Tag Archives: oatmeal

Carrot Oatmeal Cookies with Cranberries and Chocolate Chips

carrot oatmeal cookies with cranberries and chocolate chips | pale yellowI come from a family of sweet tooth-s; everyone takes “small slivers” of each dessert and there are always plenty of cookies, pies, cakes, and puddings at family gatherings.  My grandpa keeps a stock of sweets like Honey Buns and a full cookie jar.  Since he moved into a new place, I wanted to make sure he had some sweet treats to keep him full.

carrot oatmeal cookies with cranberries and chocolate chips | pale yellowWhile perusing Cookie Princess’s blog Secrets from the Cookie Princess for this month’s Secret Recipe Club, I looked for a recipe that would be “grandfather” friendly!  A recipe with oatmeal, carrots, and cranberries just scream grandparents, but trust me, people all ages will enjoy these cookies.  I added chocolates because, why not!  With the applesauce, carrots, and oatmeal, it almost feels like you could justify eating these cookies for breakfast.  Do it!  That’s my favorite part of the holiday season, eating cookies every day for breakfast; at least these are healthier!

newsrcbannerI still haven’t finalized my holiday baking list, there are too many ideas and recipes with too little time.  Now that I’m done with grad school for the semester, I can have all fun!  These cookies are all the fun too!  They are super moist from the applesauce and tender from the oatmeal and carrots.  The cranberries and chocolate chips add texture, flavor, and interest.  Finally, the cinnamon and freshly grated nutmeg add the best of flavors.  It’s time to make cookies!carrot oatmeal cookies with cranberries and chocolate chips | pale yellow

One Year Ago – What I Learned This Week #9

Two Years Ago – Vanilla Vodka Chai Cocktail

Print the Recipe!

Carrot Oatmeal Cookies with Cranberries and Chocolate Chips

Adapted from Secrets from a Cookie Princess

Yield – 38 cookies 2-tablespoon cookies

 

1/4 cup unsalted butter, room temperature

3/4 cup packed brown sugar

3/4 cup sugar

1 egg

2/3 cup unsweetened applesauce

1 teaspoon vanilla extract

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon cinnamon

1/2 of a whole nutmeg grated

3/4 cup flour

1/2 cup whole wheat pastry flour

1 1/2 cups old fashioned oats

1 cup shredded carrots

1 cup dried cranberries

1 cup mini chocolate chips

  1. Cream together the butter and sugars in the bowl of a stand mixer with a paddle attachment until light and fluffy.  Add the egg, applesauce, and vanilla and beat until well combined.  Scrape the bowl as needed.
  2. Add in the baking powder, soda, salt, cinnamon, and nutmeg.  Mix until well incorporated.  Add the flours and mix until barely combined.  Mix in the oats, carrots, cranberries, and chocolate chips until just mixed.
  3. Stir with a rubber spatula to make sure everything is well incorporated.  Cover the bowl with plastic wrap and refrigerate for at least one hour or overnight.
  4. Preheat the oven to 350 ˚F and line your cookie sheets with parchment paper.
  5. Use a two-tablespoon scoop to portion the dough on the cookie sheet about 2 inches apart.  Bake for 15 minutes or until just set.
  6. Move to a wire rack to cool completely.carrot oatmeal cookies with cranberries and chocolate chips | pale yellow

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Apple Pie Overnight Oatmeal

Apple Pie Overnight Oatmeal | Pale YellowLet us eat apple pie for breakfast.  Trust me, it is going to be okay.  Autumnal flavors can be enjoyed every meal of the day!  And this apple pie is almost guilt free, just a little butter and sugar mixed with a whole lot of fruit, filling oats, and nutrient-packed chia seeds.  This is the type of breakfast to keep me full all morning until lunch.

Apple Pie Overnight Oatmeal | Pale YellowSaturday I ventured, by train no less, into the city to meet up with friends for some delightful conversation.  In true New York fashion, it rained.  Not the hard soaking you through rain, the slow miserable dribble rain.  The type of rain that makes you feel you will never be dry again.  Luckily it wasn’t cold, it was almost too warm.  On days like that, I want to bug in under my afghan, watch some Netflix, and partake is some warm, spiced oatmeal.  And hot chocolate, obviously hot chocolate.

