Healthy Almond & Oatmeal Breakfast Muffins

These almond and oatmeal muffins are not only delicious for breakfast! We have been eating these as a dessert! I always have oats in my pantry, it is so versatile, delicious and healthy! These muffins are dairy free and gluten free, if using certified gluten free oats.

 

Healthy Almond & Oatmeal Breakfast Muffins 

Yields: 12 mini muffins

Ingredients: 

• 4 eggs
• 1 cup creamed honey
• 1/4 cup olive oil or melted coconut oil
• 1 tsp cinnamon
• 1/4 tsp clove
• pinch of sea salt
• 1 cup ground almonds
• 2 1/2 cups oats
• 1tsp baking powder
• 1/4 cup flaxmeal
• 1/4 cup raisins, chocolate chips, cranberries…

– Preheat oven to 350F. Prepare 12 mini muffin cups. (I used reusable silicon cups)

– Whisk eggs with the oil and honey. Add cinnamon, clove and salt.

-Add oats, almonds, baking powder, flaxmeal and raisins, stir until well combined.

– Fill into prepared muffin cups.

– Bake in preheated oven for about 30 minutes.

 

I wish you all a happy weekend and stay healthy!

Ursula 

 

 

 

 

 

 

 

 

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Raspberry Oat Crumble Bars

A happy new month to everyone! I love May as it usually means warmer temperatures and everything is starting to grow and bloom. The grass is finally looking green and my Daffodils are blooming.

These raspberry oat crumble bars are a great snack to bring to school!

Made with whole wheat flour, coconut sugar, oats and almonds.

 

Raspberry Oat Crumble Bars

• 1 1/2 cup whole wheat flour
• 1 cup oats
• 3/4 cup coconut sugar
• 1 tsp sea salt
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1 1/2 sticks butter, melted
• 1 cup raw almonds, finely chopped
• 300 g raspberry jam

– Line a 9×13-inch baking dish with parchment paper. Preheat oven to 350F/180C (convection setting).

-In a large bowl, mix together the butter and coconut sugar. Add all other ingredients except the raspberry jam, and stir until well combined.

-Save 3/4 cup and set aside. Fill remaining mix into prepared baking dish, press down evenly.

-Spread raspberry jam evenly over crust, sprinkle top with remaining crumble.

-Bake for about 35-40 minutes or until top is lightly browned.

-Let cool completely before cutting into bars.

 

This recipe is adapted from Healthy Hands Cooking Blog, “Raspberry Cookie Bars”.

 

Enjoy!

Ursula

You can find me on Instagram:littleswisslittlecanadian

 

 

 

 

 

 

 

 

 

 

 

Oat Seed and Nut Country Style Bread

I’ve been baking bread for a long time now. It kind of started to be a regular thing after I came to Canada (19 years ago) because I just couldn’t find a typical European style bread, you know the kind with an actual crust;) It is more common to get a soft white bread here, which is just not what I prefer on a regular basis.

Anyways, this is the style of bread I make once a week, changing the ingredients up a bit, this week I added oats, sunflower seeds, flax seeds, and walnuts which turned into a rustic country style bread. My family liked it! Next plan for me is to try my hands on making sourdough bread. I’ve been thinking of this for quiet some time, it just seems a little intimidating to prepare and look after the sour dough starter. Wish me luck!!

I love the smell of fresh baked bread!

 

Oat Seed and Nut Country Style Bread

Ingredients:

• 200 g white spelt flour
• 150 g whole wheat flour
• 100 g unbleached all-purpose flour
• 1/4 cup oats
• 1/2 cup sunflowerseeds
• 2 tbsp flax seeds
• 1/4 cup chopped walnuts
• 1 1/2 tsp sea salt
• 1 tbsp quick yeast
• 1/4 cup canola oil
• 1 tbsp honey, optional
• 250 ml room temp. water

-Add all dry ingredients to a large bowl or use your standard mixer. Add oil and honey and start with 3/4 of the water, mix together, add more water if it is to dry. Once it comes together nicely, take it out onto your counter and start kneading the dough until it is a soft and shiny dough, or let your standard mixer do the work. Put the dough back into the bowl and cover with a damp towel or plastic wrap and let rise until doubled in size, about an hour or longer.

-Line a 9-inch bundt form with parchment paper.

-Take the dough out of the bowl and knead it again a few times. Lay the dough into your prepared baking dish and sprinkle with some extra oats and seeds if desired. Let rise until stove temperatures is set.

-Bake in preheated 375 F (I use convection setting) oven for about 40 minutes or golden brown and crusty and sound hollow if you tap the sides or take it out of form and tap bottom.

-Let cool completely.

Tip: the oil gives it a nice texture and helps preventing drying out to fast. I guess you could leave it out. If you do not like the all-purpose flour, just use more spelt flour instead.

 

Enjoy!

Ursula

 

You can find me on Instagram: littleswisslittlecanadian