No-Bake Energy Balls Monday, Jul 15 2013 

IMG_3100

I am preparing for the arrival of our third baby soon, and wanted to make some no-bake energy balls in the freezer for the labour, or post-partum. My husband and boys LOVE these as well, so hopefully there will be a few left for the midwives and I by the time the baby arrives!!

There are easy to make, and don’t heat up the house on these hot summer days. They are wonderful to bring on a car ride, picnic, play date at the beach or park, or anywhere else you go.

The recipe is a slight adaptation from here.

No-Bake Energy Balls

1 cup oatmeal (I use large flakes so they take longer to digest, keeping one feeling full longer)
1/2 cup natural peanut butter
1/3 cup honey
1 cup coconut flakes
1/2 cup ground flaxseed/chia seeds/psyllium husks/hemp hearts
1/4 cup mini chocolate chips (or use cranberries, etc!)
1 tsp vanilla
Mix all ingredients together, and put the mixture in the fridge for at least 20 minutes (to make it easier to handle). Shape into balls, and freeze on a cookie sheet. Once frozen, transfer them to a container or ziploc bag and either store in fridge or freezer – if they last that long!

Granola Bars Thursday, May 2 2013 

IMG_1566

 

A friend gave me this recipe a few years ago, and I remember really liking them. I finally got around to making it again, and yes, still just as delicious! These are pretty sweet, more like a dessert to me, but hold together really well.

 

IMG_1568

 

Granola Bars

3 cups oatmeal
2/3 cup slivered almonds
1 cup brown sugar
3/4 cup butter
3/4 tsp vanilla
1/4 tsp maple extract
1/4 cup maple syrup

Mix thoroughly, by hand. Press it on a greased cookie sheet. Bake at 375F for 10-15 minutes, or until it bubbles in the middle and is just a bit brown. Cut when warm, and leave in the pan until completely cooled.

Cool Individual Apple Crisps Monday, Nov 19 2012 

 

I found this idea online, and was excited to give it a try! Not only does it look cool, it’s also so much easier than the traditional apple crisp, as there is no need to peel and slice all the apples. Very cool, and I’ll definitely be making apple crisp this way again!

I like how it also limits the portions, because when it comes to apple crisp, my husband and I can eat waaaaaay too much! 😀

 

 

Cool Individual Apple Crisp

4 apples

 

Crisp Topping

1/2 cup brown sugar
1/2 cup  flour (white or wheat)
1/2 cup oatmeal
1/3 cup butter/margarine
1/2 tsp cinnamon

Mix ingredients together to make a crumb.

Wash apples, cut in half, cut out the core.

Divide on top of each apple half. Place apples on a cookie sheet and bake at 350F for 20-25 minutes, until apples are soft (insert sharp knife). The length of cooking will vary greatly depending which type of apple you use. Macintosh apples will cook much faster than gala.

Oven-Baked Granola Bars Friday, Oct 19 2012 

These granola bars are chewy with crispy edges, sweet, and an excellent dessert. 🙂  My friend Sara adapted this recipe, and I think its awesome. I’m glad she doesn’t mind me sharing it here! 🙂

My son (4 yrs old) said they were the best in the whole world! He uses that expression a fair bit recently, but basically means he realllllly likes it! 😉

Oven-Baked Granola Bars

7 cups oatmeal (can use all quick, or 2 cups old fashioned and 5 cups quick)
1 1/3 cups shredded coconut/chopped slivered almonds/hemp seeds/flax (I did 2 Tbsp ground flax, then 1/2 coconut and 1/2 almonds for the rest)
1 1/2 cups brown sugar
1/2 cup maple syrup (if you do not have maple syrup, use 1/2 cup brown sugar in it’s place)
2 tsp. vanilla extract
1 1/3 cup butter

Mix oatmeal and coconut/almonds/flax in a large bowl.

Melt butter, brown sugar, and maple syrup in a pot. Heat until most of the sugar has melted.  Stir thoroughly to incorporate the butter and other ingredients, then add vanilla.  Stir well.  Pour over oatmeal mixture.  Stir well.

