When you’re rolling up your sleeves in preparation for a big day full of feasting and festivities, the last thing you need is to prep a massive breakfast. Baked oatmeal comes together quickly, baking in the oven while you start the turkey or focus on seeing what Santa brought. Some can even be assembled the night before – it doesn’t get any easier than that.

What is baked oatmeal?

Baked oatmeal is essentially rolled oats mixed with milk, usually eggs, a bit of sweetener, and a few other good things. Then, it’s poured into a casserole dish and baked until golden and delicious. To serve, cut squares and place them on a plate or a bowl and top with a bit of cream and a few other toppings if you like – or you can go with nothing at all. Baked oatmeal is a super easy yet impressive breakfast, perfect for serving a crowd or meal prepping for weeknight recipes all week.

As someone who loves a good baked oatmeal recipe, I thought I would gather a variety to share. Berries, fruit, pumpkin, chocolate … there’s a baked oatmeal that’s just waiting to be baked up in your oven and enjoyed for breakfast. Which one will you try first?

1. Simple Baked Oatmeal

Simple and to the point, this basic baked oatmeal makes for nourishing breakfasts all year long. This budget-friendly recipe can be customized how you like, or topped with any fruit you prefer. The author suggests steamed milk over the top – yum!

2. Overnight Baked Apple Oatmeal

I love breakfasts that can be made the night before and then just popped in the oven in the morning. They have saved many a holiday around here! This baked apple oatmeal recipe is topped with a golden brown sugar streusel which makes it extra holiday-worthy.

3. Overnight Berry Baked Oatmeal

Another overnight oatmeal, this one is packed with berries (blueberries, raspberries, and blackberries – yum!) I love the dusting of powdered sugar on top.

4. Blueberry Baked Oatmeal

Crowned with vibrant jewel-like blueberries, this Blueberry Baked Oatmeal is made with applesauce instead of eggs for binder (and some added sweetness). I love that this recipe is dairy-free and vegan!

5. Strawberry Banana Baked Oatmeal

With ripe bananas and juicy strawberries, this nutrient-dense baked oatmeal is naturally sweet. Loads of customization options with this one help you make it your own.

6. Baked Cherry Oatmeal

Baked in a skillet, cherries and sweet vanilla make up the delicious base of this baked oatmeal recipe. A generous nutty topping seals the deal.

7. Carrot Cake Baked Oatmeal with Maple Cream Cheese Glaze

This one is decadent! Carrots, orange zest, coconut, walnuts, dried cranberries … mixed up with warm spices and topped generously with a maple cream cheese glaze. Yum!

8. Browned Butter, Pear, & Dark Chocolate Baked Oatmeal

Nutty browned butter, juicy pears, and melty dark chocolate chips make this baked oatmeal a special one.

9. Pumpkin Pie Oatmeal

All the pumpkin pie flavors you love, in baked oatmeal form! Who says you can’t have pie for breakfast? I love the colorful pepita and cranberry toppers.

10. Pumpkin Chocolate Chip Baked Oatmeal

Nourishing, bursting with autumn flavor and rich chocolate chips … this one is an autumn winner for sure.

11. Pumpkin Apple Baked Oatmeal

Fall’s favorite flavors – pumpkin and apple – mixed all together into one baking dish of cinnamon-sugar-crusted bliss!

12. Chai-Spice Baked Oatmeal with Pecan Crumble

Does it get any more hygge than this one?! Love the spices and the hearty nut topping.

13. Peaches & Cream Baked Oatmeal

Juicy peaches atop a creamy baked oatmeal. Yum.

14. Baked Chocolate Chip Oatmeal

This kid-friendly baked oatmeal is delicious (and nutritious!) Especially when drizzled with protein-rich peanut butter.

15. Sweet Potato Pie Baked Oatmeal

The Southern classic pie meets baked oatmeal! This pecan-streusel topped baked oatmeal cooks up in a pie plate for the ultimate pie-for-breakfast feeling.

16. Baked Oatmeal Cups

Cook up your baked oatmeal in muffin cups, and you have these adorable baked oatmeal cups! Perfect for filling with your favorite thing – yogurt, fruit, nut butters, you name it.

The post These 16 Baked Oatmeal Recipes are Perfect For Holiday Mornings appeared first on Kitchen Treaty.

This one is perfect for spring and summer – take advantage of those fresh berries! But honestly, I use frozen berries as much as fresh, which basically means I eat this all year long.

