Baked Peanut Butter Apple Oatmeal

Meal prep always makes life easier. This baked oatmeal recipe is amazing when re-heated throughout the week or eaten cold straight out of the refrigerator. Add some fresh fruit or drizzle some maple syrup on top! The flavors can be endless!

Ingredients:

3 c. oats
1 1/2 c. brown sugar
5 1/2 c. milk, 1 %
1/2 c. peanut butter
3 eggs, beaten
1 c. diced dried cinnamon apples (from Nuts.com)
1 c. mini chocolate chips

Combine the oats, brown sugar, milk, peanut butter and eggs in a large saucepan and stir on medium heat. Stir occasionally for 10-12 minutes until the oats start to thicken.

Preheat the oven to 350 degrees and spray a 9x13 pan with non stick cooking spray. Pour the prepared oats into the pan, sprinkle the top with mini chocolate chips, and bake for 20 minutes.

Let stand 5 minutes before serving.

Strawberry Overnight Oats

This recipe is almost as easy as 1, 2, 3. Measure, mix and pour is almost all of the work that you need to do, minus chopping up the strawberries! This is a really easy recipe that is a very refreshing breakfast ready to go for the next day!

Ingredients:

1 c. Oats

2/3 c. milk, 1 %

1/2 c. fat free plain yogurt

4 tsp. chia seeds

1/2 tsp. vanilla

1/4 tsp. salt

1/2 c. fresh chopped strawberries

In a large bowl, combine the above ingredients, minus the strawberries. If you want your overnight oats to be on the sweeter side, you can use vanilla yogurt or add a small amount of sugar. 

Fill 2 small mason jars with 1/4 of the oatmeal mixture. Add 1/2 of the strawberries to each jar. Fill the rest of the way and top with the oatmeal. Place the lid back on and refrigerate overnight (or at least 4 hours) before diving in!

Baked Banana Oatmeal Hearts

Nothing says "I love you" around Valentines Day like making some healthy heart shaped baked oatmeal bars to start the day off right!

Ingredients:

1 c. plain fat free vanilla yogurt
2 ripe bananas
2 eggs
2 c. oats
1/4 c. brown sugar
1 tsp. baking powder
1 tsp. baking soda
1/4 c. candy coated chocolate (mine was Valentines colors)

Preheat the oven to 400 degrees. Spray a silicone heart shaped mold (that has heart's about the size of a normal cupcake) with non stick cooking spray. Meanwhile, in a large bowl mix the yogurt, mashed banana and eggs together until somewhat blended. Add in the oats, baking powder and soda and stir until everything is well incorporated. Fill the mold 2/3 of the way full in each cup. Sprinkle with the candy coated chocolate pieces. Bake for 15-18 minutes. Take the mold and flip upside down over a wire cooling rack and tap slightly on the bottom if you are having a hard time getting them out. Gently flip them back over with your hands and let them fully cool before serving or storing.

Earl Grey Tea with London Fog

This is a great dairy-free drink and a good alternative to using creamer or milk in your tea. The oat "fog" creates a thickness that almost gives this tea a consistency of hot chocolate. It sounds really strange, but if you are a tea lover, it is a recipe you have to try out!

1 c. water
1/2 c. rolled oats
2 Tbs. agave nectar
1 tsp. vanilla
1 c. double strength brewed Earl Grey Tea

Blend the water and oats together and then let them sit for five minutes to soak. Add the agave and vanilla and process until as smooth as possible (the grains shouldn't be recognizable at this point). Place a piece of cheesecloth on top of a large glass measuring cup or small bowl. Hold the cheesecloth with your non dominant hand and pour 1/3 to half of the liquid mixture into it. Squeeze the liquid into the measuring cup and continue with the remaining liquid. Discard the cheesecloth. Pour the tea into two tea cups. Slowly pour the "fog" (aka, oatmeal liquid) into the tea slowly.

Banana Oatmeal Protein Bars

These breakfast protein bars are VERY filling and loaded with bananas. You can eat them as is, drizzle some honey on top, or add melted peanut butter and jelly with some sliced bananas! It is great for a snack (or breakfast or dessert) and pretty guilt free. And an 8x8 pan makes only 6 servings, so they are pretty large slices!

