Tag Archives: oatmeal

Fudgy Oatmeal Bars

After talking the other day about how I haven’t been eating so good lately and need to eat more salads, well this is part of the reason why. I can’t help but bake. I love it. If I could bring you guys a cookie, brownie or cake recipe every single day, I would. In fact, I think I’ve only ever made one cake for this blog and it was around Thanksgiving when I was having my family for dinner. Otherwise, how am I going to eat a whole cake? Or a whole batch of cookies? Or a whole tray of brownies? Well don’t tempt me because it can be done! But here is the great thing about these Fudgy Oatmeal Bars: they freeze perfectly so even if you only want one brownie, freeze the rest and forget about them. They’ll always be there when you get that chocolate craving.

Creamy brownie batter is poured over a toasted, light oatmeal crust and topped with even more sprinkles of oatmeal goodness. The result is a cookie-ish brownie that is rich and chewy and begs for a glass of ice cold milk. A little addition of espresso powder melts into the background making the bittersweet chocolate really shine. For a low-calorie brownie, this is mighty tasty. So pour yourself a glass of milk and dig in. Brownies are meant to be enjoyed, not regretted.

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Preheat oven to 350°F. To prepare crust, weigh or lightly spoon 4.5 ounces flour into a dry measuring cup; level with a knife. Combine flour, oats, brown sugar, and baking soda in a medium bowl. Add canola oil and butter; toss with a fork until crumbly. Remove 3/4 cup of oat mixture; set aside.

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Press remaining oat mixture into the bottom of an 11 x 7-inch glass or ceramic baking dish coated with baking spray. Bake at 350°F for 13 minutes or until lightly browned. Cool slightly.

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To prepare filling, weigh or lightly spoon 3.4 ounces flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl.

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Combine milk and espresso granules in a bowl, stirring with a whisk until espresso dissolves. Add 3 tablespoons canola oil, 3 tablespoons butter, vanilla, and eggs to milk mixture, stirring with a whisk. Add milk mixture to flour mixture, stirring to combine. Fold in chocolate.

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Spread batter over prepared crust in pan. Sprinkle with reserved 3/4 cup oat mixture.

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Bake at 350°F for 32 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a rack.

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Cut into 28 bars.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Cooking Light magazine

 

Oatmeal Pumpkin Spice Cookies

You’ve got to be kidding me with these.

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If you follow me on Instagram, you may have witnessed my shock at the discovery of these pumpkin-spice morsels. Have these been around before and I just didn’t notice? I usually go to the grocery store with a list of things to buy and I’m pretty good at not impulse buying. But these chips? You better believe I scooped them up. The morsels themselves taste like little bites of pumpkin pie so I was pretty happy to find a recipe for Oatmeal Pumpkin Spice Cookies on Nestlé’s website which makes them taste even better.

Oatmeal cookie dough is spiced up with cinnamon and nutmeg and kept soft and chewy with the addition of canned pumpkin. The pumpkin spice morsels add even more pumpkin flavor which is irresistible for any pumpkin lover. And even better? There is no egg is this recipe so eat as much dough as you want! They are buttery, soft, spicy and packed with flavor. These cookies taste like little slices of pumpkin pie which are a perfect little Autumn snack.

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Preheat oven to 350°F. Line baking sheets with parchment paper or foil; lightly grease. Combine flour, oats, baking soda, baking powder, salt, cinnamon and nutmeg in medium bowl.

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Beat butter, brown sugar and granulated sugar in large mixer bowl until combined. Add pumpkin.

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Gradually beat in flour mixture. Stir in morsels.

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Drop by rounded tablespoons 2 inches apart onto prepared baking sheets.

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Bake for 12 to 13 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

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Store tightly covered.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: verybestbaking.com

Double Nut Butter Sandwich Cookies

Do you have Girl Scouts sitting at the door of your grocery store asking you to buy cookies? I do. Last year, they were also waiting for me as I came off of the commuter train after work but so far, there has been no sign of them there. I’m all for the Girl Scouts but honestly, I dread seeing their cute little faces and perky attitudes. These little people tap into my interior weakness and I almost crumble. I have no self control and WILL EAT THEM ALL if I buy them! So after saying “No, thank you” to the adorable Girl Scouts, how do I explain the fact that I made these Double Nut Butter Sandwich Cookies which rival the Girl Scouts’ Do-si-dos and taste like no other cookie I have ever made? I can’t explain it. But these cookies are amazing.

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Almond butter and oatmeal make up the soft, chewy cookies, while peanut butter and powdered sugar create the creamy center filling. To make this truly nutty all the way around, use almond milk in the filling in place of regular milk (either one will work perfectly).

