No-Bake Chocolate Oatmeal Frog Cookies

Servings: 26-28 cookies serving(s)

Prep time: 10 minutes

Total time: 60 minutes

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No-Bake Chocolate Oatmeal Frog Cookies are quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

No-bake treats are the best thing for summer. They’re quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

Summers seemed to be filled with frogs and toads when I was little. We’d find toads in the yard and as we traipsed through the woods, and we’d catch frogs and pollywogs down by the brook.

Quincy with frog

Summer was filled with other kinds of frogs too – chocolate oatmeal frog cookies.

My mom had a few different recipes for no–bake cereal squares and other treats. A recipe I recently rediscovered is for no-bake cookies that we called “frogs”. Made with cocoa, rolled oats, milk, butter and not much else, they’re the quickest way I know to make a cookie when you’re craving something sweet.

Chocolate oatmeal frog cookies take less than 10 minutes to make and they’re extra easy so kids can make them on their own.

And the bonus is that they’re gluten free, so if you have friends who avoid wheat this is an easy treat to share.

No-Bake Chocolate Oatmeal Frog Cookies are quick and easy so kids can make them on their own and they don’t heat up the house on warm days.

Chocolate Oatmeal Frog Cookies Recipe

Makes 26-28 cookies

Ingredients

  • ½ cup unsweetened cocoa powder
  • 3 ¾ cups quick oats (GF if desired)
  • 2 Tbsp. ground flax
  • 1 ½ cups sugar
  • ½ cup milk
  • ½ cup butter
  • 1 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla

Instructions

  1. In a large bowl combine cocoa powder, rolled oats and ground flax.
  2. Line a large baking sheet with waxed paper or parchment.
  3. In a medium pot, combine the sugar, milk, molasses and butter. Bring to a boil over medium heat and cook for two and a half minutes, stirring constantly.
  4. Remove from heat, stir in the vanilla and pour over the rolled oats mixture.
  5. Stir to combine and quick drop by the spoonful (or a medium cookie scoop) onto prepared pan.
  6. Let cool then store in a covered container, between layers of waxed paper or parchment.

This recipe is easy enough for kids to make on their own.

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Thick and Chewy Oatmeal Raisin Cookies

Servings: 18 cookies serving(s)

Prep time: 60 minutes

Total time: 84 minutes

Cooking time: 24 minutes

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Thick and chewy oatmeal raisin cookies are wholesome and satisfying.

Thick and chewy oatmeal raisin cookies are wholesome and satisfying.

When I was growing up we didn’t often get to bakeries. There was really no need since my mom baked all the time at home. When I headed off to university, home baking was hard to come by. There were often care parcels from home and to fill the gaps in between deliveries I searched out local bakeries that baked cookies that tasted homemade. And I didn’t just go for any sort of cookie.

Because I was buying food on my own dime I became a bit of an expert in cookie value. Chocolate chip cookies tended to be thin and not very filling but oatmeal raisin cookies, when made well, were thick, wholesome and satisfying. They we larger than the other cookies and would tide you over for the afternoon. That’s how my fondness for this sort of cookie grew — out of sheer practicality.

Thick and chewy oatmeal raisin cookies are wholesome and satisfying.

From there the humble oatmeal raisin cookie became a staple on camping trips. During a day of hiking or mountain biking, thick and chewy oatmeal raisin cookies provided energy and substance and if they got squashed in your backpack you could always press them into a ball without losing a crumb.

I have several oatmeal raisin cookie recipes that yield thin cookies, but it took a bit to come up with a recipe for the thick and chewy oatmeal raisin cookies I remembered from my university days. This recipe is slightly adapted from the blog Sally’s Baking Addiction.

Baking tips:

  • Chilling the dough is key to keeping the cookies thick while baking.
  • This recipe doubles well and the cookies freeze well.
  • To make these a bit more nutritious, add 1-2 Tbsp. of ground flax to the dough

Thick and Chewy Oatmeal Raisin Cookie Recipe

Makes about 18 cookies

Ingredients:

  • ½ cup butter, softened
  • ½ cup + 1 Tbsp. sugar
  • 1 large egg, room temperature
  • ½ Tbsp. vanilla
  • 1 ½ Tbsp. Crosby’s Fancy Molasses
  • 1 cup flour, spooned in
  • ½ tsp. baking soda
  • ¾ tsp. cinnamon
  • 1/2 teaspoon salt
  • 1 ½ cups rolled oats (not instant)
  • ½ cup raisins

Instructions:

  1. In a large bowl cream the butter and sugar until fluffy and light in colour. Beat in the egg then the vanilla and molasses.
  2. In another bowl combine the flour, baking soda, cinnamon and salt. Stir into the creamed mixture.
  3. Add rolled oats and raisins and stir until well combined.
  4. Chill for 30 minutes to an hour.
  5. Preheat oven to 350 F and line a large baking sheet with parchment paper.
  6. Drop dough by heaping tablespoonful (or use a medium cookie scoop) onto prepared sheet, about two inches apart.
  7. Bake for 11-12 minutes, until edges are set but the middle still looks a little soft.
  8. Let cool on the pan for a bit before removing to a rack to cool.

 

 

Low Sugar Oatmeal Chocolate Chip Cookies

Servings: 30 cookies serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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Low sugar oatmeal chocolate chip cookies are a wholesome and hearty lunchbox treat. They're filling, relatively low calorie and low in sugar, a good source of fibre and full of healthy stuff. The recipe contains no artificial sugar.

Low sugar oatmeal chocolate chip cookies are a wholesome and hearty lunchbox treat. They’re filling, relatively low calorie and low in sugar, a good source of fibre and full of healthy stuff. The recipe contains no artificial sugar.

March is school break month and while many families fly off to warm destinations for the week-long holiday, it’s still one of the best times for an old fashioned family road trip.

I grew up heading off to Sugarloaf Mountain in Maine for my March break. We’d pile in the car that was stuffed to the rafters with ski equipment and winter gear and drive six hours to the hill, singing all the way.

In fact, when I was growing up every road trip involved singing songs we all learned at Camp Genburn. Singing helped pass the time and kept us all distracted enough that we didn’t squabble during the long drive.

Low sugar oatmeal chocolate chip cookies are a wholesome and hearty lunchbox treat. They're filling, relatively low calorie and low in sugar, a good source of fibre and full of healthy stuff. The recipe contains no artificial sugar.

The in-car picnic lunch also helped to pass the time. (It also helped save time and money since we only had to stop for bathroom breaks between home and the hill.) In my experience, good food is one of the essentials of a successful (and memorable) road trip with a car full of kids. A healthy lunch and wholesome snacks go a long way in preventing meltdowns, in both kids and adults.

Lots of cookies and snacks are high in sugar or aren’t aren’t filling so they don’t hit the spot. Pairing these low sugar oatmeal chocolate chip cookies with a piece of fruit makes a great snack combo that will tide you over until mealtime.

