rolled oats

Banana Everything Cookies

Nonstick cooking oil spray

banana

canola oil

sugar

vanilla extract

all-purpose flour,

baking soda

salt

cinnamon

quick-cooking (not instant) oatmeal or rolled oats

walnuts

chocolate chips (vegan, if desired)

This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove. But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness. The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill. Or, bake the cake ahead, then glaze it a few hours before serving for the best texture. You can freeze the unglazed cake as well, up to a month ahead.

Pear Snacking Cake With Brown Butter Glaze

unsalted butter

granulated sugar

dark brown sugar

baking powder

fine sea salt

nutmeg

clove

eggs,

pears

all-purpose flour

75 grams rolled oats

confectioners’ sugar

heavy cream

Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper.

Using an electric mixer, beat butter until light and fluffy. Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute. Beat in eggs, one at a time.

With the mixer on low, beat in half the pears, and then beat in the flour until smooth. Beat in remaining pears, then the oats, beating until well incorporated. Beat in nuts.

Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.

Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it’s ready.

Whisk in brown sugar until it dissolves. Whisk in confectioners’ sugar, cream, vanilla and salt until you’ve got a thick glaze with the texture of hot fudge sauce. Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.

This snack cake is the perfect fall dessert, with juicy pears and a brown butter glaze.

Pear Snacking Cake

Overnight Oats is easy healthy breakfast you can prepare for a busy week ahead. This overnight oatmeal recipe is basic, you can add any toppings and enjoy warm or cold.

Overnight Oats

milk

maple syrup

tsp pure vanilla extract

oats

In any glass container with a tight seal lid, add milk, maple syrup, vanilla and oats. If you would like to add toppings in the morning, use bigger jars.

Stir well with a spoon, put lids on and refrigerate overnight.

When ready to eat, stir and top with favourite toppings: nuts, berries, fruit, coconut flakes etc. If overnight oatmeal is too thick, adjust with milk. Also add more maple syrup if desired.

I toasted the rolled oats called for in Ms. Fields's recipe, just to get a little more texture out of them. Make sure the mixture is hot when you drop the cookies or the texture will be too crumbly.

Kelly Fields’S Haystack Cookies

dark cocoa powder/28 grams

evaporated milk/60 grams

salt/1 gram

vanilla extract/5 grams

Kelly Fields’s Haystack Cookies

Preheat oven to 300 degrees. Spread rolled oats on a baking sheet and toast for 20 to 30 minutes, until slightly darker and toasty smelling. Remove from heat.

Line baking sheets or your work surface with parchment or wax paper. In a heavy saucepan, combine sugar, butter, cocoa powder, evaporated milk and salt and bring to a boil, stirring. Remove from heat and stir in vanilla extract, oats and coconut.

Immediately drop the warm mixture by scant tablespoons onto parchment or wax paper. Allow to cool and store in a tin.

Oatmeal Spice Cookies

flour

allspice

cloves

ginger

black pepper

vanilla

light brown sugar,

eggs

Sift flour with spices, salt and baking soda. Set aside.

In large bowl of electric mixer, cream butter. Add vanilla and both sugars, and beat well. Add eggs and beat to mix.

On low speed, beat in sifted dry ingredients.

Line two cookie sheets with aluminum foil, shiny side down. Measure out 1/4 cup of batter for each cookie and place 5 to 6 cookies on each sheet.

Bake at 375 degrees for 12 to 15 minutes on racks that have been placed on the second and third rungs in the oven. Reverse sheets once during baking. The cookies should still be quite soft when they are done. Cool on rack before removing from sheet.

Oatmeal can be a delicious, hearty, and nutritious breakfast, as long as you don’t make mushy oatmeal. Win every morning with this easy recipe for Not Mushy Oatmeal.

Not Mushy Oatmeal

water

Bring 1 cup water and a pinch of salt to boil in a pan. Stir in 1 cup old fashioned oats. Do not use quick oats — too mushy! Reduce heat to low and cook 5 minutes, covered. The oats will absorb all the liquid and be slightly al dente. No mush.

