cup of soup is turned into burgers, veggie scraps become the base of a flavorful broth and yesterday, leftover Pumpkin Pie Oatmeal became cookies.
Having a quick something my son can grab before school is a must, so years back I began making breakfast cookies/bars/muffins with veggies, beans or protein powder in them. I just wanted my kids to have sustenance and being able to grab and go was the key to getting some good food into them.
When I haveleftover oatmeal, I automatically save it. I usually use it in smoothies, but decided to make cookies and I'm glad I did.
Now, when I say cookies, I don't mean dessert, I mean breakfast cookies. ( but they can double as dessert by adding some chocolate peanut butter frosting which let me tell you only gets BETTER after it's frozen )
This is a very rough estimate of what I did. I did not add any fat or sugar to mine, but feel free to if you want a sweeter, more decadent morsel of goodness. I'm including optional microwave directions. I figured I'd give it a try and see if it works and it does, although the baked cookies are definitely better.
Leftover Oatmeal Breakfast Cookies
½ batch ( around 1.5 cups ) Pumpkin Pie Oatmeal
1 c dry oats
2 carrots, pulsed really well in the food processor
½ c raisins or dried fruit
1/8 t Kal Stevia or ¼ c sugar
¼ t baking powder
Around ¼ c liquid ( juice or non dairy milk )
Mix well. Taste batter and add more sugar if desired. You can add more spices if desired as well.
Bake for 11 minutes at 375
OR microwave for 10 minutes on parchment paper that has been sprayed with cooking spray.
Let the cookies cool completely before eating.
Tomorrow is Raw Wednesday. I'm not sure what I'll be eating, but I am going to limit the fat this time.
I will be announcing a CSN store giveaway tomorrow, so stay tuned for that!
Lastly, I did not stick to my budget last week. It went over by 7 bucks, but I was feeding 3 people. This week I'm back on track.