Type what you have

Ingredients

• ✓ almond
• almond milk
• mango
• pineapple
• flax seed

Instructions

1. 1 Puree all ingredients in a blender until smooth.

By Almond Breeze

Ingredients

• ✓ almond
• olive oil
• rolled oat
• butter
• honey
• brown sugar
• cranberry

Instructions

1. 1 Heat the oil in a large skillet over medium-high heat. Add oats then cook and stir until starting to brown and crisp, about 5 minutes. Remove from heat and spread out on a cookie sheet to cool.
2. 2 Melt the butter in the same pan over medium heat. Stir in the honey and brown sugar; cook, stirring constantly, until bubbly. Return the oats to the pan. Cook and stir for another 5 minutes or so. Pour out onto the cookie sheet and spread to cool.
3. 3 Once cool, transfer to an airtight container and stir in the almonds and dried cranberries. Any additional nuts and fruit can be stirred in at this time also.

By mamaiscookin

Ingredients

• ✓ almond
• rolled oat
• pecan
• sunflower seed
• canola oil
• honey
• cinnamon
• vanilla extract

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Stir oats, almonds, pecans, and sunflower seeds together in a large bowl. Mix oil, honey, cinnamon, and vanilla together in a smaller bowl; pour over dry ingredients and mix well. Spread mixture onto two ungreased baking sheets.
3. 3 Bake in the preheated oven until golden, about 20 minutes, stirring halfway through. Remove from the oven and let cool completely before storing.

By KARENEMB

Ingredients

• ✓ almond
• rolled oat
• coconut
• sesame seed
• cinnamon
• salt
• egg white
• vanilla extract

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

Ingredients

• ✓ almond
• cooking spray
• evaporated milk
• salt
• rolled oat
• maple syrup
• cinnamon
• peach

Instructions

1. 1 Lightly grease a 12-cup muffin tin with nonstick cooking spray.
2. 2 Combine evaporated milk and salt in a large pot over medium-high heat and bring to a rolling boil. Stir in oats, reduce heat to a low simmer, and cook, stirring frequently, until oats are tender and liquid is absorbed, about 15 minutes. Remove from heat and stir in maple syrup, cinnamon, almonds, and peaches. Allow oatmeal to thicken for 5 minutes.
3. 3 Divide the oatmeal between the prepared muffin cups. Place muffin pan in the freezer until oatmeal is frozen solid, 8 hours to overnight. Pop out each frozen muffin disk and store in a freezer-safe, quart-sized bag.
4. 4 To serve place 1 or 2 frozen oatmeal disks in a bowl. Microwave on high power for 1 1/2 to 3 minutes stirring halfway through, or until oatmeal is hot.

By thedailygourmet

Ingredients

• ✓ almond
• ✓ almond
• sugar
• butter
• egg yolk
• almond extract
• flour
• puff pastry
• egg
• water
• sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Beat ⅓ cup superfine sugar and butter together in a bowl with an electric mixer until light and fluffy, about 5 minutes. Add eggs yolks; beat well. Beat in almond extract. Stir in ground almonds and flour until reaches a thick paste-like consistency.
3. 3 Cut puff pastry into 8 equal pieces. Place 1 tablespoon almond mixture in lower center of each piece puff pastry. Fold puff pastry over filling; press edges together to seal. Make three ½-inch cuts, equally spaced apart on bottom edge, to make "claws." Transfer pastries to a baking sheet.
4. 4 Whisk whole egg and water together in a bowl; brush on each bear claw, then sprinkle with remaining 2 tablespoons superfine sugar and sliced almonds.
5. 5 Bake in the preheated oven until puffed and golden brown, 15 to 20 minutes.

By Da Momb

Ingredients

• ✓ almond
• brown sugar
• maple syrup
• vegetable oil
• vanilla extract
• kosher salt
• cayenne pepper
• cocoa powder
• rolled oat

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 Combine brown sugar, maple syrup, vegetable oil, vanilla extract, salt, cayenne pepper, and cocoa powder in a bowl. Whisk thoroughly. Add oats and almonds. Toss and smear the mixture together using a spatula until well coated. Spread mixture evenly over a silicone-lined baking sheet.
3. 3 Bake in the preheated oven for 30 minutes. Toss granola with a fork, breaking up any clumps to get a finer texture. Continue baking until desired texture is reached, 30 to 60 minutes more. Sprinkle some granola onto a plate; if it clinks, it is ready. Turn off the oven and leave granola inside the oven to dry and cool to room temperature.