The Story Behind the Recipe

As a certified oatmeal lover (totally a thing), I’ve done overnight oats and baked oatmeal, but never a hybrid of the two. But when listening to the A Beautiful Mess podcast, they mentioned their overnight baked oatmeal recipes – and obviously I had to try it. I was inspired by their Overnight Baked Blueberry Muffin Oatmeal, and wanted to give the overnight/berry/oatmeal/baked situation a try pretty much immediately.

I decided to add to the berry equation (more berries is always a good thing, right?!) But I skipped any sort of streusel topping which is absolutely delightful in baked oatmeal recipes but I also like to keep it as easy as possible and super simple (read: I’m lazy). Though if you’re like me you might fancy it up a smidge with a few fresh berries thrown over the top + a last-minute dusting of powdered sugar.

Then we ate a lot of it. And I finally decided to share the recipe with you all. That’s my fascinating overnight baked oatmeal story and I’m sticking to it!

Overnight Berry Baked Oatmeal Ingredients

The list of ingredients for this overnight baked oatmeal is pretty short and simple. We’ve got:

• Oats
• Berries (I usually use two or three of the following: Blueberries, chopped strawberries, raspberries, blackberries, and/or marionberries)
• Milk (I use oat milk or almond milk to keep it dairy free)
• Baking powder for a bit of lift
• An egg
• Pure maple syrup
• Vanilla

That’s it!

Making This Overnight Oatmeal

This overnight baked oatmeal takes maybe five minutes to whip up – I love that it’s so hands off. Then, cover it up, place it in the fridge, warm up the oven in the morning, and bake it. So, so, so super easy.

Simply whisk all of the ingredients together except the berries, then stir the berries in.

After that, pour the mix into an 8×8 pan.

Cover that and chill it in the fridge overnight. The oats soak up the liquid, getting soft and creamy and making for the perfect texture once baked.

More Overnight Breakfasts

Overnight breakfasts are a meal-prepper’s dream! I also love them on busy holiday mornings. Here are some more overnight breakfast recipes to try:

• Egg strata is one of my faves – this chiles relleno version is unique, and I love this mushroom and swiss dish.
• Mmm, overnight French toast. Yessss. Here’s a baked blueberry overnight French toast, and here’s a caramel pecan version. Both such a good way to start your day.
• Starbucks used to have this incredible overnight grains in a creamy coconut base with strawberries and almonds. This is my copycat version and one of the more popular recipes on Kitchen Treaty these days!
• If you prefer to stick to oats, here’s a Crockpot overnight oats recipe that’s absolutely delicious. Or PB&J overnight oats in a jar!

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Pumpkin Baked Oatmeal 
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

Print

Overnight Baked Berry Oatmeal

Juicy berries baked up in hearty, creamy, lightly sweetened oatmeal. The ultimate meal-prep breakfast, just plop it in the oven in the morning and breakfast is ready before you know it.

Course Breakfast

Prep Time 5 minutes minutes

25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 229kcal

Author Kare

Ingredients

Oatmeal

• 1 1/2 cups unsweetened plain oat milk or your favorite milk; I like almond milk too
• 1 large egg
• 1/4 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• 2 cups rolled oats
• 1 teaspoon baking powder
• 2 cups berries* fresh or frozen; blueberries, strawberries (diced), raspberries, blackberries and/or marionberries

Optional toppings

• 1/2 cup assorted fresh berries
• 2 tablespoons powdered sugar for dusting (optional)
• Cream, half and half, or additional milk poured over individual servings, if desired

Instructions

The night before:

• Into a large mixing bowl, add the oat milk, egg, maple syrup, and vanilla. Whisk until blended. Pour in the oats and baking powder. Mix together. With a spatula, fold in the berries.
• Pour into an 8"x8" baking pan. Cover with foil or plastic wrap to protect.

The next morning:

• Heat oven to 350 degrees Fahrenheit. Remove oatmeal from the refrigerator and remove cover. Bake uncovered until it is set and no longer jiggles, about 25 minutes.
• Remove from oven and let cool for 5-10 minutes. To serve, sprinkle with additional fresh berries and dust with powdered sugar if desired. Cut into squares and serve with cream.

