Moroccan Lentil Stew
1 Tbsp Olive oil
1 small red onion, diced
1-2 cloves minced garlic
1 - 15 oz can lentils, drained (I used brown lentils)
1 - 15 oz can fire roasted tomatoes, drained
2 cups chicken broth
1 container Straw Propeller Moroccan Spice Oatmeal
A few cracks fresh black pepper
Seasoned salt to taste
Juice from half a lemon
***grated Parmesan (optional)
*In a deep pot saute onion, garlic in olive oil
Add lentils and continue cooking for about a minute
Add in diced tomatoes, oatmeal, chicken broth, bring to a boil
Turn heat to simmer, cover and continue cooking for 15-20 minutes
After it's done cooking, add juice from half a lemon
1 cup of Straw Propeller oatmeal
1 Tbsp of milk or milk substitute
Mix the contents of Straw Propeller Oatmeal in blender until finely ground. Pour it back into the SP cup.
Mix in egg and milk and stir well.
Put in microwave for 90 seconds.
Let cool and ENJOY
Banana Bread Smoothie
1 serving Straw Propeller Banana Bread Oatmeal
1 ripe banana
1/4 cup plain yogurt
1 1/4 cups milk of choice
Blend until smooth and drink while cold!
Maple Oats Pancakes
1 cup all-purpose flour (or gluten-free flour blend)
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons butter or coconut oil, melted
1 1/3 cups milk or milk substitute
1 teaspoon vanilla
Mix all dry ingredients (first 5) in a medium bowl. In another bowl or cup, lightly beat the eggs. Pour milk, eggs, vanilla and butter or oil into dry mixture, then stir until just combined. Let the batter sit while your cooking surface heats up. When a drop of water sizzles on the griddle or pan, it’s ready! Cook each pancake until bubbles form on top and edges are dry, then flip and cook for another minute or so.
Garnish with butter and maple syrup, or any other topping you like, and enjoy.
Orange cranberry and nut Bread
½ stick of butter
1 cup sugar
1-1/2 cups mashed ripe bananas (3-4)
2 cups flour
2 cups of Straw Propeller Orange Cranberry oatmeal
¾ teaspoon almond extract
1 teaspoon salt
1 teaspoon baking powder
¾ teaspoon baking soda
½ cup miniature semi-sweet chocolate chips
½ cup chopped fresh cranberries
½ cup chopped walnuts
Cream shortening and sugar. Add eggs, beating well. Add mashed bananas and almond extract. Combine flour, Straw Propeller oats, salt, baking powder and baking soda in a separate bowl. Add to creamed mixture, stir until moistened. Fold in chocolate chips, cranberries and walnuts.
Pour batter into a greased 9x5 loaf pan. Bake at 350’ for 60 minutes or until toothpick inserted comes out clean. Cool for 10 minutes. Remove from pan and cool completely on a wire rack.
Apple Cinnamon Oatmeal Cookies
1/2 cold pressed coconut oil
1/2 cup butter
1 cup coconut sugar
2 eggs, lightly beatean
1 tablespoon vanilla
1 medium green apple, shredded
1.2 tablespoon cinnamon
1/2 tablespoon sea salt
1 1/2 tablespoon baking soda
2 1/4 cups flour(gluten free works too)
1/2 cup white chocolate chips
Preheat oven to 350 degrees. MIx oil and butter together until well combined, then whip sugar into the mixture. Add eggs, vanilla and apple, stir well. Dump the contents of the oatmeal cups on top of the wet ingredients, and add all other ingredients to the bowl. Mix until well-combined and batter looks the same throughout. Drop the tablespoon onto an ungreased cookie sheet, and bake for 10-11 minutes. Makes 4 dozen. Can be made egg-free by using a flax or chia egg.