Oatmeal Breakfast Bake (gluten & dairy free)
This simple, nutritious recipe serves as a great breakfast or snack. Great for a group brunch, too! Enjoy plain or topped with yogurt or fresh fruit.
1 cup almond flour/meal, packed
2 cups oats (make sure they are GF certified if you need this recipe to stay GF)
⅓ cup ground Flax Seed
⅓ cup sugar
2 tbsp cinnamon
1 teaspoon baking powder
2 very ripe bananas, mashed
3 eggs, beaten
1 cup Almond Breeze almond coconut milk
1 teaspoon vanilla extract
Serving for: 8
- Preheat oven to 375 degrees F.
- In a large bowl, mix dry ingredients.
- In a separate bowl, mash bananas. Beat in eggs with bananas, then add almond coconut milk and vanilla extract and mix. Add wet ingredients to dry, stirring gently until mixed.
- Coat a baking dish (we recommend one that is 9 x 13 and 1 inch deep) with cooking spray; pour in batter.
- Bake for 20 minutes; fork check to test doneness. Serve warm.
Nutrition Facts when divided into 8 servings: 295 kcals, 13.6 g fat (1.8g saturated, 2.4g polyunsaturated, 1.7g monounsaturated), 100g sodium, 36g carbs, 7g fiber, 14g sugar, 10g protein
Pumpkin Raisin Flax Muffins
In the Fall, when pumpkin is in season, we suggest making a dozen on a Sunday and freezing them for a quick, on-the-go, and healthy breakfast all week. Just pull out the night before to thaw. Use organic ingredients when possible.
1 ½ cups whole wheat flour
½ cup ground Flax Seed
1 ½ teaspoon aluminum-free baking powder
1 ½ teaspoon cinnamon
1 teaspoon ground ginger
¼ teaspoon allspice
½ cup maple syrup
1 ¾ cups pumpkin pureé
1 large egg
¼ cup whole milk
¼ cup water
1 tablespoon vanilla
⅓ cup virgin coconut oil
½ cup raisins
½ cup walnuts
- Preheat oven to 400 degrees. Combine flour, flax, baking powder, spices, and maple syrup in a medium-sized bowl.
- In another medium-sized bowl, combine pumpkin, egg, milk, water, vanilla, and coconut oil, and beat with a whisk until smooth.
- Slowly pour pumpkin mixture into the dry ingredients. Stir from the bottom of the bowl until the dry ingredients are all moistened. Add raisins and walnuts.
- Spoon batter into muffin cups greased with virgin coconut oil or butter. Bake for 20-25 minutes, or until lightly browned on top.
Gluten-free Banana Chocolate Chip Muffins
These moist banana chocolate chip muffins are so flavorful, no one will guess that they're gluten-free.
270 g (approximately 2 ¼ cups) gluten-free flour mix
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
¼ cup ground Flax Seed
3 very ripe bananas, mashed
2 eggs, beaten
¼ cup plain Greek yogurt
¼ cup canola oil or other light-tasting oil
¼ cup honey
½ cup chocolate chips (dark, bittersweet, or semisweet)
- Preheat your oven to 375° F. Spray your muffin tin with cooking spray or line with muffin liners. Set aside.
- Combine dry ingredients (first five ingredients) in a large bowl and whisk together.
- In a separate bowl, combine remaining ingredients, minus the chocolate chips, and whisk together until fully incorporated.
- Add dry mixture to the wet mixture in three batches, whisking to fully incorporate between each addition.
- Gently fold chocolate chips into the batter.
- Divide batter among muffin tins, filling between ½ and ⅔ of the way full.
- Bake for 20 minutes, rotating pan halfway through, until muffins are golden brown and a toothpick inserted in the center comes out clean.
- Let muffins sit in the hot baking pan for two minutes, then gently remove and cool completely on a cooling rack.
Low Fat Granola Bars with Bananas, Cranberries, Pecans & Flax
3 ½ cup oats
¾ cup roughly chopped pecans
3 large, ripe bananas
⅔ cup unsweetened applesauce
¾ cup dried cranberries
¾ teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
2 tablespoons ground flax seed (or flax meal)
½ teaspoon salt
Yield: Makes approximately 18 bars.
Serving size: 1 bar
- Preheat oven to 350 degrees.
- Line a 9 x 13-inch baking pan with parchment paper, with about 1 inch of parchment paper overlapping the sides.
- Spread out the oats and chopped pecans on a baking sheet. Place in the oven until they are lightly toasted, stirring occasionally, about 10 minutes.
- In a medium bowl, mash the bananas with the back of a fork. Stir in applesauce until combined.
- Transfer the oats and pecans to a large bowl and stir in dried cranberries, ground flax seed (flax meal), cinnamon, nutmeg and salt.
- Stir the banana mixture into the oat mixture until well combined and starting to clump together. Transfer to the prepared baking dish and press down evenly.
- Bake until the bars are golden brown and starting to separate from sides of the pan, about 30 minutes. Let cool on a wire rack for 15 minutes.
- Use the parchment paper to lift the bars out of the pan. Let cool to room temperature, then cut into bars.
- Serve or store in an airtight container.
Strawberry-Banana-Flax Seed Smoothie
Soft tofu lends silky texture and satisfying protein to this flavorful smoothie. Flax Seeds contribute fiber and a dash of omega-3 fatty acids.
1-½ cups fresh strawberries, trimmed (8 ounces)
½ medium banana, sliced
½ cup soft tofu (about 4 ounces)
2 tablespoons ground Flax Seeds
2 tablespoons skim milk
2 teaspoons honey
1 cup ice cubes
Serving for: 2
- Combine all ingredients in a blender. Purée until smooth.
Green Smoothie Bowl
2 Frozen Bananas
1 Cup Strawberries
2 Handfuls Spinach
1 Handful Kale
1 Tablespoon Nature's Earthly Choice™ Flax Seeds
1 Tablespoon Almond Butter
½ Cup Coconut Water
Nature's Earthly Choice™ Hemp Seeds
- Add all the ingredients to a blender and mix on high.
- Pour into a bowl or half a honeydew, and top with fruit, coconut flakes and hemp seeds.
Vegan Banana-Oat French Toast
2 cups vanilla almond milk
1 tablespoon ground flax
¼ cup quick oats
¼ cup orange juice
¼ teaspoon cinnamon
8 slices whole-grain bread
Organic canola oil
Fresh fruit of choice and maple syrup, for topping
- Combine the almond milk, flax, oats, orange juice, cinnamon and banana in a blender and process until well blended. Pour the mixture into a baking dish and soak the slices of bread for a minute or two on each side, until the liquid has completely penetrated the bread. Rub canola oil onto a griddle and heat on medium-high. Cook until well-browned on one side, then flip and brown the other side. Serve with fruit and maple syrup.
Note: choose bread that is airy enough to absorb the liquid; if you use a very dense and heavy whole grain loaf, this won’t work quite as well. And it’s better to cut your own thick-ish slices here rather than using pre-sliced bread