Chocolate Chunk Oatmeal Flaxseed Cookies

Coach's Oats® oatmeal and ground flaxseed put a healthy twist on the classic chocolate chip cookie. These cookies are perfectly thin and chewy, flecked with semi-sweet morsels of chocolate.

1 1/2 cups all-purpose flour
1 cup Coach's Oats® 
1/4 cup flaxseed, ground
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 1/2 sticks of butter
1 cup of sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla extract
Chocolate chunks, to taste (approximately 1/2 cup)

1. Preheat oven to 350 degrees.
2. In large bowl, add melted butter, sugar and brown sugar, and beat with a mixer on medium speed until fluffy.

3. Beat eggs into wet mixture one at a time.
4. Beat in vanilla extract.
5. In a separate bowl, combine flour, oats, flaxseed, baking soda, salt and cinnamon.

6. Add dry mix to wet mix, combining with mixer on low speed.

7. Beat until combined, do not over mix.
8. Stir in chocolate chunks to taste.
9. Transfer tablespoons of dough to prepared baking sheet. Keep dough approximately 2 inches apart.
10. Bake for 10 to 12 minutes, or until golden.
11. Cool cookies on baking sheet for 2 minutes before transferring to racks.

Coconut Pecan Glazed Oatmeal Cake

For a fine, flavorsome cake try our latest recipe: Coconut Pecan Glazed Oatmeal cake. A distinctive nutmeg and cinnamon batter bakes into a scrumptious oat cake. Glazed with shredded coconut and pecans, every bite bursts with a perfect blend of sugar and spice.

1 1/4 cup water
3/4 cup Coach's Oats®
1/4 cup butter, chopped
1 egg
3/4 cup brown sugar
1 1/4 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

1/4 cup butter
3/4 cup brown sugar
1/4 cup half and half
1/4 tsp vanilla extract
1 cup of shredded coconut
1/2 cup pecans, chopped

1. Preheat oven to 350 degrees.
2. In large pan bring water to a boil. Reduce heat and add Coach's Oats® and butter cubes. Cook for 3 minutes, stirring occasionally. Remove from heat and set aside.
3. In large bowl stir together egg and brown sugar.
4. In a separate bowl stir together flour, baking soda, cinnamon, nutmeg and salt.
5. Add oatmeal from pan into egg and brown sugar mixture and combine.

6. Add flour mixture to wet mixture and combine. (The batter will be thick and sticky).

7. Spread batter evenly into prepared baking dish.
8. Bake for 30 to 35 minutes. Test by inserting toothpick and making sure it comes out clean.
9. While cake is baking, start glaze. In a medium pan melt butter.
10. Add brown sugar and half and half. Stir until combined.
11. Remove pan from heat and add vanilla extract, shredded coconut and chopped pecans. Combine mixture.

12. When cake has finished baking, remove baking dish and set on wire rack.
13. Spread glaze mixture evenly over freshly baked cake. (Careful: baking dish will be hot).

14. Transfer rack to top rung in oven (approximately 5 inches from the top).
15. Broil for 3 minutes or until glaze lightly bubbles and browns. (Watch cake carefully during this step).

16. Remove cake from oven and transfer to wire rack. Cool to a warm room temperature before cutting and serving.

Oat Nut Bars

This sweet and hearty bar delivers delicious wholesome energy through oats, walnuts, cashews, almonds and coconut, bringing desirable nutritional value to this chewy treat. Experiment with other dried fruits, nuts, seeds, or even sweet morsels of chocolate to create your perfect Coach's Oats bar.

1 2/3 cups Coach's Oats®
1/3 cup flour
1/2 cup sugar
1/2 tsp salt
1/4 tsp ground cinnamon
2 1/2 cups dried fruit/nut mix 
1/3 cup almond butter
6 tbsp melted butter
1/4 cup honey
1 tsp vanilla extract
2 tbsp maple syrup
1 tbsp water

Note: Dried fruit/nut mixed used in photographed recipe is shaved coconut, chopped walnuts, almonds, cashews and semi-sweet chocolate chunks.

1. Preheat oven to 350 degrees.
2. Mix dry ingredients (oats, flour, sugar, salt, cinnamon, dried fruit/nut mix).

3. In separate large bowl mix wet ingredients (almond butter, melted butter, honey, vanilla, syrup, water).
4. Add dry ingredients to wet ingredients and combine.

5. Scoop and press mix evenly into prepared baking dish.

6. Bake for 25 minutes, or until golden (no more than 30 minutes). Edges will be darker brown and center will seem under baked.
7. Cool bars in baking dish on cooling rack, before transferring baking dish into refrigerator.
8. Cool for 1 to 2 hours in refrigerator to allow bars to set up.
9. Cut into desired size bars or squares and serve.