Tag Archives: old-fashioned oats

Chocolate No-Bake Cookies

Chocolate No-Bake Cookies@NancyCreative.com

No-bake recipes come in very handy when the weather is hot and humid. And since I was wanting to make something chocolate, I thought Chocolate No-Bake Cookies would be perfect!

I remember the very first time I had a No-Bake Cookie–I was probably about 7 or 8, and a friend had given me some her mother had made. My mom had never made these cookies and I wanted to find out how to make them. My friend said it was easy–just mix cocoa powder, peanut butter, and oatmeal together and let them set. That’s how we exchanged our simple childhood recipes back then–word of mouth, no specific amounts for the ingredients, and the ingredients were minimal. So I did what my friend said and was so disappointed when the cookies never set! Of course I couldn’t figure out what I was doing wrong and my friend insisted that was the correct way to make them, so these cookies were a mystery to me for awhile. Eventually I forgot about trying to make them and went on to make other more dependable recipes…like Chocolate Chip cookies!

But recently, I’ve been noticing some no-bake recipes on different sites and decided that these No-Bakes were worth another try. I found a recipe at FoodNetwork.com that looked pretty fool-proof–and it is! I just made mine a little larger than the original recipe. These no-bake cookies set up just fine!

CHOCOLATE NO-BAKE COOKIES by NancyC, very slightly adapted from FoodNetwork.com

Makes 50 to 60 cookies, depending on size

  • 2 cups granulated sugar
  • 1/2 cup milk
  • 1/2 cup (1 stick) salted butter (or substitute unsalted butter and add a dash of salt)
  • 1/4 cup unsweetened cocoa powder
  • 3 cups old-fashioned rolled oats
  • 1 cup creamy peanut butter
  • 1 Tablespoon pure vanilla extract

Line two baking sheets with parchment paper or wax paper; set aside.

In a medium size saucepan over medium heat, combine sugar, milk, butter, and cocoa and stirring occasionally, bring to a boil. Boil for 1 minute; remove from heat. Add in the peanut butter, vanilla, salt, and oats; stir to combine.

Drop rounded 1/2 Tablespoonfuls (or rounded teaspoonfuls for smaller cookies) of the mixture onto prepared baking sheets and let cool for 45 to 60 minutes. Store refrigerated, in an airtight container, for up to 5 days.

Note: For oatier cookies, add an extra 1/2 cup of oats or decrease amount of peanut butter to 1/2 cup.

These Chocolate No-Bake Cookies are such a classic treat! When was the last time you made them? Do you make yours any differently?

Linked to Inspire Me Monday, Full Plate Thursday, Let’s Get Real Friday, Wow Us Wednesdays, Inspiration Thursday, Show and Share.

Chocolate Chip Cherry Granola

ncChChpChryGranola2nm

I was wanting to make some granola this past weekend, but I was also wanting something chocolatey. So I decided to combine the two and I came up with this Chocolate Chip Cherry Granola. I thought it would be a great healthy snack to munch on and keep me from being tempted to eat too much Valentine candy! It’s sweetened with honey, sweetened coconut flakes, dried cherries, and those cute little mini semi-sweet chocolate chips. So it satisfies my sweet tooth, but it still has very healthy things in it like oats, almonds, pecans, and sunflower seeds.

I love the combination of flavors in this granola and the mini semi-sweet chocolate chips are the perfect chocolate touch. If you want a healthy sweet to nibble on, too, you should try this out!

CHOCOLATE CHIP CHERRY GRANOLA by NancyC

Makes about 9 cups

  • 4 cups old-fashioned rolled oats (do not use quick oats)
  • 3/4 cup sliced almonds
  • 3/4 cup coarsely chopped pecans or walnuts
  • 1 cup sweetened or unsweetened shredded coconut
  • 1/2 cup shelled sunflower seeds, salted or unsalted
  • 1/2 cup plus 1 Tablespoon honey
  • 3 Tablespoons non-GMO canola oil or light olive oil
  • 1/2 teaspoon salt
  • 1 cup dried cherries (or one 5-ounce package)
  • 1 cup semi-sweet mini chocolate chips

Preheat oven to 325˚F. Line a 10 x 15″ or 13 x 18″ rimmed baking sheet with parchment paper; set aside.

