oats

All posts tagged oats

Apple Cinnamon Muffins with Oats and Flaxseed

Published June 10, 2013 by jenmatteson

I was picking up ingredients for my no-bake energy bites, and thought I’d take a peek to see if my store had ground flaxseed.  In the past, I’ve purchased the whole flaxseed from the bulk section at the store.  Unfortunately, it was too fine already for me to process in a food processor, so I just used it as is.  In the baking section, there is a large section of Bob’s Red Mill brand items, different types of specialty flours, mixes, grains and more.  Of course they did have it, and I never even looked.  Oh well.  Now I have a whole bag.  As I grabbed the bag, I noticed the bran muffin recipe on the back.  I already had all the other ingredients besides bran, so I thought I’d try them out and use rolled oats instead of bran. I know it’s not the same thing, but no sense in buying something I can easily sub with something I already have, right?

Apple Cinnamon Muffins with Oats and Flaxseed

I now have the opportunity to work until 8 PM every Wednesday and every third Thursday.  Did you watch the last season of The Office?  You know when Jim and Pam start marriage counseling and they are supposed to use the word “opportunity” for things they’d rather not do.  Please note the use of the word “opportunity” in that first sentence of this paragraph.  However, working until 8 means I don’t have to be in the office until 11 AM.  Seeing as though I was up and at the gym by 5:30 Thursday morning, I decided to use the rest of my time to get some grocery shopping done and make us a healthy snack.  The snack was going to be the energy bites I mentioned earlier, but I was excited to try something new and went with the recipe I just discovered from Bob’s Red Mill.

Apple Cinnamon Muffins with Oats and Flaxseed

My decision was a pretty good choice.  I really enjoyed the muffins.  I altered the recipe on the bag slightly by using some whole wheat flour, of course adding oats in place of bran, and omitting the nuts.  The only reason for this is because I forgot.  Next time.  The batter was pretty thick and I was afraid they’d be dry, but they were super moist and quite filling.  Even better, they are only 155 calories and 2.5 grams of fat per muffin.  Not bad!

Apple Cinnamon Muffins with Flaxseed and Oats

Apple Cinnamon Muffins with Oats and Flaxseed

Source: Bob’s Red Mill
Servings: Makes 18 muffins

Ingredients:

3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup flaxseed meal (ground flaxseed)
3/4 cup rolled oats
1 cup brown sugar
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 1/2 cup shredded carrots (3-5 carrots, depending on size)
3 small apples or 2 large, peeled, seeded and shredded
1/2 cup raisins
3/4 cup milk
2 eggs, lightly beaten
1 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees.  In a large mixing bowl, combine the flours, flaxseed, oats, sugar, baking soda, baking powder, salt and cinnamon.  Stir in shredded carrots, apples and raisins.

2. In a small bowl, whisk together milk, eggs and vanilla.  Add to other mixture and stir until well combined.  Mixture will appear dry, but just keep folding it until the entire mixture is moistened.

3. Spoon mixture into muffin pan, filling cups about 3/4 of the way.  Bake for 15-18 minutes.  Remove from oven and let cool for 5 minutes in muffin pan, then transfer to wire rack to finish cooling.

Blueberry Banana Oat Muffins

Published July 15, 2012 by jenmatteson

It’s hot.  Really hot.  And what is a good idea when it’s hot?  Baking of course 😉

Right, so not the best of ideas, but I needed to spend some time inside after my insanely hot run this morning.  Plus,  I haven’t baked tried to bake anything in a while.  I had a brown banana I threw in the fridge last week, so I’d had baking on my mind for a few days.  My original intent was to make banana bread with strawberries, so I could use up what I already had.  Plus, I only had one banana and I thought the bread would need a little more flavoring.  Well, the strawberries had seen better days, so they made the fateful trip to my compost bin.  But, I did have blueberries, so I figured, why not throw those in there.  Additionally, I still had a cup of rolled oats from my whole wheat pancakes with oats and strawberries, so why not throw those in the mix too.

I had my loaf pan out, oiled and ready to throw my batter in there, but then it hit me.  We aren’t going to eat an entire loaf of bread before it goes bad, why not make mini muffins and freeze half of them – although my freezer is seriously lacking any extra room right now.  But, I’ve never used my mini muffin pan for making mini muffins, so I figured it was about time.

