chocolate chips Archives • New Nostalgia

Baked Banana Chocolate Oatmeal with Triple Berry Puree

Oh how I love my oats. I never tire of them, especially when they have chocolate in them and are drizzled with a triple berry puree!

This felt very decadent, like eating dessert for breakfast. It reminded me of eating chocolate chip oatmeal cookie dough, but doing it in a way that is grown up and sophisticated. The berry puree is the perfect accompaniment, and I just might have guzzled the left-overs!

Using berry puree as a topping in place of syrup, is a great way to get those antioxidants in to my kids, and saves money as they are less expensive than 100% maple syrup. Making berry puree have saved me many times when making pancakes, waffles and oats that I would usually top with syrup. Perfect for when you have run out of syrup and have a freezer full of berries.

Baked Banana Chocolate Oatmeal

(inspired by this recipe at The Oatmeal Artist)

2 bananas
3/4 cup of milk of choice
1/2 cup water, or more milk
1 tsp vanilla extract
2 cups rolled oats
1 tsp baking powder
1/8 tsp salt
1 cup chocolate chips
Berry Puree

Preheat the oven to 350 degrees and grease 8×8 pan or line with parchment paper.
In a large bowl, mash bananas, and then mix in milk, water, and vanilla extract. Add oats, baking powder, and salt. Stir.
Add chocolate chips.
Pour into prepared pan and bake for 25-30 minutes.
Top with Berry Puree (recipe below)

Triple Berry Puree

1 12 oz bag frozen mixed berries (I used Trader Joes Frozen Mixed Berry Blend of Strawberries, Blackberries, Raspberries, & Blueberries), thawed
2 medjool dates (or more depending on sweetness desired), pitted

Pour thawed berried into blender.
Add pitted dates.
Puree until smooth.

A Little Bit About Blenders

My Very Favorite by far–Professional Grade High Speed Blender

Some of the best money I have ever spent!

Vitamix Professional Blender and accessories

Vitamix Professional Series 750

This is the model I have. I drooled over it for a couple of years!

It was a splurge, but worth EVERY penny. I use it 2-3 times a day.

It makes crushed ice in seconds. It takes almonds to almond butter in seconds. It makes the best raspberry fruit puree for pancakes and ice cream–obliterates all those little seeds into smooth puree heaven! We are eating 3 times the amount of fruits and veggies since purchasing this amazing blender, which I know is keeping us out of the doctors’ office and away from those expensive co-pays, so in my mind it has paid itself off.

Ninja Mega Kitchen Blender and accessories.

Runner Up

Ninja Mega Kitchen System

I’ve never used one, but have heard good things about them. They are not professional grade like the Vitamix, but the price is much easier to swallow and they are powerful.

Oster and New Vitamix blenders in kitchen.

{my old Oster on the left, my New Vitamix on the right}

Economy

Oster

I had one of these for years and it does the job. You can’t beat the price, and for smoothies, it works, although you have to blend much longer. You will still have chia and raspberry seeds in your smoothies, but if you don’t mind the extra texture, this one will do. If you have had a high-speed blender, you will not be happy with this one. If you are looking for something to get by until you can get a high-speed blender, and to just get those smoothies in you, this will do just fine.

—

What about you? Do you have a high-speed blender? Do you desire to have one?

RECIPES/ Sweets

My New Favorite Go -To Chocolate Chip Oatmeal Cookie Recipe

This is an awesome chocolate chip cookie recipe that uses wholesome ingredients! Making chocolate chip cookies of any kind makes one feel like mother-of-the-year, but when they are hearty and still taste good, it makes me feel GREEAT! The butter and honey are what make these so yummy, and of course, the chocolate chips. I love that the recipe uses whole wheat flour and oats, which make them hearty and filling. The extra fiber in these keep the sugar spikes to a minimum. I also love that the butter is melted, so no worrying about taking the time to soften the butter, and I use just a single spoon to mix these. Super simple!

I found this recipe on Heavenly Homemakers. I love her recipes because she uses whole ingredients, and they are super simple. She calls these “Giant Breakfast Cookies.” They have a bit too much butter in them for me to feel comfortable serving them for breakfast, although they are hearty enough. I think they make a great snack and are perfect for my girls lunch boxes. I make mine small, so I can say “yes!” when my girls ask for seconds and thirds. Tricky, huh?

