Date Oatmeal Muffins

After such an abundance of sugar and chocolate we thought it was time to bake something a wee bit healthier! These muffins were the perfect recipe to play with. They bake up surprisingly light and moist thanks to soaking the oats and have just a hint of sweetness. 

2 cups oats
2 cups buttermilk
2 eggs
1 cup brown sugar
¾ cup oil
1 cup Whole Wheat Flour
1 cup Partially Sifted Flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 cups dates, pitted & chopped

Mix together the oats and buttermilk and let sit for an hour. Beat eggs until they’re frothy then beat in sugar and oil. Mix together flours, baking soda, powder and salt. Mix together egg mixture, dry ingredients and oat mixture just until combined. Fold in dates. Pour batter into lined muffin tins and bake for 20 minutes at 350°F. 

Banana Oatmeal Cookies

Now, these cookies are so moist and chewy they’re almost like mini-loafs. Not to mention, they’re even tasty frozen!

1 cup sugar
2 medium bananas, mashed
¾ cup butter
1 egg
2½ cups old-fashioned oats
1 cup Partially Sifted Flour
½ tsp salt
½ tsp baking soda
½ tsp cinnamon

Preheat oven to 350ºF. Beat sugar, bananas, butter and egg in a large mixing bowl. Stir in remaining ingredients. Drop tablespoons of dough on a greased cookie sheet. Bake for 10 – 12 minutes. 

Cranberry Oatmeal Cookies

These are my all time favourite cookies! Jeff claims that he doesn’t like them, but the dough sure keeps disappearing…

2/3 cup butter
2/3 cup packed brown sugar
2 eggs
1 ½ cup rolled oats
1 ½ cups Partially Sifted Flour
1 tsp salt
6 oz / 170g craisins (dried cranberries)
2/3 cup white chocolate chips

Preheat oven to 375ºF. Cream together butter, sugar and eggs. Mix together rolled oats, Partially Sifted Flour and salt. Combine dry ingredients to butter mixture a bit at a time. Finally, mix in the craisins and white chocolate chips. Spoon onto a cookie sheet and bake for about 10 minutes or until nice and golden.