Pumpkin Baked Oatmeal

Recipe challenge, week forty (though it's like week 45 and I'm failing at this, but I have noticed that the last three recipes including this one have been pumpkin-based, so that's something...hashtag fall).

Do you have any idea how many recipe posts I've started and never finished?  Many drafts. I feel like someone has inserted some sort of drain in my creativity outlet and taken it all away.  I have an idea or a thought and then it's gone. Or I have NO ideas and thoughts but lots of time to cook. Or I have no time to cook and then no ideas or thoughts to accompany that time so I end up reading or doing Pilates or watching reruns while folding laundry while eating pancakes from a box for dinner.

It's for this reason why I both want to and have to climb into the recipe archives.  I want to share past recipes because they are recipes I STILL make all the time.  Those are the kinds of recipes we need: the dependable ones.  And sometimes this is just a necessity because I can't for the life of me think of something else to do with all the pumpkin I have in my refrigerator.

I first made pumpkin baked oatmeal in 2011 and I continue to make it every year.  I recommend it with maple syrup.  The butter-flavored kind.

But really, it's perfect for me to take to work and heat up for a snack during my planning period. It serves as a ready-made breakfast all week long. And it has chocolate chips in it.  Win-win-win.

Pumpkin Baked Oatmeal 
makes an 8x8 pan
(here's the original link)

2 1/2 cups oats
1 egg
1 t. vanilla
1/2 t. cinnamon
1/2 t. nutmeg OR pumpkin pie spice (or, if you're feeling crazy, both)
1 T. melted butter
1/2 cup pureed pumpkin 
1 cup milk
3/4 t. baking powder
1/2 cup dried cranberries OR chocolate chips

*The original recipe included 3 T. brown sugar. I didn't include it this time and it was just as tasty.

In a mixing bowl, whisk together the pumpkin, egg, vanilla, milk, and butter.  Add the oats, spices, and baking powder.  Stir in the cranberries or chocolate chips.
Pour into a greased 8x8 pan and bake at 350 degrees for about 30 minutes.  It's okay to start checking at the 20 minute mark though.  It's done when the middle springs back when lightly pressed. Store in an airtight container (in the fridge if you'd like to) for up to a week.

Cookie Butter Oatmeal Cookies

I'm not sure why I don't bake anymore.  It makes me sad, to be honest.  The simple truth is probably that when I don't have people to share the baked goods with, I don't want to make them.  For example, Scott doesn't enjoy it when I bake...simply because he knows he'll end up eating it all.  Oh, he enjoys it-enjoys it, but he doesn't want or need to eat 2 dozen cookies and that's what happens when I bake.  (We have very little self-control around desserts.  Good thing we found each other, right?)

In Alaska, I would take my creations into the faculty lounge.  They'd usually be gone before school started.  There was one teacher in particular who would always ask what I was bringing in next.  He was so grateful and appreciative of the products of this blog!  I would take in a pan of rice krispy treats and see half a dozen people eating them with their morning coffee.  That made me feel so good.  Like I was providing a service.  Food, I believe, is my love language.  I had an email exchange about this with Kate...people who get fulfillment out of feeding others have to have food as a love language right?  Didn't Jesus use food as love anyway?  With the bread, the fish, the wine, and all that? (excuse my less than eloquent wording)

Alaska was where I learned to cook.  Where I learned to use food to show people I cared.

In Missouri, I haven't had a chance to express myself through food.  It hasn't hit me until just recently that this has been the case, and it makes me really sad.  I don't work in a tight-knit building.  They may claim to be tight-knit, but there's over 50 teachers, and probably 70+ staff.  I don't know everyone's name.  I still, after 7 months, cannot match names to faces and I've never spoken to half the people there. I very much enjoy the challenge and professional growth I've gotten out of Missouri, but I can't say that I've ever felt particularly loved here.  I do have some sweet friends, but they are very much outside of my everyday routine and a treat to spend time with; I don't see them each day.
My only friends in Alaska, after that first year, were at work.  It was my community.  My support system.  My co-workers saw me laugh and cry.  They saw me frustrated and happy.  They knew me as a person and trusted me as a teacher. How is it possible that I could fit in better in the state of Alaska than I could here?  That's something I ponder almost everyday on my way to work...

