Mixed Berry Oatmeal Bars

Mixed Berry Oatmeal Bars are bursting with summer berries and are the perfect treat for breakfast, snacking, or dessert!

 

Mixed Berry Oatmeal Bars

We love granola bars but they are often filled with stuff that you don't really want.  We recently went on a late summer beach vacation and I usually bring snacks, including granola bars.  This time I decided to make these quick homemade bars for our snacks/breakfast treats.  The are easy to pull together, bake quickly, and then can be cut in to squares so they travel well.

These homemade bars are filled with healthy oats, a mix of summer berries, coconut sugar, and cinnamon.  It makes a small batch using and 8x8 square pan, and can be made in under 1 hour.  Treat yourself to some homemade bars that taste delicious and are good for you!

Enjoy!

What Ingredients do I need?

• frozen mixed berries
• oats
• flour 
• coconut sugar
• cinnamon
• unsalted butter
• cornstarch
• fresh lemon

Substitutions and Variations

• Use your favorite frozen fruit. peaches or mango would be good.

• Leave out the cinnamon, or add in some ginger instead.

• Try chocolate chips and peanut butter chips along with sliced almonds instead of fruit.

• Add dried fruit like cherries, apricots, raisins, or cranberries instead of fresh fruit.

Kitchen Tips and Notes

• Layer cut up bars with pieces of wax or parchment paper.

• Use the juice that comes from defrosting the frozen fruit to pour over yogurt or use in a smoothie.

• Leftovers will keep in the refrigerator in an airtight container for up to 4 days.

• Heat up a bar and serve it with a scoop of vanilla ice cream for a great dessert.

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Mixed Berry Oatmeal Bars

14 - 16 ounces frozen mixed berries
1 cup rolled oats
¾ cup flour 
½ cup coconut sugar
½ teaspoon cinnamon
¼ teaspoon salt
6 tablespoons unsalted butter, melted
2 teaspoons cornstarch
juice and zest from ½ a lemon


Partially defrost the berries at room temperature for about an hour.

Preheat the oven to 375 degrees.  Line an 8 x 8" square pan with parchment paper.  Leave excess parchment paper so you have handles for removing the bars.

In a medium bowl, stir together the oats, oat flour, coconut sugar, cinnamon and salt.  Add the butter into the oat mixture and stir until everything evenly incorporated.  Remove a ½ cup of the oat mixture and reserve it for the top.

Press the oat mixture into the pan and press it firmly with the back of a measuring cup to compact the oat mixture and distribute it evenly.  Drain the juices from the berries and stir in cornstarch, lemon zest and lemon juice.  Pour the berry mixture evenly over the crust.  Sprinkle the reserved oat mixture on top of the berries.

Bake for 30-35 minutes, or until the bars are bubbling and the top is golden brown.  Remove from the oven and set pan on a cooling rack for 10 minutes.  Remove bars with the parchment paper and allow the oats to cool completely before cutting into squares and serving.

Banana Oat Muffins

Yum

I've been slacking!  I know that I haven't posted anything in quite a while, but I'm back.

I decided to take a small break over the Thanksgiving holiday to recharge.  Boy did I need that!  It seems like work is in full swing more than usual now, plus being in a new home, and new routine, with the addition of all the holiday stuff to do I felt exhausted.  I'm sure you know the feeling.  So a much needed break was in order.

How was everyone's Thanksgiving?  Did you get enough turkey?  I've still been cooking up a storm.  I have so many dishes to bring you over the next couple of weeks.  All tasty and comforting.  So while I may have been slacking in my posts today's dish is not slacking on the flavor!

BANANA OAT MUFFINS

I've been cooking a lot of muffins lately.  My weakness, I know.  But don't you just love them?  This muffins uses your over-ripened banana that you have hanging around, plus I threw in some oats for a healthy dose.  What a great combination.  I found the idea on Pinterest (of course...) where they made mini muffins with the bananas and oat combination.  I knew I had to make them, but since I like big, sock-it-to-me muffins I adapted the recipe to suit my taste.

Imagine piping hot muffins filled with the aroma of bananas and cinnamon.  One bite and you notice the texture is a little more crumbly, with subtle hints of earthiness.  Pure Heaven!

Again these are easy to whip up on a weekend morning.  I made a small batch, enough for a family, but you can double this and have 12 muffins if you choose.  Remember they freeze perfectly and are great grab and go breakfasts!

So no more slacking for me....watch out for more exciting recipes to come!

Enjoy!





