Healthy Chocolate Chip Oatmeal Breakfast Bars (gluten free)

 2 c. oats
1 c. oat flour
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. salt

2 ripe bananas mashed
2 eggs
1/2 c. milk
1/4 c. maple syrup
1 1/2 t. vanilla
3/4 c. chocolate chips

Instructions

preheat oven to 350 degrees F  Line an 8 x 8 baking dish with parchment paper

In a large bowl mix together oats, oat flour, baking soda, cinnamon and salt.  Set aside

In a separate bowl, add the mashed bananas and whisk in the eggs, milk, maple syrup and vanilla--stirring until well combined
Add the wet ingredients to the dry ingredients, mixing until just combined.  Fold in the chocolate chips. 

Pour mixture into the prepared baking dish and bake in the oven for 35 o 40 minutes, or until a tooth pick inserted in the center comes out clean.  

Let the pan sit for 5 min to cool, then remove the parchment paper with the bars from the pan and allow to cool completely on a wire rack.  Slice into 16 square bars.

Oatmeal in the Oven baked

 Baked oatmeal is a simple yet satisfying breakfast that combines the best of both textures, offering a toasty, browned top paired with a moist, tender interior.

• Prep Time: 05:00

• Cook Time: 45:00

• Servings: 6

• Temperature: 350 degrees Fahrenheit (175 degrees Celsius)

Ingredients:

• 3 tablespoons unsalted butter, melted: (42 grams)

• 2 cups milk (dairy or non-dairy): (473 ml)

• 1 large egg: (180 grams)

• 1/4 cup brown sugar, lightly packed: (57 grams)

• 2 tablespoons maple syrup or honey: (30 ml)

• 1 1/2 teaspoons vanilla extract: (7 ml)

• 2 cups old-fashioned oats: (240 grams)

• 1 teaspoon baking powder: (5 grams)

• 1 teaspoon ground cinnamon: (4 grams)

• 1 teaspoon kosher salt: (5 grams)

• 1 cup berries or diced banana; 1/2 cup chopped, dried fruit; or a combination: (optional)

• 1/2 cup chopped, toasted nuts, pumpkin seeds or coconut flakes, or a combination: (optional)

Equipment Needed:

• 8-by-8-inch baking pan

• Large bowl

• Whisk

• Measuring cups and spoons

Instructions:

1. Heat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease an 8-by-8-inch baking pan with butter.

2. In a large bowl, combine the milk, egg, brown sugar, maple syrup, melted butter, and vanilla; whisk until smooth.

3. Add the oats, baking powder, cinnamon, and salt, and stir until combined.

4. Pour the mixture into the prepared pan. Sprinkle the fruit and nuts evenly on top, if using.

5. Bake, uncovered, until just set in the center, 35 to 40 minutes.

6. Cool for 5 minutes, then scoop onto plates or cut into squares and serve with additional maple syrup on the side, if desired.

Safety Notes: Ensure the oven is preheated to the correct temperature to avoid undercooked oatmeal. Use oven mitts when handling hot baking dishes.

Substitutions: Replace milk with any non-dairy alternative, such as almond or oat milk. Substitute nuts with seeds or coconut flakes for a different texture.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.

Pro Tips: For a fluffier dish, add an egg. Adjust the amount of sweetener based on

Gluten Free Oatmeal Chocolate chip Bars

 

Healthy Chocolate Chip Oatmeal Breakfast Bars

 mins

 Cook Time 35minutes mins

 Total Time 45minutes mins

Ingredients

  

• 2 cups quick cooking oats
• 1 cup oat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Wet ingredients:

• 2 ripe bananas mashed
• 2 eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup maple syrup
• 1 1/2 teaspoons vanilla extract
• 3/4 cup dark chocolate chips

Instructions

• Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment paper.
• In a large bowl, mix together oats, oat flour, baking soda, cinnamon and salt. Set aside.
• In a separate bowl, add the mashed the bananas and whisk in the eggs, almond milk, maple syrup and vanilla, stirring until well-combined.
• Add the wet ingredients in to the dry ingredients, mixing until just combined. Fold in the chocolate chips.
• Pour mixture into the prepared baking dish and bake in the oven for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
• Let the pan sit for 5 minutes to cool, then remove the parchment paper with the bars from the pan and allow to cool completely on a wire rack. Slice into 16 square bars (or 9 larger bars).

