Apple Cinnamon Procakes
INGREDIENTSPancake Ingredients: 1 cup of Modern Oats Apple Walnut Oatmeal, 1/2 scoop cinnamon protein powder, 1 small container applesauce, 1/4 or one small green apple, 1/2 tsp baking powder, dash cinnamon | Sauce: 1 Tbsp PB2 (powdered peanut butter), 2-3 Tbsp almond milk, 1 Tbsp peanut butter, 1 packet Stevia™
DIRECTIONSBlend all pancake ingredients together in a mini blender. Pour over a hot griddle into sand dollar sized pancakes. For sauce, combine all ingredients until blended. Decorate the plate with chopped apples, peanut butter chips, chocolate chips and PB sauce. Optional: If you desire thinner pancakes, add a splash of milk to reach your desired consistency.
Bleberry Goji Energy Bites
INGREDIENTS½ cup melted coconut butter (or any nut butter), ¼ cup agave or honey, 1 Modern Oats Goji Blueberry Oatmeal (or 2/3c oats, 2 tablespoons of each goji berries, dried blueberries and sunflower seeds), 1 scoop of natural protein powder.
DIRECTIONSRoll into bites and enjoy! If too dry, add more honey or nut butter. If too wet, add more oats or protein powder. Tip: Try using defatted peanut butter powder for a lighter variation.
Just Oats Cup
INGREDIENTS1 Container of Just Oats 1 Tbsp chia seeds, a sprinkle of cinnamon 1 Tbsp creamy peanut butter 1/2 of a banana sliced A few frozen or fresh berries
DIRECTIONSTo a container of Just Oats, add 1 Tbsp chia seeds, a sprinkle of cinnamon, 1 Tbsp creamy peanut butter, 1/2 of a banana sliced, and a few frozen or fresh berries.
Energizing Breakfast Bowl
INGREDIENTS1 container of Modern Oats Nuts & Seeds, 1 tablespoon raw walnuts, 1 tablespoon raw cashews, 1 tablespoon raw pumpkin seeds, 2 chopped figs, 1 tablespoon of almond butter
DIRECTIONSPrepare oatmeal according to package. Once cooked, pour into cereal bowl. Top with all toppings
Flourless Apple Walnut Pancakes
INGREDIENTS1½ cups of Apple Walnut Modern Oat flour (processed in NutriBullet or Food Processor), ½ cup of old fashioned oat flour (processed in NutriBullet or Food Processor), 1½ cup of unsweetened vanilla almond milk, 1 egg, 1 tablespoon coconut oil + some for greasing the pan, 1 teaspoon baking powder, Sprinkle of cinnamon, Splash of vanilla extract
DIRECTIONSCombine oat flour and baking powder. Add milk, egg, coconut oil, cinnamon and vanilla to dry mix. Head your pan to medium and grease with coconut oil. Place spoonful (about 2 tablespoons) of batter for each pancake onto your pan. Cook on one side until the top starts to slightly bubble. Flip over and cook for additional 2-3 minutes or until ready. Top with apple slices and raw walnuts, anything! Drizzle with maple syrup and voila!
Banana Almond Oat Cookies
INGREDIENTS•1 cup oats (Modern Oats 5 berries used – no added sugars and lots of seeds / nuts for a nice cookie crunch) •1/2 cup almond flour • 1 large ripe banana • 1/4 cup dark chocolate chunks • 1 tbsp cashew butter
DIRECTIONSDirections 1.Preheat oven to 350 2.Bake for 8-10 minutes, until top has hardened slightly. 3.Drizzle more nut butter on top.
Just Oats Bowl
INGREDIENTS1 container Modern Oats Just Oats, 1 strawberry (sliced), 2 tablespoons natural almond butter, 1 teaspoon Emmy's Organics Chocolate Sauce, 1/4 teaspoon chia seeds
DIRECTIONSCook oats as directed. Top with almond butter, strawberry, chocolate sauce, and chia seeds. Enjoy!!
INGREDIENTS1/2 tbsp matcha powder, 1 egg, 1 stick of butter, 1/2 tsp baking soda, 1 cup organic cane sugar, mini chocolate chips, 2 cups of Just Oats.
