January 30: Toasted Oat Breakfast Bars

Toasted Oat Breakfast Bars

Ingredients:
8 tablespoons (4 oz) unsalted butter
1/4 teaspoon salt
3 cups miniature marshmallows
1/2 cup creamy peanut butter
1/2 cup nonfat dry milk powder
4 cups toasted oat cereal
1/3 cup dried cranberries
1/3 cup lightly salted or unsalted roasted peanuts

1. Line a 8-inch square pan with nonstick foil, or line it with regular foil and spray the foil with flour-added baking spray.
2. In a large, nonstick saucepan, melt the butter over medium heat. Add the salt and marshmallows and stir until the marshmallows are melted. Stir in the peanut butter and milk powder. Remove from the heat and stir in the cereal, cranberries, and peanuts. Place the mixture in the prepared pan and press down. Let cool completely in the pan, then lift from the pan, set on a cutting board, and score into 16 bars, using a large knife.

Addition of salt and marshmallows

Addition of milk powder

Addition of peanut butter

Addition of toasted oats (Cheerios), dried cranberries and peanuts

Thoughts: Another very easy recipe. There were no problems making it, however, when the bars were cooled, it was extremely difficult to cut them into easy pieces. It was very crumbly and didn't stay together very well. I thought they were very bland with a hint of sweetness from the marshmallows. Since I'm writing about this a week after, I can say when I brought them to work, they weren't a big hit. I think only 2 pieces were eaten in a week. Fail I guess?!

January 7: One-Bowl Cranberry Oat Cookies

One-Bowl Cranberry Oat Cookies

Ingredients:
8 tablespoons (4 oz) unsalted butter
1 tablespoon pure maple syrup
1 cup granulated sugar
1 large egg
1/4 cup 2% or whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon orange zest
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups (6.8 oz) white whole wheat or all-purpose flour
1 3/4 cups old-fashioned oats
1/2 cup toasted and chopped pecans
1/2 cup dried cranberries

1. Preheat the oven to 350 and place a rack in the center. Have ready two ungreased baking sheets.
2. In a microwave-safe mixing bowl, microwave the butter on high for 30 seconds, or until melted. Coat a tablespoon with some of the melted butter, then use it to measure 1 tablespoon of maple syrup. Add the maple syrup to the mixing bowl, followed by the sugar, egg, milk, vanilla, and orange zest. Stir well with a mixing spoon, and then stir in the baking soda, cinnamon, and salt. Add the flour and stir until incorporated. Stir in the oats, pecans, and cranberries.
3. Drop rounded teaspoonfuls of batter onto the baking sheets, spacing about 2 inches apart. Bake one sheet at a time until the edges are browned, 10-12 minutes. Transfer to a wire rack to cool completely.

Addition of maple syrup that sunk right to the bottom

Addition of egg, orange zest, vanilla and sugar

Addition of salt, baking soda, and salt

Addition of flour

Addition of oats, cranberries, and pecans

Thoughts: We are currently in the middle of a snowstorm so I realized that I only had almonds, not pecans. I also never have pure maple syrup so I always use pancake syrup. I baked these for about 11 minutes and a couple of them still looked a little undercooked. They tasted a little too nutty for me and Patrick tasted something he didn't like about them but couldn't identify the taste.