Tag Archives: oatmeal

Mocha Banana Pecan Overnight Oats

I’ve noticed lots and lots of recipes for overnight oats in the last few years and have been wanting to try making some. I finally got around to doing that after receiving some complimentary breakfast coffees from Community Coffee. They sent me one of their new products, Amber Sunrise Blend, along with their tried-and-true Breakfast Blend.

Amber Sunrise Blend has a smooth, bright, pleasant flavor and smells wonderful as you’re brewing it. As one of my friends said, “It’s a coffee you want to wake up to.” The light roast Breakfast Blend also has a nice smooth, mild flavor–a great coffee to start your day with.

So what do overnight oats and coffee have in common? Well, I came across an overnight oats recipe on the blog at the Community Coffee site that includes coffee as one of the ingredients–along with oats, cocoa powder, banana slices, and other yummy ingredients. I made a few tweaks to the recipe and added some chopped dark chocolate on top. It’s a special mocha-flavored treat for breakfast–or you can have it later in the day as a healthy snack!

MOCHA BANANA PECAN OVERNIGHT OATS by NancyC, adapted from Community Coffee

Makes 1 serving

  • 1/2 cup rolled oats
  • 1/3 cup vanilla Greek yogurt (or substitute the same amount of milk)
  • 1/4 cup strong brewed Community Coffee (I used the Amber Sunrise blend)
  • 1 Tablespoon plus 1 teaspoon honey
  • 1 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon cinnamon
  • 1/2 banana, sliced
  • 1 Tablespoon chopped pecans (toasted or untoasted)
  • 1/2 Tablespoon chopped dark chocolate (72% Cacao works well in this)

In small jar or bowl with tight-fitting lid, combine oats, yogurt or milk, coffee, honey, cocoa powder, vanilla, and cinnamon. Cover and refrigerate overnight. Top with banana, chopped pecans, and chopped dark chocolate just before serving.

I used 72% Cacao dark chocolate when I made these overnight oats–it gives the oats a good rich cocoa flavor without making it too sweet. I can see now why overnight oats are such a popular breakfast item–they’re so easy and convenient to make! Have you tried making overnight oats yet?

Sharing at Fiesta Friday, Meal Plan Monday, Inspire Me Monday, Weekend Potluck.

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Dark Chocolate Chip Granola Cookies

Dark Chocolate Chip Granola Cookies @ NancyC

I’ve been in a chocolate chip mood lately! I recently posted a recipe for some Chocolate Chip Scones and then I thought I’d make some breakfast-type cookies, but with chocolate chips in them, too–I call them Dark Chocolate Chip Granola Cookies. A cookie made with ingredients that I usually put in granola, like honey, coconut flakes, old-fashioned oats, wheat germ, ground flaxseed, chopped nuts, raisins or dried cranberries, and a good amount of dark chocolate chips!

These cookies brown a little more around the edges because of the honey, I think. I read somewhere that baked goods made with honey brown faster, so that’s true of these cookies. They’re a good, slightly chewy cookies that make a great snack or quick breakfast if you like sweet things for breakfast!

DARK CHOCOLATE CHIP GRANOLA COOKIES by NancyC

Makes about 26 cookies

  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 2/3 cup honey
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups sweetened coconut flakes
  • 1 1/2 cups old-fashioned oats
  • 1/4 cup wheat germ
  • 1/4 cup ground flaxseed (you can substitute wheat bran or oat bran for the wheat germ or flaxseed)
  • 1 cup golden raisins, dark raisins, or dried cranberries (or a mix of 2 or 3 of these)
  • 1 1/4 cups dark chocolate chips
  • 1 cup chopped pecans or walnuts

Preheat oven to 350˚F. Line cookie sheets with parchment paper.

In large bowl, cream butter and sugar, until smooth, then add honey, vanilla, and eggs, blending well.

In medium size bowl, mix flour, baking powder, baking soda, and salt. Add this mixture, half of it at a time, to the butter/sugar mixture; mix until everything is blended, but don’t overmix.

