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Tag Archives: #oats

No-Bake Oatmeal Raisin Cookies

These delicious no-bake breakfast cookies have four ingredients, and are ready in less than 10 minutes.

Do you love cookies as much as I do? There’s nothing wrong with treats as part of a balanced diet, but if you want to eat cookies more frequently, perhaps you should get more than calories, sugar, and fat in the bargain!

My idea of a delicious cookie recipe is a no-bake combination of oats, peanut butter, raisins, and pure vanilla extract that’s ready in less than 10 minutes and makes enough to last the week.

These cookies are vegan and gluten-free (especially if you use gluten-free oats), and you can prepare them with no added sugar, if desired.

We usually think of cookies as dessert, but they work for breakfast, too!

If you don’t like cereal, eggs, or yogurt for breakfast, or you don’t have time to eat these nutritious foods, one of these cookies combined with a glass of dairy milk or a carton of yogurt and a piece of fruit makes a portable, healthy morning meal.

Yes, I said “eat cookies for breakfast” and why not? You eat breakfast for dinner, right?

No-Bake Oatmeal Raisin Breakfast Cookies

Makes 10 cookies.

2 cups raisins

1 cup chunky or creamy peanut butter (use natural peanut butter for no added sugar)

2 teaspoons pure vanilla extract

2 cups quick oats, toasted*

Place raisins, peanut butter, and vanilla extract in food processor. Blend on HIGH until well combined, about 45 seconds.  The mixture will resemble a paste. Place the raisin mixture in a medium bowl. Add oatmeal and combine well, using your hands, if necessary.  Form into 10 cookies or balls. Store in airtight container.

*Toasting oatmeal makes it taste even better in no-bake recipes. (You can skip this step if want.) To toast oats, preheat oven to 350˚F. Spread the oats evenly on an ungreased baking sheet. Bake for 10 minutes. Cool for 5 minutes before using.

Per serving: 292 calories; 8 grams protein; 39 grams carbohydrate; 5 grams fiber; 14 grams fat (2 grams saturated fat); 0 milligrams cholesterol; 164 milligrams sodium; 60 milligrams calcium.

Just grab a breakfast cookie and go. 

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No Added Sugar Banana Raisin Oatmeal Muffin Cups

I love muffins, but I don’t love the huge, high-calorie coffee shop and supermarket versions filled with refined carbohydrates and not much else in the way of nutrition. I bake a batch of these simple, no-added sugar banana raisin oatmeal muffin cups on the weekend to have for breakfast or snacks all week long. I hope you enjoy them as much as we do!

No Added Sugar Banana Raisin Oatmeal Cups

No Added Sugar Banana Raisin Oatmeal Cups get their sweetness from fruit.

Why No Added Sugar Banana Raisin Oatmeal Muffin Cups are Better

Why are these “muffins” better than most? Bananas and raisins supply natural sweetness, as well as vitamins, minerals, and fiber. In addition to having no added sugar, these muffin cups use oatmeal, so they are completely whole-grain. And walnuts add crunch, heart-healthy fat, fiber, and protein, too. As long as you use gluten-free oatmeal, these muffin cups won’t have any gluten.

No Added Sugar Banana Raisin Oatmeal Cups

Makes 16 servings.

3 cups oats, uncooked

1/2 teaspoon salt

2 teaspoon baking powder

1/2 teaspoon ground cinnamon, optional

3 ripe medium bananas, mashed well

1/4 cup canola oil

2 large eggs

1 teaspoon pure vanilla extract

2 cups 1% low-fat milk

1/2 cup raisins

1/2 cup chopped walnuts, optional

Preheat oven to 350˚F. Spray muffin tin with cooking spray. (I find this works better than lining the pan with paper liners because the muffins tend to stick to the paper.)

In a large mixing bowl, combine the oats, salt, baking powder, and cinnamon. Set aside.

In a separate large mixing bowl, whisk the mashed bananas, oil, eggs, and vanilla extract until well combined.  Whisk in the milk.

Pour the banana mixture into the oats mixture. Add the raisins. Stir well to combine. The batter has a lot of liquid in it, so don’t worry if it looks soupy.

Fill the muffin cups nearly to the top with batter (a scant 1/4-cup full).

Bake for 16 to 18 minutes or until set.  Remove from the oven and place on a wire rack for 5 minutes, with the muffins still in the pan. Remove the muffins from the pan and allow them to cool on the wire rack. Place in an airtight container and store in the refrigerator.

Per serving (made without walnuts): Calories: 145, Carbohydrate: 21 grams, Fiber: 2 grams, Protein: 4 grams, Fat: 6 grams, Saturated fat: 1 gram, Cholesterol: 28 milligrams, Sodium: 157 milligrams, Calcium: 80 milligrams.

No Added Sugar Banana Raisin Oatmeal Cups

No Added Sugar Banana Raisin Oatmeal Cups are better for you than store-bought muffins.

Per serving (made with walnuts): Calories: 169, Carbohydrate: 22 grams, Fiber: 3 grams, Protein: 5 grams, Fat: 8 grams, Saturated fat: 1 gram, Cholesterol: 28 milligrams, Sodium: 157 milligrams, Calcium: 90 milligrams.

No Added Sugar Fruit and Nut Quick Bread

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No Added Sugar Fruit and Nut Bread Quick Bread

Sweetness without added sugar

The last thing you want is more added sugar, but you want something sweet to eat. That’s why this no-added sugar quick bread is perfect for healthy meals and snacks.

Dried fruit and bananas provide natural sweetness so there’s no need for other sweeteners.

Almonds and walnuts supply heart-healthy fat and some serious crunch.

The recipe calls for oat flour instead of wheat flour, which is why this satisfying bread is gluten-free and packed with whole grain goodness.

Read: Ways to reduce sugar intake

You can mix and match the types of nuts and dried fruits you use, and make 12 muffins out of the batter instead of a single loaf.

Make this better-for-you bread part of a meal when you add more protein. For instance, top a slice with peanut butter or cottage cheese, or pair a piece with eggs or Greek yogurt.

No Added Sugar Fruit & Nut Quick Bread
Makes 12 servings.

2 medium ripe bananas, broken into large chunks
2 large eggs
1⁄4 cup canola oil
2 cups oat flour*
1 teaspoon baking powder
1⁄2 teaspoon salt
3⁄4 cup chopped almonds
3⁄4 cup chopped walnuts
3⁄4 cup dried unsweetened apricots, chopped into small pieces
3⁄4 cup raisins or dried cranberries**

Preheat oven to 350˚F. Coat a 1 1/2 quart loaf pan with cooking spray, and line with a sheet of parchment paper.

In a large mixing bowl, mash the bananas until no longer chunky. Using a whisk, add the eggs and canola oil and combine well. Add the oat flour, baking powder, and salt. Stir to combine.

Add the almonds, walnuts, apricots, and raisins, and blend well.

Pour the batter into the loaf pan and spread it evenly. Bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.

Cool for 15-20 minutes out of the pan before cutting.

* To make oat flour, place 2 cups of gluten-free one-minute or old fashioned oats in a food processor and process on high speed until oats achieve a powder-like consistency, about 1 minute.

** Most dried sweetened cranberries have some added sugar.

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Mix and match the nuts and dried fruits to your liking!

Per serving (1 slice or 1/12 of the loaf):

Calories: 253
Total fat: 14 grams
Saturated fat: 1 gram
Cholesterol: 35 milligrams
Sodium: 135 milligrams
Carbohydrate: 29 grams
Dietary fiber: 4 grams
Protein: 6 grams
Calcium: 64 milligrams
Iron: 2 milligrams

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