Notes

Berry Notes

My fave is a mix of 1 cup blueberries, 1 cup diced strawberries, and 1/2 cup raspberries

Adapted from/inspired by A Beautiful Mess

Nutrition

Serving: 1g | Calories: 229kcal | Carbohydrates: 45g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 113mg | Potassium: 216mg | Fiber: 5g | Sugar: 22g | Vitamin A: 196IU | Vitamin C: 6mg | Calcium: 162mg | Iron: 2mg

The post Overnight Berry Baked Oatmeal appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Carrot Muffins
• Ingredients
• Can I Freeze Carrot Muffins?
• More Carrot Breakfast Recipes

• Jump to the Full, Printable Recipe
• Read Reviews & Comments

If you’re anything like me, you’re in the mood to bake lately. Carefully scooping dry ingredients into one bowl and measuring wet ingredients into another feels familiar; meditative. And then there’s the cozy scent of these Carrot Oatmeal Muffins wafting from the oven. The warm, satisfying end product. So rewarding!

The Story Behind the Recipe

I originally shared this carrot muffin recipe back in 2013, and it was really popular with readers for a couple of years.

But for some reason, it slowly faded into the background, and you know what? These carrot muffins don’t deserve that! They’re one of my all-time favorite muffin recipes, and they deserve to be seen. And made. And devoured (sorry, muffins).

Back in 2013, I threw this recipe together on a whim. It became an instant favorite, and I’ve made these spiced carrot oatmeal muffins dozens of times since then. Maybe even hundreds.

(I also created these carrot pineapple muffins – sort of a fully loaded variation that’s carrot-cake-esque – and they’re so good! What can I say? We’re huge carrot muffin fans around here!)

Why You’ll Love These Carrot Muffins

Well, we’ve covered that they’re melt-in-your-mouth delicious and are guaranteed to make your morning cozy. They also mix up fast, make exactly 12 muffins, and are ready in 25 minutes. Plus, you get the added nutrition of veggies for breakfast!

Here are what readers have said about them:

• “They are perfect! And oh man, do they smell amazing when they’re baking! We love them. Thank you for the recipe!”
• “Awesome muffins, packed full of flavour, reminds me of pumpkin pie. Muffins weren’t overly sweet which I liked. I made a double batch and subbed butter for the oil and added in raisins.”
• “Delicious! They are moist and wonderful. I make these all the time for my little guy who doesn’t like to eat his veggies.”

Ingredients

So what’ve we got for ingredients?

• Flour, first and foremost. All-purpose, please!
• Rolled oats
• Baking powder and baking soda for lift
• Salt
• Warm, familiar spices – cinnamon, nutmeg, ginger, and cloves.
• Finely shredded carrots
• Milk (plant-based milk if you prefer)
• Applesauce for premium moistness.
• Oil
• Egg

After I scoop these Carrot Oatmeal Muffins into their muffin tins, I like to sprinkle the tops with some more rolled oats, then bake away.

I hope you find these muffins as satisfying to bake (and eat) as we do!

Can I Freeze Carrot Muffins?

Yes! Carrot muffins freeze beautifully. Just place them in an airtight container or freezer bag and freeze for up to 3 months. To thaw, just let them sit on your kitchen counter at room temperature for about an hour.

More Carrot Breakfast Recipes

• Good Morning Sunshine Muffins – fully loaded carrot muffins with pineapple and coconut
• Mini Carrot Muffins with Chocolate Chips – toddler-sized and toddler-taste-tested!
• Carrot Cake Oatmeal – “cake” for breakfast? Yes please!
• Carrot Mimosas – yep, I went there.
• These Carrot Cake Pancakes are so decadent!

Print

Carrot Oatmeal Muffins Recipe

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They’re like a hug in a muffin wrapper!

Keyword carrot and oatmeal muffins, carrot muffins, carrot oatmeal muffins

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 12 muffins

Calories 239kcal

Author Kare

Ingredients

• 2 cups all-purpose flour can sub 1 cup for whole wheat flour or all for white whole wheat flour
• 1 cup rolled oats plus a couple extra tablespoons for topping
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1 cup milk*
• 3/4 cup packed brown sugar
• 3/4 cup unsweetened applesauce**
• 1/3 cup canola oil
• 1 large egg
• 2-3 medium carrots finely grated [about 2 cups]

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
• Divide the mixture between the muffin cups. I like to use an ice cream scoop for this – so easy! Cups should be filled just about to the top.
• Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
• Allow to cool for about 10 minutes before removing from the muffin tin.
• Serve plain or with butter (or vegan butter) if desired.

