pear energy balls

 Haven't made these pear energy balls yet, but I'm trying to clear tabs. :)

Ingredients

• 1 cup rolled oats (old-fashioned, not quick oats)
• 1/2 cup dried pears (soft, not rock-hard—check that they’re pliable)
• 1/2 cup almond butter (natural, at room temperature)
• 1/4 cup honey (real honey, not the fake stuff) [i will probably substitute date paste]
• 1/4 cup chia seeds
• 1/2 teaspoon cinnamon
• Pinch of salt (seriously, don’t skip this)

---

Instructions

1. Toss your rolled oats into a food processor and pulse until they’re finely ground—think flour-like texture with a bit of texture remaining, not turned into complete dust.
2. Add the dried pears, almond butter, honey, chia seeds, cinnamon, and salt right into the processor with the ground oats. Pulse everything together until it’s well combined and the mixture sticks together when you pinch it between your fingers (if it crumbles, pulse more or add a tiny bit more honey).
3. Let the mixture sit for about 5 minutes—the chia seeds will absorb moisture and everything holds together way better (trust me on this one).
4. Roll the mixture into small balls about 1 inch in diameter—roughly walnut-sized—and line them up on a baking sheet with parchment paper. Don’t stress about making them perfectly round; rustic works just fine.
5. Pop the baking sheet in the refrigerator for at least 30 minutes to set and firm up. This step is key—skip it and you’ll have a smushed mess when you try to pack them.
6. Once they’re firm, transfer the energy balls to an airtight container for storage. Keep them refrigerated and enjoy whenever you need a quick nutritious boost that actually tastes good!

 

raspberry apple oat dessert

Have some raspberries and apples to use up.  Saw this on Forks Over Knives, and I'm giving it a try with modifications.  I plan to freeze portions in jars to eat in the future with oats.

Apple-Raspberry Crisp 

Ingredients

• 8 medium sweet apples, such as Gala or Fuji, chopped (48 ounces)
• 1 pound frozen raspberries, thawed (4 cups)
• 2 cups oat flour (which can just be oats pulverized in a food processor; I used cassava flour)
• 2 cups rolled oats
• ½ cup pure maple syrup (I did use 1/4 cup maple syrup, and substituted 1/4 cup dried plum puree)
• ¼ cup almond butter (I used peanut butter) 
• 2 teaspoons baking powder
• ¼ teaspoon sea salt

Instructions

• Preheat the oven to 425°F.
• In a skillet over medium heat, cook chopped apples, stirring occasionally, until they begin to soften, 5 to 7 minutes. Add a bit of water if needed to keep apples from sticking. Transfer apples to an 11-inch square or 13x9-inch rectangular baking dish; top with raspberries.  (NOTE: I'm skipping this step because my apples are a little soft already; I'm going to put them into the pan and bake for 10 minutes, then add raspberries for some more time, and then add the topping and bake as below)
• In a bowl, combine oat flour, rolled oats, maple syrup, almond butter, baking powder, and salt; rub in with fingertips until mixture comes together in small clumps. Spread the crumble over the fruit. Bake until golden brown, about 20 minutes.

 

apple oat dessert

 apple-oat dessert

Just saw this on a video and I'm going to give it a try as a dessert with yogurt.  

• 50 g oats
• 150 g apple, chopped
• 150 g yogurt
• 2 medium eggs
• 1 tsp cinnamon
• (1 tsp brown sugar)
• 1/2 tsp baking powder

Mix together, bake for 25 minutes at 200C/ 400 F.

cocoa hemp hearts bites

 I somehow convinced myself to get a very large bag of hemp hearts at Costco, and I need to use them up.  So, this recipe for cocoa hemp hearts bites caught my attention.  They're quite tasty, especially with the cocoa doubled and adding some vanilla and salt.  I like the coconut taste and texture, and the peanut butter is there but not overwhelming.  I made about 26 of them, which I'll freeze and take out from time to time to keep a stash in the fridge when I'm wanting a treat.  Edit: continuing to change up the proportions.  Below is latest incarnation. 

Cocoa Hemp Heart Bites

1/2 cup rolled oats

1/2 cup hemp hearts 

1/2 cup flaked or shredded coconut

1/2 cup cocoa powder

 

10 - 12 pitted dates

1/2 tsp vanilla

a bit of salt if the nut butter is unsalted 

3/4 cup peanut butter (or alternate nut butter) 

Using a food processor or heavy duty blender, blend together the oats, hemp hearts, coconut, and cocoa.  Next add the dates, vanilla, and optional salt, pulsing until they break down. Add the peanut butter and pulse until well incorporated. 