Divide mixture between 2 greased cookie sheets (I used parchment paper instead of greasing the pans) and press down evenly.  Once it is packed down, bake at 375F for 10-15 minutes, until bubbling and golden on edges and top. Cut while warm.

Makes 64 bars.  They may be stored at room temp for quite a while, but keep very well in the freezer too.

Quick and Easy: No Bake Granola Bars Thursday, Aug 30 2012 

 

This week, my son started JK. I can’t believe school has entered our household!! With that, means school lunches. I’ll share more ideas as time goes on, as it is very important to me to send lunches and snacks that are homemade and as healthy as possible. I have a really good granola bar recipes (this one!), but the problem with it is it gets soft pretty quickly and crumbles up. Not as good for school lunch, probably, although it would totally still work wrapped in plastic wrap individually.

I came across this No Bake Granola Bar recipe, tried it, and loved it! My sons and husband did it. 🙂  I had to quickly sneak out a few pieces to stick in the freezer for a school lunch!! But, it’s so quick and easy, that I don’t mind making it again. And again. And again. 🙂

Only SEVEN ingredients, and about 5 minutes of work. I can handle that. 😉

Hmm, so good. I barely had time to snap a picture of the granola bars on a plate before he grabbed one. 🙂

Next time, I’ll add some ground flax to it, and may substitute some of the rice cereal for sunflower seeds or something. But it really doesn’t need any changing, it’s quite yummy as is. 🙂

Brown Rice Blender Waffles Wednesday, Jul 25 2012 

I recently purchased a Vita-Mix, and am having fun trying new recipes. We are loving this blender pancake recipe, and so I wanted to try a blender waffle recipe! I cam across this one, by Sue Gregg, that is made from brown rice and oatmeal. I’m always game to try new ways to incorporate more grains (less wheat) in our diet, so I gave them a try!

They are more crumbly than my regular waffle recipe, but we still enjoyed them. 🙂

Rice and Oatmeal Blender Waffles

1 1/2 cup milk
2 Tbsp oil
1 tsp vanilla
1 cup brown rice
1/2 cup oatmeal
1 egg
1 Tbsp flax seeds
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Put milk, oil, vanilla, brown rice and oatmeal in blender, blend on high for 3-5 minutes, depending on the strength of your blender. Add in egg, and flax seeds, blend 1-3 minutes. Finally add baking powder, baking soda, and salt, blend just until it is mixed through.

Bake in waffle maker according to directions, but make sure to spray oil before every batch! These are not as high in oil content as other waffles, and stick easily. You can also bake these like pancakes, if desired!

Cranberry Chocolate Chip Oatmeal Cookies Wednesday, May 9 2012 

We were recently on a trip for 18 days. Towards the end of the trip, I was getting pretty antsy to get back into my kitchen! I think I’m addicted to cooking and baking, is that bad? 🙂  My birthday was right when we returned and I had no time or energy to make a cake. I still craved a homemade sweet though, and really wanted cranberries and chocolate, and these cookies were the result! Yum! I’ll be making these again! I thought there would be some left for potluck on Sunday… but I doubt it. 😉 They are loaded, with yummy-ness!

Cranberry Chocolate Chip Oatmeal Cookies

(Makes 3 dozen small cookies)

1 cup butter/margarine
1 cup brown sugar
2 eggs
3/4 cup shredded coconut
1 1/2 cups oatmeal
1 1/2 cup wheat or white flour (I used 1 3/4 cups of spelt)
1 tsp baking soda
1 tsp baking powder
1/2 tsp vanilla
1/4 tsp salt
3/4 cup dried cranberries
3/4 cup chocolate chips

Cream together butter, brown sugar, and eggs. Mix together dry ingredients, and add in to the butter mixture. Finally, stir in cranberries and chocolate chip. Scoop unto greased cookie sheets, bake 12 minutes at 350F!

