White Chocolate Cherry Oatmeal Cookies

I have one last summer dessert recipe to share with you all before I return from my cruise 🙂

Remember those Peanut Granola Bites I blogged about a couple weeks ago? I decided to try another version of these crispy bites with almond butter instead peanut for a lighter taste. I also added some more mix-ins, and rolled them into balls for a great crispy cookie.

Enjoy!

White Chocolate Cherry Oatmeal Cookies

adapted from Peanut Butter Granola Bites

makes 10 cookies

Ingredients:

1/2 cups old fashioned oats
1/4 cup ground flax seeds
3 Tbsp maple syrup
3 Tbsp almond butter
1 tsp vanilla
1 Tbsp unsweetened applesauce
2 Tbsp toasted walnuts
2 Tbsp dried cherries chopped
2 Tbsp white chocolate chips
Directions:
Preheat the oven to 325. Mix the maple syrup and almond butter together (you may need to microwave it for 30 seconds in order to stir). Add the vanilla and applesauce. Combine the oats and flax seeds, add in the liquids. Mix in the walnuts, cherries, and chocolate chips. Roll the dough with your hands to form 1 inch balls. Place dough balls onto a oiled pan. Bake for 12 minutes.
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Peanut Granola Bites

These Peanut Granola Bites were introduced to me by Jessica at A Kitchen Addiction, and I finally got the chance to make some this weekend.

I love the idea of only eating the big clumps in granola, and these did not disapoint! They served as a perfect afternoon snack at the beach. I actually made two batches of the recipe because my mom and sister ate most of the first batch before I told them I was saving the bites for the trip.

I essentially followed Jessica’s recipe, except I didn’t have oat bran so I just used sliced almonds instead. Also, because it is hard for me to imagine peanut butter or granola without chocolate, I added 2 Tbsp of chocolate chips. The bites were crunchy on the outside,  moist on the inside , with just enough sweetness.

 

 

Snacks on the Go

celery and carrots chopped up and ready for on the go snacking

One of the hardest aspects of eating healthy is that it requires a bit more prep work than just swinging by a drive through/vending machine. Since I am an avid snacker, I try to have several different options on hand going into the week. This coming week is going to be a busy one for me, so today I dedicated a little time towards making sure I have everything in order for a week’s worth of snacks. Here’s what I’ve got:

I love these little (clementines/baby oranges/ tangerines?) fruits! I usually throw a couple into my bag for rushed days

quartered radishes to add some spice to the veggie bag

cooked quinoa ready to be throw into any dish for a little extra bulk and protein

My nut love 🙂 I try to keep a little bag of almonds in my purse at all times

...and I usually throw a handful of cranberries in the mix as well

If all else fails, I can stick a spoon in my almond butter jar and call it a snack!

Quinoa Granola

This is one of my new all time favorite granola recipes! I love it on greek yogurt, in almond milk, or straight out of the bag. The quinoa and puffed wheat combine for a crunchy but light texture, and it clumps easily. The maple syrup adds a warm flavor and perfect sweetness for me. I also love that the quinoa adds a bit of protein to the granola.

Quinoa Granola

Inspired by Hungry Hungry Hippie’s Quinoa Granola

Makes about 6 cups

Ingredients:

1 ½ cups rolled oats

2 cups puffed wheat

½ cup uncooked quinoa

1 cup slivered almonds

½ cup sweetened coconut flakes

1 tsp cinnamon

½ cup coconut oil (canola would work too)

½ cup maple syrup

½  Tbsp vanilla

1  cup cranberries

Directions: Preheat oven to 225. Mix together the first six ingredients (oats to cinnamon). Microwave the coconut oil until the oil is liquid and mix with maple syrup and vanilla. Pour the liquids over the dry ingredients and gently combine. Spread mixture over two cookie sheets lined with parchment paper. Bake for 60 minutes and enjoy the amazing aromas that will pervade your kitchen. Take it out and let the granola cool. Break apart the sheets of granola goodness by lifting up the sides of the parchment paper. Mix in the cranberries. Store in an airtight container for up to three weeks (but really, who doesn’t eat 6 cups of granola in a week?…hopefully I’m not alone in this ;))