Granola

2 C regular rolled oats
1/2 C coconut
1/2 C coarsely chopped pecans
1/2 C honey or maple syrup
1/3 C cooking oil

In a bowl stir together rolled oats, coconut, and pecans.  In another bowl combine honey or syrup and oil; stir into oat mixture.  Spread mixture evenly onto a greased cookie sheet.  Bake in a 300 degree oven for 30 to 35 minutes or till lightly browned, stirring after 20 minutes.

Remove from the oven.  Cool, then break into clumps.  Store in tightly covered container or bag.

Healthy Applesauce Oat Muffins

Yield: Makes 12 muffins

Mel's Kitchen Cafe: I always double this recipe because they freeze so well!

Ingredients

• 1 cup rolled/old-fashioned oats
• 1 cup unsweetened applesauce
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted
• 1/3 cup sugar
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional

Directions

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry).
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

Note from Maria:  These are really good.  I made some applesauce with Mom so I was looking at some recipes that have applesauce as an ingredient.  My kids love them, too even without butter or other topping.

Oatmeal Peanut Butter Chocolate Chip Bars

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/2 cup (8 tablespoons) butter, softened
• 1/3 cup peanut butter, creamy or crunchy
• 1/2 cup granulated sugar
• 1/2 cup lightly packed light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 large egg yolk
• 1 cup peanut butter chips
• 1 cup chocolate chips, semisweet, bittersweet or milk

Directions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, salt and oats.
3. In a large bowl (or in the bowl of an electric stand mixer fitted with the paddle attachment), cream together the butter, peanut butter, granulated and brown sugars until light and well-mixed, 2-3 minutes. Mix in the vanilla, egg and egg yolk until combined.
4. Stir in the dry ingredients, chocolate chips and peanut butter chips and mix until combined.
5. Press the batter into the prepared pan. Bake for 18-20 minutes until lightly browned on the edges. Don't overbake or the bars will be dry! Remove the pan to a cooling rack and let the bars cool in the pan before cutting into squares.

Note:  I love these cookie bars.  I used 1 cup of the mini reese's pieces instead of the peanut butter chips just because I already had them.  

Monster Cookie Bars

Ingredients

• 2 large eggs
• 2/3 cup granulated sugar (5 ounces)
• 2/3 cup packed light brown sugar (5 ounces)
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup creamy peanut butter (9 ounces)
• 1/3 cup butter (5 1/3 tablespoons) softened to room temperature
• 1 1/2 cups (9 ounces) chocolate chips
• 1 teaspoon baking soda
• 3 cups quick oats (12 ounces)
• 1 cup M&M's (7 ounces)

Directions

1. Preheat the oven to 350 degrees F. Grease a 9X13-inch baking pan with cooking spray.
2. In a large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter and butter. Mix until creamy and well combined. Stir in the chocolate chips, baking soda and oatmeal. Mix well.
3. Spread the batter into the prepared pan and press lightly into an even layer. Sprinkle the M&M's evenly across the top and gently press them into the dough.
4. Bake for 20-25 minutes until the edges are golden and set. Let the bars cool completely in the pan. For a cleaner cut, refrigerate the bars before slicing and serving.

Note:  I made these for the Ogden Temple Rededication celebration that we had at Mom and Dad's in Brigham City.  When I was making them it did throw me off for a bit because there is no flour in the recipe.  They are really good!  I got the recipe from Mel's Kitchen Cafe.

Slow Cooker, Pumpkin Pie Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 1-3/4 cups unsweetened almond milk (or other dairy or non-dairy milk) (I used a can of lite coconut milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats (gluten-free, if desired)
• 1/4 cup maple syrup (may substitute other preferred sweetener) I used pure maple syrup but I'm sure you can find something to substitute!
• 3/4 cup pumpkin puree (unsweetened,unflavored)
• 1/2 cup unsweetened applesauce (or one apple, peeled, cored, and grated)
• 1 teaspoon vanilla
• 1-2 tablespoons pumpkin pie spice
• 1 tablespoon ground chia or flax seeds
• 1/4 teaspoon salt
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• Optional garnishes: chopped nuts, raisins, maple syrup, brown sugar, additional milk or butter.  I put a little half and half on mine.  I also us the half and half to reheat in the microwave!

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker, using 1 tablespoon pumpkin pie spice. Stir, cover, and cook on low for  approx. 5 hours, or until oats are cooked & softened, but edges haven't browned. (Slow cooker times may vary.) Taste and stir in more pumpkin pie spice, if desired. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

Alternative slow cooker method for extended cooking time without over-browning the edges: Insert a heat-tolerant bowl inside the slow cooker; coat inside of bowl with cooking spray. Add all ingredients (except optional toppings) to the bowl; stir to combine. Pour water into the slow cooker on the outside of the bowl so that the water fills approx. halfway up the sides of the bowl. Put the cover on the slow cooker, and cook on low for up to 8 hours.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. (If frozen, microwave longer at half power.)

