Healthy Sweet Potato Muffins and health benefits of sweet potatoes (gluten free)

 

Sweet potato and oatmeal is such a classic, comforting combination. There is something uniquely cozy about the way cinnamon and roasted sweet potato fill a kitchen—it’s essentially "autumn in a tin," no matter what time of year it is.

Leaving the oats whole adds to the texture.  It transforms the muffin from a standard cake-like texture into something more substantial and "toasty," which pairs perfectly with the natural creaminess of the sweet potato.

Why this combination works so well:

• The Texture Balance: Sweet potatoes provide incredible moisture without needing excessive oil or butter. When you fold in whole rolled oats, they soak up just enough of that moisture to soften while still providing a satisfying, chewy bite.

• The Aroma: When sweet potato muffins bake, the natural sugars in the potato undergo a slight caramelization. When that hits the heat alongside spices like cinnamon, nutmeg, or ginger, it creates that rich, "warm" scent you mentioned.

• A "Slow-Burn" Snack: Since sweet potatoes are packed with complex carbohydrates and oats are high in fiber, these muffins offer a much steadier energy release than a typical flour-heavy blueberry or chocolate chip muffin.

A Quick Tip for the Best "Whole-Oat" Texture

If you find that your muffins ever get too moist (which can happen with very large sweet potatoes), you can lightly toast your whole oats in a dry pan for 3–5 minutes before adding them to the batter. This deepens the nutty flavor and ensures the oats stay distinct and textured rather than getting too soft.

Enjoy!

Ingredients

• 1 cup mashed sweet potatoes
• 1/4 cup olive oil or coconut oil
• 1/4 cup plain yogurt (you can use Greek)
• 2 Tablespoons almond milk
• 1 teaspoon vanilla 
• 1/3 cup maple syrup or 1/2 cup if you want sweeter or honey^
• 2 eggs
• 2 cups old fashioned oatmeal
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 big teaspoon cinnamon
• 1/4 teaspoon of nutmeg *optional

1. Heat oven to 350 and prepare muffin tins with paper cups or spray with nonstick spray.

      2. In a large bowl stir together potatoes, oil, milk, vanilla, syrup and eggs. Stir until all combined.

      3.In a small bowl stir together, oatmeal, baking powder, baking soda, salt, cinnamon and nutmeg               until all combined.

 

      4. Stir in dry ingredients to wet ingredients until all combined. I sometimes like to let the mixture                sit for 5 to 10 minutes to let the flavors meld together. 

      5. Pour into prepared muffin tins bake about 15 minutes. 

      6. Take out of oven to cool and enjoy!

      7. Store in an airtight container in fridge or in freezer. 

           Health Benefits of Sweet potatoes

• Rich in vitamins A and C, promoting healthy vision and immune function.
• High in dietary fiber, aiding digestion and promoting gut health.
• Contains antioxidants that help combat oxidative stress and inflammation.
• Low glycemic index, making them a good option for blood sugar control.
• Packed with potassium, supporting heart health and regulating blood pressure.
• Versatile and easy to incorporate into various dishes for balanced nutrition.

Is this help

Pumpkin Chocolate Chip Power Cookies (Gluten Free)

Recently we lost a dear friend. I felt like she was part of of our family. She is my son's mother-in-law. She lived an amazing life on this earth and I know she still lives and will continue to touch many lives. I was humbled to see how she fought through a very tough battle of cancer for 2 years. She gave it everything she had. She was an inspiration to us. I was reminded again after attending a celebration of her life, that life is short. I also noticed that what was remembered about her was how she loved and served her family and others too. It made me want to be a better person. I think that is why we lose those we love. It makes us reevaluate what we are doing in this life. I learned a lot from this experience. Do what is most important each day. 

I am always in the mood for chocolate chip cookies. I wanted something gluten-free and these were wonderful. I wrapped them up and put them in the freezer. They are ready for a quick breakfast, snack, lunch or dessert. I love them!!!!

