oats

Granola

almonds

cashews

coconut

dark brown sugar

maple syrup

vegetable oil

salt

raisins

Everything you love about a sweet, juicy blueberry muffin exists in this sliceable, streusel-topped loaf. Baking it at a higher temperature for the first 20 to 25 minutes helps achieve a crisp topping, while finishing it at a lower temperature helps ensure a moist center. This recipe calls for fresh blueberries, but frozen work, too. If you use frozen, don’t thaw them first, and keep in mind that they may release additional liquid during baking, which will add more color to the loaf. One final tip: Tossing the fresh or frozen berries in a little flour before stirring them into the batter helps keep them suspended so that each and every slice is evenly studded with blueberries.

Blueberry Streusel Loaf Cake

all-purpose flour

30 grams old-fashioned oats

light brown sugar

baking powder

cinnamon

fine sea salt

unsalted

Nonstick cooking spray

blueberries

baking soda

unsalted butter,

granulated sugar

75 grams light brown sugar

egg,

vanilla extract

180 milliliters buttermilk,

Make the streusel: In a medium bowl, stir the flour, oats, sugar, baking powder, cinnamon and salt together to combine. Add the cubed butter and toss until each cube is fully coated in flour.

Cut the butter into the flour mixture with your hands or a pastry cutter until the mixture forms large clumps. Refrigerate while you make the batter.

Heat the oven to 400 degrees. Lightly grease a 9-by-5-inch loaf pan with nonstick spray.

Make the cake: In a medium bowl, toss the blueberries with 1/4 cup/30 grams all-purpose flour. In another medium bowl, whisk the remaining 2 cups/260 grams flour with the baking powder, baking soda and salt to combine.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, oil, granulated sugar and brown sugar until light and fluffy, 4 to 5 minutes. Add the egg, and mix well to combine. Scrape down the sides of the bowl, then add the vanilla and mix to combine.

Add half of the flour mixture, then mix on low speed to combine. With the mixer still running, add the buttermilk in a slow, steady stream and mix until fully combined. Add the remaining flour mixture and mix until just combined.

Remove the bowl from the mixer and, using a silicone spatula, fold in the blueberries (and any remaining flour in the bowl with them) by hand until they are evenly distributed throughout the batter.

Pour half of the batter into the prepared pan and spread it into an even layer. Crumble half of the streusel on top in an even layer. Pour the remaining batter into the loaf pan, spread into an even layer and crumble the remaining streusel on top. The loaf pan will be just over 3/4 full. Place it on a parchment-lined baking sheet.

Transfer the loaf to the oven and bake for 20 to 25 minutes, until the bread has risen about 1/2 inch above the edge of the loaf pan. Lower the temperature to 325 degrees and bake until a toothpick inserted into the center comes out clean, 45 to 55 minutes, tenting the loaf with foil if it’s browning too quickly.

Set the cake on a wire rack and let cool in the pan for 15 to 20 minutes, then run an offset spatula around the outside edge and gently unmold the cake onto a wire rack. Cool completely before slicing and serving.

How to make the best healthy chocolate chip cookie recipe that yields delicious soft and chewy cookies.

Healthy Chocolate Chip Cookies

oat flour ((140 grams))

tsp salt

tsp baking soda

tbsp coconut sugar sugar

tbsp regular sugar, (unrefined if desired)

chocolate chips, (or more if desired)

tsp pure vanilla extract

vegetable coconut oil

3-5 tbsp milk of choice, (as needed)

Healthy Chocolate Chip Cookies Recipe: Preheat oven to 380 degrees. Combine dry ingredients and mix very well. Add wet, and form into a big ball. Now make little balls from the big one. For soft cookies, refrigerate until cold (otherwise, just bake right away). Bake 7 minutes. Remove from oven when they’re still a little undercooked, then it’s important to let cool 10 minutes before removing from the tray, as they’ll continue to cook while cooling. They should have spread out, but every now and then they might not (climate plays a huge role in baking), so just smush down with a spoon if needed. You can also choose to make extra cookie dough balls and freeze them to bake at a later date. For softer cookies, store in a lidded plastic container. For crispier cookies, store in a lidded glass container.Chocolate Chip Cookies Nutrition Facts

https://www.youtube.com/watch?v=5UzyVQaIRa4&feature=emb_title

How to make vegan chocolate chip cookies that taste just as good as the regular chocolate chip cookies you remember from childhood - these cookies can give Toll House chocolate chip cookies a run for their money... and NO ONE ever believes they are vegan! 