Notes

Storage Notes

Store in an airtight container at room temperature for 2 – 3 days. To freeze, place them in an airtight container or freezer bag and freeze for up to 3 months. To thaw, just let them sit on your kitchen counter at room temperature for about an hour.

* Dairy-free option:

Use unsweetened almond milk or unsweetened soy milk.

**Applesauce substitution:

If you don’t have applesauce, some readers have reported subbing mashed banana with success. I will often bake these muffins without the applesauce at all, increasing the oil to 2/3 cup.

Recipe revision notes:

In 2020, I updated this recipe from the original I posted in 2013. The changes are as follows: To simplify, I call for all-purpose flour instead of a mix of all-purpose and whole wheat (but included flour options). Removed the 2 teaspoons vanilla extract because I think the spices add enough flavor. Changed the oil from vegetable oil to canola oil because the latter is considered to contain healthier fats. Feel free to use vegetable oil if you prefer; coconut oil and olive oil are also nice options.

Nutrition

Serving: 1muffin | Calories: 239kcal | Carbohydrates: 37g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 16mg | Sodium: 275mg | Fiber: 3g | Sugar: 16g

The post Spiced Carrot Oatmeal Muffins Recipe appeared first on Kitchen Treaty.

I started out wanting to create a homemade version of these. We call them “brownie muffins” and they’re a favorite around here. I love that it gets flaxseeds in all their healthy glory into my picky-eater of a kiddo. I ended up at this recipe from The Pastry Affair and, using that as a starting point, went from there.

I’ll be honest, the end result is nothing like the store-bought Chocolate Brownie muffins that I was trying to replicate. These are more tender and cake-y – almost like cupcakes for breakfast (without the frosting) if I’m being honest. But they’ve become a family favorite just as they are, Bridget Jones-style, so I thought it was high time I shared them with y’all!

Do you remember the Life Cereal commercial about Mikey? “He won’t eat it – he hates everything … HE LIKES IT! HEY MIKEY!” Quite honestly, our kid is a bit of a Mikey. An entirely lovable Mikey but a Mikey nonetheless. And she LOVES these tender chocolate oat muffins. Which means, I think, there is likely not anyone in the whole wide world who won’t like them.

I guess they’re sort of grizzly-bear-esque with their rich brown color and the humps on their back? I don’t know, it’s a stretch. But regardless of what you call them, I think you’ll love them!

(more…)

The post Grizzly Bear Muffins (Vegan Chocolate Chunk Oat Muffins) appeared first on Kitchen Treaty.

Basically, I took the standard chocolate chip cookie recipe and just started adding healthy ingredients + colorful ingredients until I found the perfect balance in these yummy loaded chocolate chip cookies.

Table of Contents

• The Story Behind the Recipe
• Healthy Loaded Chocolate Chip Cookies Ingredients
• How to Make Them
• How to Freeze Chocolate Chip Cookie Dough
• More Chocolate Chip Cookie Recipes

The Story Behind the Recipe

Back in high school, I entered an essay contest with a piece about the meaning of home. I got third place, which felt like a big deal at the time! I don’t remember much about the essay, other than two things.

One, the sheer panic I felt when I had to read it to a massive crowd at a real estate convention. Eek!

And two, the fact that I wrote a detailed paragraph about the smell of freshly baked chocolate chip cookies greeting me as I arrived home from school – and about how little things like that are what make a house feel like home.

It’s probably no surprise, then, that when my daughter started school last year, I baked chocolate chip cookies for her to arrive home to on her first day. I had to!

This particular cookie recipe was devised back when my kiddo was younger, even pickier, and in need of some heartier foodstuffs in her diet. So I added wheat germ, oats, and ground flaxseed to her favorite chocolate chip cookies, and bingo! Fiber Cookies were born. Or “Fiver Cookies” as her then-toddler self called them.

Now, they’ve evolved into “After-School Loaded Chocolate Chip Cookies” with candy-coated chocolate and sprinkles for color and fun. They’ve got the sweet stuff that makes them a treat but some added good stuff that gives them a bit of hearty nutrition that helps me, as a mom, feel a little more satisfied when she eats them.