I took these cookies to work because they were so good, I very easily could have eaten every single one by myself in one sitting. Luckily, some people at work took some off my hands and I got nothing but compliments. If I could make cookies for a living everyday, I’d be happy. So why am I working in finance instead of in a bakery? Probably for the same reason I say no to the Girl Scouts but then turn around and make these cookies at home. Because I torture myself and I’m seriously losing it.

Double Nut Butter Sandwich Cookies (makes approximately 24 sandwich cookies)

For cookies:

  • 1 1/2 cups oats
  • 1/2 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 teaspoon vanilla
  • 1 egg
  • 1/2 cup almond butter (or peanut butter)

For filling:

  • 3/4 cup powdered sugar
  • 3/4 cup peanut butter
  • 4 tablespoons butter, softened
  • 1/2 teaspoon vanilla
  • 4-5 tablespoons milk or almond milk

Preheat oven to 350°F.

In a bowl, combine oats, flour, baking powder, baking soda and salt.  Set aside.

In another large bowl or the bowl of a stand mixer, mix together butter and both sugars until well combined. Add egg, vanilla, and almond butter and mix. Slowly add in the dry ingredients and mix until combined. Drop dough by tablespoon full onto a cookie sheet and bake in a 350°F oven for 8 minutes (cookies may not appear to be done but that’s okay). Remove cookies from oven and let rest on the cookie sheet for 4-5 additional minutes (they will finish cooking). Move to a cooling rack to cool.

While cookies bake, prepare the filling by combining butter, peanut butter, and vanilla until creamy.  Add the powdered sugar and milk. (Add enough milk to bring it to a frosting-like consistency.)

Once cookies have cooled, spoon a tablespoonful of filling into the center of half of the cookies. Top with remaining cookies.

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Peanut Butter-Oatmeal Cookies

Whenever someone claims to have the “Best Ever” recipe for anything, that’s a mighty tall order.  I mean, who do they think they are with all that noise? Well, I can be a sucker for new products (especially when it comes to nut butters) so when I came across this dark chocolate peanut butter in my grocery store recently, I had to give it a try.  Alone it was more peanut buttery than chocolatey which was okay with me.  With an entire jar left, I found this recipe for the “Best Ever” Peanut Butter-Oatmeal Cookies so I put both the chocolate peanut butter and the recipe to the test.

The result was pretty much the best ever peanut butter-oatmeal cookies I’ve had.  No joke.  I mean, look at the pictures of the cookies I made.  Can they get any more perfect looking?  Since the dough was thick, I scooped equal sized amounts into my palm and rolled them in balls which made them perfectly circular when baked.  These cookies are soft and chewy, just the way you expect a cookie to be. I have to say though as far as the dark chocolate peanut butter goes, I didn’t really taste a difference in these cookies so use whatever your favorite peanut butter is. I love peanut butter cookies and I love oatmeal cookies so there’s no surprise that I loved this combination of both.  The recipe also calls for optional chocolate chips which I didn’t use but why not combine 3 kinds of cookies in one recipe if you want? No doubt, they’ll still be the best. Like, ever.

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The ingredients:

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Heat oven to 350 degrees F. In a small bowl combine oats, flour, baking powder, baking soda and salt, set aside.

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In a large bowl, beat peanut butter and butter with an electric mixture until smooth. Beat in sugars, eggs, and vanilla until blended.

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Beat in flour mixture just until blended. Stir in chocolate chips, if desired.

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Drop by rounded spoonfuls, 2 inches apart on ungreased baking sheets. Bake at 350 for 13 minutes until golden brown.

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Additions:  None

Omissions:

  • Chocolate chips

Substitutions:

  • Dark chocolate peanut butter

Overall Rating:  Love It

Source: Skippy peanut butter website

Chunk Wild Cookies

It’s cookie week!  Christmas is just about a week away and we all want cookies for Christmas, right?  I can’t tell you how many people I talked to the last couple of days who spent their weekend doing the same as me – mixing, stirring, dropping, baking, cooling, cutting and eating cookie after cookie.  My entire dining room table is right now filled with plates of cookies, tins of cookies, boxes of cookies and there are even some cookies in my refrigerator.  This first cookie I’m sharing with you, Chunk Wild Cookies, I first made around Thanksgiving and loved them so much, I made a whole other batch again on Saturday.

Oatmeal and white chocolate chips are blended until ground and mixed into the batter giving every bite a white chocolate-oatmeal undertone.  The addition of peanut butter chips, semisweet chocolate chips, and walnuts make these cookies even more decadent.  If your preference is oatmeal cookies, peanut butter cookies or chocolate-chip cookies you’ll probably like these which are a combination of all three.  Just be warned, the dough is thick so be prepared to use some elbow grease mixing in all those chips and it makes A LOT.  I used a cookie dough scoop and it made about 4 dozen decent sized cookies.  Make them smaller and the dough will easily give you 5 dozen.  But don’t worry…these are soo good, they’ll all get eaten.

