Tag: oats

Breakfast, Muffins, Recipes

Brown Sugar Squash Muffins

Sarah

So, I kind of have a thing for muffins. They’re just so simple to make… leaving plenty of time to watch yet another episode of Make It Or Break It on Netflix. Muffins make such a convenient and [semi-healthy] snack. In a little over two years blogging, I have 11 other recipes posted here and a zillion others that are in the queue. Seriously! But enough about other recipes and muffins’ benefits. That’s boring. But these Brown Sugar Squash Muffins? They aren’t so boring.

These muffins are absolutely delicious! They’re stuffed with good things like grated yellow squash, applesauce, and mashed banana. The flavor of the yellow squash, for good or for ill, is drowned out by the applesauce and banana, so what’s left is a pillowy soft and light treat to make your day just a little bit better. The sweet fruity flavor is accentuated by the molasses-y, spicy flavor created by the welcoming combination of brown sugar and pumpkin pie spice [cannot WAIT for fall!]. Yum. Plus, if things weren’t good enough already… I topped them with a crumbly streusel to fancy them up a bit. Eeeeek! So. Good!

In the future, I can definitely see tossing in some dried cranberries, chopped apples, or nuts to add a little more texture, but they were amazing as-is and don’t really need that to succeed. Nope, we loved them and I hope you do too! I can’t wait til lunch–I have one waiting in my lunchbox! 🙂

Brown Sugar Squash Muffins [adapted from Parenting Miracles]
click to print

Ingredients:

for muffins

  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup brown sugar
  • 1/4 cup canola oil
  • 1/4 cup applesauce
  • 1 cup skim milk
  • 1/2 cup vanilla yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup summer squash, shredded
  • 1 large ripe banana, mashed

for streusel

  • 1/4 cup + 2 tablespoons old-fashioned oats
  • 2 tablespoons brown sugar
  • 1/4 teaspoon pumpkin pie spice
  • 1 tablespoon butter, melted

Directions:

Preheat oven to 350 degrees. Line muffin tins with paper liners or grease well with cooking spray.

In a large mixing bowl, stir together flours, baking powder, baking soda, brown sugar, and pumpkin pie spice. In a separate bowl, whisk together oil, applesauce, milk, yogurt, eggs, squash, and banana. Fold wet ingredients into dry ingredients, then spoon into prepared pan.

Next, make streusel. Mix together oats, brown sugar, and pumpkin pie spice. Add melted butter and toss until mixture makes coarse crumbs. Spoon on top of muffin batter.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack before serving.

Time: 45 minutes.

Yield: 24 muffins.

Breads, Recipes

Oatmeal Buttermilk Bread

Sarah

I love the simplicity of baking bread. I know many might think that it’s a bit intimidating, but it’s really quite simple [albeit time consuming!]: mix, knead, rise, shape, rise, bake, enjoy. Personally, I think baking bread [can be] even easier than making cookies! All that hassle of individually scooping and shaping a zillion dozen cookies… ugh. Delicious, but ugh. And the added benefit of baking bread versus cookies? The smell of baking and that freshly baked bread lingering in your house…. it’s absolutely heavenly!

Speaking of heavenly, this bread should be right there in the dictionary next to the word “heavenly,” cause that’s how amazing it is! It’s very light and soft thanks to the creamy, tangy buttermilk base of the dough–perfect for dipping in potato soup and those future fall stews that will be popping up soon. Aside from dipping, this bread is divine with a dab of butter and honey, both of which accentuate the sweet, oat-y flavor.

One last thing I loved about this bread was its bakery-esque shape. It made me feel so fancy and accomplished when I opened up the oven and pulled out not just one, but two hearty loaves of Oatmeal Buttermilk Bread. If two loaves are too many, give one away to a friend or halve the recipe… easy as pie! Er… bread. 🙂

Oatmeal Buttermilk Bread [from Clockwork Lemon]

click to print

Ingredients:

  • 1 1/4 cup old fashioned oats + more for sprinkling
  • 1 cup boiling water
  • 2 teaspoons instant yeast
  • 1/4 cup warm water
  • 1 1/2 cups buttermilk
  • 1/2 cup canola oil
  • 1/2 cup brown sugar
  • 1 cup whole wheat flour + 1/2 – 3/4 cup extra [even with 3/4 cup dough should be very sticky]
  • 3 1/2 cups all purpose or bread flour [I used bread flour]
  • 2 teaspoons kosher salt

Directions:

In a small bowl, combine 1 1/4 cups oats with boiling water, stir until water has been absorbed. Set aside.

