Oatmeal Banana Muffins

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The kids love to get muffins in their lunch; and these are easy and much healthier than your average muffin – and the best part? They don’t seem to notice 😉 Thanks for reading, enjoy!

Banana Oatmeal Muffins – adapted from The Lemon Bowl

  • 1¼ cups old-fashioned oats
  • 1½ c oat flour**
  • ½ c milk
  • ½ c plain yogurt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • ½ tsp salt
  • â…“ c brown sugar – packed
  • ¼ c unsweetened applesauce
  • 2 tbsp canola oil
  • 2 large ripe bananas – mashed
  • 1 egg

Directions –

Pre-heat oven to 400 degrees. Line a muffin pan with 12 liners or spray with non-stick spray. In a large bowl, combine oats with plain yogurt and milk. Meanwhile, mix together oat flour (see note above), baking soda, baking powder, sugar, spices and salt; set aside. Add applesauce, oil, egg and mashed bananas to the oat/milk mixture and stir well. Combine dry mixture with the wet mixture and stir until incorporated. Divide batter evenly into muffin tins and bake for 18-20 minutes.

**Oat Flour: To make oat flour, simply pulse 2 cups old-fashioned oats in a food processor to create a fine meal. This should only take about 60 seconds!

Trail Mix Cookies

Yummy, chewy, sweet, tart, crispy, thin, nutty…there is a lot going on in these cookies. They’re like a cookie version of a granola bar, which makes them a great after school treat for the kids. Thanks for reading, enjoy!

Trail Mix Cookies – adapted from Annie’s Eats

  • ¾ cup all-purpose flour
  • ½ tsp. sea salt
  • ½ tsp. baking soda
  • ¼ tsp. ground cinnamon
  • ½ cup (8 tbsp.) unsalted butter, at room temperature
  • ½ cup brown sugar, lightly packed
  • 6 tbsp. granulated sugar (*I used vanilla sugar*)
  • 1 large egg
  • 1 tsp. vanilla (*I used almond extract*)
  • 1¼ cup old-fashioned oats
  • ¼ cup golden raisins
  • ¼ cup dried cherries, chopped
  • ¼ cup coarsely chopped walnuts
  • 2 oz. bittersweet chocolate, coarsely chopped
  • 3 tbsp. sunflower seeds

Directions –

1. Preheat the oven to 350˚ F.  Line baking sheets with parchment paper or silicone baking mats.  In a small bowl, combine the flour, salt, baking soda and cinnamon; whisk to blend, and set aside.  In the bowl of an electric mixer, combine the butter and sugars and beat on medium-high speed until light and smooth, about 1-2 minutes.  Blend in the egg.  Mix in the vanilla.  With the mixer on low speed, beat in the dry ingredients just until incorporated.  Stir in the oats until evenly combined.  Use a spatula to fold in the raisins, cherries, walnuts, chocolate and sunflower seeds, mixing just until evenly incorporated.

2. Scoop about 2 tablespoons of dough at a time onto the prepared baking sheets, spacing the cookies at least a couple of inches apart.  Bake, rotating the pans halfway through baking, until golden brown and just set, about 10-12 minutes total.  Let cool on the baking sheets about 10 minutes, then transfer to a wire rack to cool completely.  Store in an airtight container.

Honey Oat Bread

Another day, another bread recipe! This one has lot of honey in it, but it’s not too sweet. I ate the small slice of heel (I affectionately call “butt bread”, we fight over that piece around here), and it was so yummy. I have made otherhoney-oatbreads before, but the honey really shines through in this loaf. I like that warm honey is applied over top the risen loaf and sprinkled with oats. It leaves the top sweet and nutty tasting, but this bread didn’t over power the sandwiches I made. As you can imagine, when toasted the flavors are turned up more. Overall, I’m pleased with this new recipe and I’m sure I’ll make it again and again. Thanks for reading, enjoy!

Honey Oat Bread – adapted from Bakingdom

**notes for doubling**

    • 2 cups bread flour  (**508 grams **)
    • 1 cup white whole wheat flour  (** 240 grams**)
    • 3/4 cups old fashioned oats  (**135 grams**)
    • 2 1/4 teaspoons instant yeast (**two packages worth**)
    • 1 1/2 teaspoons salt  (**1 TBSP**)
    • 1 cup milk  (**2 cups**)
    • 1/4 cup lukewarm water  (**1/2 cup**)
    • 2 tablespoons unsalted butter  (**4 TBSP**)
    • 1/4 cup honey  (**1/2 cup**)

For Topping

  • 1 1/2 to 2 tablespoons honey, warmed
  • 1 1/2 to 2 tablespoons oats
Directions –

In a large bowl, or the bowl of a standing mixer, combine the flour, oats, yeast, and salt.

