Two Minute Pumpkin Pie Oatmeal

A creamy and filling oatmeal that tastes like pumpkin pie and takes only 2 minutes. It’s dessert for breakfast!

Pumpkin Pie oatmeal bowl 5It’s PUMPKIN SEASON! That also means that it’s getting cold out.  Like real cold, real fast.  This weekend we saw the first flurries in Boston.  Did you get snow?  Ah!  get ready.  With all this cold weather, it really makes me want something warm for breakfast.  Cold cereal, or a quick muffin won’t do. I need something that will warm me up AND fill me up and take less than 5 minutes to make. As I’ve said before, I have a bit of a sweet tooth when it comes to breakfast.  I made two pumpkin pies last week.  One was for a work Halloween party and the other was a test pie that my Taller Half and I enjoyed for most of the week. The pumpkin pie was delicious, and it went GREAT with my morning coffee.  I figured, hey, I’m eating a vegetable for breakfast.  But I know pie is not really a wise breakfast option if I want to fit into a wedding dress in May. That’s when I came up with this little biddy.   Pumpkin Pie Oatmeal.

20141030-221157-79917429.jpgThe stars of this oatmeal include:

  • Quick Oats
  • Milk
  • Brown Sugar
  • Pumpkin puree
  • Cinnamon/pumpkin pie spice
  • Biscoff Spread (or Cookie Butter)
  • Toasted walnuts (optional)

And the best part (besides how creamy and pumpkin-y it tastes) is how quick it is to make.  It only takes 1 minute to assemble and 1 minute to cook in the microwave!  Check it out – delicious pumpkin pie oatmeal in a DASH.

20141030-221225-79945597.jpgMeasure our your oats

20141030-221226-79946313.jpgAdd milk (or water, if you prefer) and pumpkin puree

20141030-221226-79946973.jpgAdd the spices and brown sugar.  Then microwave for 1 minute.

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To finish off this filling Fall breakfast, stir in some Biscoff spread (or Cookie Butter).  The Biscoff spread gives the oatmeal that “graham cracker crust” taste.  AND it makes the oatmeal extra creamy.  Do I even need to give these reasons? Biscoff ALWAYS makes everything better. Don’t believe me? Check it out herePumpkin Pie oatmeal bowl picI LOVE dessert for breakfast, especially when it’s not actually dessert AND has a vegetable int it!  Since this only takes you two minutes to make, you have some extra time.  So go ahead, sit down and enjoy your creamy and healthy pumpkin pie (oatmeal) for breakfast. 

20141030-221155-79915931.jpgRecipe: Two Minute Pumpkin Pie Oatmeal

Yield: 1 serving

Time: 2 minutes

 

Ingredients:

  • 1/4 cup of Plain Quick Oats (the kind that cooks in 1 minute)
  • 1/3 to 1/2 cup milk  (or water – depending on how thick you like your oatmeal)
  • 1 Tablespoon of pumpkin puree
  • 1/8 teaspoon of pumpkin pie spice**
  •  Sprinkle of cinnamon**
  • 1 teaspoon of brown sugar  (If you want it sweeter – just add more)
  • 1 teaspoon of Biscoff Spread
  • 3 Toasted walnuts (for serving, optional)

Instructions:

In a microwave safe bowl, add oats, milk, pumpkin, pumpkin pie spice, brown sugar. Stir everything until combined.  Microwave for 1 minute.  Stir in Biscoff Spread and top with toasted walnuts, if desired.  Enjoy!

*** I really like cinnamon and usually add a sprinkle of cinnamon along with the pumpkin pie spice.  Pumpkin pie spice works best in this recipe, but if you don’t have pumpkin pie spice, you can substitute cinnamon, cloves and nutmeg.  I would do a 1/8 tsp of cinnamon, and a light sprinkle of cloves and nutmeg.  Adjust spice to your liking.

 

I really like Oats.  Do you? Check out my other recipes using oats:

No-Bake Butterscotch Oatmeal Bars

No-bake Butterscotch Oatmeal bars.jpg

Maple Pecan Quinoa Granola

Maple Pecan Quinoa Granola

Chocolate Coconut Granola

Chocolate Coconut Granola

Maple Walnut Apple Crisp

Maple Walnut Apple Crisp

Peanut Butter Banana Oatmeal Muffins

Peanut Butter Banana Oatmeal Muffins.jpg

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Chocolate Coconut Granola

Need an excuse to eat chocolate for breakfast?

