Feel like you are eating cookies for breakfast with this homemade oatmeal raisin cookie granola. Add walnuts and coconut for extra flavor!

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I always forget how good homemade granola is until I make a fresh batch. Even though it’s incredibly easy to make, and adapt to what you have on hand, I tend to go long periods of time between batches.

So here I am again reveling in the joy of homemade granola, this time flavored as an ode to oatmeal raisin cookies!

People hate on this cookie a lot but I think it’s one of my favorites, so I seriously love feeling like I am eating cookie bits for breakfast. I even added some toasted walnuts and coconut in there for added flavor. Optional but tasty.

My blueberry bushes are ripening as fast as I can eat them so it seemed appropriate to enjoy my fresh homemade granola on top of said blueberries and vanilla Greek yogurt. I even used a pretty cup for the occasion.

I eat breakfasts like this fairly regularly (minus the fancy cup) on the weekdays for a quick option that doesn’t require cooking anything. But you could also use this to jazz up a really pretty fruit parfait to serve at brunch too! Love when something can serve as breakfast and dessert.

Or you could just eat it straight, because it’s that good.

Beverages Recipes

• Michelada by Family Around the Table
• Minty Watermelon Cucumber Agua Fresca by Sweet Beginnings

Appetizer and Salad Recipes

• Peach, Prosciutto and Mozzarella Skewers by Love & Confections

Bread, Grains, and Cereal Recipes

• Cheese Danish by The Redhead Baker
• Matcha Souffle Pancakes by Tara’s Multicultural Table
• Sausage and Gravy Biscuit Cups by Big Bears Wife
• Sourdough Pancakes with Hibiscus Syrup by Karen’s Kitchen Stories

Egg Recipes

• Bacon, Egg and Roasted Asparagus Salad by Cheese Curd In Paradise
• Breakfast Grilled Cheese by A Kitchen Hoor’s Adventures
• Ham & Cheese Breakfast Enchiladas by Kate’s Recipe Box
• Vegan Omelette by Happily Curated Chaos

Fruit and Veggie Recipes

• Caramelized Cinnamon Bananas over Yogurt by Hezzi-D’s Books and Cooks
• Tropical Fruit Salad by Caroline’s Cooking

Meat, Poultry, and Fish Recipes

• Bacon And Eggs Benedict Brunch Burger by Nik Snacks
• Corned Beef & Potato Hash by Amy’s Cooking Adventures

Dessert Recipes

• Keto Chocolate Mousse Recipe by Keto Basic AF
• Salted Caramel Macarons Recipe by April Golightly

One year ago: Top 10 Go-To Recipes: Sweet

Three years ago: Ohio Wine at Camelot Cellars

Four years ago: Hot Chocolate Rice Crispy Treats

Five years ago: Sourdough Banana Nut Bread

Six years ago: Funfetti Stuffed Chocolate M&M Cookie Cake

Seven years ago: Everything Bagel Bites with Bacon-Scallion Cream Cheese Dip

Nine years ago: Red Velvet Whoopie Pies

OATMEAL RAISIN COOKIE GRANOLA

Print

Yield: Approximately 5 cups Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 cups rolled oats
• 1/2 cup ground flaxseed
• 1/2 cup creamy peanut butter
• 1/2 cup honey
• 1 Tbsp cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 1/2 cup raisins
• 1/2 cup chopped walnuts, optional
• 1/2 cup shredded coconut, optional

Directions

1. Preheat the oven to 325 degrees. Line a large baking sheet with parchment paper and set aside.
2. In a large bowl, combine oats and flaxseed. Mix well.
3. In a small bowl, combine the peanut butter and honey. Microwave for 30-60 seconds, or until melted. Stir in cinnamon, nutmeg, and vanilla.
4. Pour wet ingredients into oat mixture and stir until the oats are evenly coated. Evenly spread the mixture onto the prepared baking sheet.
5. Bake for 15 minutes. Remove pan from the oven and stir. Bake for an additional 10-15 minutes or until the granola is golden and crisp. Remove from the oven and allow to cool completely. Stir in the raisins, walnuts, and coconut.
6. Store in an airtight container.

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This post is sponsored by Kroger. All opinions remain my own.

Still get the chewy oatmeal chocolate chip cookie you love with whole wheat flour, less sugar, and also vegan to check all the boxes.