If you’re planning a March Break road trip, these low sugar oatmeal chocolate chip cookies are a wholesome and hearty lunchbox treat. They have just enough chocolate chips to keep everyone in the back seat content. They’re lower in sugar and fat than most cookies, are a good source of fibre and are filled with healthy stuff.

Low Sugar Oatmeal Chocolate Chip Cookie Recipe

Makes 2 1/2 dozen

Ingredients:

  • 1/2 cup butter, softened
  • 1/2 cup sugar (can reduce to 6 Tbsp.)
  • 1 egg
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • 1/2 cup unbleached flour
  • 2 Tbsp. ground flax
  • 2 Tbsp. raw millet or sunflower seeds
  • 1/2 cup whole wheat flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • pinch of salt
  • 1 cup old fashioned rolled oats (not instant!)
  • 1 cup chocolate chips
  • 1/2 cup shredded coconut
  • 1/2 cup dried cranberries or raisins
  • 1/2 cup pumpkin seeds

Instructions:

  1. In a large bowl cream butter and sugar until light textured. Add egg then molasses and vanilla.
  2. Sprinkle over the flour, flax, millet (or sunflower seeds), baking soda, baking powder and salt. Stir to combine.
  3. Stir in rolled oats then chocolate chips, dried cranberries, coconut and pumpkin seeds.
  4. Drop by spoonful onto a parchment lined baking sheet. Press the tops lightly with the bottom of a glass
  5. Bake at 350 F for 12-14 minutes

 

 Nutritional info:Per cookie.

  •  Calories: 162
  • Fat: 9.6 g
  • Saturated Fat: 4.7 g
  • Cholesterol: 16 mg
  • Carbs: 17.6 g
  • Sugar: 9.3 g
  • Sodium: 62 mg
  • Fibre: 2 g
  • Protein: 3.5 g
  • Potassium: 125 mg
  • Calcium: 17.5 g

Almond Butter Energy Bars Recipe

Servings: 36 bars serving(s)

Prep time: 25 minutes

Total time: 60 minutes

Cooking time: 35 minutes

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Packed with protein, fibre and lots of flavour, Almond Butter Energy Bars bars are perfect for those days when you’re on the go.

Packed with protein, fibre and lots of flavour, Almond Butter Energy Bars bars are perfect for those days when you’re on the go.

This is how I coax my kids to go on hikes when we’re away on vacation…

Find a local bakery and let them choose snacks for the hike.

As long as there are treats in our backpacks and a chance to enjoy them throughout the climb my kids are game to hike.

And to be fair, my kids usually enjoy hiking, but some extra encouragement enroute to the next lookout is always welcome.

Packed with protein, fibre and lots of flavour, Almond Butter Energy Bars bars are perfect for those days when you’re on the go.

My favourite climbing snack is a hearty granola bar from a local bakery in mid-coast Maine. Moist and filled with seeds and nuts the bars pack well and are filling. One is definitely enough.

This Almond Butter Energy Bar recipe is my version of that wholesome bar.

School-friendly option: Replace the almond butter with sunflower seed butter. Replace the chopped nuts with additional seeds and dried fruit.

Store them individually wrapped in the freezer if you want to have them on hand for hikes or anytime you’re on the go.

Almond Butter Energy Bars Recipe

Makes 36 bars

Ingredients:

  • 3 cups quick rolled oats
  • 1 cup bran (natural)
  • 1 cup unsweetened coconut
  • 1 cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup chopped almonds
  • ½ cup raisins or dried cranberries
  • ¼ cup wheat germ or ground flax
  • ½ cup chocolate chips
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup vegetable oil
  • ½ cup brown sugar
  • ½ cup almond butter (can use peanut butter)
  • 1 Tbsp. milk (coconut, cow, nut or seed milk)
  • 2 tsp. vanilla
  • ¾ tsp. baking soda

Instructions:

  1. Mix oats, bran, coconut, seeds, almonds, raisins, wheat germ and chocolate chips in large bowl.
  2. In a saucepan, combine molasses, oil, sugar and almond butter. Cook over medium-low heat until sugar dissolves and mixture is smooth. (Stir constantly.)
  3. In a small dish, combine milk, vanilla and baking soda. Stir into molasses mixture and remove from heat.
  4. Pour molasses-milk mixture over dry mixture and stir until dry ingredients are moist. Scrape mixture into a 9”x13” pan. Press mixture firmly into pan
  5. Bake at 275°F for 30-35 minutes.
  6. Let cool, cut into bars and store in the refrigerator.

 

Nutritional info: Per bar.

  • Calories: 174
  • Fat: 10.5 g
  • Saturated Fat: 2.9 g
  • Cholesterol: 0 mg
  • Carbs: 18.9 g
  • Sugar: 8.5
  •  Fibre: 2.7 g
  • Protein: 3.5 g
  • Potassium 228 mg

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Packed with protein, fibre and lots of flavour, Almond Butter Energy Bars bars are perfect for those days when you’re on the go.

Oatmeal Brown Sugar Coffee Cake with Pecan Streusel

Servings: 12 serving(s)

Prep time: 20 minutes

Total time: 55 minutes

Cooking time: 35 minutes

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oatmeal brown sugar coffee cake is moist and wholesome

Oatmeal Brown Sugar Coffee Cake is an old-fashioned coffee cake with wholesome substance.

I buy rolled oats in 8 kg bags. We eat porridge pretty much every morning so buying is bulk is the simplest way to keep the cupboard stocked.

I love how porridge is warming and sticks to your ribs, but there’s also something about the texture that is especially appealing. When I was growing up my dad loved cream of wheat but I always preferred breakfast food with more oomph. So porridge it is.

oatmeal brown sugar coffee cake is moist and wholesome

It’s my love of oatmeal that drew me to this recipe in the first place. In fact, may be I should have called this recipe porridge cake. With its comforting texture and feeling of substance, this is a coffee cake that stays with you. It’s earthy and wholesome.

oatmeal brown sugar coffee cake is moist and wholesome

This recipe is adapted from the Debora Madison classic, Vegetarian Cooking for Everyone. It’s an enormous book full of excellent recipes with a particularly good collection of baking recipes. (I’ll soon share her recipe for buckwheat flapjacks.)

