Lovin' from the Oven is an exclusive feature at The Snarky Schoolteacher highlighting excellent recipes to help you self care from the inside out. Delicious recipes are brought to you by Nicole on Saturdays throughout the month. Let us know what you think by using the tag #SSOvenLovin on social media!
Happy Saturday! I'm so excited to bring you the first Lovin' from the Oven of 2016!
I don't know about you, but in these cold winter months, I have a real struggle in the mornings when it comes to breakfast. I want something warm and hearty, but I have so little motivation to make anything decent when the bed is so warm and it's still dark outside. I have found that if I cook a big batch of something on the weekend or prep something the night before, it makes the morning so much easier. And, to be perfectly honest with you, it's much easier to drag myself out of bed in the morning when I know I have a tasty breakfast all ready and waiting for me!
That being said, some of my favorite winter go-to breakfasts are made with oatmeal. There's just something about oats that is extremely comforting to me! This week's recipe is one I discovered from The Kitchn, one of my favorite websites for kitchen tips and new recipe ideas.
You know those times when you find a snazzy new recipe that you can't wait to try out, and the universe aligns perfectly because you just happen to have everything you need already on hand?
Yeah, that was this recipe.
I tweaked The Kitchn's Spiced Carrot Oat Breakfast Cookie recipe ever-so-slightly, and I have to say… they are rather delicious! These breakfast bites are just the right amount of sweet and delicious -- a perfect companion for your morning cup of coffee or tea!
Before you get started, move your oven rack to the top third of the oven. Then, pre-heat to 375°. (Remember to drop that temp 25°if you're going to use a dark pan.)
Start out with a large bowl and add all the dry ingredients. Pour in those flours, the oats, baking powder, salt, and spices, then whisk them together until they're well-combined.
Put that to the side and get a smaller bowl for the wet ingredients. Add the maple syrup and coconut oil and use a whisk to combine them. Side note: If you're a food science nerd like I am, you'll find that this America's Test Kitchen recommended method works especially well for this!
Now, let me just tell you that in our house, maple syrup is like liquid gold. It's hard to find in stores around here, and when you do, it's rather expensive. So any time our family visits New England, we splurge on a gallon of the stuff and ration it out until the next time we can make the trip. I was a bit reluctant to use an entire half cup of it in this recipe, but it's definitely necessary to provide the "glue" to hold these bad boys together. The maple taste also complements the other flavors and adds some nice sweetness!
After combining the oil and syrup, add the coconut, carrots, walnuts, and raisins. Chef's tip: whole walnuts are much less expensive than chopped ones, so I just gave them a little whir in the food processor and voilà -- mission accomplished. Combine with the oil and syrup emulsification until everything is evenly moist and combined.
Add the wet mixture to the dry mixture. Because the consistency of the finished dough is fairly dry, you want to make sure everything is evenly moist so the bites are not too crumbly. I recommend that you make a crater in the center of the dry ingredients for the wet ones, then fold in the dry ingredients evenly. Be sure to check the bottom of your bowl as you mix so you aren't left with crumbles at the end!
Spoon the dough into approximately 1 inch round balls onto a cookie sheet, spacing them about 2 inches apart. I used Air Bake cookie sheets, which worked perfectly. If you'd like these to be more flat and cookie-like rather than round and bite-like, press the spoon into the center to flatten them a bit.
Bake the bites one sheet at a time on the top rack for 10-12 minutes or until they are lightly browned. I found that 10 minutes was the perfect time in my oven. Transfer the baked bites to a wire cooling rack; cool completely before enjoying. I found that they were especially tasty when still a little warm!
You can store these bites in a sealed container for 5 days, so they're a perfect thing to make on a Sunday afternoon and store for a week of tasty breakfast companions. You can also make a big batch and store them in freezer bags for up to 3 months.
I'm still experimenting with different flavor combinations for the ingredients, so I hope to be able to share some of those ideas with you soon!
Seriously, don't these look amazing? I promise they're as delicious as they taste -- they got two thumbs up the husband, plus compliments galore from my sister and brother-in-law who were in town visiting when I made them!
Remember to take time for self-care this weekend! Until next time, bon appetit!
Spiced Carrot Oat Breakfast Bites
Let's get social! Show me your tasty creations by tagging your posts on social media with #SSovenlovin. I can’t wait to see what you cooked.
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