Apple Crisp

Apple Filling -
10 apples with peel, chopped in 1-2 inch chunks
2 t cinnamon
1 t salt
1/2c brown sugar
1/4c butter
Dash of lemon juice

Oat topping crisp

1 c  flour
1  cup old fashioned oats
2/3 cup packed brown sugar
1/4 tsp salt
1/2 teaspoon cinnamon
1/4 cup (1/2 stick) butter.

Mix apple filling.in bowl, in separate bowl mix oat topping

Spray 9x9 pan  with oil, then put apple filling in pan. and layer with oat topping

Bake in oven 350 degrees 40-60min

Coconut overnight oatmeal

From Plant Based Budget serves 6 people

2 cans of coconut milk (13 oz each)
3 c water or milk
1 t salt
1/4-1/2c sugar or honey
3 c old fashioned oats

I boiled the coconut milk, salt, honey, milk/water and then added the oats. Let sit overnight (8-10 hours) in the saucepan on the stove.

Reheat in the morning 

Peanut Butter Bars

Six Sisters Stuff

 Makes 24 bars- makes half cookie sheet 

Peanut Butter Bars

• 1 cup butter softened
• 1 cup sugar
• 1 cup brown sugar firmly packed
• 1 teaspoon vanilla extract
• 2 large eggs
• 2½ cups peanut butter divided
• 2 cups old fashioned oats
• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Frosting

• 1/4 cup butter softened, plus 3 T peanut butter and 3 T coconut oil                 (or from original recipe 1/2c butter)
• ¼ cup milk
• 2 teaspoons vanilla
• 4 Tablespoons cocoa powder
• 3 cups powdered sugar

Instructions

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter, sugar and brown sugar together.
• Add vanilla, eggs, and 1 cup of the peanut butter; stir to combine.
• Add oats, flour, baking soda and salt and mix until well combined.
• Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
• Bake for 15 minutes and remove from oven.
• Drop remaining peanut butter (about 1 1/2 cups) by very small spoonfuls (we use a baby spoon) all over on top of warm bars. Let set for about 5-6 minutes and gently spread when peanut butter has begun to melt. It will spread easily when the peanut butter has softened on the warm bars. Don't try to spread it while still thick.
• Then let the bars cool until peanut butter has set up.
• While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
• Cut into bars and serve.

6/24/23 Amy Baked the bars in a rectangular cake pan (12.7" X 8.9" X 2"), so the bars cooked for 25-30min and they are thicker, lets see if the girls like thick peanut butter bars

Sugar free No bake cookies

 12 tomatoes

• 3 cups quick-cooking oats
• 3/4 cup honey
• 2/3 cup natural peanut butter, optional
• 1/2 cup coconut oil
• 1/3 cup unsweetened cocoa powder
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

PREPARATION

1. Line 2 baking sheets with parchment paper.
2. In a medium saucepan over medium-high heat, combine honey, peanut butter and coconut oil, stirring until everything blends together smoothly.
3. Stir in oats, cocoa powder, vanilla and salt and mix until everything is fully incorporated and coated.
4. Use a spoon or small ice cream scoop to drop cookies down onto parchment-lined baking sheets, then place in freezer for at least 15 minutes to set.
5. Store in an airtight container either in the fridge or freezer (depending on how you like them) and enjoy!

Naturally Sweetened Gluten-free Chocolate Cake

Simply Divine Eating

½ c. coconut oil, ghee, pasture-raised butter, or pasture-raised lard
18 medjool dates, pitted and soaked in hot water 15 min.
2 Tbl real maple syrup
2 eggs
½ c. cocoa
2 c. oat flour
1 c. sour milk (or add 1 tsp lemon juice or vinegar to regular milk or coconut milk)
2 tsp baking soda
1 c. warm water
2 tsp vanilla

