Pumpkin Oat Squares

Pumpkin Oat Squares

Julia   

Last week, a friend of mine shared with me that she recently made these delicious banana oatmeal chocolate chip squares and loved them.  I agree; they are a great snack and just sweet enough to be dessert. 

I wanted to make them, but needed to make them more fit for fall.  So, I subbed the banana out and replaced it with pumpkin.  Everything is better with pumpkin! These are my new favorite.  I hope they will be yours! 

Pumpkin Oat Squares – Adapted from Finding Joy in My Kitchen

Ingredients

• 2 1/2 C pumpkin puree (or sweet potato puree)
• 1/2 C unsweetened applesauce
• 2 tsp. vanilla
• 1/8 C molasses
• 1/8 C maple syrup or brown sugar
• 4 1/2 C old fashioned oats
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 C chocolate chips, divided

Directions

Begin by pulsing the 4 1/2 C of oats in a blender or food processor until finely ground.  Mix in 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon and 1/2 tsp. salt. 

Blend together the 2 1/2 C pumpkin, 1/2 C applesauce, 2 tsp. vanilla, 1/8 C molasses and 1/8 C brown sugar/maple syrup. Mix the wet and dry ingredients together.  Stir until moist.  The batter will be thick.  If it is really stiff, add in a 1/4 C more pumpkin or applesauce. 

Stir in 2/3 of the chocolate chips, reserving 1/3 of them for the top of the squares. 

Pour into a lightly greased 9x13 baking dish and top with the remaining chocolate chips. 

Bake at 350 for 18-20 minutes until the edges are lightly browned and the center is set.

Cool and slice into squares. 

Serve and enjoy!

Great Lakes Crisp

Great Lakes Crisp

Julia   

There is a little spot off the highway in north woods of the Frozen Tundra that makes the best pies.  Of course, they use nuts, so I’ve never been able to eat one, but Frog Prince tells me they are the best.  Inspired by their menu, I decided to come home and make myself a Great Lakes Crisp using their medley of rhubarb, strawberries, raspberries, blueberries, and apples. 

It was delightful!  A new summer favorite for when you want something off the beaten path. 

Great Lakes Crisp – Inspired by Betty’s Pies

Ingredients

• 1 medium, tart apple (e.g., Granny Smith)
• 1 C sliced rhubarb
• 3 C mixed berries (raspberries, blueberries, strawberries)
• 1/4 C sugar
• 2 T corn starch
• 3-4 T butter, softened
• 1/2 C brown sugar
• 1 C oats, old fashioned
• 1 tsp. cinnamon
• 1/3 C flour

Directions

Begin by mixing all the fruit in a large bowl.  You can use fresh or frozen berries, apples and rhubarb.  I used frozen because that is what I had on hand when I decided to make this!  You’ll want about 5 C of fruit. 

Stir in 1/4 C sugar and 2 T corn starch. 

In a second bowl, mix together 1/2 C brown sugar, 1 C oats and 1/3 C flour.  Stir in 1 tsp. cinnamon.  Cut in the 3-4 T softened butter with a fork until well combined. 

Arrange the fruit mixture in a lightly greased 9x13 pan.  Top with the oatmeal topping. 

Bake at 375 for 35-40 minutes, until bubbly and the topping is crisp. 

Cool for 30 minutes before serving, then add that ice cream and enjoy! 

Banana Oatmeal Chocolate Chips Squares

Banana Oatmeal Chocolate Chips Squares

Julia   

These healthy, filling sweet squares are the perfect after school treat!  Omit the chocolate chips, and you have a snack perfect for little eaters. 

Free from eggs, dairy and wheat, these are also an allergy friendly snack!  Just be sure you also use allergy friendly chocolate chips. 

Banana Oatmeal Chocolate Chip Squares – Adapted from Mel’s Kitchen Café

Ingredients

• 5 overripe bananas
• 1/2 C unsweetened applesauce
• 2 tsp. vanilla
• 1/4 C sugar {or honey}
• 4 1/2 C old fashioned oats
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 C chocolate chips, divided

Directions

Begin by pulsing the 4 1/2 C of oats in a blender or food processor until finely ground.  Mix in 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. cinnamon and 1/2 tsp. salt. 

Blend together the 5 overripe bananas, 1/2 C applesauce, 2 tsp. vanilla and 1/4 C sugar. 

Mix the wet and dry ingredients together.  Stir until moist. 

Stir in 2/3 of the chocolate chips, reserving 1/3 of them for the top of the squares. 

Pour into a lightly greased 9x13 baking dish and top with the remaining chocolate chips. 

Bake at 350 for 18-20 minutes until the edges are lightly browned and the center is set.

