Chocolate Chip Baked Oatmeal – Eat More 2 Weigh Less

Chocolate Chip Baked Oatmeal – Eat More 2 Weigh Less

Chocolate Chip Baked OatmealThis chocolate chip baked oatmeal is definitely a family favorite.  My guys despise oatmeal (goo, as they refer to it), but LOVE this granola bar-esque morning bowl of yum.  It's like a Quaker Chewy granola bar warm, and slightly crispy, served with milk.  Of course, one could just attempt to pour milk over a Quaker Chewy…but that would so miss the point of indulging in this piece of chocolate chip heaven.

The original recipe used raisins which, of course, would still be an option…but doesn't chocolate make everything better?

If you try it with raisins, let me know how it turns out. ~Kiki

 

Chocolate Chip Baked Oatmeal Recipe

Serves 12
Prep time 10 minutes
Cook time 25 minutes
Total time 35 minutes
Allergy Egg
Meal type Breakfast
Misc Freezable, Pre-preparable, Serve Hot
From magazine Taste of Home
Baked oatmeal with chocolate chips and coconut. Baked until crispy (not gooey like traditional oatmeal), and served warm with milk.

Ingredients

  • 2 Large eggs (or equivalent substitute)
  • 1/2 cup coconut oil
  • 1/3 cup packed brown sugar (I use Sucanat)
  • 3 cups old-fashioned oats
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 3/4 teaspoons cinnamon
  • 1/3 cup flaked coconut
  • 2/3 cups chocolate chips (I use Hershey's Special Dark - raisins may be used instead)

Optional

  • Milk (to serve with cereal)

Directions

In a bowl, combine eggs, oil, and brown sugar.
In a separate bowl, combine oats, baking powder, salt, and cinnamon: add to egg mixture, stirring just until moistened.
Stir in coconut and chocolate chips (and/or raisins).
Spoon in to a greased 13x9 baking dish, pressing flat. Bake uncovered at 350 for 20-25 minutes or until edges are golden brown.
Immediately cut into 12 sections. Serve warm with milk, if desired.

Note

This oatmeal will continue to harden as it sits, making it easy to store  the leftovers, and perfect to add milk to soften back up later.  Just be sure to cut into serving sizes while it is still warm, or this task becomes almost impossible, depending on how long you baked it.

 

Nutrition (for 1/12 of recipe, not including milk):

Calories: 256, Fat: 15g, Saturated: 9g (from coconut oil*), Cholesterol: 36g, Sodium: 244, Carb: 27g , Fiber: 3g, Sugar: 11g, Protein: 4g

The recipe provides a good source of Manganese (~40% of daily recommendations), 5% Calcium, and 7% Iron.

*Saturated Fat from coconut oil is not shown to hold the same health risks as saturated fats from animal fats (butter, meats, etc.), and is therefore considered a "good" fat.  Be sure to look for "unrefined, cold-pressed" coconut oil, and if still concerned about using coconut oil, feel free to sub your fave oil.
Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers

Need some help hitting your protein goals without meat?  Try this protein and fiber packed vegan version of a Mexican favorite – Quinoa Stuffed Bell Peppers.   Meat lover?  Just add ground beef!

– Submitted by Odette

Quinoa Stuffed Bell Peppers

Serves 2
Prep time 20 minutes
Cook time 35 minutes
Total time 55 minutes
Allergy Soy
Dietary Gluten Free, Vegan, Vegetarian
Meal type Appetizer, Main Dish, Side Dish
Region Mexican
Website Food.com

Ingredients

  • 2 green bell peppers (tops cut off, sliced in half lengthwise and seeded)
  • 2 cups water (for blanching peppers)
  • 1/2 cup quinoa (uncooked)
  • 5/8 cups broth (to cook quinoa)
  • pinch salt
  • 1/2 tablespoon olive oil
  • 1/2 Small red onion (diced)
  • 1 clove garlic (minced)
  • 1/2 can black beans (drained)
  • 1 tablespoon salsa
  • 6 tablespoons corn
  • 1 green onion
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 2 tablespoons golden raisins
  • 1 1/2 dried figs (chopped)
  • 1 tablespoon cilantro

