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Just Peachy!

It’s August in Ontario. Know what that means?

Peach Season!

One of our absolute favourite times of year, especially living in an area that is well known for the peaches that grow here. We even have a festival specifically for them, where they serve the world’s best (yes, we said it) peach sundaes. In fact, the peaches here are so good that we only eat peaches this time of year. To buy some overpriced  picked-way-before-it’s-ripe peach that’s shipped thousands of miles and isn’t even that good of peach would be doing this magnificent fruit such injustice!

No, we will only eat fresh Ontario Peaches. Call us princesses, we don’t care!

We’ve made Peaches and Cream Baked Oatmeal, Fish Fingers with a Peach Dipping Sauce, a Peach Blondie Breakfast Parfait, Peach Pancakes a La Mode, Peach Raspberry Overnight Oats, Peach Salsa, Peach-Tomato Chutney and so much more! But for today’s post, we thought we’d play up the sweeter side of a peach…

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Using an old date square recipe, we came up with a healthy treat that’s not only delicious, but actually stays together!

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Now don’t get us wrong, they are still Peach Crumble bars, meaning the crumb topping can get a little messy. Unlike many date square recipes we come across, however, they are not dry or overly sweet.

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This recipe took more than one trial to get right, and frankly, we’re proud of the results! The first time we made them, they were a little too salty and just a tad on the dry side – neither of which stopped our family from gobbling them up anyways! We knew that with just a couple minor tweaks here and there, they would be perfect!

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Peach Crumble Bars

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Prep time: 20-30min
Bake time: 30-35min
Makes: 12 bars

Ingredients:

6 ripe, medium sized peaches
2 tbsp honey

1 1/2 c. whole wheat flour
1/2 c. ground nuts (we used almonds and walnuts)
2 c. oats
1/2 tsp ground cloves
1/2 tsp salt
1/3 c. + 1tbsp honey or maple syrup
1/2 c. + 1 tbsp coconut oil

Directions:

Pre-heat oven to 350 F.
Peel and slice the peaches. Toss with honey and set aside.
In a large bowl, combine all dry ingredients. Melt the coconut oil and combine with honey or maple syrup. Mix into the dry ingredients until there are no dry patches and you have a somewhat crumbly mixture.
Remove 2 cups of the crumble mixture and set aside.
Spread the remaining oat mixture in the bottom of a greased 9X9inch square baking pan. Using the back of a lifter/spatula, press the mixture firmly into the bottom of the pan. Pour the honeyed peaches over the top and spread evenly across the pan. Take the reserved 2 cups of oat mixture and sprinkle it evenly over the top.
Bake for 30-35min, or until the crumb begins to turn a golden brown.

~twosaucysisters

What’s your favourite way to enjoy fresh peaches?

**ps- we will be away all this week at Cross Country Training camp, so we apologize in advance if we do not respond to any comments/questions right away, we will be sure to read them as soon as we return!  Have a great week everybody!

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No-Bake No-Problem

So, we’re about to open another post talking about the weather.  We hate to be repetitive or predictable, but really, the weather has so much of an effect on what we eat that it really must be mentioned!  At least in this post, anyways.

Because today we’re talking about these:

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No-bake peanut butter banana granola bars!

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You see, we try to always have quick snacks in the house that we can toss into our lunch bags when we go to work.  Lately, though, we’ve been on a huge muffin-kick.  Remember these?  So what do muffins have to do with the weather?  Nothing.  Except that they require an oven…

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And you might recall us mentioning a couple times the heat-wave we experienced a few weeks ago.  Definitely not muffin-baking weather.  Which is where these granola bars come in.

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Our first attempt at these granola bars was made during said heat-wave.  Unfortunately, while they tasted really good, they fell apart very easily and so we knew we needed to give them another try before we gave the recipe to you guys.

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But then the heat wave came to a very abrupt end (as in the temperature literally dropped by about 20 degrees Celsius overnight), and suddenly not using the oven wasn’t such a priority.  But we had already made one attempt, and we knew we couldn’t back down from the challenge!

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On the second attempt, the stars aligned and they turned out just the way we wanted!  Don’t you love it when that happens?

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Confession:  The first time we made these they had chocolate chips in them.  The second time around we went to put chocolate in them again and realized we were all out- yes, it was a shock to us too- so these ones are chocolate-free.  But adding chocolate chips is highly recommended.

