Oatmeal Pancakes with Bananas Fosters Compote

This recipe was created out of a strong desire for pancakes, the fact that it was brunch on Sunday and there was no syrup to be found. And I must say it turned out pretty darn delicious. The pancakes solo are great but the combination of the sweet soft bananas are excellent! Add this one to your next Sunday Funday!! 

Oatmeal Pancakes with Bananas Foster Compote 

Fridge:

1 1/4 cups milk

1 egg 

4 tbs butter 

Counter:

2 ripe (but not overripe bananas, if anything underripe preferred) bananas

Pantry:

1 cup ap flour 

3/4 cup oatmeal 

1 tbs white sugar

1 1/4 tsp baking powder 

1/4 tsp salt 

1/2 tsp vanilla extract

1 tbs white vinegar 

4 tbs brown sugar

1/8 cup rum

1/8 tsp ground allspice 

Pinch of cinnamon (to your liking) 

Spray oil for cooking 

Tools:

2 non stick sauté pans 

2 mixing bowls

Whisk 

Measuring cups/spoons 

Wooden spoon 

Spatula 

In one mixing bowl add flour, oatmeal, salt, white sugar, and baking powder. Mix well.

In the other bowl add milk and vinegar. Allow to sit for a few minutes. Then whisk in the egg, and vanilla extract. Pour this bowl over the dry ingredients bowl. Mix well but do not over mix. Allow to rest while you make the compote. 

In a cold sauté pan add the butter and brown sugar. Turn heat on medium and allow the butter and sugar to melt together, stirring frequently. Add the allspice and pinch of cinnamon. Once melted together and slightly bubbling- add the sliced bananas and cook for 30 seconds. Remove pan from heat source and add the rum. You can flambé the rum if you feel confident doing so- light with long lighter or tip sauté pan towards gas flame. Otherwise cook bananas for a few minutes so the alcohol cooks out. Place the bananas foster compote aside until ready to serve. 

Heat other sauté pan over medium heat and spray with oil. Using a 1/2 cup measuring cup, pour pancake mixture into the center of the pan. Once the pancake begins to generously bubble (1-2 minutes) flip the pancake over. Cook for another 1-2 minutes and remove from pan. Continue this process with the rest of the pancake batter. 

Serve the pancakes warm (you can keep them warm in a 175 degree oven) with the bananas foster compote. Enjoy! Xo

The BEST Oatmeal Raisin Cookies Ever

This week Charlie (the almost 19 month old) had his holiday party at what I call his "school". I figured taking sweet stuff might be frowned upon but oatmeal raisin cookies are sorta healthy, right?? 

Needless to say I realized at the end of my mixing, we had no raisins and had to resort to dark chocolate chips- so it ended up being slightly sweeter than anticipated. The kids (and parents) weren't complaining!! BUt today I remade the cookies with raisins and they really are addicting- no matter what you put in them. The chocolate chip batch was gone in a day and I don't think the raisin batch will last much longer. This is a true sign of a great recipe!!

The Best Oatmeal Raisin Cookies Ever

Fridge:

2 sticks butter- softened 

2 eggs 

Pantry:

1 1/2 cups ap flour

1 1/2 cups quick cooking oatmeal

1 cup raisins 

1 cup brown sugar

1/2 cup white sugar 

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tsp vanilla 

Tools:

Large mixing bowl

Medium mixing bowl

Spoon

Electric hand mixer 

Baking spatula 

Baking tray 

Measuring cups/spoons 

Preheat oven to 325 degrees.

In the large bowl add the softened butter and both sugars. Beat with the electric mixer for 3-4 minutes or until the mixture looks creamy. Add the eggs, one at a time, beating after each egg. Then add the vanilla extract and beat again. 

In the other medium bowl add the flour, salt, baking powder and baking soda. Mix well. Pour this bowl into the large wet ingredient bowl. Using your spatula- hand mix this together. Then add your raisins and oatmeal and mix until just combined. 

Using your spoon, scoop a couple tablespoons of batter onto your baking tray. Spoon the batter a few inches apart because they will spread. Bake for 10-12 minutes in the oven. 

These cookies come out soft and chewy. They are delicious!! Enjoy! Xo 

I made them mini for the kids! 

Pumpkin Pie Oatmeal

Tis' the season for pumpkin pies. My soul loves them- my waist does not. So as much as I'm craving that extra slice with a giant dollop of freshly whipped cream- I have to use my willpower and say no. Well...really my uncle Jack had to take the rest of the pie home with him because I have zero willpower when it comes to desserts. 

So I debated making my own pie to hoard to myself- but I stayed strong and made a surprisingly really good substitution: pumpkin pie oatmeal. The kids loved it and I have zero guilt. Winner, winner...

