coconut

6 Ingredient Creamy Tropical Sweet Potato Salad {Vegan, Paleo + Whole 30!}

May 17, 2016 by Bethany And Rachel 55 Comments

This Creamy Tropical Sweet Potato Salad is a healthy and delicious side dish filled with tropical flavors like coconut and pineapple! Also vegan, paleo and whole 30 friendly!

You know those recipes that you love so much that you keep on making different variations of? That’s how we are with a lot of our recipes, like breakfast pizzas, oatmeal and mug cakes.

Recipe Inspiration

I was scrolling through our Pinterest feed the other day and stumbled upon this Cranberry Sweet Potato Salad that we made for Thanksgiving last year and wanted to make it again, but this time, change it up for a more summer-like flavor. Since I already knew that the base of those recipe worked well, I decided to add-in tropical flavors instead of the original flavors.

Flavor Profile

This Sweet Potato Salad gets it’s tropical taste from:

Toasted Coconut

Macadamia Nuts

Fresh Pineapple

Coconut yogurt

It’s so tropical that you’ll think your on an island somewhere drinking a pina colada with your toes in the sand. Totally kidding, well sort of!

Different and Tasty!

It’s incredibly creamy and does not include sour cream or mayo as opposed to traditional potato salad. It’s a delicious side dish for a family cookout or can even double as a healthy dessert.

Allergies & Diet

This Potato salad is also great for those with allergies and dietary restrictions such as paleo, vegan and whole 30! So if you make this tasty Tropical Sweet Potato Salad, you won’t just be transported to an island, but you will also please everyone!

6 Ingredient Tropical Sweet Potato Salad {Vegan, Paleo + Whole 30!}

Print Recipe

Prep Time 10

Cook Time 40

Ingredients

4 large sweet potatoes cubed
2 cups pineapple finely chopped
1/3 cup macadamia nuts chopped
1/4 cup unsweetened shredded coconut toasted if desired
Dressing
1 cup coconut yogurt or coconut cream
1/3 cup unsweetened almond or coconut milk

Instructions

Preheat oven to 350 and add sweet potato cubes to a baking sheet and drizzle with olive oil, roast for 30-40 minutes or until done and place in a large bowl
Add in pineapple, nuts and coconut, mix well
For dressing: mix yogurt and milk together and add into sweet potato mixture, combine well.

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Toasted Coconut Pineapple Vegan French Toast Bake {GF & Paleo Option!}

May 3, 2016 by Bethany 36 Comments

This Healthy Toasted Coconut Cashew Pineapple Vegan French Toast Bake is a delicious addition to your brunch or weekend breakfast and is so easy to make.

Back when I was younger, one of the most exciting things that happened during the weekend was my Dad making breakfast. I’ve always been a pancake girl at heart, but every once in a while I asked for french toast.

I’ve always helped him flip them on the griddle because french toast is a thousand times easier to flip then pancakes (can I get an AMEN!).

It occurred to me that pancakes seem to dominate on this site. Now I’m kinda over them (for a hot minute), and moved on to the other side of town, aka french toast. I feel like there aren’t many variations that you can make with french toast, so I needed to change that ASAP.

I decided to crust the french toast in toasted coconut and cashews because I like coconut and nut-crusted stuff. And by stuff I mean Salmon and Tilapia. So if coconut and nuts are good on seafood, they must be good on french toast (seems logic right?).

I felt like I going down the tropical route, so I thought that I might as well add pineapple and more coconut in milk form. So when you eat this you can imagine you are on a vacation in Fiji and sitting by the beach relaxing with your toes in the sand.

I mean, I may be a little biased, but this french toast is the ish, the big bambino, the cream of the crop, the latest fashion of the breakfast/brunch world! It’s vegan, paleo, gluten-free and naturally sweet and no one will know that it’s healthy.

This Toasted Coconut Cashew Pineapple French Toast Bake is perfect for a weekend breakfast or brunch with friends and family. No matter what occasion you make it for, I can promise you that this will become your new favorite way to make french toast!

