Chocolate Coconut No-Bake Cookies

I get chocolate cravings on a daily basis.

And I usually eat some kind of chocolate snack/treat twice a day...at least.
SO...it's important for me to make sure I satisfy my chocolate cravings with some healthy options.

These cookies are one of those options, for sure.

You are going to LOVE them! They are rich, chocolatey, satisfying, and have that melt-in-your-mouth quality that are a must for any good no-bake cookie. :)

These no-bake cookies are made with all sorts of healthy ingredients:

coconut oil
raw honey
cocoa
almond milk
almond butter
oats
unsweetened coconut

And you would never know they were healthy.

Oh, and if you are worried about the fat content, don't be!
These are healthy fats from the almond butter and coconut oil.
While coconut has been notorious in the past for its fat content, research now suggests
it is one of the healthiest fats you can eat! Hallelujah for that because it is delicious! :)

This recipe makes 1 dozen cookies and the moment my husband took a bite,
he looked at me incredulously and said, "Are these all of them? This is not going to be enough!"
Haha, talk about making a girl feel good about her cooking! ;) He's too sweet.

Anyways, you have got to make these cookies ASAP, and double the recipe,
and hide some away from your kids, roommates, etc. ;)

Chocolate Coconut No-Bake Cookies

Inspired by: Homemade for Elle
Total Time: 5-10 minutes (to make), 30 minutes (to cool)
Servings: 12 cookies
Nutrition (per cookie):
Calories (140), Fat (9.7g), Carbs (10.2g), Protein (2.5g), Sugars (2.8g), Fiber (1.4g)

Ingredients:

• 1/4 c. coconut oil
• 2 Tbsp. raw honey (or 4 Tbsp. granulated sugar)
• 2 Tbsp. unsweetened cocoa powder
• 1/4 c. unsweetened vanilla almond milk
• 1/4 c. almond butter
• 1 tsp. vanilla extract
• 1 1/4 c. quick oats
• 1/4 c. unsweetened shredded coconut (if you don't like/have coconut, just use more oats

Directions:

1. Combine oil, honey, cocoa powder, and almond milk in small saucepan over medium heat.
2. Bring mixture to a boil and boil for 1 minute, stirring constantly.
3. Remove from heat and immediately add your almond butter, vanilla, oats, and coconut.
4. Quickly drop mixture by Tablespoonful onto a baking sheet lined with parchment or wax paper.
5. Let cookies cool in fridge for 30 minutes and then consume with a nice, tall glass of milk! :) It's important to keep the cookies refrigerated until you eat them because they will get really gooey at room temperature (thanks to that delicious coconut oil!) However, I have eaten them at room temperature...and they still taste awesome but just may not be the consistency you like. 

Baked Pear-Berry Steel-Cut Oats

I've been in a baked oatmeal mood lately. 

It just sounds so good during the chilly Winter mornings.

(Although Spring is now on its way - yay!)

It is so convenient to make some baked oatmeal at the beginning of the week

so your next few breakfasts are already ready to go! 

I'm all about convenience, especially in the morning when I wake up with a monstrous appetite 

(thank you pregnancy!) and I don't feel like making anything.

With baked oatmeal, I can just take leftovers out of the fridge, scoop a serving into a small saucepan over medium heat, pour a little milk over it, and voila! Breakfast is ready in just a few minutes.

PLUS, it makes my house smell amazing. Best smell ever!

Eating steel-cut oats is also a great way to start the day! I'd say they were a "superfood" breakfast.
They are rich in dietary fiber, which has been shown to reduce the risk of heart disease and diabetes, lower blood pressure, and aid in weight-loss (since it keeps you full, longer!). Awesome, right?!

