I love fresh fruit with buttery, oaty topping perfect for summer dessert (or breakfast).
2 c strawberries, sliced thin
1 1/2 lb nectarines, sliced thin
1/4 c sugar
1/4 c corn starch
1 c sugar
2 tsp cinnamon
1 c oats
1 stick of butter, cut into small pieces
3/4 c flour
Preheat oven to 350.
In a 9×13 toss the strawberries, nectarines, sugar and corn starch.
Toss the crumble ingredients in a food processor and pulse until it looks like course meal.
Spread over fruit. Bake for 30 – 45 minutes until the topping is brown and fruit is bubbly.
Serves 8 – 10.
A breakfast treat that is under 300 calories? Yup, I got ya covered with this one! I used a dark honey to give it some real flavor.
3/4 cup old-fashioned rolled oats
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3/4 teaspoon salt
1/2 cup plus 2 tablespoons honey
1/2 cup buttermilk
1/2 cup canola oil
2 large eggs
1 c blueberries, fresh or frozen
Preheat the oven to 375°. Coat a 12-cup muffin pan with cooking spray.
In a large bowl, mix the oats with the whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon, cardamom and salt. Stir in the honey, buttermilk, canola oil and eggs. Mix just until combined. Stir in blueberries.
Spoon the batter into the prepared muffin cups and bake for about 18 minutes, until they’re golden and a toothpick inserted into the center of the muffins comes out clean.
Let the muffins cool in the pan for about 5 minutes, then transfer them to a rack. Serve warm or at room temperature.
My oldest is a picky eater so I’m always looking for ways to get calories into him. This quick and heart muffins are packed with Oats and pumpkin and some chocolate chips to make them irresistible to kids.
2 c old fashioned oats
1/3 c packed brown sugar
1 ½ tsp baking powder
1 tsp pumpkin pie spice
¼ tsp salt
¾ c buttermilk
½ c canned pumpkin
½ tsp vanilla extract
1/3 c semi-sweet chocolate chips
Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.
Combine dry. Combine wet. Mix together. Stir in the chocolate chips.
Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 18-22 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.
These may be the fastest oatmeal cookies ever! And they are gluten free.
1/2 c chunky peanut butter
1/2 c packed brown sugar
1-1/4 c quick-cooking oats
1/2 tsp baking soda
1/4 c chocolate chips
In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda and chips to creamed mixture; mix well.
Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly.
Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.
2 dozen cookies
This is a childhood favorite of mine. My Dad used to make these (my Mom made the non oaty version). Now I’m making them for my boys with the addition of a few chocolate chips. I love to freeze them for a quick weekday breakfast.
1 cup rolled oats
2 c buttermilk
1 c whole wheat flour (or reg)
2 TBSP sugar
2 tsp baking powder
1/tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
2 TBSP butter, melted
Combine buttermilk and oats, let soak for 10 minutes. Add remaining ingredients, stir to combine.
Cook over medium high heat on a griddle for about 3 minutes per side.
This recipe is from The BACleanse and it is a winner!! You oats are soaked in the yogurt overnight so you need to start this the day before.
2 tsp toasted unsweetened flaked organic coconut
1/2 orange, peeled and chopped
Orange juice from the other half
2 Medjool date, pitted, finely chopped
1/2 c plain non-fat Greek yogurt
1/3 c old-fashioned oats
2 tsp cacao nibs
Combine orange, date, juice, yogurt and oats in a bowl. Refrigerate overnight.
In the morning stir in the coconut and cacao nibs right before you eat.
I had a whole bunch of brown bananas and needed to make a breakfast treat the kids would eat, here’s what I came up.
1 c whole wheat flour
1/2 c wheat bran
1 tsp salt
1 tsp pumpkin pie spice
1/2 c butter, softened
1 c coconut palm sugar or brown sugar
4 mashed bananas
1 tsp vanilla
1 1/2 c quick cook oats
1/2 c walnut pieces
1/2 c raisins
1/2 c chocolate chips
Preheat oven to 435. Grease a 13×9 pan.
Combine dry ingredients. Set aside.
Combine butter and sugar, beat on medium speed. Add egg, vanilla and beat in with bananas. Add dry ingredients, mix in nuts, fruit and chips.
Spread into pan and bake 25 minutes.