Oatmeal Pancakes (Gluten Free)

My son was 6 years old the first time he tried these and asked why we were having dessert for breakfast!

Ingredients

  • 1 cup milk or buttermilk
  • 1 carrot (optional)
  • 2 cups rolled oats
  • 2 eggs
  • 1/2 cup oat flour (or any flour)
  • 1/4 cup flax meal (optional)
  • 1/4 cup melted butter
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt

Directions

  1. In a high speed blender, liquefy the carrot and milk. Pour the milk into a bowl and stir in the oats. Let sit for 20 minutes or overnight.
  2. After 20 add eggs, vanilla and sugar.
  3. In a separate bowl mix together the flour, flax meal, baking powder, baking soda, cinnamon and salt.
  4. Mix the two bowls together. If the batter seems too thick, add milk – one tablespoon at a time – until the consistency is pourable.
  5. Heat a greased griddle or cast iron skillet over medium-low heat. Pour 1/4 cup batter for each pancake. Use the back of a spoon to help spread the pancake so it’s not too thick.
  6. Cook until bubbles appear on top. Flip and cook the other side until lightly browned.
  7. Note: These pancakes tend to brown quickly. Adjust the heat as necessary. You may need to lower the heat and cover the pan if they seem to be browning too quickly.

Overnight Baked Oatmeal

Adapted from Amish Baked Oatmeal.

Ingredients

  • 2 large eggs
  • 6 tablespoons brown sugar
  • 1.5 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 1 1/4 cup milk
  • 3 cups old fashioned oats
  • 1/2 cup fresh blueberries

Directions

  1. In a mixing bowl, combine eggs, brown sugar, baking powder, vanilla, cinnamon, and salt. Mix well.
  2. Whisk in butter and milk. Stir in the oats and fold in the blueberries.
  3. Pour into a greased, 9×9 inch baking dish.
  4. Cover and refrigerate overnight.
  5. The next morning, bake, uncovered, at 350 for 30-40 minutes, or until set in the middle.
  6. Serve hot with cold milk poured over.

*To increase fiber – Use 2.5 cup oats, 1/4 cup oat bran, 2 T flax, 2 T wheat germ.


Oatmeal Raisin Cookies or Bars

Makes about 4 dozen

Ingredients

  • 1 cup (2 sticks) butter, softened 
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1.5 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt 
  • 3 cups old fashioned oats
  • 1 cup raisins (optional)

Directions

  1. Heat oven to 350-F.
  2. Beat together butter and sugars until creamy.
  3. Add eggs and vanilla; beat well.
  4. Add combined flour, baking soda, cinnamon and salt; mix well.
  5. Stir in the oats and raisins; mix well.
  6. Drop by rounded tablespoons onto ungreased cookie sheet.
  7. Bake 10-12 minutes or until golden brown.
  8. Cool 1 minute on cookie sheet; remove to wire rack.

For bars: Bake 30-35 minutes in ungreased 13 x 9 inch metal baking pan.

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Browned Butter Chocolate Chip Oat Bars

Ingredients

  • 1 cup butter
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 1.5 cups flour
  • 1 cup old fashioned oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup milk chocolate chips
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup white chocolate chips

Directions

  1. Pre-heat oven to 350-F. Grease a 13×9 inch casserole dish with cooking spray.
  2. Add sugars to a large mixing bowl or bowl of a stand mixture.
  3. Melt butter in a saucepan, stirring constantly until golden.
  4. Add the butter to the bowl with the sugar and stir. Allow to cool slightly.
  5. Add the egg and vanilla and stir well. Stir in the oats and salt.
  6. Place a fine mesh sieve over the bowl and add flour, baking soda, and baking powder. Mix until just combined.
  7. Add the chocolate chips and mix until combined.
  8. Pour into prepared baking dish and bake 25-30 minutes, or until golden brown.

Healthy Pumpkin Oat Refrigerator Muffins (vegan/gluten free)

Vegan, gluten free, no refined sugar, and no oil!

Adapted from Detoxinista

Makes 12 mini muffins.

Ingredients

  • 8-9 pitted medjool dates (6 oz)
  • 1/2 cup pumpkin purée
  • 1 egg (or flax “egg” (1 tablespoon flax mixed with 2.5 tablespoons water—let sit for 3 minutes)
  • 2 tablespoons water
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1 cup rolled oats
  • 1 tablespoon chia seeds
  • 1/3 cup cranberries
  • 1/3 cup pumpkin seeds

Directions

  1. Pre-heat oven to 350-F.
  2. In a food processor mix the dates, pumpkin, flax “egg” (or regular egg), water, pumpkin pie spice, baking soda, and vanilla until well blended. Add the oats and blend until a batter is formed. If the mixture seems very thick add water, 1 tablespoon at a time, to help thin it out a bit.
  3. Stir in the pumpkin seeds and cranberries, leaving out a few to sprinkle on top.
  4. Fill muffin tins almost all the way to the top. Bake until the muffins have risen and feel firm when you lightly touch them in the center, about 15 minutes for mini and 20 minutes.
  5. For best results refrigerate until completely cold before serving. They are moister and sweeter when they are cold.

To make into bars: Spread the batter evenly on a parchment lined baking pan or dish. I use one approximately 8 x 9.5. Sprinkle with a few cranberries and pumpkin seeds. Bake for 20 minutes. Allow to cool completely. Store in the refrigerate for a few weeks. They taste best cold!