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Oats

Bowls & Parfaits

Bowls & Parfaits

BLUEBERRY-CASHEW SMOOTHIE BOWL

1 banana, cut in half

½ cup frozen blueberries

½ cup unsweetened almond milk

1 tablespoon almond butter

1 tablespoon shredded coconut 

1 tablespoon oats

6-8 cashews

 

Blend ½ banana, frozen blueberries, almond milk and almond butter until smooth. Pour into a bowl. Top with sliced remaining banana, cashews, coconut and oats. Makes 1 smoothie bowl [Per serving: 360 calories, 42g carbs, 19g fat, 9g protein, 22g sugar].

 

BREAKFAST SUNDAE

Breakfast Sundae

½ cup plain Greek yogurt

½ banana, sliced (or 1/2 cup berries)

2 tablespoons oats

1 teaspoon honey or agave

1 tablespoon Justin's Chocolate Hazelnut butter 

 

Scoop the Greek yogurt into a bowl. Top with the fruit, oats and drizzled honey. Microwave the hazelnut butter in a small bowl for 30 seconds. Drizzle over the yogurt. Serves 1.

 

KALE-ACAI BOWL

1 packet Sambazon unsweetened frozen acai pulp

½ cup frozen pineapple

1 cup kale

1 tablespoon unsweetened coconut

2 tablespoons oats

1 tablespoon chia seeds

1 teaspoon bee pollen

 

Pulse the frozen fruit and kale in a food processor until creamy (if using a blender - add a bit of liquid to make it easier to blend). Scoop into a bowl and top with the coconut, oats, chia seeds and bee pollen. Makes 1 smoothie bowl [Per serving: 300 calories, 14g fat, 29g carbs, 9g protein, 10g sugar].

 

BANANOCADO BOWL

1 frozen banana

½ avocado

1 tablespoon peanut butter

1 packet Truvia

1-2 tablespoons of extra toppings

 

Blend the frozen banana, avocado, peanut butter and Truvia in a food processor until creamy. Add your favorite toppings, like granola, nuts, seeds, fresh or dried fruit. Makes 1 bowl [per serving: 315 calories, 29g carbs, 22g fat, 6g protein, 13g sugar].

 

CINNAMON RAISIN SUPER CEREAL BOWL

½ cup plain Greek yogurt

2 tablespoons raisins

⅓ cup Emmy’s Sweet Buckwheat Super Cereal

cinnamon

 

Combine the yogurt with the raisins, super cereal and cinnamon. Makes 1 bowl [Per serving: 335 calories, 1g fat, 18g protein, 66g carbs, 23g sugar].

 

AVOCADO MOUSSE

1 avocado

¾ cup nonfat Greek yogurt

2 packets Truvia

1 tablespoon agave nectar

 

Blend the avocado, yogurt, Truvia and agave in a food processor until smooth. Top with choice of seeds, nuts or favorite toppings! Makes 2 servings {Per serving: 190 calories, 10g fat, 17g carbs, 5g fiber, 11g sugars, 10g protein].

 

COOKIE DOUGH BREAKFAST BOWL

1 cup fresh or frozen raspberries 

2 tablespoons Slender Seven Cookie Dough

2 tablespoons Emmy’s Sweet Cacao Coconut Super Cereal

1 tablespoon unsweetened shaved coconut 

¼ cup unsweetened almond milk 

 

Layer the raspberries, cookie dough, cereal and coconut. Pour over almond milk. Makes 1 serving [Per serving: 285 calories, 41g carbs, 10g fat, 7g protein, 14g sugar].

 

BLUEBERRY SUPER CEREAL PARFAIT

1 cup blueberries

¼ cup Emmy's Sweet Buckwheat Super Cereal

1 tablespoon Justin's Vanilla Almond Butter (or any nut butter)

¼ cup homemade almond milk

 

Layer the blueberries and super cereal. Top with a scoop of almond butter. Pour over the almond milk. Makes 1 parfait [Per serving: 385 calories, 13g fat, 10g protein, 62g carbs, 24g sugar].

 

PB & APRICOT SUPER OATS

1 tablespoon peanut butter

1 tablespoon apricot jam

¼ cup oats

1 tablespoon chia seeds

1 tablespoon flax seed

1 cup almond milk

 

Combine ingredients in a food processor or immersion blender. Makes 1 serving [420 calories, 19g fat, 50g carbs, 13g fiber, 11g sugar, 16g protein].

