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We all have busy weeks and sometimes we need something that we can grab to-go that will give us a boost of energy to start our day. These protein granola bars are great to prep to serve this purpose. Made with @Bob’s Red Mill Protein Oats, they are protein-packed without added protein powders. Toss in your favorite add-ins such as chocolate chips, nuts and dried fruit for a flavorful breakfast bar. Look for the blue bag where you find your oats and prepare these asap! #bobsredmill #oatsrecipe #proteinbar #breakfastmealprep

Spinach and ricotta savory oats✨ This dish combines spinach, ricotta, and @Bob’s Red Mill oats for a wholesome, delicious meal. These oats are made with natural ingredients, have quality that you can see, and transform into a risotto-like texture in this savory preparation. Look for the blue bag where you find your oats! #ad Oats:▪️1 Tbsp Butter▪️2 Garlic Cloves, finely chopped▪️2 Cups Water▪️1+1/2 Cups Whole Milk▪️3/4 tsp Kosher Salt▪️1/2 tsp Black Pepper▪️2 Cups Bob’s Red Mill Gluten Free Old Fashioned Rolled Oats▪️1/2 Cup Ricotta, plus more for serving▪️4 Cups Baby Spinach (3 oz)▪️ Serving:▪️Ricotta▪️Olive Oil▪️Freshly Grated Parmesan▪️Flaky Sea Salt▪️ 🌱Vegan Modification: Sub in olive oil for butter and plant based cheese and/or nutritional yeast for ricotta and parmesan. 1️⃣ In a medium pot preheated over medium heat, melt the butter and add the garlic. Cook the garlic while stirring for 1 minute until golden and fragrant, then stir in the water, milk, salt, and pepper. 2️⃣ Turn the heat up to high and bring to a simmer. Add the oats turn the heat down to medium-low. Simmer while stirring occasionally for 7-10 minutes until the oats are tender and almost all liquid has been absorbed. 3️⃣ Stir in the ricotta and cook for 1-2 minutes to heat it through. Stir in the spinach and cook for about 1 minute until it wilts and turns bright green, then turn off the heat. 4️⃣ Divide into bowls and top each with a dollop of ricotta. Drizzle with olive oil, sprinkle with flaky salt, and shave on freshly grated parmesan. Enjoy! ⏲20 minute total prep + cook time Recipe makes 4 servings #BobsRedMill #glutenfreeoats #proteinoats #savoryrecipe

STICKY TOFFEE BAKED OATS #ad Sticky toffee pudding in baked oats form for breakfast?!! Say less 🫢 Made perfectly oft, cozy, and warming with @Bob’s Red Mill Organic Old-Fashioned Rolled Oats — I cannot think of a better way to start my day ☁️ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 2, 14oz ramekins OR 4, 8oz ramekins): Sticky Toffee Baked Oats: - 1 cup pitted medjool dates - 1 1/3 cup milk of choice - 4 tbsp almond butter - 4 tbsp salted butter, melted - 2 tbsp maple syrup - 1 tsp vanilla extract - 1 cup @bobsredmill Organic Old-Fashioned Rolled Oats - 3 tsp cinnamon - 2 tsp baking powder - 1/2 tsp salt - Greek yogurt, for topping Salted Caramel: - 3 tbsp coconut oil, melted - 1/4 cup smooth almond butter - 1/4 cup maple syrup - Pinch of salt Instructions: Preheat the oven to 350F. Grease 2 (14oz) or 4 (8-oz) ramekins with butter. Set aside. Start by adding the oats to a blender, and blend down to a flour consistency. Pour the oat flour into a medium bowl and add the cinnamon, baking powder, and salt. Whisk to combine and set aside. Make the date paste. Add the dates and milk to a saucepan, and simmer over medium-high heat for 5 mins, until the dates are soft. Add the mixture to a blender or food processor. Blend until it turns into a smooth paste. Add the date paste into a large bowl. Then, add the almond butter, melted butter, maple syrup, and vanilla extract. Whisk to combine. Add the dry ingredient mixture to the wet, and fold until combined and the batter is smooth. Divide the batter evenly among the prepared ramekins. For 8oz ramekins: bake at 350F for 20-25 mins. For 14oz ramekins: bake at 350F for 30-35 mins until just firm when pressed in the center. While baking, make the salted caramel by mixing together the ingredients in a medium bowl. You can adjust the runniness to your liking by adding more maple syrup, if desired! Remove the baked oats from the oven and transfer to a wire cooling rack. Allow to cool for 5-10 mins, then invert onto a plate. Pour the salted caramel over the top, and top with a scoop of greek yogurt. Enjoy! #BobsRedMill #OatsRecipe #StickyToffeePuddingRecipe #BreakfastOats