Vegan Toasted Coconut & Cashew Crusted Pineapple French Toast

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings 6 people

Ingredients

1 cup pureed pineapple
1 cup canned coconut milk
1 Tbsp. maple syrup
1/4 tsp. pure vanilla extract
1/8 tsp. cinnamon
1 cup unsweetened shredded coconut toasted
1/2 cup cashew nut meal*
10 slices gluten-free/vegan/paleo bread of choice cubed
1 cup pineapple chunks
Toppings
coconut whipped cream
maple syrup

Instructions

Preheat oven to 350 degrees.
In a large bowl, combine pureed pineapple, coconut milk, maple syrup, vanilla and cinnamon. Whisk until mixture is smooth.
In a separate bowl, mix toasted coconut and cashew meal.
Spray a glass pan with cooking spray. Add cubed bread and pineapple chunks.
Pour coconut milk mixture over glass pan, making sure to evenly coat cubed bread. Mix coconut and cashew mix in well.
Bake for 40 minutes, or until golden.
Top with coconut whipped cream and sliced pineapple.
Enjoy!
*to make cashew meal, add 1/2 cup cashews to a food processor and pulse until crumb-like.

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Pecan Fig No-Bake Granola Bars with Coconut Glaze {Gluten-Free + Vegan!}

February 8, 2016 by Bethany 61 Comments

In need of a healthy snack that will satisfy you hunger as well as your sweet tooth? Make these Pecan Fig No-Bake Granola Bars with a Coconut Glaze that take no more than 10 minutes to make! Also Gluten-Free and Vegan!

Fun fact: I used to eat granola bars like it was my job. In fact, the Quaker chewy granola bars were my favorite. Back when I was 10 years old, I thought these bars were actually good for me.

Ya know, the chocolate dipped ones with the sugary peanut butter and partially-hydrogenated oils. My ten year old self thought way different about food than I do now.

My ten year-old self’s mentality was more like this about “healthy food:” “oh these granola bars are healthy and good for me? I’ll eat ten in one sitting.”

Okay, maybe not in one sitting, but I could easily polish off a box in one day. They were my favorite part about lunch time at school, afternoon snack when I got home, and my post-dinner snack. Ok, so I guess you get the picture about my love for granola bars.

Thankfully in my later teenage years, I realized that these granola bars dubbed “healthy” were actually not healthy at all. And I figured out that making my own granola bars are not only fun to create, but also extremely easy to make!

Coconut, fig and pecans are amazing flavors, but when put together , they become a unity of glory. They are sweet without any refined sugars, soft and chewy with all-natural ingredients! Oh, and you can make them in 10 minutes flat! Need I say more?

Coconut Glazed Fig and Pecan No Bake Granola Bars

Print Recipe

Prep Time 10

Freezer time 30

Total Time 40

Servings 8 granola bars

Ingredients

1 cup gluten-free old fashioned oats
1/2 cup chopped pecans
1/2 cup shredded unsweetened coconut
1/2 cup chopped dried figs
1/4 cup sunflower seeds
1/2 cup almond butter
2 Tbsp. pure maple syrup
2 Tbsp. coconut oil
1/4 tsp. vanilla extract

Instructions

Add all ingredients in a large bowl and mix well until all ingredients are combined.
place parchment paper on the bottom of a shallow bowl and add granola mixture. Press down in an even layer. Add more pecans and dried figs on top (if desired)
Place in freezer for 30 minutes and cut into bars.
For glaze, combine all ingredients together and drizzle over bars.
Enjoy!

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Check out these other Healthy Granola Bar Recipes!

Banana Nut Granola Bars

Cinnamon Pecan Pumpkin Granola Bars

Gluten-free Roasted Strawberry and Toasted Coconut Scones

February 3, 2016 by Bethany And Rachel 56 Comments

These Roasted Strawberry and Toasted Coconut Gluten-free Scones are so fluffy and delicious that you would never guess that they are made without butter and are completely vegan! Serve these with coffee or tea for a tasty breakfast or brunch!

I want to start this post off with a serious question. What exactly are scones? Are they just dressed up biscuits or just fluffy-single serving cakes?

