If you are craving snacks or dessert and trying to cut weight or just want to keep the calories on a minimum amount; I found four different recipes that are easily made and don’t contain a lot of sugar. If you like the recipes, I highly recommend the following sites: My fussy eater / Happiness is homemade / Chocolate covered Katie / Frugalmomeh
Strawberry oat bars
- 3 tbsp coconut oil
- 2 tbsp nut buter
- 3 tbsp honey / date syrup / maple syrup
- 125g / 1.5 cups rolled oats
- 100g / 0.75 cup of chopped strawberries
Preheat the oven to 180C / 350F. Grease and line an 8x8inch dish with parchment paper. In a saucepan melt the coconut oil. Add the nut butter and honey and stir until all the ingredients have melted together. Pour this mixture into a large bowl. Add the oats and mix well. Gently fold in the strawberries and then transfer the mixture to the lined dish, pressing down the top with the back of a spoon. Bake for 15 minutes until the edges are just starting to brown. Leave the oat mixture to cool to room temperature in the dish, before putting it in the fridge for 30 minutes. This step is very important. If you don’t do this, the mixture will fall apart when you try to cut it! Cut into 8 large or 16 small slices. Serve immediately or keep in the fridge for up to 2 days.
Healthy chocolate ice cream
- 3 frozen, overripe bananas
- 1/3 cup cocoa powder
- 3-4 tbsp peanut or almond butter, optional
- pinch of salt
- broken-up dark chocolate bars or chips, optional
- I added a few broken-up Larabar Bites
Make sure the bananas are at least partially brown before peeling, chopping, and then freezing. Combine all ingredients in a high-speed blender or food processor—you can add the optional chocolate and the brownie bites before or after blending. Process until completely smooth, adding a little milk of choice if it’s too thick for your blender to process. Either serve immediately as soft serve, or freeze for about an hour and then scoop out with an ice cream scoop. Although the ice cream tastes the best the day it’s made, you can technically freeze it for up to a few weeks before eating.
Blueberry oatmeal Greek yogurt muffins
- 1 cup + 1 tbsp all-purpose flour, divided
- 1 cup rolled oats
- 2 tsp baking powder
- 1/4 tsp salt
- 2 large eggs, lightly beaten
- 1 cup plain Greek yogurt
- 1/3 cup honey
- 1/4 cup milk
- 2 tsp vanilla extract
- 1 cup blueberries, frozen or fresh
Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners. Combine 1 cup of flour, oats, baking powder and salt in a large bowl. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined. Stir the wet ingredients into the dry ingredients until combined. Toss the blueberries in the remaining flour and then carefully fold them into the batter. Divide the batter evenly among the muffin cups, filling to the top. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean. ALLOW THE MUFFINS TO COOL COMPLETELY IN THE PAN BEFORE TRANSFERRING THEM TO A STORAGE CONTAINER OR EATING.
Frozen yogurt snacks
All you need to make this healthy and delicious treat is Greek yogurt, your favorite berries, and a silicone ice cube mold. Simply add the fruit to the ice tray, top with yogurt, and freeze for 3-4 hours. Easy peasy!