Try adding these Essential Oils...
Cardamom
Clove
Ginger
Cinnamon
OnGuard
Lemon or Lime
Change up your breakfast!
doTERRA Essential Oil Wellness Advocate |
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Get creative with your oatmeal. Add a mashed banana, honey, nuts, or even vanilla. Try adding these Essential Oils... Cardamom Clove Ginger Cinnamon OnGuard Lemon or Lime Change up your breakfast!
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I loved this recipe! Great for Specific Carbohydrate Diets. I am going to try it with almond or coconut flour next, instead of grinding the pecans. 1 1/2 cups pecans ground into flour 3 large eggs 1 banana, mashed 2 tablespoons honey 1 drop Lemon Essential Oil 1 drop Cinnamon Essential Oil 1/2 tsp. baking soda 1/4 tsp. salt Cooking spray or coconut oil Pecans and berries for serving Mix pecans, eggs, banana, honey, essential oils, baking soda and salt thoroughly until all ingredients are well incorporated. If time permits, let sit for 30 minutes. Cook as you would regular pancakes in griddle. Serve with honey, berries, and pecans. Note: I keep my nuts in the freezer, so when I ground them they were moist. The recipe still turned out great. Also, 1 drop of Cinnamon essential oil is very strong. You may want to just dip a toothpick in the oil and swirl it into the batter. This was a great surprise. Perfect for those SCD Dieters! Adjust quantities to your liking. 1 cup fresh blueberries 1/4 cup raw almonds (or nut of choice) 1 drop Lemon Essential Oil Almond Milk - optional Place blueberries and nuts in bowl. Add 1 drop Lemon Essential Oil. Toss well. Make sure you do this before adding the milk so the lemon sticks to the fruit and nuts. Add milk or eat as is. You'll love it! 1 cup raw walnuts 1 cup raw almonds Fine sea salt 1/4 cup raw honey 3 Tablespoons coconut oil 3 Tablespoons raw cacao or natural cocoa powder 1/2 tsp vanilla extract 2 drops Peppermint or Cinnamon Essential Oil 2 Tablespoons chia seeds 1/2 cup unsweetened shredded coconut 1 cup dried cranberries or raisins Soak walnuts and almonds covered in water with a pinch of salt overnight or for about 8 hours. (Soaking the nuts first removes the enzyme inhibitors, making them easier to digest) Preheat oven to 200 degrees F/ 93 degrees C. Drain and rinse the nuts and quickly them in a cloth towel. Place the nuts in a food processor and pulse briefly until just coarsely chopped. Gently melt together the coconut oil and honey in a small saucepan over low heat stirring continually to combine. Remove from the heat. Add in the cocoa powder, a pinch of salt, the vanilla, and the essential oil. Whisk to blend until well combined. Add to the nut mixture and stir to combine. Add the chia seeds and stir again. Spread mixture evenly on a baking sheet lightly sprayed with oil. Bake at 200 degrees for about 2 hours, stirring every hour. Add the coconut and cranberries. Bake for 2 more hours, or until dry and crispy. Cool on wire rack. Store in airtight container. The same recipe I use for Granola Bars can be crumbled into chunks for a great breakfast treat. 7 tablespoons coconut oil 2 cups old fashioned rolled oats 1/2 cup chopped nuts (pecans, hazelnuts...) 1/2 cup dried cherries 1/8 fresh ground nutmeg 1/8 teaspoon sea salt 1/3 cup packed brown sugar or organic coconut sugar 5 tablespoons honey 1 drop Cardamom Essential Oil 1 drop Cinnamon Essential Oil Preheat oven to 300 degrees F. Line a 9 inch square pan with parchment or heavy duty foil, extending it over the sides; press to form into the pan. Grease the bottom and up the sides a quarter inch with 1 tablespoon coconut oil. Chop 1/4 cup of the cherries so you have some bigger pieces and some smaller ones. Mix the oats, nuts, cherries, nutmeg, and salt in a wide bowl. Heat the remaining coconut oil, sugar and honey until oil is melted. Pour over the dry ingredients. Add the cardamom and cinnamon oils. Mix until coated throughout. Transfer the mixture to the prepared pan; using a spatula, press lightly, but enough to ensure the mixture is holding together - spread evenly. Bake 45 minutes, or until top turns golden brown. Begin cooling, in the pan, on a rack for at least 30 minutes. Lift out of the pan, using the extended foil and place back on the rack until the granola is set. Transfer to a cutting board, peel off the parchment of foil and crumble into clusters. Store in an airtight container at room temperature or freeze. 1/4 cup quick oats 1/4 medium banana 1/2 cup blueberries (frozen okay) 1/2 cup almond milk 1/2 tablespoon chia seeds 5 drops liquid stevia 1 tablespoon chopped pecans 1 drop Cinnamon Bark Essential Oil Place all ingredients in a jar and stir or shake. Refrigerate overnight. Add more nuts, granola, or your favorite toppings and enjoy. Can be eaten cold or heated. |
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July 2023
Healthy Cooking with Essential OilCheck backfor updated recipes tested by Eileen. Another great resource is http://doterra.com/US/en/blog/recipes for doTERRA tested recipes. Categories
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