Ingredients  Makes 8-10 depending on size you make them

1 egg

1/2 C almond butter (I made homemade)

1/2 C pumpkin puree

4 tablespoons honey (If you want sweeter add 2 more tablespoons)

1 C old fashioned oatmeal (gluten free)

1/2 C quinoa flakes

1 teaspoon baking powder

1 teaspoon cinnamon

1/2  teaspoon nutmeg

1/4 teaspoon sea salt

1/3 C dark chocolate chips (chopped smaller if desired)

(You could replace chips with raisins or dried cranberries)

Directions

1. Heat oven to 350. Line cookie sheets with parchment paper
2. Combine egg, almond butter, pumpkin, and honey in a large bowl.
3. Stir in oatmeal, quinoa, baking powder, cinnamon, nutmeg and salt until all combined.
4. Fold in chocolate chips
5. Scoop on to cookie sheet. I flattened them a little.
6. Bake about 10 min or to desired doneness.
7. Cool on wire rack. If desired wrap them individually in plastic wrap and place them in in a large ziplock and store in freezer.

Chewy Almond Oatmeal Cookies (Gluten Free)

These cookies got gobbled up by my family they are chewy and delicious. It was fun to use almond flour in them and have them turn out so well. They had great flavor .

Ingredients

1/2 C honey
2 T coconut oil or another kind of oil
1/2 tsp almond extract
1 egg
1 1/2 tsp baking powder
2 T warm water
1/8 tsp salt
1 1/2 C Oatmeal gluten free
1 3/4  C Almond flour Bobs Red Mill
1/2 C dark chocolate chips

Directions    Heat oven to 350  makes about 20 cookies

1. In a small bowl pour in the honey, oil, extract and beat together until smooth.
2. Then beat in egg.
3. Pour baking powder into a small bowl and stir in water until all combined. Stir into egg mixture.
4. Then stir in salt, oatmeal and flour. Until all combined.
5. Fold in the chips.
6. Scoop on to cookie sheets. I flattened them a little with a spatula.
7. Bake until light golden about 8-10 min. Take out of the oven and place the cookies on cooling rack. Enjoy!!!! So chewy and good.

* If the dough is too sticky add another 1 to 2 T flour.

Nutty Granola (Low sugar)

Oatmeal is one of my favorite grains. I love eating it in all sorts of ways. Granola is one of my favorite ways to eat. This is a nice low sugar recipe and it is easy to make. It is a wonderful snack or breakfast. Yum!

Ingredients

2 T honey or vegan sweetener 

1 T coconut oil

1/4 tsp salt

1 tsp pumpkin spice 

3 C old fashioned oatmeal

1 C unsweetened coconut flakes* optional

1/4 C chia* optional

1/2 C chopped unsalted cashews

1/2 C chopped unsalted almonds

1/2 C chopped walnuts or pecans

Directions

1. Heat oven 300. Line cookie sheet with parchment paper or grease. 

2. In a small sauce pan pour in honey and coconut oil and stir until come to a boil. 

3. Take off the heat and stir in salt and pumpkin spice. Set the pan aside.

4. Pour oatmeal, chia, coconut and nuts in medium size bowl and stir together.

5. Pour honey mixture over oatmeal mixture. Stir together until all combined.

6. Spread granola on to cookie sheet evenly.  Place in oven. 

7. Stir in the middle of the cooking to let it cook evenly. Bake about 20 min or until lightly brown. 

8. Let cool and store in air tight container. Serve with yogurt, fruit, hot cereal, or eat alone. 

Ginger Pear Crumble (Gluten free option)

This is a delicious way to eat your pears. This could be eaten as a dessert it would also make a yummy breakfast. The combinations of flavors is a success. I like the cooked pears better than cooked apple crumble. YUM!

