Tag Archives: Oat

Peanut Butter Banana Oat Muffins

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Peanut butter and banana, we meet again.

Peanut Butter Banana Oat Muffins | Beautiful Disasters

They’re just TOO good together! Seriously guys, if you don’t believe me or think it sounds funky…I assure you, it is awe-to-the-some.

Peanut Butter Banana Oat Muffins | Beautiful Disasters

Last time I combined this dynamic duo, I made a bread, but this time I opted for some muffins and sneaked in some oats for some nice added texture. I don’t know why, but oats totally rock my boat. I love them in cookies, bread, muffins, and everything! Oats just seem to fill everything out to make them more complete.

 

Peanut Butter Banana Oat Muffins | Beautiful Disasters

Anyhoo, these are a perfect and easy breakfast treat or a nice on-the-go snack!

Peanut Butter Banana Oat Muffins | Beautiful Disasters

Peanut Butter Banana Oat Muffins

(Makes about 1 dozen muffins)

1/2 cup all-purpose flour

1/2 cup whole wheat flour

3/4 cup old fashioned oats

1/3 cup brown sugar

1 Tablespoon baking powder

1 cup milk (I used skim)

1/2 cup creamy peanut buter (or crunchy, if you want an extra crunch with the oats)

1 ripened banana, mashed

1 egg

2 Tablespoons oil (vegetable or canola are good)

1 1/2 teaspoons vanilla extract

  1. Preheat oven to 375˚F and line about 12 muffin cups with liners, set aside.
  2. In a large bowl, combine flours, oats, brown sugar, and baking powder. In a medium bowl, whisk together milk, peanut butter, mashed banana, egg, oil, and vanilla extract until thoroughly combined.
  3. Add whisked wet ingredients to dry ingredients and mix with a spatula until completely mixed in. Be sure to scrape the bottom of the bowl with your rubber spatula to be sure all the flour gets incorporated.
  4. Fill prepared muffin tins with batter, about 2/3 full. Bake in preheated oven for 16-18 minutes, or until toothpick inserted in center comes out clean. Let cool in tin for about 5-10 minutes, then transfer muffins to wire rack to finish cooling. Enjoy! Store leftovers in cake dome or sealed container. Be sure that when you are storing muffins they are completely cool, or else steam could build up, creating soggy muffins (yuck!)

Peanut Butter Banana Oat Muffins | Beautiful Disasters

Random Fact of the Day: A million dollars’ worth of $100 bills weighs only 22 pounds!

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White Chocolate Chip Pumpkin Granola Bars

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I have made granola bars on here before , and it just so happens that they were during Lent last year, as well. (Oh gosh…it’s almost already been a whole year since I’ve started the blog!!! *Cheerleader scream!*)

Granola bars are perfect little snacks to have around when you are trying to stay away from the sugar loaded, buttery cookies and treats. I loved the granola bars I have made before (the peanut butter and the chocolate chip), but this time they are even better!

The pumpkin in them is not super over-powering, but it keeps them nice and moist so you don’t end up trying to eat piles of crumbs. I chose to use white chocolate chips because white chocolate and pumpkin seemed like a perfect combination to me. I’m sure regular chocolate chips would be ah-mazing, too!!

So here you have it. These granola bars are really going to help hold me over when I get those cravings for something sweet.

Oh yeah, another plus on this recipe is that there is absolutely no butter and oil. You would NEVER, EVER be able to tell that if I hadn’t told you that…or if you, of course, looked at the recipe. But I think you get the point-these guys are delicious and nutritious ;) …and make ya feel ambitious!!!

