Monday, July 15, 2013

No-Bake Oatmeal Haystacks

Good Morning! I'm here to give you the easiest, fastest, yummiest, most kid-friendly cookie recipe in the whole entire world. Guaranteed. Nothing can beat it. Nothing tops this. Nothing even comes close. Never. Ever. Ever. In. The. Whole. Entire. Creation. Of. Human-dom. 

Doubtful? Just try me! BWA HA HA HA HAAAAA !

Because this is how this goes. Grab 8 ingredients. A bowl. A saucepan. And a cookie sheet or two.

Pour some oatmeal and coconut in a bowl. Stir.

Melt some chocolate with coconut oil, honey, sugar, and milk. Add some vanilla. Pour that over the oats and coconut. Stir. Man this is easy.

Now scoop onto a cookie sheet. Freeze for 30 minutes. Eat. Repeat. Eat. Repeat. Eat. Repeat.

Now don't feel bad! You're eating raw oats - full of fiber and nutrients. And coconut oil - revs up your metabolism. And everyone needs a chocolate fix once in awhile. So chill out.

Some excellent add-in ideas:

  • 1/4 - 1/2 cup peanut, almond, cashew, or sun-nut butter
  • 2 tablespoons chia seeds
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup un-melted chocolate chips/chunks
  • 1/2 cup dried fruit, like raisins, craisans or chopped apricots

Printable Recipe Here

No-Bake Oatmeal Haystacks

Yield: Approximately 2 1/2 dozen

3 cups oats
1/2 cup shredded coconut
3 tablespoons cocoa or 3 ounces dark chocolate chunks
1/2 cup coconut oil
1/2 to 1 cup honey (depending on desired sweetness)
1/2 cup cane sugar (optional)
1/2 cup milk
1 teaspoon vanilla extract

Mix oats and shredded coconut in a large bowl. In a small saucepan, boil remaining ingredients for 1 minute over medium-high heat, stirring occasionally. Pour over dry ingredients, mix well. With a small melon-baller or tablespoon measure drop on wax paper-lined cookie sheet. Freeze until firm, about 30 minutes. Store in refrigerator for a couple weeks or freezer for up to 6 months.

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I'd love to hear all about your kitchen adventures! Xo, Becki