Daily Unadventures in Cooking » Oats

Oatmeal Chocolate Chip Cookies Recipe

katerina — Wed, 15 Jun 2011 12:23:02 +0000

This cookie recipe was a bit of an accident. After trying three versions of a cakey oatmeal cookie recipe, I changed my approach and produced these. They aren’t a truly cakey recipe but they are light, moist and chewy and overall a great oatmeal chocolate chip cookie.

So get yourself a glass of milk, a cup of tea or a latte and make yourself a batch. They are not as healthy as the peanut butter oatmeal cookies, but not everything in life should be good for you.

Carrot, Apple, and Oatmeal Muffins

katerina — Mon, 18 Apr 2011 12:38:00 +0000

Muffins, quite simply are both a creative outlet and a recycling program. These muffins are unique for their use of ground whole oats as their base, the high fiber content, and their ability to use up a bunch of soggy carrots good for little else.

Now, this muffin recipe uses a food processor. I generally have a rule that if I have to use the cuisinart, then I must try and use it as much as possible. It has it’s purpose but I loathe washing that ugly thing, plus it takes up the whole dishwasher and I feel like I am treading heavily on the planet. Crazy I know.

For this carrot muffin recipe I also used the food processor to beat the eggs and wet ingredients before adding them to the dry. Saving a bowl, and making up for the extra dirty appliance.

Healthy Peanut Butter Coconut Oatmeal Cookies Recipe

katerina — Wed, 11 Nov 2009 23:43:00 +0000

So I gave it away in the title, but you don’t have to tell people this cookie recipe is healthy. Sure these peanut butter oatmeal cookies have whole wheat flour, high fiber oats and less sugar then your average cookie but they are still delicious and satisfying. They actually make an excellent breakfast when paired with a cup of coffee.

If you wanted to make these peanut butter oatmeal cookies even healthier you could reduce the oil further, if you want something a little more decadent use non-natural peanut butter and add chocolate chips. Feel free to omit the coconut from the recipe if your family aren’t coconut fans but I think it makes them interesting and really works with the peanut butter in the cookie.

Coconut and Pistachio Muesli Recipe

katerina — Fri, 14 Aug 2009 20:56:00 +0000

Muesli is my new favorite breakfast. It can be made the night before, eaten hot or cold, and the flavours are very adaptable. Given that I have been eating breakfasts consistently for almost a year now I am not sure how I just discovered it, but needless to say I will be making a lot more muesli in the future. Anyone have any favorite techniques or recipes?

This particular muesli recipe was my first attempt, however, it was so good I had to replicate it the next day, photograph it, and make a double batch so J could try it. If I hadn’t run out of oats I would probably have been making it all week long. There is something about the combination of the coconut and the fresh peaches that is very refreshing. The pistachios don’t dominate, because you only get one in every couple of bites, but they add that little extra something.

Coconut and Pistachio Muesli
(serves 2-3)

1 cup oats
1 cup almond milk (you can use regular or soy milk, but I like the flavour this gives it)
2 tablespoons unsweetened coconut’
2 tablespoons raisins
2 tablespoons shelled, raw, pistachios
1 tablespoon flax (optional)
1 fresh peaches

Combine all of above up except peaches and stir. Cover and put in the fridge overnight. In the morning chop up your peaches and serve on top.
Note: If you like it sweeter, try adding a teaspoon of brown sugar.

Eggnog Oatmeal Recipe

katerina — Mon, 29 Dec 2008 05:30:00 +0000

A delayed Happy Holidays to Everyone! Sorry about the lack of posting. I have been entirely caught up in enjoying my vacation and allowing others to cook for me. Not to worry though, real life is setting in and I will be cooking a bunch more. We just got home tonight and I have already made a batch of Kath’s Cranberry Sauce to have on my oatmeal tomorrow morning. My Eggnog Oatmeal.

If you have leftover eggnog, as I do, here is one great thing to do with it that is so simple and so yummy. I actually used a Soy based eggnog but any should work. If you want to be really indulgent, instead of topping it with banana throw some chopped apple in a microwave safe bowl and toss it with brown sugar and cinnamon. Microwave it for a minute or two until cooked and you have faked apple pie filling to top your oatmeal with. I love the Holiday Season.

I am by no means an oatmeal expert, this is how I make it nice and quick before work. I also like my oats with a bit of chew left in them. Feel free to adapt the method to your favorite porridge techniques. Overnight oatmeal would probably work with an eggnog base too.

Eggnog Oatmeal
(serves 1)

1/4C oats
1/4C eggnog
1/4C water
1 sliced banana
1T flax
1t brown sugar
whole nutmeg, for grating
1/4t vanilla
1T almond butter (optional)
1T walnut pieces (optional)

In a pot over low heat combine oats, water, eggnog, half of the banana and the flax. Let warm on low heat for five minutes. Turn up to medium and stir regularly. Add brown sugar, several healthy grates of nutmeg, vanilla and walnuts. Keep stirring until most of the liquid is absorbed. Whip in the almond butter. Remove from heat and put in a bowl. Top with banana and a bit more nutmeg. Serve hot!