I am confused about what they actually are, but that really doesn’t matter. Scones are delicious, sweet and just perfect in their own unusual way. The world may never know what scones really are, but it’s a beautiful mystery.

This brings up another question that I always get confused about. Since dolphins are considered whales, why aren’t whales considered dolphins? Ok sorry, a little off topic that time. Besides the point, who wouldn’t want a scone for breakfast?

I actually feel sophisticated when I eat a scone because I pretend I’m at a British tea party wearing a formal dress. Then I remember that I hate wearing dresses and continue to eat my scone and sip my tea(pinky up) in sweatpants looking like I got hit by a train #judgeme.

When I was looking for a recipe to adapt from, almost all recipes included tons of butter. I’m not against the golden spread, but I wanted to make these vegan for all my vegan homies out there (holla!). I finally came across this recipe that included only a little bit of melted coconut oil.

Who says scones are always full of fat and sugar? Not I, my friend! These babies are gluten-free, vegan-friendly and refined sugar-free! Roasting the strawberries brings out the sweet flavor even more and the addition of the toasted coconut is dynamite!

These scones are also perfect for valentines day to serve to your sweetie for breakfast<3

Roasted Strawberry and Toasted Coconut Gluten-free Scones

Print Recipe

Ingredients

2 cups gluten-free flour (I like this one
1 Tbsp. baking powder
1/4 tsp. cinnamon
1/4 cup pure maple syrup
1/4 cup coconut oil melted
1 tsp. vanilla extract
1/4 cup hot water
1 1/2 cup whole strawberries
1/2 cup toasted coconut

Instructions

Preheat oven to 400 degrees.
Place strawberries on a cooking sheet lined with parchment paper. Bake for 20 minutes until roasted, set aside.
Combine flour, baking powder and cinnamon in a large bowl.
In a separate bowl, combine maple syrup, coconut oil and vanilla. Mash roasted strawberries into mixture.
Add wet mixture to dry ingredients and stir well (batter will be dry). Add hot water to mixture and mix until all ingredients are completely combined. Add in toasted coconut and mix well.
Heat oven to 350 degrees. Place parchment paper on a cooking sheet and drop batter by 1/3 cup measurements. Round edges with fingers so they are shaped like scones (or big cookies).
Bake for 20 minutes, or until golden.
Enjoy!
Recipe adapted from this one

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EASY German Chocolate Paleo Breakfast Bars {7 Ingredients!}

January 7, 2016 by Bethany And Rachel 60 Comments

Have your cake and eat it too, for breakfast! These EASY German Chocolate Paleo Breakfast Bars are super simple to make and are the perfect grab n’ go breakfast!

After seeing how popular my recipe for Paleo Pumpkin Coconut Breakfast Bars were, I was itching’ to make another variation that involved chocolate. Thats where. German Chocolate Paleo Breakfast Bars come in

Because when ever you can have cake and chocolate for breakky you know its gonna be a good day, thats a known fact.

And when you make these ahead of time, you can grab em and go on with your day, aka you can eat cake on the run. Just a heads up, your co-workers might be a little jelly that you can enjoy a delicious breakfast while they starve because they didn’t have time to make breakfast.

And your co workers will judge you for a quick second because they’ll think you are eating something full of sugar and crappy ingredients. But when you tell them that what your eating is perfectly healthy and full of nutritious ingredients, their jaws will drop with jealousy.

Seriously these bars are the perfect grab n’ go breakfast for when you need to start your day with chocolate but don’t want a sugar crash. Did I mention that these guys don’t contain any (added) sugar?

Yep, NONE! They don’t need it because the banana naturally sweetens them!

It tastes like your eating dessert for breakfast, but your actually fueling your body with nutrients!

You’re welcome.

