Protein Packed Superfood Oatmeal Raspberry Cups

More oats. Can you blame me? They’re just so good and so filling.

These are easy to eat on the run – perhaps in a cab on the way to work from an intense Soul Cycle class? 🙂 Or maybe thats just me.

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Either way, these  breakfast bars are a variation of one of my favorite superfood breakfast concoctions ever made. My coworkers absolutely love these, mostly because of the health factor and the fact that they taste absolutely delish. You can have a 2×2 inch square and be full for breakfast because they’re loaded with so many nutrient dense superfoods. I chose to make these in a muffin tin so that they are perfectly portioned and easy to throw into a Ziploc bag in the morning.

You can make a batch of these and freeze them and they will last for weeks but they’re better warm or at room temp, so make sure you take them out of the freezer the night before you want them.

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Ingredients: (Base)

  • 2 cups of old fashioned oats
  • 1 cup of silvered almonds
  • 4 tablespoons agave
  • 1/2 cup of whole almonds
  • 1 tablespoon melted coconut oil
  • 2 teaspoons cinnamnom
  • 2 very ripe bananas – the more ripe, the better!
  • 2 teaspoons vanilla
  • 1 scoop whey protein or any type of protein you like

More ingredients: (Topping)

  • 1/2 cup old fashioned oats
  • 1/2 cup silvered almonds
  • 2 cups of raspberries – or whatever fruit you’d like! Blueberries are also good!
  • 1/2 cup of almond milk
  • 1/2 teaspoon cinnamon

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How to:

  • Preheat oven to 350. Spray a muffin tin quickly or grease with coconut oil.
  • Add all of the “base” ingredients to a food processor or Vitamix. Blend until a creamy consistency forms. This could take a few minutes until the mixture is blended well.
  • Scoop the mixture into the muffin tin. This recipe should make at least 12 breakfast cups.
  • Bake for 10 minutes.
  • While they’re baking, combine the ingredients for the topping in a medium bowl.
  • Once the timer for the base goes off, add the toppings to each cup.
  • Bake for an additional 15 minutes. Let cool before eating.

I could see these being really good with some added nuts – pistachios will be my next addition! Also, almost any berry would work. Blackberries, you’re next 🙂

What other type of berry would you use?

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Salted Caramel Chocolate Chunk Cookies

Ok, so I know the point of this blog is to share clean recipes. However, I feel like it’s only fair to mix some cheats in here as well. As you know, I work for Pinterest so I’m constantly bombarded with images of amazing looking desserts in my newsfeed on a daily basis. Some of these are easy to clean up – others, not so much.

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Today’s Sunday Baking creation is one that simply wouldn’t be the same if I made it clean, so apologies in advance for another nonclean post.

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But. These are worth it. They really are. Plus, they bake really quickly so you don’t have to wait too long to indulge 🙂

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Ingredients:

  • 4 tablespoons of unsalted butter, room temp
  • 2 tablespoons of coconut oil, room temp
  • 4 tablespoons of brown sugar
  • 4 tablespoons of sugar
  • 2 large egg yolks – you can toss the whites
  • 1.5 teaspoons of vanilla
  • 1 cup flour (all purpose or almond)
  • 1 packet of instant coffee (optional, but I think it gives the cookies a bit of a kick)
  • 1/2 teaspoon of baking powder
  • 2/3 cups of big chocolate chunks
  • Either a handful of square caramel candies or 1/2 cup of melting caramels
  • Chunky sea salt

How to:

  • Preheat oven to 375 degrees and line a baking sheet with parchment paper
  • Using an electric mixer, beat together butter and two sugars until creamy and smooth.
  • Beat in the egg yolks and vanilla.
  • Add in the flour, instant coffee and baking powder.
  • Once everything is combined, hand mix in the caramels and the chocolate chunks.
  • Using your hands, create balls of dough and press onto parchment paper. Don’t press too hard – you’ll want them to be chunky. They’ll spread a bit while they cook, but mostly will maintain their shape.
  • Bake for 10-12 minutes.
  • As soon as you take them out of the oven, sprinkle generously with sea salt!

This recipe should make between 12-16 larger sized cookies. Now if only I could make these clean some how…. I promise I’ll keep trying. Until then, have a cheat cookie on me.