With 4 simple ingredients, you can prep and cook these in just 30 minutes.

If you love my peanut butter banana baked oatmeal cups, you will love the flavor of these bars!

4 ingredient banana oat bars

Made from wholesome ingredients, the chocolate chips add a touch of sweetness and make these the perfect snack. All you need is 4 main ingredients, a loaf pan, parchment paper and cooking spray to make this recipe.  These banana oat bars are a delicious way to use up those bananas that have been staring at you all week on the counter

Why you’ll love these 4 ingredient oat bars

• Quick: You can prep these bars in just 5 minutes and they bake in under 25.
• Simple: All you need are 4 ingredients including simple pantry staples like oats and chocolate chips.
• Healthy: These 4 ingredient oat bars are a wonderful healthy snack or dessert; the little bursts of chocolate are the perfect touch.

Ingredients needed

Ripe bananas: You’ll need two extra-ripe bananas for this oat bar recipe; the more overripe bananas, the more natural sweetness you will get.

Peanut butter:  Peanut butter and banana are a match made in snack heaven! Using peanut butter (or substituting with almond butter) allows these bars to be egg free.

Rolled oats:  Rolled oats (or old-fashioned oats) give these bars a nice chewy texture. Use gluten-free oats to make these a great gluten-free snack!

Chocolate chips: I love to use dark chocolate chips in these bars but semi-sweet chocolate chips work well too.

Variations and optional flavor add-ins for these banana oatmeal bars

Use this 4 ingredient banana oat bars as a basic recipe to start with and then add in a few additions to elevate them further:

• Vanilla extract: Vanilla extract offers a lovely extra flavor to any baked good.
• Sea salt:  A pinch of sea salt enhances the flavors in these oat bars.
• Ground cinnamon: Cinnamon goes so well with banana, so I highly recommend using 1/2 tsp ground cinnamon in these bars.
• Chopped walnuts or pecans: For extra crunch (or instead of chocolate chips) try adding chopped walnuts or pecans. 
• Seeds: A nice crunchy addition would be mixing in 3 tablespoons of sunflower seeds or pumpkin seeds. Alternatively, you can add these seeds as a topping before baking this quick snack.

Tips to make these banana oat bars the best snack

• Ripeness of the bananas: Any banana that is ripe to extra-ripe will work; we just want to make sure it mashes really well as it is the base of this recipe.
• Nut butter: While I’ve only tested these bars with peanut and almond butter, another good substitution would be cashew butter.
• Chocolate: These bars are a great opportunity to use what you have on hand! If I don’t have chocolate chips, a chopped up chocolate bar is a great substitution.
• Oats: Rolled oats or old-fashioned oats work the best in this recipe since they provide a new chewy texture to these 4 ingredient bars. I do not recommend using steel-cut oats.
• Gluten-free: These bars can be easily made gluten-free by using certified gluten-free oats, chocolate chips and peanut butter.

How to store

• Room temperature:  You can store these bars in an airtight container at room temperature for up to 2 days. After 2 days, move to the fridge.
• Fridge:  Store these bars in an airtight container in the fridge for up to 1 week.

FAQs

More quick snacks to love from the blog

• Easy No Bake Gluten Free Citrus Coconut Protein Bars
• Zucchini Oatmeal Breakfast Cookies
• Cinnamon Spiced Granola Bars

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Easy 4 Ingredient Baked Banana Oat Snack Bars

For a quick and easy snack, make these 4 ingredient banana oat bars! All you need are bananas, oats, peanut butter & chocolate chips – yum!

Course Appetizer

Cuisine American

Keyword banana, granola bar, oat

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 bars

Author Jess

Equipment

• loaf pan
• parchment paper

Ingredients

• 3/4 cup mashed extra-ripe bananas (about 2 medium bananas)
• 1/4 cup peanut butter
• 1 cup rolled oats
• 1/3 cup semi-sweet or dark chocolate chips

Optional additions

• 1/2 tsp pure vanilla extract
• pinch of sea salt
• 1/2 tsp ground cinnamon
• 1/4 cup chopped walnuts or pecans

Instructions

• Preheat oven to 350 degrees F. Line a loaf pan with parchment paper and lightly spray with nonstick cooking spray to prevent the sides from sticking.
• In a medium bowl, mash the bananas well, until it's mostly creamy and there are not many banana chunks left. Then add the peanut butter and mix well so the mashed banana and peanut butter are well combined.
• Then, add the oats and chocolate chips and stir well to combine.
• Add the mixture to the prepared loaf pan and smooth out the top.
• Bake on the centre rack of the oven for 22-26 minutes, until the edges of the bars are starting to turn golden-brown and the bars appear set. Allow the bars to cool completely in the pan before slicing and serving.

