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Posts Tagged ‘oats’


Raise your hand if you enjoy a warm slice chunk of quick bread in the morning or as a snack? Maybe it’s banana nut bread, blueberry bread, cinnamon swirl bread or pumpkin chocolate chip bread. My sweet tooth is growing just typing this. Here’s the buzz-kill….quick breads are notorious for being unhealthy…full of fat and sugar. Yipes!

Guess what…Not this quick bread! I actually like to call it a breakfast loaf because it’s so good toasted for breakfast with my favorite coffee.

This loaf contains only 1 tablespoon of oil AND zero butter and eggs. It has low fat milk, oatmeal and whole wheat all-purpose flour. Oatmeal helps maintain blood sugar levels. It also lowers your cholesterol and helps your heart! Why not enjoy that 2nd slice?

Good for you Breakfast Loaf
Inspired by this recipe

Print Recipe

– 1 cup rolled oats
– 1 cup whole wheat all-purpose flour
– 2 tsp baking powder
– 1/2 tsp sea salt
– 11/2 Tbls honey, maple syrup or agave syrup
– 1 Tbls canola oil
– 1 cup 1% or nonfat milk

Preheat oven to 450 degrees. Spray a loaf pan with nonstick cooking spray. Set aside.

Grind oatmeal in a food processor or blender. In a large bowl, combine oatmeal, flour, baking powder and salt. In a separate bowl, dissolve honey in canola oil then stir in the milk. Combine both mixtures and stir until a soft dough is formed. Pour the dough into a loaf pan. Sprinkle some oats on top. Bake for 20 to 25 minutes. Remove from oven and cool on a wire rack. Slice and enjoy with a nice warm beverage!

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“Granola.” There is an innocence to the word. The sound of it, the meaning. It rolls off the tongue quite nicely.

I hear granola and I think sweet, crunchy, nutty and earthy. I also think of what “granola” is also defined as, according to Urban Dictionary – flower child or tree-hugger! Well, whether you are a flower child, tree-hugger, banker or designer I think you’ll like where this is going.

If you’ve read the “about me” page, you’ll know that I love cooking and baking for people I care about. When I learned that my cousin loves granola I started to pester her with granola-esqe questions like, “Do you like dried fruit? What kind?!” “Do you like peanuts?” and on it went. I was looking forward to making this batch of granola because I knew she’d been particularly stressed lately and granola can be a cure-all, right? Especially on yogurt or ice cream.

What I love about granola is that it’s flexible because it allows you to swap in different dried fruits, spices, nuts or sweeteners and also that it’s packed with nutrition. In this recipe I chose the flavors of a PB&J sandwich with banana! Yum city!

Nutritional perks –

    Rolled oats – good source of dietary fiber, manganese and thiamin. heart healthy!
    Almonds – good source of riboflavin and manganese. a very good source of Vitamin E and protein.
    Pecans – a very good source of manganese and protein.
    Peanuts – a very good source of monosaturated fats, promotes heart health. a good source of Vitamin E, manganese, folate and protein.
    Honey – a natural energy booster. a good source of riboflavin, calcium, copper, iron, potassium and zinc. contains a variety of flavonoids.
    Banana – obviously a great source of potassium but also of Vitamin A and a full range of B Vitamins. considered one of the healthiest fruits.

PB&J Granola (aka “Nicki Granola”)

– 2 cups rolled oats
– 1/2 cups unsalted pecans, chopped
– 1/2 cups unsalted almonds, chopped
– 1/2 cups unsalted peanuts, chopped
– 1/2 cups craisins, chopped
– 1/2 cups banana chips, broken into medium size pieces
– 1/2 cup honey
– 1/4 tsp sea salt

Preheat oven to 300 degrees. Spray a baking sheet with nonstick cooking spray.

In a large bowl mix all the ingredients until well combined. Spread out evenly on the baking sheet.

Bake for 30 minutes and stir the granola mixture occasionally during the baking time.

Remove from oven and cool on a wire rack.

Enjoy on your yogurt, ice cream or on its own!

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There was a marriage in my kitchen.

No no, I didn’t get hitched in front of the kitchen sink! It was a marriage of flavor, texture and color. Beautiful…the marriage produced a wholesome and very undry muffin. I use the word “undry” because the word “moist” weirds me out a bit. No joke, this muffin is GOOD for you! You can eat one or two of these for breakfast or have one for that 4 o’clock slump and feel no remorse. Cross my heart…

The groom: cooked oatmeal

The bride: a gorgeous granny smith apple

In attendance: pumpkin, coconut, cinnamon and brown sugar

You’re probably thinking “wtf, what does that muffin even taste like? coconut, pumpkin, apple??” Trust me friends, this muffin doesn’t taste too apple-y, pumpkin-y or coconut-y. It taste like a fruity and wholesome muffin!

If you follow this recipe you’ll really appreciate the colors and textures. There are small chucks on green apple and the muffins arise from the oven with a slight orange glow because of the pumpkin. When you bite into it, you’ll see small flecks of coconut reaching out. OMG!

Nutritional perks
Oatmeal – lowers cholesterol, source of fiber, helps prevent heart disease and stabilizes blood sugar
Granny Smith apple – protection against asthma and one apple is about 15% of a daily value of fiber
Pumpkin – low in saturated fat and cholesterol, good source of Vitamin E and Vitamin B6, great source of Vitamin A and C

A great thing about this muffin is the flexibility of ingredients. You can swap out coconut for a tree nut or chocolate chips, omit pumpkin and add smashed banana or peanut butter, add fresh blueberries or dried cranberries, or add nutmeg and cloves for a warmer flavor. The original recipe included a half cup of sultanas and 1/4 cup dried papaya, both of which I didn’t include in my version.

Time to get down to business! Right?!

O(at)MG! Muffin adapted from Sunday Hotpants’ Morning Oatmeal Muffins
Makes about 18 muffins

– 1/4 cup unsalted butter melted – original recipe suggested 1/2 cup butter but the added pumpkin in this recipe adds additional moisture so I halved the butter
– 1/4 cup canned pumpkin – original recipe didn’t include canned pumpkin
– 1 medium Granny Smith apple, grated in a food processor
– 2 eggs
– 1 cup cooked oatmeal
– 1/2 cup coconut – I didn’t toast the coconut, but next time I make these I definitely will because I think the toasted coconut would be stellar!
– 1 tsp vanilla
– 1 cup white whole wheat flour – the original recipe used white all purpose flour
– 2/3 cup brown sugar
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon

For additional topping
cinnamon and sugar mixed. You can decide on the ratio based on your taste preference.

Preheat oven to 350 degrees. Butter or use a non-stick cooking spray on a 12 muffin cupcake pan or just input cupcakes sleeves.

In a large bowl, combine melted butter, grated apple, coconut, eggs, cooked oatmeal and vanilla. Stir with a whisk until well combined!
Sift the flour, baking power, baking soda, brown sugar and cinnamon in a bowl. Stir into wet ingredients. Do not stir too much because the muffins will come out of the oven tough. Having lumps in the batter is A-OK!

Fill the muffin cups about 2/3 full. Mix the cinnamon and sugar and sprinkle over the muffins. OR you can brush the muffins with melted butter when they’re warm out of the oven and roll the tops in the cinnamon and sugar mixture. There is really no wrong way of doing this.

Bake the muffins for 20 mins. Remove from oven and cool on a wire rack.

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