Oatmeal & Raisin Bran Muffins

This is truly a decadent muffin.  If you aren't watching your calories . . .this one is for you.  Each muffin is about 200 calories. . . .but man, oh man . . .delicious!!

Oatmeal and Raisin Bran Muffins

Yield:  12 Muffins

Ingredients:

3 Cups Bran Flake Cereal

1 and 1/2 Cups Buttermilk

1 Cup Flour

1/2 Cup Oatmeal

1 Teaspoon Baking Soda

1 Teaspoon Cinnamon

1/4 Teaspoon Salt

1 Egg, Beaten

2 Tablespoons Oil

1/2 Cup Honey

1/2 Cup Raisins

Step 1:  Preheat the oven to 400 degrees Fahrenheit.  Line muffin tin with paper muffin liners.

Step 2:  In a large bowl, add the bran flake cereal and the buttermilk.  Stir.  Add in the oil, egg and honey.  Stir to combine.

Step 3:  In a separate bowl, combine the dry ingredients:  flour, oatmeal, baking soda, cinnamon, salt and raisins.

Step 4:  Add the dry ingredients to the wet ingredients.  Mix to combine.

Step 5:  Disperse the batter among the muffin tin.  They will be full!  

Step 6:  Place the muffin tin into the oven and bake for 20-25 minutes or until a toothpick is inserted and comes out clean.   

Oatmeal Raisin Muffins

Yep, here I am again with oats.  You are likely thinking that my alias is The Crazy Oatmeal Lady.  Seriously, I love oats.  It's my preferred grain.  I just love the flavor! Anyhow, here is a low-sugar oatmeal raisin muffin - made with honey and no oil.  Not crazy about raisins?  Substitute chocolate chips or craisins etc.  These are perfect for brunch, a snack or a breakfast on the go!  Light and fluffy, you will be sure to enjoy.

Oatmeal Raisin Muffins

Serves 12

Ingredients:

1 Cup Old-Fashioned Oats

1 Cup All Purpose Flour

1 Tablespoon Baking Powder

3/4 Teaspoon Salt

1 Teaspoon Cinnamon

1/2 Cup Raisins

1/3 Cup Applesauce

1/4 Cup Honey

1 Teaspoon Vanilla

1 Egg

1 Cup Milk

Step 1:  Preheat oven to 425 degrees Fahrenheit.  Prepare your muffin tin by spraying really well with oil or by lining it with paper muffin cups.

Step 2:  In a large bowl, combine the dry ingredients:  oats, flour, baking powder, salt, cinnamon and raisins.  Mix well.  Set aside.

Step 3:  In a separate bowl, combine the wet ingredients: applesauce, honey, vanilla, egg and milk.  Stir until well combined.  

Step 4:  Add the wet ingredients to the dry ingredients and mix until just combined.  

Step 5:  Disperse the batter evenly among the muffin tin.  Place in the oven and bake for 15 minutes, or until a toothpick inserted comes out clean.

Healthier Oatmeal Raisin Cookies

Yep, me and my oatmeal . . back at it again!  I'm beginning to think that my face should be on the oatmeal canister . . .but nobody wants to see that ;)  Any how, I ran across this recipe on Pinterest  and it intrigued me.  So, I modified it a bit to what I had in the house (regular oats, not quick cooking ones) - and it resulted in soft, puffy-yet-chewy, super yummy cookies.  I also used honey as the sweetener (which is different than the original recipe as well).  Furthermore, I portioned my cookies out with a tablespoon-sized scooper - and the recipe then yielded 21 cookies for me.  If you are an oatmeal raisin fan and love a more healthy alternative to the traditional recipe - this one is for you!  And truth be told  . ..I've been eating them for breakfast.  Hey, they are oatmeal and fruit!

