Tag Archives: healthy snacks

The Healthy Loaded Oatmeal Cookie You’re Meant to Eat for Breakfast

Cookies for breakfast? You heard us right. Think of these healthy baked goods as chewy (portable) granola, sweetened with maple syrup and packed with wholesome ingredients, like chia seeds and walnuts. The cookies are also gluten-free – the batter uses oat flour instead of all-purpose, but you’d never know it!

Don’t have oat flour on hand? Make your own by grinding whole oats in a food processor until the mixture resembles a flour consistency. Just be sure to measure the oat flour after you grind it, not before. To turn this recipe into a dairy-free breakfast, simply substitute the butter with equal parts coconut oil. Pairing these cookies with your morning coffee will make everything that much sweeter.

Related: Healthy High-Protein Oatmeal, Dressed Up 3 Delicious Ways

Gluten-Free Breakfast Oat Cookies

Prep Time: 18 minutes
Chill Time: 15 minutes
Cook Time: 12 minutes
Total Time: 45 minutes
Servings: 12 cookies

Ingredients:

½ cup unsalted butter, melted
½ cup dark brown sugar, packed
¼ cup maple syrup
1 large egg, room temperature
1 tsp pure vanilla extract
1 ½ cups gluten-free old fashioned oats
1 cup gluten-free oat flour
1 Tbsp chia seeds
½ tsp ground cinnamon
¾ tsp baking powder
¼ tsp fine salt
¼ cup dried cranberries
¼ cup walnuts, roughly chopped
¼ cup pumpkin seeds

Related: Green Banana Flour is Here to Stay, And This Pancake Recipe Proves It

Directions:

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.

2. In a large mixing bowl, whisk together the butter, sugar, maple syrup, egg and vanilla until well blended.

3. Using a wooden spoon, stir in the oats, oat flour, chia seeds, cinnamon, baking powder and salt until combined.

4. Fold in the cranberries, walnuts and pumpkin seeds.

Related: 3-Ingredient Breakfasts That Will Make Mornings a Breeze

5. Using a large ice cream scoop, evenly divide mixture into 12 rounds. Let chill in the freezer for 15 minutes.

6. Transfer dough to a prepared baking sheet and press each round to flatten.

7. Bake for 10 to 12 minutes, until the edges are golden brown.

8. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.

For more inspiration, here are our best high-protein breakfast recipes, the only make-ahead breakfast ideas you need, and a look into what healthy people eat for breakfast.

Easy No-Bake Pumpkin & Dark Chocolate Granola Bars

Get into the fall spirit with these simple no-bake granola bars with a pumpkin twist! While store-bought varieties are often filled with unhealthy preservatives, these homemade bars contain more wholesome ingredients. The end results produce a delightfully chewy, chocolate snack that encompasses all the cozy flavours of autumn. I recommend using almond butter, as it has a much more neutral taste than peanut butter. This recipe is also vegan and dairy-free, making it an ideal treat for everyone this season.

Easy No-Bake Pumpkin & Dark Chocolate Granola Bars

Prep Time: 15 minutes
Total Time: 60 minutes
Servings: 12 bars

Ingredients:

3 cups quick cooking oats
½ cups natural almond butter
¼ cup coconut oil
¼ cup pumpkin puree
⅓ cup pure maple syrup
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
½ cup pumpkin seeds
½ cup mini dark chocolate chips

Directions:

1. Grease an 8-inch square baking dish and line with parchment paper. Leave an inch or so of overhang for easy removal. Set aside.
2. In a saucepan over low heat, add the almond butter, coconut oil, pumpkin puree and maple syrup. Whisk until well blended.
3. Remove from heat. Stir in the vanilla, cinnamon, ginger, nutmeg, cloves and all spice. Let cool slightly.

4. Transfer mixture to a large mixing bowl. Fold in the oats followed by the pumpkin seeds and chocolate chips.
5. Transfer mixture to prepared baking dish. Press down gently to firm.

6. Let chill for 60 minutes in the freezer before slicing. To store bars, place in a lidded Tupperware. Can be refrigerated for a week or stored in the freezer for up to a month.

Get your pumpkin fix with these grain-free chocolate chip muffins, vegan pumpkin pie cups with coconut whip or decadent pumpkin pie swirl brownies!

The Best Keto Protein Bar Recipe That Totally Beats Store-Bought

Loaded with peanuts, peanut butter, eggs and butter, this decadent tasting keto protein bar is truly superior to anything you’ll find in a package. The base takes cues from a peanut butter cookie, baked until firm and chilled, then topped with a peanut caramel. Dark chocolate and more peanuts top things off before being frozen until set – but you can enjoy them room temperature if you’re on the go. Satisfy your sweet tooth and fill up on protein and fat with these rich treats!

