Better Than Packaged Granola Bars

Does something ever just bug you?  And you could just move on but you become obsessed with winning.  I feel this way about the long list of ingredients in store bought granola bars.  And attempt after attempt of making my own failed.  I could only make delicious little baggies of granola but not the bars I wanted.  I finally won!  I've made these three times in the last two weeks and they disappear quickly and hold their bar shape.  If you don't want chocolate add some chopped fruit instead.  If you are not a coconut fan add more oatmeal.  If you don't have flax don't worry about it.  If you can't eat nuts add dried fruit or more oats.  The ratio of dry to wet ingredients seems to be the key from my very unscientific experiments!  Oh and I can only say these hold together for three days because that's the longest they've lasted in my house.  But I am still counting it as a win, good enough for me!

Better Than Packaged Granola Bars

Ingredients
2 1/2 cups oatmeal
1/2 cup coconut
3/4 cup chopped walnuts
3 tbsp flax
1 tsp cinnamon
1/2 tsp sea salt
1/3 cup olive oil
1/3 cup honey
1/4 cup maple syrup
1 tsp vanilla
1/2 cup chopped chocolate or mini chocolate chips

Recipe

1. Preheat the over to 400 degrees.  Bake the chopped walnuts on a baking sheet for 4 minutes.  Line another baking sheet with parchment paper.
2. Mix the dry ingredients oatmeal through sea salt together in a large bowl.
3. Mix the wet ingredients olive oil through vanilla in a medium bowl.  Tip:  If you measure the oil first and use the same measuring cup the honey will slide right out.
4. Add the wet ingredients to the dry ingredients and mix thoroughly.  Then add the chocolate until well mixed.
5. Dump mixture onto the parchment lined baking sheet.  Using a spatula firmly press down on the mixture and shape into a rectangle.  To shape the edges and get the oats really pressed down, I take the extra parchment paper and fold over the mixture and press down.  If you don't compact the oats enough you will have a crumbly granola bar.
6. Bake at 350 degrees for 25 minutes.  The oats should just begin to brown.  Check at 20 minutes as oven temperatures can vary.
7. Do not cut into bars until granola is completely cool.  About two hours.  Then using a very sharp knife cut into bars and enjoy!

Pumpkin Oatmeal Whole Wheat Pancakes

Here in Ohio fall is in full force.  The trees are creating an absolutely stunning landscape and the color is peaking.  We have had 70's and 60's and 50's for weather.  Sunshine and rain.  The girls are off school this morning and have been asking for pancakes.  In a tribute to these beautiful fall season we decided to create a new healthy pumpkin pancake recipe.  I used our oatmeal banana pancakes as a start and added a touch of fall and voila!  I have to say this is one of my new favorite pancake recipes.  I made a double batch and will be very happy to pull some out of the freezer next weekend.  Now if I get brave I may just tackle that apple maple bacon pancake I keep dreaming about.

Ingredients

1 cup uncooked rolled oats

1 cup whole wheat white flour

3/4 cup all-purpose flour

1/4 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon ginger

1/2 teaspoon nutmeg

1 egg

2.5 cups milk/almond milk/rice milk/coconut milk *plus extra if needed

1 1/2 tablespoons vegetable oil
1/2 of a 15 oz can of pumpkin or 1 cup pumpkin puree

1 teaspoon vanilla extract

1/8 cup real maple syrup

Recipe

1. Blend the oatmeal in a blender until it resembles course flour.  Whisk the dry ingredients together in a large bowl (from oatmeal to nutmeg)
2. Now that the blender is empty add remaining ingredients (egg through maple syrup) and blend until well combined.
3. Pour the wet ingredients into the the dry ingredients and mix until just combined.  If the batter seems too thick add more milk a little at a time.  It should be thicker, not runny
4. Heat large griddle to medium heat.  Drop pancakes in desired size.  We use around a heaping quarter cup for each pancake.  Flip when bubbles just begin to form on top top to brown the other side.  I noticed that the bubbles are harder to see with these
5. Serve warm with fruit or syrup if desired.  Enjoy!

Fluffy Hearty Whole Wheat and Oatmeal Waffles

It seems there are never enough lazy mornings to explore all the possible waffle recipes.  We are back on school schedule so everyone wakes early.  With that extra morning time its time to make a new yummy recipe.  This waffle is not overly sweet, is hearty, crisp on the outside and fluffy.  Perfect for topping with fresh fruit and some real maple syrup.

Ingredients

1 cup whole wheat flour
1 cup old fashioned oats
1 Tbsp and 1 tsp baking powder
1 Tbsp cinnamon
1 1/4 cup buttermilk OR 1 1/4 cup rice/soy/almond milk + 1 Tbsp vinegar
1/2 cup water
1 egg or 1/4 cup pasteurized egg product
2 Tbsp honey
2 Tbsp canola oil
2 Tsp vanilla

Recipe

1. Combine dry ingredients in a bowl with a whisk
2. Combine wet ingredients in a large bowl and mix thoroughly
3. Add dry ingredients to wet ingredients and mix until well combined
4. Cook waffles until crisp, or desired doneness.  Serve with fresh fruit and maple syrup

Banana Oatmeal Whole Wheat Pancakes

 

We have tried countless pancake recipes and this is my current favorite.  They are dense but fluffy, sweet but not too sweet, hearty and filling and most of all absolutely yummy.  The girls gobble these up and there is only 1/2 cup of brown sugar in a double batch!  I always double the recipe so I have enough left over to freeze two packs of 8-10 pancakes.  I love to be able to pop pancakes from the freezer for an any day treat.

