Healthy Edible Cookie Dough

Happy Friday!!! We are exactly five weeks away from Christmas- how exciting is that?!?! I’m definitely brainstorming some awesome Christmas recipes right now🙌 If you have any recipes that you’d like me to make, be sure to let me know because I want to have a plethora of holiday awesomeness available for you!

I think I’m about due for a dessert recipe because I haven’t posted one in a while. This is for all you people out there who like to lick the batter off of the spoon, or sneak a finger into the bowl of cookie dough. Which, let’s be honest, is probably all of us. I remember that I tried making this kind of edible cookie dough way back, but my blender wasn’t very good so I still had a lot of chickpea chunks leftover. No, I haven’t attempted edible cookie dough since, and yes, I said chickpeas. No typos around here people!

This Healthy Edible Cookie Dough mostly consists of chickpeas, and before you X out of this blog post, here me out. Chickpeas are actually a great base for any flavour you want to throw at them; they’re kind of the blank canvas of the legume world. Combine that with the amazing, dough-like texture you get when you blend em up, and you get the perfect candidate for a healthy, edible cookie dough base!

Of course, I added other ingredients to create that cookie dough flavour. We’ve got vanilla, peanut butter, cinnamon, a little bit of oats, some maple syrup and a pinch of salt. I blended my dough with some water as well so that everything came together nicely. After that it’s up to you to completely customize your dough! I suggest adding dark chocolate chips or chopped figs and cinnamon- that’s what I did and it’s SO GOOD👌 But really, anything works. It just depends what kind of cookies you like!

This “dough” can be eaten straight (very good) or used as a sort of dessert hummus (also very good), or you can use it to top your oats, toast, or smoothie bowl (really, anyway you eat it it’s going to be good). It makes a great snack or dessert! Hope you enjoy:)

Healthy Edible Cookie Dough

Serves: 2 as a dessert, 4 as a dip

Total Time: 10 minutes

Ingredients:

  • 1 can of chickpeas, drained and rinsed
  • 1 tbsp natural peanut butter
  • 2 tbsp maple syrup
  • 2 tbsp rolled oats
  • 1 tsp vanilla extract
  • 2 tbsp water
  • 1/4 tsp cinnamon
  • A pinch of salt
  • 1/4 cup mix-ins like chopped dates or dried figs, dark chocolate chips, nuts, seeds, or fruit (optional)

Directions:

  1. Add all of the ingredients, except the mix-ins, to a blender or food processor and blend until smooth and creamy.
  2. Spoon into a bowl and mix in your mix-ins!
  3. Eat straight from the bowl or use as a dip or spread:)

Have a great Friday and an awesome weekend my friends! I’ll see you next week with more delicious recipes and my December Bullet Journal Set-Up❤️

Yours Truly,

Olivia:)

Tropical Baked Oats

I want to travel or go somewhere really bad, but I don’t know if that will be happening for a while. Fortunately, if I close my eyes and eat these Tropical Baked Oats, I may be able to imagine that I’m on a beach somewhere. I just won’t think about the foot of snow outside, and I’ll throw on a heated blanket or something. Annnnnywaaays, on a more serious note, these baked oats are very healthy and delicious, and are a great recipe for breakfast meal prep!

This was my first time baking oats, and I was really surprised at the results! (In a good way I promise). They’re not super loose like stove topped oats, but they’re not completely set and structured like I expected. They’re at a perfect spot in between that’s in a league of its own. You can cut out even slices or just scoop out big servings (my preferred method) and then add toppings to your heart’s content! You probably already guessed that I added peanut butter. And you would be correct.

We’ve also got double the tropical fruitiness going on in these oats, because I added pineapple both in the actual liquid that the oats bake in, and on top along with some kiwi. Preparing the recipe was simple: I blended up a ripe banana, pineapple, vanilla and almond milk, then poured it over a ceramic baking dish full of oats mixed with allspice. After that I placed more fruits on top, baked it up, and boom, done! You get a delicious, nutritious, and fruity breakfast:) My favourite part is that the fruits on top get a bit browned and caramelized. They’re just so good!

