Jam Oat Bars

When I was, oh, I don't know, maybe 12 or 13, my mother had (and I believe she still does have) a Company's Coming Bars and Squares cookbook. There was one recipe in there that I love so much, that it was the first thing I knew how to make by heart - chocolate chip squares. They were so easy, I could throw them together on a week night for our lunches throughout the week.

This post isn't really about the chocolate chip squares. It IS about throwing together some bars for lunches mid-week, AFTER you've made dinner, you're exhausted and pregnant.

Expedient. That's the name of the game.

I'd like to think I've upped the health ante somewhat on your typical jam bar by using spelt flour (you could just as easily use all purpose or whole wheat) and gluten free oats. And, since all I have on my shelves is homemade jam, I used up what was left of a jar of my mother's Ginger, Pear & Crème de Cacao jam AND finally cracked into one of my jars of elderberry jam.

In the interest of honesty, let me admit that the elderberry jam scared me. When I made it, I was totally turned off by the smell. But, as it turns out, if you let the jam sit for the better part of 6 months, you're in for a decadent treat. This is up there with blackcurrant jelly in terms of rich berry flavours.

Which is a big relief, given how much effort I put into making the stuff.

Jam Oat Bars

Ingredients

1 3/4 cups flour (spelt, whole wheat, all purpose, or a mixture)
1 cup packed brown sugar
¼ tsp salt
½ tsp baking soda
3/4 cups chilled unsalted butter (use earth balance if you want to make this vegan), cut into chunks
½ tsp vanilla extract
1½ cups GF oats
1½ cups jam

Directions

1. Preheat oven to 350º. Line a 9"x13" baking ban with parchment paper, ensuring that paper extends over the sides of pan. This will make it easy to remove the bars.

2. In a food processor, pulse together, flour, sugar, salt and baking soda. Add in chilled butter and vanilla, pulsing until small granules are formed. Add in oats and pulse twice. You want some of the oats to be in small pieces and others left whole.

3. Put 3/4 of the flour-oat mixture into the baking pan, patting down to firm. Spread jam over base. If you're using two flavours of jam, spread half on one side and half on the other. Sprinkle with remaining flour-oat mixture. Bake for 20-25 minutes, or until jam is bubbly.

4. Remove from oven and let cool completely in pan on a rack. Makes about 28 pieces, but you decide how much jammy goodness you need in a serving!

Spelt and Oat Chocolate Chunk Cookies

Most people combat the onset of a cold with vitamin C, chicken noodle soup or a rigorous routine of Cold FX. But, I'm heading into week 3 of the school year (only 185 days left to go), and that means that I'm looking for some real comfort food.

And that means chocolate chip cookies. Or, because I like going big, chocolate chunk cookies.

As someone who worked in a Belgian chocolate shop for 4 years, I firmly believe that chocolate has the ability to heal all illness.

Or at least make you forget that you're sick for the 30 seconds it takes to eat one of these cookies.

NOM.

See? You're feeling better just by looking at these cookies.

Spelt and Oat Chocolate Chunk Cookies

(adapted from So Good and Tasty)

makes 2 dozen

Ingredients

½ cup granulated sugar
½ cup packed brown sugar
1/3 cup butter, softened
1 egg
1 tsp vanilla extract
½ tsp baking soda
1¼ cups spelt flour
½ tsp kosher salt
½ cup (heaping) coarsely chopped good quality chocolate (about 80 grams or 3 oz)
½ cup oats (not instant)

optional ad-ins: 1 tbsp grated orange zest, 2 tbsp minced crystallized ginger, ¼ cup chopped nuts

Directions

1. Preheat oven to 300º. Line a large baking sheet with parchment or a silpat mat.

2. Cream together butter with sugars. Beat in egg and vanilla extract. In a separate bowl, mix together baking soda, spelt flour and salt. Mix dry ingredients into wet. Stir in chocolate chunks, oats and any optional ingredients.