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I usually don’t. But if you have judgey roommates, spouses, coworkers, pets or parents… here’s a DELICIOUS, healthy, more sensible (and socially acceptable) way to enjoy chocolate for breakfast. CHOCOLATE COCONUT GRANOLA! Crunchy, nutty, rich and chocolatey. Easy to prep and only 25 minutes to bake. Get ready for your new favorite granola.

20140429-224418.jpgAs I have mentioned before, I LOVE eating sweet stuff for breakfast. I also really like granola. Really.

What better way to cure those midweek “I don’t want to get out of bed” blues than by starting your day off with some morning chocolate! Chocolate is a great motivator. 🙂 Also, your kitchen will smell like chocolate cake while baking this. I’m getting hungry just thinking about that smell.

Of course, granola is not just for breakfast. This crunchy, chocolatey treat makes a great topping for yogurt, ice cream or just by itself. While photographing this, I ate HANDFULS. That tends to get problematic when your subject amount keeps disappearing. Whoops.

20140430-013742.jpgYou might be saying: “How the heck is this stuff healthy??” To make this granola, I used my maple almond cinnamon granola recipe as a base.   This Chocolate Coconut Granola has a very similar sugar and fat content as the base recipe.  How? I removed a little bit of the butter/oil fat and sugar to make up for the addition of some chocolate chips that really bring home the chocolate taste. I also added some flaxseed meal which adds some extra fiber and some healthy Omega-3s. You can totally omit this ingredient if you don’t have it. It won’t change the flavor with or without it. You’ll just be missing an extra “healthy” boost!

So, go ahead. Have it for breakfast. You know you want to.

20140429-224328.jpgAnother great thing about this granola: It’s adaptable. All you need are old fashioned oats and unsweetened cocoa powder. Other than that – you can do equal substitution of many ingredients. Don’t have almonds? That’s ok, substitute another type of raw nut. Don’t have nuts? Allergic to nuts? Sub in more oats. Allergic to coconut? (sorry Alana!) No worries, sub in more nuts or oats. Want to use coconut oil? Sure. Or flaxseed, double paleo, super slick, vegan, dairy-free, nut-free, caveman oil? No problem. Want to use butter? YES – go right ahead. Want to add dried fruit instead of chocolate chips? Wait, WHAT? Sure, you can. But you’re missing the point. Want to stick to the recipe? That’s cool too.

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Since I’ve posted variations of this recipe two other times, I’m not going to bore you with the details. I’ll save you the reading time. If you need more photo explanation – head on over to my first or second granola posts for more detailed process/prep pictures.

I will stress, you want to mix in the cocoa powder with all your wet ingredients until smooth. It will look like a thin, chocolate ganache – and it will taste so rich and chocolatey. Mmmm – go ahead and give it a taste.

20140429-225752.jpgGo. Make some. Make your house smell like chocolate cake that you can eat for breakfast!

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Chocolate Coconut Granola.jpgRecipe: Chocolate Coconut Granola

Yield: About 4.5 cups

Time: 30-35 minutes

Ingredients:

  • 2 cups of old fashioned oats
  • 1 cup of raw nuts, coarsely chopped (I used raw almonds)*
  • ½ cup of sweetened shredded coconut*
  • ¼ cup of flaxseed meal (optional and can omit without substitution)
  • ¼ teaspoon of salt
  • 2 tablespoons of canola oil*
  • 2 tablespoons of honey
  • 1 and ½ tablespoons of water
  • ¼ cup of dark brown sugar
  • 1/3 cup of unsweetened cocoa powder
  • 1/3 cup chocolate chips (dark or semisweet)**

Instructions:

  1. Preheat oven to 320 degrees F. Place oven rack on top 1/3 in the oven. Prepare a large baking sheet with parchment paper or nonstick aluminum foil and set aside.
  2. In a large bowl, combine the first set of ingredients (oats through the salt) and stir.
  3. In a small saucepan, add the oil, honey,*** water, brown sugar and cocoa powder. Whisk while gently heating on very low heat for about 1 minute. Then turn off heat and continue to mix until everything is smooth and well combined. Do not overheat – this mixture will burn easily. You can also mix this without heat, but I find warming the mixture makes it easier to get everything well combined and smooth.
  4. Pour liquid over oat mixture and stir until the oat mixture is well coated. Stir in chocolate chips and spread into a single layer on prepared baking sheet.
  5. Bake at 320 for 25 minutes – stirring once half way. Allow to cool to room temperature and store in a airtight container for up to 2 weeks.

* See the above text about substitutions

**Chocolate Chips are heat resistant and don’t melt, but they do get soft. If you don’t want soft chips or are using baking chocolate, be sure to add this AFTER baking the granola.