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So we’ve put muffin-mania on hold for a few days, because right now we’re all about the no-bake granola bars!  Our oven could use a little vacation, anyways 😉

No-Bake Peanut Butter Banana Granola Bars

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Prep Time: 15 minutes
Chill Time: 2 hours
Makes: 12 bars

Ingredients:

3 cups rolled oats, divided
2 tbsp chia seeds (or ground flax seed*)
1/4 tsp salt
1/2 c. chopped peanuts
1 ripe banana, mashed
1.2 c. peanut butter (we used all-natural)
1/4 c. honey
1 tsp vanilla extract
1/4-1/2 c. chocolate chips, optional

Directions:

Grind one cup of the oats in a blender or food processor until it is a fine flour.  In a large bowl, combine the ground oats with the remaining 2 cups of whole oats, chia seeds, salt and chopped peanuts.

In a separate bowl combine the mashed banana, peanut butter, honey and vanilla and stir until it is smooth and fully mixed.  Pour the peanut butter banana mixture into the dry ingredients and stir until no dry spots remain.  You may add the chocolate chips at this point if you are using them.

Line a 9×9 inch square glass dish with wax paper.  Press the mixture firmly into the bottom of the dish and set in the refrigerator for about 2 hours to firm up.  When they are ready, use the edge of the wax paper to gently lift the un-cut bars out of the dish.  Cut into 12 bars and store in an air-tight container in the fridge.

*You can use ground flax seed in place of chia seeds, however we have not personally tried this and cannot guarantee the bars will stay together as well.  If you decide to give this a try, please let us know how they turn out!

~twosaucysisters

What are your favourite no-bake treats?  Have you ever tried making no-bake granola bars?

Cookie Comfort

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The other day we made you waffles.  Today we made you cookies.  Aren’t you people spoiled?

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But that’s ok- we enjoy spoiling you guys, especially when it involves cookies.

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Oatmeal raisin cookies.  We honestly can’t think of anything better to chase the blues away on a rainy day than a fresh-out-of-the-oven oatmeal cookie and a glass of milk.  Except for maybe two cookies.  Yes, that would be better.

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Yes, we know there are other cookies out there that are delicious, too- chocolate chip, ginger snaps, peanut butter cookies, double chocolate cookies, and chickpea cookies (ok, we threw that one in there as a shameless plug, but they are pretty awesome)- but there’s something about a chewy oatmeal raisin cookie that just gets us, you know?

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The oatmeal just makes them so hearty and the raisins get so plump and juicy in the oven that they are simply irresistible!  And these particular cookies are made with whole wheat flour, contain no butter, and have a fraction of the sugar that an average oatmeal cookie has, so you can feel good about eating them, too.  That’s a major win in our books!

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So do yourself a favour- pour a glass of ice-cold milk and make these cookies.  You’ll be glad you did when your beach day gets rained out and you’ve got nothing to do all day.  We know we were!

Chewy Oatmeal Raisin Cookies

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Prep Time: 10 minutes
Bake Time: 10-11 minutes
Makes: 12 cookies

Ingredients:

1 c. large-flake rolled oats
3/4 c. whole wheat flour
1 tsp baking soda
2 heaped tsp cinnamon
1 tbsp brown sugar
1 egg, beaten
1/4 c. coconut oil, softened (not melted)
1/4 almond butter
4 tbsp maple syrup
1 tsp vanilla extract
1 tsp butter extract (optional)
1/2 c. raisins

Directions:

Preheat the oven to 400F.  line a baking sheet with parchment paper and set aside.

In a large bowl, combine the first 5 ingredients.  In a separate bowl cream the coconut oil and almond butter together.  Add the egg, maple syrup, vanilla extract, and butter extract (if using).  Stir until fully combined.  Add the wet ingredients to the dry ingredients and stir just until all the dry ingredients have been moistened, adding the raisins in about half way through.

Drop about 2 tablespoons of dough at a time onto your prepared baking sheet.  Roll each clump of dough into a round ball and flatten with a fork or the palm of your hand.  Bake for 10-11 minutes, or until the cookies are slightly browned, but still feel a little soft.  They should feel slightly under-done when they come out, that way they’ll be nice and chewy.  Allow to cool fully before placing them in a container.

You can keep these cookies in the pantry (aka- they don’t need to be refrigerated), but we don’t know how long they will last since ours were all gone in less than 2 days!

