No Bake Cookies

 

Using a few recipes, here is my "healthy" version of a no bake cookie.  

These are nice and rich!

Image from Here.

INGREDIENTS

• ½ cup salted butter 
• 3/4 cup coconut or monk fruit sugar (I like to use a combo of both)
• ½ cup milk
• 1/4 cup natural, unsweetened cocoa powder
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• ¾ cup  creamy peanut butter
• 3 cups  oats 
• 1/2 cup toasted coconut

INSTRUCTIONS 

• For the cookies, in a medium saucepan, add the butter,  sugar, milk, cocoa powder, brown sugar, and salt. 
• Set the pan over medium-low heat and bring the mixture to a boil, stirring gently for 60-90 seconds. 
• Remove from the heat and add the vanilla and peanut butter, stirring slowly until smooth. Add the oats and stir until combined. 
• Scoop about 3 tablespoons of dough into mounds on a baking sheet and pat into round balls/circles. 
• Chill cookies until ready to serve (up to 24 hours in advance). Serve the cookies chilled or at room temperature. 

Chocolate Peanut Butter Breakfast Cookie

Another breakfast cookie...can you tell I like breakfast cookies?  I like to make big batches, and yet they somehow disappear so quickly at this house with all the hungry mouths and snackers! Image from Here.

Yield: 12 servings Ingredients: 1/2 cup mashed banana, about 1 large 1/2 cup chunky peanut butter, or nut free 1/4 cup maple syrup 1 tablespoon vanilla 2 tablespoons water 1 1/4 cup oats (or quick oats) 1/2 teaspoon baking soda 1/4-1/3 cup cocoa powder

*optional mini chocolate chips to put on top Procedure: 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. 2. In a large bowl, stir together the banana, peanut butter, maple syrup, vanilla, and water. 3. To the banana and peanut butter mixture add the oats, baking soda, and cocoa powder. 4. Stir the oat mixture into the banana mixture until combined. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Wet fingertips and then use your fingertips to flatten each mound of dough. 6. Place in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down. 7. Store in an airtight container or resealable plastic bag for up to 1 week in fridge or freeze and pull out as needed.

Blender Oatmeal Pancakes (Gluten Free)

We do a lot of recipe experimenting in our kitchen.  There have been many fails when trying to make gluten-free options.  But this recipe is super simple and just as good as your typical pancake.  Sometimes they come out doughy or heavy, but this combo seems to be the best yet!

 Image and recipe from Here

Pancake Batter
2 cups old-fashioned oats or quick-cooking oats
1 cup water
2 large eggs
2 TBS maple syrup
2 TBS melted butter or light olive oil
2 1/2 tsp baking powder
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp fine salt
-Blend all ingredient on high and until smooth.  Bake on a non-stick griddle.
-Serve with thinly sliced banana, peanut butter, maple syrup, blended strawberries, etc.

Peanut Butter Oatmeal Breakfast Smoothie (optional chocolate version)

 

Image credit here

My kids LOVE this healthy filling protein breakfast smoothie.  It actually tastes like a shake (well maybe for those of us that try to eat healthy sometimes and are desperate for something that tastes like a shake!). Feel free to tweet to your preferences (more banana, more milk, more cinnamon...)

Serves 1-2

2 c. milk of choice

1/2 c. oats

2-3 frozen bananas (frozen creates the milkshake texture)

dash of cinnamon

2 TBS Peanut Butter Powder (PB Fit brand) or peanut butter

1-2 TBS cocoa powder (if you want a chocolate version)

-Blend on high until smooth and creamy.  Serve immediately.

Oatmeal Orange Pumpkin Cookies

This is a little different than your typical pumpkin chocolate cookie (which we sure love around here!).  This is not quite as sweet, but is very delicious and is a fun and unique twist with the orange zest.  

I would recommend doubling this recipe if you have many mouths to feed!