Serve with desired toppings.

Oatmeal, always underrated, is the foundation of this pancake. But the ingredient that really makes this recipe shine is the cardamom, a spice that has been treasured in Europe for centuries and has been subtly employed since then in pastries throughout the northern part of the continent. These pancakes are incredibly tender, with a little chew from the grain and the dried fruit, but beyond that they’re exotic. Here are flavors and textures that ordinary pancakes could never approach.

Cardamom-Scented Oatmeal Pancakes With Apricots and Almonds

whole-wheat flour

almonds

cardamom

oatmeal

apricots

Vegetable or olive oil,

Honey,

Heat the oven to 200 degrees. Combine the flours, oats, almonds, baking powder, cardamom and salt in a large bowl.

In a separate bowl, whisk together the egg and milk; stir in the cooked oatmeal and the apricots until just incorporated. Add the oatmeal mixture to the dry ingredients and stir gently; don’t overmix. The consistency should be that of thick pancake batter; add a little more milk or whole-wheat flour as needed.

Put a large skillet or griddle over medium heat. When a few drops of water dance on its surface, add a thin film of vegetable oil and let it become hot. Spoon out the batter, making any size pancakes you like. Cook until bubbles form on the top and pop, 2 to 3 minutes. Carefully flip the pancakes and cook until they’re browned on the other side, a couple of minutes more. You may have to rotate the cakes to cook them evenly, depending on the heat source and pan. As they finish, transfer them to a plate in the oven while you cook the remaining batter. Serve with honey.

Mark Bittman uses oatmeal and whole wheat flour to update the classic pancake. 

Cardamom-Scented Oatmeal Pancakes

A little like granola bars with their combination of oats, seeds, almond butter and dried cherries, these cookies — adapted from the chefs Michelle Palazzo and Peter Edris of Frenchette Bakery — have a soft and chewy texture rather than a crunchy snap. Perfect for a breakfast on the run or an afternoon nibble, they are lightly sweet and decidedly filling. At the bakery, the dough is baked into large, individual cookies, but, in this slightly simpler version, the dough is pressed into a 9-inch pan and baked into bars. (To make cookies, see the note below.)

Breakfast Bars With Oats and Coconut

180 milliliters smooth almond butter, at room temperature

73 grams light brown sugar

unsalted butter, softened,

egg, beaten,

egg white,

vanilla paste

28 grams unsweetened coconut flakes

cherries

poppy seeds

sunflower seeds

flax seeds

sesame seeds

In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld mixer and a large bowl, cream almond butter, granulated and brown sugars, and butter on medium speed until light and fluffy, about 4 to 5 minutes. Add egg, egg white, salt and vanilla, and mix until well incorporated, occasionally scraping the side and bottom of bowl, about 1 minute longer.

Put oats in a small bowl, sift the baking soda over them, and beat into almond butter mixture. With the mixer on low speed, stir in coconut flakes, cherries and seeds until thoroughly mixed. Press a piece of plastic wrap directly against the surface of the dough (still in the bowl) and refrigerate for at least 6 hours and up to 2 days. (This allows the oats to hydrate.)

Heat oven to 350 degrees. Lightly grease a metal 9-inch square baking pan with butter and line it with parchment paper, leaving about 2 inches to hang over 2 sides of the pan and use as handles later. Grease the parchment paper as well.

Scrape dough into the prepared baking pan. Lightly grease a large spatula and firmly press the mixture into the pan in an even layer. Bake until the surface is light golden brown and firm, 25 to 30 minutes.

Transfer to a rack and allow bars to cool completely in the pan. Once cooled, use a butter knife or small offset spatula to cut along the inside edges of the pan and release the bars. Using the parchment paper overhang, lift bars out of the pan and place them on a cutting board. Cut into 18 bars. Store at room temperature in an airtight container for up to 5 days.

