Coconut, Oatmeal Surprise

Ingredients:

• 1 cup rolled oats
• 2 cups water
• 1/4 cup Coconut Cream Concentrate
• 2 tablespoons coconut flakes
• 3 tablespoons organic peanut butter
• 2 tablespoons organic raisins
• 1 teaspoons vanilla extract
• 3 tablespoons maple syrup
• 1 tablespoon cocoa powder, optional
• 2 tablespoons almond milk, optional
• fresh bananas

Directions:

Place all ingredients except fresh bananas into saucepan. Cook on medium heat, stirring often, until oats are cooked through.

Ladle oatmeal into bowls and slice one fresh organic banana on top.

Makes 2 adult servings (or 3 child servings).

Recipe submitted by Natalie, Bloomington, IN.

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Almond, Chocolate Chip, Coconut Cookies

Ingredients:

• 2 1/2 cups oats, processed
• 1/2 cup butter, softened
• 1/2 cup coconut oil
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon pure vanilla
• 1 cup whole wheat flour
• 1 cup unbleached flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup shredded coconut
• 1 cup almonds, chopped or whole
• 1 cup milk chocolate chips*
• 1 cup dark chocolate chips

Directions:

Place the oats in a food processor or blender and process until the oats are in smaller pieces but not until fine like flour.

Preheat oven to 375 degrees.

Cream butter and coconut oil. Add sugars and beat until fluffy. Beat in eggs and vanilla. Set aside.

Mix all dry ingredients (don’t forget to process the oats), then add to creamed mixture. When combined, add coconut, almonds, and chocolate.

Roll dough into balls and place on cookie sheets. Bake in preheated oven for 6 minutes, flatten with spatula, and bake for 5 minutes longer.

Remove from oven, let cookies cool on pan for 2 minutes, then remove to wire rack and cool.

*You may use all dark chocolate chips, if desired.

Recipe submitted by Tammy, New Gloucester, ME.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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Crispy, Coconut Granola

Ingredients:

Dry ingredients:

• 4 cups rolled oats
• 3 cups crispy, brown rice cereal
• 2 cups coconut flakes
• 1 cup wheat germ, toasted
• 1 1/2 cup nuts
• 3/4 cup flax seeds, ground
• 1/2 cup sesame seeds, toasted and ground
• 1/3 cup millet, toasted
• 3/4 cup dry fruit, optional
• 1/2 teaspoon salt

Wet ingredients:

• 2/3 cup coconut oil
• 2/3 cup rice syrup
• 2 teaspoons vanilla extract

Directions:

Mix together the dry ingredients in a large bowl and set aside. Melt coconut oil. Add rice syrup and vanilla extract to the coconut oil. Pour mixture over the dry ingredients and gently mix the wet ingredients into the dry. It will take a while until it is well distributed.

If you like moist granola, you can eat it at this stage. If you like it dry, it can be baked at 300 degrees for 15–30 minutes. Set the timer to stir and check it every 10 minutes. Add the dried fruit after it has baked.

If you like sweeter granola, replace some of the rice syrup with honey.

Recipe submitted by Kristel, Traverse City, MI.

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