oatmeal – My Whisk and I

No-Bake Oats Cookies

June 13, 2023June 8, 2023by Karen ClaassenLeave a Comment

110g butter, diced
350g sugar
80ml cocoa powder
120ml milk
5ml vanilla
160g peanut butter
280g oats

Line 2 baking sheets with baking paper (or line a cupcake tin with paper cups).
Add the butter, sugar, cocoa powder and milk to a saucepan set over medium heat.
Stir the mixture until the sugar has melted and it reaches a boil.
Allow to boil for exactly 60 seconds, without stirring.
Remove from the heat.
Add the vanilla, peanut butter and oats and stir until THOROUGHLY combined!
Spoon about 60ml of the mixture onto the lined baking sheets and set aside to set for an hour.
Store the oats cookies in a glass container.

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Orange Oatmeal

June 12, 2023June 7, 2023by Karen ClaassenLeave a Comment

250ml oats, cooked
90ml butter, cubed
250ml caster sugar
finely grated zest of 2 oranges
finely grated zest of 1 lemon
juice of 2 oranges
juice of 1 lemon
segments of 2 oranges

Add the butter, caster sugar, orange and lemon zest and orange and lemon juice to a small saucepan set over medium-high heat.
Bring the mixture to a boil, turn the heat down to a simmer and cook until the sauce thickens and becomes syrupy.
Take the sauce off of the heat, add the orange segments and set aside to steep for 15 minutes.
Spoon the oatmeal into servings bowls and top with the orange and sauce.

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Chewy Breakfast Bars

August 31, 2022August 30, 2022by Karen ClaassenLeave a Comment

625ml rolled oats (old-fashioned oats)
125ml almonds, chopped
83ml honey
56g butter, cubed
62ml brown sugar
2,5ml vanilla
1,2ml salt
125ml dried cranberries, chopped
80ml chocolate chips

Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Add the oats and chopped almonds to a baking sheet, spread it out evenly and bake in the oven for 5 minutes. Stir the mixture around and bake for another 5 minutes, until lightly toasted. Spoon into a large mixing bowl and set aside.
Add the honey, butter, sugar, vanilla and salt to a small saucepan and place over medium heat.
Stir the mixture until the butter has melted and the sugar dissolved. Allow it to bubble for 30 seconds and remove from the heat.
Pour the honey mixture into the bowl with the oats and almonds and mix well.
Add the cranberries and the chocolate chips and stir again.
Spoon the mixture into the prepared baking tin and firmly press into the tin. Wet your fingers with water and press some more – this is really important for the mixture to stick together.
Cover the tin with plastic wrap and refrigerate for 2 hours.
Remove from the tin and cut into 12x bars.
Store in an airtight container at room temperature.
I like to wrap the individual bars in baking paper so that they are ready to be taken on-the-go!!

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Warm Oatmeal with Spiced Pears

August 18, 2022August 14, 2022by Karen ClaassenLeave a Comment

2 pears
30ml lemon juice
60ml brown sugar
2,5ml ground cinnamon
30g butter, cubed

For the oatmeal:
250ml rolled oats
250ml water
250ml milk
a pinch of salt
1,2ml ground cinnamon
honey
a handful (or two) of almonds

For the pears:
Preheat your oven to 180℃ and line a small baking tray with baking paper or aluminium foil.
Halve the pears and remove the core. (I use a melon scoop for this)
Place the pears, cut-side up, on the prepared baking tray and drizzle with the lemon juice.
Sprinkle the sugar and cinnamon on the fruit and place a piece of cubed butter on each.
Bake in the oven for 20 minutes, flip them over and bake for another 10 minutes.

For the oatmeal:
Pour the oats, water, milk, salt and cinnamon into a saucepan and place on medium-high heat.
Bring to a simmer and cook for 5-6 minutes, while stirring often.

Spoon the porridge into 2 bowls and place 2 pear half on top of each bowl.
Drizzle the oatmeal with honey and a generous scattering of almonds and serve warm.