Oatmeal Frangipane

Frangipane is a sweet, almond-based confectionery topping. It begins with a creamy butter sugar mixture, adds several eggs, and then almond flour which gives it texture. Sometimes a little flour is added for stability, but if not frangipane is gluten-free. Frangipane can also be flavored with lemon zest or an extract.

I wanted to find a similar alternative to frangipane that did not use nuts. I decided to use rolled oats and tested it out on my apple tart from yesterday's post. It worked quite well. Both oats and almonds pair well with apple so if preferred, substitute ground almonds for the oats in the recipe below for a regular frangipane.

Oatmeal Frangipane

170 grams salted butter

170 grams granulated (white) sugar

4 large egg

170 grams quick-cooking rolled oats

Cream butter and sugar together well until light and fluffy. Beat in eggs one at a time. Stir in oats.

Caramel Apple Oat Frangipane Tart

Caramel Apple Oat Frangipane Tart
one freshly baked nine inch pie crust
one can or jar dulce de leche
6 medium cooking apples, peeled and cut into eighths
2 Tablespoons brown sugar
1 Tablespoon water
2 teaspoons ground cinnamon
one recipe oatmeal frangipane (see tomorrow's post)

Preheat oven to 320◦F.
Spread the dulce de leche over the crust bottom.
Place the apples, sugar, water and cinnamon in a wide pot. Bring to a simmer and cook until apples are just beginning to soften. They will continue to cook in the oven. Drain well.

Arrange the apples over the dulce de leche.
Spread with oatmeal frangipane.

Bake for about 40 minutes until frangipane is golden and set and a toothpick inserted in the frangipane comes out clean.

Serve hot, warm, cooled, or even cold. If reheated, the oven is much better used than the microwave.

Chocolate Caramel Oat Cookies

These are some cookies I came uo with on the spot when I had some leftover ingredients kicking around. This is what I came up with. They are quite tasty - plenty of chocolate and caramel with some texture from the oats, but they stay soft too. You can also detect a hint of coffee and cinnamon flavor.

Chocolate Caramel Oat Cookies
100 grams dark chocolate
1 cup light brown sugar
1 can (300mL) caramel flavored sweetened condensed milk
1 Tablespoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon instant coffee powder
1 large egg
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups all-purpose (plain) flour
1 cup rolled oats

Preheat oven to 350◦F. Line cookie sheets with parchment paper.
Melt chocolate. Stir in brown sugar. Stir in milk, then vanilla, cinnamon, coffee, and egg. Stir in remaining ingredients. Drop by tablespoons onto prepared baking sheets, spaced a few inches apart. Bake for ten minutes. Let cookies stand for two minutes to set before removing from baking sheet.

Oatmeal Chocolate Chip....Crumbles?

The result of being in the mood to eat freshly baked chocolate chip cookies but only in half the mood to make them? The result of not taking the time to find a trusted recipe and read it thoroughly? The result of making a substitution inaccurately? These "cookies". Delicious? Yes. Easy? Yes. All gone? Yes. Hold together well? Absolutely not. Oh well, cookie crumbles are just as good as actual cookies, just not for transporting. Maybe we can blame the oven as these cookies seemed to have baked unevenly as well. Above you see the one cookie that held together the best, along with some crumbles of other cookies. 

Chocolate-Filled Vegan Oat Muffins

Chocolate-Filled Vegan Oat Muffins
2 cups whole wheat flour
1 cup whole grain oat blend
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 large bananas, mashed
1/2 cup maple syrup or molasses or agave
1/4 cup aquafaba
2 Tablespoons oil
1 teaspoon vanilla extract
1 cup chocolate of choice

Preheat oven to 350◦F. Line a 12 hole muffin tin with paper or silicone liners.
In a large bowl, stir together the first six dry ingredients.
In a separate bowl, stir together the next five wet ingredients.
Add to dry and mix just to combine.
Fill each cup halfway using half of the total batter.
Melt the chocolate and place a generous tablespoon in each muffin cup. Top with remaining batter.
Bake for about 20-25 minutes until a toothpick inserted in the center comes out clean.
Unmold from muffin tin. Delicious when served warm!

Strawberry Jam Oatmeal Thumbprint Cookies

This is a really easy cookie recipe that just happens to be vegan and relatively healthy. The rolling and filling of the cookies is a little time-consuming but well worth the effort. These cookies are filled with oats and whole wheat flour, use oil instead of butter, and are naturally sweetened by molasses and maple syrup. They also contain a hint of spice for flavor, but this can be omitted for a plain cookie. They keep well and freeze well.

