It is no secret that since I had the Dancing Deer Molasses Clove cookies, I have been absolutely obsessed. They are the epitome of holiday season with their warm spices and perfect chewiness. However, since I am making at least a half ass attempt to get back into shape after baby, I figured I should try to recreate some of this deliciousness not in cookie form. Keep in mind, this absolutely does not mean I won’t make these cookies. Just not everyday. For those twenty-year-old who have a Usain Bolt speed metabolism (enjoy it, because it doesn’t last forever) I recommend switching between the molasses clove cookies and world peace cookies for the remainder of the winter. You can thank me later.
I decided to use steel cut oats because they are the least processed form, making them better for you (right?!). They also give a reminiscent chewiness and hardiness that reminded me of the cookies. Lastly, they are suppose to keep me full, which would be nice since I started work.
Before M, I did not think that I was someone who would feel the need to be with their child 24/7. While I don’t feel that need, I was sad to go back to work. In the time that I was home, she went from a blob who needed me for everything to a little girly who smiles at me, plays and coos back at me. The weekends are even more cherished and the hour she is awake when I am home are… heaven. She is changing so much, so quickly! In the process of trying to figure out what to make for her first food, how exciting!
Baked Molasses Clove Steel Cut Oats
1 c steel cut oats
2 c milk of choice (I used soy)
1/4 c molasses
1/4 c maple syrup
2 tbsp chia seeds
2 tbsp coconut oil
1 tbsp cinnamon
2 tsp cloves
pinch of salt
1-2 apples diced
Preheat oven 375F
- Mix everything but the apples together. Hint: melt coconut oil and add that plus the spices before the milk.
- Bake for 50-60 mins