Coconut Creamy Oatmeal

Servings: 3
Preparation Time: 15–20 minutes

Ingredients:

• 2 1/2–3 cups rolled oats
• dash Himalayan Salt
• 1–2 tablespoons Coconut Cream Concentrate
• raw honey, to taste
• 1 teaspoon ground flax
• 1 tablespoon chia seeds
• 2 tablespoons coconut chips
• coconut milk
• fresh or frozen mixed berries, for topping

Directions:

Boil water in a small pot. Add a dash of salt.

Add in the oats. Stir.

When the oats are almost cooked through, add the Coconut Cream Concentrate, raw honey, ground flax, chia seeds, and coconut chips.

When everything is well incorporated, turn off the stove.

Serve with fresh homemade coconut milk and top with more coconut chips and berries.

Myra from Lewiston, Maine, won $50 for this recipe and photo! Submit your recipes and photos here!

Don’t Matcha Me Blue Smoothie

Servings: 1
Preparation Time: 5 minutes

Ingredients:

• 3/4 cup coconut milk
• 1 1/2 cups frozen blueberries
• 2 tablespoons vanilla or plain protein powder
• 2 teaspoons matcha powder
• honey to taste
• 1 pump vanilla syrup, optional

Directions:

Blend all ingredients in a high-speed blender and serve.

Prepared by Moriah. Photo by Orissa. Submit your recipes and photos here for a chance to win $50!

Raspberry Oat Bars

Servings: 24
Preparation Time: approximately 15–20 minutes

Ingredients:

Crumble:

• 3 1/4 cups rolled oats
• 3/4 cup freshly ground whole wheat flour
• 3/4 cup all-purpose flour
• 1/2 cup + 2 tablespoons sugar
• 2 teaspoons organic lemon zest
• 2 teaspoons organic molasses
• 1/2 heaping teaspoon Himalayan Pink Salt
• 1/4 teaspoon baking powder
• 3/4 cup grass-fed butter, cold and in chunks
• 3/4 cup coconut oil

Filling:

• 8 tablespoons raspberry jam
• 2 teaspoons organic vanilla extract
• 2 tablespoons raw honey
• 1/8 teaspoon lemon extract

Directions:

In a large mixing bowl, mix together the oats, flours, sugar, zest, molasses, and baking powder. Cut in the butter and coconut oil using a pastry blender or your fingers and mix until the dough comes together.

Gently press 2/3 of the dough into the bottom of a 9 x 13-inch baking pan. Bake for 10–13 minutes or until the edges just start to turn brown.

In a bowl, stir raspberry jam, vanilla extract, honey, and lemon extract until smooth. Spread this mixture over the baked crust, then sprinkle the remaining oat mixture evenly over the jam mixture.

Bake for another 25–30 minutes or until the top has lightly browned and the filling is bubbly.

Let the bars cool completely before cutting.

Marijah from Columbia, KY, won $50 for this recipe and photo! Submit your recipes and photos here.