Instructions:
Preheat oven to 375’.
Measure lard, butter, ghee or coconut oil into large bowl, set aside.
Drain dates and squeeze water from them. Combine dates, syrup and eggs in blender and blend till very smooth.
Add date mixture to lard or butter and mix well.
In separate bowl measure flour and cocoa and set aside.
Measure sour milk and set aside.
Alternately add the flour mixture and the milk to the date mixture. Add ¼ c.- ⅓ c. of the flour to dates and mix well, then add ¼ c. to ⅓ c. of milk to date mixture and mix well. Keep alternating until both milk and flour are incorporated.
Measure baking soda into 1 c. warm water and stir well. Add soda water to cake and beat to combine. Add vanilla to batter and beat.
Grease and flour a 9 x 13 pan and pour batter into pan. Bake at 375’ for 30 min or until toothpick inserted in the middle comes out clean. This makes a yummy dense cake that disappeared even without being frosted. 

Add Angie’s Chocolate Frosting recipe and wow them!

6 T coconut oil, butter, or ghee (I use coconut oil)
1/2 cup cocoa
1/4 cup raw honey
1/4 cup nut butter, sunflower seed butter, or tahini
Pinch pink salt
2 t vanilla
½ cup winter squash puree (butternut, pumpkin, etc.)
Instructions:
On the stovetop on low heat, melt together the coconut oil, cocoa, honey, and nut butter.  Remove from heat and stir in the salt, vanilla, and squash puree. Or be lazy (scratch that…efficient) like me and just throw all the raw ingredients together in the food processor.  This recipe makes a fudgy frosting that will set up fairly solid, so I spread it immediately and then let it set.

Airbnb Granola

I went to a Airbnb in logan and lisa made these fantastic pumpkin muffins and then added the granola to the top of the muffins. The crunch of the granola was just amazing and perfect on the soft delicious muffin.

8 c oats
1 1/2 c brown sugar
1 1/2 c wheat germ
6 c coconut
2 c almonds
2 c cashews
1/2 c sunflower seeds
1/2 c pumpkin seeds
 2 c pecans
2 c hazelnuts, filberts or peanuts

Mix well in large bowl

Bring to boil-
1/2 c water
1/2c oil
1/2 c honey
1/2 c peanut butter
2 t vanilla

Add wet ingredients to dry, mix well. Spread on 2 large cookie sheets

Bake 275 for 2 hours, Mixing well every 30 min

CHOCOLATE CHIP COOKIE PIE

Doctor Yum and Chocolate Covered Katie

3 tablespoons coconut oil, melted (or other oil of choice, plus additional oil to grease the pan)
4 cups  cannellini beans/chickpeas/pinto, drained and rinsed (can also use two-15 ounce cans )

1 cup quick oats (gluten-free oats if necessary)
2 teaspoons vanilla extract
½ teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt
1½ cups brown sugar
1 cup dark chocolate chips
¼ cup applesauce (unsweetened)
OPTIONAL: 1 tablespoon flax meal

METHOD
Preheat oven to 350 degrees and oil a 13 x 9 pan. I first pureed the beans by themselves for 2-5 minutes to make sure they were really smooth. Combine all ingredients except chocolate chips in a food processor and process very well until you achieve a batter consistency (this took about a 60-90 seconds in my Kitchenaid food processor). Fold in chocolate chips. Spread batter in the pan and bake for a total  of  40 minutes. After 10 minutes of cooking I sprinkle a handful of chocolate chips on top. Cool 10 minutes and remove from the pan.

I don't like them right after they are cooked I think they taste too beany and mushy. I put them in the fridge overnight and let them sit. They are definitely soft and moist.

Or for sugar free version from Chocolate Covered Katie

2 cups chopped pitted dates

4 stevia packs, or 1/8 tsp uncut (or 4 tbsp sugar)

Simple Gluten-Free Apple Crisp

Cookie and Kate

Apple filling
2 ¼ pounds Granny Smith apples (about 5 large or 7 small), cored and sliced into ¼” thick wedges, skins on
⅓ cup honey or maple syrup
¼ cup water, or bourbon or brandy, or apple cider or apple juice (I like 2 tablespoons bourbon and 2 tablespoons water)
1 tablespoon lemon juice
2 teaspoons arrowroot starch or 1 tablespoon cornstarch
½ teaspoon ground cinnamon
¼ teaspoon ground allspice or nutmeg


Oat, almond meal and pecan topping
1 cup old-fashioned oats (use certified gluten-free oats for a gluten-free crisp)
½ cup firmly packed almond meal or almond flour
½ cup chopped pecans or walnuts (optional but recommended)
⅓ cup lightly packed coconut sugar or brown sugar
¼ teaspoon fine sea salt
4 tablespoons unsalted butter, melted
¼ cup plain yogurt (Greek or regular)

Don’t forget vanilla ice cream or whipped coconut milk, for serving!

