Oatmeal | Linda in the Kitchen

Tag: Oatmeal
- Whole Wheat Chocolate Chip Oatmeal Cookies
  
  Posted at 1:17 am by lindainthekitchen
  
  Dec 28th
  
  You just can’t go wrong with chocolate chip oatmeal cookies! They’re one of my absolute favorites to make, because they’re so easy and such a crowd-pleaser. This is exactly why I decided to bake some for Christmas to hand out to friends and family. However, I had been doing so much baking, that I ran out of all-purpose flour. SO, I found a recipe using whole wheat flour instead. Perfect!
  
  Whole Wheat Chocolate Chip Oatmeal Cookies
  
  Recipe from: Two Peas & Their Pod
  
  Ingredients
  
  1 1/4 cup whole wheat flour
  1/2 teaspoon baking soda
  1/2 teaspoon baking powder
  1/2 teaspoon salt
  1 /2 cup dark brown sugar
  1/2 cup granulated sugar
  1/2 cup (1 stick) butter, softened to room temperature
  1 egg
  1 tablespoon milk (I used homemade almond milk)
  1 cup rolled oats
  1 cup semisweet chocolate chips
  
  Directions
  
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  
  2. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
  
  3. Using a mixer, cream the sugars with the softened butter for about two to three minutes until light and fluffy.
  
  4. Add in the egg, vanilla, and milk. Mix until smooth.
  
  5. Slowly add the dry ingredients into the wet ingredients, with the mixer on low. Mix just until flour disappears. Don’t over mix.
  
  6. Stir in the oats and chocolate chips by hand.
  
  7. Form rounded cookie dough balls. Depending on how big you want your cookies, you can use 1 teaspoon to 1 tablespoon of dough. I used a heaping teaspoon, rolled into small balls and baked for 9 minutes and they were perfectly lightly browned. The original recipe calls for a tablespoon of dough, baked for 11-12 minutes, yield 2 dozen cookies. Since I doubled the recipe and made smaller cookies, it made too many cookies to count!
  
  Along with my Cranberry Orange Pecan Coffee Cake, these cookies made the perfect holiday treats to hand out to friends and family!
  
  Made with Love, Linda
  
  Posted in Cookies | Tagged chocolate chips, cookies, Oatmeal, Whole Wheat
- Oatmeal Buttermilk Blueberry Pancakes
  
  Posted at 5:19 pm by lindainthekitchen
  
  Dec 23rd
  
  My friend Casey is home from New York for the holidays, woo hoo! After picking her up at 2am from the airport, getting zero sleep, and waking up early, we were in need of a deliciously easy and healthy pancake recipe for breakfast. I found this recipe for Oatmeal Buttermilk Blueberry Pancakes and couldn’t wait to try them!
  
  Note 1: Make sure you read the recipe all the way through before attempting, especially when running on minimal sleep. Note: this recipe requires mixing ingredients and letting it set for an hour or overnight. Had I know this ahead of time, I would have mixed them up the night before! We skipped this step and made the pancakes without waiting. What can I say, we were hungry!
  
  Note 2: Mimosas during the holidays when a friend is visiting is always a good idea when cooking breakfast. It’s even better with fresh squeezed orange juice, yum!
  
  Note 3: Fresh blueberries are always better than frozen. However, feel free to use either! Make sure to thaw frozen blueberries before using. Also, note that frozen blueberries will turn the batter blue when you mix them in, so don’t be alarmed!
  
  Oatmeal Buttermilk Blueberry Pancakes
  
  Recipe published on the NY Times by Martha Rose Shulman
  
  Ingredients
  
  1/2 cup rolled oats
  1/2 cup low-fat milk (I used homemade almond milk)
  1 cup whole wheat flour
  1/2 cup unbleached all-purpose flour
  2 teaspoons baking powder
  1 teaspoon baking soda
  1 tablespoon granulated sugar
  1/4 teaspoon salt
  2 large eggs
  1 1/2 cups buttermilk
  1 teaspoon vanilla extract
  3 tablespoons canola oil (next time I want to try coconut oil!)
  1 cup fresh or frozen blueberries
  
  Directions
  
  1. Combine the milk and rolled oats in a bowl, and set aside.
  
  2. Sift together the flours, baking powder, baking soda, sugar and salt.
  
  3. In another bowl, whisk the eggs, then add the buttermilk and whisk together. Then whisk in the vanilla extract and the oil.
  
