A Healthier Breakfast or Snack

I love love love homemade granola. This super easy granola recipe is filled with the basics, but so flavorful and delicious. I love making a batch of this to have on hand for breakfasts or crunchy additions to yogurt, smoothie bowls, parfaits, chopped fresh fruit or even tossed into cookie or pancake batter for a different kind of crunch. While this is a simple tutorial on how to make your own delicious homemade granola, be sure to scroll down to the section on how to make this to your own liking. The recipe increments stay the same, regardless of the oats, nuts and seeds you are using. And yes, dried fruit can get added in, too. I’ll show you how. Read on, friends!

How To Make Homemade Granola in 3 Easy Steps

There are two main parts to making really good homemade granola: the dry ingredients like oats, nuts and seeds and the wet ingredients/oil-maple syrup mixture that gets poured over the dry ingredients that give it all it’s flavor and helps turn it into granola. Basically, you toast the dry ingredients, toss them with the wet and bake until toasty, crunchy and golden brown. Obviously there are more details which I’ll explain in the recipe card and directions below, but it’s certainly nothing to be intimidated by. There is nothing hard about making your own granola, you just need a little time. Here’s how to make it:

Toast Oats + Prepare Oil-Maple Syrup Mixture

Preheat oven to 300 degrees. Place oats, almonds and coconut (optional) on two large half sheet pans with high sides and spread to create an even layer. I lined my pans with parchment paper for easy clean up, but that is optional. Toast until fragrant. This can be anywhere between 8-15 minutes, depending on your oven. Reduce oven temperature to 250 degrees.

While oats are toasting, in large liquid measuring cup, stir together oil (any neutral oil will work), honey, brown sugar, cinnamon, vanilla and salt. The brown sugar will not dissolve completely and that’s ok.

A Note About Toasting Coconut

I opted to toast my oats, almonds and coconut together on the two sheet pans before tossing with the oil and maple syrup mixture and completing the baking process. I am not certain I would suggest toasting your coconut with the oats in this first step of the recipe, especially if you’re using a sweetened, desiccated coconut. It can easily burn. If you are using unsweetened, larger pieces of coconut (like this one from Bob’s Red Mill), these would work just fine toasting with the oats and nuts. But, if you’re using the sweetened desiccated version, I’d add that in with the oil and maple syrup mixture to make sure it didn’t burn.

Pour Oil/Maple Syrup Mixture Over Both Pans Of Granola

Once oats have toasted to your liking, pour oil and maple syrup mixture over both pans evenly. Stir until all ingredients are coated well. Spread into an even layer for both pans and return to oven. Bake, stirring occasionally. I like to stir the pans every 10 minutes or so until they are a dark, golden color and clusters are starting to form. 30-40 minutes. Again, every oven is different, so keep an eye on it.

Cool Completely and Store

Remove granola from oven and cool completely on sheet trays before transferring to airtight containers.

Why Use Multiple Sheet Pans?

While I have made this recipe completely with one sheet pan, I wouldn’t recommend it. We want to roast and toast all the ingredients and have it bake evenly. If it’s all piled together, it will have a harder time getting crispy and golden since most of the granola wouldn’t even be touching the bottom or sides of the pan. Think of when roasting vegetables. If you overload your pan, you’ll steam your veggies instead of roast them. It’s the same sort of thought process that will happen with this granola recipe. That’s why I suggest dividing these ingredients between two sheet pans (so, three cups per pan) so ensure everything bakes as evenly and quickly as possible.

Granola Variations

Here lies the beauty of making your own granola…anything goes and you can omit and add what you want! Dried fruits, nuts, seeds, you name it. It’s all good and all combinations I’ve tried are delicious. 

Spices/Extracts

Instead of using cinnamon (or in addition to using cinnamon), you can add amazing flavor and warmth to your granola by adding in some of these other spices or extracts. Orange-Almond is one of my favorite combos.

• nutmeg
• cloves
• ginger
• pumpkin pie or apple pie spice (both are simple spice combinations of the spices listed above)
• ground star anise
• cardamom
• lemon/orange extract or zest
• almond extract

Tips + Tricks

• This Granola Recipe absolutely needs to cool on the baking sheet entirely to keep it crunchy. DO NOT put warm granola into a sealed container! 
• Dried fruit does not need to be toasted, so add that in once your granola has completely cooled.
• Feel free to replace the 2 cups of coconut and almonds with other nuts, seeds, and dried fruit. Make it how you’d like to enjoy it. (Details about how to do this are above.)
• Nutritional Information will depend on what you add to your granola mixture. The nutritional information below in the recipe card is for my basic recipe as stated.

How Long Will Granola Last?

Once the granola has cooled completely, place it in an airtight container. It should be kept at room temperature and should last up to 6 weeks.

Freezing Instructions

Granola can also be stored in the freezer. Place into a freezer-safe bag or airtight glass jar, pressing the air out of the bag before sealing. If stored correctly, this will stay fresh in the freezer for 3-5 months.

Love Granola? Try These Other Recipes…

• Chocolate Peanut Butter Granola
• No-Bake Peanut Butter Granola Bars
• Orange Granola
• Pumpkin Seed Granola
• Chewy Chocolate Chip Granola Bars

The printable recipe card is below. Enjoy your new favorite snack!

Print

Homemade Granola Recipe

Learn how to make homemade granola the easy way! Plus I have tons of ideas on how to customize this recipe to make it just how you like it.

Course Breakfast

Cuisine American

Keyword Granola, Granola Recipe, how to make granola

Prep Time 9 minutes

Cook Time 1 hour 50 minutes

Total Time 1 hour 59 minutes

Servings 16 1/2 cup servings

Calories 332kcal

Author Lauren

Ingredients

• 6 cups rolled oats
• 1 cup unsweetened shredded coconut
• 1 cup sliced almonds

For the rest of the granola:

• 1/2 cup avocado oil (any neutral oil)
• 1/4 cup honey or real maple syrup
• 1/4 cup packed brown sugar
• 1 tablespoon cinnamon
• 2 teaspoons vanilla extract
• dash salt

US Customary – Metric

Instructions

• Preheat oven to 300 degrees. Place oats, almonds and coconut on two large half sheet pans with high sides and spread to create an even layer. Toast 8-12 minutes or until fragrant. Reduce oven temperature to 250 degrees.
  
