Pecan Oat Pancakes – fluffy pancakes filled with pecans and oats! Delicious, hearty breakfast recipe!
Hi guys, I made pancakes.
I don’t make pancakes. I haaaaate making pancakes.
I can’t make a decent pancake to save my life.
I would rather stand at the waffle maker all morning, making one waffle at a time, than even attempt to make pancakes.
But you guys, look at my pancakes!
Aren’t they beautiful?!
I made so many batches of pancakes last weekend and I think I’ve finally got it down.
This all started because I took my kids to IHOP last week when it wouldn’t stop raining and it was super depressing and the best way to eat your feelings is with a funny face pancake. I’ve had pancakes on the brain since then. Click for the full recipe
I’m really into oatmeal right now. Probably because it’s fall and I feel like I’m supposed to eat oatmeal in the fall. You know? But also because pumpkin! Pumpkin is so good in oatmeal!
And everything else but that’s not the point.
Have you seen the Smuckers Fruit and Honey yet? I spotted them in Walmart awhile ago and bought all 4 flavors. I mean, they’re naturally sweetened with honey! Which means my husband will eat them (he eats mostly paleo) and it also means that they are delicious because everything is better with honey.
We loved all of them but the Blueberry Lemon is by far my favorite. I’ve started hiding it from the rest of the family because I love it so much.
Can you see the whole blueberry in that spoonful? Obsessed.
I’ve been adding it to my pumpkin oatmeal lately because it lets me to skip the brown sugar or maple syrup that I’d usually put in. Plus I love pumpkin and blueberry together and the lemon adds a nice brightness.
If you’re interested in trying Smuckers Fruit and Honey, there’s a coupon at Ibotta.com for $.75 off when you buy it at Walmart. (Sidenote: if you aren’t using Ibotta – why not?! I’ve gotten $168 back since I started using it! Download the app today!)
I have been thinking about Oatmeal Raisin Cookies for a solid week.
Which is weird because I’m much more of a french fry or Doritos person. I very rarely can’t stop thinking about a cookie or other sweet. But oh em gee, thoughts of oatmeal cookies have taken over my brain.
I hate whoopie pies. I think they are the lame cousin of the moonpie and have no place in this world. But, I think I accidentally made some recently.
It never even occurred to me that the Little Debbie oatmeal cream pies that I love so much were whoopie pies until I started making this knockoff. With their soft cakes and sweet frosting inside, they fit all both of the whoopie pie requirements even if Wikipedia wants to say that whoopie pies can only be chocolate or pumpkin.
These guys rocked my world last week. The cake part is so close to the Little Debbie kind! The only difference I can taste is the cinnamon which just makes them better. The frosting is spot on. There’s nothing you could add or take away that would get it any closer to the original. It’s perfect.
A few things to note: the batter is finicky. I had to throw away the first 2 pans that came out of the oven because they spread so much. Refrigerating the batter for about an hour solved the problem but it was just a pain that I hadn’t expected. Also, the cakes are very soft and need to be stored with parchment paper between them so they won’t stick. And finally, you should probably double the batch. They’ll go fast.
In the bowl of a mixer, cream together the butter and sugars. Beat in vanilla and the eggs, one at a time until well incorporated. Whisk together the flour, salt, baking soda, cinnamon, cocoa powder, and oats. Beat into the cream mixture. Refrigerate cookie dough for 15 minutes.
Drop about 1 tbsp of dough onto an ungreased cookie sheet and bake at 350 degrees for about 10 minutes. The centers should still be slightly underdone when you remove them from the oven. Cool completely on a wire rack.
Spread about 1 tbsp of cream filling (recipe below) on the bottom of one cookie and then top with another cookie.
To make the filling:
Cream the shortening with the marshmallow cream, then add the powdered sugar and vanilla, beat on low for about a minute. If it’s too thick, add a little water. You want it to be spreadable but not runny.
Applesauce Granola – healthy crunchy granola made with no oil! Oats, nuts, seeds, and raisins make the perfect easy breakfast.
We really, and I mean really, love granola around here. But of course, it’s just not that great for you. All the oil that usually goes into a batch of granola makes it a pretty high calorie snack and let’s face it, no one can stop after just a handful of the tasty stuff.
I’ve made granola with applesauce instead of oil in the past but this is by far my favorite version. It’s loaded with nuts (I used walnuts and pecans) and sunflower seeds which makes it not only yummy but also filling. It’s sweet but not too sweet and you can adjust the dried fruit amount to make it even sweeter if it suits you.
How To Make Applesauce Granola
This Applesauce Granola recipe is really simple but it does take awhile. Make it on the weekend when you have extra time so you can enjoy it all week long.
It starts by mixing old fashioned oats, whatever nuts you choose, sunflower seeds, sesame seeds, brown sugar, cinnamon, and salt in a large mixing bowl.
In a saucepan, applesauce gets combined with honey and that gets heated over low heat until the honey is melted. Pur that mixture over the oat mixture and stir to make sure everything is coated. Transfer to a baking dish and bake for 45 – 50 minutes. Make sure to stir it every 10 minutes so it doesn’t burn in spots. Stir in the raisins (or dried fruit of choice) after baking to make sure the raisins don’t dry out.
Let it cool completely before storing.
How Long is Homemade Granola Good For?
If you store this Applesauce Granola at room temperature in an airtight container, it should keep for up to a month. Although I don’t think you will have any left after a month!
Can You Freeze Homemade Granola?
Yes, you can freeze homemade granola. Put it in a freezer ziploc bag and squeeze as much air out as possible before putting it in the freezer. Let it thaw on the counter overnight before serving.