Pumpkin Oatmeal Scotchies

Growing up whenever my dad made cookies he would add a little something extra, either in the form of a chip or a nut. But RARELY was it chocolate chips.  He’s just not a huge chocolate fan.  Usually it was walnuts or butterscotch chips.  So Oatmeal Scotchies were a cookie that we had quite often.  I always loved the butterscotch flavor that was added to the soft oatmeal cookie.  Recently when looking around on pinterest I saw these Pumpkin Oatmeal Scotchies.  They were just like I remember from childhood with the added goodness of pumpkin.  I figured I couldn’t go wrong and that was correct.  The pumpkin kept them soft and moist and the combo of pumpkin and butterscotch was outstanding.  They made about 4 dozen, so they are perfect for a class treat or party.

Pumpkin Oatmeal Scotchies | crumbsandchaos.net | #pumpkin #cookies #butterscotch #dessert

Pumpkin Oatmeal Scotchies

Ingredients

  • 2 cups FLOUR
  • 1 teaspoon BAKING SODA
  • 1/2 teaspoon SALT
  • 1 teaspoon PUMPKIN PIE SPICE
  • 1/2 teaspoon CINNAMON
  • 1 cup BUTTER, slightly softened
  • 3/4 cup SUGAR
  • 3/4 cup BROWN SUGAR
  • 2 EGGS
  • 1 cup PUMPKIN PUREE
  • 1 Tablespoon VANILLA
  • 3 cups OATMEAL, I used old fashioned oats
  • 1 (11 ounce) package BUTTERSCOTCH CHIPS

Instructions

  1. Preheat oven to 375° F. Combine flour, baking soda, salt, pumpkin pie spice, and cinnamon in small bowl. In a large bowl beat butter, sugar, brown sugar, eggs, pumpkin puree and vanilla until light and fluffy. Gradually beat in flour mixture. Stir in oatmeal and butterscotch chips. Drop by rounded tablespoon onto parchment lined baking sheets. Bake for approx. 9 minutes. Cool cookies on baking sheets for 2 minutes before you remove to wire racks to cool completely. ENJOY!
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Recipe Source: The Girl Who Ate Everything

 

megan

Biscoff Oatmeal Blondies

This easy dessert is a great lunch box treat -

Biscoff Oatmeal Blondies are full of cinnamon chips and chocolate!

Biscoff Oatmeal Blondies | Crumbs and Chaos #dessert #blondies #biscoff   www.crumbsandchaos.net I, for one, love a nice fudge-y brownie.  I also adore brownie’s cousin, the blondie, which is a bar with the texture of a brownie that doesn’t have any chocolate in it’s basic batter.

One weekend I was looking for a lunch box treat and decided to make these blondies.  I switched up the add-ins based on what I had in my overflowing pantry and they were incredible.  I mean, really, you can’t go wrong with Biscoff spread, cinnamon chips and chocolate.  My 8 year old loved these and kept asking for one everyday until they were gone.  These are a winner and this recipe is on the must-make-again-soon list.  So good!

Biscoff Oatmeal Blondies | Crumbs and Chaos #dessert #blondies #biscoff www.crumbsandchaos.net

 

Biscoff Oatmeal Blondies

A quick bar dessert that has a texture like a brownie and is full of Biscoff, oatmeal, cinnamon chips and chocolate!

Ingredients

  • 1/2 cup BUTTER, softened
  • 1 cup BROWN SUGAR
  • 1/2 cup BISCOFF SPREAD
  • 2 EGGS
  • 2 teaspoons VANILLA
  • 2 teaspoons BAKING POWDER
  • 1/2 teaspoon SALT
  • 1 1/2 cups FLOUR
  • 1/2 cup OATMEAL
  • 3/4 cup HERSHEY'S BAKING MELTS (or chocolate chips)
  • 1 cup CINNAMON CHIPS
  • 3/4 cup WHITE BAKING CHIPS

Instructions

  1. Preheat oven to 350°. Line a 9x13 pan with foil and lightly grease.
  2. Beat together butter and brown sugar. Add in biscoff spread, eggs and vanilla; mix well. Slowly add the baking powder, salt, flour and oatmeal, mix until just combined. Stir in chips.
  3. Spread into prepared pan and bake for 20-22 minutes. Be careful not to over bake these and let them cool completely before cutting into bars.
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Recipe Source: Based on this recipe from Inside BruCrew Life

becca

 

Biscoff Goodness from friends…

Cookie Butter Pretzel Dip from Lemon Tree Dwelling

Biscoff Filled Brownie Bites from Lemons for Lulu

Biscoff Muddy Buddies from Chef In Training

 

