Blueberry Cranberry Almond Baked Oatmeal

I am a big fan of the health benefits that come from eating oats (not so big on the calorie load). Baked oatmeal is a "stick to your ribs" breakfast, and with seasonal fruit and a dollop of unsweetened Greek yogurt, is a quick and healthy breakfast that will keep you full for quite a while. I have different variations on my website, and this is a combination that I have been wating to try for quite a while. Despite only having 1/2 cup of granulated sugar, the natural sweetness from the dried fruit makes it sweet enough for me. If you like it sweeter, top with a little maple syrup or honey.

Ingredients:

1 cup quick-cooking or old-fashioned oats, uncooked

1 cup Scottish oatmeal

1/2 cup flax meal

4 tablespoons dry, shredded coconut

½ cup granulated sugar

1 tablespoon honey

1/2 cup dried cranberries

1/2 cup dried blueberries

1/3-1/2 cup sliced almonds

2 teaspoons ground coriander

1 teaspoon cinnamon

½ teaspoon baking powder

½ teaspoon fine sea salt

2 large eggs

1 medium Granny Smith or other slightly tart apple, peeled and coarsely shredded

2 cups milk

1 1/3 cups half and half

2 teaspoons pure vanilla extract (or almond extract. I don't use it because I find the flavor too strong)

Directions

1.      In a large bowl, combine the oats, oatmeal, chopped nuts, flax meal, coconut, baking powder, and salt. 

2.      Mix the sugar, honey, spices, dried fruit, and vanilla, with the milk and half and half. Slowly bring to below boiling, stirring frequently to prevent it from burning. Remove from heat, add the shredded apple, and allow to cool to lukewarm temperature.  

3.      Heavily grease a 8x8x2 inch baking tin or Pyrex dish (If I’m using Pyrex, I put about 1-2 tablespoons of butter in the dish, microwave to melt, then swirl around to coat the bottom and sides just like you would do when making a bread pudding).  

4.      Whisk the eggs, and add the lukewarm milk mixture to this (do not add it while the milk is still hot).

5.      Pour into the bowl with the dry ingredients, and mix well. Pour the mixture into the prepared baking dish. Use a wooden spoon to distribute the solids evenly. Refrigerate for a few hours (6 hours at least) or overnight for the dry ingredients to absorb the wet mixture. 

6.      Bake for 1 hour to 1 hour and twenty minutes at 350 degrees Fahrenheit, in a water bath, until the center is set, firm to the touch, has a golden color, and a cake tester inserted comes out relatively clean (I use a food thermometer to make sure that the center temperature is 164 degrees Fahrenheit or just above). Cut into the size squares of your choosing. I also freeze the squares, and allow to thaw in the refrigerator overnight before reheating in a microwave.

A Very Seedy, Gooey, Sticky, Oat Bar

These bars are like a soft brittle (I know soft and brittle are just opposites), sticky, gooey and sweet. I certainly don't think they are very healthy but do satisfy any craving you might have for something sweet. Warning: They are addictive, but it would not be advisable to eat too many....hard as that may be!
Ingredients
6 tablespoons butter
6 tablespoons water
3/4 cup brown sugar (I told you it was sweet)
2 tablespoons molasses
1 cup oatmeal
1 cup old fashioned oats
1/2 cup flax meal
1/2 cup sesame seeds
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
Directions
1. Measure all the dry ingredients (EXCEPT the sugar) in a bowl.
2. Bring to a slow boil, the butter, sugar, molasses, and water. Simmer for about 5 minutes
3. Add to the dry ingredients and mix well.
4. Pour into a 9X13 inch pan lined with parchment paper

5. Bake at 350 degrees Fahrenheit for 20 minutes. Remove from oven, and score into squares the size of your choosing. Let sit for 15 minutes than return to over and bake for another 15-20 minutes. Remove from oven, and allow to cool. They will firm up a bit as they cool. Break into the pre-scored squares.  Store in an airtight container.