3. Drop by tablespoons onto baking sheet, at least 1" apart. Bake for 12-15 minutes or until edges are lightly browned. Remove baking sheet from oven and let cookies cool on sheet for 2-3 minutes before transferring to a cooling rack.

Thin, chewy and oh-so-delicious. Plus, the spelt flour adds a nice nutty undertone.

Rhubarb Oat Bars

The most successful of my rhubarb extravaganza this year! Just don't try to freeze them. They don't thaw well! So, share 'em out the next day with people at work!

Rhubarb Oat Bars


Ingredients

2/3 cup all purpose flour
2/3 cup spelt flour
1 cup oats
1 1/3 cups brown sugar
½ cup melted coconut oil

1 cup sugar
2 tsp cornstarch
4 cups rhubarb, cut into ½" slices
1 tbsp minced candied ginger
1 tsp vanilla

Directions

1. Preheat oven to 350º. Spray a 9"x13" baking pan with cooking spray.

2. Mix together flours, oats and brown sugar in bowl. Drizzle with coconut oil, and mix until crumbly. Press 2/3 of the mixture into the base of the pan.

3. In another bowl, mix together sugar, cornstarch, rhubarb and ginger. Place rhubarb on top of base. Sprinkle with vanilla. Top with remaining oat mixture.

5. Bake for 45 minutes. Cut into 24 small slices and serve with tea.

Happy Wednesday everyone!

Baked Oats Brulée

Like many people, I'm a huge fan of crème brulée. What's not to love about luxurious amounts of whipping cream, eggs and burnt sugar? Back when I was a moderator over on the Knot's Food and Cakes board, we often talked about gluten-free cake alternatives for brides and grooms, and crème brulée was a really popular choice.

I mean, come on, replacing the cutting of the cake with the cracking of the brulée? Pure genius, in my opinion.

So, when breakfast rolled around today, and I was fixated with dessert possibilities (it's been a rough week at work - stress makes me crave sugar), I decided to throw the two ideas together. Why not do baked oats and top them with a burnt sugar crust?

There were no good reasons to avoid this.

Bacon is always an appropriate accompaniment.

The taste and texture of this dish reminds me of bread pudding - except this is way heartier and healthier for you.

Baked Oats Brulée

Ingredients

2 cups soy or cow's milk
1 tsp vanilla extract
½ tsp almond extract
1 cup rolled oats (not instant)
2 dried peach halves, finely chopped
¼ cup dried tart cherries, chopped
1 tbsp maple syrup or honey
½ - 1 tbsp butter (optional)
2 tbsp brown sugar (approx)

Directions

1. Preheat oven to 375º. Spray a 9"x5" loaf pan with cooking spray and set aside.

2. Bring milk to a boil. Stir in vanilla and almond extracts and oats. Cook for 1 minute. Remove from heat and stir in dried fruit and maple syrup. Pour into prepared pan and bake for 15-20 minutes, or until mixture is puffed slightly and all liquid has been absorbed.

3. If using, dot butter over top of oats. Sprinkle evenly with brown sugar and then place under the broiler for 3-5 minutes, watching carefully, or until sugar has caramelized. Alternatively, break out the blow torch and fire the top as you would crème brulée.

Serves 4 with all those fantastic breakfast items, like coffee, mimosas, fresh fruit and bacon. These oats basically slice up too!

Orchard Fruit Granola

My husband is a granola fiend. I swear, the man goes through boxes of cereal like nobody's business. Best I can tell, he just inhales the contents.

As I had just purchased a ton of dried fruit from Nuts Online (I do highly recommend them, in spite of some serious Purolator issues), I really wanted to use them in something that would showcase the bright flavours.

Granola seemed to be the way to go! I'd left most of the tropical fruit (pineapple and mango) at work (where I had to have the shipment sent because Purolator is ridiculous), but had lots of orchard fruit on hand.

