Raw Oatmeal Raisin Cookie Oatmeal

I've already posted on my love for all things oatmeal raisin on my Oatmeal Raisin Cookie Granola post, but what that post didn't cover is my love for raw recipes.

"Why?" you ask.

Well, not only are raw foods usually very simple to throw together, requiring less active prep time(since you don't have to cook it), but eating raw is often the best way to get optimum nutrition from your food because cooking can break down and destroy the enzymes food contains.

I like cooked food, but it's fun to incorporate raw recipes into my diet. And I love cooked oatmeal, but this raw oatmeal recipe is a nice way to spice things up and add a little variety. Variety along with cinnamon are the spices of life you know. This recipe contains both.

Raw Oatmeal Raisin Cookie Oatmeal

(Makes one large serving)
Ingredients:


-1 cup non-dairy milk of choice(for a truly raw recipe I like to make my own almond flax milk)
-1/2 cup steel cut oats or oat groats
-1 tsp. vanilla
-1/4 tsp. cinnamon
-Pinch salt
-1 scoop stevia(my bottle came with a little scoop. If yours did not, or if you're using liquid, add a very, very small amount at a time and taste)
-1 Tbs. chia seeds
-Optional: 1 tsp. lucuma powder(it has a sweet, slightly caramel flavor. If you omit, you may need to add more sweetener)

-Toppings such as raisins and almonds


Method:


Combine all ingredients except for toppings in a bowl. Cover and let soak in refrigerator overnight, or at least a few hours. Sprinkle with toppings of choice and enjoy!

Oatmeal Raisin Cookie Granola

 

 

Growing up, I was that weird kid who preferred a nice, chewy, spiced oatmeal raisin cookie to crowd favorites like chocolate chip or M&M. I didn't like oatmeal chocolate chip, and while oatmeal butterscotch cookies were alright, my absolute favorite was chock full of cinnamon and raisins. I used to get made fun of for this. It was a rough time in my life. Okay, not really. But it did get to the point when every other kid I knew was "allergic" to raisins or thought oatmeal was "gross" that I pretended to be a oatmeal hating, raisin-allergy ridden sheep as well. I just wanted to fit in. I was what is known as an extreme people pleaser.

 

 

 

 

But you know what? I LOVE RAISINS! And now, I'm not afraid to say that. It seems like such a funny thing, being embarrassed to like something as harmless as dried fruit. But I remember many a time when the oatmeal raisin cookies were the only type left in the box and I turned my nose up at them simply because that's what my friends were doing.

 

 

Am I the only one who kept these dumb secrets as a child in order to be like everyone else?

 

 

Thank God for growing up. That's all I have to say. Now I can finally enjoy my oatmeal raisin cookies -and oatmeal raisin cookie granola- in peace.

 

 

 

 

This oatmeal is super crunchy, not too sweet, and tastes a lot like it's cookie namesake, I think. If you don't like raisins, try dried cherries or dried cranberries, or, if you really want to, chocolate chips. I actually used dried cranberries in this batch because I was out of raisins. It's pictured in this post atop chocolate banana nice-cream(recipe coming soon), but my favorite way to serve it is with almond milk and frozen blueberries.

 

 

Oatmeal Raisin Cookie Granola

 

 

Ingredients:

 

 

-1 cup almonds

-5 cups oats

-1 tsp. baking soda

-1 tsp. salt

-1 tsp. cinnamon

-Dash ginger

-2 Tbs. ground flax seeds

-1/4 cup brown rice syrup(if you like your granola on the sweeter side, I'd recommend adding more sugar or syrup.)

