Festive Cookie Butter Granola

This granola is the best I have ever had.  It is so addicting you will not be able to put it down.  What started out as breakfast to serve alongside Greek yogurt and fruit turned into a whole day snacking affair.  The reason why it is so amazing is due to one special ingredient, cookie butter.  If you have never had cookie butter before believe me when I say it is heaven on earth.  I prefer Biscoff Crunchy Speculoos Spread which is made by grinding spiced Biscoff cookies until they turn into a consistency similar to peanut butter.  The spread is sweet and buttery and my father loved eating it by the spoon!  The cranberries and pumpkin seeds add a red and green holiday vibe and make the granola not too sweet.

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Festive Cookie Butter Granola

3 cups oats

2/3 cup cranberries

1 cup chopped walnuts

2 tablespoons olive oil

1/2 teaspoon salt

1/4 cup pumpkin seeds

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup maple syrup

1 large egg white

1/2 cup cookie butter

Preheat your oven to 300 degrees.  Line a baking sheet with a silpat or parchment paper.

Combine all of the ingredients in a large bowl, excluding the egg white.

Whip the egg white until frothy and then gently mix it into the other bowl.

Scatter the granola on the pan and cook for 55-60 minutes.  Break apart the granola into clusters once it has cooled for a couple of minutes.

Baked Oatmeal

I have been in the kitchen since I arrived home last night because I am finally on Christmas break!!!  Be prepared for a flurry of posts as I attempt to create everything I have saved since August.  The first baked good was for my father’s breakfast who loves oatmeal.  This dish is really simple to whip up and can be made the night before.  You can add in your favorite toppings like raisins, berries, coconut, nuts, etc.  I just added walnuts this time around.  I got the recipe from Alexandra’s Kitchen.  This baked oatmeal was delicious and perfect for a winter breakfast.  It was slightly sweetened by the maple syrup, comforting from the oats, and warm from the notes of cinnamon and nutmeg.  I baked mine the night before and just reheated it for breakfast!

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Baked Oatmeal (serves 4)

3/4 cup steel cut oatmeal
½ cup walnuts halves, toasted and chopped
1 teaspoon baking powder
1½ teaspoons ground cinnamon and 1/4 teaspoon nutmeg
½ teaspoon fine sea salt
2 cups whole milk
1/3 cup maple syrup
1 large egg
3 tablespoons butter, melted
2 teaspoons vanilla extract

  1. Butter a brownie pan and preheat the oven to 375 degrees.
  2. In a large bowl combine all of the dry ingredients.
  3. In a separate bowl add all of the wet ingredients.
  4. Add the wet to the dry and mix until everything is incorporated.
  5. Pour it into the prepared pan and bake for 30 minutes.
  6. At the 30 minute mark lower the oven temperature down to 325 degrees and cook for another 20 minutes.
  7. Serve it warm alongside fruit and enjoy!

 

Butterscotch Bars

I don’t know about you, but I have always loved butterscotch, ever since I tried it as a traditional hard candy as a kid.  These bars are really easy to make.  The top and bottom layers are the same crumb mixture and the middle is simply butterscotch chips, salt, and sweetened condensed milk.  This dessert can be made under an hour and everyone will beg for the recipe!IMG_3334

Butterscotch Bars (9×13 in pan) originally from Cooking Light

1 cup packed brown sugar

5 tablespoons melted salted butter

1 teaspoon vanilla extract

1 large egg

2 cups AP flour

2 1/2 cups old fashioned oats

1/2 teaspoon salt

1/2 teaspoon baking soda

butter for pan

14 oz. can sweetened condensed milk

1 1/4 cups butterscotch chips

1/8 teaspoon salt

1/2 cup honey roasted peanuts

Preheat your oven to 350 degrees.  Butter a 9×13 pan.

Combine sugar and butter in a large bowl with an electric hand held mixer.  Add vanilla and egg.

Combine flour, oats, 1/2 teaspoon salt, and baking powder together in a separate large bowl.

Add oat mixture to wet mixture and combine until a crumble forms using a fork.   Place 3 cups of this on the bottom of the pan and press down with fingers to make an even layer.

Melt the sweetened condensed milk, butterscotch chips, and 1/8 teaspoon salt in a heat proof bowl in the microwave at 20 second intervals, mixing in-between.  Pour over the bottom layer of the crust and spread so it covers everything.

Sprinkle on the nuts and the rest of the crumb mixture.  Press down so all of the butterscotch is coated with the oats.  Bake for 35 minutes or until the top is golden brown.

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Overnight Cold Oats

This is such an easy recipe and a perfect way to eat oatmeal when it is hot outside.  You simply mix all the ingredients together the night before you want to eat it and you have perfect oats the next morning!  Add some fresh fruit, honey, cinnamon, peanut butter, etc. when you serve it because the oats are a little bland on their own.  Enjoy!

