If you follow along on Instagram — and I hope you do, I’m actively posting food photos daily — you know I’ve been participating in the #alittletoofluffy challenge with 74 other Instagram ladies.
At the end of December, I hit bottom. On a few different levels, including kicking and screaming my way into a new year that placed me not quite where I thought I would be entering 2014.
And the husband gave me a new coat for Christmas (a size larger than the one I have of the same brand) that didn’t quite zip. Eeeeeeek. :(
But instead of exchanging it, I decided to keep it and get moving — that same week, I saw Danielle and Carina posting about the #alittletoofluffy challenge, it was perfect timing. It’s basically doing what you can do for YOU to be active, make healthy food choices, and rally with a group of supportive women, all at different stages in their weight loss/health journeys for a total of six weeks. Perfect, right!?
We’re half way through the challenge and I’m happy to report I’ve been wearing my new down coat all weekend! I won’t lie, it’s a little more snug than I’d like it to be in a couple spots, but I’m well on my way… and I’m currently in 7th place out of 75 women as of yesterday, so please keep your fingers and toes crossed!
Eggs have been my breakfast of choice.
Eggs and smoothies.
But I needed some other on-the-go options, so I adapted my Banana Nut Breakfast Bites into these little breakfast bars.
Oatmeal Raisin Breakfast Bars
(gluten-free, no sugar added, dairy-free)
2 cups certified gluten-free oats (GF Harvest is my go-to brand)
2 small overripe bananas (keep them in the freezer!)
1 cup unsweetened applesauce
½ cup raisins
1 egg, beaten
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon baking soda
3 tablespoons coconut flour
Pre-heat oven to 350 degrees and lightly grease pan.
In a large bowl, add all ingredients and stir to combine. Let it sit for a few minutes, then stir again — the coconut flour soaks up liquid quickly. Using a cookie scoop or spoon, scoop batter into pan squares and pat down to evenly distribute.
Bake at 350 for 14-16 minutes, until they start to brown on the top and edges. Allow to rest for a few minutes in the pan, then remove and cool completely. (or eat one warm like I did)
Makes 12 servings, 100 calories each serving.
Sarah’s Baking Notes:
- That fun pan is the Pampered Chef Brownie Pan, my sister-in-law gave it to me as a gift and she’s a consultant if you need anything, just shoot her a message via her PC page.
- Like the other breakfast cookies, these aren’t super sweet (just they way I like them) so if you prefer more of a treat, you could add honey, coconut sugar, or sugar of your choice.
- Non-GF friends can use regular oats, and I bet regular AP flour would work too.
- If you don’t have the pan, you can make them in an 8×8 baking dish and slice them up, they will take longer to bake though.
- I kept the raisin amount pretty low for calories sake, but feel free to add more raisins, nuts, other dried fruits, go wild! ;)
- Wisconsin dark winters win for lighting every single time — and I’ve decided that from now on, I’m just going to post the photos from my iPhone and not put off posting something to wait for the perfect lighting in the morning and freeze my fanny off out on the balcony to get a shot. It is what it is and I’d rather share more real life recipes!