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Topic: Annie's Oaties (regular and low fat, gluten free)  (Read 2828 times)
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« on: February 05, 2012 11:30:43 PM »

I saw an article the other day and it said something like "The one food you should eat for breakfast every day" and I thought, oh, eggs! But when I clicked through, of course it was oatmeal. I don't really love oatmeal because of the texture, but I like oats in other stuff.

Also this weekend I've been kind of obsessed with Oaties from the blog Heather Eats Almond Butter (HEAB). They're healthy in that they are made with great real food ingredients, without any butter, oil, or wheat flour. But they're pretty high in calories and fat (good fat yes, but still not fitting into my diet!), and have a decent amount of sugar (although I just read that maple syrup does have a lot of vitamins and minerals in it. Still, definitely a cookie type treat. I decided to lighten them up and possibly make them my new breakfast.

The regular, non-lightened up batches I made contained:

1 c toasted old fashioned oats (use GF for a GF treat!)
1/2 cup raw walnuts or raw almonds, toasted in the oven with the oats
1/2 cup maple syrup
1/2 cup shredded, toasted coconut (one batch I had this, the other batch I omitted this and used chocolate because I was using up this and that)
1/2 cup dark chocolate
1/2 cup almond butter (one batch I did a mix of cashew, peanut, and almond)
1/2 cup dried cranberries
1 t vanilla
1 t cinnamon
1/2 t salt

I spread the oats and nuts on a parchment lined baking sheet, and throw it in the oven at 350* right after I turn the oven on (while it's still pre-heating), and set the timer for 3 minutes. Shake pan after 3 minutes, and check if dark enough (light brown oats is good!) If not set timer for another 2 minutes or so and keep checking. They can burn quickly! While those are toasting I mix everything else up. Add toasted nuts and oats, and use a melon baller or spoon to scoop large spoonfuls back onto the parchment lined cookie sheet. They're not going to rise or spread so you can put them closer together than you would cookie dough. Back for 12-15 minutes or until bottoms are browned. I could make 16 big ones out of this batch.

Nutrition info for 1 (calculated on the batch I used coconut and no chocolate):
147 cals, 11 g sugar, 17 g carbs, 3 g fiber, 3 g protein, 3 g fat

Not bad for a cookie, but not great for a breakfast (especially since I want to eat 3-4!)

Lightened up version:

Annie's Oaties

1 1/2 cups old fashioned oats, toasted (use GF for a GF treat!)
1/4 cup chopped raw almonds
1/2 cup peanut flour mixed with 1/2 cup water
1/4 cup sugar free Vanilla Torani Syrup
1/4 cup dried cranberries
2 T raw coconut flour
2 T chopped dark chocolate
3 packets Splenda
1/2 t salt
1 t cinnamon

Are these as tasty as the regular? Of course not, but they're still yummy. I actually forgot the cinnamon in this batch and could have used a bit more sweetness and salt, but they're good. I accidentally made 12 giant ones instead of 16 but I calculated the info at 16 to compare to the other batches. These would be good slightly smaller since the crunchiness of the outside is the best part and when they're on the big side the inside seems a bit bland. The coconut flour doesn't really seem to be doing anything for it so I'll probably omit it next time.

Nutritional info for 1:
72 cals, 3 g sugar, 10 g carb, 2 g fiber, 4 g protein, 3 g fat.

Of course either version can be customized with whatever nuts, nut butter, dried fruit, chocolate, or other add-ins you like! If you check this link HEAB has lots of different recipes!  
« Last Edit: February 05, 2012 11:40:28 PM by MareMare » THIS ROCKS   Logged

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« Reply #1 on: February 06, 2012 04:12:08 AM »

Those look terrific, MareMare!  Thanks for sharing this.

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« Reply #2 on: October 18, 2013 01:33:00 PM »

These do sounds so yummmmmmmm!
Kiss thanks for sharing the recipe! Grin

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