Filling

Topping

Ingredients

Topping

1/4 C olive oil
1/4 C honey
1/2 C whole grain flour I used spelt (gluten free oat flour)
1 1/3 C old fashioned oatmeal
2 tsp ground cinnamon
1/4 tsp salt

Filling

5 Bosc pears peeled and cored
2 T fresh lemon juice
2 T fresh ginger grated
2 T honey
3 T whole grain flour or (oat flour gluten free)

Directions  serves 6

1. Heat oven to 375. Spray 6 ramekins or 8x8 square pan with cooking spray.
2. In a small saucepan heat honey on low until melted stir in oil and take off the heat.
3. Stir in the flour, oats, cinnamon and salt. Set aside.
4. Cut pears in bite size pieces add lemon juice, ginger, honey and flour toss until all the pears are covered.
5. Divide pears evenly if you are using ramekins or pour into pan.
6. Then spoon the topping on top evenly.
7. Bake for 25-30 until pears are fork tender.
8. Eat plain or top with whipped coconut cream or vanilla ice cream. Enjoy a treat!

Whole Grain Oatmeal Rolls or Bread

After dough has risen

Whole Grain Oatmeal Bread

Yum!

It was fun making this bread. The taste of it reminded me of the bread that I love at the restaurants that has oatmeal on the outside of it. It was fun to find a whole grain bread that had the same flavor. I am guessing the the bread at the restaurant is not all whole grains. Its just a hunch. I will be making this again soon. :) It took a little time to make it, but the end result was worth it. :)

Ingredients:

1 1/2 C old fashioned oatmeal
1/2 C honey
2 T butter or coconut oil
1 1/2 C water boiling water
2 C warm water (about 110 Degrees)
3 1/2 tsp yeast
1 T honey
1/4 C chia * optional
2 eggs
6 1/2 to 7 C Whole Grain Four (I used 4 C wheat & 3 C Spelt )
1 T salt
1 1/2 C rolled oatmeal (for the outside of the loaf)

Directions:

1. In a metal bowl pour in oatmeal, honey and coconut oil or butter. Then pour over boiling water. Stir until all mixed then put aside and let cool till room temperature. (You could start the soaking process the night before and let it sit overnight in the fridge covered.)

2. In another bowl pour in water, yeast, honey, and chia. Stir until all combined. Let the mixture sit for 15-20 min. You should see bubbles in the mixture if yeast is active.

3. Pour both the oatmeal mixture and yeast mixture into bosh or mixer with bread hook. Add the eggs and mix until all combined. Add the salt and 1 C of flour at a time until combined. (If you dont have a bread mixer you could stir all mixtures in a bowl until combined. Then pour onto floured or oiled surface and knead until a smooth consistency. 

4. Let the Bread mixer go for 3 to 4 min. Until the dough pulls away from the bowl. (But don't let it get too dry. The dough should be sticky) Let the dough rest for 10 min. Then turn on the mixer and let knead 2 more min. (With hands that have a little oil on for easier handling)

5. Then place dough in bowl that has oil on sides. Rise dough until doubles in size. Rub dough on top with oil. Cover the dough with plastic and let rise till doubles in size. (You then can deflate the dough by punching it down, and let double one more time or proceed to putting it in the greased pans. Extra rising time results in a slightly lighter bread)

6. Punch down the dough after rising process is complete. Divide the dough in half. Roll into a loaf. Pour 3/4 C of the oatmeal on to a rectangle piece of parchment paper. Spread the dry oatmeal in a rectangle, and then roll the  dough on to the dry oatmeal on all the sides.

7.  For bread place in  2 greased bread pan. (9x5x3) Cover with plastic. Again let it double till it is 1 inch over the bread pan. 

8. For rolls form into balls and then roll the rolls into dry oatmeal that is on the wax paper or parchment paper. 

7. Heat the oven to 400.

8. Bake for about 45 min. Till the internal temperature is 200 degrees. Should be a nice golden brown when all done.

9. Rub the bread or rolls with butter if desired, it keeps the crust soft. Place the bread on it's side (Keeps the loaf from falling) on a wire rack to cool. If it lasts that long. We love to eat it when it is warm.

