The overall cost-benefit ratio for mycotoxins depends on which food is contaminated.
Ochratoxin has been described as toxic to the immune system, developing fetus, kidneys, and nervous system, as well as being carcinogenic, but that is in animal studies. Ochratoxin “causes kidney toxicity in certain animal species, but there is little documented evidence of adverse effects in humans.” That’s why it’s only considered a possible human carcinogen.
Big Ag assures that current ochratoxin levels are safe, even among those who eat a lot of contaminated foods. The worst-case scenario may be young children eating a lot of oat-based cereals, but, even then, “their lifetime cancer risk is negligible.” Individuals arguing against regulatory standards suggest we can eat more than 42 cups of oatmeal a day and not worry about it. Where do they get these kinds of estimates?
They determine the so-called benchmark dose in animals—the dose of the toxin that gives a 10% increase in pathology—then, because one would want to err on the side of caution, divide that dose by 500 as a kind of safety fudge factor to develop the tolerable daily intake. For cancer risk, you can find the tumor dose—the dose that increases tumor incidence in lab animals by 5%—and extrapolate down to the ”negligible cancer risk intake,” effectively incorporating a 5,000-fold safety factor, as seen below and at 1:28 in my video Should We Be Concerned About the Effects of Ochratoxin?.
It seems kind of arbitrary, right? But what else are you going to do? You can’t just intentionally feed people the stuff and see what happens—but people eat it regularly. Can we just follow people and their diets over time and see if those who eat more whole grains, like oats, for example, are more likely to have cancer or live shorter lives?
What is the association between whole grain intake and all-cause, cardiovascular, and cancer mortality? Every additional ounce of whole grains eaten a day is associated with not only a lower risk for cancer mortality but also a lower risk of dying from all causes put together. Below and at 2:05 in my videoare findings from all the big cancer studies. Every single one trended towards lower cancer risk.
The bottom line is that you don’t find adverse effects confirmed in these population studies. This is not to say ochratoxin is necessarily harmless, but “any such risk does not outweigh the known benefits of wholegrain consumption.” In fact, healthy constituents of the whole grains themselves, like their antioxidants, may directly reduce the impacts of mycotoxins by protecting cells from damage. So, eating lots of fruits and vegetables may also help. Either way, “an overall healthy diet can play a significant role in mitigating the risk of contaminants in grain.”
In summary, healthy foods like whole grains are good, but just not as good as they could be because of ochratoxin, whereas less healthful foods, like wine and pork, are worse because of the mycotoxin, as shown below and at 2:52 in my video. Ochratoxin was detected, for example, in 44% of tested pork.
Most crops are contaminated with fungal mycotoxins, but some foods are worse than others.
Oats can be thought of as “uniquely nutritious.” One route by which they improve human health is by providing prebiotics that “increase the growth of beneficial gut microbiota.” There are all manner of oats, ranging from steel-cut oats to, even better, intact oat groats (their form before being cut), all the way down to highly processed cereals, like Honey Nut Cheerios.
“Rolling crushes the grain, which may disrupt cell walls and damage starch granules, making them more available for digestion.” This is bad because we want the starch to make it all the way down to our colon to feed our good gut bacteria. Grinding oats into oat flour to make breakfast cereals is even worse. When you compare blood sugar and insulin responses, you can see significantly lower spikes with the more intact steel-cut oats, as shown below and at 0:54 in my video Ochratoxin in Certain Herbs, Spices, and Wine.
What about ochratoxin? As seen here and at 1:01 in my video, oats are the leading source of dietary exposure to this mold contaminant, but they aren’t the only source.
There is a global contamination of food crops with mycotoxins, with some experts estimating as much as 25% of the world’s crops being affected. That statistic is attributed to the Food and Agriculture Organization of the United Nations, but it turns out the stat is bogus. It isn’t 25%. Instead, it may be more like 60% to 80%. “The high occurrence is likely explained by a combination of the improved sensitivity of analytical [testing] methods and the impact of climate change.”
Spices have been found to have some of the highest concentrations of mycotoxins, but because they are ingested in such small quantities, they aren’t considered to be a significant source. We can certainly do our part to minimize our risk, though. For instance, we should keep spices dry after opening sealed containers or packages.
What about dried herbs? In “Mycotoxins in Plant-Based Dietary Supplements: Hidden Health Risk for Consumers,” researchers found that milk thistle–based supplements had the highest mycotoxin concentrations. It turns out that humid, wet weather is needed during milk thistle harvest, which is evidently why they get so moldy. “Considering the fact that milk thistle preparations are mainly used by people who suffer from liver disease,” such a high intake of compounds toxic to the liver may present some concern.
Wine sourced from the United States also appears to have particularly high levels. In fact, the single highest level found to date around the world is in a U.S. wine, but there’s contamination in wine in general. In fact, some suggest that’s why we see such consistent levels in people’s blood—perhaps because a lot of people are regular wine drinkers.
Ochratoxin is said to be a kidney toxin with immunosuppressive, birth defect–causing, and carcinogenic properties. So, what about ochratoxin decontamination in wine? That is, removing the toxin? Ideally, we’d try to prevent the contamination in the first place, but since this isn’t always practical, there is increased focus on finding effective methods of detoxification of mycotoxins already present in foods. This is where yeast enters as “a promising and friendly solution,” because the mycotoxins bind to the yeast cell wall. The thought is that we could strain out the yeast. Another approach is to eat something like nutritional yeast to prevent the absorption.
It works in chickens. Give yeast along with aflatoxin (another mycotoxin), and the severity of the resulting disease is diminished. However, using something like nutritional yeast as a binder “depends on stability of the yeast-mycotoxin complex through the passage of the gastrointestinal tract.” We know yeasts can remove ochratoxin in foods, but we didn’t have a clue if it would work in the gut until 2016. Yeast was found to bind up to 44% of the ochratoxin, but, in actuality, it was probably closer to only about a third, since some of the bindings weren’t stable. So, if you’re trying to stay under the maximum daily intake and you drink a single glass of wine, even if your bar snack is popcorn seasoned with nutritional yeast, you’d still probably exceed the tolerable intake. But what does that mean? How bad is this ochratoxin? We’ll find out next.
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Our easy overnight oats recipe only needs 2 ingredients, oats and chocolate milk! A healthy and simple breakfast for busy mornings when you’re in a hurry. Eat it warmed up or straight out of the fridge!
Breakfast Rut
I’m kind of in a meal funk lately. Dinners aren’t the problem though. It’s breakfast and lunch. Which is actually unfair because I’ve always loved breakfast! As a kid I loved something as simple as Cheerios (with more sugar than I care to admit) or as complex as omelets, french toast or muffins.
Lately nothing sounds good and nothing satisfies me.
Anyone else in a rut?
On a whim I threw together these Hot Cocoa Overnight Oats made with a limited edition TruMoo Chocolate Marshmallow chocolate milk and we ended up making them multiple times in a week!
What are Overnight Oats?
Overnight oats are a no-cook breakfast made by soaking raw rolled oats in a liquid, like milk or yogurt, in the refrigerator overnight. The soaking process softens the oats, creating a creamy, chilled dish similar to a pudding or porridge that can be eaten cold in the morning without any cooking. You can also give them a quick zap in the microwave if cold oatmeal isn’t your vibe. They are healthy make-ahead breakfast that are totally customizable to whatever your family loves.
