Pineapple Coconut Upside Down Cake

Pineapple Coconut Upside Down Cake 

90g / 1 cup quick cooking oats
35g desiccated coconut
125g / 1 cup flour
1 tsp baking powder
pinch of salt
150g / 3/4 cup white sugar
2 large eggs
160ml / 2/3 cup pineapple juice from a can
25g / 1/8 cup unrefined coconut oil, melted
50g / 1/4 cup soft dark brown sugar
9 pineapple rings from a can

1) Preheat oven to 180C / 350F. Prepare a 20 x 20 cm / 8 x 8 inch silicone baking dish or line a metal baking dish with parchment paper.

2) In a small bowl, combine together oats, coconut, flour, baking powder, salt and white sugar. Set aside.

3) In a large bowl, beat eggs. Add pineapple juice and melted coconut oil and stir to combine. 

4) Add dry ingredients to the wet ingredients and stir to combine. 

5) Sprinkle the bottom of the baking dish with dark brown sugar. Arrange pineapple rings on top of it. Pour the batter into the baking dish and bake in oven for 30-35 minutes or until the toothpick inserted into the center of the cake comes out clean.

6) Remove from oven and let cool for 10 minutes. Invert cake and let cool completely before slicing and serving.

Recipe by collecting memories

Cranberry Greek Yogurt Oatmeal Bars

Cranberry Greek Yogurt Oatmeal Bars 

125g / 1 cup flour
90g / 1 cup quick-cooking oats
100g / 1/2 cup soft light brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp baking soda
4 tbsp coconut oil, melted
2 tbsp Greek yogurt
160g / 1 1/3 cup dried cranberries
285g / 1 cup Greek yogurt
100g / 1/2 cup white sugar
2 tbsp flour

1) Preheat oven to 160C / 320F. Prepare a 20 x 20 cm / 8 x 8 inch baking pan.

2) In a large bowl, mix together flour, oats, brown sugar, salt, cinnamon and baking soda. Add coconut oil and 2 tablespoons of the Greek yogurt to the oat mixture and stir to combine. Press 2/3 of the mixture into the bottom of the prepared pan. Set the remaining 1/3 aside.

3) In a small bowl, combine together dried cranberries, Greek yogurt, white sugar and flour. Spread the mixture over the crust and sprinkle the remaining oat mixture over the filling.

4) Bake for 25-35 minutes or until edges are golden. Cool completely before slicing. 

Recipe adapted from here.

Carrot Cake Oatmeal

Carrot Cake Oatmeal

1 cup liquid (preferably 1/2 cup water + 1/2 cup milk)
60g old-fashioned oats
1 tbsp ground flax seeds
1 tbsp cinnamon
1 tbsp light brown sugar
1/2 carrot, grated
A handful of raisins
Honey or agave nectar, to serve

1) In a medium pot, bring liquid to boil. Once it starts boiling, reduce the heat to medium-low. 

2) Add oats, flax seeds, cinnamon, brown sugar, and carrot. Cook for about 5 minutes, stirring occasionally, or until most of the liquid has been absorbed. Add raisins and cook for another 2 minutes. Drizzle with honey or agave nectar and serve immediately.

Recipe by collecting memories

Chocolate Peanut Butter Oat Bars (No-Bake, Healthy)

Chocolate Peanut Butter Oat Bars (No-Bake, Healthy)

180g (2 cups) quick-cooking oats

75g (1 cup) unsweetened coconut flakes
1 tbsp ground flax seeds

250g (1 cup) salted peanut butter

100g dark (50%) chocolate

100g (1/2 cup) unrefined coconut oil

170g (1/2 cup) honey

1) Line a loaf pan with parchment paper or prepare a silicone loaf pan. 

2) In a large bowl, mix together oats, coconut flakes, and flax seed meal.

3) In a small saucepan, combine together coconut oil, honey and peanut butter. Cook just until melted. Remove from heat. Add chopped chocolate, cover and let sit for 2 minutes until the chocolate is melted. Stir until smooth.

4) Add the wet ingredients into the dry ones and stir to combine. Place in the fridge for at least 3-4 hours or until firm. Store in the fridge.