The post Easy 4 Ingredient Baked Banana Oat Snack Bars appeared first on Cooking in my Genes.

This easy recipe pairs tart cranberries with a sweet oat crumble topping and an orange icing drizzled on top.

These cranberry crumb bars are the perfect treat for the holiday season!

I love easy dessert bars for the holidays like these White Chocolate Pistachio Blondies and Chewy Chocolate Pretzel Bars. These cranberry crumble bars are made with just 10 key ingredients plus an orange icing if you want to amp up the flavour even more.

Why you’ll love these cranberry oat crumble bars

• Easy: You can prep these cranberry oat bars in just 10 minutes!
• Festive: Use cranberry sauce to make these bars which is oh so festive for the holidays.
• Make-ahead: This is a great recipe to make ahead for your Thanksgiving or Christmas holiday table.

Ingredients needed

Oats: old fashioned oats are the best to use in these cranberry oat bars

Cranberry sauce: use one can of whole berry Cranberry sauce for all the cranberry flavour (you don’t need to use fresh cranberries)

All purpose flour: all purpose flour is a must to bring the crumble mixture together which is used for the crumb topping and bottom crust

Sugar: use a combination of white (granulated) sugar and brown sugar to add sweetness

Butter: melted butter brings the crumble mixture together

Cinnamon: a touch of cinnamon brings together the flavours in the oat crumble

Pecans: I love the addition of crunchy pecans to the oat crumble toppings; if you’re allergic to pecans, substitute with an equal amount of more rolled oats

Orange icing: make an orange glaze with fresh-squeezed orange juice and icing sugar (powdered sugar)

How to make these cranberry oatmeal bars

1. Preheat the oven to 350F and line a square 8X8 square baking pan with parchment paper, leaving an overhang of parchment paper to help remove the cooked bars later. Grease the pan well with butter.
2. In a medium bowl whisk together flour, oats, granulated sugar, brown sugar, cinnamon, baking soda and salt. Stir in melted butter and mix until fully combined, creating a crumbly mixture.
3. Save 1 cup of the crumble crust mixture and mix with ¼ cup finely chopped pecans and set aside. Pour the remaining crumb mixture into the baking pan and press into an even, flat base layer with your hands.
4. Pour the cranberry sauce onto the crumble crust base layer in the pan and spread into an even layer.
5. Finally, sprinkle the 1 1/4 cups crumble crust mixture you saved over the cranberry mixture in an even layer.
6. Bake for 40-45 minutes or until the crumble crust topping is set and the cranberry sauce might be bubbling around the edges.
7. Remove from the oven and let it completely cool in the pan or they will fall apart if not completely cooled before cutting. You can also place them in the fridge to help cool faster.
8. Once fully cooled, use the parchment paper overhang to move the bars onto a cutting board.
9. Make the orange icing and drizzle over top of the bars and cut into 12 squares.
10. These will keep in the fridge for up to 4 days!

Tips and tricks

• Make these ahead of time for holiday parties and gatherings, up to 3 days ahead. To keep even fresher, store in the fridge and bring to room temperature before serving.
• Use rolled oats for the best, chewy texture in these cranberry crumble oat bars. Quick oats will not give the same chewy texture.
• It’s important to let these bars cool completely before trying to cut into squares for easier cutting. You can even place the bars in the fridge for 10-15 minutes before cutting into bars.
• Use leftover cranberry sauce for these bars! You’ll need about 1 1/2 – 1 3/4 cups leftover sauce for the filling.
• The orange icing really adds a lovely touch of flavour but you can also omit it if desired.

