I’ll be honest, I didn’t like these cookies growing up. I was a thin mint sort of girl and I did not like coconut, at all. It wasn’t until 4 years ago when I was heavily influenced by my friend Stephanie and soon to be husband, Jeremy. It was that time of year and they each ordered boxes and then begrudgingly shared a few of their cookies with me. I mean how could I sit by in the midst of their oooh-ing and aaah-ing and not think I wasn’t missing out on something?
Coconut is now one of my favorite foods! I am so glad that I outgrew so many childhood food prejudices. Nuts, fish and coconut – just to name a few. I now make a conscious choice to always try new fruits and vegetables and by so, expanding my healthy horizon.
Chocolate Coconut Baked Oatmeal: A Tribute to the Samoa Cookie
- 1/8 teaspoon (bowl) and 1/2 teaspoon (oatmeal) of Nutiva extra-virgin coconut oil
- 1/2 cup old-fashioned rolled oats
- 1/3 cup organic unsweetened shredded coconut
- 1 heaping teaspoon Navitas Naturals Cacao Powder or baking cocoa
- 1 cup almond milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon organic maple syrup
- 1 tablespoon of semi-sweet or dark chocolate chips (optional)
- Preheat oven to 380 degrees Fahrenheit. Grease a 2 or a 4 cup pyrex bowl with 1/8 teaspoon of coconut oil.
- First add in oats, coconut, cacao, and 1/2 teaspoon coconut oil. Stir it up.
- Next add the almond milk, vanilla, and maple syrup - mix well.
- Bake at 380F for 40 minutes.
- Sprinkle with chocolate chips and serve. Enjoy!
What was your favorite Girl Scout cookie?