Oatmeal Chocolate Chip Bars are a delicious fuss-free dessert that you can whip up in no time. The chewy texture, rich flavor and ease of preparation make them a go-to recipe for any occasion. These have become a staple in our kitchen and our whole family enjoys them all week long.

Why You Will Love Oatmeal Chocolate Chip Bars

Easy to Make- No need to scoop individual cookies! Just mix in one bow and spread on a baking sheet!

Chewy and Soft- The oats add texture while the melted butter and brown sugar keep these bars super soft and delicious!

Customizable- Add nuts, dried fruit, or even peanut butter chips for a flavor twist!

Great for All Occasions- Perfect for a lunch box, dessert table or a weekend baking project with kids. These will stay on your counter in an airtight container for 5-6 days so you can enjoy them all week long.

Ingredients Notes

Old-Fashioned Oats-The star of the recipe. The oats adds a wonderful chewy texture to this bar. If you choose to use quick oats, the texture will be much softer and less structure to the bar.

All Purpose Flour- Combined with the oats, the flour will keep these bars together.

Sugar- Light brown sugar and granulated sugar are mixed into this recipe. The light brown sugar provides a caramel like sweetness and a chewy texture, while the granulated sugar adds more sweetness and provides structure for the bars.

Baking Soda-Gives the bar a slight lift and prevents them from being too dense. Do not replace this with baking powder.

Cinnamon- Adding a hint of warmth and flavor, cinnamon is a great addition to this bar.

Butter- Melted butter will keep these delicious bars super soft and add a rich flavor. Unsalted butter is the best so you can control the salt amount.

Eggs- The two eggs will bind all the ingredients together.

Chocolate Chips-Semi-sweet or milk chocolate chips are best!

Step-by-Step Instructions

Preheat the Oven-Set your oven to 350 degrees F and grease and line a 9x13 baking pan with parchment paper.

Mix Dry Ingredients- In a medium bowl, combine the oats, flour, brown sugar, granulated sugar, baking soda, salt and cinnamon; mix until combined.

Add the Wet Ingredients- Add the egg, melted butter and vanilla extract to the dry ingredients and mix until fully combined.

Chocolate Chips- Fold the chocolate chips into the bar batter.

Bake- Spread the dough evenly on the prepared baking sheet. Bake for 18-20 minutes or until the top is a light golden brown color and set in the middle.

Sprinkle with Salt, Cool and Slice- Once the bars are out of the oven, sprinkle the top with course sea salt. Allow the bars to cool completely before cutting them into squares. Enjoy!

Tips for the Best Oatmeal Chocolate Chip Bars

Use Old-Fashioned Oats- These provide the best chewy texture. Quick oats will work, but the bars will be slightly softer.

Don't Over Bake the Bars- The bars should be a light golden color but still slightly soft in the middle. You do not want to over bake these or they will be dry.

Customize- Add chopped nuts, dried cranberries or any of your other favorite ingredients to make these perfect for your family.

Storage- These bars will keep will in an airtight container for up to a week or you can freeze them for longer storage.

More Bar Recipes You Will Love

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Oatmeal Chocolate Chip Bars

The perfect dessert, both hearty and sweet, Oatmeal Chocolate Chip Bars. These bars combine the chewiness of oats with the indulgence of chocolate chips and a sprinkle of sea salt, making them a crowd-pleaser for any occasion.

Course Bars, Chocolate, Cookies, Dessert, Snack

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Resting Time 10 minutes minutes

Total Time 38 minutes minutes

Servings 24 Bars

Calories 261kcal

Author Kristen Massad

Ingredients

• 2 ½ Cups Old-Fashioned Oats
• 2 Cup All Purpose Flour
• 1 Cup Light Brown Sugar
• ½ Cup Granulated Sugar
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• 1 Teaspoon Ground Cinnamon
• 1 Cup Unsalted Butter Melted
• 2 Eggs
• 1 Tablespoon Vanilla Extract
• 1 ½ Cups Semi Sweet Chocolate Chips