Healthier Oatmeal Raisin Cookies

Approximately 20 Cookies

Ingredients:

1 Cups Oats

3/4 Cup + 1 Tablespoon All Purpose Flour 

1 1/2 Teaspoons Baking Powder

1 1/2 Teaspoons Ground Cinnamon

1/8 Teaspoon Salt

2 Tablespoons Unsalted Butter, Melted

1 Large Egg

1 Teaspoon Vanilla Extract

1/2 Cup Honey

1/4 Cup Raisins

Step 1:  In a large bowl, combine the the oats, flour, baking powder, cinnamon and salt. Stir until well combined. 

Step 2:  In a separate bowl, add the melted butter, egg and vanilla stir until well combined.  Next, add in the honey and stir until combined.

Step 3:  Pour the liquid mixture into the bowl of dry ingredients.  Mix until just incorporated.  Fold in the raisins. Place in the fridge and let it chill for 30 minutes.  This will give the oats time to soften and have the batter turn thick and more dough-like.

Step 4:  Preheat the oven to 325°Fahrenheit.  Prepare a baking sheet as needed.  Scoop out the cookie dough - 1 Tablespoon at a time.  They will spread a little, so don't put them too close together (no need to flatten them).  Bake at 325°F for 9-10 minutes, just until the edges are beginning to slightly brown. Remove from the oven and cool on the pan for 10 minutes before removing them.  Once removed, let them finish cooling before putting away.

Baked Oatmeal Bars

In my never-ending quest for new oatmeal recipes, I have stumbled upon this one from here.  They are packed with healthy stuff (whole grains, nuts, fruit) and fairly low-calorie and definitely low-sugar.  You know me, always struggling to be healthy.  The thing I liked about this recipe is the mix n match of ingredients.  I used what I had in the house - which happened to be walnuts, sesame seeds and prune.  It doesn't sound that appetizing, but it truly is yummy;  they have a chewy, cakey texture that I absolutely love.  I think these would be very good with apricots/coconut and cannot wait to try them again going that route.  

Baked Oatmeal Bars

Serves 9

 Ingredients:

1 and 1/2 Cups Old Fashioned Oats

1/2 Cup Chopped Nuts of Choice (almonds, walnuts, etc)

1/2 Cup Dried Fruit of Choice (apricot, raisin, etc)

1/4 Cup Seeds of Choice (sesame, pumpkin, sunflower, etc)

1 Teaspoon Cinnamon

1 Teaspoon Kosher Salt

1 and 1/4 Cups Skim Milk

1 Egg

1 Teaspoon Vanilla

Step 1:  Preheat oven to 350 degrees F.  Grease/Spray a 9x9 baking dish and set aside.

Step 2:  In a medium sized bowl, mix together the oats, nuts, fruit, seeds, cinnamon and salt.  Set aside.

Step 3:  In a separate bowl, mix together the milk, egg and vanilla.  Mix until well combined.

Step 4:  Pour the wet ingredients into the dry ingredients and combine.

Step 5:  Pour the mixture into the baking dish and bake for 40 minutes.

Note:  

A.  The only sweetness is from the dried fruit.  If you feel this needs sugar, add about a 1/4 cup to the dry ingredients.

B.  These will likely only last about 3-4 days sitting on the counter or in the fridge.  Wrap individually and freeze for extended life. 

Update:  I've found my ultimate combo!! I use unsweetened coconut, cacao nibs and dried apricots.  AMAZING!

Rhubarb Crisp

Part of embracing the spring and early summer is to:

1. Thank the Lord for the living through another winter and

2.  RHUBARB!!!

I <3 Rhubarb.  Always have, always will.  Unfortunately, I do not have any rhubarb plants.  So, I depend on friends and coworkers - and I highly grateful to them when they provide!  I was very fortunate this week that one of my coworkers brought me some rhubarb.  HAPPY DANCE!!  I asked the teenager what she would like .  .and this is what she chose.  Good choice, Teenager... good choice.

Rhubarb Crisp

Ingredients:

6 Cups of Rhubarb, washed and diced/sliced

2 Cups Granulated White Sugar

1 Teaspoon Cinnamon

2 Tablespoons Cornstarch

1 and 1/2 Cups Oatmeal

1 and 1/2 Cups Flour

2/3 Cup Brown Sugar

1/2 Teaspoon Baking Soda

1/2 Cup Butter, melted

Step 1:  Prepare a 9x13 baking dish by spraying with baking spray.  Preheat oven to 350 degrees Fahrenheit.