Variations on these oatmeal cranberry bars

• Lemon icing: Instead of using orange juice for the orange icing, switch up the flavour to use lemon juice to make the icing lemon flavoured.
• Other fruit filling: In the Spring, use a blueberry pie filling with a lemon icing. Use 1 3/4 cups of the blueberry pie filling.
• Add orange zest: Add 1 tsp orange zest to the cranberry sauce for an extra punch of orange flavour!
• Try different nuts​: For a different flavour profile, use chopped walnuts or chopped almonds instead of pecans.

Common questions

How to store

Store bars in an airtight container in the fridge for up to 4 days which helps the cranberry filling and icing stay set. You can make them ahead of time and store in the freezer for up to 2 months. Frozen cranberry oat crumble bars should be defrosted in the fridge.

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Easy Cranberry Oat Crumble Bars (for the holidays)

Make these Easy Cranberry Oat Crumble Bars with just 10 key ingredients! Drizzle with an orange glaze for the most delicious holiday dessert.

Course Dessert

Cuisine american-inspired

Keyword cranberry

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12 bars

Author Jess

Ingredients

For the cranberry oat crumble bars

• 1 cup all purpose flour
• 1 1/2 cups old fashioned rolled oats
• 1/4 cup granulated sugar
• 1/2 cup brown sugar packed
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt
• ¼ cup finely chopped pecans
• 8 tbsp unsalted butter melted (1 stick butter)
• 398 ml can whole berry Cranberry sauce

For the orange Icing

• 1 tbsp fresh squeezed orange juice
• 1/2 cup icing sugar

Instructions

• Preheat the oven to 350F and line a square 8X8 baking pan with parchment paper, leaving an overhang of parchment paper to help remove the cooked bars later. Grease the pan well with butter.
• In a medium mixing bowl whisk together flour, oats, granulated sugar, brown sugar, cinnamon, baking soda and salt. Stir in melted butter and mix until fully combined, creating a crumbly mixture.
• Save 1 cup of the crumble crust mixture and mix with ¼ cup finely chopped pecans and set aside. Pour the rest of the mixture into the baking pan and press into an even, flat base layer with your hands.
• Pour the cranberry sauce onto the crumble crust base layer in the pan and spread into an even layer.
• Finally, sprinkle the 1 1/4 cups crumble crust mixture you saved over the cranberry mixture in an even layer.
• Bake for 40-45 minutes or until the crumble crust topping is set and the cranberry sauce might be bubbling around the edges.
• Remove from the oven and let it completely cool in the pan or they will fall apart if not completely cooled before cutting. You can also place them in the fridge to help cool faster.
• Once fully cooled, use the parchment paper overhang to move the bars onto a cutting board.
• Make the orange icing and drizzle over top of the bars and cut into 12 squares.
• These will keep in the fridge for up to 4 days!

Photography by: Kaeleigh Pugliese

The post Easy Cranberry Oat Crumble Bars (for the holidays) appeared first on Cooking in my Genes.

Apples, cinnamon and oats is a classic combination.

All of these flavours come together for a delicious, warming apple muffin that’s perfect for enjoying during the cooler seasons.

I have always enjoyed muffins like these Bakery Style Blueberry Muffins but have found some classic baked style muffin recipes are a bit sweet. So, I wanted to create a new recipe in these Apple Cinnamon Oatmeal Muffins that are full of good for you ingredients that the whole family will love!

Fresh apples are swirled through batter that comes together easily and chocked full of wholesome ingredients.

Why you’ll love this apple cinnamon oatmeal muffin recipe

• Pair these with a yogurt for a quick breakfast on busy mornings!
• These apple cinnamon oatmeal muffins are a perfect after school snack.
• Just like banana bread, these apple muffins taste even better the next day! Make a batch of muffins today and enjoy them tomorrow.
• You don’t need a mixer to make this apple cinnamon oatmeal muffin recipe!

Ingredients needed for these healthy apple muffins

Apples: A sweet but firm apple like ambroisia, pink lady or honey crisp works really well in this recipe.

Oats: Old-fashioned rolled oats are a healthy grain and pair deliciously with the apples, cinnamon and nutmeg.

