Today’s oatmeal cookie recipe comes with a little bit of embarrassment. Not embarrassment about the recipe–I’m pretty proud of this one, if I do say so myself. No, I’m embarrassed because it’s taken me a whole lifetime to make a chocolate oatmeal cookie! Why did I never think of adding chocolate to my oatmeal cookies before this???!!

I mean, REALLY! Chocolate in anything is good. In an oatmeal cookie?! Perfection.

Sure, I’ve made my share of oatmeal chocolate chip cookies. That combo of chewy soft oatmeal and sweet chocolate flavor is pretty much universally loved, right? This is the first time I’ve taken my oatmeal cookies to the next level of chocolate decadence by putting cocoa powder in the actual dough. And oh my goodness, I have no regrets. 

Chocolate Oatmeal Cookies

This oatmeal cookie recipe starts with a basic drop cookie dough. It has a little less flour than some oatmeal cookie recipes since the cocoa powder adds a little extra volume to the dry ingredients. Uncooked oats and dark chocolate chips folded into the batter make the cookie dough complete.

Drop onto a cookie sheet, bake, cool, and enjoy! Just a warning –  these can truly be irresistible if you’re a chocolate lover. If you’re making these for a party, you may need to hide them from yourself to keep them from “accidentally” disappearing. These cookies are AMAZING when warm with a glass of milk, and taste like a fudgy brownie with oats.

Double Chocolate Oatmeal Cookie Ingredients

Gather together these pantry staples to make these easy, chewy cookies:

• Unsalted butter, room temperature
• Granulated white sugar
• Brown sugar
• Large eggs
• Pure vanilla extract       
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Rolled oats (also called old-fashioned oats)
• Dark chocolate chips

I’ve put a detailed list of these simple ingredients in the recipe card at the end of the post, so make sure to check it out!

How to make Chocolate Oatmeal Cookies with Chocolate Chips

1. Prepare: First, preheat oven to 375 degrees F and prepare a baking sheet with nonstick cooking spray or parchment paper.
2. Dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or a separate large bowl), cream the butter and sugars together until light and fluffy, about 4 minutes. Add the eggs and vanilla and mix until combined, scraping down the sides of the bowl as needed.
4. Cookie Dough: Add the flour mixture to the butter mixture, beating just until combined. Then stir in the oats and dark chocolate chips with a wooden spoon.
5. Bake: Drop the cookie dough by rounded tablespoonfuls (or use a #60 cookie scoop to put the batter onto the cookie sheets) onto the prepared baking sheet and bake for 8-10 minutes until set.
6. Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.

Recipe Additions and Substitutions

• While I highly recommend using dark chocolate chips, if you’re not a fan of dark chocolate, you can definitely swap them out. Semi-sweet chocolate chips would taste wonderful in these oatmeal cookies, and so would milk chocolate. You could also use white chocolate chips. Personally, I like a combination of ½ cup semi-sweet chocolate chips with ½ cup dark chocolate chips.
• Add chopped nuts for a little crunch.
• Dried fruit like raisins, cherries, or cranberries would also provide a great flavor and a nice chewy texture.
• Rolled oats are the best choice for baking. Quick oats will get soft too quickly, and you’ll end up with a different texture.

FAQs

What’s the best way to store leftover Double Chocolate Oatmeal Cookies?

Store these cookies in an airtight container at room temperature. They will last for 4-5 days.

Can you freeze these cookies?

Yes! Double chocolate chip oatmeal cookies freeze wonderfully! Once cooled completely, transfer cookies to a freezer bag or other container and store them in the fridge for up to 3 months.

To thaw, place them on the counter for a few hours, then enjoy!

Can I cut down the sugar in the recipe?

Yes, if you’re worried these are too sweet, you can reduce the sugar in the recipe by 1/4-1/2 cup. However, the cookies may not spread as much and have a different appearance.

I know these Double Chocolate Oatmeal Cookies will be a regular feature in my kitchen from now on. In fact, I might just need to bake another batch of these right now. I hope you like them as much as I do! 

More Oatmeal Cookie Recipes to Try

If you love oatmeal cookies, I have all sorts of varieties for you to try next time. Here are some of my favorites:

• Apple Cinnamon Oatmeal Cookies
• Peanut Butter Oatmeal Cookies
• Oatmeal Butterscotch Cookies
• Oatmeal Cranberry White Chocolate Cookies
• Toffee Coconut Oatmeal Bars

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Double Chocolate Oatmeal Cookies

Rich, chocolatey, and chewy, these double Chocolate Oatmeal Cookies with chocolate chips are a perfect sweet treat. You have to love this chocolate lovers’ spin on the old-time favorite oatmeal cookie.

Course Dessert

Cuisine American

Keyword Chocolate Oatmeal Cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 80 cookies

Author Lynne Feifer

Ingredients

• ¾ cup unsalted butter room temperature
• ½ cup granulated sugar
• 1 ½ cups packed brown sugar
• 2 eggs
• 1 teaspoon pure vanilla extract
• 1 ½ cups all-purpose flour
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 2 cups rolled oats
• 1 cup dark chocolate chips

Instructions

• Preheat oven to 375 degrees F.
• In the bowl of a mixer fitted with the paddle attachment, cream butter and sugars together, about 4 minutes.
• Add the eggs and vanilla and beat until thoroughly combined.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
• Add the flour mixture to the butter mixture, beating just until combined.
• Mix in the oats.
• Mix in the dark chocolate chips.
• Using a #60 cookie scoop, place dough onto a baking sheet about 1 1/2 inches apart and bake for 8-10 minutes, until set.
• Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

• Use a #60 cookie scoop to put the batter onto the cookie sheets. The recipe makes 81 cookies.
• Any chocolate chips can be substituted. Personally, I like a combination of ½ cup semi-sweet chocolate chips with ½ cup dark chocolate chips.
• These cookies are AMAZING when warm with a glass of milk, and taste like a fudgy brownie with oats.

When I first started blogging, I sometimes rated things I made on a scale of 1-4 with 4 being the best. These double Chocolate Chip Oatmeal Cookies earned 3 1/2 rolling pins and were a hit with my family!
This post was originally published on Semptember 26, 2016. It has been updated in format and with pictures on July 14.

The post Chocolate Oatmeal Cookies appeared first on 365 Days of Baking.

This isn’t your typical porridge-style oatmeal. Baked oatmeal has the best texture, like a cross between overnight oats and a soft granola bar. It is easy to customize and you can meal prep it ahead of time so you can have a wholesome breakfast ready with no morning prep!

Why You’ll Love Baked Apple Oatmeal

This is one of my favorite ways to make oatmeal. Apple Pie Oatmeal has all the cozy flavors of fall, and it smells so good as it bakes!

Oats are a great source of fiber and protein, and we’re using fresh, whole ingredients for this healthy breakfast bake. Your whole family is going to love this oatmeal bake!

Ingredients Needed for This Baked Apple Oatmeal Recipe

This apple pie oatmeal recipe only requires a handful of simple ingredients:

• Rolled oats– make sure you don’t use quick oats!
• Pecans– chop these for a crunchy texture
• Chopped apples -I like to use tart apples like Granny Smith, chopped into bite-sized pieces.
• Milk– provides the necessary moisture
• Egg– this is a binder for all the ingredients
• Honey– for a little added sweetness
• Apple pie spice-see notes below
• Salt– just a dash of salt enhances all the flavors!

Please review the recipe card below for the exact amounts you need of each ingredient.

How to Make Apple Baked Oatmeal

Make this recipe the night before, or plan on about 45 minutes to prep and bake in the morning.

1. First, preheat oven to 350ºF. Prepare an 8 X 8-inch baking dish by spraying it with nonstick cooking spray.
2. Toast your chopped, crunchy pecans by placing them on a baking sheet and roasting them for about 5 minutes or less. Be sure to check them at the 2 1/2 minute mark and every 30 seconds after that. They can go from being nicely toasted to burnt in the blink of an eye!
3. Next, in a medium bowl, beat the egg. Add the milk, honey, apple pie spice, and salt to the beaten egg. Mix well.
4. In a large bowl, combine the rolled oats, toasted pecans, and apple pieces. Then spread this oat mixture into the prepared baking dish.
5. Pour the milk mixture gently and evenly over the oats. Bake for 25-30 minutes until bubbly and lightly golden brown.

I like to serve baked oatmeal fresh out of the oven, with just a few minutes to cool. If you make it the night before, reheat individual servings.

