13 Oct WARM WELCOME WITH QUAKER CANADA
I know Fall seems like it just got here but with all seasons, most come and go so quickly that we don’t really get to enjoy them. That is until Winter hits and it seems like forever ago that the grass was green and the air was warm and time just goes by so slowly.With Winter just a couple months away, we better start layering up. I remember growing up my parents would always dress us up in like five different layers, which seems so unnecessary because you could hardly move and have to waddle your way to school but looking back, I never once thought what it would be like not to be able to afford something so basic like a winter coat.
This year, it’s expected that about 200,000 people will immigrate into Canada and experience all that Canada has to offer, including our cold winters! Quaker Canada has started an amazing initiative to help raise awareness and with the every purchase of specially marked Quaker products, they will help to provide a newcomer with a winter coat.
This campaign really hits home as my parents immigrated from Vietnam way back when with literally nothing but the clothes on their backs. My dad actually loves telling his story about landing in Canada by boat with nothing but the clothes on his back and he laughs and smiles while telling it. But I can only imagine difficult it was and how grateful they would have been for an amazing initiative like this.
Now, while quantities last, you can help a newcomer and their family in need and all you have to do is stock up on delicious and hearty oatmeal and granola bars. Sounds like a pretty delicious plan to me! Especially when you can make these Apple and Cranberry Oatmeal Muffins with a Quaker Oatmeal Crumble Topping. Woah, that is a mouthful.
I love adding Quaker Large Flaked Oats in my baking to add texture and a little bit of nuttiness. I also tossed in fresh, diced Golden apples for sweetness and to keep the muffins nice and moist. The fresh cranberries add the perfect burst of tartness every time you bite into one. And the best part, the Quaker Maple and Brown Sugar Oatmeal Crumble! Maple always reminds me of fall and the holidays so I was super excited to create a rich and buttery crumble with the Quaker Maple and Brown Sugar Oatmeal, the perfect topping to any muffin!
This recipe is super easy, can be made the night before or a couple days ahead and stored in an air tight container so you can grab and go in the morning.
Makes 12 muffins
1 cup Quaker Large Flaked Oats
1 cup buttermilk
½ cup apple butter (or apple sauce or 2 large eggs)
½ cup light brown sugar
½ cup coconut oil, melted and cooled
1 cup all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ tsp salt
1 cup fresh cranberries
½ cup peeled, cored and diced apples
Preheat oven to 400°F. Brush a 12 muffin tin pan with melted butter or coconut oil. Set aside.
In a small bowl, combine the milk, Greek yogurt and Quaker rolled oats, mix and let sit for 5-10 minutes.
In a large bowl sift the flour, baking powder, baking soda, cinnamon and salt. Set aside.
In another large bowl, mix together the brown sugar, maple syrup, coconut oil and eggs. Add the milk mixture and stir to combine.
Pour the wet ingredients into the dry ingredients and whisk until it just comes together. Fold in the cranberries and the diced apples.
With an ice-cream/cookie scoop, scoop the batter into the tins, the batter should be enough for 12 muffins. Set aside and make the crumble.
QUAKER OATMEAL CRUMBLE TOPPING
2 packets of Quaker Maple and Brown Sugar Oatmeal
1/2 cup almond flour
2 tbsp all-purpose flour
2 tbsp brown sugar
1 tsp cinnamon
1/4 cup coconut, flaked
6 tbsp unsalted butter, cubed and at room temperature
In a medium bowl, combine the Quaker Maple and Brown Sugar Oatmeal, almond flour, all-purpose flour, brown sugar, cinnamon and coconut. With your fingers rub the butter into the mixture until it becomes a crumbly texture.
Sprinkle a generous amount of crumble onto each muffin top, pressing down gently so that the crumble sticks to the batter.
Place the muffin into the oven for about 25-30 minutes until the tops are gold brown and a toothpick, when inserted, comes out clean. Let cool on a cooling rack for about 10 minutes then gently remove the muffins from the pan and cool completely on a wire rack.
Enjoy it warmed up or at room temperature with jam or apple butter (get the recipe here!).