Oatmeal Cookie Granola

Hi there.

How goes it?

I am currently on a two week break from school before what is going to be known as the busiest summer of my life ensues.

I’m not even kidding.

In the meantime, I am getting a head start on some of my summer class work and prepping for my internship.

I’m an overachiever.

I know.

It’s just me.

I can’t not be busy, ya know?

I’m sure you are telling me to rack up some miles on my Netflix, throw those text books in the trash, and sleep until I can’t sleep anymore.

I hear ya.

At least we have snacks.

Let me tell you about this granola.

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It tastes like an oatmeal cookie.

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Yes, it’s genius, I know.

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Now, I’m about to get real dietitian on y’all right now. Besides being packed with oats, pecans, raisins, and sweetened w/ date puree, I added a fun little spin.

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I used almond flour in the granola batter.

Oh yes.

It give an extra nutty, extra crunchy factor to the granola.

Plus, almond flour is super nutritious.

Almond flour is high in protein, packed with antioxidants, heart healthy, and nutrient dense.

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Ummmmm…hi, you want this.

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While almond flour is filled with healthy monounsaturated fats, let’s not go overboard people…portion control is essential to being bikini ready for summer.

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For more fun facts and delicious and NUTritious (see what I did there?) almond flour recipes, head on over and check out this page.

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🙂

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Plus, this recipe is vegan and gluten-free. I know you love me 😉

Oatmeal Cookie Granola
Author: 
Recipe type: Granola, Breafast, Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Granola with all the flavors of oatmeal cookies! Gluten-free, vegan.
Ingredients
  • ¾ c. gluten-free rolled oats
  • ¼ c. almond flour
  • ¼ c. granulated stevia
  • ½ t. ground cinnamon
  • ¼ t. fine sea salt
  • ½ t. pure vanilla extract
  • ⅓ c. date puree (see notes)
  • 2 T. tahini
  • 2 T. melted coconut butter
  • ½ c. raisins
  • ½ c. raw pecan halves
Instructions
  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the rolled oats, almond flour, stevia, cinnamon, and sea salt.
  3. Stir in the vanilla, date puree, tahini, and coconut butter until a crumbly cookie dough forms.
  4. Fold in the raisins and pecans.
  5. Distribute the granola evenly onto the baking sheet.
  6. Bake for 25-35 minutes, stirring every 10 minutes to prevent burning. I also rotated the tray at the half minute mark once during baking.
  7. Let cool slightly and enjoy with your favorite yogurt, on top of ice cream, or with coconut milk!
Notes
To make the date puree, soak 6 pitted, Medjool dates in water overnight.
Blend the water and dates in a blender on high until smooth.

MANGIA!!!

PB & J Banana Baked Oatmeal

 When my mom got back from visiting my dad in Korea, she got sick.

Dun-dun-dun.

So, of course I, being the amazing daughter that I am made sure that she was sticked w/ cough drops, meds, and sick food.

I am telling you. My mom rarely eats breakfast. She usually grabs an advocare spark or maybe a granola bar.

However, when she was in Korea, my dad and her enjoyed breakfast every morning together.

Ever since she’s been back, I have been thrilled to see her taking more time for herself by eating a good breakfast.

This usually consists of toast w/ pb and j, or oatmeal w/ honey and walnuts.

Girl eats oatmeal on the daily.

So, I got creative.

She loooooveeeeed it.

I made her a baked banana oatmeal with peanut butter, swirled with apple butter jam.

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Y’all. This stuff is a perfect make ahead breakfast.

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It’s totally vegan and gluten-free too!

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Plus, I mean, ya can’t go wrong w/ pb and j.

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Am I right?

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This is like dessert

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for breakfast.

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Winning.