These sweetly-spiced chocolate muesli bars were inspired by Oh She Glows’ Soft and Chew Granola Bars. If you prefer a sweeter recipe, add an additional tablespoon of honey.

Dark chocolate and cardamom muesli bars

(135 grams) rolled oats

(160 grams) raw almonds

(35 grams) raw walnuts

cashews

tbs sunflower seeds

dark (70%) chocolate

(115 grams) honey

tbs hulled tahini

tsp cardamom

tbs extra virgin olive oil

eggwhites

When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it’s made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring’s first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake — it is nearly effortless and as good or better than a pie.

Rhubarb Crisp

butter,

white sugar

orange or lemon juice

orange or lemon zest

brown sugar

cinnamon,

pecans

Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.

Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.

Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.

The secret to this fruit crumble is to bake the sweet, cinnamon-scented topping separately, to dry it out. Then when you pile those crumbs over a mound of juicy summer fruit, they won’t absorb as much liquid, and stay crisp and cookielike. You can make the crumbs a day ahead. But the crumble is best baked on the day you serve it, preferably while still a little warm and brimming with syrupy fruit. Make sure to taste your fruit before adding the sugar. Sweeter fruit like strawberries, cherries and blueberries need less sugar than tart plums and nectarines. A spoonful of whipped cream or ice cream makes this even better.

The Crunchiest Summer Fruit Crumble

75 grams light or dark brown sugar

cardamom, ginger

unsalted butter (1 stick), melted and cooled

cornstarch

mixed berries (fresh

Ice cream cream,

Make the topping: In a large bowl, whisk together flour, oats, sugars, salt and spices. Stir in butter. Using your hands, squish mixture until coarse crumbs form. Some should be about 1/2-inch in size, some smaller.

Spread topping in one layer onto a rimmed baking sheet. (You don’t have to grease it first.) Bake until crumbs are solid when you gently poke them, and are fragrant, about 15 minutes. They won’t change appearance very much. Transfer baking sheet to a wire rack to cool while you make the filling. (Crumbs can be baked up to 2 days ahead and stored in an airtight container at room temperature.)

Prepare the filling: In a large bowl, whisk together sugar and cornstarch until well combined. Add fruit and gently toss to coat with the sugar mixture. Pour filling into an ungreased 2-quart gratin dish or 10-inch cake pan, mounding the fruit in the center.

Spoon crumbs over filling and place the crumble dish on a rimmed baking sheet to catch any overflowing juices. (You can use the same baking sheet you cooked the crumbs on.) Bake until filling bubbles energetically around the edges, about 55 to 65 minutes. Let cool slightly. Serve warm or at room temperature with ice cream or whipped cream, if you like. Crumble can be made up to 8 hours ahead and kept at room temperature, or warmed up briefly in a 350-degree oven.

This creamy porridge is the perfect breakfast treat.

Creamy vanilla porridge with brown sugar apples

(180 grams) rolled oats

(750 milliliters) milk

300 milliliters pure (thin) cream,

vanilla bean, split, seeds scraped

Brown sugar apples

red apples, cored,

honey

This cozy dessert comes together quickly and fills the kitchen with a sweet, buttery aroma. The textures play well together: The spiced caramel is silky but robust, the bananas tender, and the pecan-and-coconut topping crunchy and crisp. Pick ripe but firm bananas so they’ll maintain their shape after cooking. (The bananas should be yellow with no black spots; green bananas won’t work.) Broil them until sizzling, then allow the bubbling caramel to cool and thicken a bit before serving. Devoured directly out of the skillet, or spooned into individual servings, these caramelized bananas are a lovely way to end a meal. Top with a scoop of ice cream for a cool contrast to the warm dessert.

