Minty Cocoa

Servings: 2
Preparation Time: 5 minutes

Ingredients:

• 2 cups milk or non-dairy milk*
• 1 tablespoon cocoa powder
• 2 teaspoons coconut oil
• 1 teaspoon maple syrup
• 1/4 teaspoon mint extract
• pinch salt

Directions:

Heat and whisk milk and cocoa powder in a saucepan over medium heat. Remove from heat and whisk in remaining ingredients.

Homemade Fresh Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Serve with natural marshmallows.

Kelly from Monterey, California, won $50 for this recipe and photo! Submit your recipes here!

Gluten-Free Protein Breakfast Bites

Servings: 32–36
Preparation Time: 10 minutes

Ingredients:

• 1 1/2 cups rolled oats
• 1 1/2 cups oat flour
• 1/2 cup blueberries
• 1/3 cup raw pumpkin seeds
• 1/3 cup shredded coconut
• 1/4 cup sliced almonds
• 1/4 cup plus 1 tablespoon ground flax seeds
• 2 tablespoons chia seeds
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Directions:

Preheat oven to 350 degrees F.

Lightly grease a mini muffin pan with coconut oil.

Add all the dry ingredients into a food processor and pulse a few times to incorporate them.

In a separate bowl, mix together remaining wet ingredients. Pour slowly into food processor and pulse until everything is well combined.

Fill mini muffin pans and press mixture until it is well compacted and just below the top of the pan. Bake for 12–15 minutes until lightly brown.

Cool before removing from the pan.

Jennifer from Fishers, IN, won $50 for this recipe and photo! Submit your recipes here!

Slow Cooker Pumpkin Rolled Oats

Servings: 6
Preparation Time: 8 hours

Ingredients:

• 1 cup rolled oats
• 1 cup pumpkin puree
• 2 cups coconut milk*
• 1 tablespoon coconut oil, melted
• 1 tablespoon ground cinnamon
• dash salt
• 1/2 cup whole cane sugar
• dash cloves
• maple syrup, optional

Homemade Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link).

Directions:

In a 1 1/2-quart heat-safe dish, combine rolled oats, pumpkin, coconut milk, coconut oil, cinnamon, salt, sugar, and cloves. Stir until combined.

Place dish inside slow cooker bowl. Pour water into base of slow cooker around the oats dish until about an inch from top of oats dish.

Cook on low heat for 8 hours. Carefully remove dish from slow cooker and stir.

Serve with a drizzle of maple syrup, if desired.

Courtney from Weir, KS, won $50 for this recipe and photo! Submit your recipes and photos here!