Saturday, June 11, 2011

recipe: a good morning with mini oatmeal chia loaves...

I've been sort of throwing around some ideas the last few weeks (maybe even months) as to how to make Sweet Lavender Bake Shoppe a bit more interesting. If I were a reader/follower and not the blog writer, I'd get pretty bored with just looking at pictures of cakes and desserts over and over again. Sure it can be inspirational (and that's it's point, exactly) but it seems like it's time to add a little more to this blog for you all.

This is the first time I've ever done this, but I have to say- I've been wanting to for a long while now. Today I want to share a recipe I played around with and give you guys something fun to make yourselves! I think I'm going to start doing this from time to time.

My husband and I (I'm sure a lot of you already know this) try to be as health conscious as we possibly can. Actually- funny story- we went grocery shopping the other day and as the checker was ringing up all our things, you broccolini, coconut milk, organic free range eggs, dried fruit of all kinds (and only fruit- literally the ingredient is "fruit"...whatever that fruit might be. No added sugar, and no sulfites!) he looked at us and said "Wow, you guys eat so healthy (insert giggle)!!!" I wonder what he eats...

So while being as "healthy" as we can, we still have our cravings! Especially being surrounded by cakes, cupcakes, frostings, butter, sugar, chocolate and what have you...our will power definitely likes to dwindle down to nearly nothing! That means, I'm always looking for and experimenting with lighter, healthier, and actually "good for you" recipes I can make as well, and keep in our house for those no will power times!

This recipe- Mini Oatmeal Chia Loaves can absolutely be made into a larger loaf or as muffins. Let me assure you...they are DELICIOUS! Moist, flavorful, and definitely filling. Filled with your good fats, lots o fiber, and a hint of sweetness, we ate these both as dessert and as breakfast! They're kind of addicting I must admit.

Mini Oatmeal Chia Loaves
(Makes about 12 mini loaves, or about a dozen and a half regular sized muffins)
Recipe experimented and adapted from 101 Cookbooks

  • 1 cup oats (I used your regular plain quick cooking oats here)
  • 1 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 1 tablespoon chia seeds (available in your local health food store- they're SO good for you!)
  • 1/2 teaspoon baking soda
  • pinch of sea salt (or regular salt, don't go out and buy sea salt if plain salt is what you have handy)
  • 4 oz coconut oil 
  • 1 1/2 cups plain greek style yogurt
  • 1/4 cup honey (I used organic avocado honey- it's darker and has a more molasses flavor, but plain honey is fine as well)
  • 1/4 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla bean extract
Preheat oven to 350*F. Grease mini loaf pans (or regular loaf pan) or line muffin pans with liners. Grease top though if using liners, just in case :)

In a bowl, combine oats, whole wheat flour, all purpose flour, chia seeds, baking soda, and salt. Set aside.

Melt coconut oil very gently (it melts at a lower temperature than butter) over medium-low heat. Let cool for about 5 minutes. Pour cooled coconut oil into a different bowl than one with flour mix. Whisk in honey, brown sugar, greek yogurt, vanilla extract, and lastly eggs. Make sure this is combined pretty well.

Pour coconut oil mixture into your bowl of flour mix and gently mix together until just combined. Please be careful not to over mix- this will make the batter dense. Spoon or pour batter into pans, filling about 1/2 to 3/4 way full. They will rise quite a bit. Bake at 350*F for about 15-20 minutes (or about an hour if baking as one loaf- check after 40 minutes though and keep checking until done), or until a toothpick inserted into middle comes out with little crumbs on it. Do not over bake, you'll just dry the loaves out.



  1. Oh goodness those sounds delicious!

  2. I saw this recipe on tasty kitchen & it makes so much more sense on here. I'm a little disappointed because my muffins came out quite oily & almost TOO moist, but I put the entire batter in just one muffin tray of 12. I wonder if I make again and put less batter would they be different. Any advice for the oiliness?

    1. These are supposed to me extremely moist. So for that, there's not much you can do. BUT, if you're not enjoying them, I would for sure say to decrease the amount of oil a 1/3 cup. :) And yes, totally put less batter into each mold :)


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