Oatmeal Toffee Cookies

These cookies were awesome.  They’re buttery-delicious with a nice crunch from the toffee and pecans, and a chewy base from the oatmeal.  Upon first bite, Mom declared them her new favorite cookie.  They’re awesome, a little something different and super easy to whip up.  I’d definitely recommend these!!

Oatmeal Toffee CookiesOatmeal Toffee Cookies

Makes about 3 dozen large cookies

Adapted from All Recipes

  • 1 1/2 cups (3 sticks) butter, room temperature
  • 3/4 cup brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour (I think white whole wheat would be great in this and add a nice nuttiness)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 cups old-fashioned rolled oats
  • 1 cup toasted pecans, chopped
  • 3 cups toffee baking bits

Preheat oven to 300°F.  Line a cookie sheet with parchment paper and set aside.

In a large bowl, cream together the butter and brown sugar with an electric mixer.  Beat in the eggs one at a time, then beat in the vanilla.  Sift together the flour, baking soda and salt and mix into the wet ingredients.  Add oats, pecans and toffee and mix until just combined.

Scoop large (3oz) portions onto prepared baking sheet, flatten slightly, and bake for 20-23 minutes, until golden and center is set.

Hearty Spiced Oatcakes

These oatcakes are dense and hearty and filled with oat-y goodness.  I wasn’t sure what I thought of these at first, but they definitely grew on me.  They aren’t muffins, they’re way too dense and substantial to be muffins.  But that makes them a great breakfast or snack, they have serious staying power.  These are excellent with a cup of coffee or some Earl Grey.

Hearty Spiced OatcakesHearty Spiced Oatcakes

Makes 1 dozen

Adapted from In Jennie’s Kitchen

  • 3 cups old fashioned rolled oats
  • 2 cups white whole wheat flour
  • 1/2 tsp baking powder
  • 1 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 to 1/2 tsp ground cardamom
  • 1/4 tsp freshly grated nutmeg
  • 1/4 cup  ground flaxseeds (or wheat germ might work too)
  • 1/4 cup chopped toasted walnuts (optional)
  • 1/3 cup melted coconut oil
  • 1/3 cup unsalted butter
  • 1/2 cup pure maple syrup
  • 1/2 cup sugar
  • 2 large eggs, lightly beaten

Preheat oven to 325°F.  Grease muffin tin with cooking spray and set aside.

In a large bowl, combine oats, flour, baking powder, salt, spices, flaxseeds, and walnuts.

Add coconut oil, butter, syrup and sugar to a small pot and heat over medium-low heat until the sugar has dissolved and the butter has melted.  Pour over the dry ingredients and use a fork to mix together.  Add eggs and continue to mix until fully incorporated.

Divide the dough into the prepared muffin tin.  Bake for 22-25 minutes until golden and set.  Let cool on a wire rack and store in an airtight container for up to a week.

Carrot Oatmeal Cookies

These cookies are scrumptious.  They’re kind of like coconut macaroons, with a chewy, crunchy, sweet nutty flavor.  They definitely don’t taste vegan, and while they’re a little crumbly, they definitely hold their shape long enough to get in your mouth, what more could you need?

I’m still figuring coconut oil out, but I imagine that this dough should not be refrigerated or the coconut oil with solidify, so keep at room temperature before baking.

Carrot Oatmeal CookiesCarrot Oatmeal Cookie

Makes about 20 cookies

Adapted from The Flour Sack

  • 1 1/3 cup white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1 cup old-fashioned rolled oats
  • 2/3 cup chopped walnuts
  • 1/3 cup coconut, toasted
  • 1 cup grated carrot (about 2 large carrots)
  • 1/3 cup pure maple syrup
  • 2/3 cup coconut oil, melted
  • 1/2 tsp vanilla extract
  • 1 tsp freshly grated ginger (optional)

Preheat oven to 350°F.

In a large bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg.  Stir in the oats, nuts, coconut, and carrot.

In a measuring cup or separate bowl, whisk together maple syrup, coconut oil, vanilla, and ginger.  Stir wet ingredients into the dry until just combined.

Scoop cookies onto an ungreased cookie sheet and bake for 10-12 minutes, until golden.  Cookies don’t spread out so you can fit quite a few on one pan.


This is my grandma’s recipe.  Mom used to make it when we were little, but I hated it.  These days I’m making up for all the times I didn’t eat this granola as a child.  Can’t get enough!  So you might as well make a double recipe when you try it.  I’ve made a few tweaks, a little less honey, using olive oil instead of canola, you can use whatever kind of nuts you like (or pepitas, or sunflower seeds), sometimes I add chia seeds.  I highly recommend this granola on yogurt with fruit.  It’s divine.  In fact it’s breakfast every single day.


Makes about 4 cups

4 cups old fashioned rolled oats (not the quick cook kind)
1/2-1 cup chopped nuts (pecans, walnuts, slivered almonds…)
3/4 cup sweetened shredded coconut
1/2 cup roasted sesame seeds
1 cup wheat germ
1 t salt
1/2 cup extra virgin olive oil
1/3 cup honey

Preheat the oven to 350°F.
In a 9″x13″ pan with high sides, combine all the dry ingredients and mix
together.  Pour oil into a 1 cup measuring cup and then pour in honey on top
of oil. (This will make it easier to pour in the honey.) Pour honey and oil
mixture evenly on the dry ingredients and then stir until all the dry
ingredients are covered.

Place pan uncovered in the oven and bake for 40-55 minutes, stirring periodically. Remove when the granola is golden brown.  Let cool and then place in a large Ziploc bag or Tupperware.  (At this point you can add dried fruit if you’re into that sort of thing.)

Multigrain Bread

I really liked this bread.  It has a nutty, hearty flavor.  It’s full of good for you things like oats, sunflower seeds, flax seeds, and whole wheat flour.  Next time I’d do an egg wash on top so the sprinkle of oats and seeds sticks better.  This was delicious with freshly made blackberry jam!  The bread is hearty enough that you can cut pretty thin slices, so it’d be great for sandwiches as well!  Will definitely be making this again and again.

Multigrain Bread

Makes 1 loaf (about 12 slices)

Adapted from The Pastry Affair

  • 2 cups bread flour
  • 1 1/2 cups whole wheat flour
  • 1 cup old fashioned oats
  • 1/2 cup sunflower seeds
  • 2 Tbsp flax seeds
  • 1 1/2 tsp active dry yeast
  • 1 1/4 tsp salt
  • 3/4 cup (12oz) warm water
  • 1 egg white for on top
  • sprinkle of oats, sunflower seeds, and flax seeds for on top

In a large bowl, whisk together the dry ingredients until combined.  Slowly add the water stirring with a wooden spoon until mixture forms a ball and pulls away from the sides.  Knead the dough for about 10 minutes until smooth and elastic.

Cover with plastic wrap or a clean dish towel and set in a warm place for about 2-3 hours, or until doubled in size.  Once doubled, punch down, shape into a log and place in a lightly greased 9″x5″ loaf pan.  Lightly brush the top with the egg white and then sprinkle some oats, and seeds over the top.  Preheat the oven to 375°F.  Cover again and let rise for about an hour until doubled in size.

Bake for about 40-45 minutes or until just beginning to brown and sounds hollow when tapped.