We just do 1/2
cup oats Tsp ground flax Cinnamon Squirt of agave syrup (much lower glycemic index i.e. it doesn't raise blood sugar a ton) And sometimes throw frozen raspberries....
Not exact matches
20 soft dates (approx 230 g / 8 oz) 1 1/2
cup / 185 g cooked black beans (rinsed) 1/2
cup / 125 ml olive oil or other neutral oil 1/2
cup / 125 ml plant milk or regular milk 3 eggs 1/2
cup / 50 g oat flour (or same amount rolled
oats, mixed into a flour) 1/2
cup / 50 g almond flour 6 tbsp cacao powder 1
tsp baking powder 1 pinch salt 1 handful crushed walnuts (optional)
Pastry 3/4
cup / 100 g oat flour (or 1
cup / 100 g rolled
oats mixed into flour in a food processor) 1/3
cup / 50 g rice flour 1/2
cup / 50 g almond flour 2 tbsp potato starch or arrowroot 1/2
tsp sea salt 90 g / 3 oz chilled butter or solid coconut oil, cut into dices 3 - 4 tbsp ice - cold water
1/2
cup uncooked quinoa + 1
cup water (or 1
cup leftover cooked quinoa / millet / buckwheat) 1 pinch sea salt 1
cup rolled
oats or jumbo
oats 2
cups unsweetened creamy greek yogurt or non-dairy «yogurt» 1/4
tsp ground vanilla or 1/2
tsp pure vanilla extract 1/2
tsp freshly grated ginger
1/2
cup / 85 g uncooked quinoa, soaked for 12 to 24 hours in 1
cup filtered water 1/2
cup / 45 g rolled
oats, choose certified gluten free if intolerant 3/4
cup / 60 g unsweetened desiccated coconut 1
cup / 250 ml unsweetened almond milk 1 egg or 1
tsp chia seeds soaked in 1/4
cup filtered water for 15 minutes 2 tbsp melted extra virgin coconut oil (more for cooking) 1/2
tsp ground vanilla 1
tsp baking powder 1/2
tsp cinnamon zest of 1 lemon
Apple Oatmeal 1
cup rolled
oats 1
cup unfiltered and unsweetened apple juice / cider (or milk of choice or water) 1 1/2
cup water 2 tbsp almonds, finely chopped 1/2
tsp ground cinnamon 1/2
tsp freshly ground cardamom 1/4
tsp ground vanilla 3 tbsp butter (or coconut oil) 10 - 15 almonds, chopped a large pinch salt
3
cups of gluten free rolled
oats 3/4
cup of walnut halves 2 tbl of maple syrup or 1/4
cup of coconut sugar 1 tbl of hemp hearts 1
tsp of vanilla extract 1.5
tsp of baking soda 1
tsp of ground cinnamon 1/4
tsp of sea salt 2
cups of filtered water 1 dark chocolate, vegan bar, chopped or 1/3
cup of vegan chocolate chips
1
cup soaked walnuts 1/2
cup dates 1/2
cup oats, 1/2 ground together (use gf
oats to make the cookies gluten - free) 1/4
tsp salt 1/2
tsp cinnamon 1
tsp vanilla 2 tbsp raisins
Nutella 1
cup all purpose flour 1
cup rolled
oats 1/4
cup cocoa powder 1
tsp.
Ingredients: 100 grams (1
cup) whole
oats 25 grams (1/4
cup) toasted pumpkin seeds 25 grams (1/4
cup) toasted almonds, coarsely chopped 25 grams (1/4
cup) shredded coconut 50 grams dark chocolate, finely chopped (optional) Pinch of salt 80 grams smooth peanut butter 100 grams of honey or date syrup 1/2
tsp.
vanilla 1 large egg 2
cups quick cooking
oats (which I smashed in zip lock bag with a rolling pin) 1 1/2
cups all purpose flour 1 1/2
tsp.
vanilla 1/3
cup old - fashioned
oats 1/4
cup flour 1/4
tsp.
