We’re now halfway through “Resolution Month”, and I have just the recipe for those of you who are interested in having a batch of healthy cookies on hand.

These cookies have neither refined flour, sugar, nor butter or oil in them, but taste delicious nonetheless.

Nutrition Facts (per cookie)

• Calories: 120
• Total Fat: 7g
  • Saturated Fat: 3g
  • Trans Fat: 0g
• Cholesterol: 15mg
• Sodium: 100mg
• Total Carbohydrates: 12g
  • Dietary Fiber: 2g
  • Sugars: 5g
• Protein: 3g
• Vitamin D: 1%
• Calcium: 1%
• Iron: 3%
• Potassium: 2%

Please note that these nutrition facts are approximate and can vary based on the specific brands and quantities of ingredients used. Be sure to adjust the serving size if you make smaller or larger cookies. Enjoy your delicious and healthier Whole Wheat Oatmeal Peanut Butter Cookies!

I assure you that the whole wheat flour is not in the least bit discernible, and the subtle sweetness of the brown rice syrup beautifully complements the rich peanut butter flavor.

As for the texture, I can’t sing these cookies’ praises enough! A crisp outer shell gives way to a soft, chewy, and almost muffin-like interior.

Lower in calories, fat, and sugar than most cookies, but higher in fiber and protein, these tasty little treats are a great way to satiate your sweet tooth without wrecking havoc on your healthy diet… newly adopted or not!

Ingredients

• 1/2 cup natural smooth peanut butter
• 1/4 cup brown rice syrup (I used Lundberg)
• 1 large egg
• 1/2 tsp pure vanilla extract
• 1/4 cup 100% whole wheat flour
• 1/4 cup old fashioned rolled oats
• 1/2 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup natural peanut butter chips (such as Sunspire)

Directions

1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat.
2. In a large bowl, (or stand mixer), beat together peanut butter and brown rice syrup. Beat in egg until incorporated. Beat in vanilla extract.
3. In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, and salt.
4. Add dry ingredients into the wet, and stir just until combined. Fold in the peanut butter chips.
5. Using a mini ice cream scoop or small spoon, drop cookie dough onto prepared baking sheet.
6. Bake for about 8-10 minutes, or until cookies are golden but still soft. Transfer to wire rack to cool completely.

I have a whole slew of brown rice pudding recipes on the blog, and although I enjoyed each of those varieties, I wanted to try something new.

Why the idea of using steel cut oats in a pudding recipe has evaded me until now, I don’t know… but I’m thrilled that it finally occurred to me to use the rice-shaped oats because this pudding is really, really good!

The steel cut oats cook right in the milk mixture, which in this case in a combination of coconut milk and almond milk (yep, this “rice” pudding is vegan), and act just like rice would by slowly plumping & tenderizing in the simmering liquid.

I also tossed a whole vanilla bean into the pot, as the little black flecks add such a lovely aesthetic touch in addition to an enticing aroma and sweet flavor. The sweetness also comes from evaporated cane juice, rendering this pudding a true dessert and not one of my “breakfast-or-dessert” recipes (despite the usage of oatmeal).

Typically rice pudding can be served warm or chilled, but I definitely prefer this one warm and suggest you serve/eat it that way as well.

I’m officially a steel cut oats convert when it comes to making rice pudding!

Keywords: simmer dessert vegan oatmeal coconut rice pudding pudding

Ingredients (2 generous servings)

• 1/2 cup steel cut oats
• 1 1/2 cups full-fat coconut milk (just about one 13.5 oz can)
• 1 cup unsweetened vanilla almond milk
• 1/3 cup evaporated cane juice, or other unrefined granulated sugar
• 1 vanilla bean, split

Instructions

Combine oats, coconut milk, almond milk, and evaporated cane juice in a heavy-bottomed medium-sized saucepan. Using the flat side of a knife, scrape out the vanilla bean seeds. Add the vanilla bean seeds and remaining vanilla bean to the saucepan.

Bring ingredients to a boil, reduce heat to low, and simmer, stirring often, until thickened, about 30 minutes. It is especially important not to walk away from the stove towards the end of the cooking time, as that is when the milk is most likely to scorch.

Remove pudding from heat and carefully remove vanilla bean. Pudding will continue to thicken as it cools.

Serve warm or at room temperature.

Nutrition Facts (per serving, based on 4 servings)

• Calories: 336 kcal
• Total Fat: 17g
  • Saturated Fat: 12g
  • Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 155mg
• Total Carbohydrates: 43g
  • Dietary Fiber: 5g
  • Sugars: 16g
• Protein: 6g
• Vitamin D: 0%
• Calcium: 18%
• Iron: 18%
• Potassium: 288mg

Nutrition facts are approximate and may vary based on specific ingredients and serving sizes.

