Oatmeal and Brown Sugar Muffins

Is your life as crazy as mine with the wrapping up of another school year?  It is so fun, but exhausting too!  I guess it makes you ready for summer all the more:)  I can't wait!  Now to these delightful muffins...simple, quick and tasty!  Really you can't ask for more sometimes!  I am finding these to be my go to muffin for breakfast, to add to dinner or a sweet after school snack!  My boys LOVE them and so do I.  I love that the ingredients are always on hand in my kitchen and they come together quick and easy!  I think we will be enjoying these for years to come!

Oatmeal and Brown Sugar Muffins

Author: Melanie

Recipe source: 5Boys Baker

Ingredients

• 1 3/4 cup rolled oats


• 1 cup flour


• 1/4 cup brown sugar


• 2 tsp. baking powder


• 1/2 tsp. baking soda


• 1/2 tsp. salt


• 1 egg


• 1/4 cup butter, melted


• 1 cup buttermilk


• 1/4 cup honey


• Extra brown sugar for sprinkling

Instructions

1. Preheat oven to 350.


2. Line 12 muffin cups with liner or spray with vegetable spray.


3. Mix oatmeal, flour, brown sugar, baking powder, baking soda and salt in large bowl.


4. Set aside. In a medium-size bowl, whisk egg, butter, buttermilk, and honey until well blended. Pour liquid over dry mixture and fold in with rubber spatula just until combined.


5. Don’t overmix.


6. Spoon batter evenly into prepared muffin tin.


7. Sprinkle the tops of each with brown sugar.


8. Bake for 20 minutes or until golden brown.

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Peanut Butter Oatmeal White Chocolate Cookies

For some reason, I have been making cookies a lot  this winter!  The cooler weather just puts me in the mood to bake.  I know that soon enough it will be so hot here in the South that the desire to bake will not be so strong!  I am sure they won't last for long, but right now, my freezer is full of several different kinds of cookies (gluten free too)!  Perfect  for my boys school lunches, snacks and all of those  events that someone is in charge of bringing a treat to!  My children always seem to spring that one on me at the last minute!   Silly boys!  At least now they are in luck--since I can whip these babies out of the freezer!  And let me tell you --these cookies are a hit especially if you love anything with peanut butter in it, like us!   I am thinking instead of white chocolate chips, next time I will try chocolate ones for a classic PB and Chocolate combo.  Really you can't go wrong with this recipe, I am sure!

Life has been so busy but I am finally back to posting here and on my other blog Melandboys too.  I have some yummy recipes and fun posts scheduled:)

Peanut Butter Oatmeal White Chocolate Cookies

Author: Melanie

Recipe Source: Peanut Butter Comfort Cookbook via 5 Boys Baker

Ingredients

• 1/2 cup butter


• 1/3 cup peanut butter


• 1 cup brown sugar


• 1/2 cup white sugar


• 1 egg + 1 yolk


• 2 tsp vanilla extract


• 1 1/4 cup flour


• 1 cup old fashioned oats


• 1/2 tsp baking soda


• 3/4 cup white chocolate chips


• 1/2 cup peanut butter chips (I left these out--but I am sure they would be good)

Instructions

1. In a medium In a medium-sized microwave safe bowl, melt the butter for about one minute, add the peanut butter and cook for 30 more seconds. Stir until mixture is smoother and combined.


2. Add the brown & white sugar to the melted butter & peanut butter mixture and stir. Set aside to cool for about 5 minutes.


3. Add the egg, yolk and vanilla and whisk until smooth and combined.


4. Add the flour, oats, baking soda and salt and stir until combined. Fold in the white chocolate chips and peanut butter chips and stir. Place dough in the refrigerator and chill for at least two hours or overnight.


5. After dough as chilled, preheat oven to 325 degrees. Using a small cookie scoop, form balls and drop onto silpat or parchment lined baking sheets, about 2 inches apart. Flatten the mounds slightly with your finger.


6. Bake 9 to 11 minutes. The bottoms will have set, yet the tops will look quite under-done. That’s ok, don’t over bake because they will set up more while cooking. Allow cookies to cool on the baking sheets for at least 10 minutes or until they have firmed up.

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Pumpkin Granola

I made this wonderful granola the other day and posted a picture of it fresh out of the oven on Instagram.  Sometimes I think food is beautiful, what can I say?!  I know I am a little crazy:)  I made this with gluten free oats so my boys with Celiac disease could enjoy it too!  They loved it and so did I!  I had several requests for the recipe, so here you go my friends!

