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Peanut Butter Oatmeal Bars

· Natalie 27 Comments

Crumbly, chewy, maple syrup-sweet, peanut butter oatmeal bars. These vegan gluten-free bars make for a delicious, easy breakfast or dessert!

Peanut Butter Oatmeal Bars | Vegan, Gluten-Free, Oil-Free

Did you know that my favorite color is turquoise?

Peanut Butter Oatmeal Bars | Vegan, Gluten-Free, Oil-FreePeanut Butter Oatmeal Bars | Vegan, Gluten-Free, Oil-Free

I have turquoise shoes. And a turquoise bike. I have a turquoise backpack. And a turquoise water bottle. There is more turquoise in my wardrobe than any other shade of clothing. This wasn’t all intentional, I’m just drawn to the color.

This turquoise teacup is my favorite teacup (although I only have two teacups total). My favorite HEX code is #22C8BF. It’s a very vibrant shade of turquoise. My favorite turquoise in the world is clear calm ocean water on a sunny day. No clouds or raucous surf stirring up sand to mess it up. Just a bright beautiful hybrid of green and blue.

Peanut Butter Oatmeal Bars | Vegan, Gluten-Free, Oil-Free

I think every food looks good on turquoise. I haven’t met a single edible thing that doesn’t pop on a turquoise plate or in a turquoise bowl. I think that’s because there are no turquoise foods, so turquoise complements everything. Or perhaps it is just my overwhelming love for the color that makes me believe everything looks good on turquoise. Perhaps it’s all in my head. But whenever I pull a turquoise plate into the photo, I instantly love what I see through the viewfinder.

So with a turquoise plate AND lots of peanut butter in these Peanut Butter Oatmeal Bars, I absolutely adore this recipe!

Peanut Butter Oatmeal Bars | Vegan, Gluten-Free, Oil-Free

Peanut Butter Oatmeal Bars

These chunky chewy peanut butter oatmeal bars are very easy to make. Rolled oats + oat bran makes for two types of oat texture. A banana for the fruity factor. Maple syrup makes them sweet. They just scream “Eat me for breakfast!” But with a drippy dollop of PB on top they could double as a decadent dessert. Maybe a sprinkle of chocolate chips to sweeten the deal.

Peanut Butter Oatmeal Bars | Vegan, Gluten-Free, Oil-FreePeanut Butter Oatmeal Bars | Vegan, Gluten-Free, Oil-Free

Peanut Butter Oatmeal Bars. These #vegan gluten-free bars make for a delicious, easy breakfast or dessert!Click To Tweet

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Peanut Butter Oatmeal Bars

★★★★★ 5 from 3 reviews
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 bars 1x
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Ingredients

Scale
  • 1 ripe banana
  • 1 1/2 cup rolled oats
  • 1/2 cup oat bran (can sub oat flour)
  • 1/2 cup maple syrup
  • 1/2 cup powdered peanut butter
  • 1/2 tsp baking powder
  • 1/2 tsp salt (optional)

Topping

  • 1/4 cup sweetened powdered peanut butter + 2–3 tbsps non-dairy milk or water
  • OR
  • 2–3 tbsps creamy peanut butter

Instructions

  1. Preheat the oven to 350F.
  2. In a mixing bowl, smash the banana with a fork.
  3. Add the rest of the ingredients. Mix till clumpy and well combined.
  4. Press into a pan lined with parchment paper or lightly oiled.
  5. Bake for 20-25 mins at 350F.
  6. Let them cool completely.
  7. For the topping, either mix together the powdered peanut butter and milk/water to achieve a drizzle-able consistency OR heat the creamy peanut butter to soften to a drizzle-able consistency.
  8. Spoon onto the bars, slice, and enjoy.

Peanut Butter Oatmeal Bars - FeasingonFruit.com

Vegan Oat Flour Chocolate Chip Cookies

· Natalie 89 Comments

Satisfy your cookie cravings with soft, chewy, chip-speckled oat flour chocolate chip cookies. Date sweetened and oil-free for a healthy but still scrumptiously sweet treat!