DIRECTIONSMix ingredients. Form into balls. Place on cookie sheets. Bake at 350 degrees for 11-12 minutes.
INGREDIENTS1 container Modern Oats, 1 egg white, 1 scoop protein powder, 2 tbsp yogurt or applesauce, 1/2 tsp baking powder, 2 packets Stevia™, 1/2 cup plus 2 tbsp almond milk
DIRECTIONSBlend all ingredients in a small blender until smooth. If needed, add a little more milk to thin out to desired consistency. Divide batter and cook half in a heated, greased pan, swirling to coat. Carefully loosen. Fill with strawberries drizzle with and a sauce made using 1 tbs PB2, 2 tsp natural PB and 2 tbs almond milk and a pinch of Stevia. Serves two.
INGREDIENTS1 cup Modern Oats gluten free oatmeal, 3 tbsp NuttZo power fuel nut butter, 1 tbsp Essential Living Foods maca blend, 1 Pinch of pink himalayan sea salt, 1/2 scoop of Vega vanilla sport protein, 2 tbsp Salba Chia seeds, 2Tbs Rebbl vanilla spice protein milk
DIRECTIONSMix all ingredients together. Roll in to 1.5 inch balls. Enjoy!
One Bowl Muffins
INGREDIENTS1 cup of Modern Oats, 1 egg white, 2 tbsp applesauce, 2 tsp sweetener, 3 tbsp Cellucor protein powder, 1 tbsp coconut powder, 2 tbsp almond milk
DIRECTIONSCombine all ingredients and pour in to two jumbo muffin cups or small bowls. Bake at 350 for 16 minutes.
Protein Apple Cobbler
INGREDIENTSBase Ingredients: 1 green apple (chopped), 2 packets Stevia sweetener (or Monk Fruit), 1/4 tsp cinnamon, drop butter extract (optional) | Topping: 1 cup Modern Oats Apple Walnut, 2 tbsp applesauce, 1/2 scoop protein powder (vanilla or cinnamon), 1 tbsp egg white, 1 tbsp syrup (I used calorie-free Walden Farms), 1 tsp coconut sugar
DIRECTIONSPreheat oven to 350 degrees. Stir all base ingredients. Place into two sprayed ramekins. In the Modern Oats container, stir in all topping ingredients. Spoon evenly on top of base. Sprinkle with coconut sugar. Bake for 25 minutes.
INGREDIENTS1 cup of Just Oats, 1 cup of almond milk, 1/2 cup of frozen raspberries, 1 tbsp of coconut flakes, fresh raspberries for toppings
DIRECTIONSOur the oats, almond milk, frozen raspberries and coconut flakes in a pot and cook it over low to medium heat. Stir until you've got pink oats and add to a bowl. Top with fresh raspberries.
Homemade Oat Milk
INGREDIENTS1 cup Modern Oats Just Oats blend, 3 cups purified water, 1 tsp sea salt, 1-2 pitted dates, 1/8 tsp vanilla extract.
DIRECTIONSSoak one cup of Modern Oats Just Oats blend in water for at least 30 minutes and up to 3 hours. Drain and rinse the oats well. Add the oats to a blender along with 3 cups of purified water, vanilla extract, sea salt, and dates until fully combined. Take a cheesecloth and strain the mixture into a jar or other storage container. Serve, or refrigerate for up to five days.
10 Minute Muesli
INGREDIENTS2 containers of Vermont Maple Oats, 1/4 cup shelled pistachios, 2 Tbsp sliced almonds, 2 Tbsp dried blueberries, 2 Tbsp freeze-dried raspberries, milk or yogurt.
DIRECTIONSPreheat oven to 350 F. Place oats on a parchment lined baking sheet, then bake for 7 minutes. Combine toasted oats, nuts, and dried fruit in a bowl. Divide between four bowls then serve with a splash of milk or yogurt.
