I’ve been wanting to make homemade oatmeal bars for a while now, and finally stumbled upon Erin’s blog, Well Plated. Since finding her blog late last week I now have a huge list of new recipes I want to try!
And with summer officially here, I’ve been wanting all. the. berries! I even got started a little early and created a semi-homemade blueberry pie last week.
I absolutely love our kitchen gadgets, here’s what’s featured in the images above: Measuring Cups: Sur La Table // Measuring Spoons: Sur La Table // Storage Containers: Bed bath and Beyond // Appetizer Plates: Bed Bath and Beyond // Silverware: Kate Spade
- 1 cup of old fashioned rolled oats
- 3/4 cup all purpose flour
- 1/3 cup light brown sugar
- 1/4 teaspoon kosher salt
- 6 tablespoons unsalted butter, melted
- 1 teaspoon cornstarch
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sugar, divided
- 2 cups, small-diced strawberries
- 1/2 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon milk
- Preheat oven to 375 degrees F.
- Line an 8 x 8 inch baking pan with parchment paper. I didn’t have any in the house, so I greased the pan with Pam spray. I def. recommend using the parchment paper, it would have made it so much easier!
- In a medium bowl, combine the dry ingredients of the oats, flour, brown sugar, and salt.
- Pour the melted butter into the medium bowl with the dry ingredients and stir until it forms clumps and the dry ingredients are evenly covered.
- Add half of the crust into the greased or lined pan and press into the bottom of the pan to create an even layer.
- Take the cut up strawberries and add a layer over the crust, once the layer of strawberries is in the pan, sprinkle the lemon juice and 1/2 tablespoon sugar over the berries.
- Sprinkle the reserved crumbs over the top, the fruit will still be showing once the crumbs are added.
- Bake for 35 to 40 minutes, until the fruit is bubbly and the crumb topping is golden brown.
- Place the pan on a wire rack and let cool completely.
- While bars are cooling, mix together the vanilla glaze ingredients in a bowl until smooth. To achieve a thinner consistency, add more milk.
- Drizzle with glaze, slice and serve!
Now that we have most of our items unpacked in the new house, we’ve been busy cooking and baking more! Here are some of my favorite items for the kitchen
I hope you enjoy these as much as I do. What are you cooking up this summer?
After yoga this weekend I was craving something refreshing, something that would energize and provide substance without putting me into a food coma, so obviously not the tasty pumpkin waffles from last weekend 😀
A few years ago I tried this delicious superfood from Hightide Butrrito Co. after a yoga detox session at Power Yoga San Marco South in Jacksonville. It was amazing, but I haven’t had it since then, until this weekend! And I didn’t stop there, I’ve been having it each morning before work to give this non-coffee drinker a boost of energy!
Over the weekend I decided to pick up the ingredients for this cereal-like smoothie and make it myself. The only thing I realized after setting out to create this at home was that Publix doesn’t carry the Acai (pronounced ah-sah-EE) puree required to make the smoothie-like base. Dead set on enjoying a refreshing acai bowl, I came up with a substitute for the puree.
- 1 cup of Sambazon Acai Original Superfood juice
- 1/2 cup of ice
- 1/3 cup of coconut milk
- 2 bananas
- 1/2 cup of strawberries
- 1/2 cup of granola
- 1 tablespoon of honey or to taste
- In a blender, mix together the Acai original juice, ice, coconut milk, 1 banana and 1/4 cup of the strawberries
- Pour the smoothie contents from the blender into a bowl as the base
- Slice the remaining bananas and strawberries
- Place the fruit and granola on top of the acai smoothie contents in the bowl and finish off with honey
Since I was winging the puree portion, trying to make the liquid juice thinker to create a similar smoothie substance I added extra strawberries and bananas to the blender. I also ended up making way more than I needed, so I saved the rest of the mixture in small little containers and put them in the freezer, like ice cubes. This helped tremendously the next day – I took the frozen mixture and added in the extra fruit and coconut milk to prep my morning breakfast.
Have you tried this super healthy and super tasty breakfast?
Because I can never tire of pumpkin inspired foods and waffles are always a good idea, Pumpkin Waffles were a must this season.
And, since I love Krusteaz Waffle Mix, I decided to experiment and use that as my base and wing it from there – luckily they turned out delicious!
- 1 1/2 cups of Krusteaz Belgian Waffle Mix
- 2/3 cups of water
- 1 egg
- 3 tablespoons of oil
- 1/2 can of pumpkin
- 1 teaspoon of vanilla extract
- 1 teaspoon cinnamon
- A dash of Pumpkin Spice
- Stir waffle mix, water, egg(s) and oil together with a wire whisk until smooth.
- Add in pumpkin, vanilla extract, cinnamon and pumpkin spice to the waffle mixture.
- Let batter stand 2 minutes.
- Pour about 2/3 cup batter onto waffle iron.
- Cook waffles 3-4 minutes until golden brown (or follow waffle iron instructions).
- Sprinkle with Cinnamon and serve with warm melted butter and syrup! Or try whip cream!
Do you have other pumpkin-inspired recipes that I should try? Let me know in the comments below!
Phew! I’ve been a little MIA for the past couple of weeks… for good reason though! The last two weeks has been a crazy whirl wind, life can come at you very fast and leave you with the unexpected. Just two weeks ago I came down to south Florida for an interview, interviewed again, went back up to Jax and then MOVED down to south Florida in a week’s timespan! It has been crazy trying to wrap my head around the recent series of events. But now that I am temporarily settled in and getting back into the swing of things I’m so excited Thanksgiving is tomorrow!! One last excuse for pumpkin-filled foods and fall clothing before it transitions to colder weather, hot chocolate and Santa! So as a last hoorah for fall I’m making these healthy little Chocolate Chip Pumpkin Spice Muffins tonight! They were originally introduced to me a couple years ago by a friend and it’s something I have been making ever since! This recipe only calls for three ingredients and is even classified as a vegan dish – great for all diets! Try these delicious treats for yourself:
- 1 box of Spice Cake Mix
- 1 can of Pumpkin
- 1 bag of chocolate chips
- Set the oven to 350 degrees
- In a large mixing bowl, mix the three ingredients together until batter is thick and smooth
- Spray the mini muffin pan with Pam Cooking Spray
- Spoon the mixture into the mini muffin pan
- Bake for 18 – 20 minutes or until golden brown
Prep Time: 10 minutes | Bake Time: 20 minutes | Cool Time: 5 minutes | Servings: 36 mini muffins
And that’s it, you’re done! These easy, healthy muffins are a great fall treat for breakfast, dessert or a mid-day snack!
Do you have a fall favorite pumpkin recipe? Please please share below!