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Soft and Chewy Chocolate-Banana Oat Bars
Breakfast American

Soft and Chewy Chocolate-Banana Oat Bars

4.7

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine drink mix, almond butter, oats, banana, and coconut in a medium bowl.
  2. 2 Line an 8-inch baking pan with foil. Spray foil with cooking spray.
  3. 3 Press mixture evenly into the pan and place freeze until firm, 2 to 3 hours. Cut into bars. Serve frozen, or let soften in the refrigerator.

By France Cevallos

Baked Coconut French Toast
Breakfast American

Baked Coconut French Toast

4.6

Prep
15 min
Cook
30 min
Total
540 min

Instructions

  1. 1 Spray the inside of a 9x13-inch baking dish with cooking spray.
  2. 2 Arrange bread slices in a single layer in the prepared baking dish.
  3. 3 Whisk coconut milk, egg substitute, sugar, and vanilla extract together in a bowl until evenly combined; pour over bread. Turn bread over to coat. Cover baking dish with plastic wrap and refrigerate, 8 hours to overnight.
  4. 4 Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from baking dish.
  5. 5 Turn bread slices over and sprinkle coconut over bread; let stand for 15 minutes.
  6. 6 Bake in the preheated oven until egg is set and coconut is golden, about 30 minutes.

By Andree Vaillancourt

Crunchy Sugar-Free Granola
Breakfast American

Crunchy Sugar-Free Granola

4.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine oats, almonds, coconut, sesame seeds, cinnamon, and salt in a large bowl.
  3. 3 Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form; beat in vanilla extract. Fold egg whites into oat mixture; spread onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until granola is crispy, about 1 hour, stirring every 20 minutes.

By elsaw

Coconut and Berry French Toast Bake
Breakfast American

Coconut and Berry French Toast Bake

4.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a small baking dish with cooking spray.
  2. 2 Whisk eggs, milk, vanilla, and cinnamon together in a bowl.
  3. 3 Cut bread slices into squares and place in the prepared baking dish. Pour egg mixture over top, making sure all bread is soaked. Sprinkle berries and coconut on top.
  4. 4 Bake in the preheated oven until egg mixture is set, 15 to 30 minutes; check often to make sure coconut doesn't burn.

By Priscilla Auer

Pumpkin Seed Granola
Breakfast American

Pumpkin Seed Granola

4.8

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  2. 2 Mix pumpkin seeds, oats, pumpkin puree, maple-flavored syrup, coconut, butter, pumpkin pie spice, cinnamon, and salt together in a bowl until well combined. Spread mixture evenly over the prepared baking sheet.
  3. 3 Bake in the preheated oven, stirring every 15 minutes, until desired crispness is reached, 30 to 45 minutes.

By Yoly

Overnight Oats Blueberry Smoothie Bowl
Breakfast American

Overnight Oats Blueberry Smoothie Bowl

4.7

Prep
10 min
Cook
Total
490 min

Instructions

  1. 1 Combine oats and 2/3 cup almond milk in a bowl; cover and refrigerate until milk is absorbed by oats, 8 hours to overnight.
  2. 2 Combine oats-almond milk mixture, remaining almond milk, banana, blueberries, vanilla, and maple syrup in a blender; blend until smooth.
  3. 3 Pour smoothie into 2 bowls, then top with coconut, blueberries, and chia seeds.

By Barbara Sauermann

Coconut Granola
Breakfast American

Coconut Granola

5.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Gather Ingredients. Preheat oven to 350 degrees F (175 degrees C). Line two rimmed baking sheets with parchment paper.
  2. 2 Combine all ingredients in a large bowl. Use your hands or a wooden spoon to thoroughly mix, until oats and nuts are well coated. Spread mixture onto prepared baking sheets in an even layer.
  3. 3 Bake until golden brown, about 40 minutes. Stir granola and rotate pans 20 minutes into baking time so that it browns evenly.
  4. 4 Cool completely, then transfer to lidded containers or jars. Store at room temperature for up to two weeks. Serve with milk, yogurt, or your choice of fruit (I like berries, peaches, mango or pineapple).

