Tag Archives: oats

Oat Chocolate Chip Cookies

10 Oct
Tasty with milk!

Tasty with milk!

Yesterday, while taking a break from working from home (long story, involving an eye infection and insane eye irritation), I wanted to whip up something that I wouldn’t feel too bad about eating, but tasty and sweet.

Typically oats make me feel like I’m doing something good for myself, and reducing the amount of white sugar also does the trick. This recipe is all about the oats, and by using agave syrup, avoids the white sugar as well. This recipe made a bakers’ dozen large-ish cookies.


  • 1/2 c agave syrup
  • 1 egg
  • 3 tbsp butter (room temperature)
  • 1/2 c whole wheat flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 1/2 c rolled, old fashioned oats
  • 1/2 c chocolate chips
  • 3 tbsp unsweetened coconut flake, optional


  • Preheat at 350.
  • With a mixer, beat the egg, agave, and butter together until smooth.
  • In a separate bowl, whisk the flour, salt, and baking soda together.
  • Add the flour mixture to the wet mixture until combined. Then with a spoon/spatula, fold in the oats. Finally, fold in the chocolate chips (and coconut flake, if using).
  • Spoon out (or use an ice cream scooper) onto silpat or greased baking sheet. Bake at 350 for 10-15 minutes, or until golden brown on top.

Chewy Granola Bars (for lawyers)

18 Mar


After making these last Sunday, all week I basically handed these out at work like gold stars for everyone who was helping me on a deal I’ve been buried neck-deep in for the last few months. I’ve been spending an awful lot of time with a few lawyers, whom I really highly respect, and who have great humor about everything we put them through.


Attorneys deserve homemade granola bars!

This recipe was adapted from an Ina Garten recipe.


  • 2 c rolled oatmeal (not quick oats)
  • 1 c sliced almonds
  • 1 c coconut flake (I used sweetened)
  • 1/2 cup puffed rice (I used whole grain puffed rice cereal)
  • 3 tbsp butter
  • 1/3 c honey
  • 1/3 c corn syrup
  • 1/4 c brown sugar
  • 1 1/2 tsp vanilla
  • 1/4 tsp salt
  • 1 1/2 cup chopped dried fruit (craisins, cherries, raisins, apricots)


  • Preheat to 350. Line a rimmed baking sheet with silpat or parchment. In a large bowl, toss together oats, almonds, and coconut. Layer evenly on baking sheet and bake for ~10 min, stirring often so nothing burns. You want the mixture slightly browned.
  • Transfer the mixture back to the large bowl. Add in the puffed rice. 
  • Reduce the oven temp to 300. Place the butter, honey, corn syrup, brown sugar, vanilla, and salt in a small saucepan and bring to a boil. Cook and stir for a minute, then pour over the toasted oat mixture. Add the dried fruit and stir together using a spatula.
  • Lay out parchment paper in a deep casserole pan. Pour the mixture into the pan. Wet your fingers and press the mixture evenly and firmly into the pan. Bake for 25 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Rich Summer Oatmeal

29 Aug

I’ve read a handful of cold oatmeal recipes in the last few weeks and have been ever-so-curious. So I whipped up a version for the last 2 nights, and the one I had this morning was rocking. I will most likely be having this for the next couple weeks… 🙂

Cold oatmeal sounds super weird at first (Rafe made a funny face when I told him what I was making), but it has a rich, creaminess to it.

This is the sort of thing that would definitely work in a brunch buffet line as well just the ordinary Wed morning.

Fantastic breakfasty goodness!


  • 1/4 c oats
  • 1/2 c almond milk
  • 1/3 c fat-free Greek yogurt
  • 1-2 tsp honey
  • dash almond extract
  • 1 1/2 tbsp dried cranberries
  • 1 1/2 tbsp unsweetened coconut flake
  • Fresh-cut fruit


  • Mix everything together until combined.
  • Let sit overnight in the fridge. Eat the next day (with fresh fruit on top)!

