Oatmeal Cottage Cheese Pancakes

These pancakes have no sugar, flour, or egg yolks.  The recipe only calls for mixing cottage cheese, oatmeal, egg whites, and vanilla in a blender.  Cook and serve.  Simple and tasty.  I found this recipe at Food.com.

Oatmeal Cottage Cheese Pancakes

1/2 cup oatmeal

1/2 cup cottage cheese

1 tsp vanilla

4 egg whites

Mix ingredients in blender.  Spray griddle or pan with cooking spray.  Cook a few small pancakes at a time.  Serve with your favorite pancake topping. 

Try them with a little orange or lemon zest added to the batter.

Cereal Bars

I couldn't wait to try these. They are delicious!  I found the recipe at Snack Girl.  No flour, no eggs, and no additional sugar beyond what may already be in your nut butter or dried fruit. 

I chose to use crunchy peanut butter, pistachios, and dried apricots.  I did use the vanilla and cinnamon that are optional in the recipe, but I did not use the sunflower or pumpkin seeds. www.snack-girl.com


Cereal Bar Recipe
(makes 12 or 24)

1/2 cup peanut butter or other nut butter (I used a crunchy natural peanut butter)

2 bananas, mashed

1/2 cup whole nuts (choose your favorite - I used pistachios)

1 ½ cup total of dried fruits (I only used apricots but you can use cherries, cranberries, raisins,  coconut, etc.)

1 cup rolled oats

1 tsp. vanilla (optional)

Pinch of cinnamon (optional)

1/4 cup pumpkin or sunflower seeds (optional)

Preheat oven to 350 F. In a food processor, coarsely chop nuts and dried fruits. Mix nut butter and bananas until a paste forms. Add the rest of the ingredients and mix. Spoon into lightly greased muffin cups and bake for 15 minutes (I baked them in foil baking cups). Can be stored in refrigerator for 5 days.

For one granola bite (12 in recipe) = 190 calories, 8.4 g fat, 26.7 g carbohydrates, 5.4 g protein, 3.1 g fiber, 52 mg sodium, 5 PointsPlus

Blueberry Baked Oatmeal

This is a recipe that I found on Becky Bakes. My changes are noted. www.beckybakes.net

  Blueberry Baked Oatmeal

1 1/4 cups blueberries

3/4 cup soy milk (I used 2% milk)

1/2 cup honey (I used  a little less)

2 large eggs

1 tsp. vanilla

¾ cups butter, divided (I used I can’t Believe It’s Not Butter)

2 cups rolled oats

1 1/2 tsp baking powder

¼ teaspoons baking soda

½ teaspoons salt

4 tbsp. brown sugar

Preheat oven to 350° F. Melt butter; pour 1/4 cup into the bottom of a 9-inch square baking dish. Sprinkle blueberries and 2 tbsp of brown sugar on top of the butter. Set aside.

In a medium bowl, mix together the milk, honey, eggs, remaining butter and vanilla.

In a large bowl, whisk together oats, baking powder, baking soda and salt. Stir the wet ingredients into the dry ingredients and mix well. Pour over the fruit and smooth the top. Sprinkle with remaining 2 tbsp. of brown sugar.

Bake at 350°F for 40 to 50 minutes, or until browned on top and fruit is bubbly. Allow to cool slightly. Serve with milk or cream.