Healthy Loaded Chocolate Chip Cookies Ingredients

• Butter – I like to use unsalted to better control the salt content in these cookies.
• Granulated sugar & brown sugar
• Eggs
• Vanilla
• White whole wheat flour – I like how white whole wheat has a bit of added nutrition without tasting TOO whole-wheat-y. But you can sub whole wheat if you prefer, or all-purpose.
• Baking soda
• Salt
• Toasted wheat germ: For some added fiber and nutty flavor.
• Flaxseed meal: For fiber, omega-3s, and protein.
• Rolled oats: Wholesome oats add heft, fiber, and a bit of protein.
• Chocolate chips or chunks – I like semi-sweet, but dark or milk chocolate will work too!
• Candy-coated chocolates – Either the naturally dyed version or M&Ms work.
• Candy sprinkles – Optional, but fun! I use the naturally dyed ones.

How to Make Them

These come together like your standard chocolate chip cookies, first mixing together the wet ingredients and the dry, then mixing them together and adding the chocolate and candies. Except you toast the wheat germ first.

How to Freeze Chocolate Chip Cookie Dough

I love to freeze the dough balls, then just bake a couple at a time right for a quick and easy snack. With the bonus aroma of freshly baked cookies!

Just scoop your dough and place the cookie dough balls on a baking sheet (no need to leave any space). Freeze them, then transfer the frozen balls to an airtight container or freezer bag and put them back in the freezer for up to 3 months.

When you’re ready to bake your healthy chocolate chip cookies, just pull some of the balls out, place them on a baking sheet (this time with 2-3 inches space), and bake according to the recipe directions.

Voila! Fresh baked cookies with hardly any effort!

More Chocolate Chip Cookie Recipes

• Almond Flour Chocolate Chip Cookies
• Healthy Loaded Chocolate Chip Cookies
• White Chocolate Cranberry Oatmeal Cookies
• Flourless Peanut Butter Chocolate Chip Cookies
• Chewy Double Chocolate Oatmeal Cookies
• Salted Double Dark Chocolate Cookies
• Espresso Double Chocolate Chip Cookies
• Cowboy Cookies

Print

Healthy Loaded Chocolate Chip Cookies

Chewy, chocolatey, and loaded with both colorful goodies and some bonus good stuff. For fresh-out-of-the-oven cookies every time, just freeze the dough and bake a few at a time. So easy!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 30 cookies

Calories 203kcal

Author Kare

Ingredients

• 1 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups white whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine-grain salt or table salt
• 1/2 cup toasted wheat germ*
• 1/3 cup flaxseed meal aka ground flaxseeds
• 1 cup rolled oats
• 1 cup semi-sweet chocolate chips or chunks plus more for topping if desired
• 1 cup candy-coated chocolates plus a few more for topping
• 1/4 cup candy sprinkles optional

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer or in a medium bowl using a hand mixer, add the butter and sugars. Mix until well-incorporated, about one minute. Add the eggs and vanilla. Mix until combined. Add the flour, baking soda, salt, wheat germ, and flaxseed meal. Mix JUST until combined (do not overmix). Add the oatmeal, chocolate chips, candy-coated chocolates, and sprinkles if using. Mix just until incorporated.

Option 1: Bake ’em all now

• Scoop into 1.5-inch balls and top with two or three extra chocolate chips or candies if desired. Place on baking sheet about 2 inches apart. Bake until slightly golden around edges, 8-10 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 4-5 days.

Option 2: Freeze now, bake later

• Scoop into 1.5-inch balls and line them up right next to one another on a cookie sheet. Top with two or three extra chocolate chips or candies if desired. Transfer to freezer. When frozen, break apart the cookie dough balls and place in a freezer bag. Put back in freezer until you’re ready to bake.
• To bake, pull as many cookie dough balls as you want to bake out of the freezer. Place on baking sheet about 2 inches apart. Bake until slightly golden around edges, 9-11 minutes. Remove from oven and let cool for about 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for 4-5 days.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 87mg | Potassium: 76mg | Fiber: 2g | Sugar: 16g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 1mg

The post Healthy Loaded Chocolate Chip Cookies appeared first on Kitchen Treaty.

When you smile at your granola, your granola smiles back at you!

Okay, so here’s the deal. I wanted a granola with a bit of amped-up protein power, and I’d seen peanut butter added to the mix in the past. So why not give almond butter a chance?

I admit I was a bit doubtful when I stirred the almond butter into the oats. Not going to lie, I’ve had a few soggy-ish test batches of granola in my life. But I was happily surprised when this Cinnamon Almond Butter Granola was absolutely crunchy, perfect granola goodness the very first time around. I took the batch to a girl’s weekend, and it was well-received.

