I have never been much of a porridge eater, well actually I have never been much of a breakfast eater, but especially porridge. I know everybody says that breakfast is the most important meal of the day, but honestly, I just don’t like eating in the morning. So I have breakfast for lunch a lot. I love me some peanut butter toast! So I decided to try this slow cooker oatmeal recipe out (for lunch, cuz let’s be honest with a 3 hour cook time, not really appropriate for breakfast) and do you want to know something. It was fabulous! I practically licked the bowl clean and all my kids, who eat oatmeal on a regular basis and love the stuff, proclaimed it the best oatmeal ever. So if you have been looking for a slow cooker recipe for oatmeal, this is the one, look no further.
Recipe from Fix it and Forget it Kids Cookbook
P.S- you want to use about a 3 quart slow cooker
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 2 cups dry quick oatmeal
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1 large egg
- oatmeal fixings- brown sugar, craisins, dried fruit, bananas, apples, nuts, cream , whatever you like to top your oatmeal with.
1. Pour oil in slow cooker and spread around so oil coats all sides.
2. Add sugar, oatmeal, baking powder, salt and milk. Stir.
3. In small bowl beat egg. Add to oatmeal mixture and stir well.
4. Cook on low for 3 hours. Scoop into bowls and serve with toppings of your choice.
5. Eat and enjoy!
I have a feeling that I will be posting a lot of muffin recipes this week. Isn’t a muffin just the perfect afternoon snack, served with a cup of tea and a great book, it’s an afternoon that can’t be beat. This recipe was one of my favorite muffin recipes to date. Not overly sweet, just the exact right amount. Really I just chose it because I had dates that were getting old in my pantry. I was pleasantly surprised at how both delicious and easy they were. This recipe only makes 8 muffins, so I will double it next time as that only lasts 1 day in this house. I hope you enjoy as much as we did!
Recipe from Southern Living Comfort Food
- 3/4 cup all-purpose flour
- 1 cup uncooked regular oats
- 1/2 cup chopped dates
- 1/4 cup sugar
- 1 Tbsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 3 tbsp butter, melted
- 1 large egg, lightly beaten
- Oats- for topping
1. Grease 8 muffin cups.
2. Mix together dry ingredients. In separate bowl, mix together milk, butter and egg. Pour into dry ingredients and stir until just combined. Scoop into prepared muffin tin. Top with additional oats.
3. Bake for 15 minutes and 425 degrees.
4. Eat and enjoy!
Time for another round of…..The Secret Recipe Club. Yes that is right, the secret santa of recipes with the added bonus that it happens every month, no waiting for Christmas. Actually funny thing we are taking December the month of Christmas off, so it’s like Secret Santa for every month except Christmas. This month my assignment was the lovely blog A Tale of One Foodie’s Culinary Adventures. I as usual read every blog post on the site. Tonnes of delicious recipes. Usually I think about it for about a week before I decide what to make. Not this month, as soon as I saw the recipe for Macaroon Madness Bars I knew that is what I would be making. They got rave reviews, just like I knew they would, plus I froze half of the recipe for Christmas!
- 1/2 cup butter, at room temperature
- 2 cups flour
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 cup salted butter, melted
- 1 1/2 cups brown sugar, packed
- 2 tsp vanilla
- 3 eggs, lightly beaten
- 1 can sweetened, condensed milk (14 oz)
- 2 cups sweetened coconut flakes
- 2 cups quick cooking oatmeal
- Caramel syrup (I used store-bought)
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
1. Beat together butter, flour, cornstarch and baking powder. Press into a 13×9 inch pan that has been lined with parchment paper and sprayed with cooking spray.
2. Combine melted butter, brown sugar,sweetened condensed milk and vanilla in medium-sized saucepan. Cook over medium-low heat until sugar is dissolved. Remove from heat. Stir in eggs. Stir in coconut and oatmeal. Pour over crust. Bake for 30 minutes at 350 degrees.
3. Refrigerate 8 hours or overnight.
4. Cover with caramel syrup, refrigerate another 15 minutes.
5. Melt white chocolate and place in sandwich bag. Snip of a tip of one corner. Drizzle over bars. Repeat with semi-sweet chocolate drizzling in opposite direction. Refrigerate 15 minutes.
6. Slice into bars and serve.
7. Eat and enjoy!
check out what everyone else made below!
Is there anything in the world better than homemade cookies? Muffins are right up there as well for me, cake is pretty close, but I really love cookies. The ultimate comfort food, in my opinion. One of the best things about cookies is they are so versatile, so no need to ever get bored while making cookies! When I saw this recipe over at Beantown Baker I knew I had to make it, for two reasons. First, I love M+M’s in cookies, second I still had a giant bag of Cherry M+M’s in my chocolate hiding spot from my last trip to the states. They were love at first bite!
- 2 sticks softened unsalted butter
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 Tbsp vanilla
- 3 cups flour
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1 cup rolled oats
- 1 3/4 cups chocolate chips
- 1 9.90 ounce bag Cherry M&Ms
1. Beat the butter until creamy, add both sugars and beat. Beat in eggs and Vanilla.
2. Beat in the baking soda, salt, cinnamon, and one cup of the flour. Beat in remaining flour. Beat in oatmeal and chocolate chips.
3. Slightly round a scoop of dough and place on cookie sheet, gently flatten. Top with 3-4 Cherry M+M’s.
4. Bake at 350 degrees for about 10 minutes.
5. Eat and enjoy!