It’s Sabroso Saturday again! It’s time for us to come around the virtual table and admire all the dishes set for us to enjoy!
Sabroso Saturday was created by the lovely Ms. Latina of Latina On A Mission as a blog hop for the world to enjoy! So don’t be shy, be sure to stop by and have seconds!
OK – Grab a seat and enjoy what I brought to the virtual table today.
In honor of January being National Oatmeal month, I decided to take on the more enticing route. Dessert!
Who doesn’t love dessert? Not I!
Here are three delicious recipes I’ve chosen for you. You see, some people view oatmeal as bland and tasteless but boy will you change your mind. Oatmeal is filling and makes a great breakfast as well as dessert. It’s very versatile too as you will read and feast your eyes on the photos below.
Adapted From: Simply Recipes
Yield: 12 muffins
Prep Time: 15 minutes | Bake Time: 15 to 20 minutes
- 1 cup traditional rolled oats
- 1 cup all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ cup finely chopped pecans (or walnuts)
- 1/3 cup chopped dates
- 1/3 cup dried cranberries (or raisins)
- 4 ounces (½ cup) unsalted butter, melted and cooled
- 1 cup buttermilk
- 1 large egg, lightly beaten
- ½ teaspoon vanilla extract
Preheat the oven to 400 degrees F. Grease a standard 12-cup muffin pan or line with paper baking cups.
In a large bowl whisk together the oats, flour, brown sugar, baking powder, baking soda, salt and cinnamon. Stir in the pecans, dates and dried cranberries. In a separate medium bowl whisk together the butter, buttermilk, egg and vanilla.
Pour the wet ingredients into the dry ingredients. Use a rubber spatula to gently stir together just until the ingredients are mixed and moistened.
Divide the batter evenly between the 12 muffin cups. Bake for 15 to 20 minutes, or until a toothpick comes out clean. Cool in the muffin pan for a few minutes and then remove to a cooling rack to cool completely. Store in an airtight container at room temperature.
Adapted From: Nigella Christmas
Yield: About 30 Cookies
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup quick-cooking oats
- 1 stick (8 tablespoons ) plus 1 tablespoon unsalted butter, at room temperature
- 1/2 cup packed dark brown sugar
- 1/2 sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 cup dried cranberries
- 1/2 cup roughly chopped pecans
- 3/4 cup white chocolate chips
Preheat the oven to 350 degrees and line a baking sheet with parchment paper or a silicon mat.
Combine the flour, baking powder, salt and oats in a medium bowl and set aside.
Add the sugars and butter to the bowl of a stand mixer and beat until light and fluffy, about 5 minutes. Then add in the egg and vanilla extract and mix until combined. Add flour mixture until just combined and fold in the cranberries, pecans and white chocolate by hand with a rubber spatula.
Scoop batter using a small ice cream scoop and place balls on the prepared baking sheet 2 inches apart. Flatten them a bit with your hands and bake until cookies are pale gold, about 15 minutes. Let cool on the sheet for 5 minutes and transfer them to a wire racks to cool completely.
Servings: approximately 24 cookies
Preparation Time: 15 minutes
- 1/4 cup organic sugar
- 1/4 cup cocoa
- 1/4 – 1/2 cup coconut oil
- 1/4 cup milk
- 1 1/2 cups oats
- 1/4 cup natural peanut butter or coconut peanut butter
- Optional: 1/4 cup shredded coconut
Combine sugar, cocoa, coconut oil and milk in a saucepan. On medium heat, bring to a boil. Once mixture has reached a rolling boil, boil for exactly 1 minute.
Remove from heat. Stir in peanut butter and oatmeal. Also stir in shredded coconut if using.
Drop by spoonful onto wax paper. Let cool for at least 30 minutes (place in refrigerator after cooled at room temperature for faster firming). The cookies will become more firm as they sit longer.
Makes approximately 24 cookies, depending on size. Store in refrigerator.
Hope you get to see oatmeal from a whole new and sweet perspective!