Fold in, a few ingredients at a time, the coconut flakes, oats, wheat germ, flaxseed, raisins or cranberries, chocolate chips, and nuts, stirring to blend everything evenly into the batter (batter will be thick).

Using a measuring cup, drop dough by 1/4 cupfuls, 2 inches apart, onto parchment-lined cookie sheets (you should be able to fit 6 cookies per sheet). Bake at 350˚F for 12 to 13 minutes or until edges are browned. Cool on cookie sheet for 2 to 3 minutes, then move to wire rack to cool completely.

It’s nice eating cookies that have some healthy ingredients in them–I guess it helps justify eating cookies, right? 🙂 Do you have any healthier cookie recipes you like to make?

Sharing this recipe at Fiesta Friday, Meal Plan Monday, Weekend Potluck.

Peanut Butter Chocolate Chip Breakfast Cookies

PeanutButterChocChipBreakfastCookies@NancyCreative.com Cookies for breakfast? That sounds like a great idea to me! I’ve been wanting to make some breakfast cookies, so I was happy to find a recipe for them in my review copy of Bob’s Red Mill Everyday Gluten-Free Cookbook by Unknownfood and fitness expert Camilla V. Saulsbury (Robert Rose, softcover). This cookbook is filled with 281 wholesome whole-grain recipes using naturally gluten-free grains and grain flours like amaranth, sorghum, teff, chia, buckwheat, and millet. There are recipes for breakfast dishes; soups, stews, and chilis; salads and sides; meatless main dishes; seafood, poultry, and meat main dishes; breads, muffins, and snacks; and desserts. Some of the yummy-sounding recipes in this book include Salted Caramel Banana Waffles, Lemony Brussels Sprouts and Quinoa Soup, Rainbow Chard, Chia, and Apricot Salad, Ancient Grain, Avocado and Mango Tacos, Fresh and Juicy Beef and Amaranth Burgers, and Flourless Fudge Brownies. And several breakfast cookie recipes caught my eye–I decided to try these Peanut Butter Chocolate Chip Breakfast Cookies–I just love the chocolate and peanut butter combination! These yummy cookies are thick, chewy, oaty, and chocolatey with a light peanut butter taste. They’re smaller cookies, so you’ll probably want a couple of them for breakfast or a snack. They’re very easy to make and have healthy ingredients like honey and coconut oil, so you can feel good about eating them. I substituted some non-gluten-free ingredients since I don’t have to eat gluten-free, and I thought they turned out great with the substitutions (see my notes in the recipe below). So whether you make them gluten-free or non-gluten-free, they’re a yummy treat for breakfast or snacktime!

PEANUT BUTTER CHOCOLATE CHIP BREAKFAST COOKIES from Bob’s Red Mill Everyday Gluten-Free Cookbook  Makes 30 gluten-free cookies (I’ve included notes for non-gluten-free cookies, too) 

  • 1 1/2 cups certified GF quick-cooking rolled oats (for non-gluten-free, use regular quick-cooking rolled oats)
  • 1 cup amaranth flour (for non-gluten-free, use all-purpose unbleached flour)
  • 1/2 teaspoon GF baking powder (for non-gluten-free, use regular baking powder)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 large eggs, lightly beaten
  • 1/2 cup unsweetened peanut butter (for non-gluten-free, use your favorite peanut butter)
  • 1/4 cup liquid honey, pure maple syrup, or brown rice syrup
  • 3 Tablespoons melted virgin coconut oil
  • 1 teaspoon GF vanilla extract (for non-gluten-free, use regular pure vanilla extract)
  • 2/3 cup GF semi-sweet chocolate chips (for non-gluten-free, use regular semi-sweet chocolate chips)

Preheat oven to 350˚F. Line large baking sheets with parchment paper. In a large bowl, whisk together oats, flour, baking powder, baking soda, and salt. Stir in eggs, peanut butter, honey, coconut oil and vanilla until just blended. Gently fold in chocolate chips. Drop batter by 2 Tbsp. onto prepared baking sheets, spacing cookies 2 inches apart. With a metal spatula, flatten each mound to 1/2-inch thickness. Bake, one sheet at a time, in preheated oven for 12 to 15 minutes or until just set at the center. Let cool on pan on a wire rack for 5 minutes, then transfer to the rack to cool completely. Store the cooled cookies in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Do you make gluten-free recipes, and have you tried making any breakfast cookies? Linked to Inspire Me Monday, Sunday Showcase, Full Plate Thursday, Let’s Get Real Friday.

