Gluten-Free Blueberry-Peach Baked Oatmeal

Servings: 4–6
Preparation Time: 50 minutes w/bake time

Ingredients:

• 1 cup fresh or frozen blueberries
• 1–2 fresh or frozen peaches (or other fruit of choice), diced 
• 1 tablespoon honey
• 1 cup gluten-free oats
• 3 tablespoons flax meal
• 1/2 cup chopped almonds (or other nut of choice)
• 1/4 cup unsweetened, dried coconut
• 3 tablespoons whole sugar
• 1 teaspoon cinnamon
• 1/4 cup coconut oil
• 1 cup coconut milk* (or other nondairy milk)

Directions:

Preheat oven to 350 degrees F.

Place fruit in 8 x 8-inch baking dish and drizzle with honey.

Mix oats, flax meal, almonds, coconut, sugar, cinnamon, coconut oil, and 1/2 cup of coconut milk. Pour this mixture on top of the fruit and spread out evenly. Pour the remaining 1/2 cup coconut milk on top of oat mixture.

Place in preheated oven and bake for 30 minutes. This can also be made the night before and kept in the refrigerator. Place in oven to bake when you wake up. Delicious!!!

Recipe and photo submitted by Kristin, Clarkesville, GA.

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

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I like to use either coconut milk or fresh raw milk for this recipe. A natural sweetener could be added as well, although the banana gives just the right amount of sweetness for my taste. I have also added fresh pineapple which gives it a nice tropical twist!

Creamy Coconut, Cinnamon Smoothie

Servings: 1
Preparation Time: Less than 5 minutes

Ingredients:

• 1 1/2 cups milk
• 1 medium frozen banana
• 1 heaping teaspoon Coconut Cream Concentrate
• 1/2 teaspoon vanilla extract
• dash of cinnamon
• 1 teaspoon Virgin Coconut Oil

Directions:

Place milk, banana, Coconut Cream Concentrate, vanilla, and cinnamon in blender. Blend on high for about 30 seconds or until ingredients are well combined. Slowly drizzle the Virgin Coconut Oil into the mixture.

Recipe submitted by Kathy, Campbellton, TX.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Raspberry, Chocolate, Coconut Steel-Cut Oat Muffins

Servings: 11–12 muffins
Preparation Time: 18–20 minutes

Ingredients:

• 1 1/2 cups ground, steel-cut oat flour (or Scottish oats)
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon
• 1/4 cup stevia baking blend or sugar
• 1 flax “egg” (1 tablespoon flax meal mixed with 3 tablespoons warm water and whisked)
• 1/3 cup coconut oil, melted
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup almond milk (or other milk of choice)
• 1/2 cup shredded coconut
• 1/2 cup dark chocolate chips
• 1 pint organic raspberries (fresh or frozen)

Directions:

Preheat oven to 400 degrees. Grease muffin tins with nonstick cooking spray and set aside.

Combine flax egg and set aside.

In a large bowl, combine all dry ingredients (except coconut, raspberries, and chocolate chips).

Meanwhile, in another medium-sized bowl, combine all wet ingredients except flax egg.

Add wet ingredients to dry ingredients as well as flax egg and mix well till combined evenly.

Fold in raspberries, chocolate chips, and shredded coconut (Don’t over stir!)

Bake for 18–20 minutes in a lined or well-greased muffin tin till golden brown.

Recipe and photo submitted by Emilia, Aptos, CA.

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