Are you ready for Thanksgiving?  I love that holiday and I am trying to get prepared.   I posted some beautiful Thanksgiving table inspiration and some free Thanksgving printables here on Melandboys.

Pumpkin Granola

Author: Melanie

*Makes about 7 cups of granola

Ingredients

• 3 cups old-fashioned rolled oats


• 1 cup pumpkin seeds


• 1 cup pecans (sometimes I add sunflower seeds for part of the nuts)


• 3/4 cup shredded sweetened coconut


• 1/4 cup plus 2 tablespoons dark brown sugar


• 1/4 cup plus 2 tablespoons pure maple syrup


• 1/4 cup vegetable oil


• 3/4 teaspoon salt


• 1 tsp pumpkin pie spice, if desired (sometimes I leave it out)

Instructions

1. Preheat oven to 250 degrees.


2. In a large bowl, combine the oats, nuts, coconut and brown sugar.


3. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt (and pumpkin pie spice, if using).


4. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet.


5. Cook for 1 hour and 15 minutes, until golden.


6. Remove from the oven and transfer into a large bowl, slightly breaking up the clumps.

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Dark Chocolate No Bake Cookies (gluten free)

 



Happy Monday everyone! I hope you had a happy weekend. Here in Tennessee, Spring has come with flowers, sunshine and birds chirping. Just what I needed! I am sorry I have not posted any new recipes for awhile, I have had a lot going one! As I wrote about before my 10 year old had the worst stomach pain for months and we finally figured out, after many many Doctor visits, that he has Celiac disease. Since this is a genetic disease, our whole family was tested. It turns out that my 7 year old has it too. The same little guy that has been having such trouble with his heart the last few months. Poor guy! The good new is we are headed up to Vanderbilt later this week for a second try at a procedure that will fix his heart once and for all, we hope! When we get that behind us I plan to really jump into Gluten Free cooking and baking because, let me tell you the pre-made packaged GF items are very expensive!! We will be adding a new Gluten Free section to our recipe index and posting all our family favorites there. I have to admit, this has been overwhelming for me, since I love bread and baking, but luckily there are some great resources and products out there. This last week we tried our first homemade GF cookies. If you can't have gluten, just be sure to use gluten free certified oats--crazy but I learned that most oats test positive for gluten. Anyway, these cookies were yummy! I am usually not a fan of no bake cookies but my friend Gloria brought these to our choir practice a couple of weeks ago and I was impressed! These are not your average no bake cookies:) They are really taken up a notch with the Special Dark cocoa powder, toasted pecans and coconut! Yum! Whether you are gluten free or not, you are going to love these little treats! Also, if you eat gluten free, I would LOVE to get your favorite recipes, cookbooks, products etc. I am SO grateful for any advice right now!! Thank you so much:)

Dark Chocolate No Bake Cookies (gluten free)

Author: Melanie

Ingredients

• 3 cups old fashioned oats (or quick-cooking rolled oats, if you prefer)


• 1/3 cup tablespoons unsweetened Speical Dark or Dutch Process cocoa


• 1/2 cup chopped nuts (I like toasted pecans)


• 1/2 cup shredded coconut


• 2 cups sugar


• 1/2 cup milk


• 1/2 cup (1/4 lb.) butter

Instructions

1. In a bowl combine the oats, cocoa, nuts and coconut. In a pan, put sugar, milk, and butter. Bring just to a boil, stirring to combine. Pour over the rolled oats mixture. Mix lightly until blended.


2. Drop from a teaspoon onto waxed paper or foil. let stand until firm, about 10 minutes. Makes about 4 dozen cookies. I use a very small cookie scoop.

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Turtles are one of my favorite Christmas candies!  I say Christmas, because my mom always always made them at Christmas.  I think we all looked forward to them all year long.  So what can I say?  When I saw this Turtle Bars recipe, I couldn't resist.  I love that it has ingredients that you usually have on hand... and it is really really easy... and fantastic to boot.  Perfect combination, right?!  Thank you cute Ali for this little gem!

So here is a tip for this recipe: cut the bars while they are still a little warm, but then wait until they are completely cooled to eat and they will stay together better.  When they are warm, they crumble a little. Hope you enjoy!