Easy Oat Flour Chocolate Chip Cookies | Vegan, Gluten-Free, Oil-Free

Soft like a pillow, chewy, chip-speckled, date-sweetened, easy, oaty, insanely healthy, vegan chocolate chip cookies!

That’s what these should be called, but the title bar wasn’t big enough.

Easy Oat Flour Chocolate Chip Cookies | Vegan, Gluten-Free, Oil-FreeEasy Oat Flour Chocolate Chip Cookies | Vegan, Gluten-Free, Oil-Free

Chocolate chip cookies were never my favorite. Chocolate chip cookie dough? Love that stuff. Chocolate chip cookie dough Larabars? The best flavor in my opinion. But when it comes to the actual cookies I never understood the hype. But that has changed because of THESE COOKIES!

They are quite simple, but quite extraordinary. Made with my favorite flour: oat. Made with my favorite baking fruit: dates. Made with my favorite mix-in: chocolate!

The cookie base in these oat flour chocolate chip cookies is soft and chewy. The melty chips bring the gooey.

Easy Oat Flour Chocolate Chip Cookies | Vegan, Gluten-Free, Oil-FreeEasy Oat Flour Chocolate Chip Cookies | Vegan, Gluten-Free, Oil-FreeEasy Oat Flour Chocolate Chip Cookies | Vegan, Gluten-Free, Oil-Free

I was drowning in cookies last week after so many trials, and I appreciate all the generous offers on Instagram to take them off my hands. But I can tell you that they all found good homes in happy cookie-loving bellies (mostly mine). There might have been one night last week when oat flour chocolate chip cookies made up a good portion of my dinner, but hey they’re healthy. Oats, dates, milk…it’s practically like eating oatmeal. Well oatmeal + chocolate.

Easy Oat Flour Chocolate Chip Cookies | Vegan, Gluten-Free, Oil-FreeEasy Oat Flour Chocolate Chip Cookies | Vegan, Gluten-Free, Oil-Free

The batch in the video is made with mini chocolate chips, which I love even more. More tiny chocolate bursts in each bite. The recipe calls for 1/4 cup of chips, but a few extra for good luck is always okay too.

I really like Enjoy Life chocolate chips (regular-sized or mini) because they are vegan and have a very short ingredient list. If you want a non-processed fruity alternative to chocolate chips in your cookies, you could use my Chocolate Bits instead.

Easy Oat Flour Chocolate Chip Cookies | Vegan, Gluten-Free, Oil-Free

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Easy Vegan Chocolate Chip Cookies - FeastingonFruit.com

Oat Flour Chocolate Chip Cookies

★★★★★ 4.9 from 17 reviews
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 -10 1x
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Ingredients

Scale
  • 14 pitted medjool dates
  • 1 1/4 cup oat flour
  • 1/2 tsp baking powder
  • 1 tbsp tapioca starch (you can sub cornstarch)
  • 1 tsp vanilla extract
  • 1/2 cup non-dairy milk
  • 1/4 cup vegan chocolate chips (or more)

Instructions

  1. Preheat the oven to 375F.
  2. Blend the dates and non-dairy milk on high to make a paste.
  3. Mix together the dry ingredients in a bowl. Add the date paste. Stir to combine.
  4. Fold in the chocolate chips.
  5. Divide into balls. Arrange on a pan and press down lightly to flatten them into cookies (wetting your hand helps if they are too sticky).
  6. Bake for 15 minutes at 375F.
  7. Cool then munch away.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 180
  • Sugar: 21g
  • Fat: 4g
  • Carbohydrates: 34g
  • Fiber: 4g
  • Protein: 3g

>>> Click Below To Pin <<<

Easy Oat Flour Chocolate Chip Cookies | Vegan, Gluten-Free, Oil-Free

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Carrot Cake Rawnola

· Natalie 32 Comments

Carrot Cake Rawnola - FeastingonFruit.com

There’s been so much chatter about goals and resolutions lately that I started thinking about how I define my goal as a recipe blogger. And actually it is quite simple…

Carrot Cake Rawnola - FeastingonFruit.comCarrot Cake Rawnola - FeastingonFruit.com

Make healthy food taste as decadent as possible. Make decadent food as healthy as possible. Use a heck of a lot of fruit in the process.

