Energy Bites

1/2 cup nut butter of choice (we prefer Smuckers Naturals)
1/3 cup honey
1 cup Old Fashioned Oats
1 1/2 cup of nuts of choice (sesame, poppy, pecan, walnut, coconut)
2 tsp pure vanilla extract
pinch of sea salt

Combine in a food processor until well ground and it becomes smooth and thick.  Form into balls.  Enjoy.  We keep them in the freezer to place in the school lunches.  These gift well too.  Several in a wide mouth mason jar present well with a gift tag and some twine.

Guiltless Delicious Granola Bars

This recipe hits it out of the park....When enjoying these, I have to remind myself that they are healthy!  Truly a treat and an indulgent one at that!!!!

THIS RECIPE AGAIN PROOVES THAT HEALTHY CAN BE VERY YUMMY!!!! 


I chose to use my homemade granola in place of the nut mixture to incorporate the crispiness of the baked granola.  Also I used olive oil in this recipe because I find coconut oil to be a strong flavor.  I am thrilled however to have finally found a granola recipe that pleases my man clan. 

Combine in small sauce pan. Heat until pourable. Do not boil.
1/4 cup coconut oil
1/4 cup olive oil
2/3 cup local honey
1 cup natural peanut butter or almond butter


Combine dry ingredients in a large bowl.
2 cups quick oats
1 cup (total) of your choice sunflower seeds, flax seeds, dried fruit bits, carob chips
(I use 1 cup of my homemade granola)
1 cup organic brown rice cereal crisps
(Erewhon Organic Crispy Brown Rice found in organic food section at Walmart)
1/8 -1/4 cup carob chips (optional)


Pour honey, oil and PB mixture over oat mixture and combine well...refrain from eating it by the spoonful warm...Soooo delic!  The best decription yet is..."it is like the combination of a peanut butter rice crispy treat and a granola bar."
My inspiration for this recipe came from Laura at Heavenly Homemakers....

Granola...Grandma Tweet recipe

8 cups Old Fashioned Oats
2 cups Flaked Coconut
1 cup sunflower seeds
1 cup pecans/ almonds/ walnuts..chopped
1 cup sesame seeds
1/2 cup bran
1/2 cup wheat germ
4 tsp cinnamon
1 1/2 tsp salt

Combine ingredients in a large bowl

Heat/do not boil:
3/4 cups canola (I substitute Olive oil...healthier and without adverse affect to flavor!)
1 cup honey
1 TBS Vanilla

Pour over oat mixture coating well.
Bake @ 325 for about 20 minutes stirring every 10 minutes or so...until lightly browned.

Add 1 cup raisins or other dried fruits after finished cooking.

So delicious over vanilla yogurt!

Crepes...a man clan pleaser!

Crepe Batter

4 eggs
1/4 tsp salt
2 cups flour (I use ground oat flour that I grind in the blender)
2 1/4 milk (I use organic or goat milk)
1/4 c. butter, melted

Break eggs into blender.  Melt butter add milk to butter to cool it.  Pour into blender canister. Add dry ingredients  Combine all the ingredients in blender. Pulse for several seconds, until well combined.


I use my omelet pan to make crepes.  A pastry brush works well to coat pan with olive oil or your own oil of choice. Cover the bottom of pan with batter.  Cook until golden brown.  The boys like them lightly crispy on the edges.

I often fill them with fruit, or drizzle honey or pure maple syrup.

The fruit filling will be another post!  Enjoy some crepes!  We love them!


This batter keeps well in fridge. Make ahead and surprise the kiddos with a special breakfast.

Orange-Cranberry Cake

With fall here upon us and an occasional touch of those cooler breezes, this recipe sounded wonderful! My EJC (DH)was working from home, the aroma of orange and cranberry worked its magic. It drew him and MLC into the kitchen. Before I knew it, 3 muffins were eaten! I love it when that happens!



(from Better Homes and Gardens September 2008 "Prize Tested Recipes
$200 winner Michelle Gauer, Spicer, MN")

2 1/4 cups all-purpose flour (I used 1 1/4 cup all-purpose flour and 1 cup oatmeal flour)
1 1/3 cups rolled oats (I used quick oats)
1 TBS baking powder
1/2 tsp. baking soda
1/2 tsp salt
3/4 cup butter, softened (I used 1/2 cup butter, 1/4 cup canola oil)
1 cup sugar (I used 1/2 cup sugar and 1/2 tsp stevia powder)
3 eggs
1 cup milk
2 cups fresh cranberries (I used frozen)
2 TBS sugar
2 tsp. finely shredded orange peel

Glaze:
1 cup powdered sugar
1/2 tsp. finely shredded orange peel
2-3 tsp. orange peel

Preheat oven 350. Grease and flour 10 in tube pan...or use Demarle bundt and 6 muffins on large perforated tray.


Combine dry ingredients (the first 5 ingredients).

Combine butter, sugar and eggs. Alternately add flour mixture and milk, beating on low speed after each addition until combined.

I chopped the frozen cranberries in a food processor then tossed them with 2 TBS sugar and orange peel. Fold fruit mixture into batter.

Spoon batter into prepared pan. The Demarle bundt pan is slightly smaller than the standard American bundt. I like it being smaller because I get 6 muffins and a cake from most recipes! No greasing and flouring pans. Place in oven and bake lg bundt for 50-60 min. Mine only baked for 30 minutes, because my pan is smaller. Remove from oven and glaze while it is still warm.