Pumpkin Pie Oatmeal 

Fridge:

1 cup milk 

Counter:

3/4 cup water

Pantry:

1 cup quick cooking oats 

3/4 cup pumpkin purée

1/2 tsp pumpkin pie spice 

1/4 tsp ground cinnamon 

1 1/2 tbs brown sugar

1 tbs maple syrup 

Pinch of salt 

Optional toppings: raisins, dried cranberries, pepitas, nuts- whatever you want

Tools:

Medium pot (nonstick is easier to clean) 

Mixing spoon

Combine all the ingredients (except optional toppings) into the pot. Stir well and put onto a medium to low stovetop. Continue to stir every minute until the oatmeal begins to bubble slightly- then stir constantly while it cooks. I prefer my oatmeal a little al dente and so only cook mine for 2 minutes but usually it takes 3 to 5 for it to become creamy and thicken. 

If it becomes too thick- add some milk to thin it out. 

This is such a simple and delicious way to start the day! Add it to your repertoire! Enjoy! Xo

The BEST Oatmeal & Chocolate Chip Cookies

Kids love cookies. It's a fact. So whenever I decide to do special treats cooking with the kids we usually end up raiding the pantry for cookie ingredients.

These oatmeal and chocolate chip cookies are to-die for! The kids inhaled them. I inhaled them. They were an all around success!! 

You can also substitute the chocolate chips for raisins, dates, currants, dried cranberries, etc for a healthier option. They will still be delicious- bc they are soft but with crunchy edges- which in my world- is a perfect cookie!

The BEST Oatmeal & Chocolate Chip Cookies 

Fridge:

1/2 cup or 1 stick butter, softened 

2 eggs

Pantry:

1 3/4 cups ap flour 

3/4 cup brown sugar

1/2 cup white sugar 

1/2 tsp baking powder

1 1/2 tsp baking soda 

1/2 tsp salt

1/2 cup unsweetened applesauce

1 1/2 tsp vanilla extract 

2 1/2 cups quick cooking oatmeal 

1 1/4 cups semi sweet chocolate chips 

Tools:

Two large bowls

Baking spatula

Electric hand mixer 

Measuring cups/spoons 

Large spoon or ice cream scoop

Large baking tray 

Preheat oven to 350. 

In one bowl add the flour, baking powder, baking soda, and salt. Mix well. 

In the other bowl add the butter and brown and white sugars. Cream together with electric hand mixer. Once creamy add the applesauce and mix again. Then add one egg and mix and the second egg and mix. Add the vanilla extract and mix once again. I like to pulse mix this- only 10 seconds and then I add the next ingredient. 

Once the wet ingredients are combined, slowly add the dry ingredients into the wet ingredient bowl- add a little at a time and then mix. It's easier than cleaning up flour everywhere! 

Finally add in the oatmeal and chocolate chips. Hand mix them into the dough. After they are evenly mixed in, use a large spoon or ice cream scoop to drop the dough onto an ungreased baking tray. 

Place the cookie dough a few inches away from each other as they spread and rise.

Bake for 12-14 minutes and allow to cool. 

Enjoy these warm with a glass of cold milk! Oh yah!! Xo

Zucchini and Oatmeal Muffins

Man, oh man- were these good!! I think I ate three right out of the oven. I burned my mouth and everything but it was so worth it.

I was lucky enough to get a giant (actually the smallest one of the garden) zucchini from friends and the kids and I decided to make zucchini muffins. We added some oatmeal for some extra healthiness and I personally would have added walnuts but this is a nut-free home. With or without nuts- these are amazingly delicious!! And zucchinis are springing up in gardens everywhere so find a green-thumbed friend and ask for one- they grow like crazy, so I'm sure they'll be happy to share! I'd say offer to send some muffins over but you'll probably finish them before that happens.

Zucchini and Oatmeal Muffins 

Fridge:

2 eggs

Counter:

2 medium or 1 large zucchini, grated. I had about 4 loosely packed cups of grated zucchini- more or less is fine! 

Pantry:

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt 

1/2 tsp ground ginger

1/2 tsp cinnamon 

2/3 cup brown sugar

1/4 cup white sugar

2/3 cup oatmeal- I had oatmeal and flax seed combo at home so I used this.

1 tsp vanilla extract 

1/2 cup canola oil

1/2 cup chopped walnuts (optional)

Canola oil spray 

Tools:

2 large mixing bowl

1 mixing spoons

Measuring cups/spoons

Box grater 

Muffin trays- this recipe made 18 so I used 2 trays

Preheat oven to 350. Grease muffin trays with canola oil spray.

In one large bowl add the zucchini, eggs, canola oil, and vanilla extract and mix well. 

In the other bowl add the remaining dry ingredients. Mix well. And then pour the dry ingredients into the other wet ingredient bowl. Mix well and pour the batter- 3/4 filled- into the greased muffin tray.

Bake at 350 for 22-26 minutes. Remove from oven and allow to cool before consuming- or risk burning your mouth like I did. Enjoy! 

Allie was super impressed by this zucchini! And couldn't wait to eat the muffins for breakfast. She's my little sous chef!! 

Charlie chowed down on his zucchini oatmeal muffin for breakfast!! He loves them!! Xo