Turtle Bars

Submitted by Mindy ~ The Sisters Cafe
Recipe Source: "When Life Gives You a Chocolate Craving..." by Lemon Poppy

2 1/4 cups flour
2 1/4 cups oats (original recipe calls for quick oats, but I like regular oats because they are chewier to me)
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup butter, softened to room temperature
1 12 oz. bottle of caramel topping
2 cups chocolate chips
2 cups pecans, coarsely chopped

In a medium bowl combine flour, oats, brown sugar, salt and soda.  Add softened butter and stir until it makes crumbs.  Press three quarters of the crumbss in the bottom of a large cookie sheet (12 x 17 x 1 or 10 x 15 x 1).  Bake at 350 degrees for 10 minutes.  Remove from oven and pour caramel evenly over crust.  Sprinkle with chocolate chips, pecans and remaining crumbs.  Return to oven and bake 15 minutes.  Cut while still warm (I thought they cut best slightly cooled, but still a little warm -- not hot).

Oatmeal Coconut Chewies

L.O.V.E. these cookies. I am a serious coconut lover and my hubbie is a huge oatmeal cookie guy.  So when I found these babies on Mel's Kitchen Cafe, I knew it was meant to be.  And oh, I was not disappointed!  I have made these twice in the last ten days alone.  And sadly, I only gave away a measly eight cookies... we ate the rest!  I told you they were good!  100% chewy bliss.  Bet you can't eat just one either!

Oatmeal Coconut Chewies
Submitted by Mindy ~ www.thesisterscafe.com

1 cup granulated sugar

1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour (I have added an extra 1/2 cup of flour, and it makes them slightly puffier - well, less flat anyway - at my altitude)
1 cup shredded, sweetened coconut
1 cup quick oats

Preheat the oven to 350 degrees. In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined. Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350 degrees for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version).

 

Oatmeal Maple Pecan Scones

Mmmm... I loved these scones.  The oatmeal was such a great addition.  I had never had oatmeal in scones before, but when I looked it up on wikipedia I found that scones were originally made with oatmeal. So there you go... authentic! :)  Well, whether they are authentic or not, this recipe is definitely one that I will be making again and again.  I used real maple syrup, so the scones weren't too sweet.  It was perfect with the sweet glaze.  However, I think they would still be really good with breakfast maple syrup - just sweeter.  Hope you enjoy!

PS Don't get overwhelmed by the length of the directions.  These scones really  are not hard, the directions are just a little wordy but informative!

Oatmeal Maple Pecan Scones
Submitted by Mindy ~ The Sisters Cafe

1 1/2 cups steal cut Irish Oatmeal (I just used regular oatmeal)
1/2 cup coarsely chopped pecans
1/4 cup whole milk
1/4 cup heavy cream
1/4 cup maple syrup (I used real maple syrup, but breakfast syrup would be good, too... just sweeter)
1 large egg
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
10 Tablespoons unsalted butter, cold, cut into 1/4 inch cubes
1-2 teaspoons cinnamon

Glaze:
3 Tablespoons maple syrup
1/2 cup confectioner's sugar

Adjust oven rack to the middle position and heat the oven to 375 degrees.  Spread the oats and pecans evenly on a baking sheet and toast them until they are fragrant and lightly browned -- about 7-9 minutes; cool on a wire rack.  Increase the oven temperature to 450 degrees.  Line a second baking sheet with parchment paper.  When the oats and pecans are cool, measure out 2 tablespoons (for dusting the work surface) and set aside.

Whisk the milk, cream, maple syrup and egg in a large measuring cup until incorporated; remove one tablespoon to a small bowl and reserve for glazing.

Place the flour, baking powder and salt in the work bowl of a food processor fitted with the metal blade and process until combined, about four 1-second pulses.  Scatter the cold butter evenly over the dry ingredients and process until the mixture resembles coarse cornmeal, twelve to fourteen 1-second pulses. (You could also do this by hand with a pastry cutter or two knives).

Transfer the mixture to a medium bowl; stir in the cooled oats and pecans.  Using a rubber spatula, fold in the liquid ingredients until large clumps form.  Using your hands, gently knead the mixture in the bowl until the dough forms a cohesive mass.  Do not over-handle.

Dust work surface with half of the reserved oats, turn the dough out onto the work surface, and dust the top with remaining oats.  Gently pat the dough into a 7-inch circle about 1-inch thick.

