Oatmeal White Chocolate Cranberry Coconut Lactation Cookies

Jane Hanley's Oatmeal White Chocolate Cranberry Coconut Lactation Cookies:

1/2 C Butter
1/2 C Coconut Oil
1 C granulated sugar
1 C light brown sugar
2 large eggs
1 tsp vanilla extract
2 TBSP flaxseed meal
4 TBSP water
2 C flour (can use whole wheat, I use all-purpose)
1 tsp salt
1 tsp baking soda
3 TBSP brewer's yeast
3 C oats (I used a combination of Bob's Red Mill steel cut and thick rolled oats)
2/3 C dried cranberries
2/3 C white chocolate chips
2/3 C flake coconut

Heat oven to 375.

Mix flaxseed and water together and set aside.
Sift together flour, salt, baking soda, and brewer's yeast.
Mix butter, coconut oil, and sugars until light. Add in eggs, beating after each addition. Add the vanilla (and a splash of coconut extract if you want) and the flaxseed mix to the blended sugar. Mix well.
Add the sifted flour and blend well.
Stir in the oats, cranberries, white chocolate chips, and coconut. Make sure it's well combined.

Bake on cookie sheet 8 to 12 minutes (I always use parchment so the cookies don't stick but on my dark, non-stick cookie sheets, 8-9 minutes is usually enough time while on my Pampered Chef baking sheet they take more like 11-12 minutes depending on the size of the cookies).

Let the cookies cool for 1-2 minutes on the cookie sheet before transferring them to a cooling rack.

Note that I don't closely measure the cranberries, chips, or coconut. I mostly eye-ball it. And, I don't use nuts but crushed macadamias or walnuts would probably be a good addition too. I have also made this recipe using coconut oil in place of the butter as well. Finally, the longer you let the batter sit, the less the cookies will spread when they bake as the oats will absorb the oil.

Coconut Flour Peaches n Cream “Oatmeal”

A grain, dairy, and sugar free comforting breakfast that reminds me of my oatmeal eating days. 

1/4 cup coconut flour
1/2 cup coconut milk
1/2 cup water
1/2 ripe banana
1 Egg
Salt, Cinnamon, Vanilla
1/2 c Peach for topping

In a pot over medium heat combine coconut flour, coconut milk, water and thinly sliced 1/2 of a ripe banana. Stir continusly until the banana has fully incorporated into a smooth texture. Crack the egg into the pot and continue to stir until fully combined.

Add a pinch of salt, cinnamon, and vanilla. Continue cooking until an oatmeal like texture has been reaches, about 3-4 minutes. Do not overcook or it will become dry.

Place in a bowl and chop up one peach for a topping. 

Calories: 305

Chocolate-Spiked Oatmeal Cookies

INGREDIENTS: 

Olive oil cooking spray
1 1/4 cups quick-cook old-fashioned oats
1/2 cup whole-wheat pastry flour
2 tsp flaxseed meal
1 tsp cinnamon, ground
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup raw honey
1 large egg white
2 tsp unsalted almond butter
1 tsp pure vanilla extract
1/4 cup dark bittersweet chocolate chips (about 40 grams)

INSTRUCTIONS:

Preheat oven to 350°F and lightly spray 2 baking sheets with cooking spray.

In a large mixing bowl, combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.

In a small mixing bowl, whisk together honey, egg white, almond butter and vanilla.

Add egg mixture to dry ingredients all at once and combine. Stir in chocolate chips.

Divide batter equally into 16 mounds (about 1 rounded tbsp in size) and arrange evenly spaced on prepared baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2 1/2-inch circles. 

Bake 9 to 10 minutes, until golden. Cool on sheets for an additional 10 minutes before transferring to racks to cool completely. Stored in an airtight container, cookies will keep fresh for 2 to 3 days.