Recipe Notes

• If you don’t have apple pie spice on hand, you can make your own with my recipe, or substitute 1 teaspoon of ground cinnamon.
• When working with the wet ingredients, I put the milk into a 2-cup liquid measuring cup, then add the egg, honey, and spice right into the cup and mix everything together in it. That way, I’m not making more work for myself by dirtying an additional bowl, and I can easily pour it into the pan instead of having to use a ladle. 

FAQs

Can I use steel-cut oats in this Baked Apple Oatmeal?

No, steel-cut oats take much longer to soften, and instant oats get mushy too quickly, so I don’t recommend using anything but rolled oats (also called old-fashioned oats) in this breakfast recipe.

How can I adjust this recipe for my diet?

• Make this dairy-free by using non-dairy milk like almond or oat milk.
• Omit the chopped pecans for nut allergies.
• You can make this recipe eggless by using ¼ cup applesauce or a mashed banana instead of an egg.
• Sweet maple syrup or agave nectar can be used in place of honey.
• Add in some pure vanilla extract for added flavor.

What toppings should I use?

This Baked Apple Pie Oatmeal is a delicious breakfast just as it is, but you could serve it with some fresh berries and a drizzle of maple syrup over the top. I’ve also topped it with a splash of cream or milk, and even a pat of butter!

Can I double the recipe?

If you’re serving a larger group or just want leftovers for the week, double the recipe and use a 13×9 inch baking dish instead. The bake time should not change, but just check it to make sure it cooks completely!

How do I store leftover Baked Apple Oatmeal?

Transfer your oatmeal by individual servings into an airtight container, or wrap the whole thing tightly in plastic wrap. Store in the fridge for up to 5 days.

Can you freeze Apple Cinnamon Oatmeal?

Yes, you can! Freeze the entire thing in a freezer-safe container, or transfer individual portions to an airtight container. Freeze for up to 3 months!

Reheat in the microwave for 30-40 seconds, or heat in the oven at 350 degrees F for 5-10 minutes in an oven-safe baking dish.

More Oatmeal Recipes You’ll Love

Oatmeal is the featured ingredient in all of these scrumptious treats. Try one of these next time:

• Berry Baked Oatmeal
• Baked Blueberry Oatmeal
• Cherry Oatmeal Muffins
• Peanut Butter Oatmeal Cookies
• Oatmeal Butterscotch Cookies
• Strawberry Rhubarb Oatmeal Bars

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Baked Apple Oatmeal

This easy Baked Apple Oatmeal is a tasty breakfast recipe! Made with filling, nutritious ingredients like oats, fruit, and nuts, this breakfast is one you’ll want on a chilly Fall and winter morning.

Course Breakfast

Cuisine American

Keyword Baked Apple Oatmeal

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 220kcal

Author Lynne Feifer

Ingredients

• 1 ½ cups rolled oats not instant
• ½ cup pecans coarsely chopped
• 1 ½ cups chopped apple
• 1 ½ cup milk
• 1 egg
• 2 tablespoons honey
• 1 teaspoon apple pie spice *See note
• ¼ teaspoon salt

Instructions

• Preheat oven to 350ºF.
• Prepare an 8 X 8-inch baking dish by spraying it with cooking spray.
• Toast pecans by placing them on a baking sheet and roasting them for about 5 minutes or less. Be sure to check them at the 2 1/2 minute mark and every 30 seconds after that. They can go from being nicely toasted to burnt in the blink of an eye.
• In a medium bowl, beat the egg. Add milk, honey, apple pie spice, and salt. Mix well. *See note.
• In a small bowl, combine oats, toasted pecans, and apple pieces.
• Place oatmeal mixture into prepared baking dish.
• Pour milk mixture gently and evenly over the oats.
• Bake for 25-30 minutes until bubbly and lightly browned.

Notes

• If you don’t have apple pie spice on hand, you can make your own with my recipe, or substitute 1 teaspoon of ground cinnamon.
• Also, when mixing the liquids together, I’ll put the milk into a 2-cup liquid measuring cup then add the egg, honey and spice and mix everything together in it. That way, I’m not making more work for myself by dirtying an additional bowl, and I can easily pour it into the pan instead of having to use a ladle. 

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 35mg | Sodium: 132mg | Potassium: 248mg | Fiber: 4g | Sugar: 13g | Vitamin A: 161IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg

The post Baked Apple Oatmeal appeared first on 365 Days of Baking.

No matter what time of year it is, I love walking outside and enjoying the fresh air. And that often means I need a boost of energy to keep me going. That’s where these No Bake Energy Bites come in.

I’ve made them before, and they were such a huge hit with the family that they’ve asked for them again and again! They make an easy snack for your walks or just to get you through a long day.
They’re also make for a great and easy treat when you’ve got the craving for something sweet! We often eat these in place of cookies.

Why are energy bites good for you?

Energy bites are filled with healthy ingredients that fuel your body. These have a nutritious combination of protein, carbohydrates, fiber, and healthy fats to keep you satisfied in between meals or after a workout. They also have just the right amount of sweetness to satisfy your sweet tooth!

Ingredients for No-Bake Energy Bites

You only need a handful of simple ingredients to make these no-bake energy balls. Here’s what you need:

• Old-fashioned Oats
• Toasted Coconut
• Almond Butter, creamy or crunchy peanut butter can be substituted
• Flaxseed Meal (or ground flaxseed)
• Slivered Almonds, chopped
• Dried Cranberries, chopped
• Honey
• Pure Vanilla Extract

Of course, you can customize these peanut butter energy bites to your tastes as desired. 

Check out the recipe card below for the exact amounts you’ll need.

How to make Easy Energy Bites

This quick snack is so easy to make! All you need to do is combine all the ingredients in a big bowl and stir them together with a rubber spatula.

Next, place the bowl in the fridge to set up for about 15 minutes. This step is optional if you’re pressed for time, but it’s easier to handle the dough when it’s chilled a little than at room temperature. I find wetting your hands also helps to roll the balls more easily.

Now roll the dough into 1-inch balls. Place the oatmeal energy balls into an airtight container and store them in the refrigerator. I think they are best when eaten cold.

Customize this Recipe

• Omit the coconut.
• Add chia seeds or protein powder for more protein.
• Add dark chocolate chips for added sweetness that still provides some nutrients.
• Use agave syrup or maple syrup instead of honey.
• Use raisins or dried blueberries or strawberries instead of cranberries.
• You can use pecans or walnuts instead of almonds.

FAQs

How long do energy bites stay fresh?

These no-bake protein bites will last up to 2 weeks in the refrigerator.

Can you freeze No-Bake Energy Bites?

Yes, these little balls are perfect for freezing! After rolling them, freeze them on a baking tray until firm, then transfer them to an airtight container or freezer bag. Store in the freezer for up to 3 months.

Thaw these on the counter or in the fridge overnight before eating them.

Can I use a different nut butter instead?

If you don’t like almond butter, you can substitute any other nut butter in its place. Consider peanut butter or sun butter.

Are these gluten-free?

Make sure your oats are gluten-free and you’re good to go! All the other ingredients are naturally gluten-free, with gluten in peanut butter being the exception rather than the rule.

More Grab-and-Go Snacks

These easy and delicious snacks are perfect for when you’re on the go and need something portable:

• No-Bake Peanut Butter Energy Bites: these taste just like a cookie but the healthier ingredients keep you satisfied longer!
• Banana Chips: these are the perfect snacks for kids at the park. Sprinkle some cinnamon on top for a delightful twist!
• Baked Spiced Almonds: tossed with curry and garlic powder, paprika, salt, and a touch of cayenne, these nuts are a perfect snack for game day, mid-afternoon, or on a hike! 
• Homemade Cheese Crackers: Made from scratch with real cheddar, these homemade cheese crackers are a fantastic kid-friendly snack. No preservatives or sugar in these salty snacks!
• Peanut Butter Popcorn Balls: made with PB2 Organic Powdered Peanut Butter, popcorn, and marshmallows, these popcorn balls are a fun treat for both kids and adults!
• Cranberry Almond Granola Bars: These granola bars are great for breakfast, in lunch boxes, or even as an after-school snack!

