Banana Oatmeal Scookies

What do you get when you cross a scone with a cookie? A scookie!

1 1/2 cup flour (your choice...I use 1 cup Bob's Red Mill Oat Flour and 1/2 cup Bob's Red Mill Gluten Free All Purpose Flour...You could use 1 1/2 cups Bob's Red Mill 1-1 Gluten Free Flour...or just use Gluten flour)
2 cups oats (uncooked)
2/3 cup flax seed meal
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 cup melted butter
1/3 cup brown sugar (if you use honey, increase flour to 2 cups and dried fruit to 3/4 cup)
1 egg
3 large mashed bananas (overripe is best)

OPTIONAL: 1/2 cup nuts and 1/2 cup dried fruit

Additional Options: Coconut, Trail Mix (Chocolate + Nuts) for a more desert like scookie

Another idea...bake in a muffin tin...use a muffin "skirt"

Directions:
Combine dry ingredients into a mixer, blend well
Add wet ingredients and mix JUST till blended
Let sit for 10 minutes
Pre-Heat over to 400
Bake on an un-greased cookie sheet
15 minutes cooking time for smaller scookies...longer if larger like mine
You know they are done if the edges are golden brown...or stick a toothpick in the center of the largest one!
Let cool
Store in an airtight container
Can freeze (Freezer Ziplock Bags) - they defrost well!

My Scookies are the size of a serving spoon - I used DATES and Diced Pecans in this recipe.

This SCOOKIE Is done!

Serving Suggestion:
For Breakfast...add a nut butter, eggs, Canadian Bacon, or other protein like Greek Yogurt. Include fruit.
As a snack
As a dessert...have it alone with tea or coffee or perhaps have it accompany fruit or frozen yogurt/ice cream for desert.

HINT: They are good at room temperature...they are GREAT warm! Perhaps put them in the toaster oven for 3 - 5 minutes to warm before serving!

Peanut Butter Muffins...Breakfast that Tastes Like Desert

The protein in peanut butter and the slow burning carbohydrates and fiber in oatmeal make this muffin and great on the go breakfast...or a quick pick-me-up!

The great thing about this recipe...the VARIATIONS! It never has to be the same, unless you want it to be.

Base Recipe:
1 Cup Creamy Peanut Butter (homemade NUT butters are encouraged)
1/4 Cup Honey
1/2 Cup Flax Seed Meal
3/4 Cup Oatmeal (not cooked)
1 TSP Baking Soda
1 TSP Vanilla
1 Egg

Add-Ins:
1/2 Cup Chocolate
1/2 Cup Coconut
1/2 Cup Diced Nuts
1/2 Cup Diced Dried Fruit of Your Choice

Directions:
Preheat oven to 350
Line muffin tin or spray
In the picture you see the small, bite-sized muffins I made as well as the large size with chocolate added on top.
Baking time is 15 minutes for small and 25 for large (check half way through as all ovens have their own personality)

Serving Suggestion:
For Breakfast:
Take on the go with fruit and coffee, tea, milk, or juice
Have with yogurt or a smoothie

As a dessert:
Have on its own or with frozen yogurt or ice cream

TIP:
You can make these as cookies or bake in a pan and cut as "bars".

PB Protein Bites

I LOVE these! All food should be this fun! Finger food that is good for you and tastes so good you WANT to lick your fingers! These PB Protein Bites can be made as small or large as you wish. The stir-ins can fit your personality, the special occasion, or your dietary needs.

Base Recipe Ingredients:
1 Cup Oatmeal (DRY)
1/2 cup Peanut Butter (or nut/seed butter of choice)
1/2 cup Ground Flax Seed Meal
1/3 cup Honey (or sugar) (substitute Maple Syrup to make VEGAN)
1 tsp Vanilla

I use Bob's Red Mill Gluten Free Oats and Ground Flax Seed Meal

Optional stir-ins:
coconut, chocolate chips, butterscotch chips, toffee pieces, dried fruit, protein powder, and cinnamon

Directions:
Add ingredients to a mixing bowl/electric mixer
Stir until incorporated
Roll into balls (size is up to you...I generally try for ping pong ball or golf ball size
Refrigerate in an airtight container for about 30 minutes

OPTIONS:
Use a different nut butter if you prefer or have a peanut allergy
Use agave instead of honey, reduce to 1/4 cup
Some store bought peanut butters have more sugar in them than others, if you wish to cut down on sugar, reduce the honey in half
Use homemade or natural nut butter in place of mass market "brands". Stay Tuned for my nut butter recipes!


Each time I have made this recipe I have made the BASE recipe and HALF way through making the balls, I add a stir-in or two so the batch has variety.

Perfect for an on the go snack! Can be used as a post game snack, mid day pick-me-up, or a desert!

Chia Cups

I modify this recipe for BREAKFAST, SNACK, or DESSERT.

The base recipe is: 1/3 cup chia seeds (organic if possible)
1.5 cups milk (your choice...Almond, Coconut, Cow's Milk, Soy, etc)
1 cup of berries (washed and drained or 2 ripe bananas)

Directions:
If using bananas, mash the bananas into small bits
Add the Chia (I use Bob's Red Mill)and Milk of your choice - mix so the seeds are thoroughly covered in liquid

OPTION: Add unsweetened coconut, stir

Put in the refrigerator to let solidify. This can be done the night before for breakfast or before you start making dinner for desert. Let chill about 1 hour.

The first time you get it out of the fridge, if you with the consistency to be "runnier" you may add more liquid. I suggest 1/4 cup at a time.

Optional: Sprinkle cinnamon (good for metabolism), granola, or dried fruit when you serve.

If you wish to make this into a desert:
Add honey to sweeten (about 1/3 cup) or
Use SWEETENED Almond/Coconut Milk or
Use SWEETENED coconut or
Add chocolate chips

SERVE ON THE SIDE: Shortbread Cookie(s)

Serving Size: Breakfast - Cereal Bowl Desert - Custard Dish, Coffee/Tea Mug, Large Ramekin
Suggested Pairing: Tea or Coffee