Oatmeal Chocolate Bars

Hello again! It has been a long time.  We are still here.  Barely. January can be summed up with one statement.  Fighting illnesses, viruses and colds.  Despite hunkering down inside we have all been battling nastiness. 

It was not fun. Hopefully we are all on the mend now and stay that way till Spring.  I actually made these bars way back in December but never got around to posting about them.  (I considered getting laundry down a win last month.)

These bars are so good. They make a ton and are super filling. The fact that there is so much oatmeal in them makes me think they are healthy too.  :)  You get a hint of cinnamon and the sweetness of the chocolate.  Because even a small pan makes so many it is a great option for potlucks and any group gathering. Super Bowl party?

Oatmeal Chocolate Bars

by Emily Morris

Prep Time: 20 minutes

Cook Time: 20 minutes

Keywords: bake dessert biscoff chocolate oatmeal bar

6080829

Ingredients (16 bars)

• 1/2 cup semisweet chocolate chips
• 1/3 cup fat-free sweetened condensed milk (from 14-ounce can)
• 1 cup all purpose flour
• 1/2 cup old-fashioned oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 3/4 cup packed brown sugar
• 1/4 cup canola oil
• 1 teaspoon vanilla
• 1 egg
• 2 tablespoons old-fashioned oats
• 2 teaspoons butter, softened

Instructions

Heat chocolate chips and milk in 1-quart heavy saucepan over low heat, stirring frequently, until chocolate is melted and mixture is smooth; set aside.

Heat oven to 350°. Spray square pan, 8x8, with cooking spray.

Mix flour, 1/2 cup oats, the cinnamon, baking powder, baking soda and salt in large bowl; set aside.

Stir brown sugar, oil, vanilla and egg product in medium bowl with fork until smooth; stir into flour mixture until blended. Reserve 1/2 cup dough in small bowl for topping.

Pat remaining dough in pan. Spread chocolate mixture over dough. Add 2 tablespoons oats and the butter to reserved dough; mix with pastry blender or fork until crumbly. Drop small spoonfuls of oat mixture evenly over chocolate mixture.

Bake 20 to 25 minutes or until top is golden and firm. Cool completely, about 1 1/2 hours. For bars, cut into 4 rows by 4 rows.

Powered by Recipage

Pumpkin Baked Oatmeal

Have you begun your Christmas countdown? It is coming up fast. Way TOO fast.  I thought I had my lists all ready and was super organized. 

Nope. 

I feel like I need another month. That seems unlikely so I guess I will just have to go with what comes before the 25th.  

We did get our Christmas tree last weekend. We prioritized and the Christmas tree won out over the bathrooms. Can you blame me?

Isn't she pretty?

Ok today I have a breakfast for you.  More baked oatmeal. Because it is easy and yummy. Hello breakfast all made and ready!

Did I mention we dealt with two ear infections, pink eye, and my first over night trip away last week?  Now you know why I need breakfast that is all ready to go before morning actually comes. 

Arg! Babies. They are so cute and can be so tough at times. 

And now for the recipe!

Pumpkin Baked Oatmeal

by Emily Morris

Prep Time: 10 minutes

Cook Time: 30 minutes

Keywords: bake breakfast oatmeal pumpkin

6076129

Ingredients (serves 6)

• 2 cups rolled oats
• 1/4 cup light brown sugar
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 1/2 cups milk
• 1/2 cup pumpkin puree
• 2 tablespoons pure maple syrup
• 1 large egg
• 3 tablespoons melted butter, cooled to room temperature
• 1 teaspoon vanilla extract
• 1/3 cup dried cranberries

Instructions

Preheat the oven to 350 degrees F. Grease an 8x8 square baking dish and set aside.

In a medium bowl, mix together the dry ingredients.

In another medium bowl, whisk together the milk, pumpkin, maple syrup, egg, butter, and vanilla extract.

Mix the milk mixture with the dry oats mixture and stir until combined. Pour oat mixture into prepared baking dish.

Bake for 30-35 minutes, until the top is golden and oatmeal is set. Let cool for 5 minutes. Spoon into bowls and serve warm.

Leftovers should be refrigerated. This recipe works great reheated in the microwave with a bit of additional milk.

Powered by Recipage

Banana, Blueberry, Chocolate Baked Oatmeal

Have I mentioned lately that life has been hectic. Mornings are particularly rough because I never have any idea on when Olivia is going to wake up. She is a good sleeper but in the  mornings she can wake up anytime starting around 5:30 am. This means breakfast is coordinated with showers, feedings and changes all before 7 am. I am still a fan of my smoothies. And they are a pretty quick grab and go breakfast but they still require some amount of prep and clean up. Baked oatmeal however can be made on the weekend, portioned out in advance and heated up in no time. Now that it is colder in the mornings baked oatmeal is quickly finding a special place in my heart. 

This version has fruit and chocolate. The perfect combination to get me going in the morning. And those bananas...well I think they are gosh darn pretty. If you need some motivation or help in the morning getting your breakfast jive on, this is the recipe for you.

Banana Blueberry Chocolate Baked Oatmeal

by Emily Morris

Prep Time: 15 minutes

Cook Time: 35 minutes

Keywords: bake breakfast chocolate oatmeal

6075809

Ingredients (serves 6)

• 2 cups old fashioned rolled oats
• 1/3 cup packed light brown sugar
• 1 teaspoon baking powder
• 1 tablespoon grated orange zest
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 cup walnuts, chopped
• 1 cup blueberries (fresh or frozen)
• 1/3 cup semi-sweet chocolate chips
• 2 cups milk
• 1 large egg
• 3 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 1 ripe banana, peeled, 1/2-inch slices

Instructions

Heat oven to 375 degrees F. Generously spray the inside of a 10-1/2 by 7 inch baking dish (or 8-inch by 8-inch square baking dish) with cooking spray and place on a baking sheet.

In a large bowl, mix together the oats, sugar, baking powder, orange zest, cinnamon, salt, half the walnuts, half the blueberries and half the chocolate.

Add to prepared baking dish. Arrange the remaining blueberries, walnuts and chocolate on top of the oats. Then, scatter the banana slices on top.

In another large bowl, whisk together the milk, egg, butter and vanilla extract. Then, pour over oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats.

Bake oatmeal for 35 to 40 minutes or until the top is golden brown and the milk mixture has set.

Serve warm.

Powered by Recipage