Tag Archives: oatmeal

These Healthy Apple Oatmeal Cookies Are the Perfect Breakfast Sweet Treat

If you’re anything like me and have a weakness for cookies, the thought of a healthier option is exciting, but it can also make you wonder: Will they taste good? Will my friends like them? Will they actually taste like cookies? Enter these Baking Therapy healthy apple oatmeal cookies. They’re soft, chewy and loaded with goodies like cranberries, coconut and chocolate. Sweetened with date sugar and maple syrup, they also boast a hint of caramel flavour. Trust me: they’re the perfect healthy breakfast treat!

apple oatmeal cookies on cooling rack

Healthy Apple Oatmeal Cookies

Prep Time: 10 minutes
Rest Time: 15-20 minutes
Bake Time: 15-17 minutes
Total Time: 40-47 minutes
Servings: 16 cookies

Ingredients:

½ cup date sugar
½ cup maple syrup, room temperature
½ cup coconut oil, softened
½ cup unsweetened apple butter
2 eggs, room temperature
1 tsp vanilla
2 cups spelt flour (or whole wheat)
1 tsp baking powder
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp salt
1 ½ cups large flake oats
1 cup (about 1 medium apple) finely diced apples
½ cup dried cranberries
⅓ cup dark chocolate chunks or chips
¼ cup shredded coconut

apple oatmeal cookie ingredients on white counter

Directions:

1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper and set aside.

2. In the bowl of a stand mixer with the paddle attachment, cream together the date sugar, maple syrup, coconut oil and apple butter. Add in the eggs, one at a time, mixing well after each addition. Add the vanilla extract.

Related: Anna Olson’s Lighter Dessert Recipes to Satisfy Your Sweet Tooth

3. In another bowl, whisk together the spelt flour, baking powder, cinnamon, ginger and salt. Add to the stand mixer and mix until just combined. Fold in the oats, apples, cranberries, chocolate and coconut.

apple oatmeal cookie dough in stand mixer bowl

4. Scoop the cookie dough into 2-inch balls and place them 2 inches apart on the cookie sheets. Freeze for 15-20 minutes, slightly flatten each cookie before placing them into the oven. Bake for 15-17 minutes until golden on the edges. Transfer cookies to a wire rack to cool completely.

apple oatmeal cookie dough in balls on baking sheet

Like Sabrina’s baking? Check out her ginger molasses cookiessticky toffee pudding and pumpkin pie squares with candied pecans.

These No-Bake Chocolate Layered Oat Bars Are Sinfully Healthy

If there is ever a reason to eat chocolate for breakfast, now is the time. These healthy oatmeal bars will be your new favourite dessert, snack and morning meal. There’s a bottom layer of oat shortbread cookie, topped with smooth chocolate and almond butter and finished with oat cookie crumbs. You can give them your own spin by swapping out almond butter for peanut butter, tahini or your favourite nut/seed butter. And you can use flavoured chocolate like coffee, salted caramel or toasted almond to give even more depth and flavour. Who says your next sweet treat needs to be unhealthy or even require the use of the oven?! You can thank us later.

No-Bake Chocolate Layered Oat Bars

Prep Time: 15 minutes
Freeze Time: 2 hours
Total Time: 2 hours and 15 minutes
Servings: 8 bars

Ingredients:

Oat Layer
½ cup coconut oil or butter
¾ cup almond butter
⅓ cup coconut sugar
1 ½ cups rolled oats
½ cup unsweetened shredded coconut
1 Tbsp cocoa powder or raw cacao powder
1 tsp pure vanilla extract
¼ tsp sea salt

Chocolate Layer
1 cup semi-sweet chocolate chips or 150 gram chocolate bar
¼ cup almond butter or peanut butter

Directions:

1. Place a pot over medium-low heat. Add in the coconut oil and almond butter and as they soften and gently melt, pour in the coconut sugar and mix.

2. Toss in the rolled oats, shredded coconut, cocoa powder, vanilla and sea salt, turn heat to low and stir well to fully combine. After 3 minutes remove from the heat.

Related: 65 Vegan Desserts Even Non-Vegans Will Love

3. Combine the chocolate and almond butter in a double boiler and stir until melted and creamy.

4. Lightly oil an 8 x 8 inch pan and place parchment paper in it. Ensure the parchment comes up slightly over the sides so that once the bars are done, they pull out easily.

5. Take ¾ of the oat mixture and press it down into the pan. Use your hands and/or the back of a measuring cup to push it down into a nice even layer.

6. Then pour most of the chocolate mixture over the oat layer and cascade the rest of the oat mixture on top, no need to press in, just crumble over.

