This blog post is in partnership with The Quaker Oats Company. Thanks for supporting projects that make Nutrition Happen!
My favorite time of the year is here: bring on the holiday decorations and cozy sessions by the fireplace!
We look forward to many things during the holidays and while that may look different for each person, there’s no doubt that food is something we all share in connecting and reminding us of special moments.
Maybe it’s your grandmother’s special breakfast cinnamon rolls or your favorite holiday pastry— there’s bound to be plenty of treats during the season! The biggest question I get around this time of the year is how to maintain a healthy balance in choosing which foods to eat. It’s particularly important to remember that the holidays mean more than just food; spending time with loved ones, relaxing, and just enjoying having the time to stress less – those are important too!
However, one very easy and attainable way to bump up the nutrition around the holidays is to swap out some wholesome ingredients in traditional dishes. Just something small – just one ingredient, or maybe two.
Case in point: these oat flour scones.
Using old fashioned oats as a base for these scones is an incredible way to sneak in whole grains. I tossed Quaker Old Fashioned Oats into a food processor (you can also use a high-speed blender or a coffee grinder) to make the oat flour. It’s simple and still provides great texture for baking holiday treats.
I used pomegranate and pistachios because it’s a seasonal combination that reminds me of the holidays. Growing up, my family made scones for holiday breakfasts and we always tossed in seasonal fruits – pomegranate is a personal winter favorite!
What’s your favorite holiday recipe? Have you tried making oat flour before?
- 2.5 cups Quaker Old Fashioned Oats (blended in food processor until fine flour consistency.)
- 1 cup rolled oats (or quick - cook)
- ¼ cup coconut sugar
- 1 tbsp baking powder
- 2 tbsp coconut oil (solid)
- 1 egg (whisked)
- ¼ cup canned coconut milk
- 1/3 cup of pistachios, chopped
- ½ cup pomegranate seeds
- Preheat oven to 400F. Line a baking sheet with parchment paper.
- In a large bowl, combine oat flour, rolled oats, sugar, and baking powder.
- Cut in coconut oil with a fork.
- Add in coconut milk and egg. Combine until the texture becomes a dough-like consistency.
- Fold in pistachios and pomegranate seeds
- Shape the dough into a large round circle, about 1 inch thick. Cut into 8 wedges. Separate each wedge and place on lined baking sheet.
- Bake for 15 minutes or until edges become golden brown. Allow to cool before serving.
