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funfetti granola bites.

oh dear.

what have i done?

somehow, someway, sprinkles hopped into my bowl of oats…

now, i’ve shared my love for addiction to granola…  i’ve shared my love for addiction to funfetti

let’s just combine the two and see what happens?!


mmmm. that’s my kind of energy snack.

now can someone please clean the runaway sprinkles hiding on my kitchen floor?!

funfetti granola bites

(categorized under granola & healthy stuff)

makes about 20 balls

  • 2 1/4 cups whole rolled oats
  • 1/2 cup yellow cake mix (the dry cake mix)
  • 1/2 cup light corn syrup (or honey)
  • 1 tsp. vanilla
  • 1/2 cup sprinkles (more or less, depending on your love for addiction to sprinkles)

DIRECTIONS

  1. Combine all ingredients into a large bowl.  Stir well, until all oats are moistened.  This will take some elbow grease!
  2. Refrigerate mixture for AT LEAST 1 hour (preferably 2 – you want the whole mixture pretty stiff and stick together well)
  3. Remove from refrigerator and roll into balls. Enjoy!
adapted from Little Bitty Bakes
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what to do with that extra cake mix leftover in the box?! use it in these 😉

cake batter rice krispie treats

cake batter rice krispie treats

cake batter chocolate chip cookies

cake batter chocolate chip cookies

 

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peanut butter cup granola.

another chocolate & peanut butter recipe. sigh.


i mean, are you really surprised? there’s enough chocolate and peanut butter going on around here to make a Reese’s jealous.

i even add chocolate and peanut butter to my breakfast. (don’t judge).

and most recently, i’ve been loading my favorite flavor combo into granola.

like i’ve mentioned before, whenever i’m making granola, i stick to 5 main ingredients and work off of those.

  1. Grains (oats)
  2. Nuts/seeds
  3. Dried fruit
  4. A sticky sweetener (honey, maple syrup, agave, etc)
  5. A binder (nut butter, pureed dried fruit, apple sauce, etc)

i really just use anything i have in the pantry at the time in each of those categories. that’s the beauty of granola and/or granola bars… they are uniquely versatile and you can mix/match based on what you like/have in the pantry.

this time, my pantry was loaded with chocolate and peanut butter. shocker. so i worked off of those. 🙂

if you like peanut butter and chocolate (who doesn’t?!?!?!), then this is for you. it’s a peanut butter cup in a bowl. one of my many healthy, wholesome granolas that won’t weigh you down. enjoy!

peanut butter cup granola

(categorized under granola & healthy stuff)
makes about 5 cups
  • 2.5 cups whole rolled oats
  • 1/2 cup ground flax
  • 1 cup honey roasted peanuts
  • 1 tsp cinnamon (or more, go by your taste preference)
  • 2/3 cup honey
  • 2/3 cup honey roasted peanut butter (or regular creamy peanut butter)
  • 1 cup raisins
  • 3/4 cup chocolate chips, divided

DIRECTIONS

  1. Preheat oven to 325 degrees.  Line large baking sheet with wax paper. Set aside.
  2. In a large bowl, mix together oats, ground flax, peanuts, and cinnamon. Set aside.
  3. In a small bowl, melt peanut butter and honey for about 30 seconds in the microwave.  You want it to be runny and mixed together well (add more honey or peanut butter if needed until smooth and liquidy).
  4. Pour melted peanut butter mixture over oat mixture.  Make sure all oats are moistened. Lightly stir in half of the chocolate chips.
  5. Spread onto prepared baking sheet and press the oats down.
  6. Bake for 15 minutes, remove and mix around so that all sides bake evenly.  Pop back into the oven for another 15 minutes.  Remove and mix in the raisins and remaining chocolate chips.  The warm granola will melt the chocolate and bind the granola.  Store in an airtight container and enjoy!

*this granola is pretty similiar to my oatmeal raisin cookie granola, but i added ground flax, honey roasted peanuts, more chocolate chips and used less cinnamon.

