Kid Approved Healthy Oatmeal Granola Bars

Makes 16-18 Bars

These granola bars are packed with healthy ingredients, taste delicious and are beyond easy to make! They are naturally sweetened with banana and applesauce and contain healthy fats from the seeds. Perfect for breakfast, a post-workout snack, or a yummy dessert - you and your family will love them! 

Ingredients:

• 3 cups Rolled Oats (I use gluten-free oats)
• ½ cup Pumpkin Seeds
• ½ cup Sunflower Seeds
• 3 Ripe Bananas
• 1 cup Unsweetened Applesauce
• ½ cup Dried Cranberries
• 1 ½ teaspoon Cinnamon
• 2 tablespoons Flaxseeds
• 1 tablespoon Chia Seeds
• ¼ cup Dark Chocolate Chips (optional)

Preparation:

• Preheat oven to 350 degrees.  Line a 9 x 13 inch baking sheet with parchment paper.
• In a medium bowl mash the bananas and stir in the applesauce until well combined.
• In a separate bowl mix all the dry ingredients.  Stir into the banana mixture until well combined.
• Transfer to the prepared baking dish and press down evenly.
• Bake until bars and golden and are starting to separate from the sides of the pan, about 30-35 minutes.
• Let cool for 15 minutes then cut into bars.  Store in an airtight container in the fridge.
• Enjoy!

5-Ingredient Sweet Potato Brownies

Makes about 10-12 Brownies

These dark, rich and subtly sweet brownies are made with pure goodness! They're vegan, gluten-free and refined sugar-free and are super easy to make.  Go ahead and indulge in these delicious treats, they are sure to become a staple in your dessert rotation!  This slightly adapted healthier alternative recipe is courtesy of Healthy Holistic Living.  You can see the original recipe here: http://www.healthy-holistic-living.com/super-sweet-potato-brownies.html?t=FB

Ingredients:

• 1 cup Mashed Sweet Potato
• ½ cup Smooth Nut Butter of Choice (I used Almond Butter, for those with nut allergies, try using SunButter)
• 3 tablespoons Maple Syrup
• ¼ cup Cocoa Powder
• ¼ cup Dark Chocolate Chips

Preparation:

• Bake a large sweet potato in the oven at 400 degrees for about 45 min or until soft.
• Turn oven down to 350 degrees.
• Grease 8 x 8 square baking dish or loaf pan.
• On the stove, melt nut butter with maple syrup
• In a large bowl add mashed sweet potato, melted nut butter and maple syrup and cocoa powder and mix well.
• Fold in chocolate chips.
• Pour mixture into greased pan and bake for 20 – 25 minutes or until cooked through.
• Remove from the oven and allow to cool completely before slicing and refrigerating.

These brownies are best when cooled completely.  Store in fridge or freezer and enjoy!

Banana Chocolate Chip Ice Cream Treats

Makes 18-20

Frozen bananas and dark chocolate chips are all you need to make these yummy little ice cream bites that your kids will love!  They are super creamy and store in the freezer perfectly, so stock up on these incredibly healthy two-ingredient treats! 

Ingredients:

• 5 Ripe Bananas
• ¾ - 1 cup Mini or Regular Size Dark Chocolate Chips

Preparation:

• Slice bananas into 1-inch slices and lay on parchment-lined baking sheet.  Place in freezer for 1-2 hours.  
• Remove frozen bananas from freezer and let thaw for 5-10 minutes.  Bananas should be softened a bit, but still frozen.
• Place bananas in the food processor or high-speed blender and blend until smooth and creamy.  Stir in chocolate chips.
• Scoop banana ice cream into mini muffin pan, filling each cup until full.  Place muffin pan in the freezer for at least an hour.
• Remove pan from freezer and use a knife to pop out each bite.  Store them in a freezer safe container and take out as needed.

The Best Healthy Oatmeal Chocolate-Chip Cookies

Makes 12-14 cookies

These cookies are a healthier version of a regular oatmeal chocolate-chip cookie.  They are made with oats as the flour and healthy fats such as coconut oil and dark chocolate and are gluten-free, dairy-free and sugar-free.  They are simply delicious and when they come out of the oven my family can’t devour them fast enough!

Ingredients:

• 1 cup gluten-free Old Fashioned Oats
• ½ cup gluten-free quick Oats
• 1 teaspoon Baking Soda
• 1 teaspoon Cinnamon
• ¼ teaspoon Salt
• 1 ½ teaspoon Vanilla Extract
• 1 Large Egg
• 2 tablespoons Coconut Sugar
• 3 tablespoons Maple Syrup
• ½ cup Coconut Oil
• ¼ - ½ cup Dark Chocolate Chips

Preparation:

• To make Oat flour: Blend old-fashioned oats in a food processor or blender until they resemble a flour or powder.  Measure 1 cup after blending. 
• Melt coconut oil and let cool.
• In a medium bowl, stir together the oat flour, quick oats, baking soda, cinnamon and salt.
• In another bowl, stir together the vanilla, egg, maple syrup and cooled coconut oil.
• Add wet ingredients to the dry ingredients and stir until combined.
• Fold in dark chocolate chips.
• Cover the dough and place in refrigerator for 15-30 minutes or until the dough has firmed up (it should feel like regular cookie dough).
• Preheat over to 350 degrees.
• When dough is ready scoop onto parchment lined or lightly oiled cookie sheet.  If dough gets too firm from chilling just let it sit out for 15 minutes until it can be scooped into balls.
• Bake for 10-12 minutes or until very lightly browned around the edges.  Let cookies sit as they will harden as they cool on baking sheet.
• Enjoy!