More Bite-Sized Treats

Everything is fun to eat when it’s bite-sized! Try one of these next time:

Savory Bites

• Easy Parmesan Bread Bites
• Chicken Enchilada Bites
• Avocado Tuna Salad Bites
• Sausage Cranberry Brie Bites
• Homemade Pretzel Bites
• Cranberry Pecan Goat Cheese Bites

Sweet Bites

• ​Salted Cashew Caramel Brownie Bites
• Milky Way Simply Caramel Bites
• Twix Bites Brownies
• Caramel Pumpkin Cheesecake Bites

Which “bite” is next on your menu?

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No Bake Energy Bites

These No-Bake Energy Bites made with oats, almonds, flax seed, honey, dried cranberries, almonds, and almond butter, are a great pick me up. They're perfect as an after-school or post workout snack.

Course Snack

Cuisine American

Keyword No Bake Energy Bites

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 20 servings

Calories 119kcal

Author Lynne Feifer

Ingredients

• 1 cup old fashioned oats
• ⅔ cup toasted coconut
• ½ cup almond butter peanut butter can be substituted
• ½ cup flax seed meal
• ⅓ cup slivered almonds chopped
• ⅓ cup dried cranberries I used the Reduced Sugar Craisins, chopped
• ⅓ cup honey
• 1 teaspoon pure vanilla extract

Instructions

• Place the oats, coconut, almond butter, flax seed meal, slivered almonds, dried cranberries, honey, and vanilla extract into a large bowl.
• With a rubber spatula, make sure everything is mixed together really well.
• Roll the mixture into 1-inch balls with your hands if you don't mind a bit of a sticky mess OR you can place the bowl into the fridge for about 15 minutes to set before you roll.
• Once rolled, you will have about 20 energy bites depending on how large or small you made them.
• Store in an airtight container in the refrigerator. I think they are best when eaten cold.

Nutrition

Serving: 1serving | Calories: 119kcal | Carbohydrates: 12g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.001g | Sodium: 3mg | Potassium: 121mg | Fiber: 3g | Sugar: 7g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 40mg | Iron: 1mg

This post was originally published March 24, 2015. It has been updated in format and with pictures on September 11, 2024.

This is a sponsored conversation written by me on behalf of Omron. The opinions and text are all mine.

The post No-Bake Energy Bites appeared first on 365 Days of Baking.

Have you ever tried baking in a cast iron skillet? I love that you take your recipes straight from the stovetop into the oven! You can make cakes, gooey skillet cookies, cornbread, cobblers, and more in this versatile kitchen pan.

Crisp, Cobbler, or Crumble?

While many people use the terms interchangeably, they are a little different! A crisp refers to a dessert with a fruit filling and a light streusel topping made from flour, sugar, oats, and butter.

A crumble is just a fruit crisp without the oats! The topping is usually a simple combination of butter, flour, and sugar with a more “clumpy” texture.

A cobbler, on the other hand, is a fruit dessert topped with a biscuit-like dough that either covers the entire dish or is dropped by spoonfuls across the top of the dessert.

While I love any of these fruit desserts, the oats make the perfect chewy texture for this delicious Blueberry Crisp!

Blueberry Crisp Ingredients

You’ll need the following ingredients for the fruit filling:

• Fresh blueberries
• Granulated sugar
• Cornstarch
• Ground cinnamon
• Water

Topping Ingredients

Here’s what you need to make the crunchy topping:

• Old-fashioned oats
• Sliced almonds
• Light brown sugar
• All-purpose flour
• Ground cinnamon
• Nutmeg
• Kosher salt
• Cold unsalted butter

Please review the recipe card carefully for the exact amounts needed!

How to make Blueberry Crisp in a Cast Iron Skillet

Make the Blueberry Filling

1. First, preheat the oven to 350 degrees F. While the oven heats, we will make the blueberry filling.
2. Combine sugar, cornstarch, cinnamon, and water in a 10-inch cast iron pan or oven-proof skillet. Heat rapidly until thickened, stirring often. Then remove it from the heat and let it cool slightly.
3. Meanwhile, make the topping as directed below. We’ll add the blueberries to the sugar mixture once it cools.

How to make Crisp Topping

1. First, mix together the oats, almonds, flour, brown sugar, cinnamon, nutmeg, and salt in a large bowl.
2. Cut the 6 tablespoons of butter into small pieces and use your clean hands or a pastry cutter to work the butter into the oat mixture until it is fully incorporated.

Assemble the Blueberry Crisp

1. Now that the sugar mixture has cooled a bit, go ahead and add the blueberries, stirring completely to coat.
2. Spread the crisp topping in an even layer over the blueberries. Now place the skillet into the oven and bake for about 25 – 30 minutes.
3. Let the crisp cool slightly, then serve warm with fresh whipped cream or a scoop of ice cream if desired!

Recipe Tips

• I use old-fashioned oats because I like the chewy texture they add, but you can use quick-cooking oats if you’re in a pinch or don’t have them on hand.
• You can use frozen blueberries instead of fresh berries. No need to thaw them first, just add them to the sugar mixture as directed.
• A splash of lemon juice or lemon zest really adds to the flavor of this blueberry dessert!
• Use pecans or walnuts instead of almonds if desired.
• You can omit the cinnamon and/or nutmeg from the topping and blueberry filling if you’re not a fan!

How to Store Skillet Blueberry Crisp

Transfer any leftovers to an airtight container. I like to keep them out at room temperature for the first day to retain the crunchiness, but after that, keep them in the refrigerator for up to 3 days.

Reheat in the microwave or at 350 degrees until warmed through.

Can I make Skillet Blueberry Crisp ahead of time?

You could make the filling and topping separately in advance, then assemble the crisp and bake it before you are ready to serve it! Otherwise, the topping would get soggy.

Can I freeze Blueberry Crisp?

You can freeze blueberry crisp once you take it out of the skillet. Transfer the blueberry crisp to an airtight container and freeze for up to 3 months. Reheat in an oven-safe dish at 350 degrees until heated throughout.

If you like this Skillet Blueberry Crisp, then you’ll love these Blueberry Recipes!

• No-Bake Blueberry Pie
• Blueberry Banana Bread
• Blueberry Pie
• Blueberry Ginger Galette
• Blueberry Almond Dream Bars

More Skillet Recipes

If you want to try making other things in a skillet, I suggest trying one of these easy recipes next time:

• Skillet Apple Crisp
• Skillet Jalapeno Cornbread
• Skillet Spinach Lasagna
• Skillet Mexican Street Corn
• Cranberry Apple Oatmeal Skillet Cookie

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Skillet Blueberry Crisp

Skillet Blueberry Crisp made with fresh, juicy blueberries, a crunchy almond oatmeal topping, and topped with a scoop of vanilla ice cream is the perfect dessert, especially during blueberries season!

Course Dessert

Cuisine American

Keyword Skillet Blueberry Crisp

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 438kcal

Author Lynne Feifer

Ingredients

• 5 cups fresh blueberries
• ¾ cup sugar
• 2 tablespoons plus 2 teaspoons cornstarch
• ¼ teaspoon ground cinnamon
• ½ cup water plus 2 tablespoons

Crisp Topping

• 1 ¼ cup oats
• ½ cup sliced almonds
• ⅓ cup packed light brown sugar
• 3 tablespoons all-purpose flour
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon Kosher salt
• 5 tablespoons cold unsalted butter

Instructions

• Preheat oven to 350 degrees F.
• For the blueberries, combine the sugar, cornstarch, cinnamon and water in a 10-inch oven proof skillet. Heat rapidly until thickened, stirring often.
• Remove from heat and set aside to cool as you make the topping. When the mixture is slightly cooled, gently add the blueberries.

Crisp Topping

• In a medium bowl, mix together the oats, almonds, flour, brown sugar, cinnamon, nutmeg and salt.
• Cut the 6 tablespoons of butter into small pieces and using your fingers, massage the butter into the mixture until it is incorporated fully.
• Evenly distribute the crisp topping over the blueberries.
• Place the skillet into the oven and bake for 30 minutes.
• Serve with vanilla ice cream, if desired.

Nutrition

Serving: 1serving | Calories: 438kcal | Carbohydrates: 74g | Protein: 6g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 106mg | Potassium: 247mg | Fiber: 6g | Sugar: 50g | Vitamin A: 359IU | Vitamin C: 12mg | Calcium: 58mg | Iron: 2mg

This post was originally published on July 13, 2016. It has been updated with pictures on July 5, 2024.

The post Skillet Blueberry Crisp appeared first on 365 Days of Baking.

