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.
• 
  

Baked Oatmeal Bars

Carly Oatmeal

 8 c water
3 c oats
3/4t salt
1/4c flax
1/4c shia seed
Toppings-
pecans walnuts, peanut butter, brown sugar or honey, milk/cream, shredded coconut

Put everything in a pot to boil. Turn heat down to simmer and Cook for 15 min

Top with your choice of toppings.

I made it the day before and put it in a container and reheat individual portions with desired toppings.

Yoga Protein Bites

 Jessica Henshaw hosted a yoga retreat in New Harmony, UT. It was so rejuvinating and fun.

1 T chia seeds

1 t vanilla

1/3c honey

1c oatmeal

2/3c coconut

1/2c peanut butter

1/4c flaxseed

1.2c chocolate chips

Directions-

1. Mix chia, flax, honey, vanilla and let sit for 5 min

2. Add oatmeal, peanut butter, coconut, chocolate chips

3. place in fridge for 30min

4. roll into small balls about 1 inch in size

5. store in fridge or freezer

baked pumpkin oatmeal

One lovely Life
I  put in a greased 9x13 pan

For the dry ingredients:

4 cups rolled oats (sometimes called old-fashioned). – Use gluten free as needed!
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp cardamom

Or 1&1/2t pumpkin pie spice
2 cup toasted pecans or almonds

protein powder optional

For the wet ingredients:

3 cups milk (I use unsweetened almond milk)
2 cups pumpkin or 15oz can
1/2 cup pure maple syrup or brown sugar (plus more, for drizzling)
3 eggs or 2 Tbsp chia seeds + 3 Tbsp water (or 1 egg, if not vegan)
2 tsp vanilla

Preheat the oven to 350 degrees F.

Can serve caramel chips or choco chips

Optional Crumb Topping-

• 1/3 cup brown sugar, packed
• 1/2 tsp ground cinnamon
• 4 tbsp unsalted butter, melted
• 2/3 cup plus 1 tbsp all-purpose flour

In a large bowl, whisk together the oats, baking powder, salt, cinnamon, nutmeg, and cardamom. Add 1/2-3/4 cup of the pecans (and save the rest for sprinkling on top).

In a medium bow, whisk together the wet ingredients–milk, pumpkin, syrup, chia egg/egg, and vanilla. Whisk until well combined.

Stir the wet ingredients into the dry oatmeal mixture. Stir to combine well. Pour into a greased 8×8 (or 2 quart) baking dish. Sprinkle with additional pecans if you like.

Bake at 350 degrees 25-30 minutes, or until the liquid has soaked in, the center is just set, and the edges are starting to turn golden.

Serve with a drizzle of milk and a little syrup if you like.

Oatmeal will keep 5-7 days in the refrigerator. To reheat, simply add a little extra milk and warm in the oven or microwave.

Can serve with whipped up coconut milk on top.

THE BEST EVER BAKED OATMEAL

How Sweet Eats

INGREDIENTS:

• 4 1/2 cups quick oats
• 3/4 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 2 cups milk (whatever you like! dairy or nondairy)
• 3/4 cup canola oil
• 2 teaspoons vanilla extract
• 1/4 cup chocolate chips
• 1/3 cup sliced almonds
• 1/3 cup flaked coconut (toasted if you’ve like!)
• 2 tablespoons hemp hearts
• 1 tablespoon chia seeds
• milk or cream, for drizzling

DIRECTIONS:

Preheat the oven to 350 degrees F. Spray a 9×13 inch baking dish with nonstick spray.

In a large bowl, whisk together the oats, sugar, baking powder and salt. In a smaller bowl, whisk together the eggs, milk, oil and vanilla extract. Add the wet ingredients to the dry and stir until combined. Pour the mixture in the dish.

Bake for 35 to 40 minutes, or until the top is golden brown and set. Remove the dish from the oven and place the chocolate chips on top right away (so they kind of melt!). Top with the coconut, almonds, hemp hearts and chia seeds. Let cool slightly, then cut into squares and serve with a drizzle of milk or cream.

Baked Berry Oatmeal

On Lovely Life

4 cups rolled oats (gluten free, if needed)*
1 tsp baking powder
2 tsp cinnamon (optional)
1/2 tsp salt
2 1/2 cups milk (I use almond milk, but any dairy or non-dairy milk will work)
2/3 cup pure maple syrup ( I did 1/2c sugar)
2 egg (or 2 Tbsp chia seed/flax seed, as directed above)
1/2 tsp vanilla
3 cups frozen mixed berries

You can assemble this the night before in the fridge and bake in the night or wait till the morning to bake and it turns out well.
Preheat oven to 375 degrees.
In a large bowl, mix wet ingredients (milk, syrup, egg, flax, vanilla) and let soak 5 min. In same bowl combine your dry ingredients–oats, baking powder, cinnamon, and salt.

Stir into the dry ingredients and stir to combine. Fold in frozen berries gently.
Pour mixture into a greased 9x13 baking dish.I cooked in a glass pan, that made the mixture cook slower.
Bake at 375 degrees for 25-35 minutes, or until cooked through and just starting to brown on top. I cooked for 35 min and there was still liquid and bubbling and I wanted the top to be brown. I cooked 45-50min.