Step 2:  In a large bowl, add the rhubarb, white sugar, cinnamon and cornstarch.  Mix together.  Pour the mixture into the 9x13 pan and spread into an even layer.

Step 3:  In that (now) empty bowl, add the flour, brown sugar, and baking soda.  Mix together.  Add the butter.  Mix together.  This will be lumpy, but do the best you can.

Step 4:  Spread the flour/sugar/butter mixture over the rhubarb in the pan.  Break up an large chunks of the dry mixture with your fingers.

Step 5:  Place in oven and bake for 45 minutes - until hot and bubbly.  

To serve, scoop out a big spoonful into a bowl.  Adorn with either whipped cream or ice cream.  For an even better treat - just pour a little 1/2 and 1/2 over your serving (swoon!).  

Oatmeal, Apple and Raisin Muffins

These muffins are moist, slightly sweet and ring in right around 130 calories each.  Gotta love that!  I found the originally recipe here but of course, had to put my own twist on it.  My hubby and I have eaten these all week for breakfast - very delicious.  Finally a muffin that isn't a cupcake!

Oatmeal, Apple & Raisin Muffins

Yield:  18 muffins

Ingredients:

2 Cups Buttermilk

1 Cup Oatmeal

2 Eggs

1/2 Cup Brown Sugar

1 Medium Apple, Shredded - do not peel

1 Cup Whole Wheat Flour

2/3 Cup Regular White Flour

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

3/4 Teaspoon Salt

2/3 Cup Raisins

1/2 Cup Chopped Nuts (I used almonds)

Step 1:  Preheat the oven to 375 degree Fahrenheit.  Prepare muffin pan(s) by either greasing them really well or lining them with cupcake papers.  Set aside.

Step 2:  In a large bowl, mix together the buttermilk, oatmeal, eggs, brown sugar and shredded apple.  Once combined, add in the remaining ingredients.  Stir until just blended.

Step 3:  Disperse the muffin batter among the prepared pans.  I always use an ice cream scoop to measure out (1 scoop per muffin).  Place in oven and bake 25-30 minutes.  

After completely cooled, store the muffins in an airtight container in the refrigerator.  For a nice treat, when serving - split in half, lightly butter and sprinkle with cinnamon sugar.

Oatmeal Muffin for One (or Two)

I know, I know . .you are likely thinking "another oatmeal recipe?".  Well, what can I say . . . I (heart) oatmeal.  And this recipe is perfect for when you are craving a little something sweet.  You can add chocolate chips or raisins to it - even nuts would be yummy too.  It's really up to you!  It is best eaten right out of the microwave though . .. so give yourself a 5 minute break and make this yummy muffin  . ..you deserve it!  And it's oatmeal . . .so it's healthy, right?

Oatmeal Muffin for One (or Two)

Ingredients:

1/2 cup oats

1 Egg

1 Tablespoon Brown Sugar

1 Tablespoon Flour

1/4 Teaspoon Vanilla Extract

1/3 Teaspoon Baking Powder

2 Tablespoons Chocolate Chips or Raisins

1/4 Teaspoon Cinnamon

Step 1:  Lightly spray an over-sized coffee mug or a cereal bowl with pan spray.  Please be sure that it is microwave safe ;)

Step 2:  Add all ingredients to the mug or bowl and stir to combine.

Step 3:  Microwave for approximately 1 minute - 1 minute 30 seconds.  Check it at 1 minute, if it is firm, it is done.  If it still seems a little too soft, microwave a bit longer.