Ingredients: 1/4
cup applesauce 1 egg white 2 tbsp maple syrup (I use sugar - free) 1/2
cup oats (NOT quick
oats... use regular rolled
oats) 1/4
tsp baking powder 2
tsp stevia / truvia 1/4
cup frozen blueberries 1 tbsp coconut flakes Topping: PB2 and whipped cream
Lemon Cream Pie
Oats (an overnight recipe, makes 1 big breakfast serving) 1/2
cup old fashioned
oats 1/2
cup unsweetened almond milk 1/2
cup water 1/4
cup plain Greek yogurt 1
tsp.
1
cup old - fashioned / rolled
oats 1
cup unsweetened applesauce 1/2
cup milk or buttermilk 1 large egg 1
tsp.
I reduced
oats and milk to 1/3
cup, and the honey to 1
tsp, and it was perfect.
1
cup regular cut
oats 2 ripe bananas 2 flax eggs (2 tbl of flax seed meal mixed with 6 tbl of water) 1/3
cup of nut butter (I used creamy cashew) 2 tablespoons of coconut sugar 1
tsp baking powder 1/2
tsp baking soda Pinch of sea salt 1 tablespoon of ground cinnamon 1 tablespoon of hemp hearts 1 teaspoon of vanilla extract Vegan chocolate (I shaved a 4 oz bar) but you can also use 1/2
cup of chocolate chips as well
1
cup oat flour (You can make your own by finely grinding
oats in a food processor) 1/4
cup ground flax seed 1 - 1.5
tsp sea salt * see notes above 1 tbsp finely chopped, fresh rosemary 1/4
cup olive oil 1/2
cup water
3
cups old - fashioned
oats 1/3
cup (packed) brown sugar 1
tsp baking powder 1/2
tsp salt 1
tsp ground cinnamon 1 1/2
tsp ground ginger 1 1/2
cups skim milk 1 egg 3/4
cup unsweetened applesauce 3 tbsp unsalted butter, melted 1/2
cup chopped dried apricots (about 8) 1/2
cup dried cherries 1/3
cup slivered almonds
1
cup oat flour (You can make your own by finely grinding
oats in a food processor) 1/4
cup ground flax seed 1 - 1.5
tsp sea salt * see notes above 1/4
cup olive oil 1/2
cup water 1
tsp each sesame seeds, hemp seeds, sunflower seeds, and chia seeds (or other seeds of your choice)
3
cups water 1
cup almond milk (or other non-dairy milk) 1
cup uncooked steel - cut
oats 2 apples, peeled and grated 2 Tbsp chia seeds (or ground flax or hemp seeds) 2
tsp ground cinnamon 2 - 3
tsp vanilla extract
1 - 2
tsp truvia (optional — for more sweetness) 1/2
cup oats (NOT quick
oats... use regular rolled
oats) 1/4
tsp baking powder
Definitely do NOT use quick
oats) 1/2 lemon (use rind and juice) 1/4
cup of blueberries 1
tsp coconut flour (topping) Coconut oil (I use the spray, just to lightly grease the ramekin)
Ingredients: 1/2 banana (can use apple sauce as a substitute) 2 tbsp maple syrup (I use Joseph's Sugar Free Maple Syrup — it's extremely low in calories) 1 egg white 2
tsp truvia / stevia 1/4
tsp baking powder 1/2
cup of
oats (Stick with rolled
oats.
4
cups raw
oats (not quick or instant) 3/4
cup unsweetened coconut flakes 1/2 — 3/4
cup chopped nuts / seeds (I used 1/2
cup sliced almonds, will add flax seeds next time) 1
cup dried fruit (I used sweetened dried cranberries) 1/4
tsp.
1
cup Wonderful Pistachios, roughly chopped 2
cups old - fashioned
oats, gluten free as necessary 1/2
cup puffed rice cereal 1/2
cup chickpea flour 2
tsp.
I didn't use the chocolate chips and ended up using slightly less than 3
cups of ground
oats with an extra half
tsp of baking powder and an extra 1/8
tsp baking soda.
