Whole grain breakfast muffin

Who doesn’t like a healthy touch – a fiber rich breakfast – in the morning? A rich breakfast to keep you strong and healthy, keeping fatigue at bay..

Instead of filling the tummy with so much grease and calories as soon as you wake up, start with something light and healthy to break the fast, for a fresh and active morning.


The idea of whole grain breakfast perfectly fits the bill. In every manner it’s a go to snack as well if you prefer snacking in between.

The concept of adding little bit of everything, mainly oat flour, wheat flour, hint of few types of seeds and honey for sweetness did work fantastic without any hint of stickiness or dryness.  

Just rearrange the recipe and follow the instincts 🙂 Little adjustment with the flours based on the volume and density would work. And there lies the secret of having a moist breakfast muffin. This muffin has everything in it, well balanced amount of grains and ingredients to satisfy the palate. More than that since I replaced sugar with honey this is absolutely a perfect deal.  Enjoy the sweet aroma and then eat! Make everyday a better day!


You don’t have to exactly follow the crowd since the crowd often follow things with their eyes closed, eventually ends up in the ditch. Instead consider your body and health, the easiest yet wisest approach to stay healthy


Oatmeal blueberry mini loaves

Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: is the time for home. Edith Sitwell.

I agree winter is simply a blessing for us. The serene and subtle snowflakes drift the land into a winter wonderland. Everything seemed like a picture perfect portrait, a beautiful art done by none other than winter itself. Hitting that sun rays on us, even better

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As the forecast predicted, hint of sunshine seeped through the cold air shining in glory, slowly but steadily. That seemed a fantastic opportunity to capture few delicious images. Baking mini loaves with blueberries and oatmeal had been in my mind for quite some time. Today seemed perfect for such an interesting idea. I’m not sure if I sugar coated it too much 🙂 Bit of excitement and fear of failure may be the reason. Because, the oatmeal craze, could ruin the whole thing. I’m talking about the two super foods; oatmeal and blueberries. Even though, the thought process feels bit overwhelming, the desire to deliver it successfully kicked in.

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I thought, one to one ratio of oatmeal and all purpose flour and a generous amount of frozen blueberries would be the ruse. Measure a full cup of quick oats, pulverize it and then add it to the all purpose flour. Combine the flours well. And follow the recipe as normal as you would. Instead of adding the blueberries directly to the batter, try blending it in half portion of the flour first. That will avoid the unpleasant sinking of berries while baking.

The oatmeal blueberry mini loaves were a success. The best way to enjoy the treat is with fresh blueberries and a cup of cold milk. In the morning, an ideal for a breakfast and great treat as a snack as well. Enjoy!



¾ cup all purpose flour
1 cup of quick oats
1 tsp baking powder
½ tsp salt

3 eggs
¾ cup granulated sugar
1 stick of butter
1 tsp vanilla
 1 full cup of frozen blueberries

Grease the mini loaves pan with cooking spray. Cut the parchment paper in small rectangles and line it in each mold. That will avoid the dreary tendency to stick half portion of the loaves at the bottom of the mold.

Pulverize the measured one cup of oats and add it to ¾ cup of all purpose flour. Combine the flours, baking powder and salt. Add the frozen blueberries in half portion of the flour mixture and dredge them well.

In another bowl, cream the butter and sugar. Beat eggs adding vanilla to it. Add the cream mixture and the flour mixture. Gently incorporate everything.

Mix everything together with a wooden spatula. Fill ¾ cups full. Bake in 325°oven for about 20 – 25 minutes or until a wooden pick inserted into the centre of the muffin comes out clean. Enjoy,

Oatmeal chocolate chip raisin cookies

If at all I consider there is something extra special that goad me to stock up or sway me to those blissful childhood memories are snacks which resonates back home. And I can easily say that oatmeal cookies with an array of few other ingredients like chocolate and raisin, summing it to some extent, especially the chewy texture and simple oatmeal as the main ingredient is what bought me instantly.


And I’m glad that my innate curiosity took me to the next level to try these cookies and to replicate the exact chewy texture that somewhat equals the store-bought ones. Even though it took few attempts, the simple method and few simple ingredients were the secret that helped me to get what I was trying for. What delighted me was everything happened in a breeze and easily fit under the list of hearty recipes for the lifetime!

Oatmeal chocolate chip raisin cookies

1 cup all-purpose flour
¾ cup whole wheat flour
¾ cup, quick cooking rolled oats
½ cup chocolate chips
1/4 cup raisins
1 cup brown sugar
¾ cup Olive oil, or canola oil
1 large egg
1 tbsp vanilla
2-3 tbsp warm milk
¼ tsp. salt

Combine oil and brown sugar in a large bowl. Add beaten egg and vanilla to it. Stir well. Combine all-purpose flour, wheat flour and salt in another bowl. Add it to the creamed mixture of oil/brown sugar egg and vanilla. Mix well until everything is well blended, adding spoonful of warm milk if needed.

Stir in the chocolate chips, raisins and oats. Mix well with a wooden spatula, without over mixing. Drop tablespoons of mixture onto the baking sheet about 2 inches apart, form a round shape and gently press in the middle so that it stays even and nice flat shape.

Bake at 350° oven for about 8-10 minutes. It’s okay if it looks soft and uncooked as it will stay firm after few minutes. Enjoy!