Tag Archive: Oats

  1. Cookies and Angels


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    My favorite view in Colorado can be seen through our North-facing upstairs bathroom window. In the morning, when it has snowed overnight, I sit on the counter and press my left cheek against the cold pane to watch the colors change to the East as the sun rises over white roofs and lawns. Snow, I have discovered recently, has the same sort of reverent, sweeping effect on my spirit that the ocean once had. It is snowing now as I write this from the bathroom and if I’m lucky it will stick through the morning. Shaun is on a work trip  for a few days and seeing that I have the day off tomorrow, and to myself, I will make a pilgrammage to the park and make snow angels again along the running path for the walkers and runners and lovers. They are strangers whose lives I will never know yet somehow always know. For the beautiful, radiant young souls who were taken from this earthplane too soon, I will lay my head back in the snow, next to my angels, your sweet too young angels, and look to the sky to say thank-you a million times for my full and undeserving life. I will blow out my candles for each of you next week with tears in my eyes for every painful, awkward, surprising, perfect moment I have been given and you have been robbed.

    “I closed the box and put it in a closet.
    There is no real way to deal with everything we lose.”
    ― Joan Didion, Where I Was From

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    Persimmon Oatmeal Cookies

    From Margie, the mother of my childhood friend, Kelly, who grew persimmons and made the most marvelous and memorable cookies. Thank you, Margie, for graciously sharing this recipe with me and the world. Adapted from “Use and Enjoy the California Persimmon” University of California Cooperative Extension, El Dorado County.

    1 ½ cups Whole Wheat Flour
    1 cup Brown Sugar
    ½ Teaspoon Baking soda
    1 Teaspoon Salt
    ¼ Teaspoon Nutmeg
    ¾ Teaspoon Cinnamon
    ½ Teaspoon Cloves
    ¾ cup butter
    1 Egg
    1 Cup Hachiya Persimmon chunks
    1 ¾ cup Rolled Oats
    ½ cup chopped pecans

    Sift together flour, sugar, soda, salt, nutmeg, cloves, and cinnamon into mixing bowl.  Cut in butter.  Add egg, persimmon pulp, rolled oats, and nuts.  Beat until thoroughly blended.Drop by teaspoonfuls, about 1 ½ inches apart on ungreased cookie pans.  Bake in a moderately hot oven (350F) about 15 minutes.

    Persimmon Breakfast Cookies Happyolks-61

  2. Banana Hemp Granola


    Dear Universe,

    I am in constant awe of your timing and how you always seem to bring people into (and out of) my life with such explicit purpose. I feel moved and changed and inspired by so many souls in ways that I cannot yet put into words. Thank you. 

    That’s all for now.


    Banana Hemp Granola 

    • 3-4 ish cups thick-cut, old-fashioned oats
    • 1 cup hemp seeds
    • 2 ripe bananas
    • 1/2 cup coconut oil
    • 1/3 cup grade b maple syrup
    • 1/2 tsp vanilla
    • 1/2 tsp cinnamon
    • pinch of sea salt

    Here’s a quick and dirty way to make ultra-clumpy granola: stand mixer. I discovered the technique on a rushed morning while juggling fifteen balls before for a camping trip to the mountains. Mix together all wet ingredients and bananas until you get a thick, chunky liquid. Add oats and let the machine run on medium-high for a few minutes before adding the hemp seeds. Scrape the sides as needed until everything is well-coated and clumping.

    Turn out and spread granola onto a parchment-lined baking sheet and bake for 25-30 minutes at 400′ F. Check at around 20 minutes and turn over with a spatula or wooden spoon to evenly brown everything up. Let cool for 30 minutes before storing. We enjoyed it camping fireside with greek yogurt the next day.

  3. Burning


    “The only people for me are the mad ones, the ones who are mad to live, mad to talk, mad to be saved, desirous of everything at the same time, the ones who never yawn or say a commonplace thing, but burn, burn, burn like fabulous yellow roman candles exploding like spiders across the stars.”

    Jack Kerouac, On The Road

    These ginger cookies are for you, you with the fire in your belly. For you who has a burning thing inside your being that says “you must create, you must go, you must love, you must dive head first, you must stand up, you must be brave, you must not be afraid to fail.”

