In the final installment of our immune booster series we're focusing on oats! Oatmeal is a staple breakfast food in many households, and oat milk has gained in popularity over the past few years.
Whether you’re putting it in your bowl or in your coffee, oats can be used in a variety of ways. Check out some of our favorite ways to use oats!
Additional Benefits of Oats
Improves cholesterol levels
Excellent source of cleansing fiber
Helps control blood sugar and blood pressure
Rich in vitamins and minerals
Helps boost energy
May reduce the risk of asthma
Superhero Oatmeal Chocolate Chip Cookies
Looking for a dessert that is delicious and packed with nutrients? Look no further! These cookies combine calcium from the tahini with fiber from the coconut. The ground chia seeds also allow for a greater absorption of nutrients, such as omega-3 fatty acids and iron!
2 cups oatmeal
1 cup tahini (or peanut butter, if no allergies)
2/3 cup maple syrup or agave
1 cup shredded, unsweet coconut
½ cup milled or ground chia seed
1 cup dairy-free chocolate chips
3 tsp vanilla, or more, to taste
Dash of salt
Mix all ingredients in a large bowl.
Place 2 Tbsp on a plate and form into balls.
Store in the refrigerator or freezer!
No-bake Lem-Yum Cookies
With just 5 ingredients, these cookies are an easy nutritious treat. The sunflower seeds provide protein and vitamin E, and the dates are a great source of antioxidants. Even the lemon has benefits, as it is full of vitamin C!
Ingredients (Makes 15-18 cookies)
2 cups rolled oats, gluten free
1 cup sunflower seed butter
6 large pitted dates or 1/2 cup
4 lemons, juiced (about 8 Tablespoons)
Sea salt, to taste
4 oz (about 2/3 cups) white chocolate chips, (non-dairy, preferable)
1 Tablespoons coconut oil
Line a baking sheet with unbleached parchment paper and set aside.
Add the sunflower seed butter, oats, dates, lemon juice and salt to a food processor. Process until a soft dough is formed.
Roll dough into 15 balls; placing each on the sheet lined with parchment. Make an indentation in each ball with your thumb.
Place white chocolate and coconut oil in a microwave safe bowl; heat in the microwave for 45 seconds; stir and continue to melt at 30 second intervals until smooth.
Spoon a teaspoon of melted chocolate over each cookie; chill in the freezer for 15 minutes.
Store cookies in an air-tight container in the refrigerator or freezer.
Copycat Starbucks Strawberry Frappuccino
Our healthier take on the famous frappuccino offers a high dose of protein from the yogurt, and potassium and vitamin C from the fruit.
Ingredients (Serves 2)
2 cups of ice
1 cup of oat milk (or milk of choice)
2 frozen bananas
1 vanilla soy silk yogurt (or vanilla yogurt of choice)
1-2 teaspoons on vanilla extract
1/2 - 1 cup chopped strawberries (fresh or frozen)
Blend all ingredients and serve!
Written by the fabulous Grace Chesko!