Anyway, that's a lot of deep thought for a post about cookies.  

I baked these cookies for my dad, for his birthday.  Oatmeal cookies are his favorite.  

They get an added kick of gingersnap flavor from a giant scoop of cookie butter.  Feel free to try different kinds of cookie butter…next time, I'll substitute in the cocoa swirl.  

Cookie Butter Oatmeal Cookies
makes 4 dozen
1/2 cup of butter (one stick), softened
1/4 cup cookie butter (or biscoff)
3/4 cup brown sugar
1/2 cup white sugar
2 eggs
1 t. vanilla
1 1/2 cups all-purpose flour
1 t. baking soda
1 t. cinnamon
1/2 t. salt
3 cups old-fashioned oats
1 cup chocolate chips

With an electric mixer, cream together the butter, cookie butter, and sugars.  Add the eggs and vanilla; beat well.
Combine the flour, baking soda, cinnamon, and salt in a small bowl.  Add to the creamed mixture and mix to combine.  Add in the oats and chocolate chips.
Drop by tablespoons onto a greased cookie sheet. 
Bake at 350 degrees for 8-10 minutes.  Don't over bake.  They're best when chewy!

Overnight Oats Tutorial

Happy Monday!  Have you had breakfast yet??  My new favorite breakfast is overnight oats.  We (because Scott eats what I'm willing to make him) have been eating these for the last month or so.

When I started looking up overnight oats recipes, I noticed some pretty precise measurements..2/3 cup of this, 1/2 cup of that.  I really don't think that's necessary.  Especially because, if you're on the ball enough to make your breakfast the night before, there's no need to bust out the measuring cups.  Let's face it, I take the Rachael Ray approach (read: don't measure) most of the time.  Since some of you might fall into the same category, this is a quick way to make several days' worth of breakfast at once.

You need:  old-fashioned/rolled oats, almond milk, chia seeds, honey, yogurt.

Some recipes say "2 T. chia seeds".  That, to me, seems overkill.  I use a generous teaspoon.  I usually don't use a spoon, just my palm, to measure, but this is about what I put in.  It will do the job.

Then, the yogurt.  I use vanilla.  Again, some recipes say to use a whole 6 oz. container.  Eh.  It's more convenient to buy a giant container.  It lasts quite a while in the fridge. 

Plus, I'm not crazy about yogurt.  I have a hard time getting past the sour taste, so I just put in a large dollop.  Again, it totally does the job for you.  Maybe 1/4 a cup? (I swear, I really don't measure it.)

Then I drizzle on some honey.  You don't have to.

I add unsweetened vanilla almond milk until it looks like this.  Then I mix it up...

..and it should look kind of soup-like.

Stack them up and store them in the fridge!

They can stay in the fridge for at least a week, if needed, but they need to "cook" overnight.  

When you pull it out, you have this:

Add more almond milk, maybe more honey (I always do)...and stir it up!

That's it!  

Healthy Chocolate Chip Pancakes

Oh, oh!  There's a giveaway going on!
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I ate five four of these for brunch one day.

Brunch means "I decided I wasn't hungry for breakfast because I got up so late, so this is breakfast food taking the place of lunch."

I think it goes without saying that it was a Saturday.

I don't know how they could be any healthier (That be is said in a Chandler Bing voice).  You could take the chocolate out if you're super calorie conscious.  But we know that chocolate is only bad for you when mixed with butter and sugar.  So leave the chocolate in.  Eat several.  And drown them in "butter-flavored" maple syrup.  Much tastier than regular.

I can't convey into words how delicious these were.  I can't wait to make them again.  Since I made them for just me and I didn't need to eat 8 (though I could have), I froze half the batter in a tupperware container.  

I think I need to make these for dinner.  Tonight.

