Breakfast, Savory

Baked Oatmeal with Walnuts and Figs


Oatmeal is good for you.  It can also be really bland and boring.  The store bought instant packets are also filled with sugar.  So, I resort to baking my oatmeal.  It usually add some combination of fruits (fresh or dried) and/or nuts –but the base is always the same; oatmeal, yogurt, almond milk, honey and eggs.  I bake it in a casserole dish, or in a muffin tin; it really depends on what I am in the mood for.  I found some off-season figs and just had to buy them.  I also had half a bag of walnuts left from baking a walnut cake .  So, this week, my breakfast will consist of oatmeal, walnuts and figs ! I hope you make this recipe and remember, feel free to add any kind of fruit and/or nut that you like.


3 cups oatmeal

2 eggs

8 oz plain or vanilla Greek yogurt

1.5 cups of almonds milk

a pinch of cinnamon and a dash of vanilla extract (I rarely measure these!!!)

chopped walnuts and figs for the topping

drizzles of honey


Preheat oven to 350F.

Mix eggs, yogurt, almond milk with cinnamon and vanilla


Fold in 3 cups of oatmeal

Pour mixture into a greased 7×11″ baking dish.


Top with chopped walnuts and figs and press down with your hands

Drizzle with as much honey as you like (maple syrup would be a great alternative)

Bake for 25 mins.

Serve warm!



Breakfast, Brunch

Blueberry-Almond Oatmeal Muffins


I like some variation in the morning.  Normally it is oatmeal with honey, almond milk and black pepper–yes, black pepper–try it, it tastes great! But I digress.  This is about fresh blueberries in your oatmeal muffin.  Good Morning never tasted so good.  I have tried several oatmeal muffin recipes and I have settled on this one–moist, yet a little crumbly for the almond meal.  I hope you like it, as much I did.

Yields about 12 muffins


1.5 cups of almond meal

0.5 cups of quick cooking oatmeal

0.25 cups of AP flour

1 tbsp of baking soda

1tbsp of baking powder

2 eggs

0.5 cups of oil

0.5 cups of almond milk

0.5 water

0.25 cups of honey

zest of 1 lemon or 1tsp of lemon extract (optional)

1 pint of blueberries

sliced almonds for topping the muffins


Preheat oven to 350F

Mix all the dry ingredients in one bowl


Mix all the wet ingredients in another bowls or large measuring cup


Slowly incorporate wet into dry.  The batter will be runny


Fold in the blueberries


Portion into a lined muffin pan.  There might be some extra batter, I put it in a ramekin and bake it off.  (serve this one with vanilla ice cream for a late night treat).


Garnish the tops with sliced almonds.

Bake for 30-35 mins, till a toothpick comes out clean.





Oatmeal Raisin Cookes–Christmas Cookies #4


1 ½ cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 ½ cups all-purpose
1 teaspoon baking soda
¼ teaspoon salt
• Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt.
• Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
• Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Cookies, Treats

Cranberry, White Chocolate Cookies

I made these cookies following the recipe on the back of the dried cranberries bag–so I take ne credit for the recipe.  They were delicious, however, I thought that the white chocolate made it too sweet.  I might use dark chocolate next time around.  Nevertheless, I made them for lab meeting and everyone enjoyed them !  Purpose met.


2/3 cup butter

2/3 cup brown sugar

2  large eggs

1 1/2 cups old-fashioned oats

1 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 Cup Dried Cranberries

2/3 cup white chocolate chips


Preheat oven to 375ºF.
Using an electric mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy.

Add eggs, mixing well.

Combine oats, flour, baking soda and salt in a separate mixing bowl.

Add to butter mixture in several additions, mixing well after each addition.

Stir in dried cranberries and white chocolate chips.

Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake for 10-12 minutes or until golden brown. Cool on wire rack.

Breakfast, Treats

A Berry Baked Pancake

The is an experimental recipe that turned out quite well.  I recently purchased “Blueberry Muffin” flavored oatmeal–does not taste as good as I thought.  Thankfully I only had 2 cups worth left so I decided to turn it into a pancake batter, thrown in some fresh strawberries and bake it ! so you could say clafouti meets pancake? Muffin meets cake?  Tastes pretty good if you ask me.  I guess you could adapt this recipe with blueberry muffin mix or just make it with you favorite pancake mix.


2 cups of blueberry oatmeal mix

1/2 cup whole wheat flour

1.5 cup almond milk

2 tsp of baking powdered

1 egg

6-7 strawberries, sliced


Preheat oven to 350F.

Mix all the ingredients in a bowl (except the strawberries).

Pour into a 9″ cake pan.

Top with sliced strawberries

Bake for 30 min till baked in the center and a toothpick comes out clean.

Slice and enjoy.


Pantry Truffles

These are truffles I make when I have a hankering for something rich and decadent.  The good thing is that ingredients are pantry staples and quite healthy, the bad thing, well, try stopping at one !  These truffles are not fancy however, you could dress them up.  Bottom line, these treats are my go to when I need a pick me up or clean out my cupboards ! Enjoy !


3/4 cup smooth Peanut Butter

3/4 cup chopped dried plums (feel free to change this up to suit your taste)

1 cup old fashioned rolled oats

1/8 unsweetened cocoa

4 Tbsp honey

Approximately 3/4 cups water.

This is as simple as it gets.  Dump all the ingredients in a pot and keep stirring till the mixtures come together. 

 The only thing to be careful about is that the honey could burn, if you don’t keep stirring.  Also, add the water a few Tbsp at time.  The purpose of using water is to help in the mixing and soften the oats a little bit–we are not making oatmeal but we don’t want crunchy granola either.  This is what it should look like.

While the mixture is still warm, quickly scoop it out with a cookie scoop and roll into small balls. 

Let them cool completely before refrigerating otherwise it will get misty.

There to variations that you could do at this stage.  To make it kind friendly roll them in sprinkles.  For a more sophisticated adult version you could roll them chopped nuts, coconut, cocoa powder or go all the way and dunk them in melted chocolate.  The key is to do the rolling while they are still warm otherwise the ‘dry’ decorations will not stick.