Instant Deep-Dish Oatmeal Cookie

SAM_4886

A lot of you say you read my recipes but never actually try them because it looks like they take too long to make. I often get told, “Yes, that sounds healthy and delicious, but why would I want to make just one? I’d make a whole batch instead… I don’t like getting all those ingredients for one little treat… Too much work… I’m tired…”SAM_4890

I’m not going to say those are excuses in my book, but I will give you a no-excuses recipe I think you’ll like. But first, a few reasons:

1. Do it for your bank account! Single servings save you money.

2. Do it because few leftovers are ever as good as their original selves.

3. Do it to save resources. How much of the materials and ingredients used to make multiple-serving recipes just end up stale and in the trash?SAM_4483

4. Do it for portion control. The one Americans understand the least.

5. Do it because it’s fun! I love to experiment with cooking/ baking, and single-serving recipes let me try lots of new types of cuisine. Some fail. Some are delicious.

On to the super simple deep-dish cookie…

Ready for this?

IngredientsSAM_4493

1 packet of oatmeal

1-2 T almond milk (or regular milk or yogurt)

optional: dash of baking powder, vanilla

and whatever mix-ins you like (I like cinnamon + peanut butter, and chocolate chips on top)

Directions

Empty out the oatmeal into a microwave-safe dish. Mix in milk or other substitute (you should add in about half of whatever the oatmeal directions specify so it’s not runny.SAM_4888

Mix well, but again, make sure it stays firm and wet, not soupy. If you’re not feeling too lazy, you can add in the dash of baking powder and vanilla. Top with whatever mix-ins you like. Microwave as directed. If not completely firmed up like a cookie, press sides together with the side of a spoon and microwave a tad longer or pop it into the broiler for a crispier finish.

It’s essentially like some of my baked oatmeal recipes and it’s delicious.

So, no excuses! Try it. I dare your lazy bones… 😉

Overloaded Oatmeal Cookies

Loaded is good. Overloaded is better.

Officially, it might not be fall, but we’re all in that mindset anyway. That’s why I whipped up a single-serving batch of overloaded oatmeal cookies. They’re a hearty dessert for a hearty time of year, and I love to combine them with other seasonal picks, such as crisp apples (sprinkled with a little cinnamon for the healthiest, blood-sugar friendly treat in the whole world! See my simple cinnamon apple chips).

Makes 4 small cookies.

Ingredients

1 t butter (softened)

1 t brown sugar or stevia

1 t sweetener (such as stevia or honey)

.5 t ground cinnamon

1 T whole wheat flour

1 T rolled oats

1 t flax seed (milled)

1 t wheat germ

pinch of salt, baking soda, vanilla, and egg (or flax egg)

a few chocolate chips, almonds, walnuts, raisins or whatever mix-ins you like

Directions

-Preheat oven to 350 degrees and prepare a cookie sheet by greasing lightly, preferably with coconut oil for a sweeter taste.

-In a bowl, combine your dry ingredients: oats, flax, wheat germ, salt, baking soda, sugars, cinnamon, and flour. Don’t mix in the mix-ins just yet, though, i.e. chips, almonds, etc. Push to one side of the bowl.

-Then mix together the wet ingredients. Combine wet with dry and fold ’til a batter forms. Add your mix-ins. Divide into 4 small or 2 larger dough balls. Roll and pat in the palms of your hand until desired shape is reached.

-Place on cookie sheet and bake for about 7-9 minutes–the longer you bake, the crispier the cookie. Remove and let cool a bit.

Or you can be like me and dig into a super warm, super soft cookie. Patience in baking to eat never suited me well.

 

Raw Pumpkin Oatmeal Cookies

Are you on the “raw” bandwagon?

Personally, I do not. But I still find raw food recipes intriguing (and tasty).

I stumbled across this no-bake pumpkin oatmeal cookie recipe from Snack Girl. Made a few adaptations and downsized a bit, of course, so it would be a perfect fall dessert for anyone going “raw,” or anyone who just loves pumpkin cookies.

Ingredients

3 T oats

Bake it! Because chocolate is always more aromatic when warmed…

.5 t stevia (or honey, but if you use honey reduce the applesauce to 1 t)

dash of pumpkin pie spice and a very scant pinch of salt

3 t pumpkin

2 t applesauce

splash of vanilla

optional mix-ins: dark-chocolate chips, raisins, chopped dates, coconut shreds

Directions

Mix together the first three dry ingredients, and then mix in the remaining wet ingredients. Form into small balls by using the palm of your hands.

If you’d prefer a warm cookie. Simply bake at 350 degrees for about 6-7 minutes.

Apple-Cinnamon Haystacks

I love fall! Don’t you?

I also love this single-serving recipe, one I’ve adapted from the wonderfully creative culinaire, Healthful Pursuit.

Why?

I could go on and on about its delicious flavor and warm spice aroma. But I do that all the time. AND this time is a little different…

I love this recipe because I’ve found two ways to make it.

Option 1: Bake into cookie-like balls if you want a soft crunch. (Yes, I realize that’s an oxymoron, but for this recipe it applies.)

Option 2: Microwave or bake for a few minutes in the oven, then spread over a crisp apple slice–sort of like a warm spread.

You choose your apple-icious adventure. I promise to you that both are excellent.

Makes about 3 balls or one large serving of spread.

Ingredients

2 T steel-cut oats

pinch of cinnamon, salt, nutmeg, and ground cloves

1 t stevia

1 T peanut butter (or sunflower or other nut butter)

1 T applesauce

dash of vanilla

2 T chopped apple

Directions

-To bake, preheat oven to 350 degrees. Lightly grease a baking dish. Set aside.

-Mix all dry; then mix in wet. Form into balls and transfer to prepared dish.

-For cookies, bake about 10-12 minutes. For a spicy spread, bake for only 6-7 minutes.