No-Bake Energy Bites

1 cup Grainery Oatmeal

2/3 cup toasted coconut flakes

1/2 cup peanut butter (or other nut butter)

1/2 cup ground flax seed (or wheat germ)

1/2 cup chocolate chips (or cacao nibs)

1/3 cup honey (or maple syrup)

1 tsp vanilla

1 Tbsp chia seeds (optional)

Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the fridge for 30 minutes to an hour. Once chilled, roll into balls of whatever size you'd like.  You can be creative with the dry ingredients!

Oat and Walnut Ganache Bars

Contributed by: Therese Pinto--thanks!!

2 cups Grainery Oatmeal

10 Medjool dates, pitted

1 cups chopped walnuts

1/2 cup unsweetened shredded coconut

1 Tbsp chia seeds

5 Tbsp melted coconut oil

2 Tbsp pure maple syrup

1/8 tsp salt

12 oz (about 2 1/2 cups) dark chocolate (chopped)

1 cup full-fat coconut milk

1 tsp pure vanilla extract

Line 8x8 baking dish with parchment paper to make removal easier.

Using food processor, pulse oats 5-6 times until oats are ~1/2 original size. Add dates, walnuts, chia seeds, coconut oil, maple syrup and salt. Process all ingredients until mixed well to form the sticky base mixture. Spread base mixture in baking dish, pressing firmly to create the base of the bar. Refrigerate, uncovered, while making the ganache.

Using medium sized bowl, place chopped chocolate (or 60% cocoa chocolate chips). Using small sauce pan, slowly heat the coconut milk to a simmer over low/medium heat. Pour heated coconut milk over chocolate and let it sit for a minute. Stir coconut milk and melting chocolate together until chocolate is fully melted and the mixture is smooth. Add vanilla. Pour over the bar base and if desired, sprinkle 1/4 cup of walnuts on the top for texture/appeal. Refrigerate for ~4 hrs before cutting. Makes ~20 bars.

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Savory Oatmeal Risotto

1 Tbsp olive oil

1 shallot, finely chopped

1 clove garlic, minced

1/4 cup dry white wine

1 1/4 Grainery oats

2 sprigs fresh thyme

1 cup water

1 cup vegetable broth

1/3 cup parmesan cheese, grated

1 cup frozen green peas

2 cup baby arugula, roughly chopped

1/2 cup chopped parsely

1-2 tsp lemon juice

Warm olive oil in pan over medium heat. Add shallot and garlic. Cook, stirring until tender. Season with salt and pepper. Add wine. Cook until liquid has almost entirely evaporated. Stir in Grainery oats and thyme. Cook, stirring for one minute. Add water and vegetable broth. Bring to boil. Cover and reduce heat to low and simmer until oats have absorbed most of the liquid. Remove and discard thyme sprigs. Stir in cheese, peas, arugula, parsley, and lemon juice. Serve immediately.

Dog Treats

2 cups whole wheat flour

1 cup Grainery oats

1 Tbsp dried parsley

1/2 cup nonfat dry milk

1/2 tsp salt

2 large eggs

1 cup peanut butter

1/2 cup cold water

Preheat oven to 300. Grease baking sheets or line with parchment. Mix flour, oats, parsley, dried milk, and salt. Add eggs and peanut butter, stirring to combine. The mixture will be crumbly. Add enough water to bind dough, may vary. Bake for 45- 60 minutes.

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