Orange Oatmeal Wit Pancakes

No it’s not a typo, I meant Wit and not WITH 😉 Have you ever had a wit beer? It’s a Belgian Wheat Ale and is brewed with at least 25% wheat malt. Often they are fruity and slightly lemony because it’s very common to use coriander and orange peel in the brewing process. This beer style used to be my favorite and now I lean towards sours, but truly I think it depends on the season I’m in as far as what beer style is my favorite.

A stack of lightly orange colored pancakes that have spiralize oranges on them

Anyways…because of my love for breakfast food and this beer style I thought…why not combine them together? These pancakes will fill you up because they use whole wheat flour and oats (hello, fiber!) but still have a sweetness from the orange and the beer. They’re great with syrup added on top but truth be told, I don’t think they need much when they’re already so flavorful. I might put a little vanilla yogurt on top, fresh fruit, or just a little butter. Snag the recipe below!

Orange Oatmeal Wit Pancakes

Lightly orange flavored pancakes that use only a bit of beer so you can drink the rest!

Course Breakfast
Keyword pancakes
Author Jessi Holden


  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oats quick or rolled are fine
  • 1/4 tsp salt
  • 1/2 cup orange juice
  • 3/4 cup wit beer
  • 1 large egg
  • 2 tsp orange zest


  1. Mix all dry ingredients in a small bowl

  2. Mix all wet ingredients and whisk eggs.

  3. Add wet ingredients to dry and lightly spray your pan with cooking spray. Add your pancakes using your best judgement or 1/4 cup for precision. 

  4. Enjoy in your favorite way! 

Recipe Notes

Did you make this recipe? Tag me on instagram @The_Beer_Dietitian!

Stove Top: Cocoa Dusted & Maple Granola

Hi everyone and happy Wednesday! Today I thought I’d bring you a really simple recipe, homemade granola! It took me about 20 minutes total including clean up, has a bit less added sugar than some store bought granolas, and is modifiable to fit your personal preferences.

The other bonus? It’s cheap! Simple & cheap…can’t go wrong there. It makes a great topping to yogurt, is a nice grab-and-go type of snack, and can also be eaten warm with a little milk.

Stove top: Cocoa Dusted & Maple Granola

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 1/4 cup servings
Calories 120 kcal
Author nutritionbrewed


  • 2 cups old fashioned or rolled oats
  • 1 tbsp canola oil
  • 3 tbsp maple syrup
  • 1 tbsp cocoa powder
  • 1 tsp cinnamon
  • 1/4 cup slivered almonds
  • 1/4 cup reduced sugar craisins


  1. Mix all dry ingredients right on in your skillet. Turn heat on low. 

  2. Measure oil first and add to your skillet. Then add your maple, this will make measuring and pouring the maple syrup easier. 

  3. Use a spatula or wooden spoon to routinely turn the mixture for 15 minutes.

  4. Allow to cool (to cool it faster, spread it on a baking sheet) or enjoy warm. 

Recipe Notes

Side note:

  • Enjoy with yogurt, whipped cream, or even ice cream!
  • Serve warm with milk
  • Or put 1/4 cup in a small container for a quick grab and go snack
Did you make the recipe? Tag me on Instagram @The_beer_rd!

Would love to hear if you would make any changes or swaps! It’s a very versatile recipe which is one of the main things I love about cooking it. I can change it up and add whatever dried fruit or nuts I have on hand. Happy Wednesday! 🙂



Slow Cooker Coconut Almond Oatmeal

I’ve been a bit obsessed with coconut lately. From coconut water mixed with some chocolate protein powder and almond milk (delicious quick snack!) to toasting coconut and to enjoying leftover almond joy candies from Halloween. There’s been a lot of coconut going on!

This slow cooker oatmeal could also be made over the stove top but I felt it was nice to just mix it together and leave it while I worked on other meal prep. I also feel like I get the question about what types of oats are best quite often. I personally like old fashioned oats, but you’re going to get a hearty amount of nourishment (lots o’ fiber too!) from any form of oatmeal. I do use the instant packets every so often, but since they have added ingredients they are not as filling to me as making your own oatmeal and flavoring it yourself.

My favorite things to top oatmeal with? Easy!
toasted coconut (since that’s what this post is about), nuts, fresh fruit, sautéed bananas, a little coffee creamer, peanut butter or almond butter, craisins, or savory things like in this recipe here.

Slow Cooker Coconut & Almond Oatmeal

Course Breakfast
Prep Time 5 minutes
Author Jessi Holden @Nutrition Brewed


  • 1 cup rolled oats
  • 1/4 cup slivered almonds (if desired, toast them on a skillet for an extra nutty aroma)
  • 3/4 tsp cinnamon
  • 1 cup light coconut milk (canned)
  • 1 tsp vanilla extract
  • 2 tbsp maple syrup or honey
  • 1 cup almond milk


  1. Mix all ingredients together (except for the almond milk) and stir in your slow cooker.

  2. Side note: when adding honey, use cooking spray to spray your measuring spoon first. The honey will slide off much easier.

  3. Cook on low for about 45 minutes, add your almond milk. Cover and cook another 15 minutes

Recipe Notes

Top with your favorite toppings!

  • I chose fig and toasted coconut
  • Steve chose craisins and extra almonds
  • Choose any milk you desire

Did you make this recipe? Tag @The_Beer_RD on Instagram and hashtag it #theBeerRD

I topped it with figs, toasted coconut and a little almond butter too. During the week it was pretty thick so I added some extra almond milk when I heated it up. What are your favorite oatmeal toppings?