Notes

• You can purchase oat flour at many grocery stores, or make it yourself at home. Simply add oats to a blender and blend until a flour consistency is achieved.

• For best results, use overripe bananas as they will help to enhance the sweetness and flavour of the bars.

• I recommend lining the baking dish with parchment paper and letting some of the paper hang over the sides of the pan. It will make it much easier to remove the bars from the pan and cut them into pieces.

• Allow the baked oatmeal mixture to cool for at least 10 minutes before slicing into bars to allow them to firm up slightly.

Nutrition

Calories: 150kcalCarbohydrates: 23gProtein: 4gFat: 5gSaturated Fat: 3gCholesterol: 21mgSodium: 105mgPotassium: 189mgFiber: 2gSugar: 8gVitamin A: 39IUVitamin C: 1mgCalcium: 54mgIron: 1mg

Oatmeal Low Fat Pancakes

1 c. oatmeal
2 applies (grated)
2 eggs
150 g. yogurt
1/2 c. flour
1 t. baking powder
1 t. cinnamon

Put in blender.  Place on grill and cook.  

Creamy Oatmeal

 

• ¾ cup old fashioned oats
• 1½ cups water
• 1½ cups your milk Toppings 
• 1 t. cinnamon

Bring to boil and cook low for 15 minutes.

Any fun toppings - berries, 

Oatmeal Cold

Easy Overnight Oats This easy overnight oats recipe is a healthy simple breakfast that you can make ahead for busy mornings and customize with many add-ins and toppings! 5 from 37085 votes AUTHOR Yumna Jawad SERVINGS 1 serving COURSE Breakfast CALORIES 319 PREP TIME 5minutes mins COOK TIME 0minutes mins TOTAL TIME 8hours hrs 5minutes mins VIDEO INGREDIENTS 1x 2x 3x 2 Ingredient Base ▢½ cup rolled oats ▢½ cup milk of choice My Add-Ins ▢¼ cup non-fat Greek yogurt ▢1 tablespoon chia seeds ▢1 tablespoon sweetener honey or maple syrup ▢¼ teaspoon vanilla extract Peanut Butter & Jelly ▢1 tablespoon strawberry jam ▢1 tablespoon creamy peanut butter ▢¼ cup diced strawberries ▢2 tablespoons peanuts crushed Apple Pie ▢¼ cup diced apples ▢1 tablespoon pecans chopped ▢2 teaspoons maple syrup ▢¼ teaspoon cinnamon Banana Nutella ▢½ banana sliced ▢1 tablespoon Nutella ▢1 tablespoon hazelnuts crushed ▢1 tablespoon chocolate chips Almond Joy ▢¼ cup shredded coconut ▢1 tablespoon almonds chopped ▢1 tablespoon chocolate chips ▢2 teaspoons maple syrup Blueberry Lemon Muffin ▢¼ cup blueberries ▢1 teaspoon lemon zest ▢2 teaspoons honey ▢Pinch of salt Maple Brown Sugar ▢1 tablespoon brown sugar ▢2 teaspoons maple syrup ▢¼ teaspoon cinnamon ▢Pinch of salt Cook Mode Prevent your screen from going dark INSTRUCTIONS Place all ingredients into a large glass container and mix until combined. Cover the glass container with a lid or plastic wrap. Place in the refrigerator for at least 2 hours or overnight. Toppings can be added the night before or immediately before serving. Uncover and enjoy from the glass container the next day. Thin with a little more milk or water, if desired. EQUIPMENT Mason Jar – 16 ounces NOTES Storage: Overnight oats can be stored in the fridge for up to 5 days. This makes it an ideal breakfast meal prep to make on Sunday night for the week. Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe. Make it vegan: Use plant-based milk, plant-based yogurt, and maple syrup for sweetener Make it gluten-free: Use certified gluten-free oats Make it sugar-free: Omit the sweetener all together or used mashed or pureed fruit in the base recipe * Please note the nutrition label does not include any toppings, just the base ingredients and my add-ins.