By Maren Ellingboe King

Coconut Buckwheat Pancakes
Breakfast American

Coconut Buckwheat Pancakes

4.0

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Place buckwheat groats in a bowl. Pour boiling water over groats and set aside for groats to absorb water, about 10 minutes. Retain water if it doesn't all absorb.
  2. 2 Heat a skillet over medium heat.
  3. 3 Whisk flour, coconut, and baking powder together in a separate bowl. Beat milk, egg, oil, and honey together in a third bowl. Stir buckwheat groats mixture and flour mixture into milk mixture until just combined.
  4. 4 Spray skillet with cooking spray. Pour batter, 1/4 to 1/3 cup per pancake, into heated skillet. Cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, 2 more minutes. Repeat with remaining batter.

By sueb

Healthy Coconut Oatmeal
Breakfast American

Healthy Coconut Oatmeal

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Pour the milk and salt into a saucepan, and bring to a boil. Stir in the oats, maple syrup, raisins, and cranberries. Return to a boil, then reduce heat to medium. Cook for 5 minutes. Stir in walnuts and coconut, and let stand until it reaches your desired thickness. Spoon into serving bowls, and top with yogurt and honey, if desired.

By BMaryGreen

Crunchy Peanut Butter, Chocolate, Coconut Granola
Breakfast American

Crunchy Peanut Butter, Chocolate, Coconut Granola

4.8

Prep
10 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray.
  2. 2 Combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. Stir well.
  3. 3 Place the rolled oats in a large bowl. Drizzle honey-peanut butter mixture over oats; toss to coat. Mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. Spread mixture onto the prepared baking sheet.
  4. 4 Bake in the preheated oven until lightly browned, about 22 minutes. Let cool for 20 minutes.

By kellie1000

Chocolate Cereal Breakfast Bars
Breakfast American

Chocolate Cereal Breakfast Bars

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Gather all your ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 pan with butter; line with parchment paper.
  2. 2 Combine rolled oats, puffed brown rice cereal, almonds, coconut, cocoa powder, salt, and cayenne pepper in a bowl.
  3. 3 Combine maple syrup, brown sugar, vegetable oil, and water in a small saucepan; bring to a simmer over medium-high heat. Stir; boil mixture for 1 minute.
  4. 4 Pour maple syrup mixture over oats mixture; mix thoroughly.
  5. 5 Transfer oats mixture to the prepared pan; smooth top, pressing lightly with a spatula.
  6. 6 Bake in the preheated oven for 25 minutes. Score into 8 bars while still hot using a spatula.
  7. 7 Cool to room temperature before breaking into bars. (You can also not score, and simply cool, then cut with a knife.)
  8. 8 Serve and enjoy!

By John Mitzewich

Maple Nut Granola Cookies
Breakfast American

Maple Nut Granola Cookies

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large cookie sheet with parchment paper.
  2. 2 Whisk flour, baking powder, ginger, and baking soda together in a medium bowl; set aside.
  3. 3 Beat brown sugar and butter in a separate bowl with an electric mixer on medium speed until forms a smooth paste. Beat in eggs until creamy. Beat in flour mixture until a smooth dough forms. Fold in granola, coconut, and chocolate chips.
  4. 4 Drop teaspoonfuls of dough 2 inches apart onto the prepared cookie sheet.
  5. 5 Bake in the preheated oven until lightly brown on top, about 10 minutes. Transfer to a wire rack to cool completely.

By Cheerios

Shannon's Banana Coconut Muffins
Breakfast American

Shannon's Banana Coconut Muffins

4.3

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffins cups or line with paper liners.
  2. 2 Beat sugar and margarine together in a bowl using an electric mixer until smooth and creamy; stir in eggs. Stir bananas into margarine mixture; stir in vanilla extract.
  3. 3 Whisk flour, baking powder, and salt together in a bowl; stir into margarine mixture until just combined. Fold oranges and coconut into batter. Spoon batter into muffin tins.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.

By emrald5769

Coconut-Blueberry Baked Oatmeal
Breakfast American

Coconut-Blueberry Baked Oatmeal

4.8

Prep
10 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Combine oats, coconut flakes, brown sugar, baking powder, cinnamon, and salt in a bowl. Whisk milk, coconut oil, egg, and vanilla extract together in a separate bowl.
  3. 3 Arrange ⅔ blueberries in the prepared baking dish. Spread oat mixture over blueberries. Pour milk mixture over oats, then sprinkle on remaining ⅓ blueberries.
  4. 4 Bake in the preheated oven until golden on top and oatmeal is set, about 40 minutes. Cool before serving, 5 minutes.

