Posts Tagged ‘Rolled oats’


Homemade granola bars are one of my favorite things to bake.  I serve them for breakfast, lunch and snacks.  Making a 9 x 13 pan of granola bars will serve us for lunch one day and breakfast the next.  Love it. 

As usual, this recipe is very forgiving and very versatile – use what you have and what you like.

Homemade Granola Bars

by Blessed Roots Farm (https://blessedrootsblog.wordpress.com)

2 cups quick cooking oats

2 cups rolled oats

2 cups whole wheat flour

1/2 tsp. salt

1 1/2 cups add-ins (we love raisins or dried cranberries and chocolate chips)

1 cup combination of flax seeds, flax meal, sesame seeds and/or dried coconut

1 cup chopped nuts

1/2 cup (1 stick) butter, melted and cooled

1/2 cup all natural peanut butter

3/4 – 1 cup honey

2 eggs

3 tsp. vanilla extract

Splash of milk, if needed

1.  Preheat your oven to 350 degrees.  Butter the bottom of a 9 x 13 pan using the wrapper from your stick of butter. 

2.  In a large bowl, combine all of your dry ingredients.

3.  In a small pot on the stove top, melt the butter over a low heat.  Remove from heat.  Stir in peanut butter, honey and vanilla.

4.  Add the eggs and other wet ingredients to the dry mixture and stir to combine.  Make sure everything is moist, but not wet.  If you need to add a little more honey or a splash of milk to make everything moist, do so now.

5.  Dump the contents into your greased baking pan.  Press the mixture into the pan.

6.  Bake in the preheated oven for 25 minutes or until done.


I am sharing this recipe this week with the following:

Melt in Your Mouth Mondays

Meatless Mondays

These Chicks Cooked

Full Plate Thursday

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Cranberry Walnut Chocolate Chip Breakfast Cookie

Usually once a week we eat something for breakfast that is a little special.  Cereal bars from Trader Joe’s are to my kids what dark chocolates are to me.  I don’t pretend to understand them.  But, I am more than happy to compromise once a week and grab a prepackaged something requiring me to just open the wrapper and a meal is served.  A rare occurrence, for sure, in our house.  (Well, mommy guilt requires that I add a truly healthy smoothie as well – but how hard is that, really?)

On an even more rare occasion, I actually bake cookies for breakfast.  I am not saying these qualify as a health food or anything, but they are far better than most sweet morning treats.  You can indulge and feel, well, not quite as guilty.

This week I added dried cranberries, chopped walnuts and some chocolate chips.  YUM.

Breakfast Cookies

by Blessed Roots Farm (blessedrootsblog.wordpress.com)

(This will make 4 dozen small cookies, or 2 dozen huge ones.  We like huge.)

2 sticks butter, softened

3/4 c. sucanat (brown sugar would work)

2/3 c. honey (or another 3/4 c. brown sugar)

2 eggs

2 tsp. vanilla

1/4 tsp. salt

2 c. flour (I use white whole wheat)

1/4 c. ground flax seeds

1/2 tsp. baking soda

1 tsp. baking powder

2 c. rolled oats


  • 1 1/2 tsp. cinnamon, 1 tsp. nutmeg, 1 c. dried cranberries or raisins, 1 c. chocolate chips, 2/3 c. chopped nuts

Preheat oven to 350 degrees.  In a large bowl, cream together butter, sucanat and honey.  Add eggs one at a time and stir until combined.  Mix in vanilla and salt.  In a smaller bowl, mix together flour, flax, baking soda, baking powder, and cinnamon and nutmeg if you are adding those.  Add dry ingredients to wet, and stir until combined.  Add rolled oats and stir.  Add optional add-ins like nuts or dried fruits and stir.  Drop onto prepared cookie sheets, press flat slightly, and bake for 10-14 minutes depending on the size of your cookies.

They freeze beautifully as well – eat half this week, freeze the rest, and you save yourself the work next time!


I’ll be sharing this recipe at Melt in your Mouth Mondays, Mangia Monday, Real Food Wednesday, These Chicks Cooked, Full Plate Thursday, Tidy Mom,  Fresh Bites Friday and Sweet Tooth Friday.

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Pumpkin Spice Granola

Homemade granola is a breakfast staple at our house.  I decided to veer from our usual recipe this week to creat something new.  The results are delicious and perfect for the cooler weather ahead.


by Blessed Roots Farm

6 C. rolled oats

1/2 c. white whole wheat flour

1/2 c. unsweetened shredded coconut

1 c. chopped walnuts (finely chopped at our house or people pick them out :))

1/4 c. anything else you like (sesame seeds, flax seeds, wheat germ, more nuts . . .)

1 tablespoon ground cinnamon

1/2 tsp. ground nutmeg

1/2 tsp. allspice

1/2 c. butter, melted

1/2 c. honey

1/2 c. pumpkin puree

2 teaspoons vanilla

Preheat oven to 300 degrees.  Combine all of the dry ingredients in a large bowl.  In a small sauce pan, melt your butter and stir in the other liquid ingredients.  Pour the liquid butter mixture into the dry ingredients and stir until everything is moist.  Pour into a large pan (I use my roasting pan so I don’t flip it over the sides while stirring.) and evenly distribute.  Bake in your preheated oven, stirring every 10 minutes until you reach your desired level of “brown” – probably about 40-60 minutes.

Let the granola cool completely before storing.  Adding dried cranberries to the finished product sounds like an excellent idea, as well.

For more recipe inspiration, join me at Tasty Tuesday, Tempt My Tummy Tuesday, Real Food Wednesday, Full Plate Thursday, and Fresh Bites Friday.


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Apple Spice Muffins

Since we all seem not very excited about the fall weather, but extremely excited about the fall food – I thought I would share a new fallish muffin recipe.

Oatmeal Apple Spice Muffins

by Blessed Roots Farm

(I always make at least 24 muffins or there aren’t enough to feed our family.  If you only want 12, you need to cut this in half.)

2 2/3 c. flour (I use white whole wheat flour)

1 c. quick oats

1 c. rolled oats

2 Tbsp. baking powder

3 tsp. cinnamon

1 tsp. nutmeg

1/2 c. honey

1/2 c. maple syrup

1 c. milk (I use almond milk)

1/2 c. (1 stick) melted butter

2 eggs

4 c. peeled and chopped apples

1 c. raisins and/or chopped nuts (if you like ’em)

Preheat oven to 400 degrees F.  Prep your muffin pans by greasing or using liners.  Prepare your apples.  In a large bowl, combine all of the dry ingredients.  In another large bowl, combine all the wet ingredients.  Toss both the apple chunks and raisins in the dry flour mixture.  Dump the wet into the dry and mix until combined.  Fill your muffin cups 3/4 full and bake for 17 -20 minutes or until done.

Join me over at Jam Hands for Recipe Sharing Monday  and Melt in Your Mouth Monday for more inspiration.


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