 

Roll the dough into small balls (bites!), and freeze or refrigerate. 

canned apple crisp

Apple crisp made with canned apples, recipe from here.  I didn't want to use butter (it's expensive and I don't have a lot) but I wanted to use up some apples I'd canned a summer or two ago.  This hit the spot with some yogurt.

(Here's another one I'll try next time: https://texashomesteader.com/recipe-apple-crumble-dessert-from-home-canned-apples/) 

Preheat oven to 350 degrees.

Empty 1 quart jar of apples into pan.  Drain partially.  (The recipe said not to drain, but that was too much liquid)

In a small bowl combine:

• 2 T lemon juice
• 2 T sour cream
• 1 T honey
• 1/2 tsp cinnamon
• pinch of salt, and then add
• 60 grams oats (2/3 cup-ish) 

 Spread oat mixture over the top of the apples.  Bake for 25 minutes covered, then remove foil and bake another 10 minutes.

energy balls

 I'm on a no refined sugar, no refined grains, no industrial seed oil kick, and it's making eating tough.  A stop at Whole Foods led me to something like these, and I'll make my own from these ideas.

Chocolate energy balls from here.

• ¼ cup raw almonds, or other unroasted nut of choice
• ¾ cup old fashioned rolled oats
• 2 tablespoons ground flax seed
• 2–3 tablespoons cocoa powder
• 10 ounces medjool dates
• 1–2 tablespoons coconut oil, melted

Place almonds in a food processor and pulse until finely chopped. Add oats, ground flax seed, and cocoa powder. Pulse until well combined.

Add dates and pulse for 30 seconds, or until mixture is combined and crumbly. Drizzle 1 tablespoon melted coconut oil over mixture and pulse for a few seconds, or until the mixture is sticky and holds together. If still crumbly, add more oil and pulse again.

Roll into 24 1-inch balls and place in a baking dish or on a tray.

Refrigerate for 20 minutes, or until firm. Enjoy immediately, or keep leftovers in an airtight container in the fridge for up to 2 weeks.

 

Strawberry energy balls from here

• 1 cup dates without pits
• 1 cup strawberries (fresh or frozen)
• 3/4 cup chopped almonds
• 1 cup rolled oats
• 1 T chia seeds

coconut flakes, as desired

Slice dates and strawberries, chop almonds.  Put everything (except coconut flakes) in food processor and blend until almonds are finer but not paste.  Put in the fridge for an hour, then shape into balls and roll in coconut.

 

Peanut butter energy balls with extra protein and fiber

• 1 cup (100g) rolled oats
• 1/2 cup (125g) smooth natural peanut butter
• 1 cup (180g) white beans, rinsed and drained
•  7-8 medjool dates, soaked (or more if deglet noor)
  
• 1 teaspoon vanilla extract
•  
• Soak dates 5-10 minutes in warm water.  Pulse oats in food processor until like flour and remove.  Process PB, beans, and dates.  Then add in vanilla and oats, and form into balls. 
•  

Chocolate date energy balls

• 1 1/2 cups (162 g) pecans or walnuts  
• 1 c (188 g) dates, pitted (if not soft, soak in warm water 5-10 minutes)
  
• 1/4 c (24 g) cocoa powder (or 1/3 c)
  
• 1 tsp vanilla
• 1/4 tsp salt

Grind nuts until a fine meal, then add the rest of the ingredients to food processor until sticky and uniform.

 

sweet potato buttermilk pancakes

Soak together overnight:

• 1 cup oats
• 1 cup yogurt or buttermilk
  

In the morning, stir in:

• 1 cup cooked sweet potato (or drained contents of 1 pint jar of canned sweet potatoes)
  
• 1 egg
• 2 T melted butter 
• 1/2 tsp salt
• 1 tsp vanilla
• 1 tsp baking soda
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup chopped pecans 
  

AA's oatmeal bread

This recipe is from the aunt of a childhood friend, and we used to eat this bread in her mother's funky house with butter and homemade jam slathered atop.   Usually I only make sourdough these days but I was feeling a little nostalgic for this fall apart good bread, and I have work calls every morning which is making the sourdough process difficult.  Plus it's good to see that I don't lose my yeast bread skills. :)

Heat (not to boiling):

• 2 cups liquid (originally all water, but I like it 1 c water, 1 c milk - next time I'll use up powdered milk)
• 1-2 T honey (she called for 1/2 c)
• 2 T butter 

Mix in a bowl:

• 1 c oats
• 1 T salt

Add warm liquid to oats and let set about 1/2 hour.

