It is Recipe ReDux time again and this months theme is The Cupcake Conundrum. Cupcake fans were encouraged to make over their best mini cake creation. Or, if we’re in the camp that cupcakes have been a bit overdone, we are able to share our favorite hand-held dessert destined to be the next big trend.
If you have been following my blog long enough, you now that I prefer cooking over baking, but when I do bake it usually involves dark chocolate, pumpkin puree, oats, warm spices and other hearty ingredients that I concoct together impulsively.
Staring me in the face were large juicy plump naval oranges and I imagined a hand held dessert that would finish off a meal with hints of orange zest and a large burst of refreshing citrus flavor while still being aromatic, wholesome and sweet as well.
So while these little nuggets withhold zest, nutrition and fiber, I am sure our cupcake lovers would beg to differ on putting these oat bursts into the challenge. However, in defense, for those that want nutritional abundance in every bite, these are a popular way to go. How can you go wrong with cinnamon, walnut oil, oats, raisins, Greek yogurt and oranges in a hand-held dessert? You be the judge.
This recipe makes about two dozen and they are best when chilled.
- 2 cups old fashioned oats
- 1 tbsp cinnamon
- 1/4 cup dark brown sugar
- 1/2 cup raisins
- 1 naval orange – juiced with zest and pulp
- 2 eggs
- 1/4 cup Greek yogurt
- 1 tbsp French walnut oil
- 1/4 cup butter
- Additional: 1/4 cup crushed walnuts
- In a medium bowl hand mix oats, cinnamon, dark brown sugar and raisins
- In a separate bowl hand mix fresh squeezed orange juice, orange pulp and one tablespoon of zest from the orange peel, eggs, sour cream, walnut oil and butter
- Combine dry and wet ingredients and form into small rounds
- Line oat rounds on a sprayed baking sheet and bake at 375 for twelve minutes
- Sprinkle with fresh orange zest
- Store in sealed container in refrigerator and serve cold