Healthy Spiced Oatmeal Chocolate Chip Cookies

I seem to have an abundance of cookie recipes on here, but I like to make cookies & W likes to eat cookies, so I'm always trying new ideas. Cookie recipe testing is really just an excuse to eat the dough...and my love for cookie dough is the main reason I bake vegan cookies. No raw egg for me!

Another reason I keep making new variations is because I want to find a fairly healthy cookie recipe that doesn't taste that way. And since some people don't like banana or coconut or oats or need gluten free, etc., I keep baking. It's a real hardship. ;-)

They don't always turn out good enough to post about. I made a batch awhile ago that were kinda gummy & didn't keep well at all. I spared you from those.

This batch was my attempt at a seasonal chocolate chip cookie, hence the spices. We both really liked them. The peanut butter flavor is pretty subtle, as is the banana. They worked great together as a substitute for oil/butter (although I did use just a little) & sugar. Feel free to add more chocolate chips if you want, although I do tend to be heavy handed.

Enjoy!

Healthy Spiced Oatmeal Chocolate Chip Cookies
Makes 16 small cookies (vegan & gluten free, if using GF oats)

1 ripe banana, peeled & mashed
1.5 T coconut oil, softened
1/4 c natural peanut butter
1/4 tsp. sea salt
1/2 tsp. baking powder
1/2 tsp. ground cinnamon
pinch of nutmeg
pinch of ginger
3 T coconut flour
1 c rolled oats (gluten free if needed)
3 T unsweetened almond milk
1/3 c semi sweet chocolate chips (vegan if needed)

Preheat oven to 350. In a medium sized mixing bowl, mix mashed banana, coconut oil, and peanut butter. Add sea salt, baking powder, cinnamon, nutmeg, ginger, and coconut flour. Stir well. Add oats and almond milk, mixing just to combine. Fold in chocolate chips. Drop by rounded teaspoonfuls onto a baking sheet. Using a fork, gently flatten balls. Bake for 12-14 minutes, or until cookies no longer appear wet and are lightly browned on the edges. Remove from cookie sheet and cool on a wire rack. Store in an airtight container for 3-5 days.

Zucchini Baked Oatmeal with Fruit

It's zucchini season at last! I look forward to this time of year. I love zucchini pretty much any way it's prepared. This breakfast is a great way to add some vegetables to your breakfast. It's a healthy alternative to zucchini bread & uses a whole zucchini, so if you're not in to eating zucchini in savory recipes, this is a perfect way to use up your surplus.

Since I like to top my oatmeal with fruit & peanut butter, I kept this recipe simple. It doesn't have any sugar, so it's the perfect template for loads of fruit. I topped mine with half a banana, half a peach, a handful of blueberries, & a spoonful of peanut butter. W had the same fruits, but had Justin's Chocolate Hazelnut Butter instead of pb. (I bought him this for his birthday because the boy is obsessed with Nutella, which is pretty unhealthy, whereas the Justin's brand is mostly hazelnuts instead of sugar. He likes it just as much!)

I don't have the patience to stir a pot of oats, so I love making baked oatmeal instead. This isn't like the baked oatmeal you get at a restaurant, it's more like a hybrid of stove-top & baked. It's firmer than stove-top oats, but has a similar flavor profile. Typical baked oatmeal is often full of sugar, making it a less healthy option. This is flavored mostly by the cinnamon instead of sugar.

If you're baking zucchini bread or roasting some veggies, mix this up & throw it in the oven, too. You'll have breakfast ready for the whole week & you barely lifted a finger.

Seasonal, simple & delicious! Enjoy!

Zucchini Baked Oatmeal with Fruit

Vegan & Gluten Free (if using GF oats)

Serves 6

2 c shredded zucchini (from 1 large zucchini)

2 c rolled oats (gluten free if necessary)

2 tsp. cinnamon

2 T ground flax seed

pinch of salt

2 c unsweetened vanilla almond milk (or milk of choice)

2 c water

Fruit of choice, such as bananas, blueberries, peaches, strawberries, etc. (optional)

Nut butter of choice (optional)

Preheat oven to 350. Lightly spray an 8"x8" baking pan with cooking spray.

