Wow, I'm really surprised at how well these came out! I know, why make something that you think might not come out? Because I liked the ingredients and was hoping they would go well together & they did!
I made only a few slight changes: used dark chocolate chips, 2 tsp pumpkin spice (might use an extra tsp next time), and added 1/2 tsp vanilla and 1/2 c pecans. Since I used a regular size dark muffin tin I lowered the temp. to 325 but still baked for the full 24 minutes. This made over 12 muffins, so she must have used a jumbo muffin pan.
Anyway, both dh & really enjoyed these and will definitely make again! They are really light tasting and texture is very good, especially considering there isn't any regular flour in them, and so healthy for tou!
Oat Flour Pumpkin BreadBy Ozlem on January 28, 2010, "the original recipe is from "The Wooden Spoon Bread Book" by Marilyn Moore. I used oat flour instead of all purpose flour.
Prep Time: 15 mins Total Time: 40 mins Serves: 8, Yield: 8 pieces
2 eggs 2 cups oatmeal 1/3 cup coconut oil 1 cup canned pumpkin 1/2 cup maple syrup 1/2 cup semi-sweet chocolate chips 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon clove
For instructions go to: http://www.food.com/recipe/oat-flour-pumpkin-bread-410619
Rosie, sorry sweetie, I'm drawing a blank.
Weebil, not huge on oatmeal to begin with, but good to know yours wasn't worth the trouble. Almost tried an overnight oatmeal and still might.
Julie, how'd you like the meatloaf?
Looking forward to your review Kathy.
Janie, most of the time I'm with you,,,, cookies. I do have some really yummy candy type recipes though too.
I have made oatmeal cookies before but tried this one from TOH.
This gets a thumbs up from my family!
It makes a nice soft cookie. I didn't use Tone's cinnamon though. I used Penzey's.
okies before but tried this one from TOH.
I like it very much.
Proudly serving as a Taste of Home Field Editor since 2002, Grand Prize Winner, First Prize Winner and Honorable Mention
Taste of Home Field Editor since 2005
Good morning! Temperatures are finally falling, and I finally decided what to cook using oatmeal. To make a long story short, I thought, "Why not use steel-cut Irish oatmeal in place of barley?" I had some homemade beef broth and some chopped soup veggies already cooked in the freezer. I thawed both and proceded to make a big pot of soup. I had some leftover lamb and beef that I chopped in the food processor, added two cans of diced tomatoes, some Mrs. Dash, and some extra garlic. Pulled 1/2 bag of frozen chopped spinach and added that. I got me some soup....I got me alotta soup! OH, (sheepish grin) I added 1/2 cup of oatmeal and simmered the soup 30 minutes to cook it. I will portion this out for mom, brother, passers-by on the street, and us for next week. It tastes as good as it looks, I think.
AnnTOH Field Editor
Nothing better than a LOT of soup Ann. I always feel "rich" when I have a big pot
of soup. Then again, yours would make me feel sort of like the Rockefellers!
Your soup sounds and looks GREAT.
Good morning, everyone. I am back with my oatmeal recipe. I decided to try something new and fixed Fruity Baked Oatmeal.
Now, DH is the oatmeal lover in this household and I will eat it occasionally, especially if it is chilly outside. This recipe sounded like it would be great on a cold morning. Well, folks, this recipe is not only a winner but one I think we will fix over and over again. I even went back for seconds this morning.
I followed the recipe exactly and used a Granny Smith apple, a fresh peach, and some fresh frozen blueberries. I used half an apple and just one side of a large peach to get the appropriate amounts. It cooked for half an hour and was perfectly done. I baked it in a Pyrex dish so I lowered the oven temperature to 325º.
This is not only good but I swear you could eat it for dessert. A big scoop of vanilla ice cream . . . well, it would be wonderful. I did pour a little milk in mine and it was delish.
This recipe is, hands down, a five star recipe and I highly recommend it. Here is the recipe and my photos.
1 piece (calculated without additional milk) equals 322 calories, 13 g fat (7 g saturated fat), 75 mg cholesterol, 492 mg sodium, 46 g carbohydrate, 3 g fiber, 7 g protein.
Land of the Free....because of the Brave
Proud Field Editor for Taste of Home for 17 years.
lol-Joan! I made that too but with an apple from our orchard....I have another to try but not TOH :(
I use a quite a bit of oatmeal~fighting the old cholesterol, ya know.
This is a yummy recipe and a keeper in the file...hubby even liked it as we had breakfast for supper that night.
Thanks to all for sharing your newbies. I have enjoyed reading through all of them. Lots of choices and all of them are new to me. Challenge met head on for another week.
Taste of Home member since 2004. Taste of Home field Editor since 2009*
Enjoying every Minute.
What an unusual idea adding oats to soup, but a great one Ann.
R & R: Overnight Pumpkin Pie Oat Yogurt~ no bake!
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