Serve with favorite toppings! My kids loved whip cream on top.
* You *can* use quick-cooking oats, but I’ve found the texture can sometimes get a bit gluey

I used the Almond cream cheese (instead of whip cream) on top of the baked oatmeal after it came out of the oven

Chia Breakfast Pudding/Snack

Unconventional Kitchen

Makes 1 serving, double or triple for more
1 C almond, coconut or rice milk
1 C plain Greek yogurt
2 Tbsp pure maple syrup, or honey
1 tsp vanilla
⅛ tsp salt
¼ C chia seeds
ground flax
Fruit, fresh or frozen (I love berries, bananas, pineapple or mango in it)
Almonds or granola for topping


Preparation
Mix milk, yogurt, sweetener, vanilla and salt until just blended.
Whisk in the chia seeds.
Let stand for 30 minutes. Stir to distribute the seeds. Cover and refrigerate overnight.

In the morning top with fruit, almonds, etc. and serve.  You can even drizzle more honey or maple syrup on individual servings if you want it a little sweeter.

Soft Granola Bars

Rachel Williams

3/4 c (1 and 1/2 sticks) softened butter or coconut oil, could substitute any kind of nut butter
1/2c honey
1/3c brown sugar
1 t vanilla
1 c whole wheat flour
1 t baking soda
4 1/2c rolled oats
optional- can add nuts, seeds, dried fruit (raisins, cherries, cranberries), chocolate chips
I had added ground flax, chia seeds or protein powder

Instructions-
1. preheat oven 325 degress. Grease 9x13 pan,  In medium size bowl cream butter, honey, sugar, vanilla
2.  Add flour, baking soda, and oats, Stir well.  Mixture will be soft, fluffy and crumbly. Stir in any optional additions
3. Press mixture into pan.   Bake 18-22 min, until edges are tan/brown. Let cool
4. After the bars have cooled for 10min, use a smooth-bottomed measuing cup or glass to press the bars flat.  (Pressing while too hot will smear chocolate everywhere).  Allow to finish cooling, then cut into 18 bars with a pizza cutter. Store in sealed container for a week or freeze.

Can use  crushed up leftover cereal in place of 1/3c of whole wheat flour.

Can double this recipe and freeze some for quick snacks.

4/6/25

-I made these today- i put mostly nut butter (sunflower seeds, peanut butter, almond butter- put them all in a blender and puree) in the place of the butter, I did add 1/4 c coconut oil

-I added more 1/4c peanut butter b/c the mixture it was so dry

- I added 1 T more of honey and regular pancake syrup (1 T)

-I added 1/4c of molasses b/c the mixture was still dry after I added peanut butter, the molasses really helped

- I didnt bake it b/c I wanted soft and goeey granola bars

- I put down on e layer on the cookie sheet of freezer paper ( or you can use aluminum foil or parchment paper). I spreaded out the granola bar ingredients and then laid another piece of freezer paper on top of the mixture and rolled it out  flat and thin

Fiber And Protein Breakfast

Two slightly different seed breakfast porridge/cereal
 From connie morgan via corene snow

1. Soaked Breakfast Seed cereal
Soak in a container in the fridge the nite before:
sunflower seeds
Pumpkin seeds
chia
ground flax
sesame seeds

Season with cinnamon and/or nutmeg, allspice. In morning add some milk- honey, agave, or another sweetener, raisins.

2. Toasted Breakfast cereal
On stove top with coconut oil toast:
coconut shreds
oats
any or all of the seeds above

After they've been slightly toasted, add them to a bowl with your choice of milk, add raisins or craisins, chopped dates.

Coconut Granola

Tasty Kitchen

Serves very well with Homemade Yogurt

• 3 cups Old Fashion Oats
• ¾ cups Raw Cashews, Roughly Chopped
• ¾ cups Almond, Roughly Chopped
• 1/4 c sunflower seeds
• 1/4c ground flax and chia seeds
• pumpkin seeds
• 1 cup Unsweetened or sweetened Shredded Coconut
• 1 teaspoon Salt
• 1 teaspoon Cinnamon
• ½-1c butter or coconut oil
• ¼ cups Agave Nectar (or Honey)
• ⅔ cups Brown Sugar
• 2 teaspoons Vanilla Extract
• ½ cups Dark Chocolate Chips ( I have left them out)
• ½ cups Dried Cranberries or raisins ( I have left them out)

Preparation Instructions

      This is a really easy one for the kids to measure out the dry ingredients, pour it into a bowl and stir it. Preheat oven to 325 degrees F. 
      In a large bowl, combine the oats, cashews, almonds, sunflower seeds, pumpkin seeds, shredded coconut, flax/chia, salt and cinnamon and set aside.
      In a medium saucepan, melt the oil or butter, agave and brown sugar until the sugar has completely dissolved. Remove the mixture from the heat and stir in the vanilla extract.

Pour the butter mixture over the oat mixture and stir to combine until everything is well coated.
Spread the granola mixture onto a parchment-lined baking sheet, leaving a few large clumps.
Bake the granola for 15 minutes. Remove from the oven and break up the pieces to ensure even baking. Place the baking sheet back into the oven for another 15 minutes. Bake till brown

Remove the sheet pan from the oven and give it one more toss to break up some of the pieces and place back into the oven for the last 10 minutes.
Remove the baking sheet from the oven and let it cool completely. Once cooled, add the chocolate chips and the dried cranberries/raisins. Give it a quick toss with a spoon and then package into mason jars or brown paper bags to store.  

 This can be made days or weeks before you need it and freeze it until you want to use it.