Porridge Oats Breakfast Cookies

October 19, 2010

This recipe is taken from the back of the Roger’s Porridge Oats bag. You need the porridge oats for the recipe, so you’ll always have the recipe if you have the main ingredient! These are not quite as filling as my other breakfast cookie, but they are still delicious.

1 cup whole wheat flour
1 tsp baking soda
3/4 tsp salt
1/2 tsp allspice
2 tsp cinnamon
2 tsp ginger
2 eggs
1/3 cup vegetable oil
1 1/4 cup unsweetened applesauce
3/4 cup brown sugar
1 Tbsp grated orange rind
2 tsp vanilla
3 cups porridge oats
3/4 cup chopped almonds (I left these out so that I could send them to school (nut-free) for my kids)
1/2 cup sunflower seeds (because I left out the almonds, I doubled the sunflower seeds)
1 cup dried cranberries

Preheat oven to 350*F. Combine flour, baking soda, salt, allspice, cinnamon and ginger. Stir well and set aside. Place eggs, oil, applesauce, and brown sugar in a large bowl and beat well together. Add orange rind, vanilla, oats, almonds, seeds and stir until well combined. Add flour mixture and stir well. Add dried cranberries. Stir well. Use 1/4 cup dough per cookie. Place on a greased cookie sheet and press down with fork to approximately 3.5″ diameter. Bake for 15-20 minutes. Makes 20-24 cookies.


Breakfast Cookies

October 3, 2010

My husband is hard to keep fed. He just doesn’t feel full for long. Might have something to do with hypoglycemia. Nonetheless, these cookies are an answer to prayer for me. My husband claims that they keep him full all the way till lunch. That is nothing short of miraculous. (Granted, he does eat two of them, but still….) With a glass of milk, this is a great quick breakfast to feed the family on a busy morning:

1 1/2 cups peanut butter
1 cup butter
1 cup packed brown sugar
1/2 cup mashed banana OR pumpkin OR applesauce OR rhubarb jam OR apricot jam OR marmalade
1/4 cup molasses
4 eggs
2 tsp vanilla
4 cups rolled oats (not quick-cooking)
3 cups whole wheat flour
1 cup sunflower seeds
1 cup instant dry milk powder
2 tsp baking soda
1 tsp salt
Combine first seven ingredients. (You might need to do this by hand as it’s quite a thick mixture. I use a Bosch mixer.) Mix in the remaining ingredients very well. Scoop dough with a 1/4 cup measure and place several inches apart on ungreased baking sheets. With your fingers or the back of a spoon, shape into 1-inch-thick patties. Bake for 13 to 16 minutes at 350*F. Cool on baking sheets for 5 minutes; transfer to cooling rack.
These freeze well. I wrap them individually in plastic wrap and then store them in a large ziplock freezer bag. You could also just freeze them in a plastic container with wax paper between each layer.
These are very versatile cookies, as you can tell by the all the options on that one ingredient line. You could add in raisins or chocolate chips, coconut, other dried fruit or seeds, etc. Experiment and enjoy!

Potato Hash

April 14, 2010

This meal is very versatile. I’ve posted the basic recipe here, but you can add other veggies of your choice, or ham or bacon or other meat. And it’s about as cheap as meals can get! It makes a great breakfast, as well.

one potato for each person

1 large onion per 5-6 potatoes

Butter (approximately 1 tsp per potato)

Peel potatoes. Use a cheese grater to shred the potatoes into a big pot. Cover with plenty of water and bring to a boil. Boil for approximately 5 minutes, stirring frequently. Strain potatoes using a fine mesh strainer. Melt butter in pot. (If you’re using bacon or other meat, you might want to omit the butter and just start with the meat in the pot.) Add onion and potato (and any other veggies you’re using). Fry, stirring occasionally, until browned and fairly dry.

Serve with: Applesauce, Maple Yogurt, Fruit Salad, and eggs (if desired)

Citrus Ambrosia

April 14, 2010

2-3 oranges, peeled and cut into chunks

2 grapefruit, peeled and cut into chunks

2 Tbsp shredded coconut (optional)

2 Tbsp slivered or sliced almonds

Mix well and serve immediately.

Serve alongside muffins, biscuits, or toast for breakfast.

Almond Apple Granola

April 14, 2010

This granola recipe is a nice change from my usual granola. It has no oil and no sugar at all, so it’s also a very healthy granola recipe. I also find it to be crunchier than most, and gets into bigger “clumps” or “clusters”, which some people like.

1-1/2 355mL cans frozen apple juice concentrate, thawed

1 tsp vanilla

1 cup chopped pitted dates

1 cup chopped dried apples (optional)

1 cup whole or sliced almonds

10 cups regular rolled oats

Combine juice and vanilla in a mixing bowl and add the dates and apples (if using). Let that stand for several hours, or overnight, to allow the dried fruit to soak up the liquid and plump up. Then, pour into a blender, along with the almonds, and blend until ground fine and smooth. Pour over the oatmeal and mix thoroughly. (I used my hands because it’s just way easier.) Spread in two cookie sheets and bake at 200* for 2-3 hours until quite dry, stirring every 30 minutes. The granola will get crispier as it cools off. If you want to, you can add more chopped dates in the last 30 minutes of cooking time, or you can just add some raisins or chopped dried apple or whatever you want once it has cooled.

Maple Mush

March 27, 2010

This seems to be the only way I can get my family to enjoy cornmeal as a breakfast cereal. I guess, being Canadian, cornmeal isn’t something I grew up on, like so many of those “down South.” But really, this is very delicious. When you buy cornmeal for cereal, get the stuff that’s more grainy – not the stuff so fine it’s almost flour. If it’s too fine, this is just way too mushy.

3 cups cold water

1-1/2 cups milk

2 cups cornmeal

1/2 tsp salt

1/2 cup pancake syrup

2 Tbsp butter

1/2 cup raisins (optional)

Whisk together water, milk, cornmeal and salt in a medium-size saucepan. Cook over medium heat, stirring frequently with a spoon, until mixture reaches a boil, about 10 minutes. Reduce heat to low. Cook 3-5 minutes, stirring frequently, until mixture thickens. Remove from heat. Stir in pancake syrup and butter; ladle into bowls. Sprinkle with raisins just before serving, if desired.

Coffee Pick-Me-Up

February 19, 2010

I don’t tolerate too much caffeine very well – especially coffee. And yet, I love coffee. It is rare that I have it. The odd time, I treat myself to this Coffee Pick-Me-Up in the afternoon if I know I’ll be up late for some reason. It doesn’t affect my stomach as much with the grains in it, and it’s also more filling, so it’s a full-fledged snack. Or, you could have it for breakfast.

approx. 3/4 cup brewed coffee (I like it STRONG)

about 1/4 cup milk

about 1 tsp honey

a little less than 1/4 cup rolled oats

3-4 ice cubes

Place all in a blender in order listed and blend until well mixed and oats are ground. (If you have a regular blender, they will have a tendency to sink to the bottom, which can be disappointing, but what can you do? If you have a Vitamix, on the other hand, it will liquify those oats and you won’t even know they’re there!)