Oatmeal Brown Sugar Coffee Cake Recipe

Ingredients:

  • 1 cup old-fashioned rolled oats
  • 1 ½ cups boiling water
  • ½ cup butter
  • ½ cup brown sugar
  • ½ cup white sugar
  • 3 Tbsp. Crosby’s Fancy Molasses
  • 2 eggs, room temperature
  • 1 ½ tsp. vanilla
  • 1 tsp. cinnamon
  • 1 ½ cups flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt

Pecan Streusel

  • ½ cup brown sugar
  • 2 tsp. flour
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 3 Tbsp. cold butter
  • 2/3 cup chopped pecans

Instructions:

  1. Butter a 9”x 13” pan or line it with parchment paper
  2. Preheat the oven to 375 F
  3. Pour boiling water over the oats and set them aside to cool.
  4. Cream butter and sugars until light. Beat in molasses then eggs, one at a time.
  5. Stir in vanilla, cinnamon and then moist oatmeal.
  6. Whisk together flour, baking powder, baking soda and salt. Using a wooden spoon or rubber scraper, stir dry ingredients into wet. Combine well but don’t over mix.
  7. Mix together streusel ingredients with a fork or pastry blender.
  8. Scrape batter into prepared pan and sprinkle over the streusel.
  9. Bake for about 35 minutes, until a tester comes out with just a few moist crumbs attached.

 

 

 

Three-Seed Gluten Free Granola Bars

Servings: 16 bars serving(s)

Prep time: 10 minutes

Total time: 40 minutes

Cooking time: 30 minutes

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Three-seed gluten free granola bars are gluten free and nut free.

Three-Seed Gluten Free Granola Bars are a wholesome treat for snack time.

My kids are obsessed with packaged granola bars.

There is no shortage of baked goods in our house and our cupboards, fridge and freezer are overflowing with lunchbox options. But still my kids say that there’s nothing in the house to eat.

It’s enough to drive me crazy.

They’d walk out of the house with nothing but an apple for lunch if it wasn’t for my husband’s insistence on a compromise. We have found our middle ground but the one packaged food that  irks me most is packaged granola bars.

Three-seed gluten free granola bars are gluten free and nut free.

May be it’s that fact that granola bars are just about the simplest things to make at home and that you can stuff all sorts of healthy and delicious things into a batch.

Then there’s the extra packaging that comes with individually wrapped packaged bars.

Whatever their reasons my kids prefer packaged granola bars, which is why it surprised me when they devoured this batch. And it was my daughter, the pickiest of the two, who kept going back for more.

I suspect they were drawn to this recipe because they’re not as oaty as most that I make, and they’re baked so the texture is a little different than the stovetop variety that’s pressed into a pan.

Three-seed gluten free granola bars are gluten free and nut free.

The chocolate coating is optional, depending on how picky your crowd is. (Just melt chocolate chips and spread it on the cooled bars). Dried cranberries or apricots are another nice addition to this recipe.

The extra bonus with these gluten free granola bars is that they’re nut-free too so are school-friendly.

Looking for more snack ideas? You might enjoy these recipes: 10 Wholesome Snack Ideas for the Whole Family

A special thank you to my friend Linda the Cheese Lady for the recipe.

Three-Seed Gluten Free Granola Bar Recipe

Makes 16 generous bars

Ingredients:

  • 1 cup old-fashioned rolled oats
  • 1/4 cup brown sugar
  • 1/4 cup ground flaxseed
  • 1/2 tsp. cinnamon
  • 1/2 cup brown rice flour
  • 1/4 cup pumpkin seeds
  • 3 Tbsp. sunflower seeds
  • 1/4 tsp. salt
  • 1/4 cup Crosby’s Fancy Molasses
  • 2 Tbsp. honey or maple syrup
  • 5 – 6 Tbsp. melted coconut oil (or grape seed or canola oil)
  • 1 tsp. vanilla extract
  • 1/4 cup bittersweet Chocolate Chips

Instructions:

  1. Line an 8″x8″ pan with parchment paper. Pre-heat the oven to 350 F
  2. In a large bowl combine all dry ingredients.  In a medium bowl combine the wet ingredients.
  3. Add the wet ingredients to the dry and stir well.
  4. Stir in chocolate chips.
  5. Press into prepared pan
  6. Bake for 25-28 minutes (you want the edges to be a little brown so they’re crunchy.)
  7. Cool completely before slicing.

Nutritional info: Per bar.

  • Calories: 163.5
  • Fat: 8.5 g
  • Saturated Fat: 4.6 g
  • Cholesterol: 0 mg
  • Carbs: 20.6 g
  • Sugar: 9.9
  • Fibre: 2.1 g
  • Protein: 2.9 g
  • Potassium 180 mg
  • Protein 2.9 g

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Apple Oatmeal Pancakes | Wholesome and Hearty Breakfast Fare

Servings: 4 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Apple oatmeal pancakes are wholesome and heartyIn praise of hearty breakfasts…

It’s amazing what rolled oats and an apple can do for pancakes. I’m fond of all sorts of pancakes but for a breakfast to really tide me over I need more than flour, milk and eggs which is why all of the extras in this recipe appeal to me.

Rolled oats, whole grain flour and flax stick with you through the morning. They supply good nutrition, add texture and a whole lot of flavour. This recipe is sweetened with a bit of molasses, which adds flavour too.

Apple oatmeal pancakes are wholesome and hearty

These are not fluffy pancakes.

Apple Oatmeal Pancakes are on the hearty side of the pancake spectrum. These are cold weather pancakes, just the sort you might crave on a damp, chilly November morning.

Pancakes aren’t just for breakfast

Apple Oatmeal Pancakes make good lunchbox fare too, and can be a perfectly acceptable supper on an evening when a breakfast sort of meal is what everyone is craving.

Apple Oatmeal Pancakes Recipe

Serves 4

  • ½ cup plus 2 Tbsp. quick oats (not instant)
  • 1 cup whole wheat or spelt flour
  • 1 Tbsp. ground flax, oat bran or wheat germ
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 egg, beaten
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 Tbsp. sugar (optional)
  • 3 Tbsp. oil
  • 1 cup buttermilk or sour milk
  • 1 small to medium apple, scrubbed and grated (skin on)
  • Apple slices for garnish (optional)
  1. In a large bowl combine the rolled oats, flour, flax, baking soda and salt.
  2. In another bowl, beat the egg with the molasses and sugar. Whisk in the oil and milk.
  3. Add wet mixture to dry and stir until combined.
  4. Stir in the grated apple.
  5. Heat griddle over medium and grease with oil. Drop batter into pan by 1/3 cup measure. Top with thinly sliced apple.
  6. When edges are set and bubbles start to form on top, flip and cook until done.
  7. Place cooked pancakes in a warm oven until ready to eat, or cool on a wire rack and freeze.

 

Pumpkin Oat Molasses Muffins | Refined Sugar-Free

Servings: 11 muffins serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Pumpkin oat molasses muffins have a light texture and a delicious pumpkin pie spice flavour. No refined sugar.

Pumpkin + Oats + Molasses + Spice

The fields near our cottage are teeming with pumpkins and they’re piled high at Fullerton’s Corner Market, the country store that’s just down the road from our summer place.

All these pumpkins were easy to ignore even a week ago, when there was still summer heat in the sun, but once the temperature started dipping into the frost zone I realised that pumpkin season has truly arrived.