Instructions

• Preheat Oven- Set your oven to 350 degrees F and grease and line a 9x13 baking pan with parchment paper.
• Mix Together Dry Ingredients- In a medium bowl, combine the oats, flour, light brown sugar, granulated sugar, baking soda, salt and cinnamon; mix to combine.
• Add in the Wet Ingredients- Add the melted butter, eggs and vanilla extract to the dry ingredients and mix until all ingredients are fully combined.
• Add the Chocolate Chips- Fold the chocolate chips into the batter
• Bake- Spread the dough evenly into the prepared baking pan. Bake for 18-20 minutes or until the bars are a light golden color and set in the middle.
• Sprinkle with Salt, Cool and Slice- Once the bars come out of the oven, sprinkle the top of the bars with course sea salt. Allow the bars to cool completely before cutting into square. Serve and enjoy!

Nutrition

Serving: 1Bar | Calories: 261kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 153mg | Potassium: 126mg | Fiber: 2g | Sugar: 17g | Vitamin A: 262IU | Vitamin C: 0.003mg | Calcium: 26mg | Iron: 2mg

There is something so special and so tasty about mini, bite sized treats and muffins are no different. I love the idea of a bite size muffin that is perfect for a grab and go breakfast, snack or even a sweet treat at the end of the day. The Combination of banana and chocolate chips with a touch of cinnamon is a timeless classic that kids and adults both love and perfect in muffin form.

As much as we love these Banana Chocolate Chip Muffins, we also love our Classic Banana Nut Muffins or even the Healthy Blender Banana Peanut Butter Muffins and I know you will too!

Ingredients

Eight simple ingredients and you will bake the perfect breakfast, snack or dessert your whole family will love!

Bananas
The riper the banana the better!  You want to use a banana that is yellow with brown spots to ensure that they are soft and sweet.    

Egg
Just one egg is all you need.

Flour
Pantry staple, All Purpose Flour, is all you need for these delicious muffins.

Baking Soda
Do not substitute baking powder for baking soda in this recipe.

Step-By-Step Directions

Mini Banana Chocolate Chip Muffins are so fast and easy to make! You only need one bowl and a whisk and you will have these out of the oven in under twenty minutes.

Prepare the Muffin Batter

• In a large bowl combine the melted butter, light brown sugar and egg and whisk until ingredients are fully combined. 
• Mash the ripened bananas and fold the mashed bananas into the egg mixture. 
• Whisk the flour, baking soda and cinnamon into the batter until smooth. 
• Fold the mini chocolate chips into the banana batter.

Scoop The Batter Into Muffin Molds

• Scoop the muffin batter into the prepared muffin pan and fill ¾ full. Sprinkle the top of each muffin with cinnamon sugar mixture.

Bake The Mini Banana Chocolate Chip Muffins

• Bake for 10-12 minutes or until the muffin springs back at the touch. 
• Remove the muffins from the oven and allow them to cool for 5 minute before removing them from the muffin pan.

Tips and FAQS To Make the Best Banana Chocolate Chip Muffins

Ripe Bananas
It is very important to use ripe bananas when you are baking banana muffins. Yellow with some brown speckles or even more brown is great. This ensures the bananas are soft and sweet, which is exactly what you need for delicious muffins. Do not bake with green bananas!

Chocolate Chips
I love using mini chocolate chips for these mini size muffins, but you can use regular chocolate chips as well. If you prefer no chocolate chips, you can leave them out completely!

More Muffins Recipes You Will Love

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The Best Mini Banana Chocolate Chip Muffins

The Best Mini Banana Chocolate Chip Muffin are a delicious treat that combines the sweetness of ripe bananas with the decadent flavor of chocolate chips. These bite-sized muffins are not only easy to make with no mixer required, but also perfect for a quick grab and go breakfast or snack. 