Just Oat Waffles
INGREDIENTS1 cup Modern Oats Just Oats blend, 1-1/2 cups all purpose flour, 3 tsp baking powder, 1/2 tsp ground cinnamon, 1/4 tsp salt, 2 large eggs (lightly beaten), 1-1/2 cups of milk or milk substitute, 6 Tbsp butter (melted), 2 Tbsp brown sugar, optional: strawberries and syrup for toppings.
DIRECTIONSIn a bowl, combine flour, oats, baking powder, cinnamon, and salt then set aside. In a smaller bowl, whisk together eggs, milk, butter, and brown sugar. Slowly add wet ingredients to dry ingredients and stir until blended. Pour the batter into a lightly greased waffle maker. Bake according to waffle maker's directions. Use a fork to remove baked waffle. Top with strawberries and syrup if desired.
St. Patrick's Overnight Oats
INGREDIENTS1 cup of Modern Oats Organic Apple Cinnamon Ginger, 1 cup milk or milk alternative, 1 tsp matcha powder, 1 tsp honey. Optional toppings: 1 Tbsp shredded coconut, 1 Tbsp white chocolate chips, 1 Tbsp sunflower seeds.
DIRECTIONSCombine milk, matcha powder and honey into the oats. Stir and mix well. Place in the refrigerator overnight. Add optional toppings if desired.
INGREDIENTS1 cup Modern Oats Just Oats blend, 2-1/2 cups whole milk or milk alternative, 1/4 tsp salt, 1/8 tsp cinnamon, 1 tsp vanilla extract, 3 Tbsp brown sugar, 2 to 4 shots of espresso, granola for topping.
DIRECTIONSPlace the oats and 1-1/2 cups of milk in a saucepan over medium-low heat. Add the salt and cinnamon, then stir to combine. Froth or steam the remaining 1 cup of milk. Add about 3/4 cup of the steamed, frothed milk to the oats. Cook, stirring often, until the oats are creamy and milky. Remove from heat. Stir in the remaining milk. Stir in the brown sugar and vanilla extract. Spoon the oatmeal into two mugs equally. Top each with a shot or two of espresso. Finish off with some granola on top. Sip and spoon!
Modern Oats Banana Bread
INGREDIENTS3 medium ripe bananas, 2 cups Modern Oats Just Oats blend, 2 large eggs, 1/4 cup pure maple syrup, 1 tsp baking soda.
DIRECTIONSPreheat oven to 350 F. Lightly grease a 9x5 inch loaf pan with non-stick cooking spray and set aside. Add all ingredients to a blender and blend until smooth and well-combined. Pour batter into prepared loaf pan. Garnish the top of the batter with thinly sliced banana if desired. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Let loaf cool completely in a loaf pan. Store bread in an airtight container in the refrigerator.
Heart Healthy Overnight Oats
INGREDIENTS1 to 2 cups of Modern Oats Organic Strawberry Banana Pom, 2-1/2 cups skim milk, 1 Tbsp honey, 1 tsp vanilla extract, 2 bananas, 1/4 cup chopped unsalted pecans or walnuts.
DIRECTIONSIn a large, resealable container or bowl, add milk, honey, and extract. Stir to combine while adding oats. Seal or cover, then place in the refrigerator and let sit overnight. The next day, peel each banana, then halve each one lengthwise and slice. Divide sliced bananas and nuts over each oatmeal portion and serve.
Nutella & Oats
INGREDIENTS1 cup Modern Oats Organic Strawberry Banana Pomegranate, strawberries, Nutella or hazelnut spread.
DIRECTIONSAdd hot water or steamed milk to Strawberry Banana Pomegranate oats and steep for 3 minutes. Top with sliced strawberries and drizzle Nutella on top. Serve and enjoy!
Oat Based Blueberry Pancakes
INGREDIENTS2 cups of Modern Oats Organic Blueberry Coconut blend, 1 tsp cinnamon, 1/2 tsp baking powder, 1/2 tsp salt, 2 eggs, 1/3 cup honey, 1/4 cup almond milk, 1 Tbsp coconut oil, 1 tsp vanilla extract, 1 cup blueberries.