~twosaucysisters

Do you like oatmeal cookies?  What is your favourite type of cookie?

1 Year Recap: Recipe Round-Up

In light of our recent one-year blogiversary celebration, we thought it would be appropriate to do a recipe round-up of some (emphasis on the “some”) of our favourite/most popular recipes from this past year.  Since we can’t just choose a few, though, we’ve broken it down into categories.  Enjoy!

Breakfast

Since breakfast is pretty much our favourite meal of the day, we had a lot of trouble choosing our favourite recipes, but here are the ones that made the cut:

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Chocolate-Banana Upside-down Pancakes

We made these for a crowd a few weeks ago when our family had a giant garage sale along with a few other types of pancakes, but these were the hands-down favourite.  This just confirms in our minds that everyone loves chocolate, peanut butter and banana.

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Banana-Stuffed French toast with English “Cream”

After making this stuffed french toast recipe, we’re not sure if we can ever eat regular french toast ever again.  And as if that’s not enough, we also have a blueberry-lemon version and an apple pie version to satisfy all your stuffed french toast needs!

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Banana Waffles

If pancakes aren’t your thing, well, you’re crazy, but maybe the satisfying toasty crunch of waffles is more up your alley? Regardless, you should make these right away.  Added bonus- make these in the morning and your house will smell like delicious waffles right through into the afternoon!

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Orange Strawberry Banana Pancake in a Jar

Ever since our very first peanut butter banana pancake in a jar, we’ve made countless varieties of the genius creation, but this particular version quickly rose to the top as one of our favourites.  Probably because it’s so pretty- just look at those bright colours!

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Red Velvet Buckwheat Bake 

We love buckwheat bakes, but not only was this one of our all-time favourite versions, this was definitely a reader favourite too!  And who doesn’t want to eat red velvet cake for breakfast?

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Peach Raspberry Overnight Oats Parfait

Summer is on it’s way, which means so is summer fruit!  You can be sure that overnight oats parfaits will be on the breakfast menu for us now that the weather is warming up, and as soon as peach season hits we’ll be re-making this wondrous parfait!

Lunch

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Pizza Crepes

It’s pizza and a crepe at the same time.  What more needs to be said?

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Szechuan Chickpea Patties

Peanutty chickpea goodness all wrapped up in one delicious vegetarian burger. Yum!DSCN5182

Chipotle Chicken Wraps

Creamy spicy chicken inspired by one of our favourite on-the-go store-bought lunches.  A healthier version of an old stand-by?  Yes please!

Dinner

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Baked Salmon with Strawberry Basil Rice Pilaf and Strawberry Avocado Salsa

This dish is summery, pretty, healthy and delicious.  You really can’t ask for anything more now can you?

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Caramelized Onion BBQ Chicken Pizza

Pizza is the perfect food.  And if it’s possible to improve on perfection, then this pizza definitely did!  We loved it, our family loved it- ladies and gents, we have a winner!

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Noodle Bowl

Countless variations of these were consumed to ward off the chill during the extra-long winter we had this year.  Highly recommended when you find yourself in need of a comforting bowl of warmth on a cold winter night!

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Slow-Cooker Pulled Pork

We do not love pork, but we love this meal!  But if pork really isn’t your thing, maybe pulled chicken would suit you better?

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Sweet Potato Mango Lentil Curry

Nothing beats a hearty bowl of curry, but this meatless variety that’s full of veggies, sweet potatoes and chunks of sweet mango really takes the cake!

Sides

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Caper Cranberry Tapenade

These sweet-and salty crisps are perfect for a little appetizer.  Highly recommended for all those summer dinner parties you’re planning on having 😉

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Home Fries

Everyone loves home fries, and these ones use a simple trick to make them nice and crispy every time.

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Easy Greek Salad

Even if you’re not having a Greek-themed feast you should make this salad!  Tangy and colourful, it’s a nice break from a traditional garden side-salad.

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Slow-Cooker Baked Beans

Baked Beans in the slow cooker are an easy way to enjoy the tasty side dish with hardly any effort.

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Roasted Fall Veggie Salad

Roasted vegetables are one of the best things in the world- no exaggeration! And yes, we realize that asparagus is not a Fall vegetable, but that is a minor detail.  We made a roasted vegetable salad and it was the Fall, ergo Roasted Fall Veggie salad.

