Tag Archives: Oats

Recipe: Browned Butter Oatmeal Chocolate Chunk Coconut Cookies

Finally a baking post and some quick updates from me!

No I have not been lazy and simply eating out. I missed bake of the week last week as I was down with a nasty cold which left me sneezing profusely and a runny nose that refused to stop for 4 days consecutively so I was not about to go near the oven and spread my friendly germs around.

Apart from that, I’ve cut my hair! Like really short… first time since I was 10 when it is at a length which cannot be tied. I was forced to cut it because of the massive amounts of hair I have been dropping every single day due to the sickness and the side effects of all the meds Ive been taking so goodbye to my long straight hair and hello to my new short bob! New hair for new beginnings. I actually do love my new hair. Feels so light and refreshing and dries so quickly after washing. It was funny how I was trying to grab hold of my hair after shower to squeeze it dry but there was nothing to grab hold of.

So that’s all from me…

And back to my bake of the week!

I decided on an oatmeal cookie this time simply because I missed oatmeal. I picked up the oatmeal habit back in Adelaide where cold mornings were made a whole lot more comforting with a bowl of warm oatmeal with a dash of cinnamon and some baked apples. And the container of quick oats sitting on my kitchen table was just too convenient. Furthermore, ever since I tried the ‘browned butter’ concept for my Browned-Butter Chocolate Chip Brownies with Cream Cheese Filling, I really wanted to use it again and so this recipe was born- Browned Butter Oatmeal Cookies! Throw in some dark chocolate chunks and coconut bits for the added crunch, this cookie is destined for great things.

I would advice using an ice-cream scoop if you want bigger cookies but I used my tablespoon measuring spoon because I liked the cute little rounded shape it gave. Sorry for the lopsided one on the far right. If your cookies are the same size as mine, this recipe will probably yield 16- a number just nice for the family. Double the recipe if you want to give them to friends as well.

Recipe: ‘Butter’ Cookies with a hidden Date

I dont like it when Woolies or Coles have a sale..because I just end up buying everything :( :( :( And having to lug it either all the way home via 99C which isnt half bad or dragging it down Rundle Mall which can get pretty long if you are carrying 3 big bags! Sales also mean I buy in bulk hoping it can last/store for the future but food in my fridge and cupboard doesnt stay long because if it’s there, I’ll finish it. Rahhhh! But anyway both supermarkets have been having pretty awesome sales lately, everything is 1/2 price if not discounted! So I had a swell time on both Saturday and yesterday and a not so swell time on the way home. Hee but I had a very good day today because Megan was just amazing and I came home to brand new baking gloves from my dear Mable :) :) :) Love you 2!


  • 2 1/2 cups almond flour/ 2 cups spelt flour and 1/2 cup oats
  • 4 dates, pitted, quartered and rolled into a ball
  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut sugar
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon sea salt


  1. Preheat your oven to 180C and line a cookie sheet with parchment paper. Set side.
  2. In a small bowl, whisk flour, sugar, and salt until combined.
  3. In a larger bowl, combine coconut oil, egg and vanilla extract. Add dry to wet and mix until incorporated.
  4. Separate dough into 2 balls, cover with parchment paper, and place in the freezer for 20 minutes. (which I forgot to do)
  5. Once complete, spoon 2 tbsp of dough in your hand and flatten, then place 1 date ball in the middle and fold the dough over top. Roll the dough in between your hands to make a ball [make sure you can’t see the date!], then press down to make a bit flatter. Place on the prepared cookie sheet and continue with the remaining dough.
  6. Bake for 10-12 minutes or until golden.
  7. Remove from oven and let cool.

Makes 18 cookies

Recipe: Blueberry Zucchini Cinnamon Muffins

This recipe is meant to yield one loaf of bread but I didnt have a loaf tin so I used muffin holders instead and got 8 big muffins :D

Dry ingredients:
1 1/2 cups oat flour
1/2 cup oats
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 punnet of blueberries
3/4 cup grated zucchini (with peel)

Wet ingredients:
2 eggs
3/4 cup maple syrup/honey
1/4 cup olive oil


Preheat oven to 180C. Grease loaf tin or line with parchment paper.