• 
  
  In a large mixing bowl stir together:
• 3/4 cup granulated sugar
• 1/2 cup light olive oil
• 1 cup LIBBY'S® 100% Pure Pumpkin
• 2 large egg whites OR 1 large egg
• 1 1/2 teaspoon orange peel zest (this makes it!)
• 2 cups Quaker® Oats (quick or old fashioned, uncooked)
• 1 cup wheat flour
• 1 tsp ground cinnamon
  1/4 tsp cloves (optional)
  1/3 tsp ginger (optional)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup finely chopped walnuts or pecans
  
  
• -Bake 350 for 13-20 minutes (depends on size of cookie). You don't want these doughy :)
  -Note: Gluten Free flour works well or you can also blend up oats for your cup of flour substitution.

Pumpkin Pie Breakfast Cookies

Yields: 12 cookies Ingredients: 1/2 cup pumpkin puree 1/2 cup natural peanut butter, or nut free 1/4 cup honey 1 tablespoon vanilla 1 1/4 cup quick oats* (see note) 2 teaspoons pumpkin pie spice 1/2 teaspoon baking soda Directions: 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. 2. In a large bowl, stir together the pumpkin, peanut butter, honey, and vanilla. 3. To the pumpkin peanut butter mixture add the oats, pumpkin pie spice, and baking soda. 4. Stir the oat mixture into the pumpkin mixture until combined. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Get fingers damp then flatten each cookie mound slightly. 6. Place the cookie sheet in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down.  

*If you don't have quick oats, just pulse normal oats in a blender until oat pieces are smaller.

Pumpkin Apple and Oat Breakfast Cookies

I love breakfast cookies. Warning--these are not very sweet. 

They are hearty and make a great quick breakfast or snack! They also freeze well.

•  1 cup Rolled Oats
• 2 cups Whole Wheat Flour
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 1/2 teaspoon Baking Soda
• 2 teaspoons Cinnamon
• 1/4 teaspoon Nutmeg
• 1/3 c light olive oil
• 1/3 cup honey
• 2 large Eggs
• 1 teaspoon Pure Vanilla Extract
• 1 cup Shredded Apple
• 1/2 cup pumpkin puree

Makes approx. 20 cookies

Directions

-Preheat the oven to 350°F.

-In a large bowl, stir together all ingredients until combined well.

-Line a baking sheet with parchment paper or a silicone baking mat.  Drop the dough by spoonfuls (about 3 tablespoons for each cookie) onto the prepared baking sheet. With damp hands, flatten the cookies slightly. 

-Bake for 10-12 minutes until lightly browned and set.

Allow to cool for 10 minutes on the cookie sheet before removing them to a wire rack to cool completely. 

Carrot Cake Breakfast Cookies

Another delicious Breakfast Cookie!

Yield: 15 cookies Ingredients: 1/2 cup mashed banana, about 1 large 1/2 cup natural peanut butter, or nut free 1/4 cup honey 1 tablespoon vanilla 1 1/4 cup quick oats 2 teaspoons ground cinnamon ¼ teaspoon nutmeg, optional ¼ teaspoon ground cloves, optional 1/2 teaspoon baking soda 1/2 cup finely grated carrot, about 1 large 

1/2 cup shredded coconut 1/3 cup chopped walnuts or pecans 1/4 cup raisins Directions: 1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper. 2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla. 3. To the banana and peanut butter mixture add the oats, cinnamon, and baking soda. 4. Stir the oat mixture into the banana mixture until combined. Add in the grated carrot, nuts, and raisins, stir to combine. 5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using damp fingers, flatten each mound of dough slightly. 6. Place in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down. 7. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.

Chocolate Granola

Watch this tasty breakfast or snack disappear!