7. Then drizzle over the remaining chocolate with the back of a spoon. You can also top with shredded coconut, toasted almonds and/or chocolate chips.

8. Place in the fridge for 2 hours until solidified. Gently pull them out of the pan and slice into bars. Store any leftovers in the fridge.

Like Tamara and Sarah’s creation? Try their epic waffle platter or their vegan brownies (where they test five vegan egg substitutes!).

The Healthy Loaded Oatmeal Cookie You’re Meant to Eat for Breakfast

Cookies for breakfast? You heard us right. Think of these healthy baked goods as chewy (portable) granola, sweetened with maple syrup and packed with wholesome ingredients, like chia seeds and walnuts. The cookies are also gluten-free – the batter uses oat flour instead of all-purpose, but you’d never know it!

Don’t have oat flour on hand? Make your own by grinding whole oats in a food processor until the mixture resembles a flour consistency. Just be sure to measure the oat flour after you grind it, not before. To turn this recipe into a dairy-free breakfast, simply substitute the butter with equal parts coconut oil. Pairing these cookies with your morning coffee will make everything that much sweeter.

Related: Healthy High-Protein Oatmeal, Dressed Up 3 Delicious Ways

Gluten-Free Breakfast Oat Cookies

Prep Time: 18 minutes
Chill Time: 15 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Servings: 12 cookies

Ingredients:

½ cup unsalted butter, melted
½ cup dark brown sugar, packed
¼ cup maple syrup
1 large egg, room temperature
1 tsp pure vanilla extract
1 ½ cups gluten-free old fashioned oats
1 cup gluten-free oat flour
1 Tbsp chia seeds
½ tsp ground cinnamon
¾ tsp baking powder
¼ tsp fine salt
¼ cup dried cranberries
¼ cup walnuts, roughly chopped
¼ cup pumpkin seeds

Related: Green Banana Flour is Here to Stay, And This Pancake Recipe Proves It

Directions:

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the butter, sugar, maple syrup, egg and vanilla until well blended.

3. Using a wooden spoon, stir in the oats, oat flour, chia seeds, cinnamon, baking powder and salt until combined.

4. Fold in the cranberries, walnuts and pumpkin seeds.

Related: 3-Ingredient Breakfasts That Will Make Mornings a Breeze

5. Using a large ice cream scoop, evenly divide mixture into 12 rounds. Let chill in the freezer for 15 minutes.

6. Transfer dough to a prepared baking sheet and press each round to flatten.

7. Bake for 10 to 12 minutes, until the edges are golden brown.

8. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

For more inspiration, here are our best high-protein breakfast recipes, the only make-ahead breakfast ideas you need, and a look into what healthy people eat for breakfast.

Healthy High-Protein Oatmeal, Dressed Up 3 Delicious Ways

You’ve heard it before and we will say it again: breakfast is the most important meal of the day. But the kicker is, your go-to morning meal should feature nutrients to keep you satiated and satisfied (sugar-laden cereals just won’t cut it). Today, we’re sharing three protein-packed oatmeal recipes that promise to keep you full. It’s a healthy – and delicious – start to the year that belongs in your breakfast rotation. And with three exciting variations to choose from, you’ll never get bored.

Winter Citrus Oatmeal

Prep Time: 10 minutes
Total Time: 15 minutes
Serves: 2

Ingredients:

3/4 cup unsweetened almond milk
1/4 cup orange juice, store-bought or freshly squeezed
1/3 cup old-fashioned oats
1 Tbsp vanilla protein powder (optional)
1 Tbsp hemp seeds, plus more for topping
2 Tbsp pure maple syrup, plus more for topping
1 tsp vanilla extract
1 pinch fine salt
1/2 tsp orange zest
Orange slices, for topping
Blueberry jam, for topping
Chopped pecans, for topping

Directions:

1. In a saucepan over medium heat, whisk together the almond milk, orange juice, oats, protein powder, hemp seeds and maple syrup.

2. Bring to a simmer, reduce heat to low and cover. Cook for an additional five minutes, stirring occasionally.

3. Remove from heat. Stir in vanilla, salt and orange zest. If oatmeal appears thick, add an additional splash of almond milk.

