RECIPE HUB

By: MUSH

Ingredients:

1 container (18-oz) Original MUSH 
½ cup quick oats
¼ cup coconut sugar
2 tablespoons ground flaxseeds
2 tablespoons all purpose or gluten-free flour
1 tablespoon coconut oil, melted
½ teaspoon baking soda
¼ teaspoon sea salt
1 teaspoon cinnamon
¼ cup dried cherries
¼ cup chocolate chips

Directions:

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. Combine the MUSH, oats, sugar, flaxseeds, flour, coconut oil, baking soda, sea salt, and cinnamon in a medium bowl.

3. Fold in the dried cherries and chocolate chips.

4. Use a ¼ cup measuring cup to scoop 10 cookies, spaced 1-inch apart.

5. Bake for 13 to 15 minutes, or until the bottoms of the cookies are golden. Let cool on the baking sheet.

By: @noshwithmicah

Ingredients:

2 teaspoons olive oil, divided
1 large egg
1 tablespoon parmesan cheese, grated
1 pinch of red chili flakes
1 pinch of black pepper
⅔ cup Original MUSH overnight oats

Directions:

1. Heat 1 teaspoon of oil in a nonstick pan over medium heat. Add the egg, and cook to desired doneness.

2. Top Original MUSH overnight oats with the fried egg.

3. Top the egg with grated parmesan and chili flakes. 

4. Drizzle the top with remaining olive oil.

Serves: 1

By: @noshwithmicah

Ingredients:

1 tablespoon almond butter
1 tablespoon pumpkin seeds
1 tablespoon pecan halves
1 tablespoon whole cashews
¼ teaspoon, cinnamon
¼ cup pineapple pieces
⅔ cup of Original MUSH overnight oats

Directions:

1. Top Original MUSH overnight oats with a spoonful of almond butter, pumpkin seeds, pecans, and cashews. Sprinkle with cinnamon.

 Serves: 1