DIRECTIONSGrind oats in a blender until it reaches the consistency of flower. Mix ground oats, cinnamon, baking powder, and salt in a bowl. Whisk together eggs, honey, almond milk, 1 Tbsp coconut oil, and vanilla extract in a separate bowl. Stir oat mixture into egg mixture until well mixed and fold in the blueberries. Heat 1 tsp coconut oil on a griddle or pan over medium-high heat. Separate batter in large circles on the griddle and cook for 3-4 minutes. Flip and cook until browned on the other side, roughly 2-3 minutes. Repeat with remaining batter.
Guilt Free Brownies
INGREDIENTS2 cups white spelt flour, 1 cup Chocolate Cherry Modern Oats, 1 cup cocoa powder, 1-1/2 Tbsp baking powder, 1 cup maple syrup, 1/2 cup coconut oil, 1/2 cup brown rice syrup (or light agave nectar), 1/2 cup Chameleon Cold-Brew Black Concentrate, 1/2 cup soy milk, 1 Tbsp vanilla extract, 2 Tbsp oil, 1 cup semisweet chocolate chips (divided).
DIRECTIONSHeat oven to 350 F. Grind Modern Oats in a food processor. Sift flour, cocoa powder, baking powder, oats and a pinch of salt into a bowl. In another bowl, whisk maple syrup, oil, brown rice syrup, coffee, soy milk, and vanilla. Fold wet ingredients into dry ingredients. Pour half the batter into a greased 9" x 11" baking dish and top with half the chips. Pour remaining batter into dish and top with remaining chips. Bake roughly 30 minutes until knife comes out with crumbs adhering to it. Let cool.
INGREDIENTS1 cup of Modern Oats Just Oats blend, 1 banana, 2/3 cup almond milk, 1/4 tsp cinnamon, 2 Tbsp chia seeds, 1/3 cup water, 1 Tbsp flax seed. Optional toppings: Almonds, peptic seeds, hemp hearts, cinnamon, toasted coconut, nut butter, cinnamon, ginger, allspice.
DIRECTIONSThe night before you plan to eat, take a medium-sized bowl and mash 1 banana until smooth. Stir in chia, oats, cinnamon, milk, and water until combined. Cover and refrigerate overnight. In the morning, add the oat mixture to a medium pot. Heat up the oat mixture on medium-high and bring to a simmer. Immediately bring the heat to medium-low, and stir until heated thoroughly and thickened. Add in flax seed at the end. Add oats to a bowl and garnish with toppings.
New Start Breakfast Bowl
INGREDIENTS1 cup of Modern Oats Just Oats blend, 1/2 cup water, 1/2 cup almond milk, 1 soft or hard boiled egg, 1/2 avocado, 1 or 2 radishes, handful of cress, salt and pepper.
DIRECTIONSCook egg to your liking. Add oats, water, and milk to a bowl and microwave on high for 2-3 minutes. While the oats are cooking, peel the egg and cut in half. Cut the avocado in half, scoop the flesh out, cut into slices or mash. Cut the radishes into slices. Stir the oatmeal, add the egg, avocado, radishes, and cress on top of the oats and season with salt and pepper.
Modern Ginger Bread Bowl
INGREDIENTS1 cup Organic Apple Cinnamon Ginger Oats blend, 1/2 cup unsweetened almond milk, 1/2 cup Greek yogurt, 1/2 tsp ground cinnamon, 1/2 teaspoon ground ginger, pinch of ground cloves, 1/2 Tbsp molasses. Optional: Small gingerbread cookies for topping.
DIRECTIONSIn a jar, combine oats, almond milk, and yogurt. Then add in the cinnamon, ginger, cloves, and molasses until it is well-combined. Cover the jar and refrigerate overnight. Garnish with a small gingerbread cookie and serve.
INGREDIENTS2-1/2 cups Modern Oats Just Oats blend, 2 Tbsp old-fashioned oats for muffin tops, 2-3 large overripe bananas (1 cup mashed or 1 cup applesauce), 2 large eggs lightly beaten, 1/3 cup honey, 3/4 cup milk, 2 tsp real vanilla, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, muffin tin.
