Healthy Chocolate Chip Oatmeal Raisin Breakfast Cookies

Posted on May 21, 2016 by Andrea

Here’s a ‘no refined sugar’, gluten-free healthy breakfast cookie that’s great for breakfast on the run, bedtime snack and I love them for travelling as well. They freeze really well and you can modify the ingredients as you see fit.

Ingredients:

makes about 20 three inch cookies

3 large ripe bananas, mashed (1.5 cups)

2 tbsp coconut oil, melted

1 egg

1 tsp vanilla extract

2.5 cups rolled oats (I use large flake)

1/3 cup unsweetened coconut flakes

1/2 tsp sea salt

1/2 tsp cinnamon

1 tsp baking powder

1/2 cup raisins or dried cranberries

1/2 cup dark chocolate chips

Method:

Preheat oven to 350F. Prepare baking sheets with parchment paper or silicone liners. Set aside.

In medium bowl, mix together oats, coconut, salt, cinnamon, baking powder, raisins and chocolate chips. Set aside.

In food processor, puree bananas (or you can mash by hand). Add in egg, coconut oil and vanilla. Blend well. Add wet ingredients to oatmeal mixture and mix well.

Drop by 2 tablespoon sized dollops about 2 inches apart on cookie sheet. Bake for 13-15 minutes, until bottoms are brown. You may need to rotate your pans halfway through or leave them in a little longer, depending on your oven, and their size.

Cool. Keep in an airtight container in the fridge. Enjoy!

Chocolate Chip Oatmeal Cookies

Posted on May 18, 2016 by Andrea

Here’s the best recipe for chocolate chip oatmeal cookies in my opinion. I’ve been making them for years and years, and my friends Morgan and Leah begged me to post it, so here it is. The key here is not having your butter too soft when you start out – ‘room temperature’…and making each cookie the same size for baking consistentcy…use a ‘cookie scoop’ if you have one.

Ingredients:

makes 3 dozen

1.5 cups all purpose flour

1/2 cup large flake oats

2 tsp cornstarch

1 tsp baking soda

1/2 tsp salt

1 cup dark chocolate chips

1/2 cup chocolate chunks (if unavailable, increase chocolate chips)

3/4 cup unsalted butter, room temperature

1 cup brown sugar

1/4 cup granulated sugar

1 egg

2 tsp pure vanilla extract

Method:

Preheat oven to 350F. Prepare baking sheets, lined with parchment paper or silicone baking mats.

In a bowl, mix together flour, oats, cornstarch, baking soda, salt. Set aside.

In bowl of stand mixer, beat butter until smooth, scraping down sides of bowl. Add brown and granulated sugars and continue to beat, until well mixed and fluffy, scraping down sides as you go.

Beat in egg and vanilla. With mixer on low, gradually add in flour/oat mixture, just until evenly mixed. Fold in chocolate chips and chunks with a wooden spoon.

Scoop dough in one tablespoon size globs, spacing about 2 inches apart. Bake for 8 to 11 minutes, rotating pan if necessary, until edges are golden. Remove from oven to cool for a few minutes, then, using spatula, remove to a plate or rack to cool. Eat! Yum!

Fruity Breakfast Pilaf (made with steel-cut oats)

Posted on March 15, 2014 by Andrea

Fruity Breakfast Pilaf with pecans (optional)

fruity breakfast pilaf

I love this recipe, not only because it’s delicious, but because of it’s make-ahead ability, ensuring you have a healthy, low-glycemic breakfast that really sticks to your ribs. Steel-cut oats are used, making this recipe a lower glycemic option to flaked oats or instant oats. Remember, the more processed oats are (or grains in general), the quicker they convert to sugar in your body. So, it takes some extra time to cook these oats (30 minutes), but when you make a batch large enough for 4 or 5 days, it’s not really that much of a time investment. Just reheat in the microwave and Bob’s yer uncle, as they say. Feel free to change up the fruit and nut component to your liking. You can find steel-cut oats in every grocery store in the cereal aisle. ***You can use any grain in this recipe (rice, millet, quinoa – just adjust the water amount and cooking time according to package directions).***

Fruity Breakfast Pilaf

adapted from VB6 by Mark Bittman

serves 6

Ingredients:

1.5 tbsp cooking oil (I used coconut oil)

I 1/3 cups steel-cut oats

1/2 tsp salt

1/4 tsp each nutmeg, cinnamon, ginger

2 tbsp real maple syrup

1/2 cup chopped pecans

2 cups berries, fresh or frozen (divided – 1 cup added at end of cooking)

4 cups water

Directions:

Put the oil in a large non-stick pan or medium-sized saucepan over medium heat. When it’s hot, add the steel cut oats. Cook and stir for approximately 4 minutes until kernels are starting to colour and are well covered in oil. Add salt and spices, stirring until fragrant. Add 4 cups of water, maple syrup and 1 cup of fruit. (I used blueberries). Stir, bring to a boil, then lower heat to a simmer. Cover and let cook, stirring occasionally for about 25-30 minutes, until most of the water is absorbed and oat kernels are tender.

Uncover, and stir in remaining cup of fruit (I used raspberries) and serve with milk product of choice (very nice tasting with nut milk or coconut milk beverage) and additional nuts, if desired. You can eat these without any milk product if you prefer.

If making ahead, let cool (covered) then place in a container and refrigerate for up to 5 days. Reheat individual portions in microwave, or in a pan on the stove with a little additional water.