4. Stir in orange slices, blueberry jam, pecans and maple syrup.

Cranberry, Coconut & Chia Oatmeal

Prep Time: 10 minutes
Total Time: 15 minutes
Serves: 2

Ingredients:

1 cup unsweetened coconut milk
1/3 cup old-fashioned oats
1 Tbsp vanilla protein powder (optional)
1 Tbsp chia seeds
2 Tbsp pure maple syrup, plus more for topping
1 tsp vanilla extract
1 pinch fine salt
Fresh cranberries, for topping (can substitute dried)
Flaked coconut, for topping
Roasted almonds, for topping
Maple syrup, for serving

Directions:

1. In a saucepan over medium heat, whisk together the coconut milk, oats, protein powder, chia seeds and maple syrup.

2. Bring to a simmer, reduce heat to low and cover. Cook for an additional five minutes, stirring occasionally.

3. Remove from heat. Stir in vanilla and salt. If oatmeal appears thick, add an additional splash of coconut milk.

4. Stir in cranberries, coconut, almonds and maple syrup.

Chocolate, Banana & Peanut Butter Oatmeal

Prep Time: 10 minutes
Total Time: 15 minutes
Serves: 2

Ingredients:

1 cup unsweetened almond milk
1/3 cup old-fashioned oats
1 Tbsp vanilla protein powder (optional)
2 Tbsp honey, plus more for topping
1 tsp vanilla extract
1 pinch fine salt
2 Tbsp natural peanut butter
1 banana, sliced
2 ounces dark chocolate, roughly chopped
1 pinch flaked salt, for topping

Directions:

1. In a saucepan over medium heat, whisk together the almond milk, oats, protein powder and honey.

2. Bring to a simmer, reduce heat to low and cover. Cook for an additional five minutes, stirring occasionally.

3. Remove from heat. Stir in vanilla and salt. If oatmeal appears thick, add an additional splash of almond milk.

4. Stir in peanut butter, banana and dark chocolate. Top with flaked salt.

Restore your relationship with breakfast with this vegan apple pie oatmeal bake or these creative chia puddings 3 ways. These 3-ingredient breakfasts will also make mornings a breeze.

Kid-Approved Breakfast Squares

Back-to-school season always leaves me with a bittersweet feeling. Sure, it’s nice to get back to a regular routine, but it also means summer is officially over. It’s time to replace the flip-flops and sunscreen for backpacks and lunchboxes, and there’s no more relaxing with leisurely sleep-ins and endless amounts of time to enjoy your morning meal.

With school starting comes the mad morning rush, and it takes a few weeks to get into the groove again. It’s helpful to prepare breakfast the night before to alleviate stress on busy mornings. These healthy breakfast squares really come in handy for those times when it’s just, “Grab your backpack and we’ll eat in the car!” They’re low in sugar, peanut-free and pack well for breakfast on the go.

Oatmeal Breakfast Squares
Recipe courtesy of Angie Wright of Friday is Cake Night.

healthy-oatmeal-breakfast-squares_888Blogembed

Prep time: 10 mins
Bake time: 20 mins
Yield: 9 squares

Ingredients
1 cup (250 ml) milk
1 large overripe banana, mashed
1/4 cup (50 ml) packed brown sugar
3 Tbsp (45 ml) unsweetened applesauce
1 egg
1/2 tsp (2 ml) vanilla
11/2 cups (375 ml) old-fashioned rolled oats
1/2 cup (125 ml) oat flour
1/2 tsp (2 ml) cinnamon
1/2 tsp (2 ml) baking soda
1/4 tsp (1 ml) salt

Directions
1. Preheat the oven to 350°F. Lightly coat an 8-inch square cake pan with non-stick spray.
2. In large bowl, mix together milk, banana, brown sugar, applesauce, egg and vanilla.
3. Add rolled oats, oat flour, cinnamon, baking soda and salt to banana mixture. Stir to combine. Scrape batter into prepared pan.
4. Bake for 20 minutes. Let cool in pan 10 to 15 minutes before cutting into squares.

Written by Angie Wright

Friday is Cake NightI live in Northern B.C. with three taste-testers: my husband and two kids. We love to travel and try out new recipes. I have always loved to bake – and I have the extra 10 pounds to prove it!

Print, save and share the recipe for Healthy Oatmeal Breakfast Squares.

Do you have a delicious dish to share with the rest of Canada? Submit your recipe here for a chance to be featured on the Great Canadian Cookbook and Food Network Canada!

4 Easy Oatmeal Ideas

Although we enjoy what what comes with fall — Thanksgiving, cozy sweaters and tasty comfort foods — there’s a slight sadness that creeps in knowing those long summer days are on their way out.

888_oatmeal

This year, I’m determined not to waste the next eight months waiting for the warmer weather to roll back in, and instead, embrace the chilly season upon us. The first place to start? By giving the most important meal of the day a serious overhaul.

So, to make your breakfast oatmeal even better than that bowl of [insert your favourite sugary cereal here] you’re nearly sick of anyway, I’ve put together four easy topping combinations that will totally take that bowl of oatmeal from blah to wow!