DIRECTIONSPreheat oven to 325 F. Divide oats into portions of 1.5 cups, 1 cup, and 2 Tbsp. Place 1.5 cups of oats in a food processor and blend/pulse until they reach a flour-like consistency. Mash banana well, they should have no lumps. Add eggs, honey, milk, and vanilla. Mix to combine. Add dry ingredients (including the ground oats and 1 cup whole oats) to wet ingredients and mix. Allow these to site for 10 minutes to soak the oats. Scoop into muffin tin, lined with muffin wrappers. Sprinkle muffin tops with the 2 Tbsp of reserved oats, press lightly to make sure they stick. Bake at 350 F for 20-23 minutes. A toothpick inserted in the center should come out clean. Serve and enjoy!
INGREDIENTS2 cups of Modern Oats Just Oats blend, 3/4 tsp baking soda, 1/2 tsp espresso powder, 3/4 cup unsalted butter, 1-1/2 cups sugar, 1 cup cocoa powder, 1 tsp salt, 1 Tbsp vanilla extract, 3 large eggs, 1-1/4 cup chocolate chips.
DIRECTIONSPreheat the oven to 350 F, and lightly grease an 8×8″ pan. In a food processor, grind the oatmeal to a fine powder. Measure out 1 1/3 cups oat flour, and combine with the baking soda and espresso powder. Set aside. In a saucepan over medium-low heat, melt the butter. Once melted, add the sugar and cook for another minute. Remove from heat and add the cocoa and salt. Stir to combine. Add the vanilla, and then the eggs one at a time. Whisk fully so that the mixture is smooth and glossy. Add dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips (if you want them fully intact, let the mixture cool 10 minutes before doing this step). Spread the mixture into the prepared pan and cook for 30-35 minutes. The top should have a thin crust, but the center will still be quite moist. Let cool 20 minutes before cutting and serving.
Gluten Free Oatmeal Cookies
INGREDIENTS1 cup Modern Oats Just Oats blend, 2 Tbsp gluten-free flour, 1 egg, 2 Tbsp Oil
DIRECTIONSPlace egg, flour, and oil into one cup of oatmeal. Stir until a ball is formed. Divide into 2 cookies. Place on oiled cookie sheet. Bake for 15 minutes @ 350 F.
Butternut Golden Oats
INGREDIENTS1 cup Modern Oats Just Oats, 1 cup unsweetened almond milk plus more as needed to reach desired consistency, 1/2 Tbsp maple syrup, 1/4 tsp turmeric, 1/8 tsp cinnamon, 1/8 tsp cardamom, 1/4 cup butternut squash purée, 2 Tbsp vanilla protein powder (optional), 2 tsp white chia seeds, 1 Tbsp cashew butter, 1/2 cup blueberries, 2 Tbsp granola.
DIRECTIONSFirst, prepare your golden milk by whisking together the almond milk, turmeric, cinnamon, cardamom, and maple syrup. Set aside. Warm a large skillet over medium heat and add golden milk, oats, chia seeds, and butternut squash purée. Cook for ~10 minutes, stirring frequently until milk is absorbed and that oats are light and fluffy. Add more almond milk as needed to reach desired consistency. Serve warm with a spoonful of cashew butter, blueberries, and granola.
Pear Ginger & Cinnamon Oat Smoothie
INGREDIENTS1 cup of Modern Oats Vermont Maple blend, 1/2 tsp ginger, 1 cup frozen pear, 1 Tbsp honey, 1/2 tsp cinnamon, 1/2 cup non-fat Greek yogurt or yogurt alternative, 3/4 cup almond milk or milk alternative.
DIRECTIONSCombine all ingredients in a blender. Blend until smooth, then pour and serve.
Pumpkin Spice Oats
INGREDIENTS1 cup of Modern Oats Vermont Maple, 1 tsp chia seeds, dash of salt, 1/3 cup almond milk, 1/3 cup water, 2 Tbsp pumpkin puree, 1/2 tsp pure vanilla extract, 1/4 tsp pumpkin pie spice.
