Since we’ve had three back to back Iftar (break-fast) recipes, I thought that I should share something that would be nice at Suhoor (pre-dawn meal). These oatmeal pancakes (recipe adapted from here) are full of the goodness that comes with oats, they keep you feeling full without any added heaviness, and they’re super easy to throw together (everything is whizzed in a blender!). Surprisingly they’re also light and airy in texture, even though they’re loaded with oats!
Yield: 4 Servings
- 1 ½ cups buttermilk
- 1 cup all-purpose flour
- 1 cup instant or old-fashioned rolled oats
- ¼ cup oil
- ¼ cup brown sugar
- 2 teaspoons baking powder
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
Combine all ingredients in the jar of a blender or food processor and blitz until smooth.
Heat a nonstick skillet over medium-high heat. Lightly grease the skillet, and pour batter in ¼ cup increments. Cook for a few minutes, until lightly browned and large bubbles appear. Flip the pancake and cook until browned on the second side. Repeat with remaining batter, brushing the pan with oil as needed.
I was never a fan of granola growing up. Over time, however, my tastes have evolved, and now I’m a big fan (probably has something to do with my love for all things crunchy). I love snacking on it parfait-style, sandwiched between layers of creamy Greek yogurt and sweet and juicy strawberries. It makes a great snack and breakfast, and it is SO easy to prepare!
(Recipe adapted from Martha Stewart)
Honey Pecan Granola
Yield: 4 ½ Cups
- 3 cups old-fashioned rolled oats
- 1 ½ cups pecans, coarsely chopped
- Pinch of salt
- 3 tablespoons unsalted butter
- 1/3 cup honey
Preheat oven to 300°F and set aside a parchment lined baking sheet.
In a large bowl, combine oats, pecans, and salt and mix well. Set aside.
Combine butter and honey in a saucepan and warm over medium-high heat, until the mixture attains a runny consistency. Pour the butter and honey mixture over the oat mixture and mix well, making sure that it is evenly coated. Transfer oats to the baking sheet, spread in an even layer, and bake until lightly golden, about 30 minutes, stirring halfway through.
Allow granola to cool completely on baking sheet. Store in an airtight container at room temperature.
Homemade granola bars are something that have been on my bucket list for quite some time. I’ve tried a handful of recipes, but the problem that I kept running into was that the bars wouldn’t hold together well. Some recipes were better than others, but most crumbled under pressure (pun intended 😉 ). I finally stumbled upon the perfect recipe. The secret lies in coconut oil! Coconut oil is what helps maintain the shape of the granola bars, while still balancing a neutral flavor. While the recipe I’m sharing is a coconut and chocolate chip based granola bar, I’m sure the ingredients can be swapped out for whatever your heart desires 🙂
(Chocolate Chip and Coconut)
Yield: One 9”x13” Pan
- 2 ½ cups quick oats (pulsed rolled oats can be substituted)
- ½ cup Rice Krispies cereal
- ½ cup brown sugar
- ½ cup coconut oil
- ½ cup mini chocolate chips
- ¼ cup honey
- ¼ cup shredded coconut
- ½ teaspoon vanilla
- ½ teaspoon salt
Preheat oven to 350˚F and set aside an ungreased 9”x13” pan.
Mix all ingredients together in a large bowl until thoroughly combined. If using a stand mixer, use paddle attachment and mix on lowest speed.
Transfer mixture to pan and use damp hands to press it in.
Bake for 18 minutes. Score the bars when they first come out of the oven. Cool completely, then cut into bars.
Since discovering the amazing taste and texture of Steel Cut Oats versus regular old-fashioned rolled oats, I’ve been trying new combinations of flavors regularly. One combination that I keep coming back to is the classic cinnamon and apple combo. I just cannot resist the aroma of apples simmering in cinnamon! I used the base of my basic Steel Cut Oats recipe and tweaked this recipe from Taste of Home to create a delicious, healthy, and hearty breakfast.
Apple And Cinnamon Steel Cut Oatmeal
Yield: 4 – 6 Servings
- 1 tablespoon unsalted butter
- 1 cup steel cut oats
- 1 apple, peeled and diced
- ¾ cup raisins (optional)
- 3 tablespoons brown sugar, packed
- 1 teaspoon ground cinnamon
- 3 cups boiling water
- 1 cup milk
- ½ teaspoon salt
- Chopped nuts, for garnish (optional)
- Maple syrup, for serving (optional)
In a large pan over medium heat, melt butter. Add oats and cook for 2 minutes, stirring often. Add apple, raisins (if using), brown sugar, cinnamon, and boiling water. Reduce heat to medium-low, cover, and cook for 30 minutes. Do not stir.
Add milk and salt, stir, cover, and cook for an additional 25 minutes. Remove from heat and allow the oatmeal to sit undisturbed for 10 minutes before serving.
Garnish with nuts and maple syrup, if desired.
I’m constantly on the lookout for new and interesting smoothie recipes. I think they’re a great way to get your fill of fruits and veggies, but in a more fun way! Lately I’ve been experimenting in the kitchen with various fruit and veggie combinations, and although we’ve had some fails, we’ve also had lots of hits (more recipes to come your way soon!). This delicious Blackberry and Oat Smoothie is a great recipe I stumbled upon from Joy the Baker. My son loves it so much that he’s officially renamed it Purple Juice 🙂
Blackberry and Oat Smoothie
Yield: 1 Large or 2 Small Servings
- 1 cup blackberries
- 1 cup milk
- 1 banana, sliced
- ½ cup yogurt
- 2 tablespoons oat flour (old-fashioned rolled oats ground in a spice grinder)
- 2 tablespoons honey
- 1 teaspoon vanilla
Combine all ingredients in a blender and pulse until smooth. Refrigerate any leftovers.