269. Pumpkin Spice Oatmeal Squares [vegan]

Pumpkin Spice Oatmeal Squares | Vegan | Ann Ning Learning How


I love oatmeal but I haven’t eaten it in a Very Long Time.  I have found alternative hot cereals like Paleo Porridge, and I have tried bulking up some of my grain free treats with coconut, instead – e.g. I ❤ PT Almond Butter Blondie Pie.  But since I am a true oatmeal devotee, I can’t say that the effect is the same.  I enjoy my grain free alternatives in their own right, but sometimes I just need an oatmeal cookie.

This is one of those times.

And since it’s Autumn, I went all out with the leftover pumpkin puree and baked up a batch of these squares.  I then divided them up individually, wrapped them in wax paper, and froze them so I wouldn’t eat them all at once.  Mommy does this for me and my banana bread.  Since I’m off of toast presently I am always intent on supplying myself with suitable breakfast breads.  And yes, I consider these oatmeal bars to be okay for breakfast – I used  less maple syrup than the amount I’m recommending below so my batch isn’t very sweet.  But who am I kidding?  Even if they were I’d still eat them for breakfast…and throughout the day, actually.

Pumpkin Spice Oatmeal Squares [Vegan]

Preheat oven to 350, Line an 8×8 pan with parchment paper, or grease it

  • ½ c almond butter
  • ½ c pumpkin puree
  • 2 c old-fashioned rolled oats
  • 1 flax egg ( 1 Tb ground flax + 3 Tb water, let sit for 15 minutes on counter or in fridge)
  • ½ tsp baking soda
  • splash of vanilla
  • ¼ c maple syrup
  • 2 dashes of cinnamon
  • 1 dash each of nutmeg and ginger powder

Combine everything and mix well.  Bake at 350 for ~20 minutes.

242.  PT Pie [GF and Vegan]

242. PT Pie [GF and Vegan]

136. Springtime Snacks

Springtime Snacks

In case you haven’t noticed, I love peanut butter.  Chocolate + PB is one of my faves, but some people (inexplicably) prefer other flavor combinations.  My sister and Josh, for instance, like chocolate-mint treats while Timmy and Hannah are in the chocolate/PB camp with me.  So today I wanted to be more flavor tolerant and am sharing two of my favorite springtime snacks – a Shamrock coffee shake and Grasshopper Cookies.  Both of these were inspired by Chocolate Covered Katie’s Healthy Shamrock Shake.   My favorite part of the CCK method is that she uses spinach to achieve a green color.  Spinach is good for you, FYI – didn’t you watch Popeye growing up?  And you don’t taste it since the banana and mint flavors are strong.  If you are opposed to putting spinach in your treats, though, try it without.

Mint Java Chip Shake, Chocolat Covered Katie Shamrock, Ann Ning Learning How AVM Rupture Stroke

Mint Java Chip Shake

1)   At least ½ of a CCK Shamrock Shake (I use frozen leftovers) To make a faux shamrock shake a la CCK:  I usually blend 1 frozen banana, ¼ cup or less  frozen spinach, a bit of almond milk and a few drops of peppermint extract.  Drink what you want and freeze the rest (e.g. in ice cube trays or I use silicon muffin liners)

2)   ½ c milk of choice

3)   espresso shot or strong coffee, cooled

4)   handful of chocolate chips

  • Drop the rest of your frozen shake (I usually use around ½ a cup of the frozen leftovers), ½ c milk of choice, and a cooled shot of espresso or strong coffee into the blender (I use my Vitamix).  Blend blend blend.
  • At the end, drop in a handful of chocolate chips and blend very gently – you just want to cut them up a bit, not puree them.
  • Enjoy!  It was my friend F who introduced me to the world of caffeinated convenience offered by a Starbucks drive-thru.  She also educated me about java chip Frappuccinos – I haven’t had one in a long time so I’m not sure if they’re still offered, but at the time I thought the little bits of chocolate (big enough to chew but small enough to get through the straw) were wonderful.

 Oatmeal Grasshopper Cookies, Mint Choclate, Flourless, No Added Sugar,

Grasshopper Cookies

I saw a Pin that said you could make cookies by just mashing ripe banana with oats.  I tried it, with some modifications.  It worked!

Preheat Oven to 350

**This is a small batch – about 7-8 cookies.  I like small batches since I experiment a lot and my mobility issues require that my food fits in the toaster oven.  Small batches are good for regular people too, though, since you can whip up a batch with minimal effort and share it with a loved one for a teatime or any time treat.

Ingredients

  1. 1/2 banana
  2.  scant 1/8 c frozen spinach, thawed (You could try more or less – I just used the chunk that fell out of the bag first. )
  3. splash of peppermint extract
  4. 1/4 cup of sliced almonds
  5. splash of milk for blending (I used coconut bc that’s what was in the fridge)
  6. Handful of shredded coconut
  7. Handful of chocolate chips  (I considered using cacao nibs but then I was like, Seriously?  I just put spinach in my cookies.  So I went with cc’s.)
  • Blend ingredients 1-5.  I used my Vitamix – you could try the food processor or reglar blender.  I just wanted the batter to be smooth so I pulverized it.
  • Mix in the coconut and handful of chocolate chips by hand.
  • Scoop onto baking sheet (greased or w. parchment paper) and bake for 15 minutes at 350.

Other Recipes are here.  Yes, I seriously eat like this.