Spring means rhubarb season, and that means it’s time to make some Strawberry Rhubarb Oat Bars. If you grow rhubarb or strawberries in your garden, then this easy recipe is the perfect way to use them up! Otherwise, you can buy fresh rhubarb and sweet strawberries from your local grocery stores.

The texture of these Oatmeal Bars is similar to my Skillet Strawberry Rhubarb Crisp. The main difference is that when making these bars you have a strawberry and rhubarb filling packed together between two layers of the oatmeal crumble mixture and baked, while crisps are made with a fruit layer on the bottom and the oatmeal crumb on top.

What does Rhubarb Taste like?

You’re probably pretty familiar with strawberries, but if you’ve never had rhubarb, you might be hesitant to try it! Let me ease your fears!

• Raw rhubarb is generally a pretty tart and sour vegetable, which is why it’s often paired with something sweet.
• When raw, rhubarb is crunchy like celery, but it softens as it cooks. 
• You can eat the stalk of rhubarb raw or cooked. When I was little, we’d pick the rhubarb that was in my grandmother’s yard, and I’d eat it raw dipping the stalk into a bowl of sugar. It was a delicious springtime treat and I still enjoy eating it that way today!
• The best time to find fresh rhubarb is in the spring, as it doesn’t do well in the heat. Most rhubarb is harvested in late winter/early spring.
• Rhubarb is a delicious addition to a lot of different dessert recipe, like this Rhubarb Sponge Cake. Soft and fluffy with chunks of rhubarb, this easy cake can be ready in less than an hour.

Strawberry Rhubarb Bars Ingredients

Here’s what you need to make these tasty bars:

For the strawberry rhubarb filling-

• Diced strawberries
• Diced rhubarb
• Granulated white sugar
• Cornstarch
• Fresh lemon juice
• Cinnamon
• Kosher salt

For the crust-

• Rolled or old-fashioned oats
• All-purpose flour
• Light brown sugar
• Unsalted butter, melted

Make sure to review the recipe card for specific amounts and detailed directions.

How to make Strawberry Rhubarb Oatmeal Bars

These oatmeal bars come together quickly and easily. To save time, wash and dice your strawberries and rhubarb ahead of time and keep them in the fridge until you’re ready to bake!

1. First, preheat the oven to 400°F. Prepare an 8×8-inch square baking pan by coating it generously with butter. You could also use aluminum foil or parchment paper hanging over the sides, but make sure to spray the foil with cooking oil.
2. Next, mix the granulated sugar, cornstarch, cinnamon, and salt together in a medium bowl. Add the rhubarb and strawberries and stir to coat. Drizzle the lemon juice over the fruit and stir again to coat. Set this aside while preparing the crust.
3. Now combine the flour, oats, and brown sugar in another large bowl with a rubber spatula. Pour in the melted butter and stir to combine. If the mixture is too wet add a little more flour.
4. Press just under half of the oat mixture into the bottom of the pan for your bottom crust.
5. Spread the fruit mixture on top of the oatmeal crust. Note—if there is a lot of extra liquid in your fruit bowl, use a slotted spoon to transfer the fruit. Otherwise, the bottom of the bars may get soggy.
6. Scatter the crumb mixture topping on top of the fruit mixture evenly. It won’t cover it completely, but that’s okay!
7. Finally, bake for 20-25 minutes until the fruit filling is bubbly and the crumble topping is lightly golden brown. Move the pan to a wire rack to cool before cutting.

Cut and serve these strawberry bars as-is (they are delicious warm or cold.) Or consider serving these like a strawberry rhubarb crisp with some whipped cream or a scoop of vanilla ice cream. I know we like to.

Recipe Substitutions

• You can use quick oats instead of old-fashioned oats, but the texture will be different. I much prefer using old-fashioned oats.
• Substitute maple syrup or agave syrup for the sugar.
• Use almond flour or oat flour instead of all-purpose flour for a gluten-free treat.
• Fresh lemon juice is best, but you can use the bottled kind.
• Add a splash of vanilla extract for added flavor
• You can use salted butter for the crust, but then I would omit the salt from the recipe.

FAQs

Can I use frozen strawberries and rhubarb for this recipe?

Yes, you can use either fresh or frozen rhubarb and strawberries for these oatmeal bars. Just make sure the fruit is completely thawed beforehand. I usually put mine in the refrigerator the night before I plan to bake it, and then drain any excess liquid.

How do I store leftover Rhubarb Oatmeal Bars

Store these bars in an airtight container at room temperature for up to 2 days. If you want them to last longer, store them in the fridge for up to 5 days.

Can you freeze Strawberry Oatmeal Bars?

Yes, these bars freeze well! Slice and wrap individually in plastic wrap, then store in a freezer bag. Thaw at room temperature for a few hours or overnight.

Can I make a larger batch of these?

Yes, you can definitely double the recipe and make it in a 9×13 inch baking dish. 

Berry Recipes To Try

Spring and summer make me think of all things “berry”! Here are some of my favorite recipes that feature berries:

• Mixed Berry Scones
• Baked Berry Oatmeal
• Almond Berry French Toast Casserole
• Red, White, and Blue Berry Delight
• Berry Blast Green Smoothie

Strawberry Rhubarb Recipes

I love a good pie, and this Strawberry Rhubarb Pie with a lattice top is definitely one of my favorites. There’s nothing like a good pie crust, and that filling is perfection. Like these bars, when a slice is topped with a scoop of vanilla ice cream, it’s super hard to resist!

Intimidated by making a pie crust? Then this Strawberry Rhubarb Galette would be an easy option. Make the crust, add the filling and then fold the edges up around the sides and you’ve got a great weeknight dessert or one that’s well-suited for a special occasion, too.

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Strawberry Rhubarb Oatmeal Bars

Easy Strawberry Rhubarb Oatmeal Bars are a delicious afternoon treat! These mouthwatering oatmeal bars combine tart rhubarb with fresh strawberries for the perfect combination of springtime flavors!

Course Dessert

Cuisine American

Keyword Strawberry Rhubarb Oatmeal Bars

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 9 servings

Calories 259kcal

Author Lynne Feifer

Ingredients

Strawberry Rhubarb Filling

• 1 ½ cups rhubarb
• 1 ½ cups strawberries hulled and chopped, See Note*
• ⅓ cup granulated sugar
• 1 ½ tablespoons corn starch
• ¼ teaspoon cinnamon
• ¼ teaspoon kosher salt
• 1 ½ teaspoons lemon juice

Oatmeal Crust

• 1 cup all-purpose flour
• ½ cup packed light brown sugar
• ¾ cup old fashioned or rolled oats *See Note
• ½ cup butter melted

Instructions

• Preheat oven to 400°F, and prepare an 8 X 8-inch baking dish by coating it generously with butter.
• Mix the granulated sugar, cornstarch, cinnamon and salt together in a medium mixing bowl. Add the rhubarb, and strawberries, and coat well. Add the lemon juice and mix well again. Let sit while preparing the crust.
• In another medium mixing bowl, stir together the flour, oats, and brown sugar. Pour in the melted butter and stir to combine.
• Using a little under half of the mixture, press it into the bottom of the pan. Put the fruit on top of the crust. Depending how much liquid there is in the strawberry rhubarb bowl, you may have to use a slotted spoon otherwise, the bottom of the bars will be too soggy. Sprinkle the remaining crust over the top of the fruit filling (it won't cover it completely).
• Bake for 20-25 minutes until the crust is lightly golden. Allow to cool completely before slicing into bars to serve.

Notes

• You can use either fresh or frozen rhubarb and strawberries for this recipe. Just make sure the fruit is completely thawed beforehand. I usually put mine in the refrigerator the night before I plan to bake it.
• Quick oats can be substituted for the old fashioned oats, but the texture will be different, so I much prefer to use the old fashioned.

Nutrition

Serving: 1serving | Calories: 259kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 151mg | Potassium: 155mg | Fiber: 2g | Sugar: 21g | Vitamin A: 339IU | Vitamin C: 16mg | Calcium: 41mg | Iron: 1mg

The post Strawberry Rhubarb Oatmeal Bars appeared first on 365 Days of Baking.

I have to admit that I’m a lover of all things breakfast, and homemade granola bars are no exception. Now that I’m older and more mindful of what I eat, I prefer this easy granola bar recipe over store-bought granola bars. These are easy to make with simple ingredients, and they still satisfy my sweet tooth just like these Chocolate Peanut Butter Chex Bars!

