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  • 1/7/2016
    5 Berry Chocolate Modern Oats Cookies

    Ingredients

    2 eggs, 2 cups flour (I used gluten free flour), 1 teaspoon baking soda, 1/2 teaspoon sea salt, 2/3 cup melted coconut oil, 1/2 cup maple syrup, 1 cup brown sugar, 1 teaspoon vanilla extract, 2 cups oats (you need 3 Modern Oats cups for this recipe), 1/2 cup semi-sweet chocolate chips

    Directions

    Preheat the oven to 350°F and line a baking sheet with parchment paper, or you can spread a thin layer of coconut oil to the baking pan so the cookies don't stick! In a large bowl, whisk the 2 eggs together (by hand). In a separate bowl, combine the flour, baking soda, and salt. Set aside. To your mixer's bowl (where you whisked your 2 eggs), add the coconut oil, brown sugar, maple syrup, and vanilla. Mix together until well combined. Keep adding all the dry ingredients to your main large bowl until your mixture is smooth and sticky. Add the oats and chocolate chips last and mix well after all the ingredients are combined. Scoop about a tablespoon’s worth of dough from the mix onto the baking sheet. Repeat until you have about 20 large cookies. Bake for 10 minutes or until the cookies are golden brown around the edges and soft in the middle. Remove from the oven and let them cook for another 10 minutes. Note: You can use a stand mixer, electric hand mixer, or mix the ingredients by hand like I did! You’ll end up with the same delicious-tasting Modern Oats cookies :)
  • 4/11/2014
    Apple Cinnamon Procakes

    Ingredients

    Pancake Ingredients: 1 cup of Modern Oats Apple Walnut Oatmeal, 1/2 scoop cinnamon protein powder, 1 small container applesauce, 1/4 or one small green apple, 1/2 tsp baking powder, dash cinnamon | Sauce: 1 Tbsp PB2 (powdered peanut butter), 2-3 Tbsp almond milk, 1 Tbsp peanut butter, 1 packet Stevia™

    Directions

    Blend all pancake ingredients together in a mini blender. Pour over a hot griddle into sand dollar sized pancakes. For sauce, combine all ingredients until blended. Decorate the plate with chopped apples, peanut butter chips, chocolate chips and PB sauce. Optional: If you desire thinner pancakes, add a splash of milk to reach your desired consistency.
  • 12/10/2015
    Apple Ginger Modern Zoats

    Ingredients

    1 serving of Modern Oats (I used Apple Walnut flavor), 1 small zucchini, peeled and coarsely chopped, 1 medium apple, peeled and coarsely chopped, 1 inch ginger, peeled, 1.5 cups almond milk, Optional toppings: 2 tbsp. walnuts, 2 tbsp. pomegranate seeds

    Directions

    First, blend almond milk with zucchini, apple and ginger. Get a delicious smoothie that’s hard not to drink right away. Then, take a cup of Modern Oats, transfer to a pot, pour over your almond zucchini apple mixture, and cook for about 10 minutes, until desired consistency.
  • 4/15/2014
    Apple Pear Puff

    Ingredients

    8 egg whites, ½ cup vanilla Greek yogurt, 3 packets granulated sugar substitute (I use Monk Fruit and Natvia), ½ tsp cinnamon, ½ tsp vanilla extract, ½ scoop protein powder (I use Cellucor Cinnamon Swirl), 1 cup of Modern Oats Apple Walnut Oatmeal, 1 cup gluten-free oats, 1 Asian pear (sliced thin), 1 red pear (sliced thin), 2 Tbsp chopped walnuts

    Directions

    Preheat oven to 375 degrees. Spray a springform pan with coconut oil spray. Beat the egg whites on medium with a stand or hand mixer until bubbly and fluffy, but not to stiff peaks (about 2 minutes). Add the yogurt, sweetener, cinnamon, vanilla and protein powder. Beat 1 minute. Slowly pour in the oats and mix for a few seconds. Pour the now fluffy mixture into your pan. Layer the Asian pear and red pear around the center, alternating the two. Sprinkle with a little more granulated Stevia. Place in oven for 15 minutes. Pull out and sprinkle with walnuts and a little shake of cinnamon. Return to oven for another 8-10 minutes. It should be set, but not dried out. You can top with Greek yogurt or whipped coconut milk from a can.
  • 7/18/2016
    Banana Almond Oat Cookies

