It’s pretty clear that the Going Family loves both NuttZo and Oatmeal, so it only makes sense to combine the two into a healthy, tasty and transportable treat. I’m not trying to win any creativity awards here, just make something the whole family will love and won’t take forever to put together.
And that’s just what I did. Voila!
The unfrosted version is better for transporting. Trust me.
Nothing fancy, but damned delicious. If you’re enjoying at home, why not put some healthy Greek yogurt frosting on that NuttZo-atmeal cake?
Need a better view?
Topped with cinnamon and looking lovely. Make it go away…….via eating
I wanted a recipe for a super peanut buttery and healthy oatmeal cake, and am very pleased with the end result….so are Kelley and Avery!
– 2 packets or 1 T stevia powder, 8 – 12 drops liquid stevia, or, if you want to use sugar, 1 – 2 tablespoons honey or brown sugar
– 1/4 cup unsweetened applesauce, pumpkin puree, or mashed banana (Plain yogurt works well too)
– 1/4 cup unsweetened almond or other milk of choice
– Small dash of salt
Directions
Preheat oven to 375 degrees.
Mix all ingredients together until well incorporated. Let sit 5 – 10 minutes to allow oats to absorb liquid
Pour into one of the muffin molds in a muffin tin, 1-cup ramekin (or use a glass baking dish like I used), or just spread flat on a baking sheet for a crunchy treat. Make sure you use non-stick bake ware, spread coconut oil, or non-stick spray before pouring batter into device of choice.
Cook for 25 – 30 minutes; the top should have a nice light brown and the whole cake will feel firm. You can set your oven to broil and let cook about 3 – 4 minutes for a crispier crust; reduce baking time by 5 minutes if you do this.
Allow to cool for 10 minutes before removing.
For a quicker version, use a microwave-safe container and microwave mixture for 5 minutes.
What happens when you let your wife/kid try a “bite”
This cake is bliss on its own, but try smearing more NuttZo or nut butter of choice on top for extra nuttiness! Or, get a little more creative with a banana and peanut butter mashed together and smeared on top.
Try your favorite spread and let me know what you come up with. Have fun with the flavors and making this cake.
What?You want to try the Greek Yogurt Icing?Ok, it’s extremely easy; just like this recipe…..
Greek Yogurt Icing
Mix 2 cups plain Greek Yogurt (non, low, or full fat will work) with one of the following to suit your preferences:
–1/2 cup melted NuttZo, other nut butter, or peanut flour for peanut butter icing
–1/2 cup vanilla protein powder (preferably organic and sweetened with stevia) and 1/4 tsp pure vanilla extract
–1/2 cup chocolate protein powder (preferably organic and sweetened with stevia), 2 tsp cacao powder, and 1/4 tsp pure vanilla extract
–1 very ripe mashed banana and 1/4 tsp vanilla extract
–1/2 cup pumpkin puree, 1 tsp cinnamon, 1/2 tsp ginger and nutmeg, and 1/4 tsp cloves
I love the single serving recipes, but just double, triple, or quadruple the measurements to make more. This would be a perfect Thanksgiving breakfast you make in a hurry since we all know the rest of the day can get hectic fast! Try making the entire mix the night before so you can cook first thing in the morning.
Whether sweet or savory, I love having a good dip around. In the savory department, I make an easy and healthy cayenne dill dip that always satisfies my cravings.
Store bought dips and spreads are typically loaded with ingredients you need a dictionary (or Google) to figure out what they are, and they definitely are NOT found in the common kitchen. If more people would just read the ingredients list on things they buy, maybe it would act as a deterrent. Or maybe not, but who wants eat something full of chemicals made in a science lab?
Speaking of labs, I think Going Mom and I found our new “Breaking Bad”; “The Walking Dead”. We’ve heard all good things about it and one of my co-workers (when I worked) let me borrow the first season twice but we never watched a minute.
Ever since finishing the awesomeness that is Breaking Bad last year, we haven’t found a good replacement. We found and quickly went through the first and only season of The Unbreakable Kimmy Schmidt in just 2 weeks, and just watched the first season of The Walking Dead this weekend. Us = hooked.
But that poor horse at the end of the first episode! He was promised a safer place in Atlanta only to be eaten by zombies. That’s beyond a broken promise!
Just like our Breaking Bad experience, watching shows is difficult with a kid. Last year we had to hold Avery and dance around the living room or rock her in her swing as we subjected her to the show. At nighttime, the volume was so low you couldn’t chew snacks without missing what someone said.
Had to make sure Breaking Bad was paused for the pic!
Now that Avery is older, we only have nighttime to watch something, and with her resistance to sleep and Kelley falling asleep when nursing her most of the time, things are still difficult.
