Individual Oatmeal Applesauce Cake

Individual Oatmeal Applesauce Cake
1/2 cup rolled oats
1/4 cup whole wheat flour
1/2 cup unsweetened applesauce
1/4 cup nondairy milk
1/4 cup raisins
1 teaspoon unsweetened cocoa powder
1 Tablespoon blackstrap molasses
1 Tablespoon nut butter
1/2 teaspoon ground cinnamon
pinch ground ginger
pinch ground cloves

Mix all ingredients together well, transfer to a large mug or small microwaveable bowl (grease if desired) and microwave on HIGH (100%) power for 2 minutes until just set. This is meant to be soft. Like oatmeal more than cake. Just not liquidy. Feel free to add flavored extracts, nuts, other spices, maple syrup, etc. Or swap applesauce for mashed banana and chocolate chips for raisins. 

For the frosting, I simply microwaved a little maple syrup to make it thick and caramel-like, then added some almond milk to thin it out, and sprinkled with ground cinnamon. 

Blueberry Brown Sugar Bars

The bars are rich and sweet, soft and gooey, tasty and healthy. I am not sure if they are more of a 'cake' bar or a 'blondie' bar but they certainly are delicious. They retain their softness and moisture from containing no added fat, but using fruit purées instead. You get a hint of banana, but it is not a dominant flavor. Almond butter adds a nice taste and texture to these bars, and adds some nutrition. Use whole wheat flour and date sugar for a truly healthy bar that is also vegan!

Blueberry Brown Sugar Bars
1/2 cup smooth almond butter (no added ingredients, use a different nut if desired)
scant 1 cup unsweetened applesauce
2 medium bananas, well mashed
1 teaspoon vanilla extract
1 cup brown sugar
3/4 cup all-purpose (plain) flour, or use whole wheat, oat, or even almond
1 1/2 cups frozen blueberries (fresh would probably work as well, or substitute raisins, nuts, or chocolate chips)
1 Tablespoon baking soda
1/2 teaspoon salt

Preheat oven to 350◦F. Line a 9x13 inch rectangular baking pan with parchment paper.
In a large bowl, mix together the almond butter, applesauce, banana, and vanilla well until very smooth. Mix in the sugar. Toss the blueberries in the flour and add along with the baking soda and salt. Spread batter in prepared pan. Bake for 20-25 minutes until set and a toothpick inserted in the center comes out mostly clean, though may still have a few crumbs attached. Bars will be soft. 

It is imperative to allow them to cool, then refrigerate them to cool completely before cutting (unless you just want to dive into an ooey gooey, but equally delicious, mess with a spoon, as I TOTALLY would - but I like ooey gooey textures like that). I even recommend popping them in the freezer just for an hour or so before trying to cut them to help set the crumb.

Cocoa Pumpkin Bean Energy Bars

This is a healthy, sneaky energy bar recipe. It contains all good things and tastes sort of like a fudgey brownie. I added in cranberries and walnuts for more texture. The base of these bars is a puréed can of beans, providing protein and fiber, along with pumpkin (which you can't taste) and peanut butter. Honey and applesauce add sweetness and cinnamon and ginger add spice. You can indulge in these tasty treats that are easy to make.

Cocoa Pumpkin Bean Energy Bars
1 can (540mL) white beans
1/2 cup pumpkin purée
1/2 cup unsweetened applesauce
1/4 cup honey
2 Tablespoons smooth natural peanut butter
1/4 cup packed light brown sugar
1/2 cup rolled oats (processed, if desired, for a smoother texture)
2 Tablespoons unsweetned cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 cup dried cranberries
1/4 cup chopped walnuts

Preheat oven to 350◦F. Line an 8x8-inch square pan with parchment paper.
In a food processor, process the beans until smooth. Add in the oats if desired for a smoother texture. Blend in the remaining ingredients in the order given. Mix well. Bake for about 30 minutes until bars are set. They will still be soft. Cool completely and refrigerate before cutting.

Faux Baked Beans

Faux Baked Beans
one can (540mL) mixed beans (includes red kidney beans, white kidney beans, chickpeas, black-eyed peas, romano beans, baby lima beans)
1/2 cup unsweetened applesauce
10 large dates, chopped
2 Tablespoons finely chopped onion
1 Tablespoon ground flaxseed
1 Tablespoon blackstrap molasses
1 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper, to taste

Mix all ingredients together, taste, and adjust seasonings. The beans are now ready as is, but if you would like to eat them warm, gently warm them in a saucepan or in the microwave. Store in the fridge, flavors will blend and be better the next day, the beans can even be eaten cold. Makes two hearty servings, serve with some whole grain toast.