    Ingredients

    • 1 cup oats (Modern Oats 5 berries used – no added sugars and lots of seeds / nuts for a nice cookie crunch) • 1/2 cup almond flour • 1 large ripe banana • 1/4 cup dark chocolate chunks • 1 tbsp cashew butter

    Directions

    Directions 1. Preheat oven to 350 2. Bake for 8-10 minutes, until top has hardened slightly. 3. Drizzle more nut butter on top.
  • 12/16/2014
    Bircher Muesli

    Ingredients

    1 cup of MODERN OATS, 4 oz. Milk, 2 oz. Cream, 1 Tbsp. Greek Yogurt, Fresh Berries, Honey

    Directions

    In a MODERN OATS cup combine milk, Greek yogurt, and cream. Mix well and refrigerate overnight. Top with fresh berries and drizzle with honey. Enjoy!
  • 2/10/2016
    Blueberry Goji Energy Bites

    Ingredients

    ½ cup melted coconut butter (or any nut butter), ¼ cup agave or honey, 1 Modern Oats Goji Blueberry Oatmeal (or 2/3c oats, 2 tablespoons of each goji berries, dried blueberries and sunflower seeds), 1 scoop of natural protein powder.

    Directions

    Roll into bites and enjoy! If too dry, add more honey or nut butter. If too wet, add more oats or protein powder. Tip: Try using defatted peanut butter powder for a lighter variation.
  • 12/21/2015
    Bourbon Pear Crumble Pie

    Ingredients

    1 pre-made vegan pie crust, defrosted, 6 ripe medium pears, peeled and sliced, juice of 1 lemon, ½ cup + 2 tbs. coconut sugar, divided, ¼ cup + 2 tablespoons rye flour, 1 teaspoon pure vanilla extract, ½ teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon allspice, ¼ teaspoon ground cardamom, pinch of ground nutmeg, pinch of black pepper, 3 tablespoons bourbon, 2 dashes bitters, 2 containers Modern Oats Nuts and Seeds Oatmeal, ¼ cup coconut oil

    Directions

    Preheat oven to 400 degrees F, rack in the middle. In a medium bowl, toss pears, lemon juice, and 2 tablespoons coconut sugar until pears are well covered. Set aside to macerate for 20 minutes. Meanwhile, in a separate bowl, combine remaining ½ cup coconut sugar, 2 tablespoons rye flour, vanilla, spices, bourbon, and bitters. In a third bowl, combine remaining ¼ cup rye flour, Modern Oats’ and coconut oil. Once pears have finished macerating, add coconut sugar and bourbon mixture and ½ cup oatmeal crumble mixture and toss well to combined. Transfer pear mixture to the pie crust and top generously with the remaining oatmeal crumble. Place in oven and bake for 20 minutes. Reduce heat to 375 degrees F and continue baking for another 30 minutes, or until pie is golden brown and bubbling. Remove from oven and allow pie to cool completely, giving the juices time to thicken, before serving. Enjoy!
  • 8/4/2016
    Chewy Gluten-Free Superfood Granola Bars

    Ingredients

    These granola bars are ridiculously tasty and come together so easily. They also end up with that perfect granola bar texture combination of crunchy and chewy thanks to a winning combo of clean, nutrient-rich, plant based ingredients including sprouted puffed rice, dried superfood berries, hemp, chia and pumpkin seeds, Dastony's Stone Ground Almond and Coconut Butters, and Modern Oats' 5 Berry and Goji Blueberry oatmeals. Make a batch for your next camping trip, or simply to keep yourself fueled up during the week. These bars hold their shape really well once they set in the fridge, making them the perfect travel companion, whether you toss them in a purse on your way to work or your backpack before hitting the trail. Dry 1 container 5 Berry Modern Oats 1 container Goji Blueberry Modern Oats 3/4 cup sprouted puffed rice cereal (you can also used puffed quinoa or millet) 1 Tbs hemp seeds 1 Tbs raw pumpkin seeds 2 Tbs dried cranberries 2 Tbs goji berries 2 Tbs raisins 1.5 tsp chia seeds 1/8 tsp Himalayan pink salt Wet 1/3 cup Dastony Stone Ground Coconut Butter, gently melted to liquid 1/3 cup Dastony Stone Ground Almond or Sprouted Almond Butter 1/4 cup raw organic honey 1 tsp vanilla extract