Healthy Chocolate Chip Pancakes
Makes 6-8 (double it for more than 2 people)

1 cup of flour (I used 1/2 cup spelt flour and 1/2 cup of whole wheat pastry flour.)
1/2 cup quick cooking oats
1/2 cup plain or vanilla yogurt (I used Fage Greek Yogurt.)
1 1/2 cups milk (I used vanilla almond milk.)
1/2 t. baking soda
1 t. baking powder
1 t. vanilla
1 egg
3/4 cup chocolate chips

In a bowl, stir together the flour(s), oats, baking soda, and baking powder.  Add in the yogurt, egg, vanilla, and milk.  Stir well to incorporate.  Add in the chocolate chips.

Heat 1 T. of canola oil (or butter) in a frying pan or griddle over medium heat.  Use a 1/4 cup measuring cup to pour the batter for each pancake.  It will be thick, so you can spread it out as soon as it hits the pan.

Cook the first side for 2-3 minutes and then flip and cook for an additional 1-2 minutes, or until lightly browned.

Look at that chocolate!
Shared at:  Melt in Your Mouth Monday, Sweet Indulgences Sunday, Mouthwatering Monday 
Tuesday Talent Show 
Crazy Sweet Tuesday 
Tasty Tuesday 
Mingle Monday
Mushki Loves 

Apple Pie Oatmeal

Now that I have a new-found obsession (cooking breakfast on the stove), I decided to expand on it.

Apple pie was the only pie I was ever really exposed to as a child.  I'm normally not a pie person.  Unless I'm eating something that is just masquerading as a pie-like treat, that is.  This cookie tastes like the best pie crust you could ever imagine. 

But I often find myself with a surplus of apples.  My options are this breakfast parfait, which is surprisingly filling, or to toss them into oatmeal on the stove.

It tastes a lot like apple pie.  I just need to figure out a way to get a super-buttery, flaky crust into that bowl...

Apple Pie Oatmeal
makes 1 serving

3/4 cup old-fashioned oats
1/2 cup skim milk
3/4 cup almond milk
1-2 T. honey
1/2 finely diced apples
1/4 t. salt
1/2 t. cinnamon
Splash of vanilla

Mix everything together in a small saucepan.  Let it come to a boil over medium heat and cook for 5-7 minutes.  Simple, easy, and healthy.

Shared at: Friday Food
Sweet Tooth Friday
Sweets for Saturday
Frugal Food Thursday

Peanut Butter Chocolate Oatmeal

Don't forget to enter the Real Food Basics eBook giveaway!  Entries will be accepted until December 10th!
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I eat these quite often.  I've discussed how they are too easy to make, therefore too easy to eat.  I lovingly refer to Chocolate Peanut Butter No-Bakes as "chocolate oatmeal" because I often just eat the mixture out of the saucepan with a spoon. 

Since I eat oatmeal for breakfast several days a week, I've done some experimenting with it.  I often add apples, cinnamon, vanilla, peanut butter, or Craisins. 

I was inspired by this recipe to finally just get over my fear of I-don't-know-what and add chocolate.

The result?  Oatmeal made on the stovetop tastes much better than oatmeal made in the microwave.  And it will only take 3 more minutes out of your busy day.

This version does not have chocolate in it.  It's just as tasty without!

Peanut Butter Chocolate Oatmeal
makes 1 serving

1/2-3/4 cup of old-fashioned oats
1/2 cup almond milk (for the sweetness)
1/2 cup skim milk or water
1 T. honey
1 T. peanut butter
1 T. cocoa powder
1/2 t. vanilla
Sprinkle of salt

In a small saucepan, stir all of the ingredients on low heat.  Keep an eye on it, stirring often for 4-7 minutes.  When it thickens to the consistency you prefer, it's ready.  You can always add more milk as it cooks, if necessary. 

If you're like me, you'll put a potholder on the table and eat it out of the saucepan.  If you like to do dishes, you'll transfer it to a bowl.

Shared at:
The Stuff of Success
These Chicks Cooked