This is a fake baked bean recipe, much quicker and easier to make than the traditional version, but quite a tasty alternative. This is a vegetarian version, but bacon or wieners could be added if desired. 

Triple Apple Muffins

Apple juice, applesauce, and fresh apple combine to make these muffins that are chock-full of apple flavor and are quite moist. For more of an apple hit, dried apple could be used in place of dried apricot, but I like the added texture and burst of color of the apricot. The amount of added sweetener varies depending upon how sweet you like your muffins to be and what type of sweetener you use - brown sugar, honey, maple syrup, etc. 

Triple Apple Muffins
2  cups whole wheat flour
1/4 cup rolled oats
2 Tablespoons oat bran
2 Tablespoons ground flaxseed
4 teaspoons baking powder 
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 - 1/2 cup sweetener of choice
1/2 cup unsweetened applesauce
1 cup apple juice
1 large egg, lightly beaten
1 eating apple, diced (peeled or not)
1/2 cup chopped dried apricots

Preheat oven to 400◦F. Grease or line muffin cups with paper liners. 
In a large bowl, stir together the first seven dry ingredients, plus the sweetener unless it is liquid. Combine the liquid ingredients and add. Stir in the apple and apricot. Divide batter evenly among prepared muffin cups. Bake for about 20 minutes, until a toothpick inserted in the center comes out clean. 

Apple Whole Grain Pancake

This is another individual breakfast I came up with. It makes one large, moist pancake with plenty of apple flavor and the goodness of many grains. In addition, it is quite quick to whip up so you have a hot breakfast in minutes! 

Apple Whole Grain Pancake
1/4 cup whole grain flour or cereal mix (or dry multigrain oatmeal mix - I use this: Hot Cereal Mix)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 cup applesauce
1-2 Tablespoons milk of choice
1/2 teaspoon vanilla extract

Heat a little oil in a small frying pan over medium heat. Mix all batter ingredients together and pour into pan to form one large pancake. Cook for a few minutes per side until golden.

Serving Suggestions: all-natural peanut butter, caramel sauce and chopped apple, apple slices and maple syrup, yogurt and berries, honey and cinnamon. 

Double Chocolate Espresso Muffins

Remember the {Espresso Chip Muffins} from a couple of months ago? Well, my mother revamped the recipe and made them again for an even more delectable treat. The key? Adding more chocolate of course! She simply replaced a small portion of the flour with some unsweetened cocoa powder. In this case, it was not necessary to add extra sugar, as the small amount of cocoa does not make a huge change and it is just like a dark chocolate muffin. However, the sugar could be increased slightly if you wish. Be sure to cut back of the amount of flour as well, or else the muffins may turn out to be a bit dry. This is a chocolaty delight that is delicious warm from the oven on a chilly day, perhaps with a cup of coffee? This version has even amped up the flavor enough that you may omit the espresso powder if you prefer. 

A warm treat on a snowy day!

Espresso Chip Muffins

This is a muffin recipe my mother sort of created with an idea from other muffin recipes in a magazine. These muffins are extremely moist and certainly chocolaty, with a subtle coffee flavor that'll surely wake you up. They are absolutely delicious warm from the oven. To make these muffins healthier, whole wheat flour, or one cup each of whole wheat flour and natural wheat bran may be substituted for the all-purpose flour. Olive or coconut oil may be used for some additional health benefits. The amount of chocolate chips may also be reduced if you dare. Other than that, these muffins are relatively low in fat and sugar, thanks to the applesauce, which also makes them nice and moist.

Mom's Espresso Chip Muffins
2 cups all-purpose (plain) flour
1/2 cup granulated (white) sugar
2 teaspoons instant coffee or espresso powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
pinch salt
1/2 cup fat-free buttermilk
1/2 cup unsweetened applesauce
1/4 cup oil
1 large egg
1/2 cup miniature semi-sweet chocolate chips

Preheat oven to 350◦F. Grease or line muffin cups. 
In a large bowl, stir together the first seven dry ingredients. Make a well in the center. In a separate medium bowl, mix the next four wet ingredients. Add to well, stir until just moistened. Stir in the chocolate chips. 
Divide batter evenly among prepared cups. Bake for about 20 minutes until a toothpick inserted in the center comes out clean. Makes about 12 muffins. 

