Recipes — Organic

Switch things up by turning Rachel’s Overnight Oats into baked oat cups! You can still prep these ahead of time for easy on-the-go breakfast, just in muffin form. Ingredients: 3 cups Rachel’s Overnight Oats 1 tsp baking powder 1 tsp vanilla ½ cup maple syrup 1 egg 1 medium, ripe banana Scant 1 cup non-dairy milk 1 ½ cups blueberries Instructions: Preheat the oven to 350 degrees fahrenheit and spray silicone baking cups or a muffin tin with avo/coconut oil or ghee. In a large bowl, whisk together the oats and ground flax/chia seeds if using, and baking powder. In...

These 3-ingredient cookies are soft and chewy, packed with protein, and just the right amount of natural sweetness. Ingredients 1 cup of Rachel's Overnight Oats 1 medium sized, overly ripe banana 1/4 cup sunflower seed butter (or your favorite nut butter) optional toppings/add-ins: coconut, sprinkles, chocolate chips, cinnamon, nuts, dried fruit Instructions: Preheat the oven to 350 degrees fahrenheit and line a baking sheet with parchment paper. In a large bowl, mash the banana then add in the oats (and seeds if using), and nut or seed butter. Stir to combine completely, until all ingredients are wet from the banana....

Cacao Coconut Overnight Oats Recipe