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Steel Cut Oats
from Alton Brown, Food Network
1 tbsp butter
1 cup steel cut oats
3 cups boiling water
1 cup milk
Lightly toast oats in melted butter, add the boiling water and simmer on low for 25 minutes. Once most of the liquid is cooked away, add the milk and cook 10 minutes longer. Oats will thicken slightly upon standing. Serve with dried fruit, nuts, syrup and cinnamon or your favorite toppings.
milk — any you like
Combine equal parts oats & milk in a large bowl, stir in 1/4 tsp vanilla per cup of oats. Cover and store in fridge overnight. In the morning, add fruit, nuts, syrup, cinnamon or your favorite toppings. Alternatively, the oats can be warmed before topping.
slightly modified from 100 Days of Real Food
3 1/2 cups rolled or steel cut oats
3 cups raw nuts and or seeds such as almonds, pecans, walnuts, pumpkin seeds, sunflower seeds, sesame seeds
1 cup unsweetened shredded coconut — this can be found at Whole Foods in the bulk section\2 teaspoons ground cinnamon
1 teaspoon grated or ground nutmeg
6 tablespoons unsalted butter
1/2 cup honey
2 teaspoons vanilla extract
1/2 cup dried fruit such as raisins or cranberries
Combine dry ingredients in a bowl. Melt honey and butter over low heat, stir in vanilla and pour over dry ingredients. Stir to coat. Spread mixture on a baking sheet with parchment paper or butter. Bake at 250 for an hour to an hour and a quarter. It will get crisper as it cools. Add dry fruit before storing.
Chocolate Nut Granola
slightly modified from Deliciously Organic
For the granola:
1/4 cup cocoa powder
4 1/2 cups rolled oats
1 cup sunflower seeds
3/4 cup white sesame seeds
2/3 cup coconut oil, melted
2 teaspoons ground cinnamon
1/2 cup plus 2 tablespoons maple syrup
1/2 cup sucanat
1 cup raw peanuts
1 cup raw cashews
1 teaspoon coarse sea salt
Combine all ingredients together very well in a bowl. Spread granola on baking sheets lined with parchment paper and bake at 300 for 45 minutes, stir part way through baking. Cool, crumble and store in an airtight container.
Can’t have nuts, just use seeds. Like dried fruit, cherries would be great in this!
In blender, combine 1 cup yogurt, 1.5 cup berries, 1 bananas, ¼-1/2 cup of fresh spinach, add ice if using fresh fruit vs frozen.
1 cup fine cornmeal
1/2 tsp salt
1/2 tsp honey
1 cup boiling water
1/4 cup milk
Combine cornmeal, salt, honey and water. Let sit for 5 minutes. Add milk to make the consistency of thin mashed potatoes or pancake batter. Cook as you would pancakes in coconut oil on a hot griddle. Serve with butter and maple syrup or jam.