Flour: all purpose flour brings together the muffin batter

Maple Syrup: maple syrup is perfect to naturally sweeten these muffins.

Greek Yogurt: plain Greek yogurt gives these muffins a little boost of protein.

Eggs: eggs are needed help to bind the muffin batter together

Extra Virgin Olive Oil: I love to use extra-virgin olive oil but you could substitute with the same amount of melted butter or avocado oil

Seasonings: ground cinnamon and ground nutmeg add the perfect flavour when paired with apples

How to make these apple oatmeal muffins

Step 1: Pre heat the oven to 350F.

Step 2: Line a muffin pan with muffin liners.

Step 3: Whisk together dry ingredients (flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt) in a medium sized bowl and set aside.

Step 4: In a large mixing bowl, whisk together wet ingredients (maple syrup, olive oil, eggs, yogurt, vanilla extract).

Step 5: Gently fold the dry ingredients into the wet ingredients and stir until just combined. The batter will be thick and that’s ok!

Step 6: Then, stir in the diced apple until just combined.

Step 7: Divide the muffin batter evenly between the muffin tins and top each muffin with a sprinkle of oats if desired.

Step 8: Bake for 18-22 minutes or until a toothpick comes out of the muffin clean.

Expert tips for making these muffins

• Instead of extra-virgin olive oil you could substitute with the same amount of melted butter or avocado oil.

• I love using an ice cream scoop or a large cookie scoop to distribute the muffin batter evenly.

• Don’t overmix the muffin batter to get that perfectly soft muffin texture. Once you add the dry ingredients to the wet ingredients, mix until just combined.

Common questions

Can I use granny smith apples in this recipe?
I find granny smith apples are a bit tart for this recipe but if that’s all you have on hand you can definitely give them a try.

Can I make these apple muffins gluten-free?
YES! I’ve tested this recipe using 1:1 baking flour to replace regular flour and certified gluten-free oats instead of regular oats. Just substitute the same amounts and you’re all set.

How to store these homemade muffins

Store in an airtight container for up to 3 days. To freeze, let the muffins cool completely and then place them in an airtight container or ziploc bag and freeze for up to 2 months. Let the frozen muffin thaw at room temperature before enjoying them.

More apple recipes to make from the blog

Apple Pie Breakfast Cookies (Gluten Free Option!)

The Best Cinnamon Spiced Apple Pie Blondies Recipe

Apple Cinnamon Crumble Cake

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Apple Cinnamon Oatmeal Muffins

Apple Cinnamon Oatmeal Muffins made with wholesome ingredients like oats and apples, and naturally sweetened with maple syrup. Plus, a little protein boost from greek yogurt.

Course Breakfast, Snack

Cuisine American

Keyword apple muffin

Prep Time 15 minutes minutes

Cook Time 22 minutes minutes

Total Time 37 minutes minutes

Servings 12 muffins

Author Jess

Equipment

• 12 cup muffin pan

Ingredients

• 1 3/4 cup all-purpose flour
• 3/4 cup old-fashioned rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/3 cup extra virgin olive oil
• 2 eggs
• 3/4 cup plain greek yogurt
• 1 tsp vanilla extract
• 1 apple, diced a firm & crisp apple like ambroisia, pink lady or honey crisp
• extra oats for garnish

Instructions

• Pre heat the oven to 350F.
• Line a muffin pan with muffin liners.
• Whisk together dry ingredients (flour, oats, baking powder, baking soda, cinnamon, nutmeg and salt) in one bowl and set aside.
• In a larger bowl, whisk together wet ingredients (maple syrup, olive oil, eggs, yogurt, vanilla extract).
• Gently fold the dry ingredients into the wet ingredients and stir until just combined. The batter will be thick and that's ok!
• Then, stir in the diced apple until just combined.
• Divide the muffin batter evenly between the muffin tins and top each muffin with a sprinkle of oats.
• Bake for 18-22 minutes until a toothpick comes out of the muffin clean.

The post Healthy and Easy Apple Cinnamon Oatmeal Muffins appeared first on Cooking in my Genes.

Made with oats, you get some extra protein and super wholesome bites of deliciousness the whole family will love.