Fresh Pear Crisp

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It was nearing the end of summer when Sylvia told me her pear trees were going to produce quite a bit of fruit. She didn’t like pears, so asked if I could use any when they were ready to pick. Of course I said yes, because it would be the perfect opportunity to use them in a fall recipe! I love eating pears, but don’t bake with them that much, and I’m not sure why–I guess I think of baking with apples more than pears. So I was inspired to bake something with Sylvia’s pears. And it’s always nice being able to use fresh-picked, organic fruit in a recipe!

This Fresh Pear Crisp is what I ended up making. It’s very yummy and the crumbly, buttery topping is so good! It actually tastes a lot like apple crisp, so apple–lovers will like this too. If you have any fresh pears on hand, this is a good recipe to use them in. Or, if you just have apples, substitute those instead. Or use some apples and some pears and make an apple-pear crisp. It’s very easy to make–the most time-consuming part is peeling and chopping the fruit, but it’s definitely worth it!

FRESH PEAR CRISP by NancyC

Makes a 9″ deep dish pie plate or 9 x 9″ square pan

  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 5 cups peeled and chopped fresh pears (about 7-9 medium–size pears; or substitute apples for apple crisp; or use both pears and apples for an apple-pear crisp!)

Topping:

  • 1 cup all-purpose unbleached flour
  • 1 cup old-fashioned oats
  • 3/4 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup finely chopped pecans
  • 1/2 cup (1 stick) butter, melted

Preheat oven to 350˚F. Grease a 9″ deep dish pie plate or square pan well; set aside.

In large bowl, combine the sugar, cinnamon, nutmeg, and ginger, blending well. Toss the chopped pears in this sugar mixture, coating pears evenly, then place in your greased 9″ deep dish pie plate or square pan.

In another bowl, blend flour, oats, light brown sugar, cinnamon, and pecans; stir in melted butter with a fork to get a crumbly mixture. Sprinkle this crumb topping mixture over the pears and bake at 350˚F for 35 to 40 minutes, until topping is golden brown. Serve warm by itself or with a scoop of vanilla ice cream or a dollop of whipped cream.

As I mentioned earlier, this pear crisp tastes a lot like apple crisp. If you’d like it to have more of a pear taste, just use 1/2 teaspoon cinnamon and no nutmeg in the fruit mix–and add a little lemon juice, about 1 teaspoon (the lemon juice tip is from my friend Davin who is a great cook and baker, but I have not tried that myself yet in this recipe). Have you been using pears much in your fall baking?

Linked to Fiesta Friday at The Novice Gardener, Inspire Me Monday at Create with Joy, and Show and Share at Coastal Charm.

Maple Oat Pecan Muffins

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Breakfast just seems more like breakfast when maple syrup is involved! And as fall approaches, I like to use maple syrup in my recipes. These muffins have pure maple syrup in them and oatmeal is also an ingredient, so I like to think they’re a little healthy, too! 🙂  Chopped pecans also give these muffins a hearty texture and flavor. They’re topped with a very thick maple glaze, but you can leave the glaze off if you want…if you make them without the glaze, I recommend serving them warm with butter! These are just the thing for a fall breakfast or brunch!

MAPLE OAT PECAN MUFFINS by NancyC

Makes 20 muffins

  • 2 cups quick-cooking oats
  • 1 cup milk
  • 2 cups all-purpose unbleached flour
  • 1 Tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 1/2 cups pure maple syrup
  • 1/2 cup  (1 stick) unsalted butter, melted
  • 2 large eggs
  • 3/4 cup pecans, coarsely chopped
  • Maple Syrup Glaze (recipe below)

Pre heat oven to 400 degrees. Line a 12-cup muffin pan with paper baking cups. In medium bowl, combine oats and milk; let stand for 5 minutes.