In a large bowl, mix together zucchini, oats, cinnamon, flax seed, & salt. Add milk & water, stirring to combine. Pour mixture into prepared baking pan. Bake for 40-50 minutes, until all of the liquid has absorbed & the oatmeal is firm. Allow to cook for 15 minutes before slicing. Top with fruit & nut butter. Store leftovers in the refrigerator.

Note:

This can be made ahead of time & reheated in the oven, or portioned out & reheated in the toaster oven or microwave. I like to make it over the weekend, then divide it into 6 servings & reheat each day throughout the week for a quick breakfast.

Pumpkin S'mores Cake

I'm not quite ready to leave fall behind yet. It's not officially over for another week or so. Just enough time to squeeze in a few more pumpkin baked goods.

This cake is super light & fluffy, despite being made with whole grain flours. There's also banana (which you can't taste, if you're against banana flavor), pumpkin, & a variety of warming spices, all with great health benefits to get out of a yummy piece of cake.  I wouldn't call it a health food, but at least it has some healthy aspects. You won't even realize there's anything healthy at all once you take a bite!

As for the topping...who doesn't want to remember summertime with the s'more combination? It goes well with the soft, pumpkin cake; the perfect blend to remind us of summer & fall.

Enjoy!

Pumpkin S'mores Cake

Inspired by How Sweet It Is

Serves 20

2 c loosely packed brown sugar
2 large eggs
2 tsp vanilla extract
1/2 c unsalted butter, melted and cooled

1 ripe banana, mashed
1 1/2 c pumpkin puree
1 1/2 c white whole wheat flour

1 c spelt flour
2 tsp baking soda
2 tsp baking powder
1/2 teaspoon salt
1/2 tsp cinnamon

1/8 tsp ground cloves

1/8 tsp ground nutmeg

1/8 tsp ground ginger

1/2 c unsweetened almond milk

1/2 c semi-sweet chocolate chips

1 c miniature marshmallows
1 full sheet graham cracker, crushed

Preheat oven to 350 degrees F. Coat a 9x13 baking pan with cooking spray.

Whisk together the eggs & brown sugar in a large bowl until no lumps remain. Add vanilla & butter, whisking to combine. Add pumpkin puree. Once combined, whisk in both flours, baking soda, baking powder, salt & spices. Stir just until no dry spots remain, then add milk & whisk until batter is smooth. Pour into prepared baking pan. Bake for 40-45 minutes, or until a toothpick inserted in the center of the cake comes out clean & the edges pull away from the sides of the pan.  Remove from oven & sprinkle with chocolate chips. Let cool completely on a wire rack.

Once cake is cool, sprinkle with marshmallows. Broil for about 3 minutes, watching very closely, until marshmallows are lightly toasted. Do not walk away while broiling! The marshmallows will go from toasted to burnt very quickly. Top with crushed graham cracker, slice & enjoy!

Hot Apple Cider with Peach Rum

Last week, I posted about our dinner at Great Sage Organic Green Cuisine & I mentioned that the Bup had the Fireside Orchard to drink. It's been on our minds ever since, so I decided to try to replicate it.

I knew we had a random bottle of peach rum somewhere, & when I found it, I realized it had just enough to make us each 1 drink. Perfect!

To keep the cider from losing it's edge, I did not bring it to a boil. As soon as it started to steam, I turned off the heat & stirred in the rum. If you prefer your cider to have a smoother taste, you may want to boil it briefly.

I love the way the peach plays off the apple in this drink. It tastes just like summer mixed with fall, with the juicy peach & the crisp apple flavors blending perfectly.

This would make a great after dinner drink for with Thanksgiving dinner! It's light & warming, perfect for settling down with while visiting with family & friends, or for wrapping your hands around after coming in from the cold.

Hot Apple Cider with Peach Rum

Serves 2

2 c apple cider

1/4 c peach rum

2 cinnamon sticks

In a small pan over medium heat, warm the cider. When it starts to steam, remove from heat to prevent boiling. (This should take about 5 minutes.) Stir in peach rum. Divide evenly between 2 glasses or mugs & garnish with cinnamon sticks. Enjoy immediately - that's an order! :-)

Happy Thanksgiving! 