Oatmeal for Breakfast muffins

How To Make Tender Baked Oatmeal Cups

Yield: Makes 12 muffin cups

Ingredients

• Cooking spray
• 2 large eggs
• 1 1/2 cups milk (any kind)
• 1/2 cup unsweetened applesauce (or other fruit purée, such as mashed banana or canned pumpkin)
• 1/4 cup nut butter or 2 tablespoons melted unsalted butter or coconut oil
• 1/4 cup maple syrup or honey, or 3 tablespoons packed brown sugar
• 1 teaspoon vanilla extract
• 3 cups old-fashioned oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/2 cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
• 1/2 cup raisins or other chopped dried fruit (optional)

Equipment

• Measuring cups and spoons
• 12-well muffin tin
• Medium bowl
• Whisk
• Rubber spatula
• Wire cooling rack

Instructions

1. Heat the oven and grease muffin pan: Arrange a rack in the middle of the oven and heat to 350°F. Coat the wells of a standard 12-well muffin tin very well with cooking spray.

2. Mix the wet ingredients: Place the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth.

3. Add the dry ingredients: Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined.

4. Fill the muffin tin: Divide the oatmeal mixture among the muffin wells, filling each one up to the top.

5. Top the muffins: Sprinkle the muffins with the nuts and dried fruit if using. Gently press the toppings into the batter.

6. Bake until golden: Bake until slightly risen, dry on top, and golden-brown, 25 to 30 minutes.

7. Cool for 5 minutes: Cool in the pan on a wire rack for 5 minutes. Run a knife around each muffin and remove to a cooling rack to cool completely.

Recipe Notes

Storage: Muffins can be kept an airtight container in the refrigerator for up to 5 days.

 

Granola -- Judy and Judianne

Granola
4 cups old fashioned oats
1 1/2 cups almonds and/or pecans (You can use one kind or both. I love nuts so I tend to be a little generous with the nuts)
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon (you can use more if you like it more cinnamon-y)
Toss above ingredients together.

Bring to a boil:
1/4 cup Canola oil
1/4 cup honey
1 teaspoon vanilla
Pour over mix and toss well. 
Put on cookie sheet. 
Bake at 350 degrees for 7 minutes. Stir and bake for additional 7 minutes.
Allow to cool and break apart.

If you prefer it less crunchy and more chewy, bake for just 10 minutes

Oatmeal Cookies

Sherri (my sister) Favorite Oatmeal cookies

1 cup shortening or (1/2 c. shortening and 1/2 c. butter)
1 cup brown sugar

1 cup granulated sugar

2 beaten eggs

1 t. vanilla

1 ½ c. sifted flour

1 t. salt

1 t. soda

3 cups of oatmeal

(nuts are optional)

Thoroughly cream shortening and sugar.  Add eggs and vanilla and beat well.  Add dry ingredients.   Add oats and nuts.  Shape into rolls and wrap in wax paper or plastic.  Chill thoroughly.  Slice ½ inch thick.  Bake on ungreased cookie sheet for 350 degrees for 10 minutes.  (Makes 5 dozen)

Applesauce Oatmeal Cookies

Cream:
1 cup shortening or (1/2 cup butter and 1/2 cup shortening)
2 cups sugar

Add and Mix:
2 eggs
2 cups applesauce (or 2 cups dried apples + 2 cups boiling water that has been allowed to set for 5 min. and then blended)

Add and mix well:
2 t. soda
1 t. nutmeg
1 t. salt
1 t. cinnamon
1 t. cloves

Add:
3 1/2 c. flour
1 c. chopped nuts (optional)
2 c. oatmeal
1 c. chocolate chips
1 c. raisins (optional)

Mix well and drop by spoon onto greased baking sheet.  Bake at 350 degrees 10-12 minutes.