teaandtext:

Baked Apples by pastryaffair on Flickr.

id-rather-have-food:

raspberry breakfast bars

georgiahilmer:

Cinnamon Maple Oat Biscotti
Makes about 1 1/2 dozen cookies

Inspired by Biscotti (which, B-T-Dubs, is one of the cutest little books of cookie recipes I’ve ever seen)

1 cup (125 grams) flour
1/2 cup (50 grams) old-fashioned rolled oats
1/4 cup (53 grams) brown sugar, packed
1 teaspoon (3 grams) ground cinnamon
1/2 teaspoon (2 grams) baking powder
1/4 teaspoon baking soda
pinch of salt
1/4 cup (60 ml) pure maple syrup
1 tablespoon (17 grams) coconut oil, melted and cooled slightly
1 teaspoon (5 ml) vanilla
1/2 teaspoon (2.5 ml) anise extract
1 egg

Preheat the oven to 350. Line a baking sheet with parchment paper and set aside.

In a medium bowl whisk together flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt. Measure the maple syrup into a liquid measuring cup then add the coconut oil and extracts. Separate the egg white into a small bowl and set aside – then add the egg yolk to the maple/oil mixture and whisk to combine.

Add the wet ingredients – all at once – to the dry ingredients and use a wooden spoon to stir until combined. Don’t fret, the dough will be crumbly. Mix in the reserved egg white and stir until fully incorporated.

Using lightly floured hands (the dough may be a bit sticky so re-flour your hands as needed) transfer the dough to the prepared sheet and shape into a 12-inch long and 4-inch wide log.

Bake for 20 minutes until lightly golden and firm to the touch. Remove from the oven (but leave it on!) and let the log cool until you are able to handle it with ease. Use a sharp serrated knife and a gentle sawing motion to cut the log into 1/3-inch wide diagonal slices. Place the biscotti cut side down back on the sheet and bake for 8-10 minutes more.

Let cool completely then serve with a dunkable beverage of your choice.

Store in an airtight container for up to several weeks.

thecakebar:

no cook refrigerator oatmeal

handmadebrigade:

Granola is my favorite snack but as you know it is ridiculously expensive in stores, even for plain/simple combinations! Making your own is the way to go.

Toasted Fruit & Nut Granola Recipe

Dry Ingredients:

• 2 1/2 cups quick oats
• 1/2 cup dry fruit (I had a mixed bag)
• 1/2 cup nuts (I used walnuts and slivered almonds)
• 1/4 cup shredded coconut
• 1 1/2 tsp cinnamon
• 1/2 tsp salt
• 2 tbsp brown sugar
• pinch of ginger

Wet Ingredients:

• 1/2 cup applesauce
• 1/2 cup honey
• 1/4 cup vegetable oil
• 1 tbsp vanilla
• splash of maple syrup

Directions:
Preheat your oven to 325.

1. Mix all dry ingredients together in a bowl.

2. Combine all wet ingredients in a saucepan and bring to a boil while stirring.

3. Pour wet mixture over dry ingredients and mix with a rubber spatula.

4. Line a sheet pan with parchment paper and distribute the mixture evenly.

5. Toast granola for 40 minutes, stirring occasionally. The granola will finish hardening after it is taken out of the oven.

I like really crunchy granola, so 40 minutes may be too long for you depending on your texture preference. Also, I drizzled a little bit of caramel onto the finished product!

veganinsuburbia:

Berry Breakfast Bars

foodertoire:

Rolled Oat Flatbread

mcpaintanddesign:

Pear Crisp

It is time for dessert. I have 4 ripe pears that can’t wait to be made into something yummy so tonight it is Pear Crisp with Oat Topping from Cook’s Illustrated Cookbook.

I enjoy finishing off a good meal with a nice fruit dessert that is not too sweet and this crisp s perfect for that. The original recipe uses a food processor but I do not feel like cleaning up for hours so I simplified things a bit and halved the recipe.

 

¼ cup finely chopped pecans

¼ cup old fashioned rolled oats

¼ cup flour

1 tbs sugar

2 tbs brown sugar

¼ tsp cinnamon

Pinch of nutmeg

Pinch of salt

3 tbs melted butter

1 tsp sugar

1 tsp lemon juice

½ tsp cornstarch

Pinch of salt

4 ripe pears peeled, halved cored and cut into 1½ inch chunks

Preheat oven to 425

Spray an 8” pie plate (I didn’t have a small enough baking dish) with some not stick cooking spray and place on a baking sheet (to catch anything that might bubble over) and set aside.

To make the crispy topping in a medium bowl mush together with your fingers until well combined pecans, oats, flour, sugar, brown sugar, cinnamon nutmeg, salt and melted butter, set aside.

For the pears in another medium bowl whisk together sugar, lemon juice, cornstarch salt. Add pears and gently stir until pears are coated with sugar mixture.

Pour the pear mixture into the prepared pie plate; sprinkle the crispy topping mixture over the pears breaking up any large chunks.

Place the pie plate that is on a baking sheet into the oven 425° and bake for 30-35 minutes until top is golden brown and crispy. Let cool a bit and serve warm with some good vanilla ice cream.

 

I love this dessert it is so easy to make and can be baking oven while you are having dinner. Another delicious recipe from the Cook’s Illustrated Cookbook.

oohhhbaby:

spiced apple and pear shortcakes

breakfast-brunch-dessert:

Triple Berry Pie Bars
Crust and Topping: 

• 2 cups all-purpose flour 
• 1 cup quick oats 
• 1 1/2 cups sugar 
• 1/4 tsp salt 
• 1 1/2 cups (3 sticks) unsalted butter, chilled

Fruit Filling:

• 4 large eggs 
• 2 cups sugar 
• 1 cup sour cream 
• 3/4 cup flour 
• pinch salt 
• zest of 1/2 lemon 
• 1 tsp. vanilla extract 
• 2 (16-oz) packages frozen mixed berries (strawberries, blackberries, and blueberries)

Directions

1. To make the crust and topping, preheat the oven to 350 degrees. Grease a 9x13 baking pan.  
2. Put oats into the food processor and pulse until a coarse “flour” forms. Add the regular flour, sugar, and salt to the food processor. Pulse a few times to mix. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly, 30-60 seconds.  
3. Reserve 1 1/2 cups of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake 12-15 minutes. Cool for at least 10 minutes.  
4. To make the filling, whisk the eggs in a large bowl, then add the sugar, sour cream, flour, salt, lemon zest, and vanilla extract. Gently fold in the berries and spoon the mixture over the crust. Sprinkle the remaining flour mixture evenly over the filling, and bake 45 to 55 minutes.  
5. Cool at least 1 hour before cutting into bars. Serve bars warmed, chilled, or at room temperature!