*** Be sure to add the oil first, then use the same tablespoon to measure honey, the honey will slide right out because the oil created a nonstick surface!

Recipe adapted from my Maple Almond Cinnamon Granola

20140429-224439.jpgOops. I spilled again. I guess I’m just going to have to eat to clean up this mess.

Want more granola?!

Maple Pecan Quinoa Granola

Maple Pecan Quinoa Granola.jpgMaple Almond Cinnamon Granola

Maple Almond Cinnamon Granola

 

 

 

 

Maple Pecan Quinoa Granola

I never really got aboard the “WOOO QUINOA!!” train.

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I’m Italian. I eat pasta and bread like there’s an imminent flour shortage. And I don’t mean whole wheat or omega-3 fanciness. Nope. Plain ‘ol standard pasta. I know brown rice and whole wheat flour are probably a teensy bit better for me, but I enjoy the good stuff. Still, I attempted to replace a pasta/cous cous side dish with some quinoa. Eh. I’m just not that excited to eat it. And if you know me, I like to get excited to eat! So, I wanted to try to use quinoa in a different way. BAM – lets mix it with some oats and sugar and bake it! YES! now I can get excited to eat quinoa!

If you have seen my other granola recipe, you know how much I get excited about granola.

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Quinoa gives the granola some extra crunch and adds a little nuttiness. Who doesn’t want a little more nuttiness in their day? 🙂

Quinoa also adds extra protein to the granola. Quinoa is a complete protein; it contains all 9 essential amino acids that our bodies can’t make and we must get from food. So, eat up!

***Also, if you don’t want/have quinoa – you can still make this granola! Replace it with an equal amount of your favorite granola add-in: another nut, seed (sunflower, pumpkin etc..) or shredded coconut! (just replace it with something that can be baked (ie – not chocolate)

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Mixed Quinoa! You can use any kind of quinoa in this recipe. Fun Fact: Quinoa is a seed of the Goosefoot plant.

The other star of this granola? Pure maple syrup.

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No, that’s not Crown Royal. It is a Crown Royal bottle FILLED WITH MAPLE SYRUP!

I’m a really lucky girl. My Taller half’s Uncle gives these as Christmas gifts every year. Amazing, right?! Look at all that pure, rich, made with love maple syrup! I added the pecans there for a relative size comparison. So much delicious MAPLE SYRUP.

I understand that not everyone has a vat of maple syrup, so you can replace this with honey or agave. The taste will be slightly different, but equally delicious!

So now that I am sufficiently excited to eat – let’s make some granola.

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Making homemade granola is easy!

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If your quinoa is not pre-rinsed – give it a quick rinse in some cold water. Don’t worry about drying it off – the quinoa can be wet.

Combine all your dry ingredients in a large bowl. Then in a small saucepan melt the butter, brown sugar, maple syrup, oil, water and stir until well combined. Then add in the vanilla. Pour over dry ingredients and mix until all the dry ingredients are well coated.

Spread out on a large baking sheet lined with nonstick aluminum foil or parchment paper.

Bake at 320F for 25 minutes – stirring once at about 15 minutes. And DONE!

20140223-152328.jpgDon’t even get me started on how much more cost effective AND nutritious it is to make your own granola instead of buying it.

20140223-152233.jpgPlus, it tastes WAY better when it is homemade. Seriously.

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BONUS: Baking this will also make your house smell delicious. Start snacking!

20140228-192800.jpgRecipe: Maple Pecan Quinoa Granola

Yield: 4 cups

Total time: 30 minutes

Ingredients:

Dry Ingredients:

  • 2 cups old fashioned oats (use gluten-free oats to make gluten-free)
  • 1 cup of pecans, roughly chopped
  • 1/2 cup quinoa, rinsed (don’t worry about drying it, it can be wet)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet Ingredients:

  • 1.5 tablespoons butter (or replace with equal amounts of oil to make vegan)
  • 1 tablespoon vegetable oil (or canola, or coconut)
  • 1 tablespoon of water
  • 2 tablespoons of brown sugar
  • 1/4 cup of real maple syrup* (you can replace with honey or agave)
  • 1 teaspoon pure vanilla extract

Instructions:

  1. Preheat oven to 320 degrees F and place oven rack so it is in the top third of the oven. Line baking sheet with non-stick aluminum foil or parchment paper and set aside.
  2. Rinse quinoa in cold water
  3. Combine dry ingredients in a large bowl. Stir to make sure all ingredients are mixed well
  4. Add Wet ingredients except vanilla to medium saucepan and melt on low heat while stirring. *To easily measure maple syrup, spray measuring cup with non-stick cooking spray (such as Pam), before measuring. After wet ingredients are melted and well combined, remove from heat and add vanilla
  5. Pour the warm mixture over the dry ingredients and stir together using a rubber spatula – until all the dry ingredients are coated by the sugar/oil/butter mixture
  6. Spread granola out into a single layer on the prepared baking sheet. Bake at 320 F for 15 minutes. Remove and stir granola
  7. Bake at 320 F for an additional 10-15 minutes. Remove from oven and let cool. Enjoy!