• While oats are toasting, in large liquid measuring cup, stir together oil, honey, brown sugar, cinnamon, vanilla and salt. The brown sugar will not dissolve completely and that's ok.
  
• Once oats have been removed from oven, pour oil and sugar mixture over both pans. Stir until all ingredients are coated evenly. Spread into 1 even layer and return to oven. Bake 30 minutes stirring every 10 minutes.
  
• Remove granola from oven and cool completely on sheet trays before transferring to airtight containers.
  

Notes

• Granola needs to cool on the baking sheet completely to keep it crunchy! DO NOT put warm granola into a sealed container! 
• Dried fruit does not need to be toasted or baked, so add that in once your granola has completely cooled.
• Feel free to replace the 2 cups of coconut and almonds with other nuts, seeds and dried fruit! Make it how you’d like to enjoy it.
• Nutritional Information will depend on what you add to your granola mixture.
• Here are some ideas to get you started:

Nuts+Seeds:

• sesame seeds, sunflower seeds, hemp seeds, flax seeds, chia seeds
• pepitas
• cashews, pecans, macadamia nuts, peanuts

Dried Fruit:

• raisins
• craisins
• dried pineapple
• dried mango
• dried apple
• banana chips

Nutrition

Calories: 332kcal | Carbohydrates: 33g | Protein: 8g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Sodium: 5mg | Potassium: 256mg | Fiber: 6g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg

The post Homemade Granola appeared first on Lauren's Latest.

I’m always on the hunt for quick, easy, and healthy breakfasts on those busy weekday mornings before sending my kids off to school and this recipe fits the bill. I make my basic recipe in a big bowl the night before and let my kids pick their toppings the morning of. It’s the perfect, nutritious meal that adapts easily from day to day. Serve with some tasty Bacon or Breakfast Casserole for a well balanced, extra filling breakfast.

But first, what are Overnight Oats?

Overnight oats are a no-cook breakfast or snack that is made by soaking and refrigerating rolled oats in milk.

Many people prefer the ease of this recipe as well as the taste and texture of the soaked, uncooked oats versus a cooked Oatmeal.

What kind of Oats can I use?

The best oats to use are just the plain Old Fashioned Oats. Old fashioned oats soak up some liquid without getting too mushy. Quick oats will get too soggy when soaked in milk. Steel cut oats often don’t get soft enough.

How much does this recipe make?

The recipe I have posted is enough for four servings which I stir together in one big bowl and refrigerate overnight. Many overnight oats recipes call for the use of small mason jars. While I don’t think this is totally necessary, it certainly does make for a cuter presentation. I find these 8 oz. glass baby food jars are the best for portioning for kids.

How to make Overnight Oats

You will die at how easy this recipe is to make. You just need a bowl to mix and 5 minutes (or less!) of work time. For full recipe details see the printable recipe card below.

Measure Rolled Oats

Measure rolled oats into a large bowl.

Stir in Remaining Ingredients

Stir in milk, maple syrup, cinnamon, and a pinch of salt (optional). Make sure oats are well submerged in the milk.

Refrigerate 6+ Hours

Cover and refrigerate 6+ hours to overnight.

Add Toppings + Serve

Remove from the fridge, portion out, add toppings, and serve. See the next section on how to serve Overnight Oats warm or cold.

How to serve Overnight Oats

The beauty of overnight oats is it works warm or cold. To serve it cold, simply spoon some into a bowl, top with fruit, nuts or seeds, and serve.

To serve warm, simply spoon some into a bowl and microwave 30 seconds to 1 minute or until hot. Top with any desired toppings and serve.

My favorite toppings

Here are a few of our favorite toppings we love to add to any overnight oats concoction. The combinations are endless!

• raspberries
• blueberries
• sliced strawberries
• sliced bananas
• coconut flakes
• diced apple and cinnamon
• extra maple syrup or honey
• an extra splash of milk
• chopped almonds, pecans, walnuts or cashews
• chia seeds, pepitas or flax seeds

Variations

Man oh man, there are thousands of variations for Overnight Oats! Here are a few different options listed, but just about anything you can think of would work in this!

• Milk: if you don’t want to use cow’s milk, an unsweetened almond, soy or coconut milk would work just as well!
• Nuts and Seeds: try adding in walnuts, almonds, pecans, pepitas, flax seeds, or chia seeds for a textural variation.
• Sweetener: I used real maple syrup for my basic overnight oats recipe, but feel free to reduce the amount or switch it out for honey, agave, sugar, brown sugar or an artificial sweetener if you’d prefer. Always add it to taste.
• Spices: I use cinnamon because its a classic oatmeal add-in, but try mixing it up with nutmeg, cloves, or cardamom. Try zesting a lemon or orange for a bright pop of flavor.
• Nut Butters: Stir in a little peanut, cashew, or almond butter to increase the caloric intake and add a creamy bite.

How Long Will Overnight Oats Last?

As long as it stays refrigerated, I find this to stay good for at least 4 days. The rolled oats have a tendency to lose more texture the longer they sit in the milk. If this doesn’t bother you, then they can last longer than 4 days, but I have found we like them best 4 days or earlier.

Overnight Oat Flavors to Try

Not very creative? Not to worry, here are a few tasty flavor ideas to try:

• Carrot Cake: Stir in 1/2 cup finely grated carrot, 1/4 cup drained and crushed pineapple and 2 tablespoons walnuts or pecans to your mixture before sitting overnight.
• Peanut Butter Banana: Swirl in 1/4 cup all-natural peanut butter to the overnight oat mixture and sit overnight. Top with lots of fresh banana.
• Lemon Blueberry: Add 1 1/2 teaspoons lemon zest and 1 cup fresh blueberries to the overnight oat mixture before refrigerating.
• Coconut Cream: Make your overnight oats with coconut milk and stir in 1/2 cup desiccated coconut before refrigerating. Top with a dollop of Greek yogurt and extra toasted coconut.

