Oat Day 6

Cranberry Power Bites

1/4c. toasted sesame seeds

3/4c. toasted sunflower seeds

1c. oat flour

21/2T coconut oil

1/4c. honey

1/2t. salt

1/3c. boiling water

1/4c. dried cranberries

1/4c. dried dates chopped

1/4c. shredded unsweetened coconut

12 whole cashews

Grind the seeds in a blender, add the flour, oil, honey and salt. Remove from the blender and set aside. Clean blender, then add the berries and dates, with the boiling water. Blend until a moderately smooth paste forms. Remove.

Take the seed mixture, and roll into approx. 1in. balls. Roll into the coconut. Make an in-dent in the middle, and fill with the berry mixture. Top with a cashew. Refrigerate for 1/2 hour.

These keep very well in the freezer, or fridge!

Yield: 12 cookies

Day 5 of Oat Week

Nutty Granola


1/4c. coconut oil
1/2c. honey
1t. vanilla
1/3c. Chopped cashews
1/3c. sunflower seeds
1/3c. coconut
1/4c. macadamia nuts chopped
1 lemon zested
4c. oats

Preheat your oven to 350.
Heat the oil and honey in a pot till boiling, add the remaining ingredients. Mix well, then spread onto a cookie sheet, and bake for 10min. Stir the granola around, then bake for another 10-15min. Remove, and cool completely before storing!

Day 3 of Oatmeal

Tropical Oatmeal


3c. Oats
6c. water
pinch of kosher salt
1T. Freshly grated ginger

1/2c. chopped dried apricots
1/3c. chopped cashews
1/4c. coconut

Heat the water till boiling add the salt, ginger and oats. Cook till all the water is absorbed and. Divide into 6 bowls, and top with remaining ingredients. Serve with a little maple syrup, or brown sugar.

Butter Cream Icing

INGREDIENTS (Nutrition)

• 1/2cup butter
• 1/2 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1 tablespoons milk

1. In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, one cup at a time, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.

Day 3 of Oatmeal

Crunchy Pear Muffins

1/2 cup granola
1 1/2 cups whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup brown sugar
2 Tbsp. applesauce
2 tsp. vanilla extract
1 mashed banana
1 large egg
1 1/2 cups finely diced peeled pear
3 T. Granola

Combine flour & next three ingredients in a medium bowl; stir well with whisk. Make a well in center of mixture. Combine brown sugar & next four ingredients in a small bowl, add to flour mixture, stirring just until moist. Fold in diced pear. Spoon batter into 9 muffin cups coated with cooking spray; sprinkle batter with extra granola. Bake at 400ºF for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

Day 2 of Oatmeal

AAA Oatmeal
Apples, Almonds, Allspice

Serves:6

6c. water
3 c. oats
2 apples, peeled and chopped
pinch of salt
1/4c. chopped almonds
1/2c. raisins or cranberries
1 tsp. cinnamon
1/4 tsp. allspice


Heat water to boiling add oats, salt, apples, cinnamon, raisins, and allspice. Cook till all the water is absorbed. Serve with a little maple syrup.

First Day of Themed Oatmeal/Breakfast Week

Fruity Ginger Oatmeal
Serves:6

6 cups water
3 c. oatmeal
pinch salt
1 T. fresh grated ginger
1/2 c. dried cranberries, more or less as you like it
4 sliced nectarines, sliced
1/4 c. chopped cashews
1 T. butter
1tsp. ground cinnamon


Heat water and salt on stove till boiling in a large pot. Add oatmeal and ginger, cook till all water is absorbed and oatmeal is hot and bubbly. Meanwhile in a saucepan cook sliced nectarines, dried cranberries, cashews, butter, and cinnamon. Cook till fruit is tender. Divide oatmeal into 6 bowls and top with fruit mixture. Serve with maple syrup or brown sugar.