Next, in the bowl of a stand mixer, stir together yeast and warm water. Let mixture rest for 5 minutes, then stir to dissolve.

While yeast is resting, use another bowl or measuring cup to whisk together buttermilk, oil, and brown sugar. Stir until brown sugar is almost dissolved, then set aside.

Combine flours [not including “extra” whole wheat flour] and salt in another bowl.

By this point, the yeast should be dissolved. Add flour mixture alternately with buttermilk mixture with mixer running on low, using the paddle attachment. Then add oats and mix until combined. At this point, add up to 3/4 cup extra whole wheat flour. The dough will still be very sticky so it’s definitely a judgement call–I added about 1/2 cup.

Switch to the dough hook and knead on low-medium for 10-12 minutes. The original recipe advised 15-20 minutes but I was fearful of wearing out my mixer’s motor and the dough was springing back substantially after about 10 minutes, so I stopped early. Scrape sides and bottom of the bowl occasionally during this process to make sure everything is getting kneaded well.

Remove dough from bowl, then oil bowl and replace dough. Cover with plastic wrap and a kitchen towel and set in a warm place [I used our balcony!] to double. This should take about an hour.

Turn dough onto a floured countertop. Flatten into a 12×6 inch rectangle. Cut this in half and then pat into two slightly bigger rectangles. Fold the two sides to overlap [like folding a letter] then roll the dough away from you to form a loaf. Flip the loaf over and let it sit on its seam for a minute. Repeat with second piece, then place the formed loaves on baking sheets. [My thanks to Stephanie for this paragraph of instructions, there is no way I could have explained this better.]

Cover in greased plastic wrap and let rise for 30-45 minutes. After about 30 minutes, preheat the oven to 385 degrees.

Brush water on top of each loaf of bread, then top with extra oats. Bake for 30-40 minutes or until crust is dark brown and hollow-sounding when tapped.

Cool on baking sheets for 10 minutes, then remove to cooling racks. Cool completely before cutting so it holds it’s shape… but don’t worry, you can reheat for fresh, warm buttered bread… amazing!

Time: 4 hours [1 hour active, max].

Yield: 2 loaves.

Breakfast, Granola, Recipes

Mango Coconut Granola

Sarah

Quiz time… what do I love but never buy?

GRANOLA!

Okay, that might have been a wee bit obvious judging from the title of this post, but alas… no permanent harm done.

Seriously though, I just don’t understand how companies that sell 10-12 ounce bags of granola for SIX to EIGHT dollars apiece each stay in business. [Please excuse my internet shouting. I get worked up about overpriced items. I’m cheap frugal.] I get why they have to charge those prices… many of the granola brands I’m thinking of are organic, have a variety of nuts or special sweeteners or dried fruit, etc. And the company has to pay its employees and stay in business too, of course. That’s all well and good, and these pricy granolas are mighty tasty. But for the time being, I can’t justify paying that much moolah for one portion of my breakfast that will be finished in a week, tops. Yup, grad student speaking here. So what do I do? Make my own!

I’ve actually been making quite a few different versions of granola that I haven’t blogged about over the past threeish months… mainly because I have so many recipes in the queue that are frankly more exciting. This time though, nothing is holding me back! This Mango Coconut Granola is a tropical treat. It is officially my favorite granola of all time, a prestigious title to be sure.

So what makes this granola so great? Well, let’s see. Quiz time again.

Is it:

a) the triple punch of coconut [oil, flakes, extract]?
b) the use of almonds, the greatest nut ever?
c) the use of very expensive dried mango that my grandpa bought me at Costco?
d) all of the above.

If you picked d, you are very, very smart.

