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Entries in Apple (3)

Wednesday
Jan042012

Peanut Butter and Apple Oatmeal Breakfast Bars

I rarely cook anything for breakfast. A typical breakfast for me consists of a whole wheat bagel thin with peanut butter and honey, some days I top it with sliced bananas. On the side I generally have a glass of V8-Fusion juice and a cup of tea. In the spirit of the Healthy Eats January Challenge, I thought I'd whip up a healthy, easy and quick (only 20 minutes cook time) breakfast that can be enjoyed by the whole family. Seeing as it is National Oatmeal Month, it seemed fitting that oatmeal be at the heart of today's breakfast. Feel free to substitute another fruit instead of the apple or used dry ingredients. Just make sure that your dried fruit isn't loaded with sugar or other artifical ingredients.

Peanut Butter and Apple Oatmeal Breakfast Bars

Servings: approximately 10-1.5x7inch bars

  • 2 cups Quaker oats
  • 1/4 cup smooth peanut butter
  • 1 tbsp butter
  • 2 tbsp vegetable oil
  • 1 cup whole wheat flour
  • 2 tbsp honey
  • 1/3 cup brown sugar
  • 1 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 1 apple, peeled and diced
  1. Preheat oven to 350 degrees F.
  2. Grease an 11x7 inch baking pan. If you don't have one, you can use an 8x8, 9x9, or if neceessary an 11x13.
  3. Place peanut butter and butter in a microwave safe dish. Heat in the microwave for 30-45 seconds or until butter is melted. Stir together.
  4. Place all ingredients, except fruit, into a bowl. Using an electric beater or KitchenAid mixer, beat ingredients together for approximately 1 minutes.
  5. Peel a whole apple and thinly chop into pieces, no larger than the size of your thumb nail.
  6. Stir the apples into the oatmeal mixture.
  7. Pour the mixture into greased pan and press entire mixture down firmly with your fingers.
  8. Place pan into the oven and cook for 25 minutes or until edges are golden brown. If you are using an 11x13 pan, it will take a bit less time because the mixture will be much thinner.
  9. Let cool for 10 minutes before slicing into strips. Let the remaining bars cool entirely before you place in tupperware or wrap them in foil. 
Tuesday
Dec202011

Apple Cinnamon Chobani Muffins

Weekend breakfasts are special in our house. We always cook something; what that something is, well that's up for debat. Typically one day is pancakes or waffles but the second day - the second day is where the element of surprise comes in. Weekday mornings are always the same: peanut butter and honey bagel thin for me and bagel and egg sandwich for J. The easy monotony of the weekdays are thrown aside by the surprise of weekend breakfast. Well, this weekend we both woke up thinking the same thing, muffins. I had plenty of apples along with a whole tub of Chobani 2% greek yogurt. What inevitably came to be were the most incredibly moist, delicious muffins with chunks of fresh apple and a brown sugar crumble topping. They were the perfect start to our Sunday of Christmas shopping, wrapping and relaxing.

Apple Cinnamon Chobani Muffins

Servings: 10-12 muffins

  • 3 tbsp Chobani plain greek yogurt, 0% or 2%
  • 1 cup all purpose or whole-wheat flour
  • 1/4 cup sugar
  • 1/2 tsp salt
  • 1.5 tsp baking powder
  • 1-2 tbsp brown sugar
  • 2 tsp cinnamon
  • 1 egg
  • 1/2 cup skim milk
  • 2 cups apples, peeled and finely chopped (approximatelyy 1.5 apples of your choosing)

  1. Preheat oven to 400°F. Grease a standard muffin tin or use muffin liners.
  2. Finely chop your fruit of choice. In this case, I chopped 1 and a half medium sized, Granny Smith apples
  3. Mix together the dry ingredients in a bowl.
  4. Stir in the yogurt, egg, milk, and oil.
  5. Add the fruit and stir.
  6. Spoon the batter into muffin tins, filling them about 2/3 full.
  7. If desired, sprinkle the tops with brown sugar, using approximately 1/2 tsp on each muffin. I did half with brown sugar and half without. I would definitely recommend using the brown sugar crumbling.
  8. Bake for approximately 20 minutes or until golden brown and a toothpick (or for those of us who don't keep toothpicks around, a thin knife) can be inserted into the center and come out clean.
  9. Let rest for a 2-3 minutes before taking them out of the tin to serve.
Wednesday
Oct062010

Baked Apple and Pumpkin Oatmeal

This was such an easy breakfast recipe. It took some time but if you plan ahead and throw it in the oven while showering and getting ready for the day, it will be done in time to eat and head out the door. The other catch to this recipe is, depending on the consistency you wish, it can be more of a mush - like oatmeal - or more of a cookie/bar. Simply vary the amount of oatmeal to milk ratio and cook time and the consistency will change.


Word to the Wise: Mix and Match. Add whatever fruits you like into this recipe. Take out the pumpkin. Add in organic canned cranberries instead. Take out all of the canned components and simply add more milk and oatmeal. You cannot screw this recipe up so play around with it and see what you like best.

Baked Apple and Pumpkin Oatmeal

Serving Size: One 9x9 inch glass pan or roughly 8-10 servings

Time: 5 minutes prep; 40-60 min bake (mostly unattended)


  • 3 cup oatmeal

  • 2.5 cups skim milk

  • 1 cup pumpkin

  • 1/4 cup brown sugar

  • 1 tbsp vanilla

  • 1 tbsp cinnamon

  • 1 tsp all spice

  • 1 apple, quarter sized pieces

  • 2 eggs

  • 2/3 cup raisins or craisins (I used craisins)

  • Nuts to top (I used slivered almonds)

 


  1. Preheat over to 375

  2. Mix all of the ingredients together

  3. Grease 9x9 baking pan (I used a glass pyrex)

  4. Pour mixture in

  5. Bake until almost done - again, this varies depending on the consistency you want

  6. When almost done, add nuts to the top

  7. Remove pan from oven when you have reached the consistency you want (For oatmeal mush - roughly 40 minutes; For bars - roughly 60 minutes)