Chocolate Date Oatmeal Cookies

12 Aug

Sometimes I have days when I realize we’ve got so much stuff in our pantry that really should be used… Like today.
Whipped up some super tasty chocolate cookies, using dates for extra richness and coconut and oats for texture. Mmm mmm good, especially warm and with milk.


  • 1 c pitted dates
  • 3/4 c almond milk
  • 1 banana (ripe)
  • 1 1/2 tsp vanilla
  • 2/3 c oat flour
  • 1/3 c cocoa powder
  • 1/3 c regular flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 c quick oats
  • 1/2 c unsweetened coconut flake
  • 1/2 c chocolate chips


  • Preheat to 350
  • In a food processor, mix dates, banana, milk, vanilla together.
  • In a large bowl, sift together cocoa powder, flours, salt, and baking soda. Mix the wet ingredients into the bowl with dry. Then stir in extras– coconut flake, oats,  and choco chips.
  • Spoon onto greased baking sheet or silpat, bake for ~20 minutes.

Almond Joy Oatmeal

11 Aug

Back at it– another Sat morning when I wake up before Rafe… I’m hoping to get a run in before we start on the gazillion errands we need to do, but he’s still asleep (we were out super late watching a late showing of Dark Knight).

So to be clear, I absolutely love Mounds and Almond Joy candy bars. But Rafe actually quite strongly dislikes almond-flavored anything, so I haven’t made much in that department for years. And, well. He’s asleep right now.

I made enough for one serving, and it was delicious! The almond flavor made it nice and rich.


  • 5 tbsp quick oats
  • 2 tbsp unsweetened coconut, or more if you’d like to make it more “Mounds”-like
  • 1/2 c almond milk, or more depending on how liquidy you like your oatmeal
  • 1 tbsp cocoa powder
  • 2 tsp splenda blend sugar
  • dash almond extract
  • 2 tbsp dried cranberries (optional)


  • Mix all ingredients, less almond extract, together in a bowl. Microwave for ~1:30- 2 min on high.
  • Add in almond extract when out of the microwave.

Peach Oat Cobbler

1 Jul

With our bounty from the farmers’ market yesterday, we will have quite a lot of food to eat before we leave for our little July 4th mini-break.  Peaches are at the top of the list (also on the list: zucchini, figs, melon).

This morning, after an evening of dealing with lots of boxes, I whipped up some peach cobblers. Delish! This would probably be amazing with cream, if we had anything else in the fridge. Regardless, total breakfast of champions here.


  • 3 peaches, pitted and chopped into bite-sized pieces
  • 4 tbsp sugar
  • 2 dashes nutmeg
  • 1 tbsp cornstarch
  • 1/2 c oat flour
  • 2 tsp baking powder
  • 2 tbsp quick oats
  • dash salt
  • 1 tbsp cold butter, cut up
  • 1/4 c almond milk


  • Preheat to 350. Cut up peaches into itty bits, eatable chunks. Toss with 2 tbsp sugar, nutmeg, and cornstarch. Separate out the peaches at the bottom of 4 ramekins.
  • Whisk together oat flour, baking powder, remaining sugar, salt, and oats. Mix in butter with a fork to try to get it smooth like pebbles. Then stir in milk, until just combined. Spoon the oat mixture on top of the peaches, sprinkle with sugar, and bake for ~15 minutes or until just cracked on the top.

White Chocolate Cranberry Walnut Cookies

30 Jun

The full plate…

Still loving me some oat flour… Woke up on this somewhat cloudy day (drat for the fact that this is our last wkend in our apartment with a pool and it’s cloudy), too early as per usual. While Rafe got in another hour of sleep, I responded to some emails and stuck this in the oven… They turned out brilliantly!