By John Mitzewich

Ingredients

• ✓ almond
• rolled oat
• coconut
• maple syrup
• coconut oil
• egg white
• chia seed
• cinnamon
• cardamom
• salt

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

Ingredients

• ✓ almond
• oat
• chia seed
• brown sugar
• peanut butter powder
• cinnamon
• cocoa powder
• salt
• water
• peanut butter

Instructions

1. 1 Combine oats, chia seeds, almonds, brown sugar, powdered peanut butter, cinnamon, cocoa powder, and salt in a zip-top sandwich bag before your trip.
2. 2 When ready to cook, bring water to a boil in a pot. Pour oatmeal mixture into the pot and briefly stir. Remove from the heat. Cover until water is fully absorbed, about 5 minutes. Stir in peanut butter.

By opequan

Ingredients

• ✓ almond
• cooking spray
• rolled oat
• sucralose sweetener
• brown sugar
• salt
• cinnamon
• applesauce
• white sugar
• vanilla extract

Instructions

1. 1 Preheat oven to 300 degrees F (150 degrees C). Lightly spray large baking sheet with non-stick cooking spray.
2. 2 Mix oats, almonds, sweetener, salt, and cinnamon in a large bowl.
3. 3 Stir applesauce and sugar together in a small saucepan; bring to a simmer over medium heat and immediately remove from heat. Stir vanilla into the applesauce mixture; pour over the oats mixture and toss to coat. Spread the mixture onto the prepared baking dish.
4. 4 Bake until golden brown, stirring occasionally, 20 to 30 minutes. Place baking sheet on a cooling rack until granola is completely cooled.

By EntirelyEmily

Ingredients

• ✓ almond
• all-purpose flour
• white sugar
• baking powder
• baking soda
• salt
• water
• almond extract
• butter
• egg
• raspberry

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Arrange almonds in a single layer on a medium baking sheet, and bake in the preheated oven 5 to 10 minutes, until lightly toasted.
3. 3 Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 6 cup jumbo muffin pan.
4. 4 In a medium bowl, mix flour, sugar, 3/4 cup almonds, baking powder, baking soda, and salt.
5. 5 In a separate medium bowl, mix water, almond extract, butter, and eggs. Blend into the flour mixture. Fold raspberries into batter. Spoon into the prepared muffin pan. Sprinkle with remaining almonds.
6. 6 Bake 25 minutes in the 350 degrees F (175 degrees C) oven, until a knife inserted in the center of a muffin comes out clean.

By Tiffany

Ingredients

• ✓ almond
• cooking spray
• rolled oat
• wheat germ
• nutmeg
• cinnamon
• apple juice
• molasses
• vanilla extract
• mixed fruit
• apricot

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare two cookie sheets with cooking spray.
2. 2 In a large bowl, combine oats, wheat germ, almonds, cinnamon and nutmeg. In a separate bowl, mix apple juice, molasses and extract. Pour the wet ingredients into the dry ingredients, stirring to coat. Spread mixture onto baking sheets.
3. 3 Bake for 30 minutes in preheated oven, stirring mixture every 10 to 15 minutes, or until granola has a golden brown color. Let cool. Stir in dried fruit. Store in an airtight container.

By jana

Ingredients

• ✓ almond
• rolled oat
• puffed brown rice cereal
• coconut
• cocoa powder
• salt
• cayenne pepper
• maple syrup
• brown sugar
• vegetable oil
• water

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

Ingredients

• ✓ almond
• spinach
• banana
• coconut milk
• mango
• coconut water
• raspberry
• blueberry
• granola
• coconut flake
• chia seed

Instructions

1. 1 Blend spinach, banana, coconut milk, mango, and coconut water in a blender until smooth. Pour smoothie into a bowl and top with raspberries, blueberries, granola, coconut flakes, almonds, and chia seeds.

By Lindsey

Ingredients

• ✓ almond
• butter
• brown sugar
• pear
• sourdough bread
• egg
• milk
• white sugar
• vanilla extract
• almond extract

Instructions

1. 1 Evenly distribute butter cubes into the bottom of a 10x14-inch baking dish. Sprinkle brown sugar over butter. Arrange pear slices into the bottom of the dish. Arrange bread cubes into a single layer over pears.
2. 2 Mix together eggs, milk, sugar, vanilla, and almond extract in a large bowl until fully blended; pour evenly over bread cubes, assuring all pieces are evenly covered. Cover the dish with aluminum foil and chill overnight in the refrigerator, 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove casserole from the refrigerator and allow to warm while the oven preheats.
4. 4 Bake in the preheated oven until the top of bread is golden brown and eggs have solidified, 45 to 60 minutes. Top with sliced almonds to serve.