I’m still not ready to put a pumpkin on my front step but I have started baking with pumpkin. The house has smelled of pumpkin pice spice these past few evenings, a welcome scent when darkness arrives early and the nights are too cool to leave windows open a crack.pumpkin oat molasses muffins are refined sugar-free

No Refined Sugar

I have had this recipe tucked aside for ages now waiting for fall. I have a couple of other pumpkin muffin recipes on the blog but this version, with old fashioned oats, is especially appealing. I also love that there is no refined sugar in this recipe, just molasses and your choice of honey or maple syrup.

These Pumpkin Oat Molasses Muffins have a surprisingly light texture and they’re nice and moist. I use whole wheat pastry flour, but regular whole wheat flour works fine too.

These are great snack muffins. Hearty and wholesome, they hit the spot. No butter required.

Pumpkin Oat Molasses Muffin Recipe

Adapted from the blog Cookie + Kate

Makes about 11 muffins

Ingredients

  • 1¾ cups whole wheat pastry flour or regular whole wheat flour (spooned in)
  • ⅓ cup old-fashioned oats, plus more for sprinkling on top
  • ½ tsp. salt
  • 1 tsp. baking soda
  • ½ tsp. cinnamon, plus more for sprinkling on top
  • ½ tsp. ground ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • ⅓ cup oil or melted butter (I use grape seed oil)
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup honey or maple syrup
  • 2 eggs, at room temperature
  • 1 cup pumpkin purée
  • ¼ cup milk
  • 1 tsp. vanilla

Instructions

  1. Preheat oven to 325 F. Prepare muffin pans
  2. In a large bowl stir together the flour, oats, baking soda, salt and spices.
  3. In a medium bowl whisk the oil, molasses and honey or maple syrup. Add eggs, one at a time. Mix in the pumpkin purée, milk and vanilla.
  4. Add the wet mixture to the dry mixture and stir just until combined.
  5. Spoon batter into muffin cups and sprinkle with a little cinnamon and oats.
  6. Bake at 325 F for about 25 minutes.

Nutritional info: Per muffin.

  •  Calories: 238.9
  • Fat: 11.8 g
  • Saturated Fat: 1.8 g
  • Cholesterol: 35.3 mg
  • Sodium: 240.6
  • Carbs: 29.3 g
  • Sugar: 11.7 g
  • Protein: 4.8 g
  • Calcium: 39.3 g
  • Fibre: 2.7 g
  • Potassium: 245.2 mg
  • Folate: 25.5 (DFE)
  • Vitamin A: 195 (RAE)

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Pumpkin oat molasses muffins have a light texture and a delicious pumpkin pie spice flavour. No refined sugar.

Healthy Peanut Butter Oatmeal Chocolate Chip Cookies {Almond Butter option too}

Servings: 18 serving(s)

Prep time: 15 minutes

Total time: 40 minutes

Cooking time: 25 minutes

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Wholesome Peanut Butter Oatmeal Chocolate Chip Cookies. Naturally sweetened & low in sugar. Great made with almond butter too.

Finally, a healthy cookie that my daughter will devour.

My daughter has a sweet tooth and she’s picky when it comes to baked goods. She likes her treats super sweet and spends her pocket change on Caramilk bars and packaged chocolate pudding. She dips into the chocolate chips whenever she gets the chance and has been known to eat pouches of hot chocolate with her fingers. No milk required.

That’s why I was surprised when these cookies started disappearing off the counter. And she wasn’t just picking the chocolate chips out of them.

Wholesome Peanut Butter Oatmeal Chocolate Chip Cookies. Naturally sweetened & low in sugar. Great made with almond butter too.

This is a barely sweet cookie that is turned into a treat with chocolate chips. The original recipe called for ¾ cup of chocolate chips but I dialled it back to ½ cup.

I have made these oatmeal cookies with almond butter as well (my daughter’s favorite is the almond butter version). Both variations are great so it’s more a matter of flavour preference and what you have on hand.

These cookies are surprisingly filling and have a terrific texture…Nice and moist. I have tested the recipe with old fashioned rolled oats but my preference is to use quick oats. It makes all the difference in the texture. If all you have are old fashioned oats you can pulse them in the food processor a few times to break them up a bit.   I adapted this recipe from Naturally Ella.

Peanut Butter Oatmeal Chocolate Chip Cookies

Makes 18 cookies

  • ¼ cup butter
  • 1/3 cup smooth peanut butter or almond butter
  • ¼ cup Crosby’s Fancy Molasses
  • 1 egg
  • 1 tsp. vanilla
  • ¾ cup flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1 cup quick rolled oats
  • ½ cup chocolate chips (optional)
  1. Preheat oven to 350 F
  2. In a small bowl whisk the flour, baking powder, salt and baking soda.
  3. Combine butter and peanut butter in a saucepan over low heat and stir until butter has melted. Remove from heat and whisk in the molasses. Scrape into a bowl, cool slightly then whisk in the egg and vanilla.
  4. Stir in the flour mixture then the rolled oats and chocolate chips.
  5. Drop by the spoonful (I used a medium cookie scoop) onto a parchment-lined cookie sheet. Flatten them slightly with the bottom of a glass. (You can also roll them into balls and flatten.)
  6. Bake for about 12 minutes

Nutritional info: Per cookie.

  • Calories: 132.7
  • Fat: 7.3 g
  • Saturated Fat: 3.2 g
  • Cholesterol: 17.8 mg
  • Sodium: 87.7 mg
  • Carbs: 14.8 g
  • Sugar: 5.6 g
  • Protein: 3.1 g
  • Calcium: 22.4 g
  • Fibre: 1.2 g
  • Potassium: 145.6 mg
  • Folate: 26.5 (DFE)

 

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Carrot Cake Whoopie Pies

Servings: 24 cookies serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

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carrot cake whoopie pies

This is one of those “delicious with the nutritious” recipes

It’s a cookie, but it’s filled with lots of healthy stuff like vegetables, old-fashioned rolled oats, a little bit of flax and unsweetened coconut. You can make them a bit healthier if you swap our some of the flour for whole wheat or spelt flour. And you could always reduce the sugar a bit.

carrot cake whoopie pies

If your kids like to snack on cookies this recipe is a good choice.

Carrot cake cookies have a great oatmeal cookie texture and are on the soft side. They’re delicious on their own buy can easily be turned into a special treat if you sandwich them with frosting to make Carrot Cake Whoopie Pies. (You could also sandwich them with peanut butter, jam or a bit of fruit compote.)

