Three weeks. As I sit and look at my calendar filled with deadlines and scheduled events, I am sad to see how short it is. I am used to always planning ahead for the next month to make sure I keep up with all of my homework, but I am slowly running out of assignments… […]
Hey there! It has been way too long since my last post, and I have greatly missed creating recipes and bloggin’ about life. I just finished my fall semester of school and nothing beats the feeling of having to do NOTHING!!! Now I am a busy-body, so this laziness won’t last very long, but I will enjoy it for a couple of days. I have to retrain myself to sleep past 8 am, which is kind of sad as a college student! This morning I got up at 6:30 (sigh), but I did use my time wisely! At the crack of dawn, I cranked out a new recipe: Spiced Orange Gingerbread baked oatmeal!
Now I love gingerbread, but being gluten free limits me in my cookie consumption, which isn’t a bad thing since it allows me to get creative. The base in this is oatmeal, so it’s hearty and filling, and the complex carbs and protein steady blood sugar levels much better than a regular cookie would. I made this and had it for breakfast with a boiled egg and it was awesome! Next time I make these, I might add 1/2c. or so of flax meal to boost those omega-3s! Boom!
As sweeteners, I used the classic molasses (because gingerbread!) and coconut sugar. If I were making this recipe just for me, I would cut back on the sugar, maybe to 1/3 or 1/4c, but when I bake new concoctions, the one comment that I always get from my dad is, “It’s good, it just needs to be sweeter.” Okay, my dad has a pretty intense sweet tooth that is hard to satisfy, but this time I tried to sweeten to his level without putting everyone else into a sugar coma. Coconut sugar has a caramel-like flavor that is fabulous in baking, but it tends to be slightly less sweet than white sugar. It also has a lower glycemic index, which means that it will not spike your blood sugar levels as badly as white sugar and white flour do.
For spices, I used the traditional gingerbread spices of cinnamon, cloves, ginger and nutmeg. Such flavors are so warm and festive and Christmas-y! I also added orange juice and zest because it adds a tangy element that balances the sweet and spicy.
2c. gluten-free rolled oats
1 tsp. baking soda
1/2 T ground cinnamon
1/4 T each of nutmeg, cloves, and ground ginger
dash of salt
1/2c. coconut sugar
splash of almond milk*optional
juice and zest of half an orange
- Preheat oven to 350, grease an 8 x 8 baking dish
- Combine the dry ingredients
- Combine the wet ingredients separately
- Then mix the wet and dry ingredients
- Add almond milk as needed to soften the mixture, if you want a chewy texture then leave this out.
- Bake for 25 minutes
Share and enjoy with your family!
I can’t wait to test this one out on my dad, hopefully it’s sweet enough for everyone!
How do you “healthify” your favorite holiday treats to keep your meals on track? I’d love to hear your ideas!
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Finally I have a chance to post a recipe! I have been cooking and experimenting all summer and I haven’t posted a thing. I am such a slacker! But I promise that these bars are a satisfying, sweet snack that you won’t feel guilty about. Only healthy, natural, and tasty ingredients were used in […]
Ah and the summer is almost over! I have just finished my summer class (YESS), celebrated my 20th birthday, and have been doing my best to take advantage of the sunshine. Several times I have thought about posting something, but I either feel like I have nothing interesting to say, or I have forgotten to […]