-1/4 cup coconut sugar(I'm sure brown sugar, raw sugar or any granulated sugar would work as well)

-1/2 cup apple sauce(I just pureed a couple apples in my vitamix)

-1 Tbs. vanilla

-1/2 tsp. almond extract

-1 Tbs. coconut oil or coconut butter

-1 1/2 cups raisins

 

 

Method:

 

 

Preheat oven to 300 degrees Fahrenheit. Line 2 baking sheets with parchment paper and spray with non-stick spray. Blend almonds and 2 cups of oats in a food processor until flour-y. Set aside remaining 3 cups of oats in a large bowl. Add remaining ingredients, except oats and raisins to food processor and blend until combined. Pour into your large bowl and mix to combine with oats. Spread granola between the two pans and bake for 20 minutes. You will probably need to bake your granola for anther 10-20 minutes, stirring every 5-10 minutes. Remove from oven and stir in raisins. Let cool and devour, like the vegan lion that you are. :P

 

 

 



Chai-nana Smoothie

There's something about chai tea that I find so comforting. Maybe it's all the warm spices, or the fact that it calls to mind curling up with a mug of the steamy drink on a cold(or as cold as California gets) winter day. I'm picturing overcast skies, fuzzy socks, a good book: the whole nine yards. Curling up with a hot drink in the 100 plus degrees Fahrenheit August weather however, is not as much fun. And thus the Chai-nana Smoothie was born.


Awwwe, it's so cuuute!

Ice cold, sweetened with banana's, and blended with black tea, spices, and vanilla this drink has all the flavors of chai tea, but transformed into the perfect summer smoothie. For a thicker, soft serve ice cream like consistency, I like to pour the smoothie into an ice cream maker for about 8-10 minutes.

 

 

Chai-nana Smoothie

(Makes 2 servings)

Ingredients:


-1 1/2 cups non-dairy milk(I made flax milk by blending 1/2 cup flaxmeal with 6 cups of water in my vitamix, but if you use another non-dairy milk I might add a Tbs. or so flaxmeal for extra fiber and omega-3)
-1 black tea bag
-1/4-1/2 tsp. cinnamon
-1/4-1/2 tsp. cardamom
-Pinch ginger
-Pinch cloves
-Generous pinch salt
-1/2 tsp. vanilla
-2 large or 3 small frozen banana's(I slice mine before I freeze them so they blend easier)
-Optional: Generous pinch or two of psyllium or xanthan gum(this thickens the drink and helps create a creamier texture if freezing)


Method:


Boil 1/2 cup of non-dairy milk and steep tea bag for about 3 minutes(or longer if you want a stronger tea flavor). Add spices, salt, vanilla and remaining cup of milk. Chill in fridge or freezer, or add a couple ice cubes if you're in a rush. Pour tea-milk mixture into your blender and add frozen bananas and psyllium or xanthan if using. Blend on high until combined. Enjoy as is, or pour into an ice cream maker for a frozen treat.


Question:

-What's your favorite hot drink?

 

Fancytime Brown Rice Waffles

 

 

 

It's time to get fancy with this healthy, wafflicious recipe. With 1 cup of brown rice flour plus 1 1/2 cups cooked brown rice, these crispy waffle's are packed with over a 1/4 cup of rice per 2 waffle serving.

 

 



I also opted not to sweeten these waffles. That way they can be served savory or sweet. Sprinkled with a little salt they remind me a little of a soft pretzel so sometimes I even dip them in mustard.


Don't diss it till you try it.


They also complement salads nicely. And if it's sweet you're craving, they're great drenched in pure maple syrup, or drizzled with my Dark Chocolate PB Sauce.


First they're savory:

Then they're sweet:

(Makes about 16 waffles)
Ingredients:


-1 cup brown rice flour
-1/2 cup tapioca flour(also called tapioca starch)
-1/4 cup almond flour(you can also grind whole almonds in a food processer to make your own almond flour)
-2 tsp. baking powder
-2 tsp. baking soda
-1/2 a banana
-3 Tbs. oil(I used olive oil)
-1 1/2 cups non-dairy milk
-1 1/2 tsp. distilled white vinegar or lemon juice
-1 1/2 cups cooked brown rice


Method:

Preheat your waffle iron. Mix all ingredients except cooked brown rice in a large mixing bowl. Fold in brown rice. Once your waffle iron is preheated, spray with cooking spray and pour in waffle batter(the amount you'll need depends on how big your waffle mold is, but I used 1/4 cup scoops). Cook to desired crispiness, about 5-8 minutes.