Chia Pudding

Serves 1

Despite their tiny size, chia seeds are among the most nutritious foods on the planet.  They’re loaded with fiber, protein, Omega-3 fatty acids and various micronutrients.  My favorite way to eat them is to make a delicious and easy chia pudding.

Ingredients:

• 1 cup Almond Milk
• 1 tablespoon Maple Syrup
• 1 teaspoon Vanilla
• 4 tablespoons Chia Seeds

Optional toppings:

• Chopped Pear or Apple, Berries, Nuts

Preparation:

• Stir together all ingredients and refrigerate for up to 4 hours or overnight.

Gluten-Free-Blueberry-Chia-Muffins

Makes about 18-20 muffins

These muffins are my family’s favorites!  They are simply delicious and super satisfying while being gluten-free, dairy-free, and sugar-free.  My son and husband love theirs for breakfast while my daughter will have hers for dessert, or as an after-school snack.

This recipe is ever so slightly adapted from my dear friend Sophie Slater’s original recipe.  You can see the original recipe here: http://blog.arogya.net/gluten-free-blueberry-chia-seed-muffins/

Ingredients:

• 3 Cups Almond meal or Flour
• 3 teaspoons Psyllium Husk
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/2 teaspoon Sea Salt
• 4 Eggs
• 2 Mashed Ripe Bananas
• 3 tablespoons Chia Seeds and more to sprinkle on top of muffins
• 4 tablespoons Coconut Oil
• 4 tablespoons Maple Syrup
• 1/2 teaspoon Vanilla Extract
• 1/2 teaspoon Cinnamon
• 9-10 chopped Mejol Dates
• 1 1/2 cups Blueberries
• ½ cup chopped Walnuts (optional)

Preparation:

• Preheat oven to 350 degrees.
• Use Coconut Oil to lightly grease muffin tins or use muffin liners.  If you have silicon baking cups you can skip this step. 
• In large mixing bowl, whisk together almond flour or meal, Psyllium Husk, Baking Soda and Sea Salt.
• Add the 3 tablespoons of Chia Seeds to 1 cup of warm water - let seep for a few minutes.
• In small saucepan over low-med heat melt Coconut Oil.
• In another bowl beat the eggs. Whisk in Coconut Oil, Maple Syrup, Vanilla and Chia Seed mixture. Stir in the mashed Banana, chopped Dates and Blueberries.  Add Walnuts or other nut if you like.
• Slowly pour wet ingredients into the dry and mix well.
• Spoon batter into the muffin tins and sprinkle with Chia Seeds.
• Bake for 30-35 min, until slightly browned on top and a toothpick inserted in center comes out clean.
• Let cool completely in pan on wire rack. Tip to remove muffins from tin: gently run a paring knife around the edge of each cup.
• Enjoy!!!

Gluten-Free Apple Crisp

Serves 6

This apple crisp is so delicious and a favorite with kids.  It’s great for an afterschool snack and can also be eaten as a healthy breakfast!

Ingredients:

Filling:

• 5 Medium Tart Apples 
• 2 tablespoons Coconut Oil or Ghee
• 1 tablespoon Maple Syrup (optional)
• 1 tablespoon Cinnamon
• ¼ teaspoon Ground Nutmeg

For the crumble topping:

• 1 cup gluten-free Oats
• ½ cup Almond Flour
• 1 teaspoon Cinnamon
• ½ teaspoon Nutmeg
• ½ teaspoon Salt
• 2-4 tablespoons Maple Syrup or Honey (depending on how sweet you want it)
• 2-3 tablespoons Almond Milk
• 2 tablespoons Coconut Oil, melted

Preparation:

Prepare the filling:

• Preheat oven to 350 degrees.  Lightly oil an 8x8 or 9x9 baking dish.  
• Core apples and cut into thin slices and place in bowl. 
• Toss apples with cinnamon and nutmeg until thoroughly coated.  Add maple syrup and coconut oil or ghee and toss to coat evenly.  
• Place apple mixture into oiled pan and set aside.

Prepare the crumble topping:

• In a medium bowl combine the oats, almond flour, cinnamon, nutmeg and salt.  
• Add the melted coconut oil, maple syrup and almond milk and mix well until everything is completely coated and the consistency is slightly sticky.  If it’s too liquidy, add a little more flour or oats to soak up the moisture.  If it’s too dry, add a little more milk.  
• Once the crumble is ready, sprinkle evenly over the apple filling
• Bake for 40-50 min, or until top is browned.  Allow to cool for 5-10 minutes before serving.
• Enjoy!

Try experimenting with this recipe by adding dried fruit, nuts, coconut flakes or whatever else you want!