Low Sugar Granola Wholewheat Muffins

These muffins are not as sweet as others I have on my site. The good thing about that is if you want to make it sweeter, you can spread the muffin with a low sugar, or no sugar added spread to bring it up to your taste. The muffins are rich in fiber since I have used flax meal, granola, oatmeal and wholewheat flour. While not as gigantic in size as a true breakfast muffin, it does provide a satisfying snack.

Ingredients 

1 cup Whole Wheat Flour

½ cup flax meal

½ cup oatmeal

1/2 cup brown sugar, packed (I use Colombian Panela Redonda)

1 tablespoon molasses

3/4 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

½ teaspoon allspice

1 cup prepared granola ( I use my homemade Chocolate Caramel Toffee Granola, also on this site)

½ large granny smith apple, peeled and coarsely shredded

1 teaspoon vanilla

1/3 cup vegetable oil

¾ cup yogurt

¾ cup half and half

1 tablespoon lemon juice

 Directions 

1. Preheat the oven to 400°F. Insert Jumbo muffin liners into a 12 piece muffin tin.   

2. Whisk together all of the dry ingredients, including the granola. 

3. Gently warm the half and half mixed with the vanilla, molasses and brown sugar until the sugar is dissolved. Set aside to cool. 

4. Peel and shred the apple. Add the lemon juice to this and set aside. 

5. In a separate bowl, whisk together the vegetable oil, yogurt until combined. Add to this, the half and half mixture and mix until combined. Add in the apple and lemon juice and quickly add to the dry ingredients, stirring just enough to combine (you will see bubbles forming in the batter at this stage due to the reaction between the lemon juice and the soda). 

6. Spoon the batter into the prepared muffin cups, filling them 2/3 full. 

7. Sprinkle the tops of the muffins with additional granola, if desired. 

8. Bake the muffins for 20-25 minutes, until a toothpick inserted into the middle of one of the center muffins comes out clean. Cool on a rack.

 

Orange Cranberry Tea Bread

There are two ways to make this tea bread. The first (method 1) is more labor intensive, takes longer but has a more intense orange flavor, and cake-like texture. The second (method 2) is much quicker, does not use an egg, has a lighter orange flavor, and is more bread like. Both ways make a very delicious loaf bread that you can enjoy, slathered with butter, with tea or coffee.
Method 1
Ingredients
1 stick or 4 ozs butter
2/3 cup water
1 teaspoon loose tea or a tea bag
1 egg
1/3 cup orange puree (as prepared below)
6 ozs dried cranberries
4 ozs granulated sugar (white not brown)
9 ozs self-rising flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/2 cup dark chocolate chunks
Directions

1. Wash the whole orange carefully ( I try to use only organic, and the smallest one I can find). Trim about 1⁄2" from the tops and bottoms of oranges. Cover with water in a saucepan and bring to a boil. Drain. Repeat boiling process twice more with fresh water. Again, cover the orange with cold water.  Bring the water to a rolling boil, lower the heat, and simmer with the cover on for about 1- 1 1/2 hours. Don’t try to rush this part as the prolonged boiling minimizes the bitterness of the skin and pith. Tip: I used a pressure cooker to do this in 30 minutes. Remove from heat but don’t flash cool, let it cool naturally until the pressure has dropped, and it is safe to open. Allow the orange to cool. The orange is “cooked” when the rind gives easily when pierced with a fork. This step can be done the day before and the puree kept in the fridge until ready to use. Remove the center, and seeds if any. Puree in a small blender. Set aside to cool. I freeze any leftover puree (if any) for future recipes.

2.  Brew the tea in 3/4 cup boiling water. Pour over dried cranberries, and orange puree. Leave to soak for about 1-2 hours.

3. Mix together flour, baking soda and powder, chocolate chunks, spices, and salt. Set aside

4. Cream butter and sugar together until fluffy. Add egg and beat well. Mix in tea and fruit mixture, then add the flour mixture all at once. Mix at low speed or by hand until just combined.

