Fruity Baked Oatmeal with Crunchy Cinnamon Almond Topping

From Oh She Glows by Angela Liddon.

Ann:  I really like Angela's oatmeal/fruit recipes and this is no exception.  My picky Cael (2 yrs old) has to sniff and taste test everything with barely the tip of his tongue before he will let it pass his lips, and he downed this stuff while I watched with my jaw on the table.  Yes I will make it again, maybe even tonight.

It is like a hybrid between baked oatmeal and a fruit crisp. The crunchy cinnamon almond topping really made the whole dish. I also highly recommend a drizzle of maple syrup…it tied in all the flavours very well. When I make baked oatmeal I like to make a large batch so I can enjoy it for a few meals! It is a really quick breakfast that reheats in a flash. It reheats really well with a splash of milk. I even love it cold straight from the fridge!

Ingredients (4 servings)

Oatmeal

• 1 cup + 1/3 cup regular rolled oats
• 1/4 cup chia seeds
• 1 large banana, chopped
• 1 apple, peeled and chopped
• 1 tbsp raisins
• 1 tsp ground cinnamon
• Pinch of kosher salt
• 1.5-2 cups non-dairy milk (I used 2 cups but you might need less depending on the volume of mix ins)
• 2 tbsp pure maple syrup
• 1 tbsp pure vanilla extract

Crunchy Cinnamon Almond Topping

• 1/4 cup raw almonds
• 2 tbsp regular rolled oats
• 1 tbsp Sucanat (or other dry sugar)
• 1 tsp pure maple syrup
• 1 tbsp non-dairy milk

Instructions

• 1. Preheat the oven to 350F and grease a 4 cup baking dish.
• 2. In a large bowl, mix together the oats, chia seeds, chopped banana, peeled and chopped apple, raisins, pinch of salt, and cinnamon. Now stir in the milk, maple syrup, and vanilla. Pour into casserole dish and set aside.
• 3. In a food processor, or by hand, process (or chop) the almonds. Now add in the oats, Sucanat (or sugar), Maple syrup, and milk and process until just combined. Sprinkle this mixture on top of the oatmeal mixture.
• 4. Bake in the oven for 26-30 minutes at 350F, uncovered. Watch closely during the last few minutes of baking so the topping doesn’t burn. Remove from oven and serve immediately. Drizzle with maple syrup. Will keep in the fridge, covered, for about 3 days. To reheat, simply, place in a bowl and add a splash of milk and heat in the microwave for a minute or so.

Peanut Butter Cookies

From 101cookbooks.com, by Heidi Swanson

Ann:  Ok, these cookies were way too good and I ate just about the whole batch.  They were soft and melt-in-your-mouth delicious.  I vow to make another batch only if I have someone else present to manage how many I pop in my mouth.

Spelt flour bakes into a slightly darker cookie (photo), whole wheat pastry flour is slightly blonder - more traditional in appearance in the end. Finish the cookies with chopped nuts or a sprinkling of flaky salt. I'd also recommend seeking out a peanut butter that is well combined, and not super-oily (extra slick) looking - to avoid problems with the cookie batter.

2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 cup organic, chunky natural peanut butter
1 cup maple syrup
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract

Preheat oven to 350F degrees. Place racks in the top third.
In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It's a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step. Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.
Make 2 - 3 dozen cookies. 

Chocolate Banana Cream Pie

By Caitlin Wilson Rivera.

I haven't officially tried this yet but I have a pie in my freezer and I have sampled all of the parts, so I have a pretty good feeling that this recipe is going to be a keeper.  Thus I throw caution to the wind and post this gem that I plan to enjoy tonight after my boys are in bed and the evening is mine.

Crust:
1 1/2 c raw almonds
1/4 c honey or agave nectar

Filling:
1 1/2 sliced banana
walnuts
1 c raw cashews
2 bananas (very ripe)
pinch of salt
1 t vanilla
1/2 c cocoa
1/2 c agave nectar

To make the crust, in a food processor grind the raw almonds into a fine powder.  After it looks almost like flour add the agave nectar or honey and process until well combined. Empty the contents into a pie plate and flatten with your fingers to make the crust. The crust will not go all the way up to the top, but it should be close.

Lay banana slices out on the crust just so it covers the bottom.  Sprinkle with walnuts

To make the filling, in a food processor grind cashews into a flour.  Then add bananas, salt, vanilla, cocoa, and agave, and process until mixed well.  Pour contents into pie plate over top of bananas and walnuts.  Spread filling out evenly.  Cover and freeze until solid.  Remove pie from freezer and let thaw 10 minutes before serving.