Ingredients You’ll Need
You only need 2 ingredients for this easy overnight oats recipes!
Chocolate Milk: Adds rich cocoa flavor and sweetness while making the oats extra creamy.
Old Fashioned Oats: Soak up the milk perfectly for a soft, creamy texture that’s never mushy.
How to Make Chocolate Overnight Oats
Combine: Add the milk and oats to a mixing bowl and stir to combine.
Divide into Servings: Spoon into the containers you plan to use.
Refrigerate: Store in the fridge overnight. They will be ready to eat in the morning.
Garnish (Optional): Top with whipped topping, marshmallows and mini chocolate chips the next morning. Serve warm or cold. Feel free to stir in other add-ins! See section below.
Reader Fave Add-ins & Flavor Combos
If you need some more ideas for mix-ins or other flavors, here are some reader favorites:
Nuts: sliced almonds, chopped pecans or walnuts, peanuts
Candy: cacao nibs, mini M&M’s, crushed peppermint candy
Drizzles: peanut butter, Nutella, maple syrup, honey
Spices: cinnamon, nutmeg
Other: chia seeds, scoop of protein powder
Tips for Making the Best Overnight Oats
Make it inside of a jar or a mason jar This way you can add the tight fitting lid and store all week in the fridge. Plus, it’s easier to take on the go!
Use plain old fashioned rolled oats, NEVER quick oats. Quick oats become very soggy and unappetizing. Also do not use steel cut oats which won’t soften enough, unfortunately.
Warm it up on cold mornings. Although overnight oatmeal is typically served cold, you can definitely eat them warmed. Just place them in the microwave for one minute (make sure it’s microwave safe!)
Meal Prep. Because overnight oats typically last in the fridge for up to 5 days, try making a batch at the beginning of the week so you have breakfast in the fridge for the whole week. Add fruit only on the day you actually eat it.
Milk-to-oats ratio is key! Sometimes the oats don’t absorb or absorb too much. If they look dry on top, add a splash more milk!
Chill for at least 4 hours. The longer the soak time the more the flavors have time to meld together better.
Carrian’s Trouble Shooting Tips
Why are my oats still hard after soaking?
If your oats haven’t softened after soaking, try adding a little more milk or extending the soak time. Make sure you used rolled, not steel cut oats.
Can I make this in one large batch instead of individual containers?
Yes! You can for sure make overnight oats in a large container!
How do I make my overnight oats creamier?
For a creamier texture, you can add a little Greek yogurt or try using a milk with higher fat content.
Can I heat up my overnight oats?
Absolutely you can warm them! In a microwave-safe bowl, heat the oats for about 60-90 seconds.
There’s nothing better than waking up on a chilly morning to a breakfast that’s already waiting for you. If you’ve ever wondered how to make overnight oats, this version couldn’t be easier—or cozier! With just two ingredients, you can turn your favorite hot cocoa flavor into a creamy, chocolatey bowl of oats that tastes like a winter treat but fuels your morning.
More Easy Breakfast Recipes:
Watch How to Make These 2 Ingredient Overnight Oats
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Stir the milk and oats together and a mixing bowl and spoon into containers overnight.
1 Cup TruMoo Chocolate Marshmallow Milk, 1 Cup Old Fashion Rolled Oats
Top with whipped topping, marshmallows and mini chocolate chips. Serve warmed or cold.
One of the few food contaminants found at higher levels in those eating plant-based diets are mycotoxins, fungal toxins in moldy food ingredients, such as oats.
In France, exposure to dietary contaminants was compared between vegetarians and meat-eaters, and the results showed that exposures to persistent organic pollutants like PCBs and dioxins were dramatically lower among those eating more plant-based foods. This was due to their avoidance of foods of animal origin, though they did have higher estimated exposure to some mycotoxins, fungal toxins present in moldy food.
There are many types of mold on the planet, possibly millions, and the vast majority are harmless. However, over the last several years, certain mold toxins, such as aflatoxin and ochratoxin, have been popping up in breakfast cereals. Hundreds of samples were taken off store shelves, and about half were found to be contaminated with ochratoxin, but those store shelves were in Pakistan, which has a sub-tropical climate with monsoons and flash floods, leading to fungal propagation. Similar results have since popped up in Europe, in Serbia, for instance. They’ve also been found in Spain and seen in Portugal. Then, mycotoxins were discovered in breakfast cereals in Canada. What about breakfast cereals sold in the United States?
Researchers collected 144 samples and, similar to other countries, found that about half contained ochratoxin, but only about 7% exceeded the maximum limit established by the European Commission. What is the significance of finding ochratoxin in U.S. breakfast cereals? In the largest study to date, which included nearly 500 samples of cereal off store shelves across the United States, overall detection rates were about 40%, though only 16 of the samples violated the European standards. All the cereals with ochratoxin were oat-based; however, about 1 in 13 of the oat-based cereal samples tested were contaminated.
Ochratoxin has become increasingly regulated by many countries to minimize chronic exposure. Shown below and at 2:23 in my video Ochratoxin in Breakfast Cerealsare the current regulations for mycotoxins in cereal-based baby foods, for example, worldwide.
Some countries are very strict, like in the European Union; other countries are less so, and one country in particular has no standards at all. Ochratoxin is not currently regulated at all in the United States.
What about sticking to organic products? One might expect them to be worse due to the fact that fungicides are not allowed in organic production. However, “mycotoxin concentrations are usually similar or reduced in organic compared with conventional products.” For example, in one of the breakfast cereal studies, researchers found similar contamination, and the same was found for infant foods. It cannot be concluded that organic is better than conventional from a mycotoxin perspective. “Despite no use of fungicides, an organic system appears generally able to maintain mycotoxin contamination at low levels.” But how much is that saying, given how widespread it is? How concerned should we be about the public health effects from “long-term exposure to this potent mycotoxin”?
If you look at blood samples taken from populations going back decades, sometimes 100% of people turn up positive for ochratoxin circulating in their bloodstream. In some sense, mycotoxins “are unavoidable contaminants of food,” since they are not easy to detect and many of them can remain hidden. And, once foods have become contaminated, mycotoxins aren’t destroyed by cooking. So, are there some foods we should simply try to avoid due to a higher risk of contamination? That’s exactly the question I’m going to address next.
Doctor’s Note
This is the first video in a four-part series on mold toxins. Check related posts below for the other three.
A comforting blend of oats, brown sugar, and warm spices is baked into a sweet, satisfying, and endlessly customizable breakfast!
Flavor: Slightly chewy and slightly sweet, this baked oatmeal has a warm, comforting flavor everyone loves to wake up to.
Prep Note: This oatmeal can be refrigerated for up to 5 days, making it perfect to enjoy easy breakfasts all week long!
Recommended Tools: A 9×9 baking pan is essential for the oatmeal to bake to the right texture. Adjust the baking times if using a different pan or a muffin tin for individual portions.
Ingredient Tips for Baked Oatmeal
Oatmeal: Old-fashioned oats (AKA rolled oats) are less processed, so they retain their shape and texture better. Other kinds of oatmeal will produce a softer texture, but can still be used.
Eggs & Milk: To ensure this baked oatmeal is fluffy and holds together well enough to be sliced, eggs and milk are essential. You can swap in almond or oat milk.
Sweetener & Flavoring: Brown sugar and cinnamon are cozy and comforting. For your own signature flair, try adding nutmeg, coconut extract, or pumpkin spice.
