Oats/Mixes

Servings: 2 servings | Prep Time: 5 mins | Cook Time: 8 hours

Ingredients:

• 1 banana, sliced (or 1/4 cup any fruit of your choice)

• 1–2 tablespoons of unsweetened almond butter (or peanut butter)

• 1 1/2 teaspoons chia seeds

• 1 cup of whole rolled oats (not instant)

• 1 cup of unsweetened almond milk (or any unsweetened nut milk)

• 1 teaspoon organic maple syrup (100% real maple syrup), or raw honey

• 1/4 teaspoon high-quality vanilla extract

• optional: berries to top

Directions:

You’ll need a wide-mouth pint-sized mason jar or similar glass container with a secure fitting lid.

In a separate container, mix your nut milk, natural sweetener and vanilla extract. Set aside.

In your mason jar, layer the ingredients as follows: 3-4 slices of banana, 2 dollops of almond butter, 1/2 teaspoon chia seeds, 1/2 cup oats, then repeat two or three times until there is a 1-inch gap between the top of the ingredients and top of the mason jar.

Pour your milk mixture over the oats leaving about 1/2 inch gap at the top to allow your oats to expand as they soak. Stick a knife or fork to the bottom of the jar a few times to help the milk soak to the bottom of the jar, if needed.

Cover tightly and refrigerate overnight, or at least 6-8 hours to let the oats absorb the almond milk.

Tip: You can get creative with this recipe and use berries instead of bananas, flax instead of chia, or any unsweetened nut milk or nut butter that you fancy.

Servings: 1 serving | Prep Time: 10 mins | Cook Time: 2 hours 10 mins

Ingredients:

• 1/2 cup rolled oats

• 1/4 cup unsweetened nut milk (almond, macadamia, soy, etc.)

• 1/2 cup plain Greek yogurt (benefits of Greek yogurt)

• 1 medium-sized apple

• 1/4 tsp cinnamon

• 1 tbsp nut butter (peanut, almond, cashew)

• 1 tbsp raisins

• Additional toppings (optional): peanut butter, coconut flakes, hemp seeds, pepitas, etc.

Directions:

Chop apple in half. Using a cheese grater, grate half the apple and add to glass jar or bowl. Cover and keep the other half of the apple in the fridge to prevent browning; it will be chopped later to add as a topping.

Add rolled oats, yogurt, milk, raisins, and cinnamon to the grated apple, stirring until mixed well.

Cover and let ingredients soak in the fridge for 2 hours or overnight. This will soften and thicken the oats.

Once ready, chop the other half of the apple and add to bircher muesli. Add other toppings as desired, such as nut butter, nuts, seeds, etc. Enjoy!

Servings: 8 servings | Prep Time: 15 mins | Cook Time: 35 mins

Ingredients:

• 1 pound pork sausage

• 1 ½ cups frozen onion and pepper mix

• 2 cups frozen shredded hash brown potatoes

• 2 cups shredded cheddar cheese divided use

• 4 large eggs

• 1 ⅓ cups homemade Bisquick mix

• 2 cups milk

• ½ teaspoon fine sea salt

• ½ teaspoon black pepper

• 2-3 dashes hot sauce

Directions:

Preheat oven to 400°F. Spray (1) 9×13-inch casserole dish with nonstick cooking spray. Set aside.

In a skillet over medium-high heat, cook the pork sausage until browned and no longer pink. Drain off the fat, then add the cooked sausage to the prepared baking dish.

Add the onion and pepper mix, hash brown potatoes, and 1 ½ cups of the cheese to the baking dish and stir to mix with the sausage.

In a large bowl, whisk together the eggs and Bisquick mix until well combined. Whisk in the milk, salt, pepper, and hot sauce until smooth.

Pour the egg mixture over the sausage mixture. Use a spatula to nestle all of the mix-ins into the egg mixture. Sprinkle evenly with the remaining cheese.

Bake for 35-40 minutes or until evenly puffed and the center is set. Serve warm.