Overnight Chia Oat Parfaits

I love preparing breakfast the night before. My puffy eye'd self doesn't have to worry about anything but my morning coffee, which can also be programmed to be ready when I get up (though..it's summer..let's be real..I haven't programmed my coffee maker in about two months). I've heard about overnight oats for some time now, but never had enough forethought to make it. Thankfully, I came across this recipe one night, and got up and prepared it immediately. It was nummy, healthy, and very filling! When kept in a mason jar, this little parfait travels well, as evidenced by my most recent road trip. I obviously used strawberries and bananas, but feel free to use whatever fruits you have on hand. A parfait full of red and blue berries would make for an adorable 4th of July breakfast! Enjoy!

Chia Oat Parfaits

Ingredients

1/2 cup oats (I used quick cooking, but you could also used rolled oats)

2 tablespoons chia seeds

1 cup almond milk (I used original as it's slightly sweetened)

Optional: 1/2 up to 2 teaspoons agave, honey, or real maple syrup*

Fresh fruit: obviously, I used strawberries and bananas…num!

Directions

The night before, combine oats, chia seeds, milk, and sweetener (if using) in a mason jar or air tight container. Seal, and place in the fridge overnight.

In the morning, layer in a glass or mason jar with fruit in between.

This recipe yields two servings.

*I used half a teaspoon of agave, and it was sweet enough for me. I may even leave it out next time, as the fruit is usually sweet enough for me.

Recipe source: adapted from Pure Ella

Nick Malgieri's Chewy Oatmeal Raisin Cookies

I know I already have another oatmeal raisin cookie recipe on my site, but one can never have too many oatmeal raisin cookie recipes. Not only are these cookies soft and chewy, they are (get this) low in fat (only 2 tablespoons of butter!), making them perfect for summer when we all need something a little sweet, but don't want to worry about wearing a bikini.

These cookies are one of my faves. I've made them a few times since I first discovered them a few months ago, but they disappeared so quickly I could never get a picture! To change things up this time around, I added some chocolate chips as well as raisins. You could also add nuts or dried fruit. I think in the fall, I'll even try adding pumpkin in place of the applesauce.  

I put in a request at my public library for Nick Malgieri's book: Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving, the source of these wonderful cookies. I am not a huge fan of adding things like tofu and beans to desserts to make them a little more healthy. I've tried it, and I just don't like it. I'm a butter girl all the way, and I want the real thing, man! This book looks promising, and I can't wait to get my hands on it!

Nick Malgieri's Chewy Oatmeal Raisin Cookies

Ingredients

1 cup flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup (packed) light brown sugar

1 large egg

1/4 cup unsweetened applesauce

1 teaspoon vanilla extract

1 1/3 cups rolled oats (not instant)

1/2 cup dark raisins and/or 1/2 cup chocolate chips

Directions

Preheat the oven to 375 degrees and set the rack on the lower and upper thirds of the oven.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter and granulated sugar until smooth. Mix in the brown sugar, then the egg, applesauce, and vanilla. Stir in the dry ingredients, then the oats and raisins.

Drop the batter by rounded teaspoons 2-inches apart on the baking sheets and use a fork to gently flatten the dough.

Bake the cookies for 10 to 12 minutes, or until they “look dull on the surface but are moist and soft”, according to Nick. Rotate baking sheets during baking for even heating.

Once cool, store the cookies in an airtight container at room temperature. 

Recipe Source: as seen on David Lebovitz, who adapted it from Nick Malgieri's book, Perfect Light Desserts: Fabulous Cakes, Cookies, Pies, and More Made with Real Butter, Sugar, Flour, and Eggs, All Under 300 Calories Per Generous Serving

Hearty Oatmeal Banana Breakfast Cookies

I know I know...I have been MIA since December, but it was not without reason. I'm having some problems with my neck and arms (the right one especially), so I haven't been doing much of anything these days. Thankfully, Chris has been around to help me, but I found myself alone this week while he's in Colorado. Forced to fend for myself, I decided this week would be about getting back on track with easy healthy food. I've been juicing, and eating lots of hearty salads. I *tried* to eliminate sweets (Valentines Day fail), so this morning I decided to make a compromise with myself, and made cookies...for breakfast! I know right, how exactly is that a compromise? Well, these hearty cookies are full of good things, that's how. Oats, bananas, peanut butter, honey, and the chocolate was a happy for me. I don't usually like having chocolate in breakfast food, though my favorite granola may have forever changed that for me. Actually, these are the cookie form of that granola. Mmm...delicious. Super quick and easy, these cookies make a great snack too! 

