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Posts Tagged ‘Dried Cranberries’

There are sooo many mornings that I am rushing out the door.  Like way too many!  One would think I would learn my lesson and do simple things like pick out my outfit the night before, pack my lunch before/after I pick out said outfit, iron, you get the picture.  But no.  Instead I somehow find some weird thrill in constantly feeling rushed.

I need to have more of these Apple Baked Oatmeal Cups in my life.  They are are a great grab-n-go breakfast item or mid-morning snack.  The best part is that I know they are healthy.  One less thing to worry about while deciding on what to pack for lunch.  I thought they were best slightly warmed up and with a little bit of almond butter/peanut butter to up the protein factor.  Hope you enjoy these oatmeal cups as much as we did!

(Printable Recipe)

Apple Baked Oatmeal Cups

Recipe adapted from With Style and Grace

Ingredients

  • 2 cups old-fashioned oats
  • 1/2 cup brown sugar, packed
  • 1 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 1/2 cups milk (skim, soy, rice, almond, etc)
  • 1/2 cup unsweetened applesauce
  • 1 large egg, beaten
  • 1 apple, cored, peeled, and cut into small 1/2″ pieces
  • 1/4 – 1/2 cup dried cranberries or raisins

Directions

1.  Preheat oven to 350 degrees.  Spray cupcake pan with cooking spray and set aside.

2.  In a large bowl, combine oats, brown sugar, baking powder, cinnamon and salt.  Set aside.

3.  In a separate bowl, whisk together milk, applesauce, and egg.  Add wet ingredients to the oat mixture and stir until combined.  Gently fold in apple pieces and cranberries.

4.  Fill each cupcake well about 3/4 full.  Bake for 30-40 minutes or until tops are browned and a toothpick inserted into the middle comes out clean.

5.  Let cool in pan for 15 minutes and then transfer to a cooling rack.

Notes:

  • You might need to run a knife around the outside of the oatmeal cups to loosen.
  • Best served warm.  Reheat in microwave for 10-15 seconds and enjoy with a smear of peanut butter, nuts, milk, etc

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I’m down to my last can of pumpkin!  GASP!  Now the big question….do I buy more or do I call it quits?!?  Last year I bought more with the intentions of making more pumpkin treats but the holidays came and went, then I was on the post-holiday clean eating kick, and then spring was here.  If buying another can means I make these granola bars again, you better believe I will be snagging some up.

I first made homemade granola bars back in August and fell in love!  I knew this time I, of course, wanted to incorporate pumpkin and all the flavors of fall and had no doubts where to start the search, over at Two Peas and Their Pod.  I’ve used Maria’s recipes numerous times and they always turn out great.  I was pumped when I saw her recipe because it didn’t call for an egg or any oil!!  Woohoo!  A healthy breakfast or snack packed full of flavor, nutrients, and a touch of chocolate.  Winner, Winner!  Oh, the other totally awesome thing about this recipe, the prep works takes like 10 minutes.  Happy, happy, joy, joy!

(Printable Recipe)

Pumpkin Granola Bars

Recipe from Two Peas and Their Pod

Ingredients

  • 3 1/4 cups old-fashioned oats
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 3/4 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1/4 cup applesauce
  • 1/4 cup agave or honey
  • 1 tsp vanilla extract
  • 2 tbsp mini chocolate chips
  • 1/4 cup sunflower seeds
  • 1/2 cup dried cranberries

Directions

1.  Preheat oven to 350 degrees.  Spray an 8×8 inch baking dish with cooking spray and set aside.

2.  In a large bowl, combine oats, pumpkin pie spice, cinnamon, nutmeg, and salt.

3.  In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, honey and vanilla extract until well combined.  Pour liquid mixture over oats and stir together until all oats are moist and ingredients are combined.  Next, add chocolate chips, sunflower seeds, and cranberries.

4.  Place oat mixture in prepared pan and press down evenly.  Bake for 30-35 minutes or until golden brown.  Remove from oven and transfer pan to a wire rack to cool.  After 5 minutes, cut bars into desired size.  Allow bars to cool completely.

Notes:

The pumpkin keeps these bars very soft and chewy, so be careful not to under bake the mixture.

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