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Recipes & Recipe Books

Breakfast Blends

Blueberry Pancake Smoothie

Makes 2 servings

  • 1 cup unsweetened almond, soy, or cow’s milk
  • 1 medium banana
  • 1/2 cup frozen unsweetened blueberries
  • 1/4 cup instant plain oatmeal
  • 1 teaspoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • Dash sea salt

Place the milk, banana, blueberries, oatmeal, cinnamon, and maple syrup in a blender; cover and process until smooth. Pour into 2 chilled glasses; sprinkle with sea salt. Serve immediately.

1 cup: 153 calories, 3g fat (0 saturated fat), 0 cholesterol, 191mg sodium, 31g carbohydrate (13g sugars, 5g fiber), 3g protein. Diabetic exchanges: 2 starch.

Banana Pancake Smoothie with Coffee


  • 6 oz. vanilla flavored Greek yogurt
  • 2 Tablespoons rolled oats (gluten-free if necessary)
  • 1 teaspoon pure maple syrup
  • ½ cup cold strong coffee (I brewed a 4-oz cup)
  • 1 frozen banana
  • Dash of cinnamon


  • Blend all together in blender until smooth. If you would like it a little thicker you can add a handful of ice.


Peanut Butter Breakfast Pudding(serves 1)

  • 1/2 cup rolled oats
  • 1 cup milk of choice (can use regular milk, almond, rice, or soy milk)
  • 1/4 tsp salt
  • 1/2 a ripe banana
  • 1-2 T peanut butter (or other nut butter)
  • 1/4 tsp pure vanilla extract
  • sweetener (the amount will vary, depending on your tastebuds and what milk you use)
  • optional: chocolate chips

Cook the oats, salt, and milk (either on the stove or in the microwave). Meanwhile, blend the pb and banana. Then add your vanilla, sweetener, and 1/2 of the cooked oats to the blender and re-blend. Stir in the rest of the oats. You can blend all the oats if you prefer, but if you like the chewiness, leave some un-blended.

PB Breakfast Pudding Nutrition Facts (The nutritional info is based on the entire recipe)

  • Calories: 330
  • Protein: 11g
  • Carbs: 45g
  • Fiber: 8g
  • Fat: 14g
  • Cholesterol: 0mg

For extra calories can add extra peanut butter, the other 1/2 of the banana, a Boost or Ensure. Also, some 100% Dagoba chocolate often finds its way into the mix. I wonder how that happens…

Ghoulishly-Good Chocolate Mudslide Oatmeal  (serves 1)

Posted by Phyllis Solomon.

Dark, murky, scary … it’s like something straight out of Tim Burton’s The Nightmare Before Christmas.

  • 40 grams uncooked oats (1 serving)
  • 1 tsp vanilla extract
  • water or non-dairy milk
  • salt, and sweetener
  • optional: Amazing Grass chocolate superfood powder
  • 5 grams (1T) Special Dark cocoa powder (It has a completely different taste from regular cocoa powder, so if you use regular, you might have to add a lot more for the chocolatey taste.)

1. Cook up a serving of oatmeal with the water and/or milk and a little salt (I use 400g water and 1/4tsp salt). (I like to cook the oats the day before so that I can throw breakfast together more quickly.)

2. Add the vanilla, cocoa, and more salt and sweetener to taste. (I also add more water, as some will evaporate if you leave the cooked oatmeal in the fridge overnight.)

3. Optional: Right before I eat this mess, I sprinkle on about 1/2 a little packet of the chocolate super food powder. Then I drizzle on about 1/8 cup almond milk. I don’t stir either of these things in. I love the unstirred, powdery texture.

A swampy concoction, fit for a Monster.

5-Minute Chocolate Oatmeal

(Serves 1)

  • 1 serving rolled oats (40g)
  • 3/4c  nondairy milk
  • 1 banana
  • 1 -1/2 T cocoa powder
  • 1/8  tsp salt
  • 1/4  tsp pure vanilla extract
  • extra  sweetener if desired

Combine all ingredients and cook, uncovered, over medium-high heat for 5-7 minutes. When it starts to bubble, stir occasionally. Add additional sweetener and liquid as necessary.