Topping: Butter is blended with oats and brown sugar, making a sweet crumble topping.
Tasty Topping Options
The oat topping used in this recipe gives a nice sweet crunch when baked, but there are so many fun options to choose from!
Swirl on cream cheese frosting, then top with berries or bananas. Try peanut butter with sliced apples, too.
For a fun twist, add strawberry jam and mini chocolate chips.
A splash of cream with fresh berries makes it extra special.
For a dessert-style dish, top bars with ice cream and a drizzle of caramel, honey, or maple syrup.
This recipe can easily be prepared up to a day ahead and refrigerated until ready to bake.
Once baked, store it in an airtight container in the refrigerator for up to 5 days.
To freeze, bake, and cool. Then wrap individual portions in plastic wrap and freeze for up to two months.
When ready to reheat, microwave it directly from frozen. Check every 1 to 2 minutes until heated through.
More Ways to Love Oats
Did your family love this Baked Oatmeal? Leave a rating and comment below!
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Brown Sugar Baked Oatmeal
Brown Sugar Baked Oatmeal is a sweet and satisfying breakfast that will fuel your energy all morning long.
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Preheat oven to 350°F.
Combine the topping ingredients in a small bowl. Mix well and set aside.
In a large bowl combine oats, brown sugar, cinnamon, baking powder, and salt. Add in eggs, milk, butter, and vanilla extract. Mix well and spread in a greased 9×9 pan.
Sprinkle topping over oatmeal and bake 40–45 minutes.
Serve warm, drizzled with cream if desired.
Baked oatmeal can be prepared one day ahead and kept in the fridge for a quick breakfast throughout the week!
Try baking oatmeal in muffin tins for a quick grab-and-go breakfast. Adjust cooking time as needed.
Baked oatmeal will last about 5 days in the refrigerator if it’s covered.
It can also be frozen. Cut into individual portions and freeze in zippered bags labeled with the date. Baked oatmeal can be frozen for a couple of months. Reheat in the microwave.
Honey Almond Granola is slightly sweet, crunchy and delicious! Serve in a bowl topped with milk or as a topping to yogurt or ice cream. Simple ingredients, classic flavor and so easy to make!
I ❤️ granola.
And this recipe, given to me by my sister Kelly, is the first granola recipe I’ve ever made in my life. Since posting this recipe, back in 2011, I’ve made dozens of batches and have posted at least 7 more homemade granola recipes here on SS. What I love about this recipe most, is that it’s a small batch recipe that consists of 7 ingredients and yields about 3 cups. The ingredients are simple and are most likely on hand and in your kitchen already and it’s also a blank canvas and can be easily customized. Maybe try adding dried fruit like dates, raisins or apricots. You could add coconut flakes, a blend of different nuts and/or milk or dark chocolate chips.
The world is your oyster when it comes to this simple yet satisfying honey almond granola recipe!!
To Make This Almond Granola You Will Need:
unsalted butter (melted) – Lends richness and flavor.
honey – Adds sweetness and distinct flavor.
vanilla – Lends distinct warmth and enhances the flavors in this granola.
sliced almonds – Or substitute with pecans or walnuts.
whole wheat flour – Acts as a binder, creating clusters during baking.
old fashioned oats – The base for this granola, adds chewy yet crispy texture.
fine salt – Use sea salt or pink himalayan.
Preheat your oven to 350°F (or 180°C).
Line a rimmed baking sheet with parchment paper.
In a liquid measuring cup add 1/4 cup honey, 2 tablespoons melted unsalted butter, 1 teaspoon pure vanilla extract and 1/4 teaspoon fine salt.
Stir to combine.
In medium mixing bowl, measure and add 1-1/2 cups old fashioned rolled oats, 1/2 cup whole wheat flour and 1/3 cup sliced almonds.
Mix to combined.
Pour the vanilla honey butter mixture over top of the oats and almond mixture.
Stir until the granola forms clumps and the honey mixture is evenly distributed.
Transfer the granola mixture to the prepared pan.
Spread it out evenly and bake on the middle rack of your pre-heated oven for 10 minutes.
Remove, gently toss with a spatula, spread back out and place back in the oven for 5-8 more minutes – watch carefully to avoid burning. Once baked, remove and let cool.
Store in an air-tight container or resealable bag for up to 1 month.
Ways to Enjoy Homemade Granola:
This granola is so versatile! Add it to your favorite yogurt or on top of ice cream. For a snack, mix it with your favorite dried fruit and/or dark chocolate chunks! However, I really love it with sliced bananas, with or without fresh berries, but definitely with milk (or kefir) poured over top!
Enjoy! And if you give this Honey Almond Granola recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Honey Almond Granola
Honey Almond Granola is slightly sweet, crunchy and delicious! Serve in a bowl topped with milk or as a topping to yogurt or ice cream. Simple ingredients, classic flavor and so easy to make! Yields approximately 3 cups.
Prep Time: 5 minutesmins
Cook Time: 15 minutesmins
Total Time: 20 minutesmins
1/4cuphoney
2tablespoonsunsalted butter, melted
1teaspoonpure vanilla extract
1/4teaspoonkosher salt
1½cupsold fashioned rolled oats
1/2cupwhole wheat flour
1/3cupsliced almonds
Preheat oven to 350℉ (or 180℃).Line a rimmed baking sheet with parchment paper.
In a liquid measuring cup add honey, melted butter, vanilla extract and fine salt. Stir to combine.
In medium mixing bowl, measure and add oats, whole wheat flour and sliced almonds. Mix to combined.
Pour the vanilla honey butter mixture over top of the oats and almond mixture. Stir until the granola forms clumps and the honey mixture is evenly distributed.
Transfer the granola mixture to the prepared pan. Spread it out evenly and bake in your pre-heated oven for 10 minutes. Remove, gently toss with a spatula, spread back out and place back in the oven for 5-8 more minutes – watch carefully to avoid burning.Once baked, remove and let cool.
Store in an air-tight container or resealable bag for up to 1 month.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Start your day with a delicious and energizing treat! These spiced white chocolate craisin breakfast cookies are packed with nutrients to keep you fueled and focused all morning long.
These spiced almond breakfast cookies turn almonds into almond butter for a healthier breakfast cookie that smells like the holidays and tastes delicious.
This is a sponsored conversation written by me on behalf of Fisher Nuts. The opinions and text are all mine.
Fall Memories
That little “kettle” on the stove. Yes, kettle, not pot or saucepan as I call it these days, but kettle like my mom called it. Vancouver is quite chilly during the fall because of all the moisture in the air. It really gets you to the bones and it’s harder to warm up. The sky is grey and moisture hangs in the air whether it’s raining or not.
Every day we would walk home from school and as soon as we opened the front door we were greeted with warm air and smells. It wasn’t from the food that was cooking, though that often happened too, but it was from the kettle of spices on the stove making our house smell like fall or the holidays. That’s what inspired this spiced almond breakfast cookie and our decision to continue our partnership with Fisher Nuts.
That’s where these breakfast cookies come in. We love using good products for our family as it makes us feel better on the inside and we believe it sets our children up to make wise food choices in the future. I mean think about it, you buy what your mom bought. She only used wheat bread, you probably do the same. We choose to use and work with Fisher nuts because it is the only brand of recipe nuts entirely without preservatives.
