Tag: Oatmeal

Chia Oatmeal Peanut Butter Breakfast Cookies

NOTE: I was sent a container of BetterBody Foods Organic Chia Seeds in order to write this post. Opinions are mine alone. 

Breakfast cookies. Those should totally be a thing, right? I was recently sent Organic Chia Seeds from BetterBody Foods, and I wanted to try to use them in a way I haven’t already, so Breakfast Pudding, Chocolate Pudding, Jam, and Muffins were out. But for whatever reason, I tend to think of Chia Seeds as a breakfast food, so I started thinking about some of my other favorite breakfast ingredients, and these Chia Oatmeal Peanut Butter Breakfast Cookies were born!

Chia Seeds also can be used as an egg substitute when baking, so I decided to make these cookies both vegan and gluten free.

These little guys have a ton of flavor and are surprisingly filling! Chia seeds have a ton of fiber; when eaten with peanut butter and oats, it’s a great way to help feel fuller longer.

Ingredients (makes about 3 dozen cookies):

  • 4 tablespoons chia seeds, divided (I used BetterBody Foods Organic Chia Seeds)
  •  1/4 cup plus 2 tablespoons water
  • 1/2 cup coconut oil
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon almond extract
  • 1 1/2 cups rolled oats (check the label to make sure they are gluten free)
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips (check the label to make sure they are vegan)

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Frozen Cinnamon Peach Oatmeal Cups

Note: I was sent a box of various Bob’s Red Mill products to make the below recipe. Opinions are mine alone.

I’m still rolling through the freezer-friendly recipes my friend and I made a couple of weeks ago. This recipe for Cinnamon Peach Oatmeal Cups was specifically for her oldest son, who absolutely loves oatmeal, particularly when topped with cinnamon and fresh peaches.

 

This freezable version of Cinnamon Peach Oatmeal Cups substitutes in frozen peaches, but the tradeoff for convenience should make it worth it.

These make a tasty breakfast readily available any day of the week, and can be customized to fit specific tastes.

We made these using Bob’s Red Mill Organic Regular Rolled Oats, which Bob’s Red Mill was kind enough to send my way.

Ingredients:

  • 4 cups water
  • 1/4 teaspoon salt
  • 2 cups Bob’s Red Mill Organic Regular Rolled Oats
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon, plus more, to taste
  • 6-12 frozen sliced peaches (depending on muffin/cupcake tins used)

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Oatmeal Chocolate Chip Cookies

Note: I was sent a holiday cookie decorating gift basket from De’Longhi, and one to give away. All opinions are mine alone.

With the holidays upon us, it’s always nice to find extra ways to give back. This season, De’Longhi, an international leader in household appliances, is helping to give back by donating 10% of its delonghi.us sales site-wide until December 20th to Cookies for Kids’ Cancer. Cookies for Kids’ Cancer is a national non-profit organization dedicated to funding research for safer, more effective treatments for pediatric cancer, the #1 disease killer of children in the U.S. For the first time, CookiesforKids’ Cancer has launched a Challenge Gift Campaign where all of the money raised from now to December 31st will be matched, dollar for dollar, up to $250K. Visit Delonghi.us to purchase products and see all of the great holiday gift ideas De’Longhi has to offer. Visit Cookiesforkidscancer.org for more information on ways to donate!

To help spread the word, De’Longhi sent me a holiday cookie decorated gift basket to help make some yummy cookies which included The Cookies for Kids’ Cancer Cookbook.

The gift box includes:

  • set of holiday cookie cutters
  • 3-pack of holiday colored icing
  • pair of cappuccino glasses
  • coffee
  • Cookies for Kids’ Cancer: Best Bake Sale Cookbook

I decided to make the cookie that started it all, a recipe for Chocolate Chip Oatmeal Cookies that was developed for Cookies for Kids’ Cancer’s first bake sale.

This recipe is legit.  They are the perfect balance of chewy, buttery, and chocolately. It’s no wonder the recipe is so popular!

De’Longhi was generous enough to also make a holiday cookie decorating gift basket for an I Can Cook That reader! More details on the giveaway after the recipe.

 

 

Ingredients:

  • 1/2 lb  (2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup old fashioned rolled oats
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups semi-sweet chocolate chips

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Peanut Butter Banana Oatmeal Smoothie

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MySmoothie #CollectiveBias

My weekends have become so busy lately as my wedding gets closer. We are now just 2 months from the big day, and every weekend I feel like I have something wedding related I have to attend to.  Because I am always on the go, it has become kind of difficult to get a good breakfast in on weekends, so my go-to breakfast of choice are smoothies, like this Peanut Butter Banana Oatmeal Smoothie!

I love smoothies, but some smoothies don’t keep me full long enough to really be worth making them. So I’ve amped up this smoothie with a few ingredients I picked up at Walmart to keep me full longer.

The base of this smoothie is Oikos Vanilla Triple Zero Greek Nonfat Yogurt, which has 15 grams of protein per 5.3oz which helps me stay full longer. The yogurt also has 0 fat, 0 added sugar,* and 0 artificial sweeteners.

I’m a firm believer that peanut butter makes smoothies taste so much better, so I also used Jif™ Peanut Powder  to add peanut buttery goodness. The Peanut Powder has 85% less fat that traditional peanut butter and no sugar added.