Love this breakfast idea? Here are some others you will love:

• Steel Cut Oatmeal with Cobbler Topping
• Microwave Breakfast Quinoa
• Homemade Breakfast Sausages
• Easy Peel Hard Boiled Eggs
• Caramel Coconut Cream Oatmeal
• Morning Glory Muffins
• Carrot Cake Oatmeal

There you have it folks, just about everything you’ll need to know to make overnight oats! Printable recipe card is below, enjoy!

Print

Overnight Oats (Easiest Basic Recipe)

This Overnight Oats recipe is the easiest breakfast recipe known to man. Four ingredients needed with no cooking required! Serve warm or cold and adjust as you like.

Course Breakfast

Cuisine American

Keyword easy breakfast, no bake, oatmeal, overnight oats

Prep Time 8 hours 5 minutes

Total Time 8 hours 5 minutes

Servings 4 servings

Calories 292kcal

Author Lauren’s Latest

Cost $3

Ingredients

• 2 cups rolled oats
• 2 1/4 cups milk cow, almond, soy or coconut
• 1/4 cup real maple syrup
• 1/2 teaspoon ground cinnamon
• pinch salt

Instructions

• Measure all ingredients into a large bowl and stir well. Ensure oats are all well submerged.
• Cover and refrigerate 6 hours to overnight. Divide into portions, add any desired toppings, and serve.

Nutrition

Calories: 292kcal | Carbohydrates: 48g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 63mg | Potassium: 373mg | Fiber: 4g | Sugar: 19g | Vitamin A: 222IU | Calcium: 198mg | Iron: 2mg

The post Overnight Oats appeared first on Lauren's Latest.

Healthy Breakfast!

The benefits of eating oatmeal include lowering your risk of heart disease and certain cancer. Whole grains like oats can also help reduce blood pressure and aid in digestion. Oatmeal can definitely be part of a healthy diet. These oatmeal cookies are great for an on the go breakfast for those busy mornings.

How to Make Oatmeal Breakfast Cookies

These cookies whip up quick and the recipe is straight forward. For full recipe details about Oatmeal Breakfast Cookies, see the recipe card down below.

Preheat + Prep

Preheat oven. Line a baking sheet with a silicone baking mat and set it aside.

Make the Dough

Cream coconut oil, brown sugar, and maple syrup together until light and fluffy. Stir in egg, vanilla, and carrot. Add in all remaining dry ingredients and stir until just combined. Be sure not to over mix.

Bake + Cool

Scoop 8 heaping tablespoons of dough onto the prepared mat and bake until lightly browned and matte in appearance. If the cookies still have a glossy or shiny sheen to them, continue to bake until no longer shiny. Set aside to cool.

Make Greek Yogurt Icing

In a small bowl, stir greek yogurt, powdered sugar and vanilla together until smooth. Stir in a little milk if needed to reach a good drizzling consistency.

Drizzle Glaze Over Warm Cookies

Drizzle over warm cookies and serve.

Variations

To change these breakfast cookies up and make them your own, consider playing around with these ingredients!

• Add Nuts or Seeds: walnuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc.
• Add Chocolate Chips: white, dark, milk chocolate chips, PB chips, butterscotch chips, etc.
• Switch Out Spices: ginger, cardamom, nutmeg, cinnamon, etc.

Storing

Store Oatmeal Cookies in an airtight container at room temperature for up to 2 weeks! You can also freeze Oatmeal Breakfast Cookies. To Freeze, place cooled cookies in a freezer safe, airtight container or ziplock bag. Place in freezer for up to 2 months.

More Sweet Breakfast Recipes to Try!

• Easiest Overnight Oats
• Carrot Cake Protein Bites
• Oatmeal Pancakes
• Carrot Cake Oatmeal
• Whole Wheat Carrot Muffins

I hope you love these breakfast cookies as much as we do! The printable recipe card is down below. Enjoy, friends!

These delicious Oatmeal Breakfast Cookies are soft, chewy, cake-like texture with a light cinnamon spiciness and a little tang from the yogurt glaze. These are sure to please your family when oatmeal meets carrot cake meets oatmeal cookies.

Healthy Breakfast!

The benefits of eating oatmeal include lowering your risk of heart disease and certain cancer. Whole grains like oats can also help reduce blood pressure and aid in digestion. Oatmeal can definitely be part of a healthy diet. These oatmeal cookies are great for an on the go breakfast for those busy mornings.

How to Make Oatmeal Breakfast Cookies

These cookies whip up quick and the recipe is straight forward. For full recipe details about Oatmeal Breakfast Cookies, see the recipe card down below.

Preheat + Prep

Preheat oven. Line a baking sheet with a silicone baking mat and set it aside.

Make the Dough

Cream coconut oil, brown sugar, and maple syrup together until light and fluffy. Stir in egg, vanilla, and carrot. Add in all remaining dry ingredients and stir until just combined. Be sure not to over mix.

Bake + Cool

Scoop 8 heaping tablespoons of dough onto the prepared mat and bake until lightly browned and matte in appearance. If the cookies still have a glossy or shiny sheen to them, continue to bake until no longer shiny. Set aside to cool.

Make Greek Yogurt Icing

In a small bowl, stir greek yogurt, powdered sugar and vanilla together until smooth. Stir in a little milk if needed to reach a good drizzling consistency.

Drizzle Glaze Over Warm Cookies

Drizzle over warm cookies and serve.

Variations

To change these breakfast cookies up and make them your own, consider playing around with these ingredients!

• Add Nuts or Seeds: walnuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc.
• Add Chocolate Chips: white, dark, milk chocolate chips, PB chips, butterscotch chips, etc.
• Switch Out Spices: ginger, cardamom, nutmeg, cinnamon, etc.

Storing

Store Oatmeal Cookies in an airtight container at room temperature for up to 2 weeks! You can also freeze Oatmeal Breakfast Cookies. To Freeze, place cooled cookies in a freezer safe, airtight container or ziplock bag. Place in freezer for up to 2 months.

More Sweet Breakfast Recipes to Try!

• Easiest Overnight Oats
• Carrot Cake Protein Bites
• Oatmeal Pancakes
• Carrot Cake Oatmeal
• Whole Wheat Carrot Muffins

I hope you love these breakfast cookies as much as we do! The printable recipe card is down below. Enjoy, friends!

Print

Oatmeal Breakfast Cookies

These delicious Oatmeal Breakfast Cookies are sure to please your family when oatmeal meets carrot cake meets oatmeal cookies.