Yay for cookies for breakfast!!

Hearty Oatmeal Banana Breakfast Cookies

Ingredients

2 ripe bananas, mashed

1/4 cup peanut butter (I used natural, therefore it was less sweet. I think regular may be too sweet for me!)

1/4 cup honey 

1 tablespoon vanilla

1 1/2 cups quick cooking oats

1/2 cup rice crispies cereal

1/4 cup chocolate chips, or dried fruit, or both!

Directions

Preheat oven to 350F. Place all ingredients in a large bowl, and stir until well incorporated. Line a cookies sheet with parchment or a silpat. Place rounded spoonfuls of dough onto the cookie sheet, then flatten with a spoon. Bake in preheated oven for 25 minutes. Remove from oven, and let cookies rest on the cookie sheet for 3 minutes. Transfer to a wire rack to cool completely.

Recipe Source: Dine and Dish

Coconut Oatmeal Chewies

Let me start out by saying I have been saving this recipe for months. I adore coconut, and was pretty miffed to see that a bag cost nearly $5 at the expat stores in China. I just couldn't make myself pay that much for it while I was there. So, I lived without. That's why during my first shopping trip in Cincinnati, I scooped up a bag ($1.60...heck...yes), with intentions of making these immediately. One month later (heh), I finally got around to it. Thank you Labor day weekend! :)

I'm so so happy that I finally made these, and am also pretty stoked that I froze a batch for later. They were ultra chewy and I loved the toasted coconut taste. Even Chris gobbled them up, and he supposedly hates coconut. I don't see how that's possible, but whatever. Bottom line: if you love coconut, make these. If you don't love coconut, make these. They may change your mind!

Oatmeal Coconut Chewies

Ingredients

1 cup granulated sugar
1 cup brown sugar
2 eggs
1 cup (2 sticks) butter, softened to cool room temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups flour
1 cup shredded, sweetened coconut
1 cup quick oats

Directions

Preheat the oven to 350F.

In a large bowl cream together the sugar, eggs, butter and vanilla until light and fluffy. Add the dry ingredients and mix until combined.

Drop by tablespoonfuls onto a greased or lined (silpat or parchment) baking sheet. Bake at 350F for 9-11 minutes, until the cookies are set but not overly browned (bake a few minutes longer for a crispier version). Remove from oven, and let cool on the cookie sheet for three minutes, before transferring them to a rack to cool completely.

Recipe Source:  Mel's Kitchen Cafe

Elvis Granola

Even though I was born in California, I like to think I'm a southern girl at heart. I spent more then half of my life in Mississippi, and my mom and sister still live there. As I'm sure you may know, Mississippi was the birthplace of Elvis Presley, and the state takes great pride in that (did you know Oprah is from there too? Go MS!). In fact, the house he was born in is an hour east of my mom's house, and Graceland is about an hour north. I've of course visited both, and would highly recommend going if you're a fan and haven't been. 

When I stumbled across this recipe on one of my favorite blogs, Eat Live Run, I jumped on it. I was confused at first, as I was always under the impression that Elvis loved to eat peanut butter and bananas together, but if the recipe calls for chocolate, you add the chocolate. Plus, the name...rocks. 

The result? The king of rock 'n' roll, is now the king of my breakfast. This granola is outstanding. It's so good, I couldn't wait two minutes to start writing about it. On top of yogurt, it's like dessert for breakfast it's so decadent. In homage to the king's love of bananas, I added a sliced banana on top. If you ask me, the banana should be mandatory, as I feel it completes the meal. Plus, fresh fruit! So put on a little Elvis, and whip up this granola, stat! Thank you...thank you very much.