Nut Butter-Cinnamon-Raisin Granola

From The Low-Cholesterol Oat Plan by Barbara Earnest and Sarah Schlesinger.

This granola is soooo yummy, it's like eating cookies for breakfast. I always add in a chopped apple and use almonds rather than peanuts, but I really don't think you can go wrong with this one.  Every time I make a batch of this stuff I have to divide it equally into two separate containers so my husband and I are sure to get even shares.

2/3 c unhydrogenated peanut butter or almond butter
2/3 c honey
1/2 t cinnamon
1 t vanilla extract
3 c old-fashioned rolled oats
1 c oat bran
1 c raisins
1 c unsalted peanuts

Preheat oven to 300 degrees.

Combine peanut butter, honey, and cinnamon in a saucepan over low heat and stir until they are all liquified. Stir in vanilla.

Combine all remaining ingredients and stir in the peanut/honey mixture, coating evenly.

Spread granola onto a baking sheet and bake for 40 minutes.  (Then the recipe says to leave the pan in the turned-off oven for 1 1/2 hours.  I never do this because I like mine soft.  If you prefer crunchy granola then follow this step.)

Keep refrigerated in an airtight container.

Banana Oatmeal Cookies

From The Book of Whole Grains by Marlene Anne Bumgarner.

1/2 c nuts
1/2 c honey
1/2 c oil
1 egg (see Disclaimer)
2 large bananas
1 3/4 c rolled oats
1 1/2 c whole wheat flour
1 t salt
1/4 t ground nutmeg
3/4 t cinnamon

Grind nuts or chop them finely.  Mix honey, oil, egg, and bananas.  Add to the nuts and mix well.  Stir together flour, salt, and spices.  Combine with the rest of the ingredients to make a relatively stiff batter.  If too thick to spoon out easily, add a few teaspoonfuls of fruit juice; if too thin, add more flour.

Drop by teaspoonfuls onto a lightly oiled cookie sheet.  Bake at 400 F about 15 minutes. Makes about 4 dozen cookies.

Blueberry Buckle

I'm not sure where this recipe came from so as soon as I find out I will give proper credit.  This is a simple dish that can be both a yummy breakfast or dessert.

2/3 c steel-cut oats
1/2 c fresh blueberries
1 T slivered almonds
1/2 t cinnamon
1/2 c water
Optional: honey, stevia, or raw sugar (to taste)

Preheat oven to 350 degrees. Combine all ingredients in a small glass baking dish.  Mix well. Bake for 20 minutes (or microwave on high for 1 1/2 minutes).  Allow to cool slightly before serving.  Makes 2 servings.

Peanut Butter Banana Chocolate Chunk Cookies

From http://fooddoodles.com by Heidi

Recipe slightly adapted from Kitchen Karate
Makes about 2 1/2 dozen small cookies

• 3 large ripe bananas
• 1/2 C peanut butter
• 3 tbsp coconut oil(or substitute any flavorless oil like canola)
• 1 tsp vanilla
• 1-2 tbsp maple syrup
• 2 C old fashioned rolled oats(certified gluten-free if necessary)
• 1/3 C shredded coconut
• 1 tsp baking powder
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 1/2 C chocolate chips
• up to 1/2 C other add ins(dried fruit, nuts, or more chocolate chips) Optional

Preheat your oven to 350 degrees.  Mash the bananas in a large bowl and combine with peanut butter, liquified oil, maple syrup, and vanilla.  In a separate bowl mix the dry ingredients and then add to the banana mixture and mix well.  Add in the chocolate chips and anything else you want to add in and stir just till everything is evenly dispersed.
Line a baking sheet with parchment paper and drop cookies by spoonfuls 1″ apart.  Bake for 12-14 minutes just till set.  I baked mine till the edges of the oats on top turned golden.
Make sure they’re completely cool before putting them in an airtight container.  I’d even recommend leaving them on the counter for a couple hours because the bananas in them will make them soft if they’re covered too soon.

Pineapple Ice Cream

From Micah Miller, ice-cream maker and cook extraordinaire.

2 cans coconut milk (13.5 oz each)

1 can crushed pineapple in 100% juice (20 oz)

3/4 cup agave

1/2 tsp. lemon extract

1/2 tsp. vanilla extract

Puree pinapple in blender until almost smooth. Add the other ingredients and blend together. Freeze in ice cream freezer until frozen.

This recipe will make a little more than can fit into one small, countertop Cuisinart freezer.