I was recently approached by another mom, from Positively Kids, wanting to do a raw food challenge. Since I’ve been working on regaining my healthy eating and not grabbing handfuls of fish crackers and the other ‘kid’ snacks that manage to find their way into my house, I accepted. We (like everyone else!) have been super busy with all of the holiday planning and celebrating, so I really need to head to the grocery store and load up on more items for this raw eating endeavor, but did already have a good amount on hand to start right away.
It does take a bit of prep and planning, but for me, prepping food satisfies part of the craving. It’s all part of the eating experience. Taking the time to cut, slice, shred and prepare causes me to think more about my food choices and what I am feeding myself and my family.
I started out really simply with fruits, veggies, nuts and seeds. The other day I was trying to think of something to prep for the next morning and decided to try these oat cookies. When the kids saw them, they were begging for them! Looks like this will find its way into our morning rotation…or even as an after dinner treat – which is what my 3-year-old just requested.
This recipe is the amount I would eat for breakfast. Truth be told, I just eat it by the spoonful out of the mixing bowl, but it will make about 5 cookies. Feel free to double or triple the batch size to suit your needs.
1/4 cup oats (I did use rolled oats which are not raw, but need to get to the store for raw oats this week)
2 TBL natural nut butter – use whichever type you prefer
1 tsp raw honey
Mix together, cover and let sit in the refrigerator over night. If you are planning to make cookies, roll the mix into a tube shape with parchment or plastic wrap before placing into the fridge. In the morning, use a sharp knife to slice. Cover any unused portions and store in the refrigerator.