Isn't it wonderful that something so healthy is also super tasty? ;)

Baked Pear-Berry Steel-Cut Oats
Inspired by: This New Old Thing
Total Time: 1 hour
Servings: 6
Nutrition (per serving):
Calories (193), Fat (3.1g), Protein (5.5g), Carbs (37.1g), Sugars (12.6g), Fiber (6.2g)
High in dietary fiber, 16% DV of Calcium

Ingredients:

• 1 c. uncooked steel-cut oats
• 1 & 1/2 cups unsweetened vanilla almond milk (or milk of choice)
• 1 ripe pear, chopped
• 1 c. fresh or frozen mixed berries (if you use frozen, let them thaw and drain as much liquid as you can)
• 1 Tbsp. raw honey
• 2 Tbsp. pure maple syrup (or honey or agave nectar)
• 1/2 tsp. baking powder
• 1 Tbsp. chia seeds, optional (but not ;) )
• 1 tsp. cinnamon
• 1 tsp. vanilla extract
• pinch of salt

Directions:

1. Preheat oven to 375 degrees F.
2. Mix oats and milk in large bowl and set aside for 10 minutes, so the oats soak up a bit of the milk.
3. While the oats are soaking, heat a small saucepan over medium heat and add the raw honey, pears, and berries. Sautee the pears and berries for a few minutes until pears are softened.
4. Add the pear-berry mixture and all other ingredients (maple syrup, baking powder, chia seeds, cinnamon, vanilla, and salt) into the bowl with the oats and milk. Stir to combine.
5. Pour the oat mixture into a lightly greased 8x8 baking dish and bake in oven for about 35-40 minutes, or until the center is firm.
6. Serve warm with an extra splash of milk (or cream if you're feeling really adventurous!).
7. Refrigerate leftovers in a airtight container. To reheat leftovers, heat a small to medium saucepan over medium heat, add the desired amount of baked oats and some almond milk. Feel free to add as much/little milk as you want, depending on how you like the consistency of your oats. More milk for thinner oats, less milk for thicker oats. 

Comment and let me know what your favorite baked oatmeal recipe is! 

Whole Wheat Lemon Poppyseed Pancakes with Lemony Glaze

I may be getting a little bit ahead of myself, but the nicer weather here in Utah
makes me long for Spring and Summertime!

And nothing seems to bring in the freshness of Spring like lemons!
So, in honor and celebration of the upcoming Springtime weather, I made some
Lemon Poppyseed Pancakes!

These pancakes have the perfect hint of lemon and are super fluffy.
Plus, they made my little apartment smell like lemons, which reminds me of Spring!

Love it!

I don't have any pictures of it, but I topped these fluffy cakes with some
lemony glaze to take them to a whole new level of lemony-sweet goodness.

So, I've got to know, what is your favorite springtime breakfast? :)

Lemon Poppyseed Pancakes
          with a Lemony Glaze

Total Time: 25-30 minutes
Servings: about 24 (3-4" diameter) pancakes
Nutrition (per pancake):
Calories (80), Fat (2.1g), Protein (1.9g), Carbs (13.6g), Sugars (3.4g), Fiber (1.5g)

Ingredients:

• 2 1/2 c. whole wheat pastry flour (can use regular whole wheat or all-purpose flour) **See Notes
• 3 Tbsp. poppy seeds
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/4 c. raw honey, melted (if you like sweeter pancakes, add 2 extra Tbsp. honey)
• zest of 2 lemons
• juice of 2 lemons
• 1 c. buttermilk
• 1 c. unsweetened vanilla almond milk
• 2 medium eggs, well beaten
• 1/2 tsp. vanilla extract
• 2 Tbsp. melted coconut oil

Lemony Glaze:

• 1/3 c. raw honey
• 1/4 c. raw organic cane sugar
• 1/4 c. unsweetened vanilla almond milk
• 4 tsp. lemon juice
• 3 pinches baking soda

Directions for Lemony Glaze:

1. In small saucepan, stir honey, sugar, almond milk, and lemon juice constantly over medium heat until it comes to a simmer. 
2. Allow to simmer for 1 minute without stirring, then remove from heat and whisk in the 3 pinches of baking soda for about 10 seconds until mixture becomes frothy. 
3. Return mixture to low heat and cook for about 30 more seconds.
4. Serve syrup warm over lemon poppyseed pancakes. Leftover syrup needs to be warmed to drizzle on pancakes because it will become sticky (like honey) as it cools. 

