Blueberry Oatmeal Breakfast Bars

Things have been a little quiet around here lately….my little guy was dealing with a random fever for over a week. So needless to say, I had very little time to do any cooking or baking since he was attached to me. He’s doing better now and we’re not sure what caused the fever, just some random virus. It’s been quite frustrating, he would be fine for most of the day and then after his nap, his temperature would spike to 103 or high….so scary!

I did manage to bake up a batch of these breakfast bars. Madeline was off swimming with some of her friends from the neighborhood and I figured they could use a snack after being outside most of the day. These were quick and easy to make. The girls gobbled them up and of course Madeline wanted seconds! I love that they featured whole wheat flour and oats plus fresh blueberries! They would be great for breakfast but I loved that they were great for an after school snack!

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup light brown sugar, packed
1 1/4 cups rolled oats
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1/2 cup unsalted butter, cubed
1 egg white, lightly beaten
3/4 cup fresh blueberries
10 oz jar of blueberry preserves

Line a 9×13 baking pan with parchment paper and set aside. Preheat oven to 350 degrees.

In a large bowl, combine the flours, brown sugar, oats, baking powder, salt and baking soda. Mix until well combined. Cut in the cubed butter until coarse crumbs form with the dry mixture and butter. Remove 1 1/2 cups to another bowl and set aside.

In the remaining mixture, combine the egg white until mixture is wet. Gently fold in the blueberries. Evenly pat this mixture into the bottom of the prepared pan. Bake for 10 minutes until the crust has set.

Spread the jarred blueberry preserves over the baked crust. Sprinkle the reserved flour/butter mixture over the preserves. Bake for an additional 30 to 35 minutes or until the topping is golden brown.

Remove from oven and allow to cool in the pan for 10 minutes. Lift out the bars using the parchment paper and place on a wire cooling rack. Cool completely and then slice into the desired sized bars.

Source: Parents Magazine, September 2013

Advertisements

Chewy Oatmeal Chocolate Chunk Cookies #FilltheCookieJar

It’s time for May’s Fill the Cookie Jar! If you’re not familiar with Fill the Cookie Jar, it’s a group of bloggers that are given a theme to make cookies about and then we all share them. It’s a lot of fun and I’m glad I participate monthly!

This month’s theme was Mother’s Day. Since I’ve already made a few of my mom’s favorite cookies (as well as mine), I decided to make a cookie with a few of my favorite things. I apologize for the lack of posts last week, I was doing a detox and was only eating mainly vegetables and few fruits…nothing fancy or exciting. But I did lose almost 6 pounds, so it was worth it and definitely something that I would continue doing occasionally.

So back to cookies, these are the perfect bite of a few of my favorite things – oatmeal, dark chocolate and coconut! YUM!! They were chewy and best when they were still slightly warm. To make it even better, the batch was donated to my daughter’s school for their staff appreciation luncheon. I hope all the teachers and support staff loved them as much as me. I know I’ll be making them again!

1 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 sticks unsalted butter, softened to room temperature
1 1/2 cups light brown sugar, packed
1 egg
 1 1/2 tsp vanilla extract
2 cups old-fashioned oats
3/4 cup shredded coconut
7 ozs bittersweet chocolate, chopped into small chunks
Preheat oven to 350 degrees and line two baking sheets with parchment paper. Set aside. 
In a small bowl, combine the flour, baking soda and salt. Mix well. 
In the bowl of a stand mixer, cream together the brown sugar and butter until light and fluffy. Add in the egg and vanilla and continue beating until well combined. With the mixer on low speed, slowly add in the flour mixture until just combined. 
Fold in the oats, coconut and chocolate chunks in by hand. Scoop the batter into rounded tablespoons and place on the prepared baking sheets, 2 inches apart. Bake for 12 to 14 minutes or until the cookies are golden brown. Transfer to a wire rack to completely cool. 
Source: The Greyston Bakery Cookbook 

document.write(”);

Blueberry Oatmeal Cakes

As you know, I love making muffins for the kids! These oatmeal cakes were the perfect snack or even for breakfast. I made half with blueberries and the other half with strawberries. They’re the perfect combination of oatmeal and a muffin, plus I feel better that my kids are getting homemade snacks instead of snacks that are processed with a bunch of ingredients that I can’t pronounce!

So I’ve been thinking about adding some more lifestyle posts to my blog. I’ve tried Stitch Fix and thought about doing a review and have been refinishing a piece of furniture, but I want to make sure you guys would like to see those things. I’ll mainly focus on food, but I think it would be fun to do some new types of posts and you’ll get to learn a little more about me, my life and what else I do beside cooking and baking. What do you say?

2 1/2 cups old fashioned rolled oats
1 1/2 cups skim milk
1 egg, lightly beaten
1/3 cup pure maple syrup
2 Tbsp canola oil
1 tsp vanilla extract
1 tsp ground cinnamon
1 tsp baking powder
1/4 tsp salt
3/4 cup frozen or fresh blueberries
Combine the oats and skim milk in a bowl and stir. Allow to sit overnight in the refrigerator until the majority of the milk has been absorbed (up to 12 hours).
Preheat oven to 375 degrees and spray a muffin pan with non-stick cooking spray. Set aside. 
In the soaked oats, add in the egg, maple syrup, oil, vanilla, cinnamon, baking powder and salt. Stir until the mixture is well combined. Divide the batter between the 12 muffin cups. Sprinkle the top of of each cake with 1/4 cup of blueberries. 
Bake for 25 to 30 minutes until the cakes spring back when they’re touched and have turned light brown. Remove from the oven and allow to cool in the pan for 10 minutes. Serve warm. 
If you have oatmeal cakes left, store them in an airtight container in the refrigerator. 
Source: Eating Well Magazine