I may not have children but I do work in the world of academic science and definitely still feel the effects of Back to School – especially this past weekend which was move-in day for undergraduates. But I do enjoy all the great lunch ideas, healthier snacks, and weeknight dinner recipes that pop up around this time of year because I also need all of those things as just a household of two. And I like to cook for others as well, which may require taking dietary restrictions into account.

If you have kids, do any of them have dietary restrictions/allergies? Even though I do not, several people in my life have dairy restrictions, celiac, or voluntary eating styles (such as ketogenic or vegetarian) so I have some practice finding the right ingredients when cooking for said individuals. Thankfully, my Kroger right around the corner is a one-stop-shop for high quality ingredients to achieve wellness for every eating style, including innovative meal solutions with recipes, and helpful Kroger associates if you have any questions (such as I did when trying to identify the right vegan ingredients for this recipe).

I decided to make my oatmeal cookies both vegan and a bit healthier than the original in order to accommodate many people: those who cannot eat dairy/eggs, the vegans, and those who want a cookie they can feel good about feeding to their kids (or eating themselves). So I swapped the eggs for flaxseed eggs, shortening and coconut oil instead of butter, soy yogurt in place of some of the oil, used less sugar, half whole wheat flour, vegan chocolate chips, and nuts (optional if you have a nut allergy to consider). Despite the many variables, these cookies still came out chewy, just the way an oatmeal cook should be.

When addressing the vegan chocolate, I first didn’t realize that even semisweet or dark chocolate could have trace amounts of milk fat which to the more sensitive could be an issue. But Kroger actually carries allergy friendly semi-sweet vegan chocolate chips stocked right next to all the others in the baking aisle so there was no need to hunt down the specialty food section. I also picked up some vegan coconut oil located right next to all the other cooking oils. As much as I enjoy grocery shopping, I prefer to not wander around trying to find such specialty items in a different location.

One year ago: Easy Cheesy Corn Dip

Two years ago: Coconut, Mango & White Chocolate Chip Cookie Cake

Three years ago: Weekly Meal Plan #26

Four years ago: Spiralized Apple Fritters

Five years ago: Skirt Steak with Kale Chimichurri Sauce

Six years ago: Eggplant Manicotti with Creamy Pesto Filling

HEALTHIER VEGAN OATMEAL CHOCOLATE CHIP COOKIES

Makes approximately 3 dozen cookies

Ingredients:

1/2 cup vegan butter flavored shortening

1/4 cup coconut oil

1/4 cup nonfat plain vegan yogurt

1-1/4 cup light brown sugar, packed

2 Tbsp ground flaxseed mixed with 6 Tbsp warm water

2 tsp vanilla extract

3/4 cup flour

1 cup white whole wheat flour

1 tsp baking soda

1 tsp salt

1-1/2 tsp cinnamon

1/4 tsp nutmeg

3 cups rolled oats

1-1/2 cup Kroger Simple Truth Organic Vegan Chocolate Chips

1 cup chopped walnuts (optional)

Directions:

1. Preheat oven to 375 degrees. Line baking sheets with silicone baking mats or parchment paper; set aside.
2. In a large bowl beat coconut oil, shortening, yogurt, brown sugar, granulated sugar, flax mixture, and vanilla with a hand held mixer until well blended. In a medium bowl combine flours, baking soda, salt, cinnamon and nutmeg. Add dry ingredients to butter mixture, stirring until just combined.
3. Fold in rolled oats, chocolate chips, and walnuts (if desired). Shape dough into balls—about 2 tablespoons each. Place about 2 inches apart onto a silicone-lined onto prepared cookie sheets and press down slightly into round disks (the cookies do not spread well on their own).
4. Bake for 6-8 minutes or until edges are lightly browned. Cool 2 minutes and remove to wire rack to cool completely.

Source: Adapted from my Healthier Oatmeal Raisin Cookies with tips from The Baking Fairy.

This vegan scrambled tofu looks and feels just like eggs that you might not even know you are eating tofu! Served of a bed of seasoned sweet potato and kale hash.