Course Breakfast

Cuisine American, Breakfast

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 18 Mini Muffins

Calories 153kcal

Author Kristen Massad

Ingredients

Banana Chocolate Chip Muffins

• ½ Cup Unsalted Butter Melted
• ½ Cup Light Brown Sugar
• 1 Large Egg
• 1 Cup All Purpose Flour
• ½ Teaspoon Baking Soda
• ¼ Teaspoon Ground Cinnamon
• 2 Ripe Bananas
• ½ Cup Mini Semisweet Chocolate Chips

Cinnamon Sugar

• 2 Tablespoon Granulated Sugar
• 1 Teaspoon Ground Cinnamon

Instructions

• Preheat oven to 350 degrees F and spray a mini muffin pan with non-stick baking spray; set aside.
• In a large bowl combine the melted butter, light brown sugar and egg and whisk until ingredients are fully combined.
• Mash the ripened bananas and fold the mashed bananas into the egg mixture.
• Whisk the flour, baking soda and cinnamon into the batter until smooth.
• Fold the mini chocolate chips into the banana batter.
• Scoop the muffin batter into the prepared muffin pan and fill ¾ full. Sprinkle the top of each muffin with cinnamon sugar mixture.
• Bake for 10-12 minutes or until the muffin springs back at the touch.
• Remove the muffins from the oven and allow them to cool for 5 minute before removing them from the muffin pan.

Cinnamon Sugar

• Combine the cinnamon and granulated sugar and mix to combine; set aside until ready to use.

Nutrition

Serving: 1Mini Muffin | Calories: 153kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 38mg | Potassium: 106mg | Fiber: 1g | Sugar: 11g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

After a full month of cookie season, I realized that cookie season is actually every month. There is always a good time for a cookie and when it is loaded with chocolate, it can't be beat.

Double Chocolate Kiss Cookies are also known as "Chocolate Blossom Cookies" and they are truly the perfect bite. The small chocolate cookie is soft, fluffy and rolled in sugar for an extra shimmer and crunch. Once the cookies are baked, immediately press a chocolate kiss on top for a simple and easy cookie that is fancy and delicious at the same time.

As we are heading into February, chocolate is top of mind and all things chocolate would pair perfectly with this Raspberry Sorbet Champagne Cocktail or the Skinny Blood Orange Margarita.

Ingredients

Butter-I always use unsalted butter when baking because it allows me to adjust the amount of salt I want in the recipe. Make sure that the butter is at room temperature before mixing!
Sugar-I love the addition of light brown sugar in this recipe keeping the cookie nice and soft and not to sweet.
Egg-Only one egg needed for this batch of cookies.
Flour-All purpose flour is staple in my pantry and although there are so many brands of flour out there, I always love baking with King Arthur.
Cocoa Powder-The quality of cocoa powder is important when baking. I love using Valrhona Cocoa Powder for a rich chocolate flavor. When you are choosing cocoa powder that is Dutch Processed Cocoa Powder.
Baking Soda- This leavening agent will give the cookies a soft and fluffy texture.
Chocolate Kisses-Any flavor chocolate kisses will work, but for extra chocolate goodness, go with the traditional milk chocolate kiss candies.

Step-by-Step Directions

Dry Ingredients
In a medium bowl combine the flour, cocoa powder, baking soda and salt; set aside

Wet Ingredients
In a mixing bowl with paddle attachment cream together the butter and brown sugar until smooth. Add in the egg and vanilla extract and continue mixing until fully combined, scraping down the sides between mixing

Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the butter mixture and mix until combined and dough comes together 

Scoop and Roll
Scoop the dough into ¾ ounce balls (1 tablespoon), roll them in granulated sugar or sugar crystals and place on a baking sheet about 2 inches apart 

Bake
Bake the cookies for 7-8 minutes, remove the tray from the oven and gently press the chocolate kisses on the top of each cookie. Allow the cookie to cool and the chocolate will harden again

Tips To Make the Best Kiss Cookies

Ingredients
Make sure that all ingredients are at room temperature before starting to mix together. This will help with the consistency of the dough.