Making a double batch of this recipe would be great for a week of meal prepped breakfasts. Each day just scoop oat a serving of oats and warm them up in the microwave, adding some delish toppings to spruce it up a little. You could also try freezing individual portions and make a top secret emergency oat stash. Ok I guess it doesn’t have to be top secret, but it’s more fun that way. Also then you don’t have to share. Bonus!

Make sure you try out these baked oats if you’re looking to switch up your breakfast routine! Keep your eyes out for new flavours because I’m loving this baking technique.

Tropical Baked Oats

Serves: 2-4 (I ate like half but you could also split it into quarters lol)

Total Time: 30 minutes

Ingredients:

  • 1 ripe banana
  • 2 cups pineapple, chopped or sliced
  • 1 cup unsweetened almond milk
  • 1/2 tsp vanilla
  • 1 1/2 cups quick cooking oats
  • 1/2 tsp allspice
  • 1 kiwi, sliced, or a few slices of frozen kiwi

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a blender, blend 1 cup of the pineapple with the ripe banana, almond milk, and vanilla. Set aside.
  3. Add the oats and allspice into an 8 inch ceramic (or glass) baking dish, and mix together. Pour in the blended pineapple mixture and stir until everything is combined.
  4. Top the oats with the remaining 1 cup of pineapple, and a few slices of kiwi. Place in the oven and bake for 20 minutes.
  5. Once the oats have been baking for 20 minutes, turn the oven to broil to get the fruit on top nice and soft! Broil for an additional 5 minutes.
  6. Remove the oats from the oven, scoop onto plates or into bowls, and add your favourite toppings before enjoying!

I love this little at-home taste of the tropics! Let me know if you try out these delicious Tropical Baked Oats:)) See you Friday!

Yours Truly,

Olivia:))

https://mydayisbooked.com/2020/10/30/pumpkin-date-granola/

Pumpkin Date Granola

You know how I love my granola! Couldn’t let fall pass without making a nice pumpkin one😍😍 With this I used up the rest of the pumpkin purée I had frozen which was perfect. I used the first half in my Pumpkin Oat Cookies, which you should definitely check out because they are delicious.

In this granola, we’ve got a LOT of pumpkin flavour, as well as pumpkin seeds, puffed wheat, and dates for sweetness🙌 And you’d better believe that some magic is gonna happen in the oven and you’ll be left with some serious clusters. What is a granola without the clusters? This stuff makes the perfect healthy breakfast. It’s vegan and refined sugar free, and goes great with milk, yogurt, oats, or on a smoothie bowl!😍

It only takes about 30 minutes to whip up this recipe, so you can make it in a flash when you feel like you need a quick snack or dessert. Pumpkin muffins and stuff are so overrated. This granola is so versatile and crunchy and way more tasty. I’ve got a big container of it in my fridge right now and can’t wait to eat it all up❤️

Hope you enjoy!

Pumpkin Date Granola

Serves: 4-6

Total Time: 30 minutes

Ingredients:

  • 2 cups quick or rolled oats
  • 1 cup puffed wheat
  • 1/2 cup shelled and roasted pumpkin seeds, salted
  • 3 dates, chopped
  • 1/4 cup maple syrup
  • 3/4 cup unsweetened pumpkin purée
  • 1 tbsp coconut oil, melted
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 tsp ginger

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Mix together the oats, puffed wheat, pumpkin seeds and chopped dates in a large bowl and set aside.
  3. Stir together the pumpkin, coconut oil, maple syrup and spices in a separate, small bowl. Add into the oat mixture and mix until everything is throughly combined.
  4. Spread the granola in an even layer on a parchment lined baking sheet, and place in the oven for 15 minutes.
  5. Increase the heat to 400 degrees Fahrenheit and continue to bake for another 2-5 minutes. Keep a close eye on the granola at this point, as it can burn quickly.
  6. Remove from the oven and enjoy!