Carrot Cake Whoopie Pies Recipe

Makes about 24 cookies

Ingredients:

  • ½ cup butter, softened
  • 1/3 cup light brown sugar
  • 1/3 cup white sugar
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 egg
  • 2 Tbsp. Crosby’s Fancy Molasses
  • 1 ¼ cups flour, spooned in (can use half spelt or whole wheat)
  • 2 Tbsp. ground flax or wheat germ
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. cinnamon
  • ½ cup rolled oats
  • ½ cup unsweetened shredded coconut
  • ¾ cup grated carrots

Instructions:

  1. In a large bowl cream the butter with the sugars and salt. Beat in the egg then the molasses.
  2. In another bowl whisk the flour, flax, baking soda, baking powder and cinnamon.
  3. Add flour mixture to creamed mixture and stir until just combined.
  4. Stir in the oats, coconut and carrots. Combine well and chill for 30 minutes.
  5. Preheat oven to 350 F. Scoop dough by the tablespoonful onto a parchment-lined baking sheet. Place about 1 ½ inches apart.
  6. Bake for 12-15 minutes.

Nutritional info: Per cookie.

  • Calories: 121
  • Fat: 6.2 g
  • Saturated Fat: 3.8 g
  • Cholesterol: 18.6 mg
  • Sodium: 89 mg
  • Carbs: 15 g
  • Sugar: 7.4 g
  • Potassium: 80 mg
  • Calcium: 18.4 g
  • Vitamin A: 59 g
  • Protein: 1.8 g
  • Fibre: 1.1 g

Carrot Cake Whoopie Pies

When cooled, sandwich Carrot Cake Cookies with Molasses Frosting:

  • 2 Tbsp. soft butter
  • ½ Tbsp. Crosby’s Fancy Molasses
  • ½ tsp. vanilla
  • 1 Tbsp. milk or cream
  • Enough icing sugar to make mixture spreadable
  1. Cream butter and molasses. Stir in the vanilla and half of the milk then ½ cup of icing sugar.
  2. Add remaining milk and another ½ cup icing sugar.
  3. Continue adding icing sugar 2 Tbsp. at a time until you get a nice spreadable consistency.

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carrot cake whoopie pies

Hearty Granola Cookies full of healthy stuff

Servings: 24 serving(s)

Prep time: 25 minutes

Total time: 75 minutes

Cooking time: 50 minutes

Take me to the recipe

granola cookies sm 2Granola was a big recess treat when I was little. It wasn’t that easy to eat out of a little bag but it was tasty and filling. This was in the mid 1970s when granola wasn’t mainstream and granola bars had yet to be invented.

I can’t recall what mom put in her granola, aside from rolled oats, but I do remember it was very sweet and buttery.

hearty granola cookies

My family’s first granola recipe came from a neighbour who got it from a friend in California.

That original recipe is long gone but this cookie recipe, given to me by a co-worker a decade ago, reminds me of it. They’re sweet and buttery and loaded with all sorts of good things.

School-friendly option: Replace the nuts with additional sunflower and pumpkin seeds and additional dried fruit.

Hearty Granola Cookie Recipe

Makes 24 cookies

Ingredients:

  • ½ cup butter or coconut oil
  • ¾ cup dark brown sugar
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup honey or maple syrup
  • ¼ cup hot water
  • ¼ tsp. Salt
  • 2 tsp. vanilla
  • 3 cups old fashioned rolled oats (GF if necessary)
  • 2/3 cup dried cranberries, raisins or currant
  • ½ cup toasted wheat germ (or ground flax for the GF version))
  • 1/3 cup sesame seeds
  • ½ cup unsweetened coconut
  • 1/3 cup pumpkin seeds
  • ½ cup sunflower seeds
  • ½ cup chopped almonds
  • ½ cup chopped cashews or hazelnuts
  • 1 cup bittersweet chocolate chips

Instructions:

  1. Preheat oven to 350 F.
  2. In a large bowl mix the oats with the nuts, seeds and coconut.
  3. Melt the butter in a medium saucepan. Add the brown sugar, molasses, honey, hot water, vanilla and salt.
  4. Stir until the mixture is smooth and the sugar is dissolved.
  5. Remove from heat and pour half over the dry mixture. Stir well then add remaining sugar mixture.
  6. Mix until fully combined. Cool a bit before stirring in chocolate chips.
  7. Scoop dough by tablespoonful and form into 3” cookies that are about half an inch thick. (Wet your fingers with cold water to keep the mixture from sticking to your hands as you form the cookies.)
  8. If you let the batter cool for a bit it will be a little stiffer and easier to shape. Make sure you smooth the sides.
  9. Place on a parchment lined baking sheet and bake for 20-25 minutes.
  10. Cool completely before moving them – they need to set.

Hearty Granola Cookies Nutritional info: Per cookie.

  •  Calories: 284
  • Fat: 15.7 g
  • Cholesterol: 10.9 mg
  • Sodium: 61.3 mg
  • Carbs: 32.5 g
  • Sugar: 16.4 g
  • Protein: 5.5 g
  • Fibre 4.2 g
  • Potassium 278 mg

Want to make them traditional granola bar style?

At step 2 throw all of the dry ingredients into the food processor and blend until everything is uniform. Scrape into a mixing bowl, add sugar/butter mixture and combine well. Stir in chocolate chips and press into a parchment-lined 9″x13″ metal pan. (Press as firmly as possible.) Bake at 350 F for about 35 min or until they’re golden around the edges. Cool completely before cutting.

hearty granola cookies

 

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Healthy Applesauce Granola

Servings: many serving(s)

Prep time: 10 minutes

Total time: 55 minutes

Cooking time: 45 minutes

Take me to the recipe

easy applesauce granola

Why buy what you can so easily make at home?

Some of the easiest things to make at home are those that we often buy. Take granola, for example. It’s really just a matter of tossing things together and then throwing them in a slow oven for three-quarters of an hour, stirring from time to time.

easy applesauce granola

Make it once and you’ll never buy granola again. And then you’ll start making up your own recipe, substituting different nuts and seeds. You might even throw in some Smarties or chocolate chips at the end and call it trail mix so your kids will eat it.

This recipe is adapted from Brown Eggs and Jam Jars, an excellent new cookbook from the author of Simple Bites blog.

healthy applesauce granola

Healthy Applesauce Granola Recipe

  • 4 cups old-fashioned (large flake) rolled oats
  • ½ cup sunflower seeds
  • ½ cup unsweetened flaked coconut (or shredded)
  • 1/2 cup pumpkin seeds
  • 1/2 tsp. salt
  • ½ tsp. cinnamon
  • 2/3 cup applesauce
  • ½ cup Crosby’s Fancy Molasses
  • 3 Tbsp. olive, canola or grape seed oil
  • 1/3 cup dried cranberries
  1. Preheat the oven to 300 F and line a large sided cookie sheet with parchment paper.
  2. In a large bowl stir together the oats, sunflower seeds, coconut, pumpkin seeds, salt & cinnamon. (The dried cranberries are added after the granola has cooked.)
  3. In a medium bowl whisk the applesauce with the molasses and oil.
  4. Stir the wet mixture into the dry, making sure to coat the rolled oats well.
  5. Spread evenly in prepared pan. Bake for 45 minutes, stirring every 15 minutes. If it still needs to dry out a bit leave it in the oven, turn the oven off and check it after five minutes, then 10 minutes.
  6. Remove from oven, stir in the dried cranberries. Cool completely before packing it in a container. 

