Here’s a little known fact about me (or maybe it is a well-known fact): I love Veggie Tales. I grew up on regular doses Esther, Jonah, and King George and the Rubber Ducky (on VHS of course). I had the Madame Blueberry card game. I often fell asleep while listening to the audio cassette tape of Daniel. As time passed, my family had DVDs of Wizard of Ha’s, Lord of the Beans, and Sumo of the Opera. We knew every lyric to every song on Veggie Rocks. We even met Bob and Larry!
To this day, I regularly quote Veggie Tales. This is one of the scenes I have perfected:
You can’t eat strawberries without bananas!
So if we are celebrating National Strawberry Month, we need to have some bananas, too!
This chia pudding incorporates strawberries, bananas, and Coconut Macaroon Nut Butter!
If you have never made chia pudding, there is something you need to know. The chia seeds absorb a lot of the liquid, making the pudding thicker as it sets. When you make this pudding at night and let it sit until morning, you will get a thick, creamy pudding. If you don’t wait, you will basically be drinking milk with raw chia seeds.
But trust me, this is worth the wait!
One overripe banana
One 5.3-oz container of coconut-flavored Greek yogurt
Four tablespoons coconut macaroon nut butter
One cup of milk (any milk will work. I used 2%, but I am sure this would be amazing with coconut milk)
Eight or more strawberries
1/4 cup chia seeds
Extra banana slices and strawberries for topping
Using a fork, mash the banana and mix it with the Greek yogurt. Try to make this mixture as smooth as possible. Stir in nut butter and milk. You may have to stir for several minutes to incorporate everything. Alternately, you could use a blender.
Dice at least eight strawberries and stir them into the mixture.
Add chia seeds and mix until everything is well-combined.
Cover and refrigerate at least two hours, preferably overnight.
Top with additional strawberries and banana slices, if desired.
If I’m being honest, this isn’t even really a recipe. It came about because the Oatmeal Artist’s weekly theme was overnight oats, and I wanted desperately to participate on Instagram. My family had just returned from our speedy vacation, and the only fresh fruit in the house was an overripe banana (which tastes great but doesn’t take very pretty pictures) and some neglected limes in the bottom of the fridge.
Next to Christmas and my birthday, today might be the best day of the year. Why? Because today is National Oatmeal Cookie Day.
In honor of this wonderful holiday, I am going to share with you my recipe for Coconut Oatmeal Cookies. In my opinion, these cookies are simply irresistible.
I must confess, though, that I have substituted one very important secret ingredient. This ingredient truly makes the difference in the coconut oatmeal cookie recipe. The recipe you see below is how I made the cookies one time when I was out of my secret ingredient. They were still delicious and quickly devoured, but they were not quite the same.
You can guess the secret ingredient all you want, but I will neither confirm nor deny any guesses 🙂
Coconut Oatmeal Cookies
2 sticks of butter
3/4 cup brown sugar
1/2 cup white sugar
1 tsp vanilla extract
1.5 cups all purpose flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
3 cups rolled oats
1 cup shredded coconut
Preheat oven to 350 degrees fahrenheit
Beat butter and sugars to form a cream
Add eggs and vanilla. Mix well.
Combine flour, baking soda, cinnamon, and salt in a flour sifter. Sift into the egg, butter, and sugar.
Beat with a hand mixer until all ingredients are completely combined.
Stir in oatmeal. To make mixing easier, I like to add one cup at a time.
Form teaspoon-sized balls and place on an un-greased cookie sheet. Bake for 8-10 minutes. Let cool 1 minute on the pan before transferring to parchment paper.
Let cool, eat, and enjoy!
**Note: Pictures were taken of a half-batch of cookies.
On January 10, I received an email saying that January is National Oatmeal Month. I don’t know how I had missed this! I should have dedicated the entire month to this wonderful, warm morning treat.
I have had an abundance of oatmeal this month, but I haven’t made any new recipes since I have been at school. I couldn’t let the entire month go by without posting an oatmeal-related recipe, so I pulled this granola recipe out of the dark recesses of my drafts folder.
2 cups rolled oats
1 teaspoon cinnamon
1/2 cup coconut flakes
1/2 cup chopped pecans
1/4 cup chopped almonds
1/4 cup chopped cashews
1/4 cup honey
1/3 cup plain yogurt
preheat oven to 350 degrees Fahrenheit
toss oats, cinnamon, coconut, pecans, almonds, and cashews in a large bowl
in a separate bowl, whisk honey and yogurt
stir honey + yogurt mixture into oat + nut mixture until everything is well coated
pour granola onto a lightly greased 13×18 rimmed baking sheet
bake approximately 20 minutes, stirring occasional until granola has turned a light golden brown