In large bowl, combine flour, baking powder, salt, cinnamon, and nutmeg; set aside.

Going back to the medium bowl, stir the maple syrup, melted butter, and egg into the oat-and-milk mixture. Then add all of this mixture to the flour mixture in the large bowl. Stir just until moistened, then fold the chopped pecans into the batter.

Spoon batter into the lined muffin cups, about 3/4 full. Bake for 15 minutes, or until toothpick inserted in centers comes out clean or almost clean. Cool in pan for 5 minutes, then remove muffins from pan onto a wire rack. Either serve muffins warm without adding the glaze, or let them cool completely and then top with the Maple Syrup Glaze.

MAPLE SYRUP GLAZE

  • 1 1/4 cup powdered sugar
  • 1 Tablespoon maple syrup
  • 1 Tablespoon milk
  • pecan halves for garnish (optional)

Mix all ingredients together, blending well. This is a thick glaze–almost a frosting–if you want a thinner glaze, you can add more milk and maple syrup. Use a small spoon to add the glaze over each muffin top, then add a pecan half on top, if desired. Let the glaze set and serve.

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You can serve these muffins with the glaze and a pecan on top, or with just the glaze, or no glaze at all…whatever way you like best!

The pure maple syrup gives these muffins a wonderful flavor and sweetness! Do you use maple syrup as a sweetener in any recipes?

Linked to Fiesta Friday at The Novice Gardener and Inspire Me Monday at Create with Joy.

Banana Oat Muffins with Maple Syrup Drizzle

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Ripe bananas once again–my bananas seem to ripen more quickly in the summer! I thought I’d try making some muffins this time. I had made some Blueberry Oat Banana Bread before, and thought it would be nice to add oats to these banana muffins. And instead of granulated sugar, I decided to try brown sugar. The Greek yogurt adds to the moistness and the cinnamon and nutmeg give the muffins a lightly spicy flavor. These aren’t super-sweet muffins, so the maple syrup drizzle adds the perfect amount of sweetness on top. And for any maple syrup overflow that drizzles onto your plate, you can dip your muffin in that as you’re eating it, which is a yummy thing to do!

These muffins also puff up really nicely when they bake. Yep, this is a great way to use those extra bananas! This recipe just makes 10 muffins, so you can double the recipe if you’d like to make a bigger batch!

BANANA OAT MUFFINS WITH MAPLE SYRUP DRIZZLE by NancyC

Makes 10 muffins

  • 1 cup unbleached all-purpose flour
  • 1/2 cup quick-cooking oats
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 medium)
  • 3 Tablespoons non-GMO canola oil (or light olive oil)
  • 1 egg
  • 1/2 cup plain or vanilla Greek yogurt
  • 1/2 teaspoon pure vanilla extract or banana extract
  • Pure Maple Syrup for drizzling over muffins (about 1/2 to 1 teaspoon per muffin)

Preheat oven to 375˚F. Line a muffin pan with 10 paper liners; set aside.

In large bowl, whisk together flour, oats, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.

In medium bowl, mix mashed bananas, oil, egg, Greek yogurt, and vanilla (or banana) extract, blending well.

Add banana mixture to flour mixture and stir until just combined. Fill muffin cups 3/4 full.

Bake at 375˚F for 15 minutes or until toothpick inserted in center comes out clean. Let muffins cool in pan 5 minutes, then remove and cool completely on wire rack or serve warm.

Right before serving these muffins, lightly drizzle some maple syrup on top (or you can use other flavored syrups).

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Since these muffins have oatmeal in them, they make a great quick breakfast if you need something fast and easy. I always seem to be in a rush in the mornings–how about you?

Linked to Fiesta Friday/The Novice Gardener, Inspire Me Monday/Create with Joy.