In large bowl mix together:
1/2 c. maple syrup
1/2 c. brown sugar
1/4  c. coconut or light olive oil
6 TBS Cocoa powder (prefer High Fat Dutch)
1 tsp salt
Add and stir until evenly coated:
4 c. oats
1 c. coconut
1/2 c. chopped almonds
-Prepare 11x17 rimmed sheet pan by placing a piece of parchment inside.  Lightly spray with oil.  Press mixed granola mixture into pan.
-Bake 250 for 1 hour.  Let cool in pan if you want granola to stick together in clumps.

Whole Wheat Oatmeal Muffins

This is a great muffin recipe if you like cooked raisins! I of course do...so this is probably the muffin recipe I make the most.

In large bowl combine (yes all at once...)
1 c. whole wheat
1/4 c. white sugar
1/4 c. brown sugar
2 TBS wheat germ
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 1/2 c. oats
1/3 c. raisins
1/3 c. dried cranberries (craisins)
1 c. buttermilk
1/4 c. light olive oil
1 tsp vanilla
1 egg
1/2 c. warm water

-Preheat oven to 375.
-Whisk all ingredients together until well blended. Pour into 12 greased muffin cups. -Bake 20 minutes or until muffins spring back when touched lightly in center. Remove from pan and serve with whipped butter.

European Muesli

This is a simple fantastic breakfast. 

This is similar in concept to the recipe COLD OATMEAL, 

but it has a creamy European flare!  

Like any oatmeal, you can really top it with any fresh or dried fruit, nuts, 

shredded coconut, cinnamon, nutmeg, etc. 

 I make a large batch of the oatmeal base and it just sits in my fridge ready to go.  

I often have the batch last for 3 weeks in the fridge!

Almond Butter Breakfast Cookies

These are one hearty cookie!  These aren't sweet like cookies, so it may be better to call them power patties :)  This recipe is similar to this breakfast cookie recipe, but differ slightly by the added almond butter.

 

4 ripe bananas, mashed

5 cups rolled oats (not quick oats, gf if you have them)

1 cup almond butter

2/3 cup shaved or shredded coconut (unsweetened)

⅓ cup pumpkin seeds (see note)

2 Tbsp chia seeds

¼ cup pure maple syrup or agave nectar

1 tsp cinnamon

1/2 tsp salt

 

-Mash bananas in large bowl.  Add the rest of the ingredients and mix until combined.  Drop balls of batter onto parchment (make as big or as small as you want-pictured is about 1/4 cup).  Press flat with hand (dough will not spread out during cooking).

-Bake 350 for 18-20 minutes.

No-Bake Granola Energy Bites

The kids were constantly asking for another one...and another one.  

They are good!  

Original Recipe source from gimmesomeoven.com

1 c. quick oats

2/3 c. coconut (sweetened or unsweetened)
1/2 c. peanut butter (or sunflower or almond butter)

1/2 c. ground flaxseed, wheat germ, or nuts
1/2 c. mini chocolate chips (or a dried fruit)

1/3 c. honey or maple syrup, (warm honey for easier stirring)

1 TBS chai seeds (optional)

1 tsp vanilla

-Combine all ingredients in a bowl and stir until well combined (you'll get a good arm workout! or you can use a mixer).  Once chilled roll into desired ball size and store fridge in airtight container.  Makes approx. 25 balls.

Banana Oatmeal Cookies

I can't believe how many bananas my family goes through in a week.  And with this new recipe we are going through even more!

 

This cookie requires only TWO ingredients!!!  Mashed bananas and oats...How simple is that?  These are a dense healthy cookie that makes a great snack.  You can also stir in any add-ins you want.

Maple-Pecan Cluster Granola

I recently had my fifth baby.  While recovering in the hospital, a friend sent me a bag of this delicious granola.  I really dislike hospital food, so I really appreciated the food gift!  I just now may be addicted to this stuff!  My family will eat one batch of this in one sitting, so I now make it just for me :)  (although sometimes I give them the SPECIAL privilege of enjoying a bowl with me!)  It is always nice to switch up my granola recipes for a change.  This one is great for snacking and has more of a consistency similar to store bought granola.  My slightly altered recipe was originally from smittenkitchen.com.  YUM!!!

