As a kid, we had a close family friend that was an excellent baker. All his breads and treats were amazing! This whole grain rhubarb oatmeal bars recipe was adapted from the only recipe of his that I have.
I adapted Floyd’s recipe to make it whole grain, and to use fresh fruit, or in this case, rhubarb, which is actually a vegetable! Floyd made his recipe with jam instead. Continue reading
Most of the time, I am cooking for two. Recipes like this small batch blueberry pecan baked oatmeal allow me to enjoy my favorite things, without dealing with more leftovers than I desire.
This recipe is written to make only 4 servings and be baked in a small 8×6 inch baking pan, or an 8 inch round cake pan. That being said, there are plenty of reasons to double the recipe! Continue reading
These chocolate peanut butter date caramel bars are a healty no-bake snack or dessert recipe. Date caramel is made by blending dates and nut butter (peanut butter in my recipe!) until smooth, and it makes the center layer of these bars!
I was recently asked by a reader to post more dessert recipes. If you read here, then you know that I don’t post many. It’s not that I don’t post them, I don’t make sweets often.
One main reason is that I’m the only one in the house with a sweet tooth, so all desserts end up being consumed by me. Giant layer cakes and whole pans of brownies just make way too much for one person. Continue reading
Posted in Dessert, Gluten Free Dishes, Quick and Easy, Snacks, Vegan
Tagged Chocolate, dates, Nuts, Oatmeal, Peanut butter, Whole grain
I have long read about savory oats, but it took me a long time to try them. I was going through all the grains stashed in the back of the pantry, deciding what needed to be used first. The steel cut oats were on the top of the list, and thus I made savory fajita steel cut oats!
The steel cut oats have a creamy texture in comparison to making a grain bowl with rice or quinoa. Think of it like a polenta bowl instead, but made with wholesome oats. Continue reading
Posted in Breakfast, Gluten Free Dishes, Grains, Quick and Easy, Vegetarian Main Dish
Tagged Cheese, Eggs, Garlic, Oatmeal, Peppers, Quick and Easy, Salsa, Vegetarian
Friends, one of my most popular recipes on the blog is my vegetarian lentil quinoa meatballs. I have been asked many times about making it gluten free, so I decided it was time for an upgrade! Check out these gluten free lentil quinoa veggie meatballs made with oats and pecans!
To upgrade this recipe, I wanted to omit the breadcrumbs, but keep all the flavor. The oats help to act as a binder, which the breadcrumbs did in the previous version, and the pecans add more flavor! Continue reading
Posted in Gluten Free Dishes, Pasta, Vegetarian Main Dish
This month’s recipe redux theme was “Show us your family favorite recipes for springtime celebrations.” When I think of a family favorite recipe, I always think of thin Swedish oatmeal pancakes, and they can be enjoyed anytime of the year!
Kids and adults alike enjoy pancakes, especially these hearty oatmeal pancakes. My family always spread the table with all kinds of toppings too, like peanut butter, jelly, honey, maple syrup, fried eggs, and fruit. Banana and maple syrup were always my favorite toppings! Continue reading
Posted in Breakfast, Quick and Easy, Recipe Redux
Tagged Eggs, Maple Syrup, Oatmeal, Quick and Easy, Vegetarian
Meatloaf was my favorite meal as a kid, especially mom’s recipe. I would even help out in the kitchen to get some of mom’s meatloaf! When I turned to a mostly vegetarian diet, I didn’t expect any kind of loaf in my future. Meat imitations often times fail. They simply don’t, and won’t, taste like the real thing. I was hesitant to try a loaf recipe, however, my love for lentils has grown exponentially in the last few years. I decided to give a lentil loaf a try and we found another keeper for the rotation! My vegetarian lentil loaf with tomato glaze tastes nothing like meat (and shouldn’t), but is delicious on it’s own accord. It’s hearty, wholesome, and healthy! Continue reading
Posted in Dinner, Gluten Free Dishes, Vegan, Vegetarian Main Dish
Tagged Beans, Flaxseed, Herbs, Lentils, Nuts, Oatmeal, Vegan, Vegetarian, Whole grain
Blueberries are out of season now, but you can always find frozen berries to use in there place. I was recently given some local, hand-picked berries that had been frozen for long term storage. In an application like this one, you can’t even tell that they were not fresh berries!
I love this point in the summer, when the farmers market is in full swing and fresh produce is abundant! I shop at our local farmers market every weekend before I do my regular grocery trip. That way I can pick up local produce, and plan my meals around what is in season.