Apple Split Pancake

Apple Split Pancakes
1/3 cup whole wheat flour
1/2 Tablespoon ground flaxseed
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 cup applesauce
1/4 cup milk of choice
1 Tablespoon coconut oil
1/2 teaspoon vanilla extract
handful blueberries, fresh or frozen

Heat a little oil in a small frying pan over medium heat. In a small bowl, stir together the flour, flax, baking powder, and cinnamon. Stir in the applesauce, milk, oil, and vanilla. Pour the mixture into the prepared pan. I just made one large pancake, but several mini ones would also work. Sprinkle the blueberries over the batter. Cook for a few minutes until golden, then flip and cook again. Flip over onto a plate to serve blueberry-side up. Garnish as desired. 

I love breakfast, in case that wasn't obvious by now! I don't mind taking a little extra time and effort in the morning to try a new recipe and make something a little special for myself. I especially like these recipes that make individual servings - not because I don't enjoy sharing, but usually everyone fixes their own style of breakfast in the house. That's perfectly fine, and I like hearty, well-rounded breakfast like this one. I call this an apple split pancake because I got the idea from a banana pancake topped with cherries and chocolate chips. Instead, this is a pancake made with applesauce and topped with blueberries. A single pancake doesn't take as long to make as you may think, and makes for a warm, yummy breakfast. Top it with some Greek yogurt and fruit/nuts to add some protein or spread it with almond butter and enjoy with a glass of milk, for an easy breakfast that includes all four food groups. 

Very Nutty Oatmeal

This is another Overnight Oatmeal recipe. There are several others on this blog, and I love them because they are tasty, hearty, and nutritious, and really quick to make and are prepared in advance. The other recipe variations can be found by typing "overnight oatmeal" into the search bar on this blog (I don't want to link them all in this post as it would be too long). 
This recipe is especially hearty because it is high in protein and contains heart-healthy fats due to all of the tasty nuts and nut butters in the recipe. Of course the types of nuts can be changed as desired. This breakfast is a complete breakfast in a bowl and very filling - it got me through a rather tedious and demanding math exam this morning. 

Very Nutty Oatmeal
1/2 cup old-fashioned rolled oats
1 Tablespoon ground nuts (or flaxseed)
1 Tablespoon chopped walnuts
1 Tablespoon whole natural almonds
1 Tablespoon unsweetened shredded coconut
1 teaspoon unsweetened cocoa powder (optional)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup almond milk
2 Tablespoons unsweetened applesauce
1 Tablespoon natural smooth peanut butter
1 Tablespoon natural almond butter

In a jar or bowl with a lid, measure the first nine dry ingredients, then stir or shake to mix. Add the milk, applesauce, and peanut butter and mix well. Place in the refrigerator overnight, then heat or enjoy cold topped with the almond butter. 

Pumpkin Grain Breakfast Cake

I always like to have some type of bread, muffin, or biscuit on hand. This time, I decided to try a little something different. I made a healthy snacking cake, then cut it into squares to have on hand in the freezer. This snack cake is soft and moist, yet contains several whole grains. It has a mild pumpkin and spice purée. The seeds are optional, and nuts or raisins would be a nice substitute. This cake is lower in fat and sugar, so modify amounts to suit your personal tastes. I use this more of a bread spread with a topping than a cake.

Pumpkin Grain Breakfast Cake
scant 1 cup pumpkin purée
1/2 cup applesauce
2/3 cup plain yogurt (I used Greek)
2 large eggs
1/4 cup molasses
1/4 cup each: ground flaxseed, wheat germ, wheat bran, oat bran
1/2 cup sunflower or pumpkin seeds
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup milk (I used almond)
2 cups whole wheat flour

Preheat oven to 350◦F. Line a 9x13 inch pan with parchment paper. 
In a large bowl, mix the first five wet ingredients together. Stir in all of the dry ingredients except the flour. Stir in half of the milk. Stir in 1 cup of flour, the remaining 1/2 cup milk, and the remaining 1 cup flour. Spread batter evenly in prepared pan. Bake for about 40 minutes, until a toothpick inserted in the center comes out clean. 

Applesauce Oatmeal

Applesauce Oatmeal
1/2 cup old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 cup raisins
1/4 cup applesauce
1/4 cup water
1/4 teaspoon vanilla extract
1-2 teaspoons almond butter (optional)

In a small, microwave-safe bowl, stir together the oats, spices, and raisins. Stir in the remaining ingredients. Microwave on HIGH (100%) power for about 90 seconds, until set. 
The almond butter adds a little extra flavor and protein, but isn't necessary. I like to spread a little extra on top after cooking. The addition of a few chopped nuts would also be welcome.