PB & J Banana Baked Oatmeal
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Warm, oatmeal, sweetened w/ bananas, made w/ creamy peanut butter and swirled w/ your favorite jam! Gluten-free, vegan.
Ingredients
  • 2 flax eggs (2 T. ground flaxseed meal + 6 T. water)
  • 2 small, very ripe bananas
  • 4 T. unsweetened, coconut milk
  • 1 T. date puree ( you could also use unsweetened applesauce)
  • 4 T. granulated stevia
  • 2 T. creamy, natural peanut butter, plus more for topping
  • ½ c. quick cooking gluten-free oats
  • 1 T. coconut flour
  • ½ t. baking soda
  • 2 T. of your favorite jam/preserves (I used a apple butter), plus more for topping
Instructions
  1. Preheat the oven to 350 degrees F. Grease two ceramic oval, baking dishes with cooking spray.
  2. In a small mixing bowl, combine the flax egg ingredients and let sit for 10 minutes to thicken.
  3. In a large mixing bowl, combine the bananas, coconut milk, date puree, stevia, and peanut butter.
  4. Add in the flax egg mixture and mix well.
  5. Stir in the oats, coconut flour, and baking soda.
  6. Divide the batter between the two prepared dishes.
  7. Place 1 T. of jam on top of each dish and use a knife to swirl the jam throughout.
  8. Bake for 15-20 minutes, or until the oatmeals are set. They should be only slightly "jiggly" in the middle and lightly golden in color.
  9. Let cool slightly.
  10. Top with extra peanut butter and jam.
  11. Enjoy!

MANGIA!!!

Lent.

Yes. I know that my last post was on Monday.

Please forgive me.

I’ve been on hold for a bit…with life things.

That’s a good thing though…I’d rather be a busy bee than have nothing to do at all.

Easter is upon us, people.

My Sunday consists of an Easter breakfast with my extended family on my dad’s side and probably a lot of movie watching.

Hopefully.

I love Easter because duh…Jesus has Risen, oh, and as a kid, a good easter egg hunt was at the top of my list.

Forget candy, I was on the hunt for those $20 bill eggs.

Okay, maybe I love me some Reese’s eggs.

Speaking of peanut butter…I gave it up for Lent, along with any refined sugars.

Come Sunday morning…you know what’s going down.

Peanut butter time.

But seriously…it’s like I didn’t even miss it.

Plus, without all that added sugar from food items, I felt 100% better.

Easter is a breakfast/brunch kind of day.

So I made you pancakes.

IMG_0041Only because I’m pretty awesome like that.

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These pancakes are sooooo delicious.

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They are super fluffy, sweetened with banana, and leave you feeling satisfied from those hearty oats.

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Plus, they are packed with protein.

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Oh, oh, annnnnd they serve 1 person.

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So, ya know, that’s awesome.

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I drizzled them in my homemade pecan butter, and topped them w/ extra slices of banana.

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Because that’s what us cool kids do.

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Duh 😉

Oatmeal Protein Pancakes
Author: 
Recipe type: Breakfast, Brunch
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Fluffy, light pancakes made w/ hearty oats, sweetened w/ banana, and packed with protein. Gluten-free, refined sugar-free.
Ingredients
  • ½ of a large, ripe banana, mashed, plus more banana slices for topping
  • ¼ c. liquide egg whites
  • 1 T. coconut milk
  • ¼ t. pure vanilla extract
  • ¼ c. rolled oats
  • 1 packet of Truvia or stevia sweetener
  • ¼ t. ground cinnamon
  • ¼ t. baking powder
  • any kind of nut butter or coconut butter, for drizzling on top
Instructions
  1. Heat a small, non-stick pan over medium to low heat.
  2. In a large mixing bowl, combine the banana, eggs, coconut milk, and vanilla.
  3. Stir in the oats, truvia, cinnamon, and baking powder.
  4. Drop the batter by tablespoon into the prepared pan.
  5. Cook for 3 minutes on one side, flip, and cook for an additional 3-5 minutes on the other side.
  6. Serve drizzled w/ nut butter and topped with sliced banana.
Nutrition Information
Serving size: 1 Calories: 150 Fat: 1g Carbohydrates: 25g Sugar: 7g Fiber: 5g Protein: 11g

MANGIA!!!

Arrivederci, Weekend!

Y’all.

It’s Monday morning.

I always dread Sunday because it means that I have less than 24 hours until work.

It also means that my weekend is far gone and I can’t relive the wedding I went to on Saturday.

Bummer city.

We can’t let Monday get the best of us tho (isn’t that the way all the cool kids are spelling it?).