Full Recipe & Nutrition Facts: https://chocolatecoveredkatie.com/2018/05/21/vegan-chocolate-chip-cookies-recipe/

For more healthy and vegan recipes, you can follow me on instagram: https://www.instagram.com/chocolatecoveredkatie/

The Healthy Dessert Blog:
https://chocolatecoveredkatie.com

Vegan Chocolate Chip Cookies - The BEST Recipe!

This easy overnight oats recipe is a healthy simple breakfast that you can make ahead for busy mornings and customize with many add-ins and toppings!

Easy Overnight Oats

rolled old fashioned oats

milk of choice

non-fat Greek yogurt

chia seeds

strawberry jam

peanut butter

strawberries

peanuts (crushed)

apples

pecans (chopped)

½ banana (sliced)

Nutella

hazelnuts (crushed)

chocolate chips

almonds (chopped)

Place all ingredients into a large glass container and mix until combined.

Cover the glass container with a lid or plastic wrap. Place in the refrigerator for at least 2 hours or overnight. Toppings can be added the night before or immediately before serving.

Uncover and enjoy from the glass container the next day. Thin with a little more milk or water, if desired.

Inspired by Heidi Swanson’s recipe in Super Natural Every Day via <a href="https://orangette.blogspot.com/2013/03/we-have-rhythm.html" target="_blank" rel="noopener">Orangette</a> 

I like my <a href="https://www.amazon.com/gp/product/B0713X7NW2/ref=as_li_qf_asin_il_tl?ie=UTF8&amp;tag=alexandrask06-20&amp;creative=9325&amp;linkCode=as2&amp;creativeASIN=B0713X7NW2&amp;linkId=cd3dae5b82dc7720821975746e743a7e" target="_blank" rel="noopener">Pyrex 8-inch square baking dish</a> for this one. You can also use six 6-oz ramekins.

If you are mixing this at night and baking in the morning, follow the recipe through step 2, omitting the fruit. Store mixture in baking vessel or in a Tupperware. In the morning, give the mixture a stir. Scatter berries (if using) into an 8-inch baking dish. Pour milk-oat mixture over the berries; then proceed with recipe.

As I noted, I like these baked oats both with berries or other fruit and without, so don't hesitate to make them if you don't have any berries on hand — they are so good on their own. I have used both almonds and walnuts. I do toast the walnuts. I don't toast the almonds — it doesn't seem to matter. The mixture can be assembled the night before, though it doesn't have to be.

Update, Oct 2014: Almonds are my preference. Peeled, sliced apples are also my preference. I omit the cinnamon. I also now do 1/4 cup maple syrup as opposed to 1/3 cup.

If you are making individual portions, I think the easiest method is this: mix dry ingredients as instructed in step 1; spoon about three tablespoon of the dry ingredients into six 6-oz ramekins; then pour liquid over top. The liquid will reach the top of each ramekin. To prevent a catastrophe, I suggest lining a 9x13-inch baking dish with parchment paper and placing the filled ramekins in the dish to bake.

Baked Steel Cut Oatmeal

steel cut oatmeal

(60 g) almonds (sliced, untoasted are great)

cinnamon, optional, I omit

apple

(475 ml) milk, 2%

sweet enough

(45 grams) unsalted butter, melted and cooled slightly

See notes if you are refrigerating this overnight. Otherwise, preheat the oven to 375ºF. In an 8- or 9-inch baking pan, mix together the oats, the nuts, baking powder, cinnamon, if using, and salt. Place the sliced apples or berries on top.

In a medium bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Pour the milk mixture over the oat mixture, and shake the pan to distribute.

Transfer pan to the oven and bake for 55 to 60 minutes (Note: Several commenters have had issues with browning too quickly, so I advise checking after 30 minutes, and if it looks as though it is browning quickly, turn oven down to 350 and check periodically for doneness), or until the top is golden and the oat mixture has set. Remove from the oven, and allow to cool for a few minutes before serving.

