Tag: oats

Cluster Granola With Coffee & Maple

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This one-bowl Cluster Granola With Coffee & Maple is so quick and easy to make for a fun autumn breakfast meal prep.  It’s subtly sweet, crispy, and also happens to be vegan, nut-free, and gluten-free!

Try it as a snack on the go, crumbled into yogurt with honey, or added into a sweeter yogurt variety for a morning treat.

It bakes as one large solid sheet, which gives you the freedom to break it into clusters that are either as big or as small as you prefer.  I find big clusters fun, but if you enjoy a finer consistency this is absolutely an option as well.

Be sure to use extra fine coffee grounds!  A flour-like consistency ensures that the texture of the grounds will go undetected.  (I used the finest possible setting on our coffee grinder for this.)  I also chose to use decaf beans as I’m personally more caffeine sensitive, especially when it comes to consuming the grounds directly!

This Cluster Granola With Coffee & Maple recipe was originally created in collaboration with The Bean Coffee Company for Instagram. Visit my page to check out the video tutorial!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • A Coffee Grinder
  • 1 Large Bowl
  • Parchment Paper
  • A Baking Sheet
  • A Cooling Rack

Servings: 12 (3/4 Cup Clusters) 

Ingredients:

  • 1/2 Cup Avocado Oil
  • 2/3 Cup Dark Maple Syrup, room temperature
  • 4 Cups Old Fashioned Rolled Oats
  • 1 Cup Pumpkin Seeds, unroasted/unsalted
  • 1 Tbsp Extra Fine Coffee Grounds
  • 1 1/2 Tsp Saigon Cinnamon
  • 1 1/4 Tsp Salt

Directions:

Preheat the oven to 350º

Grind the coffee beans on an extra fine setting (the consistency of flour, to avoid grittiness) and set the grounds aside

In a large bowl, combine the avocado oil and maple syrup, giving it a light stir

Add in the oats, pumpkin seeds, coffee grounds, cinnamon, and salt, and stir until evenly combined

Line a baking sheet with parchment paper

Add the mixture onto the prepared baking sheet, keeping it tightly packed without gaps while still spreading it out into a thin layer

Bake for 28 minutes, rotating the pan halfway through

(It will look golden brown when done, especially around the edges)

Note: It will not feel hard or crispy yet while still warm from the oven

Place the baking sheet on a cooling rack for at least 2 hours (letting it harden and cool) before breaking it into pieces and storing it in an airtight container

Enjoy!

Whole Wheat Oatmeal Chocolate Chip Cookies

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Soft, chewy, and chocolatey, these Whole Wheat Oatmeal Chocolate Chip Cookies are a warm and comforting addition to any dessert spread.  Delicious eaten straight from the oven, used for ice cream sandwiches, or enjoyed as an after-lunch treat, they’re a go-to at any time of day!

The addition of cinnamon and nutmeg adds a lovely depth of flavor, and the sprinkle of sea salt on top is A MUST for anyone who loves the combination of sweet and salty!  The White Whole Wheat flour doesn’t taste “wheat-y” at all, but adds a nice subtle complexity.

(If you don’t have White Whole Wheat flour on hand, I would recommend substituting All-Purpose Flour over a full, non-white, Whole Wheat Flour for a more similar result.)

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • 1 Large + 1 Medium Bowl
  • A Hand Mixer
  • Plastic Wrap (or equivalent)
  • Parchment Paper
  • Cookie Sheet(s)
  • A Cooling Rack (or Aluminum Foil)

Servings: 4 Dozen Small Cookies

Ingredients:

COOKIES

TOPPING

  • Sea Salt, to taste

Directions:

PREP

In a large bowl, cream together the butter, cane sugar, and brown sugar with a hand mixer

Beat in the eggs one at a time

Stir in the vanilla extract

In a second medium bowl, stir together the flour, salt, baking soda, cinnamon, and nutmeg

Add the dry ingredient into the wet ingredients a little bit at a time, combining with the hand mixer on low

Stir in the oats

Fold in the chocolate chips

Cover the dough with plastic wrap and chill in the refrigerator for 1 hour

BAKE

Preheat the oven to 375º

Add a layer of parchment paper onto a cookie sheet (repeating on a second cookie sheet if available)

Roll the dough into 12 small balls per cookie sheet

Between batches, keep the remaining cookie dough bowl in the refrigerator

Bake the cookies for 8-10 minutes

Transfer the baked cookies to a cooling rack (or aluminum foil) and repeat until all of the dough has been used up

Top with a sprinkle of sea salt to taste

Enjoy!

