Serves: 6 to 8
Ingredients:
1 cup steel-cut oats
1/4 cup packed brown sugar
1 tablespoon flaxseeds
1/2 teaspoon cinnamon
1 1/2 cup whole milk
1 1/2 cup water
1/4 cup 100% pure maple syrup
3 apples, peeled, cored, and diced
blueberries, to taste
raisins, optional
Diresctions:
Combine first eight ingredients. Put mixture in a slow cooker. Cover and cook on low for 6 hours. Top with blueberries and raisins, if desired. Have with a glass of water.
Serves: 3
Ingredients:
1 apple (I used a Braeburn apple.)
1 pear (I used a Bartlett pear.)
1/2 cup blueberries
3 tablespoons unsalted butter, melted
3 tablespoons honey
2 tablespoons water
1/4 teaspoon cinnamon
2 oats ‘n honey crunchy granola bars
Directions:
Preheat oven to 350 degrees. Peel and dice apple and pear. Whisk together butter, honey, water, and cinnamon. Put fruit in a 9-inch baking dish. Pour butter mixture over fruit. Stir until fruit is well coated. Bake for 30 minutes or until fruit is soft. While fruit is in the oven, put bars in a zipper baggie. Seal baggie and crush bars with a rolling pin. Spoon warm fruit into individual serving bowls and top with 1/8 cup granola crumbs.
Serves: 1
Ingredients:
1 gluten free frozen waffle
1/2 tablespoon unsalted butter
1 1/2 teaspoons honey
16 fresh blueberries, gently rinsed and dried
Directions:
Toast waffle until heated through. In a small microwave safe bowl, microwave butter for 15 seconds or until melted. Add honey and stir until thoroughly combined. Drizzle honey butter over waffle and top with blueberries. Have with a glass of water and a good source of protein that does not contain sugar, such as my Cheese Omelet recipe.
Former Browniemaker 