Course Breakfast

Cuisine American

Keyword breakfast cookies, oatmeal breakfast cookies

Prep Time 20 minutes

Cook Time 12 minutes

Total Time 32 minutes

Servings 8 large cookies

Calories 221kcal

Author Lauren’s Latest

Ingredients

For the cookies-

• 1/3 cup coconut oil
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 egg
• 1/2 teaspoon vanilla
• 1 cup grated carrot
• 1/4 cup unbleached all purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/2 cup rolled oats

For the glaze-

• 2 tablespoons greek yogurt
• 3 tablespoons powdered sugar
• 1/4 teaspoon vanilla extract
• milk if needed

US Customary – Metric

Instructions

• Preheat oven to 350 degrees. Line a baking sheet with silicone baking mat and set aside.
• Cream coconut oil, brown sugar and maple syrup together until light and fluffy.
  
• Stir in egg, vanilla and carrot.
  
• Add in all remaining dry ingredients and stir until just combined.
  
• Scoop 8 heaping tablespoons of dough onto prepared mat and bake 10-12 minutes or until lightly browned and matte. Set aside to cool.
  
• In a small bowl, stir all ingredients for glaze together until smooth. Stir in a little milk if needed to reach a good drizzling consistency. Drizzle over warm cookies and serve.
  

Nutrition

Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 114mg | Potassium: 167mg | Fiber: 2g | Sugar: 17g | Vitamin A: 2703IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg

The post Oatmeal Breakfast Cookies appeared first on Lauren's Latest.

Oatmeal Pancakes | A Hearty Breakfast

My kids love a hot breakfast. Most days we opt for toast or cereal out of sheer convenience, but every so often I make pancakes and realize how much we all like pancakes. Ha! The other day, I decided to switch things up and add some oats and cinnamon to my original pancake batter for a change and what.a.delicious.change it was! Not only did it add extra nutrition, but it made them more filling and hearty. Truly a delicious, healthier version of pancakes I’m sure you will love just as much.

Main Ingredients Needed

The beauty of making pancakes is it only takes a few pantry staples to make them. Odds are you have everything on hand to make these beauties! Here’s what you’ll need to make these Oatmeal Pancakes:

• All-Purpose Flour – I regularly use unbleached flour, but bleached is fine! Use what you have.
• Rolled Oats – fiber and texture, oh my!
• Baking Powder + Baking Soda – our leavening agents to create big, beautiful pancakes.
• Cinnamon – a warm spice that brings that comforting flavor and nods to classic oatmeal.
• Sugar + Salt – to sweeten and balance flavors.
• Egg – egg
• Vegetable Oil or Butter – for moisture and texture.
• Milk – for more moisture and texture.
• Vanilla – for simple yet delicious flavor.

Add-Ins

And if you are looking to add-in some yummy ingredients try these:

• Blueberries: such a good super food to add to these healthy oatmeal pancakes.
• Chocolate Chips: maybe not too healthy here but chocolate chip pancakes are the bomb dot com.
• Apples: apples are also a great way to add some healthy texture and flavor.
• Nuts: anything from almonds, to walnuts. Or maybe even peanut butter!

How to Make Oatmeal Pancakes

No crazy directions here. Make a simple batter, fry them up and then enjoy! More details and recipe increments are found in the printable recipe card below.

Step 1: Make the Batter

In a large bowl, whisk all the dry ingredients together. This includes the all purpose flour, oats, sugar, salt, baking powder, baking soda and cinnamon. Create a well in the center of the dry ingredients for all the remaining wet ingredients. Add those in and whisk to create your batter. It should be pretty thick. This is normal!

Step 2: Fry Your Pancakes

Preheat a nonstick skillet over medium to medium-low heat. Add butter or nonstick cooking spray to the hot pan. Pour batter onto hot griddle and spread into circles. Cook until lightly browned and golden on both sides.

Step 3: Enjoy!

Serve these plain, with butter and syrup or make my favorite homemade Cinnamon Roll Syrup. It tastes like a cinnamon roll…on a pancake. Yum!

Storing Oatmeal Pancakes

Pancakes in general need to be stored in an airtight container in the fridge for up to 5 days! My husband likes to store them on the counter, but I find they last much longer in the fridge. Reheat in the microwave and add syrup when you’re ready to serve.

Freezing Instructions

Or freeze in a freezer-safe bag for up to 3 months. You can thaw in the fridge overnight then warm up in the microwave in the morning or alternately, you can pop two frozen pancakes into the toaster to reheat (but not make toasty…unless you like that.)

More Pancake Recipes to Try!

• Pumpkin Pancakes
• Homemade Pancake Mix Recipe
• Homemade Pancakes
• Banana Chocolate Chip Pancakes
• Blackberry Syrup Recipe

So try these Oatmeal Pancakes soon! I promise you’ll love them. The printable recipe card is below, enjoy

Print

Oatmeal Pancakes

Oatmeal Pancakes are everything you love about regular pancakes but with with a little extra texture and fiber, thanks to the added oats!

Course Breakfast

Cuisine American

Keyword oatmeal pancakes

Prep Time 10 minutes

Cook Time 10 minutes

Servings 12 pancakes

Calories 116kcal

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 cup rolled oats
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoon vegetable oil or butter
• 1 1/4 cups milk
• 1/2 teaspoon vanilla

US Customary – Metric

Instructions

• Measure all dry ingredients into a large bowl: all purpose flour, oats, baking powder, baking soda, cinnamon, sugar and salt. Whisk to combine.
  
• Create a well in the center of the dry ingredients for all the remaining wet ingredients.
  
• Whisk to combine and create a mostly smooth batter (with the exception of the oats which will make it seem a little lumpy, but thats normal.)
  
• Preheat a nonstick skillet over medium to medium-low heat. Add butter or nonstick cooking spray to the hot pan. Using a 1/4 cup measure, pour batter onto hot griddle and spread into circles. Cook until lightly browned and golden, then flip and cook other side. Remove cooked pancakes from pan.
  
• Serve warm with syrup.
  

Nutrition

Calories: 116kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 137mg | Potassium: 118mg | Fiber: 1g | Sugar: 2g | Vitamin A: 61IU | Calcium: 57mg | Iron: 1mg

The post Oatmeal Pancakes appeared first on Lauren's Latest.