These fluffy pancakes are packed with juicy blueberries; so, if you’re a blueberry fan these are for you!

I can never say no to a stack of oatmeal pancakes for a yummy breakfast! Soft, fluffy and filled with nourishing ingredients, this blueberry oatmeal pancakes recipe is simple to make and oh so delicious.

To ensure the pancakes keep their light and fluffy texture, a bit of extra waiting time (just 10 minutes) to let the oats soak in the pancake batter is needed. But other than that, you can make these blueberry pancakes with fairly simple ingredients.

Health benefits of blueberries

• We often call blueberries a superfood due to their high values of Vitamin C and antioxidants!
• They are nutrient-dense and 1 cup of blueberries contains almost 13% of the daily value of fiber.
• Studies suggest fresh blueberries are good for your skin, heart and bone health.

why you’ll love this blueberry oatmeal pancakes recipe

• Made with wholesome ingredients that you probably already have in your kitchen.
• You only need 10 key ingredients to make these blueberry oatmeal pancakes!
• It’s an easy recipe to make for weekend brunch or meal prep for weekday breakfasts.
• This blueberry oatmeal pancakes recipe can be easily made gluten free!
• You don’t need any fancy equipment to make these pancakes, just a couple of bowls and a frying pan.

Ingredients need for this blueberry oatmeal pancakes recipe

Flour: The base of any pancake recipe, all-purpose flour is used for these pancakes. You could also try whole-wheat flour too.

Rolled Oats: Making these pancakes heartier, the rolled oats add a bit of texture too. Be sure to use rolled oats (gluten-free rolled oats work too).

Dry ingredients: Baking powder, baking soda and salt round out the dry ingredients needed for this recipe.

Maple syrup: Add a touch of sweetness to the overall pancake mix with pure maple syrup; add a drizzle of maple syrup to the cooked pancakes!

Egg: An egg acts as a part of the binder to keep these pancakes together.

Milk: the type of milk I like to use is 2% or whole milk for this blueberry oatmeal pancakes recipe; alternatively you could swap it for unsweetened almond milk

Fresh blueberries:  The other star of these pancakes, blueberries are so delicious when cooked and fresh as a topping too.

How to make these delicious pancakes

Step 1: In a large bowl stir together the dry ingredients – flour, oats, baking powder, baking soda and salt.

Step 2: In a small bowl whisk together the wet ingredients – egg, milk, butter and maple syrup.

Step 3: Add the milk mixture to the flour mixture and stir until just combined. Then gently stir in blueberries. Let the batter rest for 10 minutes to soften the oats.

Step 4: When you’re ready to start cooking, head a large non-stick pan or griddle over medium heat. When the pan is hot, add a dollop or butter or drizzle of oil and add 1/3 cup of the batter at a time. Cook pancakes for about 3-4 minutes or until golden brown and tiny bubbles form on the surface of the pancakes. Then flip the pancakes and cook until golden brown on both sides, about 2 minutes more.

Step 5: Serve pancakes with fresh blueberries, butter and maple syrup. Or, even top with plain Greek yogurt!

Expert tips

• To ensure the pancakes keep their light and fluffy texture, a bit of extra waiting time (just 10 minutes) to let the oats soak in the pancake batter is needed.
• If you want to keep the finished pancakes warm while you cook the rest of the batter, set the oven to 250F and place pancakes on a baking sheet in the oven until ready to enjoy.
• These pancakes work well for meal prep, you can freeze the cooked pancakes and just reheat in the microwave when you want to enjoy them!
• More favorite toppings for these pancakes – plain or vanilla Greek yogurt; coconut yogurt; other fresh berries like raspberries or strawberries; chia seeds, flax seeds or hemp hearts for an extra boost of daily values of fiber.
• If everyone in your family isn’t team blueberry, make this blueberry oatmeal pancakes recipe without adding them and then top pancakes with maple syrup and your favourite fresh fruit toppings (including blueberries for those who like them)!

Common questions

Can I make these pancakes gluten free?
Yes! To make these blueberry oatmeal pancakes gluten-free use a 1:1 gluten free flour and gluten free rolled oats. Since my husband is celiac, we make these pancakes gluten-free every Sunday so I can attest that they’re great with gluten-free ingredients. (We love to use Bob’s Red Mill 1:1 flour).

