Blueberry-Coconut-Walnut Baked Oatmeal

  

Ingredients

½ cup dried pitted Medjool dates (about 7 dates), chopped 

8 tbsp hot water, divided, plus more for soaking dates 

3 cups frozen blueberries, divided

2½ tsp vanilla extract, divided

½ cup well-shaken and stirred unsweetened coconut milk

1 very ripe medium banana

1 large egg

2 tsp coconut extract

2¼ cups old-fashioned rolled oats

1½ cups chopped walnuts

¾ cup toasted unsweetened shredded coconut

1 tsp baking powder

1 tsp cinnamon pdr

¼ tsp salt

Directions

1. Preheat oven to 375°F. Lightly coat an 8-inch-square baking pan with cooking spray.

2. Place ½ cup dates in a medium heatproof bowl; add enough hot water to fully cover by ½ inch. Let stand at room temperature until the dates are slightly softened, about 20 minutes.

3. Meanwhile, combine 2 cups blueberries, 1 tablespoon water and ½ teaspoon vanilla in a small saucepan; bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring often, until the blueberries are mostly broken down and the sauce is slightly thickened, 6 to 8 minutes. Remove from heat and set aside.

4. Drain the dates and transfer to a food processor; pulse until finely chopped and sticky, about 10 pulses. With the processor running, slowly pour the remaining 7 tablespoons hot water through the chute, a few tablespoons at a time, until a semi-smooth paste forms, about 1 minute, stopping to scrape down sides as needed.

5. Add ½ cup coconut milk, 1 banana, 1 egg, 2 teaspoons coconut extract and the remaining 2 teaspoons vanilla to the food processor with the date mixture; process until smooth, about 1 minute.

6. In a large bowl, combine 2¼ cups oats, 1½ cups walnuts, ¾ cup coconut, 1 teaspoon baking powder, 1 teaspoon cinnamon and ¼ teaspoon salt. Add the date-banana mixture; stir until combined. Gently fold in the remaining 1 cup blueberries. Spoon half of the oat mixture (about 3 cups) into the prepared pan; spread in an even layer to fully cover the bottom. Spread the blueberry sauce evenly over the oat mixture; top with remaining oat mixture, spreading evenly over the sauce.

7. Bake until just set in the center, 30 to 35 minutes. Let cool in the baking dish on a wire rack for 10 minutes before serving.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Pineapple & Coconut Cottage Cheese Muffins

  

Ingredients

• 1 3/4 cups all-purpose flour
• 1/2 cup shredded coconut
• 3/4 cup coconut sugar
• 2 eggs
• 1 cup cottage cheese
• 1/4 cup coconut oil or any oil of your choice
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp vanilla extract
• 3/4 cup diced pineapple

Instructions

• Preheat your oven to 180°C (350°F) and either line a muffin tin with paper liners or lightly grease it to prevent sticking.
• In a blender or food processor, blend the cottage cheese with ¼ cup of the pineapple until smooth and creamy.
• Pour the cottage cheese mixture into a large mixing bowl. Add the eggs, coconut sugar, oil, and vanilla extract, and beat everything together until well combined and smooth.
• Add in the flour, shredded coconut, baking powder, baking soda, salt, and the rest of the diced pineapple. Stir it all together until you have a well-mixed, thick batter.
• Divide the batter between the muffin cups, filling each one almost to the top.
• If you want to make them extra cute, sprinkle a little shredded coconut or pop a tiny piece of pineapple on top of each muffin before baking.
• Bake for 25–30 minutes, or until a toothpick poked into the center comes out clean.
• Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
   

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations  
  
  https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
  
  https://cancersupportindia.blogspot.com  for info on cancer and health related topics
  
  https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

   

Cranberry Oatmeal Energy Bites

   

Ingredients

rolled oats ¼ cup / 25 gm

cashews  ¼ cup/ 35 gm

dried cranberries  ½ cup / 50 gm

shredded coconut  2 tbsp / 10 gm

vanilla 1/8 tsp

water 1 tbsp

 

Preparations

Put all the ingredients for the cranberry energy balls in a food processor. Process until everything is well combined.

Take about 1 full teaspoon of the mixture and roll it onto a ball.

You can roll each ball in desiccated coconut.

 

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Dates-Almond Chocolate Truffle

   

Ingredients

1 Cup Seedless dates  

3/4 Cup Almonds

3/4  Cup Dark chocolate  

1/2 Cup Shredded coconut

2 tsp  chia seeds  

1/2 tsp Flax seeds

For Coating:

1/2 Cup Melted chocolate

 

Preparations

To get melted chocolate set pieces of chocolate on a double boiler and remove from flame once the chocolate melts.

 

Take a blending jar, add the pieces of seedless dates, and add the almonds. Blend it, such that the dates become smooth, almonds may or may not become totally powdered, but some pieces will add texture to the truffles.

 

Now in the same blender, add the shredded coconut, chia seeds and flax seeds. Blend everything once again.

 

Remove the contents into a mixing bowl and then pour in some melted chocolate little by little. The aim of adding chocolate is that everything comes together and can form a ball. Take care not to add too much else the mixture will become runny and tough to handle.