I love meat. Seems like a strange way to start a post about a Vegan recipe right? But what I’m trying to accomplish by doing so is that despite that statement, I also love Vegan food. I order it more often than I make it (which isn’t saying much as even that isn’t often) but I’m always surprised by the results when I do. I’ve only purposely posted two vegan recipes on my blog (Buckeye pancakes and Macaroons), but have posted a few others that I realized were vegan after the fact (two that come to mind are my lentil skillet and chocolate almond cupcakes minus the frosting)- further proof that just because it’s vegan doesn’t mean it won’t be loved by meat eaters. So when I was asked by Valentina of The Baking Fairy to participate in her #Veganuary event I decided to step up to the challenge. I’ve been slacking lately and needed the creative push, so why not start 2019 with a Vegan recipe?

My first more experimental journey into Vegan cooking was a little while ago at vegan cooking class here in Columbus where we learned to make three recipes, two of which I am sharing combined into one today (the other was a cashew cream used to make a parfait, which was also crazy good and plan to share eventually). Sweet potato hash was nothing new to me, but tossing it in ground flax seed was something I had not yet had before and was very pleasing. The surprise was found in the tofu eggs. Never would I ever thought of replacing scrambled eggs with crumbled tofu but it really is as simple as that because the scrambled tofu truly does texturally resemble eggs and the color added by the seasonings helped solidify the illusion.

Looks for other Vegan recipes to try? Check out the other bloggers sharing Vegan Recipes for #Veganuary:

• Vegan Burrito Bowls with Jackfruit Carnitas by The Baking Fairy
• Baba Ganoush by Lemon Blossoms
• Creamy Vegan Curry Bean Soup by Cheese Curd in Paradise
• Delicata Squash Fries with Chipotle Garlic Dipping Sauce by Karen’s Kitchen Stories
• Instant Pot Breakfast Stuffed Sweet Potatoes by The Live-In Kitchen
• Instant Pot Chipotle Sofritas by Herbivore Cucina
• Moroccan Eggplant with Chermoula by Caroline’s Cooking
• Roasted Veggies with Satay Peanut Sauce by Hardly A Goddess
• Scrambled Tofu with Sweet Potato & Kale Hash by The Spiffy Cookie
• Vegan Artichoke Hummus by A Day In The Life On The Farm
• Vegan Baked Oats and Vegetable Bites by Cook With Renu
• Vegan Buffalo Cauliflower Sandwiches by Kate’s Recipe Box
• Vegan Cannellini Rocket Tortilla Pizza by The Fiery Vegetarian
• Vegan Cookie Dough Energy Balls by Veggie Lexi
• Vegan Cranberry Apple Chickpea Salad by Join Us, Pull Up A Chair
• Vegan Fire-Roasted Tomato and Bean Soup by Blogghetti
• Vegan Khoresh Bademjan by Palatable Pastime
• Vegan Mushroom Stroganoff with Tofu by Simple and Savory
• Vegan Superfood Breakfast Cookies by Amy’s Cooking Adventures
• Vegan Thai Roasted Carrots with Peanuts by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Vegan Vanilla Chai Oatmeal by Fairyburger
• Vegetable Chettinad (Vegan Spicy Vegetable Curry) by Flavours Treat

Five years ago: Peanut Butter Cup Oatmeal Cookies

Six years ago: California Quesadillas with Honey-Balsamic Dipping Sauce

Eight years ago: Red Velvet Shortbread Cookies

SCRAMBLED TOFU WITH SWEET POTATO & KALE HASH

Serves 6

Ingredients:

HASH

3 medium sweet potatoes, sliced into 1/4-inch thick half moons

2 Tbsp olive oil

1 tsp salt

1/2 tsp ground cumin

1/2 tsp dried rosemary

1/4 tsp onion powder

1/8 tsp ground allspice

Ground black pepper, to taste

2 cups kale, roughly chopped and tossed in 1 Tbsp olive oil

TOFU

1 Tbsp olive oil

1/2 red bell pepper, diced

1/4 sweet onion, finely diced

1 cup zucchini, diced

1 clove garlic, minced

1 Roma tomato, finely diced

1 (14 oz.) pkg firm tofu, crumbled into large pieces

1/4 cup nutritional yeast

1/2 tsp salt

1/2 tsp ground cumin

1/4 tsp turmeric

1/4 tsp dried thyme

Ground black pepper, to taste

Directions:

1. Preheat oven to 375 degrees. Line a baking sheet with foil and coat with non-stick spray.
2. In a large bowl, toss the sweet potatoes in the olive oil, then sprinkle with flax and seasonings. Spread on prepared baking hsset and bake for 20 minutes, rotating halfway through. Add kale and bake 5 more minutes.
3. Meanwhile prepare the tofu. In a medium skillet over medium heat, add the oil. Add pepper and onion and saute until lightly caramelized. Add zucchini and saute for 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook for 1 more minute. Add crumbled tofu and seasonings and cook until heated through, about 2 minutes.
4. Serve tofu over sweet potato hash.

