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

Oatmeal Muffin



1 cup of Straw Propeller oatmeal

1 egg

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 Straw Propeller Maple Oats

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

2 eggs

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.

Oats and Chips Fruit Bread


½ cup shortening

1 cup sugar

2 eggs

1-1/2 cups mashed ripe bananas (3-4)

2 cups flour

1 cup quick-cooking oats

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, 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.