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No-Fuss Cranberry Almond Granola Bars

Servings: 18 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Take me to the recipe

Crispy Cranberry Almond Granola Bars are no-bake, healthy and gluten free

Healthy snack food

Packing healthy snacks for the ski hill, car trips or any old time isn’t always simple. Grabbing fruit is easy but finding a sweet treat that my kids will eat, is tasty, satisfying and full of healthy stuff isn’t always simple.

To keep my kids full (or at least full enough to last until lunch or supper) I need something that will stick with them, takes time to digest. I also need something that feels a bit like a treat because homemade snacks have tough competition — My kids’ first choice is always a Reese’s Peanut Butter Cup.

These Crispy Cranberry Almond Granola Bars fit the bill. They’re a sweet treat that’s a bit healthy.

Crispy Cranberry Almond Granola Bars are no-bake and healthy.

 

To make these school-friendly, or simply change them up, replace the almonds with a mixture of sunflower seeds and pumpkin seeds. To really amp up the nutrition use half blackstrap molasses.

No-Fuss Crispy Cranberry Almond Granola bar Recipe

Adapted from Foodess

Makes 18 generous bars

Ingredients

  • 2 cups old fashioned rolled oats*
  • 2 cups crisp rice cereal*
  • ½ cup dried cranberries
  • 1 cup whole almonds, toasted
  • ⅓ cup butter
  • ⅓ cup Crosby’s Fancy Molasses
  • ⅓ cup brown sugar, packed
  • ½ tsp. vanilla extract
  • 4½ oz (125 grams) coarsely chopped dark chocolate

*To make these gluten free choose gluten-free rolled oats and crisp rice cereal.

Instructions

  1. Line a 9”x9” pan with parchment paper or grease it well.
  2. Combine the oats, rice cereal, cranberries and almonds in a large bowl.
  3. Melt butter, molasses and brown sugar in a saucepan over medium heat. Bring to a gentle boil and cook 2 minutes. Remove from heat and stir in vanilla extract (it will sputter).
  4. Pour hot syrup over the oat mixture and stir to combine. Allow to cool for a minute then stir in chopped chocolate. Press mixture firmly (and I mean firmly) into prepared pan and ensure it gets right to the edges. Try laying a sheet of parchment paper overtop to make it easier to press down.
  5. Refrigerate until set and cut into bars.
Calories (kcal) per bar 194.9
Fat (g) 9.4
Saturated Fat (g) 3.9
Trans Fat (g) 0.2
Cholesterol (mg) 9.5
Sodium (mg) 54.3
Potassium (mg) 216.6
Carbohydrate (g) 25.5
Fibre (g) 2.7
Sugar (g) 11.2
Protein (g) 3.5
Vitamin A (RAE) 29.8
Vitamin C (mg) 0
Calcium (mg) 41.2
Iron (mg) 2.1
Vitamin D (μg) 0
Vitamin E (mg) 2.1
Thiamin (mg) 0.1
Riboflavin (mg) 0.1
Niacin (NE) 1.2
Folate (DFE) 6

 

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Soft and Comforting Pumpkin Oatmeal Cookies

Servings: 24 cookies serving(s)

Prep time: 15 minutes

Total time: 30 minutes

Cooking time: 15 minutes

Take me to the recipe

pumpkin oatmeal cookies

A good old fashioned oatmeal cookie is hard to find. The kind of oatmeal cookie that’s thick and soft and can fill you up. The kind of cookie that feels substantial and a little bit healthy.

That’s why I used to choose them at the university cafeteria —oatmeal raisin cookies were always bigger than the chocolate chip cookies, a better value for my student budget.

It had been ages since I’d had a cookie like that in fact I had forgotten all about them. I’m not sure I even had a recipe for them.

Then came along this recipe for Pumpkin Oatmeal Cookies and just the look of them took me back.

pumpkin oatmeal cookies

The oatmeal raisin cookies that I recall eating didn’t have pumpkin in them but it makes a delicious addition. The pumpkin adds a great flavour dimension and as you can guess, pumpkin is a natural with the spice blend.

If you have premixed pumpkin pie spice on hand feel free to replace the spices called for in this recipe with your blend (a total of 3 1/2 tsp.). Also, I chose just to add chocolate chips and dried cranberries but you can add any mixture of extras that you’d like (pumpkin seeds, sunflower seeds, chopped dates, almonds or walnuts.)

pumpkin oatmeal cookies

Pumpkin Oatmeal Cookie Recipe

Slightly adapted from Sally’s Baking Addiction

  • 2 cups + 2 Tbsp. flour, spooned in
  • 1 1/2 cups old-fashioned rolled oats
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ¼ tsp. nutmeg
  • ¼ tsp. allspice
  • 1/2 tsp. salt
  • 1 cup butter, melted
  • 1/4 cup Crosby’s Fancy Molasses
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg yolk
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla
  • ¾ cup chocolate chips
  • ¾ cup dried cranberries

Directions:

  1. Preheat oven to 350 F.
  2. In a large bowl, whisk flour, rolled oats, baking soda, spices, and salt.
  3. In a medium bowl whisk the melted butter with molasses, brown sugar, and white sugar. Whisk in the egg yolk then the pumpkin and vanilla. Mix until well combined.
  4. Add pumpkin mixture to bowl of dry ingredients and stir until combined. Stir in chocolate chips and cranberries. (You will have a thick, sticky dough.)
  5. Drop dough by the spoonful (2-3 Tbsp.) onto a parchment-lined baking sheet and spread it a bit with the back of the spoon.
  6. Bake for about 15 minutes or until cookies feel set in the centre.
  7. This is a soft cookie. If you’d like them a bit firmer bake them longer.

pumpkin oatmeal cookies

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Creamy Baked Oatmeal Breakfast Pudding with Apple

Servings: 6 serving(s)

Prep time: 8 hours

Total time: 9 hours

Cooking time: 1 hours

Take me to the recipe

Creamy baked oatmeal breakfast pudding

We are a porridge family. We buy our rolled oats in 8 kg bags and most weekday mornings I or my husband set a pot of oats on the stove to cook before the kids get out of bed. Oatmeal is one of the few things that fills me up in the morning, and keeps my stomach from growling before 10:00 a.m.

It’s handy being a lover of oatmeal since it’s so darn healthy. There is a list as long as my arm of the health and nutrition benefits of oats. I consider it a bonus that oats and molasses make such a lovely pair.

Creamy baked oatmeal breakfast pudding

My husband is the real porridge expert in our house. His is always much creamier than mine.

If you’re a fan of extra creamy porridge then I think you’ll enjoy this baked oatmeal breakfast pudding. Smoother than the rice custard of my childhood, when eaten warm right out of the oven it’s a comfort on chilly days.

