Pumpkin Oatmeal Muffins with Chocolate Chips

I just bought a 10-lb. box of yams at Costco, so I’m dusting off my sweet potato and pumpkin recipes.  I substitute yams for pumpkin in my recipes, with great effect.  With more than three years of blog posts, I sometimes refer back to old posts for favorite recipes.  (Did you know that there is a search box on my blog, under the archive list on the right, and you can search for old posts by key word?)

A few days ago I wanted to make pumpkin muffins from some leftover yams, so I typed in “pumpkin oatmeal” in the Search box to retrieve a recipe for Pumpkin Oatmeal Loaf with Chocolate Chips that I posted in January 2010.  I like that this recipe has oatmeal in it, and far less sugar and oil than many pumpkin oatmeal muffin recipes on the internet.  The recipe performed well as muffins rather than a loaf.  You might want to make it, too, for a perfect taste of fall pumpkin.

Lined muffin tins

The batter is thick, but it makes nice moist muffins.



DIY Gift: Homemade Granola

December 17, 2011

Gift jar of homemade granola

In keeping with my “Simple Christmas” theme, this year I made homemade granola for holiday gift giving.  Lately I’ve been enjoying fresh apples, cut into chunks, topped with Greek yogurt and a generous spread of granola.  The crunchiness is quite satisfying.

 I found my granola recipe in Miss Dahl’s Voluptuous Delights by Sophie Dahl.  Here’s the recipe:
Tawny Granola
2 c rolled oats
1/2 c pumpkin seeds
1/2 c sliced almonds
1/2 c unsweetened shredded coconut
2 tsp vanilla
1/2 c agave syrup or honey
2 Tbsp apple juice
1 Tbsp ground cinnamon
1 tsp ground allspice
1 pinch ground nutmeg
1/2 chopped, dried fruit (apricots, cranberries, cherries, etc.)
Preheat oven to 350 degrees F and oil a rimmed cookie sheet.
Combine the oats, pumpkin seeds, almonds and coconut.  In a separate large bowl, mix all of the wet ingredients and the spices.  Combine the dry ingredients with the wet.  Spread mixture out evenly on the cookie sheet.  Bake for around 40 minutes, keeping an eye on the granola.  When it starts to brown, turn the mixture over with a spatula to make sure it toasts evenly.
When it is nicely brown, remove from the oven and cool.  Then add the dried fruit.  Store in an airtight container.

Oatmeal, coconut, almonds and pumpkin seeds

Mix up the granola ingredients in a large bowl

Spread the granola on the baking sheet

The granola makes a crunchy topping on yogurt and apples

Oatmeal Scones

February 6, 2010

I tell myself that these scones are as healthy as they are delicious!  The recipe is from Pasta & Co. By Request:  Coveted Recipes from Seattle’s Leading Take-Out Foodshop by Marcella Rosene.  I’ll post it here for you.

Ingredients for oatmeal scones


I simply drop the dough onto the baking sheet


A perfect breakfast: warm scone, yogurt with fruit & nuts, coffee


Pasta & Co.’s Downtown Oatmeal Scones

2/3 c dried sour cherries (I used dried craisins)
2 dried apricot halves, cut into 1/4-inch dice
1/2 c buttermilk
1 egg
1 c oatmeal
1 c plus 3 Tbsp flour
2-1/2 Tbsp brown sugar
1-1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
4 Tbsp cold butter, cut into pieces

Preheat oven to 350 degrees F.

Soak cherries and apricots in hot tap water for 15 minutes.

While fruit soaks, place buttermilk and egg in mixing bowl.  Without stirring mixture at all, add oatmeal and let soak for 10 minutes.

Drain fruit and add to buttermilk mixture.  Do not stir.

Place flour, brown sugar, baking powder, baking soda, salt, and butter in a food processor bowl equipped with a steel blade.  Process until very well blended.

Using a circular motion, gently fold flour mixture into buttermilk mixture.  Do not overstir.

Turn dough onto a floured surface and pat it into a round about 1 inch thick.  The dough will be very sticky.  Do not add flour, and do not knead.  Lightly flour a knife to keep it from sticking to the dough, and cut into 6 equal wedges.  Place wedges on ungreased cookie sheet.  (I just drop dough into six wedges on cookie sheet instead of patting into a round first.)

Bake for 20 to 30 minutes on the middle or top shelf of the oven.  Check, and if necessary continue baking another 4 minutes until golden brown.


Oatmeal Cookies

September 29, 2009

Outrageous Oatmeal Cookies and milk

Outrageous Oatmeal Cookies and milk

Did you know that Starbucks occasionally prints recipes for its food treats?  At a recent Starbucks visit, I came home with the following recipe for Outrageous Oatmeal Cookies.  You can print a copy of the recipe at www.starbucks.com/retail/assets/…/sum209-07901_recipecard_2.pd


1-1/2 c old-fashioned rolled oats (not quick-cooking)
1/2 c all-purpose flour
1/4 c dark raisins
1/4 c golden raisins
1/4 c dried cranberries
1/4 tsp baking powder
1/4 tsp baking soda
6 Tbsp unsalted butter, room temperature
1/2 c packed dark brown sugar
1/4 c granualted sugar
1 large egg
1/2 tsp ground cinnamon
1 tsp pure vanilla extract
4 Tbsp dark raisins (topping)
4 Tbsp golden raisisn (topping)

Preheat oven to 350 degrees.  Blend together oats, flour, raisins, cranberries, baking powder, baking soda, and salt; set aside.  Beat butter and sugars until light and fluffy.  Add egg, cinnamon and vanilla; beat until combined.  Gradually add oat mixture; beat until combined.  Combine raisins for topping in separate bowl and set aside.  Drop dough by rounded tablespons, 2 inches apart, onto two baking sheets.  Place 1 mounded teaspoon of raisins on top of dough.  Bake until cookies are golden brown but still soft, 12 to 16 minutes.  Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.

Ingredients for oatmeal cookies

Ingredients for oatmeal cookies

Ready for the oven

Ready for the oven

Stack of oatmeal cookies

Stack of oatmeal cookies