DIRECTIONSIn a microwave-safe bowl stir together the chia seeds and oats. Add water, almond milk, pumpkin puree, vanilla, spice, and salt, and stir until well blended. Microwave on high until boiling, for about 2.5 minutes (Watch to make sure the oats don't overboil). Let sit in microwave for 5-10 minutes to thicken. Remove from microwave and serve!
Apple Cinnamon Oatmeal
INGREDIENTS1 cup of Modern Oats Organic Apple Cinnamon Ginger Oats Blend, 1/4 cup pumpkin puree 1/2 cup vanilla almond milk, 2 tbsp maple syrup, 1/8 tsp nutmeg, 1/2 tsp vanilla extract, 2 tsp chia seeds, 1/4 cup greek yogurt, Optional: pecans for topping.
DIRECTIONSCombine all ingredients into your Modern Oats cup or a jar. Refrigerate overnight and top with pecans when ready to eat.
INGREDIENTSFor Granola: 1 cup of Modern Oats Organic Apple Cinnamon Ginger Oats, 1/4 cup pecan halves, 2 Tbsp dark brown sugar, 2 Tbsp all-purpose flour, 2 Tbsp butter (melted), 1/2 tsp vanilla extract, 1/2 tsp cinnamon, 1/2 tsp kosher salt. For pumpkin cream: 1/2 cup dark brown sugar, packed, 1/4 cup granulated sugar, 1-1/2 Tbsp cornstarch, 1 Tbsp pumpkin pie spice, 1/2 tsp kosher salt, 3/4 cup whole milk, 3 large egg yolks, 3/4 cup canned pumpkin, 3 Tbsp unsalted butter, 1 tsp vanilla extract, 1 cup heavy cream. Ground cinnamon or nutmeg, for garnish.
DIRECTIONSTo make the granola: Preheat oven to 325 F. Combine all ingredients in a large bowl, then stir to thoroughly combine. Pour out onto a parchment lined baking sheet. Bake for 15 minutes, then cool. Store in an airtight container. To make the pumpkin cream: Place brown sugar, granulated sugar, cornstarch, pumpkin pie spice, and salt and a medium saucepan and whisk to combine. Add the milk and eggs, then whisk. Bring to a boil over medium-high heat, then cook for about 1 minute, stirring constantly. Remove from heat. Add the pumpkin, butter, and vanilla and stir until butter has melted and the mixture is smooth. Cover with plastic wrap, ensuring that the plastic is touching the pumpkin mixture directly, then refrigerate until very cold, about 1 hour. In the bowl of a stand mixer with the whisk attached, whip cream on high speed until stiff peaks form. Fold whipped cream gently into pumpkin mixture. Chill until ready to use.
Beyond Vegan Meatballs
INGREDIENTS1 cup of Modern Oats Just Oats, 1 lb of Beyond Meat burger patties, 1/2 Cup panko breadcrumbs, 1/2 cup almond milk, 1/4 cup minced basil, 1/2 tsp chili flakes, 1 tsp onion powder, 1 tsp garlic powder, 1/2 tsp sea salt, 1/2 tsp black pepper, 1 tsp nutritional yeast, 1 tsp extra-virgin olive oil.
DIRECTIONSCombine panko, oats and almond milk in a large mixing bowl; set aside until all milk is absorbed. Add all remaining ingredients to the bowl, and knead until mixture is thoroughly combined. With clean, damp hands, roll mixture into 10 equal sized balls, dropping each directly into a pot of simmering tomato sauce. Simmer meatballs for 30 minutes and serve with your favorite pasta!
Blueberry Chia Seed Pudding
INGREDIENTS2 cups of Modern Oats Vermont Maple blend, 2 Tbsp chia seeds, 2-1/2 cups unsweetened oat milk, 3 Tbsp maple syrup, 1 cup fresh blueberries. Optional: top with blueberries.
DIRECTIONSPlace the oats, chia seeds, oat milk and maple syrup in a bowl and stir together. Cover with plastic wrap and leave in fridge overnight. When ready to eat, add in blueberries, and if desired, and divide into jars or bowls. Top with blueberries.