Coconut Overnight Oats

Servings: 1

1 cup coconut milk

1 tbsp maple syrup

1 tsp vanilla extract

1/3 cup rolled oats

2 tbsp dried fruit

1 tsp chia seeds

2 tsp ground flax

1/2 tsp cinnamon

pinch of salt

1 tbsp coconut flakes

optional: fresh fruit

1. In a medium bowl, combine coconut milk, maple syrup, and vanilla. Stir to combine.

2. In a second bowl, combine oats, dried fruit, chia, flax, cinnamon, and salt. Stir to combine.

3. Pour liquid ingredients into the dry ingredients. Stir to combine.

4. Optional: place into a jar or serving container.

5. Refrigerate overnight.

6. Top with coconut flakes and fresh fruit, if using.

an Alton Brown cookbook

Breakfast Cookies

Yield: 15

1 tbsp ground flax seed
2 1/2 tbsp water

1/2 ripe banana, mashed

2 tbsp unsweetened applesauce

1/4 cup almond butter or peanut butter (or some of each)

1/2 tsp vanilla extract

1 tbsp coconut oil, melted

2 tbsp maple syrup
1/2 tsp cinnamon

1/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

3/4 cup rolled oats
1/4 cup oat flour

1/4 cup almond meal

2 tbsp chopped walnuts or pecans

1/4 cup dried blueberries (or other dried fruit)

1. Preheat oven to 350F. Line a baking sheet with parchment paper.

2. In a large bowl, prepare flax egg by combining ground flax seed and water. Stir to combine and let rest for 5 minutes.

3. Add banana and applesauce and whisk thoroughly to combine.

4. Add nut butter, vanilla, coconut oil, maple syrup, cinnamon, baking powder, baking soda, and salt and whisk thoroughly.

5. Add oats, oat flour, and almond meal, and mix well until just combined. The batter will look a little wet and sticky.

6. Add nuts and dried fruit and stir until just combined.

7. Use a tablespoon to scoop batter onto prepared baking sheet, then press down slightly with your fingers to spread out a little. The cookies will not expand much while baking, so they can be placed pretty close together. 

8. Bake for 15 to 18 minutes or until the cookies are slightly golden brown on the edges.

9. Let rest on baking sheet for 3 minutes before transferring to a cooling rack.
10. Once completely cooled, store in an air-tight container to keep fresh for up to a few days. Will keep in the freezer up to 1 month.

http://minimalistbaker.com/blueberry-muffin-breakfast-cookies-vegan-gf/

Peanut Butter Energy Balls

Yield: 10 balls

1/2 cup peanut butter (or almond or other nut butter)

1/4 cup maple syrup 

1 1/4 cup rolled oats

2 1/2 tbsp flaxseed meal

2 tbsp chia seeds

1/4 cup dried fruit (eg. strawberries, cherries, blueberries, cranberries)
optional: 2 tbsp protein powder

1. In a large mixing bowl, combine all ingredients. Mix until well combined.
2. Chill in the refrigerator for 5 minutes.
3. Scoop out 1 1/2 tablespoon amounts and roll into balls.
4. Enjoy immediately and store well-sealed leftovers in the refrigerator for 1 week or in the freezer up to 1 month.

http://minimalistbaker.com/no-bake-pb-j-energy-bites/

Power Cereal

Yield: 1L

1 cup buckwheat groats
1 cup chia seeds
3/4 cup hemp seeds
1/2 cup flax seeds, freshly ground
1/3 cup dried apple, chopped
1/3 cup unsweetened coconut
1/2 cup raisins
1/2 cup walnuts, chopped
1 tbsp cinnamon

1. Mix all ingredients together.
2. Place in a glass container to store in the fridge.
3. To serve, mix 2-3 tbsp of the cereal with a milk substitute, yogurt, apple sauce, or 1/4 cup warm water and let sit for 5 minutes. Sweeten if desired with raw honey or maple syrup.

Variations: vary the dried fruit, nuts, and seeds