Elvis Granola 

Ingredients

1/4 cup canola oil

1/3 of a cup honey

1/4 cup peanut butter (smooth or chunky..doesn't matter)

1/2 teaspoon salt

1 teaspoon cinnamon

4 cups old fashioned oats

3/4 cup dry roasted peanuts

2/3-3/4 cup chopped dark chocolate or mini chocolate chips

Directions

Preheat oven to 275F. Line two baking sheets with parchment paper; set aside.

Bring the oil, honey, peanut butter, salt, and cinnamon to a simmer on the stove. Cook for 3-5 minutes.

While that's cooking, combine oats and peanuts in a large bowl. Pour hot syrup mixture over the oats and toss well to coat. Spread granola onto baking sheets, and bake for 40 minutes or until golden brown, stirring occasionally and turning trays midway through. 

Cool completely before adding the chopped chocolate. Eat the granola by itself, or serve with yogurt or milk, and top with sliced bananas.

Recipe Source: adapted from Eat Live Run

Delish Oatmeal Raisin Cookies

Two days ago, I was preparing to share a cake with you all. It was a rustic apple torte. The picture with the recipe looked great, and I thought mine came out pretty good looking too. I didn't think about it until after the cake was already in the oven, but there was no fat in the cake. No oil, no butter, nothing! As expected, the cake was dry, and a few hours later, a brick. I don't think I've ever messed up a cake! Needless to say, I was very disappointed. Thankfully, the biggest cake I can make in the "easy bake" is only 6-inches, so not too many ingredients were wasted. The next day, since my cake was two seconds away from going in the garbage, I still had a sweet tooth. That's when I remembered I had a recipe in an e-mail I sent myself months ago for oatmeal raisin cookies, and all of a sudden I had to have them immediately. I titled the e-mail Delish Oatmeal Raisin Cookies, hence the title of this post. My mom gave me the recipe over the phone, claiming they were the best oatmeal cookies she's ever had. She collected the recipe from a fellow teacher at her school, who brought them in one day. 

I honestly can't tell you the last time I had an oatmeal raisin cookie. They're one of those cookies that seem like they could easily be forgotten. Poor cookies. After my first bite, I literally "mmmmm"-ed out loud. They bring you back to childhood, or visits with your grandmother, or snuggling under a warm blanking on a rainy day. They bring you home.

These cookies were wonderfully delicious. The first bite I took, I was reminded of a macaroon: lightly crisp on the outside and gooey chewy on the inside. Of course, this was 3 minutes out of the oven. In true oatmeal cookie fashion, once cooled completely, it wasn't quite the same. It was a little more crunchy on the edges and slightly chewy on the inside. Still scrumptious, but in a different way.

The original recipe says the baking time is 10-11 minutes. As I learned during my quest for the perfect chocolate chip cookie, under baking is key to a softer cookie. Therefore, I took mine out after 9 minutes, and one batch I took out after 8. The 8 minute batch looked way underdone, so I put it back in for another minute. Looking back, I actually think it would've been fine, and next time I think I'll just trust that they're finished and see what happens. I hope you enjoy this little piece of home!

Delish Oatmeal Raisin Cookies

Ingredients

3/4 cup all-purpose flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light brown sugar

1 egg

1 tablespoon water

2 teaspoons vanilla

3 cups uncooked old fashioned oats

1 cup raisins

Directions

Preheat oven to 375F. Grease cookie sheets, or line with parchment paper. In a medium bowl, combine flour, salt, baking soda and cinnamon. In a separate, larger bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg, water, and vanilla; beat well. Add flour mixture and mix until just blended. Stir in oats, then raisins.

Drop dough 1 tablespoon at a time, onto prepare baking sheets. Cookies should be about 2 inches apart. Bake for 8-10 minutes (depending on your oven), or until golden brown. Let stand on cookies sheets for 2-3 minutes, then transfer to a wire rack.

