Breakfast Cookies!

Sweet tooth. Two words that describe me perfectly, but I don’t always like to admit it. I’d prefer Kale Queen or Health Nut or something…but, alas, I have always craved an enormous amount of sweets. I remember my first taste (and 2nd helping) of chocolate mousse at a hotel restaurant as a child. Sneaking Oreos out of the kitchen and eating ice cream almost every night as a teenager. (It’s a miracle I wasn’t an obese child…truly, amazing.)

But I’d like to have a healthy heart, mind and life, so chocolate mousse cannot be added to my morning Fruit Loops (or even sugary cereals, for that matter). But one cannot live fully without a little fun, so let’s make some oatmeal cookies. But not boring, crusty, gross cookies. We’ll make creamy, chewy, filling oatmeal ball cookies…no bake! Let’s go.


Apple PB Oatmeal Cookies

2 cups cooked oatmeal (steel cut/Irish oats!)

1/2 teaspoon cinnamon

1 apple, diced into the smallest bits you can

2 TB natural peanut butter

STEP ONE: After you’ve cooked the oatmeal, let cool for a few minutes (but use when still warm). In a medium bowl, add cinnamon to oats and stir. Then blend in peanut butter and fold in apple bits.

STEP TWO: Roll into ping-pong ball sized balls. Store covered, in the fridge. Eat a few for bfast, as a pre- or post-workout pick-me-up, or just for fun. Yay!

Happy weekend, peeps. I’m off to Youth Sunday planning & a little Shawn Smith tonight. Ole!

Day 12: Pumpkin Pear Oats

It’s so easy to watch the news (online) or read the paper (on an app) and resonate with the USDA’s fight to end childhood obesity. Americans are fat because of sodas, refined sugars, white flours. American adults overeat and overindulge, which means we are creating children that overeat and overindulge. It’s amazing how children pick up on their parents’ habits. Can you think of some eating habits that you’ve ‘inherited’ from your parents?

My parents were great in their parenting skills, and I think they did a great job raising me. (The results are up for debate.) And, good or bad, I have definitely picked up many of their eating habits over the years, many without even realizing it. Good: fruit with lunch and veggies always with dinner. Not so good: dessert after lunch and dinner. They don’t do that as much anymore, but it’s amazing how even just a year of one habit can stick with a person (like me). But these are things we grew up with, and it is our responsibility to decide to incorporate healthier choices into our inherited eating habits.

So, instead of a cookie at the end of lunch, it’s usually low sugar yogurt or a piece of fruit. I’m still working on dessert after dinner…that’s a tough one to change. Since I am a self-proclaimed sugar/ dessert hog or sweet tooth, and it stands to reason that I need some alternatives. Why not oats?

When prepared in large batches, it can last for days.
Oats are the base for hundreds of flavors based on the ingredients you add into them.
Sweet or savory, oats are a great source of whole grains without spiking your sugar or salt levels.
They are so filling and, since they act as a sponge, cause you to drink lots of liquids (water) with them.

Okay, lets make some ‘sugar free,’ Fall-themed oats. Pumpkin, banana, and cheese are my three favorite ingredients to add into oats (but not altogether).

Pumpkin Pear Oats
Servings: 4
1 1/2 cups old-fashioned oats
1 1/2 cups water
1 1/2 cups milk of your choice
1 ripe pear
1 cup canned pumpkin
1/2 t. cinnamon
Dash of nutmeg
1/4 cup dried cranberries
1/4 cup chopped almonds

Top each bowl with one tablespoon of dried cranberries and almonds. Savor the flavor! 

Happy eating!


Day 9: Cranberry Pumpkin Sunflower Oats

 Creamy, dreamy aromas of spices and pumpkin pie. That’s worth getting out of bed for.

Cranberry Pumpkin Sunflower Oats
Makes 4 servings; reheats well for Monday through Thursday breakfasts. You’re welcome. 🙂

1 1/2 cups old-fashioned oats
1 1/2 cups water
1 1/4 cups milk of your choice
Dash of salt
1/2 cup pumpkin puree
1 teaspoon cinnamon
Dash of nutmeg
Dash of Allspice
2 TB brown sugar
1/4 cup dried cranberries
1/4 cup roasted sunflower seeds

In a medium pot on medium heat, combine the oats, water, milk and salt. Let heat until it gets bubbly, and then start stirring constantly.

Stir in pumpkin puree, spices and sugar. Let cook for 2 more minutes, or until piping hot.

Serve in a bowl with 1 TB sunflower seeds and 2 TB dried cranberries sprinkled on top (for each serving). Breathe in the aromas of fall and eat until you are full!

***Pairs wonderfully with a hot mug of chai tea…***


Happy eating!


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