1/4
cup rolled
oats 1/2
cup water 1/2
cup grated carrot 1/4
cup nonfat cream cheese 1 Tbsp chia seeds 1 Tbsp maple syrup 2 Tbsp raisins 1/2
tsp cinnamon 1/4
tsp ground nutmeg 1/4
tsp vanilla
3/4
cup unsweetened almond milk 1
cup frozen spinach (or 2
cups fresh) 1 frozen banana 1/4
cup rolled
oats 2 Tbsp unsalted almonds 2 Tbsp unsweetened shredded coconut 1 Tbsp unsweetened cocoa powder 1/2 Tbsp chia seeds 1
tsp Nutrex Hawaii Spirulina Pacifica powder 1/2
tsp vanilla 6 drops liquid stevia or other natural sweetener 6 ice cubes
Ingredients — 1
cup frozen strawberries (150g)-- 1/2
cup milk (120 ml)-- 1/2
cup greek yogurt (120g)-- 2 tbsp GF
oats — 1
tsp cinnamon — 2
tsp sweetener (honey, agave, maple)-- 4 dates
Ingredients: - cooking spray -1 / 2
cup whole wheat flour -1 / 2
cup all - purpose flour - brown sugar, to taste -2 1/2
tsp baking powder -1 / 4
tsp salt -1
cup rolled
oats -1
cup soy milk -1 / 4
cup extra virgin olive oil -1 egg -1 1/2
tsp vanilla extract -1 1/2
tsp cinnamon -2 handfuls of dried cranberries -1 small apple, diced -1 banana, diced
2
cups buttermilk 1/2
cup old - fashioned
oats 2/3
cup whole wheat flour 2/3
cup all - purpose flour 1/4
cup toasted wheat germ, or cornmeal (or use another 1/4
cup whole wheat flour) 1 1/2
tsp.
1/2
cup butter (just slightly cooler than room temperature) 1
cup brown sugar 1
cup white sugar 1
cup all natural peanut butter (unsweetened and unsalted) 3 eggs 1 tbsp molasses 1
tsp vanilla extract 1/2
cup all purpose flour 2
tsp baking soda A pinch of salt 4
cups large flake
oats 1 1/2
cups M&M s (Or other candy - coated chocolate of your choice.
-- 1
cup GF
oats (100g)-- 1
cup milk (240 ml)-- 1 tbsp cocoa powder — 2
tsp honey (or any other liquid sweetener)-- 2
tsp cinnamon — 1
tsp nutmeg — 1
tsp baking powder — 1 pear, cored and sliced — small handful hazelnuts, chopped
2 ripe bananas 3 organic eggs (or three flax / chia eggs for a vegan version) 3/4
cup organic gluten - free rolled
oats 1/2
cup organic buckwheat flakes 1
tsp baking powder a pinch salt 1/2
tsp ground cardamom 1/2
tsp vanilla powder 1
cup oat milk (or other plant - based milk) + coconut oil for frying
Some of my favorite combinations Cinnamon Apple [2
cups oats + 1/2
cup dried apples + 1/4
cup ground flax + 1/4
cup walnuts + 2 tbsp hemp seeds + 1/2
tsp cinnamon]
Ingredients 1 can chickpeas, drained and rinsed 1 stick butter 1
cup honey or sugar 1/2
tsp salt 1/2
tsp vanilla 2
tsp baking soda 12 oz peanut butter 3
cups oats 1
cup choc chips
1/3
cup rolled
oats 1/2
cup Original Luz Almond milk 1/2
cup water 1 tbsp almonds, chopped pinch of salt 1
tsp vanilla extract 1/2 — 1
tsp cinnamon 2 fresh figs chopped 1
tsp sweetener such as honey, rice malt syrup or maple syrup
Let's start baking... Blueberry Muffins Yields: 14 Large muffins Ingredients: 3
cups all purpose flour 3
tsp baking powder 1
tsp salt 2/3
cup vegetable oil 1 & 1/2
cups granulated sugar 2 eggs 2/3
cup buttermilk 2
tsp pure vanilla extract 2 & 1/2
cups fresh blueberries, washed and dried well 2 lemons, zested Streusel Topping Ingredients: 2/3
cup packed brown sugar 1/4
cup all purpose flour 1/2
tsp cinnamon 2 tbsp room temperature salted butter 1/4
cup instant
oats Directions: 1.