That is my mission. For now at least 🙂

If you’ve read my About page (or just looked through the recipe archives) you may know that I aim to use some form of fruit in each recipe. Well not the savory ones, but we all know those are a rare occurrence anyways. It could be anything from just a few of dates in a latte to an entire brownie made of nothing but fruit.

Carrot Cake Rawnola - FeastingonFruit.com

A few things to expect on FF in 2016…

– More videos! I’m going to try to keep cranking those out. If you aren’t subscribed to my YouTube channel yet it would mean so much to me if you would hit that red button.

– A few more nuts and seeds. I’ve been really into seeds lately, especially chia and hemp seeds, so those might be making some appearances. Nothing too nutty or overly seedy, I’m still high carb low fat. But I have yet to find the perfect HCLF base for frostings, and cupcakes can’t be naked because someone might mistake them for muffins!

– (Hopefully) more savory recipes. I’m gonna try.

– Easy recipes! I love them. You seem to love them. Whoever is doing the dishes loves them. It’s a win-win.

– And I’m sure there are other things that I haven’t even thought of yet!

Carrot Cake Rawnola - FeastingonFruit.com

One thing you are for sure going to see is Carrot Cake Rawnola because it’s right here, right now, today, in front of you, YUMMINESS!

Sweet cakey crumbles to snack or sprinkle or devour in any which way you like. Toss them on top of a bowl of something creamy (yogurt, ice cream, pudding) and it’s like carrot cake turned inside out–frosting on the bottom, cake on top.

Channel your inner fruit-loving bunny and lets make this!

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Carrot Cake Rawnola

★★★★★ 4.8 from 4 reviews
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
Print Recipe

Ingredients

Scale
  • 1 cup shredded/chopped carrots (or 1 whole carrot)
  • 1 cup rolled oats
  • 8–10 pitted Medjool dates
  • 1/4 cup shredded unsweetened coconut
  • 1/2 cup raisins
  • 1 tsp cinnamon
  • 1/2 tsp ginger

Instructions

  1. In a food processor or blender, blend the carrots by themselves until they are in small pieces.
  2. Add the rest of the ingredients. Blend until clumpy. If using a blender, you may have to shake the blender a few times if it gets stuck.
  3. Refrigerate. Keep in the fridge for up to 5 days.

Carrot Cake Rawnola - FeastingonFruit.com

Did you see the basic 2-ingredient Oat Rawnola? I’ve already had a few readers join me in my addiction to this stuff…Oat Rawnola (a.k.a. healthy cookie dough) - FeastingonFruit.com

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Oat Rawnola (a.k.a. healthy cookie dough)

· Natalie 55 Comments

Rawnola. The ultimate easy healthy 2-ingredient topping or snack. Chewy and sweet, this no bake granola alternative tastes just like cookie dough–it’s addictive!

Oat Rawnola (a.k.a. healthy cookie dough) - FeastingonFruit.com

The other 360-something days of your year will be better if you start making this today.

Oat Rawnola (a.k.a. healthy cookie dough) - FeastingonFruit.com

Many bloggers start off the year with a green smoothie recipe. I start off with something to put on top of that green smoothie to make it taste like a cookie dough blizzard (blend the smoothie up extra thick of course, and sub spoon for straw). You may be thinking “But Natalie, you are missing the whole point of a healthy detoxifying start to the new year!” But I promise Oat Rawnola is the perfect detox food.