In a large bowl, sift together flour, salt, baking powder and cinnamon.

In another bowl, beat the eggs, Whisk in the maple syrup/honey and olive oil. Combine wet ingredients with dry ingredients. Stir in grated zucchini and fold in the blueberries. Pour batter into loaf tin/muffin holders. Bake for 30 minutes and then reduce heat to 160C and bake for 10min. Let cool on wire rack.

Anyway, these turned out so much better than expected. Never thought of using Zucchini in baking and never thought it’d turn out this great! No sugar added and it was still sweet and moist enough! :) Must try Zucchini Chocolate cake next! :)

Recipe: Peanut Butter Granola Clusters

I love granola clusters. That’s how I get addicted to the granola boxes they sell at Woolies. Oats with honey and nuts in a cluster, pick up one, pop it into your mouth, burst of sweetness and crunchiness, proceed to take more clusters. Total bliss :) But they do not come very cheap and considering my bulk consumption + my efforts to save some $$, I decided to make my own! Cheaper and more practical option right? NOTTTT! Because it was my own recipe so I was able to put all the ingredients and nuts I liked, I ended up finishing the entire tray! :( My throat is so going to die and I am going to lose my voice. Im sorry dear housemates, I finished everything before I could let you 2 try some :( :(

Note to self in future: Take out a portion for the housemates to try first before proceeding to clean off the baking tray :D


  • 1 1/2 cups rolled oats
  • 1/2 cup quinoa flakes
  • 1/2 bottle of crunchy peanut butter
  • 1/2 cup of fruit juice
  • 1 Tbsp olive oil
  • 2 Tbsp brown sugar
  • 2 Tbsp honey
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1/2 cup natural almonds (cut into small pieces)
  • 1/2 cup of pitted dates (cut into small pieces)


  1. Preheat oven to 180 C. Line a baking tray with parchment paper.
  2. Whisk together the , peanut butter, oil, sugar, honey, fruit juice, vanilla extract, and salt. Whisk until well-mixed.
  3. Pour wet ingredients over oats and quinoa flakes and stir until evenly coated. Spread mixture on the prepared baking tray in an even layer. You do not have to spread the granola out completely if you like them in clusters like me :)
  4. Bake for 20-25 min until the granola is golden brown and crisp.
  5. Remove granola from the oven and cool completely. Eat on its own or add some yoghurt! Peanut butter heaven =D

Recipe: Quinoa Blueberry Oatmeal Breakfast Bars

It’s Saturday again and Central Market day! Love walking there after church and just looking at all the fresh fruits and produce on the shelves :) I found blueberries on sale today for $3.95 a punnet so I decided to make blueberry bars for next week’s breakfast! Dont you just love it when cooked blueberries burst and pop out of their skins in your mouth? :)

Dry ingredients:
1 cup quinoa flakes
1/2 cup cooked quinoa
1/2 cup oat flour
1/4 cup oats
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon fine sea salt
1 teaspoon organic ground cinnamon
1/4 teaspoon ground nutmeg

Whisk the dry ingredients together. Add in the following ingredients and mix well.

1 cup brown sugar
1/3 cup olive oil
2 eggs, beaten
1/2 cup rice, hemp or nut milk/ vanilla yoghurt
1/4 teaspoon apple cidar vinegar
1 tablespoon vanilla extract

Beat until smooth. The batter will be thick and sticky.

Add in:
1 cup wild blueberries

Stir to distribute.

Plop the batter into the cake pan and using a rubber spatula press the batter into the corners and smooth the top.
Bake in the center of the preheated oven for 35 to 40 minutes or so, until firm. The edges will be golden, the center should be firm to the touch.

Makes 9 large bars or eat straight out of the pan like me :) Was supposed to keep it for 1 week of brekkie next week but Im only left with 2 bars :( Whoops!

Im going to make Peanut Butter granola next! :D

P.S. Thank you for being such a good friend and calling up regularly to make sure everything is fine even though you are so busy with work! :) Very much appreciated! xx