Check out our step-by-step guide to making Medifast Granola.

Ingredients

• 1 packet of Medifast Oatmeal, any flavor
• 1 Splenda packet
• 1 pinch of baking powder
• Spice of your choice (i.e. Cinnamon, etc.)

Directions

Mix all ingredients in a bowl, and add just enough water to make a dough. You want it very thick and as dry as possible but so it still sticks together – crumbly!

Pinch the pieces of dough and drop on a baking pan sprayed with Pam.

Bake at 400 for approximately 8 min, and then turn granola. Bake a few minutes more until brown and crispy, watching closely to make sure it doesn’t burn.

Works great as a take along snack!

Servings: 1

Ingredients

• 1 package of Medifast Eggs
• 4 oz water
• 1 package Medifast Oatmeal – any flavor
• 1/4 tsp Baking Powder
• 1/8 tsp Vanilla

Directions

Mix eggs and water very well, with whisk or blender. Add baking powder and vanilla. Stir in one pack of Medifast oatmeal. Make sure it is well mixed and that the oatmeal is evenly dispersed (otherwise you get flat pancakes)

Spray nonstick skillet with Pam. Cook like pancakes. Makes 4 fluffy pancakes – two servings. Second batch can be reheated in the microwave for 15 seconds.

Top with some non-aerosol butter spray and/or a tad of DaVinci sugar free syrup.

Ingredients

• 1 pkt Medifast Apple Cinnamon Oatmeal
• ¼ tsp cinnamon (you can add/change as you wish)
• 1-3 packets Splenda sweetener (your preference)
• 1/3 cup water
• 1/8 tsp baking powder
• ½ tsp vanilla extract

Directions

Pre-heat oven to 350°.

First, mix all the dry ingredients together. Add water and vanilla extract. Stir until moist. Set aside for 5-10 minutes to allow ingredients to achieve appropriate consistency.

Place spoonfuls onto greased cookie sheet and bake for 10 – 15 minutes or until cookies have browned. Cookies tend to be soft. You may need to bake them longer, depending upon your personal preference.

Servings: 1

Ingredients

• 1 package Medifast French Vanilla Shake
• 1 package Medifast Scrambled Eggs
• 1/4 tsp baking powder
• 1 tsp Vanilla
• Water – just enough to get a thin pancake-batter like consistency
• Walden Farms Pancake Syrup

Directions

Heat a small non-stick skillet. Pour enough batter to coat the bottom of the pan. cook over a medium heat until the crepe starts to bubble. Turn the crepe over using a silicon spatula and cook the other side for one minute.

These cook fast, so keep an eye on them.

Drizzle with Walden Farms Pancake Syrup. Walden Famrs syrup is calorie-free, fat-free, carb-free, sugar-free and cholesterol-free. It tastes pretty good, too!

Servings: 2

Ingredients

• 1 pkg. Medifast Eggs
• 8 oz water
• 2 pkg. Blueberry Medifast Oatmeal
• 1/4 tsp Baking Powder
• 1/8 tsp Vanilla

Directions

Thoroughly, mix eggs and water using a whisk or blender. Then, add the vanilla and baking powder. Gradually, stir in Medifast oatmeal, one packet at a time. Make sure the oatmeal is evenly dispersed and mixed very well. You don’t want flat pancakes!

Spray a skillet with Pam. Pour the mixture onto the skillet and cook them just like normal pancakes. You’ll know when they’re done.

This will make 6 pancakes which equals 3 servings.

Keep the extras as leftovers and reheat them in the microwave for 15-20 seconds.

• One packet Dutch Chocolate shake
• 1/4 – 1/3 water (Packets do not always have the same amount of powder, so the water can vary. Start with 1/4 cup, add more as needed)
• 1/2 tsp cinamon
• 1 tsp baking powder
• pinch of salt
• 1 tsp vanilla extract
• 1/2 tsp walnut extract

Mix together thoroughly. Spray a mini muffin pan with non stick cooking spray. Bake at 375 for 20-25 minutes. Ovens vary, so cooking times will as well. This made 6 mini muffins.

• 1 packet Maple Oatmeal
• 1 packet Hot Cocoa
• 2 packets Splenda
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 2 tsps SF Chocolate Syrup (you may add more to flavor it more)
• 1/4 cup of water (give or take – work with it to find the right consistency)

Mix the dry ingredients together first. Next, add the wet ingredients. Slowly add the water and stir as you go. The consistency should be thick and sticky, like the scones or drop biscuits. Drop batter onto Pam sprayed cookie sheet. I made 6 nice sized cookies easily. Cook at 400 degrees for 8-9 minutes.

This makes 2 meals of 3 cookies each. These cookies are a soft cookie but the big thing is they actually LOOK like a cookie! Obviously, they aren’t the real deal but they are quite tasty!

• 2 pkts Maple Oatmeal
• 1 pkt banana pudding
• 1 pkt banana shake
• 4 pkts Splenda
• 3/4 teas baking powder
• dash of salt
• 1/2 teas vanilla extract
• 1 teas banana extract
• 1 teas black walnut extract
• 1 cup water

Mix dry ingredients first, add wet ingredients and stir. Pam spray muffin tins. Bake at 350 for 35 to 45 minutes. Do the toothpick test to make sure they are done. I baked 4 jumbo muffins, to make 4 meals, at 375F for 30 minutes and it was not quite enough. They were golden brown but not done on the inside. I think baking it at a lower temp for longer is the better move. They taste really good heated up!

• 2 packets of MF vanilla shake (or shake of your choice)

• 1 packet of splenda (not really necessary, but gives a little sweet kick)

• 1 tsp of baking powder (more than most, but really helps “puff” them up)

• 1 – 2 tsp vanilla extract (or extract of your choice – amount depends on your taste)

• 2 – 4 ounces of water





Mix dry ingredients with a wisk, then add the water slowly. Don’t pour in all the water at once, add it slowly at first and then add more as needed. You want to get a “dough” that is the consistency of paste.



Spoon the cookies by tablespoonful onto parchment paper covered baking sheet (or spray baking sheet with cooking spray). You should get about 4 good size cookies or 6 medium size cookies.



Bake the cookies at 350 degrees for 8 minutes. For an extra kick you can sprinkle the tops with splenda and cinnamon for a “snickerdoodle” effect.

• 4 packets of oatmeal, (not peach or vanilla berry)
• 3 packets of chocolate shakes
• 1 package of chocolate pudding
• 3 T. canola oil
• 4 packages splenda
• 1 T of cinnamon
• 1/2 teas. baking powder
• 1/2 teas. salt

Mix all ingredients and then gradually add water until it has the consistency of brownie batter. Spray non-stick cooking on a 9×13 inch cake pan. Bake for 15 minutes at 350 degrees. The edges will be a bit dark. This recipe makes 8 servings with about 14 carbs a serving if you average out all the packets and the Splenda. If you don’t have chocolate pudding, you can use a shake as the 8th supplement.

Cut the brownies into 8 squares (these will weight out to about 3 oz. each). After you’ve cut them up, they can easily be packaged in a zip-loc or sandwich bag and taken with you wherever you go.

Servings: 8. Each brownie counts as 1 Medifast meal.