Posts tagged oatmeal
Quinoa Oatmeal Cookies

Remember eating oatmeal cream pies as a kid? I sure do, they were one of the special treats we got to eat as kids on road trips. I don't know what I was more excited about, the vacation or getting to eat an oatmeal cream pie once I was buckled into my seat! While this recipe may not be for a full cream pie, these quinoa oatmeal cookies definitely bring back all the flavors! These cookies are my favorite go to when I am wanting a cookie that will give me a tiny sugar rush and also leave me feeling full. The soft texture reminds me of my childhood treat and the walnuts add a nice crunch. 

These cookies save very well and will last up to 5 days on the counter in an airtight container. The dough freezes beautifully as well! 

Quinoa Oatmeal Cookies

Makes 2 dozen cookies

Ingredients

  • 1 cup butter, softened 
  • 3/4 cup granulated sugar 
  • 3/4 cup brown sugar 
  • 2 eggs 
  • 1 teaspoon vanilla extract 
  • 2 cups all purpose or gluten free flour 
  • 2 teaspoons cinnamon 
  • 1 teaspoon baking soda 
  • 1 teaspoon salt 
  • 2 cups rolled oats 
  • 1 cup quinoa flakes 
  • 1 cup chopped walnuts 
  • 1 cup dried cranberries, unsweetened
     

Procedure

Preheat oven to 375 degrees and lightly grease two baking sheets. In a large bowl, cream butter and sugars until smooth. stir in eggs and vanilla.

In a separate bowl, combine flour, cinnamon, baking soda, salt, oats and quinoa flakes. Add flour mixture into butter mixture and stir to combine. Add in nuts and cranberries and stir. 

Using a tablespoon, roll into balls and place on baking sheet. Bake for 10-12 minutes until golden brown. 

 

Chocolate Chip Cookie Energy Bites
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The Christmas cookies and goodies have been eaten, and we are all starting to plan and set goals for next year. This can take lots of mental energy and can work up quite an appetite! Instead of reaching for any lingering sugar packed goodie, try one of my chocolate chip cookie energy bites! I love them because they help me feel like I am getting a treat but it also gives a little boost of energy as well. You can use whatever nut butter you would like, I use peanut butter in my recipe but you could easily use almond or cashew butter. 

I eat them after a workout, or any time I need a quick pick me up! Enjoy! 

Chocolate Chip Cookie Energy Bites

Makes 15 bites

Ingredients

  • 1 cup rolled oats
  • 1/4 cup coconut flakes
  • 1/4 cup chopped walnuts
  • 1/4 cup mini semi-sweet chocolate chips
  • 1/4 cup dried cranberries  
  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 1/2 tsp vanilla extract

Procedure

Mix all ingredients in a bowl until well blended and roll into balls. Store in the fridge in an airtight container. 

 

 

Pumpkin Pie Oatmeal

Mornings are getting darker and colder. This means I have an even harder time getting out of bed! It’s cold, dark and I’m grumpy. The last thing I want to do is make a complicated breakfast to start my day. That’s where these way too good to be true pumpkin oats come in. Not only are they insanely delicious, these oats are dairy free and low sugar. I used steel cut oats as they are higher in fiber and have a lovely nutty flavor. I also love to make a batch of these oats as part of my meal prep. Simply dump it all into your slow cooker and then forget about it for the next 4 hours. Once they have reached creamy, pumpkin pie glory, simple portion into a container and let it cool. Couldn’t be simpler. And these oats reheat so well in the microwave or on the stove. Take that dark and cold morning!! 

These oats would also be perfect for a cold Thanksgiving or Christmas morning. Instead of making a complicated breakfast, make these oats and put the toppings in bowls for a do it yourself breakfast! 

Go crazy with the toppings, I have listed a few of my favorites, but feel free to put whatever you want on the top!

Pumpkin Pie Oatmeal

Makes 8 cups of cooked oatmeal

Ingredients

  • 2 cups uncooked steel cut oats
  • 1 (15oz) can pumpkin puree
  • 3 teaspoons pumpkin pie spice
  • pinch salt
  • 1/4 cup honey 
  • 6 cups water
  • 2 cups coconut milk (can also use almond or cashew milk)
  • 1 tablespoon vanilla extract
  • Suggested toppings: maple syrup, dried cranberries, toasted coconut, toasted pecans or walnuts, chia seeds

Procedure

Put oats, pumpkin, pumpkin pie spice, salt, honey and vanilla in a slow cooker. Next add water and nut milk. Stir to combine. Cook with the lid on at the low setting and cook for 4 hours. Serve hot with toppings of your choice. If storing in the fridge, make sure you fully cool oatmeal before putting in the fridge!