Clumpy Raw Granola with Chia

This is a fast and easy to make granola. No baking required. It feels like you are eating oatmeal chocolate chip cookie dough. It is yummy. A great snack or a fun breakfast. 

Ingredients:

1/2 C honey
1/2 C coconut oil melted
1/2 tsp salt * optional
1 C unsweetened coconut flakes
1 C almonds chopped
1/2 C chia
4 C old fashioned oatmeal
1/2 tsp almond extract *optional 
1/2 C  Chopped dark chocolate chips (* or raisins)

Directions: 

1. Pour all the ingredients into a mixer except the chips. Mix until combined.
2. Pour in the chips and stir until just combined. Eat immediately or store in an airtight container to eat later.  
Enjoy!

Chocolate Peanut Butter Bars (no added sugar)

I have been thinking about a new thought lately after reading a cute story and some other experiences I have had recently. The idea is "Happiness is something you decide ahead of time." I love that thought. It means to me that my happiness needs to be based on what is in my head not on the outside things that are happening around me. I know it takes work to do that. I am still working on it. So prior to my feet hitting the floor in the morning I am going to decide to be happy. I love the idea of working at improving on this. The benefits are that I will be happy each day. :)

These are fun little bars I made up the recipe yesterday. They are fast and easy to make and they have no added sugar. They are a fun little snack.

Ingredients

1 C dark chocolate chips
1/2 C natural peanut butter
2 T coconut oil
2 1/2 C old fashioned oatmeal

Directions

1. Place a sauce pan on the stove and heat to medium low heat. Pour in the chips, peanut butter and oil. Stirring constantly until all melted.
2. Take the pan off the heat stir in the oatmeal until it is all combined with the chocolate mixture.
3. Grease a 9 X 9 Pan and pour in the mixture. Smooth and flatten with a spatula.
4. Place it in the fridge. Let harden 30 min to 1 hour. Cut into squares.
5. Store leftovers in airtight container in the fridge.

Chocolate Chip Chunk Bars

It is always a winner to make chocolate chip bars. They are faster than cookies and taste great. I had fun adding chia to these for added protein. Great snack for anytime of the day. Could be a great breakfast too. 

Ingredients

3/4 C coconut oil

3/4 C honey

2 eggs

1/3 C chia *Optional

1 tsp vanilla

2 C oatmeal

1 C whole grain flour ( I used kamut)

3/4 tsp baking soda

1/4 tsp salt

1 C chocolate chips

Directions

1. In a bowl Beat together oil and honey. The beat in each egg one at a time. 

2. Stir in the chia and vanilla.

3. Stir in oatmeal, flour, baking soda and salt. Fold in chocolate chips. 

4. Scoop into a 9x9 pan. Spread until all smooth. 

5. Place in heated oven and bake about 25-30 min. 

6. Take out of oven and cool and cut into squares. 

Chocolate Chip Peanut Butter Dough Bites (gluten free)

I sometimes get cravings to eat cookie dough. This is a great way to satisfy that craving with out all the calories. You can make them up ahead of time and then you will have them ready when the craving hits. They are also a great high protein snack. Enjoy!


Ingredients


1/3 C natural peanut butter
1/4 C honey
3 T coconut oil
1 tsp vanilla
1 C Old fashioned oatmeal
3/4 C unsweetened shredded coconut
1/3 C chopped up dark chocolate chips
1/3 C chia  ground*optional


Directions  makes 15 bites

1. In a mixing bowl put peanut butter, honey, oil and vanilla. Stir together until all creamy.
1. Add the rest of the ingredients into the bowl. Stir until all combined or use your cleans hands to help all of the ingredients combine together.
2. Roll into balls with your hands. Put on a non stick surface.
3. Then place in the fridge to harden. After they harden put in airtight container and store in fridge or freezer. Enjoy!

Chewy Protein Energy Bars

I loved this picture of my daughter throwing up the leaves yesterday. She was an angel. She came and raked up and bagged 10 bags of leaves and carted them away. We have wonderful children who bless our lives in so many ways. I have loved the times my children and grandchildren have enjoyed playing in our leaves. There are a lot more leaves to come. The trees still have a lot of leaves on them. :) The raking and bagging is not over.