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ps- i think you’ll enjoy these healthy bites too 

peanut butter & jelly granola

peanut butter & jelly granola

apple cinnamon granola (vegan)

apple cinnamon granola

maple pecan pie granola (vegan)

maple pecan pie granola

coconut toffee oatmeal cookies.

i hope everyone had a wonderful Easter! mine was full of this. and some of these. and these.

some of you may have leftover coconut from Easter recipes. i have the perfect use.

trust me. you’ll thank me later.

i’m not sure what i would do without the vast cookie recipe list over at Averie Cooks. have you checked it out yet? i’ve made a handful of Averie’s cookies and each one is out.of.this.world!

i practically drooled over the name coconut toffee oatmeal cookie, so i knew i had to make them. stat.

coconut flakes, heath bar bits, and chocolate chips come together to create an incredibly flavorful, chewy cookie. Averie notes that the coconut flavor is definitely there, but not overpowering in the slightest.  and she’s definitely spot-on! i love coconut, but i know many of you may not.

the coconut flavor isn’t overwhelming the cookie at all! it’s just right.

crispy edges. soft, gooey center. extra chewy. meets my cookie criteria!

i think i found my new favorite cookie.

coconut toffee oatmeal cookies

(categorized under cookies)
adapted from Averie Cooks
makes about 2 dozen cookies
  • 1 stick (1/2 cup) butter, softened to room temp
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/2 cup shredded coconut (sweetened or unsweetened)
  • 3/4 cup all-purpose flour
  • 1 cup whole oats
  • 1/2 cup toffee bits (Heath Bar Bits ‘o Brickle baking pieces)
  • 1/2 cup chocolate chips

DIRECTIONS

  1. In a medium-sized bowl, cream the butter and sugars.  Beat in the egg.
  2. Slowly stir in the vanilla, baking soda, coconut, flour, and oats.
  3. Gently fold in the toffee bits and chocolate chips.
  4. Chill dough for at least 30 minutes (you want the dough to be COLD at all times, so keep in the fridge between batches).
  5. Preheat oven to 350F.  Drop by tablespoon-fuls onto ungreased cookie sheet or silpat.  Bake for 11-13 minutes.  Allow to cool on baking sheet for 2 minutes and transfer to cookie rack.  Enjoy!

*i like my cookies VERY soft. these had to cool down quite a bit on the cooling rack until they were firm.  be careful removing them from the baking sheet or else they may fall apart.

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ps: you may also enjoy these cookies too!

butterscotch toffee chocolate fudge cookies

butterscotch toffee chocolate fudge cookies

chewy oatmeal m&m cookies

oatmeal m&m cookies

brown butter toffee chocolate chip cookies

brown butter toffee chocolate chip cookies

peanut butter banana chocolate chip oatmeal bars

i know what you’re thinking.  ANOTHER peanut butter recipe?  yes.  i have no shame. i am addicted to peanut butter.

so, before i share these incredibly delicious, wholesome (read: healthy) oatmeal bars, let’s take a look back on some of the most popular recipes this month.

there were some delicious recipes in March!

*click on any picture to link to the recipe.

           

if you’ve been following sally’s baking addiction for the past few months, you may remember my peanut butter banana oatmeal bars. these bars are gooooooood. without a doubt, my FAVORITE healthy recipe i’ve ever made. i played around with the recipe a bit and added some chocolate this time.

because everything is better with chocolate.

it is the super ripe bananas and oats that make these bars so incredibly chewy and soft. the peanut butter packs a HUGE flavor punch and chocolate/peanut butter chips add a sweet surprise in each bite. plus, there is only 1/4 cup sugar IN THE ENTIRE recipe. told ya these were healthy.

   

not only are these bars good-for-you, they are also easy to make.

i loathe long bake times, complicated recipes, and slaving away in the kitchen. there’s none of that in these bars. nope. mix everything up in 1 bowl and 20 minutes later you’ll be in oatmeal bar heaven.

peanut butter banana chocolate chip oatmeal bars

(categorized under brownies/barsgranola & healthy stuff)

makes 16 small squares

  • 2.5 cups whole rolled oats (not instant)
  • 1/4 cup dark brown sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/2 cup almond milk (regular or soy milk would be fine)
  • 1 large egg (or 1 “flax” egg – see note below for vegan option)
  • 2 large very ripe bananas, mashed
  • 1/3 cup creamy peanut butter
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup peanut butter chips

DIRECTIONS

  1. Preheat oven to 350.  Grease 8 x 8 pan w/ cooking spray & set aside.
  2. Mix together oats, brown sugar, baking powder, salt, and cinnamon.
  3. Add in the milk, vanilla, and egg.  Mix together until evenly combined.
  4. Add mashed bananas, peanut butter, chocolate chips, and peanut butter chips.  Stir well.
  5. Pour the mixture into the pan and bake for 20 minutes.  Cut into bars and enjoy!

