Kodiak Cakes

10/20/2026

The feeling that started a chain reaction

For Kodiak athlete Christopher Blevins, biking has been a passion since he was a kid. His motto, “never forget the feeling,” reminds him to chase the fun and freedom he feels on the bike every time he rides.

What motto keeps you going?

10/15/2026

10/13/2026

All the warm, spiced flavor of pumpkin banana bread, baked into a chewy oatmeal bar.

Made with Kodiak Pumpkin Flapjack Mix, Kodiak Classic Rolled Oats, ripe bananas, and plenty of chocolate chips, these soft-baked bars bring all the fall flavor plus 8g of protein and 4g of fiber per serving. Bake a batch, slice em up, and keep them in the fridge for an easy grab-and-go bite.

Save this one for your next cozy baking day!

Ingredients:
• ½ cup Kodiak Pumpkin Flapjack Mix
• 3 cups Kodiak Classic Rolled Oats
• 1 tbsp pumpkin pie spice
• ½ tsp salt
• 1 cup pumpkin puree
• 2 ripe bananas
• ½ cup almond butter
• 2 eggs
• 1 tsp vanilla
• ⅓ cup maple syrup
• 1 cup semi sweet chocolate chips

Directions:
1. Preheat oven to 350°F and line a 9×9-inch baking dish with parchment paper.
2. In a large bowl, mash the bananas until mostly smooth. Add the pumpkin purée, almond butter, eggs, maple syrup, and vanilla and whisk until well combined.
3. Stir in the Kodiak Pumpkin Flapjack & Waffle Mix, Kodiak Classic Rolled Oats, salt, and pumpkin pie spice until evenly combined. Fold in the chocolate chips.
4. Spread the mixture evenly into the prepared baking dish and sprinkle additional chocolate chips over the top, if desired.
5. Bake for 30 - 35 min or until the center is set.
6. Cool completely before slicing into bars. Store in an airtight container in the refrigerator.

Macros:
237 cals / 8g protein / 4g fiber / 10g fats / 31g carbs

10/08/2026

Pumpkin lovers with protein goals, this one’s for you!

It’s officially October and there’s nothing stopping you from having pumpkin for breakfast, snacks, AND dessert 🎃

Comment "PUMPKIN” and we'll send these straight to your inbox.

10/07/2026

Why do they call these Cowboy Cookies, you ask?

We’re still waiting on a cowboy to confirm. In the meantime, we’ve eaten six.

Ingredients:
• 1/2 cup unsalted butter, browned
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 eggs
• 2 tsp vanilla extract
• 1 1/2 cups Kodiak Protein Oats
• 1 1/4 cups Kodiak Buttermilk Power Cakes Mix
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/3 cup unsweetened shredded coconut
• 1/2 cup chopped pecans
• 3/4 cup semisweet chocolate chips

Directions:
1. Brown the butter in a small saucepan over medium heat, stirring frequently, until it turns golden brown and smells nutty, about 4–6 minutes. Transfer to a large mixing bowl and let cool.
2. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
3. Add the brown sugar and granulated sugar to the cooled browned butter. Mix until well combined.
4. Mix in the eggs, one at a time, then stir in the vanilla extract.
5. Add the Kodiak Protein Oats, Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix, cinnamon, and salt. Mix until combined.
6. Fold in the shredded coconut, chopped pecans, and semisweet chocolate chips until evenly distributed.
7. Chill the dough for 20–30 minutes to help prevent spreading.
8. Scoop the dough into 2-tablespoon portions and place them about 2 inches apart on the prepared baking sheets.
9. Bake for 11–14 minutes, or until the edges are lightly golden and the centers are just set.
10. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Macros (makes 24 cookies):
190 cals | 7g protein | 11g fats | 21g carbs | 2g fiber

10/05/2026

This oatta be wildly delicious.

Made with Kodiak Classic Rolled Oats and 4 simple ingredients, this recipe is the perfect way to celebrate Oatober.

Take it from us (completely unbiased here)—whole grains, protein, and wild flavor are the best way to fuel your szn.

Ingredients:
• 2 1/2 cups Kodiak Classic Rolled Oats
• 3/4 cup maple syrup
• 2/3 cup peanut butter
• 2 cups raspberries
• 1/2 cup semi sweet chocolate chips

Directions:
1. Mix together peanut butter, maple syrup, and Kodiak Rolled Oats
2. Press into cups into a greased muffin tin
3. Bake at 350°F for 20 mins or until golden brown
4. Let cool 10 mins in pan and remove
5. Smash raspberries and fill in oat cups
6. Drizzle with melted chocolate
8. Freeze for 15 mins and enjoy!

Macros:
232 cals | 6g protein | 10g fats | 31g carbs

10/01/2026

October? You mean OATober. 🥣🍂

Protein-packed, endlessly versatile, and anything but boring—these five recipes prove oats can do it all. Whether you’re craving something fruity, chocolatey, cozy, or caffeinated, there’s an oat-filled option for everyone.

Comment “OATS” and we’ll send these recipes straight to your inbox!

09/29/2026

Searching for your coffee's better half?

We'd never say your cup of Joe is missing anything... until we tried these Chocolate Coffee Biscotti.

Now, every cup feels incomplete, lonely—dare we even say, bitter?

Comment “RECIPE” and we’ll send the recipe for your coffee’s perfect pair right to your DMs.

09/28/2026

Suddenly, you’ve become an expert at hiding veggies in plain sight.

These Chocolate Chip Zucchini Bars sneak in greens, whole grains, protein, and plenty of wild flavor into every serving. So, when the kiddos come searching for something sweet, consider this recipe to be the easiest “eat your veggies” ever.

Ingredients:
• 1 ½ cups shredded zucchini
• ½ cup plain greek yogurt
• 3 tbsp melted butter
• ⅓ cup real maple syrup
• 1 egg
• 1 egg yolk
• 1 tbsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp salt
• 2 cups Kodiak Buttermilk Power Cakes Mix
• ½ cup dark chocolate chips

Directions:
1. Preheat the oven to 350°F. Grease or line an 9x9-inch baking pan with parchment paper.
2. Shred the zucchini and squeeze out as much excess moisture as possible using a clean kitchen towel or paper towels.
3. In a large bowl, whisk together the Greek yogurt, melted butter, maple syrup, eggs, and vanilla until smooth.
4. Stir in the cinnamon and salt.
5. Add the Kodiak mix and stir just until combined.
6. Fold in the shredded zucchini and dark chocolate chips.
7. Spread the batter evenly into the prepared pan.
8. Bake for 28–35 minutes, or until the center is set and a toothpick inserted into the middle comes out clean or with just a few moist crumbs.
9. Let cool in the pan for at least 15 minutes before slicing and serving.

Macros (makes 9 bars):
260 cals | 10g protein | 3g fiber | 11g fats | 34g carbs