Coconut times three plus almonds plus dried mangoes just cannot be beat, even though I realize that if I added up the cost of the ingredients for this granola they might rival the expensive brands. No bother though–making things at home is part of the fun, and if you can have homemade, crunchy, flavorful granola… why wouldn’t you?

So far, my favorite way to eat this awesome granola has been with Mango Chobani and blueberries, but it’s also great with any other fruit/yogurt combo.

By the way, in case you’re interested, I’ve recently started playing with instagram a lot. 🙂 I’ve had it since I got my iPhone but never really used it til this summer. If you want to follow me, I’m @thepajamachef. Be sure to leave your username in the comments too so I can follow you back! Thanks and happy Friday!

Mango Coconut Granola [from Megan’s Cookin’]
click to print

Ingredients:

  • 6 cups rolled oats
  • 1 cup almonds, sliced or chopped
  • 1 1/3 cups sweetened coconut flakes, divided [could use unsweetened]
  • 1/3 cup brown sugar [if using unsweetened coconut, could increase to 1/2 cup brown sugar]
  • 1/2 cup coconut oil, melted and slightly cooled
  • 1/2 cup honey
  • 1/2 tablespoon cinnamon
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1/3 cup dried mango, chopped

Directions:

Preheat oven to 275 degrees. Spray a large baking sheet with cooking spray and set aside.

In a large bowl, combine oats, almonds, 1 cup coconut, and brown sugar. In a small bowl or measuring cup, whisk together coconut oil, honey, and cinnamon, then add vanilla and coconut extracts. Pour wet ingredients over dry ingredients and mix well.

Press mixture evenly into baking sheet. Bake for 15 minutes, then stir, press again, and bake for another 15 minutes. Cool completely, then add dried mango and remaining 1/3 cup coconut flakes. Store in an airtight container.

Time: 45 minutes [15 minutes active]

Yield: about 9 cups.

Appetizers, Recipes

Cookie Dough Dip

Sarah

Umm, so you know how I like to engage in a bit of tomfoolery, or trickery, if you will with Ben in regards to food? Like the “meat” balls incident? Well, I’ve done it again. This time with cookie dough dip. Whaaaaat?

About a year ago when I first spotted this recipe for healthy cookie dough dip, made with chickpeas in a pseudo-sweet-hummus fashion. I giggled to myself in the kitchen one Saturday afternoon while making it, triumphing in my kitchen successes. Ben was in the living room, playing video games and I asked him to take a snack break.

“What have you made, my dear?” he asked.

“Cookie dough dip.”

“Mmmm, I’ll take some!”

No one I know can resist cookie dough. Especially chocolate chip cookie dough. It’s like, a law of being American or something like that. Ben certainly can’t. And I knew that. And played it to my advantages. I mean, wouldn’t you?

Wouldn’t you like to see your loved ones chowing down on a [semi] healthy bowl of cookie dough without a care in the world? I mean, fielding complements of “this dip is just like a bowl of cookie dough… velvety, vanillay, caramely…” is no hardship, now is it? Especially not when those compliments are laced with praise like “you’re the best wife in the world” and “this is the most amazing dip I’ve ever had the pleasure to taste and enjoy and savor and delight in!” Okay, so maybe I exaggerated a wee little bit. But you get the essence of it.

Slowly, surely, steadily guilt [and a little curiosity] got the better of me. I couldn’t let him go on eating this delicious treat thinking it’s full of fatty ingredients while it’s really full of chickpeas and natural peanut butter. So I dropped the bomb. The chickpea bomb, if you will. And his experience went from this to this in two seconds flat:

I am happy to report that he fully recovered and was chowing down on this healthy cookie dough dip a few minutes later, without any ill effects. In fact, he loved the dip so much that he recently suggested I make it for our small group party, which I did. It was devoured, and no one seemed all that concerned about the weird ingredient. So maybe it sounds weirder than it is, or my husband is a drama king. [Just kidding! Love you, JT]. Or maybe a little of both. Whatever it is doesn’t really matter. What really matters is that you try this cookie dough dip because it’s pretty much the best stuff around!

What secret ingredients do you like to surprise people with in your favorite recipes?