EASY German Chocolate Paleo Breakfast Bars {7 Ingredients!}

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings 8 bars

Ingredients

2 cups pecans
11/2 cups flaked unsweetened coconut
1/2 cup almond butter or coconut butter
1 banana mashed (you can also sub in 1/2 cup applesauce or pumpkin)
2 Tbsp. cocoa powder
1 Tbsp. coconut oil melted
1/4 tsp. pure vanilla extract

Instructions

Preheat oven to 350 degrees.
Place pecans and coconut on a cooking sheet and place in oven for 15 minutes, or until slightly toasted. Set aside 1/2 cup of pecans and 1/2 cup coconut for topping.
Add pecans and coconut to a food processor and process until it is a flour or meal-like texture. Add to a large bowl.
In a small bowl combine almond butter, banana, cocoa powder, coconut oil and vanilla. Add to pecan-coconut mixture and mix well.
Use your hands to mix all ingredients together well.
Spray cooking spray (or use parchment paper) in a large loaf pan and transfer the mixture to pan and use a spatula to smooth out. Sprinkle on remaining pecans and coconut
Bake for 25 minutes, or until golden brown.
Let cool and slice into about 8 bars.
Adapted from my Pumpkin Coconut Breakfast Bars

[Tweet “#paleo and #sugarfree German Chocolate Cake Breakfast Bars! Could breakfast get any better than this? NOPE!”]

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German Chocolate Cake for Breakfast? Yay or Nay?

Coconut Pumpkin Breakfast Bars {Paleo, Vegan + GF}

November 18, 2015 by Bethany And Rachel 59 Comments

Need a healthy grab-n’ go breakfast? Make these delicious Coconut Pumpkin Breakfast Bars! They are paleo, vegan & made with whole foods!

These Coconut Pumpkin Breakfast Bars were originally posted in 2015…..where the heck did the time go?! It seems like only yesterday when I was photographing them and getting all excited because they were so good!

But here we are three years later with the same (slightly changed) recipe! These bars are actually our 4th most popular website on our site, which I’m totally not surprised about!

Rachel and I are die-hard pumpkin fanatics and we make recipes with it all-year round. But for everyone else’s sake, we tend to only post pumpkin recipes during fall (even though some of you probably wouldn’t mind if they were all year round).

Since making this pumpkin version, we have gone on to make a Chunky Monkey version, an AB&J version and a German Chocolate Cake version! Needless to say, we are obsessed with breakfast bars!

These breakfast bars are a great make-ahead, grab-and-go breakfast for busy weekdays. But, heck, they also make a great snack and dessert! They are also pretty simple to make!

Here are the 7 ingredients you need:

almonds ( feel free to sub in cashews)

flaked or shredded unsweetened coconut

canned pumpkin puree

almond butter or nut butter of choice (cashew butter would be a great sub!)

coconut oil

maple syrup or liquid sweetener of choice

mini dark chocolate chips (optional, but highly recommend!)

We hope you enjoy the coconut pumpkin breakfast bars as much as we do!

Paleo Pumpkin Coconut Breakfast Bars

Print Recipe

Prep Time 10

Cook Time 35

Total Time 45

Servings 9 bars

Ingredients

1.5 cup almonds or other nuts of choice (cashew, pecans or walnuts would work well)
1 cup unsweetened coconut flakes shredded coconut also works!
1/2 cup natural, smooth almond butter you can use peanut butter for a non-paleo version or other nut butter of choice (such as cashew butter)
1/2 cup canned pumpkin puree
1 tbsp coconut oil melted
2 tbsp pure maple syrup or liquid sweetener of choice
1/2 cup mini dark chocolate chips optional, but highly recommended!

Instructions

Preheat oven to 350 degrees and line an 8x8 or 9x9 pan with parchment paper or cooking spray.
Place almonds and coconut on a cooking sheet and place in oven for about 8-10 minutes, or until slightly toasted (check every few minutes so that the coconut doesn't burn!)
Add almonds and coconut to a food processor and process until it is a flour or meal-like texture. It takes about 15 seconds in a standard food processor. Make sure to keep an eye on it so it doesn't turn into a butter!
Add the coconut-almond meal to a large bowl.
In a small bowl combine almond butter, pumpkin, coconut oil and maple syrup. Add to almond - coconut mixture and combine well. Mix in the chocolate chips
Transfer the mixture to the prepared pan and press down evenly (it's easiest to use your hands). Bake for 20-25 minutes, or until done (the bars should look be golden around the edges).
Let cool and slice into about 9 bars. Drizzle melted dark chocolate on top, if desired.
Enjoy!