Proof yeast: 2 T (packages) yeast in 1/3 c. water w/dash of sugar

Add yeast water to oats when at appropriate temperature.  

Add flour until kneadable (4-5 cups, so about 240 g. wheat ground, then white bread or all-purpose flour).

Knead, let rise, punch down and shape into two loaves, let rise again.

Bake at 350 degrees for 40ish minutes.

vegetable breakfast bowls

 Sweet potato-kale-zucchini breakfast bowls from here, with some adjustments.  It's ... very tasty.  Almost too much because I had a heavy hand, worried about vapid vegan fare.  It also took over two hours to get together and it only made enough for 2-3 meals, so definitely not something to do on a work morning, but a nice Saturday morning activity (and I wonder if I could roast vegetables at my office kitchen).  It's just about restaurant quality, TBH. 

#1 - savory granola (I omitted everything in italics and it still turned out great)

Ingredients

• 2 tablespoons ground flax meal
• 2 cups rolled oats
• 1/3 cup raw buckwheat groats
• 1/4 cup raw pumpkin seeds
• 1/4 cup raw sunflower seeds
• 2 tablespoons sesame seeds or hemp seeds
• 1/3 cup coconut flakes
• 1/3 cup golden raisins optional
• 1/2 teaspoon salt
• 1 1/2 teaspoons turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon curry powder
• 1/4 teaspoon cinnamon
• Dash cayenne pepper
• 1/3 cup aquafaba or liquid from a can of chickpeas; substitute an additional 1 1/2 tablespoons ground flax mixed with 1/4 cup warm water
• 3 tablespoons safflower grapeseed, or olive oil
• 1 tablespoon maple syrup

Instructions

• Preheat the oven to 350F and line one or two baking sheets with parchment. Mix the flax, oats, buckwheat, all of the seeds, coconut flakes, raisins, and all of the spices/seasonings together in a large mixing bowl.
• In a small mixing bowl, whisk together the aquafaba, oil, and maple syrup. Pour this wet mixture over the granola mix and stir well to combine everything evenly.
• Bake the granola for 20-25 minutes, stirring a few times during cooking to ensure that the granola at the edges of your baking pan doesn't burn. Allow the granola to cool completely before transferring it to an airtight storage container.

 

#2 - turmeric tahini dressing

Ingredients

• 1/4 cup tahini
• 1 tablespoon apple cider vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon tamari or nama shoyu
• 1 teaspoon fresh ginger grated finely on a microplane, or 1/2 teaspoon ground ginger
• 1 teaspoon turmeric
• 1 small clove garlic grated on a microplane or finely minced (optional)
• 1/2 teaspoon maple syrup
• 1/3 cup water (to desired consistency)
  

Mix together. Note: the flavor is intense.  This will be good on a salad with chickpeas and the savory granola.

 

#3 - roasted vegetables

I did sweet potatoes and zucchini per her recommendations.  Other vegetables could work.

Preheat oven to 400 degrees.  Chop zucchini, mix with oil & salt and pepper, put on pan.  Peel and chop sweet potato, toss with oil and salt & pepper (other spices as desired).  I put it all on one pan and roasted for 30 minutes.  That was a little too long.  

 

#4 - sauteed kale - from here.

Heat oil in skillet and cook 2 cloves garlic until soft (not colored).  Add in 1/2 c. stock and chopped (young, soft) kale and bring to a boil.  Cover and let cook 5 minutes. Remove cover and cook until liuid evaporates.  Add 1T red wine vinegar (2T was too much) and salt/pepper to taste.

 

#5 - Assemble bowls with vegetables, granola, and dressing. 

baked oatmeal

This was super tasty, though I found it too sweet with 1/3 c. maple syrup and 1 T sugar over the top, and more desserty than breakfasty (I never have sugar for breakfast).  Excellent with yogurt!