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Oatmeal Berry Bites

Oatmeal Berry Bites | crumbsandchaos.net | #oatmeal #berries #snack #kidfriendly

Just over a year ago, my husband and I purchased our first house.  Not long after moving in, a new magazine showed up in my mailbox. It is called KIWI Magazine, it was one that I had never heard of and didn’t ever remember subscribing to.  Nevertheless it has arrived at my house, addressed to me, about 6 times per year.  It is a magazine that focuses on growing families and natural/organic foods and products.  I always find an interesting tidbit of information or an informative article that I enjoy.  This time, I found a recipe for these Oatmeal Berry Bites, a healthy and filling snack that was pretty simple to make.  It was kind of like an alternative to a muffin.  A lot more dense and little less cake-like.  A little more filling and a lot less sugar.  It uses whole wheat flour and oatmeal with pure maple syrup as the sweetener.  It originally called for raspberries and blueberries but I only had blueberries available so that’s all I used.  We especially loved the bites that included a juicy blueberry!  Made in individual cups makes it easy to grab and go for breakfast or the perfect after school snack to tide them over til dinner.

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Oatmeal Berry Bites

Ingredients

  • 2 cups OATMEAL
  • 1 cup WHOLE WHEAT FLOUR
  • 1 teaspoon BAKING POWDER
  • 1 teaspoon CINNAMON
  • 3/4 teaspoon SALT
  • 1/2 cup PURE MAPLE SYRUP
  • 1/4 cup BUTTER, melted and cooled slightly
  • 2 EGGS
  • 1 teaspoon VANILLA
  • 1 cup BLUEBERRIES

Instructions

  1. Preheat oven to 350 degrees. Prepare 12-muffin tin with papers or grease with cooking spray. In a large bowl whisk together dry ingredients. In a medium bowl, whisk together wet ingredients. Add wet ingredients to dry and stir until just moistened. Add berries and stir gently to combine. Divide batter evenly among prepared muffin tins and bake for 20 minutes. Allow to cool in pan for 5 minutes before removing to wire rack. ENJOY!!!
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Original Source: KIWI Magazine, September 2013 Issue

megan

 

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Peanut Butter and Honey Granola Bars

Peanut Butter and Honey granola bars

These are two of our favorite flavors at our house.  Peanut Butter and honey sandwiches are at least a weekly occurrence for lunches.  So when I found this recipe for granola bars, I figured it would be a big hit and it was.  I love snacks like this that have good wholesome ingredients, no sugar and I can divide them up and have snacks for the next couple of days.  You definitely will want to make sure you let them cool or they will crumble when you try to break them apart.

Peanut Butter and Honey Granola Bars

Ingredients

  • 1 egg white
  • 1/2 cup pure honey
  • 1/2 cup peanut butter (I used creamy)
  • 1/4 teaspoon cinnamon
  • 3 cups old fashioned oats
  • 1/2 stick butter, melted
  • 1/2 cup golden raisins (optional)

Instructions

  1. Line 9x13 pan with parchment paper so that it extends over the side of the pan. Preheat oven to 350 degrees.
  2. Place oatmeal and cinnamon in bowl and combine.
  3. Beat egg white until frothy. Beat in honey. Beat in peanut butter.
  4. Add oat mixture and stir to combine.
  5. Pour in butter and stir.
  6. Add raisins and stir. (optional)
  7. Spread mixture over the bottom of baking dish in even layer.
  8. Bake at 350 for 25 minutes. Remove from oven and cool for 5 minutes.
  9. Cut into 12 to 16 bars.
  10. Return to oven and lower heat to 300 and bake for 15 more minutes.
  11. Remove from oven to cool.
  12. Let cool completely before eating.
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Recipe from Simply Recipes.

 

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Salted Vanilla Chip Oatmeal Cookies

Vanilla is a very intriguing thing for me!  On one side of the coin it is plain, even bland the majority of the time!  Considered a blank canvas by most people.  I for one, don’t usually choose vanilla if other flavors are available.  HOWEVER… I recently got Pure Vanilla, a cookbook featuring all vanilla recipes.
It uses vanilla extract, whole vanilla beans, and vanilla bean paste.  Once you move beyond the extract that we are all used to, you find that vanilla can be a very exotic and gourmet flavor.  I started with a cookie that only uses the extract, so I haven’t gone too far outside of the box yet!  But either way, they were wonderful.  It was a chewy oatmeal cookie that was made even better by the chunks of White Chocolate throughout.