Optional

  • 1/2 teaspoon soy sauce

Directions

Put quinoa and broth in a saucepan and bring to a boil. Simmer on low for 20 minutes. Remove and place in a mixing bowl.
Preheat oven to 350°.
Bring 4 cups of water to a boil. Blanche the pepper halves for 2-3 minutes. Remove and immediately submerge in cold water to stop the cooking process.
In a saucepan, saute onions, garlic and chopped bell pepper tops.
Add rest of ingredients and cook until warmed through.
Fluff quinoa when it's done and add to saucepan with everything else.
Stuff peppers with the mix. Put in an oiled baking dish. Add a few tbsp of water to the bottom of the baking dish.
Bake at 350 for 15-20 minutes depending on the size of your peppers and how much they cooked when they were pre-boiled. They should take no more than 15 minutes for smaller peppers. If you stuffed the peppers raw, they will need to bake for 30-40 minutes.

Note

SOME ITEMS NEED TO BE PREPARED AHEAD OF TIME.   Optional items: olives, chick peas, cheese, nutritional yeast.

Nutritional Info:

Calories 335.4 Calories from Fat 36 Total Fat 4.0 g Saturated Fat 0.5 g Cholesterol 0.0 mg Sodium 73.2 mg Total Carbohydrate 62.6 g Dietary Fiber 14.1 g Sugars 7.6 g Protein 15.9 g

 

Those newer to EM2WL are 0ften in need of suggestions to help them increase their cals, while maintaining some macronutrient discipline.  This is where the fam can help out.  If you have a fave recipe that you'd like to submit, send it to us (along with pics/nutritional info if you have them!) at eatmore2weighless@EM2WL.com, or in in the recipe section of the forum.  

Reader Recipe: Vegan Burgers!

Reader Recipe: Vegan Burgers!

Reader Recipe: Vegan Burgers!

Cookout season is in full swing! If you're tired as we are of the same old beef and turkey burgers, try out this meatless burger recipe, submitted by Odette T.

Vegan Butter Bean Burgers

Serves 6 patties
Allergy Wheat
Dietary Vegan, Vegetarian
Meal type Lunch, Main Dish
Occasion Barbecue
Cookout season is in full swing! If you’re tired as we are of the same old beef and turkey burgers, try out this meatless burger recipe, submitted by Odette T.

Ingredients

  • 3 cups cooked butter beans (large lima beans)
  • 1 Medium red or yellow bell pepper (diced)
  • 1 yellow onion (diced)
  • 15 vegan saltine crackers (crushed (or 1½ cup bread crumbs))
  • 1/4 cup nutritional yeast
  • 1 clove garlic
  • 2 teaspoons olive oil
  • cooking spray
  • 1/4 cup cornmeal

Optional

  • 6 thin slices jarred red jalapeno (minced – if you want a little kick)

Directions

heat 2 tsp of olive oil in the medium pan on medium-high. toss in the diced onion & bell pepper
sauté for 5 minutes. next add in the minced garlic & minced jalapeno pepper
sauté for another minute or two, remove from heat, and transfer into the large mixing bowl.
place the butter beans into the large mixing bowl with the sauteed veggies and smash them all together using a potato masher (you may be able to use a fork to mash ‘em, too) crush up the saltines (or use your food processor to do it for ya) and put them in the mixing bowl (or add in the bread crumbs), add the nutritional yeast, and combine everything together & season with sea salt 'n pepper if you like (onion powder is yummy, too). mix well!
form burger patties with your hands (we make 6 patties – but you can make them as big or as wee as you like). spread the cornmeal out on a small plate and roll each patty into the cornmeal, coating each one thoroughly with cornmeal (don’t forget the sides!)
heat a little olive oil cooking spray in the large skillet/pan (we used our cast iron skillet) on medium heat. once the oil is heated place the cornmeal coated patties into the skillet and cook for 5 – 7 minutes (until lightly browned). flip the patties over to cook for another 3-5 minutes until lightly browned.
remove from heat, place on a bun (i add a little vegenaise to mine), and dig in – oh so yummy! yay!

Note

what you'll need:
large mixing bowl
medium pan for sauteing veggies
large skillet/pan for cooking burgers
small plate
food processor (optional – for making bread crumbs or crumbling saltines)

vegan burgers

If you think you have a winner, be sure to submit your recipe to share with others! Don't forget to include a pic! Everyone loves pictures.