Step 4:  Let rest for a 1 minute before diving in!  Enjoy :)

Healthy Pancakes

Pancakes.  I cannot lie.  They are a family compromise for us.  My hubby and daughter love french toast.  I really, really dislike french toast.  Waffles.  I'm all about waffles.  And typically, that's what I make - but my waffle iron died a while back and Santa did not bring me one for Christmas. Mind you, that was my second waffle maker that died on me in 6 years. PANCAKES.  That's our compromise.  Have you ever seen The Family Guy skit on pancakes?  HIL.AR.I.OUS.  Our little guy loves pancakes - which is probably why that episode makes me laugh so much.  Any how, back to the actual food . . . .

Pancakes - warm, buttery, comfort food all the way.  But what about when your hubby decides to go low-carb?  That's when you make these.  I haven't run the recipe through a calorie counter, but I imagine the nutritional information is pretty amazing.  At the very least, they TASTE amazing.  I'm always skeptical on all these healthy recipes you see . . .especially when they contain banana.  Not everyone loves banana or coconut people!  Sheesh.  But these pancakes, wow - I couldn't believe how good they were.  They really tasted like pancakes.  We ate them plain with a side of bacon.  No butter.  No syrup.  They didn't even need them.  They were that yummy without.  I actually thought they would be good with a dollop of applesauce on top (but we were without any in the pantry).   As well, they didn't even taste like banana or peanuty . . .just pancake-y!Give them a whirl, you won't be disappointed!

Healthy Pancakes

Makes approximately 24 Silver-Dollar sized Pancakes

Ingredients

1 Large Banana (or two small) - preferably very ripe

2 Large Eggs

1/2 Cup Oatmeal

1 Teaspoon Cinnamon

1 Teaspoon Vanilla Extract

1 Tablespoon Peanut Butter

Step 1:  In a bowl, mash up the banana.  Add the eggs and mix well (I recommend using a fork). 

Step 2:  Add the remaining ingredients and thoroughly combine.

Step 3:  Cook like a regular pancake on a hot griddle.

Step 4:  Enjoy :)

Please note:  You could easily make these using a food processor or blender.  I used my mini-food processor and it ground up the oatmeal so fine that no one would even know that it was in there.  Yum.

Baked Oatmeal To Go

I have a love/hate relationship with oatmeal.  I love the flavor.  I hate the texture of it as a porridge or how it's traditionally prepared.  But I do love, love, love the flavor.  I love it in cake.  I love it in muffins.  I love it in crisps.  You get the picture :)  

And then I started seeing recipes for baked oatmeal . . .and it looked like muffins.  Hmmmm.  This peaked my interest.  I finally tried out a recipe and I LOVE THEM.  The texture is like a spongy muffin - and I'm good with that.   Super yummy, super moist, super delicious.

Baked Oatmeal To Go (Single Servings)

Yield:  12

Ingredients

2 Cups Oatmeal (Quick-Cook or Old Fashioned Oats)

1/2 Cup Brown Sugar

1/2 Cup Chocolate Chips (or other "add-in" such as raisins, nuts etc . .whatever you like)

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

1 Egg

1 and 1/2 Cups Milk

1/2 Cup Applesauce

2 Tablespoons Butter or Margarine, Melted

Step 1:  Preheat oven to 375° Fahrenheit.  Prepare muffin tin with liners.

Step 2:  In a large bowl, beat the egg and then add in the milk, applesauce and melted butter.  Stir to combine.

Step 3:  In a separate bowl, combine the flour, salt and baking powder.  Stir to combine.

Step 4:  Add the dry ingredients to the wet ingredients and mix well.  The will be very wet!

Step 5:  Divide the mixture among the muffin tin liners.  An ice cream scoop works well for this.  Please note, each muffin liner will be nearly full to the top.

Step 6:  Bake for 25-30 minutes or until slightly beginning to brown around the edges. These will not puff-up like a muffin or cupcake.  

Let cool 10-15 minutes before eating.  To store, place in air-tight container and keep in fridge.  

