Healthy Vegan Strawberry Oat Squares with Homemade Jam (16 squares)

 3 ½ dl (1½ cups) regular oats

 2 dl (1 cup) whole-grain flour

 ½ tsp baking soda

 ½ tsp sea salt

 1 dl (½ cup) brown sugar

 1 tbsp chia seeds + 4 tbsp warm water, mixed

 1 dl (½ cup) + 2 tbsp melted butter

 ½ dl (1/4 cup) pure maple syrup

 2 tbsp almond milk

 1 tbsp sesame seeds (for topping only)

 5 dl (2 1/4 cups) chopped strawberries, chopped into 1 centimeter (½ inches) pieces

 3-4 tbsp brown sugar

 1 tbsp chia seeds

 

Preheat oven to 175 C (350 F). Line a square pan with parchment paper and oil the sides of the pan and base. In a medium sized pot, add the chopped strawberries and sugar. Heat over low temperature until the strawberries begin to sweat and it gets a bit watery. Once it heats down a bit, add in the chia seeds, and stir well. Bring to a boil and then simmer over low to medium heat for at least 10 minutes. Once it has thickened a bit, remove from heat and cool for 10 minutes. You may also add arrowroot powder to thicken it up more if desired. In a small bowl, mix the chia seeds with the water and set aside. In a large bowl, mix the oat base dry ingredients: oats, flour, brown sugar, baking soda and salt. In a small bowl, mix the melted butter, maple syrup, almond milk and the chia-mix from before. Stir well. Add the wet mixture (reserving 1 dl [½ cup] of the mixture) to the dry and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired. Pour on strawberry mixture and smooth out. Now sprinkle on the reserved 1 dl (½ cup) oat mixture and sprinkle on 1 tbsp of sesame seeds. Bake for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice in 16 squares and then store in a container in the fridge to keep firm.

Grilled Peaches with Honey and Yogurt (serves 4)

 4 medium ripe peaches, cut in half (pit removed)

 1 dl (½ cup) honey flavored fat free Greek yogurt

 4 tbsp honey

 cinnamon, to taste

 

Place peaches cut side down on the grill. Grill on low or indirect heat until soft, about 2-4 minutes on each side. Combine with yogurt and cinnamon. Pour 1 tbsp yogurt over each peach half. Drizzle with honey and enjoy.

Calories: 131.5 • Fat: 0.1 g • Protein: 3.4 g • Carb: 31.7 g • Fiber: 2.2 g

Gluten Free Muesli Cookie (9 cookies)

 1 large egg

 150 g nuts and seeds of your choice (the ones above contain chopped almonds, sunflower seeds, pumpkin seeds and sesame seeds)

 50 g dried fruits of your choice (the ones above contain raisins)

 2 tbsp honey (add more if you like them sweeter)

 

Preheat oven to 200 C (375 F). Line baking tray with baking paper. Mix all ingredients well in a bowl. Place 1 tbsp of mixture on the baking paper. Flatten like a cookie and have a small gap between each cookie. Bake for about 10-15 minutes until cookie turn brown. Place cookies on wire rack to cool and store in air tight container or zip-lock bag.

Banana Breakfast Roll (1 serving)

 2 tbsp peanut butter *

 ½ tbsp honey

 1 tbsp quick or old-fashioned oats, toasted **

 ½ tbsp ground flaxseed

 ½ tbsp chia seeds

 1/4 tsp ground cinnamon

 1 banana, peeled

 

* Look for peanut butter where the only ingredients are peanuts or peanuts and salt. If unsalted, add a pinch of salt when mixing the peanut butter and honey.

** To toast oats, simply heat a small pan over medium-heat, add the oats, and cook, stirring frequently, until they are slightly browned and smell toasty.

In a small bowl, mix together peanut butter and honey until smooth, then set aside. In a wide, shallow bowl or on a plate, mix together oats, ground flaxseed, chia seeds and cinnamon until everything is just about evenly distributed. Completely coat the banana with the peanut butter mixture (I cut my banana in half to make this easier or you could even do smaller chunks), then roll the sticky banana in the oat mixture. Serve with an extra drizzle of honey.

Recipe from this blog.