Fruit and Nut Breakfast Cookies

Servings: 8
Preparation Time: 20 minutes

Ingredients:

• 3/4 cup quick cooking oats
• 3/4 cup oat bran
• 1/2 cup unsweetened coconut flakes
• 1 tablespoon chia seeds
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup walnuts, chopped
• 1/4 cup sunflower seeds
• 1/4 cup golden raisins
• 1/4 cup pitted dates, chopped
• 1/4 cup unsweetened dried cherries, chopped
• 2 very ripe bananas, mashed
• 1/4 cup coconut oil, melted
• 1 tablespoon honey
• 1 teaspoon vanilla paste (pure vanilla extract will work as well)

Directions:

Preheat oven to 350 degrees F.

Line a large baking sheet with parchment paper or grease with coconut oil.

In a large bowl, combine all the dried ingredients (oats through salt). Add dried fruit and nuts, being sure to stir well so the fruit doesn’t clump together.

Add the mashed banana, coconut oil, honey, and vanilla to the bowl and stir well to combine. Use your hands to form eight cookies.

Bake for approximately 20 minutes or until the edges begin to brown slightly. Allow to cool on the cookie sheet.

These cookies freeze very well. Just thaw in the refrigerator overnight.

Recipe and photo submitted by Alethea, Groveland, MA.

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Coconut, Almond Granola

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 3 cups rolled oats
• 3/4 cups sliced, raw almonds
• 1 cup unsweetened coconut chips
• 3/4 cup pumpkin seeds
• 2 teaspoons ground flax seed
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 6 tablespoons coconut oil
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt

Directions:

Preheat oven to 250 degrees F.

Cover a medium-sized baking sheet with parchment paper.

Mix the oats, almonds, coconut chips, pumpkin seeds, flax seed, cinnamon, ginger, and nutmeg together in a large bowl.

Combine the coconut oil and honey in a small pan and melt oil over medium heat. (You can skip this step if your oil is not solid.)

After the coconut oil melts, stir in vanilla and salt.

Pour the liquids over the dry mixture and stir together.

Spread the mixture onto the parchment paper-covered pan and bake for 75 minutes or until very slightly browned.

After the granola cools, you can break it up and store in an airtight container for up to 2 weeks.

Recipe and photo submitted by Gena, Maypearl, TX.

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I think right about now we could all use something with a bit more nutritional value than a cookie…this yummy and nourishing powerhouse is perfect for breakfast or a pick-me-up that will have you back on track and going strong for hours.

Post-Holiday Power Smoothie

Servings: 2–3
Preparation Time: 5 minutes

Ingredients:

• 1 1/2 cups grass-fed milk, plain kefir or coconut milk*
• 1–2 tablespoons Virgin Coconut Oil, melted
• 4 soy-free egg** yolks (optional, but add lots of great nutrition and healthy fat for long lasting energy) – See Note below.
• 1/4 cup rolled oats
• 1 tablespoon green food powder
• 1 teaspoon vanilla
• 1 tablespoon raw honey
• dash salt
• 1 banana, fresh or frozen
• 2 cup frozen strawberries or any frozen fruit of your choice

**Note – This recipe contains raw or undercooked eggs. Please make a substitution if you have concerns about consuming raw eggs.

Directions:

Blend all but the fruit until mixed. Add fruit, blend until smooth, and enjoy. To your health! 🙂

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

Recipe and photo submitted by Lydia, Salem, VA.

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