Cinnamon Spiced Pumpkin Quinoa

Lately, any time I cook a grain, I make extra. It's perfect for lunches, future dinner bases, & breakfasts. So when I had 1 cup of uncooked quinoa & my recipe called for 1/4 cup, I cooked it all, & stored the extras in the fridge.

Then the following morning, I mixed in some pumpkin, almond milk & spices to make a hearty, protein rich, fall flavored breafkast.

I love to have a a big, filling breakfast. When it's bulky, it makes me feel full longer. It's probably mostly mental, but it works! Quinoa really fluffs up & fills my stomach, so it's perfect for a hearty breakfast. Plus the warmth from the spices & the hot quinoa is great for these chilly mornings.

Enjoy!

Cinnamon Spiced Pumpkin Quinoa

Serves 1

1 c cooked quinoa

1/4 c pumpkin puree

1/4 c unsweetened vanilla almond milk

1/4-1/2 tsp. ground cinnamon (to taste)

1/8 tsp. ground cloves

1/8 tsp. ground nutmeg

Combine all ingredients in a microwave safe bowl. Heat for 50 seconds, stir, & heat for another 40 seconds. Top with fruit, nuts, and/or nut butter & enjoy!

Topping ideas:

banana & peanut butter

apple chunks & pecans

raisins & walnuts

dried cranberries & almonds

coconut & almond butter

Cinnamon Apple Sharlotka with Peanut Butter Drizzle

It's finally apple season! Fall is my favorite time of year. I love the apples, crisp fresh morning air, pumpkin everything, the sound of leaves crunching, & the beauty of all the colorful leaves. So to celebrate, I decided to make an apple dessert! It seemed like a good way to ease into fall flavors.

We had this for breakfast - it's definitely healthy enough! Although it does have more sugar than I normally have at breakfast, it also has fruit, whole wheat flour, eggs, & cinnamon. Plus peanut butter! And if you're like me, you'll add another spoonful of pb on top before enjoying.

Here are just a few of the health benefits from this cake:

• Apples: fiber, vitamin C, phyto-nutrients
• Whole Wheat Flour: fiber, manganese, tryptophan, selenium
• Organic Eggs: choline, selenium, folate, B vitamins, lutein, protein
• Cinnamon: calcium, iron, aids in digestion
• Sucanat: potassium, Vitamins A & C (Sucanat is a raw sugar, often used for the same flavors as brown sugar. Unlike refined sugars, it retains some nutrients, making it a healthier option.)
• Peanut butter: healthy fats, protein, staying power!

To celebrate our anniversary, I used my heart shaped springform pan. I got it awhile ago, but don't use it often because it's awkward to cut even slices from a heart. It's fun to have for celebrations, though! Just don't be jealous when I "accidentally" cut my slice bigger than yours. :-)



Cinnamon Apple Sharlotka with Peanut Butter Drizzle
Serves 8
Adapted from Smitten Kitchen

6 large apples (I used Granny Smith)
3 large organic eggs
3/4 c sucanat
1 tsp vanilla extract
1 c white whole wheat flour
1 tsp. ground cinnamon
2-4 T natural peanut butter, to drizzle on top

Preheat oven to 350 degrees. Line the bottom of a 9-inch springform pan with parchment paper. Spray the paper & sides of the pan with cooking spray. Place springform pan on a large, rimmed baking sheet to catch any leaks that may occur while baking. (I would have had a mess to clean up in my oven!)

Peel, halve and core your apples. Chop them into small chunks (about 1"x1/2" each). Place apple chunks into the pan.

In a large bowl, whisk together the eggs & sucanat until thick. Beat in vanilla. Stir in the flour, mixing until just combined.

Pour batter over the apple chunks in pan. Spread the batter to make sure it evenly covers all of the apples. Make sure to help the batter fill in the spaces between the apples.

Bake for 1 hour, or until a tester comes out clean. Remove from oven & cool in pan on a wire rack for 10 minutes.  Remove the sides of the springform pan, then flip cake onto another rack, peel off the parchment paper, & carefully flip it back onto a serving platter. Drizzle with peanut butter. Serve warm.

Easy Baked Oatmeal

This one's for all of the oatmeal haters out there. 

It's simple to make & has the same ingredients as regular oatmeal cooked on the stovetop, but isn't runny, goopy, or anything else that usually causes people to dislike oatmeal. The consistancy is more like an oat muffin, though a little chewier & less light.