Dark Chocolate Peanut Caramel Keto Protein Bars

Prep Time: 20 minutes
Bake and Cook Time: 40 minutes
Chill Time: 4 hours
Total Time: 5 hours (including chill time)
Makes: 15 to 20 bars

Ingredients:

Peanut Butter Cookie Base
½ cup unsalted butter, melted
1 cup natural peanut butter
⅔ cup granulated keto sugar (allulose or xylitol)
2 large eggs
½ cup roasted unsalted peanuts
¼ cup coconut flour
¾ tsp salt

Peanut Caramel
¼ cup unsalted butter
½ cup granulated keto sweetener (allulose or xylitol)
½ cup heavy whipping cream (35%)
1 tsp blackstrap molasses
½ tsp salt
½ tsp vanilla extract
⅓ cup roasted unsalted peanuts

Chocolate Peanut Topping
1 cup chopped dark chocolate (99% for lowest sugar content, if possible), melted
⅓ cup roasted unsalted peanuts
Salt, to taste  

Directions:

Peanut Butter Cookie Base
1. Preheat oven to 350ºF. Line an 8×8-inch square baking pan with parchment paper, leaving overhang for easy removal.
2. In a large bowl, mix to combine butter with peanut butter. Mix in sugar and eggs, one at a time and beat until smooth. Mix in peanuts, coconut flour and salt until combined and then evenly spread into the prepared pan.
3. Bake for 25 minutes, until dry to the touch on top and set around the edges. Cool to room temperature, then freeze for 1 hour or refrigerate for 3 hours. Meanwhile, prepare the caramel.

Peanut Caramel
1. In a medium saucepan, melt butter over low heat and continue to cook until browned, about 5 minutes (this adds additional flavour and colour). Whisk in the sweetener, cream, molasses and salt. Without stirring, cook over low heat for 10 to 15 minutes, until thickened.
2. Remove from heat and stir in peanuts and vanilla. Transfer to a heatproof bowl and cool to room temperature. Both the cookie base and caramel need to be chilled and/or kept at room temperature, otherwise the caramel will soak too far into the cookie base.
3. Once the caramel has cooled to room temperature, remove the chilled peanut butter cookie base from the freezer or refrigerator. Spread peanut caramel evenly over peanut butter cookie base and freeze for 1 hour, until caramel is firm.

Chocolate Peanut Topping and Serving
1. Slice chilled cookie base into thirds and from there, slice each third into whichever size you prefer to make about 15 to 20 bars.
2. Line a baking sheet with parchment paper and spread out the bars evenly. Drizzle with melted chocolate before it sets, then top with peanuts and salt to taste.
3. Freeze until chocolate is set, about 30 minutes, and enjoy. Store leftover bars airtight in the freezer for up to 2 months or refrigerator for up to 1 week.

Don’t let your cooking streak stop there! We’ve compiled 14 tasty keto-friendly snack recipes, along with the easiest keto dinners to make this week. Heading out for dinner instead? Don’t sweat it. Here’s what to order at a restaurant if you’re on the keto diet.

The Only 3 No-Bake Cookie Recipes You Need in Your Life

Snack happy with three unique, delicious and good-for-you energy bites – no oven required. For the keto crowd: a fat bomb layered with the flavours of lemon-raspberry cheesecake. These frozen snacks are the ultimate in-between meal booster that will satisfy your sweet tooth, without getting you away from your dietary goals.

And, for the cookie lovers (all of us), a no-bake cookie base with a choose-your-own-adventure option: classic chocolate chip or cozy oatmeal raisin. Both no-bake cookie creations are gluten-free, and the chocolate chip variation is also grain-free. All three of these no-bake treats are ideal for packed lunches, a pre- or post- workout snack and a healthier after-dinner dessert.

Lemon Raspberry Cheesecake Keto Fat Bombs

Prep Time: 15 minutes
Freeze Time: 4 hours
Total Time: 4 hours 15 minutes
Makes: 12

Ingredients:
1½ cups recently boiled water
1 cup raw unsalted cashews
1 cup unsweetened shredded coconut
¼ cup unsalted butter or coconut oil
1 to 2 Tbsp keto sweetener or liquid sweetener, to taste
½ tsp lemon zest
1 Tbsp lemon juice
1 cup fresh or frozen raspberries

Directions:
1. Line a 12-count muffin tin with papers.
2. In a high-speed blender, add all ingredients except raspberries and blend until smooth and creamy. Add half the batter to the bottom of the papers. Add raspberries to the remaining half of the batter and puree again until smooth.
3. Top plain cheesecake batter with raspberry batter, and tap the pan a few times to release any air bubbles.
4. Freeze for at least 4 hours, or until set. Unwrap papers and serve frozen.
5. Store in an airtight container in the freezer for up to 2 months.

