I can’t believe the holiday season is nearly upon us. Where has the time gone? It seems like yesterday I was celebrating last Christmas. I demand time to slow down!
Other than my issues with time vanishing before my eyes, I’m having another problem. I don’t have anything on my Christmas list.
I’m trying to think of things. Big things, small things. Fun things, practical things. It’s just not happening though.
This is totally not like me. Typically the list of things I want is about a mile long. From the time I was a little girl asking for a multitude of Barbies and accessories to now when I ask for clothes and shoes Barbie might be happy to wear, I’ve never been light on wants.
Perhaps 24 years of accumulating stuff has left little for me to want. Plus a lot of the things I want aren’t tangible. Unless one of you know an agent looking to represent a new screenwriter or a way to magically teleport me to California. Or maybe I’m just – shudder – becoming an adult.
I’m sure my list will come along eventually. If not, the pressure’s on Mom and Dad to come up with gift ideas all on their own. Surprises are the best.
One thing I do want this holiday season is to keep extra pounds from creeping up. While I fully intend to eat my favorite foods in moderation, as always, I’ll be sticking to mostly healthy foods just like any other time.
Cinnamon Roll Granola Bars are a great compromise. While they aren’t going to replace traditional cinnamon rolls, these healthy, gluten free treats are a flavorful, filling breakfast or snack sure to keep you on track.
Ooey, gooey from almond butter, they also have crunch from walnuts and chia seeds, along with warmly spiced cinnamon. A simple, optional glaze adds a little extra sweetness and that great cinnamon roll twist. They are a gift all their own this holiday season!
2 cups old fashioned roll oats, gluten free if necessary
¼ cup oat flour, gluten free if necessary
1 cup walnuts
¼ cup chia seeds
½ teaspoon kosher salt
2 teaspoons ground cinnamon
¼ cup extra virgin olive oil
¾ cup creamy almond butter
½ cup honey
2 teaspoons pure vanilla extract
1 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1 tablespoon water, or more if necessary
Preheat oven to 350 degrees F. Line an 8 inch square pan with parchment. Set aside.
In a large bowl, stir together oats, oat flour, walnuts, chia seeds, salt, and cinnamon until fully incorporated.
Add oil, almond butter, honey, and vanilla and stir until distributed and a thick dough is formed. Pour into prepared pan and smooth into an even layer.
Bake for about 20 minutes, until golden brown around the edges and partially set on top. Cool completely in pan.
In a small bowl, whisk together sugar, vanilla, and water. Add more water or sugar as needed until a thick, yet spreadable glaze is formed. Drizzle over bars. Bars may be stored in an airtight container at room temperature for up to 3 days, or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature about 1 hour or in the microwave for about 30 seconds.
Additional cooling time is necessary
Don’t forget to check out the other Sunday Supper dishes!
- Lightened Up Eggnog by The Redhead Baker
- Low Calorie Pumpkin Pie Malted Milkshake by Kudos Kitchen by Renee
Appetizer or starter
- Gruyere Cheese Puffs by Sustainable Dad
- Lighten-up Sausage Rolls by Jane’s Adventures in Dinner
- Spaghetti Squash, Pears and Kale with Shrimp by The Wimpy Vegetarian
- Lightened Up Cornbread Stuffing by Cindy’s Recipes and Writings
- Spicy Eggplant Dip by Cooking Chat
- Carciofi alla Trapanese by Manu’s Menu
- Fresh Salmon Carpaccio by Food Lust People Love
- Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes and Corn by Family Foodie
- Mini Mushroom Shepherd’s Pies by Killer Bunnies, Inc
- Grandma’s Mac n’ Cheese by What Smells So Good?
- Lean Mean Cheeseburger Soup by The Foodie Army Wife
- Roasted Butternut Squash & Chicken Sausage Soup by Hot Momma’s Kitchen Chaos
- Lightened-Up Fettuccine Alfredo by Bobbi’s Kozy Kitchen
- Roasted Brussels Sprouts by Brunch with Joy
- Butternut Squash Orzo Pasta by Life Tastes Good
- Hearts of Palm, Artichoke, Avocado and Butter Lettuce by That Skinny Chick Can Bake
- Quick and Easy Sweet Potato by The Educators’ Spin On It
- Lentil & Mushroom Stuffing by Foxes Love Lemons
- Almond-Roasted Brussels Sprouts and Broccoli by The Texan New Yorker
- Tangy, Spiced Red Cabbage by Culinary Adventures with Camilla
- Honey Ginger Glazed Carrots by Ruffles & Truffles
- Shrimp Salad with White Wine Vinaigrette by eating in instead
- Cranberry Orange Glazed Green Beans by Cupcakes & Kale Chips
- Roasted Garlic Cauliflower Mash by The Girl In The Little Red Kitchen
- Green Beans with Rosemary Garlic Butter by Hezzi-D’s Books and Cooks
- Mediterranean Lentil Stuffed Delicata Squash by The Little Ferraro Kitchen
- Leaner Green Beans by Noshing With The Nolands
- Spiced Tri-Colored Carrot Salad by Take A Bite Out of Boca
- Horiatki Salata by Peaceful Cooking
- Healthier Potluck Broccoli-Cauliflower Salad by The Weekend Gourmet
- Farro Stuffing with Cranberries and Walnuts by The Dinner-Mom
- Roasted Parsnip and Apple Soup by Curious Cuisiniere
- Pumpkin Cheesecake Dip by Peanut Butter and Peppers
- Sweet Apple Bites by Mama’s Blissful Bites
- Individual Cheesecakes by Nosh My Way
- Light and Luscious Chocolate Cheesecake by A Kitchen Hoor’s Adventures
- Pumpkin Pie Pudding by The Life and Loves of Grumpy’s Honeybunch
- Healthy Brownie Recipe | Applesauce Brownies by The Perfect Brownie
- Peanut Butter Coconut Mini Bars by Basic N Delicious
- The Blondie Recipe by Wallflour Girl
- Cinnamon Roll Granola Bars by Pies and Plots
- Skinny Ninja Cheesecake by NinjaBaker.com
- Chocolate Chip Oatmeal Pumpkin Blondie by Sue’s Nutrition Buzz
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