Breakfast Recipes from Now Foods

Apple Oatmeal Breakfast Cookies

(12 cookies)

Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:

1 cup NOW Real Food® Organic Rolled Oats
¼ cup NOW® Apple Fiber
¼ cup NOW Real Food® Organic Non-Fat Dry Milk Powder
¼ cup Living Now® All-Purpose Gluten-Free Flour
1 tsp. baking soda
½ cup NOW Real Food® Grade B Maple Syrup
2 tbsp. Ellyndale Organics Canola Oil

Directions:

  1. Preheat oven to 350° F and line a sheet pan with parchment paper.
  2. In a large bowl, combine oats, apple fiber, non-fat dry milk, gluten-free flour, and baking soda.
  3. Add maple syrup and canola oil and mix until fully incorporated.
  4. Scoop mixture onto prepared sheet pan to form 1 inch cookies, 2 inches apart.
  5. Bake in preheated oven for 8 to10 minutes, until golden brown.
  6. Cool for an additional 5 minutes.
  7. Serve warm and enjoy!

Source: Apple Oatmeal Breakfast Cookies

Bahama Mama Healthy Tropical Oatmeal

Serves 6 to 8

Ingredients:

5 cups water

½ cup NOW Real Food® Tropical Fruit Dices
1 cup NOW Real Food® Oat Bran
½ cup shredded NOW Real Food® Coconut
½ cup sliced NOW Real Food® Almonds, sliced
5 tbsp. NOW Real Food® Organic Maple Syrup

Directions:

  1. In a medium-size pot place 5 cups of water on medium-low heat.
  2. Place ½ cup of the Tropical Fruit Dices to rehydrate the Papaya, Mango, and Pineapple.
  3. Once the water has come up to a soft boil, place 1 cup of Oat Bran and stir.
  4. While the Oat Bran is cooking place the shredded coconut flakes and sliced almonds into a medium sauté pan on medium-low heat.
  5. Toast for 2 minutes or until you smell a nice nutty flavor and reserve into a bowl.
  6. Once the Oat Bran starts to congeal, add the Organic Maple Syrup.
  7. Once the Oat Bran has cooked (only 10 minutes), place into serving bowl and top with toasted coconut and almonds.

Source: Bahama Mama Healthy Tropical Oatmeal

Gluten-Free Cinnamon Blueberry Rice Flour Pancakes

Created by the NOW® Culinary Innovation Team

(Serves 4)

Ingredients:

1 cup milk
1 egg
1 tsp. NOW Real Food® Organic Light Agave Nectar
1 tsp. NOW Real Food® Organic Vanilla Extract
1 ½ cups Living Now® White Rice Flour
1 tsp. baking powder
½ tsp. cinnamon
½ tsp. sea salt
½ cup blueberries
1 tsp. NOW Real Food® Organic Virgin Coconut Oil
2 tsp. NOW Real Food® Grade A Maple Syrup

Directions:

  1. In a bowl whisk egg with 1 tsp. of light agave nectar, vanilla, and milk.
  2. In a separate bowl combine white rice flour, baking powder, cinnamon, and sea salt.
  3. Combine the dry ingredients (except blueberries) with the wet ingredients until fully incorporated.
  4. Add blueberries and mix.
  5. In a sauté pan melt 1 tsp. of coconut oil on medium-low heat.
  6. Add ½ cup of gluten-free pancake mix and cook until golden brown (approximately 2 to3 min).
  7. Flip the pancake and cook until golden brown (1 to 2 min).
  8. Serve with NOW Real Food® Grade A Maple Syrup.

We hope you enjoy these awesome breakfast recipes courtesy of our friends at Now Foods!



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