IMG_7725

Coconut Oat Breakfast Cookies {gluten-free, date-sweetened}

IMG_7747

January is National Oatmeal Month, and I’m slipping in a recipe featuring this powerhouse ingredient before the month passes us by!

Nature’s Path sent me some of their instant oatmeal packets to try, and – although they were all delicious – I was especially excited about this new-to-me product called Qi’a™. Qi’a™ is a superfood blend of gluten-free rolled oats, buckwheat groats, chia seeds, & hemp seeds, and the creamy coconut version is fantastic! The dried coconut lends a subtle natural sweetness without any added sugar, and I was inspired to use the oatmeal packets to make a healthy breakfast cookie. 

IMG_7749

In order to keep the cookies free of added sugar, I used date paste to sweeten the dough. If you’re unfamiliar with date paste, let this be the perfect opportunity to acquaint yourself with it! All you do is soak dates in boiling water, and then puree the mixture to form a paste-like consistency. You can smear it on toast or waffles, dollop in on top of oatmeal, sub it in for the jam/jelly in a PB&J, or – as I did here – use it to add natural sweetness to baked goods.

IMG_7724

I used coconut oil and added in extra flaked coconut (unsweetened, of course!) for an unapologetically coconutty flavor. The cookies are easy, healthy, hearty, tasty, and portable, which is exactly what you want for your morning meal if you’re on-the-go (or just busy with little ones!).

IMG_7725

Jack, who is almost 14 months (!!!!!), gobbled up the crumbled cookie I offered him, so they also get the toddler seal of approval.

IMG_7738

*I received free product in exchange for this review & recipe. All opinions are my own.

Coconut Oat Breakfast Cookies {gluten-free, date-sweetened}

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients (12 cookies)

  • 6 individual packets Nature’s Path Qi’a™ Creamy Coconut Oatmeal
  • 1/2 cup unsweetened coconut flakes
  • 1/2 tsp baking powder
  • pinch of Kosher salt
  • 1/2 cup melted & cooled virgin coconut oil
  • 6 Tbsp date paste (you can sub in an equal amount of honey or pure maple syrup)
  • 2 large eggs, preferably organic

Date paste:

  • Place 10 large soft medjool dates in a bowl and add just enough boiling water to cover them. Let sit for at least 4 hours, or up to overnight. Pour the dates (and the remaining water) into a blender and blend until smooth. Store in the fridge.

Instructions

Preheat oven to 350°F and line a large baking sheet with a silicone baking mat or unbleached parchment paper.

In a large bowl, whisk together the oatmeal, coconut flakes, baking powder, and salt.

In a medium bowl, whisk together the melted & cooled coconut oil, date paste, and eggs.

Add wet ingredients to dry and stir until fully combined.

Using an ice cream scoop or a large spoon, scoop the dough out onto the prepared baking sheet. Gently press down on each cookie dough scoop to slightly flatten.

Bake for 12 minutes, or until the cookies are lightly golden brown around the edges. Cookies will still be very soft.

Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Powered by Recipage

img_7493

Apple Cinnamon Steel Cut Oatmeal in the Instant Pot {Vegan}

img_7491

Let’s start off by discussing the Instant Pot in case you’re not familiar with it… it’s a programmable pressure cooker, slow cooker, saute pan, rice cooker, yogurt maker, (and even more!) all in one. Using the Instant Pot can be a bit daunting at first, what with all of the buttons and options, but once you familiarize yourself with the settings, it will become your new favorite kitchen item. My in-laws bought me one for my birthday last year, and it has come in handy more times than I can count!

img_7493

Ok, now on to these Apple Cinnamon Steel Cut Oats!

Creamy, chewy, slightly sweet, laced with cinnamon, and dotted with soft apple pieces, this vegan oatmeal is the perfect antidote to any dark & cold morning. Steel cut oatmeal takes about 30 minutes to cook on the stovetop, but using the pressure cooker slashes that time in half. The oatmeal reheats well, so you can have a few breakfasts on hand for busy mornings.

img_7497

Apple Cinnamon Steel Cut Oatmeal in the Instant Pot {Vegan}

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 15 minutes

Ingredients (4 servings)

  • 1 cup steel cut oats
  • 1 (14 oz) can coconut milk, well shaken
  • 1 cup apple cider
  • 1 cup water
  • 2 Tbsp pure maple syrup
  • 1 large apple, peeled, cored, and chopped
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp pure vanilla extract
  • pinch of Kosher salt

Instructions

Combine all ingredients in Instant Pot. Whisk to combine.

Lock the lid in place, and make sure the steam release handle is pointed toward “Sealing.”

Press the “Manual” button and toggle the “-” button down until you reach 3 minutes. Keep pressure option on “High Pressure.”

When the Instant Pot beeps, signaling the end of cooking, press the “Keep Warm/Cancel” button and switch the steam release handle toward “Venting”.

Allow Instant Pot to naturally release pressure until the valve has fallen completely down, then carefully remove the lid. Stir oats and serve.

* You can also make this recipe on the stovetop. Simply combine all ingredients in a dutch oven (or large saucepan) and cook according to the directions on the steel cut oatmeal packaging.

Powered by Recipage