  • 2/3 c oat flour
  • 2 pinches of salt, very scientific, I know
  • 1/4 tsp baking soda
  • 3 tbsp brown sugar
  • 1/4 tsp vanilla
  • 1 tbsp canola oil
  • 3 tbsp almond milk
  • 2 tbsp coconut flake
  • generous 2 tbsp white chocolate chips
  • 2 tbsp dried cranberries
  • 1 tbsp chopped walnuts


  • Preheat to 350. Pour flour into a bowl. Add salt and baking soda and whisk. Add brown sugar. Now pour in all the wets (vanilla, canola, milk) and mix until blended. Stir in white chocolate chips, coconut, craisins, and walnuts.
  • Lump into balls and flatten slightly onto silpat (or greased baking sheet). I made 8 cookies from this recipe. Bake for about 10 minutes.

And then there was one…

Nutty Protein-Packed Waffles

25 Jun

In the same vein as my last post, I wanted to experiment with something more nutty (the oats give it flavor and texture) and proteiny… These turned out pretty darned great if you ask me.

These made 12 waffles– we were serving a crowd (6 people) for brunch yesterday!


  • 2 c oat flour
  • 2/3 c chocolate protein powder
  • 3 tsp baking powder
  • dash salt
  • dash cinnamon
  • 2 eggs
  • 2 tbsp honey
  • 3 tbsp canola oil
  • 2/3 c almond milk


  • Whisk the dry ingredients together in a large bowl.
  • Whisk all the wet ingredients together in a small bowl. Once smooth, whisk the wet into the dry, adding extra milk if the mixture isn’t thin enough for waffles.
  • PAM your waffle iron and pour the mixture in, cooking like regular waffles.
  • Eat with berries and real maple syrup if you have it.

Protein-Packed Oat Pancakes

23 Jun

I had made a bunch of extra oat flour in the food processor last weekend and decided to experiment a little this morning while Rafe was still in bed… And these turned out excellent! I really loved the nutty flavor of the oat flour, and barely even could taste the protein powder at all! The only slight issue is that these were a little bit harder to flip than normal flour pancakes (though I will not discount the possibility of user error, since I am just about the worst pancake flipper in the world).

This was an incredibly decadent start to the day, and one that will definitely be repeated. And not only do you have the protein from the powder, but also the protein from the oats!


  • 1 c oat flour
  • 1/3 c chocolate protein powder
  • 1 1/2 tsp baking powder
  • dash salt
  • dash cinnamon
  • 1 egg
  • 2 tbsp honey
  • 2 tbsp canola oil
  • 1/3 c almond milk (plus 2 tbsp I added to thin it out)


  • Whisk the dry ingredients together in a large bowl.
  • Whisk all the wet ingredients together in a small bowl. Once smooth, whisk the wet into the dry. You might need to add a smidge extra milk if the mixture isn’t thin enough for pancakes (the oat flour and protein powder together is a little bit of a black box).
  • PAM a nonstick fry pan (already hot), pouring the mixture in spoonfuls onto the pan and frying like pancakes.
  • Eat with berries!!

Double Chocolate Oat Scones

18 Jun

Another weekend morning, another oat flour creation. I really am starting to love baking with oat flour– the texture, and the knowledge that it’s really not so bad for you… All good things. So I made double chocolate scones– yum!


  • 1 1/4 c oat flour (I processed my own in the food processor)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 3 tbsp cocoa powder
  • 1-2 tsp sugar
  • 1/4 tsp salt
  • 1/2 ripe banana
  • 3 tbsp milk (I used skim)
  • 3 tbsp chocolate chips


  • Preheat to 350.
  • Mix all dry ingredients together with a whisk until smooth.
  • Mash banana, adding milk, with a whisk until thinner and smooth.
  • Add wet ingredients to dry. Stir in chips, and form a dough. Pat down into a rectangle shape and cut triangles. You might want to sprinkle with extra sugar on top. Baking on silpat for ~10 minutes or until top cracks.