Storage
Once the cookies are cooled and the chocolate kisses are hard again, store the cookies in an airtight container for 3 days or freeze the cookies in an airtight container for zip lock back for up to 3 months.

More Chocolate Recipes You Will Love

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Double Chocolate Kiss Cookies

Double Chocolate Kiss Cookies are the most perfect soft and decadent cookie with an extra chocolate kiss on top. Easy to make and bakes in under 10 minutes for a delicious bite size treat.

Course Cookies

Cuisine Dessert

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 24 cookies

Calories 130kcal

Author Kristen Massad

Ingredients

• 1 ¼ Cup All Purpose Flour
• ½ Cup Cocoa Powder
• ½ Teaspoon Baking Soda
• ½ Teaspoon Salt
• 10 Tablespoons Unsalted Butter Room Temperature
• 1 Cup Light Brown Sugar
• 1 Egg
• 1 Teaspoon Vanilla Extract
• ¼ Cup Granulated Sugar or Sugar Crystals (for rolling)
• 24 Chocolate Kisses

Instructions

• Preheat oven to 350 degrees F and prepare two baking sheets with parchment paper
• In a medium bowl combine the flour, cocoa powder, baking soda and salt; set aside
• In a mixing bowl with paddle attachment cream together the butter and brown sugar until smooth
• Add in the egg and vanilla extract and continue mixing until fully combined, scraping down the sides between mixing
• Gradually add the dry ingredients to the butter mixture and mix until combined and dough comes together
• Scoop the dough into ¾ ounce balls (1 tablespoon), roll them in granulated sugar or sugar crystals and place on a baking sheet about 2 inches apart
• Bake the cookies for 7-8 minutes, remove the tray from the oven and gently press the chocolate kisses on the top of each cookie
• Allow the cookie to cool and the chocolate will harden again
• Store in an airtight container until ready to serve!

Nutrition

Serving: 24cookies | Calories: 130kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 82mg | Potassium: 51mg | Fiber: 1g | Sugar: 12g | Vitamin A: 156IU | Calcium: 22mg | Iron: 1mg

Feeling nostalgic? This Homemade Oatmeal Cream Pie is going to take you back to being a kid again. There is nothing better than the memories or our childhood treats that we long for, but don't often get to enjoy. Along with Old Fashioned Banana Pudding, this oatmeal cream pie cookie is one that we need to enjoy and share with our kids because it is absolutely one of the best. Making this cookie in your own kitchen will make it extra special and bring back all the feels.

Oatmeal Cookie
It is very important to create the right consistency and texture for this oatmeal cookie.  Baking the cookie for the Oatmeal Cream Pie must be soft, chewy and thin so the ratio of cookie to icing is just right.  Using quick cooking oats is important in this recipe because they are slightly ground up, will distribute throughout the cookie and will bake more evenly.     

Marshmallow Buttercream
A classic butter cream icing made with butter, powdered sugar and vanilla extract is the base of this amazing, creamy and super fluffy icing.  The spotlight ingredient that takes this butter cream to another level; marshmallow fluff.  Don't bother to make your own, because the store bought marshmallow fluff mixed in with a homemade butter cream is beyond amazing sandwiched between chewy oatmeal cookies.

The History of the Oatmeal Cream Pie

Little Debbie created snack cakes that we all love, lined the shelves in grocery stores and filled our lunch boxes.  Ding Dongs, Twinkies, Swiss Rolls and the famous Oatmeal Creme Pie are a few of our favorites from the past, but the Creme Pie was the original Little Debbie snack cake produced.   Created in 1960 and only costing fifty cents for a box, these were made with two chewy oatmeal molasses cookies filled with a sweet and fluffy frosting center.  The ratio of cookie to frosting is why these were so perfect.  Each bite is full of flavor and might be your favorite childhood treat, but these Homemade Oatmeal Cream Pies will make you fall in love again.     

