Sprouted Rolled Oat Blender Pancakes
An easy, healthy, and SPROUT-tastic blender pancake recipe made with simple ingredients like Sprouted Rolled Oats, banana, and egg. Perfectly fluffy and packed with protein, these gluten-free sprouted pancakes make the best breakfast and freeze well!
Ingredients
- 2 heaping cups TYH sprouted rolled oats
- 1 small ripe banana
- 1 egg
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
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Instructions
- In a high-speed blender, grind Sprouted Rolled Oats until flour-like consistency.
- Add in the remainder of ingredients and blend until well combined but not over blending, stopping to scrape down sides as needed.
- Let batter rest for about 5 minutes to thicken up, you want it to be pretty thick!
- Pour 1/3 cup batter onto a medium-low skillet that has been greased with butter.
- Flip over once bubbles have formed and the bottom is golden brown.
- Repeat until all pancakes are made.
To Freeze
- Let your Sprouted Pancakes cool completely, then stack them up and wrap in aluminum foil or saran wrap. Place the wrapped stack of pancakes into a ziplock bag and freeze. They will stay good for about six months in the freezer.
To Reheat
- Let defrost at room temperature and then microwave or toast in the oven or toaster.
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Peanut Butter Sprouted Granola Bars
Congratulations to @theflourishnourish, winner of the July 2019 recipe contest, on her SPROUTASTIC Peanut Butter Sprouted Granola Bars!
Ingredients
- 1 1/2 cups peanut butter
- 3 ripe bananas
- 1 cup butter, melted
- 2 teaspoons vanilla extract
- 5 cups To Your Health Sprouted Rolled Oats
- 1/2 cup flax seed
- few pinches of salt
- 1 1/2 cup To Your Health Sprouted Pumpkin Seeds
- 1 1/2 cup raisins or cranberries
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Instructions
- Mix all wet ingredients in a bowl. In a separate bowl, mix all dry ingredients. Add dry to the wet and mix well. Grease a 9x13 pan with coconut oil or oil of choice. Add the granola bar mix. Bake 350 for 35-38 minutes. Wait until completely cool to cut. Store in fridge. For leftover bars, store in freezer and pull out as needed. Enjoy!
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Fruity Baked Sprouted Rolled Oats
(Adapted from Baked Oatmeal recipe in Garden & Gun)
Ingredients
- 3 large organic or pastured eggs
- 3 1/2 cups whole organic or raw milk
- 1 cup real honey (can use as little as 1/2 cup or sweetener of choice)
- 2 teaspoons vanilla extract
- 1 teaspoon sea salt
- 1 teaspoon aluminum-free baking powder
- 8 cups organic sprouted rolled oats
- 1/2 cup Organic Chia Seeds
- 1/2 cup organic flax or sprouted sesame seeds
- 2 1/2 cups organic blueberries, divided
- 1 cup organic raspberries
- 1 1/2 cup diced organic peaches, peeled
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Instructions
- Preheat oven to 375◦.
- Lightly beat eggs in a large bowl. Add milk, honey, vanilla, salt, and baking powder and mix well. Add oats, seeds, berries (except for ½ cup of blueberries), and peaches. Stir to blend well.
- Pour mixture into a lightly greased 9 x 13” glass or ceramic baking dish. Top with remaining berries.
- Bake 50-55 minutes until edges are golden brown and center is set. Let cool until warm. Cut into squares and enjoy.
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Sprouted Lentil Granola
Ingredients
- 2 cups filtered water
- 1 cup TYH sprouted organic lentils
- 2/3 cup honey
- 2 1/2 teaspoons vanilla extract
- 2 tablespoons Olive or avocado oil
- 2 cups TYH sprouted organic rolled oats
- 3/4 cup TYH sprouted organic sunflower seeds
- 1/4 cup ground organic flaxseeds
- 1/2 cup chopped TYH sprouted organic almonds
- 1/2 cup unsweetened shredded organic coconut
- 4 tablespoons Organic peanut or almond butter
- 1/2 teaspoon sea salt
- 1 cup organic dried cranberries
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Instructions
- Simmer lentils in boiling water for 5 minutes or until just tender but still al dente.
- Drain lentils well and spread on tray to cool.
- Preheat oven to 300 degrees.
- Combine 1/3 cup honey, ½ teaspoon vanilla, and oil in the saucepan you used to cook the lentils. Toss lentils into the honey mixture and blend well.
- Spread the coated lentils on a parchment-lined baking sheet and bake for 15 minutes. Stir and continue baking in 5-minute cycles until lentils are honey-colored and crunchy. Remove from oven and allow to cool.
- Combine oats, sunflower seeds, flaxseeds, almonds, and coconut in a medium bowl. Combine peanut butter, salt, 1/3 cup honey, and ½ teaspoon vanilla in another bowl and blend well. Add peanut butter mixture to the oat mixture and stir until evenly blended.
- Spread oat mixture onto a parchment-lined baking sheet and bake for about 40 minutes. Stir after every 10-minutes until browned to your preference. Remove from oven and let cool.