Creamy baked oatmeal breakfast pudding

The recipe takes just a minute of prep before bed and then mixes up quickly in the morning. It also reheats well if you have leftovers or decide to bake it ahead of time.

The recipe is adapted from Simple Bites, and according to Aimee (at Simple Bites), soaking oats makes them more digestible and helps your system absorb more of the nutrients in the oatmeal.

Oatmeal breakfast pudding with apple Recipe

Slightly adapted from Simple Bites

Serves 6

Ingredients:

  • 2 cups rolled oats (preferably old fashioned)
  • ½ cup buttermilk
  • pinch of salt
  • 3 eggs
  • 1 cup milk (nut, seed or cow’s)
  • ½ tsp. vanilla
  • ¼ cup Crosby’s Fancy Molasses
  • 2 Tbsp. butter, melted (can use oil)
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
  • 1/8 tsp. grated nutmeg
  • 1 apple, grated

Instructions:

  1. In a large bowl combine rolled oats, buttermilk, salt and 1-1/2 cups of water. Stir then cover with a dish towel and let sit overnight.
  2. The next morning pour oat mixture into a colander and drain for a few minutes to remove excess moisture.
  3. Preheat the oven to 350 F and line a 9”x9” pan with parchment paper or grease it well.
  4. In a separate bowl, whisk the eggs then add the milk, vanilla, molasses and melted butter. Mix well then sift in the baking powder, cinnamon and nutmeg.
  5. Add soaked oats to the egg mixture.
  6. Core the apple and  grate it on the large side of a box grater. Add to the oat mixture and combine well.
  7. Pour mixture into the prepared pan. Place additional apple slices on top and bake for 40 -45 minutes or until light golden on top.
  8. Let stand for 5 minutes. Serve hot with milk and drizzled with maple syrup or molasses.

 A great variation from Lorraine, a reader:

“I didn’t soak the rolled oats overnight, so I increased the total milk to 2 cups. And I don’t like grating, so I lined the bottom of the pan with 2 sliced apples. My daughter loves blueberries, so I also added about a cup of frozen blueberries to the top and finished it off with about 1/3 cup sliced almonds.” Yum! I think Lorraine’s version is my new favourite.

If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly email too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

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Sarah’s Molasses Brown Bread

Servings: 2 loaves serving(s)

Prep time: 2 hours

Total time: 3 hours

Cooking time: 1 hours

Take me to the recipe

This easy molasses brown bread recipe is ready in three hours (including rising time).  If you’re new to yeast bread, this is the best beginner recipe ever. 

Molasses Brown Bread, a sweet and chewy oatmeal brown bread richly flavoured with molasses

I’m one of the bloggers participating in The Canadian Food Experience Project, a national program that’s helping to identify (or at least add clarity to) a Canadian food identity. This month’s task is to write about a regional Canadian food.

So, I have a question for you…

If I was to put in front of you a plate of homemade cookies, a slice of homemade cake and a loaf of homemade bread that’s just warm enough to melt the butter, which would you choose?

Molasses Brown Bread, a sweet and chewy oatmeal brown bread richly flavoured with molasses

Is there anything better than homemade bread? Is there anything more satisfying?

Growing up in Southern New Brunswick, and anchored by Irish and Acadian roots, homemade bread meant one thing to me: molasses brown bread. Sure there’s the classic Maritime Brown Bread that’s steamed but I grew up on the sweet and chewy oatmeal brown bread richly flavoured with molasses.

We’d eat it on Saturday night with baked beans, as would half of Atlantic Canada I suspect.

Molasses Brown Bread is still my all-time favourite bread – nothing can match it in flavour or texture.

This molasses brown bread recipe is an easy yeast bread to make, takes just one rising, and is very forgiving (unlike the Irish).

Molasses Brown Bread, a sweet and chewy oatmeal brown bread richly flavoured with molasses

This recipe came to me from one of our Facebook fans, Sarah Ingalls. It’s similar to my mom’s brown bread recipe only it has more molasses so is a little moister. Sarah called it Three-Hour Brown Bread, which is a pretty accurate description since it’s a cinch to mix up, rises to double in about 1 1/2 hours then goes straight in the oven. I added whole wheat flour to the original recipe and used butter instead of the shortening originally called for.

Enjoy this bread alongside a bowl of Roasted Red Pepper Lentil Soup or Molasses Baked Beans. It’s great as a mid-morning snack too, no butter necessary since it’s sweet and moist.

Sarah’s three-hour Molasses Brown Bread Recipe

Makes two large loaves

Ingredients:

  • 1 cup warm water
  • 1 tsp. sugar
  • 1 Tbsp. yeast
  • 3/4 cup Crosby’s Fancy Molasses
  • 1 cup rolled oats
  • 2 Tbsp. butter
  • 2 tsp. salt
  • 1 cup boiling water
  • 1 cup cold water
  • 2 cups whole wheat flour (spooned in)
  • 4 1/2 cups flour (spooned in)

Instructions:

  1. In a small bowl dissolve sugar in the 1 cup of warm water and sprinkle over the yeast. Leave for 5-10 minutes.
  2. In a large bowl mix molasses, rolled oats, butter and salt.
  3. Add the 1 cup boiling water, whisk, and then add the 1 cup cold water.
  4. Stir in yeast mixture.
  5. Add flour gradually and scrape dough onto a floured surface to knead in the final cup of flour.
  6. Cut dough in half and place in two large bread pans that have been well greased or lined with parchment paper.
  7. Cover each plan with a dishtowel and set in a warm place to rise until almost double in size (about 1 1/2 hours).
  8. Remove dishtowels and bake at 325 F for about an hour
  9. When ready, remove from oven and let cool about five minutes before removing from pans to cool.

What’s a distinctly Canadian food in your region? Do you have a favourite family recipe?

The Canadian Food Experience Project began June 7 2013. As we (participants) share our collective stories through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity.

Here’s my mom’s recipe for Molasses Brown Bread

oatmeal brown bread - Mom's

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If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. We’d love to send you our monthly newsletter too. It includes cooking tips, menu ideas, featured recipes and more. Here’s the link to subscribe.

Here’s to eating well, everyday,

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Lacy chocolate chip cookies loaded with lots of healthy stuff

Lacy oatmeal chocolate chip cookies with coconut and wheat germ

“Cookie” is not a bad word

A school in my area has a cookie ban in place.

I get the motivation behind the ban. Teaching kids and parents about healthy eating is important stuff.

But what goes in the cookies and muffins is what’s important (in my opinion). And as my mom says: “Everything in moderation.”

Lacy oatmeal chocolate chip cookies with coconut and wheat germ

I won’t pretend that cookies are healthy, but you can fill them with lots of healthy stuff.