Adapted from my Maple almond cinnamon granola

Granola can be stored in a sealed container at room temperature for up to two weeks (good luck getting it to last that long!)

**If you don’t want/have quinoa – you can still make this granola! Replace it with an equal amount of your favorite granola add-in – such as another nut, seed (sunflower, pumpkin etc..) or shredded coconut! (just replace it with something that can be baked (ie – not chocolate or dried fruit)

Maple Walnut Apple Crisp

I hope you’re ready for some apple recipes!

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If you make one apple dessert this fall – make this maple walnut apple crisp! Apple crisp has ALWAYS been my favorite apple dessert. Why? Because I love the crunchy, sweet topping. AND because it is easier than pie (haha) – no crust needed!

My Taller Half and I recently went to Smolak Farms to pick apples. The orchard is picturesque and has dozens of apple varieties! I LOVE apple picking. Ever since I was a little piglet, I always looked forward to biting into a crisp, juicy apple just picked from the tree, and then would do this over and over again for until my belly was waaaay too full. This year, I held back a bit and didn’t make myself sick. It was a perfect fall day and we picked TONS of apples. I just couldn’t wait to get home and bake with the freshly picked fruit.

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A beautiful day at Smolak Farms!

Now, let’s talk about this crisp! It has such a thick, crunchy, cinnamon-y topping. Hands down my favorite apple dessert. It also went really fast!

20130925-213732.jpgThe filling of this crisp has tart apples (I used a mixture of Gravenstein, Cortland and Granny Smith), mixed with meaty walnuts, cinnamon and sweet maple syrup! And then there is the topping. OOOh the topping. It is so crispy, so thick, and crunchy (and of course cinnamon-y) and perfectly balances the tender, soft apples. You NEED to make this crisp. Bonus – It takes 5 minutes to put the topping together and only 5 minutes to make the filling. So what are you waiting for?!! Let’s make some maple walnut apple crisp!

20131016-235032.jpgSprinkle cut, peeled apples and chopped walnuts with cinnamon and a few squirts of lemon juice

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Pour the melted sugar, maple syrup, vanilla and butter “sauce” on top

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Prep the topping by mixing flour, oats, brown sugar, cinnamon, salt and cut with chilled butter -just smash it up with your hands until it is crumbly, like so:

Crisp topping

Then add the walnuts to the topping and spread the topping over the apples

( look how thick that topping is!!)

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Place in the oven and wait 45 minutes for sweet, cinnamon-y, apple-y, maple-y, oat-y goodness.

OH. MY. GOODNESS.

20130925-213824.jpgOne more thing- If you don’t have walnuts, or don’t like walnuts you can substitute any other nut – almonds, pecans,  peanuts, hazelnuts etc… or just leave the nuts out. They add some texture and taste but are not essential to your new favorite apple dessert.

Recipe: Maple Walnut Apple CrispMaple Walnut Apple Crisp

Servings: 6-10 (or 2 if you are me)

Prep time: 10 minutes

Cook time: 45 minutes

Ingredients:

Filling

  • 5-6 apples, peeled, cored, chopped chunky (I used Gravenstein, Cortland and Granny Smith – but any firm, baking apple will do – you may have to adjust the sugar if the apples you use are less tart and more sweet)
  • 1/4 cup chopped walnuts (substitute almonds, pecans, peanuts etc… or omit)
  • 1 teaspoon of cinnamon
  • Few squirts of lemon juice (About 1/2 -1 tablespoon)
  • 1/2 cup brown sugar, packed
  • 2 tablespoons butter
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Topping (adapted from Ambitious Kitchen)

  • 1 cup all-purpose flour
  • 1 cup old-fashioned oats (not quick oats)
  • 1 cup dark brown sugar, packed
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup chopped walnuts (substitute almonds, pecans, peanuts etc… or omit)
  • 1 stick (1/2 cup) unsalted butter, chilled and cut into pieces