Source: Adapted slightly from a Zest Juice Co. cooking class.

Never buy processed oatmeal packets again. Get the taste of homemade oatmeal in an instant with this homemade instant oatmeal mix recipe. Just add your favorite mix-ins to individual packets!

This content contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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When I left for college (12 years ago is it now? yeesh), I bought a Sam’s club sized package of the individual microwaveable oatmeal packets in the apple cinnamon flavor thinking they would be adequate substitutes for my dad’s homemade oatmeal that I was used to. Moving away from home to another state requires some reminders of home, right?

Just when I thought I had the cure for homesickness figured out, oatmeal now cooked in the microwave/mini-fridge combo that came with my dorm room, I took a bite and immediately regretted it. After my taste buds revolted my next thought was “how the heck do people eat this!?”. 

Yes, processed oatmeal packets made for the microwave were ruined for me because I was spoiled by homemade from scratch oatmeal, made with fresh and love. Or maybe I was saved, growing up knowing what oatmeal should taste like.

But sometimes I just don’t have the 20ish minutes in the morning to make oatmeal for breakfast during the week and yet still crave a nice warm bowl of homemade oatmeal, especially now with the temperatures slowly dropping. So I decided it was time to take matters into my own hands and make homemade instant oatmeal packets made with quick cook oats which are perfect for cooking in the microwave. Then I got to play with all kinds of flavor combos! 

I took pictures of my first 5 mix-in ideas but while writing up this post I thought of a couple more. Pictured are berries and cream, apple walnut, cherry almond, peanut butter and chocolate chip (the prepared version is the first photo), and chocolate coconut. Some other ideas include pumpkin pecan, banana bread, and even s’mores if you can get your hands on those dehydrated marshmallow bits.

Whatever flavor you choose, store them in zip-top baggies to take to work or throw it in a small glass jar and nuke the oatmeal in it too! You could even add fresh fruit when you make it if you prefer. Or if you’re not a planner, you can just make one portion of oatmeal as needed.

How to make rolled oats into instant oats?

If you only have whole rolled oats on hand, all you have to do it pulse them in a food processor or blender a few times to break them down into smaller pieces. Those smaller pieces allow them to be cooked faster or in this case “instantly”!

What mix-ins will you add to your homemade instant oatmeal mix recipe?

Outstanding Oatmeal

• Baked Oatmeal with Berries from Hezzi-D’s Books and Cooks
• Baked Oatmeal with Blueberries from Blogghetti
• Chai Tea Overnight Oats from Palatable Pastime
• Chocolate Baked Oatmeal from Jen Around the World
• Overnight Oats Lower Carb Option from Art of Natural Living
• Pebble Top Oatmeal Bread from That Recipe
• Rasmalai Oat Pancakes from Magical Ingredients

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

P.S. Don’t forget to fill out the first ever reader survey to have your voice heard! To reward you, I also have it paired with a great giveaway with some of my favorites. CLICK HERE. **CLOSED**

One year ago: Pear-Cranberry Sauce

Two years ago: Gluten-Free Chipotle Cornbread Muffins

Three years ago: Streusel-Topped Milky Way Apple Butter Bread

HOMEMADE INSTANT OATMEAL

Print

Yield: 1 serving Prep Time: 15 Minutes Cooking Time: 3 Minutes 3 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

BASE

• 4 cup quick cooking oats
• 1/3 cup dry milk powder
• 1/3 cup ground flaxseed or oat bran
• 1/4 to 1/3 cup brown sugar
• 1-1/2 tsp salt
• 1-1/2 tsp cinnamon