Peanut-Nut Toffee Bars

These tasty treats are a family favorite.  And by family favorite, I mean that when ever my dads family would have a get-together, it was my mom's duty to bring the Peanut-Nut Toffee Bars.  What makes these so special?  Well, they are a little bit like a home made granola bar . . .but a thousand times better.  They are sweet, chewy and a little nutty and they have a wonderful toffee flavor, not a sugary-flavor like granola bars.  And they were everybody's favorite and I am not joking about this.  She knew they were everyone's favorite too and when she baked them - she even had a little smile and twinkle in the eye.   After Mom passed on, the family thought that I could automatically take over the recipe.  Or so they assumed.  Of course, I couldn't find it anywhere.  I searched for years.  Seriously:  years.  And then one day, while flipping through a cookbook I had looked through a million times before . . .two pages were stuck together.  And there was the recipe.  Not that I've brought it to any family function, but at least know where it is.  And now, without much further ado . . . 

Peanut-Nut Toffee Bars

4 Cups Oatmeal

1/4 Cup Melted Butter

1/4 Cup Melted Shortening

1/2 Cup Light Corn Syrup

1 Cup Brown Sugar

3 Teaspoons Vanilla

2/3 Cup Peanut Butter

2 Cups Chocolate Chips

2/3 Cup Chopped Walnuts (optional)

Step 1:  Preaheat oven to 350 degrees F.  Prepare large cookie sheet by lining with parchment paper (I highly recommend doing this - it is very important.  The bars will likely stick otherwise).

Step 2:  Combine oatmeal, butter, shortening, syrup, brown sugar and vanilla as if for pie crust.  Pat onto cookie sheet;  bake for 10 minutes.  

Step 3:  Melt peanut butter and chocolate chips in double boiler;  add nuts.  Spread onto bars;  cut while warm.

Fruit Crisp

It seems that I have an excess amount of fruit around the house this week.  Totally my fault.  I bought too much. Oh, what a bummer (sarcasm).  And by too much . .. I really mean that I bought more than what my toddler and I can eat.  It makes me really note that it's the teenager who eats most of the fruit around the house.  And she's not here this week.  So, I've opted to make a crisp or crumble out of my surplus of fruit.  

Fruit Crisp
Ingredients:

For the Fruity Part:

6 Cups Fruit (cut into small, bite size pieces) - I used cherries, blueberries, rhubarb and apples

1 Tablespoon Corn Starch

1 Tablespoon Flour

1 Tablespoon Red Wine 

1/2 Teaspoon Cinnamon

1/8 Teaspoon Salt

For the Crisp (Topping) Part:

3/4 Cup Oatmeal

3/4 Cup Cups Flour

3/4 Cup Cups Brown Sugar

1/3 Cup Butter, chilled

1/4 Teaspoon Cinnamon

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  You will also need a 8x8 pan with tall sides OR an extra-deep (deep) dish pie pan.

Step 2:  Combine the fruit, flour, corn starch, red wine, salt and cinnamon together in a bowl.  Toss together until all fruit is coated.  Set aside.

Isn't all this fruit gorgeous?  This photo was taken before mixing the dry ingredients with it.

Step 3:  Cut the butter into small pieces.  I usually cut it into tablespoon pats, and then quarter each square.

Step 4:  In a bowl, combine the small butter pieces, oatmeal, flour, brown sugar and cinnamon.

Step 5:  Stir the fruit again and then pour into the baking dish and level it out.  Then pour on the "topping".  Be sure to spread out the topping all the way to the edges.  Yuuuuuuuum!

Step 6:  Bake in oven for 45-50 minutes, or until fruit is soft and top is lightly browned.  Let cool for at least 15 minutes before serving.

Oatmeal Breakfast Bars

I have this love of oatmeal that is in-explainable.  I am at a loss of words for how I feel about it.  It makes me who I am today.  It completes me.  

Although, I must admit . . .I don't like prepared oatmeal aka a bowl of mush.  Yuck.  Can't stand it (it's a texture thing).   I do enjoy oatmeal in all other forms though:  granola, pancakes, cookies, breads, muffins, etc etc etc.  

And thus, I was searching for a new breakfast option.  The protein bars I so love are a little bit spendy.  So, I thought I would try to find something else to have for breakfast.  I'm not a health nut by any means.  But, I do love oatmeal and I like something sweet in the mornings.  As well, it must keep me full until lunch time.  These seem to fit the ticket for me.  I tweaked this recipe.  Next time, I may try to sub some applesauce in place of the oil.