You guys, I have found THE BEST and easiest way to make granola bars on this sweet planet earth. I was looking for recipe ideas and came across a few Pinterest photos that had me swooning over chewy chocolate chip granola bars and it made me want to try my hand at them. After a few testers, I ended up with a super kid and school lunch-friendly, *slightly* healthier version that has gotten rave review after rave review.

Granola Bar Recipe

These are pretty darn simple granola bars AND amazingly delicious. I was seriously shocked at how well these turned out for 3 minutes of work. Literally 3 minutes. If you have kids make these! Heck, even if you don’t, make ’em anyways. They are great snacks or fast breakfasts. Here’s what you’ll need:

• Butter – this is part of the boiled sugar mixture. Some readers have found that peanut butter works great here.
• Honey – a natural sweetener.
• Brown Sugar – more sweetener, this also is part of the boiled sugar mixture along with the honey.
• Quick Cooking Oats – not rolled oats!
• Crispy Rice Cereal – some readers have replaced this with other cereals such as Cheerios or Chex.
• Vanilla – to help the flavor.
• Mini Chocolate Chips – optional but highly recommended.

How to make granola bars

1. In a small saucepan, heat up some butter, honey and brown sugar over medium-high heat. Stir it together, reduce heat to medium low and let it simmer for up to 2 minutes or until the sugar dissolves.
2. While that is heating up, measure out oats and Rice Krispies into a large bowl.
3. Stir in vanilla extract into the hot syrup.
4. Pour the hot syrup over the dry ingredients and stir well to coat.
5. Press firmly into a greased jelly roll pan using either buttered fingers or a greased spatula.
6. Sprinkle with mini chocolate chips.
7. Cool to room temperature for about 1 hour or until set.
8. Cut into bars, wrap individually and use as desired.

Adapting your granola bar recipe

The beauty of this recipe is how adaptable it is. You can make lots of granola bar flavor combinations and create your very own recipe, based on what you and your family like. Feel free to add in raisins, nuts, maple syrup, flax seeds, cinnamon, butterscotch chips, coconut, agave, craisins, citrus zest, the list goes on!

Getting the boiled sugar mixture right

This recipe is very much dependent on the boiled sugar mixture. If your granola bars don’t seem to be staying together when you cut them, you may have not boiled the mixture long enough…you want it to make it just past the softball stage.

If you boil the mixture TOO MUCH, then once they set, they will be nearly too hard to eat. So, the best way to set yourself up for success is to bring the honey-butter mixture to a boil over medium-high heat, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes.

Storing

After your bars have set, cut into portions, wrap individually in parchment paper or plastic wrap and store the whole lot of them in a large airtight container or bag at room temperature for up to 7 days. I don’t like refrigerating or freezing because then the bars get really hard and don’t keep their amazing chewy texture, even after defrosting.

Of course, you can store them however you like, but keep in mind they are enjoyed best at room temperature.

More Granola Bars to Try!

• No-Bake Peanut Butter Chocolate Chip Granola Bars
• Homemade Granola Recipe with Almonds
• No-Bake Peanut Butter Bars Recipe
• No-Bake Nut and Seed Bars
• Homemade Granola

Printable recipe card is below. Make sure to save this recipe because it’s a good one for any day of the week. Enjoy!

Print

No-Bake Chocolate Chip Granola Bars

This Chewy Chocolate Chip Granola Bar Recipe is THE BEST and easiest way to make granola bars! Plus, they're cheaper and healthier than the store bought kind!

Course Snack

Cuisine American

Keyword granola bar recipe, granola bars, how to make granola bars

Prep Time 2 hours

Cook Time 5 minutes

Total Time 2 hours 5 minutes

Servings 10 bars

Calories 176kcal

Author Lauren's Latest

Ingredients

• 1/4 cup butter
• 1/4 cup honey
• 1/3 cup packed brown sugar
• 2 cups quick-cooking oats not rolled oats
• 1 cup crispy rice cereal
• 1/2 teaspoon vanilla
• 2 tablespoons mini chocolate chips

US Customary - Metric

Instructions

• In a large bowl, stir oats and rice cereal together. Set aside. In a small pot, melt butter, honey and brown sugar together over medium-high heat until it comes to a bubble. Reduce the heat and cook 2 minutes or until the sugar dissolves. (should take 1-2 minutes) Pour in vanilla and stir. Pour over dry ingredients and mix well to moisten all ingredients.
• Pour into lightly greased small jelly roll pan {about 12x8x1} and press out to be about 3/4 inch in thickness. {If your pan isn't small enough, pack the mixture into one side. You really want to press them down so they stick together.} Sprinkle with mini chocolate chips and press down lightly.
• Cool on a countertop to room temperature for two hours or until the chocolate chips are set before cutting into bars. Wrap in parchment or plastic wrap and store at room temperature.

Notes

If your granola bars don't seem to be staying together when you cut them, you may have not boiled the mixture long enough...you want it to make it just past the softball stage. OR you made them too thin or you didn't pack them in tight enough. Stick them in the fridge for 20 minutes and that should help keep them together. {Be sure not to keep them in there too long or else they'll become super hard!} The next time you make them, try boiling for an extra 15 seconds or so.

Nutrition

Calories: 176kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 13mg | Sodium: 46mg | Potassium: 71mg | Fiber: 2g | Sugar: 16g | Vitamin A: 149IU | Calcium: 18mg | Iron: 1mg

The post Chewy Chocolate Chip Granola Bars appeared first on Lauren's Latest.

This Chocolate Granola Recipe was inspired after making and devouring cookies for breakfast. I was enthralled with the idea of turning my breakfasts into desserts. I have devised a simple plan to trick my bottom half, taste buds and tummy all at the same time with something chocolaty, delicious, low fat with no sugar! Hello, healthy breakfast. This stuff is amazing, especially if you’re trying to cut back on the sugar. Take a peek and see how ridiculously easy this is!

