Tag: rolled oats

Banana Split Bars

The heart-healthy power bars have all the ingredients one might have on a banana split: made with quinoa, rolled oats, dried cherries, nuts and honey plus antioxidants from the cinnamon and chocolate – and they taste good too!

I got a copy of the Power Hungry: The Ultimate Energy Bar Cookbook[1] and couldn’t decide which recipe I wanted to make first, they all look so good. Such a fun book, I asked them if they wanted to give some away to my fans and they said YES! So, three lucky winners[2] will have a chance to win this cookbook, with loads of recipes for protein bars, granola bars, endurance bars, and even knock-offs of many store bought bars like Luna bars, Clif bars, and Kind bars to name a few. All the recipes are healthy, easy to make and use all natural ingredients. For a chance to win, visit Skinny Bits[3] and leave a comment there.

These make a great snack, perfect to pack in your lunch bag, or great for powering up a workout or post-workout. While these bars weren’t a big hit with my picky 3 year old, I thought these were tasty (I think she’ll love the chocolate chip protein cookies). For variations of this, you can make a Maple Blueberry Bar, swapping out the cherries and honey for maple syrup and dried blueberries, or she suggests a Peanut Chocolate Banana Bar omitting the cinnamon and cherries and adding 2/3 cup of dry roasted peanuts in place of the walnuts.

To store, wrap them individually with plastic wrap and refrigerate for up to 1 week or freeze for up to 3 months, keeping them airtight. 

Banana Split Bars
gordon-ramsay-recipe.com
Servings: 16  • Size: 1 bar  • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 143 • Fat: 4.5 g • Carb: 24 g • Fiber: 2 g • Protein: 3.5 g • Sugar: 11 g
Sodium: 82 mg • Cholest: 12 mg

Ingredients:

  • 1/3 cup quinoa, rinsed well
  • 1/2 cup water
  • 2 cups quick rolled oats (use gf oats for gluten free)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 tsp fine sea salt
  • 1-1/2 cups very ripe mashed bananas
  • 1 large egg, beaten
  • 1/4 cup raw honey (or pure maple syrup)
  • 1 tbsp virgin coconut oil
  • 2 tsp vanilla extract
  • 1/2 cup dried cherries (or craisins)
  • 1/3 cup chopped toasted walnuts or pecans
  • 1/4 cup mini semi-sweet chocolate chips

Directions:
 

Line a 9 x 13 baking pan with 2 pieces of foil or parchment paper, criss-crossing over so they fold over the pan; spray with non-stick cooking spray.

Preheat the oven to 325°F.

Combine the quinoa and water in a small saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover and simmer 10 to 12 minutes or until liquid is barely absorbed. Remove from heat. Cover and let stand for 5 to 6 minutes, remove lid and fluff with a fork. Transfer to a medium bowl and let it cool completely.

Mix together the oats, cinnamon, baking soda, and salt in a large bowl.

Add mashed bananas, egg, honey, oil and vanilla to the cooked bowl of quinoa and stir until just blended. Add the banana mixture to the oats mixture and stir until just blended. Mix in dried cherries, walnuts and chocolate chips.

Spread the batter evenly over the prepared pan.

Bake for 30 to 35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool completely. For best results, refrigerate 20 minutes before cutting.

Using the liner, lift the mixture from the pan and transfer to a cutting board. Cut into 16 bars and refrigerate or freeze to store.

References

  1. ^ Power Hungry: The Ultimate Energy Bar Cookbook (www.amazon.com)
  2. ^ three lucky winners (www.skinny-bits.com)
  3. ^ visit Skinny Bits (www.skinny-bits.com)

Burns Night recipes

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  4. These delicious pastry parcels are a great haggis dish to serve as finger food or with a main meal for Burns Night.