[Store cooled leftover cookies in an airtight container at room temperature.]

Coffee Overnight Oats

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Coffee Overnight Oats are perfect for an on-the-go ready-made meal when mornings are hectic!

It’s such a delicious and convenient choice for your next round of meal prep whether you go decaf or full caff.  Making several at once for the week is a huge time-saver plus lets you switch up your toppings!

The deep coffee flavor is balanced through the sweetness of the maple syrup, the addition of vanilla, and the complement of the toppings!

This Coffee Overnight Oats recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!

Servings: 1

Ingredients:

BASE

  • 1/2 Cup Rolled Oats
  • 1 Tbsp Chia Seeds
  • 1 Tsp Coffee Grounds
  • 1/4 Cup Plain Nonfat Greek Yogurt
  • 1/4 Cup Low Fat Milk
  • 1/4 Cup Cooled Brewed Coffee 
  • 2 Tbsp Maple Syrup
  • 1/2 Tsp Vanilla Extract

TOPPINGS / MIX-IN OPTIONS

  • Fresh Fruit Such As Nectarines Or Strawberries – for a fresh summer flavor!

or

  • Chocolate Chips (mini or traditional) + Shredded Coconut – for those with a sweet tooth!

[There are endless other options if you want to get creative…There are so many nice flavor pairings with coffee!]

Directions:

Open up a lidded medium-sized mason jar and add in the oats, chia seeds, coffee grounds, and yogurt (16 oz jars offer plenty of room!)

Then pour in the milk, brewed coffee, maple syrup, and vanilla extract

Stir everything together until evenly combined, then place the lid tightly back on the jar

Refrigerate overnight

Once ready to eat, add your toppings/mix-ins, either straight into the jar or after placing into your container/dish of choice

Enjoy!

Ingredient recommendations linked!

Want more coffee recipes?  Try this Coffee Peach Crisp or these Coffee Strawberry Shortcake Bites!

Coffee Peach Crisp

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Perfect for summer, this Coffee Peach Crisp is the ultimate light cookout treat!  Covered with vanilla or coffee ice cream: a must!  The topping is buttery with a rich coffee undertone, and the warm peach filling adds a fruity freshness.

If feeding a crowd and using a larger baking dish, the ingredients could easily be doubled!

This Coffee Peach Crisp recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!

Servings: 6

Ingredients:

FILLING

  • 3 15-oz Cans Peaches
  • 3 Tbsp Sugar
  • 2 Tsps Saigon Cinnamon
  • 1/4 Tsp Nutmeg
  • 1 Tsp Lemon Juice
  • 1 Tsp Brewed Coffee

TOPPING

  • 1 Cup Old Fashioned Oats
  • 1/2 Cup All-Purpose Flour
  • 1 Cup Light Brown Sugar, lightly/loosely packed
  • 1 Tbsp Coffee Grounds
  • 1/4 Tsp Sea Salt
  • 10 Tbsp Unsalted Butter, room temperature, cubed

TO SERVE

  • Vanilla Or Coffee Ice Cream
  • Optional – Decorative Coffee Bean Garnish

Directions:

Preheat the oven to 375º and grease a 9-inch baking dish with butter

Drain the peaches and add them into a large bowl, making sure to remove excess liquid to avoid a soggy filling

Add in the sugar, cinnamon, nutmeg, lemon juice, and brewed coffee, and toss until evenly coated

Add the filling to the baking dish, again making sure not to transfer excess liquid, and set aside

In a second large bowl, mix the oats, flour, brown sugar, coffee grounds, and salt together

Mix in the cubed butter until thoroughly mixed and crumbly, then add it on top of the filling

Bake for 43 min – The top will be golden and the fruit will be bubbling along the edges

Serve warm with ice cream on top

Enjoy!