This is another quick, individual, hearty breakfast. Can you tell breakfast is my favorite meal of the day? It is similar to {Pumpkin Spice Oatmeal}. If you have leftover mixture from Vegan French Toast, this can be used in place of the applesauce, spice, and vanilla. 

Vegan French Toast

You will not believe until you try this how much this tastes exactly like traditional French toast. It does lack that eggy-flavor, but other than that, taste and texture is very similar! Not only is this vegan, it is also probably a healthier recipe than the traditional. It makes enough to coat 2-4 slices of bread, depending on size. Any leftover batter can be spread on top of the toast, used as a dip, used in baking, or used to cook into oatmeal. Other than that, top it as you wish - fruit, nuts, syrup, peanut butter, honey, etc.

Vegan French Toast
1/2 cup applesauce
2 Tablespoons milk of choice
1 Tablespoon ground flaxseed
1 teaspoon ground cinnamon
2-4 slices bread of choice

Heat a little oil in a medium frying pan over medium heat. In a shallow dish, mix all ingredients except for the bread. Dip the bread in the mixture, letting it sit for thirty seconds per side. Fry until golden on both sides.

Apple Pie Granola

Here is my latest granola creation. I call it apple pie granola because it has the flavor of apples due to the applesauce, pecans, and the spices typically used in apple pie. The applesauce makes the granola moister and healthier, and also replaces some of the oil. If you like your granola to be full of clusters instead of loose, you may want to add a little extra oil and sweetener. Of course the nuts, seeds, spices, and fruits can be varied or replaced as you like. This makes a hearty, crunchy bowl of breakfast! 

Apple Pie Granola
4 cups old-fashioned oats
1 cup chopped pecans or walnuts (or a mix)
1/2 cup unsweetened shredded coconut
1/4 cup sesame seeds
1/4 cup ground flaxseed
1/4 cup wheat germ
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/3 teaspoon ground cinnamon
1/2 cup unsweetened applesauce
1/4-1/2 cup sweetener (honey, molasses, sugar, brown sugar)
2-3 Tablespoons oil (optional)
1 cup raisins

In a shallow pan, mix together the dry ingredients. Drizzle the applesauce, sweetener, and oil over top and toss to combine. Bake at 350◦F for 30 minutes, stirring every ten minutes, until golden. Stir in the raisins then cool before storing. It will keep for a few days, in the refrigerator for a week or two, or much longer in the freezer, and doesn't require any thawing time. 

Single Applesauce Bran Muffin

Here is another individual muffin recipe that can be whipped up and cooked it the microwave for a quick hot breakfast. I have tried a few of these now, including the Single Blueberry Muffin and the Banana Bread For One, however my favorite is still the Muffin In A Cup. You can click on all of these titles here for the links. This one is moist and flavorful, and can be served with fresh fruit, nuts, or nut butters. 

Single Applesauce Bran Muffin
2 teaspoon ground flaxseed
1 Tablespoon water
4 teaspoons milk or choice
1 Tablespoon applesauce
1 Tablespoon whole wheat flour
1 Tablespoon natural wheat bran
2 teaspoons oats
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
2 teaspoons sweetener of choice, if desired

Mix the flax and water together until smooth, then mix in remaining ingredients. Transfer to a greased mug or ramekin and microwave on HIGH (100%) power for about one minute. 

Usually with other individual microwave muffin recipes, I mix everything in my extra-wide mug and just microwave that. This doesn't work as well for this recipe since it is low-fat, so it will stick to the mug a bit unless it is greased. Also, these recipes are not as large or voluminous as my original favorite muffin recipe, so a taller, thinner mug would work better than an extra-wide mug. 

High Protein Bar Cookies

This is one of the protein bar trials I have completed. I would classify this one as a "healthier" tasting version - all of my trials are healthy and high protein, but these certainly have a healthy appearance and taste. Some people go for that and prefer that, I being one of them. However, if you are trying to "fool" your consumers, this recipe won't do. This is an extremely good bar for active, on the go consumers, as the bars are sturdy, easy to eat, and hold up well. They can be kept on the counter, refrigerated, or frozen. They are chewy and provide a great quick of energy in a small amount. And they are tasty - natural sweetener, applesauce, and dates add flavor, where coconut, seeds, and oats add texture. Feel free to add more dates if you wish!

