oats Archives - Simply Sells Kitchen

Baked Oatmeal Muffins

Sandra Sells — Tue, 29 Mar 2022 15:23:42 +0000

Oats are a huge staple in our house! From regular oatmeal to cookies and pancakes, we tend to use oats in a lot of our recipes. These baked oatmeal muffins have been a great addition in our home. My kids started a pass or fail challenge when recipes are finalized, and I got a pass on these. I think I have mentioned they are tough critics, so I am quite pleased. This muffin recipe is versatile and customizable to any palate. They are so easy to make! These baked oatmeal muffins are great to make ahead for quick breakfasts on the go and are a healthy option for your family. Go ahead and bring them to your next brunch gathering; they will definitely be a hit! They stay fresh for 3-4 days in a sealed container on the counter or you can store them in the freezer for a longer period. I like to put one in my kids lunchbox as a nutritious treat option! Recipe You make these baked oatmeal muffins right in the food processor. I am sure a Vitamix would do the job, too. First, preheat the oven to 350℉, and then prep your muffin tins with non-stick cooking spray. I start by mixing all the dry ingredients in the food processor and pulse them until the mixture looks like a course sand texture. Next, I add everything else right into the food processor and pulse them until combined (about 30 seconds). Finally, I use my cookie scoop to scoop the batter into each muffin space. Using the cookie scoop fills 12 muffin spaces pretty evenly if the scoops are even. The toppings I chose for this batch of muffins were blueberries, strawberries, and chocolate chips. I bet you can guess the kids favorite, yep, the chocolate chip ones! My husband was partial to the blueberries! Like I said, these muffins are very versatile. You can even make them mini muffins for your little toddlers. Some other topping options that would be great on these are cooked apples, chia seeds, nuts, granola, or raisins. I bet this recipe would also be a great base for a coffee cake crumble. The options are endless. I hope you enjoy these baked oatmeal muffins and I encourage you to try to make healthy options like these for your family!

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Gluten Free Oat Flour Pancakes

Sandra Sells — Mon, 14 Feb 2022 05:09:55 +0000

Our Simply Sells gluten free oat flour banana pancakes are the easiest way to make whole grain pancakes for your family. So, for all the gluten free peeps out there – you deserve pancakes too! I love that the recipe calls for pantry staples because I always have the ingredients on hand. I have made pancakes that use store bought mixes, like in my paleo banana pancakes recipe, but if you don’t have a pancake mix on hand these gluten free pancakes really are the next best thing. Another plus with this recipe is the protein content that will keep you going for the day because of the number of eggs used! I only use natural ingredients to sweeten the pancakes, and they win my kids’ approval every time. It can be hit or miss with other foods, but I always seem to hit the mark with these. To be honest, I would rather save the sweetness for the toppings anyway. 😉 These Pancakes are Easy! For this recipe, I mix the pancake ingredients right in my Vitamix blender! I always say the less dirty dishes the better – can I get an amen? Haha! I start by putting two cups of whole grain, old fashioned, gluten free rolled oats in the Vitamix and blending the oats for approximately 10 seconds to flour consistency. Next, I add the bananas, eggs, almond milk (or milk of choice), honey, and vanilla. Admittedly, first mixing the liquid ingredients, and then adding the rest of the ingredients would be better, but as a busy mom I am just fine blending it all at once. One of my favorite kitchen hacks is to use the ladle that comes with my Instant Pot. The ladle has a little hook on it that can rest on the edge of the blender, and its scoop size portions the pancake batter just perfectly. Yes, I love finding little tricks – you’re welcome! Cooking the pancakes With the mixture ready and my ladle in place, I heat my griddle up to 250 degrees Fahrenheit. I prefer the griddle heat a little low so I don’t burn the pancakes and they cook evenly. Also, I only butter the griddle for the first batch to prime the griddle. The color of the pancakes seems to turn out better after the first batch and they don’t seem to stick to the griddle after this, but use your best judgement. It is a known fact that the first pancakes are not always as pretty as the following ones so don’t feel bad. I can fit eight small pancakes on the griddle. You can tell that they need flipped when the edges are slightly browned and look slightly dry (not shiny like the raw batter). The pancakes will also start to bubble a bit in the middle when they’re ready to flip, and they should be a light golden brown. I serve the pancakes with toppings of choice. Making ahead of time & storage I like to make extra pancakes and freeze them for when the kids want a quick morning breakfast before school. I lay the pancakes out on a cookie sheet and freeze them right on the cookie sheet. Once frozen, I store them in a zip lock freezer bag. You can either microwave a frozen pancake for 25-30 seconds or place it in your toaster to warm it up. On the weekends, to create a fun experience I love to set up a pancake bar for my kids. I lay out lots of fruits, chocolate chips, and even rainbow sprinkles in small bowls and put out a can of whipped cream. The whipped cream brings a huge smile. We even plan this same fun experience when hosting our adult friends around special occasions like Thanksgiving, Valentine’s day, or Christmas time. These Simply Sells gluten free oat flour banana pancakes really are a favorite staple in our house and we make many variations. They ensure a nutritious but delicious breakfast. We have been known to even make them for dinner. I really do hope you enjoy! 🍴