No-Bake Chocolate Chip Cookies & No-Bake Oatmeal Cookies

Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Makes: 3 dozen

Ingredients:

No-Bake Cookie Base
4 cups unsweetened shredded coconut
1 cup unsalted nut butter (almond butter, peanut butter, etc.)
½ cup maple syrup
½ cup coconut flour
¼ cup unsweetened plain almond milk
¾ tsp fine-grain salt

No-Bake Chocolate Chip Cookies
1 recipe No-Bake Cookie Base (from above)
1 cup semi-sweet or dark chocolate chips
flaky sea salt, to taste

No-Bake Oatmeal Raisin Cookies
1 recipe No-Bake Cookie Base (from above)
1 cup gluten-free rolled oats
¾ cup raisins
½ tsp ground cinnamon

Directions:

No-Bake Cookie Base
1. In a food processor, blend coconut until it resembles the smooth and creamy consistency of almond butter (you are making coconut butter), stopping the machine to scrape down the sides several times. This will take about 10 minutes.
2. To the coconut butter, add nut butter, maple syrup, coconut flour, almond milk and salt. Blend until a dough forms. Transfer dough to a large bowl.

No-Bake Chocolate Chip Cookies
1. To the cookie base, add chocolate chips and mix well.
2. Scoop 2- to 3-Tbsp portions of dough onto a cookie sheet. Roll dough into balls and sprinkle with flaky salt.
3. Transfer to the refrigerator and chill for 2 hours.
4. Store airtight in the refrigerator for up to 1 week, or freeze for up to 2 months. These taste best cold.

No-Bake Oatmeal Raisin Cookie
1. To the cookie base, add oats, raisins and cinnamon and mix well. If the mixture seems too dry to compress (flours vary in absorbency), add an additional 1 Tbsp or more of almond milk.
2. Scoop 2- to 3-Tbsp portions of dough onto a cookie sheet. Roll dough into balls and then slightly press down with the palm of your hand.
3. Transfer to the refrigerator and chill for 2 hours.
4. Store airtight in the refrigerator for up to 1 week, or freeze for up to 2 months. These taste best cold.

Looking for more easy, no-bake treats to add to your repertoire?  We’ve rounded up our 21 Best Ever No-Bake Desserts (from a peanut butter cheesecake to chocolate brownies!).

How to Pack a Cooler Like a Pro

People who claim that travelling is more about the journey than the destination have one thing in common: they’re not hangry. Enjoy your travels with fewer stops using these tips for packing the perfect road trip cooler — the one that helps you stave off snack attacks so you can enjoy a delicious trip.

Watermelon Lemonade

Tip: Freeze water bottles and juice boxes for drinks that double as ice packs.

Once the frozen drinks thaw a little, you’ll have refreshing treats worth their weight in cooling energy. For maximum savings and nutrition, pack reusable water bottles with your favourite smoothie recipe and freeze it the night before your trip.

Whether you pack store-bought drinks or make your own lemonade, juice or smoothies, be sure to leave a few unfrozen — ideally grouped to one side of the cooler — so your car crew can hydrate whenever they need.

Frozen treats can work as snacks, too. Toss your favourite frozen fruits into a container full of yogurt for a quick and refreshing dairy treat that will keep all day in the cooler.

Get the recipe for Watermelon Lemonade.

cooler

Tip: Pack frozen drinks and heavy freezer packs on the bottom, and toss a few light frozen gel packs on the top.

Pack your cooler like this: heavy stuff on the bottom, sturdily packaged items like jars and plastic containers in the middle, and anything that shouldn’t be squished or bruised (bread, sandwiches, fruits and veggies) on top. Toss a few light gel packs on top of it all, and maintain the cooler’s temperature by opening it as little as possible.

Foods that bruise easily fare best at the top, but more importantly, you’ll have the healthiest option at first reach whenever you search the cooler for a quick snack.

888_stacked-salad-nicoise

 Tip: Jarred salads are perfectly portable and make delicious travel meals.

You’ll likely want to pull over to enjoy your salads safely, but layered mason jar salads rival the flavours at any roadside fast food chain or gas station diner. Whatever you put in your jars, pack the dressing first, then add in order of weight, with the heaviest ingredients at the bottom: pasta or grains first, then proteins, then chopped veggies and lettuces or sprouts. Shake to mix when you’re ready to eat.

Get the recipe for Stacked Salad Niçoise.

anna-olson-granola-bars

Tip: Keep your cooler within reach during the drive.

As long as you’ve got a passenger capable of reaching in to dole out treats, you can fend off hanger without having to stop. If you’ve got little ones in the back with the cooler, and don’t trust them to keep it closed, consider putting them in charge of a secondary bag filled with non-perishables treats like granola bars, crackers, energy balls and sturdier, whole fruits like bananas and apples.

Get the recipe for Anna Olson’s Granola Bars.

Tip: Don’t forget utensils and napkins. 

Hand sanitizer, wet wipes or a wet washcloth packed in a plastic baggie will ensure clean hands before and after meals. Keep these items in or near the cooler and store utensils in a separate bag. If you’re including a knife or scissors in your kit, wrap them in a tea towel and secure with elastic bands to prevent unwanted pokings.

Looking for car snack ideas? Try one of our 18 Best Foods to Pack for a Road Trip.