Strawberry Jam Oatmeal Thumbprint Cookies
4 cups rolled oats
2 cups whole wheat flour
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup canola oil
1/2 cup molasses
1/2 cup maple syrup
strawberry jam (or your favorite flavor)

Preheat oven to 350◦F. Line baking sheets with parchment paper.
In a large bowl, stir together the oats, flour, salt, and spices.
Stir in the oil, molasses, and syrup; mix well.
Roll dough into walnut-sized balls, using about 1/2 tablespoon dough for each. Alternately, you may make these cookies as large or as small as you wish.
Place cookies slightly apart on prepared baking sheets.
Using your thumb or the opposite end of a mixing spoon, press a small indent into the center of each cookie. 
Fill each cookie with one teaspoon or so of jam - fill it straight to the top but don't overfill. The jam will reduce slightly when baked and doesn't tend to overflow like in some cookies, so be generous.
Bake for 15 minutes until the bottoms are lightly browned. Let cool on the cookie sheet for a couple minutes to firm up.

Makes approximately small 60 cookies.

Peanut Butter Energy Bars

This is another energy bar recipe I developed, which is high in protein and full of flavor and texture. The dominant flavor here is definitely peanut butter, but a different type of nut butter could be used if preferred. Likewise, ingredient substitutions could be made - such as chocolate chips for the raisins and chopped nuts for the sunflower seeds. 

Peanut Butter Energy Bars
2 cups granola or multigrain cereal mix
2 cups old-fashioned oats
2/3 cup ground flaxseed
1 cup raisins
1 cup sunflower seeds
1/2 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 cup pitted dates
water, to cover
1 1/3 cups smooth natural peanut butter
1/3 cup smooth almond butter
2/3 cup honey

Place the granola, oats, flax, raisins, seeds, and spices in a large bowl and mix well.
In a large saucepan, bring the dates with just enough water to cover them to a boil. Boil for a few minutes until dates soften, then reduce to a simmer. Stir in the peanut butter, almond butter, and honey and heat until melted and smooth.
Pour this mixture over the dry mixture in the bowl and stir to coat. Press this mixture into a parchment-lined 9x13-inch rectangular pan. I find it easier to use your hands to mix and press this mixture. Refrigerate for several hours until firm, then cut into bars. 

Spider Cookies

Spider cookies, macroons, haystacks, boiled cookies, no-bake cookies, chocolate oat drops, mud cookies - whatever you call them, they all refer to the same type of easy, delicious chocolate no-bake cookie. Of course there are variations out there, peanut butter, butterscotch, using chow mein noodles, adding chopped nuts or chocolate chips, but all operate under the same principal - boil some sugar, butter, milk, and cocoa, then stir in oats and/or coconut. My version uses rolled oats as well as some cooked oatmeal, which provides some more moisture and texture and is a good way to use up leftover oatmeal. It can be hot or cold, but should be on the thicker side. Drop onto cookie sheets and chill until firm (unless you can't wait and choose to eat the mixture hot from the pot like I do).

Spider Cookies
1/2 cup butter or hard margarine
2 cups granulated (white) sugar
1/4 cup milk or cream
2 Tablespoons unsweetened cocoa powder
1 cup thick cooked oatmeal
2 cups shredded coconut
3 cups rolled oats
1 teaspoon vanilla extract

Line cookie sheets with parchment paper, waxed paper, or aluminum foil.
Melt the butter in a large saucepan. Stir in the sugar, milk, cocoa, and oatmeal, and bring just to a boil. Remove from heat and stir in the coconut, oats, and vanilla. Quickly drop by spoonfuls onto prepared baking sheets. Chill until firm.

Irish Raisin Soda Bread

I have made a few different Irish soda bread recipes before. There are several variations – plain white, whole wheat, multigrain, with raisins, flavored with molasses, etc. Usually I make healthy wheat versions, but this time I decided to make a white version with raisins. Soda bread doesn’t rise much and tends to be a bit heavy, so it is a good bread to have with a meal or as a hearty snack. It is especially nice toasted, with butter and honey or cheese.

Irish Raisin Soda Bread

2 ½ cups all-purpose (plain) flour

½ cup large-flake oats

¼ cup packed light brown sugar

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon salt

¼ cup cold butter or hard margarine, cubed

1 1/3 cups buttermilk

1 large egg

1 large lemon, zested

¾ cup raisins

additional milk and oats, as needed

Preheat oven to 375◦F. Line a baking sheet with parchment paper.

In a large bowl, stir together the flour, oats, sugar, soda, baking powder, and salt. Cut in the butter until mixture resembles coarse meal.

Whisk together the milk, egg, and zest. Stir into the flour mixture along with the raisins. Knead dough until it just comes together. Shape into a nine inch round, place on prepared baking sheet.