Oatmeal Rye Cake Thursday, Mar 29 2012 

When I first came across this recipe, I was not tempted to make it. Oatmeal Rye Cake? Seriously? Who would want to make it? Doesn’t rye flour add a very distinct taste?

So why, do you ask, did I make it after all those hesitations? Because I’m a bit of a sucker for recipes that aren’t normal. 😉  And because I love finding desserts that are somewhat healthy (no white flour). It’s easier to justify eating more of it that way, you know!! 🙂

I am very glad I made it. You would never know it’s from from rye flour! It’s moist, delicious, and even friends loved it and were surprised at the ingredients!

Oatmeal Rye Cake

1/2 cup butter or margarine, softened
1 cup brown sugar
2 eggs
1 tsp vanilla
3 Tbsp barley flour*
1 1/4 cup rye flour
1 cup rolled oats**
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cup water/milk

Cream butter and sugar. Add eggs and vanilla, mix. Combine dry ingredients. Alternately add dry ingredients and water/milk to creamed mixture (batter will be thin). Pour into greased 9×13″ pan. Bake at 350F for 30 minutes, or until toothpick comes out clean.

*I’m quite certain this flour could be substituted with any other kind, if you don’t have any barley flour!
**I used quick oatmeal, and the cake was very moist. Almost too moist. Next time I use quick oatmeal instead of the rolled oats called for in this recipe, I will decrease the water/milk to 1 cup.

The Brown Sugar Coconut Frosting recipe is here (pictured above)!

Recipe from Sensible Cooking.

Banana Oatmeal (Chocolate Chip) Muffins Friday, Feb 17 2012 

My husband really loves banana chocolate chip muffins. I like this recipe because it’s more hearty due to the oatmeal! I like the chewiness of oatmeal in muffins. 🙂  The chocolate chips are optional, of course!

Banana Oatmeal (Chocolate Chip) Muffins

1 cup oatmeal
1 cup milk
2 cups flour (white/wheat/spelt)
1/2 cup sugar
1 1/2 Tbsp baking powder
1 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup melted butter/margarine
2 eggs
2 tsp vanilla
2 cups banana, mushed (4-5 bananas)
1 1/2 cups chocolate chips (optional)

Mix together oatmeal and milk.

In a large bowl, combine flour, sugar, salt, baking powder, baking soda, cinnamon, and nutmeg.

Add melted butter, eggs, vanilla and bananas to the oatmeal and milk. Combine wet and dry ingredients, mixing only until moistened. Fold in chocolate chips, if desired. Spoon into greased/lined muffin tins.

Bake 20 minutes at 375F, or until toothpick inserted in middle comes out clean.

Blueberry Oatmeal Coconut Muffins Wednesday, Feb 15 2012 

I first had this muffin “back in the day” when I was a bank teller. Before kids. Nearly 4 years ago! Seems like another lifetime. 🙂  Every Friday was casual Friday and we took turns bringing in a snack for our co-workers. My supervisor brought these and I LOVED them. They are still a favourite around here!

I recently realized that I never shared this delicious recipe on here, so without delay, here it is!

 

Blueberry Oatmeal Coconut Muffins

1 cup oatmeal (rolled, or quick)
1 cup flour (wheat, spelt, white, or a combinaison)
1/2 tsp salt
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup brown sugar
3/4 cup coconut
1 1/2 cup buttermilk
1/2 cup oil
1 egg
1 tsp vanilla
1 cup blueberries

Combine oatmeal and buttermilk, soak for 30 minutes.

Combine flour, salt, baking powder, and baking soda.

Blend oil, brown sugar, egg, vanilla and coconut. Add oatmeal and buttermilk. Stir in flour mixture, stirring only to moisten.

Fold in blueberries. Spoon into greased/lined muffin tins.

Bake 20-25 minutes at 350F, or until toothpick inserted in the middle of the muffin comes out clean.

Cool on cooling rack, enjoy!

Next Page »

%d bloggers like this: