Oat Day 7

Family Favorite Baked Oatmeal
Serves 8



5 apples peeled and thinly slices

1/4c. oil
1/4c. applesauce
2 1/2c. milk
1T. vanilla
1/3c. honey
1T. cinnamon
3c. oats
2t. baking powder
1t. salt

1/2c. chopped walnuts


Preheat your oven to 350. Place you apple slices into a greased 13x9in. baking dish.
In a large bowl, mix together the oil, applesauce milk, vanilla, and honey. Next add the remaining dry ingredients, and mix well.
Pour your oat batter onto the apples in the baking dish, sprikle with the walnuts. Place in the oven, and bake for approx. 30-45 min. depending on how crunchy you like the top!

Serve as is, or with maple syrup!





Note: If you like to have yours with milk, reduce the milk in the recipe by 1/2c.

Day 7 of Oats

Fig and Walnut Energy Bars

1c. oats
1c. uncle sam creal or bran cereal
1/4 c. whole wheat flour
1c. walnut pieces
1 1/2 c. coarsely chopped stemmed dried figs
1/2 c. nonfat dry milk
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4c. honey
2 eggs

Heat oven to 350. Grease a 13x9inch baking pan. Place oats,cereal,flour,walnuts,figs,dry milk,cinnamon and ginger in food processor; coarsely chop. Add honey and eggs; pulse until well combined. Put into pan; spread evenly with your fingers. Bake until lightly browned around edges, about 20 min. Cool in pan 15 min, then cut into 16 bars. Store in airtight container at room temp for up to 3 days, or wrap individually and freeze for up to 3 months.

These are very good, next though I might add more spices and maybe some dried coconut!

Oat Day 6

Cranberry Power Bites

1/4c. toasted sesame seeds

3/4c. toasted sunflower seeds

1c. oat flour

21/2T coconut oil

1/4c. honey

1/2t. salt

1/3c. boiling water

1/4c. dried cranberries

1/4c. dried dates chopped

1/4c. shredded unsweetened coconut

12 whole cashews

Grind the seeds in a blender, add the flour, oil, honey and salt. Remove from the blender and set aside. Clean blender, then add the berries and dates, with the boiling water. Blend until a moderately smooth paste forms. Remove.

Take the seed mixture, and roll into approx. 1in. balls. Roll into the coconut. Make an in-dent in the middle, and fill with the berry mixture. Top with a cashew. Refrigerate for 1/2 hour.

These keep very well in the freezer, or fridge!

Yield: 12 cookies

Day 5 of Oat Week

Nutty Granola


1/4c. coconut oil
1/2c. honey
1t. vanilla
1/3c. Chopped cashews
1/3c. sunflower seeds
1/3c. coconut
1/4c. macadamia nuts chopped
1 lemon zested
4c. oats

Preheat your oven to 350.
Heat the oil and honey in a pot till boiling, add the remaining ingredients. Mix well, then spread onto a cookie sheet, and bake for 10min. Stir the granola around, then bake for another 10-15min. Remove, and cool completely before storing!

Day 3 of Oatmeal

Tropical Oatmeal


3c. Oats
6c. water
pinch of kosher salt
1T. Freshly grated ginger

1/2c. chopped dried apricots
1/3c. chopped cashews
1/4c. coconut

Heat the water till boiling add the salt, ginger and oats. Cook till all the water is absorbed and. Divide into 6 bowls, and top with remaining ingredients. Serve with a little maple syrup, or brown sugar.

Butter Cream Icing

INGREDIENTS (Nutrition)

• 1/2cup butter
• 1/2 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1 tablespoons milk

1. In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Day 3 of Oatmeal

Crunchy Pear Muffins

1/2 cup granola
1 1/2 cups whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup brown sugar
2 Tbsp. applesauce
2 tsp. vanilla extract
1 mashed banana
1 large egg
1 1/2 cups finely diced peeled pear
3 T. Granola

Combine flour & next three ingredients in a medium bowl; stir well with whisk. Make a well in center of mixture. Combine brown sugar & next four ingredients in a small bowl, add to flour mixture, stirring just until moist. Fold in diced pear. Spoon batter into 9 muffin cups coated with cooking spray; sprinkle batter with extra granola. Bake at 400ºF for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.