Nutrients per 2 cookies: Calories: 170, Total Fat: 3.5 g, Sat. Fat: 1 g, Carbs: 35 g, Fiber: 3 g, Sugars: 18 g, Protein: 3 g, Sodium: 75 mg, Cholesterol: 0 mg

from CleanEatingMag.com

The Flat Belly Diet - BREAKFAST

Apple Almond Oatmeal =375 calories
1/2 c oatmeal
1 apple, sliced
apple pie spice
2T. almonds

Banana Pecan Oatmeal = 380 calories
1/2 c. oatmeal
1 c. sliced banana
cinnamon, nutmeg
2 T. pecans

Banana Split Oatmeal = 365 calories
1/2 c. oatmeal
1/4 c. strawberries (warmed in microwave)
1/4 c. sliced banana
1 T. semisweet chocolate chips
2 T. peanuts

Blueberry Nut Oatmeal = 395
1/2 c. oatmeal
1 c. frozen blueberries (warmed in microwave)
2 T. cashews

Breakfast Tacos = 369
4  6inch corn tortillas, warmed
4 egg whites, scrambled
1/2 c. spinach leaves
1/4 c. salsa
1/4 c. sliced avocado

Cherry Chocolate Waffle = 397
1 LifeStream Organic FlaxPlus frozen waffle
1 c. frozen pitted dark charries, thawed
nutmeg
1/4 c. semisweet chocolate chips

Dijon Egg Sandwich = 381
3 egg whites, scrambled
1/4c. red onion
1 T. dijon mustard
1 slice muenster cheese
1/2 fresh plum tomato, sliced
1/4c. spinach leaves
1/4 c. sliced avocado
1 Thomas Whole Wheat English Muffin

Muesli & Yogurt = 404
1 1/2 c. Kashi 7 Whole Grain Puffs
6oz fat free French Vanilla yogurt
2 T. almonds
1 c. red seedless grapes

Peachy Pecan Oatmeal = 375
3/4 c. oatmeal
1 c. peaches, sliced
nutmeg
2 T. pecans

Pecan Raisin Cereal = 373

1 1/2 c. Kashi 7 Whole Grain Puffs
1 c. skim milk
2T. pecans
3T. raisins

Vanilla Macadamia Parfait = 355

1 1/2 c. Kashi 7 Whole Grain Puffs
6oz. Fat Free French Vanilla yogurt
2T. macadamia nuts

One-Serving Overnight Steel Cut Oats [2 recipes]

Makes 1 servings

1/4 cup steel cut oats
3/4 cup + 2 Tbsp water
Dash of salt
1/4 cup dehydrated apples (optional)
Fresh fruit (optional)

1. Combine water, steel-cut oats, salt and apples in Little Dipper Crock-Pot.
2. Plug in the Little Dipper and cook for about 7-9 hours.
3. Serve oatmeal with fresh fruit and milk, if desired.


Review:
Every time I make steel cut oats overnight they always stick to the sides of the slow cooker and get all crusty. I wondered if I made them in a smaller slow cooker if it would help. Cooking in my little dipper (which doesn't actually have a LOW or HIGH setting) seemed to work a bit better. I put them in about 11 pm and didn't end up turning of the cooker until 7:45 am. They were cooked nicely and less stuck to the sides of the slow cooker. I am also the only one in my house that likes steel-cut oats so making one serving worked well for me.


from 365 Days of Slow Cooking

---
yields 4 servings

Ingredients
1 cup steel cut oats
1 cup dried cranberries
1 cup dried figs
4 cups water
1/2 cup half-and-half

Directions1. In a slow cooker, combine all ingredients and set to low heat. Cover and let cook for 8 to 9 hours.
2. Stir and remove to serving bowls. This method works best if started before you go to bed. This way your oatmeal will be finished by morning.

* Try different variations with fruit, nuts, seeds, almond butter, different milks, honey, cinnamon, etc.