That was over a year ago. I’m so prompt when it comes to sharing recipes.

That’s okay. A year gave me time to tweak and perfect and make this cinnamon almond butter granola recipe just right.

Really, it’s super simple. Gently warm coconut oil, honey, and almond butter over the stove. Grab a big bowl and combine your rolled oats, cinnamon, coconut, and sliced almonds.

Pour the almond butter mixture over the oats, stir, spread on a cookie sheet, and bake.

Have I ever mentioned how glorious homemade granola makes your house smell? Oh my. It’s amazing.

(This almond butter granola also tastes glorious. And it’s glorious to have in my pantry for quick snacks and breakfast. Glorious granola is probably what I should call it, but now I’ve used the word “glorious” so much that the word has officially lost all meaning.)

Make some. Eat some. Be happy. Granola!

That’s probably all I really needed to say. Here’s the recipe!

More Granola Recipes

• How to Make Granola – base recipe
• Mango Pepita Granola
• Cherry Hazelnut Granola
• Honey Almond Quinoa Granola
• Muesli – not actual granola, but very granola-like!

Print

Cinnamon Almond Butter Granola

Crunchy-sweet, hearty, and super easy – this homemade granola is a winner. Love it for easy snacks and quick breakfasts.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 1/2 cup honey
• 1/3 cup coconut oil
• 1/3 cup almond butter
• 1/4 teaspoon fine grain sea salt
• 3 cups rolled oats
• 3/4 cup unsweetened shredded coconut
• 1 1/2 cups sliced raw almonds
• 2 teaspoons ground cinnamon

Instructions

• Preheat oven to 325 degrees Fahrenheit. Set out one large or two medium rimmed baking sheets.
• Place honey, coconut oil, almond butter, and salt in a small saucepan set over low heat. Cook until coconut oil is melted and the mixture is warmed through, 3-4 minutes.
• Meanwhile, to a large mixing bowl, add the oats, coconut, almonds, and cinnamon. Stir to combine.
• Pour the almond butter mixture over the oat mixture. Stir until the dry ingredients are well-coated.
• Spread in a thin layer on your baking sheet(s).
• Place in oven and cook, stirring every 10 minutes, until lightly golden and fragrant, 25 to 30 minutes.
• Remove from oven and let cool on baking sheet. Transfer to an airtight container and store at room temperature. Keeps well for weeks!

The post Cinnamon Almond Butter Granola appeared first on Kitchen Treaty.

The photo – just one – was of the cookies inside a closed box, with only a tiny peek through the clear window into the blurry cookies inside. So, you know, I thought it might be nice to photograph and show the actual cookies this time. (Bonus that our kiddo’s school was holding a bake sale – the perfect opportunity to make these delicious morsels and then get them OUT of the house pronto. Because hello, addicting.)

Anyway, here’s the post and the recipe, along with pictures. Of the actual cookies. How novel! 🙂

—

Sometimes I just don’t know what to do to express a sentiment, other than bake someone something.

In this case, a friend and coworker of mine is moving out of the state. I think it’s going to be such a great thing for her and her family, but doggone it, I’m going to miss her!

So I made her these White Chocolate Cranberry Oatmeal Cookies. I know it doesn’t even begin to show, well, much of anything, but I figured they may need some sustenance on their long drive to their new home, and if nothing else, I’m good for providing sustenance!

These White Chocolate Cranberry Oatmeal Cookies are probably my favorite oatmeal cookie of all (okay, other than these). They’re uber buttery, melt-in-your-mouth, loaded with white chocolate and tart-and-chewy dried cranberries … oh and, of course, oats, which make them 100% healthy. Right? Right?!!

By the way, I don’t have any vegan or dairy-free options for this one yet, but I’m working on it and will update as soon as I’ve perfected the alternatives!

More Chocolate Chip Cookie Recipes

• Almond Flour Chocolate Chip Cookies
• Healthy Loaded Chocolate Chip Cookies
• Flourless Peanut Butter Chocolate Chip Cookies
• Chewy Double Chocolate Oatmeal Cookies
• Salted Double Dark Chocolate Cookies
• Espresso Double Chocolate Chip Cookies
• Cowboy Cookies

Print

White Chocolate Cranberry Oatmeal Cookies

Tender, buttery oatmeal cookies packed with melty white chocolate chips and tart dried cranberries. Perfect for the holidays but a favorite year-round cookie too!