And in the meantime, make sure you make these spiced almond breakfast cookies for the kids in the morning. It will start them off with a heart healthy breakfast that smells amazing and will have them feeling warm from the inside out!
Ingredients for Breakfast Oatmeal Cookies
There’s no flour or dairy in this recipe which makes them very allergy friendly. Make sure your oats are gluten free and you have a gluten-free, dairy-free cookie. Here is everything you will need:
Raw Whole Fisher Nuts Almonds: used to make homemade almond butter
Bananas: overripe to add the perfect flavor and sweetness
Maple Syrup: adds natural sweetness
Molasses: adds rich flavor and more sweetness
Dried Orange Zest: You can find this with the spices. It will be in the same type of container as the other spices. The brand we have is Spice Islands.
Spices: Cinnamon, Nutmeg, Cloves and Ground Ginger
Old Fashioned Rolled Oats: The texture of old fashioned oats is what we prefer over quick or instant oats.
White Chocolate Chips:
Craisins: can be swapped for raisins or omitted if desired
The measurements for each ingredient can be found in the recipe card at the end of this post.
How to Make Healthy Breakfast Cookies
Prep: Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper.
Blend: Add the almonds to a blender and mix until a thick almond butter is formed.
Mix: In a large bowl, add the almond butter along with the mashed bananas, maple syrup, molasses, orange zest, and spices.
Fold: Add the oats, white chocolate chips and dried cranberries and fold everything together.
Scoop: Use a cookie scoop to scoop the cookie dough into balls and place them on the prepared baking sheet. Press the tops down gently to flatten them out a little.
Bake: Bake each sheet of cookies for 10 minutes and serve them warm or place them in a sealed container once cooled.
All of these instructions can be found in full detail in the recipe card down below.
Is Oatmeal Good For You?
Oats contain both soluble and insoluble fiber. Soluble fibers help to lower cholesterol and stabilize blood glucose levels.
Are Bananas Good For You?
Bananas are healthy and nutritious. They are high in fiber and low in calories.
Are Almonds Good For You?
Almonds are very nutritious. They contain healthy fats, fiber, protein, magnesium and vitamin E.
Almonds have been shown to lower blood sugar levels, reduced blood pressure and lower cholesterol levels.
Storage Tips
Breakfast cookies should be stored in the fridge in an airtight container. They will keep for 7-10 days.
These cookies freeze great. I like to make a double or triple batch and then store them in the freezer for breakfasts and snacks. When you freeze them, they will last for up to 3 months. Let them thaw for a few minutes and then eat them cold, or you can zap them for a few seconds in the microwave and eat them warm.
Start your morning with a delicious and energizing treat with these spiced white chocolate craisin breakfast cookies. Packed with wholesome ingredients, these cookies are the perfect way to kickstart your day.
More Healthy Breakfast Recipes:
Servings: 16-20 cookies
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Description
Start your day with a delicious and energizing treat! These spiced white chocolate craisin breakfast cookies are packed with nutrients to keep you fueled and focused all morning long.
Preheat the oven to 350 degrees F and line a baking sheet with a silpat or parchment paper. If you don’t have either, spray lightly with cooking spray to avoid sticking.
In a blender, preferably a twister jar from Blendtec, blend the almonds to create a thick almond butter. If it gets too hot, set aside to cool so the cookies will bake properly.
1 ⅓ Cup Raw Whole Fisher Nuts Almonds
Add 3/4 Cup almond butter to a large bowl along with the bananas, maple syrup, molasses, orange zest, and spices.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
Indulge in these delicious monster cookies that are not only gluten-free, but also loaded with oats, chocolate chips, M&M’s, and peanut butter. They are so chewy they practically melt in your mouth!
There are a few different stories out there for how this cookie got its name, but my favorite is that it’s a little bit of everything just like Frankenstein. A monster! These cookies can also be know as kitchen sink cookiesbecause they have everything but the kitchen sink in them. They are super adaptable to whatever mix-ins you and your family love.
Ingredients for Monster Cookies
You won’t find any flour or dairy products (substitute the m&m’s) in this cookie recipe! This is for you, my gluten-free and dairy-free friends! Here is what you need:
Eggs: give structure and rise to the cookies
Peanut Butter: I prefer creamy, processed (not natural) peanut butter like Skippy or Jif.
Brown Sugar: adds rich flavor and sweetness
Sugar: more sweetness
Vanilla Extract: enhances flavor
Oats: old fashioned rolled oats adds so much texture and make sure they are certified gluten-free oats
Baking Soda: gives rise and fluffiness
Salt: enhances flavors and balances the sweetness
Mini M&M’s (or milk chocolate chips): can use regular size too or holiday themed
NOTE: To make this recipe dairy-free, you’ll need to use a dairy-free candy or omit the m&m’s completely. Same story for the chocolate chips.
Mini Semi Sweet Chocolate Chips: regular sized may be used
Raisins: totally optional for those raisin haters out there
Keep scrolling to the recipe card down below for measurements for all the ingredients.
How to Make Gluten-Free Monster Cookies
Monster gluten-free cookies are so easy that you don’t even need a stand mixer or an electric mixer if you don’t want to get it out. There’s no butter to whip, so it really is just mixing all the ingredients together. Here are the basic steps:
Combine: Add all the wet ingredients to a large mixing bowl and beat/stir to combine until smooth.
Mix: Add the dry ingredients to the bowl and mix until well combined.
Fold: Add all the mix-ins and fold them in using a wooden spoon.
Scoop: Using a large cookie scoop, scoop out the dough onto a baking sheet lined with parchment paper.
NOTE: Use any size cookie scoop you want! Baking time will be a little less for smaller cookies.
Chill: Cover the baking sheet with plastic wrap or a lid, and refrigerate for 1-2 hours.
Bake: Preheat the oven to 350 degrees F and bake for 8-10 minutes.
The complete recipe can be found in the recipe card at the end of the post. You can also save or print the recipe there.
Now Watch These Monster Cookies Be Made…
Why are My Monster Cookies Flat?
Cookies can be quite temperamental, especially these cookies since they don’t have the flour for structure. Chilling the dough before baking is critical to keeping the cookies thick and chewy. Measuring all the ingredients accurately is also so important to having the right ratio of all the ingredients together. Another culprit for flat cookies is that the oven is too hot. All ovens cook a little different, so if you know your oven cooks hot, then maybe bake at 325 degrees F.
Substitutions/Variations
I mentioned earlier that this recipe was so versatile and easily adaptable to your favorite mix-ins. You can omit some of the mix-ins we use or substitute something else for them. Here are a few ideas:
Peanut Butter Chips
Butterscotch Chips
Chopped Nuts – Almonds, Walnuts, Pecans
Craisins
Nut Butter – Almond Butter, Cashew Butter
Crunchy Peanut Butter
Pretzels Bits
Coconut Flakes
White Chocolate Chips
Dark Chocolate Chips
The options are really endless when it comes to throwing everything but the kitchen sink into these cookies.
Why You’ll Love This Recipe
For people with certain dietary restrictions, these cookies are great because they can be made gluten free and dairy free.
They are super easy to make which makes them an awesome recipe to make with the kiddos. My youngest makes these on his own all the time!
Monster cookies are thick and chewy. They have the texture and flavor and you crave in a good hearty cookie.
Those m&m’s reel the kids in like nothing else. These cookies are so kid-friendly and with the peanut butter and oats, they are filling and satisfying.