Recipe by collecting memories

Soft Peanut Butter Banana Oatmeal Cookies (No flour, butter, sugar, eggs)

Soft Peanut Butter Banana Oatmeal Cookies (No flour, butter, sugar, eggs)

250g (about 2 large) bananas, mashed
15g (1 tbsp) unrefined coconut oil, melted
83g (1/3 cup) homemade peanut butter
85g (1/4 cup) real honey, melted
90g (1 cup) old-fashioned oats, ground
90g (1 cup) quick-cooking oats
1/2 tsp salt
1 tbsp flax seeds, ground
25g (1/4 cup) dessicated coconut
40g (1/4 cup) semisweet chocolate chips

1) Preheat oven to 160C / 320F degrees. Line a baking tray with parchment paper.

2) In a small large bowl, add banana, coconut oil, peanut butter and honey. Mix until combined.

3) In a small bowl, stir together oats, salt, ground flax seeds and dessicated coconut. 

4) Add the dry ingredients to the wet ingredients and stir just until combined. Mix in half of the chocolate chips.

5) Drop 9 scoops of dough onto the parchment paper (the cookies will be large). Press the remaining chocolate chips on top of the cookies. The cookies will not spread so you can flatten them a little bit. Bake for 12-14 minutes. The less you bake them - the better!

6) Cool completely before serving.

Serves 9 large cookies.

Recipe by collecting memories 

Cranberry White Chocolate Oatmeal Bake

This oatmeal bake has been my favorite breakfast for a couple of years already. I've been baking it over and over again and I always add something different. It's almost Christmas and cranberries are everywhere, so this time I decided to use cranberries, white chocolate and coconut. That's an amazing combo! Tart cranberries pair perfectly with sweet chocolate and coconut. It actually tastes like a dessert, but it's not too sweet and is quite healthy too so you can definitely have it for breakfast. I usually bake it in the evening and leave it to cool overnight (it's good chilled too!). If you have a sweet tooth like I do, drizzle some Agave syrup on top.. Amazing!

Cranberry White Chocolate Oatmeal Bake

180g (2 cups) quick-cooking oats
50g (1/4 cup) light brown sugar
40g (1/4 cup - 1tbsp) white sugar
100g cranberries (I used frozen)
500ml (2 cups) milk
1 egg, lightly beaten
80g white chocolate chips or chunks
2-3 tbsp dried coconut flakes
Agave syrup, to serve (optional)

1) Preheat oven to 180C / 350F. Prepare a 20x20cm / 8x8inch silicone baking dish.

2) In a bowl, combine together oats, sugars and cranberries. Transfer the mixture to the baking dish.

3) In another bowl, mix together milk and egg. Pour this onto the oat mixture. Don't stir.

4) Sprinkle coconut flakes and white chocolate on top. Don't stir.

5) Bake for 20-25 minutes. Let cool before serving. Slice and enjoy!

Serves 4.

Recipe by collecting memories

Browned Butter Oatmeal Cookies

I have been planning my Christmas baking these days and there's a long long cookie list. These cookies weren't included in that list, but I've been craving oatmeal cookies so much recently that I couldn't resist mixing up a batch of these. They came out large, sweet, thick and slightly chewy in the middle. And if you like oatmeal cookies, you will definitely love these. 

Iced Oatmeal Cookies

113g (1/2 cup) butter

110g (1/2 cup) white sugar

50g (1/4 cup) light brown sugar

1 large egg

2 tsp cornstarch

1 tsp cinnamon

1/2 tsp salt

2 tsp baking powder

90g (1 cup) quick-cooking oats, ground

125g (1 cup) flour

Icing:

40g icing sugar

1 tbsp boiling water

1) First, make the browned butter: in a saucepan, melt the butter, stirring frequently. Once it melts, stop stirring and let it brown over medium-low heat. When you start smelling a nutty aroma and it looks lightly browned (you can test the color with a tablespoon). remove from heat. Be careful not to burn it. Don't wait until it gets dark brown. The whole browning process takes just a few minutes.

2) Add both sugars to the butter and stir to combine. Let it cool a few minutes and beat in the egg. Add the rest of the ingredients and mix just until combined. Refrigerate until firm, at least 1 hour.

3) Preheat oven to 180C (350F) Remove the cookie dough from the fridge and form into balls. Place them on a baking tray lined with a parchment paper (leave some space among the cookies).

4) Bake for 12 minutes. If you want a slightly chewy center, check them after 10-11 minutes and remove from the oven while still a little bit underbaked in the center. If you like them crunchier, bake for 14-15 minutes. Cool completely before icing.

5) To make the icing, mix together icing sugar and boiling water.

Makes 14 large cookies

Recipe by collecting memories