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Post and Pictures updated 8/22/18*

Toasted Coconut Pecan Streusel Muffins

August 23, 2015 by Bethany And Rachel 13 Comments

e weIts hard to believe that these Toasted Coconut Pecan Streusel Muffins are gluten-free, dairy-free, refined sugar-free and healthy for you!

Let me tell you the story about how I decided to make these toasted coconut pecan streusel muffins. Here we go:

You know those restaurants that you only go to because of one item on the menu? Like when you go to Olive Garden just for the breadsticks because the rest of their food isn’t actually real food ( its frozen people!).

My parents and I always go to this one restaurant at the beach that a great atmosphere and awesome breads/muffins.

The only reason I go is for the muffins. They have a bread girl who walks around with a big basket of muffins and sweet breads who hands out whatever you ask. They have these toasted coconut muffins that are to-die-for! So moist and fluffy, I’d gladly eat 15 of them in one sitting.

My dad actually always makes sure “bread girl” comes around more than once so he can eat all the muffins he pleases. He even calls her “bread girl” instead of by the name on her name tag ( its actually embarrassing). I feel sorry for “bread girl” because my dad is a pain when it comes to bread/muffins.

Getting back to the muffins, I have always wanted to recreate these heaven-sent pastries and I finally got around to doing so!

I used Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened to give it coconutty flavor (on top of the coconut). I added toasted pecans for extra crunch and a streusel topping because why not? These muffins are gluten-free, dairy-free, and vegan-friendly! Woohoo!

Toasted Coconut Pecan Struesel Muffins

Toasted Coconut Pecan Streusel Muffins

Print Recipe

Prep Time 10

Cook Time 40

Total Time 50

Servings 12 Muffins

Ingredients

1 cup shredded or flaked unsweetened coconut
1 cup chopped pecans
1 1/2 cups gluten-free all-purpose flour ( I like This One
2 tsp. baking powder
1/8 tsp. cinnamon
1 1/2 cup Almond Breeze Almond Milk Coconut Milk Vanilla
1 egg beaten (can sub flax egg for vegan option)
1/4 cup pure maple syrup
2 Tbsp. coconut oil melted
1/4 tsp. pure vanilla extract
1 Tbsp. coconut oil
1 Tbsp. coconut sugar

Instructions

Preheat oven to 350 degrees.
Place coconut and pecans on a baking sheet and bake for 15 minutes, or until slightly toasted. Reserve 1/2 cup for topping.
While coconut and pecans are in the oven, combine flour, baking powder and cinnamon in a large bowl.
In a separate bowl, combine milk, egg, maple syrup, coconut oil and vanilla. Add to dry ingredients and stir together well.
Mix in toasted coconut and pecans (not including reserved 1/2 cup) and combine well.
Line muffin tins with muffin liners and spoon on batter about 2/3 full (will make about 12 muffins).
In a small bowl combine remaining coconut and pecans, coconut oil and coconut sugar. Spoon on top of each muffin.
Bake for 25 minutes, or until golden.
Enjoy!

“This post is sponsored by Almond Breeze Almondmilk.”

Triple Berry Chocolate Clafoutis

July 30, 2015 by Bethany And Rachel 20 Comments

This triple berry chocolate clafoutis will be your new favorite summer desserts! It is very easy to make, only made with 6 ingredients, paleo + gluten-free!

I was searching around the internet yesterday to find some inspiration and I came across a recipe for a Clafoutis. I had no idea what a Clafoutis was so I decided to look up the definition.

Clafoutis: a tart made of fruit, especially cherries, baked in a thick, sweet batter, AKA it’s like a soufflé cake thingy and it tastes pretty darn awesome, especially since it only has 5 ingredients, it’s #easyasbreeze to make and it’s made with Blue Diamond Chocolate Almond milk!

Apparently it’s a french dessert, I used to take french in high school but it wan’t my forte. I took it for four years and stopped after Honor’s french, there was nooo way I would have been able to make it to AP french. It’s been quite a while since I have taken french, but atleast I still know a few sentences!