Are Flourless Monster Cookies Healthy?
The short answer is no. Haha! So sorry to disappoint everyone! They are still cookies and high in calories, sugar and fat. They do have a good amount of protein (16g) and fiber (6g). That being said, they are indulgent, so balance is key!
Tips for Success
The dough will be very sticky, so don’t be alarmed it if seems stickier than your average cookie dough. It’s fine! They will turn out great!
Don’t skip the chilling time! Refrigerating the dough helps the cookies hold their shape and stay thick and chewy.
Make sure your ingredients are fresh, especially the baking soda. If your baking soda is expired, you won’t get the rise from it that you want.
I love to use a large cookie scoop so these cookies are super indulgent, but you can use any size scoop you want.
Save a few m&m’s and chocolate chips to stick on the top of the dough balls just before baking. It makes them look so pretty and appetizing as they bake.
Storage Tips
Monster cookies store great at room temperature in an airtight container. They will keep for up to a week.
These cookies also freeze great. You can freeze them before or after baking. If you freeze them before baking, scoop them into balls and place them on a baking sheet. Freeze them for an hour or so and then place the monster cookie dough balls into a freezer safe container.
If you freeze them after baking, let them cool completely and then place them in a freezer safe container. They will keep in the freezer for up to 3 months. Frozen dough can be baked from frozen. You will just need to add a minute or two to the baking time.
Monster cookies are a great make ahead cookie too. You can make the dough up to 2 days ahead of time before baking and follow the baking instruction as written.
Treat yourself to these delicious and easy-to-make monster cookies! Packed with oats, chocolate chips, and M&M’s, these chewy cookies are perfect for satisfying your sweet tooth. They are a new favorite cookie in our house!
More Gluten-Free Desserts to Enjoy:
Servings: 12large cookies*
Prep Time: 10 minutesmins
Cook Time: 8 minutesmins
Chilling Time: 1 hourhr
Total Time: 1 hourhr18 minutesmins
Description
Indulge in these delicious monster cookies that are not only gluten-free, but also loaded with oats, chocolate chips, M&M’s, and peanut butter. They are so chewy they practically melt in your mouth!
Prevent your screen from going dark
Add the eggs, creamy peanut butter, light brown sugar, granulated sugar and vanilla extract to a large mixing bowl and beat until smooth.
4 Eggs, 2 Cups Creamy Peanut Butter, 1 ½ Cups Brown Sugar, 1/2 Cup Sugar, 1 Tablespoon Vanilla
Add the oats, baking soda and salt and mix well until combined.
1 ½ Cups Old Fashioned Oats, 1 Teaspoon Baking Soda, 1 teaspoon Salt
Stir in the mini M&Ms, mini chocolate chips and raisins and mix well until all of the chips are incorporated. Scoop onto a baking sheet lined with parchment paper.
1 Cups Mini M&M’s, 1 ¼ Cups Mini Semi Sweet Chocolate Chips, 1/2 Cup Raisins
Cover with plastic wrap and refrigerate for 1-2 hours.
After the chilling, preheat the oven to 350 degrees F and baked for 8-10 minutes.
*If you use a smaller cookie scoop, you will get 18-24 cookies from this recipe. *I like to boil my raisins to plump them so they are soft in cookies. Barely cover them in water in a small glass measuring cup or saucepan and boil on stovetop or microwave until they begin to plump. Drain well and pat dry.
These Amish Oatmeal Cookies came from an old cookbook and my family has been loving them for over 30 years.
If you are a fan of Amish recipes, you will love these Amish Caramel Dumplings! Always a treat and delicious with ice cream.
❤️WHY WE LOVE THIS RECIPE
We love the softness of this delicious oatmeal cookie. It’s also super versatile but the addition of chocolate chips is wonderful. We are a fan of old fashioned recipes and this one fits the bill. It’s great for any occasion and they keep well. Add this one to your recipe list.
🍴KEY INGREDIENTS
Butter
Peanut butter (I use crunchy)
White sugar
Brown sugar
Eggs
Milk
Vanilla
All-purpose flour
Baking soda
Salt
Quick uncooked oats
Chocolate chips
SWAPS
You can always switch our the chocolate chips to another kind, or dried cranberries, you can also add in nuts if you prefer. Raisins are always a great addition too. I haven’t tried almond butter but I think it would work.
🍽️HOW TO MAKE
These cookies are pretty simple to make and they come together pretty quickly. The longest part about cooking cookies is having to cook a few batches.
COOKING STEPS
Step 1 Beat softened butter, peanut butter and sugars together until creamy. Blend in eggs, milk, and vanilla. Add flour, soda, and salt to the creamed mixture. Blend well.
Step 2 Stir in oats and chocolate chips. Drop by spoonfuls (I roll mine into balls with my hands about the size of a walnut and place the ball unmashed) onto ungreased cookie sheet.
Step 3 Bake in moderate oven 350 degrees about 15 minutes. (I like the tops brown, so I usually turn on the broiler for about two minutes before taking out of the oven). Makes about 3 dozen cookies.
⭐TIP
If you have problems with cookies cooking right or coming out correctly, check out our baking tips here. Also be sure and check out the comments on this entry for some great tips and additions!
OTHER AMISH RECIPES
Amish Pasta Salad – This has been made by 1000’s and one of our most popular recipes for over 10 years. It’s always a hit!
Amish Onion Patties – This recipe went viral on Instagram with over a million views. It’s definitely a keeper!
Old Fashioned Amish Bread – This is recipe that everyone loves! This bread is easy to make and very versatile!
Amish Vanilla Pie – This pie is easy to make and has a wonderful taste! We love the crumble style topping.
STORING & SERVING SIZE
We store these in an airtight container and they will keep for a while. This recipe makes about 3 dozen.
These Amish Oatmeal Cookies are a real treat! They have wonderful reviews and they are easy to make and perfect for any occasion. Add these to your recipe list.
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Course Cookies
Cuisine American, southern
1/2cupbutter or 1 stick or 8 tablespoonssoftened
1/2cuppeanut butterI use crunchy
1cupwhite sugar
1cupbrown sugar
2eggs
1/4cupmilk
1teaspoonvanilla
2cupsall purpose flour
1teaspoonbaking soda
1/2teaspoonsalt
2 1/2cupsquick uncooked oats
1/2cupchocolate chips
Beat softened butter, peanut butter and sugars together until creamy. Blend in eggs, milk, and vanilla. Add flour, soda, and salt to the creamed mixture. Blend well. Stir in oats and chocolate chips.
Drop by spoonsfuls (I roll mine into balls with my hands about the size of a walnut and place the ball unmashed) onto ungreased cookie sheet.
Bake in moderate oven 350 degrees about 15 minutes. (I like the tops brown, so I usually turn on the broiler for about two minutes before taking out of the oven). Makes about 3 dozen cookies.
This recipe makes about 3 dozen, which is why I said about 10 servings.
Keyword amish, amish recipe, easy recipe, oatmeal cookies
Wake up to breakfast already made with this Vanilla Peach Overnight Oats recipe. The day (or night) before, combine old fashioned rolled oats, cinnamon, peaches and almonds with milk in a jar and let time do its thing. Enjoy this wholesome breakfast straight out of the jar or add to a bowl and reheat until warm.
Waking up to breakfast already made in the fridge is my new favorite thing.