Blueberry Baked Oatmeal

Ingredients

• ⅔ cup roughly chopped pecans
• 2 cups old-fashioned oats
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
• ¼ teaspoon nutmeg
• 1 ¾ cups milk
• ⅓ cup maple syrup or honey
• 2 large eggs or flax eggs
• 3 tablespoons melted unsalted butter or coconut oil, divided
• 2 teaspoons vanilla extract
• 12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided - I used 3small gala apples on bottom and blueberries on top and it was super tasty.  I think it might be good with carrots and apples, too. 
  
• 2 teaspoons raw sugar (optional)
• Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit

Instructions

1. Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
2. In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
3. In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
4. Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
5. Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.
6. Bake for 42 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
7. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled (I’ll leave that up to you!). This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. I simply reheat individual portions in the microwave before serving.

rhubarb crisp

Took this to a neighborhood potluck last night and it received very high reviews.  Like: silence as we all consumed it, and then a "wow, this is good."  I got the gist of it from here but then cut sugar and added cardamom.  And no, I do not like strawberries with rhubarb.  LET RHUBARB SHINE.  The real trick is to use freshly cut rhubarb.  What isn't good when fresh?  Why do we insist on eating produce out of season? 

Ingredients & Instructions
Preheat oven to 375.

Mix these up and put in baking container (I used 1.8 L baking dish plus a loaf pan)
6 cups of rhubarb (or so) washed and chopped
1/3-1/2 c. sugar
3 T flour
1 tsp. cardamom

Then mix these together, cutting butter in with a fork and then fingers, and then put over rhubarb
3/4 c. rolled oats (or more if there's more rhubarb)
1/3-1/2 c. brown sugar
6 T flour
1/2 tsp. cinnamon
6 T butter
(would also probably good with nuts)

Bake 35 minutes (top golden, rhubarb tender, and a bubbly cauldron of goodness).  Let it sit at least 10 minutes and it will thicken up.

Excellent with vanilla ice cream (which adds more sweetness so sugar can be cut) or yogurt. 

oatmeal chocolate chip cookies

From here.

Ingredients

• 1 large egg
• 1/2 cup unsalted butter, softened to room temp (1 stick)
• 1/2 cup light brown sugar, packed - a bit less
• 1/4 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook) - 120 g
• 3/4 cup all-purpose flour - 98 g whole wheat ground
• scant 1/2 teaspoon cinnamon 
• 1/2 teaspoon baking soda
• pinch salt
• 1 heaping cup semi-sweet chocolate chips
• 1/2 cup nuts 

Instructions

1. Preheat oven to 350.
2. Combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
3. Scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
4. Scrape down the sides of the bowl, and add the chocolate chips, nuts, and beat on low speed until just combined, about 30 seconds.
5. Chill at least 2 hours before baking (or don't).  
6. Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack. 

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

chocolate oatmeal bars

These are a pretty good substitute for the chocolate oatmeal cookies with a ton of butter and sugar.  I wonder how they would be all mixed together instead of layered?  From here.

Ingredients

• 2 3/4 cup oats (regular are fine)
• 1/2 tsp salt
• 1/2 cup pure maple syrup, honey, or agave
• 1/4 cup peanut butter, or allergy-friendly sub
• 1 tbsp water
• 1 tsp pure vanilla extract
• 4 to 5 oz chocolate chips
  
• 1/2 cup peanut butter, or allergy-friendly sub

Instructions

*If you want a thicker chocolate layer than the bars in the pictures, feel free to increase the amount of chocolate chips. Line an 8×8 pan with parchment or wax paper, and set aside. Stir together the maple syrup, 1/4 cup peanut butter, water, and vanilla until smooth. Stir in the oats and salt. Transfer about 2/3 of the mixture to the pan, and press down very well, using a second sheet of parchment to press it evenly into the bottom of the pan. In a separate bowl, carefully melt the chocolate and 1/2 cup peanut butter. Stir until smooth. Pour this evenly on top of the crust in the pan. Sprinkle the remaining oat crumbles on top of the chocolate layer, then press down. Refrigerate or freeze until firm enough to cut squares.

sourdough bread with oats

This was super hard to work with because it's SO high hydration.  I mean SUPER hard to work with.  I wasn't sure I'd make it again.  And then I ate it and ... it's really really good.  Super tasty.  So, I'll keep making it.  Though, it was a bit on the sweet side so I'll probably usually make it without any honey.