MIX-INS

• 1/2 cup base
• 3/4 cup water

APPLE WALNUT

• 2 Tbsp chopped dried apples
• 1 Tbsp chopped toasted walnuts
• 1/8 tsp cinnamon
• Pinch of nutmeg

CHERRY ALMOND

• 2 Tbsp dried cherries
• 1 Tbsp slivered or chopped almonds

PEANUT BUTTER & CHOCOLATE CHIP

• 1 Tbsp peanut butter powder (I like PB& Co mighty nut original)
• 1 Tbsp mini semisweet chocolate chips

BERRIES & CREAM

• 2 Tbsp dried strawberries/cranberries/berry mix
• 1 Tbsp chopped white chocolate

CHOCOLATE-COCONUT

• 1 Tbsp cocoa powder
• 1 Tbsp toasted coconut

PUMPKIN PECAN

• 1 Tbsp chopped toasted pecans
• 1 Tbsp pumpkin spice flavored morsels
• 1/8 tsp pumpkin pie spice

BANANA BREAD

• 2 Tbsp chopped dried bananas, chopped
• 1 Tbsp chopped toasted walnuts
• 1/8 tsp cinnamon

S'MORES

• 1 Tbsp graham cracker crumbs
• 1 Tbsp marshmallow bits
• 1 Tbsp mini semisweet chocolate chips

Directions

1. In a large bowl, stir together the base ingredients. Divide into 1/2 cup portions, storing in zip-top sandwich baggies or 8 ounce glass jars. Add desired mix ins.
2. To cook, place mixture in a microwave safe bowl with 3/4 cup water. Microwave for 1 minute, stir, and then microwave another 1-2 minutes or until desired consistency.

Source: Inspired by Half Baked Harvest.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

This past week has been quite eventful. Last weekend I attended my friend Suzanne’s wedding in West TN and danced among dinosaur skeletons (and slid down a sweet two story slide). My lab went to happy hour at another restaurant on my list, Forno, which I had meant to try out for my birthday but neglected to remember that it coincided with graduation weekend and there wasn’t a reservation in sight. Yesterday I attended a free yoga session on campus which turned out to be a a perfect day to be outside and now I wish yoga could be practiced outside every day. Later that night had dinner at The Table and finally learned how to play Settlers of Catan after. And today? Well today is just another fine game day in Buckeye Nation which means I am finally going to be able to use my season tickets! I had to sell my tickets to the first two home games but thankfully they were not big heartbreaks. Now to secure parking…

Before heading out for the game I made sure to pack in a good breakfast, so here to join in on #PBChocSat is National Pancake Day! How convenient is that? Obviously I had to make peanut butter pancakes for the occasion, but these are not your everyday peanut butter chocolate chip pancakes. These are made with whole wheat flour, a little ground flax seed, and powdered peanut butter. And no that is not severely burned bacon on the side, it’s actually cocoa candied bacon! But more on that later (I am reserving them for an upcoming event known at #Choctoberfest so stay tuned!).

One year ago: Healthier Buffalo Cauliflower Dip

Two years ago: Ginger Soy Beef with Chile-Tomatoes & Peppers

Three years ago: Crunchy Oven-Fried Ravioli

Four years ago: Pumpkin Nutella Mini Cheesecake Bites

PEANUT BUTTER CHOCOLATE CHIP PANCAKES

Serves 2-3

Ingredients:

1 cup white whole wheat flour

1/4 cup powdered peanut butter (I used PB&Co’s)

1 Tbsp ground flaxseed

1 tsp baking soda

1/4 tsp salt

1 cup buttermilk

1 egg, lightly beaten

2 Tbsp unsalted butter, melted

1 Tbsp sugar

1 tsp vanilla extract

1/4 cup mini semisweet chocolate chips

Directions:

1. In a large bowl, whisk together the flour, powdered peanut butter, baking soda, and salt.
2. Add buttermilk, egg, butter, sugar, and vanilla extract. Stir just enough to combine. Fold in the chocolate chips.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Scoop 1/4 cups of the batter onto the griddle, brown on both sides and serve hot.

Source: Adapted from my dad’s Buttermilk Pancakes.

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These healthier chocolate chip cookies provide everything you love about a chewy chocolate chip cookie with slightly less guilt. Customizable based on your preferences.

