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.

Peach Oatmeal

 Serves 6

• Oatmeal
• 3 cup (276 g) old-fashioned oats 
• 6 cup (1440 g) milk 
• 6 tablespoon (81 g) unsalted butter 
• 1/2-1 t salt
• 1/4-1/2c sugar

1. In a medium saucepan on the stove, bring milk or water to a boil over medium to lower heat. (If you heat it on high the milk burns, so gotta do slow and steady)
2. Once boiling, reduce the heat down to medium-low and add in the old-fashioned oats. Stirring occasionally, cook until the oats have soaked up most of the liquid, about 10-15 minutes.
3. While the oatmeal is cooking, slice the peach into very thin slices and set aside.

• Peach Sauce
• 2lbs frozen peaches
• 1/4 cup lemon juice
• 3/4-1 cup granulated sugar
• 2 tablespoon cornstarch
• 1/4 teaspoon vanilla extract and almond extract

Add lemon juice, sugar, cornstarch to pan. Stir/whisk and bring to boil.

Add frozen peaches after boiling and then add the extracts.

No bake Chocolate Oatmeal Bars

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No Bake Chocolate Oatmeal Bars

My friend Jessica henshaw, hosted a yoga event and served this mouth watering bars.

Serves 16-20

 

Ingredients:

1 c butter

½ c brown sugar, packed

1 tsp vanilla

3 c rolled oats

1 cup chocolate chips

½ c peanut butter

 

Directions:

1.     Line an 8 or 9 inch square baking dish with parchment paper and set aside.

2.    Melt butter and brown sugar in a large saucepan over medium heat until the butter has melted and the sugar has dissolved.

3.   Stir in vanilla. Mix in the oats. Cook over low heat 3-4 min or until ingredients are well blended. Remove from heat.

4.   Pour ½ of the oat mixture into the prepared baking dish. Spread out the mixture evenly and press down.

5.    Prepare the filling by melting the peanut butter and chocolate chips together in a small microwave safe bowl for 1-2 min and stir until smooth.

6.    Pour the filling over the crust in the pan, reserving about ¼ for the top. Spread evenly.

7.    Pour the remaining oat mixture over the filling. Drizzle with the remaining filling.

8.    Refrigerate 2-3 hours or overnight.

9.    Bring to room temperature and cut into bars.$#&

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 apples

Logan made these in Bear Lake and they were such a delicious treat and snack.

Apples
brown sugar
oatmeal (or granola)
butter
cinnamon
raisins

Cut top of apple off and scoop out just center section where seeds are, throw away.
saute with butter some oatmeal on the stove top till toasted. Add and stir brown sugar, cinnamon and raisins. Put everything inside the cored apples.
Cook 350 for 40 min.
We like our apples to be tender crisp not mushy.

Oatmeal Cake

My friend Jen made this delicious oatmeal cake that was so moist and wonderful, I had to get the recipe.

Combine 1/5 cups boiling water and 1 c of oats. Let stand for 10 min

 Mix into the oatmeal-

1c sugar

1c brown sugar

1/2c butter

1 t baking soda 

1.5 t cinnamon

1 t baking powder

1/5 c flour

1.5 t vanilla

1.5 t salt

Bake at 350 for 20min

Frosting-

3/4c sugar

1 t vanilla

1/3c evaporated milk

3/4 c chopped walnuts or almonds (toasted)

1/2 c melted butter

3/4 c coconut 

Pour over hot cake, (roast for 1-2 min, in oven to toast coconut)

Amish-Style Baked Oatmeal with Apples, Raisins & Walnuts

Once Upon A Chef

Servings: 6

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Total Time: 50 Minutes

Ingredients

• 2 cups old-fashioned rolled oats (not instant)
• 3/4 cup light brown sugar
• 1 cup walnuts or pecans, divided
• 1/2 cup raisins
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 2 cups milk
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted, plus more for greasing the dish
• 2 tart yet sweet baking apples, such as Honey Crisp, peeled and cut into 1/2-inch chunks (about 2 cups)

Instructions

1. Preheat the oven to 325°F. Grease an 8 or 9-inch baking dish with butter.
2. In a medium bowl, combine the oats, brown sugar, 1/2 cup of the nuts, raisins, baking powder, cinnamon and salt. Mix well.
3. In another bowl, break up the eggs with a whisk; then whisk in the milk and vanilla until well combined.
4. Add the milk mixture to the oat mixture, along with the melted butter.
5. Scatter the apples evenly on the bottom of the prepared baking dish. Pour the oatmeal mixture over top and spread evenly. Sprinkle remaining 1/2 cup nuts on top. Bake for 40-45 minutes, until the top is golden and the oats are set. Serve warm or at room temperature.

Whole Wheat and Gluten Free Pancake and Waffle Mix

1. Whole Wheat Pancakes or Waffles  

Weelicious

makes 6 batches of pancakes or waffles

(dry mix recipe fits my 10 cup container)

•  9c whole wheat flour
•  3T baking powder
•  2T baking soda 
• 2 1/2 t  salt

• Preparation1. Mix all ingredients together and store in an airtight container in a cool, dry place.

