Tag Archives: oats

A Load-a Oats: Cookie Recipes!

(Hooray, I recovered the post!  Today’s Tidbit #Two: Sometimes Perseverance Pays Off)

It’s the moment you’ve all been waiting for*… Here’s the missing cookie recipe from the last post.  Or, I guess, recipes, since I made the one recipe into two different cookies.

*I fully recognizes that none of you may have been waiting for this moment at all… but I hope you’re glad it’s here anyway : )

Like I said before, I started with a recipe from Oh She Glows (which was already a combination of two different recipes), and then did some experimental modification to create two different types of cookie with one dough base.

I’ll give you the base, and then the mix-ins for the two variations.  Or feel free the variate to your taste. They will satisfy any oaty and/or nutty need that resides within your being.  Plus most of the mixing takes place in a food processor, which minimizes the need for both extra hours in the day and high endurance arm strength.

Nuts and Oats Cookie Base


1 cup toasted almonds*

3/4 cup oats, ground in a food processor until flour-like

1 cup old fashioned oats, not ground

1/4 cup all-purpose flour

1/2 cup brown sugar

1 tsp baking soda

1/2 tsp cinnamon

3/4 tsp salt

1/4 cup pure maple syrup

2 tsp any type of milk (cow’s, soy, almond, etc)

1/4 cup (4 tbsp) unsalted butter

2 tsp vanilla extract

(*If your almonds aren’t already toasted, toast for 10-12 minutes in a 350 F oven until they smell lovely.)


1- Preheat oven to 350 F and grease a baking sheet.

2- Put the almonds in a food processor and process until finely ground (before it starts to exude oils and turn to almond butter)

3- Add oat “flour”, all purpose flour, old fashioned oats, cinnamon, baking soda, salt, and brown sugar and process for about 30 seconds until all mixed up (it may seem redundant to have the floury oats and the old fashioned, but the floury ones help hold the cookies together, and the unground oats add some oat nub textures).

3- Melt the butter in a mixing bowl (or melt the butter on the stove top and then put it in the mixing bowl).  Stir in the maple syrup, milk of choice, and vanilla.  Pour these wet ingredients into the food processor and process until thoroughly combined.

4- At this point, if you are making a chocolate version of these cookies, you also need to process the cocoa powder and extra 2 tbsp milk (see below for specifications).  If you do this, expect this:


5- Remove dough to the mixing bowl and stir in your mix-ins.

6- Remove about 2 tbsp of dough, roll into a ball, and then flatten into a cookie shape.  Place on cookie sheet and repeat, spacing cookies about an inch apart.

7- Bake for 10 minutes, no longer!

8- Remove from oven and let sit on sheet for 2 minutes, then remove to a cooling rack until cool.

Possible Mix-In Ingredients:

for Double Dark Chocolate Oat Cookies..

2/3 cup cocoa powder

2 tbsp milk of choice

1/2 cup chocolate chips

(the cocoa powder and milk are processed in with the dough in the food processor and the chocolate chips are stirred in after)

for Extra Oaty Cherry Walnut…

1/2 cup dried cherries

1 cup old fashioned oats

1/4 cup walnut pieces

(stir all of these ingredients into the dough after removing from the food processor)

That was probably the last thing I baked just for fun… over a month ago!

School is always a difficult balance for me because if I decide to try and “relax” I often end up preoccupied about the work I should be doing.  But if I let my need to work take over, I seldom do certain things I enjoy, such as baking.  I am not as extreme as some — I always make time for running, eating, and sleeping — but there are many things in life I find pleasing and I do not want to exclude all of those things from my life.

Friday I stayed in College Park to do some grading in the hopes that Sunday could be a little more relaxing, but today is Sunday and I still feel the weight of the Things To Do that lie ahead… However, I did make a conscious decision to bake this cake, since it was something my mother expressed interest in and I am currently obsessed with fresh figs.

Figs, resting in a bed of butter and brown sugar, scattered over with rosemary, waiting to become a lemony Fresh Fig, Walnut,  and Rosemary Upside Down Cake.  I can’t vouch for the taste yet, but the smell is definitely tantalizing.  According to Food Blogga, who posted the original, it’s a cake of balance and contrast, which are the qualities that make desserts like these interesting.  I was convinced, and maybe you will be too : )



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These Cookies are Highly Evolved

When I make cookies for the public, I usually stick to the recipe. But when I make them just to have around the house, I have a hard time leaving the recipe alone. I can’t resist trying to find some way to reduce the amount of refined (and/or total) sugar or incorporate oats and/or nuts. It’s almost compulsory, actually. But I’m usually pleased with the results.

