I made this for Sabbath breakfast, but then realized that it wasn’t healthy (especially considering that I was using regular jelly with regular sugar and not the natural, good and healthy stuff), and eat it for dessert instead. Temperance is key here. I still have some in the freezer. They’re so sweet and delicious. I do recommend using naturally sweetened jelly, jam, or preserves if possible.
I was low on oats, so my no-bakes stuck to the plate. If that happens to you, let them thaw a little before carefully scraping them off of the plate. If yours turn out too liquidy, or too much like oat meal before you freeze them, put them in some form of a container and you can eat them like ice cream. Try ice cube trays or popsicle molds or something. I haven’t tested that yet, but did eat mine with a spoon. If you have more oats, though, then yours will probably turn out more like cookies. If they stick, just let them thaw a little. I hope it works.
- 250 ml coconut milk
- 200 grams strawberry jelly, jam, or preserves (I used maybe about two tablespoons less, since I had already used some of the jelly on a pancake.)
- 5-7 dates (optional for extra sweetness and flavor)
- strawberries (frozen, dried, or fresh) cut into pieces (Optional for extra strawberry-ness, I did not have this, but would have liked to.)
- a pinch or two of salt (I used Himilayan pink salt.)
- Combine coconut milk, dates (if using), jelly and salt into a pot. You can also add your strawberries of choice, or add them later when you add the oats.
- Gradually bring the combination to a boil, stirring constantly to melt the jelly.
- When all has come to a boil, reduce heat if necessary to continue melting jelly without burning anything. Some chunks of jelly are ok (I had plenty of chunks of jelly.) and delicious, but I think you’ll want to have the sweetness and flavor of the jelly go throughout the coconut milk, so at least use that much.
- Gradually stir in oats, until you have an oatmeal cookie-dough or thick oatmeal (Start with 1 cup and add up to 3, if needed. Let sit a few minutes, maybe 5-10 and add more if still needed.).
- Scoop out by tablespoonfuls or quarter cups (depending on the desired size of your cookie), and drop onto plates, cookie sheets, or wax paper.
- Chill in the freezer for several hours or overnight.
- This makes a delicious, frozen treat.
If you have cookie cutters, you can also shape the cookies with cookie cutters and drop them on the plates, cookie sheet or wax paper. If it’s too oaty, next time add less oats (I had less oats and had a delicious sticky frozen treat) and eat it like ice cream. It’s delicious, and so sweet!
Remember, these are not healthy enough to eat as a meal. Just eat one or two for dessert. Try this with heart shaped cookie cutters for Valentine’s day (I’m really mentally kicking myself for throwing away my cookie cutters.).