By abfabmom

Ingredients

• ✓ almond
• cream cheese
• brown sugar
• lemon juice
• bread
• blueberry
• egg
• milk
• vanilla extract
• cinnamon
• butter flavored cooking spray

Instructions

1. 1 Stir the cream cheese, almonds, brown sugar, and lemon juice together in a bowl until the mixture is soft and thoroughly combined; spread over one side of each bread slice. Place 1/4 of the blueberries onto a bread slice; press down on the berries to keep them from rolling off. Top the blueberries with a cream cheese-spread slice. Repeat 3 more times with remaining berries to make 4 blueberry sandwiches.
2. 2 Beat the eggs, milk, vanilla extract, and cinnamon together in a bowl until blended. Spray a skillet with cooking spray and heat over medium-low heat.
3. 3 Dip each blueberry sandwich into the egg mixture on both sides; fry in the prepared skillet until golden brown, about 3 minutes per side.

By polarbyte

Ingredients

• ✓ almond
• egg
• milk
• all-purpose flour
• salt
• baking powder
• almond extract
• vanilla extract
• french bread
• canola oil
• butter
• confectioners' sugar

Instructions

1. 1 Toast almonds in a small saucepan over low heat, tossing frequently, until lightly browned, 5 to 10 minutes. Remove from the heat and set aside.
2. 2 In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract, and vanilla extract. Soak bread slices in the mixture until saturated, then transfer to a shallow pan. Cover and refrigerate for approximately 1 hour.
3. 3 Heat canola oil and butter in a large skillet over medium heat. Press one side of each soaked bread slice into toasted almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,

By The Princess

Ingredients

• ✓ almond
• rolled oat
• whole wheat flour
• honey
• wheat germ
• cashew
• vegetable oil
• coconut
• brown sugar
• vanilla extract
• salt

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

Ingredients

• ✓ almond
• walnut
• water
• fonio grain
• date
• milk
• raisin
• cranberry
• blueberry
• milk
• coconut
• cinnamon

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

Ingredients

• ✓ almond
• milk
• lemon juice
• egg
• vegetable oil
• all-purpose flour
• sugar
• baking powder
• salt
• cranberry

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (205 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
3. 3 Whisk milk and lemon juice together in a jug to make sour milk; whisk in eggs and oil until smooth.
4. 4 Stir flour, sugar, baking powder, and salt together in a large bowl, making a well in the center; pour milk mixture into well and stir just until batter is combined; fold in cranberries.
5. 5 Spoon batter into the prepared muffin cups, filling each 2/3 full; sprinkle with almonds.
6. 6 Bake in the preheated oven until tops spring back when lightly pressed, about 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By bobpiazza

Ingredients

• ✓ almond
• butter
• apple
• brown sugar
• butter
• heavy cream
• oat
• flax seed
• cinnamon
• raisin
• whipped topping

Instructions

1. 1 Melt 1 tablespoon butter in a saucepan over medium heat. Add apple and 1/4 cup brown sugar; cook and stir until browned, about 2 minutes. Transfer to a small serving bowl.
2. 2 Melt remaining butter in a small pot over medium heat. Add remaining brown sugar and stir until dissolved. Add 2 cups heavy cream; bring to a simmer. Add oats, flax seeds, and cinnamon; mix and stir until oats are full cooked and creamy, about 2 minutes, adding a touch more heavy cream if needed.
3. 3 Serve in a bowl topped with caramel apple, raisins, and almonds. Add a spoonful of whipped topping to add additional creaminess.

By Evelyn P Bonilla

Ingredients

• ✓ almond
• old-fashioned oat
• pecan
• coconut flake
• vegetable oil
• brown sugar
• honey
• maple syrup
• cinnamon
• vanilla extract
• salt
• cranberry

Instructions

1. 1 Gather all ingredients and preheat the oven to 325 degrees F (165 degrees C). Line a large, rimmed baking sheet with parchment paper.
2. 2 Mix oats, pecans, almonds, and coconut together in a large bowl; set aside.
3. 3 Combine oil, brown sugar, honey, maple syrup, cinnamon, vanilla, and salt in a medium saucepan over medium heat. Stir gently until mixture begins to boil; remove from heat. Pour over oat mixture and fold together until dry ingredients are well coated. Spread granola on the prepared baking sheet.
4. 4 Bake in the preheated oven for 20 minutes. Stir and continue to bake on the top rack until golden, about 5 minutes more. Remove from the oven and let cool for 20 to 30 minutes.
5. 5 Toss cooled granola with cranberries. Store in an airtight container.

