This is a delicious low-calorie granola that is great alone or on top of yogurt!
2 ½ Cups Old Fashioned Oats
1 Cup Nuts (pecans, walnuts, almonds)
1/2 Cup Sunflower Seeds
1/4 Cup Sesame Seeds
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 Cup Unsweetened Applesauce
1 Tablespoon Honey
1 Tablespoon Vegetable or Canola Oil
1/3 Cup Raisins
Preheat oven to 300°F.
Combine the oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon and salt together in a large bowl.
Heat the applesauce, honey and oil together either in a small saucepan over low heat or in the microwave.
Stir the applesauce mixture into the oat mixture until fully combined.
Spread it out onto a baking sheet. Stir every 10 minutes of baking until the granola is golden brown. This will take a total of about 45-50 minutes. Stir in the raisins after baking.
Store in an air tight container.
-Recipe found at Fake Ginger-
I totally love these flourless cookies! I didn’t even know you could make flourless cookies until recently…and thanks to my gluten free friend! You wouldn’t even know these are flourless just by eating them. Make sure to use gluten free oats if you are needing these to be gluten free.
3/4 Cup Sugar
3/4 Cup Brown Sugar
1/4 Cup Butter
1 1/4 teaspoon Baking Soda
1 teaspoon Vanilla
1 Cup Peanut Butter
3 Cups Rolled Oats
3/4 Cup Chocolate Chips (mini or regular size)
1/2 Cup Walnuts, chopped
Preheat oven to 350°F and lightly grease two cookie sheets.
In the bowl of a stand mixer, cream together the sugar, brown sugar and butter. Mix in the baking soda, eggs and vanilla until fully incorporated. Mix in the peanut butter. Using the stir speed, stir in the oats, chocolate chips and walnuts.
Use a cookie scoop (or rounded Tablespoon) to place on the prepared baking sheets about 2 inches apart. Bake until lightly golden and delicious, about 10-12 minutes. Leave on the cookie sheet for about 5 minutes before transferring to a cooling rack.
Yield: about 48 cookies depending on size
-This is recipe is found many places, adapted from the recipe on the Trader Joe’s Oats bag…although I found the recipe from The Southern Institute-
I love finding new ways to use bananas! The toasted walnuts are so tasty in these cookies. This recipe comes from MarthaStewart.com.
1 Cup All-Purpose Flour
1/2 Cup Whole-Wheat Flour
1 teaspoon Kosher Salt
1/2 teaspoon Baking Soda
3/4 Cup Unsalted Butter, softened
1/2 Cup Granulated Sugar
1/2 Cup Packed Light-Brown Sugar
1 1/2 teaspoons Vanilla Extract
1/2 Cup Mashed Ripe Banana (about 1 large)
1 Cup Old-Fashioned Rolled Oats
8 oz Semisweet Chocolate Chips
1/2 Cup Coarsely Chopped Walnuts, toasted
Preheat oven to 375°F. Line two baking sheets with foil and spray with non-stick cooking spray.
Mix together the all-purpose and whole wheat flours, salt and baking soda in a bowl.
In the bowl of an electric mixer, add the butter and sugars. Mix on medium speed until combined. Add the egg, vanilla and banana. Continue mixing until combined. Slowly add the flour mixture, mixing until just combined. Mix in the oats, chocolate chips and walnuts on slow.
Using a cookie scoop, drop onto the prepared baking sheets. Bake for 12-13 minutes, turning halfway through. Cool on wire racks.