One of the best things about this recipe is it's very flexible. Vaguely maintain the oats-nuts-fruit ratio, and you have an infinite number of possibilities at your fingertips. You could stir in vanilla or almond extract (mix into the maple syrup) or replace half of the sweetener with a nut butter if you wanted. Don't like coconut? Forget about it.

As it stands, please note that this recipe doesn't result in clumps of granola, but evenly toasted and sweetened flakes.

Orchard Fruit Granola

(adapted from Mark Bittman/NY Times)

Ingredients

3 cups rolled oats (not instant or quick cooking)
¼ cup almonds, chopped
¼ cup walnuts, chopped
2-3 tbsp pumpkin seeds
¼ cup unsweetened flaked coconut
1 tsp cinnamon
½ cup maple syrup (use less if you prefer a less sweet version. I wouldn't dip below ¼ cup though)
2 dried peaches halves, chopped
2 dried pear halves, chopped
¼ cup each sour cherries and rainier cherries, chopped
  
Directions

1. Preheat oven to 300º.

2. Place oats in a large pot set over medium heat. Toast, stirring constantly for about 3-4 minutes, or until oats are fragrant. Add nuts and seeds, and continue cooking for another 2 minutes. Stir in coconut and cinnamon and cook for an additional minute. Remove from heat, and stir in maple syrup.

3. Pour mixture into a 9"x13" baking pan and put in oven for about 20 minutes. Be sure to stir the mixture a couple of times throughout those 20 minutes.

4. Remove from oven and add mixed fruit. Stir to distribute and let mixture cool in pan on a rack. Transfer to an airtight container when at room temperature.

Almond Cranberry Oatmeal Bars

Most of the time, I reach for food because I'm craving a specific flavour profile. If I want something vibrant, I'll usually hit up something with a ton of fresh herbs. If I'm looking for something smoky, I'll make something involving bacon.


Every once in a while though, I find myself craving something that relates to an image or colour. After this morning's post about cherry blossoms, I found myself staring into the pantry on the search for something pink.

The closest I could come was cranberries - of which there were very few left. But it wasn't just pink I was after, but something slightly floral too. Almond extract would suit that purpose.

Oatmeal Almond Cranberry Bars

(loosely inspired by epicurious)

Ingredients

1 cup oats
½ cup flour (I used whole wheat because it was closer to the front of the cupboard than white)
½ cup brown sugar
¼ cup chopped dried cranberries
¼ cup chopped toasted almonds
¼ cup flaked unsweetened coconut
¼ tsp baking powder
¼ tsp salt
5 tbsp unsalted butter, melted and cooled
3 tbsp almond butter
1 egg
½ tsp almond extract
½ tsp vanilla

Directions

1. Preheat oven to 350º. Line an 8x8 pan with aluminum foil (make sure you have an overhang so you can easily remove the bars later) and grease with butter.

2. In a large bowl, stir together first eight ingredients (through salt).

3. In a separate bowl, stir together remaining ingredients.

4. Pour wet ingredients over dry. Stir until just together. Dump mixture into pan, and pat into place.

5. Bake for 20-25 minutes. Lift the foil and bars out of the pan, and let cool on a rack.

Cut into 16 squares.

The almond extract adds a lovely sweetness and tone to these oatmeal bars, and the almond butter helps to keep them moist.

Really though, this is a very adaptable recipe. You could replace the almonds and cranberries with chocolate chips and walnuts, with dried apricots and pecans, with just about anything. Why not try white chocolate and cranberry?

Nutty Oat Bread with Maple and a Bonus Soup Recipe

This is my second batch of the bread, and, barring some potentially over-toasted nuts, I think the tweaks I made this time round were big improvements to the loaf. Of course, this second one I was making for my family, not for a party, which meant that (of course) it turned out much better.

I should probably do this in reverse: test recipes on family, perfect for company.

