oatmeal Archives - Alida's Kitchen

Pumpkin Chocolate Chip Cookies | alidaskitchen.com

Pumpkin Chocolate Chip Cookies #SundaySupper

October 16, 2016 ·

Pumpkin Chocolate Chip Cookies are chewy, pumpkin spice oatmeal cookies studded with chocolate chips! These cookies are a perfect treat for fall, Halloween and more! Thank you to Dixie Crystals for sponsoring this post.

For Sunday Supper this week, we are partnering with Dixie Crystals to celebrate Halloween. My kids know that when I start getting out the Halloween decorations, that means pumpkin season has finally arrived. As we decorate the house, while listening to our favorite Halloween songs, we also whip up our favorite pumpkin recipes, like these tasty Pumpkin Chocolate Chip Cookies!…

Filed Under: dessert, kid-friendly, Recipes, vegetarian Tagged With: chocolate, chocolate chip, cookies, easy, halloween, oatmeal, pumpkin, snack, sundaysupper

Fig Buttermilk Muffins

October 13, 2015 ·

Fig Buttermilk Muffins are an easy recipe for whole wheat muffins made delicious with buttermilk, figs and a touch of honey using honey granules, and topped with a buttery, oatmeal streusel. So good!

I can’t remember the last time I baked anything that disappeared as quickly as these Fig Buttermilk Muffins. My entire family adored them, and really…what’s not to love! Fig Buttermilk Muffins are studded with soft, dried figs that have that signature slight crunch that only figs have. …

Filed Under: bread, breakfast, healthy, kid-friendly, Recipes, vegetarian Tagged With: #TLHoneyGranulesCG, buttermilk, easy, fig, muffins, oatmeal, quick

Pineapple Oatmeal Muffins

February 5, 2015 ·

An easy recipe for Pineapple Oatmeal Muffins made with buttermilk, brown sugar, cinnamon and crushed pineapple.

Mornings just got more tasty thanks to these Pineapple Oatmeal Muffins! This is a simple muffin recipe featuring oats and buttermilk, which are always sure to make baked goods delicious. Made with real chunks of pineapple and pineapple juice, these muffins have a wonderful, light pineapple flavor. Combine pineapple with brown sugar and cinnamon, and the result is a wonderful breakfast treat. Even better, these muffins take about 10 minutes to mix together and then bake to tasty breakfast perfection!

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Filed Under: bread, breakfast, healthy, kid-friendly, Recipes, vegetarian Tagged With: #butterimprovement, brown sugar, brunch, buttermilk, easy, light, muffins, oatmeal, pineapple, quick, snack

Oatmeal Cranberry Snack Bars

November 22, 2014 ·

Oatmeal Cranberry Snack Bars are packed with wholesome oats, tangy cranberries and very easy to make! They are perfect for a quick snack, a healthier dessert, or even as a breakfast treat.

Cranberries are a wonderful flavor of the holidays. From cranberry sauce to cranberry white chocolate desserts, the taste of cranberries conjures up memories of Thanksgiving, winter holidays and everything in between. To celebrate the season, I wanted to come up with something using cranberries that is easy to make, on the healthier side and would be as suitable as an after school snack with my best buddy to a quick breakfast on the go for Mike. These Oatmeal Cranberry Snack Bars, made with wholesome oats and studded with tart dried cranberries throughout, fit that bill perfectly!…

Filed Under: dessert, healthy, kid-friendly, Recipes, vegetarian Tagged With: cranberry, easy, holiday, light, low fat, oatmeal, quick, snack

Oatmeal Raisin Muffins

September 17, 2014 ·

Oatmeal Raisin Muffins are a wholesome snack, or breakfast on-the-go, made delicious with raisins, oats, buttermilk and brown sugar.

The other day after school, while Greta was napping, Adam presented me with a cookbook. A cookbook that was all about muffins. That’s my kind of cookbook! He proceeded to point out several recipes that we should make…now! I was inspired by an Oatmeal Breakfast Muffin, but needed to switch up the ingredients to use up what we had on hand (no way am I waking the baby to go to the store!) After a quick peek in the pantry, I found oatmeal, brown sugar, buttermilk and California Raisins. Sounds like the makings of a tasty Oatmeal Raisin Muffin!…

Filed Under: bread, breakfast, Recipes Tagged With: brown sugar, buttermilk, easy, light, make ahead, muffins, oatmeal, quick, raisins, snack, whole wheat

Easy Date Bars

January 10, 2014 ·

Easy Date Bars are a date-filled oatmeal bars inspired by a childhood favorite. They taste similar to my grandma’s recipe, only made a little healthier and are super quick and easy to make!