I love the chewy texture ground oats provide, and the rich flavors from nuts. Plus, we have to give credit where credit is due: both ingredients make your cookies healthier. Better-tasting and healthier = win-win.


Recipes have always evolved as they have been passed through generations and amongst friends, but the internet has intensified and complicated this evolution. The recipe I most recently modified was actually an already-modified recipe. Angela from Oh She Glows has a recipe for vegan oatmeal raisin cookies, which is already a combination of two different recipes. I modified her recipe, then divided the batch in half and modified each further to get two different cookies out of the batch (you follow?). One chocolate, one cherry walnut. It’s like combining the genes of two species and then genetically altering the offspring before they’re even born. But don’t worry, the analogy stops there…no need to protest these cookies; save your activism energy for actual GMOs : )

What you actually might want to protest is that this is a teaser. I am back at College Park, just starting my first semester of graduate school in nutrition, and I left the recipe at home (along with my computer cord…). But it had been so long since my last post, I just had to update. So this teaser stands as a taste of what’s to come, as well as motivation to continue!

Speaking of grad school, I taught my first discussion as a TA today. It went as well as I could have hoped for, and now that I know what to expect for the next two sections I am more excited than nervous about the job (before this afternoon’s discussion I was perhaps equally nervous and excited). Teaching is such an important experience- for confidence, communication and public speaking, and then just the pure delight of witnessing young people learning.

Before I go, just a recommendation: my astoundingly talented friend, Meredith, just started a food blog herself. It will with no doubt be more organized and consistent than mine is.. : ) Go see for yourself!

And so this isn’t a one-picture post, here is a snack; purchased from and consumed at a farm stand when Bonnie and I drove back from visiting Meredith (see above) and Tyler up in Boston. I offer it as a symbol of balance as I begin my education in nutrition and make you wait for cookies…



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Tiny Little Test…

Our Internet has been totally whacky… Maybe it’s the solar flare? Anyhow, it’s a good opportunity to test the WordPress app on my phone (yes, I upgraded from a flip phone and am now undeniably steeping in iProducts) since it makes it’s own Internet signal. Fancy stuff.

So, here’s yet another breakfast post…
I used to make this for breakfast a lot when I lived in Owego. It’s super simple and a change-up from eating oats as oatmeal or granola. Ashley at edibleperspective.com made it up; she has genius breakfast recipes.

I only have one picture, and I took it after eating half… But I like to think it just made it artsy : )

She calls it a banana scramble, but I think of it as more of a banana oat cake. Whatever you call it, it’s great, especially once you add toppings.


Mine is topped with peanut butter, fig butter, and coconut.

Breakfast Banana Oat Cake
from edibleperspective.com

3 Tbsp rolled oats
1 Tbsp ground flax
1 Tbsp milk
1 Tbsp unsweetened coconut
1/2 banana
A few shakes of the cinnamon shaker
A splash of vanilla

1. Smash the banana up with a fork until moist.
2. Mix in all the other ingredients. It will look kind of like cookie dough.
3. Grease a pan and heat over medium heat.
4. Put your ‘dough’ in the pan and flatten it into a pancake.
5. Cook for 3 minutes until starting to brown, then flip. You’ll need to use a spatula that fits under almost the whole cake.
6. Cook another 2-3 minutes; then remove from pan, cover with whatever you want, and eat!

The reason this is especially delicious is because the banana starts to caramelize. It’s also chewy and satisfying from the oats.

Okay my eyes are strained and I think I’m getting carpel tunnel… But here’s a completed blog post! What an amazing little device of convenience and fun that may be damaging my health : )


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Marathon Day

A first marathon is something that can only happen once.  Okay, obviously.  But it was a significant first for me, a milestone (haha?) that has been at the back of my mind for the past few years.

I usually imagined it like the pictures in the running magazines: roads, crowds, costumes, Gatorade, bagels…  What I got yesterday, though, was a simpler and perhaps more pure incarnation of the event.  We ran next to trees on a trail that used to be a railroad bed, the view occasionally opening to a small river.  There were about 450 people running, and it seemed like even fewer to me, but I’m not a good judge of quantity.  It was an out and back course, which was very useful mentally; once you hit the turn-around it feels like counting down the miles rather than adding them on.

