Nectarine and Strawberry Crumble

 I love fresh fruit with buttery, oaty topping perfect for summer dessert (or breakfast).

Ingredients:
2 c strawberries, sliced thin
1 1/2 lb nectarines, sliced thin
1/4 c sugar
1/4 c corn starch
Topping:
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.

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Healthy Blueberry Muffins

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.

Ingredients:
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.

Oatmeal Pumpkin Muffins

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.

Ingredients:
2 c old fashioned oats
1/3 c packed brown sugar
1 ½ tsp baking powder
1 tsp pumpkin pie spice
¼ tsp salt
2 eggs
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.

Makes 12.

Easy Peanut Butter Cookies

These may be the fastest oatmeal cookies ever! And they are gluten free.

Ingredients:
1/2 c chunky peanut butter
1/2 c packed brown sugar
1 egg
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

Oaty Buttermilk Pancakes

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.

Ingredients:
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.

16 pancakes.

Oats and Yogurt with Orange, Coconut and Cacao Nibs

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.

Ingredients:
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.

Serves 1.

Banana Oatmeal Breakfast Cookies

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.

Ingredients:
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
1 egg
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.

Apricot Crisp

It’s Thursday night and I have a basket of apricots that need something done with them – what better thing to do than make a quick crisp! Added a little cardamom to keep it interesting.

Ingredients:
1 lb apricots, quartered
1 c oats
1/2 coconut palm sugar – or brown sugar
1/3 c flour
1/3 c coconut oil, melted
1/3 c toasted nuts, I used almonds
1 tsp cinnamon
1/2 tsp cardamom

Preheat oven to 350.

Place apricots in a glass pan.

Combine rest of ingredient in a bowl, combine, spread over apricots.

Bake 30 – 40 minutes until bubbly and brown on top.

Serves 8.

Peanut Butter and Jelly Oat Bars

I’m always looking for healthy treats for my kids and these fit the bill. They are skinny minies so I’m not worried about fat. These are easy and yummy!

Ingredients:
1 c whole wheat flour
1 c oats
1/2 tsp baking soda
1/2 c butter or coconut palm oil at room temp
1/2 c coconut palm sugar or brown sugar
1/2 c peanut butter
1 egg
1 tsp vanilla
1/4 milk
1/2 c jelly or jam of your choice

Preheat oven to 350. Grease an 8×8 pan.

Combine palm oil and sugar. Beat for 1 minute. Add peanut butter, egg, milk and vanilla. Add baking soda, flour and oats combine.

Spread into pan. Add jelly and swirl into oat mixture. Bake 25 – 30 minutes.

Makes 16.

Chocolate Cherry Oatmeal Cookies

Cookies!!! Need I say more! Chocolate, choc chips, coconut, walnuts & dried cherries – not sure I could get anything else in there!

Ingredients:
3/4 c flour
2 TBSP cocoa
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
12 TBSP butter, softened
1/4 c white sugar
3/4 c brown or palm sugar
2 eggs
2 1/2 c rolled oats
1/2 c dried cherries
1/2 c chocolate chips
1/2 c walnuts
1/2 c coconut, shredded, unsweetened

Preheat over to 350.

Combine flour, cocoa, baking soda, spices and salt.

Place butter in a mixing bowl and beat until smooth. Add sugars and beat until smooth and fluffy. Beat in eggs one at a time. Add flour mixture. Then beat in remaining ingredients one by one.

Scoop onto baking tray lined with parchment or silicon baking mats. Bake 5 minutes they switch position, bake another 5 – 6 minutes.

4 WW PP per cookie.