Ingredients

• 120 Grams Rolled Grains 3/4 Cup
• 200 Grams Bread Flour 1 1/2 Cup
• 200 Grams Whole Wheat Flour 1 1/2 Cup - I use a Triple 200
• 90 Grams Raw Honey 1/4 Cup - Dark honey works well here
• 12 Grams Salt 2 Teaspoons
• 400 Grams Water 1 2/3 Cup
• 250 Grams Starter 1 Cup - 100% hydration - Stirred down

Instructions

The Night Before

1. In a large glass bowl mix all ingredients into a wet and sticky dough. I use my dough whisk for this step because the dough will stick to your hands. Let the dough rest for 5 minutes.
2. Using the dough whisk do a round of stretch and fold. Let the dough rest for 5 minutes. Repeat this stretch and fold process up to 5 more times.
3. Cover the dough and place it in a warm area of your kitchen. Ferment the dough overnight.

The Next Morning

1. Uncover the dough and wet your hands. Do a stretch and fold in the bowl to deflate the dough and start the shaping process. Let the dough rest 5 minutes.
2. Spread a handful of oats out on your work surface. Small rolled grains work well. Turn the dough out onto the oats. Make sure the dough lands seam side up on the oats. Quickly shape the dough into a round so that the oats are covering the dough. Place the dough seam side down and shape it further using your hands and the tension of the surface. Leave the dough seam side down on the work surface for a few minutes.
3. Let the dough double at room temperature.
4. Preheat oven to 450° with Dutch oven inside. 
5. Cut a square of parchment paper and turn the dough out onto it so the seam side is now down.
6. Score the dough with a sharp razor blade. The oats can make it a little tricky to score so I use a nice wide cross pattern instead of something more elaborate. 
7. Remove the hot Dutch oven from your oven and take the lid off. Carefully pick up the dough using the corners of the parchment paper. Lower the dough into the Dutch oven and replace the lid. Place the Dutch oven back into the oven and bake covered for 25 minutes.
8. After 25 minutes remove the lid and continue baking for 15 more minutes. This bread should bake for 40 minutes total.
9. Remove the bread from the Dutch oven and parchment paper. Place the boule on a cooling rack and let it cool completely before slicing.

salmon patties with oats

Most salmon patties are made with bread crumbs - and that's fine, and I usually have some on hand.  But I have 10# of rolled oats to use up and so I wanted to do something with those.  These are very tasty and are good warmed up for breakfast (with potatoes and sour cream, which is how I like most things).  They're on the dry side, which is what I wanted.  From here.

Mix together:
1 pint jar canned salmon with skin and oil removed (keep the bones and crush them up)
1 egg
3/4 cup oats
1/4-1/3 c. milk
1 tsp dill
2 T onion finely diced or a shallot or onion powder
a dash of sriracha

Let it sit for 15 minutes or so.

Shape into 6-8 patties and cook about 4-5 minutes per side.  

jam oatmeal cookies

As I look around my kitchen at things to use up, I spy ... a lot of jam.  And oats.  And brown sugar.  And so on. 

So, I will make this recipe which is taken from a book called the Treats Truck.  I'll use up bits of what's in the fridge - some strawberry, some quince, some raspberry. 

Ingredients:

• 1 & 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1/8 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups old-fashioned oats
• your favorite jams or preserves

Directions:

1. Preheat oven to 350°. Grease or line baking sheets.
2. Whisk together flour, baking soda, cinnamon, and salt. Set aside.
3. Beat butter and both sugars until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture, mixing until fully incorporated. Mix in oats.
4. Scoop dough onto prepared pans, placing them about 2 inches apart. Using your thumb, make a hollow in each cookie. Fill each hollow with jam (or preserves).
5. Bake each baking sheet 12-14 minutes, until cookies are fully baked and the edges are golden.

oatmeal cake

This is a favorite cake from my childhood, and I like this recipe as it's for a smaller pan.

