Tag Archives: oatmeal

Pumpkin Oat Bread

I’ve been baking up a lot of pumpkin bread this season, and this is a new idea I tried—Pumpkin Oat Bread! It’s always nice when you can include oatmeal in your baking and “healthy up” your baked goods a little, right? 🙂 This pumpkin bread is sweet but not overly sweet, and I love the taste the blend of spices gives it—I think the blend of cinnamon, ginger, cloves, and nutmeg is just right!

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Maple Oatmeal Scotchies

If you’re looking for a cookie that shouts “Autumn!,” take a look at these Maple Oatmeal Scotchies! This cookie is a different take on the traditional and well-loved Oatmeal Scotchies cookie. I changed up some ingredients and came up with this recipe and I must say, these are pretty yummy! These are chewy cookies with crispy edges. And their maple flavor comes from maple extract and pure maple syrup. The maple flavor goes really well with the butterscotch chips!

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Maple-Oat Muffins

Breakfast just seems more like breakfast when maple syrup is involved! And in the fall and winter seasons, I like to use maple syrup in my recipes. These Maple-Oat Muffins have pure maple syrup in them and oatmeal is also an ingredient, so I like to think they’re a little healthy, too! 🙂

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Caramel Apple Oat Squares

Caramel apples are a favorite fall treat of mine. That’s probably why I tried making these Caramel Apple Oat Squares years ago when I clipped the recipe from a magazine—how could I resist a recipe with that wonderful caramel apple flavor? These dessert squares are kind of like having a caramel apple pie, but a little easier and quicker to make. And I like that there are oats in the crust. I added some cinnamon to the crumb mixture and used chopped pecans instead of the walnuts that were used in the original recipe—you can use whichever you prefer.

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Mocha Banana Pecan Overnight Oats

I’ve noticed lots and lots of recipes for overnight oats in the last few years and have been wanting to try making some. I finally got around to doing that after receiving some complimentary breakfast coffees from Community Coffee. They sent me one of their new products, Amber Sunrise Blend, along with their tried-and-true Breakfast Blend.

Amber Sunrise Blend has a smooth, bright, pleasant flavor and smells wonderful as you’re brewing it. As one of my friends said, “It’s a coffee you want to wake up to.” The light roast Breakfast Blend also has a nice smooth, mild flavor–a great coffee to start your day with.

So what do overnight oats and coffee have in common? Well, I came across an overnight oats recipe on the blog at the Community Coffee site that includes coffee as one of the ingredients–along with oats, cocoa powder, banana slices, and other yummy ingredients. I made a few tweaks to the recipe and added some chopped dark chocolate on top. It’s a special mocha-flavored treat for breakfast–or you can have it later in the day as a healthy snack!

MOCHA BANANA PECAN OVERNIGHT OATS by NancyC, adapted from Community Coffee

Makes 1 serving

  • 1/2 cup rolled oats
  • 1/3 cup vanilla Greek yogurt (or substitute the same amount of milk)
  • 1/4 cup strong brewed Community Coffee (I used the Amber Sunrise blend)
  • 1 Tablespoon plus 1 teaspoon honey
  • 1 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon pure vanilla extract
  • 1/8 teaspoon cinnamon
  • 1/2 banana, sliced
  • 1 Tablespoon chopped pecans (toasted or untoasted)
  • 1/2 Tablespoon chopped dark chocolate (72% Cacao works well in this)

In small jar or bowl with tight-fitting lid, combine oats, yogurt or milk, coffee, honey, cocoa powder, vanilla, and cinnamon. Cover and refrigerate overnight. Top with banana, chopped pecans, and chopped dark chocolate just before serving.

I used 72% Cacao dark chocolate when I made these overnight oats–it gives the oats a good rich cocoa flavor without making it too sweet. I can see now why overnight oats are such a popular breakfast item–they’re so easy and convenient to make! Have you tried making overnight oats yet?

Sharing at Fiesta Friday, Meal Plan Monday, Inspire Me Monday, Weekend Potluck.