HAPPY NATIONAL CHOCOLATE CHIP DAY!! In preparation for this day, last night on Facebook and Twitter I asked you if you liked nuts in your cookies. As a lover of almost all cookies, I am always surprised by the number of people that are vehemently against nuts in their cookies, as if it’s crazy talk to even ask such a question, but having different opinions is what makes each of us unique and is likely the reason why there exist so many different types of cookies. Chocolate chip, oatmeal, peanut butter, double chocolate, and sugar cookies are just the tip of the iceberg as made evident by the 127 and counting cookie recipes on this blog. The Spiffy Cookie may be about more than just cookies but there’s a reason I chose that name for my blog.

For today’s 128th cookie recipe I went back into the archives and dug out the recipe for my “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies, where I took my favorite Big, Fat, Chewy, Multichip Cookies and gave them a healthier spin. Last time I added in some whole wheat flour, reduced the butter with Greek yogurt, reduced the sugar, and replaced 1 egg with a flax egg. I was so impressed by the results that I actually swore off the less healthy version for a period of time, but then I got sidetracked and forgot about them. Now it’s time for a revival! This time I gave them a little extra motivation for their workout by using coconut oil instead of butter and all dark chocolate chips. Since I was feeling a little frisky I decided to throw in some toasted walnuts too because they’re healthy, right? Nut haters, don’t freak out. The glory of cookies is that you can mix just about anything into them (as made evident by the now 128 cookie recipes). So in your case just make these with 2 cups of chocolate chips instead of half and half. Everyone wins when you make homemade cookies your way!

One year ago: Almond Chocolate Chunk Cookies

Two years ago: Strawberry Banana Granola

Three years ago: Raw Cookie Dough Bites

HEALTHIER CHOCOLATE CHIP COOKIES

Makes approximately 3-1/2 dozen

Ingredients:

1-1/4 cups white whole wheat flour

1 cup all-purpose flour

1 tsp baking soda

1 tsp salt

1/2 cup coconut oil, softened but not liquid

1 cup packed dark brown sugar

1/4 cup sugar

1 Tbsp vanilla extract

1/4 cup nonfat plain Greek yogurt (I used 0% Chobani)

1 Tbsp ground flax seed mixed with 3 Tbsp water

1 egg yolk

2 cups 60-70% cacao dark chocolate chips OR 1 cup + 1 cup chopped toasted nuts

Sea salt (optional)

Directions:

1. Sift together the flours, baking soda, and salt; set aside.
2. In a medium bowl, cream together the butter, sugars, and vanilla until light and creamy. Beat in the yogurt, flax mixture, and egg yolk until just incorporated. Mix in the sifted ingredients in three batches until just blended. Fold in the chips (and walnuts if using) by hand.
3. Roll 2 tablespoons of dough into a ball (or use a medium cookie scoop) and place on a plate or tray. Cover tightly and chill for at least 2 hours, overnight for best results (can refrigerate up to one week).
4. When ready to bake, preheat oven to 375 degrees. Line cookie sheets with silicone baking mats or parchment paper.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart, and sprinkle with sea salt.
6. Bake for 9 minutes in the preheated oven, or until the edges are lightly toasted. Allow to cool on baking sheets for 10 minutes before transferring to wire racks to cool completely.

Source: Adapted from my “I Can’t Believe It’s Healthier” Chewy Chocolate Chip Cookies and The Cooking Actress.

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Today is yet another Buckeye football Saturday and therefore PB+Choc Saturday. I am actually tailgating today, but oddly enough NOT for the Ohio State game. Some friends are in town this weekend for the UT-Florida game and I will be joining them for the adventure! I have never tailgated at a game where I did not have a sworn allegiance so I’m just along for the ride.

While I will wear some orange to join in the spirit of the day, I may layer some Ohio state gear in there as well since both games are at the same time. With highs barely reaching 60 today (wasn’t it 80 on yesterday?) no one can blame me for layering. Besides, I plan on bringing these granola bites along just in case they need persuasion. They resemble buckeye candies but are healthier (even more than my healthier buckeyes), made with oats, peanuts, dates (or raisins), and honey.