Ingredient recommendations linked!

Interested in more warm weather treats? Try my Lime Cupcakes + Vanilla Lime Frosting!

Easy Vegan Chocolate Pudding Oats

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READY IN 5 MINUTES!

These Easy Vegan Chocolate Pudding Oats are your quick and easy answer to a dessert-y and plant-based breakfast!  The inclusion of the hot cocoa packet makes them sweet and chocolatey and the coconut yogurt adds a bit of creaminess and coconut flavor.  The strawberries on top round them out with fruity freshness.

Of course you don’t have to use a pre-made cocoa mix if you’d rather make your own, or if it’s more convenient.  You can simply combine cocoa powder, sugar, and salt to taste!

The shredded coconut is optional, but it does add a fun boost of coconut flavor! I love this one.

If you want to try a similar non-vegan oatmeal bowl, these Chocolate Strawberry Protein Oats have a similar flavor profile, but feature greek yogurt instead of coconut, and skip the chia. (In this version, the chia seeds act as a thickener, as plant-based yogurts tend to have a different texture than dairy yogurts.)

This breakfast only takes 5 minutes to throw together, and is a great pick on busy mornings!

Servings: 1

Ingredients:

  • 1/2 Cup Quick Oats
  • 1 Tbsp Chia Seeds
  • 1 Packet NibMor Hot Cocoa** (or equivalent)
  • 4.5 oz. Plain Coconut Yogurt (or to taste)
  • Fresh Strawberries
  • [Optional Topping: A Sprinkle Of Shredded Coconut]

**Visit my Amazon Storefront to stock up! www.amazon.com/shop/bakeandbewell

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Directions:

Cook the oats with water (I used the microwave), making sure they aren’t too dry so that there is enough liquid for the chia and hot cocoa add-ins

Mix in the chia seeds

Then, stir in the hot cocoa packet

Mix in the coconut yogurt

Top with fresh chopped strawberries (and shredded coconut if you wish)

Enjoy!

Want more easy chocolate oats? Try my Chocolate Chip Banana Protein Oats!

Looking for oats of a different flavor? These Sunbutter Berry Overnight Oats are a favorite!

Instant Overnight Oats Base

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Overnight Oats without the “Overnight” – This Instant Overnight Oats Base is the perfect quick and easy foundation for all of your favorite overnight oats flavors.  It’s ready to utilize in only 1 hour!

If you were to cross traditional overnight oats with a chia pudding, the result would be these tasty chilled oats; They’re more creamy and less chewy due to the quantities of yogurt and chia seeds, though the key feature is the use of Quick Oats instead of Old Fashioned Rolled Oats.  They absorb liquid much more quickly, readying them for your favorite toppings and mix-ins right away!

If you’ve never done overnight oats before, here are a few flavor ideas:

Fresh Strawberries and Peanut Butter

Fresh Blueberries and Honey

Dark Cherries and Chocolate Chips

Bananas and Peanut Butter

Roasted Peanuts, Chocolate Chips, and Honey

Freeze Dried Berries and Sunflower Seed Butter

Fresh Berries and Coconut Flakes

Servings: 1

Ingredients:

  • 1/2 Cup Quick Oats
  • 1/2 Cup Cold Water
  • 2 Tbsp Chia Seeds
  • 1/2 Cup Plain Greek Yogurt (I used nonfat)
  • 1 Tbsp Maple Syrup

Directions:

Stir all of the ingredients together in your container of choice

Cover and refrigerate for approximately 1 hour or until the oats and chia have sufficiently absorbed enough liquid (You will be able to tell, it will appear more solid)

Top with/stir in your desired flavor components

Enjoy!

Ingredient recommendations linked!

Love oats for breakfast? Try these:

Sunbutter Berry Overnight Oats

Chocolate Strawberry Protein Oats

Chocolate Chip Banana Protein Oats

Easy Vegan Chocolate Pudding Oats

Pumpkin Chocolate Chip Baked Oatmeal

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Perfect for the autumn season (or any day really!), this Pumpkin Chocolate Chip Baked Oatmeal is for anyone with a serious morning sweet tooth. The texture is that of a thick and creamy oatmeal, all overflowing with melty chocolate chips in a base of pumpkin and cinnamon fall flavor!