Directions for Pancakes:

1. Preheat griddle to medium-high heat (about 250 degrees F on a griddle).
2. Combine the flour, poppyseeds, baking powder, baking soda, and salt in a large mixing bowl.
3. In a medium mixing bowl, whisk together the melted raw honey and the lemon zest. Then add the buttermilk, almond milk, eggs, vanilla, and melted coconut oil. Make sure you stir the coconut oil into the mixture as you are pouring it in to make sure it gets distributed evenly and doesn't clump. 
4. Create a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir the wet and dry ingredients together until just combined. The batter will be lumpy. 
5. Lightly spray pre-heated griddle with non-stick cooking spray, if needed. Pour batter onto griddle  a scant 1/4 c. at a time. Cook on first side until the bottom is golden brown and the edges are set. Flip pancake and cook until other side is golden brown as well. Repeat with the remaining batter.
6. Serve pancakes warm with the lemony glaze and enjoy with a handful of blueberries or sliced strawberries.

**Notes: If you use regular whole wheat flour, the pancakes will be more hardy than fluffy. However, if you use half whole wheat flour, half all-purpose flour it should act similarly to whole wheat pastry flour! :)

These pancakes are great as leftovers (if you have any!) as well. Just store leftovers in an airtight container in the fridge and reheat in the microwave. 

Slow Cooker Almond Joy Steel-Cut Oats

I am a huge fan of Almond Joys. 

If I had to choose a candy bar, Almond Joy would be #1.

Unfortunately, because of my "trying to eat clean" thing, I have not had 

an Almond Joy in...years probably! I can't even remember.

Well, I wanted to recreate an almond joy. A healthier version.
In a steel-cut oat form.

I love steel-cut oats and I love Almond Joys.
Why not combine the two?

Well the result was this:

deliciously healthy

chocolatey

coco-nutty

almond-buttery

Perfection. In a bowl. For breakfast.

But wait, it gets better!
This recipe makes SO much so you can enjoy this all.week.long.
Or for two weeks.

But probably not because I always end up eating a little more than a serving.
It's just way too good.

Plus, this recipe requires minimal effort.
Just throw everything into the crockpot and anxiously wait. ;)
Then top the oats with coconut, a dollop of almond butter, and a sprinkle of dark chocolate chips.

I have to admit, it was difficult to take pictures of this before digging in.
It smelled amazing! And looked amazing. And I could really eat this forever.

I hope these oats help cure your chocolate and/or almond-joy cravings because they sure satisfy mine! :)

Slow Cooker Almond Joy Steel-Cut Oats

Total Time: 4-5 hours (varies from crockpot to crockpot)
Servings: 12
Nutrition (per serving, does not include toppings):
Calories (212), Fat (5.3g), Protein (6.9g), Carbs (34.9g), Sugars (3.9g), Fiber (6.3g)
Low in saturated fat, high in calcium and iron, high in fiber, very high in vitamin B6, high in vitamin E

Ingredients:

• 3 c. steel-cut oats, uncooked
• 9-10 c. unsweetened vanilla almond milk (or regular milk) See Notes**
• 2 large, very ripe bananas, mashed (about 1 heaping cup) See Notes**
• 2 tsp. vanilla extract
• 3/4 c. high-quality unsweetened cocoa powder
• Toppings: unsweetened shredded coconut, dark chocolate chips, almond butter, almonds

Directions:

1. Lightly spray inside of crockpot with a bit of non-stick cooking spray.
2. Pour all ingredients (minus toppings) into large 6 qt. crockpot and whisk until cocoa combines with the milk.
3. Cover and cook on low for 4-5 hours. Stir occasionally, if possible, to avoid oats sticking to sides. This shouldn't be an issue though if you sprayed the crockpot with cooking spray before adding all the ingredients.
4. Oats will be thick. Add more milk, or water, if you want a thinner consistency. 
5. Transfer oats to a bowl and add desired toppings to make it "almond-joy-like" :)
6. Refrigerate leftovers. Reheat oats in saucepan on stovetop over medium heat with a bit of almond milk or water until oats reach desired consistency. Add more/less liquid depending on how thick you like your oats.

**Notes: You can use water or half water, half milk but I used all almond milk because it makes the oats so creamy! I actually used almond coconut milk to get some added coconut flavor. ;)

Using 2 ripe bananas may not make the chocolate oats as sweet as you like them to be. I like my chocolate super rich and dark so I don't add tons of sweetener. If you like sweeter oats, add honey or your preferred sweetener, to taste, either before or after you cook them.