Blueberry Oatmeal Cookies, Muffins and Spelt Bread

Blueberry and oatmeal are paired well with many recipes. You can make cookies, bread or muffins with them. The oatmeal itself also tastes great. Here are recipes for all the above.

Blueberry Oatmeal Cookies

Oatmeal raisin cookies are usually passed over when competing with others (like chocolate chip cookies!) but with a good recipe they can be truly delicious. To make them compete with any other cookie, I developed this recipe, with blueberries and amaranth. They are extra crispy and full of nuts, with the tart touch of blueberry. You can add nuts, almonds, and other dried fruits to them, or substitute them for your favorites.

The great thing about this oatmeal raisin cookie recipe is that it’s so quick, you only need two bowls to make it. They’re perfect for breakfast, with all the flavors of granola but in a cookie shape.

Do you love cookies? Try my recipe for coconut chocolate chip cookies or my homemade twix.

Oatmeal Raisin Cookies
Delicious “granola” cookies: with oats, amaranth and nuts.

26 portions
10 mins
15 mins
25 mins
150 grams of melted butter
½ cup of brown sugar
½ cup of sugar
2 eggs
1 teaspoon of vanilla
1 cup of flour
1 cup of oats
1 cup of amaranth
1 teaspoon of baking powder
1 teaspoon of salt
½ cup dried cranberry
½ cup of raisins
Preheat the oven to 180ºC/350ºF.
Grease two baking trays or place a silicone mat on them.

In a large bowl, beat the melted butter very well together with the two sugars. Add the two eggs and vanilla and beat again.

In another bowl, mix the flour, oats, amaranth, salt and baking powder. Gradually add to the butter and sugar mixture, beating to incorporate.

Add the raisins and blueberries and mix well with a spatula.

Form dough balls and place them (without crushing them, they will be spread in the oven) on the two trays. 24-28 dough balls should come out. Bake until the sides of the cookies are golden brown.

Remove from oven, let cool 5 minutes on the tray and transfer to a wire rack to finish cooling.

Store in an airtight container for up to 5 days.

Recipe: Silk® Cranberry Baked Oatmeal

Many times, our daily routine does not allow us to maintain a completely balanced and healthy diet, since our schedules are saturated and we do not have time to plan a correct diet. This causes our body to suffer from a lack of beneficial calories, which leads us to replace them with flours or refined sugars that cause an imbalance, resulting in low energy and a feeling of laziness in the activities we do.

Maintaining a balanced diet, helps us to be well outside and inside. To achieve a balance, it is important that we seek to integrate healthy alternatives such as vegetable-based foods and drinks into our daily diet, as these satisfy cravings in a healthy way.

Silk® Cranberry Baked Oatmeal


1 cup of raw oats
¼ of baking powder
¼ of teaspoon salt
1 teaspoon ground cinnamon
1 egg
1 cup Silk® Vanilla Almond
¼ of maple syrup cup
½ cup of frozen blueberries
1/3 cup of nuts
150 gr of Silk® Natural yoghurt alternative

1. Heat the oven to 375° F. Lightly spray a medium-sized bread pan with nonstick cooking spray.

2. In a medium bowl, mix oats, baking powder, salt, and cinnamon. In a small bowl, lightly beat egg; add milk and syrup.

3. Add egg, cranberry and nut mixture to oat mixture; stir well to mix.

4. Pour the mixture into the mold. Bake for 23 to 27 minutes or until oats are set in center. Place in bowls and serve with yogurt.

Blueberry Oatmeal Spelt Bread or Muffins

Last week, the last stage of classes of the master began; two optional subjects with which the course closes and which are proving to be the most interesting and productive of the whole year. In theory, this master’s degree is oriented towards a double branch, the researcher and the professional; those who wish to do research (for example, to prepare a doctorate) prepare a thesis, and those who do not, including myself, are more focused on professional opportunities beyond education. Now we are really learning things about exhibition mounting and the art market, and we will participate in case studies. We’ll see the final balance, but for the moment I’m enjoying it. Of course, I also have to do some work, less extensive than the theses, with a final exhibition in front of a court and everything. That will be almost in July, but I better not forget that time flies…

To start the day with energy and desire, I will not get tired of repeating it, there is nothing like a good breakfast, and if it consists of a good homemade bread, better 🙂 I don’t have much time to dedicate to doughs, leavens and so on, but I already had bakery monkeys. As soon as I saw this magnificent bread from the famous Dan Lepard, my mouth watered, combining oats and dried cranberries with a touch of spice. I made my modifications, adding spelt flour and honey to the dough, and the result couldn’t be better. A beautiful bread, dark crust and somewhat crunchy, with a tremendously aromatic crumb, firm but tender, with the rich addition of cranberries spread randomly. It doesn’t even need butter, a good jam makes it the best companion for morning coffee.

You can also put the mixture in muffin tins and bake at the same temperature to make blueberry oatmeal muffins instead. The recipe is otherwise identical, so I won’t create a separate post for it. Just put them in the tins instead.

Recipe based on this one from Dan Lepard:

– 75g of oatmeal
– 175 g of dried cranberries
– 375 ml water

Heat the water (1 minute on full power in the microwave) and pour over the oats and cranberries; mix well and let stand at least 15 minutes.

– 300 g of spelt flour
– 150 g of baking flour
– 1 and 1/2 teaspoons of salt
– 1/2 teaspoon spice blend (cinnamon, ginger, cloves…)
– 40 g butter at room temperature
– 1 tablespoon of dark honey
-1 sachet of dry baker’s yeast (about 1 1/2 teaspoons)
– olive oil
– extra oats

Mix all the ingredients in a large bowl. Add the oatmeal and cranberry mixture and work the dough with a wooden spoon until you can use your hands. When it is homogeneous; cover with a clean kitchen cloth and let it rest for 10 minutes. With lightly greased hands, knead for a few minutes. Allow to rest for another 10 minutes. Repeat the operation a couple more times. The dough should be homogeneous, elastic and malleable, smooth on the surface. Grease a large clean bowl with oil; form a ball with the dough and daub it with the oil, turning it over a few times. Cover with film and/or kitchen towels and leave to rise until it doubles in size (30 min-1 hour).

Drain, knead a little and shape into sliced bread (form a rectangle by flattening the dough as much as possible; fold from one of the long sides and form a cylinder leaving the fold down). Grease or line a bread pan with baking paper; place the dough and cover again. Let it double in size (30 min-1 hour).

Preheat the oven to 220ºC. Paint the surface of the bread with milk and decorate with some oatmeal. Make a small cut in the middle of the top. Bake at medium height for about 50 minutes. Wait a couple of minutes before removing from the mould; leave to cool completely before serving.

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