I went off a basic banana bread recipe I had in my recipe binder, but honestly, I have no idea where it came from.  I tried searching the web, but with no matches.  Anyway, I altered it so much by using more milk, butter instead of margarine, adding oats, blueberries, vanilla extract, and cinnamon.  I guess I really am becoming somewhat of a baker!

The muffins were fluffy and moist, and the blueberry-banana combination with cinnamon was a great touch, though I probably would have added more cinnamon next time.  Speaking of bananas, does anyone think of the Gwen Stefani song whenever you spell it.  “This sh*t is bananas, B-A-N-A-N-A-S.”  Yeah, me either.

Blueberry Banana Oat Muffins

Source: Adapted from a banana bread recipe I had in my binder, Author Unknown
Servings: Makes 36 mini muffins

Ingredients:

2 cups all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1/2 cup butter
1 egg (I used egg substitute here)
1/2 cup skim milk
3/4 cup mashed banana (I used one large banana)
1 cup blueberries, separated
1 tsp vanilla extract
1 tsp cinnamon
1 cup rolled oats

Directions:

1. Preheat oven to 350 degrees.  In a medium bowl, sift together flour, baking soda, baking powder and salt.

2. In the bowl of a stand mixer, cream sugar and butter together.  Add in egg and mix until combined.  Slowly add in dry ingredients.  Once combined, drizzle in milk while the mixer is going.  Add vanilla extract, cinnamon, bananas and 1/2 of the blueberries (I like to add only half of the blueberries now so some are broken and the blueberry flavor infuses the entire muffin, and then fold in the remaining blueberries so they are whole in the muffins).  Fold in remaining blueberries and oats.

3. If using muffin wrappers, place those in the muffin tins.  Otherwise, spray tins with olive oil.  Fill each tin with about 1 tbsp of the batter and bake for 15-17 minutes, until muffin tops are brown and slightly crisp.  Remove from muffin pan and cool on wire rack.

Whole Wheat Pancakes with Oats and Strawberries

Published July 4, 2012 by jenmatteson

I couldn’t tell you the last time I had a pancake, before this morning.  We rarely go out for breakfast, and when we do, I don’t get pancakes.  But I like pancakes, so why haven’t I made them at home in years?  As you may have noticed, I’ve been on a whole wheat kick lately, and I had whole wheat pancakes on my 30 Before 30 list.  I saw these Raspberry Oat Whole Wheat Pancakes and thought they’d be perfect!

Not only is today Independence Day, but it’s also Nate and my’s anniversary, so I thought I’d make a special breakfast.  We were both already up and out of the house by 7 am, but I was looking forward to pancakes after my morning run!  These are somewhat thick pancakes, but very filling, and even better, very healthy.  The recipe made 8 pancakes, but I could barely put down two, and Nate struggled with this third.  The hint of cinnamon is an excellent background flavor, without being over powering.  Instead of raspberries, I used strawberries since they were on sale.  They gave the pancakes the perfect amount of sweetness, and topped with just a touch of pure maple syrup, heavenly!

Whole Wheat Pancakes with Oats and Strawberries

Source: Simple Craves and Olive Oil
Servings: 8 medium-sized pancakes

Ingredients:

1 tbsp distilled vinegar
1 1/4 cup less 1 tbsp milk
1/2 cup rolled oats
1 cup whole wheat pastry flour
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp salt
2 egg whites
3/4 tsp vanilla extract
1/2 cup strawberries, sliced small

Directions:

1.  Add vinegar to liquid measuring cup.  Add milk up to the 1 1/4 cup mark.  Pour into medium-sized bowl and add oats.  Set aside and let sit for 10-12 minutes.

2. Meanwhile, in a medium-sized bowl, combine dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.

3. Using your stand mixer and whisk attachment, add egg whites to mixing bowl and whisk to soft peeks on medium until frothy and fluffy.

4. Heat griddle pan over medium heat and spray with non-stick cooking spray.  Add vanilla extract to milk and oats.  Whisk in dry ingredients until just combined.  Add sliced strawberries and fold in egg whites.   Using a ladle, add about 1/3 cup of the batter to the pan.  Use the ladle to spread the batter so the pancakes don’t get too thick.  Once they start to bubble around the edges, they are ready to flip, about 2-4 minutes on each side.  Serve with additional strawberries and maple syrup.

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