Instructions:

  1. Pre-heat oven to 350 degrees F and spray an 8×8 pan with non-stick cooking spray
  2. Make the filling: In a large bowl, toss apples and walnuts with cinnamon and lemon juice and pour into a 8×8 baking pan.
  3. In a small saucepan on low heat, melt the butter, sugar and maple syrup***  while stirring.  Do this slowly, you don’t want your sugar to burn! When combined, remove from heat and add vanilla extract.  Pour sauce over apples in baking pan and stir to coat apples.
  4. Make the topping: In a large bowl, add all the topping ingredients EXCEPT the butter and walnuts.  Stir until well combined.
  5. Add the butter and use your hands to incorporate the butter and the dry topping.  This involves squeezing the butter and the flour/oat mixture together in your hands – until the mixture becomes crumbly – you don’t need to overwork this – you want the mixture to be lumpy.  Just smash it between your fingers with the oat/flour mixture – it will be uneven and will look like wet sand.  If you don’t like the “hand” technique, you can also use 2 forks, 2 knives, or a pastry cutter (oh so fancy!).
  6. Stir in walnuts and sprinkle the crumbly topping over the apples
  7. Place on top of a baking sheet, to prevent a sticky mess (just in case the apples/sugar bubble over) and bake at 350 degrees F for 40-50 minutes. As always, baking time may vary based on your oventop should be brown and you should see bubbles on the sides of the baking dish. The apples should be tender.
  8. Allow crisp to cool for about 10 minutes before serving – just so you don’t burn your tongue on SUPER hot, bubbly sugar/apple goodness.

Serve warm, with vanilla Ice cream if you please. I didn’t have any.  Shameful.

ENJOY!

*** For easy maple syrup measurement, spray tablespoon with non-stick cooking spray prior to measuring and maple syrup will slide right out.

Happy Fall!

No-Bake Butterscotch Oatmeal Bars

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Summer is the season for so many wonderful things: BBQs, beach trips, outdoor concerts, sweating while doing just about anything, and eating tons and tons of ice cream.   This week, I was craving something sweet that was NOT ice cream and I really didn’t want to sweat while making it.  However, there is this whole dilemma that I can’t turn on my oven to bake because it’s just too damn hot on the 5th floor.

The solution – super fast No-Bake bars! 

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I chose butterscotch for these bars because my Taller Half LOVES butterscotch, and his birthday was last week.  Aw. I’m such a good girlfriend. (meanwhile I’m in the kitchen scarfing down half the batch before I even show him what I no-baked) Yes.  I made these bars with total and complete unselfish love.

Anyway,

Let’s review why these bars are amazing and you need to get in your kitchen and No-bake these bars right now:

  1. These bars are subtly sweet, chewy and creamy all in one
  2. They take less than 10 minutes to no-bake
  3.  You only need 7 ingredients (well, 8 if you include salt)
  4. These bars have peanut butter (Protein!) and oats (Fiber!)

You will thank me.  We finished the first batch in 2 days.  TWO days. oops

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My Taller Half says they taste like a cross between a chewy granola bar and butterscotch fudge.  You heard me.  You are making chewygranolabutterscotchfudge bars in less than 10 min!

Let’s no-bake some butterscotch oatmeal bars in a DASH!

First combine the oats, salt and butterscotch chips in a large bowl

Then melt peanut butter, oil, milk and honey in a small saucepan.  Heat slowly and stir.  This mixture can burn easily, so keep the heat low and keep stirring.  Plus, it’s too damn hot out!  No need to turn that burner all the way up!

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Keep stirring. This mixture is not well incorporated yet!

Heat mixture and stir until everything is combined.   Then remove from heat and add the vanilla extract.

Next, simply add the wet mixture to the oat and butterscotch mixture and stir with a rubber spatula until all the oats are coated and the butterscotch chips are nice and melted.  Mmmmm melty butterscotch.  This mixture is deeee-licious.

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Now scoop out everything into a 8×8 baking dish that is lined with parchment paper and squish down to even out the mixture and let it set for about 30 min.  I put the first batch in the fridge to set, because my kitchen is A LOT hotter than “room temp”.  If your kitchen is a normal temperature or you are blessed with air conditioning, then you can probably let them set outside the fridge.

20130729-213423.jpgAfter the bars have set, eat entire pan of oat bars cut into squares and enjoy.  Store bars in fridge, if you have any left after I ate them all.  : )

20130729-213445.jpgMMmmm  look at that chewy, oaty texture.  The creamy butterscotch and peanut butter smooths oat the old fashioned oats and you get this wonderful chewy, creamy bite! Yum!