By MadC

Ingredients

• ✓ almond
• soy sauce
• brown sugar
• mirin
• firm tofu
• asparagus
• olive oil cooking spray
• olive oil
• soy sauce
• rice vinegar
• garlic powder
• nutritional yeast
• salt
• pepper

Instructions

1. 1 Combine 1/2 cup soy sauce, brown sugar, and mirin in a small saucepan and bring to a simmer over medium heat. Cook until sauce has reduced by half, 5 to 10 minutes. Set aside to cool and thicken.
2. 2 Meanwhile, place raw almonds into a small bowl and cover with water. Soak for at least 10 minutes, then drain. Cut each almond into thirds or smaller chunks if desired.
3. 3 Press tofu block between paper towels. Place your hands on the top and bottom of the block and firmly squeeze out extra water. Set aside on a cutting board until ready to use.
4. 4 Place asparagus spears in one layer across the crisping tray in the air fryer basket. Lightly spritz with olive oil cooking spray.
5. 5 Set air fryer to 375 degrees F (190 degrees C) and cook asparagus for 10 minutes. Pull basket out after 5 minutes to shake vigorously; return basket and continue cooking. Pour cooked asparagus pieces into a large bowl.
6. 6 Mix olive oil, 1 teaspoon soy sauce, rice vinegar, and garlic powder in a large bowl. Cut tofu block into 1/2- to 1-inch cubes and add to the bowl. Mix carefully to coat tofu cubes on all sides, keeping cubes as intact as possible. Toss cubes with nutritional yeast.
7. 7 Place seasoned tofu cubes onto the crisping tray in the air fryer basket. Cook at 375 degrees F (190 degrees C) for 10 minutes, shaking vigorously after 5 minutes.
8. 8 Mix tofu cubes and asparagus pieces together, pressing some of the cubes apart into a semi-scrambled texture. Drizzle sweet soy sauce over the mixture and top with chopped almonds.

By Diana71

Ingredients

• ✓ almond
• pineapple juice
• coconut oil
• vanilla extract
• cinnamon
• salt
• rolled oat
• sunflower seed
• date
• oat
• raisin
• cranberry

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking sheet.
2. 2 Mix together pineapple juice and coconut oil in a microwave-safe bowl or jar and cook in the microwave until melted, about 1 minute. Add vanilla, cinnamon, and sea salt; stir.
3. 3 Pour rolled oats and sunflower seeds into a large bowl.
4. 4 Place dates and almonds into an electric blender with pineapple juice mixture; pulse until combined, about 15 seconds. Pour into oat mixture and stir using a large spoon. Stir in quick-cooking oats. Pour evenly onto the prepared baking sheet.
5. 5 Bake in the preheated oven for 2 hours 30 minutes. Remove from the oven and mix in raisins and cranberries. Continue baking until golden, about 30 minutes more. Let cool for 30 minutes before serving.

By stacie

Ingredients

• ✓ almond
• cooking spray
• egg
• egg white
• milk
• maple syrup
• vanilla extract
• cinnamon
• whole wheat bread
• blueberry
• brown sugar

Instructions

1. 1 Spray a 9x13-inch baking pan with cooking spray.
2. 2 Whisk eggs, egg whites, milk, maple syrup, vanilla, and cinnamon together in a large bowl.
3. 3 Place bread cubes in the prepared pan. Pour egg mixture over the bread. Scatter blueberries evenly over the top and sprinkle with almonds and brown sugar. Cover with plastic wrap and refrigerate for 4 hours, or overnight.
4. 4 When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Remove plastic wrap from the baking pan. Bake in the preheated oven until golden brown , 40 to 50 minutes.

By daleypie

Ingredients

• ✓ almond
• cooking spray
• brown sugar
• peanut butter
• honey
• butter flavored spread
• vanilla extract
• oat
• cinnamon
• salt
• dark chocolate chip
• dried cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray with nonstick cooking spray.
2. 2 Melt together the brown sugar, peanut butter, honey, butter flavored spread, and vanilla extract in a small saucepan over low heat. Stir until well combined; remove from heat.
3. 3 Combine the oats, cinnamon, and salt in a large bowl. Pour the brown sugar mixture into bowl; stir well to combine. Stir in the chocolate chips, dried cranberries, and almonds. Spoon into the prepared pan; pat down and spread evenly.
4. 4 Bake in preheated oven until browned, 15 to 20 minutes.