5. Pour into a greased and floured 2 lb loaf tin (I line the bottom with a piece of parchment paper). Bake in 350 degree Fahrenheit oven for 1-1 1/4 hours or until a cake tester inserted in the center comes out clean. Cool in tin for 10 minutes before turning out. 

Method 2

Ingredients

1 stick or 4 ozs butter

1 cup water

1 teaspoon loose tea or a teabag

6 ozs dried cranberries

4 ozs granulated sugar

9 ozs self rising flour

zest of 1 orange

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon nutmeg

1/2 cup dark chocolate chunks

Directions

1. Brew the tea in 1 cup boiling water. Add this to the dried cranberries, butter, and sugar. Bring to just below boiling, stirring constantly. Remove from heat, add the grated orange zest, and allow to cool to room temperature. 

2. Mix together the flour, baking soda and powder, spices, and salt. Add the tea mixture to this, and mix until just combined. Mix in the chocolate chunks.

3. Pour into a greased and floured 2 lb loaf tin (I line the bottom with a piece of parchment paper). Bake in 350 degree Fahrenheit oven for 1-1 1/4 hours or until a cake tester inserted in the center comes out clean. Cool in tin for 10 minutes before turning out.

Chocolate Orange All Bran Muffins

I love the mixture of chocolate and orange. It reminds me of the chocolate covered orange cremes that are made by one of the better known chocolate manufacturers. I wanted a combination that would liven up All Bran muffins so this recipe is a result of that. As a starting point, I visited the Kellogg's All Bran  cereal site, then modified their basic recipe heavily, cutting back on the amount of sugar and adding a couple other ingredients. I retained some things in the original, but it is certainly not as boring, and it definitely has the taste of chocolate covered orange cremes! 

Ingredients

1 1/3 cups all-purpose flour

1/3 cup Brown sugar (I use Coconut sugar for the caramel taste)

1 tablespoon molasses

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/3 cups half and half

1 cup All-Bran® cereal (I used Kellogg's because the ingredient list did not have a lot of additives)

1/2 cup Scottish oatmeal

¼ cup flax meal

1 egg, slightly beaten

1/3 cup orange puree prepared as below (and in my previous recipes)

1/3 cup crunchy almond butter

1/2 teaspoon cinnamon

½  teaspoon nutmeg

½ teaspoon allspice

1 cup dark chocolate chunks

Directions

1.      Wash the whole orange carefully. Trim about 1⁄2" from the tops and bottoms of oranges. Cover with water in a saucepan and bring to a boil. Drain. Repeat boiling process twice more with fresh water. Again, cover the orange with cold water.  Bring the water to a rolling boil, lower the heat, and simmer with the cover on for about 1- 1 1/2 hours. Don’t try to rush this part as the prolonged boiling minimizes the bitterness of the skin and pith. Tip: I used a pressure cooker to do this in 30 minutes. Remove from heat but don’t flash cool, let it cool naturally until the pressure has dropped, and it is safe to open. Allow the orange to cool. The orange is “cooked” when the rind gives easily when pierced with a fork. This step can be done the day before and the puree kept in the fridge until ready to use. Remove the center, and seeds if any. Puree in a small blender. Set aside to cool. I freeze any leftover puree (if any) for future recipes.

2.      In medium bowl stir together flour, baking powder, oatmeal, baking soda, spices, and salt. Set aside.

3.      In large bowl combine half and half, molasses, and the brown sugar, stirring until the sugar is dissolved. Add to this, the all-bran cereal, and flax meal. Let stand about 2 minutes or more until the bran gets soft and soggy.

4.      Beat the egg, and almond butter well. Add the boiled orange puree. Mix well. Add in the half and half mixture.

5.      Mix in the flour mixture quickly. Be careful not to over mix, stirring until just combined. Portion out mixture into 12 muffin cups. Bake at 375 degrees Fahrenheit for 18-20 minutes or until a cake tester comes out clean. Cool on rack.