Oatmeal Snacks

February 27, 2013

No matter how hard I try to resist sugary snacks, they just happen. I have finally found something that curbs my sweet tooth and guilt at the same time. They are healthy (I use that adjective loosely in this case) because of the nutrient rich ingredients. Are they healthier than kale salad or hummus with carrots? No. Healthier than a cookie? Yes! Swapping the chocolate chips for something more nutritious like dried fruit would be a good variation.


Oatmeal Snack Balls
original recipe from Gimme Some Oven

1 cup dry oatmeal
2/3 cup toasted coconut flakes
1/2 cup nut butter (I use ¼ cup almond, ¼ cup peanut)
1/2 cup ground flaxseed
1/2 cup chocolate chips (or other mix in)
1/3 cup honey or maple syrup
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract


Stir all ingredients together in a bowl until mixed well. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Print the recipe Oatmeal Bites


The Gift of Granola

November 29, 2012

Tis the season for baked goodies and gifts! Why not try giving the gift of breakfast instead of dessert? This granola is not too sweet and makes the perfect breakfast or snack. I promise that your friends, family, and neighbors will beg you for more. So get to baking and spread granola cheer!

adapted from a friend’s recipe

1. Preheat oven to 250 degrees.
2. Mix the following in a large bowl:

4 cups extra thick rolled oats (Bob’s Red Mill)
3 cups of nuts- any combo would work but this is what I like
1 cup whole almonds (skin on), chopped
1 cup slivered almonds
1 cup walnuts or pecans, chopped
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds (pepitas)
1/2 cup – 1 cup coconut, unsweetened (optional)
1 teaspoon cinnamon
1 teaspoon ground ginger

3. Combine the following in a microwave safe bowl. Microwave until warm & ingredients dissolve (about 30 seconds):

1/2 cup water
1 teaspoon salt
1/2 cup honey
1/3 cup safflower or canola oil

4. Pour liquid over dry ingredients and toss well.
5. Spread onto a large baking sheet covered with parchment or foil.
6. Bake for a total of about 2 hours. Pull out the granola and stir gently every 20-30 minutes. Keep a close eye on the granola towards the end, as it will turn overly brown quickly.
7. Let cool completely before storing.

-Make sure all ingredients are raw – not roasted or salted. BUT, sometimes I use salted sunflower seeds and the salty sweet combination is good.
– Flax is a good addition before or after baking
– Dried fruit is nice to add after the granola cools.
-The mixture will be fairly dry and slightly sticky
-Store in the refrigerator or freezer for optimal freshness.

Here is a printable copy of the recipe Ruthie’s Famous Granola



April 27, 2011

If you are planning to wake up extra early Friday morning for The Royal Wedding, why not make a special breakfast-fit for a royal affair? Homemade waffles topped with whipped cream and berries paired with a hot cup of coffee seems fancy enough for the occassion. I am going to make the batter Thursday night so Friday morning only requires heating the waffle iron and brewing coffee.

You Will Need:
2 cups White Lily plain flour, sifted
4 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
2 tablespoons cornmeal
1-1/2 cups whole milk
2 eggs
1/2 cup vegetable oil
Additional- whipping cream, berries, syrup, butter etc.

Mix the dry ingredients together.
Beat eggs and milk together in a separate bowl.
Whisk dry ingredients with egg/milk mixture.
Add oil.
Batter should be slightly lumpy.
Bake in a waffle iron.

Can’t wait until Friday!