3 cups oatmeal
3/4 cup brown sugar
1/2 cup butter
2 cups milk
1 teaspoon vanilla
2 teaspoons baking powder
1 teaspoon salt
Preheat oven to 375 degrees Fahrenheit. Mix all ingredients together (I soften the butter and cut it into the dry ingredients before mixing in the wet ingredients) and pour into 13 x 9 inch buttered pan.
Bake at 375 degrees for 25 minutes.
I add chopped almonds and blueberries and/or bananas after it’s finished cooking.
Eta: You can add an extra egg or two, if you are looking to up the calories and/or protein. It won’t change the texture or anything.
Edited by Mrs Mungo, 27 July 2012 – 10:37 AM.
Here’s the recipe:
Preheat oven to 375
Into bowl mix:
1-1/4 c sugar (too much is OK, and I just use the 1 cup measurer for everything)
1/4 c oil
3/4 c milk
Mix it so the sugar dissolves then add:
2 heaping cups flour.
4tsp baking powder
Mix again and pour in 1 cup chocolate chips, or 1 cup blueberries. If the mixture is really runny then you need to be more heaping with your flour. Add some more flour in. Grease 18 muffin tins, (I just spray them with PAM), fill each tin 2/3 of the way to the top, and pop them in the oven for about 18 minutes.
I guarantee that these will be on the breakfast table at our home on this Monday, our first day back to doing school full-time.
Oh, and if you have a chocolate-lover-kid like MK put a Hershey Kiss into the muffin instead of chocolate chips. Those are great too.
melt 1 stick butter with 1/2 cup honey and a touch of cinnamon (to taste). Preheat oven to 400. Add another touch of vanilla to taste.
in a big bowl, toss 4 cups rolled oats, coconut (I used 1/2 cup), raisins, almonds, walnuts, wheat germ, sunflower seeds, sesame seeds, flax seeds, etc.
Spread these on a baking sheet (I covered mine with foil). Pour the honey mixture over the dry mixture.
Bake 10 min. After I pulled them out, I stirred them periodically to get everything coated with honey.
This was so easy!! You can add or delete as much or as little as you want. Next time, I think I will add dried blueberries or cranberries. I also think chocolate chips would be good! I eat it dry like granola. My dd’s poured rice milk over it. My dh drizzled more honey and ate it like that.
Tell me what you think!
Homemade Granola Nutrition Bars
1/4 cup margarine
1/2 cup honey
1/2 cup unsweetened applesauce
1/2 cup brown sugar
1 large egg
1 cup whole wheat flour
1 teaspoon EACH cinnamon & baking soda
1/2 teaspoon salt
3 cups dry oatmeal
1 cup Rice Crispies
1 cup Cornflakes
1/2 cup Cherrios
1/2 cup raisins
1/2 cup chocolate chips
First melt the margarine. In a large bowl combine the margarine with the honey, applesauce, sugar, cinnamon and egg. Mix very well. Add the flour, baking soda, salt and oatmeal. The mixture will be very thick but still moist. Now stir in the unsweetened cereal, raisins, and chocolate chips. Stir very well. Press the mixture into a well oiled 9 by 13-inch pan. Bake at 350° for 20 minutes. Cool before cutting into 24 bars.
Nice for breakfast or a snack. Nummy!
Makes 24 bars.
Per Serving (excluding unknown items): 153 Calories; 4g Fat (24.0% calories from fat); 3g Protein; 28g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 153mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
White Chocolate & Cranberry Bars: Replace the chocolate chips with white chocolate chips and replace the raisins with dried cranberries (Craisins).
Per Serving (excluding unknown items): 157 Calories; 4g Fat (23.8% calories from fat); 3g Protein; 27g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 158mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates
Rocky Road Bars: Use the chocolate chips as directed. Omit the Cheerios and raisins. Instead add 1/3-cup chpped pecans or walnuts and 3/4-cup miniature marshmallows.
Per Serving (excluding unknown items): 156 Calories; 5g Fat (29.5% calories from fat); 3g Protein; 26g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 147mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.
1 1/2 cups Bisquick
1 1/2 cups quick-cooking oats
1 cup packed brown sugar
1/2 cup butter
1/3 cup semi-sweet chocolate chips, raisins, or chopped nuts
Heat oven to 350*.
Mix all ingredients except chocolate chips with a fork until moistened (the original recipe calls for softened butter, in which case the mixture will be crumbly. I melt the butter, and the mixture is more dough-y). Stir in chocolate chips (I cut the amount back and just sprinkle them on top. The boys haven’t noticed). Press into a 13 X 9 pan and bake 15-17 minutes until center is set. Cut into bars.
-I’ve also doubled the recipe and baked it in the Pampered Chef Stoneware Medium Bar Pan-these are the best.
Here is our hands-down, all-time favorite pancake recipe. The cook book has long since fallen apart, but is The Good Food Book by Jane Brody. If you use organic pumpkin, it will be even better. (Do a side by side taste test of organic pumpkin puree and regular. The regular has no taste!)
PUMPKIN-OAT PANCAKES (4 servings)
1/2 cup rolled oats
1 cup buttermilk
1 egg white
1 whole egg
1 T. oil
1/2 cup pumpkin puree
1/3 cup lowfat or skim milk
1/2 cup whole-wheat flour
1/3 cup all-purpose flour
2 T. wheat germ
1 T. sugar (or to taste)
1 t. baking powder
1/2 t. baking soda
1/4 t. cinnamon
1. In a large bowl, combine the oats and buttermilk, and let the mixture stand for about 15 minutes to soften.
2. Add the remaining “wet” ingredients, blending well.
3. In a small bowl, combine all the dry ingredients. Stir them into the wet ingredients, mixing them until the batter is fairly smooth. Add more milk if the batter is too thick.
4. For each pancake, place about 3 tablespoons batter on a hot, lightly greased griddle. Flip the pancakes when their undersides are golden brown and the tops begin to bubble.
1 3/4 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup unsalted butter
1/2 cup granulated sugar
2 large eggs at room temperature
1 cup mashed ripe bananas
1 tbsp milk
1 tsp vanilla
2/3 cup miniature semisweet chocolate chips
Prehat the oven to 350 degrees, spray cooking oil to coat bottom of a 9x5x3 inch bread pan, then lightly dust the pan with flour and tap out the excess.
In a large mixing bowl, stir together the dry ingredients except the sugar.
In a separate bowl, cream together the butter and sugar until well blended. One at a time, add the eggs, beating well with a fork (I will be using a mixer) after each addition. Stir in the bananas, milk, and vanilla until well combined.
Stir in the flour mixture just until blended. Fold in the chocolate chips.
Scrape batter into the prepared pan and spread evenly.
Bake for 45-55 minutes or until you test with a knife in the center of the bread and it comes out clean.
Remove to a wire rack, cool at least 10 minutes before removing the bread from the pan, and then finish cooling on the rack.