Since Haileigh has been back from college, she has made quite a few overnight oat recipes. Sometimes she’ll add peanut butter, vanilla protein powder (a boost of protein to keep her fuller longer), mix it with almond milk and top with a few mini chocolate chips. Other times she’ll keep it simple with cinnamon and fresh fruit. I was so inspired by her constant creations that I decided to whip up a summer peach version.
On a typical morning I have 2 eggs and turkey sausage. But every once and again I get in the mood for a warm comforting bowl of oatmeal – especially in the colder months of Michigan. However, fresh peaches are so good right now so you’ll fine me making this all.the.time.
Plus, who doesn’t like the idea of waking up knowing a wholesome delicious breakfast is already made and in the fridge?
To Make Vanilla Peach Overnight Oats You Will Need:
old fashioned rolled oats – Use old fashioned rolled oats and not quick or instant oats.
vanilla protein powder (optional) – This is optional but is great to keep you feeling full and satisfied longer.
cinnamon – Lends distinct warm and woodsy flavor.
cardamom – Slightly citrusy with notes of mint and pepper.
fine salt – Use sea salt or pink himalayan.
almonds – I like to use sliced almonds.
milk – Use whatever you have on hand (cow’s milk, soy milk, oat milk, almond milk, coconut milk or cashew milk). Any of these will work.
vanilla extract – Adds warmth and enhances the other flavors in this recipe.
fresh peach – Use ripe (but not overly ripe) white or yellow flesh peaches.
In a medium mixing bowl, measure and add; 1/2 cup rolled oats, 1 tablespoon vanilla protein powder, 1/4teaspoon ground cinnamon, 1/8 teaspoon ground cardamom, a pinch of salt and 1 tablespoon sliced almonds.
Mix well to combine.
Pour in 3/4 cup milk. I’m not much of a milk drinker these days, but I do keep unsweetened vanilla almond milk on hand for my oldest daughter. So I used that.
Lastly add in a splash of pure vanilla extract.
If not using vanilla protein powder, add a second splash of vanilla.
Stir well to combine.
Toss in 1/2 a peach that has been diced.
Add the oat mixture into a glass jar.
And secure the lid and pop it into your fridge and refrigerate overnight.
Fast forward to the morning.
Now you can one of two things the morning of. You can a) eat it cold straight out of the jar. Or b) add the contents of the jar to a bowl and warm in the microwave.
And if you’re feeling it, top it with extra peaches (I add half of a half of peach to the oatmeal and save the rest for topping), almonds, a dash of more cinnamon and a sprinkle of sugar.
Enjoy! And if you give this Vanilla Peach Overnight Oats recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1serving
Vanilla Peach Overnight Oats
Wake up to breakfast already made with this Vanilla Peach Overnight Oats recipe. The day (or night) before, combine old fashioned rolled oats, cinnamon, peaches and almonds with milk in a jar and let time do its thing. Enjoy this wholesome breakfast straight out of the jar or add to a bowl and reheat until warm.
Prep Time: 5 minutesmins
Total Time: 5 minutesmins
1/2cupold fashioned rolled oats
1tablespoonvanilla protein powder, optional – see notes
1/4teaspoonground cinnamon
1/8teaspoonground cardamom
1(small) pinchfine salt, Use sea salt or pink himalayan
1tablespoonsliced almonds
3/4cupmilk, I used unsweetened vanilla almond milk – see notes
1(small) splashpure vanilla extract
1/2ripe peach, diced
1pinchsugar, for serving (optional)
In a small mixing bowl, measure and add oats, protein powder (if using), cinnamon, cardamom, salt, almonds, milk and vanilla extract. Toss in the peaches and stir to combine. Alternatively, use half of the diced peaches and add remaining when serving.
Pour the oatmeal into a jar, secure the lid and refrigerate over night.
The morning of you can eat them out of the jar or pour into a bowl and microwave until warm.
Top with extra peaches, almonds and a dash of cinnamon. Sprinkle with sugar if desired.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. NOTE: If not using vanilla protein powder or vanilla almond milk, try adding an extra splash of vanilla extract.
Strawberry rhubarb crisp is a favorite summer dessert.
A combination of sweet strawberries and tart rhubarb are baked under a crispy, golden oat topping.
Strawberry rhubarb crisp is the ultimate summer dessert.
Fruit crisps are easy to make and be prepared ahead of time.
Double or triple the topping recipe and store it in the freezer. Use it right from frozen.
Ingredients for Strawberry Rhubarb Crisp
Strawberries:Fresh strawberries are best for this crisp recipe, but frozen berries can be used (there is no need to thaw).
Rhubarb: Fresh rhubarb has a tart fresh flavor. Choose firm stalks that are bright red to deep purple. The leaves of rhubarb are poisonous, so be sure to discard them. If using frozen strawberries, squeeze out excess liquid.
Oats:Use rolled oats for the best texture. Other varieties of oats can be used but will have a bit of a softer texture.
Sugar & Spice: Brown sugar adds a caramel sweetness, while cinnamon adds flavor.
Butter: Use unsalted, room temperature butter in this recipe.
Variations
Add toasted coconut, walnuts, pecans, or homemade cinnamon sugar to the topping for more crunch and texture.
Pop in a handful of blueberries, sliced peaches, or blackberries to change the flavor.
Skip the topping and use a pre-made granola in place. If the topping begins to brown too much, lightly tent with foil.
How to Make Strawberry Rhubarb Crisp
Sweet-tart strawberry rhubarb crisp has a buttery golden topping and is full of summer flavor!
Combine strawberries and rhubarb with sugar, flour, and cinnamon. Transfer to a baking dish (as per the recipe below).
Blend topping ingredients in a bowl with a fork or pastry cutter.
Sprinkle topping over the fruit and bake until bubbly!
Storing Strawberry Rhubarb Crisp
Keep leftover strawberry rhubarb crisp in a covered container in the refrigerator for up to 2 days.
Enjoy chilled or reheat portions in the microwave. Portions can be frozen for up to a month in freezer-safe containers. Thaw in the refrigerator before reheating.
Make Ahead
Combine ingredients in Step 2, cover, and chill or freeze until ready to bake. Add topping just before baking. You may have to add extra minutes if baking from frozen.
More Rhubarb Recipes
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Strawberry Rhubarb Crisp
The sweet and tart combination of strawberries and rhubarb is simply delicious!
Prep Time 15 minutesminutes
Cook Time 35 minutesminutes
5 minutesminutes
Total Time 55 minutesminutes
Prevent your screen from going dark
Preheat the oven to 375°F.
In a medium bowl, combine rhubarb, strawberries, sugar, ⅓ cup flour, and cinnamon. Place in a 2 qt baking dish.
In a separate bowl, combine oats, brown sugar, 6 tablespoons flour, cinnamon, and butter with a fork or pastry cutter.
Sprinkle the topping over the fruit and bake for 30-35 minutes or until the filling is bubbly and the topping is golden.
Cool for 5-10 minutes before serving. Top with ice cream or cream.
If using large strawberries, cut into quarters. Leftovers will keep in an airtight container in the refrigerator for up to 2 days and in the freezer for 1 month.
When we were young, my mom always made fruit crumbles and crisps. They’re a taste of home and comfort.
This easy apple crumble recipe has tender, sweet cinnamon apples under a buttery brown sugar crumble.
With just a few simple steps (and ingredients you likely have on hand), this delicious dessert is ready to put into the oven.