Apple Pie Overnight Oatmeal | Pale YellowI’ll admit, this overnight oatmeal is a little more work than the others, but completely worth the extra five minutes.  Knowing you have two hearty breakfasts in the fridge ready to grab and go is worth the extra prep time the night before.  Find your favorite apple, saute with some warm fall spices, toss it in a jar with the rest of your ingredients; now you have a warm, inviting, and delicious breakfast at your disposal!Apple Pie Overnight Oatmeal | Pale Yellow

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Apple Pie Overnight Oatmeal

Pale Yellow Original

Yield – 2 servings

 

1 large apple of your choice

1 teaspoon butter

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/8 teaspoon nutmeg

1/8 teaspoon allspice

1/8 teaspoon cloves

pinch of salt

splash of vanilla

splash of apple cider

1 tablespoon brown sugar

4 tablespoons chia seeds

1 cup oatmeal, old fashion oats

1 1/2 – 2 cups  unsweetened almond milk

  1. Core the apple and chop into 1/2 inch pieces.
  2. Heat the butter in a small saute pan.  Once the butter is melted, add the apple pieces and toss to coat in the butter.   Stir and cook for about 2 minutes.
  3. Sprinkle the spices over the apples and stir to combine.  Add the salt, vanilla, and brown sugar.  Stir continually to keep the sugar from burning.  Add a splash of apple cider.  Stir and cook until the apples are soft (but with a bit of a bite) and all the sugar has melted.
  4. Divide the apple mixture between 2 pint-sized mason jars.
  5. To each jar add 2 tablespoons chia seeds, 1/2 cup oatmeal, and 3/4-1 cup almond milk.  If you like your oatmeal runnier, add a full cup of milk.  Seal with the lid and shake to combine.
  6. Store in the fridge overnight to set up.

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Strawberry Coconut Overnight Oatmeal

Strawberry Coconut Overnight Oatmeal | Pale YellowI got home from work today and had nothing important to do, yay!!!!  Now that my paper is finished, my summer is wide open!  It’s time for fun and ice cream sandwiches and jello shots, there are some good things in your future.  Vacation hangover finished.

Strawberry Coconut Overnight Oatmeal | Pale YellowYou know how I used to make you tons and tons of quinoa recipes?  Move aside quinoa, it’s overnight oatmeal time!  Forever and ever. Quinoa isn’t over, it just needed a time out for a few months.  Now that it is summer I really enjoy leafy salads instead of grain based salads with cooked vegetables; much needed in the winter, not so much in the summer.

Strawberry Coconut Overnight Oatmeal | Pale YellowNo worries my friends, I have some fantastic ideas for fall overnight oats including those with pumpkin spice and apple pie.  Those are fall flavors and I don’t want to rush, I’m way too into summer to rush into fall!  There maybe one more I might make, but an unhealthy, decadent overnight oatmeal.  Until then, you’ll have to make due with this delicious version that’s a little bit decadent.  Creamy coconut milk mixed with chopped strawberries and coconut flakes make a delicious treat (and mostly healthful) way to start your day!

Strawberry Coconut Overnight Oatmeal | Pale YellowTwo Years Ago – Cookie Crazy Cupcakes

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Banana Nut Overnight Oatmeal
Adapted from Lemon Blueberry Overnight Oatmeal
Yield – 1 serving, 16 ounces

1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
splash of vanilla extract
1/4 cup unsweetened coconut flakes
1/2 cup chopped strawberries
1 cup unsweetened coconut milk, I was decadent and used the sweetened vanilla version

  1. Add all the ingredients to a 16-ounce mason jar or other container.  Shake or stir to combine.  Make sure the honey and chia seeds become incorporated and don’t stick to the side.
  2. Cover and refrigerate overnight.Strawberry Coconut Overnight Oatmeal | Pale Yellow

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Banana Nut Overnight Oatmeal

Banana Nut Overnight Oatmeal | Pale YellowI wish they gave out awards for procrastination.  That way I could win an award.  I spent all Sunday, ALL DAY writing a six page paper.  I need to get faster.  I also took a 2 hour nap and made cocktails in the middle of the day…
Banana Nut Overnight Oatmeal | Pale YellowOr I need to stop taking classes in the summer.  Seriously, who starts graduate school in the summer?  It’s seems all the work is due right around holiday weekends like Fourth of July.  I’m just not in the mood to read or write or research.  It’s beach time, it’s calling my name!

Banana Nut Overnight Oatmeal | Pale YellowIn other procrastination news I took another nap after work today, a seven hour work day of researching animals and playing with baby chickens.  Tough life.

Banana Nut Overnight Oatmeal | Pale YellowNo matter how tough my life life, I always manage to throw together something for breakfast.  My new favorite food to the rescue!  I can add all the ingredients to a jar, shake it up and I’m done.  Breakfast ready to go!  And not just any breakfast, a healthy and delicious one.  I have one more overnight oatmeal for you and then I’ll be done, maybe!Banana Nut Overnight Oatmeal | Pale Yellow

Print the Recipe!

