Sometimes you just need a really, really quick breakfast. Other days you don’t want any at all. Or you may be starving but have absolutely no time to make a big breakfast because you overslept and the day is wasting away.

Whatever.

The point is, this smoothie makes a great breakfast. It’s creamy, fruity, a great energy booster (thanks to the coconut oil), and very filling. It’s pretty much the perfect and quickest breakfast you’ll be able to put together in under 5 minutes. It’s best if you do the soak overnight option, but either way is great.

Oh, and yes, there are raw rolled oats in here. Don’t fear them. They make the smoothie so filing and add such a nice texture.

How to Avoid Clumping When Adding Coconut Oil to a Smoothie

You don’t have to worry about coconut oil clumping in your cold smoothie if it is done correctly. True, coconut oil does solidify when cold and just might form stubborn little clumps when added to cold drinks, but you just need to outsmart it. It’s actually very simple, as the video will show you. All you do is melt the oil (gently, making sure it isn’t hot, as warm smoothies aren’t very nice) and while the blender is whirling your delicious smoothie into a creamy goodness, slowly pour in the coconut oil in a steady stream. The oil will disappear into your drink and leave you with a wonderful coconutty taste and creamy froth to top it off.

Sound good? It is. Try it for your next breakfast.

Enjoy!

Sarah

This smoothie is rich, creamy, fruity and very filling. The natural, energy-boosting properties of coconut oil make it the perfect way to start your day!

Raspberries and Cream Breakfast Smoothie 

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 1/4 cup heavy cream
• 3/4 cup milk
• 1 honey date (optional)
• 1/2 teaspoon vanilla extract or vanilla powder
• dash ground nutmeg
• 3–4 tablespoons rolled oats
• 1 cup frozen raspberries
• 1–2 tablespoons coconut oil, melted

Directions:

Combine all ingredients except raspberries and coconut oil and let soak for 1 hour or up to overnight.

Place all ingredients except coconut oil into a blender and blend until smooth while pouring coconut oil into blender in a steady stream.

Pour into a glass and enjoy!

Recipe courtesy of Sarah Shilhavy.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!

Fruited Granola with Syrup

Servings: 6
Preparation Time: 10 minutes

Ingredients:

Fruited Granola:

• 2 cups rolled oats (old-fashioned oats)
• 2 cups quick oats*
• 1/2 cup wheat germ (optional)
• 1 teaspoon cinnamon
• 1/2 cup coconut oil
• 1/2 cup whole cane sugar
• 3 tablespoons juice (apple, pomegranate, cranberry, grape, etc.)
• 2 teaspoons vanilla
• 1/2 cup honey
• 1 cup dried fruit (blueberries, raisins, cherries, etc.)

Fruited Syrup:

• 1/2 cup maple syrup
• 1/2 cup honey
• 3 tablespoons fruit juice

Directions:

Fruited Granola:

Preheat oven to 250 degrees. Combine oats, wheat germ, and cinnamon in a large bowl.

Measure out 1/2 cup of solid coconut oil. Using your hands, scoop small batches out of the cup and press it together with your palms over the granola bowl so it drips into the bowl.

In a separate bowl combine sugar, juice, vanilla, and honey. You can heat this mixture if desired before pouring it over the granola.

Spread granola out over 2 large, rimmed, greased baking sheets. Use your hands to form clumps of granola if you like it chunky.

Bake at 250 degrees for 20 minutes.

Stir. Bake for an additional 20 minutes. When cooled, add dried fruit.

Fruited Syrup:

Combine all ingredients. Mix well.

*Use all rolled oats, if desired.

Recipe and photo submitted by Katrina, Canal Fulton, OH.

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Coconut, Baked Oatmeal

Servings: 8–12
Preparation Time: 7–10 minutes

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup butter
• 6 cups rolled oats
• 2 cups whole milk (increase if using thick rolled oats)
• 2/3 cup honey
• 4 eggs
• 1 3/4 teaspoon salt
• 1 1/2 teaspoon cinnamon
• 3 teaspoons baking powder
• 1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking dish.

Melt coconut oil and butter over low heat. In a bowl mix oats, milk, honey, eggs, vanilla, melted coconut oil, and butter. Mix in salt, cinnamon, and baking powder last. Mix well, pour into baking dish, and bake for 30 minutes. Enjoy!

Recipe submitted by Melissa, Post Falls, ID.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

Submit your recipe here!