Monthly Archives: October 2012

Baked Oatmeal Cups



While I had these in the oven I thought ‘oh i should have put some cinnamon or something in these’ but I loved them just the way they turned out.  I did put dried apples on top but because they got a little too done I would suggest chopping them up into smaller pieces and mixing them in the batter.  Got this recipe from

2 cups rolled oats
1/2 cup raw honey
1/2 teaspoon sea salt
1 teaspoon baking powder
2 eggs
3/4 cup milk
1/3 cup melted butter
Topping choices:  mini chocolate chips, raisins, other dried fruit, coconut flakes, apple chunks

Mix together oats, salt and baking powder.  Stir in eggs, milk, honey and melted butter.  Scoop batter into 11-12 paper lined muffin cups.  Sprinkle toppings of choice into the center of each cup.  Bake in a 350° for about 30 minutes, or until the oats are golden brown.  



Eggo waffles just came out with a pumpkin spice waffle.  So I decided to look up recipes for pumpkin waffles and pancakes and found this at Annie’s Eats.  I’m adding this one mostly for myself, so I don’t lose the recipe.  Perfect for a fall breakfast.  I also used Annie’s Eats picture as we’re having problems getting pictures from my camera to my computer right now.

Pumpkin Spice Pancakes

1¼ cups white whole wheat flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup whole milk (or buttermilk)
½ cup pumpkin puree
1 large egg
2 tbsp. melted butter or coconut oil

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.  Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup.  Add the wet ingredients to the dry ingredients and whisk together just until combine.  (The batter may still have a few lumps – that is okay.)

Preheat the oven to 200° F.  Have an oven safe plate or serving dish ready.  Heat a greased skillet or griddle over medium heat.  Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.  Let cool until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.  Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm.  Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Source: adapted from Joy the Baker, originally from Martha Stewart

Pumpkin Spice Pancakes