Banana Nut Overnight Oatmeal
Adapted from Lemon Blueberry Overnight Oatmeal
Yield – 1 serving, 16 ounces

1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
splash of vanilla extract
1 banana sliced
1 cup unsweetened almond milk
2 tablespoons chopped almonds (or nut of your choice)

  1. Add all the ingredients to a 16-ounce mason jar or other container.  Shake or stir to combine.  Make sure the honey and chia seeds become incorporated and don’t stick to the side.
  2. Cover and refrigerate overnight.Banana Nut Overnight Oatmeal | Pale Yellow

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Lemon Blueberry Overnight Oatmeal

lemon blueberry overnight oatmeal | pale yellowRemember when I spent the last three weeks writing about healthy eating and juice cleanses?  Remember me telling you about all the fun events planned in June and July?  Well the first fun event just wrapped up and I am in a tail spin.  Luckily I two days before the next big happening.  And please, this is not a complainant, I’m enjoying every moment of this crazy month!  I did spend three weeks preparing!

lemon blueberry overnight oatmeal | pale yellowMy mom, two aunts, and cousin stayed with me this past weekend and we had a blast on the beach, at Smorgsburg, seeing Rock of Ages, shopping ’till we dropped, and exploring NYC by boat, train, foot, and car!  I now know, my apartment can house five people.  It was fantastic to spend so much time with my family, I feel like I get so little quality time with family; just a dinner here and there.  Now my bucket is overflowing with family love!

lemon blueberry overnight oatmeal | pale yellowMy bucket is also overflowing with love for overnight oatmeal!  I know I’m late to the game, but I love the texture, flavor, and ease.  Toss all the ingredients in a jar the night before, shake, refrigerate, and eat in the morning. The combinations are endless.  I love that this recipe is naturally vegan and could totally be gluten free.  Plus it’s creamy, filling, and super tasty.  I think everyone should start adding overnight oatmeal to their breakfast rotation, it’s made a firm place in mine!

lemon blueberry overnight oatmeal | pale yellowOne Year Ago – Strawberry Cupcakes

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Lemon Blueberry Overnight Oatmeal
Adapted from Wonky Wonderful
Yield – 1 serving, 16 ounces

1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
zest of 1 lemon
juice of 1/2 lemon
1 cup unsweetened almond milk
1/2 cup blueberries, fresh or frozen

  1. Add all the ingredients to a 16-ounce mason jar or other container.  Shake or stir to combine.  Make sure the honey and chia seeds become incorporated and don’t stick to the side.
  2. Cover and refrigerate overnight.lemon blueberry overnight oatmeal | pale yellow

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Caramel Apple Crumb Muffins

Caramel Apple Crumb Muffins | Pale YellowThe first recipe to come out of my new kitchen!  Since I have tried to cut back sweets in January, I’ve been hankering to make muffins.  Muffins don’t count as sweets, they are a breakfast items.  I can justify anything if I put my mind to it; sort of like the mini M & M’s I ate for dinner last night.

Caramel Apple Crumb Muffins | Pale YellowSo I thought I discovered a short cut in the new kitchen by softening cold butter on the hot radiator.  Cut to 10 minutes later when there is butter all over the floor.  A whole box of butter in the garbage.  On a positive note, I’ve invented a new Olympic sport – butter skating!  Trying to walk on a greasy floor is an adventure for sure.

Caramel Apple Crumb Muffins | Pale YellowI’ve been thinking about these muffins for awhile now.  A nice muffin with a thick crumble sounded super tempting and tasty.  Mixed with caramel bits and apple chunks you have a delightful breakfast treat.   The muffins are moist and not overly sweet.  The little bits of caramel add extra sweetness. There is a thick crumb topping full of cinnamon and crunch.   Whether you’re eating sweets or not, this is a great muffin to make!Caramel Apple Crumb Muffins | Pale YellowPrint the Recipe!

Caramel Apple Crumb Muffins
Adapted from Tracey’s Culinary Adventures
Yield – 8 muffins

1 stick (8 tablespoons) unsalted butter, melted & divided
1/2 cup packed light brown sugar
1 cup + 5 tablespoons flour, divided
1/4 cup old fashioned oats
2 teaspoons cinnamon, divided
1/4 teaspoon + a pinch of salt, divided
1/4 cup + 2 tablespoons sugar
1 teaspoon baking powder
1/2 cup diced apples
1 egg yolk
1/2 cup unsweetened almond milk
1 teaspoon vanilla
1/3 cup caramel bits