Apple Pie Breakfast Cookies

 

These are yum. They taste like muffins. But apple pie flavored. And cookie shaped. And healthy. So you can eat them for breakfast. You're welcome.


Oh look! An Apple Pie Breakfast Cookie:

 

 

Oh look! Peanut butter:

 

 

 

 

Oh look! A knife:

 

 

 

 

 

Oh no! I spilled peanut butter on my Apple Pie Breakfast Cookie:

 

 

 

 

 

Whoops!

 

 

Best mistake of my life. Make this.

 

 

(Makes 4, big 1/4 cup cookies)

 

 

Ingredients:

 

 

Cinnamon apples:

-2 large or 3 small apples

-2 tsp. cinnamon

-1/2 cup apple juice

-Optional: 1 packet stevia

 

Cookies:

-1/2 cup old fashioned oats

-1/2 cup oat flour

-1/4 tsp. salt

-1/4 tsp. baking powder

-1 tsp. cinnamon

-A pinch of ginger

-1 1/2 tsp. ground flax + 1 Tbs. and 1 tsp. water microwaved 15-30 seconds or until thick(this is a flax egg; vegan egg replacement. 1 Tbs. flax + 3 Tbs. water = 1 egg)

-1 tsp. vanilla

-2 Tbs. non dairy milk(I use unsweetened almond)

-2 Tbs. agave

-Optional: 2 Tbs. chopped walnuts or pecans

 

 

Supplies:

 

 

-Pot

-Spatula

-Measuring cups and spoons

-Mixing bowl

-Cooking spray(I like coconut oil or olive oil)

-Baking sheet

 

 

Method:

 

 

For apples: Dice apples and combine all ingredients in a pot and cook on medium until apples are tender.

 

For cookies: Preheat oven to 350 degrees Fahrenheit. Mix ingredients together in a mixing bowl. Fold in apples and form into 1/4 cup mounds on greased cookie sheets. Flatten slightly into discs and bake for 12-15 minutes or until firm.

 

 

 

 

 

 

Chocolate Chip Pumpkin Bread Oatmeal

 

 

 

This oatmeal is to legit to quit. It's the bomb dot com, the bees knees, the cats pajamas and every other colloquialism that would indicate this-oatmeal-is-so-good-I-want-to-punch-someone-in-the-face.

 

 

 

 

 

 

 

So I get the urge to punch people when I become excitable. Don't judge me. I'm working on it.

 

 

 

 

But really, this oatmeal is delicioso. Chock full of pumpkin, cinnamon and chocolate, who wouldn't want to eat this for breakfast?

 

 

(makes 1 serving)

Ingredients:

 

 

-3 Tbs. oats(I like my oatmeal on the thinner side, but if you don't, I'd recommend adding 2 Tbs. or so more oats)

-3 Tbs. oat flour(if you don't have oat flour, you can grind oats in a food processer or blender)

-1/2 cup non-dairy milk(I used unsweetened vanilla almond milk)

-1/2 cup water

-1 Tbs. agave or maple syrup(or sub 1 packet stevia)

-Optional: 1 drizzle molasses(for a brown sugar flavor)

-1 tsp. cinnamon

-Pinch salt

-Chocolate chips

-Optional: Cinnamon sugar for topping(I use raw sugar or coconut sugar)

 

 

Supplies:

 

 

-Pot

-Measuring cups and spoons

-Spatula

-Small oven safe dish

 

 

Method:

 

 

Combine all ingredients except chocolate chips and cinnamon sugar topping in a small pot. Bring to a boil over medium low heat and cook until oatmeal has reached desired consistency(for me this took about 10 minutes). Once you are happy with your oatmeal, you can sprinkle with chocolate chips and eat as is, or, to make it fancy: pour into an oven safe dish, lightly swirl with chocolate chips(I cooled oatmeal slightly so the chips wouldn't melt as fast), top with cinnamon sugar and broil until caramelized on top.

 

Question: If you could turn any dessert into oatmeal, what would it be?