Kodiak

Serves 8

• 6 tablespoons butter, softened (or peanut or nut butter)

• 1/2 cup brown sugar, packed

• 1 teaspoon vanilla extract

• 2 egg yolks 

• (1c) or  3 packets Kodiak Maple & Brown Sugar PEAK Oatmeal

• 1/3 cup white chocolate chips (optional)

260Calories

8g Protein,    12g   Total Fat,    30g carbs

Preheat the oven to 350° Fahrenheit. Line a baking sheet with parchment paper.

1. Place the butter and brown sugar in a bowl and beat for 2 minutes, until light and fluffy. Beat in the vanilla and egg yolks.
2. Add the oatmeal and white chocolate chips (if you so choose) to the mixture and mix in until combined. Let sit for 5 minutes.
3. Place scoops of cookie dough on the parchment-lined baking sheet, two inches apart. There should be enough batter to make eight cookies. Press each scoop down slightly with the palm of your hand.
4. Bake for 10-12 minutes in the preheated oven, or until lightly golden brown on top.
5. Remove and let cool slightly. Move to a wire rack and cool completely. Store in an airtight container.

Superfood Breakfast Cookies

Serves 8

191 calories, 9 grams of protein, 10 g fat, 19 carbs

• (1c) or 3 packets Kodiak Maple & Brown Sugar Oatmeal Packets

• 1 banana, mashed (about one medium banana)

• 1 large egg

• 1/4 cup almond or cashew butter

• 3 tablespoons whole milk

• 2 tablespoons pumpkin seeds (shells removed)

• 1 tablespoon chia seeds

• 2 tablespoons cashews, chopped 

• 1 tablespoon flax seeds

• 2 tablespoons hemp hearts 

Preheat the oven to 350° F. Line a baking sheet with parchment paper.

• Place the oatmeal, banana, nut butter, egg, and milk in a small bowl, and mix with a spoon until well combined. Banana should be fully mashed.
• Add the pumpkin seeds, chia seeds, cashews, flax seeds, and hemp hearts and stir until well combined.
• Let the mixture sit for 10 minutes so that the liquid can absorb.
• Place scoops of cookie dough on the parchment-lined baking sheet, 2 inches apart. There should be enough batter to make eight cookies. Press the cookies down slightly to make a nice, thick round shape.
• Bake for 10-12 minutes in the preheated oven, or until lightly golden brown on top.
• Remove and let cool. Store in an airtight container.
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Baked Oatmeal Bars

Peach Granola Bars

dry ingredients-
6 c oats
3/4c oat bran
1c almonds (or any nut)
1 1/2t salt
1 1/2t ginger
1-2 T cinnamon
wet ingredients- (let sit for 5-10min)
4 chopped peaches
1c. of pureed flax, pumpkin seeds, sunflower seeds
2 bananas (microwave for 40 sec to smoosh it more)
1/2 c honey and 1/2c coconut sugar
1 t vanilla
optional add chocolate

You can toast (375 for 10 min) the oats and nuts before you mix them together.
Or just skip that and just mix the dry and wet ingredients separately then add together. Spread on a large cookie baking sheet.
Bake 350 for about 25 minutes. If you’d like a crunchier top, put the pan under the broiler for a minute or two, watching carefully to make sure they don’t burn.
Remove from oven and allow to cool for at least 15 minutes.
They were nice and chewy, but they didn't stay together in bars.  Maybe try freezing them or adding eggs or more flax


Adapted from-
http://blog.fatfreevegan.com/2013/08/peach-oatmeal-bars.html
http://peachesplease.com/chewy-peach-granola-bars/

Pumpkin Granola Bars

Pumpkin Granola Bars

Ingredients

• 2 1/2 cups gluten free rolled oats
• 1/2 cup pumpkin
• 1/4 cup unsweetened applesauce
• 1/3 cup maple syrup
• 1/2 heaping tsp of cinnamon
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1/2 tsp vanilla extract

Instructions

• Preheat oven to 350. 
• Mix all the dry ingredients together in one bowl. 
• Mix wet into another. 
• Combine wet to dry really well so all the oats get coated. 
• Line a baking pan with parchment paper.  I used an odd sized pan, but an 8X8 or 9X9 pan would work well.  Give yourself enough of the paper so it sticks out the sides.  This will make the bars easier to pull out and cut with a pizza cutter. 
• Using the extra paper, press the bars with your palms so they are packed well and evenly flat.
• Bake in the oven for about 20-25 minutes.  Let the bars cool completely before cutting.

Store in an airtight container separated by parchment paper. They should keep for about two weeks. Enjoy!

(freeze extra for quicker snacks)

http://mywholefoodlife.com/2012/11/16/pumpkin-granola-bars/

Nutrient dense Breakfast or Snack Bars

22 different types of breakfast bars

http://mywholefoodlife.com/2013/08/31/22-healthy-snack-bar-recipes-perfect-for-lunchboxes/

other additions that could be added- sesame seeds, sunflower seeds, flax seed meal, hemp seeds, raisins almonds, walnuts, wheat germ, finely chopped/pureed dates, shredded coconut

(freeze extra for quick snacks)

Granola Bites

Granola Bites from- Honey We are Healthy

Ingredients

1 c. oats

3/4 c. unsweetened shredded coconut

1/2 c. raw almond butter

3 tbsp. flax seed meal

1 tbsp. chia seeds

1/4 c. semisweet chocolate chips

1/4 c. raisins

1 tsp. vanilla extract

1/4 c. light agave nectar

Or another slightly different version-

• 1/3 Cup Honey
• 1/2 Cup Peanut Butter (I use fresh ground from Winco or organic from Costco)
• 1/2 Cup mini chocolate chips
• 1/2 Cup ground flax seed
• 1 Cup oatmeal
• 1 tsp Vanilla
• 1 Cup Coconut flakes (I use unsweetened from Winco)

Combine all ingredients in a food processor and pulse until well mixed.

Scoop tablespoons into your hands and shape into balls.

Store in a sealed container in the refrigerator.

Lara Bars