Oatmeal Breakfast Bars

Ingredients:

4 Cups Oatmeal

1.5 Cups Flour

1 Cup Brown Sugar

1/2 Cup White Sugar

1 Teaspoon Cinnamon

1/2 Teaspoon Salt

4 Eggs

3/4 Cup Canola Oil

3/4 Cup Raisins

3/4 Cup Semi-Sweet Chocolate Chips

3/4 Cup Coconut Flakes (unsweetened)

Step 1:  Preheat oven to 350 degree Fahrenheit.  Measure out the dry ingredients into a large bowl (oatmeal, flour, both sugars, salt and cinnamon).  Stir together to combine.

Step 2:  Add the eggs and oil to the dry ingredients.  It may be a little tough to mix together using a spoon - I  ended up using my hands to mix it all together.

Step 3:  Add in the raisins, chocolate chips and coconut.  Mix well.  Holy Moly . .. does this look good already or what?!?!?!?!

Step 4:  Spray a 9x13 cake pan and press mixture into the pan.

Bake for 20-25 minutes - until it is slightly puffy and the edges are starting to turn golden.

I cut the pan into 24 bars.  1 bar = 240 calories, 2 grams fiber and 5 grams of protein.  And they are delicious!!!

Oatmeal Cake with Coconut Caramel Glaze

Comfort Food.  In April.  This is wrong.  I shouldn't need comfort food in APRIL.  For Pete's Sake!  April showers are supposed to bring May flowers . . . and by showers, it should be RAIN showers, not snow showers!  However, here we are in MN with snow showers in April.  I really shouldn't be that surprised.  After all, I am  a lifelong Minnesotan (except for those college years).  And many, many moons ago - it snowed on my senior junior prom night . . .which was in May.  Any who, as I am rambling . ..  the snow showers thwarted the spring in my step and the grayness outside coupled with the cold, wet snow made me hungry for Oatmeal Cake.  By far, this is one of my favorite cakes.  Whenever my mom would make it, I could hardly stand the wait to eat it.  Or to sneak/pick at the coconut when she wasn't looking :)

Mmmmmmmm . .. so soft, moist and laced with cinnamon.  You can't even tell there is oatmeal in it.  And look at that frosting . . .if that's what you want to call it.  I prefer to call it caramelly, coconutty l-o-v-e.  Yes, yes . . .my love.  Just look at it . ...all browned with all that butter and toasted - how could I not pick a strand or two of coconut off the top when Ma wasn't cooking?

Oatmeal Cake

1 1/2 Cups Boiling Water

1 Cup Quick-Cooking Oats

1 Cup Granulated Sugar

1 Cup Brown Sugar

1/2 Cup Shortening

2 Eggs

1 Teaspoon Cinnamon

1 Teaspoon Vanilla

1 1/2 Cup Flour

1 Teaspoon Soda

1/2 Teaspoon Salt

Place oats into bowl and pour the boiling water over them.  Stir and let stand until cool (I usually do this at night and let it sit until morning).  

Combine the sugars, shortening, eggs, cinnamon and vanilla into mixer bowl and mix well.  Add in the oatmeal continue to mix.  Add remaining ingredients and all combined. 

Pour into greased 13x9 cake pan.  Bake at 350 degrees Fahrenheit for 35-40 minutes.

Coconut Caramel Glaze

6 Tablespoons Butter

1/4 Cup Milk

1 Cup Nuts (Walnuts or Pecans are great)

3/4 Cup Brown Sugar

1 Cup Coconut

1 Teaspoon Vanilla

In a large saucepan, combine all ingredients over medium heat until the sugar and butter are melted and incorporated together.  Spread the warm mixture over the top of the cake.  Broil until browned.

And I will leave you with these final words:  yes, you can have it for breakfast.  It's oatmeal.  Especially since it's April.  And still snowing.