It is easy to find a lot of energy bars in the store. They are often very expensive and a lot a times you need a dictionary to decipher what the ingredient its. The safest bet and healthiest is to make your own ahead of time. Then you know exactly what you are eating.  The key is to make up a batch of them ahead of time and then you will have them ready to go when you need them.

These are loaded with protein. They are low in sweetener and taste great. You can make them your own by being creative and adding your favorite dried fruit or you can leave it out. I left it out this time.  I loved the soft chewiness of these bars. They also had just the right amount of sweetness.  Have a great weekend.


Ingredients

1/2 C chia ground *
1 C Old fashioned oatmeal
1/2 C sunflower seeds
1/4 C whole grain flour (I used spelt)
1/2 C dried fruit of your choosing * optional
1/2 C raw almonds
1/2 C raisins
1/2 C soft dates
1 tsp cinnamon
2 T coconut oil
5 T honey
2 eggs


Directions  Heat oven to 350

1. In a blender or food processor, pulse and blend everything except oil.  honey and eggs. Blend until all broken down.
2. Pour in bowl add oil, honey and eggs. Blend until all combined. I used a wire whisk to get it all to blend together. It will be a thick paste.
3. Grease a 9x9 pan (I love the way stone ware cooks.) Grease pan or line with parchment paper.
4. Place in oven and bake about 15 min or until done.
5. Take out of oven and let cool about 15 min before cutting.
6. Store wrapped up in air tight container individually so they are ready to grab. You can store in the fridge for 3 days or freeze them up to 3 months.

* I ground up chia ahead of time in a small grinder.

Peanut Butter and Jam Sandwich Bars

These are a fun tasty snack. They could also be a fun thing to eat for lunch in place of a sandwich. It is a yummy combination of flavors your will love. I love eating peanut butter and jam together on toast. If you love peanut butter and jam sandwiches you will love these. My grandchildren will love them too.


Ingredients

1 C old fashioned oatmeal
1 C spelt flour or whole grain flour
1 tsp baking powder
1/2 C coconut oil
1/2 C honey
1 C creamy peanut butter (natural)
1 tsp vanilla
2 eggs
1 C fruit only (no sugar) jam  flavor of your choice

Directions

1. In a small bowl mix together oatmeal, flour, and baking powder. Set the bowl aside.
2. In a medium bowl beat together oil, honey, and peanut butter. Then beat in vanilla.
3. Beat in eggs one at a time. The mixture should be smooth and creamy.
4. Beat or stir in the dry ingredients into the peanut butter mixture until all combined.
5. In an 8 X 8 square pan Scoop in half of the dough. Smooth out on to the bottom of the pan.
6. Then drop spoonfuls of the jam on top of the dough in the pan and smooth out with the back of a spoon or a spatula.
7. Drop the remaining dough on top of the jam. In spoonfuls all over. Then spread gently with a butter knife or spatula. Try not to disturb the jam too much.
8. Place in heated oven. Cooking time 20-25 min. or until golden colored. Take out of the oven and let cool for 10 min. It gives the jam a chance to thicken up.
9. Cut into squares and serve. Store leftovers in air tight container.

Cherry Chocolate Caramel Granola Bars

This is a healthy snack. That is full of protein, antioxidants, low is sugar. My daughter says she doesn't like cherries and she really liked these. She even packed some for work. These are healthy enough to eat for breakfast too.  