*these bars can easily be made vegan by using vegan chocolate chips (the reese’s peanut butter chips i used are vegan) and using a “flax egg” instead of a regular egg. flax egg = mix 1 tbsp ground flax w/ 3 tbsp warm water and let it sit for 10 minutes while it “gels” up.

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ps: want to see more of my healthy recipes?

oatmeal raisin cookie granola

oatmeal raisin cookie granola

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

peanut butter banana oatmeal bars

peanut butter banana oatmeal bars

this post is featured on:

apple cinnamon granola (vegan).

hi everyone! as of yesterday, Sally’s Baking Addiction is now on facebook! to follow me, simply “like” Sally’s Baking Addiction on the right sidebar. 🙂

there have been a few too many cookies around here recently. not that i’m complaining:

  

let’s take a break from the butter and sugar overload (not a long break, don’t you worry!  i have 3 new cookie recipes to throw at you next week…) and sit back with some wholesome, 100% vegan, and guilt-free apple cinnamon granola.

homemade granola is SO much easier than you think. not only is incredibly cheaper than storebought, it is also 10000% healthier. no crazy ingredients you can hardly pronounce, unnecessary added sugars, fats, or preservatives.

   

take note: whenever i’m making granola, i stick to 5 basic components and mix & match with whatever i have laying around. sticking to those 5 main ingredients makes it easy to come up with creative, tasty granola recipes:

  1. Grains (oats)
  2. Nuts/seeds
  3. Dried fruit
  4. A sticky sweetener (honey, maple syrup, agave, etc)
  5. A binder (nut butter, pureed dried fruit, apple sauce, etc)

apple cinnamon granola (vegan)

(categorized under granola & healthy stuff)

make 4.5 cups

  • 2.5 cups whole rolled oats
  • 3/4 cup ground flax
  • 5 tbsp unsweetened applesauce
  • 1/4 cup maple syrup
  • 1/4 tsp salt
  • 1 tbsp cinnamon (go by taste preference. i LOVE a ton of cinnamon)
  • 1/2 cup pecans, chopped
  • 1 cup dried apple rings, chopped

DIRECTIONS

  1. Preheat oven to 300 degrees. Line baking sheet with parchment paper & set aside.
  2. In a large bowl, combine oats, flax, cinnamon, pecans, and dried apples. Stir to combine.
  3. In a seperate small bowl, whisk together applesauce, maple syrup, and salt. Pour mixture over oat mixture and stir until all oats are coated well. Add more maple syrup/applesauce if needed.
  4. Pour mixture over prepared baking sheet. Bake for 30 minutes, stirring halfway through. Allow to cool uncovered for about 30 minutes. Enjoy!
Taste Tester comments:
  • “this granola is soft and not a typical crunchy granola. it tastes very light and doesn’t weigh me down.”
  • “i love the chewy dried apple pieces!”

ps- i think you’ll enjoy these healthy bites too ;)

maple almond butter breakfast cookies (vegan)

maple almond butter breakfast cookies

peanut butter & jelly granola

peanut butter & jelly granola

& in case you’re itchin’ for something a little sweeter….

vanilla cupcakes for two

vanilla cupcakes for two

chewy oatmeal m&m cookies.

i ❤ oatmeal cookies. the chewy, buttery oats and sweet brown sugar sugar all packed into one perfectly soft cookie? drooooool.

    Pin It

i made up these last weekend when i had a request to bake some cookies with m&ms. i made my rainbow m&m cookies not too long ago, so i wanted to whip up something a tad different. enter oats. i pretty much made this recipe up as i went along and i must say…… these babies are deeeeeeeeelish. soft, chewy (have i convinced you how chewy these are yet?!?!), buttery, chocolately, mmm-worthy (definitely a word), and full of teeny tiny mini m&ms.

i mean the oats just cancel out the butter, so let’s just consider these a health food and get on the recipe, shall we? 😉

INGREDIENTS

(categorized under cookies)

makes approx 32 cookies

  • 1/2 cup butter, softened to room temp
  • 3/4 cup brown sugar
  • 1/2 cup sugar
  • 1 egg
  • 2 tsp vanilla
  • 1/2 tsp baking soda
  • 1.5 cups whole rolled oats
  • 1 cup all purpose flour
  • 3/4 cup mini m&ms

DIRECTIONS

  1. In a large bowl, beat the softened butter and sugars until smooth and creamy. Add the egg and vanilla and mix well.
  2. Slowly stir in the baking soda, oats, and flour. Mix together until just combined. Do not overmix.  Fold in the mini m&ms.
  3. Chill the dough for at least one hour in the fridge. (cookies will be very flat if the dough is not very cold)
  4. Preheat oven to 325 degrees.
  5. Roll and drop dough by tablespoonfuls onto ungreased baking sheet or silpat.  Bake for 11 minutes and let cool on baking sheet for a minute or two before transferring to a wire rack.