Chocolate Granola Recipe

{Feel free to customize this recipe for your own needs!}

• Oats (Quick Cooking) – These are Gluten-Free, people!!! So if you’re sensitive to that, this is a great recipe for you.
• Almonds and Coconut – If you are allergic to either of these, swap them out for something you’re not allergic to. Try a neutral cereal like Cheerios or dried fruit.
• Cocoa Powder and Vanilla Extract – Two traditional flavors that always go well together.
• Butter and Maple Syrup – When I use the term healthy, I mean no preservatives or chemicals. And I prefer butter over oil any day! So real maple syrup and butter it is.

For other easy granola recipes take a look at these: No-Bake Peanut Butter Chocolate Chip Granola Bars, Loaded Pepita Granola, and Simple Orange Almond Granola.

How to Make Chocolate Granola

Variations

Dried Fruit. You can add dried fruit to the mix after baking your chocolate granola. Berries are always a good choice.

Fresh Fruit. This could be strawberries like pictured or even bananas.

Peanut Butter. Luckily for you, I have a whole other recipe for Chocolate Peanut Butter Granola.

Chocolate Chips. If you have a sweet tooth try adding mini chocolate chips to this recipe.

Make-Ahead Chocolate Granola

This chocolate granola recipe makes a total of 12 cups!!! But if you want to make a double batch, go for it. The more the merrier with this recipe.

The best way to store granola is in an airtight container, preferably in your pantry, away from humidity and heat. But you can also freeze it to make it last even longer. Just make sure the container is completely closed. One more tip, the fridge is not a good place to store granola because it can absorb nasty fridge smells. Ew.

More Healthy Breakfasts to Try!

• Cherry Coconut Muesli
• Microwave Cinnamon Maple Breakfast Quinoa
• Healthified Breakfast Nachos
• Healthy Carrot & Oat Breakfast Cookies with Greek Yogurt Glaze

Excuse me while I lick my screen… I mean… never mind.

Printable recipe card below. Enjoy!

Print

Chocolate Granola Recipe with Almonds

This homemade Chocolate Granola Recipe is made with almonds, cocoa, and coconut! A sweet breakfast that can be altered to your preferences!

Course Breakfast

Cuisine American

Keyword chocolate granola, Granola Recipe, Homemade Granola

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 12 cups

Calories 470kcal

Author Lauren's Latest

Ingredients

• 8 cups quick cooking oats
• 1 cup toasted almonds sliced
• 2 cups unsweetened coconut
• 1/2 cup butter
• 3/4 cup maple syrup
• 1/4 cup unsweetened cocoa powder heaping
• 1/2 tablespoon vanilla extract

US Customary - Metric

Instructions

• In a large bowl, combine oats (quick-cooking please!), almonds, and unsweetened coconut flakes. I used Bob’s Red Mill brand. Stir and set aside.
• In a small liquid measuring cup, melt butter in microwave. Stir in maple syrup and cocoa powder. Use really good quality stuff. I used Scharffen Berger. Microwave mixture another 30 seconds or so or until cocoa mixes in so there aren’t any lumps. Stir in vanilla.
• Pour butter/maple mixture over the bowl of oats. Stir to coat and divide between two cookie sheets.
• Bake at 250 degrees for 1 hour. Cool this down and store in airtight containers for up to 2 weeks.

Nutrition

Calories: 470kcal | Carbohydrates: 56g | Protein: 10g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 20mg | Sodium: 76mg | Potassium: 403mg | Fiber: 9g | Sugar: 14g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 79mg | Iron: 3.5mg

The post Chocolate Granola Recipe with Almonds appeared first on Lauren's Latest.

Steel Cut Oatmeal

So, today I’m posting a surprisingly delicious breakfast, Steel Cut Oatmeal. I did not have high hopes for this oatmeal when I was cooking it up, but I added some of my favorite things, worked my magic and turned it into something special. Like, ‘something I would feed company’ special. Seriously. It’s THAT good.

What is Steel Cut Oatmeal?

Steel Cut Oatmeal…

1. falls under the life-altering realm.
2. is healthy {with a little butter on the side}.
3. is really easy to make…it just takes a little time.
4. is downright delicious.
5. is something I’ve eaten two days in a row and am about to make it three.
6. has brown sugar, vanilla, maple syrup, cinnamon, walnuts, and that delicious cobbler topping all going for it. {Take a moment and think about all those flavors in your mouth….amazing!}
7. is downright delicious.
8. is inexpensive.

But in all seriousness, Steel Cut Oatmeal is just oatmeal made with steel-cut oats. These are the least processes of oats and therefore have great texture but take longer to cook.

Main Ingredients Needed

Here’s everything you’ll need to make Amazing Steel Cut Oatmeal!

• Butter – for flavor and to help toast the oats.
• Steel Cut Oats – you can find these at your local grocery store.
• Water – to help cook the oats.
• Salt – to season and balance out flavors.
• Milk – to add creaminess.
• Vanilla Extract and Cinnamon – for flavor!

Cobbler Topping

The thing that makes this Steel Coat Oatmeal Recipe the best is the cobbler topping! Here’s what you’ll need:

• Butter – melted. For flavor and to help hold all the dry ingredients together.
• Brown Sugar – to sweeten.
• All-Purpose Flour – a light dusting to balance out the wet ingredients.
• Cinnamon – for that warm flavor.
• Rolled Oats – these are different than steel-cut oats and provide a different type of texture.
• Chopped Walnuts – you can use your favorite chopped nut here or leave it out completely.
• Toppings – I topped my bowl off with sliced bananas and maple syrup, but feel free to customize how you’d like your breakfast to be.

How to Make Steel Cut Oatmeal

1. In a medium saucepan, melt butter over medium heat. Stir in steel-cut oats, coat in butter and toast lightly about 2 minutes. Stir in water and salt. Bring to boil and then reduce to simmer lightly for 20 minutes, covered.
2. Stir milk into oatmeal, cover, and cook another 10-15 minutes or until oats are cooked completely. Remove from heat and stir in vanilla and cinnamon. Divide between two bowls.
3. For the cobbler topping, stir all ingredients together until combined and divide into two equal portions. Top each bowl with a prepared topping, bananas, and maple syrup. Serve warm.

Love Oats? Try these other recipes:

• Easiest Overnight Oats
• Caramel Coconut Cream Oatmeal
• Carrot Cake Oatmeal

If you make this, you will not be sorry! I promise!

