Tag Archives: oatmeal

Chocolate Chip Raisin Oatmeal Cookies

27 Feb

I love cookies. I love chewy cookies, I love crunchy cookies. I love cookies with stuff in the middle. I love cookies in/on top of of other things. You get the drift. Oatmeal cookies are a particular favourite, but if they have raisins in them they must also have chocolate chips. No going for the fake out here: I firmly believe you can’t JUST do raisins but that’s me. It’s your prerogative to do only raisins, but know that I think you’re crazy. At the very least, toss in a couple of chips, for goodness sake.

This recipe makes a pretty big batch, roughly two dozen. Make sure you don’t skip the flatten step, otherwise the cookies spend too long in the oven and can dry out. You’ll want to cook them in two batches, but they only take about 10 minutes in the oven.

Makes about 24.

Ingredients

1/2 c butter
1 c brown sugar
1 egg
1/2 tb vanilla
1 ts salt
1 ts baking powder
1/2 ts cinnamon
1 c (heaping) all-purpose flour
1 c raisins
1/2 c chocolate/peanut butter chips
1 1/2 c rolled oats

Directions

1. Preheat your oven to 350F.
2. In a large bowl, cream butter and sugar. Add in the egg, vanilla and baking powder and incorporate into the creamed mixture.
3. Stir in the flour, then the raisins and chips until everything is mixed together.
4. Drop spoonfuls onto a parchment-lined baking sheet. Take a fork and gently flatten the dough. Bake for 12 minutes et voila!

Coookieeees!

Coookieeees!

Maple Oatmeal Muffins

2 Jun

It’s Friday night, 9pm. I have just finished off a quick dinner after putting the foodNURDling to bed and gardening for a bit. Thoughts turn to the weekend and what I’m going to eat for breakfast. Out of bagels, not in the mood for slow-cooked oatmeal and wanting something more substantial than cereal, I hit upon muffins. I hadn’t tried out a new muffin recipe in a while and wasn’t really enthused at the idea of cheese muffins (though they are pretty fabulous, if I do say so myself). I scoured the interwebs for inspiration and found it: maple oatmeal muffins. The recipe is pretty basic and lends itself to creativity: you could add chopped pecans or walnuts, chocolate chips, flax seed for a health boost or, as a friend suggested, crumbled bacon. That last option is one I will be exploring in the near future, no doubt.

Makes 12.

Ingredients

1 c rolled/quick-cooking oats
1/2 c milk
1 c flour
2 ts baking powder
1/4 ts salt
1/2 ts cinnamon
1 egg, lightly beaten
1/4 c butter, melted
3/4 c maple syrup

Directions

1. Preheat your oven to 400F and pop liners into your muffin tin (or butter/spray each cup).
2. In a medium bowl, mix the oats & milk. Let stand 5 minutes. Meanwhile,  stir together the flour, baking powder, salt & cinnamon in a large bowl. Make a well in the middle.
3. Add the egg, butter & syrup to the oat-milk mixture. Combine thoroughly and then add to the dry mixture. Stir until JUST combined.
3a. if you’re going to add walnuts, pecans, bacon or chocolate chips add a 1/2c at this stage and then top with the remaining 1/2c.
4. Spoon into the muffin tins. Pop the tray into the oven and bake for 15-18 minutes, until a toothpick inserted into the middle of a muffin comes out clean.

IMG_6109

Slow-Cooked Apple Cinnamon Oatmeal

30 Apr

Of my non-essential kitchen tools, my slow cooker is the one I use the most. (Maybe I should take it off the non-essential list.)  I love it because it can be used to make so many dishes from breakfast right through to dessert. Currently, it’s mostly being used for overnight oatmeal. I’ve tried out a few variations but my favourite is a version of apple cinnamon oatmeal that smells incredible in the morning when you get up. I am in no way a morning person so anything I can do to make those groggy moments a little easier is good for me. Just throw the ingredients in the night before et voilà: healthy, filling, warm breakfast that requires little more than scooping it into a bowl….although you can’t go wrong adding a little bit of quality maple syrup to your oatmeal in the morning. Just sayin’.

I make a double batch so we have enough for several meals. I highly recommend doing this. It’ll keep in the fridge for a few days and you can always freeze it. (If you do decide to make the larger batch, I recommend adding a little bit more than double the cinnamon.) The recipe below is based on one over at The Yummy Life.

Ingredients

3 apples, peeled & cubed
1.5c milk
1.5c water
1c uncooked steel cut oats
2 tb brown sugar or maple syrup
2 tb butter, cut into small pieces
1 ts cinnamon
1 tb ground flax seed, optional
1/2 ts salt

Directions

1. Coat the inside of your slow cooker with cooking spray. DO NOT SKIP THIS STEP, FOR THE LOVE OF ALL THAT IS GOOD. You will need a drill to remove the cooked on oats if you don’t coat the slow cooker.  Trust me.
2. Add in all the ingredients and stir.
3. Set the slow cooker to to low and cook for 7-8 hours. (If doubling, give it an extra hour.)
4. In the morning, inhale the goodness that awaits you. Scoop some into a bowl, add a little milk, and you’re good to go. You could opt to add more maple syrup, brown sugar, walnuts, raisins or anything else your little heart desires.

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