Using a long sharp knife, cut the dough into 8 wedges and set out on parchment-lined (or silpat lined) baking sheet, spacing them about 2 inches apart.  Brush the surfaces with the reserved milk and egg mixture, then sprinkle scones with cinnamon.

Bake until golden brown, 12-14 minutes; cool scones on the baking sheet on a wire rack for 5 minutes, then remove scone to a wire rack and cool to room temperature, about 20 minutes.

When the scones are cool, whisk 3 tablespoons maple syrup and 1/2 cup confectioner's sugar in a small bowl until combined; drizzle the glaze over the scones.

 

Recipe source: www.enjoylifewithbreakfast.com

Healthy Homemade Granola Bars

The last few years I have made a huge effort to buy less processed foods for my family and feed them more real ,whole foods. Granola bars are one item that my boys really enjoy and miss when I don't buy them. Do you remember when I posted these granola bars? They are so yummy, but not as hearty as I wanted, more like a treat really. So, I have been on the lookout for a more hearty and healthful homemade granola recipe that my family will still get excited about. Well, thanks to Ms Summer Harms (and her Mother in law) my search is over! These granola bars are really good. My family loves them and I love that they are packed with healthy ingredients. I keep them in the freezer and pop them into snack size baggies for lunches or to grap for an on-the-go snack. Seriously sooo tasty! I hope you enjoy them as much as we do!

PS

Do you plan a weekly menu? I post mine each week on my other blog melandboys. If you do too, let me know! I am always looking for inspiration!

Summer's Healthy Homemade Granola Bars

submitted by Melanie

printable recipe here

2 cups old-fashioned oats
1/2 c. flax seed, milled
1/4 c. quinoa
3/4 c. shelled sunflower seeds
1 c. chopped nuts (any kind or combination)
1 c. shredded coconut
1/2 to 1 tsp. cinnamon (desired amount)
1/2 tsp. salt

1/2 c. brown sugar or organic agave nectar
1/2 c. honey
2 tsp. molasses
4 T. butter
2 tsp. vanilla
4 T. peanut butter
1 c. dried, chopped fruit (optional)

1. mix first 8 ingredients together and place on a rimmed baking sheet. toast in a 400 degree oven for 9-12 minutes. watch it so it doesn't burn! stir and let cool at least 15 minutes.
2. bring next 4 ingredients to a simmer, stirring continuously. stir in the vanilla and peanut butter and cool for 2-3 minutes, stirring occasionally.
3. put the toasted ingredients and dried fruit in a large bowl and pour the liquid ingredients over it. mix very well.
4. place parchment or wax paper in the rimmed baking sheet and butter the top side, then place the granola bar mixture in the pan. put another butter sheet of paper, buttered side down, on top of the mixture and press down. (i use silpats instead of parchment or wax paper and they work perfectly!)roll with a rolling pin to make it very tight, smooth, and even.
5. let set for 2-3 hours and cut into desired bar size. makes about 20-24 bars. package in snack size bags or an airtight container. if not using within next few days, store in freezer. they keep very well, and thaw quickly. (really yummy frozen, too!)

Laura's Best Chocolate Chip Cookies

The other day I was thinking about my dear friend Laura that I miss from Utah! She and I were neighbors in my first home 13 years ago in American Fork Utah. We had our first 3 boys together--they are all just months apart. We had a lot of play dates, picnics at the park and morning walks pushing double strollers and lots of little boys. We tended each others boys, took each other meals when we needed them and sampled each others baking. Laura is an excellent cook, and I still use many of her recipes, including these fantastic cookies! They make a lot, which I love since I have lots of school lunches to pack. I bake them all up and then freeze them in gallon size ziplocs. Every morning I take out what I need for lunches. This is an easy way to have homemade treats ready for lunches. Also, I have noticed that my boys like to grab a frozen cookie once in awhile for a cool treat on a hot day. We are still having hot days here in Tennessee.
Also, if your interested I am starting a little "How To" series over at my other blog Melandboys. The first one being How to Make Fast and Easy Homemade Breakfasts for your family that are perfect for busy school mornings! To read more just click here! Happy Monday everybody!