I actually found the first half more frustrating than the second half.  I was trying to pace myself because I had no idea what to expect for miles 20 through 26.2.  My stride didn’t feel totally smooth and I actually started to get a little ache in one of my hip flexors, which has never happened before.  But as soon as I turned around and felt like I had license to start moving, the kinks started to work themselves out and the juices started flowing.  At that point, I had also just finished my caffeinated gel (chosen for the flavor variety it provided rather than its caffeine content… gel-picking gets complicated), which might have helped with the juice-boost, but it lasted for the 2nd two hours, so I’m thinking it was more runner’s high than caffeine high 🙂  I actually felt absolutely fabulous from mile 14 through 21, and then just a little less than fabulous from 21 to 26, when the quad-pounding came into play.  I think the tightness in my quads actually helped me keep the pace up, because it forced me to think about my form and the movement of my legs.  If I pictured myself moving efficiently and aligned my body according to that image, my legs hurt less and I ran faster.  Or at least, that was what I told myself, which is all that really counts because it kept me pushing!    By mile 25 I was ready to be done, but at that point what’s another mile?  It really was a rush, and I loved it.

Okay, enough with the runner gushing. I promise this is still mostly a food blog.

I didn’t take any pictures of the food I ate.   Bonnie and Chris came and met me at mile 20, then stuck around for the finish, and we went to California Pizza Kitchen with my parents after.  It made the day at least 7 times better to have them with me, probably more… Thank you so much for being there!  And of course my parents… the most enthusiastic and supportive long-distance-running-event-spectator parents I ever did see 🙂  Chris left after lunch, and the rest of us got gelato.  In the restaurant I had been watching some close-by kids eat sundaes and thus developed a need for one of my own.  I got a 2 scoop sundae with bacio (chocolate hazelnut: SO good) and tiramisu (which tasted chemically to me; I don’t know if it was due to their attempt to mimic some sort of marsala flavor in there?  It didn’t work for me, though…) which totally hit the spot, even after splitting it with my dad.

I have lots of pictures of food from today, including a Butternut Squash, Mushroom, and Sundried Tomato Lasagna my mom and I made… but I’m done in front of the screen.  My brain is making a very convincing case for sleep.

To prevent a photoless and minimally fooded post, here’s today’s breakfast:

Pumpkin oats, cranberry sauce, pear, walnuts, Toasted Almond Squares (crushed), and coffee flavor Brown Cow yogurt.

With a simple green smoothie: spinach/banana/pear.  I especially like to have green smoothies the day after a long run because I feel like the antioxidants and vitamins are going into my muscles and doing repair work.

And here’s what happened after I finished the first layer of toppings…

Peanut butter and pomegranate seeds.

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Chocolate Chip Apology

Oh dear, I’ve been a slacker blogger.  I feel like that’s the worst kind of blogger; the other unfortunate kinds of bloggers include annoying bloggers and offensive bloggers… but you as a reader don’t have to be affected by them, you can just avoid their site.  A slacker blogger, on the other hand, may cause a reader to return to their site to be disappointed over and over.  How cruel.

Can I make it up to you with cookies?

These cookies are from the magazine Vegetarian Times.  They are titled “The Heart-Healthiest Chocolate Chip Cookies in the World” because they use ground walnuts and a little canola oil instead of butter and eggs (resulting in no cholesterol and minimal saturated fat) and include both oat flour and rolled oats (resulting in lots of fiber, including soluble fiber which helps remove LDL (“bad”) cholesterol from your blood).  Of course, there are plenty of of studies these days about how it’s saturated fat, not the dietary cholesterol you consume, that raises the cholesterol in your blood, or how you need a little saturated fat to keep everything running right… But the only thing I was really thinking about when I made these cookies was that anything bound together by ground up walnuts couldn’t be bad.

They are especially good about half an hour after they come out of the oven, when they are chewy but a little crisp around the edges.  As they aged, they became just chewy, kind of in the way a chewy granola bar is chewy.  In fact, I basically used them as granola bars, taking them to work for quick energy and carrying them on long runs.  At this point, they are improved when dipped in tea.

They are super easy to make.  You can find the recipe here.  The only changes I made were to use 1 cup almonds and 1 cup walnuts (since we didn’t have enough walnuts) and to grind my own oat flour in the food processor.  It’s super easy: you just stick the oats in and turn on the food processor until they become powder.  And for this recipe, you need the food processor anyway to grind the nuts, so you don’t even dirty and extra dish!  I think I actually didn’t grind my oats enough… the cookies would probably have a little less granola bar chew if I had made a finer powder.

Here are the dry ingredients…

Here is the nut “butter”, combined with the melted brown sugar/water…

Everything getting mixed up…


I like to use pieces of random chocolate bars we have lying around in cookies… these ones contained some dark chocolate with espresso along with the chocolate chips.  I also did some with raisins instead of chocolate.

Mmmmm… fresh.

So yes, speaking of running…. I did my longest run last week!  20 miles.  It went well; my biggest complaint was thirst around mile 17, but conveniently I was approaching a gas station at that point, so I stopped there to drink some water.  Maybe in the future I’ll carry water on long runs, especially if I do them on trails where gas stations are less frequently encountered.  Now, though, I’m in taper land.  Today was just a 12 mile run and it went smoothly.  It was a sunny, warm Fall morning.  Time out in this weather is an added bonus to running; I’m really glad I chose this season to train!


