Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Oatmeal Almond Butter Bars

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These chewy Oatmeal Almond Butter Bars are great for a midday snack or even in a hurry for breakfast. They are nutrient-rich and packed with flavor.

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Oatmeal Almond Butter Bars
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Servings
12 2x2 squares
Servings
12 2x2 squares
Oatmeal Almond Butter Bars
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Servings
12 2x2 squares
Servings
12 2x2 squares
Ingredients
Servings: 2x2 squares
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Instructions
  1. In a large bowl combine the oatmeal, dried cranberries and pecans. Set aside
  2. In a small saucepan over low heat combine the almond butter, chia seeds and honey. Heat until combined.
  3. Remove from heat and add in almond milk, salt, and grated orange peel
  4. Add the almond butter mixture to the bowl of oats and mix until combined.
  5. Pour into an 8x8 baking pan lined with foil or parchment paper. Press lightly to even out and place in the refrigerator for 30 minutes to set-up.
  6. Cut into twelve 2x2 squares and enjoy.
  7. Store leftovers in an airtight container in the refrigerator for up to a week or freeze for later.
  8. To Thaw: place in the refrigerator to thaw.
Recipe Notes

Cranberry Orange Baked Oatmeal

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With hints of orange and the tang of cranberries this baked oatmeal is perfect for breakfast or even a late-afternoon snack. This baked oatmeal is great for meal prepping for the next week. Cut it up into single servings so it’s grab-and-go ready. Cranberry Orange Baked Oatmeal

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Cranberry Orange Baked Oatmeal
Cranberry Orange Baked Oatmeal
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Servings
12 1/12
Servings
12 1/12
Cranberry Orange Baked Oatmeal
Cranberry Orange Baked Oatmeal
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Servings
12 1/12
Servings
12 1/12
Ingredients
Servings: 1/12
Units:
Instructions
  1. Preheat oven to 350°F and spray a 9x9 casserole dish with nonstick cooking spray.
  2. In a small bowl whisk applesauce, egg whites, and brown sugar until combined.
  3. To the mixture add orange zest, orange juice, almond milk, vanilla extract, and chia seeds. Mix until combined and set aside.
  4. In a large bowl add rolled oats, baking soda, dried cranberries, and pecans. Stir until mixed.
  5. Add the liquid mixture to the dried oat mixture and stir until combined.
  6. Pour mixture into the prepared casserole dish and bake in preheated oven for 25 to 30 minutes or until set. Serve warm or once cooled cut into to 12 pieces and store in an airtight container in the refrigerator for up to five days.
Recipe Notes

Fruity Oat Muffins

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This is a “make it your own recipe” use your favorites to create the flavor of your muffins.  The recipe is the base of your creation.  The banana and oats are the foundation for the muffin.  You can also make mini muffins with this recipe, a good hands-on activity for kids.  Makes 12 muffins or 24 mini muffins.


Fruity Oat Muffins
Votes: 2
Rating: 4.5
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Servings
12 muffins
Servings
12 muffins
Fruity Oat Muffins
Votes: 2
Rating: 4.5
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Servings
12 muffins
Servings
12 muffins
Ingredients
Servings: muffins
Units:
Instructions
  1. Preheat oven to 350 degrees F. Spray cooking spray in regular muffin pans, set aside.
  2. Mash 4 medium ripe bananas in a large bowl. Stir extract into mashed bananas.
  3. Add oats to bowl, mix well with a spoon.
  4. Scoop mixture into muffin molds, fill to the top. Add favorite fruit toppings for extra flavors.
  5. Bake in oven for 20-25 minutes.
  6. Enjoy warm or store in refrigerator for up to 5 days.
  7. Ideas for toppings: diced apples, berries, diced pears, diced peaches, unsweetened coconut flakes
Recipe Notes

Zucchini-Oat Chocolate Chip Cookies

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Zucchini – Oat chocolate chip cookies are the yummy way to sneak veggies into cookies! Give this healthy dessert cookie recipe a go!

Zucchini-Oat Chocolate Chip Cookies, a recipe by Dinner Tonight
Zucchini-Oat Chocolate Chip Cookies
Votes: 1
Rating: 5
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This cookie recipe uses half the butter of a regular chocolate chip cookie. Include your kids in the preparation and have fun!
Servings
24 cookies
Servings
24 cookies
Zucchini-Oat Chocolate Chip Cookies, a recipe by Dinner Tonight
Zucchini-Oat Chocolate Chip Cookies
Votes: 1
Rating: 5
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This cookie recipe uses half the butter of a regular chocolate chip cookie. Include your kids in the preparation and have fun!
Servings
24 cookies
Servings
24 cookies
Ingredients
Servings: cookies
Units:
Instructions
  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy.
  3. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
  4. Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart.
  5. Bake in preheated oven 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Recipe Notes

Nutrition Facts
Zucchini-Oat Chocolate Chip Cookies
Amount Per Serving
Calories 103 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 3g 15%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 19mg 6%
Sodium 55mg 2%
Potassium 44mg 1%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 2g 4%
Vitamin A 3%
Vitamin C 2%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition label reflects 1 cookie