In a small bowl, or two cup measuring cup, warm the milk so that it’s hot enough to melt the butter, but not boiling. Add the butter, stirring until melted, then stir in the water and honey.

Pour the milk mixture into the flour mixture, mixing until it just comes together to form a dough. Knead for 10 minutes, until the dough is smooth and elastic. If the dough is still very wet and sticky after 5 minutes of kneading, add more flour, 1 tablespoon at a time, until the dough is barely tacky. If the dough is too dry, add water, 1 teaspoon at a time, to soften it up.

Place the dough in a lightly oiled bowl, cover, and allow to rise until doubled, about 1 to 1 1/2 hours.

Once doubled, place the dough on a clean, dry work surface. If the dough is too sticky, lightly flour the surface before continuing. With your fingers, flatten the dough into a 9 by 12-inch rectangle. Tightly roll the dough, tucking the ends as needed, into a loaf. Place the shaped dough into a 9×5-inch loaf pan, cover with plastic wrap, and allow to rise until doubled, about 1 to 1 1/2 hours.

Preheat oven to 350 degrees. Place an empty loaf pan on the bottom rack of the oven and bring 2 cups of water to a boil.

When the loaf is doubled again, brush the top with the warmed honey and sprinkle with the oats.

Place the bread in the oven and pour the boiling water into the empty loaf pan on the bottom rack of the oven. Bake for 40 to 50 minutes, until the bread is deep golden brown and the internal temperature is about 190 degrees.

Transfer to a wire cooling rack and allow to cool completely before serving.

Honey Oat Bread

I love bread! This one is a little sweet, buttery, moist and delicious. It makes perfect toast because all that buttery, sweet, oaty-ness is turned up. The recipe is for a pullman pan, but offers the conversion for a large, 9×5 loaf pan. It just takes longer to bake, about 40 minutes. Be sure to check its temperature before de-panning. Thanks for reading, enjoy!

Honey Oat Bread – adapted from King Arthur Flour

  • 3 cups AP flour
  • 2 1/4 teaspoons yeast
  • 1 cup old-fashioned rolled oats (not quick oats)
  • 1 1/2 teaspoons salt
  • 4 tablespoons melted butter
  • 3 tablespoons honey
  • 1 cup to 1 cup + 2 tablespoons lukewarm water*
  • *Use the smaller amount in the summer, or in a humid climate; the larger in winter, or in a drier climate.

1) Combine all of the ingredients, and mix until cohesive. Cover the bowl, and let the dough rest for 20 minutes, to give the oats a chance to absorb some of the liquid. Then knead — by hand, stand mixer, or bread machine — to make a smooth, soft, elastic dough.

2) Place the dough in a lightly greased bowl, or in an 8-cup measure (so you can track its progress as it rises), and let it rise for 1 to 1 1/2 hours, until it’s risen noticeably. It won’t necessarily double in bulk.

3) Gently deflate the dough, and shape it to fit into a 9×5 loaf pan. Cover lightly with plastic wrap and let rise until the loaf crests over the pan by one inch. Preheat your oven to 350 during the last 15 to 20 minutes of the rise time.

4) Remove the plastic and place in the center of the oven, bake for 40 to 45 minutes or until a thermometer inserted in the center registers at least 190 degrees F.

7) Remove the bread from the oven, and turn it out of the pan onto a rack. Run a stick of butter over the top, if desired; this will yield a soft, buttery crust. Cool completely before cutting; wrap airtight and store for several days at room temperature.

Yield: 1 standard loaf.