- In a large bowl crumble lentil mixture and oat mixture together. Add cranberries and mix well. Store in air-tight container and enjoy as a snack or cereal.
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Sprouted Rolled Oats and Goodness
Congratulations to @shutthekaleup for winning our January 2019 Instagram Contest with her Sproutastically delicious and beautiful bowl of Sprouted Rolled Oats and goodness!
Ingredients
- 1/2 cup sprouted rolled oats
- 1 cup filtered water
- 2 teaspoon ghee, divided
- 1/2 cup Flax Meal
- 1 persimmon, cubed
- 3 tablespoons plain yogurt
- 1 teaspoon natural peanut butter
- 1 teaspoon chia seeds
- cardamom (to season oats and persimmons)
- cinnamon (to season oats and persimmons)
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Instructions
- Add sprouted rolled oats, 1 teaspoon of ghee and water to a pot. Warm over high heat and bring to a boil. When boiling, reduce heat to low and simmer for 30 minutes, or until desired tenderness. Add flax meal, season with cinnamon and cardamom to taste and stir together.
- Sautee cubed persimmons with ghee. Season with more cinnamon and cardamom.
- Add sprouted rolled oats and flax meal mixture to a bowl. Add yogurt on top, and drizzle with peanut butter. Top with sauteed persimmons and chia seeds. Enjoy.
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Maple-Date Bars
Ingredients
1 3/4 cups
finely chopped pitted dates (about 12 ounces)
3/4 cup
filtered water
1/3 cup
maple syrup
1 teaspoon
grated lemon zest
2/3 cup
organic sugar
1/2 cup
organic butter, softened
1 cup
sprouted flour (your choice)
1 cup
sprouted rolled oats
1/4 teaspoon
baking soda
1/4 teaspoon
sea salt
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Instructions
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Preheat oven to 400 degrees F.
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Combine dates, water, and maple syrup in a heavy saucepan over medium heat. Bring to a boil; cook 12 minutes or until most liquid is absorbed, stirring frequently (will resemble jam). Stir in zest. Let cool completely.
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Beat sugar and butter at medium mixer speed until smooth.
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Place flour, oats, baking soda, and salt in a medium bowl and whisk to blend. Add the flour mixture to the butter mixture. Mix slowly until crumbly.
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Press 2 cups of the flour mixture into the bottom of a 13 x 9” glass or ceramic baking dish that’s been lightly buttered. Spread date mixture over flour mixture. Sprinkle with the remaining flour mixture.
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Bake for 20 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into squares and store in a cookie tin between layers of wax paper.
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Peanut Butter Banana Baked Sprouted Oats
Congratulations to our August Instagram winner @emmys.yummys!
Ingredients
- 1/2 cup sprouted rolled oats
- 1/2 cup water
- 3 tablespoons free-range egg whites or 1 large free-range egg
- 1/2 mashed banana
- 1/2 teaspoon Organic Cinnamon
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 tablespoon organic peanut butter
- your preferred toppings
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Instructions
- Combine rolled oats and water and microwave for 30 seconds. Then add the rest of the ingredients and transfer to a greased ramekin.
- Bake at 375F for 20-25 min until golden on top. Let cool for at least 5 minutes. Add your preferred toppings and enjoy!
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Sprouted Nice Cream Bars
Congratulations to our Instagram recipe winner for April @themindbodyblueprint with her Sprouted Nice Cream Bars made with To Your Health Sprouted Rolled Oats!
Ingredients
Crust:
- 1/2 - 3/4 cup sprouted rolled oats
- 12-14 pitted dates
Filling:
- 4 frozen bananas
- 3-4 pitted dates
- 1 teaspoons vanilla extract
- sprinkle of cinnamon
- 1 cup diced strawberries or fruit of choice
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Instructions
- For the crust, pulse the oats to grind them a bit then add dates.
- For the filling, blend bananas and dates until creamy then add vanilla extract and cinnamon. Fold in strawberries or fruit of choice.
- Press a layer of crust in a pan lined with parchment paper. Top with filling.
- Freeze for 4-5 hours. Enjoy!
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Sproutastic Baked Oatmeal
Ingredients
- 2 cups sprouted rolled oats
- 1/2 cups packed brown sugar or coconut sap sugar
- 1/3 cup organic raisins or dried cranberries
- 2 tablespoons Chopped Toasted Walnuts
- 1 teaspoons aluminum-free baking powder
- 1 1/2 cups whole organic or raw milk
- 1/2 cup unsweetened organic apple sauce
- 2 tablespoons organic butter, melted (plus more to grease baking dish)
- 1 large egg, preferably pastured or organic, lightly beaten
- dash of cinnamon or nutmeg (optional)
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Instructions
- Preheat oven to 375°. Liberally grease an 8x8” glass or ceramic baking dish with butter.
- Place first 5 ingredients in a large bowl. Stir to combine.
- In a separate bowl, combine the milk, applesauce, butter, and egg. Add to oat mixture and stir well to thoroughly combine all.
- Pour mixture into greased baking dish and bake for about 20-24 minutes. Serve warm topped with cream, crème fraich, or butter.
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