We are not TV-watching people; we pay $5/month for the basic of basic plans, and hardly, if ever, turn the TV on during the week. Since my wife is the worker bee in the family, I respect her need to sleep, so no Walking Dead marathons are in our future, but we’re gunning for at least one episode per night.
Hope this works out, cliff-hangers drive us crazy!
Anyway, I might talk more about what we see as we encounter Rick fighting his way through zombie land, but for now, how about a spicy recipe?
Hey, nothing like watching quality TV with a good dip and something to dip with, right? Use any raw veggie or even homemade beer bread to dip or spread this on and you’re set.
Healthy Cayenne Dill Dip
by RC Liley
Prep Time: 5 Minutes
Ingredients
1/2 cup low fat cottage cheese
1/2 cup Plain, Non-fat Greek yogurt
1 tsp apple cider vinegar
1 ½ T dill
1/2 T cumin
1/2 tsp cayenne
1/2 tsp paprika
1 tsp onion powder
1 tsp garlic powder (not the salt!)
Pinch of sea salt
Ground black pepper to taste
Instructions
Combine all ingredients in a bowl (I used the half empty cottage cheese container so I could just keep everything inside for no cleanup) and mix well. Let flavors marry in the fridge for at least 2 hours. After sitting overnight the flavors only get better.
If you’re wondering, we did exactly nothing for Easter. We usually go to see family like last year, but just kept it low key by staying home and listening to Avery talk to herself instead of take a nap.
Oh boy, do I have a treat for you! Peanut butter and banana sandwiches used to be my staple snack, but they can be a bit messy when out and about. Plus, I’m too good for regular ole peanut butter; we’re a NuttZo loving family now!
NuttZo makes excellent sandwiches on its own or with a banana, but I still wanted something that travels well so I could feed Avery and myself when away from home. Then the light shone down upon my jar of NuttZo and I suddenly had a brilliant healthy recipe idea; use my favorite ingredients to cook them right into a bread!
I quickly removed the jar from the light and the windowsill after my epiphany. Too risky!
We can’t get enough of NuttZo in our house lately. Avery, Kelley, and myself have been wreaking havoc on each delicious jar that comes our way. This recipe had to impress my lovely ladies or I risked breaking the “Happy wife, happy life” motto along with the lesser known, “Happy kid and you still live” motto. Scary, huh?
I used the microwave to make this bread, but have provided instructions if you want to bake it instead. Microwave cooking is my top choice, and while not gourmet, it still turns out tasty, healthy meals for any time of day.
Batter in and ready for the microwave!
Make this bread, then cover it with more NuttZo and have zero regrets as you enjoy every last bite.
Until you realize those bites were for your kid…..oops!!
1 cup whole grain spelt, whole-wheat, or brown rice flour (I used whole grain spelt)
1 cup unflavored or vanilla protein powder (I used an organic plant protein powder, but other types should work fine); if not using protein powder, just add another cup of the flour you used above
1/4 cup peanut flour (or another nut flour of choice)
4 tbsp NuttZo (any flavor); warm in microwave to make sure it mixes easily
1/4 cup mashed ripe banana (applesauce or pumpkin puree would be good, but you’ll have to change the name)
1/4 tsp liquid stevia extract (or use 1/4 cup sugar/honey/agave if you don’t have or like stevia)
2 – 4 packets of stevia powder (I used Pyure Sweet Stevia)
1 tbsp baking powder
1 tsp salt
2 ½ tsp cinnamon
2 tsp pure vanilla extract
1 1/4 cups milk of choice (reduce by 1/4 cup if using honey or agave)
Optional: Add 2 egg whites for extra protein and to help bread rise. I did not do this and the bread turned out fine though.
Instructions
In the oven
Preheat oven to 375 F. In a large bowl, sift the dry ingredients to combine well, and then mix in the wet.
Pour into a lightly oiled or non-stick loaf pan (a muffin pan would be great too!) and bake 40-45 minutes.
Let cool on a wire rack for 10 to 20 minutes.
In the Microwave
Coat a microwave-safe bowl with cooking spray, coconut oil, or good quality butter. You will need to do this in two batches for this method.
In a large bowl, sift the dry ingredients to combine well, and then mix in the wet.
Pour half of the batter into greased bowl and microwave on high for 7 minutes.
Let cool in bowl at least 5 minutes to allow bread to pull away from the sides, and flip over to allow it to fall out. You might need to give a little tug if it doesn’t fall right out.
What I love about this recipe is you can swap out the banana for applesauce or pumpkin puree for a totally different, yet equally delicious bread. Give it a try and let me know how you love it!
Now, excuse me as I make another batch to make Avery happy again. Remember that motto…..
Phew, crisis averted!
An at-home dad on a mission to keep it real when it comes to food, fun, and raising a healthy, happy family.