Roasted Coconut Cereal Recipe (vegan)

4 cups of gluten-free rolled oats (I used Bob Red Mill's)
3 cups of unsweetened puffed millet cereal (I used Arrowhead's)
1 cup of raw sunflower seeds
1/2 cup of raw pumpkin seeds
1 cup of unsweetened shredded coconut
1 cup of organic raisins
1/2 cup of organic coconut oil
1/3 cup of coconut palm sugar (you could use a liquid sweetener if you prefer)
1 cup of coconut milk beverage (I used So Delicious)
20-25 drops of pure vanilla stevia liquid (I used NuNatural's)
1/2 ts. to 1 ts. of ground cinnamon
optional: dash of sea salt

In a large mixing bowl mix together the oats, millet and seeds and raisins. 

Then mix the stevia into the milk. 

And melt the coconut oil with the sugar for about 30-40 seconds. 

Then mix the milk and oil mixtures into the dry mix and mix everything else in and well together. 

Make sure to get all the dry covered with the wet ingredients and then let soak for a few minutes so the oats can soak up the milk mixture. 

Pour out the cereal on a baking sheet covered with parchment. You will need either one large sheet (15x20ish) or two (9x13) pans. 

Bake at 350 for between 45 minutes and 1 hour, pull from the oven every 15 minutes to stir the cereal around to mix the crispy with the soft. 

After 3 or 4 times of pulling from the oven to mix you will notice that the cereal is roasted enough and golden brown. 

Pull from oven and let cool for 1-2 hours before packaging up. Keep fresh in mason jars or ziplock bags. 

This cereal makes around 12 cups of cereal. (I fill up 3 mason jars and keep them ready for use.)

Get the original recipe and more Gluten Free Hope here

Oatmeal Blueberry Applesauce Muffins

These beauties are surprisingly moist and delicious. I say this with the utmost respect and admiration for butter and fat. These are the kind of muffins that make you feel good about yourself and your morning. Really. Yea… good stuff. They’re whole grain, oat filled and fruit studded. Dreamy!

Makes 12-15 muffins

1 1/4 cups any low-gluten flour
1 1/4 cups oats
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup low-fat buttermilk
1/2 cup firmly packed brown sugar
2 tbsp almond oil
1 large egg, lightly beaten
3/4 cup blueberries (fresh or frozen)

Preheat oven to 375 degrees.

Line a 12 cup muffin tin with paper cases or spray with nonstick cooking spray. I simple greased and floured a muffin pan, saving the paper.

In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon. 

In a medium bowl combine applesauce, buttermilk, sugar, oil and egg.

Make a well in dry ingredients and add applesauce mixture. Stir until just moist. 

Fold in blueberries. Fill muffin cups 2/3 full.

Bake for 16-18 minutes.

Nikki’s Healthy Cookie Recipe

from 101 Cookbooks Makes about 3 dozen bite-sized cookies.

Heidi: You can use unsweetened carob, or grain sweetened chocolate chips, or do what I did and chop up 2/3 of a bar of Scharffen berger 70%. I sort-of shaved half the bar with a knife and then cut the rest into bigger chip-sized chunks. You can make your own almond meal by pulsing almonds in a food processor until it is the texture of sand – don’t go too far or you’ll end up with almond butter. And lastly, the coconut oil works beautifully here, just be sure to warm it a bit – enough that it is no longer solid, which makes it easier to incorporate into the bananas. If you have gluten allergies, seek out GF oats.3 large, ripe bananas, well mashed (about 1 1/2 cups)

1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm – so it isn’t solid (or alternately, olive oil) <–i used grapeseed oil
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 – 7 ounces chocolate chips or dark chocolate bar chopped

Preheat oven to 350 degrees, racks in the top third.

In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside.

In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.

Add the dry ingredients to the wet ingredients and stir until combined.

Fold in the chocolate chunks/chips.

The dough is a bit looser than a standard cookie dough, don’t worry about it.

Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet.

Bake for 12 – 14 minutes. (I baked these as long as possible without burning the bottoms and they were perfect – just shy of 15 minutes seems to be about right in my oven.

