Tag Archives: Oats

Pumpkin Oatmeal Breakfast Bars


It’s that time of year – the weather is starting to cool down (then warms up again just when you think it’s time to pull out the sweaters).  Around this time of year, I start thinking, dreaming, of the leaves turning.  I joyfully browse the Oriental Trading Co. catalog for Halloween goodies, and get excited to see pumpkin everything!

Yes, I am one of those people who could drink a PSL (pumpkin spice latte) year round, but don’t.  Because that is something to look forward to.  Fall is my favorite season.  I love making warm soup, baking fresh bread, and experimenting with fall recipes.

I ran across a recipe from Modern Parents Messy Kids for Super Powered Oatmeal Bars.  While my kids can down an entire banana in about 30 seconds (which is pretty impressive when you only have 7 teeth), I am not much of a banana fan.  So, I decided to modify the recipe to replace bananas with pumpkin.  I also added pumpkin pie spice, a drizzle of molasses, and chocolate.  Well, pumpkin chocolate chip cookies are one of the BEST.  And breakfast can’t be too healthy all the time.  Plus, chocolate comes from a bean so its basically a vegetable anyway.  Right?

The bars made from this recipe are dense, soft and chewy.  Plus, they really fill you up, and you can eat them on the go!

Hope you are looking forward to the fall season.  🙂

Pumpkin Oatmeal Breakfast Bars

  • 1 large can (29 oz.) pumpkin puree (NOT pumpkin pie mix)
  • 3 cups milk
  • 2 Tbsp almond butter
  • 2 tsp vanilla extract
  • pinch salt
  • 1/4 cup maple syrup
  • 2 Tbsp molasses
  • 1/3 cup sugar
  • 2 tsp pumpkin pie spice
  • 1/2 cup raisins or craisins
  • 3 cups rolled oats
  • 2 cups steel cut oats
  • 1/2 cup flax seeds, ground
  • 1/2 cup chia seeds
  • 2 cups chocolate chips (optional)
  • 2 cups pecans (optional)
  1. Preheat oven to 375 degrees F.  Line 2 – 9″x13″ pans with parchment paper.  Set aside.
  2. Place all ingredients in a large bowl and stir until well mixed.
  3. Divide mixture in half, and place half in each pan.  Smooth into an even layer with a rubber spatula.
  4. Bake 45-50 minutes, or until the middle is done (check with a toothpick to make sure it isn’t too goopy).
  5. Lift the bars out by the parchment, and let cool completely.  Cut each  pan into 18-20 bars.  Wrap each in plastic wrap, then in a ziptop freezer bag, and freeze, if desired.

Pear Cake with Ginger Hazelnut Streusel

I love Bountiful Baskets, but sometimes, there is just too much of a good thing.   I like to eat a fresh pear every now and then.  But 8?  Really?

These babies were RIPE and ready to go.  I put 5 of them in some Fruit Smoothie Pops, but what to do with the other three?

There are some classic combinations that are just too good to mess with: apples and cinnamon, oats and honey, pears and ginger…. PEARS AND GINGER!  OATS AND HONEY!  Everything all rolled into one!  Well, except the apples.  We can eat those tomorrow.

I hope you enjoy this scrumptious cake.  I like to drizzle mine with a touch of honey and serve with some cool vanilla ice cream.  This treat is not only wonderful now, but also in the fall.

Pear Cake with

Ginger Hazelnut Streusel

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Click Here for the printer friendly recipe

  • 2/3 cup old fashioned oats
  • 1/3 cup packed brown sugar
  • 1 cup chopped hazelnuts
  • 2 Tbsp crystallized ginger
  • 3 Tbsp canola oil
  • 1 cup sugar
  • 6 oz. honey flavored greek yogurt
  • 2/3 cup canola oil
  • 1 tsp vanilla
  • 2 eggs
  • 1-1/2 cups all purpose flour
  • 1-1/2 cups whole wheat flour
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 2 cups chopped pears, ripe but still firm (peeling optional)
  • honey (for drizzling)
  1. Preheat oven to 350°F.  Spray a 9×13-inch pan with baking spray.
  2. In a small bowl, mix 2/3 cup oats, brown sugar, hazelnuts, ginger and 3 Tbsp canola oil.  The mixture should appear crumbly.  Set aside.
  3. In a large bowl, beat sugar, yogurt, 2/3 cup canola oil, vanilla and eggs with an electric mixer on low speed until well blended.  Add all remaining ingredients except honey and pears; beat on low speed about 1 minute or until well blended.  Stir in pears.  Spread batter in the prepared pan.  Sprinkle the top evenly with the streusel topping.
  4. Bake 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean.  Let cool about 20 minutes.
  5. Slice and drizzle with honey just before serving.

Makes about 20 servings.

Rhubarb Crisp (like apple crisp, but BETTER)

Wow.   I didn’t really know what to expect.  Would it be sour?  Would it be stringy?  Would it have any flavor at all? 