Dips/Spreads

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Apple Butter

Quite possibly one of the easiest recipes in the entire world with only four ingredients and two steps (ok 3 if you count chopping the apples).  And no added sugar- just pure apple-y goodness!

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Salsa Chipotle Hummus

Obviously you knew a hummus recipe was bound to make it on to our list.  And to be honest, we put up this recipe not because it’s our favourite, but more as a representation of all our hummus recipes, because how can you really choose just one when they’re all incredible?  You can’t.

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Beet and Feta Bean Dip

Ok, so this dip is very similar to a hummus recipe- but it is so good that it needed to be recognized all on its own.  Even if you don’t like beets we bet you would like this dip!  It doesn’t really taste like beets, and it has an amzing bright pink colour.  Who wouldn’t want to eat bright pink food?

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Chai-Spiced Blueberry Jam

Fresh blueberry jam with a spicy twist.  Slather on toast, pancakes, waffles, or eat straight from the jar with a spoon.  However you go about it- you must try this jam!

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Cafe Latte Almond Butter

Its a rich, creamy almond butter that tastes like coffee- Java lovers unite!

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Vegan Cheese Sauce

This sauce is so good you’ll want to put it on everything.  And we promise no one will ever know there’s no cheese in it.

Snacks

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Fig Newtons

These are the best when you need a quick pre-run snack, or you need something small to tie you over until your next meal.  And they’re whole wheat, sugar-free, and delicious!

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Kale Chips

Quite possibly the most addicting snack ever.

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Chocolate Chip Lentil Granola Bars

Want a hearty, chewy granola bar?  Add lentils- simple as that.

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Roasted Chickpeas

If you’re in need of a crunchy snack, nothing will satisfy that craving better than these chickpeas.  We recommend you never allow your pantry to be without a jar of them.

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Lemon Coconut Muffins

Muffins are always fantastic snacks, and these ones are some of the softest, most pillow-like muffins we’ve ever had.  The lemon adds some zing and makes them almost refreshing, if it’s possible for a muffin to be that way!

Desserts

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Chocolate Fudge Black Bean Brownies

We’ve had several people make this recipe and rave about it!  But if you’re in the gluten-intolerant crowd, never fear, our gluten-free red velvet brownies are sure to squash any brownie craving.

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Chewy Ginger Snaps

Don’t wait for the Christmas season to make these, they’re too tasty to only have once a year!

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Pumpkin Rice Pudding

Here’s another one that should not be held off until the appropriate season.  Because really, is there truly a season for delicious, thick and creamy rice pudding?  We like to think that sort of thing is a year-round treat.

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Vegan Zucchini Bread Cheese Cake

Who ever said vegans can’t have cheesecake has clearly never tried vegan cheesecake.  Oh well, their loss!

We also want to give honourable  mention to our chocolate cake from our anniversary post.  We didn’t include it in today’s round-up because we just wrote about it, but it needed to be mentioned!

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So there you have have it- quite possibly the longest post ever written, but maybe the most delicious? 😉

We hope you find something on this round-up that catches your eye, and that you have been enjoying the recipes we’ve been posting all year.  If there’s something that you’d like us to make, please feel free to leave a comment or send us an email (twosaucysistas@gmail.com) – we love hearing from you!

Cheers to a great year!

~twosaucysisters

Chocolate Lavender

Last Monday was the 3rd installment of Heather’s Meatless Monday round-up.  It was for the letter D and in this case, D stood for dark chocolate.

And we missed it.

How could we miss the week that was using chocolate as the main ingredient?!?

We knew we had to make up for it this week, so we called out to our facebook friends to give us a little inspiration as to what we should make.  After all, we knew we had to do something pretty spectacular to make up for missing dark chocolate week!

One very devoted follower found a recipe for a dark chocolate tart that looked incredible, and so we set to work make our own Saucy Sister (aka-healthy) version.  We decided while we were at it, we might as well make it with gluten-free and vegan options because nobody is going to want to be left out of this one!

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On top of that, the weather is warming up quickly over here (woohoo!) so we decided in the spirit of summer, we would make this a no-bake creation, becuase who really wants to turn on their oven when it’s hot outside?

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You also might notice the sprigs of lavender on the top- that is no accident!  You see, we are in the midst of preparing our vegetable garden for another season, and we have purchased a number of herbs to plant in pots on the back porch.  One that we are particularly excited about is our lavender plant, so we thought this was the perfect opportunity to incorporate some fresh summer herbs into our dishes!