 

SKYR SMOOTHIE PARFAIT

8 ounces (1/2 bottle) B'More Organic Skyr Smoothie

1 tablespoon oats

1 tablespoon chia seeds

1 tablespoon unsweetened coconut

1/4 cup blueberries

4 dried apricots, chopped

1 tablespoon almond butter

 

Pour the smoothie into a cup then layer with oats, chia seeds, coconut, blueberries, dried apricots and almond butter. Serves 1.

 

PUMPKIN PIE PARFAIT

2 tablespoons oats

1/4 cup unsweetened almond milk

1/4 teaspoon pumpkin pie spice

1 tablespoon honey or agave

1/2 cup pumpkin purée

1 container Siggi's Pumpkin & Spice yogurt

1 tablespoon walnuts, chopped

 

Combine the oats, almond milk, pumpkin pie spice and honey. Layer with the pumpkin purée and yogurt. Top with walnuts. Serves 1.

 

ACAI BOWL

1 Sambazon acai smoothie pack

1 cup frozen fruit

1/2 cup unsweetened almond milk

1 scoop chia seeds

1 scoop oats

1/4 cup Barnana bites

1/4 cup Dang coconut chips

 

Add the smoothie pack, frozen fruit and almond milk to a blender and blend until thick and creamy. Pour into a bowl and top with chia seeds, oats, Barnana and coconut chips. 

 

Oatmeal

Oatmeal

MATCHA GREEN TEA OATMEAL

Matcha Green Tea Oatmeal

½ cup oats

1 cup almond milk

2 packets Truvia

2 teaspoons matcha green tea powder

cinnamon

 

Microwave the oats and almond milk for 2 minutes. Stir in the Truvia, matcha green tea powder and dash of cinnamon. Makes 1 serving (Per serving: 200 calories, 6g fat, 7g protein, 32g carbs, 3g sugar).

 

SMART START OATMEAL BOWL

¼ cup oats

½ cup unsweetened almond milk

½ banana, sliced

1 clementine, peeled and sliced

1 tablespoon reduced fat (unsweetened) coconut, shredded

1 tablespoon walnuts, chopped

 

Microwave the oats and almond milk for 1-2 minutes. Top with the sliced banana, clementine, coconut and walnuts. Makes 1 bowl [240 calories, 9g fat, 39g carbs, 6g fiber, 14g sugar, 6g protein].

 

RASPBERRY OATMEAL POWER BOWL

1/4 cup quick cooking oats

1/2 cup unsweetened almond milk

1 tablespoon chia seeds

1 tablespoon finely shredded unsweetened coconut

1 cup raspberries

1/2 teaspoon unsweetened cocoa powder

honey

 

Combine the oats with the almond milk and microwave 1-2 minutes. Top with the chia seeds, coconut and raspberries. Sprinkle the cocoa powder then drizzle with honey. Enjoy warm. Serves 1.

 

SPICED PEAR OATMEAL

1/2 cup quick oats

1 cup unsweetened almond milk

1 pear, chopped

1/2 teaspoon cinnamon

1/4 teaspoon allspice

1/8 teaspoon cardamom

honey or agave

 

Combine the oats, almond milk, chopped pear, and spices in a microwave safe bowl. Microwave for 1-1 1/2 minutes. Remove and drizzle with honey or agave.

 

HOT COCOATMEAL

1/2 cup quick oats

1 cup unsweetened almond milk

1 tablespoon unsweetened cocoa powder

1/2 teaspoon vanilla extract

1 packet stevia

5 marshmallows (optional)

 

Add oats, almond milk, unsweetened cocoa powder and vanilla extract in a mug and stir until combined. Microwave 1 1/2 to 2 minutes, pausing halfway through to stir. Remove from the microwave and stir in stevia. Top with optional marshmallows.

Granola

Granola

BIRDFOOD GRANOLA

Birdfood Granola

Oats

Pepitas

Unsweetened coconut flakes

Chia seeds

Hemp seeds

Dried fruit, chopped

Cashews

 

Mix all the ingredients to make a raw trail mix. Serve with yogurt, milk or fruit.

