I’m trying to get back into the kitchen and making some new recipes. My daughter was asking for scones and I wanted to use up what I had in my pantry and fridge. I found this recipe that doesn’t use heavy cream, which is great since I never seem to have any on hand.
Both my kids loved this recipe and said it was delicious. I didn’t get a chance to enjoy one as they devoured them pretty quickly. I think I’m going to make these with peaches the next time.
I’ve been doing more quarantine baking and by far, these muffins are my most favorite thing to far. They are delicious … though not great for my waistline. I usually work from home and have no issues with feeling like I need to snack all day long. Now that I’ve been home for the last 5 weeks, I want to eat all day long. Anyone else feeling the same way?
I have made other variations of oatmeal muffins with chocolate chips, but these are so much better. Toasting the rolled oats before turning them into flour adds a rich nutty flavor. The mini chocolate chips add a sweet bite to them and the strudel on top adds a crunchy layer. You’ll definitely enjoy them!
Who would have thought losing one hour for daylight savings time would totally screw up my entire week? I’ve been trying to play catch up all week and haven’t been very successful. I’m working to catch up over the weekend and with today’s rainy weather, it’s definitely helping. I’m always on the lookout for granola recipes and this one I found through one of the link parties I participate in. I saw dark chocolate and I was sold! I threw it together one night after dinner…it was so easy to make especially since I had all the ingredients on hand. It’s crunchy and I love the added health benefits of using chia seeds. I ate is a cereal one morning for breakfast and my daughter used it to top her vanilla greek yogurt. Regardless of how you like to eat granola, this is definitely one you want to try out!
2 cups rolled oats
3/4 cup unsweetened coconut flakes
2 Tbsp chia seeds
3 Tbsp cocoa powder
3 Tbsp coconut oil
1/4 cup pure maple syrup
3/4 tsp vanilla
1/8 tsp sea salt
1/2 cup mini semi-sweet chocolate chips
Preheat oven to 300 degrees and line a large baking sheet with parchment paper.
Mix together the oats, coconut, chia seeds and cocoa powder in a large bowl until well combined. In a small saucepan, melt the coconut oil and stir in the maple syrup and vanilla. Pour over the oat mixture and stir until everything is evenly coated.
Spread the granola evenly on the prepared baking sheet. Bake for 45 minutes, stirring after 20 minutes to keep the granola from clumping together. Once baked, remove from the oven and place on a wire rack to completely cool. Once the granola is cooled, sprinkle on the chocolate chips and transfer to an airtight container. Enjoy!
Source: Natural Chow