This recipe is so good! Let me know if you decide to make it! Have a great weekend:)

Yours Truly,

Olivia:))

Pumpkin Oat Cookies

Yay I finally got my hands on some canned pumpkin! You get a break from the apple recipes for a while. These Pumpkin Oat Cookies are the first thing that I made when I cracked open that can, and I gotta say, they’re pretty good. All that pumpkin-y goodness mixed up with maple syrup and a bunch of spices- mmmmm!

This recipe is super versatile too, because it’s nice and healthy. No refined flour or sugar, plus it’s dairy free! So you can munch on these for breakfast, dessert, as a snack, or any other time that you’re craving that pumpkin spice:)

To whip these babies up, I just stirred everything together in a bowl, then formed the cookies on a baking sheet and baked them for 15-20 minutes. It doesn’t get much simpler than that! I topped mine with some pumpkin seeds, but you could use chocolate chips, raisins, or coconut, or even mix some of that stuff directly into the batter. Anyway you make em, these cookies are delicious and need to be on your TBB list! (To Be Baked). Hope you enjoy!

Pumpkin Oat Cookies

Serves: Makes about 12 Cookies

Total Time: 35 minutes

Ingredients:

  • 1 cup unsweetened pumpkin puree
  • 1/4 cup maple syrup
  • 2 1/2 cups oat flour
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ginger
  • 1 tsp vanilla
  • 1 egg
  • 1 tsp baking powder
  • A handful of pumpkin seeds for topping, optional

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. In a medium sized bowl, mix together all of the cookie ingredients until combined.
  3. Scoop out about a tablespoon of the mixture and roll it into a ball. It might be pretty sticky, but that’s ok. Place it on a parchment lined baking sheet and flatten into a cookie shape. Repeat until you have about 12 cookies.
  4. Press about 3 pumpkin seeds onto the top of each cookie and place the pan into the oven. Bake for 15-20 minutes, until the bottoms are golden brown.

I’ll see you guys on Friday! Until then, enjoy these awesome cookies:))

Yours Truly,

Olivia:)))

Apple Cinnamon Muffins

Hey guys! You know it’s fall when it gets too dark to take good food pics after dinner… yesterday I made these AWESOME muffins but taking pictures of them in the semi-darkness would not have done them justice. But don’t worry, today you get the recipe.

This was my first fall baking project, and I’m really happy with the way that it turned out. When you need an easy, healthy fall treat, hit up these muffins. They’re mixed in a blender, so it’s actually a zero bowl recipe, and they have SO much cinnamon-y apple flavour. I used the rest of my Homemade Applesauce that I had frozen, as well as all of the fall spices, and maple syrup to top it off. There is zero refined sugar in these, and they’re also gluten free if you use gluten free oats. I haven’t tested this recipe with a flax or chia egg, but you can definitely try it out if you’d like to make these muffins vegan.

These kind of remind me of an apple cake, and are GREAT for breakfast or a quick snack. They might be some of my favourite muffins- I love my original Sugar-Free Muffins recipe, and my Mini Protein Muffins, but I’m a sucker for these fall flavours. Hope you enjoy!!

Apple Cinnamon Muffins

Serves: Makes 9 Muffins

Total Time: 45 minutes

Ingredients:

  • 2 cups oats (I used quick-cooking steel cut, but rolled work too)
  • 1 small egg
  • 1/4 cup pure maple syrup
  • 1 cup unsweetened apple sauce
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 2 tbsp coconut oil
  • 1 tsp baking powder
  • 1 cup apples, peeled and diced
  • 1 tsp vanilla

Directions:

  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Add all of the muffin ingredients, except for the diced apples, into a blender or food processor. Blend until mostly smooth; if you can see some oats still that’s all good.
  3. Using a spoon, mix the diced apples evenly into the batter.
  4. Grease 9 holes in a muffin tin with some more coconut oil. Scoop out the batter and fill the holes about 3/4 of the way using a tablespoon.
  5. Bake the muffins for 30-40 minutes, or until golden brown on the outside, and cooked through on the inside; you shouldn’t see any raw batter.
  6. Let the muffins cool completely and enjoy!

These muffins are so tasty! You can make a big batch and freeze them for a handy snack anytime:) Enjoy!

Yours Truly,

Olivia:))