During the cool weather months, my mother would occasionally serve steaming bowls of warm oatmeal with plump raisins, sprinkled with brown sugar and drizzled with a little milk. That bowl of oatmeal was the perfect start to the day.
The whole-grain flavor and texture of oats not only make a comforting breakfast, but add a subtle heartiness to fall baked goods. As we move into fall and cooler weather, light refreshing summer foods are replaced by more comforting flavors. Oats not only add hearty flavor and texture, but hold moisture making moist and satisfying baked goods.
Our minds naturally go to the classic oatmeal cookie. If you’re looking to switch up the classic recipe, try combining the flavors of an old-fashioned peanut butter cookie and oatmeal. Peanut Butter Oatmeal Cookies are made from scratch, but are not hard to put together. Love the addition of salted peanuts if you’re looking for a little extra crunch or use crunchy peanut butter instead of creamy peanut butter.
If you prefer a shortcut vs. scratch cookie recipe, Easy Cowboy Cookies are made with a convenient Martha White® Chocolate Chip Muffin Mix and are a breeze to make. The combination of chocolate, oatmeal and pecans puts a twist on the classic.
And for a heart-warming school day breakfast treat, try this Oatmeal Applesauce Muffin recipe. By adding oats, applesauce and raisins or dried cranberries to a Martha White® Apple Cinnamon Flavored Muffin Mix, you’ll have a batch of warm muffins out of the oven in no time.