• to make whole wheat pancakes or waffles:  Original batch serves 4, double serves 4 with left overs. 
• Double   Original
• 4T            2T ground flax seeds
• 2              1 large egg, whisked
• 2               1 cup buttermilk**
• 2               1 tablespoon vegetable or canola oil (can subsitute applesauce)
• 2               1 cup pancake mix

1. To Make Whole Wheat Pancakes or Waffles - Serves 4
2. 1. Add milk and vinegar to make buttermilk- let sit 5-10 min, and oil in a large bowl, Then Whisk the egg, and flax let sit for 5 min
3. 2. Whisk in the pancake mix until just combined.
4. 3. Heat a large pan or griddle over medium heat and grease with butter or oil.
5. 4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
6. 5. Flip the pancakes and cook for one minute longer and serve.
8. Note: Mixture can also be used in a waffle iron following manufacturers directions.
9. **If you do not have buttermilk you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. This mix also works beautifully with any type of milk you prefer! Let sit 5min

Can add different variations- 

*banana pancakes- add 1-2 mashed bananas to liquid ingredients then add the dry ingredients

*apple or peach or blueberry pancakes- thinly slice one apple or peach and then chop up and add to the end product of the pancake mixture

*pumpkin pancakes- 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, 3/4 cup of pumpkin, with 3/4c buttermilk mix with liquid ingredients first then add to the dry
*oatmeal raisin pancakes-  Add this to the dry ingredients- 1 c oatmeal, 1 t cinnamon. Then add 1/2 c raisins and 1/2-1c  more buttermilk to liquid mixture then stir liquid and dry together.

Can freeze the made pancakes or waffles in the freezer.

2. I made muffins from this pancake mix. Worked out so wonderful
Similar to Pumpkin Choco Chip Muffins

DBL      Original
2c          1 c milk plus 1 t vinegar
2            1 mashed banana
4            3 eggs
3c          1 &1/2c pureed pumpkin
2c          1 c sugar or honey
1/2c       1/4c flax
2c          1 c crushed bran cereal (or wheat bran or oats or granola)

2 t         1 t baking powder

1 t           1/2 t baking soda

3-4         2 scoops of protein powder
5-6c       3 and 2/3c pancake mix
choco chips


Original reciope 12 muffins

DBL recipe 24-27 muffins
In a small bowl - Mix milk and vinegar first and let sit 10min. 

In a medium bowl- Then add and stir: banana, pumpkin, sugar, and flax. Follow up with cereal, pancake mix, and choco chips.
350 for 17 minutes

7/20/25 one time i made this doubled- it made 24 muffins

I made this recipe but I forgot to add the pumpkin puree. Still turned out delicious

3. Gluten Free PANCAKE MIX

MinimalistBaker

Serves: 8-10

• 1 cup brown rice flour
• 3/4 cup white rice flour
• 1 cup GF oat flour
• 1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)
• 1/4 cup yellow cornmeal
• 3/4 tsp xanthan gum
• 1 tsp salt
• 1 Tbsp baking powder
• 1/2 Tbsp baking soda
• 1/4 cup granulated sugar*

FOR PANCAKES

• 1 cup Gluten Free Pancake Mix
• 1 egg
• 1 Tbsp butter, melted
• 1 - 1 1/2 cups low-fat buttermilk (or non-dairy milk)*

Instructions

1. Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
2. To make pancakes, whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
3. Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
4. Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
5. Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.

Multigrain Pizza

Double  
1/2c             1/4c cornmeal
1c                1/2c oatmeal
2c                1 c whole wheat flour
1t                 1/2t baking powder
1/2c             1/4c seed pureed mixture of flax, pumpkin seed, and sunflower seed
1/2t              1/4t salt
2-3T            1-2T oil
2c                1 c water

I thoroughly mix all the dry ingredients, then add water and oil

After I roll out the dough I bake it in the oven by itself with no toppings.
350 degrees 20 min

Then add the light garlic sauce which is- olive oil, minced garlic, salt and pepper to the top of the pizza.

Continue with the toppings- (I previously sauteed with salt and pepper) 1. peppers, 2. onions, 3. mushrooms,

Follow with cheese ( I actually left it off and still surprisingly enjoyed it), If desired add pepperoni or salami.

Next cook in oven 10-15min.

Sounds silly but, Ive also enjoyed adding my fresh salad  and avocados to the top of my pizza.

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/

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 

Pumpkin Pie Oatmeal

Pumpkin Pie Oatmeal

Chocolate covered Katie

I probably tripled the recipe so we can have some extra for the rest of the week and added about a cup of 10 grain dry cereal (from winco in bulk section) and cooked it.
Here are Some additions after it was cooked- coconut sugar instead of sugar, ground up flax, pumpkin seeds, sunflower seeds, peanut butter. It tends to keep me fuller longer with the seeds and peanut butter.