Ingredients

Oatmeal Cookies

• Oats-Make sure to use quick oats for baking this recipe!
• Flour- All Purpose flour is all you need for this cookie. If you want to make these gluten free, just replace the flour for cup to cup gluten free flour
• Sugar- This recipe has a combination of bother granulated sugar and light brown sugar to create the perfect amount of sweet.
• Molasses- I love the flavor that the molasses gives to these cookies. I would not eliminate the molasses from this recipe of it will change the flavor profile.
• Leavening Agents- Both baking soda and baking powder are used to create the perfect soft and chewy cookie.

Marshmallow Buttercream

• Butter-Unsalted butter at room temperature will be used to create a super fluffy frosting.
• Marshmallow- Marshmallow fluff is the key ingredient that makes these oatmeal cream pie cookies so awesome! If you don't have marshmallow fluff, you can eliminate this from the recipe and make a classic buttercream frosting.
• Sugar- Powdered sugar will make this frosting perfect sweet and creamy. Do not replace the powdered sugar for granulated sugar or you will not have a smooth frosting.

Step-by-Step Directions

Oatmeal Cookies

• In a medium bowl combine the flour, oats, baking soda, baking powder, cinnamon and salt; set aside In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, light brown sugar and molasses until creamy and all ingredients are fully combined
• Scrape down the side and bottom of the bowl to ensure all ingredients are mixed together
• Add the eggs and mix until combined
• Slowly add in the dry ingredients to the butter mixture and mix until fully incorporated, scraping the sides of the bowl in between
• Using a 1 ½ ounce ice cream scoop or approximately 2 inch ball, scoop the dough and place them on the prepared baking sheet spaced about three inches apart
• Bake the cookies for 9-10 minutes or until the edges are light golden and the center is set (the center will slightly deflate once it is out of the oven)
• Remove the cookies from the oven and allow them to cool completely on the baking sheet (they will be very soft so be sure to allow them to cool before moving them)
• While the cookies are cooling, prepare the Marshmallow Buttercream
• Once the cookies are completely cooled, pipe or spread the Marshmallow Buttercream onto half of the cookies and sandwich the other half together
• Serve the immediately or wrap each Oatmeal Cookie Pie in plastic wrap to keep them fresh

Marshmallow Buttercream

• In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, powdered sugar and vanilla extract for about 2-3 minutes until light and fluffy
• Add the marshmallow fluff to the butter mixture and continue mixing until fluffy and fully incorporated 

Helpful Tips and FAQS To Make The Best Oatmeal Cream Pie Cookies

How To Store Oatmeal Cream Pies
Once the cookies are baked and sandwiched together, the Oatmeal Cream Pies can be stored in an airtight container in the refrigerator for up to 3 days. Remove the cookies and allow them to come to room temperature before serving.

Room Temperature Ingredients
Make sure your ingredients are all at room temperature before you start mixing together. This will ensure that the cookie dough combines together and the filling is nice and fluffy.

More Cookie Recipes You Will Love

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Homemade Oatmeal Cream Pie

Homemade Oatmeal Cream Pies are a blast from the past and can now be made in the comfort of your own home.  Two soft and chewy oatmeal cookies sandwiched between fluffy and creamy marshmallow buttercream will definitely make you feel like a child again.    

Course Cookies, Dessert, Desserts

Cuisine Cookies, Dessert

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 8 cookies

Calories 649kcal

Author Kristen Massad

Ingredients

Oatmeal Cookie:

• 2 Cups All Purpose Flour
• 2 Cups Quick Oats
• 2 tsp Baking Soda
• 1 tsp Baking Powder
• 1 tsp Ground Cinnamon
• ½ tsp Salt
• ¾ Cup Unsalted Butter
• ¾ Cup Granulated Sugar
• ¾ Cup Light Brown Sugar
• 2 Tbsp Molasses
• 2 Eggs

Marshmallow Buttercream:

• ¾ Cup Unsalted Butter room temperature
• 3 Cups Powdered Sugar
• ½ Teaspoon Vanilla Extract
• ½ Cup Marshmallow Fluff