The printable recipe card is below. Print it, pin it, share it, save it and enjoy!

Print

Steel Cut Oatmeal Recipe with Cobbler Topping

This Steel Cut Oatmeal Recipe is made with bananas and is topped with a cobbler streusel. Easy and downright delicious, give it a try today!

Course Breakfast

Cuisine American

Keyword steel cut oatmeal, steel cut oatmeal recipe, what is steel cut oatmeal

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 2 servings

Calories 475kcal

Author Lauren's Latest

Ingredients

for the oatmeal-

• 1 teaspoon butter
• 1/2 cup steel cut oats
• 1 1/2 cups water
• pinch salt
• 1/2 cup milk
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon cinnamon

for the cobbler topping-

• 1 tablespoon butter melted
• 2 tablespoons brown sugar
• 2 tablespoons all purpose flour
• 1/8 teaspoon cinnamon
• 2 tablespoons rolled oats
• 2 tablespoons chopped walnuts
• 1 banana sliced
• maple syrup optional

US Customary - Metric

Instructions

• In a medium saucepan, melt butter over medium heat. Stir in steel-cut oats, coat in butter and toast lightly about 2 minutes. Stir in water and salt. Bring to boil and then reduce to simmer lightly for 20 minutes, covered.
• Stir milk into oatmeal, cover, and cook another 10-15 minutes or until oats are cooked completely. Remove from heat and stir in vanilla and cinnamon. Divide between two bowls.
• For the cobbler topping, stir all ingredients together until combined and divide into two equal portions. Top each bowl with prepared topping, bananas and maple syrup. Serve warm.

Nutrition

Calories: 475kcal | Carbohydrates: 66g | Protein: 12g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 108mg | Potassium: 357mg | Fiber: 7g | Sugar: 22g | Vitamin A: 375IU | Vitamin C: 5.1mg | Calcium: 114mg | Iron: 2.7mg

The post Steel Cut Oatmeal Recipe with Cobbler Topping appeared first on Lauren's Latest.

**This post is sponsored by The Quaker Oats Company. All opinions expressed here are completely my own, as per usual!

Well, howdy friends.

I’ve got a fun opportunity for you today!

Have you heard of Quaker before?

No? Have you been living under a rock?

Yes? Great!

I have been using Quaker Oats in my recipes for years because they taste great! My kids love a good bowl of oatmeal in the morning, especially when it has some of their favorite goodies mixed in 🙂

Here’s how to make my Caramel Coconut Cream Oatmeal:

Start by microwaving some Quaker Quick 1-Minute Oats with some milk and a pinch of salt. This should take only a minute or two. Super speedy.

THEN! Add on a dollop of plain greek yogurt, toasted coconut and caramel sauce!! That’s it.

It’s so dreamy, you guys. And takes less than 5 minutes to make. #winning

My printable recipe is below.

Love Oats? Try these other recipes:

• Easiest Overnight Oats
• Steel Cut Oatmeal Recipe with Cobbler Topping
• Carrot Cake Oatmeal

Print

Caramel Coconut Oatmeal

This Coconut Oatmeal has a dollop of Greek yogurt, a sprinkling of toasted coconut, and a drizzle of caramel and takes less than 5 minutes to make.

Course Breakfast

Cuisine American

Keyword Coconut Oatmeal

Prep Time 3 minutes

Cook Time 2 minutes

Total Time 5 minutes

Servings 1 serving

Calories 384kcal

Author Lauren Brennan

Ingredients

• 1/2 cup Quaker Quick 1-Minute Oats
• 1 cup whole milk
• pinch of salt
• 2 tablespoons toasted coconut
• 2 heaping tablespoons plain greek yogurt or whipped cream if you're feeling sassy
• 1 tablespoon caramel sauce

US Customary - Metric

Instructions

• In a microwave-safe bowl, combine oats, milk and salt. Cook on high 1 1/2-2 minutes. Remove from microwave and top with coconut, cream and caramel. Serve.

Nutrition

Calories: 384kcal | Carbohydrates: 54g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 25mg | Sodium: 179mg | Potassium: 501mg | Fiber: 5g | Sugar: 14g | Vitamin A: 395IU | Calcium: 305mg | Iron: 2mg

The post Caramel Coconut Oatmeal appeared first on Lauren's Latest.

Carrot Cake Oatmeal | Quick Cooking Steel Cut Oats!

Today I’m sharing a healthy breakfast recipe that is ready in a snap using the new Quaker Quick 3-Minute Steel Cut Oats.

If you’ve ever made steel cut oats before, you know how much of a pain they can be to make. They’re super healthy, but my morning routine does not include waiting over the stove for at least 30 minutes for breakfast to be served. So, I’m so glad Quaker came up with a 3 minute version that is the same nutty taste and texture as the original that can be made in a microwave.

Instead of making just plain 100% whole grain steel cut oats, I decided to add in a few extras to make carrot cake oatmeal that actually tastes pretty similar to carrot cake! It’s always a good day when I can eat dessert for breakfast. #winning

Main Ingredients Needed

Here is everything you need to make Carrot Cake Oatmeal:

• Steel Cut Oats – I used the quick-cooking ones by Quaker Oats! So yummy!
• Water – this is used to cook the oats. I’ve heard some people use milk for this. Both work fine.
• Cinnamon + Nutmeg – to flavor the whole dish.
• Carrots – I’d recommend shredding your carrots instead of just chopping them as I did. Especially if you’re trying to trick your kids into eating orange vegetables. For breakfast. Make them as small as possible
• Maple Syrup + Walnuts – I topped ours with real maple syrup and chopped walnuts. Perfection!

Love Carrot Cake? Check out these other recipes: Carrot Cake Protein Bites, Carrot Cake Cookies, Carrot Cake Cobbler, Carrot Cake Cupcakes, and Carrot Cake Donuts.

Variations

• Add-Ins: Consider adding shredded apples instead of carrots. Switch out the nuts for pecans or almonds. Add pineapple if you love carrot cake with pineapple! The possibilities are endless!
• Overnight Oats: Make a version of this but as overnight oats instead of cooked oats! For full details on how to make overnight oats <— see here!
• Other Flavors: If you don’t want to take the extra 45 seconds to grate a few tablespoons of carrot, Quaker also has Brown Sugar & Cinnamon and Blueberries & Cranberries flavors available in pouches that are even faster and more convenient breakfast options if you’re on the go.

