Apple Oat Breakfast Cake

 A healthy option for breakfast or even dessert - this cake is made without flour or refined sugar. To make it gluten-free, just be sure you use gluten-free oats. The batter is mixed in the blender for easy prep.

This recipe comes from "Her Highness, Hungry Me"

Ingredients

1 cup oats

1 large apple, peeled and chopped

3 Tablespoon honey or maple syrup

1 tsp. vanilla

1 tsp. cinnamon

1/2 tsp. baking powder

1/2 tsp baking soda

3 Tablespoons yoghurt

2 eggs

1 Tablespoon melted butter

Instructions

Preheat oven to 350.

Put all ingredients in a blender, with exception of using only 3/4 cup oats. Process until smooth and then stir in remaining 1/4 cup oats.

Line an 8x8 inch baking pan with parchment paper so that is hangs over the edge. Pour the mixture into the prepared pan. Sprinkle additional oats on top.

Bake for 20 minutes or until a toothpick comes out clean. Allow to cool and then slice cake into 9 squares and place in airtight container.  Store in the refrigerator for at least an hour before eating.

Oatmeal Raisin Cookies

 Nothing fancy or unusual about this recipe. Sometimes, an old favorite is just what you want. These cookies from persnicketyplates.com are soft and chewy and delicious.

Ingredients

3/4 cup butter, at room temperature

1/2 cup sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

3 cups old fashioned oats

1 1/4 cup flour

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

1 cup raisins

Instructions

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.

In medium bowl, using an electric mixer, cream together butter, sugars, eggs and vanilla. Scrape down the sides of the bowl.

Add in oats, baking soda, salt, flour, cinnamon and raisins. 

Using a cookie scoop, place dough balls onto prepared baking sheet. Bake for about 8 minutes or until edges are slightly brown and center is set.

Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to a rack to cool completely.

Very Berry Baked Oatmeal

 When there is a chill in the air in the morning, baked oatmeal is the perfect comfort food. Loaded with fresh berries, this version warms me up with sweet goodness. I like to top it with a dollop of sweet goodness and a drizzle of maple syrup.

This recipe comes from "Simply Recipes"

INGREDIENTS

2 cups rolled oats (for a gluten-free version of this recipe use gluten free oats

1/2 cup milk

3 eggs, beaten

1/3 cup honey

1/2 cup whole-fat plain yoghurt

1/2 tsp vanilla extract

3/4 tsp salt

2 cups berries of your choice (pictured here, I used 1 cup blueberries and 1 cup blackberries)

INSTRUCTIONS

Preheat oven to 375. Grease a 9-inch square pan with butter or line with parchment paper.

In mixing bowl, combine oats, milk, beaten eggs, honey, yoghurt, vanilla and salt. Fold berries into the mixture, reserving a few to sprinkle on the top before baking.

Pour mixture into prepared baking dish. Top with reserved berries.

Bake 40 minutes or until oatmeal is firm to touch.

Flourless Peanut Butter Oatmeal Chocolate Chip Cookies

 We have entered the world of gluten-free cooking in my family, so you can expect to see more gluten free recipes posted in the future. This one is a simple cookie from "buildyourbite.com".  No need to substitute gluten-free flour in this recipe. There is no flour. Peanut butter and oats create the texture and maple syrup adds a delicious sweetness.

Ingredients

1 cup creamy peanut butter (for gluten-free: make sure the ingredients are peanuts and salt only)

1 Tablespoon vanilla

1/2 cup maple syrup

1 cup gluten-free oats (yes, oats are gluten-free, but gluten containing ingredients are often added in the processing; gluten-free oats assure that no gluten contamination)

1 cup semi sweet chocolate chips

2 eggs

1/2 tsp. baking powder

1/8 tsp salt

Instructions

Preheat oven to 350 degrees.

In a bowl, beat peanut butter, maple syrup, eggs and vanilla.

In separate bowl, combine oats, baking powder and salt.

Add dry ingredients to wet and beat to combine.

Stir in chocolate chips.

Drop batter onto cookie sheet that has been lined with parchment paper.

Bake 8 - 13 minutes.

Morning Glory Baked Oatmeal

This is like eating carrot cake for breakfast.  I made this oatmeal ahead and stored it in the refrigerator, tightly sealed. For breakfast, I scooped out a portion and microwaved it for one minute.

This recipe was posted in the January 20, 2016 edition of  The Denver Post.

