Blueberry & Banana Steel Cut Oats

- 2 cups of water
- 2 cups of almond milk
- 2 cups of blueberries
- 2 ripe bananas, mashed
- 1 cup Crop Tote steel cut oats
- 2 tablespoons of honey
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt

Stir water, almond milk, blueberries, bananas, oats, honey, vanilla extract, cinnamon, and salt together in the crock of a slow cooker.
Cook on Low for 5 to 8 hours.

Banana nut oatmeal

- ¼ cup of quick cooking Crop Tote Oats
- ½ cup of skim milk
- 2 tablespoons of Crop Tote Walnuts
- 2 tablespoons of honey
- 1 Banana Peeled

Combine the oats, milk,, walnuts, honey, and banana in a microwave-safe bowl. Cook in microwave on High for 2 minutes. Mash the banana with a fork and stir into the mixture. Serve hot.

- 2 cups of Old Fashioned Crop Tote Oats
- 3 cups of Vanilla Almond Milk
- 1/8 teaspoon salt
- ½ cup dried cherries
- 2 tablespoons of Crop Tote Almonds chopped.

Stir together oats, almond milk, and salt in a large microwave-safe bowl. Microwave on High for 4 to 6 minutes, stirring every 2 minutes, until oats are soft and most of the liquid has been absorbed. Stir in cherries.

-½ cup Crop Tote Walnuts, toasted
-19 oz Crop Tote Chick Peas Cooked
-¼ cup Italian salad dressing
-½ teaspoon cayenne pepper

In a blender or food processor, puree walnuts, chickpeas, salad dressing and cayenne pepper together until smooth.
Serve with vegetable sticks or pita triangles. Add paprika and lemon for taste.

-16 oz Crop Tote lentils cooked
-1 red onion diced
-2 tomatoes diced
-2 small cucumbers diced
-¼ cup olive oil
-2 tablespoons apple cider vinegar
-2 tablespoons fresh lime juice
-Salt and ground pepper

Combine lentils, onion, tomatoes, and cucumbers together in a bowl. Whisk olive oil, vinegar, lime juice, salt, and black pepper together in a separate bowl. Pour dressing over lentil mixture; stir to coat. Chill in refrigerator for 15 to 20 minutes.

-16 oz Crop Tote Black Beans
-3 eggs
-3 tablespoons of vegetable oil
-¼ cup cocoa powder & 1 pinch of salt
-1 teaspoon vanilla extract & ¾ cup white sugar
-½ cup chocolate chips

1.Preheat oven to 175 degrees C. Lightly grease an 8x8 square baking dish.
2.Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top. Bake in the preheated oven about 30 min.

-1 cup of almonds, toasted
-1 cup flaked coconut
-½ cup of honey
-2 ½ cups Crop Tote quick rolled oats
-¾ teaspoon cinnamon
-¼ cup almond or vegetable oil
Combine toasted almonds with oats, coconut and cinnamon. Blend honey with oil and drizzle over almond-oat mixture, tossing to mix well. Bake in oven at 350 degrees, 30 minutes, stirring occasionally. Remove from oven; loosen with spatula; cool.
Microwave Directions: Combine as above in glass baking dish. Cook on high 8 minutes, stirring

- 3 small mangoes, cut and cubed
- 6 red lettuce leaves, rinsed and torn.
-1 cup of Crop Tote Walnuts
-1/2 cup dried cranberries
-½ red pepper sliced
-½ green bell pepper sliced
-1 carrot sliced
-1 avocado sliced

In a large bowl, gently toss together the mangoes, lettuce, walnuts, cranberries, red and green peppers, and carrot. Serve immediately.