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  • Rolled oats, grated cheese, flour and butter mixed together and rolled out flat, stamp out rounds or star…

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  • Traditionally, cock-a-leekie soup is eaten to celebrate Burns Night. Why not serve as a starter to haggis or…

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  • These sweet and fruity oatcakes make brilliant low-fat nibbles for snacking on at work or pop a few in the…

  • A rich, traditional winter dessert and a luxurious alternative to Christmas pud!

  • Cranachan is a traditional Scottish dessert made from raspberries, cream, oatmeal and honey. It’s often served…

    Total time: 15 mins

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  • The whiskey-based liqueur in this traditional dessert transforms it from a family recipe into an impressive…

  • If you want to celebrate Burns night but can’t eat meat, then try this tasty vegetarian haggis with your neeps…

  • This Scottish shortbread recipe is simple and delicious. If you’re having the family over for afternoon tea,…

  • Traditionally, cock-a-leekie soup is eaten to celebrate Burns Night. Why not serve as a starter to haggis or…

  • Make this as one big trifle or individual versions. For the kids, swap the whisky and almonds for orange juice

    Total time: 4 hrs 30 mins

  • A rich, traditional winter dessert and a luxurious alternative to Christmas pud!

  • These tatties are delicious with bangers, steak, or as a fish pie topping. Have it with haggis on Burns Night,…

  • Try this homemade ice cream with tangy marmalade and rich whisky – tastier and better for you than shop bought.

    Total time: 45 mins

    (in an ice cream maker)

  • Rolled oats, grated cheese, flour and butter mixed together and rolled out flat, stamp out rounds or star…

  • Celebrate Burns Night on January 25th in style with our traditional menu of Cock-A-Leekie soup, haggis, neeps &…

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Healthy Cookies

A healthy cookie made with just three ingredients! Mashed ripe bananas, oatmeal and walnuts. OMG, these really ARE healthy!

Cookie’s for breakfast, cookies for lunch, cookies, cookies coooookies.

I’m really so excited about these cookies, can’t you tell? Thank you, thank you to the person who emailed me this recipe[1]. It was actually a recipe for a two ingredient cookie, but walnuts and bananas really do it for me, think banana bread.. in a cookie.

The cookies are best right out of the oven, they are chewy and soft – just how I like my cookies.

I’m anxiously awaiting my next batch of bananas to get super ripe so I can make them again. This time, I’m going to add almonds and see how they turn out. Next time, maybe raisins? chocolate chips? Cinnamon, pumpkin spice, vanilla… can’t wait!

Egg free, dairy free, gluten free (use gf oats), vegetarian, vegan, kid friendly… what else can I say??

Be sure your bananas are super ripe. I’ve only tested them with quick oats, so I’m not sure how they work with rolled oats. My gut tells me stick with the quick oats.

If you’re on Weight Watchers; each cookie is 1 points plus. Quick breakfast to go; 5 cookies and a piece of fruit = 5 point plus! Leave the nuts out, they are still 1 point each. Replace the nuts with mini chocolate chips… still 1 point. Make these today!

Healthy Cookies
gordon-ramsay-recipe.com
Servings: 8 • Size: 2 cookies • Old Points: 2 pts • Points+: 2 pt
Calories: 93 • Fat: 3.5 g • Carb: 15 g Fiber: 2 g • Protein: 2 g • Sugar: 4.5 g
Sodium: 0.4 mg

Ingredients:

  • 2 medium ripe bananas, mashed
  • 1 cup of uncooked quick oats*
  • 1/4 cup crushed walnuts

Directions:

Preheat oven to 350°F.  Spray a non-stick cookie sheet with cooking spray or use a Silpat.

Combine the mashed bananas and oats in a bowl. Fold in the walnuts and place a tablespoon of each on the cookie sheet.

Bake 15 minutes. Makes 16 cookies.

*Use gluten free oats such as Bob’s Red Mill quick oats to make them gluten free.
Adapted from the Burlap Bag[2].

References

  1. ^ this recipe (www.theburlapbag.com)
  2. ^ Burlap Bag (www.theburlapbag.com)

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