Most importantly, it’s super delicious!
It’s easy to make and uses ingredients you likely have on hand.
It’s budget-friendly, making it a great dessert to prepare for a crowd.
Apple crumble can be served warm or chilled – we even enjoy the leftovers for breakfast with yogurt.
Ingredients for Apple Crumble
In addition to the apples mentioned above, you’ll need just a handful of pantry ingredients for this apple crumble recipe.
Apples: I use Granny Smith apples, as I love their tart flavor and they hold their shape well. Other great options include Honeycrisp, Gala, Braeburn, or Pink Lady.
Flour: All-purpose flour thickens the juices in the filling and is also the base of the crumble topping.
Sugar: A sprinkle of cinnamon sugar sweetens the filling, and a combination of white and brown sugar is used in the topping for flavor.
Butter: Cold butter is mixed into the topping for flavor and a buttery texture. Margarine can be used in place.
How to Make Apple Crumble
Sometimes simple is best when it comes time to make dessert. It reminds me of the desserts my mom used to make when I was younger.
Prepare topping: Place topping ingredients (recipe below) in a bowl and cut with a pastry cutter until it forms large crumbs. Refrigerate while preparing apples.
Prepare apples: Peel and slice them, and then toss them with sugar, flour, and cinnamon.
Bake: Add the apple filling to a baking dish and sprinkle with the topping. Bake until golden brown.
Feel free to add some finely chopped pecans or walnuts.
Holly’s Top Tips Apple Crumble
In this recipe, use cold butter and mix the topping until it starts to stick together.
If the toppingis powdery in texture, mix it longer, it will hold together.
Refrigerate the topping while peeling the apples to keep the butter cold, which makes the topping crumbly and crisp.
Use firm apples so they don’t lose their shape and become mushy while baking.
Check the apple crumble early so the apples don’t overcook (or they will turn into applesauce)!
Storage, Freezing, and Leftovers
Prep ahead: Prepare this apple crumble recipe up to 24 hours before baking. If making ahead, toss the apples with a spoonful of lemon juice so they don’t brown.
Leftovers: Once baked, store the crumble in the fridge or on the counter for up to 2 days.
Freezing: Apple crumble can be frozen either before or after baking. Thaw in the fridge overnight and bake as directed adding about 5 to 10 minutes to the baking time
Apple Crumble vs. Cobbler vs. Crisp
Apple crumble (as in this recipe) has a simple streusel topping made of butter, flour, sugar, and spices. Apple crisp contains oats and nuts. Apple cobbler is more of a cake-like or biscuit-like topping, depending on the recipe.
More Apple Desserts
Did your family love this Apple Crumble? Be sure to leave a rating and a comment below!
4.98 from 165 votes↑ Click stars to rate now! Or to leave a comment, click here!
Homemade Apple Crumble
Homemade Apple Crumble is a quick and easy dessert full of warm and cozy Fall flavors.
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Prevent your screen from going dark
Preheat the oven to 375°F.
To make the topping, in a medium bowl, combine 1 cup flour, ⅓ cup white sugar, brown sugar, cinnamon, salt, and ginger if using. Add the cold butter and use a pastry cutter to cut in butter until the mixture starts to stick together and form crumbs the size of large peas, about 3 to 4 minutes. Place in the fridge while preparing the apples.
Place the sliced apples in a 2qt baking dish and toss with ¼ cup sugar, 2 tablespoons flour, and cinnamon.
Sprinkle the prepared crumble topping over the apple mixture. Bake uncovered for 35-40 minutes or until golden and the apples are soft.
Serve warm or room temperature with vanilla ice cream if desired.
Use cold butter in this recipe and mix the topping until it starts to stick together and form larger pieces. If it seems powdery, it hasn’t been mixed enough.Refrigerate the topping while prepping the apples, this helps keep it from melting and keeps it crumbly.Use firm apples so they don’t lose their shape and become mushy while baking. Check the apples early, overbaking can cause mushy apples.Adding nuts or granola makes the crumble extra crunchy.Prep ahead: Prepare this apple crumble recipe up to 24 hours before baking. If making ahead, toss the apples with a spoonful of lemon juice so they don’t brown.
I tried olive oil in my granola for the first time and I’m sold for life! This simple homemade granola recipe is going to be your new favorite too! And you can totally add your favorite mix-ins!
I am OBSESSED with granola, but as I only buy coconut oil for granola and otherwise it sits stagnant in my pantry, I started testing out other options. With time I fell in love with olive oil and upon a quick google search discovered I wasn’t the only one. I eventually adapted my original strawberry almond granola with fOOD 52’s recipe and it has been the best granola I’ve not only made, but eaten!
Once you try this homemade granola, you’ll never resort to store-bought granola ever again! I also love knowing ever single ingredient going into my granola.
Ingredients for the Best Granola
A good granola only needs a few ingredients and it’s so customizable! Here is the list of ingredients:
Oats: old fashioned oats work best, they give the granola structure and are also heart-healthy
If you want gluten-free granola, be sure the oats are gluten free.
Pumpkin Seeds: add a great texture to the granola and are a rich source of protein, vitamins and minerals
Almonds: adds protein and healthy fat
Maple Syrup: natural sweetener, honey works great too
Extra Virgin Olive Oil: the fat that holds the granola together and gives it that awesome crunch
Brown Sugar: adds the perfect about of sweetness and flavor
Kosher Salt: don’t skip this, it enhances all the flavors
The measurements for each ingredients are listed in the recipe card below. See the section below on options for other mix-ins.
How to Make Homemade Granola
Another spectacular thing about homemade granola, aside from it being delicious, is that it’s super easy to make:
Preheat the oven and prep a baking sheet by lining it with parchment paper.
Stir all the ingredients together in a large bowl and spread the mixture on a baking sheet.
Bake, stir and bake some more.
Let it cool completely before breaking it up and storing.
These instructions can also be found in full detail at the end of this post.
More Optional Mix-Ins
The mix-ins or possible substitutions in this recipe are almost endless. Here are a few ideas:
PRO TIP: If you add any chocolate or dried fruits, add it after after baking.
Tips for the Best Granola
Here are a few tips for making the best homemade granola recipe:
Use old fashioned oats. They hold up better than quick oats and make the perfect base.
Press into a flat even layer before baking.
Let the granola cool before breaking it up.
Stir the granola part way through baking. This helps all the granola to get crunchy so you don’t have any soft spots.
How to Eat Granola
You can of course eat it with milk just like you would eat a bowl of cold cereal. Mmmmmm it’s so good!
I love granola tossed on top of some homemade yogurt with some fresh berries in a yogurtparfait.
You can also just snack on plain granola by the handful!
Is Granola Healthy?
Yes, in moderation of course. Too much of anything isn’t healthy, but all the ingredients are natural and full of nutrients. This healthy granola recipe is a great source of fiber, protein and healthy fat.
How to Store Granola
This recipe is best stored in an airtight container at room temperature. Homemade granola will keep if stored properly for 2-4 weeks.
Granola can also be stored in the freezer. Frozen granola will keep for up to 3-6 months. Be sure it has cooled completely and then place in a freezer bag or freezer safe container. This is a great way to keep enjoying granola for months!
Whether you need a healthy and filling snack for your kids after school or some granola for parfaits at your next brunch, this granola recipe is the one for you! And you’re going to love the flavor of the olive oil!