Just a warning – NONE of the cookies I post this week are healthy or lowfat…sorry!

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The ingredients:

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Beat together the butter, sugars, baking powder, baking soda, and salt.  Beat in the eggs and vanilla.

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Using a blender or food processor, process the oats with the white chocolate until the oats are finely ground, and the chocolate is mostly ground; a few small chunks are OK.

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Add the oats and flour to the butter mixture, then stir in the peanut butter chips, chocolate chips, and chopped walnuts.

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Drop the dough by tablespoonfuls, 2″ apart, onto the prepared baking sheets.

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Bake the cookies in a 375°F heated oven for about 12 minutes, until they’re just set.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  King Arthur Flour website

Blackberry-Peach Crisp

Have you had blackberries or peaches yet this summer?  I hope so!  Have you baked them with some brown sugar and oats?  Do that next!  For someone like me who has a very prominent sweet tooth, it’s important that I find desserts that satisfy those cravings without making me feel rotten afterward.  My mom used to make apple crisp all the time when I was younger and, as a result, I love a good fruit crisp – especially the “crisp” part.  I mean, flour, sugar, oatmeal, butter, how can you go wrong?  When I came across this recipe for Blackberry-Peach Crisp, I was a little worried that the topping wouldn’t be as sweet and decadent tasting as the good old-fashioned crisps of days past but this dessert did not disappoint.

Fresh blackberries and peaches are mixed with nothing more than fresh orange juice (I used clementine juice!) and vanilla, allowing their natural sweetness to shine through.  The fruit mixture is placed in individual ramekins and topped with a gooey coating of whole-wheat flour, oats, brown sugar, canola oil, and honey which melts together to form a crunchy topping.  The fruit gets perfectly soft and bubbly as it cooks and is delightfully mildly sweet.  This crumb mixture, which is spiced up with cinnamon and nutmeg, isn’t loaded with flour, thank goodness, but instead has a consistancy closer to granola which makes my toes curl.  And because this dessert is baked in ramekins, portion control is easy to maintain (only 159 calories a serving!).  I could easily make a batch of this crumb topping and eat it with nothing but a spoon and a smile.  And maybe some ice cream.  I’ll keep this recipe close by to use later in the fall with apples and pears.  My mouth waters just thinking about it.

If you like this, also check out Blueberry-Peach Cobbler.

The ingredients:

Combine berries, peaches, juice and vanilla in a bowl and mix well.

In a separate bowl, combine whole-wheat flour, oats, brown sugar, canola oil, honey, cinnamon and nutmeg with hands until moist and crumbly.

Spoon fruit mixture into four 4-oz ramekins coated with cooking spray.  Scatter crumb mixture evenly over the top of each.

Bake in a 375°F oven for 15 to 20 minutes or until fruit bubbles and top is golden brown.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Self Magazine

Easy Granola

Spur of the moment trips are always the best.  I was at work on Thursday when I decided to take advantage of the nice weather and take Friday off.  When I talked to my friend who lives close by, she said she was headed to Chicago over the weekend for a meeting.  “Take me with you!” I exclaimed.  Next thing I know, I booked a flight and jetted off to my favorite city for an impromptu weekend trip.  After I’d packed and was killing time before heading to the airport, I decided to make a quick snack that would not only be great for the flight but could easily be tossed in our bags as we roamed the Second City.  

Easy Granola is nutty, slightly sweet, slightly salty and well, easy!  Oats, almonds, sunflower seeds, and coconut are mixed together with syrup and a little canola oil and baked until golden brown.  Dried fruit added at the end provides a sweet, tart, and chewy delicious touch.  I used a combination of almonds and pecans since I had them on hand so feel free to use any combination of nuts like walnuts, macadamia, cashews, etc.  I also used less coconut since I only had sweetened coconut on hand and didn’t want this too sweet.  I used dried cherries but any dried fruit – cranberries, blueberries, apricots – would be delicious.  And lastly, I substituted blue agave syrup for the maple syrup since I had that on hand also.  This is such a versatile recipe that any combination of nuts, fruit and syrup with make this a delicious snack.  Keep this stored in an airtight container to eat as a snack or toss in with yogurt or over ice cream.  This kept us going all weekend!

The ingredients:

Combine all of the ingredients, except dried fruit, in a pan or bowl and toss until well combined.  (I didn’t read the directions correctly and added the dried fruit here.  It worked out okay but try to add the fruit at the end.)

Spread mixture onto a large baking sheet and bake in a 350° F oven for 25 minutes.

Toss the mixture once during baking so the edges don’t burn.

Add in the dried fruit and allow mixture to cool before storing in an airtight container.

Additions:  None

Omissions:  None

Substitutions:

  • Pecans and almonds
  • Blue agave syrup
  • Sunflower seeds

Overall Rating:  Like It

Source:  Real Simple Magazine

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