One year ago: Jalapeno Popper Fettucine Alfredo

Two years ago: Hazelnut Praline Paste

Three years ago: Pumpkin Danish

BUCKEYE GRANOLA BITES

Makes X

Ingredients:

3/4 cup rolled oats

1/4 cup unsalted, roasted peanuts

1/2 cup raisins or chopped dates

1/2 cup crunchy peanut butter

1/4 cup creamy peanut butter

2 Tbsp ground flaxseed (optional)

1 Tbsp honey

1/2 tsp salt

4 oz. dark chocolate, melted

Directions:

1. In a food processor, pulse the oats and peanuts together until coarse. Add the raisins (or dates) and pulse until they are chopped up and well blended.
2. Add the peanut butters, flaxseed, honey, and salt. Mix well until a clumpy dough forms that you can easily shape into a ball without it falling apart. If it’s not there yet, add more peanut butter.
3. Line a baking sheet with parchment paper. Roll a heaping tablespoon of dough into a 1-inch ball and then place it on the prepared baking sheet. Repeat with the remaining dough.
4. Insert a wooden toothpick into the center of each and chill in the refrigerator at least 30 minutes.
5. When ready, melt the chocolate. Holding the granola bites by the ends of the toothpicks, dip into melted chocolate leaving a small circle uncovered at the base of the toothpick. Return to wax paper, chocolate side down. Repeat with remaining balls.
6. Refrigerate for 30 minutes to set. Remove toothpicks and store in airtight container in the refrigerator for up to 2 weeks.

Source: Adapted from my Peanut Butter and Oat Granola Bites and my Buckeye Candies.

Not only are these blueberry-flax buttermilk pancakes good for you, they taste even better.

Jump to recipe

I am going to preface this rant with a note that I am aware that all important files should always, always, be backed up on a second source or device. Sometimes I fail to do so but have managed to avoid tragedy until yesterday.

While working on some files from one of my USB drives, I got an error message saying the computer could not detect the USB any longer and proceeded to frantically try to get it to register on any computer I could find. I believed it to be a connection problem between the connector and the board inside, but a man at the computer repair place said he didn’t think that was the case, that it was likely dead and there was no way of retrieving the information from it. Commence panic mode.

However, I did not believe him because I was able to get it to register once – long enough to open the disk but not long enough to copy anything over. That glimmer of hope lead me to desperately try to get it to sit just right in the USB input to hold long enough to save my files. And finally SWEET GLORY! I got it to connect just long enough to pull everything off of it. Crisis averted, let’s celebrate with blueberry-flax buttermilk pancakes!

Want to know my trick on how to cook pancakes perfectly every time? Cook them on a nonstick pan without any oil or butter. People think I am crazy when I tell them this but it’s how you will get perfectly golden pancakes without all the bubble markings. The other trick is knowing when they are ready to be flipped. It’s hard to capture on camera but the edges will be less shiny and the bubbles will form with a few bursting but not immediately collapsing (attempted capture above). It’s a delicate balance however because if you let the batter get too dry and too many bubbles don’t collapse it will look pockmarked when cooked.

Once you’ve mastered the art of cooking them, it’s time to move on to bigger things! These pancakes aren’t your standard pancakes but I am the daughter of a pancake master so I am all about trying different types. Blueberry-flax buttermilk pancakes have the classic buttermilk flavor with a little extra fiber, omega-3 fatty acids, and antioxidants thanks to the flax and blueberries. I served mine with even more blueberries on top because why not?

BLUEBERRY-FLAX BUTTERMILK PANCAKES

Print

Yield: 4 Servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1-1/2 cups all-purpose flour
• 1/4 cup ground flaxseed
• 2 Tbsp sugar
• 1-1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1-1/2 cups lowfat buttermilk, room temperature*
• 1 egg, lightly beaten, at room temperature*
• 1 Tbsp unsalted butter, melted
• 1 cup fresh or frozen (thawed) blueberries, plus more for serving

Directions

1. In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened (batter should have some lumps; do not overmix). Fold in blueberries.
2. Heat a large nonstick skillet or griddle to medium-high. In batches, drop batter by 1/4 cupfuls onto skillet. Cook until bubbles appear on top and a few have burst and the edges start to lose their sheen, 2-5 minutes. Flip pancakes and cook until golden brown, 2-5 minutes. Repeat with remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary. Serve with butter, syrup, and more fresh blueberries if desired.

Notes

*If these ingredients are not at room temperature, when you add the melted butter it will harder and not distribute properly.