Caramel

Ingredients

1 C canned coconut milk (full fat)
1/4 C honey
2 T coconut oil
1/2 C chia seeds
1/2 C unsweetened shredded coconut
2 C old fashioned oatmeal
1/2 C dried cherries chopped up small
1/2 C dark chocolate chips chopped in small pieces

Directions   makes 16

1. Pour into small saucepan milk, honey, and oil . Stir on medium heat. You may want to have on medium low part of the time. Be careful to not let it burn.  Cook and stir often. It should be cooked down until it becomes very thick. Like the picture above. It is soft ball stage.
2. In a medium sized bowl pour in chia, coconut, oatmeal, and cherries. Stir together until all combined.
3. Pour hot caramel over the oatmeal mixture. Stir until completely mixed together.
4. Fold in the chips.
5. Pour into square parchment lined pan or greased. Press mixture down with the spatula.
6. Place in fridge to harden. Cut into 16 squares. Store in air tight container in the fridge.

Pumpkin Chia Oatmeal

So this is a yummy Fall breakfast. Love the added taste of pumpkin into the oatmeal. A great way to start your day. The chia is added nutritional bonus. This would also make a great snack or even a great lunch.

Ingredients

1 C almond milk
1/3 C old fashioned oatmeal
3 T chia
2 tsp honey or sweetener of your choice (more if you want it sweeter)
2 T canned pumpkin
1/4 tsp cinnamon
dash of nutmeg (fresh if you have it)
2 T crushed dark chocolate chips
almond to drizzle on top

Directions      serves 2

1. Pour all the ingredients except the chocolate chips, into a container and place in the fridge for at least 2 hours to let the mixture thicken. You could make the night before and have it ready to go the next morning.
2. Take out of the fridge sprinkle with chips and drizzle milk on top if desired. Enjoy!

Peanut Butter Nutter Clusters (protein)

I have a new hobby that I am loving. Biking! It is so fun to see things from a bike. I am able to see a lot more than I did when I walked. I am still at the novis stage but it is so much fun. It is fun to do something new. I had ridden bikes before but not to this extent. We live in such a beautiful world. It is a very pretty time of year. Love it!

These are a fun snack. They are loaded with protein and a great snack in between meals when the hungry pains hit or even before that.


Ingredients

1/4 C pecans
1/4 C almonds
1/2 C cashews
1/4 C peanut butter
1/4 C chia
1 T coconut oil
3/4 C old fashioned oatmeal
1/3 C dark chocolate chips

Directions   makes 12

1. In a blender pulse all the ingredients together until all combined.
2. Scoop on to pan lined with parchment paper.
3. Place in fridge to harden. Store in airtight container in the fridge.

Pumpkin Chocolate Chip Bites (no added sugar)

These are a fun little snack and they are loaded with protein. No added sugar without sacrificing the flavor. My goal is to cut down on the sugar in recipes whenever possible without sacrificing the flavor. They are great to make ahead and have in the fridge when you are wanting a healthy snack.

Ingredients

1 C dates soaked for at least and hour
2 T coconut oil
1/2 C canned pumpkin
1/2 C old fashioned oatmeal
1/2 C chopped nuts (I used cashews)
4 T chia *optional great source of protein
1/2 C dark chocolate chips

Directions makes 12

1.Blend in blender, dates, and oil together until smooth.
2. Next add in the pumpkin and blend until smooth.
3. Then add the oatmeal, nuts, chia and chips and blend until all combined and the chips are broken down. It will require pulsing and stopping and stirring during this whole process.
4. Put the mixture in a bowl in the fridge for 20 min. for easier handling.
5. Form into balls and put back in the fridge in airtight container. Enjoy

Baked Peach Cobbler Wedges

 So I did a spin off of this yummy recipe. Since peach season is upon us this is a great time to make this recipe.  Great after school snack. They tasted so good with some Greek coconut yogurt. They would also be yummy alone or with cream. They would make a great breakfast, snack, or dessert. Yum!

1 large egg beaten 

 1 T. almond milk

3 T coconut sugar or brown sugar

1/2 C. Old fashioned rolled oats

1/4 C quinoa washed and dried (not cooked)

1/2 t. cinnamon

1/4 t. ground ginger

Pinch of nutmeg

Pinch of cloves

1/4 C. cashew pieces

2-3 ripe peaches but firm

Directions  Heat oven to 350 degrees.