Protein Peanut Butter Cup Smoothie

Protein Peanut Butter Cup Smoothie

Looking for a tasty way to increase your cals? Try a Protein Peanut Butter Cup Smoothie!

Protein Peanut Butter Cup Smoothie

One of the first questions we usually get from someone who has decided to increase calorie intake after years of eating 1200 cals, is “how in the world can  I eat that much?! ” We even admit to having asked such a valid question ourselves, once upon a time (although you'll be hard pressed to hear us say it now!).

A suggestion that you'll often hear shouted in the forums in unison is “PEANUT BUTTER!!”

Yes, we love our healthy fats here at EM2WL and look to them as the go-to calorie “uppers” when first beginning.  This goes especially for the tried and true, PB.   If you're not a PB fan, feel free to try out your fave nut butter in it's place.  Here we took a basic smoothie recipe from Allrecipes, and spruced it up a bit with the addition of protein powder (in place of the instant breakfast mix), and further “chocolafied” it with the addition of a couple of teaspoons of Hershey's Special Dark Cocoa powder.  The result, is a super filling Protein Peanut Butter Cup Smoothie, perfect for getting in the good stuff on the go.

While no actual PB cups went into the blender…our lips are sealed as to whether an actual (*cough*Trader Joes Dark Chocolate*cough*) PB cup was eaten during the brainstorming of this concoction….

Peanut Butter Cup Smoothie

Serves 1
Prep time 5 minutes
Allergy Peanuts
Dietary Vegetarian
Meal type Beverage, Breakfast, Snack
Misc Serve Cold
Website allrecipes.com
A basic peanut butter and chocolate protein smoothie get sweetened w/banana, and an intense richness from added cocoa powder and vanilla extract. A yummy way to get in some good stuff on the go..

Ingredients

  • 1 cup milk (can use soy/almond/etc)
  • 2-4 tablespoons protein powder (1/2 to full scoop depending on brand)
  • 1 tablespoon all natural peanut butter
  • 1 Large Banana (frozen for best texture)

Optional

  • 2-3 teaspoons cocoa powder (used Hershey's Special dark)
  • 1 teaspoon Sucanat
  • 1/2 teaspoon vanilla extract (inner baker won't let me leave it out)

Directions

Combine all ingredients in blender for 30 seconds or until well blended.

Note

All ingredients can be modified to suit most basic allergies: feel free experiment with almond milk/butter, or swap out the banana and Sucanat for ice and no calorie sweetener (i.e. Truvia, xylitol, etc ) for a version that will still hit the spot for diabetics/carb sensitive.

 

Nutrient info (calculated w/skim milk and 3/4 scoop BodyTech Whey protein powder):

Calories: 410 , Total Fat 9g, Sat. Fat 2g, Chol. 11 mg, Sodium 346mg, Potassium 972mg, Total Carb 52g, Fiber 7g, Sugar 32g, Protein 34g

Whole Wheat Buttermilk Pancakes

Whole Wheat Buttermilk Pancakes

These Whole Wheat Buttermilk Pancakes are a Saturday morning tradition around here!  Whether they are part of a smorgasbord, or star of the show, we love them just the same.  They cook up light and fluffy, every time, with just enough “stick to your ribs” goodness from the fiber in the whole wheat.  Our family loves them drizzled with Trader Joe's  Organic Maple Syrup, but top them however you like!

Whole Wheat Buttermilk Pancakes

Serves 9-12 pancakes
Prep time 20 minutes
Cook time 10 minutes
Total time 30 minutes
Allergy Egg, Milk, Wheat
Meal type Breakfast
Misc Child Friendly, Serve Hot
From book Recipes from the Old Mill
These pancakes, made w/whole wheat flour, turn out nice and fluffy, every time! They've been a Saturday morning tradition in our home for years, and sure to become a family favorite in yours. We love to drizzle them with Trader Joe's Organic Maple syrup, but top them however you like!