Tips for Making These No-Bake Rice Krispies Granola Bars

I’ve got some tried and true tricks to help make sure your granola bars turn out perfectly every time!

• When measuring the honey and the peanut butter, be sure to spray your measuring cups with some cooking spray FIRST. That way you’ll have more of those ingredients in the final product instead of left in the utensils. Makes for an easy clean up, too!
• Measure out the chocolate chips first and place them in the freezer. This will help them to not entirely melt when added to the warm cereal mixture.
• When mixing the warmed honey and brown sugar into the Rice Krispies and oats, I strongly recommend that you use a wooden spoon or other sturdy utensil sprayed lightly with cooking spray. I began with a soft spatula and quickly exchanged it for a wooden spoon.
• I’ve found that it’s best to refrigerate any leftover bars. It keeps them cool and prevents the chocolate from melting, especially if you’re working in hot summer temps!

Ingredients for Homemade Granola Bars

You only need a handful of ingredients for these delicious bars. Here’s what you need:

• 2 cups Rice Krispies cereal
• 1 ½ cups quick-cooking oats
• ½ cup light brown sugar, packed
• ½ cup Simple Truth Orange Blossom Honey
• ½ cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• ¼ cup Kroger Unsweetened Coconut Flakes
• ½ cup Simple Truth Organic Semi-Sweet Chocolate Chips, chilled

How to make No-Bake Peanut Butter Granola Bars

You can make this easy recipe quickly in just a few simple steps!

1. First, spray an 8×8-inch baking dish with nonstick cooking spray.
2. In a large bowl, combine the Rice Krispies and oats.
3. In a small saucepan, stir together the brown sugar and ½ cup honey, then heat over medium heat until just boiling.
4. Remove from heat and stir in the peanut butter and vanilla until well combined.
5. Pour the peanut butter mixture over the dry ingredients in the bowl and mix with a wooden spoon until well coated.
6. Mix in the coconut flakes and chocolate chips. Pour mixture into the prepared baking dish and press into the pan with a silicone spatula until it is evenly distributed.
7. Use a sharp knife to slice your granola bars into the desired size and place the pan in the refrigerator to chill until firm. Then you can remove it from the fridge and serve as desired!

How to store Leftover No-Bake Rice Krispies Granola Bars

Wrap leftover granola bars individually in plastic wrap, then store them in an airtight container in the fridge. Then you can grab one for the road, for your lunch, or just for a perfect snack when you’re going about your day. They will keep in the fridge for 2-3 weeks!

Additions and Substitutions

I like this combination of flavors in my homemade granola bars, but don’t be afraid to mix it up! Here are some ideas of things you can do to make these granola bars fit your personal tastes:

• Substitute agave nectar or maple syrup for the honey
• Add toasted nuts or dried fruits for more flavor and texture
• Throw in some sunflower seeds, chia seeds, or pumpkin seeds.
• Use chunky peanut butter instead of the creamy variety. You can also use natural peanut butter.
• Try almond butter instead of peanut butter for a different flavor.
• Try peanut butter chips or white chocolate chips instead of semisweet.

Can you use old-fashioned oats instead of quick oats?

Old-fashioned oats are larger and firmer, requiring more cooking time to break down. That’s why quick oats are better for this no-bake recipe. If you only have old-fashioned oats and don’t want to make a run to the grocery store, try pulsing them in a food processor first and they should work just fine!

More Grab-and-Go Breakfast Ideas

I love having breakfast items on hand that I can make on my way out the door.

Scones are perfect for a quick breakfast! Make a batch of Blueberry Cream Cheese Scones or these Cranberry Macadamia Scones so you can just heat one up when you need it. These Peach Scones might be my favorite!

Another quick option is muffins. Strawberry Cream Muffins are delightful, as are these Cinnamon Streusel Muffins. These Dairy Free Pumpkin Muffins are perfect for fall, just like these Apple Streusel Muffins.

If baked goods aren’t your thing for mornings, try a quick smoothie! Whip up a Berry Blast Green Smoothie, a Pineapple Mango Smoothie, or my favorite, this Orange Vanilla Smoothie.

What are you making for breakfast?

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No Bake Rice Krispies Granola Bars

No Bake Rice Krispies Granola Bars are perfect for breakfast to go. Made with Rice Krispies, honey, chocolate chips, oats, peanut butter, and coconut, they're great for work, lunch boxes, and snacks!

Course Snacks

Cuisine American

Keyword No Bake Rice Krispies Granola Bars

Prep Time 15 minutes minutes

Refrigeration time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9

Calories 313kcal

Author Lynne Feifer

Ingredients

• 2 cups Rice Krispies cereal
• 1 ½ cups quick-cooking oats
• ½ cup light brown sugar packed
• ½ cup Simple Truth Orange Blossom Honey
• ½ cup creamy peanut butter
• 1 teaspoon pure vanilla extract
• ¼ cup Kroger Unsweetened Coconut Flakes
• ½ cup Simple Truth Organic Semi-Sweet Chocolate Chips chilled

Instructions

• Spray an 8”x8” baking dish with nonstick cooking spray.
• In a large bowl, combine the Rice Krispies and oats.
• In a medium saucepan over medium heat, stir together the brown sugar and honey until just boiling. 
• Remove from heat and stir in the peanut butter and vanilla until well combined.
• Pour over the dry ingredients in the bowl and mix with a wooden spoon until combined.
• Mix in the coconut flakes and chilled chocolate chips.
• Pour mixture into prepared baking dish and with a silicone spatula, press until it is evenly distributed.
• Slice bars into the desired size and place into the refrigerator to chill until firm.
• Serve and refrigerate any leftovers.

Nutrition

Serving: 1bar | Calories: 313kcal | Carbohydrates: 46g | Protein: 6g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 124mg | Potassium: 220mg | Fiber: 3g | Sugar: 33g | Vitamin A: 580IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 5.4mg

This is part of a sponsored collaboration with Kroger and DiMe Media. However, all opinions expressed are my own. 
It was originally published April 16, 2018. It has been updated in format and with pictures on April 12, 2024.

The post No-Bake Rice Krispies Granola Bars appeared first on 365 Days of Baking.

The nostalgia is real with this family favorite dessert. Reminiscent of the discontinued Oh Henry Candy Bars, this vintage recipe is popular for a reason! These dessert bars make a great after-school snack, potluck dessert, or make a delicious addition to your holiday cookie trays!

The Inspiration: Oh Henry Candy Bars

The original chocolate bar was created by the Williamson Company and has a colorful history, with many theories about the origin of its fun name and no definite answers! No matter where the name came from, it’s a delicious treat! The Oh Henry Bar was made with crunchy peanuts, chewy fudge, and creamy caramel, all covered in a milk chocolate coating. Sadly, these bars are no longer available in the US.

That’s where this homemade recipe comes in! This is one of my favorite recipes because it reminds me of my grandma. She made these all the time when I was young, and my mom made them on holidays, too!

I chose to create a sweet oatmeal base like a granola bar and use peanut butter instead of whole peanuts in my bars. That way, you get all the satisfaction of the original candy bars in a smooth, chewy homemade treat!

Ingredients for Peanut Butter Oatmeal Bars

You need a handful of simple ingredients to make this sweet treat:

• 1/3 cup butter, room temperature
• ½ cup brown sugar
• ¼ cup light corn syrup
• 1 ½ tsp pure vanilla extract
• 2 cups uncooked oats- rolled or quick oats
• ½ cup semi-sweet chocolate chips
• 1/3 cup creamy peanut butter

How to Make O’Henry Bars

These homemade bars come together in just a few easy steps:

Oatmeal Base

1. First, preheat the oven to 350 degrees F. Lightly grease an 8×8-inch baking pan with cooking spray or use a piece of parchment paper to line the bottom of the pan.
2. Cream butter and sugar in a large bowl. Add corn syrup and vanilla, then mix to combine thoroughly. Add oats and stir to coat.
3. Press the oatmeal mixture into the prepared baking dish, creating an even layer on the bottom. Place in the preheated oven and bake for 15 minutes.
4. Remove the bars from the oven and place them in the refrigerator to cool for about 10 minutes.

Chocolate Peanut Butter Layer

1. While the oatmeal bars are baking, use the double boiler method to melt chocolate chips and peanut butter in a small bowl over a small saucepan containing an inch of simmering water. Stir over low heat to combine.
2. Pour the melted chocolate and peanut butter mixture over the cooled oatmeal bars and spread to the edges of the pan.
3. Place back into the refrigerator to solidify. Cut into squares and serve!