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Oat Milk

Sandra Sells — Mon, 07 Feb 2022 16:37:33 +0000

Alternative milks have been around for quite some time. The rise in milk alternatives for those who are lactose intolerant or want to make certain lifestyle changes have really made their mark in the world today. Now many coffee shops have even made the choice to serve several types of dairy free milks. We’ve discovered how simple it is to make some of these milks on your own. If you enjoy the latest oat milk craze, this recipe really is for you! It is extremely simple and very cost-effective. The cost of a carton of non-store brand oat milk is about three to five dollars. So, making oat milk yourself is definitely less expensive and just as delicious. Most importantly, it gives you total control of its ingredients. Why we make our own Most commercialized alternative milks tend to have a bunch of fillers that most people are very cautious about. When making oat milk, we choose to use organic and (most of the time) gluten free oats, which adds to the cost but we feel it makes a better quality product for our family. Some oat brands contain glyphosate, which is a pesticide and something our family would rather not be drinking. Of course, using less expensive products can stack up savings. In our home, we use dairy free milks for drinking, in cereals and smoothies, in recipes that call for milk, and even in our Phillips Latte Go coffee machine. The smoothness of the oat milk is a personal choice. You customize the thickness by using more or less water. For straining, we like to use a nut milk bag, but a mesh strainer also works just fine. As a personal preference, we prefer to strain the oat milk twice through the nut milk bag. Our Recipe Our Simply Sells recipe makes just over three cups of oat milk. The first thing to do is measure 1 cup of organic rolled oats, 3 ¼ cups of very cold water, 1 tsp pure vanilla extract, ½ tsp salt, 1 large Medjool date or 3 small, pitted dates of choice, and then blend them up in a Vitamix blender for 20 to 30 seconds. Do not over-blend the mixture. If you over-blend it, your milk can become thick, slimy, and gummy in consistency. This is also why it’s important you use very cold water. Once blended, it is time to strain the milk. Pour the blended milk through the strainer once or twice, until you have the desired consistency. Now you have a delicious oat milk to start enjoying! You can store it in the refrigerator for seven to ten days. To make a delicious banana oat milk, add one whole banana or for chocolate oat milk add a ¼ cup of cocoa powder. No matter how you decide to create your delicious dairy free drink, we really do hope you enjoy this simple recipe. We love making this at home because it requires very little effort, and homemade is always better!

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Chocolate Chip Oatmeal Cookies

Sandra Sells — Sat, 23 May 2020 09:00:28 +0000

Who doesn’t have a love for cookies! They’re such a delicious part of life. Think about it, Christmas, Thanksgiving, Valentine’s Day, birthday parties, family gatherings, and more! Just like us, you probably have many varieties of cookies for many varieties of special occasions. People have been making cookies since the seventh century. That’s right, over 1500 years of cookies!! That must be why people love them so much. At the Sells’ household, we’re no exception. This chocolate chip oatmeal cookie recipe has been a staple in our household since we’ve been married. Not only do they make their way into our holidays but they’re a highly requested item at most gatherings that we’re a part of. At one point, a couple years ago, in the spirit of entrepreneurship, we thought we would start a cookie business. We were going to call it, “Two Hot Cookies” because Kodi and one of his guy friends were going to start it out. Thinking back about it now makes me laugh a bit, haha! These ideas are conversations we have almost on a daily basis. We can’t help but think of ways to start a business for multiple streams of income; especially, one that incorporates food! That business idea may still be up in the air, but the cookies are amazing and definitely worth making in your own home. The Story Behind these Cookies Kodi has been making these chocolate chip oatmeal cookies for our family and friends for years. They are dense, chewy, not too sweet, and knobbly in all the best ways. He discovered a recipe years ago and kept tweaking the ingredients until he had the perfect consistency of chewy cookie. The oat and chocolate experience makes this recipe a keeper. If you’ve ever wanted a cookie that holds up to the dunk in coffee or milk, soaks in what is desired, and hits the spot these are what you’re looking for. This recipe is so flexible that if you minus the oats, you can create many variations. The other day, I followed just the cookie base part of the recipe, and added sprinkles on top. The kids were very thrilled indeed. All they wanted to eat for the next few days were the special sprinkle cookies that they requested. The cookies were a success and looked beautiful! On one occasion, Kodi swapped 1/4 cup of flour for 1/4 cup of black cocoa powder and made a double chocolate chip cookie that was so decadent! Eating them made us feel guilty, haha, they were that good! Make it Your Own Feel free to add in your own ingredients. Just swap out the oats and chocolate chips for something you and your family love. We would love to hear about your cookie adventures in the comments below. Feel free to share with us, as we’re always looking for a unique way to make another delicious creation. Be encouraged, be creative, and have fun eating those delicious cookies!

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