It is titled Salted Vanilla for a reason.  It uses a whole vanilla bean to flavor coarse salt and then use that salt to sprinkle on top.  But it takes a week or two to get the salt flavored and I didn’t want to wait, so I omitted the sprinkled salt on top.  They still have a salt flavor that pairs well with the chocolate!

Now to use the recently purchased vanilla beans and vanilla bean paste that is in my cupboard.  Stay tuned for more wonderful vanilla recipes in the coming weeks and months!

Salted Vanilla Chip Oatmeal Cookies | crumbsandchaos.net | #cookies #vanilla #oatmeal

 

Salted Vanilla Chip Oatmeal Cookies

Ingredients

  • 3 cups OLD FASHIONED ROLLED OATS
  • 1 1/2 cups FLOUR
  • 1 teaspoon BAKING SODA
  • 3/4 teaspoon SALT
  • 3/4 cup UNSALTED BUTTER, at room temperature
  • 1 Tablespoon PURE VANILLA EXTRACT
  • 2/3 cup DARK BROWN SUGAR, packed
  • 2 large EGGS, at room temperature
  • 8 oz WHITE CHOCOLATE, chopped
  • 2 Tablespoons VANILLA FLEUR de SEL(or salted vanilla), optional

Instructions

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats. In a medium bowl, whisk oats, flour, baking soda, and salt to blend well. In a large bowl, beat butter and vanilla extract on medium-high until blended and creamy. Add sugars and beat until light and fluffy, about 2 minutes. Beat in eggs one at a time. Reduce mixer speed to low and gradually add oat mixture, then white chocolate. Scoop batter, 2 Tablespoons at a time, onto prepared baking sheets, about 8 per sheet. Sprinkle vanilla fleur de sel onto each cookie(if using). Bake until edges are golden but still soft in the center, about 12-14 minutes. Rotating sheets halfway through baking. Let cookies cool on sheets for 2 minutes, then transfer to a wire rack for cooling. Makes approx. 3 dozen cookies. ENJOY!
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Original Source:  Pure Vanilla by Shauna Sever

megan

This post is linked to Taste and Tell Thursdays, Your Creative Timeout

{Crock pot} Steel-Cut Apple Cinnamon Overnight Oats

Steel Cut Apple Cinnamon Oats

I love oatmeal and you know around here we love BREAKFAST!  Also, I love to have something quick and healthy for my family to eat in the morning as that is usually a crazy time for me with three small children.  Searching the internet for healthy breakfast options a few weeks ago and I came across a recipe for oatmeal you make in the crockpot.  It sounded so intriguing to have a meal ready when we woke up in the morning.

This recipe uses steel-cut oats which are not as processed as your typical oatmeal so they fill you up and take longer to digest helping you to feel full longer.  I love the texture and chewiness this recipe gives.  There is also added fiber and nutirents by adding flax seed or chia seeds.  I use chia seeds because there is no need to grind them. I bought the at Trader Joe’s but I believe you can get them in many grocery stores.

As noted in the original recipe she recommends that you try this recipe during the day sometime so that you can make sure to know how long it will cook in your crock pot.  7 hours seemed to work for me.

Then after the first meal with this oatmeal I portion up the rest and it’s ready to warm up and eat the next morning or two.  Enjoy this delicious hot breakfast on a cold, winter morning!

[Crock pot] Steel-Cut Apple Cinnamon Oatmeal

Ingredients

  • 2 apples, peeled, cored and cut into 1/2 inch pieces
  • 1 1/2 cups milk or almond milk
  • 1 1/2 cups water
  • 1 cup uncooked steel cut oats
  • 2 Tablespoons pure maple syrup (or brown sugar)
  • 1 1/2 Tablespoons butter, cut into a couple chunks (optional)
  • 1/2 teaspoon cinnamon
  • 1 Tablespoon chia seeds (You could also use ground flax)
  • 1/4 teaspoon salt
  • 1 crock pot liner (optional but makes clean up so easy)
  • Optional garnishes: Nuts, raisins, maple syrup, additional milk or butter

Instructions

  1. Coat inside of slow cooker with cooking spray or use crock pot liner.
  2. Add all ingredients except toppings to crock pot and stir.
  3. Cook on low for about 7 hours.
  4. Spoon into bowls and add additional toppings, if desired.
  5. Store leftovers in the refrigerator. Freezes well.
  6. Recipe can be doubled in larger crock pot. Increase cooking time 1 hour.
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Recipe Source: The Yummy Life

More fabulous breakfast ideas…

Cinnamon Roll Baked Oatmeal Cups

Breakfast Pizza

Peanut Butter Banana Oatmeal

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