Ingredients

  • 2 Large eggs
  • 1 cup whole wheat flour
  • 1 cup unbleached all purpose flour ((can use all whole wheat if desired))
  • 1 3/4 cup buttermilk or plain yogurt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons oil

Directions

Mix all dry ingredients with a whisk.
In a separate bowl, beat eggs and buttermilk or yogurt well.
Add egg/buttermilk mixture to dry ingredients and mix just until combined. Add oil then mix again.
Let batter sit for 15 minutes or more while you preheat the griddle and set the table.
Ladle batter onto griddle sprayed w/cooking spray (unless griddle is non-stick) in 1/4 cup portions. After about 3 minutes, when surface of the cake is no longer shiny and small bubbles are beginning to form around edges, it is time to flip the cake. Cook on the other side until it's browned, or another minute or so.
Serve immediately, or keep warm in a 200 degree F oven while you finish cooking the rest of the cakes. Do NOT stack.
Enjoy!

Note

  • Serve immediately, or keep warm in a 200 degree F oven while you finish cooking the rest of the cakes.  If placing in oven, do NOT stack pancakes, as it causes them to become dense.  The longer pancakes sit, as well, the less fluffy they will be.
  • Pancakes may be made with all whole wheat flour if desired, but it is recommended to try the recipe once as written, to know if texture is preferred one way or the other.
  • Other variations include: adding 1/2-3/4 cup blueberries to batter in the last mixing step,  OR 1/2 cup diced apples, 1/4 cup chopped walnuts, & 1/4 tsp cinnamon, for a wonderful Autumn-flavored version

 

Nutrition per pancake:

Calories: 126, Total Fat 4 g, Saturated 1 g, Cholesterol 37 mg, Sodium 267 mg, Total Carbs 18 g, Dietary Fiber 2 g, Sugars 3 g, Protein 5 g,Vitamin A 1%, Calcium 10%, Iron 6%

 

Overnight Whole Wheat Coffee Cake

Prepped the night before, and baked in the morning, this Overnight Whole Wheat Coffee Cake becomes a go-to for holiday brunch or overnight guests.  This streusel-laden delight made with all whole wheat pastry flour,  provides a fiber boost that your guests will love with their morning (or afternoon!) coffee. 

Overnight Coffee Cake

Serves 9 squares
Prep time 24 hours, 15 minutes
Cook time 35 minutes
Total time 24 hours, 50 minutes
Allergy Egg, Milk, Wheat
Meal type Breakfast, Dessert
Occasion Christmas, Thanksgiving
100% whole wheat coffeecake with cinnamon, brown sugar, pecan streusel and vanilla glaze. Prepared the night before, & baked in the morning creating ease for overnight guest entertaining, or holiday brunch.

Ingredients

  • 3 tablespoons organic unsalted butter (softened (or solid coconut oil))
  • 3 tablespoons organic unsweetened applesauce
  • 1/2 cup evaporated cane juice crystals
  • 1 Large egg
  • 4oz nonfat Greek yogurt
  • 1 cup white whole wheat or ww pastry flour ((slightly pack the cup if using pastry four))
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon nutmeg or cinnamon
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda

Streusel

  • 6 tablespoons Sucanat
  • 1/4 cup chopped pecans / walnuts
  • 1/2 teaspoon cinnamon

Glaze

  • 1/2 cup powdered sugar (sifted)
  • 1 1/2 teaspoon water
  • 1/4 teaspoon vanilla extract

Directions

Combine butter and sugar; cream until light and fluffy. Add applesauce, egg and yogurt; mix well.
Combine next 5 dry ingredients; add to batter and mix well. Pour into greased and floured 8x8 pan.
Combine Sucanat, nuts, and cinnamon; mix well and sprinkle evenly over batter.
Press nut mixture into the batter with spatula or fingers.
Cover and chill overnight.
Uncover and bake at 350 degrees for 30-35 minutes.
Combine glaze ingredients and drizzle over warm cake.

Note

Prep time includes overnight chilling.

 

Nutrition (for 1/9 of recipe):

Calories: 219, Total Fat 7g, Sat 3g, Poly 1g, Mono 2g, Cholesterol 11mg, Sodium 175mg, Potassium 43mg, Carb 39g, Fiber 2g, Sugar 8g, Protein 3g

Overnight Whole Wheat Coffee Cake

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