Be sure to read the recipe card down below for complete list of ingredients and instructions!

Can I use milk chocolate chips instead?

If you like sweeter chocolate, you can absolutely use milk chocolate chips instead of semi-sweet chips.

Can I use crunchy peanut butter?

I recommend creamy peanut butter as it combines smoothly with the chocolate. You can use crunchy instead, but you will have texture in your chocolate topping.

Are O’Henry Bars the same as Scotcharoos?

While you might see similar recipes called by that name on other blogs, O’Henry Bars are NOT Scotcharoos. Scotcharoos have a cereal base (usually Rice Krispies or Cornflakes) and the topping is a combination of chocolate and butterscotch chips (hence the “scotch” in Scotcharoos!)

Can I make these ahead of time?

Oh Henry Bars can be made ahead and stored in the refrigerator for up to 5 days. Just make sure to keep them in an airtight container.

Can you freeze O’Henry Bars?

You can freeze O Henry Bars for up to a month. Make sure to thaw them completely before serving.

How do I store O’Henry Bars?

Store these dessert bars in an airtight container at room temperature. If I’m going to stack them, I always put a layer of wax paper or parchment paper in between so they don’t stick together. These should be good for 3-4 days, IF they last that long!

More Delicious Bar Recipes

I love making bar desserts, as they are so quick and easy to make! Here are some of my favorite dessert bar recipes:

• Caramel Apple Cheesecake Bars are perfect for fall and so delicious!
• Funfetti Oreo Cheesecake Bars are a great treat for a birthday or other fun party!
• Toffee Coconut Oatmeal Bars are another sweet and salty treat that also makes a great snack!
• Funfetti Ooey Gooey Bars are like a cake batter blondie- just full of sweet goodness!
• Snickerdoodle Bars take the classic cookie and simplify it by making one big slab of snickerdoodles at once!

Happy Baking!

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O’Henry Bars

These O’Henry Bars are a sweet oatmeal base covered in melted chocolate and peanut butter. They make a great after-school snack, potluck dessert or will be a delicious addition to your holiday cookie trays!

Course Dessert

Cuisine American

Keyword O’Henry Bars

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Refrigeration 10 minutes minutes

Total Time 40 minutes minutes

Servings 16 people

Calories 178kcal

Author Lynne Feifer

Equipment

• 8 X 8-inch baking pan

Ingredients

• ⅓ cup butter room temperature
• ½ cup brown sugar
• ¼ cup light corn syrup
• 1 ½ teaspoons pure vanilla extract
• 2 cups uncooked oats rolled or quick-cook
• ½ cup semi-sweet chocolate chips
• ⅓ cup creamy peanut butter

Instructions

• Preheat oven to 350ºF.
• Lightly grease a 8 X 8-inch baking dish with cooking spray.
• Cream butter and brown sugar in a mixing bowl.
• Add corn syrup and vanilla, combining thoroughly.
• Add oatmeal and completely mix.
• Press evenly into prepared baking dish.
• Bake for 15 minutes.
• While bars are baking, melt the peanut butter and chocolate chips in a small bowl over a small saucepan containing an inch of simmering water. To melt in a microwave, place the chocolate chips and peanut butter into a small microwaveable bowl and heat for 30 seconds. Stir and heat again in 10 second increments, stirring in between until completely melted and smooth.
• Remove bars from oven and place into the refrigerator to cool for 10 minutes.
• When cooled, pour the melted chocolate mix over top and spread to edges.
• Store in refrigerator.

Nutrition

Serving: 1serving | Calories: 178kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 60mg | Potassium: 109mg | Fiber: 2g | Sugar: 14g | Vitamin A: 121IU | Calcium: 18mg | Iron: 1mg

This post was originally published as Day 204 on September 8, 2011, when I was doing my original 365. It has been updated in format and with picture on April 5, 2024.

The post O’Henry Bars appeared first on 365 Days of Baking.

Looking for more oatmeal recipes? This Blueberry Oatmeal Bake is another one my family loves as is this Cinnamon Roll Oatmeal that is perfect for a chilly fall or winter morning.

What’s your favorite breakfast food? For a lot of families, an ideal weekend breakfast includes a fluffy stack of Chocolate Chip Pancakes or  Blueberry Waffles with a side of bacon. I’m ALL about those hearty, decadent morning meals. Just take a look at all of the breakfast recipes I’ve shared over the years! 

But some busy mornings call for a breakfast that’s simpler, easier and won’t leave you with a sugar crash. On those days, I can’t think of anything better than a warm bowl of oatmeal with a handful of fresh berries. 

Why Make Baked Oatmeal? 

• Easier than stove top. Just pop it in the oven and go! 
• Ready in under 30 minutes. Or even less time if you prep it the night before. 
• Endless variations! You can make baked oatmeal with just about any fruit you have on hand. 
• Wholesome and hearty. This meal is rich in fiber and protein to keep you energized all day long. 
• Make ahead breakfast. Baked oatmeal tastes delicious reheated, so you can enjoy leftovers all week. 

It’s almost magical how wonderful this Baked Berry Oatmeal tastes, considering how quickly it comes together. Baking oatmeal gives it a chewy, soft consistency and a bit of a toasted flavor. The addition of fresh berries adds a pop of color, sweetness and tang to the hearty oats. 

Add this to your weekend breakfast menu and taste it for yourself!

What simple ingredients do I need for this easy recipe?

Here’s what you’ll need to make the best baked oatmeal recipe. 

• Oatmeal – Make sure to use uncooked whole rolled oats (or “old fashioned oats”) for this breakfast casserole, no quick oats
• Brown sugar
• Baking powder
• Cinnamon
• Salt
• Coconut oil – I suggest using a refined variety if possible. It has a more neutral flavor.
• Eggs
• Milk – any kind. Even nut milk or oat milk work well. 
• Vanilla
• Fresh berries – such as fresh blueberries strawberries, blackberries or raspberries. Stick to one fruit or add a variety. You can substitute frozen berries, just make sure they’re completely thawed and drained first before using.

How to Make Baked Oatmeal with Berries

Once you have all of your ingredients ready, it’s time to assemble and bake! 

Start by combining the oats, sugar, cinnamon, salt and baking powder in a medium bowl. In a separate large mixing bowl, whisk together the wet ingredients – the milk, eggs, vanilla, and coconut oil. Now add the dry ingredients to the milk mixture and stir everything together until it’s well combined.

Now add your fresh berries to the oat mixture and gently fold them in. It’s okay if a few berries get “squished” in the process. Pour mixture into your prepared pan. Baking time for the oatmeal in an 8 x 8 inch casserole dish is about 25 minutes or until baked through and a light golden brown.

Let your baked oatmeal cool for a few minutes, then slice into squares and serve with some pure maple syrup if you’d like.

Can I prep baked oatmeal ahead of time?

If you want to prepare oatmeal ahead of time you have a couple of options. 

• Assemble the night before: Follow all the steps in the recipe for combining the oatmeal ingredients. Transfer the mixture to a baking dish, cover with foil and chill overnight. The next morning, just pop it into the oven and enjoy! 
• Bake ahead of time: You can also bake the oatmeal in advance, then store it in individual serving containers in the refrigerator. This is a great option for single serving breakfasts on the go! Stored in the fridge, the oatmeal keeps well for 3-4 days. 
• Bake and freeze: For longer storage, scoop individual portions of baked oatmeal into freezer safe bags. Keep frozen for up to 3 months. Thaw in the refrigerator and reheat before eating.

What other ingredients can I add? 

Use this baked oatmeal recipe as a template for all kinds of flavor variations! Try swapping out the berries for these other mix-ins to change up the taste. 

• Chocolate: chocolate chips, mini morsels or chunks turn oatmeal into a decadent treat!
• Nuts: Chopped almonds, walnuts, pecans and cashews add some crunch to the soft baked breakfast. 
• Dried fruit: Raisins, cranberries and apricots are three tasty options.
• Maple syrup: Drizzle a little bit over each bowl of oatmeal to enhance the sweetness. 
• Seeds: Pumpkin, sunflower or chia seeds.

Make Ahead Breakfast Recipes

I depend on quick and easy breakfast options to get me going in the morning. 