Here we are at the tail end of fresh berry season… pretty soon the prices for organic berries will shoot through the roof and the flavor will be watery & lackluster at best. It is for these two reasons that I only buy fresh organic berries during the summer months, but that doesn’t mean we can’t enjoy a delicious berry crisp during any season of the year!

How exactly do we do that, you ask?

By using organic frozen berries, of course. I picked up this tip from Erin of Texanerin Baking. I made her 100% Whole Grain Raspberry Crumble a few weeks back (using 1/2 frozen organic raspberries and 1/2 frozen organic blackberries) and absolutely loved it. Frozen berries are picked and packed at the peak of freshness and are inexpensive… year-round. Berries in a crisp are cooked down into mushy goodness anyway, so don’t worry about the thawed berries being too soft.

For this crisp, I used an organic frozen mixed berry medley from Trader Joe’s which includes strawberries, blueberries, raspberries, and blackberries. Lots of flavor, texture, and gorgeous color going on here!

The crisp topping comes straight from Erin’s recipe, and involves a mere 2 Tbsp each of oil, brown sugar, maple syrup… pretty healthy in comparison to the vast majority of fruit crisp recipes out there!

Warm fruit crisp topped with a scoop of vanilla bean ice cream is hands-down one of my favorite desserts. Gooey & crunchy, sweet & slightly tart, warm & cold… it’s a beautiful dichotomy of texture, flavor, and temperature that just works.

Leftovers (if there are any, which is doubtful unless you’re the only dessert-eater in the house as I am) are fantastic mixed with plain Greek yogurt for breakfast the next morning. Sure, it’s a sweet way to start the day, but the added sugar (not including the natural sugars found in the fruit) is probably on par with – or even less than – that found in many breakfast cereals.

Berries are no longer just for summer enjoyment!

Keywords: bake dessert vegetarian vegan blackberries blueberries strawberries oatmeal crisp fall spring summer winter

Ingredients (4 servings)

Ingredients for the Fruit Filling

• 24 oz organic berries, thawed but not drained (I used a medley from Trader Joe’s with organic strawberries, raspberries, blackberries, and blueberries)
• 2 Tbsp whole wheat pastry flour
• 1 Tbsp unrefined granulated sugar, such as evaporated cane juice

Ingredients for the Crisp Topping:

• 1 cup old-fashioned rolled oats
• 2 Tbsp whole wheat pastry flour
• 2 Tbsp packed brown sugar
• 1 tsp ground cinnamon
• 1/8 tsp salt
• 2 Tbsp neutral-flavored vegetable oil
• 2 Tbsp pure maple syrup
• 2 tsp pure vanilla extract

Instructions

Preheat oven to 350°F. Lightly oil a 9 (or 8) inch baking dish.

For the fruit filling: Pour the thawed berries + any accumulated juices into the prepared baking dish. Add in the flour and sugar and stir until well-combined.

For the crisp topping: In a medium mixing bowl, combine the rolled oats, flour, brown sugar, cinnamon, and salt. Stir with a fork until combined. Pour in the vegetable oil, maple syrup, and vanilla extract. Stir until well-incorporated.

Sprinkle crisp topping evenly over the fruit filling. Bake for 20-25 minutes, or until the fruit filling is hot & bubbly and the crisp topping is golden brown.

Nutrition Facts (Per Serving – Approximately)

• Calories: 365
• Total Fat: 16g
  • Saturated Fat: 10g
  • Trans Fat: 0g
• Cholesterol: 41mg
• Sodium: 102mg
• Total Carbohydrates: 56g
  • Dietary Fiber: 5g
  • Sugars: 35g
• Protein: 3g

Please note that these nutrition facts are approximate and can vary depending on the specific ingredients and brands used. Additionally, these values do not include any optional toppings like ice cream or whipped cream.

Mango. Pineapple. Coconut.

Can it get any more deliciously tropical?

Okay, maybe a margarita or and a mojito wouldn’t hurt.

But this post is all about the crisp.

Why is it that apples and berries typically get all of the love when it comes to crisps, when there are so many other equally worthy fruits?

In keeping with the tropical theme, (which turned out to be an appropriate antidote for the dark, cool, and gloomy week we just had in New England), I used ripe mango and juicy pineapple for the fruit filling.

Just a touch of agave nectar helped to bring out the natural sweetness of the fruit, and a bit of arrowroot powder ensured a thick, saucy filling.

I continued my deviation from the traditional route, and opted to combine rolled oats, whole wheat pastry flour, shredded coconut, and coconut butter for an unexpected – but delectable – crisp topping; the coconut flavor is the perfect accompaniment to the luscious mango and bright pineapple.

