Good morning everyone!! 🙂 I hope your Sunday is lovely so far!!
Sorry I missed you yesterday, it was a busy day in terms of getting homework out of the way….oh the college life…
However, I did manage to bake 2 incredible desserts that I’m planning on sharing with the girls in my rehearsal group, and you of course!! (I wish you could dive through the screen and eat some of these…)
With the new jar of almond butter sitting in my cabinet, I found these Almond Butter Chocolate Chip Cookies from Sally’s Baking Addiction. Only 5 ingredients required? PERFECT!! However, my almond butter was still a little too oily for the cookie dough, so they ended up being pretty crumbly. Oh well, the flavor was still awesome!! 🙂 Thank you to Sally for the incredible photography!
(Credit: Sally’s Baking Addiction)
I also discovered Bob’s Red Mill Coconut Flour, which is gluten and grain-free.
Coconut flour is:
Low in carbs: Coconut flour is lower in carbs then regular flour and it packs some serious fiber.
You don’t need to use as much: Since coconut flour is super absorbent, you won’t need to use as much. This recipe only calls for 1/2 cup.
Perfect right?! However, Monique doesn’t allow her recipes to be posted on other sites, so I’ll send you right over to her blog for The Best Coconut Flour Chocolate Chunk Bars.
I ended up only baking them for 19 minutes, and this was a mistake because the bars were really crumbly. Extremely moist, but crumbly! Be sure to bake them for AT LEAST 20 minutes, 22 at the most. I was NOT having luck yesterday with baked goods. Oh well, they all end up in the same place right? 😉
But this morning I baked something that I knew would turn out incredible. My own version of Pumpkin Pie Baked Oatmeal!!!
This oatmeal tastes exactly like your favorite Thanksgiving pie ….or at least my favorite pie…but instead of leaving a huge lump in your stomach due to the sugar and heavy cream, it’s packed with protein and fiber to keep you full and focused!
Pumpkin Pie Baked Oatmeal
- Serves: 1
- Prep Time: 10 minutes
- Cook Time: 22-24 minutes
- Total Time: 32-34 minutes
3 tbsp. Liquid Egg Whites (or 1 regular egg white)
1/4 cup plain nonfat Greek yogurt
1/4 cup pumpkin puree
1/2 tsp vanilla extract
1 tsp natural peanut butter (or almond butter, for healthy fat!)
1 tsp maple syrup
1/2 cup rolled oats
1/4 tsp baking powder
Pinch of salt
1/2 tsp pumpkin pie spice
- Preheat oven to 350° Fahrenheit and spray a small ramekin or single-serving dish with nonstick cooking spray. Set aside.
- In a medium-sized mixing bowl, add egg white, yogurt, pumpkin, vanilla extract, peanut butter, and maple syrup. Stir until well combined.
- Now add the rest of the ingredients and mix everything until well combined. Pour into the prepared dish and bake for 22-24 minutes. I baked mine for 22 because I like that under-baked goodness! Top with more pumpkin spice if desired or some maple syrup/honey!
- ENJOY! 🙂
(From my Instagram)
Tis the season for pumpkin and baked goods, cheers! 🙂