Frozen Desserts, Oatmeal

Energy Bites

Energy Bites

If you love peanut butter and want a healthy snack you will love these little frozen energy bites. No bake and easy to make in a hurry.


  • 1 cup oatmeal (rolled oats is what I use)
  • 1/2 cup chocolate chips (I used mini chocolate chips)
  • 1/2 cup peanut butter (any nut butter would do)
  • 1/2 cup ground flaxseed
  • 1/4 cup chia seeds
  • 1/3 cup honey or maple syrup
  • 1 tsp vanilla


  1. Mix everything together. Shape mixture into balls and freeze. It’s that simple.
  2. Makes approximately 20-25 energy bites.
dessert, Oatmeal

Chocolate Oatmeal No Bake Bars

Chocolate Oatmeal No Bake Bars

If you’re looking for something quick, healthy and a no bake treat, this is for you. Refined sugar free and a recipe you will want to keep on hand and not loose.

Adapted by Chocolate Covered Katie


  • 1/4 cup + 3 tbsp peanut butter
  • 1/4 cup + 3 tbsp maple syrup or honey
  • 1/4 cup coconut oil
  • 1 tsp vanilla
  • 2 cups quick oats
  • 1/4 cup cocoa powder


  1. Place the first three ingredients in medium size saucepan and melt. Stir often to smoothen and mix well.
  2. Stir in vanilla until smooth.
  3. Add quick oats and cocoa and stir with spoon until well mixed.
  4. Place it in an 8×8 inch pan that is covered with parchment paper. Spread out evenly and pat down with a spoon as hard as you can. Pack it in good.
  5. Place in the freezer until firm.
  6. Trust me this will not last.
breakfast, Oatmeal

Banana and Chocolate Chip Baked Oatmeal Muffins

Banana and Chocolate Chip Baked Oatmeal Muffins

These muffins are delightful and healthy too. No refined sugar! This is a great breakfast on the go with a hint of chocolate. I like having lots of these around so I like to double this recipe. One thing I do differently is I add a little more liquid (milk) and I let the wet and dry soak for about 5 minutes before putting them in the muffin tin. Enjoy!

Adapted by OrganizeYourselfSkinny


  • 3 cups rolled oats or old fashioned oat
  • 1/2 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 1/4 cup pure maple syrup
  • 1 cup mashed banana, 2 bananas
  • 2 tsp pure vanilla extract
  • 1 cup milk (or almond milk)
  • 1/4 cup melted coconut oil
  • 1 cup chocolate chips
  • cooking spray


  1. Preheat oven to 350 F.
  2. In a medium bowl combine the rolled oats, cinnamon, nutmeg, baking powder and the salt. Set aside.
  3. In another medium bowl mash the bananas and add the 2 eggs, whisk together with a fork and continue to add to it the maple syrup and vanilla until the ingredients are combined and smooth.
  4. Slowly whisk in the milk and coconut oil.
  5. Pour the wet ingredients into the dry ingredients. Stir until all the oats are covered and moistened.
  6. Slowly stir in the chocolate chips.
  7. Spray the muffin pan with cooking spray then divide the oatmeal mixture among the 12 muffin tins. Press the mixture down with a fork so all the oats are covered in a bit of liquid.
  8. Bake for 30 minutes or until the tops are slightly brown.
  9. Let cool for 5 minutes.
  10. They freeze well for a quick on the go snack.
breakfast, Oatmeal

Banana Bread Oatmeal Bars

This breakfast bar is high in protein and will keep you satisfied longer. This is quick to make. This recipe makes one 8×8 inch pan that you cut into 6 large portions. I individually wrap each one and keep them in the fridge or freezer for a quick on the go breakfast.


  • 3 large bananas (about 1.5 cup mashed)
  • 1 cup milk of choice
  • 1 egg
  • 2 tsp vanilla
  • 1 1/2 cup oats
  • 1/2 tsp organic baking powder
  • 1/2 tsp organic baking soda
  • 2-3 tbsp honey or maple syrup


  1. Preheat oven to 350 F.
  2. Grease an 8×8 inch baking pan with oil.  Get a medium size bowl and mash the bananas. Add the egg, milk and vanilla and mix well. Add the remaining ingredients and stir to combine. Let it soak for about 15 minutes.
  3. Pour the oatmeal mixture in a baking dish and bake for 30-45 minutes or until cooked through and golden on top. Serve or leave to cool before slicing.
  4. It will stay fresh in the fridge for 2-3 days and it freezes well for a quick on the go breakfast.
  5. Makes 6 servings.