F Yeah, Oatmeal!

Peanut Butter Banana Coconut Oatmeal
Serves 1

Ingredients:

• 1/4 cup dry rolled oats
• 1.25 cups water
• dash cinnamon
• dash sea salt
• 3/4 banana, split into 1/2 banana and 1/4 banana
• 1 tbs peanut butter
• 5 g shredded sweetened coconut

Directions:
Heat water on high in a small pot. Slice half a banana in small pieces and add to the water. Also add a dash of cinnamon and sea salt. Stir. When the mixture comes to a boil, lower to medium heat and add the oats. Stir well every couple of minutes until the oats have absorbed all the water and the banana has slightly dissolved. Pour into a bowl and top with 1/4 banana, sliced, 1 tbs peanut butter, and 5 g shredded coconut. I mix it all up, and enjoy!

¾ cup old fashioned rolled oats cooked in water, 1 banana, and 2 tablespoons peanut butter

No Bake Oatmeal Cookie Balls
adapted from allrecipes.com

Ingredients:

• 2 cups rolled oats
  
• 3/4 cup white sugar
  
• 3 tablespoons unsweetened cocoa powder
  
• 1 tablespoon water
  
• 1/2 teaspoon vanilla
  
• 1/2 cup butter, softened
  
• 2 tablespoons peanut butter
  
• 1 cup confectioners’ sugar

Directions:

1. In a large bowl, combine the oats, sugar and cocoa. With clean hands, mix in the water, vanilla, butter and peanut butter to form a dough.
2. Wash hands, then roll the dough into balls 1 to 2 inches in diameter. Roll balls in confectioners’ sugar until thickly coated.
3. Chill 20 minutes before serving.

Blueberry Maple Oatmeal Smoothie

(makes 2 smoothies)

Directions:

1. Mix the rolled oats into the yogurt and let sit in the fridge over night.
2. Puree everything in a food processor.

Quaker Oat’s Cheesy Oatmeal with Bacon

Makes 2-3 servings

Yields: 1 serving

Ingredients:

• 2/3 cup water/ soy milk/ almond milk/ rice milk
• pinch of salt
• 1/2 cup dry steel-cut oatmeal
• 1/4 medium zucchini, finely grated
• handful of chopped pecans
• 1/2 tsp. cinnamon
• pinch of nutmeg, if desired
• pinch of ground ginger, if desired
• 1 heaping tbsn. almond butter/ any nut or seed butter
• 2 tbsn. brown sugar
• Maple syrup, to serve

Directions:

1. In a heavy bottomed pot, bring the water and salt to a boil over high heat. Add the oats, lower the heat to simmer, cover and cook for 15 minutes, stirring once or twice (if the bottom begins to scorch, add a bit more liquid).
2. After 15 minutes, add the zucchini, nuts, cinnamon, nutmeg and ginger. Stir well, then cover again and cook for another 5 minutes (if oats are dry, add a bit more liquid).
3. Remove from heat, stir in the almond butter and the brown sugar. Serve with an extra dousing of maple syrup more milk, if desired.

Overnight Coconut & Mango Oats Parfait

Instructions:

1. The night before you intend to eat the parfait, combine the oats, yogurt and coconut milk; stir well. Cover with plastic wrap and refrigerate overnight.
2. Also the night before, place the banana slices and mango pieces in a ziploc bag and freeze overnight.
3. In the morning, place the frozen banana and mango into a food processor (or high-speed blender) and process/blend until smooth and creamy.
4. Layer the cold overnight oats with the mango-banana soft serve and toasted coconut flakes.

Baked Banana Oatmeal Cups

These baked oatmeal cups are just like oatmeal in the sense that you can add different mix-ins. I used bananas, raisins and walnuts but I’m sure they would be amazing with different fruits, nuts or even chocolate chips. This recipe is dairy-free and can easily be made gluten-free by making sure all your ingredients are certified gluten-free.