Il Fait chaud: It is hot

Je m’appelle Rachelle : My name is Rachel

J’ai gros chat leo nommé: I have a fat cat named Leo

J’aime faire Clafoutis: I like making clafoutis

Yea I guess I’m pretty much fluent…..nahhhh. Anyways this Clafoutis is super duper easy to make, even though it sounds really complicated, even I was afraid that it wasn’t going to turn out because it was so simple to make! To my surprise, it turned out perfectly.

Triple Berry Choclate Clafoutis

My Dad loved this, when he asked what it was, I said it was a Clafoutis and he said, “an Octopus?” Yes Dad, I made an Octopus.

Triple Berry Chocolate Clafoutis {6 Ingredients!}

Print Recipe

Servings 6 servings

Ingredients

2 cups berries chopped (I used strawberries, cherries and blueberries)
3 eggs
1 cup Chocolate Blue Diamond Almond Milk
1/4 cup coconut sugar
3/4 cup almond flour
2 tbsp shredded unsweetened coconut

Instructions

Pre-heat oven at 350 and spray a glass pie pan with cooking spray
Layer berries on the bottom of the pie pan
Blend eggs, milk, sugar, cocoa and flour in a blender or food processor for 1 minute
Pour batter over fruit and sprinkle with coconut, bake for 30-35 minutes, or until firm
Let cool and serve with more fruit and berries if desired
Best if served chilled

This Clafoutis is Paleo, Gluten-free and Dairy-free

Have you ever taken french? If so, do you know any sentences?
Do you think Clafoutis sounds like Octopus?

“This “Easy as Breeze” post is sponsored by Almond Breeze Almondmilk. For more “Easy As Breeze” recipes made with five ingredients or less, visit Almond Breeze on Facebook (http://facebook.com/almondbreeze)

[Tweet “Yum! This Triple Berry Clafoutis is gluten-free, dairy-free and Paleo! Give it a try! @almondbreeze #easyasbreeze #ad”]

The Ultimate Grilled Almond Butter Sandwich + Manna Organics Review!

June 26, 2015 by Bethany And Rachel 32 Comments

It’s official, I have found a sandwich that has surpassed the PB & J! This sandwich is one of a kind and has replaced the classic sandwich in my life. Sorry PB & J, I’m breaking up with you, no hard feelings though, I just needed to move on.

Goodbye PB & J, Hello Strawberry-Coconut Grilled Almond Butter Sandwich! Here is a new way to enjoy an amazing and healthier take off a classic sandwich. If you haven’t tried the strawberry-coconut almond butter combo, I highly suggest you do before you miss out on your whole life, it’s life changing.

This sandwich is not only awesome because of this combo, but because it is not made on normal bread (we are not normal here), it is made on quick bread, think banana, zucchini or better yet, Manna Organic’s Carrot Raisin Bread!

If you haven’t heard about Manna Organic’s yet, Im here to tell you about this company! I have the privilege of sampling three of their products: Carrot Raisin bread, Banana-Hemp Walnut Bread and Fig and Nut Manna Butter, all of which were amazing!

We love everything they stand for: “Manna Organics, LLC is a family owned and operated bakery. All our products are vegan, kosher, organic and carefully hand-made. Our signature product is the fully sprouted MANNA BREAD®, cake-like, free of salt, no oils, no sweeteners, no leavening agents. Manna bread is moist and delicious, high in protein and fiber. Sold in the USA and Canada, in the Frozen Foods section.”

So get some manna products HERE and make this sandwich!

The Ultimate Grilled Almond Butter Sandwich + Manna Organics Review!

Print Recipe
Ingredients
2 slices any kind of quick bread I used Manna Organics Sprouted Carrot-Raisin bread, but you can use banana bread, zucchini bread, etc. get creative!!!
1-2 tbsp almond butter
2-3 strawberries I used frozen and thawed so it created a "juice"
1-2 tbsp unsweetened flaked coconut
butter coconut oil, coconut spread etc. for grilling
Instructions
1. Spread almond butter on bread, top with strawberries and coconut, make a sandwich, spread with butter/coconut oil and grill your little heart away!

This sandwich can be vegan, paleo, and gluten free depending on the type of bread you use!