By OlliesMom

Homemade Granola Cereal
Breakfast American

Homemade Granola Cereal

2.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C).
  2. 2 Mix oats, flour, honey, wheat germ, cashews, almonds, vegetable oil, coconut, brown sugar, vanilla, and salt together in a large bowl; spread onto a baking sheet.
  3. 3 Bake in preheated oven for 15 minutes, stir, and increase heat to 325 degrees F (165 degrees C). Continue cooking until granola is golden brown, about 10 minutes more. Cool granola completely before storing in an airtight container.

By CookingZach

Diabetic-Friendly Coconut Muffins
Breakfast American

Diabetic-Friendly Coconut Muffins

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
  2. 2 Stir flour, sugar, coconut, baking powder, and salt in a large bowl and make a well in the center. Whisk yogurt, egg, egg white, vegetable oil, and coconut extract together in a separate bowl until thoroughly combined. Pour egg mixture into well in dry ingredients and stir just until moistened. Pour batter into prepared muffin cups, filling them 3/4 full.
  3. 3 Bake in the preheated oven until lightly browned, about 20 minutes. Remove muffins from pan immediately.

By rose

Coconut and Pineapple-Stuffed Pancakes
Breakfast American

Coconut and Pineapple-Stuffed Pancakes

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Whisk all-purpose flour, wheat flour, ground flax seeds, baking powder, and salt together in a bowl. Make a well in the mixture. Add coconut milk, grated coconut, eggs, and coconut flavoring. Mix batter by hand until thoroughly combined.
  2. 2 Preheat an outdoor grill for medium heat and spray grate with cooking spray.
  3. 3 Grill pineapple slices until edges are slightly browned, turning occasionally, 3 to 8 minutes. Transfer pineapple to a plate lined with paper towels.
  4. 4 Heat a nonstick griddle over medium heat, about 350 degrees F (175 degrees C). Spray with cooking spray.
  5. 5 Pour enough batter onto the griddle to form a 4-inch pancake. Cook for 45 seconds to 1 minute and carefully lay a cooked pineapple slice in the middle. Carefully spoon additional batter on top of the pineapple ring. Cook until pancake is firm around the pineapple, another 1 to 3 minutes. Flip the pancake using a spatula and cook the other side for 1 to 3 minutes more.
  6. 6 Repeat with remaining batter and pineapple rings.

By The Jazz Chef

Delightful Coconut Almond Bread
Breakfast American

Delightful Coconut Almond Bread

4.5

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 2 loaf pans with cooking spray.
  2. 2 Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in coconut milk and eggs.
  3. 3 Mix all-purpose flour, almond flour, baking powder, and cinnamon together in a bowl. Stir into the butter mixture until batter is thoroughly blended. Fold in coconut and raisins.
  4. 4 Divide batter evenly between the greased loaf pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool completely before slicing, about 30 minutes.

By Annie Douglass Lima

Fonio Breakfast Porridge
Breakfast American

Fonio Breakfast Porridge

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Toast walnuts and almonds in a skillet over medium-low heat, 4 to 5 minutes. Chop into big pieces; set aside.
  2. 2 Combine water and fonio in a medium saucepan; stir to eliminate any lumps. Add dates; bring to a low boil, stirring often while crushing date pieces until dates begin to dissolve. Reduce heat to a simmer. Add 1 cup milk, raisins, and cranberries; simmer, stirring often, until fonio absorbs all the liquid, about 8 minutes.
  3. 3 Divide porridge among 6 bowls; divide and top servings with toasted nuts, blueberries, 6 tablespoons milk, coconut, and cinnamon.

By Buckwheat Queen

Simple Pina Colada Muffins Recipe
Breakfast American

Simple Pina Colada Muffins Recipe

4.8

Prep
15 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Sift flour, baking soda, baking powder, and salt together in a bowl.
  3. 3 Stir bananas, sugar, butter, egg, rum-flavored extract, and vanilla extract together in a bowl; fold in flour mixture, one cup at a time. Add pineapple chunks and 1/2 cup coconut; fold gently into batter. Pour batter into the prepared muffin cups; top each with about 1 teaspoon coconut.
  4. 4 Bake in the preheated oven until golden brown and a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

By EatCookLove90

Blueberry Oatmeal Breakfast Bars
Breakfast American

Blueberry Oatmeal Breakfast Bars

4.4

Prep
15 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
  2. 2 Combine whole oats, oat flour, brown sugar, salt, and baking soda in a bowl. Stir in almond milk, eggs, butter, and vanilla until well combined. Fold in blueberries and walnuts. Spread mixture into the prepared pan; top with shredded coconut.
  3. 3 Bake in the preheated oven until edges are golden and coconut is browned; about 35 minutes. Cool in the pan for 10 minutes before cutting into 16 squares.