In a microwave-safe bowl or container, heat the honey for about 30 seconds so it’s thinner and easier to stir; then mix the honey, oil, and salt together in a small bowl; set aside.

In a large bowl, toss the oats, sliced almonds, chopped pecans or walnuts, coconut, and sunflower seeds. Add in the honey, oil, and salt mixture and toss again, combining all ingredients well. Spread mixture on parchment-lined baking sheet. Bake at 325˚F for 20 minutes; remove pan from oven to stir and toss mixture for even baking. Return to oven for an additional 15 minutes, until mixture is golden, and remove from oven.

Stir granola, then let it cool completely on pan (if the granola isn’t quite crunchy, it will get crunchier as it cools). When completely cool, add in the dried cherries and semi-sweet mini chocolate chips. Store in a tightly sealed container for up to 2 weeks. Or package in mini treat bags and give as a healthy Valentine’s Day treat!

ncChChpChryGranolanm

Not only is this granola a great healthy sweet snack, you can have it as a cereal for breakfast, too–although you may want to leave out the chocolate chips…or maybe not! 🙂

Linked to Thursday Favorite Things at Katherine’s Corner and Inspire Me Monday at Create with Joy.

Cranberry Raisin Nut Toasted Oat Cereal

ncCranRasNutTstOatCer1nm

Last spring, I made some granola bars, and it was then that I discovered how much I loved the taste of toasted oats. After I toasted the oats for that recipe, I sampled some right from the pan and they were really good just by themselves–they had a richer, slightly nuttier flavor after being toasted. So I made a note to try making some toasted oat cereal sometime. Which brings me to this post. 🙂 I finally got around to toasting some oats and making a healthy homemade cereal!

This cereal is not sweet like granola, so it may not appeal to everyone.  It’s not as crunchy as granola either, since it doesn’t have a honey or maple syrup coating. But if you like the idea of eating pure toasted oats with dried cranberries, raisins, and nuts mixed in, then this cereal is for you! You can serve it with milk or, if you like your cereal more on the crunchy side, serve this over some vanilla yogurt–it will hold its crunchiness longer. That’s actually how I prefer to eat it, with vanilla yogurt. And I like eating it with a drizzle of honey or maple syrup on top, too–that makes it sweet enough for me! This cereal is a nice option for those of you who like to have oatmeal for breakfast–kind of like a toasted version of oatmeal!

CRANBERRY RAISIN NUT TOASTED OAT CEREAL by NancyCreative

Makes about 10 cups

  • 7 cups old-fashioned rolled oats
  • 1/2 cup light olive oil
  • 3/4 teaspoon salt
  • 1 1/2 cups walnuts, coarsely chopped (or pecans)
  • 3/4 cup dried cranberries
  • 3/4 cup raisins, golden or dark
  • Milk or vanilla yogurt
  • Honey or maple syrup for drizzling over cereal

Preheat oven to 375˚F. Line a 13 x 18″ baking pan with aluminum foil or parchment paper (or use 2 cookie sheets).

In large bowl, combine oats, oil, and salt, mixing until oats are evenly coated. Transfer mixture to baking sheet and spread into an even layer. Bake, stirring oats every 10 minutes, for 25 to 30 minutes, until light golden brown.

Remove pan from oven and lower temperature to 350˚F. Sprinkle the chopped nuts evenly over the toasted oats and bake for an additional 5 to 7 minutes. Remove from oven and let oat/nut mixture cool about 10 minutes, then put mixture into large bowl. Add the dried cranberries and raisins, stirring until all ingredients are evenly distributed.

Serve in cereal bowls with some milk or vanilla yogurt and add a drizzle of honey or maple syrup on top. Cereal can be stored in an airtight container for up to 2 weeks.

Another way you can make this–just toast the oats for about 30 minutes at 375˚F (stirring every 10 minutes) without adding the nuts; then, when you’re serving the toasted oat cereal, you can top it with fresh fruit, chopped nuts, a drizzle of honey or maple syrup, or whatever other toppings you like.

FYI, when you are toasting your oats, your kitchen will definitely have a toasty-oaty scent for a few hours! Which makes it kind of cozy on a cold day. Have you toasted oats before?

I’m linking this up to Fiesta Friday at The Novice Gardener.