White Chocolate Pumpkin Granola Bars

3 1/4 cups oats

1/8 teaspoon ginger

1/8 teaspoon allspice

1/2 heaping teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon salt

3/4 cup brown sugar

1/2 cup pumpkin puree

1/4 cup applesauce

1/4 cup honey

1 teaspoon vanilla extract

1/2 cup white chocolate chips

  1. Preheat oven to 350 degrees F. Prepare an 8×8 inch glass baking dish by spraying it with cooking spray
  2. In a large bowl, whisk together oats, ginger, allspice, cinnamon, nutmeg, and salt until completely mixed.
  3. In a separate bowl, whisk brown sugar, pumpkin puree, applesauce, honey, and vanilla extract until smooth. Pour pumpkin mixture over oats and stir well, until all of the oats are moist. Stir in white chocolate chips.
  4. Press oat mixture into prepared pan in an even layer. Bake in preheated oven for 30-35 minutes or until golden. Don’t over bake these, you probably want to be able to hold your granola bar without it crumbling into a bajillion pieces! Remove from oven and let cool for 5 minutes then cut with a sharp knife and enjoy!

Random Fact of the Day: There is more alcohol in mouthwash than in wine.

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We Made it!

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asteroid 1

Image via Wikipedia TOO SCARY!!!

 YAY! I’m glad to see that you all made it past “dooms day”. Phew! *wipes brow* I guess our next thing to freak out about is the whole 2012 thing but lets just not get too carried away here.

I remember years ago when I was in 6th, my science teacher was talking about asteroids and stuff like that. He was just talking to us about them and then all of a sudden he subtly adds in “oh yeah and in about 40 years, when I’ll be gone it is predicted that there will be a giant asteroid that will hit the Earth and destroy most of it.” That was reassuring. Telling a bunch of 11 and 12 year olds theyre gonna die in a few decades is always a good idea. *sarcasm* To this day I can not tell if he was serious about that or if he was just trying to catch all of our attention. He clearly accomplished the latter.

On a lighter note, you all can feel like super stars when I tell you how sucky challenging this recipe was for me. I discovered that caramel is H-E-double toothpicks to work with. Good Lord, I give people who work with that stuff a TON of credit because that stuff is just pure agony.

The ever-so evil caramel

 

cooled base with the chopped chocolate

If you want a work-out. Just try cutting the bars. My goodness. I broke out the big ‘ol chef knife for this one and I still had to use every ounce of muscle in my body.cooled base with the chopped chocolate

Whatta mess, however a yummy messFinally, toppin it with some more yummy stuff

HOWEVER these are delicious!!! I know. I’ve made them sound like a pain in the keisler(sp?) but they are pretty darn tasty. Hard work=hard yummy results. I don’t want to scare anyone away from this recipe, because keep in mind-I’m still getting used to baking. Give it a try when you’re feeling pretty muscular;)

Top it with some more chocolate if you got it!

 

 

Milk Chocolate Caramel Oat Bars

(from www.cookiemadness.net)

OAT BASE:

3/4 c. flour

1 1/2 c. quick oats (not instant)

1 generous pinch salt

1/4 t. baking soda

3/4 c. brown sugar, packed

1 1/2 sticks unsalted butter, softened

1/3 c. chopped chocolate (or chocolate chips)

FILLING:

2 T. plus 2 t. unsalted butter

32 unwrapped caramels**

1/2 c. walnuts, toasted and chopped

  1. Preheat oven to 350 degrees F. Line a 8 inch square metal pan with non-stick foil

  2. Mix the flour oats, baking soda, and brown sugar together in a mixing bowl. Add butter and cut in or mix with hands until dough just starts to come together. Reserve a little less than half of the mixture and put it in the refrigerator.  Press remaining oat mixture into bottom of pan and bake for about 15 minutes or until set. Mine kind of jiggled around a little which was fine for me. Let cool for at least 15 minutes (I put mine in the fridge to speed it up a bit)

  3. When base is cool, sprinkle chocolate

  4. Make caramel filling. In a microwave-safe bowl, melt the butter. Add the caramel and stir to coat with butter. Microwave on high for 30 seconds. Stir and repeat until caramel is melted. Stir malnuts into caramel. Pour it over the base ( I had to spread mine, it wasn’t exactly”pouring” consistency)

  5. Sprinkle reserved crumb mixture over the top and bake for 10-12 minutes or until top layer is cooked. Remove from oven and immediately sprinkle extra chocolate chips over the top. Let cool completely, then lift from pan and cut with a Chef’s knife.

    Too cute?

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