Every few months I get these cravings for sweets. I’m not a big-time sweets-eater. Not sure if it’s because my mom didn’t feed us many sugary foods while we were young or if I wasn’t wired to love desserty foods…but back to my point, every few months I can’t seem to finish a meal without salivating for a sweet bite afterward.
That’s been my life this past week.
Eat lunch. Hmmmm…any chocolate chips left in the freezer?
Eat dinner. Oooh, a bite of ice cream would be divine.
Before bed. Anyone want to bake a quick treat?
Geesh. Sweets suck when you’re actually trying to avoid them. (Yes, I wouldn’t mind fitting into my old corduroys again…one of these days.)
So, what did I make yesterday? My favorite pregnancy meal/snack! (No, I’m not pregnant…it WAS my favorite pregnancy meal/snack…well, one of them.)
What? You never use molasses? I’m still trying to build up a repertoire of great molasses recipes. But this one is a definite keeper. Molasses oats can be cut into sweet, crunchy bars if you cook them a little longer. Or broken up into crumbly granola-like goodness, if cooked less.
And, just in case you are wondering, molasses (otherwise known as black treacle) is good for you. It’s packed with iron, calcium, b vitamins, magnesium and potassium. It’s awesome for anyone, but especially great for pregnant and/or nursing women.
So, anyone want to make some? This is a super-quick and easy recipe that yields a good quantity of sweet, crunchy goodness. Perfect atop yogurt or soaked in milk (or dairy alternative).
1 batch yields 4 finished cups of molasses oats
1/2 – 1-1/2 cups chopped nuts
1/4 – 1/2 cup sesame seeds
1/4 – 1/2 cup flax seeds
This recipe can be found in one of my favorite healthy-but-deliciously reasonable cook books, Rose Elliot’s The Vegetarian Mother and Baby Book.
Join me at www.rosiegirldreams.com, where I share my approach to frugal, simple and green family living.