TOASTED COCONUT PECAN ALMOND FLOUR PANCAKES #ad Quite possibly the most comforting stack of pancakes you could ask for to start you day ✨ They’re soft and fluffy thanks to @Bob’s Red Mill Super Fine Almond Flour, are toasty and nutty, and served perfectly with a drizzle of maple syrup 😌 Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 5-8): Toasted Coconut & Pecans - 1 cup chopped pecans - 1 cup shredded coconut - 1/2 cup maple syrup - 3 tbsp salted butter Almond Flour Pancakes: - 1 cup @bobsredmill Super Fine Almond Flour - 1 tsp baking powder - 1/2 tsp cinnamon - 1/4 tsp salt - 2 eggs, room temp - 1/4 cup milk of choice, room temp - 1 tbsp maple syrup - 1 tbsp salted butter, melted & slightly cooled - 1/2 tsp vanilla extract Instructions: Preheat the oven to 325F. Evenly spread the shredded coconut and chopped pecans onto a large baking sheet lined with parchment paper. Bake at 325F for 5-7 mins, mixing once, until the coconut and pecans are slightly toasted. Remove from the oven and set aside. Make the pancakes. In a medium bowl, whisk together the almond flour, baking powder, cinnamon, and salt. In a separate large bowl, whisk together the eggs, milk, maple syrup, melted butter, and vanilla until well combined. Pour the dry ingredient mixture into the wet, and mix until just combined. Allow the batter to sit for 5 mins to thicken. If the batter is too thick, add 1 tbsp more milk at a time. Heat a non-stick pan over medium heat, and grease with butter. Use a 1/4 cup measuring cup to pour portions of the pancake batter onto the pan. Sprinkle the pancakes with the toasted coconut and pecans. Cook until the bottoms have turned golden brown (2-3 mins). Flip carefully, and cook until golden on the underside (~2-3 more mins). Continue making pancakes until the batter Is gone. With the remaining toasted coconut and pecans, add them to a small pan over medium-high heat, along with the maple syrup and butter. Mix and allow to come to a slight boil, and let it bubble for 3-5 mins, until the mixture is thickened and gooey. Serve the pancakes warm with the gooey coconut pecan topping and extra maple syrup, if desired. Enjoy! #bobsredmill #pancakerecipe #Breakfastrecipe

For years, @Bob’s Red Mill Super Fine Almond Flour has been my go-to when I want to make a more nutritious version of my favorite baked goods. #AD It's the best quality, has the best flavor of all the almond flours I've tried and is a great alternative for anyone wanting to make their treats gluten-free and/or low carb! #bobsredmill #almondflour #alternativebaking #muffinrecipe

Oatmeal Chocolate Chip Cookies 🍪 Kicking off my Sweet Swap Series with a beloved family favorite: ooey-gooey chewy Oatmeal Chocolate Chip Cookies. This recipe has been in our family forever, but I’ve added a few upgrades to take it to the next level. Trust me, these swaps make them even better! 😍 Ingredients: 1 stick salted butter (browned) 1 cup sugar 1 cup brown sugar 2 eggs 1 tbsp vanilla bean (paste or extract) 1.5 cups flour 3 cups oats (quick or rolled) 1/2 cup chopped nuts (I used walnuts) 1 tsp baking soda 1/2 tbsp salt 1 tbsp finely ground espresso beans 1 tbsp cinnamon 2/3 cup dark chocolate chips Sea salt for garnish Directions: Brown the butter and let it cool for 10-15 minutes. In a large bowl add browned butter, sugars, eggs and vanilla. Mix until smooth. In another bowl, mix together flour, oats, nuts, baking soda, salt, espresso and cinnamon. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined (don’t overmix!). Stir in the chocolate chips. Scoop the dough into balls and freeze for at least 30 minutes. Preheat oven to 325 and bake for 14-18 minutes or until golden. Sprinkle with sea salt as soon as they come out of the oven. & enjoy! #sweetswap #cookies #Recipe #chocolate #oatmeal #oatmealchocolatechip #bobsredmill #cookierecipe