1. Beat eggs and milk together in a small bowl. Set aside.

Put all the dry ingredients in blender or food processor and blend until there are just small crumbs. Put in small bowl. 

2. Peel the peaches and cut them into large wedges so they are about 1 inch thick. Dip them into the egg mixture and then roll them in the crumb mixture. Place them on a pan.

3. Bake about 30-35 minutes or until fork tender, not mushy.

4. Serve with Greek yogurt, with cream, or alone. 

Try these yummy apple wedges too. 

Oatmeal Cookie Bites

A fun way to eat oatmeal cookies with out all the calories. You could also cook them if you didn't want to eat them raw.

Ingredients

1 1/2 C old fashioned oatmeal
4 T chia *optional
1/2 C almond milk
5 T honey
3 T coconut oil
1/4 tsp cinnamon
1 tsp vanilla
1/4 C old-fashioned oatmeal
1/2 C chopped pecans (Or nuts of your choosing)
1/2 C raisins

Directions

1. Mix oatmeal, chia, milk, honey, oil, cinnamon, and vanilla in a bowl. Stir until all combined. Put in the fridge 30 min to thicken and it also lets the oatmeal soften.
2. I stirred in more oatmeal, (to give it some extra texture) pecans, and raisins.
3. Scoop on to cookie sheet or flat service. Put in fridge to harden.
4. Eat and enjoy. Store leftovers in airtight container.

Frozen Banana Quinoa Bites

It has been a long time since I have had a chocolate covered banana. These little bites brought back fun memories of eating them. It is fun how you can eat certain foods and it can take you back to certain memories. These are yummy protein snack to boost your energy.

Ingredients

2 mashed ripe and soft bananas
1 C cooked quinoa
1 C old fashioned oatmeal
1/2 C ground up cashew powder or cashew butter
1 tsp vanilla
2 1/2 T honey
1 tsp cinnamon
1 1/2 T coconut oil
1/4 C dark chocolate chips
1 T coconut oil
1/4 C cashews chopped up

Directions  Makes about 10

1. In a medium sized bowl blend together, bananas, quinoa, oatmeal and cashews.
2. Then stir in vanilla, honey, cinnamon, and oil.
3. Put in freezer or fridge for about 20 min to harden up.
4.Take out of fridge or freezer and form into balls.
5. Place back in the freezer to harden about 30 min
6. In the meantime soften the chips and stir in the oil. Place in fridge to thicken a little.
7. Take the bites and the chocolate out of the fridge.
8. Roll the bites in the chocolate and then the nuts.
9. Place on greased cookie sheet or flat pan.
10. Once they are frozen eat and store leftovers in an airtight container in the freezer.

Chunky Monkey Smoothie (No added sugar)

By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.

One more post today for the National Dairy Council and the Quaker Oats Center for Excellence.  We love the ingredients that are in this. The smoothie turned out so refreshing and yummy. You are going to love it!

We love oats. They are sometimes easy to overlook when you are trying to eat whole grains. They are so familiar that we sometimes forget they are a legitimate, amazing whole grain.

Oats contain more soluble fiber than any other grain, which makes you feel full longer. They also contain beta-glucans, which have been proven to help lower LDL (bad) cholesterol, and therefore lower heart disease. Oats are okay for people who are looking to avoid gluten as long as they are certified gluten free.

Ingredients
1 C milk of your choice
1/2 C old-fashioned oatmeal uncooked *
3 T peanut butter
1 tsp vanilla
3 frozen bananas, chopped up
1/4 C dark chocolate chips
garnish with chopped up dark chips

Directions   serves 2
1. Blend milk and oatmeal, peanut butter, and vanilla. Blend until smooth.
2. Pour in bananas and blend until smooth.
3. Pour in chocolate chips and blend to desired consistency. I like keeping the chocolate slightly chunky. Garnish with additional  chopped up chocolate chips if desired.
* You can add the oatmeal at the end with the chocolate chips if you want the oatmeal chunky.

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