Might I suggest topping the still-warm crisp with a scoop or two of Mango Frozen Yogurt?

Ingredients

• 2 cups chopped fresh ripe pineapple
• 2 cups chopped fresh ripe mango
• 2 Tbsp agave nectar
• 1 Tbsp arrowroot powder
• 1/4 cup evaporated cane juice
• 1/4 cup whole wheat pastry flour
• 1/4 cup old-fashioned rolled oats
• 1/4 cup reduced fat unsweetened shredded coconut
• 1/4 cup coconut butter, melted

Directions

1. Preheat oven to 350°F.
2. Lightly grease an 8×8 inch baking pan or 4 individual ramekins.
3. In a medium bowl, toss fruit with agave nectar and arrowroot powder. Spoon mixture into prepared pan or ramekins.
4. In the bowl of a food processor, combine the evaporated cane juice, flour, rolled oats, and coconut. Pulse a few times until mixed. Add melted coconut butter into dry ingredients and pulse until crumbly. Sprinkle crisp mixture evenly over fruit-filled ramekins.
5. Bake for 20-30 minutes, or until fruit filling is bubbly and crisp topping is golden.

Nutrition Facts (Per Serving)

• Calories: 314
• Total Fat: 12g
  • Saturated Fat: 7g
  • Trans Fat: 0g
• Cholesterol: 31mg
• Sodium: 73mg
• Total Carbohydrates: 51g
  • Dietary Fiber: 3g
  • Sugars: 31g
• Protein: 3g

Please note that the nutrition facts are approximate and can vary based on the specific brands and quantities of ingredients used.

Memorial Day has come and gone, and with it the unofficial start to summer. The weather here in New England certainly contributes to the summer mindset, as does the fact that my school lets out for summer vacation in a mere three weeks!

Given the warm near sweltering temperatures we’ve had in the Boston area for the past couple of weeks, it was a no-brainer to whip up a frosty treat to beat the heat (<– yes, I am THAT person… the one who rhymes three words out of five).

The idea for cookies & cream frozen yogurt had been brewing in the back of my mind for a while, so I was excited to finally bring the concept to fruition.

I opted for less sugar than I’ve used in other frozen yogurt recipes, as the cookies contribute quite a bit of sweetness.

The 2% Greek yogurt contributes a creaminess that I love, but don’t expect this to take just like ice cream.

I adore frozen yogurt for its slightly tangy flavor, and this one delivers on that front. As noted above, the chocolate sandwich cookies are very sweet; thus they are the perfect compliment to the tart yogurt.

Perfectly smooth frozen desserts certainly have their place, but there’s something about crunchy cookie pieces mixed throughout the creamy frozen yogurt that make eating it just that much more fun.

If you don’t have an ice cream maker, you could most likely get away with just combining the ingredients together and freezing the mixture in a freezer-safe container.

The churning process helps to whip air into the frozen yogurt, leading to a lighter end result… but the mixture is thick enough to freeze without first dumping it into an ice cream maker.

This frozen yogurt is a lighter way to enjoy the classic cookies & cream flavor combination; I’m thinking that a few drops of peppermint extract would be pretty darn delicious, as well!

Want a scoop?

Ingredients

• 3 cups plain 2% fat Greek yogurt, such as Fage or Chobani
• 1/3 cup evaporated cane juice (or granulated sugar)
• 1/2 Tbsp pure vanilla bean paste or extract
• 8 all-natural chocolate sandwich cookies, such as Newman-O’s, chopped (about 1 cup)

Directions

1. In a large bowl, combine yogurt, evaporated cane juice, and vanilla bean paste (or extract). Stir until the evaporated cane juice is completely dissolved.
2. Freeze according to ice cream maker manufacturer’s instructions; adding in the chopped cookies during the last few minutes of churning… OR place mixture into a freezer-safe container and freeze.
3. Serve immediately as soft serve, or spoon into a freezer-safe container and place in freezer until “ripened” (hardened).

Nutrition Facts (Per Serving)

• Calories: 240
• Total Fat: 10g
  • Saturated Fat: 4g
  • Trans Fat: 0g
• Cholesterol: 15mg
• Sodium: 140mg
• Total Carbohydrates: 31g
  • Dietary Fiber: 1g
  • Sugars: 21g
• Protein: 9g
• Vitamin D: 1mcg (5% DV)
• Calcium: 196mg (15% DV)
• Iron: 1mg (6% DV)
• Potassium: 294mg (6% DV)

Please note that these nutrition facts are approximate and can vary based on the specific brands and ingredients used. Adjustments may be needed depending on your dietary preferences and any ingredient substitutions. Enjoy your homemade Cookies & Cream Frozen Yogurt responsibly!