  1. Preheat the oven to 350 ˚F and liberally spray your muffin tins with Baker’s Joy.
  2. Crumb topping – Melt the butter and let cool slightly.  Set aside.
  3. In a small bowl whisk together the brown sugar, 5 tablespoons flour, oats, 1 teaspoon of cinnamon, and a pinch of salt.
  4. Mix in 3 tablespoons of melted butter until the mixture is moist.  Set aside.
  5. Muffins – Whisk together 1 cup flour, sugar, 1/4 teaspoon salt, 1 teaspoon cinnamon, and baking powder.  Toss in the apples.
  6. In a liquid measuring cup mix together the almond milk, vanilla, 3 tablespoons melted butter, and the egg yolk.  Stir into the dry ingredients until just combined.  Stir in the caramel bits.
  7. Spoon into the muffin tins until about half full.  Fill the rest of the tin with the crumb mixture.  Really press the crumbs into the top.
  8. Bake for 18-20 minutes until the tops are brown and the middle is set.  Let cool completely on a wire rack before removing from the muffin tin.
  9. Store in an airtight container.Caramel Apple Crumb Muffins | Pale Yellow

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Oatmeal Pumpkin Chocolate Chip Cookies

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowIt is really weird not working with students this week and it is even weirder not being in school.  I’ve celebrated the first day of school for the past 25 years as a student and as a teacher.  I’m a dork; I love school and I love picking out my first day outfit and getting new pens!  I know I made the right decision leaving the classroom, but it’s still bittersweet this fall.  I am glad I made the decision to stay in Brooklyn, it would have been way too depressing not having a first day of school AND living away from my adapted home.

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowSpeaking of my home, these cookies were made as a thank you for the person who came and fixed my home.  I was being all domestic and cleaning my bedroom; the good clean where walls and floorboards are being scrubbed.  In the light above my bed one of the two light bulbs was out and I thought this would be a perfect opportunity to change the light bulb.  I’ve had dim light for a looooooong time and just had accepted it.

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowUnfortunately, instead of screwing off the globe portion, I took the fixture off the ceiling so it was just hanging by the electrical cords.  Whoops.  So I’m standing on my bed, barely able to reach the ceiling and things were not working out. I didn’t want to call the landlord because it was so silly, but I couldn’t fix the problem on my own.  Luckily we have a handy neighbor down the street who came over and fixed everything right.

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowIt was one of those silly, single lady problems that I know I should be able to fix myself, yet I just don’t have the perseverance to figure it out on my own.  Thank goodness for helpful neighbors!  I’m not ashamed to trade baked goods for handy work.  I know I should be a strong, independent 21st-century woman, but I would rather handle a whisk than a screw driver any day!

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowOatmeal pumpkin chocolate chip cookies are a fair trade.  These cookies are a perfect kick off to fall baking and are everything you could ever want in a cookie.  They are flavorful from all the spices, chewy, soft, and have bits of chocolate throughout.  Plus, this recipe makes a a ton of cookies! You can easily share several dozen with plenty of leftovers for snacking.  It’s time to ease into pumpkin season with these cookies!

Oatmeal Pumpkin Chocolate Chip Cookies | Pale YellowOne Year Ago – Gluten Free Snickerdoodles

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Oatmeal Pumpkin Chocolate Chip Cookies
Adapted from Family Fresh Meals
Yield – 5 1/2 dozen (68 cookies) 2-tablespoons scoop

1 cup sugar
1 cup packed brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 egg
1 tablespoon vanilla extract
1 cup canned pumpkin
2 cups flour
1 teaspoon cinnamon*
1/2 teaspoon ground ginger*
1/4 teaspoon nutmeg*
1/4 teaspoon allspice*
1/4 teaspoon cloves*
1/2 teaspoon salt
1 teaspoon baking soda
2 cups rolled oats, old fashioned
1 12-ounce bag chocolate chips

  1. Preheat the oven to 350 ˚F and line all your cookie sheets with parchment paper.
  2. Add the butter and sugars to the bowl of a stand mixer in a paddle attachment.  Beat until light and creamy.  Beat in the egg, vanilla, and pumpkin until well combined.  Scrape the bowl as needed.
  3. In a small bowl whisk together the flour, cinnamon, ginger, nutmeg, allspice, cloves, salt, and baking soda.  Add to the wet ingredients and mix on low speed.
  4. Add the oats and chocolate chips to the bowl and mix until just combined.
  5. Use a 2-tablespoon scoop to portion the dough on cookie sheets.  Space about 1 inch apart.
  6. Bake for 12 minutes until the cookies are puffy and set.  Let cool for about 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.

* Instead of all these individual spices you can include 1/2 teaspoon cinnamon + 2 teaspoons pumpkin pie spiceOatmeal Pumpkin Chocolate Chip Cookies | Pale Yellow

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