I've come to this recipe by reading a lot of baked oatmeal recipes & by listening to the Bup's responses every time we eat oatmeal. He can't stand the runny kind. I do make stovetop oats, but they always take him a long time to eat. This is more like a bar, so it's quick & portable.

Plus, it requires much less hands on time. If I have the oven on to bake/roast something for dinner, I'll mix this together & through it in. No stirring over the stove & making sure it doesn't boil required. I recommend baking it at 350, but if your oven is anywhere from 300-450, you should be fine. Just adjust the baking time as needed. I've baked it at many temperatures, even changing while it bakes, & have had no problems. It's very forgiving.

Another great thing about this, is you can cut it into 6 & store it in the fridge. Then each morning you just pull out a slice, heat it & breakfast is ready.

If you'd like your oatmeal a little crispy, you can heat it in the toaster oven. I go back and forth between the microwave & the toaster oven, depending on what I'm in the mood for.

Easy Baked Oatmeal

Serves 6

2 c old-fashioned oats

1 c steel-cut oats

3 T chia seeds

1 T cinnamon

4 c almond milk

Optional Mix-Ins:

1 c pumpkin puree

1/2 c shredded zucchini

1 apple, chopped (this is what I did in the pictures)

1/2 c dried cranberries, raisins, or coconut

1/3 c chopped nuts, any kind

1/4 c maple syrup (if you like your oatmeal sweet, definitely add this)

Preheat oven to 350. Spray a 9x13 pan with cooking spray. In a mixing bowl, combine both types of oats, chia seeds, & cinnamon. Add milk & stir until no dry spots exist. Pour (carefully!) into the prepared pan. Bake for 30-35 minutes. If you add maple syrup or pumpkin puree, it may need to bake longer. You can tell it's done when the top is lightly browned & doesn't jiggle when you move the pan. Allow to cool, then cover & refrigerate. Heat before eating & top with fruit, nut butter, more almond milk, etc.

Cinnamon Sugar Skillet Sweet Potatoes

Lately, I've really had a thing for sweet potatoes. When I was a kid, I hated them with a passion. The main reason I didn't like them was because they were mushy & overly sweet. I love dessert, but just can't get into the candied or casseroled sweet potatoes that everyone seems to love.

Then I discovered sweet potato fries. Delicious! Those were followed by roasted sweet potatoes, and it went downhill from there. Now I can't get enough of them!

This recipe has cinnamon sugar, but the sweetness is balanced out by a touch of sea salt & pieces of onion. The cinnamon sugar infuses the potatoes with that homey scent & flavor that cinnamon gives, plus it helps to caramelize the potatoes.

I love how the inside of the sweet potato has such a unique pattern. They're very hard, but once cooked, they have such a smooth consistency. They're also super healthy.

 One medium sweet potato has just over 100 calories & tons of Vitamin A, plus beta carotene, Vitamin C, manganese & more. Details can be found here.

I'm always looking for quicker methods to make my favorite foods, so when I stumbled on Jessica's recipe for Sweet Potato Home Fries, I was intrigued. While the potatoes don't cook quite the same as when roasted in the oven, this is a much faster way to achieve very similar results.

Creamy pieces of sweet potato in 15 minutes vs. 50 minutes? I'll take it!

This fun foodie item was my inspiration for the flavoring. It's not over the top sweet & it gives the perfect hint of cinnamon. Plus it's way more fun to use than regular cinnamon sugar. However, if you'd like to make your own mixture, combine 1 T sugar with 1/2 tsp. ground cinnamon. I usually use a full teaspoon of cinnamon, so feel free to adjust to your own tastes.

While you could cook this in any shallow pan, I prefer to use a cast-iron skillet because then small amounts of iron seep into the food as it cooks. Iron is super important in our diets & this is an easy way to sneak it in with minimal effort.

From skillet to mouth. Why did I bother with the bowl? It just wastes time.