Laura's Best Chocolate Chip Cookies
submitted by Melanie

printable recipe here

2 cups butter
2 cups white sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cups flour
2 tsp baking soda
2 tsp baking powder
1 tsp salt
5 cups oatmeal--measure and then blend to flour in blender
24oz chocolate chips

Mix butter, sugars, eggs and vanilla. Blend all dry ingredients in a separate bowl. Add to wet ingredients and mix until blended. Stir in chocolate chips. Chill for an hour or so. Bake in a preheated 375 oven for 10 minutes. It is important NOT to overcook. I bake mine until barely brown.

Oatmeal Pancake Mix

Wow this summer is turning out to be a little crazy for me with 5 boys home all the time!! I am finding that our mornings are dragging on and on while I try to get in my daily exercise, scripture study, shower, get ready and make a nice breakfast for my crew. Honestly, I do enjoy making a hearty and warm breakfast for my boys. They wake up HUNGRY and they really do appreciate a good meal. It makes me happy, but man alive I am seriously thinking about installing a vanity in my kitchen, so I could put on mascara and flat iron while I flip pancakes:) Since that is not really possible, I found a way to streamline with this pancake mix I saw at My Kitchen Cafe awhile ago. I LOVE it! It is healthy and hearty and best of all, saves me lots of time in the morning so we aren't finishing our breakfast around lunch time.

By the way...do you need a way to get your whole house clean fast? Click here.

Oatmeal Pancake Mix
submitted by MelaniePrintable recipe here

This will make 10 cups of dry mix

3 1/2 cups quick oats
3 cups whole wheat flour
2 cups all-purpose flour
3 tablespoons sugar
3 tablespoons baking powder
1 tablespoon salt
1 tablespoon baking soda
1 cup vegetable oil

Mix all the dry ingredients together in a mixer fitted with a paddle or you can do it by hand. With mixer on slow speed (or gently by hand), drizzle the vegetable oil into the bowl slowly while the mixer is running. When all the oil has been added, stop the mixer and squeeze a clump of mix in your hand. If it stays together, it is just right. If it is still crumbly, add another tablespoon of oil at a time until the consistency is correct). Store in an airtight container for up to two weeks at room temperature or indefinitely in the refrigerator or freezer.

To make the pancakes: whisk together 1 cup of mix, 1 cup buttermilk (a combination of half plain yogurt and half milk will also work), and 1 egg. The mixture may seem thin at first but the oats will soak up the milk as it stands while the griddle preheats. Heat a griddle and drop the batter onto it. When the edges look dry and bubbles come to the surface and don't break, turn the pancake over to finish cooking on the second side.

I personally LOVE to use buttermilk in my bake goods it makes everything moist and tender. And, buttermilk can be frozen for future batches of pancakes, so it's worth keeping around!

*1 cup of mix will make about 6-7 4-inch pancakes

Recipe Source: Adapted from King Arthur Flour The Baker’s Companion via My kitchen cafe

Carmelitos

Oh my...this is quite possibly my favorite bar cookie EVER! Honestly I try not to make these cookies too often because I always eat too many! It is one of those treats that I can't stay away from. I just take a smidgen here and cut off a tiny slice there and pretty soon half the pan is gone! With that in mind, you may want to make this when you have people around to share it with! They are decadent and delicious. They are also super easy to make since you use caramel sauce versus unwrapping actual caramels. I will say that I don't really like this treat right out of the oven. For me these cookies are much better after they are completely cooled and set. Hope you enjoy!**PS Have you noticed that we are changing our blog design? We thought it was time for a little change around here! We are under blog construction this week--so please be patient during the changing headers, fonts and backgrounds:) Amy (one the sisters) designed the header--didn't she do a great job?!Carmelitos
submitted by Melanie ~The Sisters Cafe

Crust:
1 cup flour
1 cup quick oats (sometimes I use regular)
3/4 cup brown sugar
1/2 tsp soda
1/4 tsp salt
3/4 cup butter, melted

Filling:
1 cup chocolate chips (I like milk for this)
1/2 cup pecans, chopped (I never add these but good)
3/4 cup caramel topping
3 Tablespoons flour

Mix flour, oats, sugar, soda, salt and butter. Press half of the mixture into a 11x7 pan and set the other half aside. Bake at 350 for 10 minutes. Remove from oven. Sprinkle with chocolate chips and chopped pecans (if using). Blend 3/4 cup caramel with 3 T. flour. Pour (drizzle) over chocolate chips. Sprinkle the balance of the flour oat mixture over the dessert. Bake at 350 for 15-20 minutes or until light brown. Allow to cool and set before slicing.

