Once again I found myself with way too many overripe bananas and needed to find a recipe that would use up the majority of them. This recipe for baked oatmeal was perfect for that! I’ve found baked oatmeal is a great way for my kids to start the day … it keeps them full until lunchtime and they’re not asking for a snack 20 minutes after eating breakfast.
Of course, when I sampled a small bowl of it, I added a some extras to make it even more delicious. It’s totally not needed and is perfect with a drizzle of maple syrup. The original recipe calls for shredded coconut, but my kids don’t like it, so I omitted it.
We’re getting back to a bit of normalcy here and my daughter is starting lacrosse with her middle school. She was looking for a good snack to have before practice and we found this recipe for energy bites. They’re packed full protein and nutritious snack to give her the energy to give it all her all on the field.
She wanted to make these herself and because it’s a simple and easy recipe, she had no issues. I’m sure her younger brother would have no issue making them either. There’s only 5 ingredients and take less than 30 minutes to make!
Who else has kiddos who ask for something at the grocery store and then they don’t eat any of it? My kids do this all the time. Mom, can you get bananas? They ate 3 and the rest of the bunch start to over-ripen. As I was going through my meal-planning, I asked my kids if they wanted strawberries since they were on sale. Of course they said yes and then only ate 1/2 of one of the containers. I needed to find a recipe to use some of the strawberries before they went bad and thought it would be good to finally bake a pan of baked oatmeal.
I found this recipe that has strawberries and chocolate … I mean it’s perfect. The recipe is simple and easy to make; and only requires one bowl. My family all enjoyed it for breakfast or dessert. Just warm up slightly in the microwave and add a dollop of whipped cream or a drizzle of milk.
I’m going back to the archives for my blog to start redoing recipes I’ve shared. This recipe goes all the way back to 2010! It was one of the muffin recipes I made all the time, but it’s been a long time since I have made them. I figured now was the perfect time since my kids are always looking for snacks.
These muffins are packed full of peanut butter, banana and oats. They are super easy to make, freeze well and are delicious! You could always add in 1/2 cup of mini chocolate chips to add a little bit of chocolate. Continue reading
The holiday baking season is here and I can’t wait to spend more time in the kitchen. I was in the mood to make cookies the other night and had this recipe for oatmeal raisin cookies sitting on my cookbook stand. I had everything I needed to make them in my pantry and quickly whipped them up after dinner.
We all loved them … that they’re already gone. Whoops! I know I’ll get a request over the weekend to make another batch. They’re soft and chewy and have the right amount of raisins. Chilling the cookie dough for 30 minutes before baking helps them bake up thicker. If that’s not your thing (we might not be able to be friends anymore), skip the chilling part.
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.
We’re coming off an amazing season of fresh corn and peaches and this recipe for oatmeal features both of them! This recipe is great for breakfast or dinner. Creamy oatmeal with bites of fresh corn then topped with sweet peaches and creamy yogurt….it’s the perfect bite! This recipe makes four one-cup servings, but could easily be halved for smaller portions.
What do you think of when you hear spring cookies? Me, it’s all about carrots. I’m not
sure why, but carrots are something I always associated with spring. That’s why I decided to go with a carrot cookie recipe for this month’s recipe for the blogging group – Fill the Cookie Jar.
These cookies are delicious and more cake like. The carrot flavor is subtle, but reminds me so much of a carrot cake…if only I would have spread a little cream cheese frosting on top. I also don’t feel bad when my kids eat them for an after school snack since they’re “somewhat” healthy. They’re made with whole wheat flour, coconut, carrots and walnuts.
My daughter has been asking for me to make her bars and as I was looking through the fridge and pantry to see what I had on hand and saw two containers of strawberries that no one had touched. I found this recipe for strawberry oatmeal bars and it was so simple to make!
Both kids have gobbled them up and I love they’re prefect for an after school snack or a sweet treat after dinner. I switched out the butter for coconut oil, but I’m going to try making them with butter next time. The crust was not as solid as I wanted and broke apart easily. They tasted great otherwise! They’re not too sweet and I love the crumble on top.
Now that summer is upon us, I’m ready to start making overnight oats again! I love them and they’re so simple and easy to throw together and grab on the way out the door in the morning…or down the stairs to my office. This version is a little different that previous ones I’ve made before, but it was a little too thin for me. I like my oats to be thicker and my husband agreed. I’m going to write the recipe as I made it but next time I make this version, I’ll substitute half of the milk for vanilla Greek yogurt to make it thicker.
The sunbutter and apples were so good together. I usually dip apple slices in sunbutter, so it reminded me of that but with all the added benefits of oats, chia seeds and almond milk. YUM!
1 cup rolled oats
2 cups unsweetened vanilla almond milk
2 Tbsp chia seeds
1/2 tsp cinnamon
1/2 tsp vanilla extract
2 Tbsp sunflower seed butter
1 medium apple, chopped
In a large bowl, combine the oats and almond milk. Stir in the chia seeds, cinnamon and vanilla extract. Divide the mixture between your mason jars until they are 3/4 way full. I used pint sized mason jars and was able to fill three with a little leftover. Top each jar with a some apples and a dollop of sunflower seed butter. Close with a lid and place in the refrigerator overnight.
Source: Healthy Grocery Girl