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Honey Date Oat Muffins

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Honey Date Oatmeal Muffins

It’s January of a new year and I’m all about trying to make it a healthier new year, even if it’s just little changes here and there. These Honey Date Oat Muffins are just that – a little lighter. They may not look like fancy muffins from Starbucks, but they’re delicious.

The muffins are sweetened with honey only and half the butter is substituted with olive oil. I use 2% milk and add some dried fruit for good measure. Oh, and don’t forget the protein and fiber you get from the oatmeal.

Honey Date Oatmeal Muffin

Honey Date Oat Muffins are light and fluffy with a little bit of crunchy baked in just around the edges. I’ve always loved the texture of oatmeal in baked goods and it really is a good addition in these.

I add a hint of cinnamon and nutmeg to these honey-sweetened muffins, and you’ll also like the little bits of sweet dates in them. If you don’t like dates, go ahead and use raisins, dried cranberries, or any other dried fruit you prefer. Fix them up like you do your breakfast oatmeal.

I’m planning on freezing half of these since Bret thinks muffins are for girls and doesn’t eat them unless they’re chocolate with chocolate chips. It’ll be nice to be browsing through the freezer in a couple of months and find these just waiting for me to warm up and have for breakfast. Love ’em!

Honey Date Oatmeal Muffins

Honey Date Oat Muffins

Yield: 12
Prep Time: 11 minutes
Cook Time: 14 minutes
Total Time: 25 minutes

Lightly sweet muffins with a great oatmeal texture and dots of sweet dates. Breakfast muffin at its best!

Ingredients

  • 1 C all-purpose flour
  • 1 C quick oats (not instant)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp powdered ginger
  • 1 egg
  • 1/4 C extra-virgin olive oil
  • 1/4 C melted butter
  • 3/4 C milk (I used 2%)
  • 1/3 C honey
  • 16 dates, small chopped

Instructions

  1. Preheat the oven to 400°. Spray a 12-cup muffin tin with cooking spray.
  2. In a large bowl, whisk together the flour, oats, baking powder, salt, cinnamon and ginger. In a small bowl, whisk together the egg, olive oil, slightly cooled melted butter, milk and honey until thoroughly combined.
  3. Pour the wet ingredients directly into the dry ingredients and gently mix until just combined. Stir in the dates gently until distributed. Spoon the batter into each muffin cup, about 2/3rds full.
  4. Bake for 12-14 minutes, until medium-brown around the edges (tops shouldn't brown) and a toothpick comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool. Store in a tightly sealed container or freeze for later.

Notes

Tips and Stuff:

If you prefer, you can use raisins or whatever other dried fruit you may like.  

Check the muffins at 12 minutes - they can get really too brown around the edges quickly.

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 202Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 27mgSodium: 279mgCarbohydrates: 27gFiber: 2gSugar: 14gProtein: 3g

Nutrition Values are Approximate

© sblades
Category: Breads/Muffins

Maple Oat Bread

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Maple Oat Bread

There’s nothing like the aroma of bread baking in the oven. I wanted to try something different and saw this Maple Oat Bread in Taste of Home’s Guilt-Free Cooking that’s been sitting on my shelf for awhile. Some day I’ll get through every single recipe in my shelves of cookbooks (right…).

The first attempt at baking this bread was what I call a failure. When it goes into the trash after one slice – that’s a failure. The original recipe calls for 1/2 cup of pure maple syrup and it was way too sweet for me. Also, I made it in a smaller dish and although I should have known to bake it for at least five minutes longer than the listed time, it came out underbaked. I just couldn’t serve it, so reluctantly threw it out. Ouch.

Not to worry, subsequent attempts came out great!

Maple Oat Bread

I cut down the maple syrup to 1/3 cup and it was just right. You can taste the subtle maple flavor throughout the soft, wonderfully-textured bread. A teaspoon of cinnamon added to the batter makes it even better.

It’ll be great toasted and slathered with a little butter for breakfast with my favorite coffee. Yes, butter. I know this book is called Guilt-Free, but by decreasing the maple syrup I made it even more guilt-free, so butter is OK.

Maple Oat Bread

Maple Oat Bread

Maple Oat Bread

Yield: 12 - 16 slices
Prep Time: 30 minutes
Cook Time: 38 minutes
Inactive Time: 1 hour 45 minutes
Total Time: 2 hours 53 minutes

Terrific, lightly sweet homemade with a touch of maple flavor and cinnamon. 