* The cookies will be very soft and may appear undone after only 11 minutes in the oven, but they will firm up.
** Make sure to keep the unused dough in the fridge as each batch is baking. The dough MUST be cold.

ps- i think you’ll enjoy these treats packed with m&ms too 😉

loaded sugar cookie bars

loaded sugar cookie bars

rainbow m&m cookies

rainbow m&m cookies

sweet n salty caramel pretzel m&m blondies

sweet n salty caramel pretzel m&m blondies

and let’s throw a snickers stuffed cookie recipe in here while we’re at it:

snicker bar stuffed chocolate chip cookies

snickers bar stuffed chocolate chip cookies

maple almond butter breakfast cookies (vegan).

since i’ve overloaded you on chocolate chip cookies and cupcakes recently, i figured i’d throw something on the healthy side together to balance it all out. 😉

(ooooo and make sure you didn’t miss these gooey caramel apple peanut butter oatmeal bars from earlier this week. uh-mazing.)

moving right along…

i was in the store the other week and realized that as much as i bake with peanut butter, i’ve never baked with almond butter before. weird. i adoreeeee almond butter.

i decided i needed a breakfast cookie in my life, so i threw some things together in a bowl and crossed my fingers it would actually turn into something tasty i could call breakfast. ohhh man. soooo glad i did, because these cookies are gooooood. they may just be my new favorite. i know i just said that about these and will probably have a new favorite cookie tomorrow, but that’s beside the point.

a bonus about these cookies is that there is NO butter or any dairy products, so they are completely vegan. they also have low sugar, are made with whole oats, whole wheat flour, and take about 3 minutes to prep in only 1 bowl. it’s a small batch (1 dozen) and can easily be doubled.

mmmm. whole grain yumminess.

maple almond butter breakfast cookies

(categorized under granola/healthy stuff and cookies)

makes about 1 dozen cookies

  • 1 cup regular oats
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 2 tbsp brown sugar (can omit. taste the dough and go by your preference)
  • 1/2 tsp cinnamon
  • 1/2 cup smooth almond butter (peanut butter would work as well)
  •  1/4 cup maple syrup
  • 2 tbsp canola oil
  • 1 tsp vanilla extract

DIRECTIONS

  1. Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray.
  2. In a medium size bowl, mix together the first 5 ingredients.
  3. Once the dry ingredients are mixed well, add the last 4 ingredients and stir until combined.  The dough will be very thick and crumbly.  You may need to use your hands!
  4. Roll dough into about 12-13 firmly packed balls.  Using the bottom of a glass, flatten the cookies onto prepared baking sheet (the cookies won’t really spread). Bake for 11-12 minutes.  Cool completely on a wire rack and enjoy!

ps- i think you’ll enjoy these healthy bites too ;)

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

peanut butter & jelly granola

pb&j granola

maple pecan pie granola

maple pecan pie granola

& in case you’re itchin’ for something a little sweeter….

loaded m&m sugar cookie bars

loaded m&m sugar cookie bars

caramel apple peanut butter oatmeal bars.

prepare for something goooooooey…

    and incredibly delicious.

after eyeing Averie’s caramel apple bars a few weeks ago, i knew i had to remake them somehow and some way. i took her flavor combination idea (Averie seriously comes up with the best flavor combos) and tweaked the recipe a bit to bake up an amazingly gooey, soft, and surprisingly healthy oatmeal bar. these bars taste sinful, in the best possible way. 😉

cinnamon apples. gooey, sweet caramel. buttery, chewy oats. rich, creamy peanut butter.

out. of. this. world.

as if you needed another reason to make these (…make them now…), they’re perfectly healthy and acceptable for breakfast or a quick snack. hope you enjoy!

