Adapted from the Oatmeal Artist http://theoatmealartist.blogspot.ca/2012/10/sweet-potato-oatmeal-muffins.html?m=1 Sweet potatoes are high in fiber and vitamin A. Applesauce replaces some of the maple syrup. These are also egg-free. Pair these muffins with some non-fat Greek yogurt and fruit for a healthy breakfast.
1 c. pureed cooked sweet potato
2 T. oil
2/3 c. milk
1/4 c. plus 2 T. water
1/4 c. applesauce
1/4 c. maple syrup
2 tsp. vanilla
1 c. oat bran
1 c. oat flour (I pulsed oatmeal into a flour like consistency)
2 T. flour (gluten free or regular)
2 – 3 tsp cinnamon
1/2 tsp. salt
1 tsp. baking soda
1/2 tsp. baking powder
Mix liquid ingredients together in small bowl. Mix dry ingredients in large bowl. Add liquid to dry, mix well. Drop into muffin tin cups that have been sprayed with non stick spray. Bake at 350 for 20 minutes. Makes 12 muffins.
Also known as granola bars. These have been adapted by myself to make a lower-fat, lower sugar version of a recipe from Julie Van Rosendaal.
1 3/4 c. oats (I used quick-cooking)
1/3 c. packed brown sugar
1/3 c. white flour
shake of cinnamon
1 c. nuts of your choice
1 c. dried fruit of your choice
1/4 c. chia seeds
1/4 c. hemp hearts
1/3 c. canola oil
1/3 c. unsweetened applesauce
1/3 c. plain, non-fat yogurt
2 tsp. vanilla
Preheat oven to 350. Spray an 8 x 8 pan with cooking spray. In a large bowl combine oats,sugar, flour, salt, cinnamon, nuts, dried fruit, chia seeds and hemp hearts. Mix well. In small bowl, whisk together oil, applesauce, yogurt, egg, and vanilla. Add to dry ingredients, mix well. Place in pan and spread evenly. Bake at 350 approximately 27 minutes. Cool in pan on wire rack then cut up to size you desire. **Can easily be made gluten free by using a GF flour in place of the white flour.
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So versatile, so good
1 kiwi, chopped
1 small banana, sliced
1/3 c. oats
1/4 – 1/3 c. milk
3/4 c. plain 0% Greek yogurt
1/2 T. each chia seeds, hemp hearts, and ground flax
(Can add 1 T. honey or other sweetener to sweeten if desired)
Slice fruit into bowl, add remainder of ingredients. Stir and enjoy! Serves one.
Notes: Any combination of fruit can be used.
Can be adapted as follows:
Gluten free oats can be used to make this gluten free.
Non dairy yogurt can be used to make this dairy free.
To make low FODMAP use lactose-free yogurt, appropriate low FODMAP fruits and sugar or maple syrup instead of honey.
29 grams protein.
Adapted from: http://www.blueberries-nutrition.com/delicious-recipes/2014/12/21/no-bake-energy-bites-recipe
1 cup oatmeal
1/3 c. chia seeds
1/3 c. hemp hearts
1/2 c. ground flax
1/2 c. raisins (try other ingredients such as chopped nuts, pumpkin seeds, or other dried fruit)
1/3 c. liquid honey
1/2 c. nut butter (I used almond)
Mix dry ingredients thoroughly in a large bowl. Add honey and nut butter. Combine well. Scoop into balls either by hand or with a measuring scoop. I used a one ounce measuring scoop. Place onto a cookie sheet that has been lined with wax paper. Freeze until firm, then transfer bites to a ziploc freezer bag and keep frozen until ready to use. 21 energy bites. Note – 2/3 c. toasted coconut can be used in place of the chia seeds and hemp hearts. I switched out the coconut because my husband doesn’t like it.
Adapted from a recipe in the cookbook Quinoa 365.
Cream together in a large bowl:
1 1/4 c. brown sugar
1/2 c. margarine
1/2 c. oil
Add to above and mix well:
1/4 c. milk
1 1/2 tsp. vanilla
2 large eggs
1 c. mashed bananas
Combine in a bowl:
1 1/4 c. quinoa flakes
1 1/4 c. flour
1 1/2 c. quick cooking oats
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. ground flax
1/3 c. sunflower seeds (unsalted)
1 c. raisins
1 tsp. cinnamon
Add dry ingredients to wet ingredients and mix well. Drop by rounded tablespoons (I used a soup spoon) onto greased cookie sheets. Bake at 350 for 10 minutes or until bottoms of the cookies are browned. Let cookies cool completely on cookie sheets before removing. Makes approximately 3 dozen cookies. Notes: These cookies spread while baking so ensure distance between each cookie when dropping the cookie batter onto the sheet. This makes a soft cookie.
I have been having this for breakfast every day for two weeks now and I’m still not sick of it. Mind you, I ♥ oatmeal and eat it every day.
Combine in large bowl
1 1/8 c. water
1/2 c. large flake oatmeal
Microwave on oatmeal setting in microwave (or about 3 minutes on high, until oatmeal is set).
1/8th c. canned pumpkin (not pumpkin pie filling)
1 T. brown sugar
1/2 T. coconut oil
1/8th c. chopped walnuts
dash each of cinnamon and vanilla
Stir together until coconut oil is melted. Serve with milk or dairy-free milk. Serves one.