    Directions

    1. Pre-heat oven to 300 degrees 2. Mix all dry ingredients in a bowl 3. Place coconut butter in a medium sized heat-safe bowl. Place this bowl in a large bowl or pot filled with hot water to gently melt the coconut butter into liquid. Add in your stone ground almond butter, honey, and vanilla extract and mix well. 4. Pour wet ingredients into your dry ingredients and using clean, dry hands, mix thoroughly. 5. Pour mix into an oiled baking pan and pack down evenly. Bake at 300 degrees F for 25 minutes, or until the edges start to brown slightly. 6. Let cool thoroughly, then cover and let set in the fridge for an additional hour before slicing for best results. **This recipe can also be turned into granola! Simply take your mix and, instead of pressing into a baking pan, crumble it on a baking sheet and proceed to bake in the oven.
  • 4/1/2016
    Coconut Almond Oats

    Ingredients

    1 cup of Modern Oats Coconut Almond Oatmeal, 1/4 cup water (to soak the oats with), 1 cup of Siggis strawberry grass fed yogurt, and fresh organic strawberries

    Directions

    In cup/bowl soak oatmeal in water then top with yogurt and strawberries. Enjoy.
  • 12/10/2015
    Dark Cherry Chocolate Overnight Oats

    Ingredients

    4 containers Modern Oats Chocolate Cherry Oatmeal, 3 ½ cups unsweetened almond milk, 1 container (5 oz) unsweetened dairy-free yogurt, 1 cup frozen dark cherries, halved, ¼ cup chia seeds

    Directions

    In a large bowl, stir oatmeal, almond milk, yogurt, cherries, and chia seeds until well combined. Divide mixture evenly amongst the 4 Modern Oats cups or air-tight tupperware, then refrigerate overnight. Remove from fridge at your convenience, topping with extra sliced cherries, almond milk, or yogurt if desired.
  • 1/29/2016
    Energizing Breakfast Bowl

    Ingredients

    1 container of Modern Oats Nuts & Seeds, 1 tablespoon raw walnuts, 1 tablespoon raw cashews, 1 tablespoon raw pumpkin seeds, 2 chopped figs, 1 tablespoon of almond butter

    Directions

    Prepare oatmeal according to package. Once cooked, pour into cereal bowl. Top with all toppings
  • 12/10/2015
    Flourless Apple Walnut Pancakes

    Ingredients

    1½ cups of Apple Walnut Modern Oat flour (processed in NutriBullet or Food Processor), ½ cup of old fashioned oat flour (processed in NutriBullet or Food Processor), 1½ cup of unsweetened vanilla almond milk, 1 egg, 1 tablespoon coconut oil + some for greasing the pan, 1 teaspoon baking powder, Sprinkle of cinnamon, Splash of vanilla extract

    Directions

    Combine oat flour and baking powder. Add milk, egg, coconut oil, cinnamon and vanilla to dry mix. Head your pan to medium and grease with coconut oil. Place spoonful (about 2 tablespoons) of batter for each pancake onto your pan. Cook on one side until the top starts to slightly bubble. Flip over and cook for additional 2-3 minutes or until ready. Top with apple slices and raw walnuts, anything! Drizzle with maple syrup and voila!
  • 4/9/2014
    Goji Blueberry Procakes

    Ingredients

    1 cup of Modern Oats Goji Blueberry Oatmeal, 3 egg whites, 1/2 tsp baking powder

    Directions

    Blend all ingredients together and cook like normal pancakes.
  • 4/4/2016
    Just Oats Bowl

    Ingredients

    1 container Modern Oats Just Oats, 1 strawberry (sliced), 2 tablespoons natural almond butter, 1 teaspoon Emmy's Organics Chocolate Sauce, 1/4 teaspoon chia seeds

    Directions

    Cook oats as directed. Top with almond butter, strawberry, chocolate sauce, and chia seeds. Enjoy!!
  • 5/10/2016
    Just Oats Cup

    Ingredients

    1 Container of Just Oats
    1 Tbsp chia seeds, a sprinkle of cinnamon
    1 Tbsp creamy peanut butter
    1/2 of a banana sliced
    A few frozen or fresh berries

    Directions

    To a container of Just Oats, add 1 Tbsp chia seeds, a sprinkle of cinnamon, 1 Tbsp creamy peanut butter, 1/2 of a banana sliced, and a few frozen or fresh berries.
  • 4/21/2016
    Matcha Oatmeal Cookies

