Tag: Oatmeal

Apple Crisp

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Apple Crisp is an easy dessert and tastes amazing along with some vanilla ice cream. I’ve made apple crisp several times and I find that every time it’s to use up all the extra apples I have. We buy from a local farmer who likes to sell in bulk, so we end up buying in bulk! If apple crisp can’t use up your apples, apple sauce can, or even an apple cake. I didn’t get any picture of this apple crisp finished baking since I served it at for an after church lunch, however, it was a big hit and tasted great. This recipe makes 6-8 adult sized servings. How long your apple crisp lasts will depend on the state of your apples. I made this apple crisp when my apples were very close to bad, so it only lasted about 5 days, but for fresh and firmer apples you will get 7-10 days.

Apple Crisp Recipe CardDownload
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What You Will Need

  • 4-6 Cups Apples, Peeled, Cored, and Sliced
  • 2/3 Cup Brown Sugar
  • 1/2 Cup Flour
  • 1/2 Cup Oats
  • 1/3 Cup Butter, Melted
  • 3/4 tsp Ground Cinnamon
  • 3/4 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 7×11 Casserole Dish
  • Aluminum Foil (Optional)
  • Medium Mixing Bowl

Directions

  1. Heat oven to 375 F. Prepare your apples and line the bottom of the casserole dish. In the mixing bowl, add butter and spices. Mix together, then add flour, oats, and brown sugar. Mix until everything is evenly coated and combined.

2. Pour the mixture over the apples in an even layer. then bake for 30 minutes or until apples are tender. If serving after a meal, cover with foil and reduce heat to 200 F to keep warm before serving.

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Overnight Oats: Chocolate

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I have made several different recipes for overnight oats, but if you are feeling like a bit of a treat for the week, than these chocolate oats are a good option. The honey helps sweeten the oats, however it’s not super sweet. Easily made the night before serving, this is a great option for someone single or a family that doesn’t have time to cook in the morning. This recipe makes 3-4 adult sized servings.

Overnight Oats Chocolate Recipe CardDownload
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What You Will Need

  • 2 Cups Old-fashioned or Quick Oats
  • 2 Cups Milk
  • 3 Tbsp Unsweetened Cocoa
  • 3 Tbsp Honey
  • Resealable Container

Directions

  1. Mix together all ingredients in the container. Seal and store for 8-10 hours before serving.
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Overnight Oats: Peanut Butter and Jelly

This is our second version of Overnight Oats that I made just last night. If you are light us, you may be experiencing a lack of eggs, milk, and bread. I usually make my husband breakfast sandwiches every morning, but it can’t be helped. I’ve found overnight oats to be a nice and easy alternative. I mix it all together at night, and in the morning, we have a meal. This is a take on PB&J, but it utilizes raisins instead of jelly. It makes the oats have varying texture which means we’ll be able to eat more before getting bored. Feel free to adjust to your taste!

  1. In a seal-able container, add 2 cups of oats, 1 cup of raisins, 2/3 cup peanut butter, 2 Tbsp honey, and 2 Tbsp sugar. Add 2 cups of water, stir until even. Adjust to taste.
  2. Refrigerate overnight. Serve as is. Recipe make 6-8 servings
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No Bake Cookies

If you are running out of project and you want to do something fun with your child, this is a great treat to make before Easter. It doesn’t take much effort and the only mistake you could make is burning the chocolate powder, so just stir continuously. If you cannot have peanut butter, you can also use almond butter, or cookie butter, or you could just exclude the peanut butter, but your cookies will be a little looser.

  1. In a sauce pan, mix 1/2 cup milk, 3 Tbsp cocoa powder, 2 cups sugar, and 1/2 cup (1/2 stick) of butter. Heat until everything is evenly mixed and hot.
  2. Once hot, remove from heat and mix in 1 tsp vanilla, 3 cups of oatmeal, and 1/2 cup peanut butter. Once mixed, line a cookie sheet with wax paper and dollop out cookies. Let cool for 15 minutes before eating. Makes about 20 cookies.
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Overnight Oats: Peaches and Cream

Overnight oats is a great way to make a large breakfast that will last the rest of the week. I used a rather large Rubbermaid bowl, and this will easily be Josh’s breakfast for the rest of the week (4-5 meals). This was my first time making these, but I know many people love them as quick and easy meal prep for the next morning. This was a recipe I made, a version of peaches and cream. If you want to make your own flavor, you should, just start with the milk and oats base, and reduce the fractions if you are just trying it.

  1. In a large seal-able bowl, mix 2 cups oats, 2 cups milk, 1 can of peaches with juice, 2 tsp vanilla, and 3 Tbsp honey to taste. Stir until everything is mixed. Cover and refrigerate until morning.
  2. In the morning, just serve your desired amount, then seal and return remaining oats to the fridge.
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