Ingredients

1 cup chopped pecans
1/4 cup shredded coconut
1 teaspoon cinnamon
1 Tablespoon brown sugar
1/2 teaspoon plus one pinch of salt
2 cups old-fashioned oats (not quick cooking or instant)
1 teaspoon baking powder
2 cups low fat milk
1/3 cup maple syrup
1 egg
2 Tablespoons canola oil
1 1/2 teaspoons vanilla
1 medium Golden Delicious apple, unpeeled, cored and cut into 1/2 inch pieces
1 cup shredded carrot
1/2 cup raisins

Instructions

Preheat oven to 375 degrees.
Grease an 8-inch pan with butter or cooking spray.
Prepare topping by combining 1/2 cup chopped pecans, 2 Tablespoons coconut, 1/4 teaspoon cinnamon, brown sugar and a pinch of salt.

In a separate bowl, combine oats, 3/4 teaspoon cinnamon, 1/2 teaspoon salt and baking powder.
In another bowl, whisk together milk, maple syrup, egg, oil and vanilla.
Pour milk mixture over oat mixture and stir to combine.
Then, stir in remaining 1/2 cup of pecans, 2 Tablespoon coconut, apple pieces, shredded carrots and raisins.
Pour into prepared pan. Top with pecan-coconut topping.
Bake 35 - 40 minutes for until golden brown and just set in the center.
Serve warm or allow to cool and store in airtight container in refrigerator for up to 4 days. Reheat by placing in 350 oven for 20 minutes or microwaving individual portions.

Oatmeal Cake

Ingredients

For the cake:

1 cup oatmeal
1 1.2 cups boiling water
1 cup granulated sugar
1 cup brown sugar
1/2 cup oil
2 eggs
1 1/3 cup flour
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt

For the Topping:

6 Tablespoons butter, melted
4 Tablespoons milk
1 cup brown sugar
1/2 cup chopped walnuts
1 cup coconut

Instructions

Mix together oatmeal and boiling water. Let stand for 15 - 20 minutes. Add granulated sugar, brown sugar, oil and eggs. Beat for five minutes.
Add flour, baking soda, baking powder and salt. Mix well and poured into greased and floured 9x13 inch pan. Bake for 35 minutes at 350 degrees or until toothpick inserted in the middle comes out clean. While the cake is baking, prepare the topping. Mix all topping ingredients in a saucepan and cook over low heat until combine and bubbly. Allow to cool slightly.
While the cake is still warm, spread topping over the top. Place the cake under the broiler and broil until the coconut is lightly toasted.

Banana Pecan Oatmeal Bread

Great for breakfast!

Ingredients

For the Topping

1/2 cup Quaker oats
1/4 cup chopped pecans
1 1/2 Tablespoons melted butter
1 Tablespoon firmly packed brown sugar

For the Bread

1 cup Quaker oats
1/2 cup milk
2 cups flour
1/3 cup sugar
1 1/2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed, very ripe bananas
1/3 cup canola oil
2 eggs, lightly beaten

Instructions

Preheat oven to 350 degrees. Spray bottom only of 9x5 inch loaf pan with cooking spray. In small bowl, combine all topping ingredients. Set aside.
For bread, combine milk and oats in small bowl; set aside. In large bowl, combine all dry ingredients; mix well. Add bananas, oil and eggs to oat mixture;  mix well. Add oat mixture to dry ingredients all at once. Stir just until ingredients are moistened. Pour into pan. Sprinkle with topping mixture. Press gently into batter.
Bake 55 - 60 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan; remove to wire rack. Cool completely.

Baked Apple Oatmeal

The temperature in Frisco, Colorado is -2 degrees this morning and this is what I want to have for breakfast!  Perfect hearty breakfast on a cold winter day.

Ingredients

2  2/3 cups old-fashioned oatmeal
1/2 cup raisins
4 cups milk
1/3 cup brown sugar
2 Tablespoons melted butter
1 teaspoon cinnamon
1/4 teaspoon salt
2 medium apples, chopped (about 2 cups)
1/2 cup chopped walnuts
An assortment of toppings, as desired

Instructions

Heat oven to 350 degrees. Mix all ingredients, except walnuts in 2 quart casserole. Bake uncovered for 45-50 minutes or until most of the liquid is absorbed. Top with walnuts. Serve in individual bowls with more milk and toppings such as more brown sugar, chocolate chips, sliced bananas, or dried fruit.