Will non-dairy milk work in these blueberry oatmeal pancakes?
Yes! This recipe works well when made with unsweetened almond milk to replace the dairy milk.

Can I use frozen blueberries instead of fresh?
In a pinch, you can use frozen blueberries but do not defrost / thaw them first. Make sure when you add them to the batter, you just gently stir them so the colour of the blueberries doesn’t turn your batter blue 🙂

Will quick oats work in this recipe?
I have not tried quick oats in this recipe. If that’s all you have on hand, you can use them but note the batter may be not quite as thick.

How to store these blueberry oatmeal pancakes

Allow the pancakes to cool completely and then store leftover pancakes in an airtight container for up to 3 days in the fridge. You can also freeze the cooled pancakes in an airtight container for up to 2 months. To defrost, reheat in the microwave for 30-90 seconds until warmed through.

more delicious breakfast recipes to love from the blog

Carrot Cake Oatmeal Pancakes

Healthy Crustless Veggie Breakfast Quiche Recipe

High Protein Peach Baked Oatmeal (with fresh peaches)

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Easy & Healthy Blueberry Oatmeal Pancakes Recipe

This fluffy and Healthy Blueberry Oatmeal Pancakes Recipe is the best way to start the day or enjoy for weekend brunch!

Course Breakfast, brunch

Cuisine American

Keyword pancakes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 medium pancakes

Author Jess

Ingredients

• 1 cup all-purpose flour
• 1/2 cup old fashioned rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 1 cup milk
• 2 tbsp melted butter
• 2 tbsp maple syrup
• 2/3 cup fresh blueberries
• more fresh blueberries for topping
• butter or olive oil for cooking

Instructions

• In a medium bowl stir together the flour, oats, baking powder, baking soda and salt.
• In a small bowl whisk together egg, milk, butter and maple syrup.
• Add the milk mixture to the flour mixture and stir until just combined. Then gently stir in blueberries. Let the batter rest for 10 minutes to soften the oats.
• When you're ready to start cooking, head a large non-stick pan or griddle over medium heat. When the pan is hot, add a dollop or butter or drizzle of oil and add pancake batter 1/3 cup at a time. Cook pancakes for about 3-4 minutes or until golden brown and tiny bubbles form on the surface of the pancakes. Then flip the pancakes and cook until golden brown on both sides, about 2 minutes more.
• Serve pancakes with fresh blueberries, butter and maple syrup.

Notes

• To ensure the pancakes keep their light and fluffy texture, a bit of extra waiting time (just 10 minutes) to let the oats soak in the pancake batter is needed.
• If you want to keep the finished pancakes warm while you cook the rest of the batter, set the oven to 250F and place pancakes on a baking sheet in the oven until ready to enjoy.
• These pancakes work well for meal prep, you can freeze the cooked pancakes and just reheat in the microwave when you want to enjoy them!

The post Easy & Healthy Blueberry Oatmeal Pancakes Recipe appeared first on Cooking in my Genes.

I’ve been really into homemade oatmeal this past year because of the warm oats recipes I have been making from the Eyecandypopper blog.  I make oatmeal for breakfast about twice a week now and I love the warmth of flavour it delivers in the morning; plus these oat bowls keep me nourished all morning long!

I was inspired to create my own version with some of my favourite flavours of the season and seriously the honey pears are SO insanely delicious.


The hazelnuts add a wonderful crunchy topping to this Spiced Oatmeal with Honey Pears and the apricots round out the combination of flavours.

Total Time: 25 minutes
Equipment: small pot, small frying pan
Servings: 2

Ingredients:

1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom
1/4 tsp salt
2 cups almond milk
1 large Anjou pear, sliced
1 tbsp butter
1 tbsp honey
1 cup old fashioned rolled oats
1/4 cup almond milk
1/3 cup hazelnuts, roughly chopped
6 dried apricots, chopped
almond milk for serving

Instructions:

Mix your spices together in a small bowl (cinnamon, nutmeg, cardamom and salt) and set aside.

Pour 2 cups of almond milk into your pot and bring to a boil over medium-high heat.

