Mix together oil, sugar and eggs.
Add rest of the ingredients and thoroughly mix together.
Bake at 350 degrees for 25 minutes in a greased glass 9 x 12 pan.
Serve this either warm or cold with a side of warm milk.
Okay, this stuff is freaking amazing! It is sort of like a giant oatmeal cookie or granola bar and you crumble it into a bowl and then pour warm milk over it and it become the most amazing porridge. I saw all sorts of other Amish Baked Oatmeal recipes online but they had ALOT of sugar in them as well as butter and I opted to make a healthier version that you can dress up if you want by adding butter, maple syrup and fresh fruit.
I enjoyed my baked oatmeal with 1/2 cup of warmed Almond Breeze Unsweetened Vanilla Milk.
I can't wait to have it tomorrow for breakfast and my husband LOVED it. I knew I would bring him around to oatmeal one way or another. Ha!
I changed up my exercise routine a bit today by going swimming. I LOVE to swim and am not sure why I have not taken advantage of my gym's lap pool yet. I only swam for 40 minutes because unfortunately my suit had lost its elasticity and I was basically flashing everyone around me. I popped in the Steam Room after my swim and detoxed for a good 10 minutes before heading home. I sort of came up with this swimming idea last minute this morning so am going to find a "good" swim suit for tomorrow and try it again. Swimming is so zen-like and I was so incredibly sore from Body Pump that it was also gentle on the ol' body.
As promised, I made a healthy Cherry, Walnut, Chocolate Chip Cookie today. I saw a recipe in the new issue of Health Magazine for Light Chocolate Chunk Cookies and had to give them a try. I used walnuts instead of almonds and they turned out great.
Light Chocolate Chunk Cookies
5 tablespoons unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 tablespoon canola oil
2 large eggs, lightly beaten
1 tablespoon vanilla extract
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
6 ounces good-quality dark chocolate chunks (60-70% cocoa solids), such as Scharffen Berger
3/4 cup dried cherries
1 cup sliced almonds
1. Preheat oven to 375°.
2. In a large bowl, combine butter and sugars; beat with an electric mixer until fluffy. Add oil and eggs; beat until creamy. Stir in vanilla.
3. In a medium bowl, combine flours, baking powder, and salt. Add flour mixture to butter mixture; stir well. Gently fold in chocolate, cherries, and almonds.
4. Scoop batter by heaping tablespoons onto 2 baking sheets covered with parchment paper. Bake cookies in 2 batches in upper and lower third of oven until golden on top and bottom (12-15 minutes). Transfer cookies on parchment paper to a wire rack; cool (cookies will crisp as they cool). Store cookies at room temperature in an airtight container (they will keep for up to 4 days).
Health, JANUARY 2011
I used Guittard Super Cookie Chips for the chocolate chunks. They are pretty darn good if I say so myself!
Each cookie only has 104 calories and 5 grams of fat.
I love chocolate chip cookies with nuts and dried fruit but am not so sure about these guys:
I shall let you know if the kids like them!
It is actually supposed to snow this afternoon here in Portland but as of now there is no such signs of it. Evidently, everyone in Portland is going to freak out if we get snow and school will be canceled. Ha! There is a 75% chance of snow by 6:00pm tonight but then by tomorrow morning it is supposed to be 45 degrees so I will believe it when I see it!
Okay, I am off to study for my exam. Have a great afternoon!