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What’s this?

If you answered a jar of  peanut butter, I don’t blame you.  But it’s just a confusing coincidence that my soaked oats with pumpkin are the exact same color as peanut butter.

Why am I eating my pumpkiny oats out of a peanut butter jar?

Well, this jar isn’t just holding my breakfast, it’s contributing to it!  The best thing to do with a jar of nut butter when it’s down to the scrapings (or almost scrapings) is to eat cereal out of it.  As you eat, you get little randomly-sized smears of nut butter in the bites where your spoon encounters the surface of the jar.

I first tried this in college when I read about making oatmeal in a jar of nut butter scrapings (add oats, water/milk, and whatever else and microwave), but the jar gets really hot and it can get messy.  Not that you shouldn’t try it, but I prefer soaked oats in my scrapings jars.  This one has oats, pumpkin, banana, hemp milk (I like to vary my milks and “milks” (as in cows milk vs soy “milk”) for the variety of tastes and nutrients… hemp milk is an interesting  taste that takes getting used to), water, cinnamon, nutmeg, and a little vanilla.  And of course there’s peanut butter in there, it’s just camouflaged!

Topped with honey Greek yogurt and raisins.

But wait!  What’s that lurking down below??


Someone’s tryna share.

Sorry… you already had your rather disgusting compressed cat salmon.

I’m hoping the rain is done for a while; today is an 8-mile run and I’d rather not get wet.  I was thinking of running yesterday, but it was raining and both my legs and I were tired.  Even though I wasn’t sore from Saturday’s long run/wedding, my legs were pretty tired on Monday’s run.  Then on Tuesday I was the closing server and we were super busy, so I didn’t get home until after midnight… went to sleep just after 1, then got up at 7:30 to open the bakery.  After my bakery shift it was pouring, and I hadn’t taken 2 rest days in a row for a while, so I thought I might as well go for it.  I’m thinking I needed it since last night I proceeded to sleep from 10:30 to 9:00.  So now both my legs and I should be well-rested and ready to go.  And now it’s just lightly misting… perfect!


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Marriage and Porridge

Weddings are such a great time.  I’m running out of engaged friends… who’s next??? 🙂  It was a beautiful evening and everything was swell: happy couple, happy friends and family, fabulous celebration.  One of my favorite parts of weddings is witnessing how much my friends’ chosen partners love and appreciate them.  I know they deserve it, and I’m just so pleased to see that other people recognize it too.

I thought that I’d be super sore yesterday, given the combination of my long run and running around/dancing in heels for hours, but I’m actually experiencing close to zero aftereffect.  Last weekend it took a few days for my calves to feel normal, so I’m pleasantly surprised by the lack of tightness in my muscles.  I suppose it’s because my body is adapting.  Good job, body.  When I got back from my run I was rushing around to get ready for the wedding, but I did make time for this  recovery smoothie, based on the Banana Tahini Cardamom Maple smoothie I had in California.  It’s a variation using honey instead of maple syrup.  It was so good.

Here’s what I blended:

  • Half a banana
  • ~1/2 cup unsweetened soy milk (but any milk will work)
  • ~1/2 tsp ground cardamom
  • ~1 tsp honey
  • ~2 tsp tahini (If you don’t have/like/are allergic to tahini, I’m sure peanut butter would be delish.  I’d probably then use cinnamon or nutmeg as the spice.  Though cardamom could still work, I’m sure!)
  • ~2 tbsp oats (They add texture and a subtle, earthier sweetness.)
  • ~1 cup ice

Sorry for all the ~, I wasn’t measuring.

Last night I had work, but today I am completely free!  I’m going to use the day to get some odds and ends done, go for a run, and then cheat on Growlers with Dogfish Head for dinner with my family (we have a coupon!).  I started the day with some pumpkin oats.  Pumpkin has been playing a big part over at KathEats (one of my role model blogs), given that she had 4 pounds of it to finish, and she has been tempting me to open a can of my own.  So here is this morning’s result:

I cooked up some oats, then stirred in pumpkin puree (equal to the volume of dry oats I started with), a little maple syrup, and some cinnamon, nutmeg, and allspice.  It’s topped with raisins, sunflower seed butter, and some of a pear ginger muffin my mom made yesterday.  If I’d had cranberries, I would have done those, and while I was finishing I decided the perfect topping would be some toasted pecans.  Next time.

Pumpkin!  Autumn!  October!  October is my favorite month.  I’m excited for the more seasonal weather we are supposed to get at the end of this week… bring on the cool and crisp 60’s!


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