While you’re waiting for the almond milk to boil, prepare your pears.

Slice your pears and then add the butter to your small frying pan. Turn the frying pan to medium heat and once the butter is melted, add in the sliced pears and honey. Turn the pan to medium-low heat and cook the pears for about 6-8 minutes until they are soft (but not falling apart), stirring a couple times.

When your almond milk starts to boil, stir in your spice mix first and then add the oats, stirring until everything is combined. Turn the heat to medium-low, stirring the oats often for about 8-10 minutes or until done.

Once the oats are done, take the pot off of the heat and stir in 1/4 cup of almond milk.  Then you are ready to serve!  Divide the oatmeal into your bowls, top with hazelnuts, apricots and pears.

You can even drizzle some of the honey-butter from the pan the pears were cooked in on top – trust me, its absolutely delicious!

You can also add a bit extra almond milk to your bowl as well, whatever suits your fancy.

So tuck in and enjoy these delicious Spiced Oatmeal with Honey Pears bowls for a weekend breakfast or even during the week! You’ll be happy you did and seriously fulfilled with all of the warm and comforting flavours happening.

Looking for more breakfast recipes using oats? Check out my Coconut & Almond Granola which you can meal-prep for the week ahead too!

Until the next cooking adventure,
Jess

The post Spiced Oatmeal with Honey Pears appeared first on Cooking in my Genes.

By now you may have realized that I LOVE breakfast and thoroughly enjoy baking breakfast goodies.

When Sam (from Sugar and Sam Blog) and I got together to bake our second creation using Rogers Foods products, it didn’t take us long to decide on our recipe. It went a little something like this:

‘Have you ever wanted to make breakfast cookies!?’

‘All of the YES!’

And so our Banana Coconut Breakfast Cookies recipe was born! Filled with a ton of delicious breakfast ingredients including bananas, toasted coconut, and Rogers Foods Granola and Oats. The recipe is easy to whip up in the morning and fill your house with that homemade, baked cookie goodness that you can eat for breakfast!

Total time: 1 hour
Servings: 20-24 cookies
Equipment: baking sheet, parchment paper

Ingredients:

3 bananas, mashed
1/3 cup unsweetened applesauce
1 egg
1 tsp vanilla
2 tbsp honey
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup sweetened coconut, toasted
2 cups, Rogers Porridge Oats & Ancient Grains
1 cup Rogers Large Flake Oats
1/2 cup dried cranberries
1 cup Rogers 5 Grain Granola Hazelnut Honey Blend

Instructions:

Set your oven to a low broil, spread the coconut out on a baking sheet and toast 2-3 minutes or until golden brown. Once toasted set aside.

Pre-heat your oven to 350F and prepare a baking sheet with parchment paper.

Mash the bananas in a bowl.  To the bananas stir in the applesauce, egg, vanilla and honey and mix well.

Next, add in the baking powder, baking soda and salt and mix well.

Then add in the toasted coconut, porridge oats & ancient grains, regular oats, dried cranberries and granola.

Scoop out the dough about 2 tablespoons at a time and place on your parchment lined baking sheet, keeping about 2 inches in between each cookie.

Cook’s Note: You can also use an ice cream scoop for the cookie dough – one scoopful per cookie.

Press down slightly on each cookie to create a disc shape before placing the cookies in the oven to bake.

Bake for 15 minutes or until the cookies are slightly golden brown, then remove the baking sheet from the oven and let the cookies cool on the baking sheet for about 2-3 minutes.   Then remove the cookies to a cooling rack.

Store these cookies in a sealed container for up to 5 days. You can also freeze them after they have cooled and take them out as you wish – they should last about a month.

It’s been so much fun baking with Sam and getting to know her more! She is lovely, sweet and always has you laughing about something. I’m sure we’ll be collaborating in the kitchen again in the future and if you missed our first recipe we created together, go check out our Almond Butter Squares (another baking win!)

Until the next cooking adventure,
Jess

Disclaimer: Thank you to Rogers Foods for sponsoring this post.  Thank you for supporting the brands that I support. All opinions are my own.

The post Banana Coconut Breakfast Cookies appeared first on Cooking in my Genes.