Instructions

Oatmeal Cookie:

• Preheat oven to 350 degrees F and prepare two baking sheets with parchment paper
• In a medium bowl combine the flour, oats, baking soda, baking powder, cinnamon and salt; set aside
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar, light brown sugar and molasses until creamy and all ingredients are fully combined
• Scrape down the side and bottom of the bowl to ensure all ingredients are mixed together
• Add the eggs and mix until combined
• Slowly add in the dry ingredients to the butter mixture and mix until fully incorporated, scraping the sides of the bowl in between
• Using a 1 ½ ounce ice cream scoop or approximately 2 inch ball, scoop the dough and place them on the prepared baking sheet spaced about three inches apart
• Bake the cookies for 9-10 minutes or until the edges are light golden and the center is set (the center will slightly deflate once it is out of the oven)
• Remove the cookies from the oven and allow them to cool completely on the baking sheet (they will be very soft so be sure to allow them to cool before moving them)
• While the cookies are cooling, prepare the Marshmallow Buttercream
• Once the cookies are completely cooled, pipe or spread the Marshmallow Buttercream onto half of the cookies and sandwich the other half together
• Serve the immediately or wrap each Oatmeal Cookie Pie in plastic wrap to keep them fresh

Marshmallow Buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment, cream together the room temperature butter, powdered sugar and vanilla extract for about 2-3 minutes until light and fluffy
• Add the marshmallow fluff to the butter mixture and continue mixing until fluffy and fully incorporated 
•  

Notes

How To Store Oatmeal Cream Pies
Once the cookies are baked and sandwiched together, the Oatmeal Cream Pies can be stored in an airtight container in the refrigerator for up to 3 days. Remove the cookies and allow them to come to room temperature before serving.

Room Temperature Ingredients
Make sure your ingredients are all at room temperature before you start mixing together. This will ensure that the cookie dough combines together and the filling is nice and fluffy.

 

Nutrition

Serving: 1Cookie | Calories: 649kcal | Carbohydrates: 87g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 501mg | Potassium: 231mg | Fiber: 3g | Sugar: 48g | Vitamin A: 947IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 3mg

Ingredients To Make Homemade Honey Vanilla Granola
Granola is always fun to make because the ingredients are pantry staples, there is little prep time and you can be creative in what you put in your granola.  I love the simplicity of this recipe and the crispy and crunchy texture that the honey and brown sugar gives.

Gluten Free Oats- Old fashion oats are needed in this recipe instead of instant oats.   I prefer gluten free because it allows all our family to enjoy this granola, but you can choose to use regular oats
Almonds-I love the addition of almonds in this recipe because it adds the perfect crunch and nutty flavor.  If you prefer a different nut, you can substitute!
Cinnamon-Ground cinnamon adds the a small amount of spiced flavor to enhance the granola and take it to the next level
Unsalted Butter- Melted butter will coat the oats and will give a rich flavor to the granola
Light Brown Sugar- The light brown sugar will sweeten the granola without making it to sweet 
Honey- The pure flavor of honey adds sweetness and will help the granola crunch up when it bakes
Vanilla Bean- Whether you are using real vanilla bean or vanilla bean paste, I love the flavor of the bean over just an extract.  It will produce a stronger flavor that will be enjoyed in every bite

How To Make Homemade Honey Vanilla Granola

• In a medium bowl combine oats, almonds, cinnamon and salt
• In a small saucepan combine butter, brown sugar, honey and vanilla bean
• Bring the butter mixture to a simmer and heat just until sugar is dissolved (do not boil)
• Pour the butter mixture into oats and stir until fully combined
• Spread granola onto a sheet pan
• Bake for 25-35 minutes or until golden brown
• Remove from the oven and allow the granola to cool completely before storing in an airtight container

More Recipes You Will Love 
Chocolate Almond Granola 
Dried Fruit and Nut Granola Bars
No Bake Energy Bites 
Good Morning Breakfast Cookies

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Homemade Honey Vanilla Granola Recipe

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5 from 3 reviews

Crispy, crunchy, sweet and full of vanilla and honey flavor!  Homemade Honey Vanilla Granola is a perfect way to start your day or a great midday snack.  Made with gluten free oats, sliced almonds, cinnamon, unsalted butter, brown sugar, honey and vanilla bean,  granola is so versatile and can be enjoyed in so many ways.  