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20130729-213529.jpgRecipe: No-Bake Butterscotch Oatmeal Bars

  • Prep Time: 10 min
  • Resting time: 30 min
  • Total Time: 40 min
  • Makes 1 full 8×8 pan

Ingredients:

     Dry Ingredients:

  • 2 cups old fashioned oats (not quick oats)
  • 1/2 teaspoon salt
  • 1 cup butterscotch chips

     Wet Ingredients:

  • 1 cup creamy peanut butter (I always bake or no-bake with Skippy)
  • 1/4 cup vegetable oil
  • 1/4 cup honey (you can use less to make them less sweet) – **see below for tip for measuring
  • 1/4 cup milk (I used 1%, but you can use whatever you have)
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Line an 8×8 dish with parchment paper
  2. In a large bowl, add all the dry ingredients and stir
  3. In a small saucepan, combine all the wet ingredients, except vanilla.**
  4. On low heat, melt the peanut butter and stir to incorporate all the wet ingredients.  Do this slowly and keep an eye on it.  This mixture can burn easily.
  5. When peanut butter is melted, remove from heat and stir in the vanilla.
  6. Pour hot wet ingredients directly into bowl with dry ingredients. Stir until all oats are coated with warm mixture and the butterscotch chips are melted. (I used a large rubber spatula to stir this all together.)
  7. Pour into prepared baking dish and press down with either a metal or rubber spatula to make an even layer
  8. Let it set in the fridge for about 30 min.
  9. Cut into bars and Enjoy!

Store leftovers in a air tight container in fridge for about a week.

** To easily measure honey, use the same cup as the vegetable oil and measure after oil.  Or, spray measuring cup with non-stick cooking spray (such as Pam) before pouring honey in.

Recipe source: deliciousinadash.wordpress.com

Peanut Butter Banana Oatmeal Muffins

20130619-223034.jpgI have a bit of a sweet tooth. Ok. That’s a lie. I have a mouth full of sweet teeth. Growing up, I always loved to eat sweet stuff for breakfast. My mom always made us eat well balanced lunches and dinners, but when it came to breakfasts, my mom let us eat Cinnamon Toast Crunch, Count Chocula, and Lucky Charms. Mmmm. I still love all these cereals. I think the weight I put on in college was probably from eating tons of sugar cereals from the dining hall. Although I don’t eat sugar cereals for breakfast anymore too often, I still love a sweet treat for breakfast. That’s where the idea for Peanut Butter Banana Oatmeal Muffins came from. I know, it’s a mouthful. But these muffins themselves are a mouthful.

20130619-223052.jpgI wanted to make a quick, sweet breakfast to grab and go. I thought muffins would be a perfect, grownup sweet breakfast. They just needed to be tasty, healthy and filling and these muffins fulfill all three requirements. They’re made with simple, whole ingredients that you would eat for breakfast: Peanut butter, banana, old fashioned oats and milk. And of course, cinnamon. Because cinnamon makes everything better! And even better, these muffins have NO butter and NO oil, and they are still super moist and super delicious. You can definitely feel good about eating these for breakfast because of all the good-for-you ingredients!20130619-223101.jpgAnother great thing about these muffins, is that they are super easy to make, they don’t require a mixer and they use up those brown, overripe bananas you have sitting on your counter. How do you make these muffins in a DASH?

First, combine the flour, old fashioned oats, salt, cinnamon and baking powder in a bowl and set aside. Next smash two overripe bananas, and mix this with the peanut butter and egg until well combined. You’ll need to use a little elbow grease to really combine the peanut butter and the egg together.

20130619-223405.jpgAdd the remaining “wet” ingredients and stir until combined. Then add the dry ingredients to the mixed wet ingredients. The batter will still be a little thin and a little lumpy and will look like this:

20130619-223611.jpgFill a greased or lined muffin pan with the batter. Be sure to fill cups all the way to the top!

Bake, and be prepared for healthy, moist, muffin heaven.20130619-223621.jpg

Now, I’m going to share a little extra decadence with you. The muffins, as is, are delicious, but if you want to bring them OVER-THE-TOP, you can add a cinnamon sugar topping. It is perfect, little something extra that makes these “weekend muffins”, or what I call breakfast.

To keep these muffins butter-free, you can just dip the top of the muffins in a bowl of cinnamon sugar mixture. Just roll the top around when the muffins are still warm and the cinnamon sugar will stick right to it.