Crunchy Honey Almond Granola Bars

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I love those crunchy Nature Valley Granola Bars, so I thought this would be a good recipe to try. It originated from Americas’s Test Kitchen, but I actually found these granola bars on Bakerlady. I adapted the recipe by making them into Honey Almond Granola Bars by using almond extract instead of vanilla, canola oil instead of vegetable oil, adding a little extra salt, and leaving out the cinnamon, since I didn’t want it to take away from the almond flavor. I also added some milled flaxseed for extra fiber. I liked the way these turned out, so I plan on making them regularly! They don’t taste exactly like Nature Valley Granola Bars, but they have the same great crunchy texture. Since I eat a lot of granola bars, I’m sure I will save money making them myself! Making your own granola bars is also much more eco-friendly, too, when you think of all the packaging used for those store-bought bars.

This recipe works best in a 13 x 18″ pan; if you make it in a 10 x 15″ pan the bars will be thicker and harder to cut. Also, you should not use quick-cooking oats–be sure to use Old Fashioned Oats!

CRUNCHY HONEY ALMOND GRANOLA BARS by NancyC, adapted from Bakerlady

Makes a 13 x 18″ pan (about 24 to 30 bars, depending on the size you cut them)

  • 7 cups old-fashioned rolled oats
  • 1/2 cup canola oil
  • 1/2 to 3/4 teaspoon salt
  • 3/4 cup honey
  • 3/4 cup firmly packed brown sugar
  • 1 to 1 1/2 Tablespoons almond extract (if you just use 1 Tablespoon, the almond flavor will be very, very mild)
  • 1 to 2 Tablespoons milled or whole flaxseeds or wheat germ (optional)
  • 1 1/2 cups coarsely chopped or sliced almonds

Adjust oven rack to the middle of the oven and preheat oven to 375˚F.

Line a 13 x 18″ rimmed baking pan with aluminum foil or parchment paper.

In a large bowl, combine the oats, oil, and salt, mixing until oats are evenly coated. Transfer mixture to baking sheet and spread into an even layer. Bake, stirring oats every 10 minutes, until pale gold, 20 to 25 minutes. Remove pan from oven and lower temperature to 300˚F.

Combine honey and brown sugar in a saucepan and cook over medium heat for about 5 minutes, stirring constantly, to dissolve the sugar. Remove from heat and stir in the almond extract.

In large bowl, combine the oats, flaxseed or wheat germ (if using), and almonds, mixing until ingredients are blended well. Then add the honey mixture and stir with a large spoon or rubber spatula until the oats are thoroughly coated with the honey mixture.

Spray the baking sheet, still lined with foil or parchment paper, with non-stick spray and spread the granola mixture in an even layer on the sheet. Spray a large spoon or metal spatula with non-stick spray and firmly press the mixture into the pan. Make a flat, tight, even layer. Bake at 300˚F until golden, about 35 minutes.

Cool granola in baking sheet, on a wire rack, for 10 minutes before cutting into bars with a knife or pastry scraper. Cut bars all the way through (2 x 3″ is a good size), then allow the bars to completely cool. Do not wait any longer than 10 minutes to cut the bars because they harden up as they cool and become difficult to cut.

You can put the bars in a covered container and store for up to 2 weeks.

NOTE: You can make Cinnamon Walnut Granola Bars by substituting vanilla extract for the almond extract, chopped walnuts (or pecans) for the almonds, and adding 1 to 2  teaspoons of cinnamon to the honey and brown sugar mixture.

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Do you like crunchy or chewy granola bars–and do you have a favorite granola bar recipe?

Linked to Inspire Me Monday.

Caramel Apple Oat Squares

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I first made these Caramel Apple Oat Squares years ago when I clipped the recipe from a magazine. I love caramels and apples, especially together, so I knew I would like this dessert! It’s kind of like having a caramel apple pie, but a little easier and quicker to make! And I like that it has oats in the crust. I added some cinnamon to the crumb mixture and substituted chopped pecans for the walnuts, but you can use either.