Just an FYI: I halved the recipe, and it yielded about 22 cookies. This was yesterday, and we now have about 7 cookies left. Maybe I should've made the full batch? :)

Recipe Source: adapted from Cookie Jar Classics (I can't find the book online...sorry!)

Healthy Pumpkin Banana Muffins

Yes, I know fall was months ago, and yes, I know these muffins have pumpkin in them. I love pumpkin so much, I'll find an excuse to eat it any time of year, though it does seem to taste better when the air is crisp, and orange and red leaves are everywhere. This was another "pre-trip cleaning out the fridge/pantry/freezer" recipe I found. I had about four brown bananas, some pumpkin I froze back in November, and some yogurt that I still hadn't used up, even after making incredibly awesome pancakes. I made these for our trip to ChangChun, and only half of them made it to the train.

These little muffins were delightful. They were very moist, and became even more so after a few days. They were nearly perfect, except I felt that there was a little too much nutmeg for my taste. I adjusted the recipe accordingly, by reducing the amount of nutmeg by half. I was also really excited to make these because I got to use my cute cast iron muffin pan my mom got me for Christmas (Christmas with my family was about a month ago, so I haven't really had it that long). They're not mini muffins, and not the normal size either. They're juuuust right. Aren't they cute??

Healthy Pumpkin Banana Muffins

Ingredients

1 1/2 cups all-purpose flour

2 cups whole wheat flour

1/2 cup oat or wheat bran

4 teaspoons baking powder

2 teaspoons baking soda

1/2 teaspoon salt

4 teaspoons cinnamon

2 teaspoons ground ginger

1/2 teaspoon nutmeg

1 teaspoon pumpkin pie spice

3 ripe bananas, mashed

1 cup applesauce (I used plain yogurt instead)

15 ounces canned pumpkin

2/3 cup rolled oats

4 eggs, lightly beaten

1 cup granulated sugar

1 cup packed brown sugar

Directions

Preheat oven to 350F. Grease or line muffin tins with paper liners.

In a medium bowl, whisk together flours, bran, baking powder, baking soda, salt, and spices. In a separate bowl, combine remaining ingredients, and let sit for about 5 minutes so the oats will soften. Gradually beat in the flour mixture, and stir just until combined.

Spoon into prepared pans or tins, filling the cups until just about full. Bake for 25-30 minutes, or until toothpick inserted in the middle of the muffin comes out clean.

Recipe Source: adapted from Food.com

Applesauce Granola

When I hit up the expat stores I always have to laugh when I see that little bag of granola for roughly $6. Are you kidding me? What a rip off. How can people spend that much money when it costs pennies to make it yourself? Well, the answer is obvious: they just don’t know any better. I never made my own granola until I moved to Beijing. It just never occurred to me that I could make it myself. Even when I move back to America, I will never buy granola again. It’s insanely easy to make, fun to experiment with, and it’s comforting to know exactly what’s in the food you’re eating.

I enjoyed this granola with some vanilla yogurt this morning. It’s not super sweet, and I like that the fruit is what makes it sweet. I chose to make a granola with applesauce simply because I had some in the fridge that needed to get used. Plus, by using applesauce, it reduced the amount of oil you find in most granola recipes. I’m not going to say this is my favorite granola, because there are so many combinations I haven’t tried yet, and I don’t want to make any promises I can’t keep. However, for a basic granola recipe this one’s definitely a keeper!

Applesauce Granola

Ingredients

4 cups old fashioned oats

1 ½ teaspoons cinnamon

¼ tsp salt

½ cup applesauce

¼ cup plus 2 tbs honey

1 tablespoon olive oil

1 tablespoon vanilla

¾ cup dried fruit (I used dry cranberries)

Directions

Preheat oven to 350˚F. Lightly grease a sheet pan, or spray with cooking spray.

In a large bowl, combine oats, cinnamon, and salt. In a small saucepan, heat the applesauce, honey, olive oil, and vanilla. Combine both mixtures and pour onto prepared sheet pan. Bake for 20-25 minutes or until golden brown, stirring every 5 minutes.

Remove from oven, fold in fruit, and press into the pan. Let cool, then break into chunks.

Recipe Source: inspired by: Yummly