    Ingredients

    1/2 tbsp matcha powder,1 egg,1 stick of butter,1/2 tsp baking soda,1 cup organic cane sugar,mini chocolate chips,2 cups of Just Oats

    Directions

    Mix ingredients. Form into balls. Place on cookie sheets. Bake at 350 degrees for 11-12 minutes.
  • 4/3/2014
    Modern Crepes

    Ingredients

    1 container Modern Oats, 1 egg white, 1 scoop protein powder, 2 tbsp yogurt or applesauce, 1/2 tsp baking powder, 2 packets Stevia™, 1/2 cup plus 2 tbsp almond milk

    Directions

    Blend all ingredients in a small blender until smooth. If needed, add a little more milk to thin out to desired consistency. Divide batter and cook half in a heated, greased pan, swirling to coat. Carefully loosen. Fill with strawberries drizzle with and a sauce made using 1 tbs PB2, 2 tsp natural PB and 2 tbs almond milk and a pinch of Stevia. Serves two.
  • 4/15/2014
    Modern Oats Parfait

    Ingredients

    1 cup of Modern Oats Oatmeal (any flavor), 1 1/2 Tbsp Vegetable Oil, 1 1/2 Tbsp Orange Juice, 1 1/2 Tbsp Honey, Dash of Cinnamon, 1/2 cup Yogurt, 1/4 cup Mixed Berries

    Directions

    Heat oven to 350°. Spray cookie sheet with oil. Heat in a small pan vegetable oil, orange juice, honey and cinnamon until hot. Remove from heat, add cup of Modern Oats oatmeal to pan, mix well. Spread Oatmeal mixture onto prepared cookie sheet. Bake for 10 minutes or until light golden, stir every 5 minutes. Pull from oven and let cool. Once cooled, in glass/cup layer 1/2 cup yogurt, 1/4 cup granola, and 1/4 cup mixed berries. Top with remaining granola. Optional: Drizzle with honey.
  • 3/21/2016
    Oat Balls

    Ingredients

    1 cup Modern Oats gluten free oatmeal, 3 tbsp NuttZo power fuel nut butter, 1 tbsp Essential Living Foods maca blend, 1 Pinch of pink himalayan sea salt, 1/2 scoop of Vega vanilla sport protein, 2 tbsp Salba Chia seeds, 2Tbs Rebbl vanilla spice protein milk

    Directions

    Mix all ingredients together. Roll in to 1.5 inch balls. Enjoy!
  • 5/2/2014
    Oatmeal Scones

    Ingredients

    1 cup flour, 1 container Modern Oats oatmeal, 1 egg, 1 tsp. Cinnamon, 1/4 cup cream, 1 tsp. baking powder, 1/4 tsp. baking soda, 1/3 cup butter, 1/2 cup sugar, 2 Tbsp Turbinado Sugar to sprinkle on top of each scone.

    Directions

    Preheat oven to 400°. Beat cream, egg and cinnamon in a bowl. Mix all dry ingredients into another bowl. Add butter to dry ingredients, use a pastry cutter (or your hands) and mix until all the butter lumps disappear. Add sugar to dry ingredients. Stir egg mixture into the dry ingredients, stir until blended well. Make four balls with the dough and press into a rectangle shape. Place on cookie sheet, sprinkle with Turbinado sugar. Bake 12-15 minutes until golden brown.
  • 4/9/2014
    One Bowl Muffins

    Ingredients

    1 cup of Modern Oats, 1 egg white, 2 tbsp applesauce, 2 tsp sweetener, 3 tbsp Cellucor protein powder, 1 tbsp coconut powder, 2 tbsp almond milk

    Directions

    Combine all ingredients and pour in to two jumbo muffin cups or small bowls. Bake at 350 for 16 minutes.
  • 12/10/2015
    Peanut Butter and Chocolate Chip Oatmeal with Baked Banana

    Ingredients

    2 packages Modern Oats Nuts & Seeds oatmeal containers, 2 cups raw hazelnut milk (or non-dairy milk of your choice, I just happened to have some leftover raw hazelnut milk readily available for this!), 1 banana, 2 tbsp maple syrup, 2 tbsp raw natural crunchy peanut butter, 1 tbsp vegan chocolate chips, 1 tbsp coconut yogurt, 1 tbsp vegan fudge, coconut chips, pumpkin seeds, flax seeds, walnuts

