Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper and spray with cooking spray.
In a large bowl add the oats and sliced almonds. Stir to combine and set aside.
In a small bowl, whisk together the applesauce, maple syrup, cocoa powder and canola oil. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the wet ingredients.
Spread in an even layer on the baking sheet and bake for about 40 minutes, or until golden brown. Stir about every 10 minutes.
While the granola is baking, spread the coconut flakes on a separate baking sheet and bake in the oven until just toasted. Watch as coconut can burn quickly. Remove from oven and let cool.
The granola will become crunchy as it cools. When granola is completely cool toss with toasted coconut and mini chocolate chips.
Preheat oven to 350°F (180°C).
If your bread is not stale, you can dry it out in the oven while you prepare the other components of this recipe. This will take 10-20 minutes depending on how fresh your bread is. The bread must be completely dried out or the French toast will be very soggy.
In a large bowl whisk together the whole eggs, milk, honey, vanilla extract, cinnamon, allspice and ginger until well blended.
Meanwhile, in a separate bowl combine the filling ingredients until all ingredients are incorporated.
Spray a baking pan with cooking spray. Dip two of the slices of bead into the egg mixture, allowing them to absorb as much liquid as possible and then layer on the bottom of the baking pan.
Spread the filling mixture evenly over the bread. Dip the remaining two slices of bread into the egg mixture and layer on top of the filling.
Place the casserole into the preheated oven. Cook for 30-45 minutes or until the bread has soaked up all of the liquid and is golden brown.
Remove from the oven, slice, and serve immediately.
Gather all ingredients and equipment.
In a small sauce pot over medium-high heat, add oats and toast the oats about 5 minutes or until golden brown, stirring frequently.
Next, remove pot from heat and add almond milk.
Place back over low-medium heat and add salt, sugar, and cinnamon.
Cook for another 5 minutes, stirring frequently, until most of liquid has evaporated.
If oatmeal is too thick, add 1-2 tbsp of additional almond milk.
Top with toasted pecans and fruit and serve.
Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper and spray with cooking spray.
In a large bowl add the oats, nuts/seeds, and cinnamon. Stir to combine and set aside.
In a small bowl, whisk together the applesauce, honey, and canola oil. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the wet ingredients.
Spread in an even layer on the baking sheet and bake for about 40 minutes, or until golden brown. Stir about every 10 minutes. Add the raisins in the last 10 minutes of baking. The granola will become crunchy as it cools.
Prepare oatmeal according to package directions.
In a food processor pulse half of the oats until ountil most of the oats are chopped to roughly half their original size.
Combine pulsed oats with remaining oats, brown sugar, raisins and cinnamon. Mix well until evenly combined.
If preparing individual servings, place 1/2 cup of oatmeal base into 16 ounce mason jars or snack-size plastic zip-top bags.
If preparing one large batch, combine oatmeal base and store in an air-tight container.
To serve: In a small bowl or in a 16 ounce mason jar, combine 1/2 cup oat mixture with 1 cup of milk or water.
Microwave on HIGH for 1-2 minutes, stirring halfway through to prevent from bubbling over.
Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper and spray with cooking spray.
In a large bowl add the oats, nuts/seeds, and cinnamon. Stir to combine and set aside.
In a small bowl, whisk together the applesauce, maple syrup, and canola oil. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the wet ingredients.
Spread in an even layer on the baking sheet and bake for about 40 minutes, or until golden brown. Stir about every 10 minutes. Add the raisins in the last 10 minutes of baking. The granola will become crunchy as it cools.
Preheat a small saucepan over medium-high heat. Add the uncooked oatmeal and toast for about 3 minutes, stirring frequently.
When oatmeal is light brown in color and starts to give off a nut-like aroma, turn down the heat to medium-low and add the milk.
Add the salt, cinnamon, and sugar. Cook the oatmeal for about 15 minutes (**Note: if using quick oats, reduce cooking time to about 5 minutes), stirring frequently, until most of liquid has been absorbed and oats are soft.
If oatmeal is too thick, add water as needed to thin it out.
Top with toasted walnuts and serve 1 cup portions. Finish with fresh fruit and serve.
In a medium bowl, combine oats and buttermilk.
Allow mixture to sit for 10 minutes.
Add the egg, oil, and vanilla.
Whisk to combine.
Combine all remaining ingredients in a separate small bowl and stir to combine.
Combine the dry ingredients into the wet and use a rubber spatula to mix until just combined. Do not overmix!
Coat a medium sauté pan or griddle with pan spray and place over medium heat.
Once hot, pour approximately 1/4 cup of batter for each pancake.
Flip pancakes when bubbles rise to the surface.
Cook until golden brown on each side.
Serve warm.
Place cereal in a bowl and top with milk and fruit.
