Archive for the 'oats' Category

Healthy Breakfast Cookies

Amy’s Healthy Breakfast Cookies

1 cup oat flour
1 cup oats
1 Tbsp cinnamon (I go really heavy handed, but I love cinnamon!)
1/2 tsp kosher salt
3/4 tsp baking soda
1 shredded carrot
1 banana pureed in food processor
1/4 cup dried plums, chopped
1/4 cup pure maple syrup
3/4 cup ANPB

Mix all the ingredients today, avoid eating too much dough so you have some left to bake. Cover with plastic wrap and place in fridge for 15 or 20 minutes. Preheat the oven to 325 and when the dough is chilled drop large spoonfuls of dough onto a cookie sheet. Bake for 20ish minutes.

Portable, delicious breakfast!

For the entire recipe:

2,319 calories
107 g fat
258 g carbs
42 g fiber
77 g protein



Carrot Walnut Oat Bread

Carrot Walnut Oat Bread

1/3 c. olive oil
1 Tbsp ground flax meal
1/2 c. agave nectar
1/4 c. chopped walnuts
2 eggs
2 tsp vanilla extract
1 1/2 c. shredded carrot
2 1/4 c. oat flour (oats ground in the food processor)
1/2 c. raisins or diced prunes
1/2 tsp. salt
2 tsp ground cinnamon

Preheat oven to 350 degrees and spray a muffin tin. In large bowl, combine oil, agave nectar, egg and vanilla. Stir to combine then add carrots , oat flour, walnuts, raisins, salt, cinnamon and fold ingredients until just barely combined. Place into muffin tins and bake about 50-55 min.

Zucchini Blueberry Walnut Oat Bread

1/2 c. olive oil
1/2 c. agave nectar
1/4 c. chopped walnuts
1 large egg plus 1 egg white
2 tsp vanilla extract
1 1/4 c. shredded zucchini
1 1/2 c. oat flour (oats ground in the food processor)
1/2 tsp. salt
1/2 tsp. baking powder
1/4 teaspoon baking soda
2 tsp ground cinnamon
1 c. fresh or frozen blueberries

Preheat oven to 350 degrees and spray a loaf pan. In large bowl, combine oil, agave nectar, egg and vanilla. Stir to combine then add zucchini, oat flour, walnuts, salt, baking powder and soda, cinnamon and fold ingredients until just barely combined. Fold in blueberries. Place into loaf pan and bake about 60-75 minutes for loaf pan.

Let cool completely before slicing. The bread is really delicate when it’s warm, but will hold its structure once it’s cooled.

Makes 8 (sadly small) servings. Each:
230 calories
11 g fat
30 g carb
2.5 g fiber
4.3 g protein

Energy Snack Bar

Energy Bars
2 cups oats
1 cup oat flour
1/4 cup chopped walnuts
1 Tbsp cinnamon
1/2 tsp kosher salt
2/3 cup agave nectar (could use honey or maple syrup)
3 Tbsp extra virgin olive oil
1 flax egg (1 Tbsp flaxmeal + 3 Tbs water)
1/2 cup chopped prunes
2 Tbs raw almond butter

Mix all the ingredients in a bowl and stir. Press into a baking dish and put in the fridge for a couple hours. Remove and cut into 12 bars (mine are about the size of a Lara bar), then put in the freezer for a bit. When they’ve set remove them and wrap each one individually and store in the fridge.

My biggest challenge with these was not devouring the entire batch at once. Delicious!

For each:
213 calories
8 g fat
33 g carb
2.7 g fiber
4.3 g protein

Raw Granola Recipe

I was experimenting and trying to create a snack bar but ended up with something that didn’t hold in bar form but clumped enough to be a perfect granola. Also, it tastes absolutely delicious so who cares you eat it by hand or spoon, right?

Raw Granola Recipe

2 cups rolled oats
1/2 cup chopped dried plums (aka prunes)
1/2 cup chopped raw walnuts
1 Tbsp cinnamon
1/2 tsp kosher salt
3 Tbsp raw almond butter
3 Tbsp agave nectar (could use honey as well)
2 Tbsp extra virgin olive oil

Toss the oats, prunes, and walnuts with cinnamon and salt. Add the almond butter, agave nectar and olive oil. Add to a baking dish and press down. Put in the fridge to set for at least an hour.

Crumble over yogurt, ice cream, or eat plain.

For six servings:

329 calories
17.5 g fat
40 g carbs
4.2 g fiber
7.5 g protein

Yes They’re Healthy Oatmeal Chocolate Chip “Cookies”

Yes They’re Healthy Oatmeal Chocolate Chip “Cookies”

1 cup Old Fashioned rolled oats
2/3 cups oat flour (rolled oats in the food processor until a fine flour)
1 tsp baking powder
1/3 cup flax seed meal
1/4 tsp kosher salt
1/4 tsp cinnamon
1/3 cup Splenda
1/3 cup semisweet chocolate chips (you could sub raisins, or carob chips)
3 Tbs ANPB
1 tsp vanilla
1/3 cup water
2 Tbs extra light olive oil or coconut oil

Preheat oven to 350. Mix everything in a bowl until it mostly sticks together in a ball. Spray a cookie sheet and form 12 balls and flatten. Bake for 12 minutes. Hoard for yourself or, if you’re nice, share!

For each cookie:
112 calories
6 g fat (the good kinds! um, except the chocolate chips. Shh)
10.6 g carb
2.3 g fiber
3.5 g protein

Baked Oatmeal Light

I’ve seen quite a few recipes for baked oatmeal on various food blogs and in different cookbooks. I wanted something different from my standard oat bars and was focused more on a pre-workout carb breakfast than worrying about getting in some veggies or extra protein. This is what I came up with and I’m quite pleased.

This is not something you cut into squares, throw in a ziploc baggie and eat with your hands – use the oat bar recipes for that. This is put in little tupperware containers and eaten with a spoon. The consistency is kind of like Thai sticky rice.

I purposefully left it at a four serving recipe because that’s all I need for the week, but you can easily double it, bake it in a 9×13 and make breakfast (plus a snack!) for a week.

Baked Oatmeal, Light

2 cups oats
2 Tablespoons Splenda Brown Sugar blend
1 teaspoon baking powder
1 teaspoon cinnamon
1½ cups Hood Calorie Countdown skim milk
½ cup 1% cottage cheese
1/4 cup egg whites

Preheat oven to 375°.

Mix everything together.  Pour oat mixture into an 8×8 baking dish coated with cooking spray. Bake for 20 minutes.

Makes four servings, each:
231 calories
2.8 g fat
34 g carbs
15 g protein

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
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