By CusineLover

Ingredients

• ✓ almond
• water
• salt
• cooking spray
• all-purpose flour
• chocolate chip
• olive oil
• chia seed
• honey
• powdered peanut butter
• cinnamon
• vanilla extract
• salt

Instructions

1. 1 Combine 2 cup water, almonds, and 1 pinch salt together in a bowl; let sit for 8 hours to overnight. Drain and rinse 2 times.
2. 2 Blend drained almonds and 2 cups water together in a blender until smooth, about 2 minutes. Transfer to a large bowl.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Spray an 11x15-inch baking dish with cooking spray.
4. 4 Mix flour, chocolate chips, olive oil, chia seeds, honey, powdered peanut butter, cinnamon, vanilla extract, and 2 teaspoons salt into almond mixture until dough is evenly combined. Transfer dough to the prepared baking dish, leveling dough with a fork or spatula.
5. 5 Bake in the preheated oven until cooked through and lightly browned, 30 to 40 minutes. Allow to cool for 10 minutes before cutting into bars.

By David Brieck Jr

Ingredients

• ✓ almond
• sweet potato
• egg
• vanilla protein powder
• milk
• oat flour
• flax seed
• pumpkin pie spice
• baking powder
• banana
• pecan
• walnut
• coconut oil

Instructions

1. 1 Fill a pot with water; bring to a rolling boil. Add sweet potato; return to a boil. Cook until sweet potato is tender, 7 to 10 minutes; drain.
2. 2 Mash sweet potato in a small bowl with a fork.
3. 3 Combine 1 cup mashed sweet potato, eggs, protein powder, milk, oat flour, flax seeds, pumpkin pie spice, and baking powder in a bowl; stir in banana, almonds, pecans, and walnuts until combined.
4. 4 Melt coconut oil in a skillet over medium heat. Drop enough batter into the skillet to make a 4- to 6-inch pancake; cook until golden brown, 3 to 5 minutes. Flip; cook until browned on the other side, 3 to 5 minutes more. Repeat with remaining batter.

By The Healthy Hulk

Ingredients

• ✓ almond
• strawberry
• water
• white sugar
• cornstarch
• cream cheese
• white sugar
• vanilla extract
• milk
• egg
• white sugar
• cinnamon
• nutmeg
• bread
• butter

Instructions

1. 1 Cook and stir almonds in a skillet over medium high heat until fragrant and toasted, 3 to 5 minutes.
2. 2 Add enough water to reserved strawberry liquid to equal 1 cup liquid.
3. 3 Stir 1/2 cup sugar and cornstarch together in a saucepan over medium heat. Gradually stir strawberry liquid into sugar mixture; cook, stirring constantly, until mixture is clear and thick, 3 to 5 minutes. Stir strawberries and almonds into sugar mixture.
4. 4 Beat cream cheese, 2 tablespoons sugar, and vanilla extract together in a bowl. Whisk milk, eggs, 1 ½ teaspoons sugar, cinnamon, and nutmeg together in a bowl.
5. 5 Slice bread at 1 ½-inch intervals about 3/4 of the way through. Cut a slit in the center of each slice to form a pocket, and fill each pocket with 1 rounded tablespoon of the cream cheese mixture. Separate slices from loaf by cutting each slice the rest of the way through the loaf.
6. 6 Dip bread slices in egg mixture to coat completely.
7. 7 Melt butter on a griddle over medium-high heat. Working in batches, cook bread slices on preheated griddle until golden brown, 2 to 5 minutes per side. Serve French toast with strawberry-almond mixture.

By Grammy M B H

Ingredients

• ✓ almond
• rolled oat
• oat
• pecan
• walnut
• pepita
• maple syrup
• coconut oil
• crystallized ginger
• turmeric
• ground ginger
• cinnamon
• salt
• cardamom
• black pepper

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Mix together rolled and quick-cooking oats, pecans, walnuts, almonds, and pepitas in a large bowl until well combined. Spread out evenly on a baking sheet.
3. 3 Bake in the preheated oven for 10 minutes. Remove from the oven and transfer to the same large bowl. Reduce oven temperature to 225 degrees F (110 degrees C).
4. 4 Stir together maple syrup, coconut oil, crystallized ginger, turmeric, ground ginger, cinnamon, salt, cardamom, and pepper in a medium bowl until well combined; pour over oats-nuts mixture and mix thoroughly. Transfer mixture onto the baking sheet.
5. 5 Bake in the oven for 30 minutes. Turn the oven off and leave granola in the oven for 1 hour.
6. 6 Remove from the oven and let cool to room temperature, about 30 minutes.

By Jennifer Rash