1 cup organic pumpkin puree cup gluten free
oats cup unsweetened.
Not exact matches
Layers 1
cup / 125 g muesli, granola, puffed grains or just rolled
oats 1
cup / 250 ml full - fat plain
unsweetened Greek or Turkish yogurt (for a vegan alternative, use coconut yogurt or organic GMO - free soy yogurt)
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 tablespoon chia seeds 3 1⁄4
cups / 325 g gluten - free rolled
oats 1 teaspoon baking powder 1 teaspoon baking soda 2 teaspoons ground cinnamon 1 teaspoon fine sea salt 1 1⁄2
cups / 250 g cooked white beans, such as navy, white kidney, or Great Northern (about one 15 - ounce / 250 g can) 1⁄4
cup / 60 ml coconut oil, melted 1⁄4
cup / 60 ml pure maple syrup or raw honey Grated zest of 1 organic orange 1⁄4
cup / 60 ml
unsweetened applesauce 1 teaspoon vanilla extract 1⁄3
cup / 60 g chopped unsulphured dried apricots 1⁄4
cup / 30 g raisins 1⁄4
cup / 35 g pumpkin seeds 2
cups / 60 g organic, non-GMO cornflakes (optional)
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
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.
1/4
cup creamy almond butter 1/4
cup maple syrup 1/4
cup coconut oil, melted 1 teaspoon pure vanilla extract 2 tablespoons light brown sugar, packed 1/4 teaspoon ground cinnamon 1/2 teaspoon Kosher or sea salt 2 1/2
cups old - fashioned
oats 1 1/2
cups unsweetened flaked coconut 1
cup roughly - chopped raw almonds 4 ounces bittersweet chocolate, finely chopped
1
cup old - fashioned / rolled
oats 1
cup unsweetened applesauce 1/2
cup milk or buttermilk 1 large egg 1 tsp.
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
4
cups old - fashioned
oats 2 tablespoons wheat germ 2 tablespoons ground flaxseeds 1
cup salted roasted cashews 3/4
cups unsweetened coconut flakes 4 tablespoons coconut oil, melted 1/4
cup honey 1/2
cup torn dried mangoes 1/4
cup dried tart cherries
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.
3/4
cup rolled
oats (quick - cooking or old - fashioned will work; instant might get a little dusty) 1/4
cup shredded or flaked
unsweetened coconut 2 tablespoons pepitas, or another nut or seed of your choice 1/4
cup dark or light brown sugar (for low - to - moderate sweetness) 1/8 teaspoon ground cinnamon Few pinches sea salt 1 large egg white 2 teaspoons water (adjusted from 1 T) 2
cups (approximately 1/2 pound) walnuts, pecans or nuts that you prefer
2 3⁄4
cups rolled
oats 1
cup shelled pistachios 1
cup unsweetened coconut chips 1/3
cup pumpkinseeds 1 tablespoon salt 1⁄2
cup light brown sugar 1/3
cup maple syrup 1/3
cup extra virgin olive oil 3⁄4
cup dried sour cherries.
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
No Bake Cranberry Coconut Energy Bites 1/2
cup cranberries 1/4
cup finely chopped walnuts 1/2
cup gluten - free rolled
oats 1
cup unsweetened coconut shreds or flakes 1/4
cup ground flaxseed 3/4
cup natural, unsalted almond butter 1/4
cup pure maple syrup
2 1/4
cups Chex multi-bran cereal, or the multi-bran cereal of your choice 1
cup rolled or quick - cooking
oats 3/4
cup non-fat powdered milk 2 tablespoons
unsweetened cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 large ripe banana, mashed 4 tablespoons butter, softened 1/2
cup Splenda or the sucralose - based sweetener of your choice 2 eggs 1/2
cup applesauce mixed with 1 teaspoon baking soda 1 1/2 teaspoons vanilla
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.
What's in it: 1
cup steal cut
oats 1/2
cup quinoa (any color is fine), rinsed 1 14.5 oz can pumpkin puree 1 tablespoon pumpkin pie spice (or 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground nutmeg) 1 tablespoon maple syrup (admit for no sugar added, add more if you like a sweeter oatmeal) 3 1/2
cups water 1/2
cup unsweetened vanilla almond milk (or any other milk you like) Topping options (any combination of your favorites): pomegranate seeds, chopped apples or pears, chia seeds, hemp hearts, pumpkin seeds, toasted or candied pecans, slivered almonds, roasted coconut chips, (brown sugar or maple syrup if you have a sweet tooth).