Cookie Dough Dip [from Chocolate-Covered Katie]
click to print

Ingredients:

  • 1 15 ounce can chickpeas, drained and rinsed
  • 1/4 cup milk
  • 2 teaspoons vanilla extract
  • generous 1/8 teaspoon salt
  • generous 1/8 teaspoon baking soda
  • 2 tablespoons oats
  • 1/4 cup peanut butter [or other nut butter]
  • 1/3 cup + 1 tablespoon brown sugar, packed
  • 1/3 cup mini chocolate chips

Add chickpeas, milk, and vanilla to a good food processor and blend until very smooth. Then add salt, baking soda, oats, and peanut butter and pulse until incorporated. Stir in chocolate chips. Serve with animal crackers, graham crackers, apple slices, etc.

Time: 10 minutes.

Yield: 2 1/2-3 cups.

Breakfast, Oatmeal, Recipes

Strawberry Coconut Baked Oatmeal

Sarah

So, I realize that hot breakfasts seem like a thing of winter and cooler weather, not days of 90 degree heat and 80% humidity. Not to me! I spent two summers in college working as a camp counselor at Camp Tecumseh, so I woke up to a hot breakfast six days a week, enjoyed in the freezingly cold air conditioned dining hall. It was glorious. Well, some breakfasts anyways. French toast, bacon, hashbrowns, coffee cake, fruit salad. Rubbery eggs… not so much. You can bet that the onlyonlyONLY reason us counselors looked forward to sleep-out nights was getting to sleep in a little later while enjoying breakfast in bed, aka sugary cold cereal, powdered doughnuts, and apples.

By far, the breakfast that Camp Tecumseh is known for is their baked oatmeal. I’ve shared the basic recipe before, but this time I’ve jazzed it up… made it a little more flashy, a little more flared.

This version combines juicy, sweet strawberries with the tropical coconut to make a phenomenal baked oatmeal that will really wake up your morning [and wish you were at the beach… sigh.]. I used coconut milk and coconut flakes to double the nutty fun of my new favorite flavor. If I had had coconut extract, you can bet that some of that would have been included too!

I mixed up the fruit and oat mixture the night before, then baked it in the morning while I was getting ready for the day. After I finished doing my hair, breakfast was ready with time to spare. If your mornings are a little more rushed, this Strawberry Coconut Baked Oatmeal can always be baked ahead of time and heated up in individual servings in the microwave. Since no additional toppings are needed, this is a great breakfast to take to the office instead of the usual yogurt and granola… and if you’re in the air conditioning, as most of us are this time of year, hot breakfasts don’t have to be avoided in the summertime.

What have you been eating for breakfast lately?  I need some new ideas, cause I can’t eat this oatmeal everyday!

Strawberry Coconut Baked Oatmeal [adapted from Camp Tecumseh Baked Oatmeal]
click to print

Ingredients:

  • 2 cups sliced strawberries, divided [fresh or frozen, I used frozen]
  • 1/4 cup canola oil
  • 1/4 cup sugar
  • 1 egg
  • 3 cups old-fashioned oats
  • 1 tablespoon baking powder
  • 3 tablespoons chia seeds
  • 1/3 cup + 2 tablespoons coconut flakes, divided [sweetened or unsweetened, your choice]
  • 1 1/4 cups coconut milk [I used lite]

Directions:

Preheat oven to 350 degrees. Spray a 9 inch pie pan with cooking spray. Place 1 1/2 cups sliced strawberries in an even layer on the bottom of the pan.

In a large bowl, beat together oil, sugar, and egg. In a small bowl, stir together oats, baking powder, chia seeds, and 1/3 cup coconut flakes. Fold dry ingredients into the wet, then pour in coconut milk and stir until just combined. Mixture should be the consistency of thick cake batter. Pour over strawberries in pan, then top with remaining 1/2 cup strawberries and 2 tablespoons coconut flakes.

Bake for 30 minutes, or until firm and golden brown.

Time: 40 minutes [10 minutes active].

Yield: 6-8 servings.

Note: Can be made ahead and refrigerated overnight.