Ingredients

• 1 1/4 cups boiling water
• 1 cup (97g) rolled oats (old fashioned)
• 1/2 cup (113g) unsalted butter, softened
• 1/2 cup (105g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/3 cups (188g) all-purpose flour (scoop and level to measure)

Topping

• 1/4 cup salted butter, melted
• 3 Tbsp milk
• 1/2 tsp vanilla extract
• 1/2 cup (105g) packed light brown sugar
• 1 cup (85g) sweetened shredded coconut (or unsweetened)
• 1/3 cup chopped pecans

Instructions

1. Preheat oven to 350 degrees. Spray a 9 by 9-inch baking dish with non-stick cooking spray (a 7 by 11-inch dish would work as well).
2. Add oats to a medium mixing bowl the pour boiling water over oats, let rest until cool.
3. Meanwhile in a large mixing bowl using an electric hand mixer (or use electric stand mixer), whip together butter, brown sugar and granulated sugar until pale and fluffy.
4. Mix in eggs, vanilla, cinnamon and nutmeg then mix in cooled oat mixture.
5. Sprinkle baking soda and salt across top then pour in flour and mix until combined.
6. Pour into prepared baking dish, bake in preheated oven until just cooked through, about 30 minutes.
7. Meanwhile in a medium mixing bowl stir together melted butter, milk, vanilla, brown sugar, coconut, and pecans.
8. Remove cake from oven once cooked through and pour and spread mixture evenly over top.
9. Preheat oven to broil then return cake to oven (in center) and broil until mixture is bubbly and coconut is just starting to toast on ends, about 1 - 2 minutes (don't walk away from it while broiling!).
10. Let cool on a wire rack for at least 20 minutes then cut into slices and serve.

granola

I do love me some homemade granola.  The storebought stuff is too sweet, too many chemicals, etc.

This is good and not too sweet, with lots of room for creativity and pantry emptying.  From here.  I especially like it with pecans and maple syrup.

Ingredients

• 2 cups raw, whole rolled oats (AKA old fashion oats), preferably organic
• 1 cup raw nuts or seeds, chopped
• 2-3 tablespoons maple syrup or raw honey (or a combo of both)
• 2 tablespoons oil
• ½ teaspoon vanilla extract or almond extract
• 1 large pinch fine sea salt
• ½ cup unsweetened dried fruit, chopped (optional)

Instructions

1. Preheat the oven to 300º F.
2. Combine all ingredients in a mixing bowl. Use your clean hands to mix well and toss to coat; it will be sticky and messy but that's the fun part.
3. Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 30 minutes, until lightly toasted.
4. Cool before serving or storing.
5. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.

oatmeal pancakes

Super duper yummy! Very filling, hearty, tasty. Also NOT low-fat, so not a regular thing!

From here. I halved it and that worked very well.

2 cups rolled oats
2 cups buttermilk (or milk with lemon juice: 2 T lemon juice, add milk to 2 c, let sit a few minutes)
½ cup all-purpose flour
2 Tbsp. sugar
1 tsp. baking powder
1 tsp. baking soda
½ tsp. table salt
2 large eggs, lightly beaten**
1/4 - ½ cup (1 stick) unsalted butter, melted but not hot (less works fine)
Vegetable oil or spray, for greasing the pan
Maple syrup, for serving

The night before:
Combine the oats and buttermilk in a medium bowl. Stir to mix. Cover and refrigerate overnight.

The morning of:
Take the bowl of buttermilk and oats out of the fridge. Set aside.

In another medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set aside.

Add the eggs and melted butter to the oat mixture, and stir well. Add the flour mixture, and stir to blend. The batter will be very thick.

Warm a large nonstick skillet or griddle over medium-high heat, and brush (or spray) with vegetable oil. To make sure it’s hot enough, wet your fingers under the tap and sprinkle a few droplets of water onto the pan. If they sizzle, it’s ready. Scoop the batter, about a scant ¼ cup at a time, onto the pan, taking care not to crowd them. When the underside is nicely browned and the top looks set around the edges, flip the pancakes. Cook until the second side has browned.

Re-grease the skillet, and repeat with more batter. If you find that the pancakes are browning too quickly, dial the heat back to medium.

Serve hot, with maple syrup.

Yield: about 12 pancakes, or 3 to 4 servings

***
I learned two good cooking tricks growing up (yes, only two):
1. The best way to tell if something is finished cooking is by its smell
2. Don't flip pancakes until the bubbles have formed and burst.

Trust me - life is so much better if you just follow these very important rules.
*****
These are so tasty and satisfying that I decided to make them again the next week - but I'm not thrilled about all that butter. So I looked around the internet and it appears there are very similar recipes but with only 1-2 T oil listed, not a whole darned stick of butter. So next time I will try it with just 1 T and see how it works! I'm sure it won't be as rich, but it'll still have the satisfying texture.

** Once I decreased the butter, the egg taste really came through and that wasn't what I wanted. So next time I wonder ... if I just substitute 1/4 c milk for each egg, will that work? Hmm ...