 

Cool and slice into squares. 

Serve and enjoy!

S’more Oatmeal Bars

S’more Oatmeal Bars

Julia   

For a twist on the campfire classic, try these S’more Oatmeal Bars.

S’more Oatmeal Bars – Mom

Ingredients

• 1 C white whole wheat flour
• 1 C quick cooking oats
• 1/2 C butter, softened
• 1/2 C brown sugar
• 1/2 tsp. salt
• 1/4 tsp. soda
• 2 tsp. milk
• 3/4 C dark chocolate chips, divided
• 2 C mini marshmallows (I used large but recommend mini!)

Directions

Being by combining 1 C flour and 1 C oats with 1/2 C brown sugar, 1/2 tsp. salt and 1/4 tsp. soda.  Stir well.  Add in 1/2 C melted/softened butter and 2 tsp. milk and mix until clumpy. 

Press into the bottom of a 7x11 baking dish that has been lined with parchment or tinfoil. 

Bake at 350 for 10 minutes. 

Remove from the oven, top with 1/2 C chocolate chips and marshmallows. 

You will see I used large marshmallows (that was all I had), but I recommend mini marshmallows.  The large marshmallows overcooked and got really hard.  If all you have are large marshmallows, cut them into smaller mini-marshmallows.

Return to the oven and bake for 15 additional minutes.

Remove from the oven and sprinkle on 1/4 C chocolate chips. 

Cool completely, slice and serve.

Banana Bread Baked Oatmeal

Banana Bread Baked Oatmeal

Julia   

Baked oatmeal is one of our favorite ways to start the day.  Especially with a little one around these days, this quick, filling and delicious breakfast gets made once a week.

There are many recipes for baked oatmeal out there – most are filled with butter or oil and are high in sugar.  For this recipe, we went to our traditional baked oatmeal base that we’ve used in our favorites like Berry Baked Oatmeal or Zucchini Bread Baked Oatmeal.  This base is rich in flavor and has no oil or butter.  Applesauce does the trick, adding more fantastic fruit to your morning breakfast. 

This banana bread baked oatmeal got great reviews and tasted just like a slice of banana bread.  Yum, yum!  Consider topping it with your favorite banana bread add-ins, like chocolate chips. 

Banana Bread Baked Oatmeal

Ingredients

• 3 C old fashioned oats
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/3 C brown sugar
• 1/2 C unsweetened applesauce
• 1-2 medium overripe bananas, mashed
• 1 C milk
• 1/2 tsp. vanilla
• 1 egg

Directions 

Begin by mixing 3 C oats, 2 tsp. baking powder, 1/4 tsp. salt and 1/3 C brown sugar together in a medium bowl.  Add in applesauce and mashed banana.  Stir well. 

Pour in 1 C milk, and 1 egg, and a 1/2 tsp. full of vanilla. 

Pour the mixture into a lightly greased 9x9 baking dish. 

Bake at 350 for 30-35 minutes, or until a toothpick inserted in the center comes out clean.  Cool for 5 minutes before serving. 

Serve warm with yogurt or milk and any toppings you would enjoy, or just eat as a piece, as you would cake! 

Crockpot Caramel Apple Crumble

Crockpot Caramel Apple Crumble

Julia   

Here’s an easy and tasty fall dessert that your crockpot makes for you!

Use your favorite apples, and top with vanilla ice cream.  Perfect for a crowd. 

Crockpot Caramel Apple Crumble – Adapted from How Sweet It Is

Ingredients

• 1/4 + 1/3 C brown sugar, divided
• 1/4 C sugar
• 8 large apples (crisp and tart are recommended); we used Haralson & Honey Crisp
• 1 1/2 tsp. cinnamon, divided
• 1 C oats
• 1/4 C white whole wheat flour
• pinch of salt
• 1 tsp. vanilla
• 3 T butter, softened

Directions

Mix together the 1/4 C brown sugar and 1/4 C white sugar in the bottom of a large crockpot. 

Peel and cut the apples into chunks and arrange them over the top. 

Sprinkle the apples with 1 tsp. cinnamon and a pinch of nutmeg, if you’re up for it.

Meanwhile, mix together 1 C oats, 1/3 C brown sugar, 1/4 C flour, 1/2 tsp. cinnamon and a pinch of salt.  Add in 3 T melted butter and stir until well coated. 

Mmmm… don’t snitch. 

Spread the oatmeal topping out over the apple mixture. 

Cover and cook on high for 2-4 hours, or until the apples are tender.  When apples are crisp-tender, crack the lid off the crockpot a bit, unplug and allow the dessert to sit for 30-60 minutes before serving.  Serve warm, with ice cream and drizzled with the caramel syrup from the base of the crockpot. 

