Tagged:  oatmeal

Home » Posts tagged "oatmeal"

Halloween Oatmeal Bars

In Cookies, Candies & Sweets, Fun Foods, Holidays On October 23, 2015 0 Comments

These oatmeal power bars are a fun treat to make for that Halloween bash! One look at the ingredients and you’ll approve – no sugar or flour. These bars are so scrumptious and healthy that you won’t have to stop reaching for a second, third, fourth … Happy Halloween!

Prep time: 15 to 18 minutes
Bake time: 10 to 12 minutes
Makes: 24 bars

2 cups quick-cooking oatmeal (not instant)
1/2 cup smooth peanut butter
1/4 cup honey
1/2 cup 100% pure maple syrup
1/2 teaspoon vanilla extract
1/2 cup roasted, unsalted, slivered almonds
2 tablespoons roasted sesame seeds
2/3 cup raisins
Dash salt

Toast the Oatmeal:
1. Preheat oven to 350°F.

2. Place oatmeal in an 18 X 12-inch rectangular baking sheet.

3. Toast the oatmeal for about 5 minutes.

4. After 5 minutes, stir the oatmeal – this prevents blackening at the edges of baking sheet.

5. Toast the oatmeal for an additional 5 minutes; stir once more.

6. When oatmeal has turned light golden brown, it is done.

7. If needed, toast the oatmeal for an additional 2 minutes. Set oatmeal aside in baking sheet to cool on counter.

8. Keep oven constantly heated at 350°F.

Prepare the Syrup:
1. In a 1-quart sauce pot, heat together the peanut butter, honey, maple syrup and vanilla until mixture is warm and runny; set it aside.

2. In a 2-quart mixing bowl, combine the toasted oatmeal, almonds, sesame seeds, raisins and salt.

3. Gently stir in the warm syrup mixture until all ingredients are combined.

4. If the mixture is too loose and grainy, add 1 to 2 more tablespoons maple syrup to combine and amalgamate the ingredients.

5. Line the baking sheet with parchment paper.

6. Transfer the oatmeal mixture to the parchment-lined baking sheet.

7. With wet hands, pat the mixture to form an 11 X 7-inch rectangle in center of sheet.

8. Using a knife, gently cut the oatmeal mass into 24 bars.

9. Bake the oatmeal bars for 10 to 13 minutes or until they turn golden brown.

10. Set oatmeal bars aside in baking sheet to cool completely.

11. When bars are cool, carefully cut through the squares to loosen them. Serve immediately or store the oatmeal bars in a glass jar in refrigerator.

12. Halloween oatmeal bars will keep, refrigerated, up to two weeks.
Text and Photograph ©2015 Nancy DeLucia Real

Oat-Spelt Bread

In Breads, Crêpes, Pancakes & Puddings On July 28, 2015 0 Comments

Ever wonder where our rustic breads made with oat and spelt flour originated? The ancient Greeks and Romans made a variety of breads with white and dark flours. However, ancient Gaul (modern-day France) is the rock star for delicious recipes made with grains. Spelt was high on their foods’ list. Here’s a recipe for oat-spelt bread from my July 23 & 24 historic culinary course, Feasts & Opulence in Roman Gaul, at the Getty Villa, Los Angeles. Check out my KCET interview for this course here-


Due to organic spelt and oat flours, this bread is not only healthy but also light in texture. Once you taste this grainy, honey-sweetened bread, you won’t want the ready-made stuff anymore.

Active prep time: 30 minutes (mixing and assembling dough)
Inactive prep time: 60 minutes (two 30-minute dough risings)
Bake time: 25 to 30 minutes

1 tablespoon (1 envelope) Rapid Rise Yeast®, dissolved in 3/4 cup warm water and set aside to rise for 10 minutes
1 cup organic oat flour
2 cups organic sprouted spelt flour
1-1/2 to 2 cups organic, all-purpose, unbleached white flour 1-1/2 teaspoons salt
1-1/2 to 2 cups warm water
3 tablespoons honey
1/4 cup olive oil
1/4 cup raw oatmeal (for garnish)

Directions for Preparing the Dough:

1. Combine the oat, spelt and all-purpose flour in a large, shallow mixing bowl.

2. Stir in the salt

3. Make a well in center of dry ingredients.

4. Pour in the risen yeast-water mixture, 1 more cup of water, honey and olive oil into the well.

5. Using a fork, mix the wet ingredients until combined.

6. Gently mix in, a little at a time, flour from the inner sides of the well.

7. Each time you mix in some flour, make sure to blend it well into the wet ingredients.

8. Gather flour from sides of well in small amounts until a soft dough has formed. If dough is too
dry, add water in 1/4 cup increments until it amalgamates and becomes soft.