Source: http://katinthekitch.wordpress.com/2010/05/19/nosugar-cookies/

Nutrition Facts (per 1 cookies of 36):

Calories: 64

Carbs: 7

Fat: 4g

Protein: 1g

How to make Chunky Granola

(1) How To Make Better Granola, 5 Tips & Tricks

(2) How To Make Chunky Granola Clusters

I have been making granola nearly every week, since my husband loves it and it makes great gifts for friends and family. But I've been slightly perplexed, until now, as to how to get the granola to clump up. I love chunky, clumpy sheets of granola that hold together until you chop them up. I finally found two significant elements, however, that will help you get deliciously clustered granola!

What You Need

Ingredients
1 batch homemade granola, not yet baked
1 egg white

Equipment
Large baking pan, lined with baking parchment
Small bowl or ramekin
Whisk

Instructions

1. Mix your batch of granola. (We really like this recipe!)

2. Whisk an egg white in a small cup until it is frothy and foamy.

3. Stir the egg white into the granola. Spread the granola out in an even layer on your prepared baking sheet, and bake the granola according to the instructions in your recipe.

4. Take the granola out of the oven and let it cool COMPLETELY, preferably overnight, uncovered. When it cools completely it will be clumpy. If you pour it off the baking sheet while still hot it will break up into loose granola and not get the chance to clump up.

5. When the granola is completely cool, break up into clumpy chunks, and transfer to an airtight container for storage.

Additional Notes:

• The granola in the photos is from Melissa Clark's recipe for Olive Oil Granola.

SOURCE OF THIS ARTICLE: the kitchn

***

For every 6 cups or so of oat mix, whisk together 1/4 cup of canola or olive oil, 1/4 cup brown sugar, and 1/4 cup honey in a small bowl.

Toss this syrup together with the oat mix, spread it out on a sheet pan, and bake at 300° for 45-60 minutes, until the mix is crispy.

Stir occasionally, but delicately - you don't want to break up the granola too much, after all!

We've also noticed that clumpier granola seems to have a higher percentage of oats to other ingredients. Oats stick to each other much easier and more firmly than they do with other, heavier ingredients. If it seems like your mix doesn't have a lot of oats, try adding another cup or two of rolled oats before cooking.

SOURCE: How Can I Create Clusters In My Granola?

***

Yield: about 8 cups

1 lb. (450g) quick oats*
3 cups (750ml/about 300g) coarsely chopped raw nuts and/or seeds (I usually use a mixture of almonds, hazelnuts and pumpkin seeds, but use whatever tickles your fancy)
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground mace (or nutmeg)
1 cup, packed (200g) dark brown sugar
1/2 cup (115g/1 stick) unsalted butter
1/3 cup (80ml) water
1/2 teaspoon fine sea salt
2 teaspoons vanilla extract
dried fruit, at your discretion

*if you're not familiar with the difference between quick and regular (also called 'old fashioned') rolled oats, take a look at the pictures here

Preheat the oven to 300F/150C. In a food processor, coffee grinder or blender, grindhalf the oats to a fine powder. In a large bowl, combine the whole oats, ground oats, nuts, seeds and spices. In a microwave-safe bowl (or in a saucepan over medium heat), combine the brown sugar, butter and water and heat just until the butter has melted and the mixture is bubbly. Stir the mixture together until smooth, then stir in the salt and vanilla. Pour this mixture over the oats and nuts, stirring well to coat (I usually do this with my hands). It should be uniformly moist - stir in another tablespoon or two of water if it isn't. Let stand for about ten minutes.

Spread the mixture out on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between the clumps for the hot air to circulate. Slide into the middle of the oven and bake for 25-30 minutes, or until the top is golden brown. Remove from the oven and stir, gently breaking up the mixture into small-to-medium sized clumps. Return to the oven and bake another 15 minutes or so before stirring again. Repeat the bake-and-stir until the mixture is a uniform golden brown and completely dry; this usually takes 1-1 1/2 hours. Cool completely, then stir in any dried fruit you want to use.