    Directions

    Place both containers of oats in a medium-sized pot with 1.5 cup oatmeal. Heat over low-medium, stirring occasionally. Do not bring to a boil! Cook these oats "al-dente", for maybe 3-4 minutes. Place into an oven-safe bowl. Now, to get that perfectly caramelized banana, slice your banana in half lengthwise. Lay flat over the cooked oats, and drizzle with your two tablespoons of maple syrup. Place in a broiler on HIGH. Watch closely, this could take anywhere from 3-5 minutes. Do not over-broil or you will burn your banana! Now, for your toppings. Add a dollop of peanut butter, a scoop of yogurt for some tang, some pumpkin seeds, chocolate chips, coconut chips, and any other nuts or seeds you have laying around - flax, pumpkin, almond, walnut, chia seed, sesame seed.
  • 4/9/2014
    Protein Apple Cobbler

    Ingredients

    Base Ingredients: 1 green apple (chopped), 2 packets Stevia sweetener (or Monk Fruit), 1/4 tsp cinnamon, drop butter extract (optional) | Topping: 1 cup Modern Oats Apple Walnut, 2 tbsp applesauce, 1/2 scoop protein powder (vanilla or cinnamon), 1 tbsp egg white, 1 tbsp syrup (I used calorie-free Walden Farms), 1 tsp coconut sugar

    Directions

    Preheat oven to 350 degrees. Stir all base ingredients. Place into two sprayed ramekins. In the Modern Oats container, stir in all topping ingredients. Spoon evenly on top of base. Sprinkle with coconut sugar. Bake for 25 minutes.
  • 2/25/2016
    Sunflower Butter Energy Bites

    Ingredients

    1 cup Modern Oats Just Oatmeal. 1/2 cup Wild Friends honey sunflower butter. 1/4 cup raw honey. 2 tbsp Essentially Living Foods Maca Blend. 1 tbsp chia seeds + a lot of cinnamon

    Directions

    Put everything together in a bowl and mix them all up!! Roll them into balls and done!
  • 4/4/2016
    Vegan & Gluten-Free Almond Joy Mug Cake

    Ingredients

    Dry ingredients: 1 container Modern Oats, Just Oatmeal, ½-1 TBS coconut sugar (to taste), ¼ tsp baking soda, Pinch of salt. Wet ingredients: 1/3 cup almond milk, 1.5 TBS almond butter, 1 TBS coconut oil*, melted, 1/6 tsp almond extract (adds great flavor, but vanilla is fine). Mix-ins: 1 TBS shredded coconut, 1 TBS mini chocolate chips.

    Directions

    First things first blend up your dry ingredients: one container of Modern Oats Just Oatmeal, coconut sugar, baking soda, and a pinch of salt. Once you create your oat flour, leave dry ingredients in blender cup and add your wet ingredients: almond butter, melted coconut oil, almond milk, and almond extract. Blend again until combined. Then stir in coconut and chocolate chips and pour batter into a greased mug and microwave for 1-2 minutes.
  • 2/10/2016
    White Chocolate Oatmeal Cookie Balls

    Ingredients

    1 cup of Modern Oats (for this recipe I used the Nuts & Seeds flavor), 1 egg, 2 TBSP all purpose gluten-free flour, 2 TBSP oil (I used Canola oil, but vegetable oil should work just as well), A handful of white chocolate chips, A couple spoonfuls of melted chocolate

    Directions

    Mix the oats, chips, egg, oil and flour in a bowl and stir until a ball or clump begins to form. Then, ball up the mixture in your hands and press onto a well-oiled baking sheet. Bake for about 15 minutes on 350 degrees, let cool for around 10 minutes. While the cookies are cooling, pour some white chocolate and a splash of milk into a pan and stir until completely melted. Then, crush up the cookies and combine with the melted white chocolate. Let that mixture cool for ~15 minutes (give or take), and then clump into balls on a floured baking sheet. And set in the refrigerator for 1 hour. After the molten oatmeal cookie balls have cooled, melt some chocolate on the stove, and drizzle it over the oatmeal balls in the chocolate until completely covered. Then, let them cool overnight. For an extra kick, you can melt down some of the white chocolate and drizzle it on top of the cooling cookie balls to make them even more decadent.

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