oatmeal Archives - Page 2 of 2 - What the Forks for Dinner?

No Bake Tropical Bites

Too hot to bake??? You bet, so don’t! No Bake Tropical Bites are a tasty trip to the Islands without the heat.

Little pop in your mouth snack that are filled with almonds, coconut, and pineapple. And the best part is you don’t have to turn on the oven.

These little bites are good for you too. Almond butter, oatmeal, and flaxseed, make them a clean eating snack as well.

Over the summer our school has a summer crew that does all the work that can’t be done during the school year. For a little extra cash I worked this summer on the paint crew. So, for those who know we well, know I LOVE TO PAINT!!!!!

Perhaps I’m slightly obsessed with painting. So, the paint crew seemed like the right choice and it was……I truly enjoyed it.

But, I had to pack a lunch everyday and I really tried to pack items that did not need refrigeration. No Bake Tropical Bites were perfect. Just popped them into a ziplock bag, and off I went. Now, I usually ate them for breakfast, they have oatmeal and that’s breakfast.

They also would make a great snack, or a sweet treat after a big meal. You know, when you have eaten a really great meal, and are stuffed, but just want something a little sweet, No Bake Tropical Bites are just the ticket.

A small sweet tropical treat. Enjoy some today!

No Bake Tropical Bites

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Author: Marty Boyd
Yield: 20 1x

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Ingredients

Scale

3/4 cup unsweetened coconut, shredded or flakes
3/4 old fashioned oatmeal (not instant)
1/8 cup ground flaxseed
1/4 cup sliced almonds
1/4 cup dried pineapple, diced
3/4 cup almond butter
1/4 cup pure maple syrup
1/4 teaspoon almond extract
Extra almonds and dried pineapple for garnish

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Instructions

In a large bowl mix together coconut, oats, flax, almonds, and dried pineapple, set aside.
In a small bowl place almond butter,maple syrup, and almond extract. Mix well.
Stir the wet ingredient into the dry and stir until throughly mixed.
Using a small ice cream scoop portion mixture onto a cookie sheet lined with parchment paper. You may roll them into balls if you like. I prefer to leave the bottom flat.
Store in an airtight container.

Notes

Amount depends on the size of your scoop.

Cranberry Almond Energy Bites

Spring Break is approaching it’s final days, then it’s back to school for the last of the 2015-2016 school year. I will need something to get my motor running……… Cranberry Almond Energy Bites.

I am always running later than I want too! I start getting ready for school early enough, but somewhere between the shower and the door……..I think I enter a time warp, or fall into a black hole…….anyway, I am always running out the door.

But, I believe in the power of breakfast. After a good nights sleep you need to refuel your tank. But, for the running late me, it needs to be a grab and go, eat in the car kinda thing. Cranberry Almond Energy Bites are certainly that kind of breakfast.

Loaded with oatmeal, almonds, and almond butter, you will have all the protein you need to start your day. Chia seeds and flax add an additional health boost and cranberries and coconut add a bit of sweetness.

Since I have been on Spring Break, and doing Spring Break things…..no alarm, a few extra hours of sleep…..it will be hard to get back into the groove.

I have a plan, or I should say I made a plan. I made the Cranberry Almond Energy Bites this week, and I am already for that first day back to school. I can grab a couple of the bites and a cup of joe and head on out the door! Hopefully on time……..but, lets not get hysterical!

If you need that make ahead grab and go breakfast, try these bites. A big shout out to The Creative Bite for the recipe I found on Pinterest.

For now, I plan on enjoying my last few days of Spring Break!!!

Cranberry Almond Energy Bites

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Author: The Creative Bite
Yield: 16 1x

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Ingredients

Scale

1 c. oatmeal
⅓ c. sliced almonds
⅓ c. sweetened shredded coconut
1 Tbsp. ground flaxseed
½ c. almond butter
¼ c. honey
1 Tbsp. chia seeds
⅓ c. dried cranberries, roughly chopped

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Instructions

Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool. (My coconut was already toasted so I did not add it to the oatmeal and almonds)
In a medium bowl microwave the almond butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl.
Form into 1.5″ balls and refrigerate. I used a small ice cream scoop to make sure they were uniform. Store in an airtight container refrigerated for up to one week or freezer for 3 months.

Notes

To make shaping the balls easier I sprayed my hands with coconut spray.
I also rolled them in extra coconut and almonds for a pretty look!

Cranberry Pistachio Breakfast Cookies

Need a quick grab and go breakfast treat? Cranberry Pistachio Breakfast Cookies are just the ticket!

I am always looking for a quick and easy grab and go breakfast. Granola bars are great, but I want to know …….and be able to pronounce the things that are in my food.

I know this is odd, but I do not like cooked oatmeal, I love how it smells….must be a texture thing. But, I love it in a baked item. Weird right?

Oatmeal is good for you and can help reduce cholesterol, can help stabilize blood sugar, and may reduce the risk of heart problems when combined with a heart healthy diet. Plus in these cookies it tastes awesome.

While I admit the other items in the cookie may not be the lowest in fat or sugar, they all have certain benefits.

Pistachios…my new favorite nut, as I eluded to in the Pistachio Pudding Bundt Cake post earlier this week…..are cholesterol free, sodium free and lower in fat than other nuts. They have potassium, and fiber. Adding pistachios to carb rich food such as rice and pasta may have a glucose and insulin lovering effect.

Everyone know the benefits of bananas, plus they can replace fat in baking so, double score for the banana.

I know, I know, dried cranberries have sugar, but buy the low sugar variety and keep your consumption at a reasonable amount and it’s all good!

Same goes for coconut. It is enjoying its day in the sun, but as it is high in fat content be mindful of its consumption.

Mixing the cookies was easy. ai used a ring for a mason jar as a mold to ensure that all the cookie were round and of the same size.

Another thing I discovered is that the longer these cookies set the better they taste, the flavor just sorta blend to gather and complement each other.

For this recipe I used as much organic as I could find to increase the benefit. The combo of all the ingredients gives a fiber filled, cookie that keep your sugar level even and a boost of energy to last you for the morning, until that mid morning snack, which could be another Cranberry Pistachio Breakfast Cookie!

Cranberry Pistachio Breakfast Cookies

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews

Author: Marty Boyd
Yield: 20 1x

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Ingredients

Scale

1½ cups rolled oats
1 cup unsweetened coconut flakes
1 tablespoon Chia seeds
½ teaspoon salt
¾ cups coarsely chopped Pistachios
½ cup dried Cranberries
3 very ripe bananas, mashed
¼ cup coconut oil, warm enough to be liquid
1 tablespoon Honey
1 teaspoon vanilla extract

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Instructions

Preheat oven to 350°. Combine oats, coconut, Chia, salt, pistachios, and Cranberries. Stir in bananas, oil, honey and vanilla until well combined.
Press 2 tablespoons of mixture into a 2½-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.