Baked Blueberry Maple Oatmeal

I was excited to participate in this month’s Fantastical Food Fight because the theme was OATMEAL! I haven’t made oatmeal in a couple of months, but I use oats in a lot of recipes. I decided to give baked oatmeal a try. I found a recipe with blueberries and maple, which was perfect since I had a container of blueberries that needed to be used.

The recipe was easy to throw together and smelled amazing while it was baking. I had to patiently wait to let it cool before a scooped out a little bit to taste. It was packed full of blueberries and made for a great breakfast and dessert!

Be sure to check out the link below to see all this month’s oatmeal recipes! I’m excited to see what everyone made.

Baked Blueberry Maple Oatmeal | Join Us, Pull up a Chair

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Cranberry Maple Pecan Granola

Last weekend, we had a little taste of fall and it made me want to get into the kitchen and make something. Madeline has been asking for granola and I’ve been waiting to make this recipe once it got cooler. I’m so glad I didn’t have to wait any longer. It is so good and so simple and easy to make. We both have been eating it on top of plain Greek yogurt, but you could totally eat like cereal too! I love the warmth from the spices too…it reminds me so much of fall.

Cranberry Maple Pecan Granola | Join Us, Pull up a Chair

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Maple Dijon Pork Chops

A couple of weeks ago, I asked what my readers wanted to see and there were lots of requests for soups and slow cooker recipes. I’ve been making a bunch of new recipes using the slow cooker and lots of soup recipes too. This recipe for maple Dijon pork chops was so simple and I loved the unique flavor of the maple and Dijon, plus the chops were falling apart as I tried to plate them. The kids inhaled their dinner and there were no complaints. The only change I’ll make next time I make this recipe will be to use whole grain Dijon mustard.

Maple Dijon Pork Chops | Join Us, Pull up a Chair

4 large boneless pork chops
1 large onion, chopped
3 Tbsp pure maple syrup
2 Tbsp Dijon mustard
1/4 cup apple cider vinegar
1/4 tsp salt
Dash of fresh ground pepper
1 Tbsp vegetable oil

In large skillet, heat the oil over medium-high heat. Season the chops with salt and pepper. Place the chops in the skillet and sear for 2 minutes in each side. Transfer to your slow cooker.

Lower the heat of the skillet and add the onions. Cook until the onions begin to soften. Add the syrup, mustard, vinegar and salt and pepper. Simmer for an additional two minutes and then pour over chops in the slow cooker. Cook on low for 6-7 hours. Serve with the remaining sauce.

Source: Eat, Live, Run

Oatmeal Cream Pies with Maple Cream – #FilltheCookieJar

I’m excited for this month’s Fill the Cookie Jar reveal! This month’s theme was Fall and it gave me so many options to choose from. My sister in law gave me a copy of The Beekman 1802 Heirloom Dessert Cookbook and I knew it was a great place to start looking for a recipe. The cookbook is broken down into the four seasons, so I went right to the fall section and found this recipe for oatmeal cream pies.

As a child I loved Little Debbie’s oatmeal cream pies, but have never made a homemade version. These are so much better than them! I called them a grown up version. They had the perfect amount of spice and toasting the oats brings out an amazing nutty flavor. The original recipe called for a ginger cream but I knew finding crystallized ginger would be difficult, so I substituted maple syrup instead. The cookies are crisp, but I had put the cookies in the fridge due to the heat and humidity and they softened up. That’s what I loved about them and really reminded me of my childhood.

1 1/2 cups rolled oats
1 cup flour
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 stick unsalted butter, softened at room temperature
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
Filling
8 oz cream cheese, softened at room temperature
1/3 cup confectioners sugar, sifted
2 Tbsp pure maple syrup
Preheat oven to 350 degrees. Line two baking sheets with parchment papers and set aside. On a separate baking sheet, spread out the oats. Place on the baking sheet on the upper rack and make for 10 minutes until lightly browned and fragrant. Remove from the oven and allow to cool. Keep the oven on to make sure it’s preheated to bake the cookies. 
In a small bowl, combine the flour, baking powder, baking soda and spices. In the bowl of a stand mixer, cream together the butter and both sugars until light and fluffy. Add in the egg. Slowly add in the flour mixture until just combined. Stir in the toasted oats by hand. 
Scoop the batter into two tablespoon sized balls and place them two inches apart on the baking sheet. With dampened hands, flatten each to 1/2 inch thick. Bake for 12 to 13 minutes until they were lightly browned and then remove and allow to cool 5 minutes on the baking sheets. Transfer to a wire rack to completely cool. 
While the cookies are cooling, beat the cream cheese with confectioners sugar until smooth. Add in the maple syrup until combined. Spread the filling onto half of the cookies and then top with the remaining cookies.