One of my favorite cookies from childhood is a recipe my grandma used to make, called Trilbies. They are a soft, oatmeal cookie with a date filling. They were SO good. I do have her recipe, but I remember she always complained about how much trouble they were to make. They always end up last on my holiday baking list and never get made. This year, I decided to take my favorite aspects of the recipe – dates and oats – and turn them into simple Easy Date Bars! They taste pretty darn close to the beloved cookie – close enough anyway, because these Easy Date Bars are super easy to make!…

Filed Under: dessert, kid-friendly, Recipes Tagged With: #smartcookies, bars, dates, easy, oatmeal, quick, snack

Oatmeal Fig Bars | Homemade Fig Newtons

April 15, 2013 ·

Oatmeal Fig Bars are a chewy, fig-filled bar made on the lighter side. They taste pretty close to a Fig Newton, but homemade is always better, right? When I was researching for a healthy fig bar recipe made with oatmeal, I was surprised to find there weren’t many (or rather any that were suitable). So I decided to take the dough of a oatmeal date bar recipe and replace the date filling with a fig filling. Because I wanted these to be healthier, I reduced the amount of sugar in the dough and eliminated added sugar from the filling. In lieu of sugar, I added lemon juice and zest to the filling to brighten the flavor and also act as a thickener. The result was just what I had in mind for a healthy fig bar, and they were also really simple to make.

When I was making these Oatmeal Fig Bars, I couldn’t help but think about my grandma and grandpa and chuckle. I’ve talked many times about my grandma and what a wonderful baker she was. While I’m sure my grandpa loved all of her (delicious!) baked goodies, he always had a stash of Fig Newtons in their pantry. I really can’t blame him. Not much beats a Fig Newton (except for these bars of course!.. but I digress). I don’t think my grandma ever attempted to make a homemade variety of his beloved fig bars, but I’m sure they would have been similar to these…and my grandpa would have stashed these instead!

Oatmeal Fig Bars | Homemade Fig Newtons

Yields: 16 bars

Ingredients

1 cup chopped dried figs, stems removed (8 ounces)
½ cup water
1 tablespoon lemon juice
1 teaspoon lemon zest
1½ cups rolled oats (I used quick oats)
1 cup all-purpose flour
¾ cup packed brown sugar
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup butter, melted (I used light butter)
1 egg white
Cooking spray

Instructions

In a small sauce pan, put figs, water, lemon juice and zest, and bring to a boil. Simmer until mixture starts to thicken (about 3 minutes). Let cool for about 5 minutes.
Put filling in food processor and process until smooth. Set aside.
Preheat oven to 350 degrees. Spray a 8-inch baking pan with cooking spray and set aside.
In a large bowl, whisk together oats, flour, sugar, baking soda and salt.
Add butter and egg white to oat mixture and stir until combined.
Press half of the oat mixture into the prepared baking pan. [Note: I used waxed paper to press and spread the mixture into the pan]. Next, carefully spread with fig mixture. Last, drop pieces of remaining oat mixture over the fig mixture so it appears crumbly and then gently pat it down [Note: I used waxed paper for this step].
Bake for 20 to 25 minutes or until lightly browned. Cool on wire rack.

This marks the third installment of the Eating the Alphabet Challenge, hosted by Brenda of Meal Planning Magic. This month we’re featuring healthy recipes using fruits, vegetables, grains or legumes that start with letters E or F. This was a no-brainer for me. I’ve been wanting to come up with a healthy Fig Bar recipe, so this was just the incentive I needed!

Filed Under: dessert, healthy, kid-friendly, Recipes Tagged With: bars, brown sugar, fig, lemon, oatmeal, snack

healthy oatmeal raisin buttermilk pancakes

Oatmeal Raisin Cookie Pancakes

January 17, 2013 ·

Oatmeal Raisin Cookie Pancakes are an easy, healthy, delicious breakfast treat that taste like oatmeal raisin cookies. Yum! They are made with the hearty goodness of oatmeal and whole wheat flour, sweetness from brown sugar and raisins and buttermilk, which of course makes everything good.

The first morning after I made these, Adam polished off six pancakes. In fact, he ate that first batch so quickly, I wasn’t able to get any pictures. Because he loved them so, I made another batch a couple days later. Fortunately, one afternoon I found myself with three pancakes and a good napper, so I was able to quickly snap some pics to share this wonderful recipe with you!

Oatmeal Raisin Cookie Pancakes

Yields: 4 to 6 servings

Ingredients

2 cups quick oats
2 cups buttermilk
½ cup whole wheat pastry flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 eggs, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla
½ cup raisins

Instructions

In a medium bowl, combine oats and buttermilk and let sit for 5 minutes.
Meanwhile, in a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and cinnamon.
After 5 minutes, add eggs, oil and vanilla to buttermilk mixture, whisking until combined.
Add buttermilk mixture to flour mixture, stirring until just moistened (Note: batter may be lumpy). Add raisins, folding until combined. Let sit for 10 minutes.
Preheat nonstick skillet to medium heat and spray with cooking spray.
Spoon batter onto skillet by the ¼ cupful (adjust to desired size) (Note: If batter is a little thick, use the back of your spoon to spread/shape the pancakes). Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.

Slightly adapted from Taste of Home