 

**FOR a 9x13 size pan use these quantities of the ingredients and follow directions above

Crust:
2 cups all-purpose flour
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups butter,
softened

Filling:
1 (12 1/2 ounce) jar caramel
3 tablespoons all-purpose flour
1 (6 ounce) package semi-sweet chocolate chips (1 cup)
1/2 cup chopped nuts

Favorite Granola and a WINNER!!

Thank you for everyone who entered for the Flirty Apron Giveaway!! I really wish I had one for each one of you. Since I could not possibly choose just one of you myself, I relied on random.org to generate a number for me. The winning number was...206

Comment 206 was left by Michelle, Jack and Charlie! , who wrote:

"The original sassy black is the one I would love to cook up a storm in:) Thanks for doing this! I just love your blog and have told all my friends to check it out:) "

Thanks so much! Please email me at melandboys@gmail.com with your address and I will get the original sassy black apron out to you!

As I type this I have my favorite Granola recipe baking in the oven. My house smells sooo good. This was one of the first recipes I posted in the very beginning of this little blog. Since that was awhile ago and we now have so many recipes to get lost in, I thought I would uncover this little gem for ya'll ( I know the south is rubbing off on me:)!

Melanie's Favorite Granola
This granola recipe is EXCELLENT!! I love it! I have tried different granola recipes and they have been too sweet, soggy or sticky...but this one is just perfect! It even stays crunchy in milk! I love that it has flax seed in it. (they are rich in Omega 3's --always a plus in your diet!) I also love the cardamon in it. I had never used it before (I actually bought the spice for this recipe). I am definitely going to find other recipes to use it in. I think it has a slightly woodsy aroma and adds a subtle, intriguing flavor! (I cannot remember where I scribbled this recipe down from--I made a few changes--but thanks to someone!)

My Favorite Granola
submitted by Melanie

3 ¼ cups oats (Old Fashioned or Quick—any combination)
1 ¼ cup whole wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ tsp salt
1 tsp vanilla
½ tsp cinnamon
½ tsp cardamom

Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes.
Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes . Cool completely on a wire rack. Store in an air tight container.

Whole Wheat Chocolate Chip Oatmeal Cookies

Who couldn't use another delicious chocolate chip cookie recipe? There are so many different ones out there, I love to experiment on a regular basis. Melanie from My Kitchen Cafe (whom despite popular assumption, is not in fact our Melanie from the Sister's Cafe... although she is our Erin's sister-in-law! Crazy, right?!) posted these cookies and they looked so chewy and soft, I had to try them. I have to admit I was sucked into the title too.... whole wheat oatmeal cookies? Awesome! They may not be healthy but their better so less guilt, right?! :) Well, they are my current favorite now... seriously yummy. Thanks Melanie!! Change things up at your house next time you want to bake up some chocolate chip cookies and try these out! Oh, and don't forget to enter our Flirty Apron Giveaway below - you have until Thursday. Those aprons are guaranteed to yield more kisses for the cook! :)

Whole Wheat Chocolate Chip Oatmeal Cookies
submitted by Brittany at www.thesisterscafe.com

printable recipe here1 ¼ cups brown sugar
1 ¼ cups sugar
1 ¼ cups butter
3 eggs
1 teaspoon vanilla extract
1 ¼ teaspoon baking soda
1 ¼ teaspoon baking powder
1 ¼ teaspoon salt
2 ½ cups wheat flour
2 ½ cups oats
2 ½ cups semisweet chocolate chips

Cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract. Stir in dry ingredients and then chocolate chips. Scoop rounded tablespoonfuls onto ungreased baking sheets. Bake at 350 for 10 minutes. *Makes 3-4 dozen.

Homemade Chewy Granola Bars

Before I moved my neighbor shared with me a homemade granola bar recipe that is YUM-Mee!! What a fun treat for kids! I like to serve them with some cut up fruit or carrot sticks for an after school snack. They are super easy to make and use ingredients that I usually have on hand. The bars pictured are a little thicker than usual. My boys were having friends over so I tried to double the recipe and baked it in a 9x13 pan. I think that if I double it again I will use a jelly roll pan. We like them best a little thinner (They seem to stay together better that way too). Thanks for sharing the recipe Kaley! We sure miss having you next door!