INSTRUCTIONS

1. Preheat the oven to 350 degrees Fahrenheit.
2. Place the sliced apples in a 9” square baking dish. In a liquid measuring cup, whisk together the honey and water until combined. Add the lemon juice, starch, cinnamon and allspice, and whisk to combine. Pour the mixture over the apples and toss to combine. Bake for 20 minutes.
3. Meanwhile, in a medium mixing bowl, stir together the oats, almond meal, pecans, coconut sugar and salt. Mix in the melted butter and the yogurt. Stir until all of the flour is incorporated and the mixture is moistened throughout.
4. Once the apples have baked for 20 minutes, give them a stir and redistribute them evenly in the baker. Dollop small spoonfuls of the oat mixture evenly over the filling (see photos, no need to pack it down). Return the baker to the oven and bake for 25 to 30 more minutes, until the filling is bubbling around the edges and the top is nice and golden.
5. Let the crisp rest for 5 to 10 minutes before serving. Serve with vanilla ice cream, I insist. Leftovers keep well in the refrigerator, covered, for about 5 days.

baked pumpkin oatmeal

One lovely Life
I  put in a greased 9x13 pan

For the dry ingredients:

4 cups rolled oats (sometimes called old-fashioned). – Use gluten free as needed!
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cardamom

Or 1&1/2t pumpkin pie spice
2 cup toasted pecans or almonds

protein powder optional

For the wet ingredients:

3 cups milk (I use unsweetened almond milk)
2 cups pumpkin or 15oz can
1/2 cup pure maple syrup or brown sugar (plus more, for drizzling)
3 eggs or 2 Tbsp chia seeds + 3 Tbsp water (or 1 egg, if not vegan)
2 tsp vanilla

Preheat the oven to 350 degrees F.

Can serve caramel chips or choco chips

Optional Crumb Topping-

• 1/3 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 4 tbsp unsalted butter, melted
• 2/3 cup plus 1 tbsp all-purpose flour

In a large bowl, whisk together the oats, baking powder, salt, cinnamon, nutmeg, and cardamom. Add 1/2-3/4 cup of the pecans (and save the rest for sprinkling on top).

In a medium bow, whisk together the wet ingredients–milk, pumpkin, syrup, chia egg/egg, and vanilla. Whisk until well combined.

Stir the wet ingredients into the dry oatmeal mixture. Stir to combine well. Pour into a greased 8×8 (or 2 quart) baking dish. Sprinkle with additional pecans if you like.

Bake at 350 degrees 25-30 minutes, or until the liquid has soaked in, the center is just set, and the edges are starting to turn golden.

Serve with a drizzle of milk and a little syrup if you like.

Oatmeal will keep 5-7 days in the refrigerator. To reheat, simply add a little extra milk and warm in the oven or microwave.

Can serve with whipped up coconut milk on top.

THE BEST EVER BAKED OATMEAL

How Sweet Eats

INGREDIENTS:

• 4 1/2 cups quick oats
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 2 cups milk (whatever you like! dairy or nondairy)
• 3/4 cup canola oil
• 2 teaspoons vanilla extract
• 1/4 cup chocolate chips
• 1/3 cup sliced almonds
• 1/3 cup flaked coconut (toasted if you’ve like!)
• 2 tablespoons hemp hearts
• 1 tablespoon chia seeds
• milk or cream, for drizzling

DIRECTIONS:

Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with nonstick spray.