Combine 1/3
cup of
oats, 1
cup of unsweetened almond milk, pinch of cinnamon, 1/4
tsp vanilla, 5 chopped dates, and 1 tbsp chia.
PANCAKE MIX — 1
cup GF
oats (100g)-- 2 ripe bananas — 2
tsp cinnamon — 1
tsp nutmeg — 1
tsp maca powder — 1
tsp baking powder — 2 eggs — 2 tbsp coconut oil, plus extra for frying
1 chia egg (1 tbsp chia seeds + 3 tbsp water) 1
cup / 240 ml / 120 g finely chopped sunflower seeds 1
cup / 240 ml / 90 g rolled
oats (or oat flour), choose gluten free if intolerant 1/2
cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1
tsp baking powder 1
tsp vanilla extract 1/3
tsp salt 5 tbsp (75 g) coconut oil, room tempered 5 tbsp maple syrup 1/2
cup plant milk
1
cup / 240 ml / 120 g finely chopped sunflower seeds 1
cup / 240 ml / 90 g rolled
oats, choose gluten free if intolerant 1/2
cup / 120 ml / 60 g buckwheat flour 1 1/2 tbsp arrowroot (or corn starch or potato starch) 1
tsp baking powder 1
tsp vanilla extract 1/3
tsp salt 5 tbsp / 75 g butter, room temperature 1/3
cup / 80 ml maple syrup 1 egg, separated
Dry mixture 2
cups old - fashioned rolled
oats (or any rolled flakes), choose gluten free if you are celiac 1
tsp baking powder 1/4
tsp ground ginger 1/4
tsp ground nutmeg 1/2
tsp ground cinnamon 1/4
tsp ground cardamom 1/4
tsp ground vanilla or 1/2
tsp vanilla extract 1 pinch coarse sea salt 1 1/3
cups / 200 g / 7 oz grated raw carrot (about 4) a handful raisins
1 1/4
cups old - fashioned or quick - cooking
oats 1/4
cup toasted wheat germ 1/4
cup brown sugar or turbinado sugar 1
tsp baking powder 1/2
tsp salt 1/2
cup milk (any kind — I used skim milk) 1 egg 1
tsp vanilla 1 Tblsp butter, melted 1/4
cup peanut butter, smooth or crunchy, preferably natural
1 flax egg (1 tbl of flaxseed meal or a flax / chia combo + 3 tbl of water) 4 (3.5 for the recipe and 1/2 of banana sliced to top each muffin) medium ripe bananas 1 tbl baking powder 1
tsp baking soda 1/2
tsp almond extract 1/4
cup coconut sugar 2 1/2 (38 ml) Tbsp maple syrup 3/4
tsp sea salt (I used pink Himalayan) 2
tsp ground cinnamon 3/4
cup unsweetened plain almond milk 1.25 almond flour 1.25
cup gluten - free flour blend (I used Bob's Redmill 1:1 flour) 1.25
cups of gluten - free
oats 1
cup chopped walnuts or vegan chocolate chips
For the Cinnamon Oatmeal Cookies: 1
cup unsalted butter at room temperature 1/2
cup granulated sugar 1
cup brown sugar 2 eggs 1
cup whole wheat flour 1
cup all purpose flour 1
tsp baking soda 2
tsp baking powder 1
tsp salt 1
tsp cinnamon 1-1/2
tsp vanilla 1-1/2
cup rolled
oats
1/3
cup of nuts (I used a mix of almonds and walnuts) 1/3
cup of hemp seeds 1/3
cup of gluten free
oats 1/4
cup of almond butter (or nut butter of your choice) 3/4
cup of dates (about 10 - 12) 2
tsp of maple syrup
Crumble 1
cup oats 1/2
cup almond flour 1
tsp vanilla extract 3
tsp melted coconut oil (I use natural empire) 3 tbsp fruit syrup / maple syrup (I use SweetFreedom) 1
tsp sukrin gold pinch salt
1
cup / 240 ml rolled
oats 1/2
cup / 120 ml / 70 g ground almond flour 2 tbsp corn starch a pinch sea salt 1/2
tsp vanilla extract or ground powder 3 tbsp coconut oil or butter 2 tbsp maple syrup or honey