Tag Archives: oatmeal

Chocolate Drizzled Oatcakes

One of my all-time favourite treats is getting an oatcake from local coffee shop. This recipe makes a delicious 300 calorie snack, breakfast alternative or mid-afternoon energy boost to get you through to supper. Oats are full of fiber, a good source of iron and are one of those foods that leave you feeling full for a while.

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Serves: 4 large oatcakes          Prep Time: 10 minutes          Ready In: 45 minutes

Ingredients:

  • 1/2 cup oats
  • 1/4 cup coconut flour (or 1 cup regular flour & omit egg white)
  • 1 egg white
  • 1/4 cup oat bran
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup almond milk (or milk of your choice)
  • 1/4 cup butter
  • 1/4 cup chocolate chips
  • 1 tsp coconut oil

Directions:

  1. Preheat oven to 350 degrees and
  2. Combine all dry ingredients in a medium size bowl and stir
  3. Add egg white & milk and stir until combined
  4. Cut butter into small cubes and integrate into mixture using your fingers
  5. The batter shouldn’t be wet, but it should hold together in a firm ball. If not, add more milk
  6. Scoop up about 1/4-1/3 cup of the batter, roll into a ball, place on a cookie sheet and pat to 3/4″ thickness
  7. Bake for 15-20 minutes, until golden brown
  8. Meanwhile, place chocolate chips and coconut oil in a microwave safe dish and microwave for 30 seconds. Stir, and repeat until the mixture is smooth
  9. When the oatcakes come out of the oven, transfer to a cookie rack
  10. Using a smooth, drizzle chocolate over oatcakes and allow chocolate to firm at room temperature (15 minutes)
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Coconut Coffee Chia Seed Pudding

Need an extra dose of caffeine to accompany your cup of java in the morning? This make ahead breakfast is sure to do the trick!

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Serves: 2          Prep Time: 5 minutes          Ready In: Overnight

Ingredients:

  • 1 cup of your coffee of choice
  • 1/2 cup coconut milk
  • 2 tbsp chia seeds
  • 1/4 cup rolled oats
  • 1/4 cup coconut

Directions:

  1. Brew coffee and let still until it cools to room temperature
  2. Meanwhile, add remaining ingredients to a large mason jar
  3. Add coffee and stir until well combined
  4. Refrigerate overnight
  5. Serve with shredded coconut, if desired, or chocolate covered mocha beans

Almond Butter & Banana Baked Oatmeal Cups

Almond butter, almonds, oatmeal and banana baked in muffin pans the night before a busy work week, makes for quick and satisfying breakfasts…or a tasty after school snack 🙂

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Serves: 5          Prep Time: 5 mins          Ready In: 30 minutes

Ingredients:

  • 1/4 cup almond butter (or peanut butter if you prefer)
  • 3/4 cup almond milk (or regular milk if you prefer)
  • 1 over-ripe banana
  • 1 tsp vanilla
  • 2 tbsp honey
  • 1.5 cups of oats
  • 1/4 cup almonds, sliced

Directions:

  1. Preheat oven to 350 and grease muffin pan
  2. Combine almond butter, milk and banana in a small bowl. Stir by hand until well combined.
  3. Add remaining ingredients and stir to combine
  4. Spoon mixture to fill approximately 5 muffin cups
  5. Top with a slice of banana and additional almonds, if desired
  6. Bake on the middle rack for 20-25 minutes
  7. Let cool for 5-10 minutes and remove from pan

ENJOY!


Cran-Apple Oatmeal Cups

Cranberries and apples collide with ginger and cinnamon to create a fall favourite recipe of mine. These baked oatmeal cups make an excellent breakfast-on-the run, a perfect mid-morning snack, and freeze well for future cravings!

Serves: 6          Prep Time: 5 minutes          Ready In: 40 minutes

Ingredients:

  • 2 cups of rolled oats (I prefer large flakes)
  • 1/2 cup chopped walnuts or pecans
  • 2 tsp of cinnamon
  • 1 tsp of ground ginger
  • 1/2 cup of frozen cranberries
  • 1 small apple, cored and chopped
  • 1/2 cup of apple sauce
  • 1/3 cup of honey
  • 2 tbsp coconut oil
  • 1 tsp vanilla
  • 2 tbsp of unsweetened almond milk (or milk of your choice)
  • 2 tbsp of plain greek yogurt

Directions:

1. Preheat oven to 350 degrees

2. Mix the oats, nuts and spices in a small bowl

3. In a large bowl, combine wet ingredients.

4. Incorporate dry ingredients, and stir until well combined.

5. Spoon batter into 6 greased muffin pans

6. Bake for 15-20 minutes

7. Remove from oven and place the muffin pan on a wire rack. Allow the baked oatmeal to cool for at least 20 minutes before removing from the pan.

8. Serve with a dollop of yogurt or enjoy it on its own.

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