Popcorn is a favorite snack around here – and these bars are such a fun way to dress it up. This is a no-bake treat, so it’s a great one to get the kids helping with!
Popcorn is tossed together with oats, dried fruit, and nuts, and covered in a honey syrup – each bite is a mix of sweet and salty. It’s also hearty enough to hold my very hungry kid-apillars over until dinner so they’re a favorite after school snack here!
My kids’ current favorite meal? Breakfast. And one of their most requested items – of course – is pancakes. I love that this version is easy enough for them to help with!
These pancakes mix up in the blender and then are baked in a sheet pan – which makes them super quick, and super easy – and, as a bonus, the whole family can sit down to warm pancakes at the same time!
I’ve been feeling like I’m barely keeping up since school started. Every time I feel like I’m getting ahead, something happens that knocks me back a few days. Currently, the little one is on day five of a fever.
With all the craziness, I’ve been opting for kitchen projects that will make things easier for me – like these breakfast cookies.
A few weeks ago, one of my friends hosted a freezer-friendly breakfast food swap. Everyone made up a big batch of something and we split them all up so everyone went home with a stock of grab-and-go breakfasts for their freezer. It was pretty genius.
It also introduced us to breakfast cookies. And now that we’ve been introduced, we’re here for the breakfast cookies.
How is everyone doing on their new year’s resolutions? Going strong? Already struggling? Mine are a bit of a mixed bag, but one that I’m nailing so far this year are healthy breakfasts.
I’m happy with healthy options at breakfast, but if I don’t plan ahead, I’m more likely to just grab a slice of toast or a bowl of cereal. So, one of my goals for the year is to keep planning ahead. When I saw that this month’s #ImprovChallenge was Oats and Honey, I knew overnight oats would be on the menu.
This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.
Hasselback apples. Or as I like to call it: small batch apple crisp. While this can surely be sized up for a crowd (and wouldn’t this make a lovely dessert for a fall dinner party?!) it’s really perfect when you need a dessert for two.
This was Jake’s personal favorite from all of my #appleweek cooking. He raved about it for days!
This is a pretty basic dish which really lets the apple shine through. The bake times included are for a firm apple. If you’re using a softer variety, you’ll want to cut the bake times a little so your apple doesn’t mush.
Also, a sharp knife is really going to help here it’s hard to get the nice thin slices without one. I used my Swiss Diamond Knife and it was perfect.
Hasselback Apples (adapted from My Recipes) Serves 2
1 large, firm apple
2 Tbsp. brown sugar, divided
1 Tbsp. butter, melted, divided
1/2 tsp. cinnamon, divided
1 Tbsp. Irish oatmeal (I used Flahavan’s)
1/2 tsp. all purpose flour
Dash of salt
Vanilla ice cream, for serving
Preheat the oven to 400 degrees F.
Peel and core the apple and slice in half. Place the apple halves cut-side down and slice thinly most of the way through, leaving the bottom attached.
Spray a small baking dish with non-stick spray. Transfer the apples to the baking dish.
Combine 1 1/2 tsp. brown sugar, 1/2 Tbsp. butter, 1/4 tsp. cinnamon. Brush evenly over the apple.
Cover the pan with foil and bake for 15 minutes. Remove foil and bake an additional 10 minutes. Remove and let cool for a few minutes.
Combine remaining sugar, butter, cinnamon, oats, flour and salt. Spoon evenly over the apples. Bake for an additional 10 minutes. Broil for 2 minutes to crisp up the top. Serve with ice cream.
More apple goodies this way! Check out Tuesday’s Recipes:
Disclaimer: Thank youAppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. TheAppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. TheAppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
Disclosure: This post is part of the Tresomega Nutrition Blogger Recipe Challenge. I received complimentary products to use in this post. All opinions are my own.
Another recipe for Tresomega, and another dish I’ll be re-making this holiday. The food sign-up list for the family Christmas Eve got emailed out – and I snatched up the cookies slot PDQ. Mostly because my freezer is already chock full of cookies (#ChristmasCookieWeek kicks off on Monday!)
But, the family also has two celiacs so I’ll be making up a tray of gluten-free cookies too – and these will be added to the plate for sure. These are a great (and easy!) gluten free treat and the flavor can be easily switched up by using a different flavor of preserves. I think raspberry would be perfect for the holidays!
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Apricot Oatmeal Bars (a Kate’s Recipe Box original) Makes 18 bars
3/4 cup Tresomega Virgin Coconut Oil
1 cup packed light brown sugar
1 1/2 cups rolled oats
1 1/2 cups almond flour
1 tsp. salt
1/2 tsp. baking powder
3/4 cup apricot preserves
Preheat the oven to 400 degrees. Spray a 9×9″ pan with nonstick cooking spray and line with baking parchment.
Mix together the coconut oil, brown sugar, oats, flour, salt and baking powder. Press half of the mixture into the pan.
Spread the preserves over the mixture in the pan and then crumble the remaining mixture over, pressing down lightly.
Bake for 30-35 minutes, until edges are beginning to brown. Let cool to room temperature, then place in the refrigerator to cool completely.
When chilled, lift the bars out of the pan using the edges of the parchment. Slice and store in an airtight container in the refrigerator.