    Feed and surround yourself with the fuel that lights up your soul. People. Places. Things. Thoughts. Torch it all. It’s the one true thing you really have to offer this world. Don’t let others put it out. But more importantly, don’t get in your own way by worrying what others will think of that brain you were given, that heart that beats loudly in your chest, that burning thing you’ve cultivated and believed in. Throw it out and set it all aflame. Watch it glow. Watch it spread. Watch it change this world.

    Ginger Oat Cookies 

    slightly adapted from Jude Blereau

    • 1/2 cup dried dates, chopped
    • 3 cups rolled oats
    • 3/4 cup cooked oatmeal
    • 1/2 cup pecans or walnuts, chopped
    • 1/2 cup glacé (crystalized) ginger, chopped
    • 1/2 cup coconut oil
    • 1/4 cup brown rice syrup
    • 1 tsp vanilla
    • 2 eggs

    Preheat the oven for 350.’ Cook the oatmeal on a stovetop first 1/2 cup of oats to 1 cup water. Set aside, let cool. Soak the dates in 1/4 of extra hot water, and mash with a fork. Add the vanilla to the date paste when room temp.

    In a large bowl, combine oats, oatmeal, nuts, and ginger. Add mashed up dates/vanilla as well as the coconut oil, brown rice syrup, and eggs. Mix together with your hands until well combined and coated. Mixture will feel wet and not overly sticky. Shape into balls and place onto a baking sheet covered with parchment paper. Bake for 15-20 minutes until lightly browned on the edges and top.

    More on the cake-y side than in cookie camp. I think these would make excellent morning-0n-the-run bars if pressed into a 8×8 pan and cut into squares.

  4. Oats, meet Figs


    I didn’t know how much I loved figs until I impulsively bought a pound of them at the farmers market on Sunday. Figs have made friends with a lot of other ingredients since then, but oats and figs bonded more than the rest. This cookie recipe is healthy, delicious, and a perfect mid-day pick me up. They remind me a little of the classic “Fig Newton” that we all grew up on, but are considerably more sophisticated and wholesome. I snagged the ingredient list of the original “Fig Newton” straight from the Nabisco website:

    Enriched Flour (Wheat flour, Niacin, Reduced Iron, Thiamine Mononitrate {Vitamin B1}Riboflavin {Vitamin B2}Folic Acid)Figs Preserved with Sulfur Dioxide, Corn Syrup, High Fructose Corn Syrup, Sugar, Soybean Oil, Whey (from Milk) Partially Hydrogenated Cottonseed Oil (Adds a Trivial Amount of Saturated Fat)Salt, Baking Soda, Calcium Lactate, Malic Acid, Soy Lecithin (Emulsifier)Potassium Sorbate Added to Preserve Freshness, Artifical Flavor.

    Let’s get rid of the nasty, and focus on the beautiful and delicate fruit of the season. These are so easy to make, please do, and enjoy!

    • 2/3 cups Real Maple Syrup or Brown Rice Syrup
    • 1/4 cup Olive oil
    • 2 teaspoons Vanilla extract
    • 1 1/2 cup Kamut Flour (or any other gluten free flour of choice)
    • 1 cup Rolled oats
    • 1/4 cup Chia seeds
    • 1/4 teaspoon Baking soda
    • 1 teaspoon Cinnamon
    • 1 teaspoon Nutmeg
    • 1 pinch salt
    • 1 splash Almond Milk
    • 6 Raw figs, halved


    1. Mix olive oil, syrup, and vanilla together in a large bowl
    2. In a separate bowl, combine flour, oats, spices, seeds, and salt.
    3. Slowly combine dry ingredients to wet ingredients, the mixture will be on the drier side. Add just a little almond milk.
    4. Let mixture set for 10-15 min while you preheat the oven to 350 and cut the fresh figs in half.
    5. Roll out dough into 12 medium sized balls and press gently to flatten a bit. Set figs atop the cookie platform, sprinkle with a little cinnamon-sugar and bake for 12-14 minutes.
    6. Enjoy and be grateful for this beautiful life!
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