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Calories 193kcal

Author Kare

Ingredients

• 1 cup unsalted butter room temperature
• 1 cup dark brown sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 2 cups old-fashioned rolled oats
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon fine-grain sea salt or table salt
• 1 cup dried cranberries
• 1 11-ounce bag white chocolate chips (about 2 cups)

Instructions

• Preheat oven to 375 degrees Fahrenheit.
• Place butter in a large mixing bowl or the bowl of a stand mixer. Beat butter with hand mixer or stand mixer until pale and fluffy, about 2 minutes. Add the brown sugar and mix again until fluffy, about 2 more minutes. Add eggs one at a time, mixing to incorporate completely each time. Add the vanilla and mix to combine.
• To a large bowl, add the oats, flour, baking soda, and salt. Stir with a whisk or wooden spoon until combined.
• Add the dry ingredients to the wet and mix JUST until the flour is combined. (Don’t overmix or the gluten will develop in the flour and give your cookies an unpleasant texture!)
• Add the white chocolate chips and cranberries. Stir them in with a sturdy wooden spoon, just until incorporated.
• Drop spoonfuls or scoopfuls onto an ungreased cookie sheet (I like to line mine with these parchment paper sheets for easy clean-up). Lately I’ve been making these cookies a bit bigger, with a cookie scoop that’s the equivalent of about 1/4 cup. Make yours as small or large as you like!
• Bake until they spread, start to set, and are beginning to brown, 8-10 minutes.
• Remove from oven and let cool on the cookie sheet for about 5 minutes. Transfer to a wire rack and let cool the rest of the way.
• Cookies keep in an airtight container at room temperature for about 4 days.

Nutrition

Serving: 1cookie | Calories: 193kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 97mg | Fiber: 1g | Sugar: 15g

Originally posted November 8, 2009. Updated December 8, 2017.

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Okay, well. Calling this Sweet Potato Pie Baked Oatmeal “pie” is admittedly a bit of a stretch. It’s more of a baked oatmeal with the flavors of sweet potato pie, topped with a deal-sealing streusel, cooked up in a pie dish.

I love this baked oatmeal during these cold and cozy months. The oatmeal itself is lightly sweetened and spiced with cinnamon, nutmeg, and ginger. And then that streusel topping? Yesss. It adds just enough sweetness and crunch to elevate this oatmeal to something special.

We find this sweet potato baked oatmeal to be a super versatile recipe. It’s easy enough to cook up for any ol’ weekday breakfast, but special enough for the holidays (especially if you were to add a dollop of whipped cream and a sprinkle of cinnamon to the situation).

Add a Crock Pot Vanilla Latte and your holiday morning’s complete! Or any morning, really.

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Pumpkin Baked Oatmeal 
• Mango Oatmeal
• Apple Gingerbread Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Sweet Potato Pie Baked Oatmeal with Crunchy Pecan Streusel Topping

Holiday breakfast material, right here! Cinnamon, nutmeg, and sweet potato meet baked oatmeal in this easy breakfast recipe. The crunchy pecan streusel totally seals the deal.

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Author Kare

Ingredients

• 1 cup mashed cooked sweet potato 1 medium sweet potato
• 1 cup unsweetened almond milk or other milk of your choice
• 1 large egg
• 1/4 cup pure maple syrup
• 2 teaspoons pure vanilla extract
• 1 1/2 cups rolled oats
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon fine-grain sea salt

Crunchy pecan streusel:

• 1/2 cup chopped raw pecans
• 2 tablespoons dark brown sugar
• 2 tablespoons white whole wheat flour or all-purpose flour or substitute your favorite gluten-free blend
• 1 tablespoon coconut oil Earth Balance butter, or butter, cut into small pieces

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease a standard-sized pie pan or coat with non-stick spray.
• Add sweet potato to a large bowl. Mash until as smooth as possible. Add milk, egg, maple syrup, and vanilla. Stir with a whisk until well-combined. Add the oats, cinnamon, nutmeg, ginger, and salt. Stir with a wooden spoon until combined. Pour into pie plate and smooth slightly with the spoon.
• Make the streusel topping. Add the pecans, brown sugar, and flour to a small bowl. Add the coconut oil or butter. Use your fingers to distribute the oil or butter throughout the mix until the butter pieces are approximately sunflower-seed-sized. Distribute topping over the top of the oatmeal mix.
• Bake until the nuts are toasted and the oatmeal is no longer jiggly, about 35 minutes.
• Serve with an extra drizzle of maple syrup if desired. You can also add a dollop of coconut whipping cream or whipping cream and/or a sprinkle of cinnamon if you wish.

