My mornings used to look like this:
Drag myself out of bed before sunrise, grab a quick snack while lacing up my sneakers, then rush out the door—rain or sun or snow—to run 7 or 8 miles.
My mornings now look like this:
Wake up and lazily contemplate getting out of bed for a while before actually moving. Eat a big breakfast. Stay in the kitchen to start the day’s baking experiments while still in my pajamas. Honestly, I thought I was going to really miss it when I made the decision to give up running… but that’s not the case at all!
For instance, yesterday morning’s first baking experiment involved oatmeal and raisins and brown sugar and cinnamon, leading me to ponder: Run 8 miles through the Texas heat, or sit on my couch eating oatmeal raisin cookie dough?
If only all questions were so easy to answer.
Oatmeal Raisin Cookie Dough Dip
Adapted from the original: Cookie Dough Dip
- 1 can chickpeas or white beans, drained and rinsed very well (250g after draining)
- level 1/4 tsp plus 1/8 tsp salt
- 1/4 cup rolled oats (20g)
- 2/3 cup brown sugar or coconut brown sugar (150g)
- 2 tsp cinnamon
- 1/4 tsp baking soda
- 3 tbsp oil (30g) or 1/4 cup nut butter of choice
- 2 tbsp applesauce
- 1 tbsp pure vanilla extract
- 1/2 cup raisins (78g)
- 1/2 cup more rolled oats (40g)
Combine first 10 ingredients in a food processor and process very well, until it is completely smooth like cookie dough. (Some commenters had success with a blender, but I did not. Try at your own risk and know the result will be better in a high-quality food processor such as a Cuisinart.) Add the last two ingredients, and blend again—either a little for a chewier dip, or until completely smooth again for a creamier dip. Serve with apple slices, graham crackers, pretzels, fruit skewers, bananas, cookies, use to top pancakes, or whatever else you wish. Note: The raisins give extra texture and sweetness. If you need to omit them, you will have to experiment. For recipe troubleshooting on this or any recipe, see the Recipe FAQ page at the top of the blog.
Click for: Oatmeal Cookie Dough Dip Calories & Nutrition Facts
Link of the Day:
Where in Texas are you that morning is hot.
As somebody who has struggled with anorexia and exercise addiction for 16 years, I want to praise you for your strength and courage to listen to your body and take care of yourself. While many people do need to get up and exercise more, there are many others like me who desperately need to slow down. Your new approach to exercise is an inspiration to me and many others who read this blog. Any criticism of you comes from somebody who clearly has their own issues.
I totally agree with you! I have been struggling with the same diagnosis and it is far from being enjoyable. Katie is a true role model proving anything is possible. Others that say such rediculous things about Katie are just negative people and shouldn’t be posting asinine comments. I surely don’t want to waste my time reading them.
Hey Katie – This recipe appears to make a lot. How long will it last in the fridge?
This looks amazing!! Thank you for the inspiration 🙂 will definitely be trying it out in the next few days! Alexandra, x
Wow looks like a great recipe, i love making your dips with beans and adding flax and sometimes even a bit of protein powder for a quick and filling snack. I applaud you for listening to your body and giving up chronic cardio. If you ever need any simple workout ideas for strength training to maintain muscle mass, check out my blog or give me a shout and i would be happy to help 🙂
I just got done making this, and followed the recipe pretty much to a T, but I didn’t have enough brown sugar, so I used white sugar and put like a half a tablespoon of molasses for the flavor and…wow! As a weekly (literally. Sometimes twice a week) maker of your chocolate chip cookie dough dip, I was psyched to try this one, and I think I like it better than the original! I used a tablespoon of coconut oil and 2 tablespoons of PB and I can’t taste the chickpeas whatsoever. So good!
Loved the original, so I’m definitely going to try this oatmeal raisin version – though I’ll probably turn it into an oatmeal chocolate-chip version instead.
This looks AMAZING!!! And this post just reminded me of a raw dip that I make (that I haven’t made in ages!) and just the perfect timing because I have a ton of walnuts in the freezer that I need to use up!
http://www.bitesforbabies.com/recipes/raw-date-and-walnut-caramel-dip/
This looks amazing! I might make it tonight. In Regards to running- I have a love-hate relationship with it. Sometimes I feel so awesome running and others I’m dragging so badly to finish just 2 miles lol. After this half-marathon I’ve challenged myself to do, I’m going back to running 4-5 miles at time a few times a week. Maybe you were running too much? 7-8 miles is tough on your body after so many years of doing it I’m sure. I don’t know how long distance runners do it! If you ever go back, try running shorter distances 🙂
I LOVE OATMEAL cookie dough and this looks fantastic Katie – such a protein filled nummy breaky! Pinned!