Ingredients
1 cup uncooked rolled oats
1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
1 egg
2 cups milk or rice milk
1 1/2 tablespoons vegetable oil
2 banana, mashed
2 teaspoon vanilla extract

Recipe adapted from 

This recipe comes from all recipes

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Recipe

1. Blend the oatmeal in a blender until it resembles course flour.  Whisk the dry ingredients together in a large bowl (from oatmeal to cinnamon)
2. Now that the blender is empty add remaining ingredients (egg through vanilla) and blend until well combined.
3. Pour the wet ingredients into the the dry ingredients and mix until just combined.  If the batter seems too thick add more milk a tablespoon at a time.  It should be thicker, not runny
4. Heat large griddle to medium heat.  Drop pancakes in desired size.  We use around a heaping quarter cup for each pancake.  Flip when bubbles form on top top to brown the other side.
5. Serve warm with fruit or syrup if desired.  These are sweet enough to stand on their own, go light on the syrup

Original Recipe Modifications

• eliminated the dry milk
• added cinnamon
• blended ingredients instead of hand mixing
• reduced oil
• increased banana
• used rice milk
• used pasteurized egg product

Easy Blender Banana Oatmeal Pancakes

So my girls wanted pancakes and eggs this thursday morning.  I wanted them to have a healthy version so I took a stab at my own recipe.  The flavor is great and I will be making and tweaking this recipe in the future, success!  The batter is a thinner batter so smaller fast cooking pancakes are best.  You can let the batter sit for a while for a fluffier pancake, well if your family isn't as impatient to eat as mine is!  I read an interesting article on the affects of baking powder and baking soda, kinda cool to learn the science behind the ingredients The Food Lab: Baking Powder vs. Baking Soda

Ingredients

1/2 cup all-purpose flour

3/4 cups old fashion oats

1 tablespoon brown sugar

2 teaspoons cinnamon or to taste

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup rice milk (can use milk/soy milk/almond milk)

1 tablespoon vinegar or lemon juice

1 teaspoon vanilla extract

2 tablespoon olive oil

1/2 cup pasteurized eggs or 2 eggs

1 really large or two small bananas, in pieces around a cup

Recipe

1. Place all ingredients in blender and blend until just mixed.
2. Heat oiled/buttered griddle over medium high heat.  Add batter 1/4 cup at a time.  Flip when bubbles begin to form

Banana Oatmeal Bugs and Muffins

It is a great experience having young imaginative children.  Cadence has such a delightful sense of humor and makes us laugh all the time.  So when we ran across a bug pan at Costco and she thought it was so funny to have buggy food I had to get it.  I feel like a child again when she draws me into her little world.  These buggy cakes and muffins were both delish and a fun adventure.  Try the recipe it's healthy and super yummy and if you want some adventure make it buggy ;-)

Recipe Modifications

• Used 1/2 cup brown sugar instead of white sugar
• Added 1 teaspoon cinnamon

Ingredients

1 1/2 cups all-purpose flour

1 cup rolled oats

1/2 cup white sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 egg

3/4 cup milk

1/3 cup vegetable oil

1/2 teaspoon vanilla extract

1 cup mashed bananas

Recipe

This recipe comes allrecipes

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Oatmeal Pancake Fritters

Reading through the comments on this recipe some people called the pancake recipe fritters.  These do taste a bit like an oatmeal fritter, with only 1/4 cup of flour they are not your traditional pancake.  But boy are they good and good for you too!  I should of made a double batch because the girls gobbled them up fast and I was wishing I had one more.  When you're making this recipe the batter will be thinner and I'd suggest using the 2.5 tablespoon of batter per pancake.  It seems to cook perfect at this size.  They do cook fast so watch for those bubbles on top and flip when you have a good amount of bubbles.  These go great with turkey bacon and some fresh fruit.

Recipe Modifications

• First thing I did was mix 1 cup 1% milk and 1 tablespoon lemon juice, stirred then added 1 cup regular oatmeal
• Mixed other dry ingredients, added extra tablespoon of flour, added extra cinnamon
• Added egg and butter to oatmeal and milk mixture and combined with dry ingredients
• Cooking mine using real butter instead of spray.  A little bit goes a long way

Ingredients

1 1/10 ounces all-purpose flour (1/4 cup)

1 cup quick-cooking oats

1 tablespoon sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 cup nonfat buttermilk

2 tablespoons butter, melted

1 large egg

Cooking spray

Recipe

This recipe comes from my favorite source Cooking Light. Not diet food, but food that is conscious of health without losing any flavor. Food for life! 

Click Here for Recipe

Oatmeal, Chocolate Chip and Pecan Cookies

We made these on Sunday afternoon.  The girls are getting cabin fever from the cold Ohio winter this year.  So Cadence asked daddy what would you like me to bake you?  He wanted chocolate chip cookies.  A quick search and these sounded so good!  They are absolutely a keeper and we will be making again.  They aren't even that bad for you as far as a cookie goes.  The next time I make them I might even reduce the sugar more so I can steal a few more cookies ;-)

Recipe Modifications

• Added 1/4 cup white sugar instead of 3/4 cup
• Added 3/4 cup brown sugar instead of 1/2 cup, will try 1/2 next bake
• Used pasteurized real egg product instead of egg, 1/4 + 1/8 cup
• Used regular chocolate chips instead of the mini chips
• Made cookies 2 tbsp, making 18 instead of 3 dozen

Ingredients
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1 cup regular oats
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla extract
1 large egg
1/4 cup chopped pecans, toasted
1/4 cup semisweet chocolate minichips

Recipe

This recipe comes from my favorite source Cooking Light. Not diet food, but food that is conscious of health without losing any flavor. Food for life! 

Click Here for Recipe