In a large bowl, whisk together the oats, sugar, baking powder and salt. In a smaller bowl, whisk together the eggs, milk, oil and vanilla extract. Add the wet ingredients to the dry and stir until combined. Pour the mixture in the dish.

Bake for 35 to 40 minutes, or until the top is golden brown and set. Remove the dish from the oven and place the chocolate chips on top right away (so they kind of melt!). Top with the coconut, almonds, hemp hearts and chia seeds. Let cool slightly, then cut into squares and serve with a drizzle of milk or cream.

Baked apples

Logan made these in Bear Lake and they were such a delicious treat and snack.

Apples
brown sugar
oatmeal (or granola)
butter
cinnamon
raisins

Cut top of apple off and scoop out just center section where seeds are, throw away.
saute with butter some oatmeal on the stove top till toasted. Add and stir brown sugar, cinnamon and raisins. Put everything inside the cored apples.
Cook 350 for 40 min.
We like our apples to be tender crisp not mushy.

Baked Berry Oatmeal

On Lovely Life

4 cups rolled oats (gluten free, if needed)*
1 tsp baking powder
2 tsp cinnamon (optional)
1/2 tsp salt
2 1/2 cups milk (I use almond milk, but any dairy or non-dairy milk will work)
2/3 cup pure maple syrup ( I did 1/2c sugar)
2 egg (or 2 Tbsp chia seed/flax seed, as directed above)
1/2 tsp vanilla
3 cups frozen mixed berries

You can assemble this the night before in the fridge and bake in the night or wait till the morning to bake and it turns out well.
Preheat oven to 375 degrees.
In a large bowl, mix wet ingredients (milk, syrup, egg, flax, vanilla) and let soak 5 min. In same bowl combine your dry ingredients–oats, baking powder, cinnamon, and salt.

Stir into the dry ingredients and stir to combine. Fold in frozen berries gently.
Pour mixture into a greased 9x13 baking dish.I cooked in a glass pan, that made the mixture cook slower.
Bake at 375 degrees for 25-35 minutes, or until cooked through and just starting to brown on top. I cooked for 35 min and there was still liquid and bubbling and I wanted the top to be brown. I cooked 45-50min.

Serve with favorite toppings! My kids loved whip cream on top.
* You *can* use quick-cooking oats, but I’ve found the texture can sometimes get a bit gluey

I used the Almond cream cheese (instead of whip cream) on top of the baked oatmeal after it came out of the oven

Amish-Style Baked Oatmeal with Apples, Raisins & Walnuts

Once Upon A Chef

Servings: 6

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Total Time: 50 Minutes

Ingredients

• 2 cups old-fashioned rolled oats (not instant)
• 3/4 cup light brown sugar
• 1 cup walnuts or pecans, divided
• 1/2 cup raisins
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups milk
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted, plus more for greasing the dish
• 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups)

Instructions

1. Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
2. In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
3. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
4. Add the milk mixture to the oat mixture, along with the melted butter.
5. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.

Soft Granola Bars

Rachel Williams

3/4 c (1 and 1/2 sticks) softened butter or coconut oil, could substitute any kind of nut butter
1/2c honey
1/3c brown sugar
1 t vanilla
1 c whole wheat flour
1 t baking soda
4 1/2c rolled oats
optional- can add nuts, seeds, fresh fruit, cranberries, chocolate chips
Could add flax, chia seeds or protein powder

Instructions-
1. preheat oven 325 degress. Grease 9x13 pan,  In medium size bowl cream butter, honey, sugar, vanilla
2.  Add flour, baking soda, and oats, Stir well.  Mixture will be soft, fluffy and crumbly. Stir in any optional additions
3. Press mixture into pan.  Bake 18-22 min, until edges are tan/brown. Let cool
4. After the bars have cooled for 10min, use a smooth-bottomed measuing cup or glass to press the bars flat.  (Pressing while too hot will smear chocolate everywhere).  Allow to finish cooling, then cut into 18 bars with a pizza cutter. Store in sealed container for a week or freeze.

Can use  crushed up leftover cereal in place of 1/3c of whole wheat flour.

Can double this recipe and freeze some for quick snacks.