This has been in my recipe file for quite a while and I recently came across it again at EagleBrand.com.  So I thought it would be a great time to make these, take a few photos, and share the recipe with you!

CARAMEL APPLE OAT SQUARES by NancyC, adapted  from Eagle Brand®

Makes a 13 x 9″ pan

  • 1 3/4 cups unsifted all-purpose flour (I used unbleached)
  • 1 cup quick-cooking oats
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon cinnamon (optional)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) cold butter, cut into chunks
  • 1 cup chopped pecans (or walnuts)
  • 20 caramels, unwrapped
  • 1 (14-oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (21-oz.) can apple pie filling (I saw a version of this recipe where someone used fresh thinly sliced apples, but they didn’t say how many…I think 2 cups would work if you wanted to try that)

Heat oven to 350 degrees. In large bowl, combine flour, oats, brown sugar, cinnamon, baking soda, and salt. Cut in chunks of butter with a pastry blender until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remainder on the bottom of an ungreased 13 x 9-inch baking pan. Bake for 15 minutes, then remove from oven.

In small bowl, add chopped nuts to reserved crumb mixture; set aside.

In heavy saucepan, melt caramels with sweetened condensed milk over low heat, stirring until smooth.

Spoon apple pie filling (or thinly sliced fresh apples if you’re wanting to try that) over the partially baked crust. Top with caramel mixture, then the reserved crumb-nut mixture.

Bake 35–40 minutes or until set. Let cool about 5–10 minutes, then cut into squares and serve while still warm. These taste great served with a scoop of vanilla ice cream, too!

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Sometimes the caramel mixture bubbles up around the edges while baking…don’t be alarmed if yours is doing this…it will settle down when it’s out of the oven! You may need to loosen the caramel from the edges of the pan as you’re cutting this into squares.

Note: If you cut these into squares of 8, which would be a pretty good size, each piece is about 550 calories. You can always cut them into smaller squares of 12 if you’re counting calories!

Cranberry-Almond Oatmeal Bake

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Last week, my friend Ann gave me a recipe for baked oatmeal to try. I fully intended to make the recipe exactly as it was, but as I looked it over I thought, What would it taste like if I added this instead of that, and this much instead of that much…and so on, until it became quite a different recipe with a totally different taste and texture. The original recipe (which I still plan on making and posting here soon) was more cake-like, but this Cranberry-Almond Oatmeal Bake is very moist…it’s like eating very thick, rich oatmeal packed with lots of yummy, healthy things like applesauce, cinnamon, sliced almonds, and dried cranberries. And it’s sweetened with honey instead of sugar. It does have eggs in it, so if you have to be careful about your egg intake, you can use an egg substitute instead. This recipe makes a 9×13″ pan of oatmeal yumminess. If there’s any extra left over, you can freeze it and just thaw and reheat when you’re ready for more. You can also make a smaller amount by halving the recipe and baking in an 8 or 9″ square pan.

Another great thing about this recipe is that you can mix the ingredients the night before, put it in the refrigerator overnight, and bake it in the morning…so convenient!

When serving this, you can either cut it into squares or spoon it out into a bowl. It’s moist enough on it’s own to eat just the way it is, or you can serve it with milk or a dollop of vanilla yogurt (with a sprinkle of cinnamon) on top…or both! 🙂

CRANBERRY-ALMOND OATMEAL BAKE by NancyCreative

Makes a 9×13″ pan

  • 1 cup applesauce (I used all-natural unsweetened)
  • 4 large eggs (or use an equivalent amount of egg substitute)
  • 1 1/2 cups honey (if you don’t have enough honey, you could use 1 cup honey and 1/2 cup packed brown sugar)
  • 2 teaspoons pure vanilla extract
  • 2 teaspoons cinnamon
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 1/4 cups fat free or low-fat milk, or almond milk
  • 6 cups rolled oats (you can used old-fashioned or quick cooking oats)
  • 1 cup dried cranberries (or substitute raisins)
  • 1 cup sliced almonds (or substitute walnuts)
  • optional–milk or vanilla yogurt (to serve with)

Preheat oven to 350 degrees. Grease a 9×13″ baking pan and set aside.