Store in a covered container at room temperature. Serve with milk or plain yogurt and fresh fruit as desired.

SOURCE: http://www.travelerslunchbox.com/journal/2007/6/9/the-lip-ladys-secret-granola.html

Oatmeal Muffins [4 recipes]

Oatmeal Banana MuffinsOatmeal muffins have a wholesome, satisfying flavor and texture that makes you feel like you're eating something that's both delicious and nutritious. The moist, cakey inside of an oatmeal banana muffin is hard to beat, especially when paired with a cup of hot tea or coffee on a cold winter day.One of the benefits of cooking with oats is the fact that oats naturally lower the bad cholesterol in your bloodstream. The fiber in oatmeal acts to fill you up and cleanse your digestive system, serving two healthful purposes: to help you eat less and to process the food already in your digestive tract. Most muffin recipes aren't good for you, but if you replace some of the oil with mashed bananas or applesauce, you can make delicious oatmeal muffins that are really healthy. If you are trying to eat low sugar as well, exchange the sugar in the recipe for Splenda.

This oatmeal muffin recipe is healthful and delicious. Use it as a base recipe and experiment by adding in other healthy ingredients.

Ingredients :
2 cups oatmeal (old fashioned, slow cooking kind)
2 teaspoons baking powder
1 overripe banana
½ cup applesauce
¾ cups skim milk
2 egg whites
2 teaspoons vanilla
½ teaspoon salt
2 teaspoons cinnamon
½ cup Splenda

Heat oven to 350 degrees. Line muffin tins with liners.

In a mixing bowl, combine oatmeal, baking powder, salt, Splenda and cinnamon and mix.

In a separate bowl, mash the overripe banana with a fork. Stir in applesauce, milk, egg whites and vanilla. Stir with a wooden spoon until well blended.

Add in oatmeal mixture. Mix just until ingredients bind together and are well combined.

Spoon muffin batter into muffin liners. Bake until muffins are slightly browned on top and a toothpick comes clean when inserted in the center of a muffin. - Serve warm.

* If you wish to enhance the banana flavor, eliminate the applesauce and use two small overripe bananas instead of one. Or, if you want to bake straight oatmeal muffins, replace the banana with more applesauce and add in a teaspoon of nutmeg.

* For a higher fiber oatmeal muffin, consider sneaking some bran into the recipe. Ground flax seed is another good source of fiber. Still others like to add slivered almonds, dried cranberries or chopped walnuts. However you do it, enjoy your healthy oatmeal muffins!
___

*Tosca's Applesauce Oatmeal Muffins 

Ingredients:
1 cup Dry old-fashiond oatmeal flakes
1 cup Unsweetened applesauce
1/2 cup Skim milk, soy milk, rice or almond milk (your choice)
2 Egg whites, beaten
2 tbsp Ground flaxseed
2 tbsp + 1 tsp canola oil
1 tbsp Baking powder
1/2 tsp Baking soda
1 tsp Cinnamon
1/2 tsp Ground nutmeg
3/4 cup Whole wheat flour
1/4 cup Dried cranberries
1/4 cup Dried cherries
1/4 Raisins

Preparation:
Preheat oven to 375 F. Prepare muffin tin by lining with paper or silicon liners, or cooking spray.

Combine oatmeal, applesauce, milk, eggs, flax and oil in a medium bowl. In another medium bowl, combine dry ingrediants, including dried fruit. Make a well in the center of the dried ingrediants and pour wet ingrediants into it. Stir until all ingrediants are just combined.

Using small ladle, fill muffin cups 2/3 full. Bake 15 - 20 minutes. Cool on wire rack.