High Protein Bar Cookies
1 cup rolled oats
1 cup white whole wheat flour
1/2 cup unsweetened shredded coconut
1/4 cup sunflower seeds
1/4 cup hemp seeds
1 teaspoon cinnamon
1 egg or flax egg replacement for vegans (1 Tablespoon flax mixed with 1 Tablespoon water) I used flax
1/3 cup applesauce
1/4 cup molasses or maple syrup
3 Tablespoons flax oil
2 Tablespoons water
1 teaspoon vanilla extract
handful large dates, chopped

Preheat oven to 350°F. Grease an 8x8 inch square pan with oil.
In a large bowl, mix all the dry ingredients.
In a separate small bowl, mix all the wet ingredients
Add to dry ingredients, mix well. Fold in dates. Spread batter in prepared pan. Bake for about 25 minutes. Great warm or chilled. Cut into squares and package individually for convenience, freeze for prolonged storage. 

Overnight Apple Spice Oatmeal

Overnight Apple Spice Oatmeal
1/2 cup old-fashioned oats
1 Tablespoon ground flaxseed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
3 Tablespoons unsweetened applesauce
1/2 cup milk of choice

Mix all together in a bowl, cover, and refrigerate overnight. In the morning it will be thickened - enjoy as is or heat it up. Garnish with fresh or dried fruit and/or nuts. 

This is another easy, quick, and wholesome individual breakfast. It is just like the {Overnight Almond Oatmeal}, simply another flavor variation. 

Wholesome Drop Biscuits

I always like to have a stash of whole-grain biscuits in the freezer to have with my breakfasts. This recipe is particularly quick and easy, and makes delicious chewy and wholesome biscuits. 

Wholesome Drop Biscuits
1 1/4 cups whole wheat flour
1/4 cup ground flaxseed
1/4 cup natural wheat bran
1/4 cup oats
1 1/2 Tablespoons baking powder
1/2 teaspoon cream of tartar
1/2 cup unsweetened applesauce
1 cup milk
sugar, salt, honey, and cinnamon to taste

Preheat oven to 425◦F. Line a baking sheet with parchment paper.
In a large bowl, combine the dry ingredients. Add the applesauce and milk and stir well. Drop by spoonfuls onto prepared baking sheet. Bake for 12-15 minutes until golden. 

Great Grains Cereal

Another great dry breakfast cereal recipe I developed. Spicy, crunchy, hearty, and healthy. It goes great with fruit, yogurt, and milk. Feel free to vary the types of grains or amounts, and add different nuts, seeds, or dried fruit. This makes a fairly big batch, so I store some in the freezer to prolong the shelf life.

Great Grains Cereal
2 cups old-fashioned oats
1/2 cup oat bran
1/2 cup natural wheat bran
1/2 cup wheat germ
1/2 cup ground flaxseeds
1/2 cup unsweetened shredded coconut
1/2 cup raw pumpkin seeds
1 Tablespoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 cup unsweetened applesauce
1 1/4 cups water

Preheat oven to 350◦F. Line a large baking sheet with parchment paper.
In a large bowl, stir together all ingredients except the applesauce and water. Add the applesauce and half of the water and stir. Gradually add enough remaining water, allowing grains to soak it up, to make grains stick together, you may need more. Spread mixture evenly on prepared baking sheet.
Bake for 45 minutes, stirring every 10-15 minutes or so, until cereal is browned and of desired crispiness. Cool and store in airtight bags or containers. I store mine in the freezer to keep it from spoiling.

Applesauce Cereal Chip Muffins

Applesauce Cereal Chip Muffins
2 cups toasted oat "O" cereal, finely crushed
1 1/4 cups all-purpose flour
1/3 cup packed light brown sugar
1 teaspoon ground cinnamon
1 teaspoon baking powder
3/4 teaspoon baking soda
1 cup unsweetened applesauce
1 large egg
1/3 cup milk
3 Tablespoons oil
1/2 cup miniature semi-sweet chocolate chips

Preheat oven to 400◦F. Grease or line muffin cups.
In a large bowl, stir together the first six dry ingredients. Add remaining ingredients and mix until moistened. Divide among prepared cups. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. 

This is a really quick and easy muffin recipe, once you get the cereal crushed. I used multigrain cereal because that's what I had on hand, but plain will work too, and apple cinnamon would probably be really good! This is a different muffin recipe, the cereal adds a little texture, sort of like adding rolled oats to the batter would. The applesauce keeps the muffins moist, the cinnamon adds a touch of flavor, and the chocolate chips make them delicious! I came across the recipe online.

“Choco Chip-Applesauce Muffins.” https://lifemadedelicious.ca/Recipes/C/Choco-Chip-Applesauce-Muffins.aspxsc_lang=en&lcid=en&utm_source=110830_LMD_ENE_EN&utm_medium=email&utm_campaign=110830_LMD_ENE_EN. Life Made Delicious, n.d. Monday, April 8, 2013.