Tag Archives: oats

No-Bake Choco Coco Oat Cookies

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Ingredients:

  • 2 1/2 cups old fashioned rolled oats
  • 1 cup unsweetened coconut flakes
  • 4 T cocoa powder
  • 1 T ground flaxseed
  • 1 cup natural peanut butter (or any nut butter)
  • 1/2 cup raw cinnamon honey [or regular raw honey (+ cinnamon if you please)]
  • 1/2 cup coconut oil
  • 2 t vanilla extract

Method:

  1. Take a 2-cup glass measuring cup, and fill it with coconut oil, melting it slightly in the microwave, until you reach the 1/2 cup mark. Add honey until you reach the 1 cup mark. Add peanut butter until you reach the 2 cup mark.
  2. Pour this mixture into a medium pot on medium heat, and stir until well combined.
  3. Meanwhile, mix the oats, coconut flakes, cocoa powder and flaxseed.
  4. Take the pot off of the stove and add the dry ingredients and the vanilla. Stir until combined.
  5. Drop heaping tablespoons of the mixture onto a cookie sheet lined with a silpat or equivalent.
  6. Freeze for 15 minutes, and then remove from cookie sheet, and store in a tupperware container in the freezer.
  7. You can eat them right out of the freezer, or let them thaw for 10 minutes before serving.

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Feel free to make substitutions to suit your tastes/what you have on hand. It would be hard to screw these up!

Adapted from Dr. Axe

 

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Filed under Desserts, Gluten Free, Snacks, Vegetarian

Homemade Granola -and- Why Boxed Cereal is the Worst Breakfast

How is it that in the United States a bowl of Froot Loops™ is a widely acceptable way to start your day? Or any cereal for that matter. A bowl of sugar?  When they say that “breakfast is the most important meal of the day” they are certainly not talking about cereal.  I have learned to completely avoid the cereal aisle; there is only garbage down there. Cereal is a convenience food; what’s easier than cereal?  If you do not have time to prepare eggs in the morning, wake up earlier!  😉

When you eat cereal for breakfast, or doughnuts,  bagels, anything that is made of refined sugars and starches, “particularly alone, without fats or protein, they enter the blood stream in a rush, causing a sudden increase in blood sugar” (Nourishing Traditions, p. 24).  And don’t you notice, on days you eat cereal, you are hungry again well before lunch time?

The problem with cereal is not only its sugar content and added chemicals, but the extrusion process is equally harmful.  Many popular cereals are now boasting that they are “Whole Grain”, however “whole grains that have been processed by high heat and pressure to produce puffed wheat, oats, and rice are actually quite toxic and have caused rapid death in test animals” (Nourishing Traditions, p. 25).

If you need a crunchy bowl of something doused in milk, please stay away from the cereal aisle!  Even brands like Kashi®, Nature’s Path®, Cascadian Farm®, while they are better than Kelloggs® and General Mills®, are not the best.  The best is always home made!!!!

Always read the ingredient labels on your cereal/granola products (like everything else).  If the list includes items that you yourself would use to create a homemade version, then by all means, you deserve a little convenience every once in a while!  The best granolas usually come in plastic pouches and were crafted in small batches by people who care.  These can be quite expensive though! I suggest adding granola-making to your Sunday evening routine, and you will have cereal for the week, home-made.

Ingredients:

  • 3 cups old fashioned rolled oats (make sure gluten free if allergic)
  • 1/3 cup coconut oil, melted
  • 1/4 cup local raw honey
  • 3/4 cup unsweetened coconut flakes
  • 1 cup unsalted cashews, almonds, walnuts or pecans (or mixture of whatever you have), chopped
  • 1/2 t sea salt
  • 1 t cinnamon
  • 1/2 cup raisins or chopped dates

Method:

  1. Combine all ingredients except raisins.
  2. Line a sheet tray with aluminum foil, and spread mixture out evenly.
  3. Place into a cool oven, turn the heat to 300°, and bake for 15 minutes.
  4. Take it out and give your granola a good shuffle, then bake for another 15 minutes.
  5. Let it cool completely, add raisins, and then transfer to an airtight container – store for 1 week.

Look at that list of ingredients!  Coconut oil/flakes, local raw honey, beautiful nuts and dried fruit, cinnamon, unprocessed oats.  Those are ingredients I can get behind starting my day with. “When sugars and starches are eaten in their natural, unrefined form, as part of a meal containing fats and protein, they are digested slowly and enter the bloodstream at a moderate rate over a period of several hours” (Nourishing Traditions, p. 24).

One of my favourite breakfasts includes greek yogurt, topped with fresh fruit and homemade granola.  This is a very nutritionally balanced braekfast (and did I mention it is delicious???)

Homemade Granola -and- Why Boxed Cereal is the Worst Breakfast | reak food. home made.

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Filed under Breakfast, Gluten Free, Nutrition, Snacks, Vegetarian