Case in point –  these yummy oatmeal chocolate chip cookies are full of:

  • old fashioned rolled oats
  • 100% whole grain flour
  • wheat germ
  • unsweetened coconut
  • walnuts

All healthy ingredients.

Molasses is wholesome and extra dark chocolate has its benefits too.

So enjoy your homemade cookies and happily avoid the hydrogenated world.

Lacy oatmeal chocolate chip cookies with coconut and wheat germ

This is one of those recipes that my mom tore out of a cooking magazine years ago, contributed by a reader which means that it’s a great recipe. (Because nobody shares a ho-hum cookie recipe.)

I consider this a summer cookie recipe because it’s light and almost lacy. It’s a bit chewy too, so you could use it if you’re inclined to make ice cream sandwiches.

Mom’s oatmeal chocolate chip cookies

  • 1 cup butter, softened
  • 1 ½ cups dark brown sugar, packed
  • 2 tsp. vanilla
  • 2 eggs
  • ¼ cup Crosby’s Fancy Molasses
  • 2 ¼ cups whole wheat flour
  • 1 ½ tsp. baking soda
  • 2 tsp. cinnamon
  • ½ tsp. salt
  • 1 cup old fashioned rolled oats
  • 1/3 cup wheat germ (or ground flax)
  • 1/3 cup unsweetened shredded coconut
  • 1 cup chocolate chips (can use white chocolate)
  • 1 cup walnut pieces
  1. Cream butter and sugar.
  2. Add the vanilla and the eggs and beat until fluffy.
  3. Stir in remaining ingredients and mix well.
  4. Drop by heaping teaspoonful onto a parchment lined baking sheet.
  5. Bake at 375 F for about 10 minutes (watch closely).

If you love chocolate chip cookies try these chewy chocolate chip cookies.

 

IMG_8886

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If you’re in search of family-friendly food that’s easy to prepare, healthy and tastes good, then sign up to receive blog posts by email. The sign-up form is on the top right hand side of this page. We’d love to send you our monthly newsletter too. Our Making Life Delicious newsletter includes cooking tips, menu ideas and featured recipes. Here’s the link to our monthly email sign-up form.

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Porridge with cinnamon and molasses a warming start to a cold day

Porridge with cinnamon and molasses

Do you ever have trouble getting out of bed in the morning?

I do.

But not becasuse I’m still sleepy, it’s because I hate to leave the warmth and coziness behind.

Porridge with cinnamon and molasses

 

The dog needs walking in the morning though,  so getting out of bed means going directly to the back door, getting my coat, hat and boots on, and heading out into the cold.

 

All before I have had my coffee.

 

IMG_8556

 

(I used to bring my coffee on our early walk. It made it feel less chilly outside. But there are challenges  to holding a leash and carrying a coffee and a poop bag all at once.)

 

Now to take the chill off I put the porridge on to cook right off the bat, because there is nothing more warming in the morning than a bowl of oatmeal. It’s filling and substantial.

It’s the morning’s version of a  hearty stew.

What’s your favourite warming breakfast?

Morning oatmeal with molasses and cinnamon

Warming porridge with cinnamon and molasses

  • 1 cup old fashioned rolled oats
  • 3 cups water or milk
  1. Combine oats and water in a saucepan with a lid.
  2. Bring to a gentle boil, cover and simmmer until thick (about 10-15 minutes)
  3. Pour over a bit of milk, a drizzle of molasses and a sprinkle of cinnamon
  4. Walnuts make a tasty, healthy addition too.

 

Oatmeal brown bread recipe is cold weather comfort food

This is my mom’s oatmeal brown bread recipe

Oatmeal brown bread is cold weather comfort food. It’s just right alongside baked beans or a hearty stew, or toasted with butter and jam, or may be drizzled with molasses. Like many Maritimers I grew up eating fresh-baked brown bread with supper on Saturday night, smeared with butter and dipped in something warm.

This recipe came from my aunt Nana back in the late 1960’s. She was a transplanted New Brunswicker living outside of Montreal. The recipe was given to her by a next door neighbour who just happened to be from New Brunswick too.

What are the chances? Two transplanted New Brunswickers living next door to one another in a suburb of Montreal, sharing recipes for comfort food from back home.

I love this recipe.  You don’t need to proof the yeast and there is no kneading involved so as far as breads go it’s quick and easy to mix up. I think it was the first yeast bread I ever made.

Is homemade bread your comfort food?

Easy oatmeal brown bread recipe is easy and flavourful thanks to molasses.

Oatmeal brown bread recipe

  • 2 cups boiling water
  • 2 Tbsp butter
  • 2 tsp. salt
  • 1 cup rolled oats
  • 2 Tbsp dry yeast
  • 1 cup warm water
  • 2 tsp sugar
  • 2/3 cup Crosby’s Fancy Molasses
  • 6 cups flour

Instructions:

  1. In a large bowl combine butter, salt and rolled oats.
  2. Pour the 2 cups of boiling water over the rolled oats mixture. Cool to lukewarm.
  3. In a small bowl combine the 1 cup warm water and sugar. Stir in yeast then add to the cooled oat mixture.
  4. Mix in molasses.
  5. Gradually add flour. (You may need to turn the dough out onto the counter to incorporate the final cup or two of flour.)
  6. Divide dough in half, shape into loaves and place in two greased loaf pans.
  7. Cover with a clean dishtowel and let rise until doubled in bulk (about 1.5 hours, but really depends on how warm your kitchen is).
  8. Bake at 350 F for 45 minutes to an hour, until loaves sound hollow when tapped.
  9. Remove from pans to cool.

Molasses oatmeal cookies – memorable lunchbox treats

There is no cookie I love better than oatmeal chocolate chip. They’re a little bit chewy, a little bit hearty and substantial. (I like to eat cookies in pairs but I’ll admit that when it comes to oatmeal chocolate chip, I’m usually satisfied after just one.

Imagine my delight when I came across this recipe for oatmeal molasses chocolate chip cookies.  Molasses and chocolate is one of the most beautiful pairings in the world. Add a few dried cranberries and you have a lunchbox cookie with delicious substance. Use old-fashioned rolled oats for the greatest texture.

Molasses oatmeal cookies

  • ½ cup butter
  • 1 cup brown sugar
  • 2 eggs, well beaten
  • ½ cup Crosby’s Fancy Molasses
  • 1 ¾ cups flour (can use ¾ cup whole wheat)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp nutmeg
  • 2 cups rolled oats
  • 1 cup dried cranberries or chocolate chips (or a combination of the two)
  1. In a large bowl, cream butter and add sugar gradually.
  2. Blend in the eggs and molasses.
  3. In another bowl, sift together flour, baking soda, salt & nutmeg.
  4. Stir in rolled oats.
  5. Combine dry ingredients with the creamed mixture.
  6. Mix in cranberries and/or chocolate chips.
  7. Drop by teaspoonful on a parchment lined baking sheet.
  8. Bake at 375 F for about 10 minutes.