Ingredients

  • 1 C old-fashioned oats
  • 1 C boiling water
  • 1 pkg (1/4 oz) active dry yeast
  • 1/3 C warm water (110 to 115° - warm to the touch)
  • 1/3 C pure maple syrup
  • 2 tsp canola oil
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 3 1/2 to 3 3/4 C all-purpose flour
  • Topping:
  • 1 egg lightly beaten with a fork
  • 1-2 tbsp old-fahioned oats

Instructions

  1. Place 1 cup oats in a blender or food processor and process for 6-7 seconds, until roughly processed.  Transfer to a small bowl and add the boiling water.  Stir and let stand until the mixture cools to 100° or so.
  2. When the oatmeal mixture is almost cool enough, get a large mixing bowl and stir lightly to dissolve yeast in the warm water.  Add the maple syrup, oil, salt, cinnamon, oatmeal mixture and 2 cups of the flour.  Beat on medium-low until combined and smooth (will be sticky). 
  3. Turn down the mixer to low and carefully add another cup of flour, scraping the sides down as needed.  If mixture is still sticky, add another 1/4 C until the dough is smooth and soft (will still be very slightly sticky).
  4. Turn the dough out onto a lightly floured surface and knead till smooth, approximately 6 to 8 minutes.  Place in a lightly greased bowl, turning the dough so it gets lightly oiled all over.  Cover with a towel and let rise in a warm place until doubled, about an hour.
  5. Punch dough down.  Turn onto a lightly floured surface and shape into a flattened 9" round loaf.  Place in a greased 9" round baking dish (I used an 8" and baked longer).  Cover and let rise until doubled, about 45 minutes.
  6. Preheat oven to 350°.  Lightly beat the egg with a fork and brush onto the top of the dough.  Sprinkle with the oatmeal as desired.  Bake for 35-38 minutes or until fairly dark golden brown.  Remove from the pan to a wire rack to cool.

Notes

Tips and Stuff:

The original recipe calls for 1/2 cup of maple syrup, but I found that too sweet.

Don't under bake!  If you're using a smaller or different-sized dish, adjust the baking time accordingly.

Nutrition Information:
Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 423Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 227mgCarbohydrates: 87gFiber: 4gSugar: 4gProtein: 12g

Nutrition Values are Approximate

© Michele Odstrcilek, Taste of Home
Category: Breads/Muffins

Cinnamon Honey Oatmeal Biscotti

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Cinnamon Honey Oats Biscotti

Biscotti is one of my very favorite cookies! I usually prefer a thin, chewy cookie, but after my first biscotti I was hooked. They’re crunchy and so simply flavorful – good alone for a snack or with coffee for breakfast.

Cinnamon Honey Oatmeal Biscotti evolved from a simple cinnamon biscotti recipe. It’s been revamped to make a small batch, but you may want to double it because it’s a delicious little cookie.

Cinnamon Honey Oats Biscotti

These Cinnamon Honey Oatmeal Biscotti have a deep cinnamon flavor and the honey adds a rich sweetness the way only honey can. I do tend to bake these for a little less than time than the recipe calls for because I like them a little less crunchy than usual.

These biscotti are amazingly good! I particularly like the little extra texture the sliced almonds and oats bring.

The flavor and textures remind me of a cross between a really good cinnamon oatmeal cookie and a fluffy cinnamon scone. I keep imagining raisins sprinkled in there – that would be great!

Lovely, lovely little biscotti (I think there’s a song in there somewhere).

Cinnamon Honey Oats Biscotti

Cinnamon Honey Oatmeal Biscotti

Cinnamon Honey Oatmeal Biscotti

Yield: 12 biscotti
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Delicious, crunchy, and perfect with coffee or tea.

Ingredients

  • 1 1/4 C. all-purpose flour
  • 1/2 C. oats
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 C. slice almonds
  • 1/4 C. butter, softened
  • 1/3 C. packed brown sugar
  • 1 egg, room temperature
  • 1/4 C. honey
  • 1 tsp vanilla
  • Glaze (optional)
  • 3 tbsp powdered sugar
  • 2 drops almond extract
  • 1 tbsp milk

