Oatmeal Protein Snack Cookies

The Power-Packed Oatmeal Cookie: A Healthier Grab-and-Go Option for Busy Families

As a functional medicine physician and natural food chef, I'm always on the lookout for nutritious alternatives to processed snacks.

Let's face it – in the rush of busy mornings or between activities, it's easy to reach for commercially available granola bars. While convenient, these often come loaded with unwanted ingredients, excess sugars, and artificial additives that don't align with our health goals.

That's why I developed this oatmeal cookie recipe with a twist. Packed with oats for sustained energy, creamy almond butter for healthy fats, and a boost of protein powder, these cookies are a nutritional powerhouse disguised as a treat.

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Oatmeal Protein Snack Cookies

Author: Erica Leazenby, MD
Yields: 12 cookies
Time: 35 minutes

Ingredients:
2 cup whole oats (gluten free if needed)
1/2 cup almond flour
1 scoop collagen powder
1 serving unsweetened, unflavored plant-based protein powder (I use So Lean & So Clean brand)
1/2 tsp backing powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp sea salt
2 large eggs
1/2 cup natural almond butter
1/2 cup maple syrup
1/4 cup olive oil or coconut oil
1 tsp vanilla
1/2 cup dark chocolate chips
1/3 cup walnut or pecan pieces

Directions:

1. Preheat oven to 350 (325 convection). Line a baking sheet with parchment paper.

2. Combine the oats, almond flour, collagen, protein powder, baking powder, baking soda, cinnamon and salt in a mixing bowl. Stir until well mixed.

3. In a separate bowl combine the eggs, almond butter, maple syrup, oil and vanilla until well mixed.

4. Mix the wet and dry ingredients until a thick batter is formed. Add the walnuts/pecan and chocolate chips and stir again to evenly distribute.

5. Divide the batter into 12 equal serving on the prepared baking sheet. Bake for 22-28 minutes or until the cookies are golden brown. Allow them to cool before removing from the sheet. Store in an air tight contain. These cookies freeze well.

Nutrient estimate: 303 kcal, total fat: 19.7g, Carb: 26.2g, Fiber 4.3g, Protein 9.8g

Decadent German Chocolate Chia Pudding

Decadent German Chocolate Chia Pudding

I’ve had some extra time to be creative during COVID quarantine. Breakfasts have become slow family affairs which has been a fun time to experiment with new recipes. Chia pudding is a simple make-ahead option that is in our normal repertoire. This week I decided to make it more exciting with a decedent sauce made from whole, nourishing ingredients. Beyond breakfast, this recipe is delicious enough to be dessert!

Chia seeds are the edible seeds of a flowering plant in the mint family. They are rich in soluble fiber and a good source of short-chain omega-3 fatty acids, antioxidants, iron, and calcium.  When soaked, chia seeds absorb up to 12 times their weight in liquid. The soaked seeds have a gel-like texture that can work as an egg replacement in recipes or, in the case of this recipe, create a tapioca pudding-like product.

Enjoy!

Decadent German Chocolate Chia Pudding

Author: Erica Leazenby

Serves: 4

Time: 10 minute plus 1 hour chilling time

Chocolate Pudding:

• 1 cup non-dairy milk of choice (I use cashew milk, but you may try almond milk or oat milk)

• 1/2 cup full-fat coconut milk

• 1/2 cup chia seeds

• 2 Tablespoons cocoa powder

• 2 Tablespoons maple syrup (or try monk fruit syrup for zero sugar)

• 1/2 teaspoon vanilla

• Pinch of salt

Coconut Pecan Date Sauce:

• 4 large Medjool dates, pitted and soaked in warm water until soft

• 1/4 cup water

• 1/4 teaspoon vanilla

• Pinch of salt

• 2 Tablespoons pecans (Optional: toast for richer flavor)

• 2 Tablespoons unsweetened coconut flakes (Optional: toast for richer flavor)

Directions:

1. Drain the dates and place them in a food processor or blender with a 1/4 cup water, the vanilla and salt. Blend until the mixture is a smooth consistency. Stir in the the coconut and pecans by hand.

2. In a mixing bowl whisk together all the ingredients for the pudding. Pour the mixture into four containers. Top with a quarter of the coconut pecan sauce and garnish as desired with extra pecans and coconut.

3. Chill the pudding for approximately 1 hour before serving.

Calories per serving: 310, Fat: 22g, Total carbs: 28.5, Fiber 12g, Sugar 11.5, Protein 8g

References:

• https://www.medicalnewstoday.com/articles/291334#tips

Chocolate Strawberry Granola

Chocolate Strawberry Granola

This granola is a major favorite of my kids. The dried strawberries add a colorful, sweet punch they love. (No colored marshmallows needed!). This recipe is a just-sweet-enough treat to enjoy with the yogurt or the milk of your choice or just as a snack.

I purchase the dried strawberries in the snack section of my grocery but they are also available online. Monk fruit sweetener helps keep the sugar content of this recipe low. It can be purchased at health food stores or online.

Author: Erica Leazenby

Time: 45 minutes

Servings: 16 (1/3cup portions)

Ingredients:

• 3 cups gluten free old fashioned oats

• 1 cup pecan pieces

• ½ cup sliced almonds 

• ½ cup slivered almonds

• ¼ cup coconut oil, melted

• ¼ cup liquid monk fruit sweetener

• ¼ cup maple syrup

• 2 Tablespoons cocoa powder

• 1 Tablespoon chia seeds

• 1 Tablespoon vanilla

• 1 pinch sea salt

• ½ ounce freeze-dried strawberries

• Optional: 2 Tablespoons dark chocolate chips (70% or higher)

Directions:

1. Preheat the oven to 325 degrees.

2. Combine the oats, nuts and seeds in a mixing bowl. 

3. Combine the oil, monk fruit, maple syrup, cocoa powder, vanilla and salt in a large measuring cup or bowl. Mix well. Pour the mixture over the oat mix and stir well so that all the oats are well coated with the liquid. 

4. Spread the mixture onto one large, or two smaller, lined baking sheets in a thin layer. Toast the granola for approximately 40 minutes stirring every 10-15 minutes. Remove the granola from the oven when the mixture is golden in color and evenly browned throughout the mixture. 

5. Sprinkle the granola with the dark chocolate if using and let cool. Once the granola is room temperature sprinkle with the strawberries. Store the granola in an airtight container. The mix will keep for several weeks in the pantry or indefinitely in the freezer. 

Looking for other granola flavors? Check out this recipe for The Ultimate Nut Lovers Granola

(This blog post is not sponsored by any manufacturer. However, Relish Health may receive a commission on purchases made through an Amazon link.)