As much as I thoroughly enjoy getting my hands dirty and taking out my frustration on dough, the fact that I'm still in Ottawa and have access to a bread machine (and am currently sporting an awesome blister from my failed croquembouche attempt) means I don't have to knead away. And I choose to take the easy way out.

Nutty Oat Bread with Maple

(Loosely adapted from Canada's Best Bread Machine Baking Recipes)

Ingredients

1 1/3 cups milk (1 cup milk, 1/3 cup water for traditional/non bread machine recipe)
1¼ tsp salt
3 tbsp maple syrup (the real stuff please, none of that Aunt Jemima nonsense)
2 tbsp butter (if you have walnut oil, which I didn't, you might want to use it instead)
1 cup whole wheat flour
2 cups all purpose flour (or bread flour)
½ cup quick cooking (not instant) oats, large or medium flake
¼ cup finely chopped nuts (I recommend either walnut or pecan)
1½ tsp bread machine yeast (if you're not going the bread machine route, I'd just use 2¼ tsp regular yeast)

Directions Bread Machine

1. (Totally optional, but highly recommended) Preheat the oven to 350º. Place oats and nuts on a baking tray and bake, stirring frequently for 10-15 minutes or until brown. Hello flavour country!

2. Measure ingredients into baking pan in the order recommended by the manufacturer. Insert baking pan into oven chamber. Select Dough Cycle. Let the machine do its thing.

3. Remove dough to a lightly floured surface. Let rest for 10-15 minutes.

4. Form the dough into a loaf shape (we're talking free form here). Place on a lightly greased baking sheet and let rise 30-45 minutes or until doubled in volume. Add a few decorative slashes to the top here, if you're so inclined.

5. (Totally optional step #2) Gently brush the top with water or milk and sprinkle with a few extra oats. 

5. Bake at 375º for 35-45 minutes or until loaf sounds hollow when tapped on the bottom. If you have an electric thermometer, you can test with it to see if the loaf is done. Once it reaches 190º, you're golden.

6. Let cool on rack before digging in!

Directions By Hand

Repeat as above, but substitute the following for step two!

2a) In a large bowl stir together1/3 cup warm water (about 100-110º) and ½ tbsp maple syrup. Once dissolved, sprinkle yeast over the top of the surface, and set aside for 5-10 minutes, until yeast blooms (gets all foamy).

2b) In a saucepan, stir together milk, butter, salt and remaining maple syrup and heat just until butter melts. Pour into yeast mixture. (Be sure that the milk mixture isn't too hot! Don't forget that yeast is a living thing and can be killed by high heat at this stage.) Stir together.

2c) Using a wooden spoon, stir in whole wheat flour, oats and 1½ cups white flour. Turn onto floured board and knead for 10 minutes, adding additional white flour, 1-2 tbsp at a time as needed. Form into a ball.

2d) Place dough in a greased bowl, rolling dough to coat with grease on all sides. Cover with tea towel and set aside in a draft free location to rise for about an hour, or until doubled in bulk.

2e) Proceed to step 3.

Bonus Recipe: Root Vegetable Soup

Ingredients

1 tbsp olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
1 parsnip, chopped
1 sweet potato, roughly cubed
2 potatoes, roughly cubed
4 cups broth (I used leftover turkey stock)
juice of ½ lemon (or orange)
salt and pepper
3 leaves sage finely minced (optional)
1 green onion, minced (optional)

Directions

1. Heat olive oil over medium heat. Add onion, carrots and celery, stirring until beginning to soften.

2. Add parsnip, potatoes and broth. Bring to a boil, then reduce heat, cover and simmer for 20-25 minutes, or until tender.

3. Working in batches, puree soup in a blender until creamy (for a slightly coarser texture, use a hand blender)

4. Add lemon juice, salt and pepper to taste. For a sweeter soup, you might want to try orange juice instead of lemon.

5. Ladle into bowls and garnish with chopped sage and green onion. Serve with the Nutty Oat Bread!