Category Archives: Seasons : Fall Food

3 ingredient Healthy Oatmeal Breakfast Cookies

The intention was to make simple healthy oatmeal “cookies” & muffins for quick breakfast and snacks. I wanted them to be easy to put in mason jars and carry out the door. This is so simple!

2 cups Oatmeal + 3 very ripe Bananas + 1 cup Almond Butter
I baked these at 350 degrees for 15ish minutes.

I had fun being creative with a few fun ingredients in different batches. One batch had cacao and I pressed those onto the baking sheet to be cookie like. One batch had ginger and I made them like muffins and ate them with apple butter. I added in raisins on all to give a little sweetness.

Do you like oatmeal to go? What fun ingredients would you add?

#divinelifekitchen #oatmeal #oatmealcookies #healthyrecipes #plantcentric #vegan #sweettreat #breakfast

3 ingredient Healthy Oatmeal Breakfast Cookies

Recipe by Leslie Indigo Alison


Prep time


Cooking time






  • 2 cups Oatmeal

  • 3 ripe Bananas

  • 1 cup Almond Butter

  • Optional
  • Dash of cinnamon

  • 1/4 cup dried fruit like raisins, cherries, or currents

  • 1/4 cup chopped pecans or walnuts


  • Preheat oven to 350 degrees
  • Peel and mash bananas in a large mixing bowl
  • Stir in oatmeal and almond butter until everything is well mixed
  • Spoon mixture onto a cookie sheet in small 2 tablespoon sized clumps. Roll the clumps into small balls and smash down to flat cookie like circles. Because there’s no flour or baking soda these will not rise, but cook in the same shape they go in the oven.
  • Bake at 350 degrees for 15 minutes or until golden brown


  • Enjoy hot from the oven and put back whatever is not immediately eaten in mason jars for easy grab and go breakfast and snack portions.

    If you are able to reheat in a toaster oven or air fryer right before eating the saved portions, its gonna make you smile! They reheat so well and make a great warm snack or breakfast. They are filling because of their density and a 3 cookies make a satiating snack or breakfast. If you have jam or apple butter on hand, its a nice addition on top!

Rating: 1 out of 5.
    Apple Hand Pie DLK

    Cinnamon Apple Hand Pies

    I’m warming up in the kitchen this morning creating a super simple recipe for apple hand pies. Cooking for those I love is one of my most favorite ways of connecting. It’s so nourishing to feed one another. Apple hand pies are a sweet way to share the love.

    Cinnamon Apple Hand Pies

    Recipe by Leslie Indigo Alison


    Prep time








    • 4 Apples

    • 1 cup brown sugar

    • 1/2 cup vegan butter

    • Cinnamon

    • Pie Crusts

    • Note : Use homemade pie crusts if you are up for it – or – make it easy with a store bought organic pie crust. I suggest one keep a few frozen pie crusts in the freezer for quick recipes. If frozen, let thaw 20 minutes before trying to use for recipes.


    • Preparation
    • Preheat oven to 350-400 degrees depending on your oven
    • Rinse and chop apples into small pieces – leaving skin on or peeling off depending on your preference
    • Sprinkle 1/4 cup brown sugar onto the chopped apples and stir together and set aside
    • Melt 1/4 cup butter and add 1 teaspoon of cinnamon – set aside
    • Melt 1/4 cup butter and mix with 1 cup brown sugar in a mixing bowl and set aside
    • Putting the Hand Pies Together
    • Roll out the first pie crust onto a flat surface and cut into 4 equal pieces
    • Spoon cinnamon butter onto each pie crust
    • Scoop a generous lump of apples onto each pie crust
    • Drizzle the brown sugar mixture onto each pile of apples
    • Cover each apple pie with a slice of pie crust and pinch together to close the sides
    • Drizzle a little bit of butter and brown sugar on top of each pie and sprinkle with cinnamon
    • Reserved apples can be spooned alongside the pies to bake for garnish when serving
    • Bake at 350-400 degrees for 20-30 minutes until pie crust is fully baked and golden brown
    • Let cool for 5 minutes

    Recipe Video

    Mac & Cashew Pumpkin Cheese Bake + 3 styles of seasoning

    Mac and Cheese is a fall favorite and here we gave it a mix up to swap out the dairy. We made a rich creamy sauce that mixes in pumpkin to bump up the fall vibes for this version of mac and cashew cheese bake.

    The base ingredients are simple & you can be creative and add in your own personal twist with spices and herbs to change up the flavors. I played around with several batches and made one that was extra spicy, one that had truffle salt and sauteed mushrooms, and another with paprika and even some ground Marsala just to play with the more interesting pumpkin flavors in the cheese sauce.


    One box of macaroni noodles (or any noodle you like – I used cavatappi so it would scoop up even more sauce)

    Cook according to directions on the box, drain, rinse and set aside


    2 cups Raw cashews (pre-soak for 3 hours in water to soften)

    1 cup plant milk (I used oatmilk)

    Directions :

    Drain cashews that have been soaking for several hours to soften & add to blender

    Pour in plant milk & pumpkin puree and blend until smooth

    Add in 2 teaspoons vitamin c powder (for tangy cheese like flavor ) + onion powder, paprika, garlic, and salt to taste preferences.

    Pour the cheese mixture onto the pasta.

    Spread out in a baking dish and bake for 10-15 minutes at 350- 400 degrees or until hot enough to your liking. It all depends on the size of the baking dish you use. Smaller portions need less time or less heat to be thoroughly baked through.

    In the last 5 minutes of baking add the panko bread crumbs that have a tablespoon of herbal seasoning of your choice and bake just until golden brown on top. (I like to use the gluten free panko)

    Note : If you like really creamy mac and cheese, you might add a little plant milk as you are baking it or cover the dish with a lid so that the moisture stays in the pan.

    Now for the mix ups! Time to get creative.

    1. Marsala 1 tsp + Cummin 1/2 tsp + fresh parsley / green herbs

    2. Truffle Salt + Sauteed Mushrooms + fresh parsley / green herbs

    3. Chopped Jalapeno + hot sauce on top if you dare!

    Picnic : Chopped Salad – Brussels Sprout & Green Apple Salad w/ Sweet & Sesame Dressing

    6 medium jars/1 cup each

    Chopped ingredients
    1/2 lb brussels sprouts, shaved 
    4 stalks of celery, thinly sliced 
    1 apple, cored & thinly sliced
    1/2 small red onion, sliced into little slivers
    salt + pepper 
    2 cups of grapes, halved
    1/4 cup of sesame seeds
    1/4 dried cranberries, diced 

    Orange Tahini Dressing 
    1/3 cup raw tahini 
    1 orange, juiced  
    1/2 lemon, juiced
    1 clove of garlic, minced 
    1/2 tsp cumin (optional) 
    1 tsp grainy mustard braw honey/maple syrup/agave nectar to taste
    2-3  tbsp grapeseed oil 
    salt + pepper