By Cheryl Belanger

Easy Morning Glory Muffins
Breakfast American

Easy Morning Glory Muffins

4.8

Prep
25 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Mix flour, sugar, baking soda, cinnamon, and salt together in a large bowl; stir in carrots, apple, raisins, walnuts, and coconut.
  3. 3 Beat eggs, oil, and vanilla together in a separate bowl.
  4. 4 Stir egg mixture into the carrot mixture until just moistened.
  5. 5 Spoon batter into the prepared muffin cups, filling each 2/3 full.
  6. 6 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
  7. 7 Enjoy!

By lilly26

Pineapple-Coconut Baked Oatmeal
Breakfast American

Pineapple-Coconut Baked Oatmeal

5.0

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square dish with cooking spray and set aside.
  2. 2 Combine oats, baking powder, salt, and baking soda in a large bowl.
  3. 3 Whisk eggs, coconut milk, butter, yogurt, honey, and vanilla extract together in a separate bowl. Pour over the oats and stir until well combined. Fold in pineapple and coconut. Pour into the prepared baking dish.
  4. 4 Bake in the preheated oven until oatmeal has firmed up but not drying out, 25 to 30 minutes. Remove from the oven. Let cool for about 5 minutes before serving.

By lutzflcat

Honey Butter Zucchini Bread
Breakfast American

Honey Butter Zucchini Bread

4.2

Prep
25 min
Cook
60 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
  2. 2 Combine flour, cinnamon, salt, and nutmeg in a medium bowl until blended; set aside.
  3. 3 Whisk sugar, eggs, oil, butter, honey, and vanilla together in a large bowl until well combined. Stir in zucchini, walnuts, and coconut. Add flour mixture; stir until well combined. Divide batter between the prepared loaf pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool completely. Store loaves in plastic bags 8 hours to overnight for the best flavor.

By Bonnie Marie

Oatmeal-Banana Muffins
Breakfast American

Oatmeal-Banana Muffins

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  2. 2 Mash bananas in a bowl. Mix in applesauce, egg, sugar, and vanilla extract.
  3. 3 Mix einkorn flour, oats, blueberries, coconut, cinnamon, baking powder, salt, and baking soda together in another bowl. Add to banana mixture and stir until just combined. Spoon batter into the muffin cups.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

By ebednarz

Homemade Cereal
Breakfast American

Homemade Cereal

4.6

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 275 degrees F (135 degrees C).
  2. 2 Mix oats, wheat germ, and wheat bran together in a large bowl.
  3. 3 Stir brown sugar, vegetable oil, honey, and water together in another bowl until blended. Mix in vanilla, cinnamon, nutmeg, and salt. Pour brown sugar mixture into oat mixture and stir until evenly moist. Transfer to a large, shallow baking dish.
  4. 4 Bake in the preheated oven, stirring every 15 minutes, until lightly browned, about 45 minutes. Add dates, pecans, and coconut to the baking dish and stir to combine. Continue to bake for about 15 more minutes. Remove from the oven and cool to room temperature.

By Lovesmurfs

Rice Breakfast Bars
Breakfast American

Rice Breakfast Bars

2.0

Prep
25 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Coat an 8-inch pie pan with cooking spray.
  2. 2 Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes.
  3. 3 Stir peanut butter, applesauce, honey, and egg together in a bowl; add rice, garbanzo bean flour, oats, currants, coconut, sunflower seeds, chia seeds, baking powder, and ground cinnamon and stir until combined. Spread dough evenly in prepared pie pan.
  4. 4 Bake in preheated oven until edges are golden brown, about 20 minutes.

By sueb

Island Pineapple Pancakes
Breakfast American

Island Pineapple Pancakes

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Beat buttermilk, milk, eggs, butter, and vanilla extract together in a large bowl. Combine flour, baking powder, baking soda, and salt in a smaller bowl; whisk into the buttermilk mixture until blended. Do not overmix batter.
  2. 2 Squeeze juices out of the pineapple using a paper towel. Place pineapple, coconut, macadamia nuts, and chocolate chips in individual small bowls.
  3. 3 Heat a skillet over medium heat and coat with cooking spray. Pour in 1/3 cup of batter for each pancake. Sprinkle a portion of pineapple over the wet batter in the skillet. Scatter some coconut, nuts, and chocolate on top. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By ScratchCook