Source: Adapted slightly from Everyday Food, October 2012

Post updated 6/22/2026, photo above is the original.

These veggie black beans burgers are far for bland or boring with corn and jalapeno mixed in and avocado on top!

Jump to recipe

If you follow Steph’s Bite by Bite you know that she is hosting Fit-Ober and a 24 day AdvoCare challenge. Although I am not participating in those specific challenges, I did purchase the AdvoCare 10 day herbal cleanse after being lured in by the amazing results Steph has already been seeing.

My day one belly looks similar to Steph’s (we’re the same weight too) so we shall see how it goes!  Although I have to admit, reading the guidelines about eating 8 cups of veggies/fruit a day, at least 8 cups of water, only whole grains, little to no fat, and no processed sugar makes me wonder how much the cleanse is doing versus the healthy eating.

I eat pretty healthy already but need to work on eating more veggies, less fat and no sugar (goodbye cookies fort 10 days = sadness). Either way, if I am a bit leaner in time for being a bridesmaid in Amber’s wedding this weekend I’ll be a happy camper.

Speaking of healthier eating, how about a veggie burger? When it comes to meatless burgers, black bean is typically the first kind people think of. Yet, for some reason I shied away from this version and tried every other kind first. I have no legitimate reason for this other than it simply did not appeal to me.

But that all changed when this burger came into my life. It should come as no surprise that part of the reason this burger was so appealing to me was the addition of avocado slices on top. But I also liked that jalapeno and corn were mixed into the patty as well.

I made these burgers before the cleanse began, but to meet the guidelines given by AdvoCare I should have substituted the oil with broth, the bun for whole wheat (although I normally do), and the fries for veggies. Next time ;-). (When this post was updated I served these with Baked Zucchini Fries.)

One year ago: Mini Pink Ombre Sugar Cookie Cake

SPICY BLACK BEAN BURGERS

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Yield: 3 burgers Cooking Time: 8 Minutes 8 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 jalapeno, seeded and roughly chopped
• 1 clove garlic
• 1 can black beans, drained and rinsed
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 cup Panko breadcrumbs
• 1 Tbsp tomato sauce
• 1/2 Tbsp ground flaxseed + 1-1/2 Tbsp water, let sit for 5 minutes
• 1/4 cup corn (fresh or frozen and defrosted)
• Olive oil (or canola oil)
• 3 burger buns, toasted
• Avocado slices, lettuce, sriracha and ketchup, for topping

Directions

1. In a food processor (or blender) add jalapeno and the garlic and process until finely minced.
2. Add half the can of beans and pulse to combine. Add cumin and salt and pulse until it resembles chunky black bean dip.
3. Transfer to a large bowl and stir in the bread crumbs, tomato sauce, flax mixture, corn, and remaining black beans. Stir well until combined. Form into 3 patties.
4. In a large skillet, heat olive oil over medium-high. Fry patties for about 4 minutes per side, or until golden and crusty brown.
5. Serve on toasted buns with avocado slices, lettuce, sriracha, and ketchup.

Post updated 4/22/20, photos above and below are the originals (served with brown sugar baked fries).

Did you make this recipe? I want to see!

Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

In other news, I’ve been visiting my friend Becky this weekend who lives in the Nashville area. I haven’t seen her in a year! Last time I saw her she was about to be shipped over to Afghanistan, but now she’s back! I’m not sure who needed this visitation more, me or her? But either way, to finish off our weekend we are running the Color Run today. I ran one last year in Memphis and it was fun, so I’m looking forward to doing it again.

One year ago: Chocolate Peanut Butter 7-Layer Bars

Two years ago: Halloween Oreo Cupcakes

90 SECOND ENGLISH MUFFIN

Serves 1

Ingredients:

1 egg, lightly beaten

1/4 cup almond meal/flour

1 Tbsp ground flaxseed

1/2 Tbsp unsalted butter, melted

1/8 tsp baking powder

Pinch of salt

Desired topping/fillings

Directions:

1. In a small bowl coated with cooking spray, combine all ingredients. Cook in the microwave for 90 seconds. Remove bowl from microwave and scoop out the muffin. Allow it to cool slightly, then cut it in half and assemble as desired.

Source: Adapted slightly from Steph’s Bite by Bite.