Cocoa Beach Baked Oatmeal

Servings: 8–9
Preparation Time: 10 minutes

Ingredients:

• 2 eggs
• 1/4 cup Virgin Coconut Oil
• 1/2 cup + 2 tablespoons whole cane sugar
• 1 1/2 teaspoon vanilla extract
• 1 1/2 cups coconut milk (not light)*
• 2 cups rolled oats
• 4 tablespoons unsweetened shredded coconut, divided
• 3/4 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/4 cup cocoa powder

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, combine the eggs, Virgin Coconut Oil, and cane sugar. Whisk together until well incorporated. Add the vanilla extract and coconut milk and whisk until smooth. Dump in the oats and 2 tablespoons shredded coconut. Don’t stir just yet. Place salt, baking powder, and cocoa powder in a small sieve and sift over the oats. Stir everything until combined.

Pour into a 9 x 9-inch baking pan greased with a little coconut oil. Sprinkle remaining 2 tablespoons dried coconut over the top.

Bake at 350 degrees for 30 minutes.

Serve by itself or with regular milk or additional coconut milk poured on top.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Melodie, Fort Mill, SC.

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Pumpkin, Cranberry, Pecan Cider Bread

Servings: 12
Preparation Time: 20 minutes

Ingredients:

• 1 cup apple cider
• 1 cup pumpkin puree
• 2 eggs, (large)
• 1/4 cup Virgin Coconut Oil, melted
• 1/3 cup dark maple syrup
• 2 tablespoons freshly grated orange zest
• 1 teaspoon real vanilla extract
• 1 1/2 cups whole wheat pastry flour
• 1/2 cup ground flax seeds
• 2 teaspoons aluminum-free baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/2 cup fresh or frozen cranberries
• 1/2 cup chopped pecans

Directions:

In a saucepan, boil the cider until it is reduced to about 1/4 cup and let cool. Note: this step can be done ahead of time and the reduced cider refrigerated or frozen until you need it.

Preheat oven to 350 degrees. Grease 8 1/2 x 4 1/2-inch loaf pan with coconut oil and set aside.

In a large bowl, whisk together the pumpkin puree, eggs, coconut oil, maple syrup, orange zest, vanilla, and reduced cider.

Add the flour, flax, baking powder, salt, baking soda, and spices. Mix well and add the pecans and cranberries until just combined.

Transfer batter into greased loaf pan and baked in the middle of the oven for one hour or until tester comes out clean. Let the bread cool in the pan, then slice.

Recipe and photo submitted by Kristen, Mattapoisett, MA.

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This spice cake is a delicious, healthy remake of classic pumpkin bars. We love it for breakfast.

High Protein, Pumpkin Spice Cake

Servings: 9–12
Preparation Time: 10 minutes

Ingredients:

• 2/3 cup whole cane sugar
• 1/2 cup coconut oil
• 2 tablespoons molasses
• 2 eggs
• 1 cup cottage cheese or Greek yogurt
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 1/2 cup whole wheat, spelt, or buckwheat flour
• 2 1/2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1 tablespoon baking powder
• 3/4 teaspoons salt
• 1/2 cups chopped walnuts or pecans

Directions:

Preheat oven to 350 degrees F.

In a medium-sized mixing bowl, combine the cane sugar and coconut oil. Add the molasses, eggs, cottage cheese or Greek yogurt, pumpkin puree, and vanilla extract. Stir to thoroughly combine. Dump the flour on top of the batter (don’t stir just yet). Sprinkle the remaining ingredients except nuts over the top of the flour. Alternately, you can use a small sieve to sift the dry ingredients over the batter. Stir to combine. Pour into a greased 9 x 9-inch baking pan. Sprinkle nuts over the top.

Bake at 350 degrees for 40–45 minutes or until a toothpick inserted in the center comes out clean.

Recipe and photo submitted by Melodie, Fort Mill, SC.

Submit your recipe here!