Ingredients

• 2 cups old fashioned oatmeal
• 2 teaspoons ground cinnamon
• 1/2 teaspoon sea salt
• 1 teaspoon baking powder
• 1/3 cup egg whites
• 1 Tablespoon coconut oil, in liquid form
• 1 teaspoon organic vanilla extract
• 6 drops liquid stevia OR 1packet of powdered stevia OR 1/3 cup maple syrup
• 2 medium bananas, mashed
• 2 cups Almond Breeze Unsweetened Vanilla Almond Milk
• 1/4 cup walnuts OR almonds OR other nut
• 1/2-3/4 cup raisins

Preparation

1. Preheat oven to 350 degrees and spray one 12-cup muffin pan with cooking spray or use cupcake liners.
2. In a bowl, mix oats, salt, baking powder and cinnamon.
3. In another large bowl, mix egg whites, vanilla, coconut oil, stevia and mashed bananas until combined. Dump dry ingredients into wet ingredients; mix well. Pour in almond milk and stir until combined.
4. Gently stir in walnuts and raisins.
5. Scoop mixture evenly into muffin cups.
6. Bake 30-35 minutes or until the center of each baked oatmeal cup is set and a toothpick comes out clean.

You can store any extras in the fridge or freezer and reheat them in the microwave when you want to eat them. If you are freezing them, I would take them out of the freezer and put them in the fridge the night before to thaw, then microwave for a few seconds before eating in the morning.

Oatmeal Lemon Creme Bars

Brown Sugar Oatmeal Cookie Dough
(serves 4-6)

Dry:

•   144g (1+1/2 cups) Rolled Oats (old fashioned, gluten free if you like)
•   half recipe (1/2 cup) of DIY Brown Sugar*
•   40g (1/4 cup) Brown Rice Flour
•   32g (1 scoop) Vanilla Protein Powder

Wet:

•   one 15oz can Garbanzo Beans (drained and rinsed well;  1.5 cups beans)
•   1/4 cup Almond Milk (unsweetened)
•   64g (1/4 cup) Raw Almond Butter (natural, no sugar/salt/oil added)
•   1/2 tsp Stevia Extract
•   1/2 tsp Vanilla Paste (or extract)
•   1/2 tsp Butter Extract

*No, you can’t use storebought brown sugar!  Well, I guess I can’t make you, but I can ask you nicely  ;)

Directions:
1.  In a large bowl, add the dry ingredients, mix and set aside.
2.  In a blender, puree the wet ingredients until smooth.  Scoop this over the dry ingredients and fold together.  Serve immediately or refrigerate covered overnight (if you want that authentic cookie dough feel—this is what I did!)

Mocha Crunch Oatmeal

Serves 2-4

• 3 cups water
• 1 cup steel-cut oats
• pinch of salt
• 2 teaspoons instant espresso
• 2 teaspoons cocoa powder
• 1 tablespoon sugar or agave nectar
• Toppings (optional): chocolate chips, chopped nuts, cream or milk

Bring water to a boil. Stir in oats, salt, espresso and cocoa powder. Bring back to a boil and reduce heat to medium-low. Simmer uncovered for 20 to 30 minutes, stirring frequently, until the oats reach your desired consistency.

Remove from heat and stir in the sweetener. Transfer to bowls and add toppings.

Ingredients

• 2 cups (480 ml) ground oats
• 1 ¾ cup (420 ml) cold water
• 4 tablespoons lemon juice (substitute apple juice)
• 1 ¾ cup (420 ml) yogurt
• 2 small apples, grated
• 4 tablespoons fresh berries (I used blueberries and raspberries)
• (optional) a handful of raisins or cranberries, 2 tablespoons of desiccated coconut, a handful of mixed nuts, 4 tablespoons honey

Instructions

1. Put the ground oats (and optional raisins/cranberries) in a bowl. Stir in water and lemon juice.
2. Cover and leave in the fridge for at least 2 hours.
3. Add the grated apples, yogurt (and optional coconut) to the mixture. Stir to combine.
4. This mixture can be kept in the fridge for a few days. Serve with fresh berries, optional nuts and a drizzle of honey.

Banana Chocolate Chip Breakfast Bake

Pumpkin Spice Oatmeal

Makes 3-4 servings

Ingredients:

• 1 3/4 cups water
• 1 cup old fashioned oats
• 1/2 cup pumpkin puree
• 1 tablespoon butter
• 2 tablespoons brown sugar (or honey)
• 1 teaspoon pumpkin pie spice
• 1/4 cup dried cranberries
• 1/4 cup pecan pieces

Bring water to a boil, add oats and cook for 5 minutes.  Turn off burner and allow to thicken for several minutes.  Stir in pumpkin puree, butter, brown sugar, and pumpkin pie spice until well combined.  Fold in dried cranberries and pecans.