Instructions

  1. Preheat oven to 350°.  Line a cookie sheet with parchment paper.
  2. In a large bowl, mix together the flour, oats, baking powder, baking soda, cinnamon, salt and almonds.
  3. In a large mixing bowl, beat the sugar and butter together until smooth, scraping down the sides as needed.  Beat in the egg until well incorporated, again scraping down the sides of the bowl.  Pour in the honey and vanilla and mix.  Scrape down sides of bowl one more time.
  4. Add the flour, one cup at a time, mixing well until combined.  Pour batter onto the prepared cookie sheet.  Lightly wet your hands and mold the batter into a 10-inch long loaf by about 4 to 5 inches wide, making sure it is even on all sides and smooth on top.  (It will spread when baked.)
  5. Bake for 25 minutes, then remove from the oven.  Turn down oven temperature down to 325°.  Cool on the cookie sheet for 5 minutes, then gently push the loaf onto a cutting board.  Cut into 3/4" wide slices with a bread knife, minimizing sawing motion so they won't break apart.
  6. Carefully place the slices standing upright back onto the parchment paper-covered pan and put back into the oven for 25 minutes, until golden brown.  Remove from the oven and immediately transfer the cookies to a rack to cool.  Cool completely before drizzling with glaze.
  7. For the glaze:  mix together the powdered sugar, almond extract, and milk until smooth and the consistency you like.  Drizzle over the cooled biscotti and let firm up before serving.  

Notes

Tips and Stuff:

The dough is very sticky.  Be sure and wet your hands before molding the biscotti loaf.

After I glazed the biscotti, I sprinkled a few teaspoons of toasted oatmeal over the tops.  That's purely optional if you like the look.  Good either way!

The original recipe called for pecans.  I prefer it with the sliced almonds.

Nutrition Information:
Yield: 12 Serving Size: 1 cookie
Amount Per Serving: Calories: 196Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 125mgCarbohydrates: 29gFiber: 1gSugar: 15gProtein: 4g

Nutrition Values are Approximate

© sblades
Category: Cookies

Oatmeal Lace Cookies

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Years ago, my sister gave me a gift of lace cookies from Holland. I’ve never forgotten how good they were and finally found a recipe that tastes just like those I had so long ago.

These Oatmeal Lace Cookies are incredible! A little crispy, a little chewy, and a layer of chocolate in the middle of it all. They’re buttery and irresistible.

oatmeal-lace-cookies1

Even though the ingredients are simple and it only takes a few minutes to put together, it makes so many cookies that there’s a time investment putting them on the cookie sheets, peeling them off after cooled and then slathering that good chocolate between them.

But the final result is definitely worth it!

They’re delicate in a way, but are also rich and substantial. If you can’t tell, I really love these cookies.

oatmeal-lace-cookies2

Another thing I like about Oatmeal Lace cookies is that people will think you’re a gourmet baker when you present these. They’re so delicate and pretty.

Use these cookies on a Christmas cookie plate, or any time of the year for a special celebration. Besides looking great, they taste amazing.

Oatmeal Lace Cookies

Oatmeal Lace Cookies

Yield: 40 cookies

Pretty, delicate, and delicious cookies!

Ingredients

  • 1 C butter
  • 2 1/4 C light brown sugar, packed
  • 2 1/4 C oatmeal
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 1 egg, lightly beaten
  • 1 tsp vanilla
  • 2 C semisweet chocolate chips

Instructions

  1. Preheat oven to 375 degrees. Line baking sheets with parchment paper.
  2. Heat butter and brown sugar together in a 2-quart saucepan over medium-low heat, stirring frequently until smooth (until you don't have the sugary feel under the spoon; 3-5 minutes). Stir in the oats, flour, salt, egg*, and vanilla.
  3. Drop cookie batter onto the baking sheets by scant teaspoons about 2 1/2" apart (cookies will spread a lot). Bake for 5-6 minutes, until lightly golden brown. Cool them on the baking sheets while you're baking the next batch, then remove to cooling rack.
  4. After completely cooled, match up like-sized cookies. Melt the chocolate chips in a microwave-safe bowl for 30 seconds, stir, then continue at 10 second increments, stirring each time until melted and smooth.
  5. Spoon about 1 tsp. of the melted chocolate on one side of the matched cookies and lightly press together with the other one. Let cool on racks until set. Store in a pan with waxed paper between layers so the cookies don't stick together. (update: do not freeze well. When thawed they got soggy, so eat when fresh)

Notes

Tips and Stuff: 

Don't over bake these - if they're dark brown they're burnt and not so tasty.  

They look incredibly thin after baked, but they'll come up fine off of the parchment paper if you give them enough time to cool.  

*When adding the egg to the hot mixture, stir in quickly and thoroughly so it doesn't scramble.

Experiment with the first pan - these really do spread a lot and will mush if set too close together.

Nutrition Information:
Yield: 40 Serving Size: 1 cookie
Amount Per Serving: Calories: 134Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 101mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 1g

Nutrition Values are Approximate

© sblades
Category: Cookies