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Purely Oatmeal Challenge Finalists

The votes are in! Here are the top 3 Purely Oatmeal Recipe Challenge finalists. Now it’s up to our wonderful judges to make the recipes this week and choose the winner. The grand prize is a $200 Whole Foods Market Gift Card + a Year’s Supply of Purely Elizabeth. We’re judging based on taste, creativity and presentation and there’s some stiff competition! Check out the recipes below…

>> Meet our panel of Breakfast Experts.

Berry Baked Oatmeal Casserole

By: Mary Wallace

mary wallace - berry  baked oatmeal

Berry Baked Oatmeal Casserole

2 c. oats
1/3 c. brown sugar, loosely packed
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
2 tbsp. flaxmeal
1/4 c. unsweetened coconut flakes
1 c. strawberries, fresh or frozen
1 c. blueberries, fresh or frozen
1 banana, sliced
2 c. milk of choice
1 large egg
2 tbsp. butter, melted and cooled
1 tsp. vanilla extract

Preheat oven to 375F and coat a 8×8 baking dish with nonstick cooking spray. In a large bowl, mix oats, brown sugar, baking powder, cinnamon, salt, flax, coconut, and half of the berries. Stir until well combined, then transfer to the baking dish. Top with remain berries and banana. In a separate bowl, combine milk, egg, butter, and vanilla, making sure to mix well. Pour the milk mixture over the oats so that they are completely covered, allowing to sit for a few minutes so the milk mixture can settle evenly around the oats. Bake uncovered for 30-35 minutes. Top with an additional 1-2 tbsp. brown sugar and more coconut then bake for another 5 minutes (optional).

*If using a 8×8 dish, I recommend placing it on a baking sheet incase some bubbles over. The dish will be very full after adding the milk mixture. If using a baking dish larger than 10×10 I recommend doubling the recipe.

Soaked 6 Grain Sesame Banana Bread

By: Aurora Kenney

aurora kenny banana 6 grain

Soaked 6 Grain Sesame Banana Bread

1 c Purely Elizabeth Ancient Grain Organic 6 Grain Hot Cereal
1 c millet flour
1 c oat flour
1 t ground cinnamon
½ t ground nutmeg
¼ t ground cloves
2 c unsweetened almond milk
1 c mashed bananas (about three bananas)
1 t lemon juice
2 egg whites
¼ c honey
¼ c tahini
2 t baking soda
2 T sesame seeds (I used 1 T each of black and white)

In a large bowl combine Purely Elizabeth Ancient Grains Organic 6-Grain Hot Cereal, millet flour, oat flour, cinnamon, nutmeg, and cloves. In another bowl, stir together almond milk and lemon juice and let sit for a couple of minutes. Meanwhile, mash the bananas with a potato masher or fork and make sure you have one cup. Don’t use a food processor or worry about getting a smooth puree; leave the mashed bananas slightly chunky for more banana flavor. Add the milk mixture and mashed bananas to the oats and mix thoroughly. Cover the bowl and set aside to let the grains soak at room temperature for at least six hours.
After the grains have soaked, preheat the oven to 375 degrees F and grease a 9 inch loaf pan. In a small bowl, whisk the egg whites with the honey, tahini, and baking soda until you have a homogenous mixture. Add the egg white mixture to the soaked grains and stir until combined. Pour the batter into the prepared pan, sprinkle with the sesame seeds, and bake for 60 minutes.

Yield: 1 9 inch loaf

Veggie Oatmeal Hand Roll Sushi Bouquet

By: Irene Chou

irene chou 2

Veggie Oatmeal Hand Roll Sushi Bouquet

Yields 4 rolls


Original wrap:
– ¼ cup Purely Elizabeth Organic 6-Grain Hot Cereal
– ¼ cup + 1 teaspoon all-purpose flour
– ¾ cup 2% milk
– 1 teaspoon honey


Beet wrap:
– ¼ cup Purely Elizabeth Organic 6-Grain Hot Cereal
– ¼ cup + 1 teaspoon all-purpose flour
– ½ cup 2% milk
– about half a beet to produce ¼ cup beet juice
– ½ cup water
– 1 teaspoon honey


Green wrap:
– ¼ cup Purely Elizabeth Organic 6-Grain Hot Cereal
– ¼ cup + 1 teaspoon all-purpose flour
– ½ cup milk
– 3 handfuls of spring mix, kale, or spinach to produce ¼ cup green juice
– ½ cup water
– 1 teaspoon honey

– 1 sheet of roasted seaweed
– Handful of mixed greens
– Handful of sliced cabbage
– ½ avocado
– 1 small carrot
– ½ block of firm tofu
– Sunflower seeds
– Pumpkin seeds


For the wrap:
1. Using a food processor, grind Purely Elizabeth Organic 6-Grain Hot Cereal into flour.
2. Sift hot cereal flour and all-purpose flour in a large bowl until well mixed.
3. Pour in milk and mix well.
NOTE: If you are making the beet or green wrap, simply blend ½ beet or handful of greens with ½ cup water in the food processor. To extract the juice, pour the resulting liquid into a kitchen mesh strainer. Discard (or save for other use) the pulp and use the juice for the recipe.
4. Pour in honey and mix well. Mixture should be a consistency that is more thin than thick.
5. Grease a small pan with non-stick spray or coconut oil and heat on stove top on medium-low heat.
6. When pan is heated, pour in ¼ cup of mixture. Swirl pan around to spread the mixture evenly in the pan to form a circular shape.
7. After 4-5 minutes or when wrap has more or less solidified and/or is bubbling, use a spatula to flip onto the other side.
8. After 2-3 minutes, move wrap onto a plate and repeat steps 6 and 7 until all the mixture is used up.

For the filling:
1. Cut roasted seaweed into quarters. Place 1 quarter onto each wrap.
2. Place a few sprigs of mixed greens and sliced cabbage onto each wrap.
3. Slice avocado and distribute onto each wrap.
4. Cut carrot and tofu into long strips and distribute onto each wrap.
5. Sprinkle sunflower and pumpkin seeds onto each wrap.
6. Add anything else you want!

To finish up the Hand Roll Sushi Bouquets, simply pull the lower edges of the wrap over each other and stick a short toothpick through the wrap to create a cone shape. Garnish with goji berries and whatever else your heart desires. You can even drizzle soy sauce or honey on top for extra flavor.

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