• Author: Kristen Massad
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Category: Breakfast

Ingredients

3 Cups Oats
2 Cups Almonds, Sliced
1 tsp Cinnamon
¼ tsp Salt
½ Cup Unsalted Butter
⅓ Cup Brown Sugar
¼ Cup Honey
1 teaspoon Vanilla Bean Paste

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Instructions

1. Preheat oven to 300 degrees F and line a baking sheet with parchment paper
2. In a medium bowl, combine oats, almonds, cinnamon and salt
3. In a small saucepan combine butter, brown sugar, honey and vanilla bean
4. Bring the butter mixture to a simmer and heat just until sugar is dissolved (do not boil)
5. Pour butter mixture into oats and stir until fully combined
6. Spread the granola mixture onto a sheet pan
7. Bake for 25-35 minutes or until golden brown
8. Remove from the oven and allow the granola to cool completely before storing in an airtight container

For my Christmas morning brunch, I am excited to serve a Spinach Mushroom Prosciutto Quiche, that is made in a deep dish pan, a flaky crust and loaded with flavor.  This quiche is hearty, filled with fresh spinach, sliced mushrooms, herbs, havarti and gruyere cheese and finished with crispy prosciutto on top.  The quiche is the main course for this brunch menu, it can be made the night before, warmed the morning of and it will be perfectly filling for your family.    

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Spinach Mushroom Prosciutto Quiche

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5 from 1 review

• Author: Kristen Massad

Ingredients

• Pate Brisee (Crust)
• 2½ Cups All Purpose Flour
• 1 tsp Salt
• 1 Cup Butter, chilled and cubed into small pieces
• ¼ Cup Ice Water
• Spinach Mushroom Prosciutto Quiche Filling
• 1 Tbsp Olive Oil
• 1 Small Yellow Onion, Diced
• 1 Cup Mushrooms, Sliced
• 9 oz Fresh Spinach
• ½ tsp Dried Thyme
• ½ Cup Havarti Cheese, Shredded
• ½ Cup Gruyere Cheese, Shredded
• 6 eggs
• 2 Cups Heavy Cream
• 1 Cup Whole Milk
• Salt and Pepper
• 3-4 ounces Prosciutto
• Fresh Thyme

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Instructions

Pie Crust

1. Preheat the oven to 425 degrees F
2. Place flour and salt into the bowl of a food processor and pulse to combine.
3. Slowly add the chilled and cubed butter to the flour mixture and pulse in between each addition until it looks like course meal
4. Continue pulsing and add ice cold water at a slow stream and process until the dough comes together into a ball
5. Remove the dough from the food processor and place on a floured surface
6. Knead the dough until fully combined and reaches the perfect consistency (add flour if needed)
7. Wrap the dough with plastic wrap and refrigerate for approximately 2 hours or overnight
8. Remove the dough and let it sit out for 20 minutes to slightly soften but the dough needs to remain cold
9. Roll out dough on a lightly floured surface to ⅛” thick and place in a 9” springform pan; chill the dough for 1 hour
10. Poke the bottom of the dough with a fork and line with parchment paper and baking beans or pie weights
11. Blinds bake the crust for 15 minutes
12. Remove crust from the oven and remove the parchment paper and pie weights
13. Prepare the quiche filling while the pie crust is cooling and reduce the heat of the oven to 325 degrees

Quiche Filling:

1. In a large skillet over medium heat, saute the onions in olive oil until caramelized
2. Once the onions are done, add in the mushrooms and dried thyme; cook until lightly browned
3. Stir in the spinach and cook until wilted; season with salt and pepper
4. Remove the vegetables from the heat and allow the mixture to cool for 5-10 minutes
5. Once the vegetables are cooled, stir in the shredded cheese
6. Spread the vegetable mixture into the bottom of the pre-baked crust
7. In a medium bowl, whisk together eggs, heavy cream and milk
8. Pour the egg mixture over the vegetables
9. Bake the quiche for 1 hour-1 hour and 25 minutes, remove the quiche from the oven and add the proscuitto to the top of the quiche
10. Bake the quiche for another 10 minutes until the quiche filling is set and the prosciutto is crisp
11. Remove the quiche from the oven and allow it to sit at room temperature for 20-30 minutes before cutting
12. Garnish the quiche with fresh thyme and sprinkle with sea salt
13. Serve warm!

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Chocolate Peanut Butter Crunch Bars

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Taking a few of our favorite things to make these decadent Chocolate Peanut Butter Crunch Bars.  Creamy peanut butter, graham crackers, and rice crispy cereal topped with semi sweet chocolate makes the perfect dessert bar for casual or formal entertaining.  

• Author: Kristen Massad

Ingredients

Peanut Butter Bars

• 2 Cups Graham Crackers Crumbs
• 1 Cup Peanut Butter
• ½ Cup Butter, Melted
• 1 Cup Powdered Sugar
• ¼ Cup Rice Krispies Cereal

Chocolate Glaze

• 1 Cup Semi Sweet Chocolate Chips
• 4 Tbsp Unsalted Butter

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Instructions

1. In a large bowl, combine the graham cracker crumbs, peanut butter and melted butter
2. Stir ingredients until combined
3. Add in powdered sugar and stir until thick and smooth
4. Once all ingredients are combined, gently stir in Rice Krispies Cereal
5. Press the peanut butter batter into a loaf pan lined with parchment paper
6. Refrigerate until firm
7. Make the chocolate glaze while you wait
8. Place the chocolate chips and butter in a microwave safe bowl and microwave for 1 minute or until chocolate and butter are melted
9. Stir chocolate until smooth
10. Remove peanut butter bars from the refrigerator and pour chocolate glaze on the top
11. Place the bars back in the refrigerator until the chocolate is set
12. Remove from the loaf pan and slice into 1 ½ inch bars
13. Serve or store in air tight container in the refrigerator until ready to serve.

Nutrition

• Serving Size: 6

There are a ton of ways to make banana bread and I have several in the recipe archives, but there is something about brown sugar that makes this one SOOO good!  It also makes the most beautiful golden crust and the best rich flavor.  

More Banana Bread Recipes You Will Love
Classic Banana Bread
Chocolate Spice Banana Bread 
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Double Chocolate Banana Muffins 

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Brown Sugar Chocolate Chip Banana Bread

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5 from 1 review

• Author: Kristen Massad

Ingredients

• 2 cups banana (3-4 bananas), mashed
• 1 ¼ light brown sugar
• ½ cup unsalted butter, melted
• 1 egg
• 1 tsp cinnamon
• ¼ cup whole milk
• 2 cups all purpose flour
• ½ tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• ½ cup chocolate chips, semisweet

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Instructions

1. Preheat oven to 350 degrees F and grease a loaf pan
2. In a small bowl, mash the bananas and set aside
3. In a medium bowl, combine the brown sugar and melted butter and mix until combined
4. Add banana, egg, cinnamon and milk into brown sugar mixture and whisk until fully combined
5. Add in flour, baking soda, baking powder and salt until smooth and flour is combined
6. Slowly fold chocolate chips into batter
7. Pour batter into loaf pan and top with a few extra chocolate chips for garnish
8. Bake for 35-40 minutes or until the top is golden and a knife comes out clean
9. Allow the bread to cool in the pan for 15-20 minutes before removing
10. Serve or store in an air tight container to serve throughout the week