Ingredients:

1 c. oats
1/2 c. protein powder, vanilla (or 1 heaping scoop)
1 tsp. baking powder
2 medium very ripe bananas, mashed
4 egg whites
1 c. milk (I used Bolthouse Farms Vanilla Chai Tea protein beverage

Preheat the oven to 350 degrees. Line an 8x8 pan with tinfoil and spray with non stick cooking spray. In a large bowl, mix the above ingredients together until everything is well combined.

Pour into the prepared pan and bake for 25-30 minutes until the bars are set and bounce back slightly when pushed. Let cool fully before cutting into bars.

(Makes 6 servings, 3 points plus Weight Watchers points per serving. If you add a drizzle of peanut butter, jelly and a sprinkle of Chia seeds, it goes up to 4 PP.)

Buttery Oatmeal Cookies

This recipe was a definite oopsy recipe. I was making one of my Aunt Jean's oatmeal lace cookies, which uses two tablespoons of flour and was attempting to multi-task, which ended up with me using a cup of flour instead. This was one of those times that the "oops" moment turned into to something buttery and delicious!

Ingredients:

1 c. flour
1 1/2 c. oats
1 c. brown sugar
1 tsp. salt
1 c. melted butter
1 egg
1 tsp. almond extract

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. In a large bowl, combine the dry ingredients together. Add in the melted butter and stir. In a small bowl, whisk the egg and almond extract slightly before stirring into the rest of the batter. Drop the batter by heaping teaspoon full onto the parchment sheet, and at least an inch and half between them. Bake for 8-10 minutes until the bottom is a golden brown. Let cool for a minute on the baking sheet before transferring to a wire rack to cool fully.

Cocoa Banana Overnight Oats

I have tried overnight chia pudding before as an easy grab and go breakfast in the morning. I usually fail at making oatmeal from a package in the microwave (yes I know....very funny). I never thought of using oats in a cold way and it seems to be a trend going on right now. I am a choco-holic and banana lover and had a few ripe bananas so I made cocoa banana overnight oats. They turned out great! My fear of oatmeal is officially diminished.

Ingredients:

2 c. rolled oats (or steel cut)
1 1/2 c. milk, 1%
Vanilla yogurt cup, light (1/2 c.)
2 Tbs. cocoa powder
1 Tbs. honey
2 small bananas, peeled and sliced
*Banana chips and mini chocolate chips for garnish

In a medium size bowl, combine the oats, milk, yogurt, cocoa powder and honey together. Pour 1/2 cup of the oat mixture into four medium size mason jars. Layer 1/2 sliced banana on top, and pour the remaining oat mixture on top of the bananas. I added a few mini chocolate chips and a banana chip on top to make it look more appetizing and add something of a different texture.

(Makes 4 jars, each jar is 7 WW points)

Peanut Butter Oat Treats

(the treats shown in the first section out of the three)

Ingredients:

1/2 c. vanilla, unsweetened soy milk

1 c. whipped peanut butter

3 c. rolled oats

Mix well in an electric mixer on medium speed. Using your hands, roll about a tablespoon of the mixture into a ball. Repeat until the mix is gone. Refrigerate before serving to your pups!

Caramel Chocolate Oatmeal Bars

Ingredients:

1 1/2 c. flour
1 1/3 c. oats
1 c. brown sugar
3/4 tsp. baking soda
1/2 tsp. salt
1 stick margarine, melted and cooled
12 oz. semi-sweet chocolate chips
40 soft caramel candies, wrapping taken off
6 Tbs. half and half

Preheat the oven to 350 degrees. Combine the flour, oats, brown sugar, baking soda, salt and melted butter, and mix with a spatula until everything is well combined (it will look crumbly). Leave about 1/4 of the crumble in the bowl for the top of the bars later on. Press into a 13x9 baking pan lined with tinfoil and sprayed with non stick cooking spray. Bake for 13-15 minutes. Let cool.

Melt the caramel and half and half in a microwave safe bowl for 1 1/2 minutes on 50% power, stir, and microwave again if necessary. Sprinkle the chocolate chips evenly on top of the crust. Pour the caramel on top of the chocolate chips. Sprinkle with the remaining oatmeal crumble, and bake again for 15-20 minutes. Let cool fully before cutting.