INGREDIENTS

(categorized under granola/healthy stuff)

adapted from love veggies and yoga

  • 1/2 cup applesauce
  • 3/4 cup creamy peanut butter
  • 1/4 cup light butter, softened (i use land o lakes light)
  • 2.5 cups whole rolled oats
  • 1/2 cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp vanilla
  • 1 cup chopped & peeled apples
  • sugar free caramel sauce for drizzling (about 3 tbsp)

DIRECTIONS

  1. Preheat oven to 350 degrees. Spray 8×8 baking pan with nonstick spray and set aside.
  2. In a medium mixing bowl, stir to combine the applesauce, peanut butter, and softened light butter (get all those chunks of butter mixed in well).
  3. Add oats, brown sugar, cinnamon, and vanilla. Fold in the chopped apples. Pour mixture into prepared baking pan and bake for 30 minutes. They bars may look a bit dry on top, but trust me, they are not!
  4. Drizzle the caramel sauce over the hot bars and let cool completely before cutting into squares. I actually stuck mine in the fridge for an hour before cutting into squares.
  5. For best taste, store in an airtight container in the fridge until they are all polished off (won’t take long, trust me)

*note: the bars may break a little while you’re cutting. if they are, you need to chill the bars for longer.

ps- i think you’ll enjoy these healthy bites too 😉

peanut butter banana oatmeal bars

peanut butter banana oatmeal bars

apple cinnamon granola (vegan)

apple cinnamon granola (vegan)

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

& in case you’re itchin’ for something a little sweeter….

peanut butter chocolate chip blondies

peanut butter chocolate chip blondies

peanut butter and jelly granola.

pb&j granola

i’ve certainly made a lot of granola recently, but this granola is definitely my favorite of the bunch.  it reminded me of my oatmeal raisin cookie granola, except minus the chocolate and replace with some fruity jam. 🙂 it smells like a peanut butter & jelly sandwich while it’s baking, and the end result tastes like one too. with a lot of crunch! i love the salty/sweet, chewy/crunchy combos this granola has.  i chose apricot jam for this particular batch, but i’m sure a strawberry or raspberry jam would be good too (oooo maybe with craisins or dried strawberries instead of raisins…future recipe for me, perhaps?!) hope you enjoy! 🙂

INGREDIENTS

lightly adapted from Simply Scratch

  • 3 cups whole rolled oats
  • 3/4 cup ground flax
  • 1 tsp cinnamon
  • 1 cup salted peanuts
  • 1 cup pecan halves
  • 1 cup creamy peanut butter
  • 1/2 cup honey
  • 1/2 cup apricot jam (or any flavor)
  • 2 tbsp canola oil
  • 1 cup raisins

DIRECTIONS

  1. Preheat oven to 300 degrees. Line baking sheet with parchment paper & set aside.
  2. In a large bowl, combine the oats, flax, cinnamon, peanuts, and pecans.  Stir to combine.
  3. In a small bowl, melt the peanut butter and honey together for about 30 seconds in the microwave (you want it to be runny and smooth). Pour over oat mixture.
  4. Next, add the jam and canola oil to the oat mixture.  Gently mix. You want the jam and peanut butter to (kind of) stay seperate.
  5. Pour mixture over prepared baking sheet. Bake for 40 minutes, stirring halfway through.
  6. Remove from oven and add raisins.  Allow to cool uncovered for about 30 minutes to give the granola time to crunch up. Enjoy!

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ps- i think you’ll enjoy these healthy bites too ;)

homemade honey roasted peanut butter

oatmeal raisin cookie granola

oatmeal raisin cookie granola

caramel apple peanut butter oatmeal bars

caramel apple peanut butter oatmeal bars

& in case you’re itchin’ for something a little sweeter….

1 giant reese’s pieces peanut butter cookie

giant reese's pieces peanut butter cookie

maple pecan pie granola

who loves pecan pie?!  i know i do.  i made my most recent granola with the flavors of fall in mind. it’s generously loaded with pecans, maple syrup, cinnamon, and brown sugar. what i love most about this particular granola is that the ingredient list is incredibly short (probably things you all have on hand) and can be stirred together all in one bowl. easy peasy. 🙂

maple pecan pie granola

(categorized under granola & healthy stuff)
makes 2.5 cups
  • 2 cups rolled oats
  • 1/2 cup maple syrup
  • 1/4 cup brown sugar
  • 1/2 cup pecan pieces
  • 2 tbsp canola oil
  • 3/4 tsp cinnamon
  • 1/8 tsp salt

DIRECTIONS

  1. Preheat oven to 300 degrees. Spray large baking sheet w/ nonstick spray.
  2. Combine all ingredients and stir until all the oats are evenly coated.
  3. Spread onto prepared baking sheet and bake for 1 hour, stirring every 15 minutes.
  4. Allow to cool completely (air will help it get crunchy) and enjoy!
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