I found these cookies online at Oh She Glows.  I’ve changed the recipe a little bit to my liking.  Please check out Angela’s site for other great recipes.

Pecan Oatmeal Cookies

1 & 3/4 Cups Pecans (Roast in Oven)
3/4 Cup  Pastry flour
2 Cups of McCann’s Irish Quick Steel Cut Oats (You will use 1 cup at a time at two different steps during the mixing process)
1/2 Cup Sucanat or brown sugar
1 Tsp Baking Soda
1/2 Tsp Cinnamon
1/2 Cup Pure Maple Syrup or Agave (I like to use 1/4 Cup of each)
2 Tbsp Almond Milk
3 1/2 Tbsp Coconut oil
2 Tsp Pure Vanilla Extract
2/3 Cup Raisins
Directions:
Preheat oven to 350F (Yields approximately 16 to 18 large cookies)

Put 1 & 3/4 cups of pecans on cookie sheet and place in the oven. Toast pecans  for approximately 10-12 minutes, until they lightly change color. Be careful not to burn them.  I like to check on them about every 5 minutes. When the pecans are lightly toasted remove them from the oven and cool them for a couple of minutes.

Dump the pecans into a food processor with an “S” blade and chop them in the food processor until they are just finely ground.  Be careful not to over process the pecans.

In a medium sized bowl, mix together the pastry flour, baking soda,1 cup of the steel cut oats, cinnamon, and Sucanat (or brown sugar). At this stage add the dry ingredients of flour, baking soda, oats, cinnamon and Sucanat or brown sugar to the food processor and pulse for about 20-30 seconds until mixed.

In a microwave safe small bowl add the coconut oil and microwave for 20 seconds to melt. Now add the maple syrup, almond milk, and vanilla and gently mix together.  Pour the mixture of coconut oil, maple syrup, almond milk and vanilla into food processor.

Run the food process until the mixture is thoroughly combined. You can tell because the mixture turns into a doughy, sticky paste.  Transfer the dough from the food processor and place the contents into a larger bowl.

Add the remaining 1 cup of steel cut oats to the mix.  You can use your hands or a utensil.  I found that a firm plastic spatchula type of scrapper works well. Fold in the 2/3 cup of raisins.  Mix well.

I like to use a measuring spoon.  Take about 2 tbsp of the cookie dough and roll it into a ball.   Then press the ball between your palms to shape the cookie.  Place the cookie on an un-greased cookie sheet. (If you want to make smaller cookies, you can make 1 Tbsp size cookies.)  Bake for 10 minutes at 350F. Remove the cookie tray from the oven and let the tray cool for 2 minutes before moving the cookies onto a cooling rack.  Let the cookies cool for 10-15 minutes before eating.

 My favorite  Breakfast Cereal

It took me years to find the exact breakfast cereal that would work for me.  This is my favorite combination.  When I have this cereal it gives me energy and it keeps me going for hours.  I like something that sticks with me so I don’t have to snack until lunch.  I found this cereal through theEngine 2 diet.  It’s a little bit different than how they make it, but I still want to give them credit for it.  They call it Rip’s Big Bowl.

 

1/4 Cup Uncle Sam Toasted Whole Wheat Berry Flakes & Flaxseed

1/4 Cup Oatmeal (No sugar added, just plain.)

1/4 Cup Cascadian Farm Organic multi Grain Squares

1/4 Cup Ezekiel 4:9 Sprouted Whole Grain Cereal Cinnamon Raisin

1 Tablespoon Bob’s Red Mill Golden Flaxseed Meal

1 Handful of crushed Walnuts

1/4 Cup Blueberries

1/4 Cup Raisins

4 Strawberries, quartered

1 banana

1/2 cup to a little more of Vanilla almond milk

Add any kind of berries that are in season.  Just typing this makes me want to have another bowl right now.

It seems like a lot of cereal, but it’s really good.  I love this and crave it.  Try it and let me know what you think.

Gary’s Oatmeal Raisin Pecan Protein Bars

My partner had Gastric Bypass surgery in May and I have been trying to find ways to get a delicious snack with protein in it.  People who have had this type of surgery need to consume up to 3 times the amount of protein than the average person does.

I think I have figure out a way to do increase the protein along with making a healthy high protein snack.

Gary’s Oatmeal Protein Raisin Pecan Cookie Bars (vegan)

3/4 cup whole wheat pastry flour
1/2 teaspoon baking soda
1/2 cup life’s Basic Plant Protein Powder Vanilla Unsweetened
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon clove
3/4 cup Suganat
2 tablespoons Agave syrup
1/4 cup applesauce
1 Ripe banana
1/4 cup Almond milk and 2 tbsps
1/4 cup Coconut oil (melted)
1/2 teaspoon vanilla
1 1/2 cup rolled oats
1/2 cup raisins, plumped and patted dry
1/2 cup Pecans

Preheat oven to 350 degrees F.
Use a 9″x9″  glass dish
Back for 35 – 40 minutes

Mix together the dry ingredients and mix well. then add the wet ingredients.

Mix both sugars, maple syrup, apple sauce, oil and vanilla together in a medium bowl. Add the flour mixture and stir until blended. Stir in the oats, followed by raisins and pecans.

Pour batter into the 9″ x 9″ glass dish.  I like to use the Pam baking spray to pre-grease the dish.

Remove from oven and let cool. Cut into bars the size that you like.