3/4
cup sweetened, shredded coconut or whole rolled
oats (I went with the coconut, but used
unsweetened since that's what I had on hand)
1/3
cup almond flour 1/2
cup certified gluten - free
oats 1/2
cup raw buckwheat groats 3/4
cup dates, pitted 3/4
cup unsweetened coconut flakes + extra for topping 2 tablespoon agave nectar, honey (not vegan) or maple syrup fresh lemon zest of 1 lemon + extra for topping pinch himalayan pink salt (optional)
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.
I used 1/3
cup GF rolled
oats, 1/3
cup or maybe a bit more of
unsweetened almond milk, 1 tablespoon chia seeds, 2tbls of powdered peanut butter, 1/2 tbls of maple syrup.
1 1/3
cups whole wheat pastry flour 2/3
cup toasted wheat germ 1/2
cup quick
oats 1/2
cup unsweetened shredded coconut 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 teaspoons ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 3 large bananas, mashed 1/3
cup coconut palm (or brown) sugar 1/3
cup 1 % milk 2 tablespoons almond butter 2 tablespoons ground flax seed 1 tablespoon molasses 1 teaspoon vanilla bean paste
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
2
cups old - fashioned
oats 1/3
cup packed brown sugar 1 1/2 teaspoons baking powder 3/4 teaspoon cinnamon 1/4 teaspoon salt 1 egg white 1 egg 3/4
cup skim milk 2/3
cup unsweetened applesauce 1/2 teaspoon vanilla extract 2/3
cup peeled chopped fresh apples
5
cups rolled
oats, preferably thick - cut (if you're gluten - sensitive, be sure to use
oats marked gluten - free) 1
cup whole raw almonds 1/3
cup roughly chopped pecans or walnuts 4 teaspoons cinnamon 1 teaspoon salt 1/4 teaspoon ground cardamom 2/3
cup unsweetened applesauce 1/3
cup extra virgin olive oil 1/4 c maple syrup 1/4
cup coconut palm sugar (or increase maple syrup to 1/2
cup) Zest of one organic orange 2 teaspoons vanilla paste, or 1 tablespoon vanilla extract 1
cup dried fruit of choice (raisins, cranberries, etc..)
1/4
cup pure maple syrup 1/4
cup brown sugar, packed 1/4
cup vegetable oil 1/8 teaspoon ground nutmeg Pinch of salt 3
cups old fashioned or rolled
oats 1
cup sliced almonds 1
cup unsweetened coconut flakes 1
cup dried cherries
2
cups old fashioned
oats 1/2
cup unsweetened applesauce 1 large egg, beaten 1 tablespoon canola oil 1
cup nonfat milk 1/2
cup plain, nonfat yogurt (not Greek) 1 teaspoon cinnamon 1 teaspoon baking powder 1/4 teaspoon salt 2 tablespoons turbinado sugar, or other sweetener 1/2 teaspoon vanilla 1
cup fresh blueberries 1/2
cup walnuts or pecans, chopped
Coconut Almond Granola Recipe 2
cups old - fashioned rolled
oats (gluten - free, if needed) 2
cups organic
unsweetened coconut flakes 1
cup raw almonds, coarsely chopped 1/4
cup pure maple syrup 2 tablespoons melted virgin coconut oil 1/8 teaspoon kosher salt or fine sea salt
2 sticks (1
cup) vegan butter 1
cup sugar (vegan, evaporated cane juice) 1
cup brown sugar (vegan) 2 tablespoons ground flax seeds 4 tablespoons water 1 tablespoon vanilla extract 1 1/2
cups oat flour * 1 teaspoon baking soda 1 teaspoon xanthan gum (optional) 1 tablespoon cinnamon 3
cups rolled
oats 3/4
cup ground sunflower seeds (pumpkin seeds or almonds may be used) 1/2
cup nondairy chocolate chips or non dairy chocolate bar cut into small chunks (about 1/4 inch) Optional: 1/4
cup shredded,
unsweetened coconut Optional: 1/2
cup raisins
2 1/3
cups of gluten free
oats (I used Bob's Red Mill rolled gluten free
oats) 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon of salt 3 - 4 bananas (very ripe is best) 1 tablespoon of vanilla extract or paste 1/4
cup of
unsweetened applesauce 1/4
cup of maple syrup, agave or honey (for vegetarian option) 1/4
cup of hemp hearts (optional for extra protein) 1/4 -1 / 2
cup of vegan chocolate chips (I prefer Enjoy Life)-- use as many as you prefer.