 

DRIED FRUIT GRANOLA

2 cups oats

½ cup (~12) dried prunes

4 large dried Turkish figs

½ cup raw almonds

½ cup egg whites

½ teaspoon cinnamon

nonstick coconut oil spray

 

Preheat the oven to 350 degrees. Finely chop the prunes, figs and almonds (or purée in a food processor). Toss with the oats, egg whites, cinnamon and dash of sea salt. Lay the mixture flat on a baking sheet coated with nonstick coconut oil spray. Bake for 25-30 minutes, until the granola is lightly toasted and crunchy. Makes 8 servings [Per serving: 180 calories, 5g fat, 35g carbs, 6g fiber, 10g sugar, 7g protein].

 

SKINNY GRANOLA

3 cups oats

1/2 cup chia seeds

1/4 cup Truvia Brown Sugar Baking Blend

1/4 cup egg whites

1/4 cup almond butter

1 cup Dang coconut chips

1/2 cup golden raisins

 

Preheat the oven to 350 degrees. Toss oats and chia seeds with the brown sugar, egg whites and almond butter to coat. Lay flat on a foil-lined baking sheet. Bake for 8-10 minutes, stirring frequently. Once the oats are toasted and crunchy, remove from the oven and set aside to cool. Transfer the cool oats to a large mixing bowl and toss with the coconut chips and golden raisins. Enjoy with milk or yogurt. Serves 8-10.

 

BANANA NUT GRANOLA

1 cup oats

2 tablespoons almond butter

2 tablespoons honey

1/4 teaspoon almond extract

1/4 teaspoon cinnamon

1/4 cup walnuts, chopped

1 package Barnana chews, chopped

 

Preheat oven to 325 degrees. Grease a baking sheet with non-stick cooking spray. Combine almond butter and honey and microwave around 20 seconds until melted. Stir. Add in cinnamon and vanilla and mix. Stir in oats until they are completely covered. Spread out oat mixture onto cookie sheet and bake 7-8 minutes until slightly browned. Allow the granola to cool, then mix with walnuts and Barnana chews. 

Overnight Oats

Overnight Oats

KALE OVERNIGHT OAT BOWL

1 handful kale

½ cup oats

1 cup almond milk

1 tablespoon almond butter

1 packet Truvia (honey, agave or dates as substitute)

1 banana

toppings: coconut, chia seeds, dried fruit, berries

 

Combine kale through banana in an immersion blender or food processor until smooth, then pour into a container and store in the refrigerator overnight. In the morning, transfer to a bowl and add your choice of toppings. Makes 1 overnight oat bowl [Per serving: 237 calories, 28g carbs, 12g fat, 6g protein, 13g sugar].

 

WARM MAPLE-FIG OVERNIGHT OATS

1/2 cup oats

1 cup unsweetened almond milk

2 tablespoons unsweetened shaved coconut

2 teaspoons cinnamon

2 tablespoons maple syrup, divided

4-6 fresh figs, sliced

2 tablespoons walnuts

 

Prepare overnight oats by combining oats, almond milk, coconut, cinnamon and 1 tablespoon maple syrup in an air-tight container or mason jar and refrigerate over night. When ready to eat, preheat the oven to 375. Lay the fig slices flat on a foil-lined baking sheet then drizzle with the remaining 1 tablespoon of maple syrup. Roast for 15 minutes. Remove from the oven and serve over the chilled oats. Top with walnuts. Makes 2 servings.

 

TRAIL MIX OVERNIGHT OATS

2 cups plain drinkable yogurt (Siggi's, Kefir, B'More Organic)

1 cup quick oats

5 Medjool dates

1 scoop almond butter

1 tablespoon walnuts

1/2 teaspoon cinnamon

 

Combine ingredients in an immersion blender until thick and creamy. Chill overnight in the refrigerator. Serves 2-3.

 

 CINNAMON ROLL OVERNIGHT OATS

1 squeeze pack (2 tablespoons) Justin's Maple Almond Butter

1/2 cup oats

1 banana

1 tablespoon maple syrup

1 teaspoon cinnamon

1 cup unsweetened almond milk

 

Combine ingredients using an immersion blender. (Alternatively - you can stir together, but be sure to mash the banana). Chill overnight. Serves 2.

 

SWEET TAHINI OVERNIGHT OATS

½ cup oats

2 tablespoons tahini

4 dates, pitted

2 cups unsweetened almond milk

¼ teaspoon cinnamon

 

Blend ingredients in a food processor or immersion blender. Store in the refrigerator overnight. Makes 2 servings [per serving: 265 calories, 16g fat, 30g carbs, 7g protein, 12g sugar].