Granola

Yes, another granola recipe. I have changed this one up a bit by using coconut oil, and a lower cooking temp. The coconut oil’s smoke point is 350, so I’m knocking the temp by 100 degrees just to be on the extra-safe side. This smells fantastic while baking!
Verdict: I enjoyed this granola with sliced bananas and raisins. This is my first time using sesame seeds for anything, but I can’t really taste them in this, but I have read how beneficial adding them to my diet is. Apparently the seeds are high in copper, manganese, calcium, fiber and other important nutrients. So, despite the maple syrup and honey in this, the granola is healthy and packed with nutrition. This was also my first time using coconut oil which is also super healthy and considered by some to be the healthiest oil on earth. My first thought about coconut oil was “is this going to make my food taste like coconut”, but it’s flavorless. I’ve been looking for ways to use the oil and it’s not just for food but can be used on your skin and hair. There is a lot of information to look through! 🙂 Thanks for reading, enjoy!
Aunt Melissa’s Granola – adapted from Artisan Bread in Five Minutes a Day
  • 1/3 cup honey
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil
  • 2 tablespoons water
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 4 cups rolled oats
  • 1/4 cup sesame seed
  • 1/2 cup raw sunflower seeds
  • 3/4 cup chopped almonds
  • 3/4 cup shredded unsweetened coconut
  • raisins or your favorite dried fruit for serving
Directions:
1. Preheat your oven to 250 degrees. Line two baking sheets with foil and lightly oiled or a silpat.
2. Combine the honey, maple syrup, oil, water and vanilla, set aside. Toss together all of the dry ingredients. (leaving the raisins and dried fruit out until after the granola is baked).
3. Add the honey mixture and toss with a spoon until the oats are well covered. Spread the granola in a thin layer on the baking sheet.
4. Bake for 40-50 minutes. After 20 minutes toss the granola with a spoon and rotate the trays from top to bottom so they both bake evenly. keep a close eye on it as it starts to turn brown so it doesn’t over bake. It will be a deep golden brown when it is done.

Banana and Peanut Butter Breakfast Shake

Quick Post: Another morning, another healthy breakfast! I’m having fun experimenting with all these new breakfast recipes and here’s another one I found but I have modified slightly to make it more substantial with the addition of oats. Thanks for reading, enjoy!
Banana and Peanut Butter Breakfast Shake – adapted from Natural Noshing
  • 1 frozen banana
  • 3/4 to 1 cup of unsweetened almond milk
  • 1/3 cup soaked oats
  • 1 1/2 TBSP unsalted peanut butter
  • 1/2 tsp vanilla extract
  • 1 TBSP ground flaxseed
  • dash of cinnamon

Directions:

1. The night before soak  1/3 cup oats in 1/3 cup of water with a squeeze of lemon juice. Cover and place in the refrigerator overnight.

2. Place all ingredients in a blender and mix until combined. Pour into glass and enjoy!

Banana Bread Oatmeal

Quick Post: This breakfast requires a little more time than the average, so it’s perfect for the weekend. Mine took at least 15 minutes for the liquid to absorb. My husband commented: “It looks like you’re killing your oatmeal”, to which I replied “I’m supposed to.” There is no oat texture left in this when it’s done and the bananas get all mushy, so if you have texture issues – fear not! The addition of walnuts helps cut the near slimy-ness of this oatmeal. After I took the pictures, I thought to add raisins which also helped add textural interest and a little sweetness. I can tell you that this is filling, but I’m not full – to me there is nothing worse than feeling full and bloated; especially in the morning when there is things that need to be done.
Banana Bread Oatmeal – adapted from The Edible Perspective
    • 1/3 cup rolled oats (*you can use 1/2 cup oats and 1/4 cup steel cut for a chewier texture)
    • 1 large egg, whisked
    • 1/2 banana, thinly sliced
    • 1 tsp cinnamon
    • 1 tsp vanilla extract
    • 1/2 cup water
    • 3/4 cup unsweetened almond milk (*or cow’s milk if you’d prefer)
    • 1 TBSP ground flax meal (*I bought flax seeds and ground them up in my blender)
    • 2 TBSP pure maple syrup
    • 1/4 cup chopped walnuts

Directions:

In a small pot, over medium heat, whisk the oats, cinnamon, sliced banana, water + almond milk together. Bring to a boil and reduce heat to a low boil. Stir a few times while cooking, until almond all the liquid is absorbed – about 6 to 10 minutes. Stir in flax meal and continue cooking for 1 minute. Temper your egg – In a small bowl, whisk your egg quickly and add about 1/3 cup of the hot oatmeal mixture slowly; being careful to avoid scrambling the egg. Slowly add the egg/oatmeal back into the pot and stir until thoroughly combined. Let cook, without stirring, for 2 more minutes then pour into a bowl and top with nuts and maple syrup. Enjoy!