A perfect fall recipe that fills your home with the smell of spice and oats!
Golden Spice Granola
makes approx 8 cups
4 cups rolled oats
1/4 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoons ground tumeric
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 tablespoons ground flax seed
2 tablespoons chia seeds
1/3 cup coconut oil
2/3 cup honey
1 teaspoon vanilla extract
Heat oven to 300 degrees.
Combine dry ingredients: oats, nuts, salt, spices, flax and chia in a large bowl and set aside.
Melt oil until liquid and combine with honey and vanilla in another, smaller bowl.
Mix wet ingredients into dry, using your hands or a rubber spatula. Combine until all oats are coated in wet mixture.
Spread two cookie sheets lined with foil or parchment.
Bake 10 minutes. Then remove from oven and stir.
Bake an additional 10 minutes or until slightly golden.
Remove from oven and allow to cool completely.
When cooled, transfer into an airtight container for storage.
With kids in High School and Middle School that are growing and always hungry, I've been seeking out new ways to keep them eating and snacking healthy! These Oat Cakes are not quite a muffin nor a granola bar, but a happy in-between, that can be modified to everyone's tastes and are easy to grab as they're running out the door. They are also delicious toasted with butter or crumbled over yogurt.
Make them Vegan: omit eggs and honey, add 2 additional ripe mashed bananas
Make them Gluten-free: use gluten-free oats
- sub banana for any kind of fruit puree, canned pumpkin or applesauce
- sub honey for maple syrup or brown sugar
- sub nut butter for 2 tablespoons butter or coconut oil
Baked Oatmeal Cakes
1/2 cup ripe, mashed banana
1/4 cup nut butter
1/4 cup honey
1-1/2 cups almond milk
2 large eggs
1 teaspoon vanilla extract
3 cups old-fashioned oats
2 tablespoons ground chia flax mix
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
*optional -- 1 cup mixed toppings (chopped nuts, seeds, dried fruit, chocolate chips)
Pre-heat oven to 350°F. Grease muffin pan well with oil or cooking spray. Do not use paper or silicon liners!
Whisk together eggs, milk, banana, nut butter, honey, and vanilla until smooth. With a rubber spatula, stir into the wet mixture the oats, baking powder, cinnamon, and salt until combined.
Pour mixture into the muffin tins, filling each to the top. It should fill 12 muffin molds.
If you're using toppings, sprinkle them over the top of each muffin and gently press them into the batter.
Bake until golden, 20 to 25 minutes.
Cool for 5 minutes in the pan. Run a knife around each muffin and remove to a cooling rack to cool completely.
Store in an airtight container, refrigerated for up to 5 days. Enjoy them cold, or reheat in the microwave or toaster oven.
I've recently been reminded that I'm behind on posting recipes here, so I'm back at it! I have been stockpiling photos and ideas for a while.
Here's a happy breakfast/brunch/dinner idea that requires little cooking, is easy to assemble and is a serious crowd pleaser. Purchasing packaged Hollandaise sauce mix, rosemary (or other) fresh bread and nitrite-free deli turkey helps to make this recipe come together quickly.
1 pkg Knorr Hollandaise sauce, prepared as directed on package
3 thick slices fresh rosemary bread, cut in half & lightly toasted
6 eggs, poached
6 slices deli Turkey
1 large ripe tomato, sliced
2 large ripe avocados
3 tablespoons fresh basil or parsley, chopped
salt & pepper to taste
Assemble all ingredients. Starting with the bottom layer and working to the top garnish.
1. 1/2 bread slice
2. 1/4 avocado, spread thickly
3. 1 tomato slice
4. 1 turkey slice, piled
5. 1 poached egg
6. Hollandaise sauce
7. garnish with basil, parsley, salt & pepper
Serve 2 per person. YUM
I used this technique for wrapping in parchment: https://youtu.be/52wYn99cL2I
|cut parchment into heart shape pieces|
|Have all ingredients ready for assembly|
|Layer lemons and vegetables under the fish.|
|Top with pesto to taste, and drizzle with olive oil.|
|Finished packets ready to go into the oven.|
4 sheets of parchment paper, approx 18"
4 fresh Halibut filets (6oz)
1 c. carrots, julienned
1 c. mexican squash or zucchini, julienned
1 scallion, julienned
1/2 c. perfect pesto
8 lemon slices, 1/4" thick and seeded
salt and pepper
extra-virgin olive oil
1. Preheat oven to 450°. Follow directions for heart-shaped parchment package in video above.
2. Unfold parchment heart and place two lemon slices on one side so that it touches the fold, but not the border.
3. Top lemons with 1/4 cup each carrots and squash and a few slices of scallion.
4. Place fillet on top of vegetables.
5. Spread 1-2 tablespoons of pesto over fillet; drizzle with olive oil and sprinkle with salt and fresh ground pepper.
4. Fold paper; sealing edges with folds. Repeat with the remaining parchment paper, fish, and vegetables.
5. Place packets on baking sheets. Bake at 450° for 15 minutes or until puffy and lightly browned. To serve in packets, carefully transfer to plates and pierce each to allow steam to escape. Diners can peel back the parchment to eat out of the package. To plate, open packets and transfer the fillets and vegetables to plates; pour juices over top.
*packets can also be made ahead and refrigerated until ready to cook