20130619-223120.jpgNow, take a big bite into this soft, moist, peanut buttery, slightly sweet, banana-y, oaty muffin.

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The muffins are not too sweet, and the peanut butter taste is not overwhelming. I tried to add more peanut butter, but it made the muffins really dense. I wanted a lighter muffin, which is what these are. If you want more peanut butter flavor, you could try adding chopped peanuts to the batter, or make a peanut crumb topping. But, I loved these muffins just the way they are. What could be better than peanut butter and banana combo?! Adding oats to it and eating it warm for breakfast. Yum!20130619-223139.jpg20130619-223131.jpgRecipe: Peanut Butter Banana Oatmeal Muffins
Makes 12 large muffins

Ingredients:

Dry Ingredients:

  • 1 and 1/4 cups of all-purpose flour
  • 3/4 cup of old fashioned oats
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Wet Ingredients:

  • 1/3 cup peanut butter (I used Skippy creamy peanut butter)
  • 2 medium overripe bananas (~ 1 cup)
  • 1 large egg
  • 2/3 cup dark brown sugar, packed
  • 1 teaspoon of vanilla extract
  • 1 and 1/4 cups milk (I used 1%, but use whatever you have)

Instructions:

  1. Preheat oven to 375 degrees F
  2. In a large bowl, mix the dry ingredients and set aside.
  3. In another large bowl, smash the bananas and beat in the peanut butter and egg till well combined. Then add brown sugar, vanilla and milk and stir until blended.
  4. Add the mixed dry ingredients to the bowl containing the wet ingredients and stir. Batter will be a little thin and a little lumpy (See picture above).
  5. Fill prepared muffin cups with batter and bake for 15-18 minutes until toothpick comes out clean.
  6. Allow muffins to cool for a few minutes before adding cinnamon sugar topping

Cinnamon sugar topping!

  • 2 tablespoons of white sugar
  • 1 teaspoon of cinnamon

Combine cinnamon and sugar in a bowl and dip and roll top of muffin in until coated.
Enjoy!  : )

Recipe source: deliciousinadash.wordpress.com

If you like these muffins – try some of my other peanut butter and oatmeal recipes:

The Best Peanut Butter Chocolate Chip cookies, ever (I’m serious)

The Best Peanut Butter Chocolate Chip cookies.jpgNo Bake Butterscotch Oatmeal Bars

No-bake Butterscotch Oatmeal bars.jpgMaple Pecan Quinoa Granola

Maple Pecan Quinoa Granola.jpgMaple Almond Cinnamon Granola

Maple Almond Cinnamon Granola

Maple Almond Cinnamon Granola

Warning. I’m about to share something with you that is very addicting and very easy to make. Maybe I should change the title of my blog to “Foods I’m obsessed with and eat a lot”. This is a recipe that fits under my “obsession” category.

Maple Almond Cinnamon Granola.Image

This granola is AMAZINGLY delicious! Homemade granola is healthier than store bought stuff (you can reduce the sugar/fat), and also soooo much more cost effective. I eat this granola very often, almost too much, which is why I reduced the amount of oil from the original recipe. I usually eat it twice a day. I eat it for breakfast with my oatmeal or top plain cheerios with it. I combine it with plain Greek yogurt for lunch and sometimes I just snack on it. My boyfriend, who was never really interested in granola before I started baking this, LOVES this stuff. Careful, I told you it was addicting!

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There are so many good bits in this granola. One, it has almonds that get toasted in the oven as you bake it. Two, have you ever had toasted coconut before?!! No?? It’s incredibly delicious. Toasty, crunchy and sweet. Three, it has cinnamon. Mmmm cinnamon. AND FOUR – yes, there is more, it has real maple syrup in it. Sweet, rich, maple syrup.

This is one toasty, crunchy, coconut-y, healthy, maple-y, cinnamon-y granola. And it takes under 40 minutes to make from start to finish.

granola chicken bowl 4

So, how do you make this granola in a DASH?

First combine the oats (old fashioned – not quick oats), coconut and almonds in a large bowl (use a large one, stirring this can make a hot mess).

Now for the almonds, you want raw almonds, not roasted or salted. If you use salted almonds, your granola will be too salty, and roasted are already done, so they will burn. You can use slivered almonds, but I don’t usually have those in my house. I just buy whole raw almonds, and put ½ cup in a bag and smash them using a jar or heavy can.

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This is also a good way to safely get out some aggression too. Had a bad day? Crush those almonds! You’re on your way to making some delicious, crunchy, mapley granola! That’s got to make your day better!