How to Make Carrot Cake Oatmeal

For full details on how to make carrot cake oatmeal, see the recipe card down below!

Mix Together Ingredients

Start by pouring some of these Quaker Quick 3-Minute Steel Cut Oats into a bowl. You should be able to find them pretty easily at your grocery store.

To your oats, add in some water. Also, carrot! You’ll also want to add in a little nutmeg and a little more cinnamon. And for a little sweetness, add in a drizzle of maple syrup.

Microwave

After 3 minutes in the microwave, your breakfast is done!

Toppings

I added a few chopped walnuts, another drizzle of maple syrup and more cinnamon to finish mine off, but you can add in whatever else you’d like to make it how your family likes it.

I’m not sure if oatmeal sounds as appetizing to you as it does to me, but holy smokes, I could go for a bowl of this right about now.

More Oatmeal Recipes to Try!

• Easiest Overnight Oats
• Caramel Coconut Cream Oatmeal
• Steel Cut Oatmeal Recipe with Cobbler Topping
• Oatmeal Pancakes

Anyhow, I’d highly recommend giving these a try to see if your family likes them as much as mine does! i love having another option in my breakfast rotation.

Printable recipe below! Have a great day, friends!

Print

Carrot Cake Oatmeal

Add in a few extras and it turns your whole grain steel-cut oats into Carrot Cake Oatmeal, which actually tastes pretty similar to carrot cake!

Course Breakfast

Cuisine American

Keyword Carrot Cake Oatmeal

Prep Time 2 minutes

Cook Time 3 minutes

Total Time 5 minutes

Servings 1 serving

Calories 400kcal

Author Lauren’s Latest

Ingredients

• 1/3 cup quick cooking steel cut oats
• 3/4 cup water
• 1/2 teaspoon cinnamon
• pinch of nutmeg optional
• 3 tablespoons carrot finely grated or chopped
• 2 tablespoons maple syrup
• 1 tablespoon walnuts chopped

US Customary – Metric

Instructions

• Place steel cut oats, water, cinnamon, nutmeg, carrot and maple syrup into a large bowl and stir.
• Microwave for 3 minutes.
• Stir and top with walnuts and more maple syrup and cinnamon, if desired.

Nutrition

Calories: 400kcal | Carbohydrates: 69g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 278mg | Fiber: 8g | Sugar: 26g | Vitamin A: 7518IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 3mg

The post Carrot Cake Oatmeal appeared first on Lauren's Latest.

*Disclaimer: I was compensated to create this recipe on behalf of choosecherries.com. All opinions expressed are my own….as usual.

Did you know March 7th is National Cereal Day?

Me either.

Who is in charge of making up these holidays? And more importantly, are they hiring? I feel like this would be the cushiest/best job ever. Except I would make every other day National Eat Warm Fresh Bread Out of the Oven Day. And then every other day in between would be National Cheese Day. Doesn’t that sound like a lovely world to live in? I think so. We could definitely add a Grandparents Day or National Chocolate Day into the rotation, but for the most part the core would be carbs and cheese….aka my lifeblood. The wind beneath my wings. The peanut butter to my jelly.

I’d probably get fired.

ANYWAYS.

March 7th is National Cereal Day and I’m sharing a really healthy and quick breakfast. I’ve partnered with The Cherry Marketing Institute to bring you this Cherry Coconut Muesli.

Breakfast is the most important meal of the day and I have no problem snarfing down food after 8 hours of zzz’s. Eating a healthy breakfast is linked to many health benefits including weight control, increased energy an enhanced performance.

Darker colored foods, like tart cherries, tend to contain more naturally occurring phytochemicals that also have many health benefits. Incorporating dried, frozen or tart cherry juice into homemade granola bars, smoothies, cold cereal or oatmeal will add a sweet and sour taste, a little color and some added nutrition {like a Vitamin A boost} to your morning meal. After browsing a few grocery stores I shop at, it was surprisingly easy to find them!

Try them in my Cherry Coconut Muesli and see how you like it. I think you’ll be pleasantly surprised. I certainly was Here’s how to make it:

Start by pouring some quick cooking oats into a bowl.

Add in some sea salt, cinnamon and maple syrup on top and then…

pour some hot coconut almond milk blend over the oats and let it sit.

Only after about 1 minute, you should be good to go!

Now its time to turn your oats into muesli! Add on some sliced banana, toasted coconut, chia seeds and dried tart cherries. Any other goodies you want to add {like nuts or other seeds} would be perfect! There are so many different variations you can do to make muesli you love.

Stir it all up and enjoy! Talk about a great start for your morning

Printable recipe below, friends! And be sure to find The Cherry Marketing Institute on their social media channels!

Print

Cherry Coconut Muesli

The addition of cherries in this coconut muesli will add a sweet and sour taste, a little color and some added nutrition.

Course Breakfast

Cuisine American

Keyword Muesli

Prep Time 3 minutes

Total Time 3 minutes

Servings 2 serving

Calories 543kcal

Author Lauren's Latest

Ingredients

• 1 cup quick cooking oats
• pinch of sea salt
• 2 tablespoons real maple syrup
• 1/4 teaspoon ground cinnamon
• 1-1 1/4 cups unsweetened coconut/almond milk blend
• 1 tablespoon toasted unsweetened coconut
• 2 tablespoons dried tart cherries
• 1 teaspoon chia seeds
• 1/2 banana sliced

US Customary - Metric

Instructions

• Place oats, sea salt, maple syrup and cinnamon into a serving bowl.
• Heat coconut almond milk up in the microwave for 1-2 minutes or until hot. Pour over oats and let sit 1 minute to absorb.
• Top with coconut, cherries, chia seeds and cinnamon. Serve immediately.

Nutrition

Calories: 543kcal | Carbohydrates: 55g | Protein: 9g | Fat: 35g | Saturated Fat: 29g | Sodium: 23mg | Potassium: 637mg | Fiber: 6g | Sugar: 18g | Vitamin C: 5mg | Calcium: 79mg | Iron: 7mg

The post Cherry Coconut Muesli appeared first on Lauren's Latest.