THE BEST Oatmeal...Cookies!

Again, I LOVE homemade cookies. This is my favorite oatmeal recipe that has a lot of variation options from chocolate chips to coconut flavoring. Your family will love coming home to the smell and taste of these!   The recipe is originally from my grandma, so I make them the way she did most of the time using the coconut extract and coconut for the "add-ins." 

Banana Oatmeal Smoothie

Creamy and delicious breakfast shake!  My kids love this.  I know putting oats in it sounds weird, but it really adds a creamy thickening texture to the smoothie!

2 bananas (prefer using frozen for extra cold kick)
2 c. milk
1/2 c oats
2 TBS maple syrup
2 tsp vanilla
pinch of cinnamon (optional)
6 ice cubes
-Blend until smooth and creamy.  Serve immediately.

Homemade Muesli

Muesli is a common breakfast item in Europe.  If you like to make homemade granola, this is very similar, you just don't use any oil or sugar.  So it is cheaper, easier, and obviously healthier.  You also don't even need to cook it, but I prefer baking it a bit to toast everything since I think it brings out more flavor.  This breakfast REALLY stays with you.  Say goodbye to morning hunger pains with just a small serving of this!

This is a flexible recipe, but I'll give you approx. measurements that I use if you want to follow them...

On a large 11x 17 sheet pan make a 8-10 cup mixture using a combination of the following:
7 c. 1 minute oats (can use whole oats too, but I like how the minute oats soften in the milk better)
1/3 c. ground flax
1/3 c. wheat germ
1 c. slivered almonds
1/2 c. diced pecans
1/2-1 c. slivered coconut
-Mix all together.  Bake 350 for 30 minutes stirring and respreading 1/2 way through tfor even browning.
-Remove from oven.  Stir in dried fruit, crushed unsweetened dried banana chips, etc.
-Store in sealed container/bag/glass jar for---well until you eat it all gone.  It keeps a LONG time!
-Serve with yogurt of milk (I prefer Almond Milk).  With the dried fruit, it is sweet enough for me, but if you want a bit more of a sweet taste, drizzle a little honey over the top.

Zucchini-Bread Cookies

Here's a recipe from Living Magazine that was good. This is slight variation of zucchini muffins or bread...so if you have lots of extra garden zucchini...here's a way to use it! Watch them disappear!

1 c. wheat flour
1 1/2 tsp cinnamon
1/2 tsp soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 sticks butter, room temp.
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 tsp vanilla
1 c. zucchini
1 c. whole oats
1/3 c. toasted walnuts or pecans
-Preheat oven to 350. Combine all of the above and mix until combined. Refrigerate dough until firm (about 1 hour).
-Drop dough onto parchment lined baking sheet. Bake until edges golden, about 17 minutes.

Oatmeal for 30 days for family of 6

Here's a picture, list of ingredients, and cost of preparing oatmeal for my family of 6 for 30 days using food storage. There is actually more cinnamon, brown sugar, or salt than I'd actually use, but I think "planning" visually is much easier this way and keeping track of my inventory to make sure I do indeed have enough food. I have all the supplies as food storage for emergencies, and rotating the ingredients before expiration dates is easy since I use all the ingredients in many other recipes.

20 lbs whole or 1 minute oats
7 lbs. brown sugar
16 oz. vanilla
2.25 lbs. raisins
1 lb. salt
cinnamon
water

$33 for all ingredients (items purchased at Sams or Costco)
6 people for 30 meals = $1.10 per meal or .20 per person

-When I prepare oatmeal, I DO NOT cook it. I merely poor in boiling water (or hot milk), salt, and vanilla and let oatmeal sit for 5 minutes to soften oats (this will prevent "gluey" oatmeal). 1 Minute oats get VERY soft with this method and Whole Oats get a more muesli-like texture. Then I sprinkle on desired toppings!