Here’s my logic…
– It will make you eat more green smoothies because they taste like a cookie dough blizzard.
– You’ll still be eating green smoothies 11 months from now because no one ever gets tired of cookie dough blizzards.
– It will satisfy your dessert cravings and fill you up more than a plain green smoothie because chewiness and sweetness and general yumminess of a cookie dough blizzard, so you are less likely to eat an entire bar of chocolate at 11 p.m. because you’ve been “eating clean” all day.
– And finally, oats and dates are both VERY high in fiber. So that certainly can’t hurt.

IMG_6780-2

My favorite simple smoothie blend to go underneath the rawnola is spinach + kale + almond milk + maca + frozen bananas. If you are looking for more green smoothie recipes here are a few ideas…
– Tropical Green Smoothie from Veggie Inspired
– Energizing Green Smoothie Bowl from The Glowing Fridge
– Spinach Banana Super Smoothie from Hurry the Food Up
– Green Machine Spinach Smoothie from Full of Beans
– Going Green Smoothie with Oat Rawnola from A Virtual Vegan
– Or for the green smoothie skeptics, this Healthy Green Smoothie Guide from My Berry Forest

It’s a tasty snack by itself too, of course.

I made rawnola for the first time a few months ago and haven’t stopped since. It has shown up on my Instgram and in my What I Eat video because I eat it every day.

I usually go back for more rawnola part way through the smoothie bowl because…well… I’m obsessed with this stuff. Thats the best part of healthy toppings, you can pile them on high!

Oat Rawnola (a.k.a. healthy cookie dough) - FeastingonFruit.comIMG_5753-3

This is certainly not my original idea, all that credit goes to Loni Jane. My version is a little different than the original, which uses coconut as well as oats. I thought by now most everyone had heard of rawnola, but someone asked me on Youtube how to make it. If there is even one person who hasn’t tried it, then I need to make a video showing exactly how because everyone needs this in their life. Everyone.

The ultimate nicecream/smoothie/everything topping--2 ingredients, tastes like cookie dough, healthy, easy RAWNOLA!!Click To Tweet

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Oat Rawnola (a.k.a. healthy cookie dough)

★★★★★ 4.4 from 7 reviews
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
Print Recipe

Description

Inspired by Loni Jane

Ingredients

Scale
  • 10–14 pitted medjool dates
  • 1 cup rolled oats
  • Optional: cinnamon

Instructions

  1. Add the oats and 6 dates to a blender.
  2. Blend on low speed till all the dates are broken up.
  3. Keep adding dates 2 at a time until you get a chunky crumbly texture. Shake the blender periodically if things are moving.
  4. Store in an airtight container in the fridge for up to 5 days.

⬇︎ Click below to pin ⬇︎

Oat Rawnola (a.k.a. healthy cookie dough) - FeastingonFruit.com

Looking for a baked granola that is filled with crunchy clusters? Try my Easy Oil-Free Granola!

Easy Oil-Free Granola - Feasting on Fruit.com

Already a rawnola fan? Try my Carrot Cake Rawnola!

Carrot Cake Rawnola - FeastingonFruit.com

Have you ever tried rawnola? If the answer is no then go to the kitchen, make it, fall in love with it, come back, and then we’ll talk.

Top 10 Recipes of 2015

· Natalie 23 Comments

Top 10 Recipes of 2015 - FeastingonFruit.comI have been brainstorming about what to write for this post for a while. The perfect words to sum up 2015. A mix of reflection and looking forward. Something personal but with a nod to the yumminess of the year. Its been many days of thinking and not much writing.

