ll feel good about eating them.

Shopping List:

1/2 cup honey

1/2 cup brown sugar

1 cup peanut butter

2 cups quick-cook oats

1 teaspoon vanilla

1/4 teaspoon cinnamon

Instructions:

1. Spray an 8 x 8 inch pan with cooking spray and set aside.

2. In a small saucepan on medium heat melt honey and brown sugar until sugar is dissolved, about 1 minute. Remove from the heat and stir in peanut butter and vanilla.

3. In a medium bowl combine oats, cinnamon and peanut butter mixture until oats are moist.

4. Press dough into prepared pan and then place wax paper on top to even out the top.

5. Refrigerate for at least 30 minutes, then cut into bite-sized pieces. Lay them on a cookie sheet lined with wax paper and freeze them for another 30 minutes. Once frozen on the tray, transfer them  to a freezer safe zippered bag and store in the freezer for up to 3 months. I prefer the firmness of these treats frozen, but for a softer texture leave them in the refrigerator for up to a month.

Check here for chocolate Variations from the Food Network and Brown Eyed Baker.