Caramelized Bananas With Pecan-Coconut Crunch

unsalted butter (1/2 stick)

50 grams shelled pecans, chopped

pumpkin seeds

coconut chips

sesame seeds, flax seeds, chia seeds

bananas

Ice cream, whipped cream

Make the crunchy topping: In a large skillet, heat 2 tablespoons butter over medium until melted and foamy, about 3 minutes. Add 1 tablespoon honey and the salt; using a spatula, stir to combine. Add the pecans, pumpkin seeds, oats and coconut and stir to coat. Toast, stirring frequently, until the mixture is golden brown, about 8 minutes, lowering the heat as necessary to keep the mixture from burning. Stir in the sesame seeds and remove from heat. Move to a shallow bowl and set aside to cool. (You should have about 1 1/2 cups.)

Prepare the bananas: Set the oven to broil. Wipe out the skillet and add the brown sugar, heavy cream, nutmeg, pepper, remaining 2 tablespoons butter and 1 tablespoon honey. Stir ingredients and bring to a simmer over medium heat until the sugar is dissolved, about 2 minutes.

Remove the skillet from the heat and place the bananas in the pan, cut-side up. Spoon some of the sauce over the top to coat the slices. Move the pan to the oven and broil until the caramel sauce is hot and bubbly and the bananas are tender, deep golden and slightly charred in spots, 7 to 10 minutes. Remove from oven and allow to sit for at least 5 minutes.

Spoon a large helping of the ice cream, whipped cream or crème fraîche over the warm bananas, then scatter the pecan-coconut crunch over the top. Divide among individual plates or eat directly from the skillet.

These banana and oat cookies are a delicious lunch box filler your kids will love! Make a big batch and store leftovers in the freezer.

Banana, oat and seed cookies

(65 grams) Coles Sweetened Dried Cranberries

(45 grams) rolled oats

(40 grams) shredded coconut

tsp mixed spice

(60 milliliters) Coles Finest Maple Syrup

olive oil

tbsp pepitas (pumpkin seed kernels)

This is a great way to use up all the bits: a bag of frozen berries, those oats in the back of your pantry, some bread that may be past its prime. Feel free to reach for whatever frozen berries you might have on hand, and cinnamon, cardamom or any other sweet spice in place of the star anise. You could serve this with Greek yogurt instead of the cream or, if you’d like, some homemade or store-bought custard. Serve this as a brunch dish or as a late afternoon treat.

Skillet Berry and Brown Butter Toast Crumble

680 grams Braeburn or Gala apples (3

superfine/caster sugar

vanilla bean paste

star anise or cinnamon

flaky sea salt

450 grams frozen mixed berries

Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.

Add the apples, half the sugar, 2 tablespoons/30 grams butter, 3/4 teaspoon vanilla and 1/2 teaspoon star anise to a large, ovenproof skillet, and stir to combine. Transfer to the oven to bake about 20 minutes, stirring halfway, until the apples have softened but still retain their shape.

While the apples are baking, add the remaining 7 tablespoons/100 grams butter to a large frying pan over medium-high heat. Once melted, cook for about 4 minutes, swirling the pan often, until nicely browned and nutty, adjusting the temperature as needed to avoid burning. Transfer the browned butter to a large heatproof bowl and return the pan to the heat. Add the torn sourdough and cook, stirring often, for 2 minutes, until lightly toasted, then add to the bowl with the butter. Return the pan to the heat and add the oats and cook, stirring often, until lightly toasted, another 2 minutes. Add the oats to the bowl, along with the salt, remaining sugar and star anise, and stir to combine.

When the apples are ready, stir in the frozen berries plus 2 tablespoons water, then top evenly with the bread mixture. Return to the oven, turning the heat down to 350 degrees Fahrenheit/185 degrees Celsius, and bake for 30 minutes, or until golden and bubbling. Leave to cool and settle for about 5 to 10 minutes.

Add the cold cream and remaining 3/4 teaspoon vanilla to a small bowl and stir to combine. Serve the crumble warm, with the cold cream to drizzle on top.

Sweet and Crunchy Maple Cinnamon Egg White Granola made with oats, almonds, chia seeds and puffed brown rice! With no oil, and naturally sweetened with maple syrup, this low fat, sugar free high protein granola is perfect for a breakfast or post workout!

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