More Granola Recipes:
Servings: 8
Prep Time: 10 minutesmins
Cook Time: 40 minutesmins
Total Time: 50 minutesmins
Description
*Adapted from food52
Prevent your screen from going dark
Heat oven to 300 and line a baking sheet with parchment.
Stir everything together in one large bowl and spread evenly on a baking sheet.
3 Cups Old Fashioned Oats, 1 Cup Raw Pumpkin Seeds, 1 Cup Sliced Almonds, 3/4 Cup Maple Syrup, 1/2 Cup Extra Virgin Olive Oil, 1/2 Cup Brown Sugar, 1 teaspoon Kosher Salt, 3/4 Cup Rice Krispies Cereal, 2 Tablespoons Chia Seeds
Bake for 20 minutes, stir and bake for another 20-25 minutes.
Remove to cool and break up into a jar for storage.
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Carrot cake oatmeal is like having dessert for breakfast.
Shredded carrots and warm seasonings are stirred into a hearty bowl of oatmeal with a swirl of homemade cream cheese yogurt on top.
Ingredients for Carrot Cake Oatmeal
Carrot cake oatmeal tastes like dessert for breakfast! It’s an easy-to-cook morning meal that’s packed with protein, fiber, and good all-day-energy.
Oatmeal – This recipe uses old-fashioned oats, also known as rolled oats, as they have the best texture. You can use quick oats but may have to adjust the milk/water.
Carrots – Shred the carrots on the larger side of a box grater before adding to the oatmeal.
Liquid – I use a combination of water and milk to make these oats nice and creamy. Any type of milk can be used.
Add ins – Add in anything you like to add to carrot cake. I love raisins and chopped nuts. Try pecans, almonds, coconut or pineapple.
The Best Topping
This carrot cake oatmeal is topped with a cream cheese yogurt that resembles frosting. It’s pprotien packed and delicious. Be sure to let the cream cheese soften for faster whipping.
How to Make Carrot Cake Oatmeal
Easy and delicious is what this cozy breakfast recipe is all about!
Simmer the oats with water, milk, brown sugar, cinnamon, carrots, and raisins.
While the oatmeal is cooking, the cream cheese yogurt.
Stir in the butter and nuts and top with the cream cheese yogurt.
Storing and Reheating Oatmeal
Keep leftover carrot cake oatmeal in a covered container in the refrigerator for up to 4 days. Cream cheese yogurt should be stored separately.
Reheat portions in the microwave or on the stovetop, adding milk as needed.
Freeze portions in zippered bags for up to a month and thaw overnight in the refrigerator.
Did you make this Carrot Cake Oatmeal? Leave us a rating and a comment below!
5 from 1 vote↑ Click stars to rate now! Or to leave a comment, click here!
Carrot Cake Oatmeal
Start your morning off right with this sweet and creamy carrot cake oatmeal with a cream cheese yogurt swirl!
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
In a medium saucepan over medium heat, bring water, milk, brown sugar, cinnamon, vanilla extract, and salt to a boil. (Keep an eye on it to ensure it doesn’t boil over)
Add the oats, carrots, and raisins, reduce the heat to medium low, and let simmer for 18 to 21 minutes stirring frequently so the milk doesn’t burn.
While the oatmeal is cooking, in a small bowl whisk the cream cheese until fluffy and smooth. Gradually add the yogurt, stirring after each addition. Stir in the cinnamon.
Remove the oats from the heat and stir in walnuts and butter. Top with the cream cheese and additional walnuts if desired.
Leftover oatmeal can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop with a little bit of milk, stirring until heated through.
Baked French toast casserole combines the best of light, fluffy, and fragrant French toast with the easy prep of a baked casserole!
Featuring cubed bread baked into a sweet custard with a crispy streusel topping, this French toast bake will be a family favorite all year round!
So simple: This overnight French toast casserole recipe is holiday brunch-worthy but couldn’t be easier to make on any day of the week!
Make ahead: Prep and bake or prep and chill in the pan overnight- this recipe fits into your schedule! Perfect for lazy weekends and brunch guests!
Switch up: Use your own add-ins and make a new delicious French toast casserole!
Ingredients for French Toast Casserole
Bread – A loaf of day-old bread works best for absorbing the custard mixture, so check the bakery for yesterday’s bread. Almost any type of bread will work; try brioche, challah, Texas toast, or French bread.
Custard Mixture – An easy egg and cream mixture is sweetened with brown sugar and vanilla and then gently tossed with the bread cubes. This mixture soaks into the bread, adding flavor and the perfect French toast texture.
Topping – A combination of melted butter, brown sugar, and chopped pecans adds a sweet, crunchy layer. Replace pecans with your favorite chopped nuts.
Variations
Perfect as a summer brunch or for Christmas morning breakfast, change the flavor for any occasion. Add bits of sweetened cream cheese.
Summer/Spring – serve with fresh berries like strawberries, blueberries, or raspberries.
Fall – Whisk in some pumpkin puree, pumpkin spice, or mashed banana.
Winter – Stir in, raisins, egg nog, and dried or fresh cranberries.
How to Make French Toast Casserole
Prepare bread cubes and whisk custard ingredients together until smooth per recipe below.
Pour the custard over the bread cubes, add the topping and rest overnight.
In the morning, bake and enjoy.
Storing French Toast Bake
Keep leftover French toast casserole covered in the refrigerator for up to 4 days. Reheat portions in the microwave, oven, or air fryer until warmed through and the topping is crispy again.
Prepare this easy French toast casserole recipe up to 4 months in advance.
To freeze, line the casserole dish with parchment paper, and once the casserole is frozen, remove it and wrap it in plastic wrap and aluminum foil. This frees up the casserole dish until you are ready to bake!
To bake, thaw the casserole in the fridge overnight and bake as directed.
More Make Ahead Breakfast Recipes
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5 from 34 votes↑ Click stars to rate now! Or to leave a comment, click here!
French Toast Casserole
This delightful dish combines classic flavors of light & fluffy French toast with the ease of a breakfast casserole!
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour50 minutesminutes
Dry out the cubed bread by leaving it out for a few hours or baking in an oven preheated to 350°F for 6 to 8 minutes.
Grease a 9×13 inch baking dish and spread the bread cubes evenly in the dish.
In a medium bowl, whisk together the eggs, half-and-half, milk, brown sugar, vanilla, and cinnamon until well combined. Pour the egg mixture evenly over the bread.
For the topping, whisk the melted butter and ⅓ cup brown sugar. Stir in the pecans, cinnamon, and nutmeg. Gently spoon the topping over the casserole.
Cover the casserole dish and allow it to sit for at least 1 hour (or up to 48 hours).
Remove the casserole from the fridge and let it rest on the counter while the oven preheats to 350°F.
Bake the French toast uncovered for 40 to 50 minutes or until a knife inserted in the center comes out clean and is hot.
Serve warm with maple syrup, whipped cream or fruit.
Any type of bread will work in this recipe, we prefer dense bread such as brioche or challah.Leftover French toast casserole can be refrigerated for up to 4 days. Reheat portions in the microwave, oven, or air fryer until warm. Optional Streusel Topping: If desired, the pecan topping can be replaced with a streusel topping. Combine 3 tablespoons each brown sugar, flour, and butter with ¼ cup oats, and ½ teaspoon cinnamon. Mix until well combined and sprinkle over the casserole.
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