Score the top of the dough with a large X. Brush with a little milk and sprinkle with some additional oats. Bake for about an hour until bread is golden and sounds hollow when tapped. 

Chocolate Crispy Christmas Squares

This is a spin on the traditional crisp rice cereal squares. Extra texture comes from the addition of oats and coconut. The squares are given a holiday theme by using colored shredded coconut and crisp rice cereal, both are available in red, green, and white colored mixes for the holidays. Of course you can use regular as well, especially if it isn't Christmas time. These squares also have a mellow chocolate flavor. 

Chocolate Crispy Christmas Squares
1/2 cup butter or hard margarine
4 cups miniature marshmallows
1 cup quick-cooking oats
1 cup shredded, colored coconut
1 1/2 cups Christmas crisp rice cereal
1/4 cup semi-sweet or milk chocolate chips

In a large saucepan, melt the butter and marshmallows until smooth. Stir in remaining ingredients. Press evenly into a greased 9x13 inch pan. Let stand briefly to firm up before cutting. 

Apple Pie Overnight Oatmeal

Apple Pie Overnight Oatmeal

½ cup old-fashioned oats

1 Tablespoon whole grain hot cereal mix (see {Hot Cereal Mix} )

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

2 Tablespoons chopped walnuts

1 small apple, diced
3/4 cup milk

Combine all ingredients in a jar, bowl, or large mug. Mix well, cover, and refrigerate overnight to thicken. Enjoy cold or microwave until warm.

When will I stop posting overnight oatmeal recipes? I suppose not until I run out of ideas and different flavor options, which isn’t likely to be anytime soon. I love overnight oatmeal recipes for the convenience, portability, speed, taste, and nutrition they provide. It’s one complete breakfast in a bowl, already ready to eat in the refrigerator when you awake. 

Fruit and Nut Overnight Oatmeal

Fruit and Nut Overnight Oatmeal
1/2 cup oats or whole grain cereal mix
1/4 cup chopped nuts
1/4 cup mixed fruit, fresh or frozen
1/2 teaspoon ground cinnamon
3/4 cup milk

Combine all ingredients together in a jar or bowl. Refrigerate overnight. Enjoy warm or cold in the morning. 

This overnight oatmeal recipe could be varied within itself, depending on what type of fruit and nuts used. My version here is more of a tropical oatmeal - using melon and pineapple. But you could also use berries, bananas, apples, or whatever you wish!

Simple Oatmeal Banana Muffins

Simple Oatmeal Banana Muffins
3 large overripe mashed bananas
2 large eggs
1/4 cup oil
1/4 cup milk
1 1/2 cups all-purpose (plain) flour
1 cup rolled oats
1/2 cup granulated (white) sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 400◦F. Grease or line muffin tins.
In a large bowl, beat the eggs and bananas, then add the oil and the milk. Stir in the dry ingredients until combined. Divide batter evenly among muffin cups. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean.

Banana muffins. Banana chocolate chip muffins. Banana sour cream muffins. Banana nut muffins. Banana date muffins. They are all awesome banana muffin variations, but what about banana oatmeal muffins? Oats add a little bit of texture and heartiness to a regular banana muffin recipe, and certainly some extra nutrition. Of course you can still add in the chocolate chips, dates, or nuts as well if you wish.

Paré, Jean. "Banana Oatmeal Muffins." Recipe. Muffins & More, Edmonton Alberta: Company's Coming Publishing Limited, 1983. 12-13.

Overnight Pumpkin Oatmeal

Overnight Pumpkin Oatmeal
1/3 cup pure pumpkin purée
3/4 cup milk of choice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup large flake rolled oats
chopped pecans, walnuts, or pumpkin seeds

Stir all ingredients together in a mug or small bowl and allow to refrigerate overnight to thicken. Enjoy as is, or microwave until warm. 

Another pumpkin spice breakfast! Prepare the night before and enjoy in the morning. It does not have to be refrigerated overnight, but will be much thicker if you do so, and should be especially if you plan to eat it hot, which will thin it out a little more. 

Quick Banana Oatmeal Cookies

Quick Banana Oatmeal Cookies
1 small overripe banana, mashed
1/2 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon
3 Tablespoons chocolate chips (or butterscotch chips, peanut butter chips, chopped nuts, raisins, etc.)

Preheat oven to 350◦F. Line a baking sheet with parchment paper.
In a small bowl, mix together the banana, oats, and cinnamon. Stir in the chocolate chips. Drop dough by rounded spoonfuls onto prepared baking sheet. Bake for 15 minutes, until firm.

