Sugarless Oatmeal Bars

Breakfast "on the run" used to be a given for me years ago.  Yes, I punched a time clock for most of the jobs I had..sad, but true!  Thinking back, the only job I had where I didn't, was at a government agency.  Here, at 3 minutes before "closing time" we all gathered around the back door to the parking lot, like we were caged animals and couldn't leave one second before the clock hit 5:00 pm.    Now, employees have freedoms I could only dream about...childcare in house, gyms, restaurants, flexible hours, and the list goes on!  Don't get me started!

Anyway, most mornings I would make a mad dash to the car, sometimes with a piece of toast or a hastily prepared chalky tasting protein shake in hand.  These oatmeal bars would have been a welcome change to my routine.  They are ridiculously easy to make, too!  

Makes 16-20 bars

Sugarless Oatmeal Bars

3 very ripe mashed bananas

1/3 cup apple sauce, unsweetened

2 cups regular oats

1/4 cup almond milk, unsweetened

1/2 cup raisins

1 tsp vanilla

1 tsp cinnamon

Pre-heat oven to 350 degrees.  Mix ALL the ingredients in a bowl and pour into a 8x8 glass pan which has been greased or sprayed with pan spray.  Spread evenly.  Bake for 15-20 minutes.  Cool thoroughly and cut into squares.  Delicious and nice to know you're eating something relatively healthy.

Next time, I may add pecans and/or mini chocolate chips.  Less healthy, more decadent!

Best Ever Homemade Power Bars

As mentioned in the previous post, these power bars are the best I've ever tasted and no baking involved!  The inspiration came from a cookbook my almost daughter-in-law loaned me called Super Natural Cooking.   It's all about incorporating whole and natural ingredients when cooking.  I got a little creative with some of the ingredients where I could, but why change a good thing.

I made the power bars for our recent road trip to the coast and they were the perfect snack instead of the traditional "road trip Cheetos".   Chock full of nuts, fruit, ginger bits and chocolate...you'll love them, too!  I recommend buying most of the nuts, oats, raisins, etc. in bulk.  It's much more inexpensive and you'll have a bunch on hand to whip these up.  You'll want a second batch!

Ingredients:

1 Tbsp coconut oil

1 1/4 cup rolled oats

1 1/4 cup nuts (I used 1/2 c chopped hazelnuts, 1/2 c pecans and 1/4 cup chopped almonds)

1/2 cup oat bran

1 1/2 cup crisp brown rice cereal

1 cup chopped raisins or flavored craisins (I used 1/2 mini chocolate chips and 1/2 cup blueberry craisins)

3 Tbsp chopped crystallized ginger

1 cup brown rice syrup

1 tsp vanilla

1/4 cup cane sugar (I used vegan cane sugar)

1/2 tsp salt

Grease a 9x13 pan with the coconut oil.  In a large bowl combine the next 6 listed ingredients, thru ginger bits.  Mix well and set aside.  In a small pan add the brown rice syrup, vanilla, sugar and salt.  Bring to a slow boil, stirring and reduce heat and cook for about 4 minutes.  Add this to the dry oat/nut mixture.  Stir until well blended.  Pour into the 9x13 pan and press down with moistened (wet) hands or spatula.  Cool to room temperature.  No baking.  When cool, cut into bars.  This recipe makes about 16-24 bars.  They can be refrigerated for future use or covered and left at room temp as long as it's not too warm.  Delicious!!

Mix it up with Muesli

For a quick and easy breakfast, why not make your own muesli?  I love oatmeal but sometimes crave more crunch!  If you create your own "signature" muesli mix, you can control the amount of fat and sugar, instead of falling prey to the store bought brands with unknown amounts of whatever!

For my muesli, I picked most of my favorites, from pecans, cinnamon, honey and blueberry craisins.  For a healthier version you can substitute fresh berries or a different dried fruit.    There is no rule or recipe here.  You can even make a large batch and have it in your pantry, ready to use.

My Muesli

1 serving

1/2 cup rolled or quick oats

1/4 cup chopped pecans

1/4 cup blueberry flavored craisins (or fresh)

1 Tbsp honey

dash of cinnamon

1 tsp flax meal (optional, but healthy)

1 tsp protein powder (optional, but healthy)

drizzle of skim milk or half & half

Place all into a bowl and microwave for about 40-45 seconds.  Stir and enjoy!  You can add additional milk for a more creamy consistency.  I've found this is a very satisfying and filling breakfast.

Multigrain Prune Muffins

As I may have mentioned, we are gearing up for a kitchen face lift/remodel.  The great thing is I'll have a wonderful "new" kitchen.  The not so pleasant thing is that I need to go through every cupboard to either purge, donate, sell or keep.  The task has been daunting only because I choose to be organized about it.  Or I think I'm organized.  Organized chaos, maybe.