Homemade Granola Bars

submitted by Melanie

2 1/2 cups quick cooking oats

1/2 cup rice krispy cereal

1/4 cup coconut

1/2 cup mini chocolate chips

1/2 cup brown sugar

1/2 tsp salt

1/2 cup butter, softened

1/4 cup honey

1/2 tsp vanilla

Add all ingredients to a bowl and mix together until combined. Press into a square 8x8 pan.

Bake at 350 for 20 minutes. Cool for 10 minutes and score into bars.

Let it set completely and then cut into bars. Enjoy!

Oatmeal Spice Cake with Browned Butter Frosting

I am NOT a fan of frosting. In fact I usually just scrape it off before digging into a piece of cake. However......this frosting is to die for!! I'm not kidding around. It goes perfect with the oats and cinnamon in the cake. Make sure you really let that butter brown - it makes the cake! haha!! ENJOY!

Oatmeal Spice Cake with Browned Butter Frosting

submitted by Brittany

1 1/2 c flour

1 c quick-cooking oats

1 c packed brown sugar
1/2 c granulated sugar

1 1/2 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

1/2 tsp ground nutmeg

1/2 c shortening

1 c water

2 eggs

2 Tb molasses

Heat oven to 350 degrees. Grease 9 x 13 inch pan with shortening; lightly flour. Beat all ingredients with electric mixer in large bowl 30 seconds on low speed, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Prepare Browned Butter Frosting; spread on cooled cake.

Browned Butter Frosting

1/3 cup butter

3 cups powdered sugar

1 1/2 tsp vanilla

2+ Tb milk

Heat butter over medium heat until delicate brown. Mix in powdered sugar. Beat in vanilla and enough milk until smooth and spreadable. (For me it takes at least 3 tablespoons of milk - just make sure you add enough milk to make it soft and smooth. If the frosting is too thick, it will tear the cake and not look pretty!)

Aunt Katie's Oatmeal Pancakes

These pancakes are so yummy! Healthy and delicious. This recipe is from my husband's Aunt Katie. Hope you enjoy! Try them with my favorite coconut syrup (you'll need additional buttermilk and some coconut extract).

Aunt Katie's Oatmeal Pancakes

submitted by Erin ~ The Sisters Cafe 

2 c. quick oats

½ c. flour

3 T. sugar

1 tsp baking soda

1 tsp baking powder

½ tsp salt

2 ½ c. buttermilk

2 large eggs (slightly beaten)

¼ c. butter, melted

1 tsp vanilla

add cinnamon, optional 

Combine dry ingredients. Add wet ingredients and let sit for 20-30 minutes, covered. (This step is very important.) Cook slowly on a griddle at 325°, or a little lower. The pancakes are easier to flip if they are not very big. Spray griddle before each batch. Let the pancake cook through on one side and then flip.

 

Baked Oatmeal with Apples and Cinnamon

This was a delicious recipe that I found at Cream Puffs in Venice. This was a pure comfort food kind of breakfast. This oatmeal baking filled my home with a wonderful aroma of apples and cinnamon. A great way to start the day!

Baked Oatmeal with Apples

Submitted by Melanie adapted from Cream Puffs in Venice

1 cup whole rolled oats

1 tsp. cinnamon

a pinch of nutmeg

1/4 tsp. salt

3 tbsp. maple syrup

1 tbsp. grated orange zest

2 medium Granny Smith apples, peeled and diced

1 ripe banana, mashed ( optional-this time I left it out)

1/4 cup finely chopped walnuts (I have never added this)

1-1/4 cups milk (use any type you like)

Preheat the oven to 350 degrees F.
Grease a 9-inch pie plate (you can use any baking dish you like) with butter.
Combine all the ingredients in a large bowl and mix well.
Pour into the pie plate and place on a baking sheet in case of spills.
Bake in the centre of the oven for 25 to 30 minutes or until the liquid is absorbed (but don’t cook it for too long or it will dry out too much).
Remove from the oven and let cool. Serve with yogurt or milk and honey. Sprinkle on your favorite nuts.

Blueberry Oat Muffins

Who doesn't love a twist on traditional blueberry muffins?... and this recipe is a good one!  I really liked the oatmeal in it, and I used fresh blueberries which really makes a difference in my opinion.  While I really liked these muffins, I think I still like good old fashioned blueberry muffins the best (especially my Grandma's, which one of us will have to post one of these days).  But my husband didn't agree... he thought these were the best blueberry muffins ever.  So there you have it!