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Overnight Cold Oats (1 serving)

1/3 cup oats (I used steel cut)

1/3 cup Greek yogurt

1/3 cup skim milk

Mix all the ingredients together.  Place in a closed container in the fridge overnight.  When serving top with whatever you desire!

 

Peanut Butter White Chocolate Cookies

These cookies are AMAZING.  Really.  The cookies have a tender crumb from the oatmeal and are not too sweet, which balances the creamy white chocolate.  The peanut butter flavor comes through without being too overpowering.  If you are a peanut fanatic you could even substitute peanut butter chips in for the white chocolate!  The original recipe was from Broma Bakery, but it called for peanut butter frosting.  I wanted to use chips I had in my pantry so I added them instead.

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Peanut Butter White Chocolate Cookies

1/2 cup flour
1 1/2 cups oats
1/2 cup sugar
1/2 cup brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup peanut butter (I used freshly ground from Whole Foods)
1/2 cup salted butter, softened
1 egg
1 cup white chocolate chips
Mix the oats, flour, baking powder, baking soda, and salt together in a bowl.
In a separate larger bowl, cream the butter, sugar, egg, peanut butter, and vanilla together.  Add the dry mixture and mix until incorporated with a wooden spoon.  Add the chocolate chips.  Put in the fridge for an hour.
Preheat your oven to 350 degrees.  Place teaspoon size portions of dough onto a lined baking sheet.  I was able to fit 6X3 on one pan.  Press lightly on each mound of dough to flatten slightly.  Bake for 8-10 minutes.  Make sure you let the cookies cool for some time before you remove them from the pan because they are very delicate warm!
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Banana Oat Snacks

I could not decide what to call these little oat cakes.  The recipe I used labeled them as Oatmeal Breakfast Cookies  but since they are so healthy I thought the word cookie was misleading.  A perfect snack, I top mine with a little bit of peanut butter, but I imagine honey or chocolate spread would work just as well.  You could also add chocolate chips or raisins to the batter.  I would compare them to bite sized banana bread, and the oats add a wholesome bite.  Next time I think I will add in some vanilla, or cinnamon for added flavor.  Did I mention you can make them in less than 15 minutes?

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Banana Oat Snacks (makes 12)

2 ripe bananas

1 cup oats

1/2 cup unsweetened shredded coconut

Preheat your oven to 350 degrees.

Mash the bananas in a bowl.  Add in the oats and coconut, mix until incorporated.

Scoop onto lined baking sheet.  Press on the dough to flatten slightly.  Bake for 12 minutes.  Easy as that!

No Bake Granola Bars

I created this recipe simply by raiding my pantry and using whatever “granola bar ingredients” I had.  Not only does this mean you can cater it to your preferences, but that you can make these whenever you need too!  If you want even sweeter bars, add some mini chocolate chips or peanut butter chips to the mixture.

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No Bake Granola Bars (makes 9 3×3 in bars)

1 1/2 cups oat bran (you could also use quick oats)

1/2 cup peanut butter

1/2 cup sunflower seeds

1/2 cup sweetened shredded coconut

1/2 cup chopped walnuts

1/3 cup maple syrup

2 tablespoons of vanilla

1 tablespoon cinnamon

Line a 9×9 in pan with parchment paper.

Mix all the ingredients in a big bowl until everything is incorporated.  Press batter into the lined pan.

Place in the fridge for 45 minutes, or until everything is set.  Cut into bars and serve.

I store mine in an airtight container in the fridge.

Healthy No-Bake Granola Scoops

Any snack with oats is always tasty. But combine oats with honey, peanut butter, nuts, and chocolate, and you’ve got yourself a delightful, nutritious snack. These granola bites are extremely easy to make, and you can really put anything you want in them. Add different nuts, include seeds, or vary the quantities – it doesn’t matter, they’ll still be delicious! Enjoy them as a quick snack when you’re on the go, or savor them as a dessert with ice cream.

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I adapted the recipe from Mel’s Kitchen Cafe.

Ingredients:

  • 2 cups quick oats
  • 1 cup crispy rice cereal (Rice Krispies or Special K)
  • 1 cup peanut butter – which ever kind you want
  • 1 cup mini chocolate chips
  • 1 cup of chopped walnuts
  • 1 cup of chopped peanuts
  • 2/3 cup honey or agave nectar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons coconut oil

Directions: Mix all the ingredients together in a large bowl. Then with a spoon, scoop out small balls of the mixture and put them on a large sheet. Refrigerate for about 30 minutes so that the bites harden, and become more compact. Consider adding 1-2 tablespoons of flax seeds or chia seeds, or some dried fruit.  Super easy, super yummy!

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