Healthy Carrot Cake and Oatmeal Bake

Like healthy granola in a bar . . . this one is filled with oats, fruit + veggies.

If you like this, you might enjoy Granola page 196 in Tastes & Treasures cookbook too.

Carrot Cake and Oatmeal Bake
Ingredients:
3 cups old-fashioned oats
3 tbsp. plain protein powder with about 100 calories per serving
5 no-calorie sweetener packets (like Truvia)
1 1/2 tbsp. chia seeds
1 tbsp. cinnamon
2 tsp. baking powder
1/2 tsp. nutmeg
1/4 tsp. salt
1 1/2 cups unsweetened vanilla almond milk
1/2 cup unsweetened applesauce
1/2 cup (about 4 large) egg whites
2 tsp. vanilla extract
1 cup shredded carrots, finely chopped
1/2 cup canned crushed pineapple packed in juice, lightly drained
3 tbsp. raisins, chopped

Directions:
Preheat oven to 350 degrees. Spray an 8" x 8" baking pan with nonstick spray.

In a large bowl, combine oats, protein powder, sweetener, chia seeds, cinnamon, baking powder, nutmeg, and salt. Mix well.

In a medium-large bowl, combine almond milk, applesauce, egg whites, and vanilla extract. Mix until uniform.

Add mixture in the medium-large bowl to the large bowl. Stir until uniform.

Fold in chopped carrots, lightly drained pineapple, and chopped raisins.

Transfer the mixture to the baking pan, and smooth out the surface.

Bake until top is light golden brown and entire dish is cooked through, about 35 minutes.

MAKES 6 SERVINGS
Thanks to HungryGirl for the recipe.

Chocolate Chip Oatmeal Bites

Looking for a sweet treat for you or the kiddos but want to limit the sugar overload that this season brings?!? Try this no bake, super easy, healthy and tasty recipe! The addition of flaxseeds offer a great source of fiber, which keeps you full longer and omega-3, which is important to the anti-inflammatory system in the body.
Even Santa can appreciate Oatmeal Bites. Don't forget the carrot for Rudolph and the reindeers.

Chocolate Chip Oatmeal Bites
Ingredients:

1 cup oatmeal

1/2 cup sunflower seed butter (or other nut butter)

1/3 cup honey

1 cup coconut flakes

1/2 cup ground flaxseed

1/2 cup mini chocolate chips

1 tsp vanilla
Directions:

Mix all ingredients in a medium bowl until thoroughly incorporated. Let chill in the refrigerator for half an hour.
Once chilled, roll into balls and enjoy! Store in an airtight container and keep refrigerated for up to 1 week.
Thanks to Tiana Hill from Restorative Yoga for the recipe.

Zona Lorig's Oatmeal Cake

Moist and delicious, this vintage recipe has nutritious ingredients but also lots of sugar. Thanks to Zona Lorig for bringing it to the September Historical League meeting.










Oatmeal Cake

Ingredients for Cake:
1 1/2 cups boiling water
1/2 cup butter
1 cup quick cook oats
1 1/2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 cup well-packed brown sugar
1 cup white sugar
2 eggs

Directions for Cake:
Mix boiling water, butter and oats together and set aside for 15 minutes.
Combine flour, soda, cinnamon, brown sugar, white sugar and eggs and mix well. Add dissolved oat mixture and mix well.
Bake in 9” X 13” pan sprayed with cooking oil at 350 degrees for 35 min.

Ingredients for Topping:
6-8 tablespoons butter
1/2 cup cream or milk
2/3 cup brown sugar
1 teaspoon flour
1 cup shredded coconut
1 cup chopped nuts
1 teaspoon vanilla

Directions for Topping:
Mix butter, cream, brown sugar and flour together and heat on cook top. Add coconut, nuts and vanilla and mix well. Spread on warm cake and place under broiler until lightly brown, about two minutes. Watch carefully as it burns easily.

Recipe from Chandler Junior Woman’s Club Cookbook - 1965

Make Ahead Oatmeal with Pumpkin pie

Nice way to start the day with your breakfast all ready for you.

Pumpkin Pie Overnight Flax Oat Surprise

Ingredients: 


One 5.3-oz. container (about 1/2 cup) fat-free plain Greek yogurt 


1/4 cup canned pure pumpkin 


2 tbsp. unsweetened vanilla almond milk 


2 tbsp. old-fashioned oats


1 tbsp. ground flax meal 


2 no-calorie sweetener packets 


1/4 tsp. pumpkin pie spice 


1/8 tsp. vanilla extract 


1/4 ounce (1 tbsp.) sliced almonds 



Directions: 


In a medium bowl or jar, combine all ingredients except almonds. Mix thoroughly. 

Cover and refrigerate for at least 4 hours, or until oats are soft. 

Top with almonds. 



Thanks to Hungry Girl for the recipe and stats.

MAKES 1 SERVING

Entire recipe: 240 calories, 7g fat, 87mg sodium, 24g carbs, 6g fiber, 8.5g sugars, 21g protein -- PointsPlus® value 6*

Cookies for Santa

Nothing more fun than a 4-year old getting ready for Santa on Christmas Eve. We wore our Historical League aprons as we baked and decorated these yummy cookies. Easy and fun with wonderful memories for everyone.

Chocolate Chip Oatmeal Cookies
(makes 20-23)
Ingredients:
1 cup spelt or whole wheat pastry flour (130g) (Gluten-free recipe here)
3/4 cup rolled oats (60g)
1/4 tsp salt
1/8 tsp baking soda
1/2 tsp baking powder
3 tbsp chopped walnut pieces
3 tbsp shredded coconut (15g)
1/4 to 1/2 cup mini chocolate chips (40g)
1/4 cup plus 1 tbsp vegetable oil (50g) (See substitution note in the instructions below.)
1/4 cup plus 1 tbsp pure maple syrup (74g)
pinch stevia, or 1 extra tbsp pure maple syrup
If using the stevia option, add 1 tbsp milk of choice

Directions:
Preheat oven to 350 degrees F and grease a mini muffin pan or cookie tray. Set aside. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, whisk together all liquid ingredients. Pour wet into dry and stir to form a dough. Chill dough in the refrigerator at least 1 hour. Roll out chocolate chip oatmeal cookie dough balls by smushing the dough together with your fingers. Place in the greased tins or on the pan, smush down if you want flat cookies, and bake 7 minutes. The oatmeal chocolate chip cookies should still look a little undercooked when you remove them from the oven, but they’ll firm up as they cool. Set the tray aside for 10 minutes before removing the cookies.
SUBSTITUTION: Coconut oil may be substituted for the vegetable oil. If using coconut oil, roll cookie dough balls before refrigerating the dough, as coconut oil hardens when chilled.
Thanks to Chocolate Covered Katie for the recipe.

Rancho de Los Caballeros Breakfast Oatmeal

Wickenburg is filled with history of the South West, including the historic Rancho de Los Caballeros, with Chef Poblete creating in the kitchen. In his own dining habits, Chef Poblete utilizes a more “heart healthy” approach. Try one of his favorite recipes. Other breakfast recipes in Tastes & Treasures cookbook.

Heart Healthy Ranch Soaked Oats
Ingredients:
4 cups old-fashioned oats
4 cups almond milk
½ cup craisins
¼ cup walnuts
½ teaspoon cinnamon
½ teaspoon nutmeg


Directions:
Combine all ingredients in a covered container and refrigerate overnight. Top with honey, wide coconut flake, crunchy granola, berries, or flax seed.
Yield: 10 4-oz. servings.