Check out these other Drool-Worthy Almond Butter Sandwiches!

Grilled Almond Butter Chocolate Pomegranate Sandwich from Minimalist Baker

What’s your favorite Childhood Sandwich?

Fluffy Strawberry Coconut Muesli Pancakes

June 16, 2015 by Bethany And Rachel 6 Comments

You can try to disagree with me, but we all know breakfast food is the best food. If I could I’d probably eat breakfast for every meal, and I may or may not have done that before (guilty as charged). To me, out of all the breakfast food/ingredients in the whole wide world, oats are definitely the best.

There is so much variety of flavors and variations that you can make with oats! It doesn’t always have to be just in oatmeal form, it can be help fluff up pancakes with fiber, be the main ingredient in granola, or create an added texture in smoothies.

The one product that contains oats and is super new to me is Muesli. I’ve never heard it until Nature Valley kindly sent me two of their new products: Toasted Oats Muesli Originial and Toasted Oats Muesli Blueberry. If you were like me a few days ago, your probably questioning to yourself what the heck it is.

To me, muesli is like a mix between unclustered granola and toasted oats. It can be served cold like cereal, or it can be mixed with water or milk and cooked in the microwave or stove like oatmeal! So basically, its the best of both worlds!

Its a great whole grain breakfast that contains a delicious blend of whole rolled, oven-toasted oats, fruits, nuts and seeds lightly sweetened to perfection! Think of it as nature’s essentials- just a few simple ingredients mixed into a delightful texture! Its great tasting while fueling your body for the day ahead of you! There are 5 grams of fiber and 6 grams of fiber per half cup serving!

Strawberry Coconut Muesli Pancakes

Nature Valley Toasted Oats Muesli is a great addition to pancakes! It lends a crunchy, sweet texture so you don’t need any sugar! It also adds extra fiber and protein to keep you full until lunch!

Strawberry Coconut Muesli Pancakes

Makes 4-5 Pancakes

1/2 cup oat flour
1/2 tsp. baking powder
1/4 tsp. cinnamon
1/2 cup sliced strawberries
2 egg whites (or a flax egg for vegan option)
1/4 cup plain greek yogurt (or coconut yogurt for vegan option)
1/4 tsp. pure vanilla extract
1/2 cup Nature Valley Toasted Oats Muesli
2 Tbsp. shredded unsweetened coconut
sliced strawberries (optional)

Combine first seven ingredients in a blender or food processor and blend until until fully combined.
Place mixture into a bowl and mix in muesli and coconut.
Lightly coat a skillet with cooking spray and heat over medium low-heat. Drop batter by 1/4 cup onto skillet. Add a sliced strawberries on top. Cook until bubbles appear on top. Flip cakes and cook until golden brown on underside. Wipe skillet clean and repeat with more cooking spray and remaining batter.
Top with pureed strawberries (instead of maple syrup), more shredded coconut and Muesli!

adapted from this recipe

coconut

Recipe Inspiration

Flavor Profile

Different and Tasty!

Allergies & Diet

6 Ingredient Tropical Sweet Potato Salad {Vegan, Paleo + Whole 30!}

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Instructions

Like This Recipe? Pin For Later!

Vegan Toasted Coconut & Cashew Crusted Pineapple French Toast

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Coconut Glazed Fig and Pecan No Bake Granola Bars

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EASY German Chocolate Paleo Breakfast Bars {7 Ingredients!}

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Need a healthy grab-n’ go breakfast? Make these delicious Coconut Pumpkin Breakfast Bars! They are paleo, vegan & made with whole foods!

We hope you enjoy the coconut pumpkin breakfast bars as much as we do!

Paleo Pumpkin Coconut Breakfast Bars

Ingredients

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Like This Recipe? Pin For Later!

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Post and Pictures updated 8/22/18*

Toasted Coconut Pecan Struesel Muffins

Toasted Coconut Pecan Streusel Muffins

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Triple Berry Choclate Clafoutis

Triple Berry Chocolate Clafoutis {6 Ingredients!}

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The Ultimate Grilled Almond Butter Sandwich + Manna Organics Review!

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