Peanut Butter Oat Pancakes

Mix up your oatmeal routine by preparing these protein-packed pancakes. The oatmeal, egg, peanut butter, flax, milk and almond milk all contribute to the protein-rich content. Lightly sweetened and perfectly moist, the pancakes have a subtle peanut butter flavor that makes them equally enjoyable served plain as garnished with your favorite toppings.


Ingredients:
1 egg
1 Tbsp butter
1 Tbsp maple syrup
1 Tbsp peanut butter
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp vanilla extract
Pinch of salt
1/4 cup milk
1/4 cup almond milk
3/4 cup flour
1/3 cup Coach's Oats®
1 tsp flax, ground


Instructions:
1. Preheat griddle to 350 degrees.
2. In large bowl combine egg, butter, maple syrup, peanut butter, baking powder, baking soda, vanilla extract and a pinch of salt.
3. Add milk and almond milk and combine.
4. Add flour, oats and flax and combine. Batter will be thick.
5. Prepare griddle with oil.
6. Spoon small scoops of batter on griddle and smooth in circular motion to smooth batter flat.
7. Cook until batter stops bubbling and edges are golden.


8. Flip and cook for another minute. You can peak to see if bottom is a light golden color.
9. Serve warm.


Almond Butter Granola

This almond butter-infused granola is a wonderfully versatile snack. Drizzle with honey, serve with milk or enjoy as a topping for yogurt, oatmeal or fruit. The enticing flavor and satisfying crunch makes this granola a worthy treat on its own.



Ingredients:
3 1/2 cups Coach's Oats®
1 cup sliced almonds
3/4 cup all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup almond butter
1/4 canola oil
2/3 cup maple syrup
2 tsp vanilla
1/4 cup milk



Instructions:
1. Preheat oven to 275 degrees.
2. In large bowl mix oats, almonds, flour, baking powder and salt.



3. In separate bowl combine almond butter, canola oil, maple syrup, vanilla and milk.
4. Pour wet mixture into dry mixture and combine.



5. Prepare baking dish with cooking spray.
6. Spread granola mixture into baking dish evenly.



7. Bake for 15 minutes.
8. Remove and stir. Bake for additional 15 minutes of until golden (check frequently).
9. Allow granola to cool in dish on drying rack for 2 to 3 hours before serving.



Note: Granola can be stored in a mason jar at room temperature.

If you loved this recipe, try our Golden Pumpkin Granola!

Chocolate Chip Coffee Cookies

In this recipe, we experimented with the amounts of flours. The results: two amazing cookies! The first dough makes a "cookie crisp" or "chip." The second dough has the same ingredients with an additional cup of flour. It creates a more traditionally risen cookie. The first dough has a more robust coffee flavor and a thin, crisp texture. The second dough has more flour and thus, the coffee flavor serves as a subtle contribution to the traditional chocolate chip oatmeal cookie. Experiment and enjoy!



Ingredients:



Dough 1: Chocolate Chip Coffee Cookie Crisps



1 1/2 sticks butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla extract
1/2 cup Coach's Oats®
1 cup all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 Tbsp coffee grounds
1/3 cup chocolate chips

Dough 2: Chocolate Chip Coffee Cookies



1 1/2 sticks butter
3/4 cup brown sugar
1/4 cup sugar
1 egg
2 tsp vanilla extract
1/2 cup Coach's Oats®
2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1/2 tsp salt
1 Tbsp coffee grounds
1/3 cup chocolate chips

Instructions:
1. Preheat oven to 350 degrees.
2. In large bowl combine dry ingredients: oats, flour, cornstarch, baking soda, salt and coffee grounds.



3. In separate bowl cream together butter and sugars.
4. Add egg and vanilla to creamed ingredients and beat until thoroughly combined.
5. Add wet mixture to dry mixture and combine.
6. Stir in chocolate chips.


Dough 1: Cookie Crisps (before chocolate chips added). Note texture.

Dough 2: Traditional. Note texture.

7. Spoon small amounts of dough onto prepared baking sheet. Lightly flatten tops of dough balls.


Dough 1 (left) and Dough 2 (right)

8. If baking cookie crisps, allow ample room for cookie to spread.
9. For Dough 1: Cookie Crisps bake for 8 minutes.
10. For Dough 2: Traditional bake for 12 minutes.
11. Cool cookies on drying rack before serving.


Dough 1: Cookie Crisp (left) and Dough 2: Traditional (right)


If you loved the cookie crisp, try our Chocolate Chunk Oatmeal Flaxseed Cookie. If you preferred the traditional cookie, we recommend trying the White Chocolate Chip Oatmeal Cookie next.