Also, whole raw almonds are the most versatile – if I want them roasted and salted, I can do that. Whenever raw almonds go on sale, I stock up!

Next add the salt and cinnamon. I usually use a HEAPING teaspoon of cinnamon. If you LOVE cinnamon as much as I do, feel free to use a HEAPING teaspoon (or more!). If you’re not the biggest fan of cinnamon, you can totally use less. Stir everything well.

** Make sure you stir all the ingredients before adding the salt and cinnamon. If you add these and the coconut is on top, a lot of salt and cinnamon could stick to the coconut and not get evenly distributed. I’ve made this mistake before, the granola comes out a little sub par.

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Now, time to combine the wet ingredients. In a small or medium saucepan, add the brown sugar, butter, water, oil and maple syrup, stir this while on low to medium heat until melted and just combined. ** Tip: Add in the order of the list so that the maple syrup is measured using the same tbsp. and added after the oil, so the maple syrup easily slides out of the tablespoon (because it is lubricated with the oil). Don’t overcook this part. Your sugar could lump up. Shut off the stove and add the vanilla and stir. YUM. Your house will now smell like butter and vanilla.

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Now pour the melted wet ingredients all over the oat mixture and combine with a rubber spatula. (this stuff is very sticky, so rubber spatulas are easier to clean).

Make sure you get all the oats and almonds nicely coated with this sugary stuff. I usually have to stir for a minute or so and scrape up the bottom a few times with my rubber spatula to get some sugar/butter/water/oil mixture off that has stuck to the bottom of the bowl.

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After everything is coated with the warm sugar/butter/water/oil, pour onto a baking sheet that has non-stick aluminum foil on it. I like to use Reynolds non-stick aluminum foil **Another cost effective tip – save the aluminum foil after you are done and reuse it the next few times you make granola.

Spread the granola into one even layer on the foil-lined baking sheet and place in the oven. You want to stir it once during the cooking process, so I usually stir after 15 minutes in the oven Usually my granola takes about 25 minutes to get to the golden brown color I like. But depending on your oven, and your tastes in golden brownness, you might want to bake it for 30 minutes. Just be sure not to go high on the temperature, because you don’t want to caramelize the sugars – which will BURN your granola : ( I’ve done this once by accident by baking at 350. Do NOT bake at 350.

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Around the 15 minute mark during baking, your house will start to smell like cinnamon rolls. That’s right. You’re making granola, but your house will smell like buttery, melty, cinnamon rolls. If you’re like me, and love cinnamon, you will probably start to salivate and want to bathe in this smell. I’m not kidding here, your kitchen will smell SO GOOD. You’re welcome.

granola bowl and plate

Let the granola cool, about 10-20 minutes, and enjoy!

Recipe

Maple Almond Cinnamon Granola

Makes 4 cupsMaple Almond Cinnamon Granola

Dry Ingredients

  • 2 cups old-fashioned oats
  • 1/2 cup chopped raw almonds (I just smash raw almonds with a can or heavy pan)
  • 1/2 cup whole raw almonds
  • 1/2 cup sweetened shredded coconut
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Wet Ingredients

  • 1.5 tablespoons of unsalted butter
  • 1 tablespoon of water
  • 1 tablespoon of vegetable oil
  • 2 tablespoons of real maple syrup
  • ¼ cup of dark brown sugar, packed
  • 1 teaspoon of vanilla extract

Instructions

1. Preheat oven to 320 degrees F and place oven rack towards the top third of the oven

2. Line baking sheet with non-stick aluminum foil or parchment paper

3. Combine dry ingredients in a large bowl. Stir to make sure all ingredients are mixed well

4. Add Wet ingredients except vanilla to medium saucepan. Add in the order of the list so that the maple syrup is measured using the same tbsp. and added after the oil, so the maple syrup easily slides out of the tablespoon (because it is lubricated with the oil).

5. On low heat slowly melt the butter and sugar and stir/whisk (I use a fork) to incorporate all the ingredients.

6. Once the ingredients are melted and combined, remove from heat and stir in the vanilla.

7. Pour the warm mixture over the dry ingredients and stir together using a rubber spatula – till all the oats and almonds are covered by the sugar/oil/butter mixture

8. Spread granola out into a single layer on the prepared baking sheet

9. Bake at 320 F for 15 minutes. Remove and stir granola

10. Bake at 320 F for an additional 10-15 minutes.

11. Remove from oven and let cool. Enjoy!

Granola can be stored in a sealed container at room temperature for up to two weeks (good luck getting it to last that long!)

: )

Recipe source: Adapted from Joy the Baker