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So we give you a No-Bake Chocolate Lavender tart.  The perfect way to start off a summer of baking dessert-making.  And yes, we realize that we failed to follow the rules and make something from one of the participants last week.  Heather, we are very sorry, but we just had to share this recipe!  And I guess we sort of used Laura’s chocolate-avocado idea, didn’t we?  That must count for something, right?

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If you don’t have lavender, you can leave it out and just add a little more water or sweetener, but it really makes this unique, so we highly recommend trying to get your hands on some!

And of course, head over to visit Heather at Better with Veggies to see what everyone else made this week!

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No-Bake Chocolate Lavender Tart

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Time: 20 minutes
Makes: 1 9-inch pie

Ingredients:

2 c. rolled oats (use gluten-free oats for a gluten-free version)
1/2 c. raw almonds
1/2 c. raw walnuts
1 c. chopped dates
2 tbsp cocoa powder
1 tbsp maple syrup
1 tbsp water

1 large avocado
1/2 c. plain greek yogurt (use dairy-free yogurt for vegan version)
1/4 c. + 2 tbsp cocoa powder
1/4 c. + 2 tbsp maple syrup
1/4 c. hot water + 2 sprigs of lavender
dash of salt

Directions:

In a food processor, combine the oats and nuts and cocoa powder.  Blend for a couple of minutes until the oats and nuts are finely chopped.  Add the dates and pulse until the mixture is crumbly and there are no large pieces of dates left.  Add the water and maple syrup and pulse until the mixture comes together and sticks together when punched between the fingers.

Line a 9-inch pie plate with wax paper.  Dump the crust mixture into the plate and press firmly, making sure to press some of the mixture up the sides as well.  Set aside.

Place the lavender in the 1/4 c. of hot water and allow to steep for several minutes.

In your food processor, combine the avocado, yogurt, cocoa powder, maple syrup, salt and 2 tbsp of the lavender water.  The rest can either be discarded or kept used in something else.  Blend all ingredients until smooth.  Pour the chocolate filling into the crust and smooth with a spatula.  Allow to set in the fridge for at least a couple hours before cutting.

Garnish with fresh sprigs of lavender if you wish.

~twosaucysisters

Have you ever had chocolate and lavender together?  What are some of your favourite chocolate desserts?  Are you planting a vegetable garden this year?

Clusters of Awesome

Banana and peanut butter is a classic combination.

But there is another.  It is lesser-known, but not any less delicious!  That’s right- there is something else that is equally as delicious as peanut butter and banana.

So what is this magic combination?  Banana and tahini.

Since we started reading food blogs, we have been introduced to many new and wonderful ideas, and the banana-tahini combo definitely makes the list of the top 10 (if we were to make one, that is..).

Unfortunately, we cannot remember on what blog we first heard about putting these two ingredients together, so if you are a food-blogger and have ever mentioned about eating banana and tahini at the same time, feel free to take credit for introducing this idea to us 🙂

For those of you who don’t know, tahini is sesame seed paste.  It’s kind of like peanut butter, except its made with sesame seeds instead (it also has no sugar or salt added to it).  It’s a very common condiment in middle-eastern cooking, and is a major ingredient in hummus.  It can be found in pretty much any grocery store, and has a mild, nutty flavour.

We could go on all day about how delicious and versatile tahini is, but today we’re actually here to talk about granola:

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You see, the other day we decided we wanted to make granola.  We had some ripe bananas that we wanted to use up, so our first thought was to make peanut butter-banana.  But then we decided that we wanted to try something a little different-and thus banana tahini granola came to be!

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We really can’t say enough about this granola!  There’s a slight sweetness from the banana that’s balanced perfectly with the nuttiness of the tahini.  If you’ve never had tahini before and you’re a little hesitant to try it, this is the perfect recipe to start with!  The tahini flavour is very mild in this granola- almost an after thought, really.

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In fact, if you didn’t know there was tahini in the granola, you probably wouldn’t guess that it’s there.  You’d just be wondering why this granola tasted so ridiculously delicious.  Then you would just accept it, and go on blissfully eating it by the bowl-ful. 🙂

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There is also one other very important thing that we must mention about this granola.  It has the best. Clusters. Ever.  The secret?  An egg white!  One single egg white.  Add it into the mix, and you’ll get those hearty clusters that are so highly coveted when making homemade granola!