Like baked oatmeal, this Blueberry Bagel Breakfast Bake  comes together in minutes and features lots of juicy, sweet berry flavor! When you need something you can eat with one hand on your morning commute, these Blueberry Cream Cheese Scones are perfection. Make sure to try my Strawberry Cream Cheese Hand Pies too!

For a big, satisfying breakfast or brunch, everyone loves this Peanut Butter and Jelly French Toast Casserole. It feeds a crowd and gets two thumbs up from the kids! My family also goes nuts over this Baked Caramel Apple variation on French toast. 

Need another oatmeal idea that isn’t baked? Make these Easy Almond Banana Overnight Oats.

This Chocolate Cherry Bread Pudding is an delicious idea for a special breakfast, but you could also serve it for dessert.

Need a savory make ahead breakfast idea? My Mexican Breakfast Casserole always gets rave reviews as does my Loaded Huevos Rancheros.

Fresh Berry Recipes

Check out these other favorite recipes featuring all kinds of fresh berries! 

• Fresh Strawberry Lemonade
• Strawberries Lenox
• Strawberry Cream Muffins
• Buttermilk Pancakes with Blueberries and Strawberries
• Heart Meringues with Berries and Cream
• Mixed Berry Scones
• Almond Berry French Toast Casserole
• Patriotic Layer Cake: a red, white, and blue dessert

Skip the stovetop oatmeal and make a hearty breakfast with juicy berries and wholesome oats baked in the oven. This triple berry recipe will become one of your family’s favorite ways to eat their oatmeal!

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Baked Berry Oatmeal

Course Breakfast

Cuisine American

Keyword Baked Berry Oatmeal

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 365kcal

Author Lynne Feifer

Ingredients

• 3 cups rolled oats or old fashioned oats
• ½ cup packed brown sugar
• 2 teaspoons baking powder
• 1 ½ teaspoons cinnamon
• ¼ teaspoon kosher salt
• ¼ cup coconut oil melted
• 2 large eggs
• 1 cup milk any kind, can also use a nut milk
• 1 teaspoon pure vanilla extract
• 1-2 cups fresh berries I used strawberries, blueberries, raspberries and blackberries

Instructions

• Preheat oven to 350°F. Prepare an 8 X 8-inch baking dish by spraying it with some cooking spray.
• Combine oats, sugar, baking powder, cinnamon and salt in a large bowl, and stir to combine.
• In a medium bowl, mix together the eggs, milk, oil, and vanilla. Add to the oat mixture and mix well. Gently fold in the berries.
• Pour into the prepared baking dish and bake for 25-35 minutes until set and lightly golden on top.

Nutrition

Serving: 1serving | Calories: 365kcal | Carbohydrates: 52g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 145mg | Potassium: 407mg | Fiber: 5g | Sugar: 22g | Vitamin A: 169IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 2mg

The post Baked Berry Oatmeal appeared first on 365 Days of Baking.

I love apple pie, especially when it has a crumble topping! But sometimes, making a pie crust just isn’t in the cards for whatever reason. I can get the same flavors with a lot less work by making this easy Apple Crisp recipe, making this a favorite fall dessert for my family!

Apple Crisp, Apple Cobbler, Apple Crumble- What’s the difference?

Sometimes our terminology depends on where we live. But generally, a cobbler is a fruit dessert with a top crust, but no bottom crust. A crisp and a crumble are pretty much the same things– a fruit dessert with a streusel topping, often made with old-fashioned oats, then baked until the top is crispy. There’s also something called a Brown Betty- layers of fruit and crumb filling baked together.

What type of apples should I use for Apple Crisp?

Apple crisp tastes best with firm, tart apples that hold up well to baking. Look for Granny Smith apples, Honeycrisp apples, or Golden Delicious apples. Of course, you can use whatever kind of apples you prefer.

Apple Crisp Ingredients

Gather together the things you’ll need to make this easy recipe. Note– this makes an 8×8 dish. Double the ingredients for a larger crowd and use a 9×13 baking dish.

• 2-3 medium apples
• Salt (divided)
• All-purpose flour
• Light brown sugar
• Old-fashioned/rolled oats
  • Quick tip: A great option is to substitute quick-cooking oats for the old-fashioned oats in this recipe. DO NOT use steel-cut oats as they take much longer to cook and have a different texture and flavor. 
• Cinnamon
• Nutmeg
• Butter, melted
• Lemon juice
• Cornstarch
• Sugar
• Water
• Vanilla extract

How to Make Apple Crisp

With just a few easy steps, you will be on your way to enjoying this delicious apple recipe!

The first thing to do is preheat your oven to 350 degrees, then spray an 8×8 dish with cooking spray. Set it aside.

In a medium bowl, combine ½ tsp salt with flour, oats, brown sugar, cinnamon, and nutmeg, then mix well. Add the melted butter to the flour mixture and stir until it resembles coarse crumbs. Then reserve 1 cup and set it aside for your crisp topping.

Core, peel, and dice or slice your apples. Place them in a large bowl and sprinkle the sliced apples with the lemon juice. This will help keep them from browning.

In a small saucepan, combine cornstarch, sugar, and ⅛ tsp of salt, then mix well. Whisk in the water and heat to boiling over medium-high heat. Continue cooking until the mixture forms a thick paste, then remove from heat.

Add vanilla extract to the heated mixture and stir. Pour over apples and toss to coat them.

Add the flour/butter mixture to the coated apples and thoroughly combine, then place the apple mixture into the prepared baking dish and cover the top of the apples with the reserved cup of crumb topping.

Bake for 50-60 minutes or until the top is golden brown and the apple filling is bubbling. Serve with ice cream or whipped topping and a drizzle of caramel sauce!

Can I make Apple Crisp in advance?

This recipe is the perfect apple dessert to make ahead of time! Simply bake as directed, cool to room temperature, then cover with aluminum foil and refrigerate. When you’re ready, reheat it uncovered at 350 degrees for 25-30 minutes. If you’re worried about a soggy topping, go ahead and make the topping ahead of time as directed but don’t add it to the apple crisp in the initial bake- wait until you reheat it.

You can also store leftover apple crisp by placing any leftovers in an airtight container. Keep them in the refrigerator and enjoy them the next day reheated in the microwave. This apple crisp will keep for 2-3 days in the fridge. 

Favorite Apple Recipes

A quick look around my blog will prove how much I love apple desserts! I can’t even list them all here, but you’ve got to try some of my favorites:

For a decadent treat, try these Caramel Apple Cheesecake Bars. This Apple Ginger Galette would make a stunning addition to your holiday dessert table. If you’ve gotta have pie, you must make my aunt’s Apple Cream Pie– it’s delicious! Try apples for breakfast with these Baked Apple Cinnamon Pancakes or this Apple Crumb Cake which I absolutely fell in love with after the first bite.
You might not be able to eat just one of these Apple Dumplings! So easy to make with apples tucked in cinnamon sugar crescent roll dough, they’re perfect with a scoop of vanilla ice cream, too.
Love a good blondie? Then this Cinnamon Apple Blondies Recipe has your name all over it! It’s a perfect treat for Fall.

Instead of using just the cinnamon and nutmeg in this crisp recipe and other apple recipes, substitute this Homemade Apple Pie Spice to add even more flavor.

Holiday Desserts

Need the perfect complement to Apple Crisp to serve for the holidays? Try one of these festive desserts:

• No-Bake Pumpkin Nutella Cheesecake
• Peppermint Dream Dessert
• Easy Cranberry Pie
• 5-Ingredient Chocolate Torte
• Peppermint Brownie Pie

This is simply the best Apple Crisp recipe that I know you’ll want to make again and again. Let me know what you think!

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Apple Crisp

This easy Apple Crisp with oatmeal crumble topping is a real game-changer. With a scoop of vanilla ice cream on top and some simple ingredients including cinnamon, brown sugar, and cornstarch, you'll have this ready and on the table in no time!