Enjoy!

Apple Dessert Pizza

Apple Dessert Pizza

Julia   

In need of a quick dessert for a spontaneous gathering with friends, the apple dessert pizza came into existence. 

I am glad that it did. 

It was devoured. 

So quickly I didn’t get a photo of the deliciousness all plated and sliced, ready to serve. 

I guess that just means I will need to make it again.

Apple Dessert Pizza

Ingredients

• 1 1/2 C flour
• 1 C powdered sugar
• 3/4 C butter, divided
• 2 oz. cream cheese
• 1/8 C whipping cream
• 1/8 C powdered sugar
• 1/4 tsp. vanilla
• 3 medium apples, firm apple recommended (e.g., honey crisp)
• cinnamon
• 1 tsp. brown sugar
• 1/4 C granola
• Caramel sauce, optional

Directions

Note: This recipe makes 1-cookie sheet size pizza; you can easily divide it between 2 pie plates, or halve the recipe to make just one 9-inch pie-plate pizza (shown). 

Begin by mixing together 1 1/2 C flour with 1 C powdered sugar.  Stir well.  Meanwhile melt all but 1/2 T butter.

Using a fork, mix in the butter to the flour/sugar mixture.  Incorporate until the butter is combined and the flour/sugar mixture has clumped. 

Press into a cookie sheet or 2 9-inch pie plates to form a nice crust. 

Bake at 350 for 8-10 minutes, until lightly browned.  Do not over bake.  Cool.  

Meanwhile, slice up the apples into 1-inch pieces.  In a medium skillet, heat remaining 1/2 T butter over medium heat until melted.  Add in the sliced apples and sauté for 5-7 minutes until crisp-tender.  Add in 1 tsp. brown sugar and a dash of cinnamon.  Continue stirring until apples are softened, but not mushy.  Set aside off the heat to cool. 

Finally, whip 1/8 C whipping cream until light and fluffy, set aside.  Whip the cream cheese (2oz) with 1/8 C powdered sugar and a splash (~1/4 tsp.) of vanilla.  When whipped smooth, fold in the whipping cream.  Set aside.

To assemble, spread the whipping cream/cream cheese mixture over the crust in a very thin layer. 

Top with the apple mixture spread evenly over the top. 

Sprinkle with granola. 

Cover and refrigerate until ready to serve. 

Slice into pieces, and if desired, drizzle with caramel sauce before serving.  Store leftovers in the refrigerator. 

Enjoy!

Oatmeal Apple Muffins

Oatmeal Apple Muffins

Julia   

These muffins are a hearty and tasty way to get your apple-a-day!  Power packed with antioxidants from the apple and delicious whole grains from the oats, these muffins make a great breakfast or snack. 

Drizzle with a little powdered sugar glaze, and you even have dessert. 

Regardless of how you enjoy them, you will.  They freeze wonderfully, so make a double batch so you have some around when you need them.

Oatmeal Apple Muffins – Inspired by Lynn’s Kitchen Adventure

Ingredients

• 3 C old fashioned oats
• 1 1/2 C milk
• 1/3 C brown sugar
• 1/8 C olive oil
• 2 eggs
• 1 tsp. cinnamon
• 1/4 tsp. nutmeg
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1 medium apple, finely chopped

Directions

Begin by combining the 3 C oats with 1 1/2 C milk.  Stir well and let the mixture sit for 15 minutes.  Meanwhile, wash and chop the apple and prepare the muffin tin (n=12) with liners that have been lightly sprayed with oil. 

Next, stir in 1/3 C brown sugar, 1/8 C olive oil and 2 eggs.  Add in the 1 tsp. cinnamon and 1/4 tsp. nutmeg along with 2 tsp. baking powder and 1/4 tsp. salt.  Stir well.

At this point the muffin batter should be getting “gummy” like oatmeal does when you begin to cook it.  If it’s not starting to get thick yet, allow the mixture to sit for 5-7 minutes.  The batter will be wetter and thinner than traditional muffin batters.   

Then, add in the chopped apple. 

Stir well.

Scoop the batter into a prepared muffin cup, filling almost to the brim.  These muffins don’t rise a ton, so you don’t have to worry about getting them too full. 

Bake at 350 for 17-20 minutes, or until a toothpick inserted in the center comes out clean. 

Remove each muffin from the pan and immediately place them onto a cooling rack.

Cool for 20-30 minutes before eating, and if desired drizzle the top with a simple glaze of powdered sugar (1/4 C) and 1-2 tsp. milk. 

Enjoy!