Make the glaze. Combine powdered sugar, peel and juice..adding more juice to get it to drizzling consistency. Drizzle the glaze over warm cake. Allow cake to cool and glaze to set.

Granola Bites and Bars

4 cups quick oatmeal
1 cup margarine, or butter, melted
1/2 cup sugar
1 cup brown sugar
1 tsp salt

Mix the above ingredients together. With small (Pampered chef) scoop distribute mixture into mini muffin pan (Demarle). Bake at 350 8-10 minutes, until browned. Allow to cool in pan until firm.

Assorted topping ideas:

• Pie filling
• mix 12 oz chocolate chips, melted. 3/4 creamy peanut butter
• dip in chocolate bark
  

Oatmeal Waffles

2 eggs
2 cups oatmeal flour *
1/4 cup butter and 1/4 cup olive oil
1 3/4 cup milk
4 tsp. baking powder
1/4 tsp. salt

Heat waffle iron. Combine dry ingredients. Add the eggs, milk and oil. Mix well to batter consistency and smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Cook about 5 minutes or until steaming stops.

*if wondering what oat flour is and where you can get it...........I use quick oats and grind them in a food processor or blender. I used to grind it each time I needed it for a recipe...now I just grind a canister full at a time. It is handy to have it ready when I need it!

Baked Oatmeal

Baked Oatmeal

1/2 cup oil (applesauce can be substituted)

2 eggs, beaten

1 cup milk
Beat liquid ingredients together.
3/4 cup sugar (I used 1/2 cup and 2 TBS molasses)
3 cups quick oats
2 teaspoons baking powder
1 teaspoon salt
1- 2 teaspoons cinnamon
Stir dry ingredients and then combine the liquid and dry together.

Fruit variations:
Peaches
2-3 cups fresh or frozen peaches
1 tsp cinnamon as mentioned in base recipe

Apple Banana
peel and grate apple into oatmeal mixture
2 bananas mashed and combined into mixture


Blueberry
1 teaspoon nutmeg (very good with blueberries!)
1 cup fresh or frozen blueberries

Banana Chocolate Chip
2 bananas mashed and added to oatmeal mixture
1 cup chocolate chips
Spice Muffins
cinnamon as mentioned in base recipe
1/2 teaspoon cloves
1 teaspoon nutmeg
Sugar free option For all of you that love Baked Oatmeal, I have tried it sugar-free successfully.

3 mashed (frozen and thawed) bananas,
1 c. frozen blueberries,1 1/2 TBS of stevia.
Can bake in 9x13 buttered baking dish...or scoop into muffin pan.
Bake @ 450 for about 15-20 minutes. Set your timer!
Allow to cool in muffin pan before turning out onto cooling rack. The family is sure to enjoy these!

Oatmeal Pancakes

Many years ago, I was well above my ideal weight. My Doctor ordered me to avoid processed food, including white flour. When one is initially handed a "diet" it can be such an emotional moment. The diet seems so restrictive.

These pancakes provided for us a healthy sweet breakfast treat. I suggest topping these with banana slices, sprinkles of cinnamon, and drizzled with warm honey. The children like these with real maple syrup. A simple, quick on-the-go option would be two of these with fruit-sweetened jam or jelly and/or peanut butter.

These are made from quick oats that I have ground into flour in my blender (a relic Vita Mix).
When I first started making these and my oatmeal waffles, I would just grind what I needed at the moment in a little ($10) food chopper. Now, I keep a whole large oatmeal canister full of oat flour.

I attribute using a lot of oatmeal in my diet to my weight loss. The complex carbohydrates keep one feeling full longer and also do not spike the blood sugar like white, refined, processed foods. I encourage you to try these. I will tell you before you make them. They are much more hearty than typical "American" pancakes; not at all like the "float away--light and fluffy biscuick type". These truly have substance.

Oatmeal Pancakes

1 cup oatmeal flour
1 TBS Baking powder
1/4 tsp salt
1/2 - 1 tsp cinnamon
1 egg
3/4 cup milk
2 TBS canola oil
See below for other variations.

Combine dry ingredients. Add the oil, milk and eggs. Beat until smooth. For thinner pancakes add 1-2 TBS more milk.

Heat griddle or skillet over medium heat or to 375. If necessary, use a little oil on skillet or griddle. (I usually do not since I use a nonstick griddle.)

For each pancake, pour about 1/4 cup batter onto griddle. Cook until puffed and dry around the edges. Turn and cook other sides until golden brown.

Sweet Potato Oatmeal Pancakes
1/2 cup pureed sweet potato (cook sweet potato in microwave for about 5-10 minutes)
1/2 tsp. pumpkin pie spice

Chocolate Square Dances

I received this wonderful recipe from my friend, Lisa Fondren. She made these bars for the conference our church hosted last week. They are delicious. I can rationalize eating them...since they are made with oatmeal....Oatmeal takes an ordinary cookie to a become a complex carb. I tell myself it is better than the other options.....Thank you, Lisa!!!



Chocolate Square Dances

4 cups quick oatmeal
1 cup margarine, or butter
1/2 cup sugar
1 cup brown sugar
1 tsp salt
1 Tbl vanilla extract
12 oz chocolate chips (I used semi-sweet)
3/4 cup peanut butter

Mix first 6 ingredients and press on an 11 x 17 inch cookie sheet. Bake for 12 minutes at 350 degrees. Melt chocolate chips and peanut butter. Spread over baked oatmeal crust. Cut into squares. Makes about 4 to 5 dozen.