Blueberry Oat Muffins
Submitted by Mindy ~ The Sisters Cafe

1 cup oats
1 cup flour
1/2 cup sugar
3 teaspoons baking powder
1/4 teaspoon salt
1 egg
1 egg white
1 cup milk
2 tablespoon butter, melted
1 teaspoon grated lemon peel (opt - I zest and freeze the peels from my lemons for future use in recipes like this)
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries (do not thaw before adding to batter)

Topping:
1/2 cup oats
2 tablespoon brown sugar
1 tablespoon butter softened

In a bowl, combine the first five ingredients.  In another bowl, combine the egg, egg white, milk, butter, lemon peel, and vanilla; mix well.  Add to dry ingredients just until moistened.  Fold in berries.  Pour batter in muffin tray.  Combine topping ingredients and sprinkle over batter.  Bake at 400 degrees for 20-22 minutes or until top is lightly browned and springs back when lightly touched.  Cool five minutes.  Yields 12 muffins.

Chocolate Chip Oatmeal Bars

These are a super quick, easy and yummy treat! I make these all the time when we need a treat in a hurry. Everyone always loves them! This recipe was introduced to me from Melanie at My Kitchen Cafe. Thanks so much!

Chocolate Chip Oatmeal Bars

submitted by Melanie

1 3/4 cup flour

3/4 tsp soda

1/4 tsp salt

1 cup oatmeal

3/4 cup butter

1/2 cup sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla

12 ounces chocolate chips

Preheat oven to 375. Whisk together dry ingredients and set aside. Beat butter, sugars, egg and vanilla till fluffy and add dry ingredients. Stir in chocolate chunks and walnuts. Press into a greased 9x13 inch pan and bake for 18-20 minutes until light golden brown.

I have never used a 9x13. I have been baking these in a stoneware jelly roll pan (smaller than the common stainless steel cookie sheet). I only bake them for 15 minutes. You could double it and bake them in a regular cookie sheet.

Don't overbake!!!

Fun with Oatmeal

I have been having some serious fun with our morning bowls of oatmeal. I am not a fan of plain boring old oatmeal--yuk! But, add some spices, milk, berries, fruit, toasted nuts..the possiblilites are endless...and you have a heavenly, healthy breakfast for a cold winter morning! Here are some of our favorites lately...

This, my friends will get your bowl of oatmeal off to a good start--


Our Basic "Amped Up Oatmeal" recipe
Submitted by Melanie - The Sisters Cafe

Adapted from an idea on Enlightened Cooking
Makes 2 servings. I usually double it for my family.

1 cup 1% lowfat milk
1 tablespoon firmly packed brown sugar
1/4 teaspoon ground cinnamon
2/3 old fashioned oats, uncooked
1 and 1/2 tablespoons ground flaxseed (power packed stuff; grind it in a coffee grinder and keep in freezer!)
1 teaspoon vanilla extract (I am LOVING my mexican vanilla from our trip!)
1 mashed banana (Sometimes I leave this out but it does add a lot of flavor--be careful of the overripe ones--too sweet in my opinion!)

In a small saucepan, bring milk, brown sugar, and cinnamon to a simmer (watch carefully); stir in oats. Return to a boil; reduce heat to medium. Cook 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring  occasionally.Remove oatmeal from heat. Stir in flaxseed and vanilla.

Now to this wonderful oatmeal you can add some fun:

* Stir in a sprinkling of your favorite frozen berries. The hot oatmeal will deforst them quickly! Finish with a splash of milk, and/or a dollop of vanilla yogurt (I have added a bit of lemon curd before-delish) and a sprinkling of your favorite toasted nuts!

*Stir in a spoonful of peanut butter-- and finish off with a sprinkling of mini chocolate chips and a splash of milk! My boys love this one---chocolate at breakfast?!! Cool!

*Make a pear compote to serve on top--(I had oatmeal served this way at a cute 'Bed and Breakfast' at the base of Zions Park) I am sure there is a real recipe from pear compote--but this what I do--Slice up a couple of fresh ripe pears, and saute them in a pan with a tablespoon of butter, sprinkle of brown sugar and a little nutmeg over top. Cook them for a few minutes and then spoon over your oatmeal. I always add a splash of milk and sometimes toasted pecans! Mmmmm...Oh--and this works great with apples!