1
cup of porridge
oats 1 apple, skin on — grated About 1 teaspoon of freshly grated ginger 1/2 teaspoon of turmeric powder or freshly grated turmeric 1/2 teaspoon of cinnamon powder 500 ml of Provamel Almond
Unsweetened drink
16 oz gluten - free rolled
oats (extra thick or regular)(half a bag) 1/4
cup and 2 Tbsp raw almonds, soaked overnight or for 10 - 12 hours 1/4
cup walnuts, soaked for 4 hours 1/4
cup raw pumpkin seeds, soaked for 6 hours 1/4
cup raw sunflower seeds, soaked for 6 hours 1/2
cup unsweetened coconut flakes 1/3
cup extra-virgin, cold - pressed olive oil 3 Tbsp liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 2 1/4 tsp ground cinnamon 3/4 tsp ground nutmeg 3/4 tsp ground cloves 2/3 — 1 1/2
cups dried fruits / freeze - dried fruits
Ingredients 32 oz gluten - free rolled
oats (extra thick or regular) 3/4
cup raw almonds, soaked overnight or for 10 - 12 hours 1/2
cup walnuts, soaked for 4 hours 1/2
cup raw pumpkin seeds, soaked for 6 hours 1/2
cup raw sunflower seeds, soaked for 6 hours 1
cup unsweetened coconut flakes 2/3
cup extra-virgin, cold - pressed olive oil 1/3
cup liquid sweetener of your choice, such as raw coconut nectar, raw honey or maple syrup 1 1/2 Tbsp ground cinnamon 1/2 Tbsp ground nutmeg 1/2 Tbsp ground cloves 1 1/2 — 3
cups dried fruits / freeze - dried fruits
1/2
cup quick rolled
oats 2 tablespoons natural peanut butter 1 1/4
cups frozen strawberries 1 medium ripe banana Pinch of fine sea salt 1 1/2
cups unsweetened vanilla almondmilk
* 1/2
cup / 125 g rye flakes (I couldn't find these so I used rolled
oats * 1
cup / 100 g rolled
oats * 1/2
cup / 65 g raw pepitas (I used chopped raw pecans instead) * 1/4
cup / 15 g wheat bran (I used ground flax seeds instead) * 1/4 teaspoon kosher salt (I used fine sea salt) * 1/2
cup / 25 g
unsweetened coconut flakes * 1/4 teaspoon ground cinnamon (optional) * 1/4
cup / 60 ml honey, plus more for serving * 2 tablespoons coconut oil or extra virgin olive oil * 1/2
cup / 60 g chopped dried mango (I used organic,
unsweetened dried mango)
For scones 3
cups old - fashioned
oats 1/2
cup coconut flour 1/4
cup + 2 tablespoons cane sugar 1 tablespoon baking powder 1 teaspoon sea salt 1/4
cup + 2 tablespoons chilled coconut oil 1
cup cold
unsweetened almond milk 1/2
cup halved cranberries Zest of 1 orange
Ingredients: 6
cups quick - cooking or old - fashioned rolled
oats 2
cups raw walnuts, chopped 2 Tbsp ground cinnamon 1/2 tsp salt 1
cup unsweetened apple cider or apple juice 1/2
cup neutral oil such as avocado or olive oil (not extra-virgin) or melted coconut oil 2 Tbsp maple syrup
Healthy Food Processor Carrot Cake 300 g (about 3) carrots, roughly chopped 100 g (about 1) ambrosia, gala or golden delicious apple, cored and roughly chopped 1
cup walnut halves 3/4
cup packed light brown sugar 1
cup quick - cooking rolled
oats 1
cup unbleached organic all - purpose flour 1/2
cup miller's bran (not cereal) 2 teaspoons baking soda 1/8 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoons pumpkin spice or 1/2 tsp ground ginger + 1/4 tsp cloves + 1/4 tsp nutmeg 1/2
cup milk (I used
unsweetened almond milk) 1/2
cup neutral oil (I used avocado oil) or olive oil, more for pan 2 large eggs 2 teaspoons vanilla extract 1/2
cup raisins
1 (112g) extra ripe banana, mashed 1/2
cup (142g) natural peanut butter 2 tablespoons (22g) refined coconut oil, melted (but not hot) 1/4
cups (78g) pure maple syrup 1/4
cup (55g) Califia Farms original almondmilk 1 1/4
cups (122g) oat flour 1/2 teaspoon fine sea salt 1/4 teaspoon baking soda 1
cup (98g) thick rolled
oats 1/4
cup unsweetened banana chip meal (see notes above) 1/4
cup dry roasted peanuts, roughly chopped 2 ounces good quality dark chocolate, roughly chopped
1/4
cup of sunflower seeds (soaked for an hour) 1/4
cup of pumpkin seeds (soaked for an hour) 1/3
cup of
oats 5 dates 1 tbsp of gogi berries 1 tsp of maca powder 1 tsp of
unsweetened, shredded coconut 1 tbsp of coconut water 1 tbsp of protein powder 1 tsp of vanilla extract (if you have vanilla beans, even better!)
