Are you struggling with satisfying your sweet tooth? But want to switch to healthier dessert alternatives?
Well, oatmeal is the solution! Oats are a whole-grain cereal grown in North America and Europe. They are a good source of fiber and they are high in vitamins, minerals, and antioxidants, providing the body with many health benefits! Oats are used as the main ingredient for many dessert recipes, as they are so versatile and a great substitute!
I am excited to share with you 3 ways to turn oats into a delicious dessert!
Sugar-free vegan peanut butter, oatmeal, banana cookies.
1/3 cup peanut butter
2 bananas (overripe is fine)
1 teaspoon vanilla
2 tablespoons soy milk
2 tablespoons maple syrup
2 1/2 cups oatmeal (or rolled)
Optional: dash cinnamon
1/4 cup flour
1) In a large bowl, mash bananas with a fork until smooth. Add peanut butter, soy milk, vanilla, and maple syrup and mix well. Add remaining ingredients and stir until well combined.
2) Drop spoonful of dough onto an ungreased cookie sheet and bake 13 to 16 minutes at 350 F, or until done.
Chocolate oat pudding
3/4 cup rolled oats
1/3 cup pure maple syrup
2 1/4 cups coconut milk or other milk
1/4 cup cocoa powder
Place all the ingredients in a blender and blend for one minute. Gradually work your way up to high during the first 30 seconds of the blend, then continue on high for another 30 seconds.
Transfer the mixture to a small saucepan. Heat over medium, whisking constantly, until it starts to thicken (about 2 minutes). Continue to heat the pudding over medium heat for 3 more minutes, whisking constantly.
The pudding will be thick enough to eat right away, but you can refrigerate it for about an hour to enjoy a chilled pudding. The leftovers can be stored in an airtight container in the refrigerator for a few days.
3) Chocolate oat no bake bars
1/2 cup peanut butter or allergy-friendly sub
1/2 cup pure maple syrup, honey, or agave
1/4 cup butter or coconut oil
1/2 tsp pure vanilla extract
1/4 tsp salt
2 cups quick oats
1/4 cup cocoa powder
Line an 8-inch square pan with parchment or wax. Set aside. Stir together the first three ingredients.
Gently heat until the oil is melted, and peanut butter is easily stir-able.
Whisk in the vanilla extract and salt, stirring until completely smooth. Stir in the quick oats and cocoa powder until evenly coated.
Smooth into the prepared pan and press down with a spoon as hard as you can. Really pack it in.
Freeze until firm enough to cut. Leftovers can stay out a few hours, but you can them in the freezer for optimum freshness, where they last a few weeks.