Steak House Honey Wheat Oat Bread (Bread Machine)

April 16, 2020 Amanda Plott

Baking has been the name of the game in my house lately. What else is there to do when you’re stuck where you are for days, weeks, and months on end? When we decided to make some steak for dinner, I thought it was high time to whip up some of that famous ‘steal house’ bread that we all know and love.

You know the bread that I’m talking about. The soft, sweet, fluffy brown bread that is often served up with a whipped honey butter. This bread is exactly like that one. The only difference is that it’s homemade and in a larger loaf form!…

Tomocado Salad

July 17, 2019 Amanda Plott

If you’re looking for a light and quick salad to make this summer, then look no further! This ‘tomocado salad’ is as quick and easy to make as they come. What’s tomocado? Tomatoes. Mozzarella. And Avocado. Get it? To-Mo-Cado!

What makes this Tomocado Salad even better is that it’s naturally low carb and gluten free. Plus, I mean… who doesn’t want to gorge on cheese and avocado? I should note too that I’m using the term ‘salad’ here pretty loosely since there isn’t actually any lettuce involved. It’s more of a salad in the sense of that it’s a combination of cold fruits/veggies along with some cheese and herbs…

Banana Nut Granola

April 19, 2019 Amanda Plott

Banana nut bread has to be one of my most favorite things in the world to eat for breakfast. I honestly don’t make it enough, and haven’t made it in a good long while. So, needless to say, I’ve been craving it lately. I thought this time around though, that I would put a little twist on it and turn it into a granola instead!

Cereal has been the name of the breakfast game in my house for a good solid week now. We’re busy eating up a few boxes that were used in that Camp Out Trail Mix last week. Waste not, want not. Right? As we got to the end of the boxes, I knew it was time to make this Banana Nut Granola…

Dark Chocolate Oat Bars

February 6, 2019 Amanda Plott

Dark. Chocolate. Oat. Bars.

These oat bars are delicious AND easy to make. Sure. They take 2 hours of chilling in the fridge, but so long as you can wait it out. These bad boys are basically fool proof. Plus, they’re ridiculously easy to make gluten-free with a simple swap of flours.

If you’re gluten-free, you know what to do here so I’m not even going to get into it.

With a handful of whole ingredients and right at 15 minutes of hands-on prep time, you can have these bars ready to go with minimal effort. Great for breakfast, brunch, dessert, or as a snack. Kids are going to love them. Adults are going to love them. They’re good stuff.

A fin mix of a granola bar and a cookie. But. With no baking required!

If you’re scared of not baking the flour, I’ve heard it mentioned before that you can zap your flour in the microwave for a few seconds to get it up to temperature and kill off any nasties that way. I haven’t researched that myself, so I have no idea if that factually is a thing though.

Yum

Dark Chocolate Oat Bars
TheSkinnyFork.com

These easy to make oat bars are perfect as a breakfast bite, a snack, or even dessert. Delicious and made with just a few ingredients! Keep them on hand and ready to enjoy any time.

Prep Time: 15 Minutes • Cook Time: 2 Hours

The Skinny:
Servings: 9 • Serving Size: 1 Bar • Calories: 384 • Fat: 24 g • Saturated Fat: 9 g • Carb: 36 g • Fiber: 1 g • Protein: 10 g • Sugar: 6 g • Sodium: 6 mg

Ingredients:
• 3 C. Old-Fashioned Rolled Oats
• 1/2 C. All-Purpose Flour
• 1/2 C. Tbsp. Maple Syrup or Honey
• 3/4 C. Almond Butter
• 3 Tbsp. Coconut Oil
• 1 Tsp. Vanilla Extract
• 1/8 Tsp. Ground Cinnamon
• 3/4 C. Dark Chocolate Chips

Directions:
Line an 8x8” square dish with parchment paper and set aside.

In a large bowl, mix together the 3 C. oats, 1/2 C. flour, 1/2 C. honey, 1/2 C. of the almond butter, 3 Tbsp. melted coconut oil, 1 Tsp. vanilla, and 1/8 Tsp. cinnamon.

Transfer half of the oat mixture to the bottom of the prepared dish and press down (using clean fingers, the back of a spoon, or a piece of parchment paper.)

Place the dish into the fridge to chill and set for at least 30 minutes.

Melt the 3/4 C. chocolate chips and the remaining 1/4 C. almond butter together over a double boiler.

Remove the dish from the fridge and pour the chocolate out over the oat mixture and spread evenly.

Place the dish back into the fridge to chill and set for at least an hour.

Once hardened, remove the dish from the fridge and top with the remaining half of the oat mixture. Again, press the oats using fingers, the back of a spoon, or parchment.

Return the dish to the fridge for at least another 30 minutes to harden.

When firm and harder, remove from the fridge and cut into 9 bars.

Store in the fridge and enjoy for up to 2 weeks!

Step-by-Step Photos:

Nutritional Claims: High Fiber • Low Sodium • Vegetarian • Pescatarian • Egg Free • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher

5 Ingredient Peanut Butter Granola

January 11, 2019 Amanda Plott

I’m telling y’all. I’m still working on my breakfast game. Sometimes a girl just wants something savory. And sometimes… it’s the sweets being craved. Today I was craving a little bit of both. Something sweet. Something salty. And definitely something crunchy! That’s where this easy-peasy 5 Ingredient Peanut Butter Granola comes in!

With just 5 ingredients and 5 minutes or hands on time, you too can have this delish granola in your life. And why not? Granola can be expensive and full of things you don’t like, don’t want, and/or don’t care about. Not this granola.

'Nut & Seed' Grain-Free Pumpkin Spice Granola

August 31, 2018 Amanda Plott

It's been a hot minute since I made up a batch of homemade granola, mostly because it's just been way too hot here to even think about turning the oven on. But, sometimes... it's just worth it. And this morning? It was just that - totally worth it! With pumpkin spice season on the horizon, I thought there was no better time than now to tempt the cooler weather in with another pumpkin inspired treat!

I based this grain-free granola off of one that I made a while back. The main differences would be the spice used in it and the seeds that I chose to include. Since we're going with the Fall theme, I decided to use pumpkin seeds. Two kinds of pumpkin seeds, that is. I picked up a raw one to roast with the granola, and a lightly salted roasted seed called 'snow white' pumpkin seeds to add in at the end…