Nutty-Fruity Oatmeal Cookie Cups

Sorry. I was a little bit stressed out in the last post. I'm feeling much better about everything today. I'm caught up on most stuff. Except for my blog reading, which I will do very soon. And the German chocolate cake was a success! I'll blog about that next.

And guess what? We didn't get six to twelve inches of snow, but we did get four (UPDATE - we had eight inches of snow. I stand corrected). The roads were actually pretty bad, and most businesses were closed. In a great romantic gesture, Eric picked me so I wouldn't have to drive in the snow, and we had a delicious Taco Bell date filled with gorditas and cinnamon twists. He deserves a medal for his honor.

Anyway, I'm going to get caught up on my blog reading tomorrow. I started reading a few health and fitness blogs a few months ago. At first, I didn't really understand them. They blog a few times a day about what they eat. That doesn't sound terribly interesting, does it? Well, apparently I'm interested, because I've continued to read them.

I have discovered that I'm strangely fascinated with what people eat every day. Is that weird? That's weird. Are you curious about other people's meals like I am? I feel like my grandma. Wait, actually, she doesn't care what other people eat, but she tells you what she ate that day. (Whataburger)

I decided one day that I would blog about what I ate in a day. So I started off by taking pictures of my "morning" coffee.



I like to make mocha lattes with espresso, milk, and... um, chocolate Ovaltine? I'm embarrassed. But yes, I bought a huge canister of Ovaltine a month ago. My thinking is, I'm getting sugar, chocolate flavoring, and vitamins, all in a cup of coffee. Then you must top it with aerosal whipped cream. For extra calcium.
The coffee mug is from the pottery place at Silver Dollar City, and I LOVE it. It's the best coffee mug ever.



Then I moved on to taking a picture of my "breakfast" which consists of quick oats in a coffee mug, with almond butter, banana, milled flax seed, honey, and milk. It's pretty incredible. Oh! I forgot the granola. I top the oatmeal with granola for some crunchy texture. I slice bananas and freeze them when they're getting ready to go bad. Pretty thrifty, I am. You should have seen the steals I got from Old Navy the other day.

Are you fascinated yet? I bet so. Just kidding.

Then, I forgot to take pictures of what I ate the rest of the day. So that's all I have for you. Haha. I have to give credit to the food bloggers who take pictures of everything they eat all day.



This is my last post of January, and my last healthy post for a while. I'd like to do more healthy desserts in the future though. But let's be honest - most of my healthy desserts were not that healthy - but I tried to convince you otherwise.

The name of these cookies is quite lame. Nutty-Fruity Oatmeal Cookie Cups?? Come onnn. I can do better than that. Except I can't.



This is a healthy cookie batter that contains flour, oats, flax, walnuts, coconut, sunflower seed butter (from HEAB - thanks Heather!), brown sugar, egg, honey and dried fruit, and then it's rolled into balls and baked in a mini muffin tin. They're cute and healthy!

Nutty-Fruity Oatmeal Cookie Cups (Recipe by Me)
Printable Recipe

1 cup unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup old fashioned oats
1/4 cup milled flax seed
1/2 cup finely chopped walnuts, toasted
1/2 cup sweetened flaked coconut, toasted
1/2 cup sunflower seed butter
1/2 cup packed brown sugar
2 tablespoons honey
1 large egg
1 teaspoon vanilla extract
1/3 cup finely chopped dried figs
1/3 cup dried blueberries
1/3 cup sweetened dried cranberries

Preheat oven to 350 degrees F. Line 30 mini-muffin cups with paper liners.

In a medium mixing bowl, sift together flour, baking soda and salt; whisk in oats, flax, walnuts and coconut until well combined. In a large mixing, using a mixer on medium speed, beat together sunflower seed butter, brown sugar and honey until well combined and creamy; beat in egg and vanilla until combined. Reduce mixer speed to low and gradually beat in flour mixture until combined. Beat in dried fruit until combined.

Roll tablespoonfuls of dough into balls, and place balls into muffin cups. Bake 15-17 minutes or until golden brown on top. Cool five minutes before removing liners from pan.

Makes 30 cookie cups