 

Take small scoops of the truffle mixture and roll them between greased palms to get small round balls. Repeat for the entire batch.

Now using a fork, gently dip these balls in the melted chocolate and keep them on a wire rack or baking paper. Place them in the refrigerator to chill for a bit. 

 

Once they harden and chill enough, these delectable chocolate chia seed truffles are ready to devour.

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs

Blueberry-Coconut-Walnut Baked Oatmeal

Ingredients

½ cup dried pitted Medjool dates (about 7 dates), chopped 

 

8 tbsp hot water, divided, plus more for soaking dates 

 

3 cups frozen blueberries, divided

 

2½ tsp vanilla extract, divided

 

½ cup well-shaken and stirred unsweetened coconut milk

 

1 ripe medium banana

 

1 large egg

 

2 tsp coconut extract

 

2¼ cups old-fashioned rolled oats

 

1½ cups chopped walnuts, divided

 

¾ cup toasted unsweetened shredded coconut, divided

 

1 tsp baking powder

 

¼ tsp salt

 

 

Directions

 

Preheat oven to 375°F. Lightly coat an 8-inch-square baking pan with cooking spray. 

 

Place ½ cup dates in a medium heatproof bowl; add enough hot water to fully cover by ½ inch. Let stand at room temperature until the dates are slightly softened, about 20 minutes. 

 

 Meanwhile, combine 2 cups blueberries, 1 tablespoon water and ½ teaspoon vanilla in a small saucepan; bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring often, until the blueberries are mostly broken down and the sauce is slightly thickened, 6 to 8 minutes. Remove from heat and set aside. 

 

Drain the dates and transfer to a food processor; pulse until finely chopped and sticky, about 10 pulses. With the processor running, slowly pour the remaining 7 tablespoons hot water through the chute, a few tablespoons at a time, until a semi-smooth paste forms, about 1 minute, stopping to scrape down sides as needed. Reserve 2 tablespoons of the date paste in a medium bowl. 

 

Add ½ cup coconut milk, 1 banana, 1 egg, 2 teaspoons coconut extract and the remaining 2 teaspoons vanilla to the food processor with the remaining date mixture; process until smooth, about 1 minute. 

 

 In a large bowl, combine 2¼ cups oats, 1 cup walnuts, ½ cup coconut, 1 teaspoon baking powder and ¼ teaspoon salt. Add the date-banana mixture; stir until combined. Gently fold in the remaining 1 cup blueberries. Spoon half of the oat mixture (about 3 cups) into the prepared pan; spread in an even layer to fully cover the bottom. Spread the blueberry sauce evenly over the oat mixture, top with remaining oat mixture, spreading evenly over the sauce. 

 

 Add the remaining ½ cup walnuts and ¼ cup coconut to the reserved date paste; stir until well combined. Sprinkle evenly over the oat mixture.

 

Bake until just set in the center and the top is golden brown, 30 to 35 minutes. Let cool in the baking dish on a wire rack for 10 minutes before serving.  

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs 

 

Oats Laddu

 Ingredients

  1 cup rolled oats

 ¾ cup almonds

½ cup cashew

½ cup peanut

2 tbsp sesame

2 tbsp sunflower seeds

2 tbsp poppy seeds

½ cup coconut, shredded

1 tsp ghee

5 anjeer, chopped

2 tbsp raisins

½ tsp cardamom powder

5 dates / khajoor, seedless

1 cup jaggery

 

Instructions 

• Dry roast 1 cup of rolled oats until they turn aromatic.
• Keep roasting for 5 minutes on low flame. Cool completely.
• In the same pan take ¾ cup almonds, ½ cup cashew and ½ cup peanut.
• Roast on low flame until the nuts turn crunchy.
• Transfer to the plate and allow to cool completely.
• Now take 2 tbsp sesame, 2 tbsp sunflower seeds, 2 tbsp poppy seeds and ½ cup coconut.
• Roast on low flame until the coconut turns aromatic and golden brown. Keep aside.
• In the pan heat 1 tsp ghee, add 5 anjeer, 2 tbsp raisins and roast well.
• Roast until the raisins puff up and turn aromatic. Keep aside.
• Once the oats are cooled completely, transfer them to the mixer jar and grind them to a fine powder.
• Transfer the oats powder to a large bowl.
• Also, take roasted nuts into the mixer jar, and grind to coarse powder.
• Transfer the nut powder to the same large bowl.
• Add in ½ tsp cardamom powder, roasted sesame, sunflower seeds and anjeer.
• Mix well making sure everything is well combined.
• Now in a mixer jar take 5 dates and 1 cup jaggery.
• Pulse and grind until the smooth paste is formed.
• Transfer the dates and jaggery paste into the ladoo mixture and mix well.
• Crumble and mix making sure everything is well combined.
• You can also rub between your hands to combine the dates mixture uniformly.
• Once the mixture is moist, start preparing the ladoo.
• Oats Laddu can be kept for a month when stored in an airtight container.
   

  https://GSiyers home remedies.blogspot.com     is the latest addition to my blogs.

  https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

  https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips 

   

   https://kneereplacement-stickclub.blogspot.com. for info on knee replacement