It tastes like dessert, but is healthy enough for breakfast! Baked Pumpkin Pie Oatmeal is a great "fix ahead" breakfast option.&nbsp;

Baked Pumpkin Pie Oatmeal

pumpkin purée (1.88)

brown sugar (0.32)

eggs (0.75)

Tbsp pumpkin pie spice (0.15)

salt (0.03)

tsp baking powder (0.03)

tsp vanilla extract (0.14)

milk (0.74)

dry old-fashioned oats (0.65)

Preheat the oven to 375 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk.

Mix the dry oats into the pumpkin mixture. Coat an 8×8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Bake in the preheated oven for 45 minutes, or until the center no longer looks wet and the edges are lightly golden brown.

Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.

Strawberry Oatmeal Bars

brown sugar

strawberry preserves

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.

Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

I absolutely loved these bars, but I have to admit that I did not make them exactly as the recipe states. I needed a healthier version due to my diet and health complications. The version I came up with is MUCH healthier, but still yummy. Instead of the 1 3/4 sticks salted butter, I used: 1/2 stick of organic unsalted butter, 1 mashed organic ripe banana (1/2 cup), 1/2 cup organic unsweetened applesauce, and 1/4 cup all natural no sugar added peanut butter. I also substituted the brown sugar for 1/2 cup brown sugar low sugar/calorie blend.. that you can find in supermarkets. I also used sugar free strawberry jam. I put them in an 11x7 pan and baked for 35-37 mins. I saw Ree make this recipe on her show, and just knew I had to try them. She is fantastic, because I have found that a lot of her recipes can easily be tweeked to how you want to make them. These bars are a perfect example. They are delicious and not too sweet. I actually made them with the idea of a healthy breakfast on the go. They are perfect, and I hope this posting helps some others in the same boat as me.. and needed a healthier version. Awesome recipe Ree!!

I am sorry but how are these classified as healthy? They are nothing but sugar, flour and butter. They are high in calories, for an extremely small portion, loaded with sugar, (over 4 tsp per tiny serving), and have one gram of fiber. They may taste good, but certainly cannot be classified as healthy.

Do you use regular oats or quick cooking oats?

Made these using my food processor to simplify things. I heated the strawberry preserves (microwave) just enough so the preserves are easier to pour across top and then lightly spread. (This prevented the bottom crust from pulling away when I tried to spread preserves). Great recipe!

I came across this recipe while searching "low cholesterol" recipes for my husband.  I was dismayed to see that the ingredients included 2 sticks of butter.  If FN wanted to keep this on a low cholesterol list, then the author should have at least included substitutions (like spraying the baking pan w/ cooking spray instead of coating it w/ butter). The recipe looks and sounds fabulous, but low cholesterol?  I don't think so.  I'm disappointed. 

This is amazing! Super easy to make and taste amazing!
I made a batch with apple butter and it taste like apple pie!

I loved this recipe!! It literally took me 7 minutes to make, tops! I used dark brown sugar because it adds an rich Carmel flavor that puts this dessert over the top!! I also added a little extra salt because my preserve was pretty sweet!! Overall, It had great flavor but my family and I agreed it was a bit dry, so we made a drizzle out of  milk, powdered sugar, vanilla, and salt to drizzle over the oatmeal bars. That was just what it needed!! I definitely recommend this recipe!❤️

Maybe it's me, but I didn't see a tag saying these bars are healthy. If you don't like the ingredients then don't make the bars. I made them today and they're delicious! My family gobbled them up. Great recipe, Ree! 

I'm going to  give this 5* as my 14 year old son really liked these.  I liked these but my one complaint is mine turned out kind of dry and crumbly. I would make again but maybe reduce the flour a bit. 

These bars are so good. I have made them with the strawberry jam and am now making them with Nutella. Yum

https://www.foodnetwork.com/videos/rees-strawberry-oatmeal-bars-0182149

Ree's easy Strawberry Oatmeal Bars make a great dessert or lunchbox treat.