Honey Pecan Granola

Ingredients:

4 1/2 c. Quaker oats
1 c. pecans
3/4 c. flour
1/3 c. sugar
1 tsp. salt
1 tsp. cinnamon
3/4 c. coconut oil, refined, melted
1/3 c. honey

Combine the honey and coconut oil together. In a large bowl, mix the first 6 ingredients together. Pour the oil over and stir together until everything is wet and well incorporated. Pour onto a baking sheet lined with parchment paper (I actually used an air bake pizza pan). Bake for 40 minutes, stirring every 10 minutes so that the bottom layer doesn't burn.

(Makes 16 servings, 8 WW points per serving)

Ginger White Chocolate Waffle Cookies

Ingredients:

1/2 c. margarine, melted (I use Imperial)
3/4 c. brown sugar
2 eggs
1/2 tsp. vanilla
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. oats
1/2 c. chopped crystallized ginger
1 c. white chocolate chips

Preheat your waffle iron according to directions. Spray with non stick cooking spray. Mix all of the above ingredients together. Add about 2 Tbs. of batter to each section and close and lock the lid. These cookies take less than a minute. Normally your waffle maker will make a popping noise and the light will turn off when it thinks they are ready. You want to leave them in for at least 20 seconds more so that they are a dark golden brown. Otherwise they will not cool and become crunchy and a cookie consistency. Let cool to room temperature before serving or storing.

Chocolate Chip Waffle Cookies

Ingredients:

1 stick margarine, melted (I use Imperial)
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
1 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. oats
1/2 c. chocolate chips

Preheat your waffle iron according to directions. Spray with non stick cooking spray. Mix the above ingredients together. Add about 2 Tbs. of batter to each section and close and lock the lid. These cookies take less than a minute. Normally your waffle maker will make a popping noise and the light will turn off when it thinks they are ready. You want to leave them in for at least 20 seconds more so that they are a dark golden brown. Otherwise they will not cool and become crunchy and a cookie consistency. Let cool to room temperature before serving or storing.

(Makes about 16-20 cookies. It all depends on the amount of batter you use at a time.)

Blueberry Oatmeal Flaxseed Muffins

Ingredients:

1/2 c. oats
1/2 c. buttermilk, lowfat
1 1/2 Tbs. margarine, melted
1 egg
1/3 c. brown sugar
1 tsp. vanilla
1/2 c. heaping flour
1 1/2 Tbs. ground flaxseed
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. blueberries, plus another 1/2 cup - cup or so for top

Preheat the oven to 375 degrees. Line muffin tins with paper liners and set aside. Combine the oats and buttermilk together, stir, and let sit for 15-20 minutes. Add the melted butter, egg, brown sugar and vanilla and stir until well combined. Add the dry ingredients and stir together. Fold in the blueberries.

Divide evenly among 8 muffin cups. Top each with 4-6 blueberries. Bake in the oven for 16-18 minutes until the tops are firm. Let cool fully on a wire rack.

(Makes 8-10 muffins, if 8 muffins, 3 WW points each)

Banana Breakfast Cookies

Ingredients:

2 ripe bananas
1 1/2 c. oatmeal
1-2 Tbs. mini chocolate chips

Preheat the oven to 350 degrees. Mash the bananas and oatmeal together. Stir in the chocolate chips. Roll into about a tablespoon size ball and place on a parchment lined baking sheet. Press down slightly. Bake in the oven for 15-18 minutes. (Makes about 15-20 cookies)

This recipe is not very sweet. I sprayed with spray butter before eating for breakfast, but you can always add sugar or Splenda in the recipe to make them more likes cookies and less like banana bread.

(1 cookie = 1 WW point. 5 cookies= 4 WW points.)

Banana Oatmeal Muffins

Ingredients:

2 1/2 c. oatmeal
1 c. plain Greek yogurt
2 eggs
3/4 c. Splenda
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 ripe bananas, mashed
Toppings ( I used raisins and pecans)

Preheat the oven to 400 degrees. Mix the above ingredients together in a large bowl. Spray muffin cups with non stick cooking spray. Divide the batter among 12 cups and spread the tops evenly. Add toppings. Bake for 15-20 minutes until the center is firm, but not dry. Let cool slightly before serving. Store in the refrigerator for a longer shelf life.