Recipe may be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

Slow Cooker, Apple Cinnamon Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
• 1-1/2 cups fat-free milk (or substitute non-diary alternative like almond milk)
• 1-1/2 cups water
• 1 cup uncooked steel-cut oats
• 2 tablespoons brown sugar (or substitute maple syrup or other desired sweetener)
• 1-1/2 tablespoons butter, cut into 5-6 pieces (optional)
• 1/2 teaspoon cinnamon
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for approx. 7 hours (slow cooker times can vary). Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

Slow Cooker, Eggnog Cranberry Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 2 cups eggnog
• 2 cups water
• 1 cup uncooked steel-cut oats (gluten-free, if desired)
• 1/2 cup dried cranberries (craisins)
• 1/4 teaspoon salt
• 1 tablespoon chia seeds or ground flax seeds
• Optional toppings: chopped nuts, additional dried cranberries, additional eggnog, sprinkled with nutmeg or cinnamon

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for  approx. 5 hours, or until oats are cooked & softened, and edges have browned. (Slow cooker times may vary.) Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

Alternative slow cooker method for extended cooking time without burning the edges: Insert a heat-tolerant bowl inside the slow cooker; coat inside of bowl with cooking spray. Add all ingredients (except optional toppings) to the bowl; stir to combine. Pour water into the slow cooker on the outside of the bowl so that the water fills approx. halfway up the sides of the bowl. Put the cover on the slow cooker, and cook on low for up to 7 hours.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot. (If frozen, microwave longer at half power.)

Recipe may be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

Slow Cooker, Banana & Coconut Milk Steel-Cut Oatmeal

Servings: 7 (3/4-cup) servings

Ingredients

• 2 medium ripe bananas, sliced (approx. 2 cups)
• 2 (14 oz) cans light coconut milk*
• 1/2 cup water
• 1 cup steel cut oats
• 2 tablespoons brown sugar
• 1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan)
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon vanilla
• 1 tablespoon ground flax seed
• 1/4 teaspoon salt
• Optional garnishes: additional sliced bananas, chopped macadamia nuts or walnuts, toasted coconut, maple syrup, additional brown sugar, additional coconut milk or butter

Directions

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup milk or water. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

from Loriann

Honey Oatmeal Bread

This is from my KitchenAid recipe book. I've made this bread several times, and we really like it. It is a nice change from wheat but still a little more substantial than plain white. See my NOTES at end of recipe.

1 1/2 C water
1/2 C honey
1/3 C butter or margarine
5 1/2-6 1/2 C flour
1 C quick cooking oats
2 tsp salt
2 packages active dry yeast (4 1/2 tsp)
2 eggs
1 egg white
1 T water
Oatmeal

Place water, honey and butter in small saucepan. Heat over low heat until mixture is very warm.

First place oats, then 5 cups flour, salt and yeast in mixer bowl. Mix. Gradually add warm mixture to flour mixture and mix about 1 minute. Add eggs and mix about 1 minute. Add remaining flour, 1/2 cup at a time, and mix about 2 minutes or until dough starts to clean sides of bowl. Knead about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour or until doubled in bulk.

Punch dough down and divide in half. Shape each half into a loaf. Place in two greased 8 1/2X4 1/2X2 1/2 inch baking pans. Cover. Let rise in warm place, free from draft, about 1 hour or until doubled in bulk.

Beat egg white and water together with a fork. Brush top of loaves with mixture. Sprinkle with oatmeal. Bake at 375 degrees for 30 to 40 minutes. Remove from pans immediately and cool on wire racks.

NOTES: I divided the dough into three pieces and used my bread pans that are slightly smaller than the above measurements. I don't brush the dough with egg whites and water. I just butter the top when I take them out of the oven. I baked the bread at 350 degrees for about 30 minutes.

(photo added by Vanessa)

Oatmeal Cookie Pancakes

Source
slightly adapted


Dry Ingredients:
1 cup old fashioned oats
1 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 cup chopped walnuts, optional

Wet Ingredients:
1/2 cup brown sugar
3/4 cup sour cream (I used plain yogurt)
3/4 cup whole milk
2 large eggs
1 tsp vanilla extract
2 ripe bananas, mashed
3/4 cup raisins, optional
1/4 cup butter, melted

Tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Directions:

Mix dry ingredients in a bowl and set aside. In a another bowl, mix the wet ingredients. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.


Heat a griddle over medium heat and brush with additional melted butter. Pour about 1/3 cup batter and cook pancakes until bubbles form on the top, then turn. Pancakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top. (I just sprinkled them with a little powdered sugar and they were delicious.)

Cottage Granola

Cottage Granola

I just made this yesterday when I spotted this on her blog. It isn't the most nutritious granola, but it is possibly the most delicious. Miriam loves it and wants it for every meal already.

Barefoot in the Kitchen

4 cups Old Fashioned Oats
2 cups chopped pecans
1 cup coconut
1/2 cup canola oil
1 can sweetened condensed milk
1/2 cup wheat germ
1/2 tsp. salt
1 tsp. vanilla
1 small pkg craisins (optional)

Mix all of the ingredients except craisins and spread on a baking sheet or two. Bake at 300 degrees, for about 40 to 50 minutes, checking and stirring every 20 minutes or so. I like my granola slightly well done, so I bake it for about 50 minutes. Cool completely. Add craisins. Try not to eat it all at once. Store in an airtight container.

Angela's Granola

3 c. rolled oats
1 c. slivered almonds
1 c. cashews (I substitute w/ chopped walnuts)
3/4 c. shredded sweet coconut
1/4 c. wheat germ
3/8 c. dark brown sugar
3/8 c.maple syrup
1/4 c. vegetable oil
3/4 tsp. salt
1 2. raisins

Preheat oven to 250 degrees F. In a large bowl, combine the oats, nuts, coconut, and wheat germ. In a separate bowl, combine brown sugar, maple syrup, oil, and salt. Combine mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve even color. Remove from oven and transfer to large bowl. Add raisins and mix until evenly distributed.