First, know how to cook the perfect bowl of oatmeal. Start with a small pot on medium heat and combine ½ cup rolled oats (steel cut works too) with ½ cup water and ½ cup milk of your choice. Stir it occasionally for about five minutes, until the oats thicken.

Then, try one of these tasty topping combos:

1. Pumpkin
Before removing your oats from the stove after cooking, stir in ¼ cup canned pumpkin and 2 Tbsp cottage cheese. Then, remove from stove, plate, and sprinkle with toasted almond slices, cinnamon and nutmeg.

2. Banana & Peanuts
Before cooking your oats, add a thinly sliced banana and mix with other ingredients until the banana melts away. When finished cooking, remove from stove, plate, and sprinkle with chopped, salted peanuts.

3. PB&J
After making the oatmeal, remove from stove and stir in 1 Tbsp crunchy peanut butter and 1 Tbsp strawberry jam. Plate, then sprinkle with granola.

4. Chocolate & Coconut
After the oatmeal has been made, stir in a tsp of cocoa powder and a teaspoon of shredded coconut. Plate, and then top with slivered almonds and chocolate chips.

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

How to Make Spiced Apple Pie Oatmeal

I have been the fortunate recipient of a very large box of crab apples. Unfortunately most of them aren’t ripe and having been picked a couple weeks too early, they’re quite sour. In an effort to use them up, I have been cooking the apples to sweeten them and use them as a sweet and delicious topping for my morning oatmeal. But simply cooking the apples would be boring, so I added some apple pie spice along with brown sugar and water, and then I cooked everything down to create a delicious, syrupy apple pie-inspired topping. Talk about delicious!

Prep Time: 5 mins
Cook Time: 10 mins
Serves: 1

888_Apple-Pie-Oatmeal

 

Ingredients:
1/2 cup of chopped apples
1 Tbsp butter
1/2 Tbsp apple pie spice (recipe below)
1 Tbsp brown sugar
1/2 cup of water
1/2 cup quick oats
1 cup water

For the apple pie spice:
*this makes about 1/3 cup of spice, which I store in a jar and sprinkle in things like oatmeal, french toast batter, whipped cream and more.

5 Tbsp cinnamon
1 1/2 tsp nutmeg
1/2 tsp all spice
1 tsp ginger
1 tsp cardamom

Directions:
1. Combine ingredients for apple pie spice in a jar, shaking to combine. If you would rather not use apple pie spice, you could do a simpler version, just using cinnamon.
2. Place a pan on medium heat, adding 1 Tbsp of butter. While pan is heating, chop your apples into small chunks.
3. Place apples in pan, mixing in with butter and cooking for about 5 minutes until they begin to soften.
4. Sprinkle in apple pie spice and brown sugar, mixing into the apples, then pour 1/2 a cup of water into the pan.
5. Cook until most of the water has reduced, turning into a syrup like consistency.
6. While apple mixture is reducing, cook your oatmeal according to the package directions (I used 1/2 a cup of oatmeal, with 1 cup of water and microwaved for about 2 minutes).
7. Once oatmeal and apple mixture is cooked, sprinkle the apples mixture on your oatmeal and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

The Hot Plate’s Tropical Steel Cut Oatmeal

When it’s cold outside, this creamy oatmeal with coconut milk and tropical fruits is warm, comforting and dairy-free!

TropicalOatmeal-045 (1)

Tropical Steel Cut Oatmeal

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 15 minutes
Serves: 4

Ingredients:
1 cup steel cut oats
1 2/3 cups water
1 can coconut milk
Pinch salt
1 Tablespoon brown sugar (approximately)
2 teaspoons vanilla
1 teaspoon ground cinnamon
1/3 cup finely chopped pineapple
1/3 cup finely chopped mango
1/3 cup finely chopped banana
1/3 cup finely chopped strawberries
1/4 cup chopped cashews, toasted
1/4 cup toasted coconut flakes

Directions:

  1. Pour water in medium saucepan set over medium-high heat and bring to a boil. Stir in coconut milk. When mixture comes to a simmer, stir in oats and salt.
  2. Reduce heat to low. Cook, stirring occasionally, for 25 to 30 minutes or until tender and you like the consistency. Let stand covered, for 5 minutes.
  3. Stir in brown sugar, vanilla and cinnamon. Divide equally into 4 serving dishes. Toss pineapple with mango, banana and strawberries. Top oatmeal with fruit mixture, cashews and toasted coconut. Serve with additional brown sugar if desired.

Notes:

  • Use your favourite tropical fruits to top the oatmeal: try melon, papaya, kiwi or guava.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 

Amanda Riva is part of the Lifestyle Blog Network family.

blog_network_banner