9. If dough is too wet and sticky, add flour in small amounts until the dough is uniform and you
can gather it. The dough should be soft and smooth.

10. With lightly-floured hands, gently knead the dough inside bowl, adding small amounts of
flour, until it is smooth and elastic.

11. Set dough aside on a floured surface while you oil the bowl.

12. Return dough to the oiled bowl and cover it with aluminum foil or a clean kitchen towel.

13. Set the dough aside for 30 minutes to rise.

Directions for Shaping & Baking the Bread:

1. After 30 minutes, punch down the dough in center.

2. Lift dough out of bowl and place dough on a parchment-lined 18 X 12-inch baking sheet.

3. Gently flatten and stretch out the dough to a 10-inch circle.

4. Cover the dough again and let it rise for an additional 20 to 30 minutes.

5. After 20 to 30 minutes, preheat oven to 400°F.

6. Meanwhile, oil a sharp knife and score the dough into eight wedges.

7. Sprinkle the bread dough with the raw oatmeal.

8. When oven is preheated, place baking sheet with bread dough on rack positioned in center of oven.

9. Bake the bread for 25 minutes (ovens vary in baking time).

10. After 25 minutes, test doneness of bread by lifting the bottom with a spatula. It should look golden brown. If bottom of bread is not golden brown, bake it for 5 more minutes.
Text and Photograph ©2015 Nancy DeLucia Real

Fruit n’ Nut Oatmeal Bars (Sugarless & Vegan)

In Cookies, Candies & Sweets, Fun Foods On November 8, 2013 2 Comments

Do you usually crave something sweet with that afternoon coffee, cappuccino, latte or tea? If you’re like me, then you want sweets at all hours of the day. I created these healthy treats in an effort to avoid dairy products, eggs and sugar.

The moist texture of these bars is derived from the maple syrup and honey. Cranberries, walnuts, cinnamon and nutmeg are added to make these bars scrumptious, healthy and vegan. Serve these Fruit n’Nut Oatmeal Bars to your kids – guilt-free!

Prep time: 8 to 10 minutes
Bake time: 25 minutes

2 cups quick-cooking oatmeal
1 cup all-purpose, unbleached flour
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 teaspoon cinnamon
Dash grated nutmeg
1/2 to 3/4 cup dried cranberries
1/2 cup chopped walnuts
1/2 cup safflower oil (this can be substituted with canola or sunflower oil)
1/2 cup pure maple syrup
1/4 cup honey
1 teaspoon vanilla

1. Preheat oven to 350°F. Grease and flour an 8 X 8-inch baking dish (alternatively, you can use a rectangular dish measuring approximately 7 X 10 inches).

2. In a 3 or 4-quart mixing bowl, combine the oatmeal, flour, salt, baking soda, spices, cranberries and walnuts.

3. Make a well in the center of the dry ingredients.

4. Add the oil, maple syrup, honey and vanilla to the well in center of the dry ingredients.

5. Mix thoroughly and transfer mixture to the greased baking dish.

6. With your hand, pat down the mixture so that it is even from center to sides of baking dish.

7. Transfer the baking dish to a rack positioned in center of oven.

8. Bake for 25 minutes or until the oatmeal mixture looks golden brown.

9. After 25 minutes, transfer the baking dish to a counter to cool.

10. When completely cool, cut bars to measure 2 X 2 inches and serve.

To store in refrigerator: transfer Fruit n’ Nut Oatmeal Bars to a glass or plastic container with a tight-fitting lid. The bars will keep, refrigerated, up to two weeks.

To freeze: transfer Fruit n’Nut Oatmeal Bars to double, plastic, freezer bags and seal completely. The bars will keep, frozen, up to one month.

Text and Photograph ©2013 Nancy DeLucia Real