Diva Tasting: Sweet Treats for the Week…

Sweet Treats for the Week

Pumpkin Oatmeal Bars


3 Cups Old-Fashioned Rolled Oats

2 Cups Whole Milk

1 (15 Ounce) Can Unseasoned Pumpkin Puree

4 Large Eggs

½ Cup Pure Maple Syrup, Plus More For Serving

2 Tablespoons Melted Coconut Oil or vegetable Oil

3 Teaspoons Pumpkin Pie Spice

2 Teaspoons Ground Cinnamon

3 Teaspoons Baking Powder

2 Teaspoon Pure Vanilla Extract

½ Teaspoon Salt

2 Cups Chopped Pecans

Whole-Milk Plain Strained (Greek-Style) Yogurt For Serving


Step 1 Preheat oven to 375°F. Lightly coat a 9×13 -inch baking dish with cooking spray.

Step 2 Combine oats, milk, pumpkin, eggs, maple syrup, oil, pumpkin pie spice, cinnamon, baking powder, vanilla and salt in a large bowl; mix well. Pour the mixture into the prepared baking dish; sprinkle with pecans. 

Step 3 Bake until golden on top and set, about 40 minutes. Serve with yogurt and/or maple syrup, if desired.

Note: Cool baked oatmeal to room temperature and refrigerate in an airtight container (or in the baking dish, covered with plastic wrap) for up to 2 days. Reheat in the microwave, or bake at 350°F until hot throughout, about 15 minutes. Or Freeze in air tight bag or container.

Lemon Cake


½ Cup Unsalted Butter, At Room Temperature

½ Cup White Sugar

2 Large Eggs, Beaten

1 ¾ Cups All-Purpose Flour

1 ½ Teaspoons Baking Powder

3 Medium Lemons, Zested And Juiced

Lemon Glaze:

½ Cup Powdered Sugar

2 Tablespoons Lemon Juice


Step 1 Preheat the oven to 350 degrees F (180 degrees C). Line a 1-pound loaf tin with parchment paper.

Step 2 Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and baking powder together and fold into the batter until well blended. Add lemon zest and juice and mix well. Spoon batter into the prepared loaf tin and level the top with a knife.

Step 3 Bake in the preheated oven until the cake begins to turn golden brown and a skewer inserted into the center comes out clean, about 30 minutes. Remove from the oven and place tin on a wire rack.

Step 4 Mix together powdered sugar and lemon juice for the lemon glaze in a small bowl.

Step 5 Drizzle glaze all over the top of the warm cake while it is still in the pan. Allow to cool completely, about 1 hour before removing from the pan and slicing into 8 pieces.

Blueberries and Oatmeal Bars


1 Cup Whole Oats

1 Cup Oat Flour

½ Cup Brown Sugar

½ Teaspoon Salt

½ Teaspoon Baking Soda

½ Cup Almond Milk or Milk of Choice

2 Eggs

½ Cup Melted Butter

1 Teaspoon Vanilla Extract

1 Cup Fresh Blueberries

½ Cup Chopped Walnuts

Cup Shredded Coconut (Optional)


Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.

Step 2 Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.

Step 3 Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.

Savory Breakfast Bars


Cooking Spray

3 Cups Frozen Southern-Style Hash Browns Thawed

4 Eggs, Lightly Beaten

1 Cup Cubed Fully Cooked Ham

1 Cup Shredded Cheddar-Monterey Jack Cheese Blend

½ Teaspoon Onion Powder

¼ Teaspoon Salt

Teaspoon Ground Black Pepper


Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8×11-inch casserole dish with cooking spray.

Step 2 Mix hash browns, eggs, ham, Cheddar-Jack cheese, onion powder, salt, and pepper together. Pour mixture into the prepared dish. Shake dish gently from side to side to level out ingredients.

Step 3 Bake, uncovered, in the preheated oven until top starts to brown, about 40 minutes. Cool before cutting into bars.

Strawberries Oatmeal breakfast bars


1 Pound Fresh Strawberries

½ Lemon, Juiced

2 Tablespoons White Sugar

2 Teaspoons Cornstarch

1 ½ Cups Old-Fashioned Rolled Oats

½ Cup All-Purpose Flour

½ Cup Whole Wheat Flour

½ Cup Packed Light Brown Sugar

½ Teaspoon Kosher Salt

¼ Teaspoon Ground Ginger

8 Tablespoons Unsalted Butter, Melted


Step 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9×12-inch baking dish.

Step 2 Remove the green tops from strawberries using the tip of small, sharp knife or strawberry huller. Place the berries cut-side down on a work surface and cut in half. Slice each half lengthwise 3 to 5 times before turning and cutting across in a nice, uniform dice.

Step 3 Combine diced strawberries, lemon juice, sugar, and cornstarch in a mixing bowl and stir until thoroughly combined and the cornstarch disappears. Set aside until needed.

Step 4 Combine oats, all-purpose flour, whole wheat flour, brown sugar, salt, and ginger in a mixing bowl. Pour in melted butter and stir thoroughly until dry ingredients are evenly coated.

Step 5 Transfer 60% of the oatmeal mixture into the prepared baking dish and spread out into an even layer. Press the mixture down with the back of a spoon or spatula to compress slightly.

Step 6 Place strawberries over the top using a slotted spoon. Do not press down. Reserve any accumulated juices in the bowl. Top with remaining oatmeal mixture and press down lightly with the back of a spoon or spatula. Drizzle reserved juices on top.

Step 7 Bake in the preheated oven until the top is golden brown, about 45 minutes. Press the top down with a spatula to compress slightly. Let cool completely, about 1 hour. Cut into bars and serve.

Gotta Have them Oatmeal Bars


2 Cups Quick Cooking Oats

1 Cup All-Purpose Flour

1 Cup Brown Sugar

½ Teaspoon Salt

½ Teaspoon Baking Soda

¾ Cup Butter, Softened

1 (14 Ounce) Can Sweetened Condensed Milk

¾ Cup Peanut Butter

1 Cup Semisweet Chocolate Chips


Step 1Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.

Step 2 In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of the prepared pan. In a medium bowl, stir together the sweetened condensed milk and peanut butter. Spread evenly over the oatmeal layer. Sprinkle the chocolate chips over the peanut butter layer, then crumble the reserved crust over the top.

Step 3 Bake for 30 to 35 minutes in the preheated oven, until golden brown. Cool completely before cutting into bars. Makes 20


Quick Energy Bars


2 Eggs

1 Large Ripe Banana, Mashed

1 Cup Quick-Cooking Rolled Oats

½ Cup Unsalted Raw Sunflower Seeds

½ Teaspoon Ground Cinnamon

½ Cup Nonfat Dry Milk Powder

½ Cup Chopped Pitted Dates

½ Cup Raisins

½ Cup Chopped Walnuts

½ Cup Chopped Dried Apricots

½ Cup Toasted Wheat Germ

Cup Pure Maple Syrup

¼ Cup Whole-Wheat Pastry Flour


Step 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9×13-inch baking dish.

Step 2 Mix the eggs, banana, oats, sunflower seeds, cinnamon, milk powder, dates, raisins, walnuts, apricots, wheat germ, maple syrup, and whole-wheat pastry flour together in a large bowl until thoroughly combined; spread the mixture evenly into the prepared baking dish.

Step 3 Bake in the preheated oven for 20 minutes; set aside to cool. Cut into 9 bars and wrap with plastic to store.


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