  4. Add the flour mixture to the wet ingredients and quickly whisk together. Do not overbeat; a few lumps are okay. Fold in the oats and milk. Let sit for one hour, or refrigerate overnight.
  
  5. If necessary, spray the hot griddle with pan spray. Drop by 3 to 4 tablespoons onto the hot griddle. Place six or seven blueberries on each pancake. Cook until bubbles begin to break through, two to three minutes. Turn and cook for about 30 seconds to a minute on the other side, or until nicely browned. Remove from the heat, and continue until all of the batter is used up.
  
  6. Serve hot with maple syrup (and a bit of butter if preferred). We served ours with warm maple syrup, a side of fresh pears, turkey bacon for the meat-eaters, and scrambled eggs. Oh, and mimosas, of course! It was the perfect start to a day of adventuring around San Francisco.
  
  Yield: A dozen pancakes
  
  Made with Love, Linda
  
  Posted in Breakfast/Brunch | Tagged Blueberry, Buttermilk, Oatmeal, Pancakes
- Oatmeal Flax Blueberry Muffins
  
  Posted at 8:41 pm by lindainthekitchen
  
  Dec 16th
  Blueberry muffins are delicious. I think we can all agree on that! Adding oatmeal and flax seed into the mix? Now we’ve got a winner! These muffins are not too sweet, yet just sweet enough, perfectly moist, healthy and satisfying. I made these muffins over the weekend for a birthday brunch and they exceeded expectations!
  
  Oatmeal Flax Blueberry Muffins
  
  From Pinch of Yum
  
  For the muffins
  - ½ cup rolled oats or old fashioned oatmeal
  - ½ cup buttermilk (or regular milk + 1 teaspoon vinegar)
  - 1½ tablespoons salted butter, melted
  - 1 egg
  - ⅓ cup brown sugar
  - ½ teaspoon vanilla
  - ½ cup + 1 tablespoon flour
  - 1 heaping tablespoon ground flax meal
  - ½ teaspoon baking powder
  - ½ teaspoon baking soda
  - ¼ teaspoon salt
  - ½ cup fresh blueberries (I used 3/4 cup, yum yum!)
  For the crumbly topping
  - 1 tablespoon cold butter, cut into small pieces
  - 3 tablespoons flour
  - 1 tablespoon brown sugar
  For the glaze
  - ¼ cup powdered sugar
  - ½ tablespoon milk (I used homemade almond milk!)
  Instructions
  1. Preheat the oven to 375 degrees. Line a muffin tin with liners.
  2. Combine the oats and buttermilk in a mixing bowl. Let the oats soak for 15-20 minutes. Add the melted butter, egg, brown sugar, and vanilla. Stir by hand until just combined.
  3. Add the flour, flax meal, baking powder, baking soda, and salt. Stir until combined.
  4. Before adding the blueberries, scoop a spoonful of batter into each muffin tin, just enough to cover the bottom. Gently fold the blueberries into the remaining batter and divide evenly between the muffin tins.
  5. For the crumbly topping, press the butter, flour, and brown sugar together with your fingers until fine crumbs form. Sprinkle one spoonful of crumbs over each muffin before baking.
  6. Bake muffins for 13-15 minutes, or until golden brown. While the muffins are cooling, stir the powdered sugar and milk together to make a glaze. Drizzle a little glaze over each muffin before serving. This adds a touch of sweetness to the muffins, so if you tend to like less sweet, you might want to skip the glaze!
  ** Please note that this recipe is supposed to yield 6 muffins. However, I added 50% more blueberries and a little more than 1/2 cup of oats and was able to make 12 small muffins. They were the perfect size for our brunch!
  
  Made with Love, Linda
  Posted in Muffins/Breads/Scones | Tagged Blueberries, Blueberry Muffins, Crumble, Flax seed, Oatmeal
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