Due to the heavy chocolate presence, you only need the lightest drizzle of maple syrup and pinch of sea salt on top of your serving. It’s already quite sweet, but the flavors really pop with these light toppings!

The best part – All of the ingredients are mixed right in the pan!

Servings: About 5

Ingredients:

Directions:

Preheat the oven to 350°

Lightly grease a 9×13 pan with the oil

Pour the pumpkin puree directly into the pan

Add the honey and evenly combine the two

Pour in the oats, oat milk, and greek yogurt, and stir everything until evenly combined

Add in the cinnamon and combine again

Add the chocolate chips and gently mix in

Bake for about 20 minutes, or until the liquid has absorbed and the top and edges look a bit more solid

Let cool to a safe temperature, and top each serving with maple syrup and a pinch of sea salt to taste

Enjoy!

[Leftovers can be stored in the refrigerator in a sealed container, or in the cooking dish itself if well-covered. To freeze, cut into pre-portioned amounts, store in a sealed freezer-safe container, then simply reheat in the microwave once ready to eat.]

Ingredient recommendations linked!

Want more pumpkin and chocolate?  You have to try my Chocolate Chip Pumpkin Cookie Cake!

Chocolate Chip Banana Protein Oats

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If somehow you’ve never enjoyed oats before, these Chocolate Chip Banana Protein Oats will convert you after one bite! They’re the perfect combination of dessert-y yet nutrient-dense. They’re also thick and creamy, have loads of added texture from the toppings, and can be whipped up in under 5 minutes!

Servings: 1

Ingredients:

1/2 Cup Quick Oats

+ Around 1 cup water for the oats

1 Packet NibMor Hot Cocoa

1/2 Cup Plain Greek Yogurt (I used nonfat)

1 Banana

1 Tablespoon Hemp Hearts

Around 2 Tablespoons Dark Chocolate Chips

Directions:

Cook up the oats with water (I use the microwave)

Stir in the hot cocoa packet

Stir in the yogurt until creamy and evenly combined

Slice up the banana and add it on top along with the hemp hearts and chocolate chips

Enjoy!

Ingredient recommendations linked!

Raspberry Oat & Honey Yogurt Bowl

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This combination is a recent favorite of mine when it comes to needing a quick and easy yet nutrient-dense breakfast or afternoon snack! The ratios can be adjusted to your liking, but think overnight oats meets granola bowl!

Servings: 1

Ingredients:

Plain Greek Yogurt (I used nonfat)

Quick Oats

Hemp Hearts

Local Honey

Frozen Raspberries

Directions:

Start with a helping of the plain greek yogurt

Mix in a large sprinkle of the quick oats for texture

Stir in a spoonful of the hemp hearts for some omega 3s and iron

Add a generous drizzle of the local honey

Top with the frozen raspberries

Enjoy!

Ingredient recommendations linked!

Sunbutter Berry Overnight Oats

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Don’t throw out your nearly empty Sunbutter, Peanut Butter, or Nut Butter jars!  They make the perfect vehicle for overnight oats to go!  This breakfast is perfect for a grab-and-go meal when you’re traveling or heading off to work or school.

It doesn’t get any easier: Simply add your ingredients into the jar, combine, refrigerate, and serve.  It’s creamy, filling, not overly sweet, and filled with nutrient-dense ingredients!

Servings: 1

Ingredients:

The End Of A Jar Of Sunbutter

1/2 Cup Rolled Oats

1 Tbsp Chia Powder

1/3 Cup Whole Milk Plain Greek Yogurt

1 Cup Freeze Dried Raspberries

1/2 Cup + 2 Tbsp Water

(Optional) Extra Sunbutter for serving (from your next jar!)

(Optional) Sweetener of choice such as a dash of honey

Directions:

Add the oats, chia powder, and greek yogurt into the jar

Stir with the water, making sure to incorporate any remaining Sunbutter coating the jar

Stir in the dried raspberries

Refrigerate covered for about 24 hours

Once ready to eat, enjoy topped with extra Sunbutter, fresh or additional freeze dried berries, and/or optional sweetener of choice

Ingredient recommendations linked!