Nutrition Information: Calories: 120 ; Total Fat: 3 ; Carbohydrates: 20 ; Protein: 3 ; Fiber: 3*** 
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Baked Oatmeal Snack Bars
Ingredients:
1.5 cups rolled oats
1/2 cup chopped walnuts [or any nuts you like]
1/2 cup dried fruit (any you like – raisins, cranberries, dates, figs)
1/4 cup seeds (any you like – sunflower, pumpkin, flax, sesame)
1 tsp cinnamon
1 tsp kosher salt
1.25 cups skim milk
1 egg
1 tsp vanilla

Method:
Preheat oven to 350.   Mix dry ingredients.      Mix wet ingredients.
Pour wet into dry. Stir to combine.
Pour into a 9×9 baking dish either coated in cooking spray or lined with parchment.
Bake for 40 minutes.
Cut into 9 squares. 

Each bar is appx. 170 calories, 3 grams fiber and 5 grams protein. [Cut into 12 squares reduces calories to about 125 calories per square]* The variations are endless: cranberries, coconut, all kinds of dried fruit, nuts, etc.

___

Clean Eating Applesauce Pumpkin Oatmeal Muffins

Ingredients:
2 cups Old Fashioned Oatmeal
1 cup Unsweetened Applesauce
1 cup Pumpkin Puree
2 Eggs
2 Egg Whites
1 cup Light Vanilla Soymilk
1 cup Unbleached All Purpose Flour
1/2 cup Whole Wheat Flour
1/2 cup Organic Sucanat
2 Tbsp Baking Powder
2 tsp Baking Soda
2 tsp Cinnamon
2 tsp Pumpkin Pie Spice
1 cup Golden Raisins (optional but included in Nutrition Facts)
Raw Unsalted Pumpkin Seeds to sprinkle on top (I used about 1.4oz )

Directions:
Preheat oven to 375 and line muffin pan with liners or spray with nonstick spray.

First combine all wet ingredients.

Then combine all dry ingredients and make a well in the middle. 
Pour in wet ingredients and mix together. Then fold in raisins.

Fill Muffin Cups 2/3 of the way full and then sprinkle the top with pumpkin seeds. 
Bake for 15-20min until the tops are golden brown.

Nutritional Information:

Number of Servings: 24  -  Calories 137, Total Fat 5.4g, TotalCarbs 17g, Fiber 3g, Protein 5.7g

single-serving Baked Oatmeal with Individual Toppings

Additional Notes:

• Use a half cup to one cup of honey in place of stevia if you don’t have any.
• Nutrition info is without any toppings.
• The batter will look RUNNY, don’t worry!
• Freeze them in an airtight container or Ziploc bag after they have cooled. Thaw overnight in refrigerator for morning you want them.
• Reheat 45-60 seconds.
• Spray the cupcake liners with nonstick cooking spray.
• Adding cream or milk over the top after warmed is very yummy!
• If you are gluten free, make sure you are using certified gluten free oats and baking powder.
• If you don’t have the stevia packets or powder only liquid, here’s the conversion chart.
• I used a 1/4 cup to fill each muffin and the extra batter I had was about a half cup and I “topped” off some that looked smaller.

Ingredients

• 2 eggs
• 2 cups applesauce, unsweetened
• 5 cups, Old Fashioned rolled oats
• 1 banana, mashed
• 2 3/4 cups milk (I used 1%)
• 1/4 cup flaxseed meal
• 6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder
• 1 tablespoon ground cinnamon
• 3 teaspoon baking powder
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• Optional toppings: raisins, walnuts, chocolate chips

Directions

1. Preheat oven to 350 degrees.
2. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
3. Add in oats, salt, baking powder, flax and cinnamon and mix well with wet ingredients.
4. Finally pour in milk and combine.
5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
   Pour mixture evenly into muffin tin cups.
6. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
7. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Nutrition Info (without toppings)

Servings: 18* Calories: 143* Fat: 4g* Fiber: 4g* Carbs: 23g* Protein: 6g*