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SEE Bars

energy bars

SEE BARS – Super Easy Energy Bars: This is my new fruit and nut bars with a bit of chocolate. Cut them in bars for a trail snack to keep your energy up, or cut bite size pieces for a small snack. However you roll, these bars are a perfect punch! SEE the difference in taste by using the best ingredients and making the bar yourself; SEE the savings in not buying prepackaged goods!

BUY tip:

*Use natural cocoa, as it is higher in fat, tastes better, and will provide more energy.
*Use a high quality 85% chocolate and no less than 70%
*Look for juice sweetened dried fruit. Not absolutely necessary, but I think they taste better and you avoid processed sugar. 


Energy Bars
Recipe type: Energy bar
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
Energy bar for a trail snack or cut in small bites for a light treat.
  • 1¼ cup pitted, chopped dates
  • 2½ Tbs local honey
  • 1½ cups rolled oats, finely ground in blender or food processor
  • ½ tsp cinnamon
  • 2 Tbs. oat bran
  • 3 Tbs. ground flaxseed
  • 2 Tbs. natural cocoa
  • ½ tsp coarse salt
  • 1 c. raw almonds, coarsely chopped
  • ½ c. unsalted, toasted pistachios
  • ⅓ c. dried cranberries, preferably sweetened with juice
  • ⅓ c. dried blueberries
  • ⅓ c. dried tart cherries
  • 2 ounces chopped dark chocolate, at least 70% (I use 85%)
  • coconut or vegetable cooking spray
  1. Spray 9 in. pan with coconut spray
  2. Place dates in small saucepan.
  3. Add enough water to just barely cover.
  4. Bring to a boil and simmer for 20 mins.
  5. Set aside.
  6. Mix oats, cinnamon, oat bran, flaxseed, cocoa and salt in a large mixing bowl.
  7. Add nuts and berries and chocolate.
  8. Set aside.
  9. Dates will have absorbed most of the water by now; if more than a tbs or two remains, drain the excess.
  10. Pour dates and honey into blender or food processor and process till smooth.
  11. Pour date mixture over dry ingredients and mix until all ingredients are moist.
  12. Pat evenly into 9 in. prepared pan.
  13. Bake at 350 for 25 mins.
  14. Cool; cut into bars or small bites



Friday Foodie: Breakfast or Snack Bar

Friday Foodie: Breakfast or Snack Bar

You are going to LOVE these. Super simple and quick to make, they are a great breakfast bar or an afternoon snack.

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Friday Foodie: Breakfast or Snack Bar
Recipe type: Breakfast or Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
This is a quick and easy recipe that even your pickiest breakfast eater will enjoy.
  • ½ c peanut butter or almond butter
  • 2 ripe bananas, mashed
  • ½ c almonds
  • 4-7 pitted dates
  • ¼ c dried cherries,
  • 2 Tbs. natural cocoa
  • ¼ c unsweetened coconut flakes
  • ¼ c raw pepita (pumpkin) seeds
  • 1 c rolled oats (not minute or instant)
  • optional: ¼ c raisins or chopped nuts
  • optional for snack bars: ¼ c dark chocolate chips
  1. Preheat oven to 350
  2. Line a large loaf pan with parchment paper
  3. In a small sauce pan over medium heat, stirring constantly, heat nut butter and banana until nut butter is softened and completely combined. Remove from heat.
  4. In a blender or food processor, coarsely chop almonds, dates, and cherries.
  5. Add coconut flakes and process a few seconds to break up flakes.
  6. Transfer to a bowl.
  7. Add oats and pepitas and any optionals.
  8. Pour banana mixture over dry ingredients.
  9. Stir till combined.
  10. Press into loaf pan.
  11. Bake for 30 mins.
  12. Allow to cool before cutting.
  13. breakfast bars or cut into bite size pieces for a healthy snack.


Banana Ice Cream Pie

Friday Foodie: Banana “Ice Cream” Pie



Since I don’t eat many sweets these days, usually just a square of 85% chocolate a day, I get a craving for a proper dessert now and then. I came up with this idea through experimenting with an uncooked chocolate oat ball that didn’t hold together as planned, and well, it evolved into a little frozen banana “ice cream” pie that is quite nice and fixed my sweet tooth right up!

crumbs, crust, dessert

(In the picture, the small bowl is the crumbs before baking, then the crust and the final dessert.)