Note: right now there is an Ibotta offer for $1.50 cash back on the combination of Jif Peanut Powder and Oikos (Vanilla) Triple Zero Greek Yogurt OR $1.50 cash back on the combination of Jif Creamy Peanut Butter and Dannon Vanilla Yogurt

*not a low calorie food

I also added in old fashioned oats, a banana, and some milk to make a super tasty and filling smoothie that I can take on the go!

 

Ingredients (serves 2):

  • 1 banana, sliced
  • 1/2 cup skim milk or almond milk
  • 1/2 cup Oikos Vanilla Triple Zero Greek Nonfat Yogurt
  • 1/2 cup old fashioned oats (uncooked)
  • 2 tablespoons Jif Peanut Powder
  • 1/2-1 cup ice
  • 1/2 teaspoon pumpkin pie spice

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Spiced Oatmeal M&Ms Cookies

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #MemoriesInTheBaking #CollectiveBias

As the holiday season approaches, I have been thinking about all of the holiday traditions my family has, from decorating the tree together to opening one gift on Christmas Eve. My sister and I still don’t live too far from our parents, so we keep up most of our traditions to the day. One of my favorites (and I’m sure this comes as no surprise) is food-related: assembling trifles and baking cookies with my mom.

 

For as long as I can remember, a few Saturdays before the holidays, my mom would turn on Christmas carols and call us into the kitchen to help bake dozens of cookies – chocolate chip, peanut butter, and oatmeal were always on the list.

So even though I haven’t lived home in years, I still go over to my parent’s house to bake cookies. They don’t seem to mind it too much. 🙂

 

My mom and I did a test run this weekend (you can never have too many cookie baking weekends!) and made some Oatmeal Cookies with M&M’S® Holiday Baking Minis.

We usually deliver the baked goods to neighbors, so using Glad® Holiday Packaging adds a nice touch.

 

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups Instant Oats
  • 1/2 cup M&M’S® Holiday Baking Minis

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Hazelnut-Mocha Banana Smoothie

I am trying to get into the habit of making (and wanting) smoothies for breakfast. They are so simple to make and work great for meals on the go. My boyfriend is a huge fan of green smoothies, where he adds various fruits to the blender along with some kale. I don’t mind them, but I thought I’d baby step my way into the smoothie world with something a little more my speed: an oatmeal banana smoothie with espresso and chocolate hazelnut. Mmmmm.

This recipe is adapted from Foxes Loves Lemons, a fellow food blogger as well as a recipe developer. Her recipes are mouthwatering and her pictures are just amazing! She also manages to post daily which just blows my mind. How she manages to deliver such amazing posts daily is beyond me!

My recipe below is a touch different than Foxes Loves Lemons because I wanted to incorporate Nocciolata, a dark chocolate and hazelnut spread, into my smoothie. To see the original version, check out her blog post here.

Nocciolata is made with no chemicals, artificial flavors, GMOs, or palm oil. What it is made with is certified organic ingredients including dark chocolate from the Antillean Islands, Italian hazelnuts (16%), brown sugar, skim milk and Bourbon vanilla extract. Yum! Nocciolata can be found in many stores including Wegmans, King’s, and Whole Foods to name some in the Philly area. For a list of stores that carry Nocciolata, check out their webpage.  

source: https://www.nocciolatausa.com/

Ingredients:

  • 1 cup old-fashioned rolled oats
  • 1 1/2 cups almond milk
  • 1 banana, cut into chunks
  • 1/4 cup vanilla Greek yogurt
  • 1 tablespoon Nocciolata spread
  • 1 tablespoon espresso powder
  • 1 cup ice

Disclaimer: I was sent a free sample jar of Nocciolata to try. My opinions are my own. 

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Walkers Shortbread Back to School Snack Ideas

As a member of the Walkers Shortbread Blogger Ambassador program, I was sent samples of the company’s full line of mini shortbread and cookie varieties. I honestly had no idea these even existed, but I’m so excited they do! Walkers  offers Mini Chocolate Chip Shortbread, Mini Shortbread Fingers, Mini Shortbread Rounds, and their newest cookie Mini Crunchy Oatmeal Cookies.

Each variety are made from all natural ingredients including whole-wheat flour, creamery butter, and whole grain oats. All of the cookies are really delicious but my favorite was the Mini Crunchy Oatmeal Cookies, I couldn’t stop eating them!The bags contain more than one serving, so they come in a great re-sealable grab and go bag, (if you’re able to control yourself unlike me).

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Banana-Oatmeal Chocolate Chip Cookies

I never seem to eat all my bananas before they get too ripe. I know the go-to saver for over ripe bananas is banana bread, but I wanted to use them for something a little different. Cooking Light had a great cookie recipe that used ripe bananas, so I tried it out.
Ingredients:
  • 1/2 cup mashed ripe banana (about 1 medium)
  • 1/2 cup packed brown sugar
  • 1/4 cup butter, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 5 3/5 ounces all-purpose flour (about 1 1/4 cups)
  • 2 cups old-fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semisweet chocolate chips
  • Cooking spray (or parchment paper)
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