In a medium bowl, whisk applesauce and eggs together, then add honey and blend well. Add in the vanilla, cinnamon, baking powder, and salt, and blend well. Add milk, blending everything well. Stir in oats and mix until evenly distributed, then fold in the cranberries and almonds and blend until evenly distributed in mixture.

Pour or spoon mixture into greased pan and refrigerate overnight. Bake, uncovered, at 350 degrees for 35 to 42 minutes, or until the oatmeal is set in the middle of the pan (the texture should be thick and moist, but not runny). Serve hot (cut into squares or spoon into bowls) with warm or cold milk poured over, or with a dollop of vanilla yogurt on top…or both! And it looks nice with some cinnamon sprinkled on top, too!

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This oatmeal bake is a tasty, healthy way to start your day! I’m trying to get more oatmeal in my diet, so I’m sure I’ll be making this often! What about you…do you start your day with oatmeal and how do you like to serve it?

Cranberry-Pecan Oatmeal

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I’m making a New Year’s Resolution to eat more oatmeal and get my cholesterol down! So I’m trying to make plain old oatmeal a little more exciting…and I came up with this Cranberry-Pecan Oatmeal recipe. I used old-fashioned oats, but you could use quick oats or instant oatmeal…whatever you like making best (just adjust the cooking time for the quick or instant oats, which will be less). This recipe is for one serving, so you’ll need to increase the amounts for the number of servings you want. I’m including directions for both stove top and microwave cooking.

CRANBERRY-PECAN OATMEAL by NancyCreative

Makes 1 serving

  • 3/4 cup oats (I used Quaker Oats® Old Fashioned Oats)
  • 1 1/2 cups water or milk
  • Dash of salt (optional)
  • 2 Tablespoons dried cranberries, plus an additional 1/2 to 1 Tablespoon for garnish
  • 1 Tablespoon coarsely chopped pecans, plus an additional 1/2 to 1 Tablespoon for garnish (you could also substitute walnuts for the pecans)
  • 1/2-1 Tablespoon honey (to drizzle over oatmeal)
  • additional milk to serve with oatmeal, if desired

STOVE TOP DIRECTIONS: Put water or milk in a pot, add a dash of salt, and bring to a boil. Stir in oats and cook about 5 minutes over medium heat, stirring occasionally (I used old-fashioned oats, so if you’re using quick or instant oats, see directions on your container or package of oats). Remove pot from heat and stir 2 Tablespoons of dried cranberries into the hot oatmeal–they’ll plump as you stir them in–and then stir in 1 Tablespoon of chopped pecans. Spoon oatmeal into a serving bowl and add a little milk if desired. Sprinkle 1/2 to 1 Tablespoon each of dried cranberries and chopped pecans over oatmeal for garnish, and drizzle 1/2 to 1 Tablespoon honey over everything as a finishing touch!

MICROWAVE DIRECTIONS: Combine water or milk, salt, and oats in a medium-size microwave bowl; microwave on High for 2 1/2 to 3 minutes for old-fashioned oats; see package directions for quick or instant oatmeal. Stir 2 Tablespoons of dried cranberries into the hot oatmeal–they’ll plump as you stir them in–and then stir in 1 Tablespoon of chopped pecans. Spoon oatmeal into a serving bowl and add a little milk if desired. Sprinkle 1/2 to 1 Tablespoon each of dried cranberries and chopped pecans for garnish, and drizzle 1/2 to 1 Tablespoon honey over your oatmeal.

Now you’re ready to enjoy this healthy, yummy breakfast! 🙂

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Linked to Sundae Scoop, Potluck Sunday, Tempt My Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday, Show and Tell, Strut Your Stuff, Show Off Your Stuff, Favorite Things Friday, Foodie Friday, Favorite Things Saturday, Made With Love Monday, Make It Yours Day.

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