We built our home over 24 years ago.  My kitchen , to me, is extremely functional, so that's not the issue.  Mainly, I'll be getting new appliances, (except for my awesome double oven)  new flooring, and beautiful granite slab counter tops.  I can't wait for the transformation.  But, like the butterfly, it must go through a metamorphosis,  first.  So, back to removing every bit of 24 year's worth of accumulation, plus 5 "junk" drawers.  How did this happen?  Where did all this STUFF come from?   Will I ever use it again?  Have I even used it once at all?

I'm down to the bare necessities, pots, pans, glasses, cups, utensils, dishes,  etc.  Should I toss the rest?  Tempting, at this point!   No, I take a bake break!   I found some prunes in the pantry, well within the expiration date.  (I also have to remove the two bottom shelves of STUFF in my pantry!)  I found this recipe from an old Cooking Light magazine, (stuffed into one of those "junk" drawers!)   I subscribed to it over 17 years ago.  It worked beautifully with a few revisions.  Don't let the ingredients scare you, especially the prunes.  They add a fruity moistness to the muffins.

Multi Grain Prune Muffins

1 cup all-purpose flour

1/2 c whole wheat flour

1/2 c oats, uncooked

1/3 c sugar

1/4 c cornmeal

1/8 c flax seed meal

1 1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp baking soda

1/4 tsp salt

1 cup prunes, pitted and chopped

1 c low fat yogurt, honey or vanilla flavored

3 tbsp canola or vegetable oil

1 egg, lightly beaten

cooking spray

Combine the first 10 ingredients in a bowl.  Combine the prunes and next 3 ingredients in another bowl, stirring well.  Add to the dry ingredients.  The mixture will be very thick and sticky.

Coat a muffin tin (12 slots) with cooking spray.  Spoon mix into tin and bake at 400 degrees for about 20 minutes.  Enjoy as a snack or quick breakfast with fruit.  Lots of fiber in these!

I'll keep you posted on the remodel.  Phase I - Demolition starts Monday!

Ginger Pear Cobbler Crisp

We are in the middle of a snow storm here in the Reno foothills.  I'm not complaining because we need the water to survive around here.  Part of me wants to go play in it, snap pictures of the beauty, but the other part of me wants to snuggle up by the fire or turn on the oven and bake something sweet, warm, and delicious!  I compromised this time.  After playing and snapping, I decide it's a great day to stay indoors and cook.

The last big snow storm we had I made this ginger pear cobbler crisp.  So, here's one for the snowy weekend.

Ingredients:

2 large ripe pears, peeled and sliced
1 T sugar
2/3 c oats
1 tsp cinnamon
2 T crystallized ginger pieces
3/4 c flour
1/2 c sugar
1 tsp baking powder
3/4 c milk
dash of cinnamon on top

Preheat oven to 375 degrees.  Grease a 9 x 9 glass baking pan.  In a bowl mix the pears, sugar, oats, cinnamon and ginger.  Pour into the pan.  Then mix the remaining ingredients and place over the pears.  Stir only slightly.  Add a few drops of butter and a dash of cinnamon.  Bake for 40 minutes or so.  This is better as it gets cold in the refrigerator, but hard to resist when it comes out of the oven.  The warmth of the ginger makes it a perfect and simple snack cake.

Remember, the giveaway contest!!   Only one more post until the drawing!  Don't miss out on a nice prize!  Just become a follower of my blog and submit a comment or email so you can be a contestant!  Looking forward to hearing from you!

Pumpkin Peanut Butter Breakfast bars

The original recipe for these breakfast/snack bars called for banana chips on top. Somehow the chips were not very appetizing so I had no problem removing them. I also substituted so many ingredients that suddenly it became "my own original"!

I replaced the butter with pumpkin puree and used egg beaters instead of real eggs. (watching that cholesterol). All in all, the finished product was actually quite good and very simple if you're in a hurry. Superfiberalicious!

Ingredients:

2 c rolled oats

3/4 c brown sugar

3/4 c peanut butter

1/3 c pumpkin puree

1/2 c egg product or 2 eggs

2 T oat bran

1/4 c mini chocolate chips

1 tsp vanilla

1/8 tsp five spice powder (optional)

Preheat oven to 375 degrees. Spray an 8 inch square baking pan with cooking spray.

Mix together in a large bowl the oats and brown sugar. Add the peanut butter, eggs, pumpkin puree, oat bran, vanilla and five spice. Add chips and mix well. Put into pan, spread evenly while pressing down. Bake for 25 minutes, cool and cut into squares. These can be wrapped individually and frozen but they get eaten too quickly around here! Makes about 10-12.