Of course the inspiration finally hit me at 1 a.m. the day before I had to wake up at 5 a.m. for a road trip. But when the words start flowing, the need to sleep can’t stop them. So with one day of 2015 to go, I’m sharing the favorite recipes of the year as chose by you plus some thoughts on life, blogging, and gratitude. But let’s start with the food…

10. Vanilla Date Breakfast Bars

Vanilla Date Breakfast Bars

9. Snickerdoodle Sweet Potato Blizzard

Snickerdoodle Sweet Potato Blizzard - FeastingonFruit.com

8. Chocolate Bit Cookie Cake

HCLF Chocolate Bit Cookie Cake

7. Black Bottom Banana Cupcakes (gluten-free, fruit-sweetened, oil-free)

Vegan Black Bottom Cupcakes

6. Apple Upside Down Cake (gluten-free, fruit-sweetened, oil-free)

Apple Upside Down Cake (everything-free) - FeastingonFruit.com

5. Vanilla Blueberry Muffins (oil-free, gluten-free)

Vanilla Blueberry Muffins (Oil-free + GF) - FeastingonFruit.com

4. Vegan Pumpkin Creme Brûlée

Vegan Pumpkin Creme Brûlée - FeastingonFruit.com

3. Vegan Gluten-Free Snickerdoodles

Snickerdoodles (oil-free + gluten-free) - Feasting on Fruit

2. Everything-Free Cinnamon Cupcakes with Apple Frosting

Cinnamon Cupcakes with Applesauceting - FeastingonFruit.com

1. 5 Ingredients Flourless Dark Chocolate Cake

5 Ingredient Flourless Dark Chocolate Cake - FeastingonFruit.com5 Ingredient Flourless Dark Chocolate Cake

The number one recipe didn’t surprise me one bit, but a few of the others did. For anyone who is new to my recipes I point them straight to that flourless cake. It is decadence embodied in a bite! Still one of my favorite recipes, and I’m glad you guys agree.

Seeing your recreations of these recipes always lights up my day! And my face. Seriously you should see the big goofy grin that takes over my face 🙂 Thank you to every singe one of you who has tagged me on Instagram or left feedback on the blog or just quietly made one of my treats in your home even if you didn’t tell the whole internet about it. Thank you for baking along with me!

Here are a few from the year…

Top 10 Recipes of 2015 - FeastingonFruit.com

A few other things I am feeling very grateful for in this moment…

Graduating. Finally. College has been a long road of frustration, doubts, and questioning why the hell they think group projects are a good idea. But all those bumps made the end of the road even sweeter.

Fruit. This is my sweet tooth talking.

This crazy warm winter. Yes yes I know its really bad and sad and not rad–global warming and all that stuff. But Christmas day at the beach in shorts was still awesome. Just let me have my moment please. All fingers crossed that January isn’t extra chilly to make up for December.

Yoga. The only type of movement that appeals to me sometimes. Even when I’m feeling lazy, stiff, and unmotivated, the thought of down dog can usually lure me to my mat.

People. Especially family, but all people. Interacting with each other is the reason we are all on this big rotating ball, right. Really connecting with someone and exchanging words, thoughts, and emotions is a high like none other.

Laughing. The kind that makes it hard to breathe. I’ve never been sure if happiness leads to laughing or laughing leads to happiness, but whichever way they are entwined I love every moment I spend in laughter.

Blogging. Having a reason to be creative every damn day. And the never-ending learning curve that comes along with it.

Without this blog, I wouldn’t have a reason to pick up my camera every day–constantly challenging myself to take a better photo than I did the day before. I wouldn’t be constantly learning and experimenting, sometimes failing but sometimes succeeding. And I wouldn’t have so many amazing blogger friends who inspire me and teach me and support me constantly. It gives me hustle. It gives me drive.

For me the blog isn’t really even about the food, it’s about all of those things.

And YOU! I am incredibly grateful to you for trying my recipes and watching my videos and being right here right now reading this. Your support means more to me than you even know.

P.S. If you aren’t already a blogger but maybe want to kick your own creativity into gear in 2016 then check out my fellow blogger Howie’s 3 step guide on How to Start a Food Blog. It’s super helpful and could’ve saved me SO much time in the beginning.

If you are a blogger already, then I definitely recommend his eBook The Complete SEO Guide for Food Bloggers. Super helpful stuff and very interesting too. I read the whole thing in one day and learned so many actionable tips from it. It definitely makes SEO seem a whole lot simpler!

I wish you a wonderful New Years!