Ree's Strawberry Oatmeal Bars

Mexican Oatmeal Bowl

Garlic Cloves (minced)

Quick cooking Oats

Taco Seasoning

Paprika Powder

Lime Juice

Water

Salt

Corn (Salsa, grated Cheddar, Avocado and Jalapeno for topping)

Cook

Heat oil in a pot and add garlic. Cook for 15 seconds till fragrant and add oats, taco seasoning, paprika powder, lime juice, water and salt. Mix well and bring everything to a boil. Simmer for a few minutes till the oats are cooked and the mixture has thickened up. This should take 3-4 minutes. Add a little more water to reach consistency that you like.

Serve

Top with corn, salsa, grated cheddar, avocado and jalapeno. Serve hot.

Maple syrup and oatmeal are usually relegated to the breakfast table, but here they create a crowd-pleasing tart. Creamy maple pudding would be lovely on its own, but truly shines nestled into a cookielike oatmeal crust. Top it with a dollop of whipped cream laced with cinnamon and nutmeg.

Maple Tart With Oatmeal Cookie Crust

160 grams old-fashioned rolled oats

55 grams packed light brown sugar

unsalted butter (3/4 stick), melted

420 milliliters whole milk

heavy cream

cornstarch

confectioners’ sugar

nutmeg

Heat oven to 350 degrees. In bowl of a food processor, combine oats, flour, brown sugar and salt, and pulse until oats are coarsely chopped. Add butter and pulse until evenly moistened.

Transfer mixture into a 9-inch fluted tart pan with a removable bottom. Press crumbs evenly into bottom and up sides of the pan. Set pan on a rimmed baking sheet and bake until crust is fragrant, set and edges are golden brown, 18 to 20 minutes. Set on a rack to cool completely.

In a medium saucepan, bring maple syrup to a simmer over medium heat. Cook maple syrup until it has reduced to 1/2 cup/120 milliliters, about 8 minutes. Set aside.

Set a fine mesh sieve over a medium bowl. In a separate medium bowl or a 4-cup glass measuring cup, whisk together milk, cream and egg yolks. Add cornstarch to a medium saucepan. Gradually whisk in milk mixture until smooth. Add maple syrup and whisk to combine. Cook mixture over medium heat, whisking constantly, until it has thickened and just come up to a low boil, about 6 to 7 minutes. Continue to cook, stirring constantly, for another minute. Pour custard through sieve, using whisk to scrape it through. Discard any solids. Whisk in butter until fully combined with no solid bits remaining. Transfer mixture to prepared crust. Let cool slightly, then cover with plastic wrap and chill until firm, at least 4 hours.

Beat heavy cream and confectioners’ sugar until stiff peaks form. Gently fold in cinnamon and nutmeg until evenly distributed.

Before slicing, remove pan rim from tart by carefully setting tart on top of a 28-ounce can (or something roughly the same size) and transfer tart to a serving platter. To serve, top slices with whipped cream.

Everyone will love these no-bake cookies. They&#039;re a sweet, chewy, and easy-to-make!!

Old Fashioned No Bake Peanut Butter Oatmeal Cookies

sugar

corn syrup

peanut butter (smooth

old fashioned rolled oats

Before getting started, make sure to gather all of your ingredients and measure everything out. Line a couple of large baking sheets with parchment paper

Add sugar and syrup in a saucepan over medium heat. Stirring often, bring to a low boil and cook for one minute.&nbsp;

Remove from heat and add the vanilla and peanut butter. Stir until peanut butter is melted and the mixture is smooth.

Stir in the oats and mix until all of the oats are coated with the mixture and everything is well combined.

Drop spoonfuls of the mixture onto the prepared baking sheets.&nbsp;Allow to cool for about 1 hour or until the cookies have firmed up. The cookies will continue to firm up more the longer they cool. Enjoy!

Store in an airtight container on the countertop for 1 week.

New Classic Meatloaf

olive oil

small onion, diced (1 cup)

white button mushrooms, finely diced

carrot,

tomato paste

thyme

black pepper

beef

eggs,

Worcestershire sauce

tomato sauce

Tablespoon mustard

unsulphered molasses

NEW CLASSIC MEATLOAF, Ellie Krieger, Food Network, Olive Oil, Onion, White ButtonMushrooms, Carrot, Tomato Paste, Dried Thyme, Garlic, Quick-Â­Cooking Oats, Eggs,Worcestershire Sauce, Tomato Sauce, Mustard, Unsulphered Molasses

Heat the oil in a large skillet, add the onion and mushrooms and cook until the liquid is evaporated and the mushrooms begin to brown about 8 minutes. Stir in the carrots, tomato paste, thyme and garlic and cook, stirring, 2 minutes more. Allow to cool completely.