Banana Oat Muffins

serves 6

adapted from Aberdeen's Kitchen

3/4 cup flour
1/2 cup oats
1/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 teaspoon cinnamon
1 large egg, beaten
1/2 + 2 Tablespoons cup 2% milk
1/4 cup vegetable oil
1teaspoon vanilla extract

1 bananas, mashed

Preheat oven to 400 F and spray a 6 cup muffin tin with cooking spray.

In a large mixing bowl, combine flour, sugar, oats, baking soda, baking powder, cinnamon and salt. Whisk to combine. In a medium bowl, add egg and whisk. Add milk, oil, and vanilla, and whisk together Add the mashed bananas to the egg mixture and stir until completely mixed.

Add the we ingredients to the dry and stir just until combined. Do not overmix.

Scoop the batter into the muffin tins filling most of the way to the top. Cook for 18-20 minutes or until done and golden brown. Remove pan from the oven and allow to cool 5 minutes. Remove muffins from the pan and place on a wire rack to cool.

Old Fashioned Oatmeal Chocolate Chip Cookies

Yum

Who ever said "Old Fashioned" is out of style is soooooo wrong!

Take a look around you.  Have you noticed clothing from the 70's lately?  Embroidered jeans anyone?  Haha! Even the colored hair that was so a punk rock style of the 80's is back in fashion.  I've been there, done that, but I still love it!  So what's old is also new.  Especially in the case of Old Fashioned Oatmeal Chocolate Chip Cookies.

So times you just crave the things you grew up with.  Which led me to Mom's recipe box.  She has a box overflowing with recipes from the 50's, 60's, 70's and 80's, and I have them all!  Sifting through that box brings back so many precious memories of my mom cooking, and all of my relatives as well.  It is such a treasure to pull out a recipe that's in her handwriting and smudged from cooking.  I can't tell you how many special moments we've had over the years cooking, but making a recipe of hers just brings her back as if we are doing it together again.

OLD FASHIONED OATMEAL CHOCOLATE CHIP COOKIES

I'm not sure where she got this recipe from originally, but the card is pretty worn.  I do recall Mom making these cookies throughout the years so I was glad I ran across it.

Do you remember eating Oatmeal cookies growing up?  What makes these special is that they have mini chocolate chips inside.  The recipe called for regular chocolate chips but I thought the mini ones would be just a great hint of chocolate.  The cookie is slightly crispy on the edges, and chewy in the center, which I just love.  The oats give texture and the bits of chocolate make them a little decadent.  They keep well for several days but try and stop at one cookie!  They'll be gone before you know it.

Remember, "old fashioned" is new.  Try these cookies!

Enjoy!





Old Fashioned Oatmeal Chocolate Chip Cookies

make 4 dozen cookies


1 1/2 cups flour
2 teaspoons baking soda
3/4 cup sugar
3/4 cup light brown sugar
1 1/2 cups unsalted butter, softened
2 eggs
2 tsp vanilla
3 cups oats
1 cup mini chocolate chips 

Preheat oven to 350 degrees.

In a large bowl, add the two sugars and butter.  Using a hand or stand mixer, cream the ingredients together until smooth.  Add the eggs, one at a time, mixing after each addition.  Add the vanilla and mix until blended.  Add in the flour and baking soda and mix until combined.  Stir in the oats and the mini chocolate chips.   

Using a cookie scoop, scoop the batter and place it on a cookie sheet about 2 inches apart.  Bake 10-12 minutes, until they are light golden brown.  Remove from the oven and allow to sit 1 minute.  Remove from the pan to a wire rack to cool. 

Banana Oat Breakfast Cookie

They say breakfast is the most important meal of they day.

After the body has been at rest it's a good idea to feed it in the morning so you energy to last you to the next meal.  It's simple really.  A good energy laden breakfast will satisfy you and give you the pep you need to feed your brain and muscles until lunch time.

During the week I'm not that great of a breakfast eater.  Toast on the run kind of girl.  So when I came across these wonderful breakfast cookies (yes, I said cookies!) that promised me a healthy start to my day I jumped at the chance to make them.  I mean, who doesn't want to eat a cookie for breakfast?

These are low in fat, contain whole grains, and lots of energy producing ingredients that are perfect for breakfast.  Much better than that muffin you pick up at Starbuck's with your morning coffee...

These are also a great snack.  One you should feel proud to feed your kids, and they're gonna love them too!  And since this makes a big batch you can freeze them.  Just pull them out of the freezer to thaw whenever you crave one.
 