My Favorite Go To Chocolate Chip Oatmeal Cookies

1 cup butter, melted (I used Earth Balance)
¾ cup honey
2 eggs
1 t. salt
1 t. cinnamon
1 t. baking soda
1 t. vanilla
½ cup buttermilk (to make dairy-free buttermilk, use soy or almond milk, +1 TBSP vinegar)
2 cups whole wheat flour
2 cups whole rolled oats
1 cup raisins or chocolate chips

Mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk. Stir in flour and oats. Fold in raisins or chocolate chips. Scoop heaping tablespoons of dough onto a cookie sheet. Bake at 350 degrees for 15-20 minutes. Allow cookies to cool 3-4 minutes on cookie sheet before removing cookies to cool on a wire rack.

Brunch/ RECIPES

Chocolate Chip Granola Breakfast Triangles

Chocolate for breakfast? Oh yes. These little treats are hearty enough and healthy enough to be considered breakfast in my opinion. I love how great they go with a good cup of coffee. They are also a nice little afternoon snack.

This recipe is inspired by one I found in
Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan RecipesShe calls them Granola Bars, but when I think of a granola bar, I want oowy, goo-ey and chewy! These are not. These are more like a hearty breakfast cookie. They are not to sweet, which one of my girls complained about. The other two loved them and so did I. It was just a nice change to have a treat that is not overly sweet.

These triangles contain ingredients I always have on hand, so I will be making them often. They are super easy, just throw all the ingredients into a bowl and stir!

Chocolate Chip Granola Breakfast Triangles
2 c of oats (her recipe called for instant, I used whole. I’m not sure it matters..)
1 tsp vanilla extract
6 tbsp unsweetened applesauce (or sweetened, whatever you have)
6 tbsp honey (original recipe called for agave nectar, again whatever you have)
4 tbsp chocolate chips (vegan or regular)
2-4 tbsp sugar (optional) (taste the dough. Not sweet enough for you? Add a bit of sugar)

Stir all ingredients together in a mixing bowl. They will appear too dry at first, but they’re not–keep mixing!

Once combined, let the batter rest while the oven preheats to 325 degrees.

Grease a bread pan and pack the mixture down firmly and tightly.

Bake for 15-20 minutes, or until golden, firm and light brown around the edges.

Let cool in the pan for 10 minutes before cutting. Cut into triangles.

Variation
Peanut Butter Chocolate Chip Granola Breakfast Triangles
Substitute 1 tbsp of peanut butter for 1 tbsp of applesauce. Combine peanut butter with applesauce and heat in the microwave for 10 seconds so peanut butter softens. Whisk together and use as directed.

GF, Vegan & Raw/ RECIPES/ Sweets

Raw, Healthy Chocolate Chip Cookie Bites

These Chocolate Chip Cookie Bites were a snap to make! Dump ingredients into the food processor, roll into balls and in minutes you have a healthy, sweet treat. These are nutty, wholesome and have a touch of sweetness from the dates. Do not let the dates turn you away. I am not a date lover, but in these treats they add a great sweetness that does not taste like dates, and will not give you a sugar high. They do not taste like chocolate chip cookie dough, but are filling, wholesome and delish!

Raw, Healthy Chocolate Chip Cookie Bites

adapted from Oh She Glows

2/3 cup cashews

1/2 cup + 1 tbsp regular oats

3/4 cup whole wheat flour (or spelt flour or any flour)

1 tsp kosher salt

5 pitted medjool dates, chopped

1 tsp. pure vanilla extract

3-5 tbsp pure maple syrup, to taste

3-4 tbsp dark chocolate, chopped

(for true raw foodies, here is a recipe for homemade raw chocolate}

Directions: Line a baking sheet with parchment paper or a non stick mat. In a food processor, process the cashews and oats until a fine crumble (see picture below). Now add in the flour, kosher salt, and roughly chopped pitted medjool dates. Process until fine.

Add in the vanilla and pure maple syrup and process until the mixture comes together in a ball.

Transfer to a large bowl and stir in the 3-4 tbsp of chopped dark chocolate. Roll into balls