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Would you just look at those clusters?  No need for a bunch of oil or sugar- because we don’t know about you guys, but when we have granola, we want to eat entire bowlfuls of it!  Stuff it full of sugar and oil and suddenly that becomes a not-so-healthy idea.  That being said, we didn’t add a tonne of sweetener to this, so if you’d prefer you can feel free to add a little more if that suits your taste 🙂

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So please do yourself a favour and go make a batch of this granola.  Then eat a bowl full of it.  In fact, you may even want to make a double-batch, because it is that good.

Banana and tahini- seriously, people.

Banana Tahini Granola

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Prep: 10 minutes
Cook Time: 30 minutes
Makes: approximately 5 cups

Ingredients:

3 c. large-flake rolled oats
2 tbsp sesame seeds
1 tsp cinnamon
1/4 c. chopped walnuts
1/4 c. chopped almonds
1 medium banana, mashed
1/4 c. tahini
2 tbsp maple syrup
1/4 tsp vanilla extract
1 egg white

Directions:

Preheat the oven to 350C.  Line a large baking sheet with parchment paper.

In a large bowl, combine the oats, sesame seeds, walnuts, almonds, and cinnamon.  Stir until evenly mixed.

In another smaller bowl, whisk the banana and tahini together until smooth.  Add the maple syrup, vanilla extract and egg white and mix until everything is fully combined.  Add the wet ingredients to the oat mixture and stir until everything is mixed and there are no dry spots left.

Spread the mixture evenly onto the prepared pan, pressing down slightly.  Bake for 15 minutes.  Remove from the oven and stir, breaking up the granola slightly, but leaving several large chunks.  Return to the oven and bake for another 10 minutes.  Remove from the oven again and stir the granola so that the darker pieces are moved to the bottom and some of the less-baked pieces are exposed.  Return to the oven for another 5 minutes.

Remove from the oven and allow to cool (it will get crispier as it cools).

~twosaucysisters

Have you ever tried banana and tahini?  What is your favourite kind of granola?

When Winter Bites

Last weekend was beautiful.  The sun was shining and it was 11 degrees oust side.  In fact, it was so nice that we were cooling down after our race in shorts and t-shirts!

This weekend?  It’s cold and snowy.  Can we have last weekend back, please?

Oh well, all good things must come to an end, I suppose.  And when old man winter comes knockin’, there’s only one thing you can do…

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Make warm, comforting desserts, of course! 🙂

Warm and comforting desserts come in all shapes and sizes, but today we decided that single-serving apple crisps were just what we needed to chase out the cold.

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These little apple crisps are great for a number of reasons:

1. They’re a snap to prepare- just a few minutes in the microwave and a quick hit under the broiler and they’re all yours!
2. They require only 7 ingredients (if you count water as an ingredient), most of which you probably have in your kitchen right now.
3. They require no special equipment whatsoever.
4. They’re healthy (are you surprised?)

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Did I mention that they’re packed with tender cooked apples and plump juicy raisins that have been coated in a generous helping of cinnamon and nutmeg, and topped with a sweet and crispy oat crust?

Oh, and they’re delicious 🙂

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Old Man Winter, do your worst.

Single-Serving Apple Crisp

Prep: 5 min
Cook: 6 min
Serves: 2 (can easily be halved and made for 1)

Ingredients:

1 apple, cored and diced (we left the peel on)
2 tbsp raisins
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp water

1/3 c. rolled oats
2 tbsp date paste or maple syrup (or a combination of both- we used both)
1 tbsp walnuts (optional)

Directions:

Toss your diced apples and raisins in the cinnamon and nutmeg.  Separate into two small ramekins and add the water to each ramekin (this is to help steam the apples).  Microwave on high for 1 minute.

Preheat your broiler to 500F

Meanwhile, mix the oats with the date paste or maple syrup until fully combined.  Divide the oat mixture evenly on top of each ramekin.  Put back in the microwave for 3 minutes.

When the ramekins are done in the microwave, top with walnuts (if using) and place on a cookie sheet.  Place under the broiler for 2 minutes, watching carefully so that they do not burn! The oats should be browned and slightly crispy.

Remove from the oven and allow to cool for a few minutes.  Top with yogurt, banana soft serve, frozen yogurt, or ice cream, if desired.

~Brittany@twosaucysisters

How do you fight off the winter chill?  We also enjoy soups, stews, oatmeal, hot chocolate, tea, coffee, lates… you get the picture! 😉