Archives for posts with tag: oats

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This is my go to summer crumble. I make it all the time and it is one of the quickest dessert recipes to make. I found this recipe from Gwyneth Paltrow’s Cookbook called My Father’s Daughter.

INGREDIENTS

4 cups of fruit – fresh or frozen ( I use  a mixed berry bag)

1/4 cup spelt light flour plus 1 tbsp to mix with fruit

1 cup of whole oats

1/4 cup brown sugar

1/4 tsp cinnamon

pinch of sea salt

4 tbsp organic unsalted butter at room temperature

DIRECTIONS

Pre-heat oven to 350 degrees. Spray a round pie shaped pan. Mix fruit with 1 tbsp white spelt flour and place into pie pan. In a separate bowl using your hands mix spelt light flour, whole oats, brown sugar, cinnamon, sea salt and organic butter. Make sure the butter is mixed into the other ingredients to create a crumble. Sprinkle mixture on top of fruit. Bake for 45-50 minutes. Let cool and enjoy! Top with sorbet or ice cream.

 

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This week’s muffin recipe is in honour of Martha Stewart’s birthday 🎂 (August 3). The recipe uses carrots, oats, banana and raisins. I warmed  up the muffin the next morning in the toaster and put some natural peanut butter on it for breakfast. It was hearty and moist. One of the best muffin recipes I’ve made in a long time. I changed the flour, oil and the sugar amount in the recipe.

INGREDIENTS

2 cups rolled oats (not instant)

1 1/2 cups whole wheat flour

1 cup spelt light flour

3/4 cup dark brown sugar

1 tsp baking soda

1 tsp baking powder

1 tsp sea salt

1 cup raisins

6 tbsp safflower oil, coconut oil melted or olive oil

2 large organic eggs

2/3 cup milk – organic, unsweetened almond or soy

3 cups shredded carrots

2 medium ripe bananas  – mashed

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. In a large bowl mix flours, brown sugar, baking soda, baking powder and sea salt. Add in 3/4 cup of oats and 1 cup raisins. Stir in oil, eggs, milk, carrots and banana. Mix only until the flour mixture is combined with the wet ingredients. Scoop muffin mixture into each cup and sprinkle remaining 1/4 cup of oats onto each muffin. Bake for 25 minutes or until firm to touch. Let stand for 5 minutes and then transfer to cooling rack for another 10 minutes. Enjoy!

 

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This delicious healthy cookie recipe is from Cookies and Cups. The recipe is so easy to make and has very little oil.

INGREDIENTS

3 ripe bananas – mashed

1/3 cup oil – safflower or coconut oil – melted

2 cups whole oats

1 tsp pure vanilla extract

1/2 tsp sea salt

1 cup of raisins, cranberries or dried blueberries

1/2 cup shredded unsweetened oats

1/2 cup semi sweet chocolate chips

DIRECTIONS

Pre-heat oven to 350 degrees. Line a large cookie sheet with parchment paper. In a large bowl mix all the  ingredients together. Take a tablespoon to measure out the cookies on the tray. Place tray in oven and bake for 20 minutes. Let cool for 5 minutes.

Enjoy!

 

 

 

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My muffin of the week is an oatmeal base muffin.

I used whole rolled oats instead of instant oats for this recipe. As usual I did half the batter with chocolate chips since my younger daughter loves chocolate chips.

INGREDIENTS

1 cup of whole wheat flour

1/2 cup spelt light flour

1 tsp sea salt

1/2 tsp baking soda

1 1/2 tsp baking powder

1 1/2 cups whole rolled oats

1 1/2 cups organic milk with 1 tbsp lemon juice

2 organic large eggs

3/4 cup safflower or coconut oil – melted

1/2 cup agave nectar

2 cups fresh or frozen blueberries

DIRECTIONS

Pre-heat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone cups. In a bowl soak milk with lemon juice and whole rolled oats. Set aside.In a separate bowl mix flours, sea salt, baking soda and baking powder.In another bowl beat eggs, oil and agave nectar together. Add the wet mixture to the soaked oats. Mix the dry ingredients to the oatmeal mixture. Add blueberries to the batter and fold in gently. Scoop the batter into the muffin cups and bake for 25 minutes. Let cool and transfer to a cooling rack for another 5-10 minutes. Enjoy!

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This weeks muffin recipe is all about the oats. I added blueberries but you can use any type of berries.

INGREDIENTS

1 1/2 cups whole wheat flour

1 cup spelt light flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp sea salt

2 tsp cinnamon

2 tbsp ground flax seeds

1 cup instant oats

2 organic eggs

1/3 cup cane sugar

1 1/3 cup milk (almond,soy,rice) with 1 tbsp lemon juice

1/4 cup coconut oil melted and cooled

1/4 cup pure maple syrup

2 tsp pure vanilla extract

1 cup of fresh or frozen blueberries

DIRECTIONS

Preheat oven to 350 degrees. Line and spray a 12 cup muffin tray or use silicone liners. Sift flours, baking powder, baking soda, sea salt, cinnamon and flax seeds. In a separate bowl beat eggs and cane sugar together. Add sour milk, coconut oil, maple syrup and vanilla. Mix oats into wet ingredients and then add dry ingredients into the wet mixture. Stir until the batter is mixed together. Fold in blueberries and scoop into muffin cups. Bake for 25-30 minutes. Let cool for 5 minutes and transfer to cooling rack for another 10 minutes. Enjoy!

 

 

This muffin recipe uses rolled oats instead of flour blended to a fine texture. You would never know there is no flour in this recipe. Delicious!!

INGREDIENTS 

2 cups of rolled oats blended finely

1/4 cup brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 cup Greek yogurt

2 large organic eggs

2 ripe bananas mashed

3/4 cup semi-sweet chocolate chips

DIRECTIONS

Pre-heat oven to 375 degrees. Spray a 12 cup muffin tray. Blend rolled oats until fine texture. Add brown sugar, baking powder, baking soda, Greek yogurt, eggs and mashed bananas. Blend until smooth. Stir in chocolate chips. Scoop into muffin cups and bake for 18-20 minutes. Let stand and then transfer to cooling rack for 5-10 minutes. Enjoy!

  

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