Cranberry-Oatmeal Bars

Recipe adapted from Cooking Light
Serves: 24 servings

1 cup all-purpose flour (4 oz)
1 cup quick-cooking oats
½ cup packed brown sugar
¼ tsp. salt
¼ tsp. baking soda
¼ tsp. ground cinnamon
6 Tbsp butter, melted
3 Tbsp orange juice
Cooking spray

1⅓ cups dried cranberries (6 oz)
¾ cup light sour cream
½ cup granulated sugar
2 Tbsp all-purpose flour
1 tsp. vanilla extract
½ tsp. grated orange rind
1 large egg white, lightly beaten

1. Preheat oven to 325 degrees F.
2. To prepare crust, combine flour and the next 5 ingredients (through cinnamon) into a medium bowl. Stir well with a whisk until combined. Drizzle melted butter and orange juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve ½ cup of oat mixture. Press remaining oat mixture into the bottom of an 11 x 7-inch baking dish coated with cooking spray.
3. To prepare filling, combine cranberries, sour cream, granulated sugar, and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust and sprinkle reserved oat mixture evenly over filling.
4. Bake at 325 degrees F for 40 minutes or until edges are golden. Cool completely in a pan on a wire rack.
5. Once cool, cut into squares and place in a Ziploc freezer bag for later use.

Zucchini Oat Muffins

1 ½ cup flour (white or whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon salt
1 large egg
½ cup pure maple syrup
1/3 cup almond milk, unsweetened
1/3 cup coconut oil
1 teaspoon vanilla extract
1 ½ zucchini
½ dry oats

1. Preheat oven to 350 degrees and grease a 12-cup muffin tin well.
2. Peel and grate zucchini.
3. In a large bowl add the flour, baking powder and soda, cinnamon, and salt. Use a whisk to combine well.
4. Make a well in the center of the dry mixture and add the egg, syrup or honey, milk coconut oil, and vanilla. Stir until the mixture comes together. Add the zucchini and oats and stir to combine.
5. Divide the mixture evenly between the 12 muffin cups. Bake for 16-20 minutes until a toothpick inserted into the center comes out clean. Remove from oven and let the muffins cool on a wire rack for 5 minutes.
6. Once cool, place in Ziploc freezer bags in desired amount for later use.

Banana Nut Protein Bars

Here is a quick (10 min prep & 10 min cook time)


½ Cup Banana (very ripe)

2 Whole Omega-3 Eggs

¼ Cup Cottage Cheese

½ Cup Rolled Oats

2 Cups Walnut Meal

6 Scoops Vanilla Protein Powder (Vega is my recommendation)

¼ tsp Baking Soda

1/8 tsp Salt

Olive Oil Cooking Spray


Preheat oven to 350 degrees F. Whisk eggs and then combine cottage cheese and banana. Combine oats, walnut meal, protein powder, baking soda and salt and stir until evenly mixed. Slowly add egg/banana mix to the dry ingredients until incorporated.  Lightly coat a 9x9 inch pan with spray and then transfer mixture into the pan. Bake 10-15 minutes (or until tooth pick comes out clean). Be careful not to over-bake as the squares will dry out. Cool, portion and store in the fridge or freezer, individually wrapped.