They turned out wonderful.  Moist and chewy with some sweetness.  Do you like trail mix, or energy bars?  Well this is just like that, in a cookie.  And I tell you, they will fill you up.  What a perfect way to avoid those mid-morning cravings and avoid all the extra calories.  Perfect in every way.  

Enjoy!

Banana Oat Breakfast Cookie

Adapted from BHG

Yields: 12 breakfast cookies

1 large banana, mashed (1/2 cup)

1/2 cup chunky peanut butter

1/2 cup honey

1 teaspoon vanilla

1 cup rolled oats

1/2 cup flour

1/4 cup nonfat dry milk powder

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

1 cup dried cranberries 

Preheat oven to 350 degrees.  Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla.   Add oats, flour, milk powder, cinnamon, and baking soda. Stir until combined. Stir in dried cranberries.

Using a 1/4-cup measure scoop, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2-inch thick. Once baked, each cookie will be about 3-1/2 to 4 inches in diameter.

Bake, one sheet at a time, for 13 -14 minutes or until lightly browned. Transfer to wire rack to cool completely. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months; thaw before serving.

Cinnamon Oat Pancakes

It's almost the weekend and it's time to make a wonderful breakfast.

Recently MGG and I took a little day trip and started off going up the coast, stopping along the way for breakfast and one of our favorite places.  A quaint little house that's been turned into an outstanding eatery, has people lined up to taste their breakfast specialties.  

 
One of my favorite breakfast items are pancakes.  I remember when I was young I used to always get dollar pancakes.  I felt so special with all those little bitty cute pancakes on my plate staring back at me!  I still love them.  Unfortunately, you don't see them often, but I still love regular pancakes too!

So I decided on pancakes, he had a monstrous omelet.  The special pancake on the menu was a Cinnamon Oat Pancake.  HEAVEN!  I love oatmeal in my pancakes.  It makes them so tender and moist. If you haven't had an oatmeal pancake you have to try one...really!

These were just perfect little brown pancakes with cinnamon mixed in.  HEAVEN again!  I was in love.  I tell you,  i n  l o v e .

These are my version of this fabulous pancake.  And if I do say so myself they are the bomb!  Just as good as the little house pancake breakfast!  So make some for your family this weekend.  You don't need a celebration for pancakes.  The weekend is celebration enough!


 


Cinnamon Oat Pancakes

Makes 8 4” pancakes

1 cup all-purpose flour

2 T packed brown sugar or 1 T Splenda brown sugar blend

1 ½ t baking powder

½ t salt

¼ t ground cinnamon

1 cup quick cooking oats

1 cup milk

1 large eggs

2 T canola oil

In a medium bowl combine flour, sugar, baking powder, salt, cinnamon, and oats.  In another bowl, whisk together milk, eggs, and oil.   Add to dry ingredients and whisk just until moistened. 

Heat a large cast iron skillet (or nonstick) or griddle over medium heat.  Place a pat of butter on the griddle and spread to cover.   Pour batter by scant ¼ cup-fulls on griddle and cook until a few bubbles have burst, 1 to 2 minutes. Flip pancakes and cook until browned on undersides, 1 to 2 minutes more. Repeat with more butter (if needed) and batter.

Verna's Apple Crisp

Can you believe that some people don't like pumpkin?

It's true I swear!

Not, I...I absolutely love the stuff...but I know some that don't...not at all.

So no pumpkin pie for you?

What about apple pie instead?

Don't have time to make an apple pie?

What about Apple Crisp instead?

Apple Crisp tastes very similar to apple pie, without the crust.  Instead of a crust on the bottom it is usually topped with an oatmeal, brown sugar, flour, and butter combo that becomes crisp when baked. It is wonderful!

So tasty and so easy to make.  A very versatile dessert that is great when warm and served with a scoop of vanilla ice cream!

This recipe is an "old" recipe.  It comes from my mom's long time best friend Verna, and has been a standard in our house forever.  I happy to share this with you today.  It's straight forward and delishhhh in every way!

Perfect dessert for the upcoming holidays and for those that don't like pumpkin!

Some of the best recipes are the old ones that are passed down, or from friend to friend.  Don't you think so?

Verna's Apple Crisp

6 c sliced and peeled apples
1 T lemon juice
1 T water
1 t cinnamon
3/4 c brown sugar
1/2 c flour
1/2 c oats
1/2 c butter

Preheat oven to 375 degrees.  In and 8" suqare pan, place apples in pan.  Sprinkle with lemon juice and water.  In another bowl combine brown sugar, flour, oats, and cinnamon.  Cut in butter until crumbly.  Sprinkle over apples and bake for 40-45 minutes until bubbly and golden brown.