Tag Archives: oatmeal

Blender Banana Oat Pancakes

Sundays in our house are always pancake mornings. We could pretty much put ANYTHING into the batter, and our boys would happily scarf them down. Well, except for uncooked brown rice, which grandpa accidently added to the batter one Sunday morning at the family cabin, when he didn’t have his glasses on, and he thought he was adding brown sugar…but that’s a different story.

We make a double or triple batch each week and save the leftovers to heat up for quick breakfasts or weeknight meals for the boys. They are definitely a go-to, healthy meal when we race home from after school activities, because we can have piping hot, reheated pancakes on the table topped with sliced fresh fruit and a side of Greek yogurt in under five minutes.

Did you know you can put rolled oats in a blender to break them down?

Rolled oats are whole grain – the single ingredient listed on the package is: 100% all natural whole grain rolled oats. That’s it. No extra sugar or artificial flavors or colors that are inherent in most packaged, instant oatmeal.

By breaking down the oats, we can then incorporate them with the flours (I use a mix of whole wheat and all purpose) for an added kick of whole grain in this recipe.

We serve our pancakes with butter and organic real maple syrup.

Blender Banana Oat Pancakes

2 cups rolled oats
1 cup whole wheat flour
1 1/2 cups all purpose white flour
1/2 cup brown sugar
2 eggs
2 bananas
6 Tbsp vegetable oil
4 cups milk
1 Tbsp vanilla
1 tsp salt
1 tsp baking soda
2 tsp baking powder

Start by adding the rolled oats to the blender and pulse until pulverized. Dump contents of blender into a larger bowl and add the remaining dry ingredients (flours, sugar, salt, baking soda, baking powder). Mix well.

Peel bananas and add to empty blender. Next, add eggs, oil, vanilla, and 2 cups of milk. Blend until bananas are fully mashed and incorporated in the liquid. Add the remaining 2 cups of milk and pulse blender a few times to stir. Pour contents of blender into the dry ingredients bowl and stir to combine.

Preheat griddle to 350 degree. When the griddle is ready, cook pancakes using 1/4 cup of batter per pancake.

Honey Oatmeal Bread

Got an old bread machine collecting dust in the basement? If you do, I’m about to give you the perfect reason to fire it up again and put it to good use. This recipe always pops back into my regular rotation as soon as we feel the slightest hint of autumn in the air. You see, there’s nothing quite like the scent of fresh baked, homemade bread to welcome the harvest season in our household.

The trick to using the bread machine is to let it do what it does best…mixing and kneading…that’s it. I’ve owned my Oster since I was in college. At first, it was a novelty to be able to make fresh, baked bread by simply dumping in the ingredients in a specific order, pushing a few buttons, and waiting a few hours. However……hmmm…how do I say this? Well, let’s just say that while the smell was always mouthwatering, the dense loaf and the struggle to remove the “baked in” mixing paddle from the loaf…well, it just left a bad taste in my mouth. So much so that the bread machine was relegated to the basement shelf where it collected dust for almost a decade.

It wasn’t until a few years ago that I had a bread baking epiphany…one that I’m going to share with you.

Are you ready for this???

Ok, here goes.


That’s right…just use the dough cycle…then pop the dough in a greased bread pan, let it rise a bit, and bake in the oven.

The result: light, airy, soft, delicious, homemade bread…and, no paddle removal required.

Honey Oatmeal Bread

1/4 cup honey
2 cups all purpose flour
1/2 cup rolled oats
1 tsp salt
1 cup warm water
2 tsp active dry yeast
1 Tbsp extra virgin olive oil

Place ingredients in bread machine in order suggested by the manufacturer. (In my Oster, it’s all wet ingredients first, followed by all dry ingredients, with yeast last.) Select dough cycle and press start.

When dough cycle is complete, remove dough from bread machine and place in a greased loaf pan. Cover pan with a towel and allow to rise until ready to bake – typically a half hour before dinnertime. Bake at 350 degrees F for 30 minutes until crust is slightly golden brown.

Slice and serve warm, slathered with a bit of creamy butter and a drizzle of honey.

Kid Friendly Granola…Hold the Nuts

I stumbled upon a nut-free granola recipe recently that I just had to try.  Since the Oldest has a nut allegy, I typically avoid store-bought granola, just to be safe.

This comes together very quickly. Simply boil, mix, and bake. How simple is that?

The cinnamon and vanilla filled our home with a delicious amora as the flavors merged with the oats.

This made a nice, large batch. Can’t wait to crumble this over greek yogurt for a crunchy and tasty breakfast boost!

Kid Friendly Nut-Free Granola

Adapted from All Recipes. Try it with milk in place of your regular cereal.

4 cups old fashioned rolled oats
1/4 cup vegetable oil
1/4 cup honey
1/4 cup brown sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1 cup raisins


Heat oven to 350 degrees. Bring oil, honey, cinnamon, and brown sugar to a boil. Remove from heat and stir in vanilla. In a large bowl, mix with oats until well coated. Press into 9 x 13 baking dish. Bake for 20 minutes, stirring once at 10 minutes. Remove from oven. Cool. Stir in raisins. Store in air-tight container.