My seester is probably gritting her teeth somewhere at my poor use of proper grammar.

What we need to start the week is a “good for you breakfast.”

I’m talking the kind that is portable.

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You know, the kind of breakfast that you can eat with one hand, while using the other hand to steer the wheel of your car.

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I’m talking baked oatmeal…in a square form…

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chock full of sweet bananas, hearty oats, coconut, and crunchy pecans + walnuts.

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Oh yes.

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I may have even topped it w/ some homemade coconut butter.

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But only because I’m awesome like that.

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Oh, and because I need you to fit in that hot outfit that you wear to your next wedding shin-dig.

Baked Banana Oatmeal
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
Baked oatmeal bars chock full of sweet bananas, coconut, hearty oats, walnuts + pecans. Gluten-free, refined sugar-free, vegan option.
Ingredients
  • 1 very ripe banana, mashed
  • ½ c. coconut milk yogurt
  • 1 large egg (or 1 flax egg)
  • 2 T. pure maple syrup
  • 2 T. extra-virgin olive oil
  • ½ t. pure vanilla extract
  • 1.5 c. gluten-free rolled oats
  • ¼ c. almond flour
  • ½ T. ground cinnamon
  • ½ t. baking powder
  • ½ c. unsweetened, shredded coconut
  • ½ c. chopped walnuts
  • ½ c. chopped pecans
  • slightly melted coconut butter, for topping
Instructions
  1. Grease an 8 in. square pans with cooking spray.
  2. In a large mixing bowl, combine the banana, yogurt, egg, maple syrup, evoo, and vanilla.
  3. Stir in the oats, almond flour, cinnamon, and baking powder.
  4. Fold in the coconut, walnuts, and pecans.
  5. Let the batter sit overnight to let the oats soak.
  6. Pour the batter into the prepared pan and bake for 20-25 minutes in a preheated 350 degree oven, or until a toothpick inserted into the center of the oatmeal comes out clean.
  7. Cut into 9 square bars.
  8. Top with coconut butter and extra chopped walnuts + pecans if you wish.

MANGIA!!!

Tuesdee.

It’s Tuesssssdeeeeee.

You are over the Monday blues…a.k.a. the “omg the weekend was so short and I wanted to do a million + 1 things but instead watched t.v. and never left the house on Sunday” blues.

But then…there’s Tuesday…which is like 3 days away from Friday and 1 day away from hump day, which is basically the middle of the week, so really you have less than 48 hours to the weekend…right?

You need a cookie…or cookie(s).

That’s where I come in.

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Because I like to sneak healthy stuff into your cookies. Bet you didn’t know I put bananas up in there.

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I hide it all with chocolate chips.

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They are my secret weapon.

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So are my black tights…which I used as a cookie back-drop.

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Because no one said clothing wasn’t appropriate for camera props.

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I make my own rules.

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Wait…there are no rules.

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Especially when there are chocolate chips involved.

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Glad I could help.

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🙂

Banana Oatmeal Chocolate Chip Cookies
Author: 
Recipe type: Cookies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Slightly crispy cookies chock full of hearty oats, sweet banana, and studded w/ chocolate chips. Gluten-free, refined sugar-free.
Ingredients
  • 2 ripe bananas, mashed
  • ⅓ c. all-natural, smooth almond butter
  • ⅓ c. extra-virgin olive oil
  • ¾ c. coconut sugar
  • 1 large egg
  • 1 t. pure vanilla extract
  • 3 c. gluten-free rolled oats
  • ¼ c. gluten-free oat flour
  • ¼ c. almond flour
  • 1 t. baking soda
  • 1 t. baking powder
  • ½ t. salt
  • 1 c. dark chocolate mini chips
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the bananas, almond butter, evoo, brown sugar, egg, and vanilla until combined.
  3. Stir in the oats, oat flour, almond flour, baking powder, baking soda, and salt.
  4. Fold in the chocolate chips.
  5. Drop the batter by rounded tablespoons onto the prepared baking sheet.
  6. Bake for 10-12 minutes, or until the cookies are lightly golden brown.
  7. Let cool for 5 minutes on the baking sheet.
  8. Devour.

MANGIA!!!