I actually ate this for breakfast this morning, as I had to be sure my experiment was a success before I posted the recipe. Some one has to make these kinds of sacrifices! Bananas, oats, cocoa….pretty nutritious!

I started with 3/4 cup of old fashioned oats, 2 Tbs natural cocoa, 2 Tbs real maple syrup (I think raw honey would work too) and 1/4 cup of raw almond butter. Mix this together with a fork. It should be sticky enough to hold together in a ball, but crumble easily.

Divide among four ramekins. Press into layer that covers the bottom. Bake at 375 for ten minutes. Remove and cool.

While crust is baking, peel three bananas and place in food processor. Add 3 Tbs chopped walnuts and 1/2 cup of unsweetened vanilla almond, soy, hemp or coconut milk. If you don’t have the vanilla milk, add 1/2 tsp of real vanilla flavor to the mix. Process until smooth.

Banana Ice Cream Pie

Place banana mixture in freezer for thirty minutes while crust cools. Remove from freezer, stir and divide banana among the four ramekins with crust. Freeze until firm. Sprinkle with cocoa powder before serving. I froze mine overnight and had to let it set for 30 minutes before eating. If you make ahead, just pull out of the freezer when you sit down to dinner and they should be perfect by the end of the meal.

Friday Foodie: Banana "Ice Cream" Pie
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
A delicious healthy frozen dessert with bananas and oats.
  • ¾ c old fashioned oats
  • 2 Tbs natural cocoa powder
  • 2 Tbs maple syrup
  • ¼ c raw almond butter
  • 3 bananas
  • 3 Tbs walnut pieces
  • ½ c unsweetened vanilla almond, soy, hemp or coconut milk
  • ½ tsp real vanilla flavor
  1. Preheat oven to 375
  2. Mix oats, cocoa, syrup and almond butter together with a fork
  3. Divide between four ramekins
  4. Bake for 10-12 minutes until crisp
  5. Set aside to cool
  6. While crust is baking, combine bananas, nuts, milk and flavor in food processor
  7. Process until smooth
  8. Pour into a shallow container and place in freezer for 30 mins
  9. Stir mixture
  10. Divide among four ramekins, freeze for 30 mins
  11. Serve
  12. If made ahead of time, allow to sit 30 mins before serving to soften the banana mixture



FAST Friday Foodie: Skillet Granola

I love granola, but store bought varieties are full of fat and sugar. Recently, I had a real crave though, and decided to give a go at making my own. I decided to try  just a small batch and the skillet seemed like the easiest way to throw this together. I pulled a few nuts and sunflower seeds from my freezer, added some oats, spices, coconut oil and honey and made a delicious toasty granola. If you want to make this in larger quantities, you might want to throw it on a cookie sheet instead and toast in the oven at 350 degrees for maybe ten to fifteen minutes, stirring at least once and checking to be sure it doesn’t get too brown. Once finished and cool, add 2 Tbs of unsweetened coconut flakes. Serve 2 Tbs on a bowl of fresh fruit or oatmeal.

Also great as a small snack. So here’s the recipe:

FAST Friday Foodie: Skillet Granola
Recipe type: Breakfast or Snack
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
This granola is made with coconut oil, a healthy fat, and has minimal sugar coming from raw honey.
  • 1 tsp coconut oil
  • ¼ cup old fashioned oats
  • 2 Tbs raw sunflower seeds
  • 2 Tbs raw walnut pieces
  • 2 Tbs raw pecan pieces
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • 1 tsp raw honey
  • 2 Tbs unsweetened coconut flakes
  1. Heat skillet on medium-high heat
  2. Add coconut oil
  3. When melted, add seeds and nuts
  4. Stir until all are coated with oil
  5. Add spices and continue stirring or shake pan
  6. Continue for 3 to 5 minutes, until nuts smell fragrant and look toasted
  7. Stir in honey until all nuts are coated
  8. Stir for one more minute to allow honey to crystalize to nuts
  9. Pour onto a flat surface and allow to cool
  10. Once cool, stir in 2 Tbs unsweetened coconut flakes
  11. Store in covered container
  12. Serve 2 Tbs on a bowl of fruit or oatmeal
  13. OR eat 2 Tbs as a snack