Cinnamon Skillet Sweet Potatoes

Inspired by Sweet Potato Home Fries

Serves 2-4

2 tsp. virgin coconut oil

1 small yellow onion, chopped

2 medium sweet potatoes, cut into 1/2" cubes

1/4 tsp. sea salt

1/4 tsp. cinnamon sugar mixture (or use about 10 grinds from the Trader Joe's jar shown above)

ground cinnamon, optional garnish

Heat a cast-iron skillet on medium heat. Add coconut oil. Once melted, add chopped onion. Saute briefly, about 2 minutes, then add sweet potato cubes. Stir to combine, then spread evenly in skillet & allow to cook without stirring for about 5 minutes. Sweet potatoes should brown lightly before you stir them. Once browned, stir & cook another 5-8 minutes or until cooked through. Season with sea salt & cinnamon sugar. Remove from heat & serve. Garnish with additional cinnamon if desired.

Whole Wheat Cinnamon Raisin Bread

One of my favorite traditions at Christmas is having a special, homemade treat for breakfast on Christmas morning. My mom would always bake on Christmas Eve & the house would smell delicious.

My favorite years were when she'd make sticky buns because I love the inside with all the gooey cinnamony goodness. As a kid, I'd pick out the raisins & walnuts, but now I love them.

It's not quite Christmas, but in anticipation, I baked this yummy bread for the Bup & I to eat this week. I found myself eating the outside & saving the soft inner swirl for last, just like with the sticky buns.

But I didn't pick out the raisins! I added extra instead!

This is a healthier alternative to sticky buns, so it's perfect for the everyday breakfast. We toasted it & spread apple butter & Cookie Butter (from Trader Joe's!) on it. Yum!

There's something so beautiful about a simple loaf of bread.

See the raisin peeking out of the end? I picked that out & ate it immediately. :-)

I have a few slices left to share, but better yet, make your own! It may seem like a lot of time, but you don't have to do much but wait. While it's rising you can sing some Christmas carols & do all the other final Christmas prep, like decorate the tree, put up your nativity scene, watch a fun movie, or finish wrapping presents.

Enjoy!

Whole Wheat Cinnamon Raisin Bread
Adapted from EatLiveRun
Yield: 1 loaf

Dough
1/2 cup warm milk (I used unsweetened almond milk)
1/2 cup warm water
1 (1/4th oz) package yeast
2 tsp. + 1/3 cup sugar
3 Tbsp softened butter
1 1/3 cups whole wheat flour
1 2/3 cups unbleached all purpose flour
1 1/4 tsp salt
2 Tbsp cinnamon

Filling
3 Tbsp. cinnamon
3 Tbsp. softened butter
1 Tbsp. sugar
1/3+ cup raisins (optional, but highly recommended!)

Pour milk & water into a small bowl (or measuring cup) & heat to about 100*F. If you stick your finger into the liquid, it should feel about the same temperature as your finger. Combine yeast & 2 tsp. sugar in the bowl of a stand mixer* & add the warm milk & water. Let sit for about 10 minutes or until foamy.

Once foamy, slowly add the flours, 1/3 cup sugar, butter, salt & cinnamon to the yeast mixture. Use a dough hook attachment & start to mix on slow. Mix on medium low for 4-6 minutes or until smooth & elastic.

Spray a large non-metal bowl with cooking spray & place dough ball in it. Cover dough with a cloth & let rise for 1.5 hours in a warm spot. If your house is chilly, briefly heat the oven to about 200*F, turn it off, & place the covered bowl in the warm oven to rise. Just make sure not to turn on the oven while it's inside!

For the filling, combine the softened butter with the cinnamon & sugar in a small bowl until smooth. Lightly spray a bread pan with cooking spray.

Once the dough is done rising, roll it out on the counter to form a long rectangle that is about as wide as your bread pan. Spread the filling mixture onto the dough. Sprinkle generously with raisins. Starting at one of the short ends, roll the dough tightly to form a log. Place in prepared bread pan & cover again. Let rise for about 1 hour, or until it doubles in size.

Preheat oven to 350*F. Bake for 40 minutes. Remove from pan immediately & cool on a rack. Once cool, slice & enjoy! Store loaf in a plastic bag at room temperature for 4-6 days for freshest results. Bread can also be tightly wrapped & frozen for about 2 months.

*Alternatively, if you do not have a stand mixer, you can knead the dough by hand. Stir the flour, 1/3 cup sugar, butter, salt & cinnamon into the yeast mixture. Turn dough out onto a floured surface & knead for about 8 minutes or until smooth. & elastic.