This has got to be one of the quickest and easiest cookie recipes out there - only four ingredients! These cookies are a healthier option as well - no added fat or sugars. Of course, they are much healthier if you use nuts or raisins and not chocolate, but a little chocolate does a lot of good! This makes a really small batch, only eight cookies - perfect for one to two people, but you can easily scale up the recipe. 

Pecan Molasses Oatmeal

Cook up a bowl of oatmeal using almond milk and make it creamy. Halfway through cooking, add a handful of pecan pieces and a drizzle of dark molasses on top. Cook again until caramelized, topping with more molasses if desired. Creamy, chewy, crunchy and smooth. It is almost like having caramelized toasted pecan brittle on top of hot oatmeal. What a treat!

Haystacks

Haystacks. The classic, no-fail, delicious, no-bake cookie recipe. There are a few different variations or versions of haystacks. Most are chocolate, some are not. Some have coconut, some oats, some both, and some neither; as some use raw chow mein noodles as their base. Some have a peanut butter flavor, and some contain chopped nuts or chocolate chips for added flavor. No matter what your favorite version is or how you make them, they are quick and easy to whip up. the hardest part is waiting for them to set, but I have discovered they only take a few minutes on a tray in the freezer. And if you absolutely cannot wait, the hot 'dough' is delicious enjoyed straight from the pot as well. 

This version here uses oats as the base, with a little added coconut. If you prefer no coconut, simply use more oats. They get the rich chocolate flavor from a good dose of cocoa powder (feel free to increase the amount). This makes a very small batch (only six large cookies), perfect for an individual batch. Feel free to increase it as necessary, as these disappear quickly and keep well. 

Haystacks
2 Tablespoons butter or margarine
2 Tablespoons cup milk
3-4 Tablespoons cup unsweetened cocoa powder
1/2 cup granulated (white) sugar
3/4 cup rolled oats
1/2 cup unsweetened shredded coconut

Line a baking sheet with foil. 
In a medium saucepan, bring the butter, milk, cocoa, and sugar to a boil. Remove from heat and quickly stir in oats and coconut. Drop spoonfuls quickly onto prepared baking sheet. Chill until firm, they don't take long. Speed up the process by putting them in the freezer. 

Peanut Butter Overnight Oatmeal

Peanut Butter Overnight Oatmeal
1/2 cup old-fashioned oats
1 Tablespoon oat bran
2 Tablespoons natural smooth peanut butter 
1-2 Tablespoons sugar, honey, or maple syrup
3/4 cup milk
1 Tablespoon natural crunchy peanut butter

Combine all ingredients together in a small bowl or jar, except the crunchy peanut butter. Cover and refrigerate overnight. Enjoy in the morning, hot or cold, spread with the crunchy peanut butter. For more similar recipes, type "overnight oatmeal" into the search bar of this blog.

The presentation on this post definitely could have been better. Oatmeal is hard to capture in order to make it look really good. Also, the thing about overnight oatmeal recipes, is that I usually make them when I know I won't have much time in the morning. So I either snap a quick photo, or as in this case, take the photo the night before. That is why the oatmeal looks so liquidy - it had not set overnight yet and absorbed all of the liquid. 

Molasses Wheat Machine Bread

Machine True Whole Wheat Bread
1 1/2 cups water
1 1/4 teaspoons salt
2 Tablespoons blackstrap molasses
1 cup cereal mix (see note) 
3 cups whole wheat flour
2 1/4 teaspoons yeast
1/4 teaspoon ground ginger (optional) 
Place all ingredients in bread machine pan in order given, or according to manufacturer's instructions for whole wheat cycle. This makes one large loaf, although size setting will depend on machine. 

NOTE: For this recipe, I used my own homemade hot cereal mixture that I keep on hand, which contains oats, oat bran, wheat germ, flax, and wheat bran. The recipe can be found at this link: {Hot Cereal Mix}. 

Double Chocolate Overnight Oatmeal

Double Chocolate Overnight Oatmeal
1/2 cup old-fashioned oats
1 Tablespoon unsweetened cocoa powder
1 Tablespoon ground flaxseed
1/2 teaspoon ground cinnamon
1-2 Tablespoons honey or maple syrup
2 Tablespoons raisins (optional, but adds sweetness)
2 Tablespoons chocolate chips or chunks ( I used 90% chocolate bar)
3/4 cup milk

Combine all ingredients together in a small bowl or jar, cover and refrigerate overnight. Enjoy in the morning, hot or cold. For more similar recipes, type "overnight oatmeal" into the search bar of this blog. 

Typically a lot of chocolate for breakfast isn't normally my thing, but it would just be like toast with Nutella, right? This bowl of delicious oatmeal is much healthier than a bowl of commercial sugary chocolate cereal, and if not your thing for breakfast, it would make a very nutritious dessert. Use your favorite type of chocolate - or a combo!