Ingredients: 2 packed
cups pitted Medjool dates 1
cup old fashioned rolled
oats 1/2
cup unsweetened finely shredded coconut (plus extra for coating the bites) 2 tablespoons chia seeds Zest from 1 lemon 2 tablespoons fresh lemon juice 3/4 teaspoon pure vanilla extract 1/4 teaspoon ground ginger (optional) Pinch of sea salt
Ingredients 1 1/2
cups old fashioned
oats 1 1/4
cups flour 3/4 tsp cinnamon 1 tsp baking powder 3/4 tsp baking soda 1/2 tsp salt 1
cup unsweetened applesauce 1/2
cup milk 1/2
cup firmly packed brown sugar 3 tablespoons vegetable oil 1 egg white
2
cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1
cup (2 sticks) unsalted butter, softened (I used 1 tub of Smart Balance Light) 3/4
cup granulated sugar 3/4
cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2
cups old - fashioned
oats (not instant or quick - cooking) 6 ounces semisweet chocolate, cut into 1 / 4 - inch chunks (I used 1
cup of chocolate chips) 1/2
cup shredded
unsweetened coconut 3/4
cup pecans (3 ounces) Vegetable - oil cooking spray
Modifications were: - used traditional
oats because I didn't have quick cook, just gave them a quick zap in the Nutribullet and kept 1/4
cup unground for texture - omitted hemp seeds because I don't have those -
unsweetened applesauce instead of bananas (love bananas but wanted my blueberries to have center stage)- I'm not vegan so I used 2 medium eggs - replaced 1 tbsp peanut butter with mayo (love peanut butter but not necessarily mixed with other flavors)- threw in maybe 1/2 tsp chia seeds just for grins Baking time was right around 35 minutes in a 8 × 8 Pyrex baking dish and I left them to cool all day and cut them into 9 bars this evening.
Ingredients: 2 1/4
cups all - purpose flour 3/4
cup uncooked quick - cooking
oats 2 teaspoons ground cinnamon 2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2
cups mashed ripe bananas (about 6 medium bananas) 3/4
cup unsweetened apple juice concentrate 4 large eggs, beaten 1/2
cup butter, melted 2 teaspoons vanilla extract 3/4
cup chopped toasted walnuts
1
cup rolled
oats 2/3
cup unsweetened shredded coconut, toasted 3 tablespoons ground flax 1/2
cup seeds (I did a combo of sunflower, sesame and pepitas) 1/2
cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2
cup peanut butter 1/4
cup pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)
1
cup rice flour 1
cup rolled
oats 1 teaspoon cinnamon 1/2
cup applesauce,
unsweetened 1/2
cup finely grated carrot 2 tablespoons ground flax seed plus 6 TBS warm water 3 tablespoons molasses
Fruit Filling: 3
cups sliced fresh rhubarb 2
cups fresh mango chunks 2 tablespoons whole wheat flour 1/4 teaspoon ground ginger 1 teaspoon finely shredded orange peel 2 tablespoons fresh orange juice 2 tablespoons honey Topping: 3/4
cup old fashioned rolled
oats 1/4
cup whole wheat flour 1/4
cup packed dark brown sugar or sucanat 1/4
cup unsweetened coconut flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/4
cup butter, melted