Course Dessert

Cuisine American

Keyword Apple Crisp

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 6 servings

Calories 515kcal

Author Lynne Feifer

Ingredients

• 3 cups diced apples
• ½ teaspoon salt
• 1 ½ cups flour
• ¾ cup light brown sugar
• 6 tablespoons rolled oats
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 10 tablespoons butter melted – (1/2 cup +2 tablespoons)
• 1 teaspoon lemon juice
• 1 ½ tablespoons cornstarch
• ½ cup sugar
• ⅛ teaspoon salt
• ½ cup water
• ½ teaspoon vanilla

Instructions

• Preheat oven to 350 degrees and spray an 8 x 8-inch baking dish with cooking spray. 
• In a medium bowl combine the 1/2 teaspoon of salt, flour, brown sugar, oats, cinnamon, and nutmeg and mix well. 
• Add the melted butter and mix until it resembles coarse meal. Reserve 1 cup and set aside for topping. 
• Core, peel, and dice the apples. Place them in a large bowl and sprinkle with lemon juice. 
• In a small saucepan, combine cornstarch, sugar, and the 1/8 teaspoon of salt. Mix well. 
• Whisk in water and heat to boiling over medium-high heat. Continue cooking until mixture forms a thick paste. Remove from heat. 
• Add vanilla to heated mixture and stir. Pour over apples and toss to coat. 
• Add flour/butter mixture to coated apples and thoroughly combine. Pour into prepared baking dish and cover with the 1 cup of reserved topping
• Bake for 50-60 minutes until top is golden brown. 

Nutrition

Serving: 1serving | Calories: 515kcal | Carbohydrates: 82g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 403mg | Potassium: 168mg | Fiber: 3g | Sugar: 50g | Vitamin A: 618IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg

This post was originally published 1/1/12, and has been updated in format and with pictures of 12/15/22.

The post Apple Crisp appeared first on 365 Days of Baking.

Crisp Fall days call for warm apple cider and delicious cookies!

 But heck, I’ll eat cookies all year long, I don’t have to wait for a particular season! I’m sure you don’t, either.

This is one of my all-time favorite oatmeal cookie recipes. I first shared these Apple Oatmeal Cookies on the blog years ago and it’s still my go-to cookie when fall arrives. The recipe brings together the chewiness of a classic oatmeal cookie with juicy apple chunks and a touch of cinnamon apple pie spice. 

The apples soften as the cookies bake, releasing incredible fragrance and flavor. While I think of them as fall cookies, they’re just as delicious any time of year! 

If you like apples and cinnamon, then you need these easy cookies in your life. 

What do I need to make Apple Cinnamon Oatmeal Cookies?

These simple ingredients for apple oatmeal cookies are pretty straightforward. 

• Unsalted Butter
• Granulated sugar
• Brown sugar
• Large Egg
• Vanilla Extract
• All-Purpose Flour
• Old-fashioned oats
• Baking soda
• Baking powder
• Salt
• Cinnamon
• Nutmeg
• Fresh Apples
• Lemon juice

See the recipe card for exact amounts and step-by-step directions!

How to make Apple Cinnamon Cookies with Oatmeal

Making these apple cookies is a cinch! Follow this easy recipe for good, chewy cookies:

1. First, preheat the oven to 350 degrees and line your baking sheet with parchment paper.
2. Peel, core, and dice your apple into small pieces. Toss diced apples with lemon juice to keep them from browning.
3. In a mixer, cream together the room temperature unsalted butter, brown sugar, and white sugar until soft and fluffy, about 3-4 minutes. Add the egg and vanilla and mix until combined.
4. In a medium bowl, whisk together the dry ingredients. Add them to the wet ingredients and beat until just blended. Mix in the chopped apples with a wooden spoon or rubber spatula until well incorporated. Use a medium cookie scoop to place a cookie dough ball on the prepared baking sheet. Continue, keeping the cookies about 1 inch apart.
5. Bake cookies for 10-13 minutes or until lightly golden brown. Let them cool for a few minutes on the cookie sheet, then transfer them to a wire rack to cool completely. 

These delicious treats can be stored in an airtight container at room temperature and are best within 2-3 days.

What kind of apples are best?

I recommend Granny Smith apples for this oatmeal cookie recipe. The tartness helps balance out the sweetness of the sugars for a well-rounded dimension of flavors.

If you don’t have Granny Smith, any apple on the tarter side of the spectrum will do. Honeycrisp or Pink Lady apples would be good choices too.

Can I use quick-cooking oats instead of old-fashioned oats in oatmeal cookie recipes?

Most oatmeal cookie recipes will tell you exactly what kind of oats you should use. In these Apple Oatmeal cookies, we used old-fashioned rolled oats. Quick oats (or instant oats) will not work well here.

They absorb moisture more quickly and would make these cookies dry and crumbly. In general, it’s always best to use the type of oat a recipe was tested with for the best results!

Can I freeze oatmeal cookies with apples?

Yes, you can definitely freeze these oatmeal cookies! Store them in a freezer bag or other airtight container. They stay good in the freezer for up to several months. 

When ready to thaw, just leave them on the counter overnight before serving.

Apple Recipes

Another thing I love about this recipe is that puts apples in the spotlight! Lately, it seems that apple desserts have been overshadowed by pumpkin when it comes to fall flavors.

I try to keep a healthy balanced. You might say my version of a “balanced diet” is making an apple recipe for every pumpkin one!

This Baked Applesauce is by far the best applesauce you’ll ever try. It’s so easy too! You could even use your homemade applesauce to make a batch of my Cinnamon Applesauce Cookies.

When you need a cozy weekend breakfast, it’s hard to beat this Baked Apple Cinnamon Pancake! Or try these Apple Streusel Muffins for a delicious treat with your morning coffee.

Whether you’re craving pie, cake, or something entirely different, I’m positive we have the perfect apple recipe!

• Skillet Apple Crisp
• Caramel Apple Cheesecake Bars
• Apple Cream Pie
• Bacon Caramel Apple Crisp
• Fried Apple Rings
• Caramel Apple Pound Cake
• Caramel Apple Pie Crust Cookies
• Cranberry Apple Chicken Salad
• Apple Cinnamon Sweet Rolls Monkey Bread

Cookie Recipes

After you try today’s recipe, make another favorite that combines apple with oatmeal: Apple Peanut Butter Oatmeal Cookies! The peanut butter adds a fun twist to the already delicious cookies.

These Dark Chocolate Cherry Oatmeal Cookies are especially popular with chocolate fiends. So are these Double Chocolate Oatmeal Cookies!

Check out these other recipes our readers love.

• Oatmeal Cranberry White Chocolate Chip Cookies
• Peanut Butter Oatmeal Cookies
• Pecan Oatmeal White Chocolate Chip Cookies
• Lemon Cake Mix Cookies
• Wasabi Chocolate Crinkle Cookies
• Peanut Butter Crinkle Cookies
• Lace Cookies
• Chocolate M&M Cookies
• Pumpkin Spice Cream Cheese Cookies
• Pumpkin Spice Oatmeal Drop Cookies

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Today’s recipe was originally adapted from Joy the Baker.

Toasty on the outside and chewy on the inside, these Apple Cinnamon Oatmeal Cookies will have you ready for fall!

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Apple Cinnamon Oatmeal Cookies

Apple Cinnamon Oatmeal Cookies are chewy, sweet cookies full of fall flavor. Lightly spiced with cinnamon and nutmeg, these oatmeal cookies have real apple bits in every bite!

Course Dessert

Cuisine American

Keyword Apple Oatmeal Cookies

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Total Time 28 minutes minutes

Servings 24 cookies

Calories 111kcal

Author Lynne Feifer

Equipment

• Mixing bowls
• Mixer
• baking sheets
• parchment paper or silpat liner
• cooling rack

Ingredients

• ½ cup butter room temperature
• ½ cup sugar
• ½ cup light brown sugar packed
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1 ¼ cups old fashioned oats
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon freshly grated nutmeg
• 1 large Granny Smith apple
• 1 teaspoon lemon juice

Instructions

• Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment or a Silpat pad.
• Peel, core, and dice the apple into small pieces. Place into a small bowl and toss with the lemon juice.
• In a mixer, cream the butter and sugars until soft and light, about 3-4 minutes.
• Add the egg and vanilla. Beat until well combined.
• In a medium bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
• Add the dry ingredients to the butter mixture and beat until just blended. Mix in the apple. Using a cookie scoop, place dough onto prepared cookie sheets.
• Bake for 10-13 minutes or until desired doneness. Cool for 5 minutes on baking sheet then transfer to wire rack to cool completely.

Nutrition

Serving: 1cookie | Calories: 111kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 109mg | Potassium: 50mg | Fiber: 1g | Sugar: 10g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

This recipe was first published on 11/29/12. It has been updated on 3/10/22 in format and with pictures.

The post Apple Cinnamon Oatmeal Cookies appeared first on 365 Days of Baking.