The answer is– this recipe will AMAZE you.  The flavor is similar to apple crisp, but BETTER.  It has a tang that can only come from the vegetable we treat like a fruit.  Yep.  Rhubarb is a vegetable.  It’s a stalk like celery.  I’m sure that’s no surprise to you.  Some of the people I work with were a bit stunned to find out the truth about rhubarb.  As one coworker put it, “So, it’s like a vegetable in drag”?  HA HA!!  Loved that one…

Rhubarb always makes me think of my grandma, Lucille.  Upon arrival, I was allowed to have a paring knife so I could go cut down some stalks.  I’d cut off the leaf (which is poisonous), toss it in the trash, and peel the stalk.  Then I’d coat it in a light layer of salt and chow down.  I loved how sour it was.  It wasn’t until I was in college that I actually tried anything that had cooked rhubarb in it.   Crazy, right?   

What do you like to bake in the Spring?

Rhubarb Crisp

Adapted from Everyday Cooking

  • 2 lbs rhubarb, chopped (about 8 cups)
  • 1-1/2 cups sugar, divided
  • 3/4 cup flour, divided
  • 1/2 cup butter (1 stick), cold, cut into pieces
  • 1 cup rolled oats
  • 1/4 cup brown sugar
  • 1/2 tsp ground cinnamon

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  1. Preheat oven to 400 degrees. Place rhubarb in a 9 x 13 baking dish. In a separate bowl, combine sugar and flour. Sprinkle over fruit and toss to combine until mixed well. Let stand at room temperature for 30 minutes, stirring every 10 minutes.
  2. In a food processor, pulse the remaining 1/2 cup flour with butter until the clumps are pea sized. Add the remaining white sugar, brown sugar, oats, and cinnamon. Pulse until well combined. Sprinkle over the fruit.
  3. Bake for about 20 minutes. Loosely cover with foil and continue to bake for another 30 minutes or until rhubarb is tender.
  4. Let cool at least 15 to 20 minutes. Serve warm with ice cream or whipped cream.

Strawberry Rhubarb Crumble Pie

Once upon a time in a potato factory not too far away, there was a kind queen named Sharon.  Sharon knew everything there was to know about a potato.  The wise queen tried to bestow her wisdom upon the kids of the kingdom and all was good in the land.

One day, Queen Sharon announced that she’d like to retire.  Everyone was in a panic– especially the Supreme Court of P-Burgh.  What would they do without her?  The kids were very afraid as they would now have to apply all the wisdom they learned from Queen Sharon. 

The day came and Queen Sharon retired from the potato factory.  There were lots of hugs and good memories shared, then the Queen went off to live in her country house with her husband, the King. 

The kids miss Queen Sharon, but she comes around once in a while.  They really like it when she brings in a birthday cake.  Last time Queen Sharon came in, she brought a full bag of rhubarb from her garden.

“Thank you, Queen Sharon!”, the kids exclaimed.  “Have fun on your trip to Washington D.C”. 

The kids baked the rhubarb into pies and crisps.  They lived happily ever after, with bellies full and laughter in their hearts. 

The End….

Ok, so I may have stretched a few things.  Sharon worked here until she retired in January.  She always called a coworker and I ‘Kids’ (endearingly, of course) and she tried to pass on her wisdom on to us before retiring.  She knows a lot about potatoes.  Plus, she made some awesome Apricot Tea Bread and brought it in on my birthday! 

And, yes, she brought us Rhubarb last Friday.  A HUGE bag of it!  Everyone took what they wanted and I took what was left.  The temperatures were in the 80’s over the weekend.  Guess what I did?  I baked two pies and a rhubarb crisp.  🙂

This recipe is a variation of the Strawberry Rhubarb Pie I posted last June.  But this recipe is BETTER!  This pie has a crumble topping, so its like a fruit pie and a fruit crisp got married and had a baby.  No, wait.  Don’t think of it that way.  No one wants to eat a baby.  Except that really creepy guy on Austin Powers…

Anywhoo…  This recipe is easy-peasy and will leave your house smelling wonderful.  Hope you enjoy!

Strawberry Rhubarb Crumble Pie


  • 1 lb. rhubarb, washed well and chopped (about 4 cups)
  • 1 lb. (16 oz.) strawberries, hulled and sliced (or 16 oz. frozen sliced strawberries, thawed)
  • 1 cup sugar
  • 1/2 cup flour
  • 9″ single pie crust (I used Pillsbury)
  • 1/2 cup flour
  • 1/2 cup COLD butter (1 stick), chopped
  • 1 cup oats
  • 1/4 c. brown sugar
  • 1/2 tsp cinnamon

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  1. Mix the sugar and flour together in a bowl.  Add the fruit and toss to coat.  Let stand about 30 minutes, stirring every 10 minutes.
  2. Preheat oven to 400°F.  Make sure your rack is in the middle of the oven.
  3. Place the pie crust in the pan and carefully form it to the pan.  I use a glass Pyrex pie plate.  Poke the dough a few times with a fork on the sides and bottom.  Fill with fruit, making sure to get all the juices into the pie shell. 
  4. In a food processor, combine 1/2 cup of flour with a stick of cold butter.  Pulse until it resembles sand.  Add the oats, brown sugar, and cinnamon.  Pulse a few more times to combine.
  5. Spread the crumble topping evenly over the top of the pie.
  6. Bake for 20 minutes.  Loosely cover the top of the pie with foil, and return it to the oven for 40 minutes.  The crust should be golden and the filling bubbly.  Carefully remove the foil and let cool.  I let mine cool overnight and served it the next day at room temperature with ice cream.

What types of desserts do you enjoy in the Spring?