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I named this muffin after what I used to say to my first golden retriever when she’d wake me up with her kisses – “Good morning, sunshine!” Usually said with less of an exclamation point, though … I was just waking up.

With sunny bits of carrot, coconut, and pineapple, these super-moist, super-happy muffins are another reason to smile on even the dreariest of days.

They’re a riff on my hearty spiced carrot muffins, a favorite of adults and picky toddlers alike – with some added coconut. Inspired by the hunk of pineapple left over from shish kabobs and mojito sangria, I threw that in too. Just generally inspired, I shifted the spices around a bit.

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Carrot and Pineapple Muffins (a.k.a. Good Morning Sunshine Muffins)

With sunny bits of carrot, coconut, and pineapple, these super-moist, super happy muffins are another reason to smile on even the dreariest of days. The list of ingredients is a little long, I know – but these muffins are worth it. I promise.

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 muffins

Author Kare

Ingredients

• 1 cup all-purpose flour
• 1 cup whole-wheat flour or substitute another cup of all-purpose flour
• 1 cup rolled oats
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 cup whole milk can sub unsweetened almond milk or soy milk
• 3/4 cup applesauce
• 3/4 cup packed brown sugar use 1/2 cup if you prefer a less-sweet muffin
• 1/3 cup vegetable oil can sub melted coconut oil
• 1 egg
• 2 teaspoons pure vanilla extract
• 1 1/2 cups carrot grated (about 3 medium carrots)
• 1/2 cup + 2 tablespoons sweetened flaked coconut
• 1 cup fresh pineapple cut into 1/4-inch dice or “tidbit” size -or- use canned pineapple tidbits, drained -or- 1 cup frozen pineapple tidbits

Instructions

• Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
• In a large bowl, whisk together the flours, oats, baking powder, baking soda, salt, cinnamon, and ginger.
• In a medium bowl, whisk together the milk, applesauce, brown sugar, vegetable oil, egg, and vanilla extract.
• Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently stir in the carrots, 1/2 cup coconut, and pineapple.
• Use a cookie scoop to divide the mixture between the muffin cups. Cups should be filled to the top.
• Sprinkle tops evenly with remaining 2 tablespoons coconut.
• Bake for 20 – 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
• Allow to cool for 5 – 10 minutes before removing from the muffin tin. Serve plain or with butter, if desired.
• Store in an airtight container at room temperature for 2 – 3 days, or freeze.

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Know what else is nice? The ritual of it. I’d forgotten about how relaxing it is to grab the paper out of the driveway (our 5-year-old always helps – nightgown, mermaid slippers, and all), sit down with a cup of coffee, and snap open the paper. Sure, there are some stories here and there that are tough for sensitive-ol’-me to stomach, but they’re pretty easy to pass over in print if I need to.

Last week, I found myself looking forward to Sunday morning way more than usual, because I knew there would be a bit fat Sunday paper waiting for us to read while we sipped our coffee. Yeah, it’s a little different with the kiddo right there wanting to “read” with me, but still. Loving it.

I’ve also found that these Banana-Walnut Instant Pot Steel Cut Oats fit right in alongside the coffee and newspaper. It’s such a simple breakfast to whip up, and I like the idea of nourishing my body while I feed my mind. (I know, that makes me sound like a dork. But I am a dork, so. 🙂 )

I’ve been making steel cut oats in then Instant Pot for just about as long as I’ve owned one. So, you know, about 4 months or so. But I am in love with how steel-cut oats cook up in the pressure cooker – relatively fast, super creamy, perfect texture.

I thought I’d doctor up a batch with bananas for some natural sweetness, plus, for a nice dose of healthy goodness,  all of the plant-based omega-3-rich foods I had in my cupboard. Chia seeds, ground flaxseeds, and walnuts, baby. Done and done.

I should note that I’ve never been a huge fan of walnuts (in some forms, they’re probably my least favorite food – and I wholeheartedly believe they should never go near a chocolate chip cookie). But when they’re chopped fine I can tolerate them – and sometimes I even toast up a few to add as a topper. In this recipe, I’m good with walnuts. Tiny ones.

Creamy, healthy, full of omega-3s, and just darn tasty. Start spreading the news! (Sorry, sorry.)

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