In a large bowl combine the beef, oats, eggs, Worcestershire sauce, mushroom mixture, salt and pepper. Mix until just well combined. Transfer the mixture to a 9x13 inch baking dish and shape into a loaf about 5 inches wide and 2 inches high.

In a small bowl whisk the tomato sauce, molasses and mustard and pour over the meatloaf.

Cook the meatloaf until a meat thermometer registers 160 degrees, about 55-60 minutes. Remove from the oven and let rest 15 minutes before slicing.

One thing I would change about this is the olive oil.  You should never ever cook with olive oil.  It oxidizes the oil which changes the healthy unsaturated fats into the bad trans fats and the nutrients become carcinagenic as they are burnt along with the unsaturated fats holding them together.  I always use Grapeseed oil or Cold pressed organic refined coconut oil for my cooking and leave my olive oil for dipping sauce, dressing, and massage oil. :)

I am a meatloaf lover, but this was not something I will make again.  I followed the recipe, and it was moist enough, but I just didn't like the flavor.  I'll stick to my turkey veggie meatloaf, it blows this one out of the water.

I am not a very good cook and had never done meat loaf for that matter. I must say this is some GOOD STUFF! my fiancee and mother absolutely loved it. I was impressed, i did not use the molasses because i did not have any and since i was in a hurry i did not let the onion and mushroom mixture cool like the recipe calls for; however, the meat loaf came out awesome. defiantly recommend this recipe :D

I made this meatloaf one day and baked it the next,  I followed the recipe exactly. I took it to our Fellowship Group that night and they loved it.  It freezes beautifully and makes great sandwiches. Will definately make this again.  

Absolutely love this meatloaf!  Moist, flavorful and the glaze is the bomb.  The latter absolutely makes this dish.  I've made it twice now, and my only adjustment the second time was to get a lot more liberal with the salt and pepper on the meat itself.  Other than that, it's fabulous.  Make sure that you put it in that 9 x 13 pan because it allows the glaze to go over the sides.  My husband loves this so much, he wants me to make double the sauce, cook the extra on the stove to reduce it and serve it with the meatloaf.  Even my picky son loves this.  Best recipe that I've gotten in forever.

Love this recipe!  It's so easy to make, healthy and moist.  Have made this a few times now.  The first time, I prepared it ahead and baked it in the oven of our cabin during winter camping along with cornbread.  It was perfect!  Comforting and delicious.  Thanks Ellie for a fabulous recipe!

One of our favorites, especially when we add a few slices of bacon on top!  I always make two.  One for dinner and one for cold meatloaf sandwiches.

We absolutely adore this recipe. We made it for my family and the in-laws when we had a pre-wedding dinner, and everyone said it should be one of our signature dishes for family gatherings. Very significant compliment! Thanks Ellie!!

I am not a meatloaf lover. I only made meatloaf once and it went to waste no one in my family liked it, so I never made it again. That was until I came across this recipe. I made this the other night and needless to say I didn't have any left overs for the next day. This was the best meatloaf I have ever ate.

https://www.foodnetwork.com/videos/trimmed-classic-meatloaf-0135367

With a few ingredient adjustments, Ellie makes a better-for-you meatloaf.

Ligtened-Up Classic Meatloaf

Caramel Apple Crumble Foil Packs - EASY, zero cleanup, made on the grill (or oven) in record time, and tastes amazing!! Juicy apples, chewy crumble topping, and luscious salted caramel...SO irresistible!!

Caramel Apple Crumble Foil Packs

light brown sugar, packed

cloves

old-fashioned whole rolled oats

salt,

salted caramel sauce

cream,

Preheat grill to high (or preheat oven to...

Preheat grill to high (or preheat oven to 450F), place two large sheets of foil on the counter (approximately 12x18-inches); set aside.

Apples - To a medium bowl, add all...

Apples - To a medium bowl, add all ingredients, stir to combine, cut butter into the dry ingredients with a fork, and distribute apple mixture evenly between the two sheets of foil in mounded piles; set aside.

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