1/2 cup almond milk, or other non-dairy milk
1/4 cup rolled oats, old fashion or quick
1 T. protein powder
1 T. almond butter
1 t. ground flax seed
1 t. chia seeds
1 apple, diced
1/2 t. fresh, diced ginger, raisins, dried cherries, dried peaches, sliced bananas, optional

Mix ingredients in a medium-size bowl.
Spoon into a pint-size mason jar (if desired) or cover bowl with plastic wrap.
Refrigerate overnight.

Note: Fast and easy breakfast!

Serves 1

2 cups old-fashioned rolled oats
1/2 cup unsweetened shredded coconut
1/2 cup creamy peanut butter
1/2 cup agave syrup or honey
1/4 cup packed brown sugar
1/2 cup vegan chocolate chips or favorite trail mix

Preheat the oven to 350°F.

Spread the oats and coconut on a baking sheet.
Place in the oven and toast for 10 minutes, stirring occasionally, until
lightly browned.
Meanwhile, combine the peanut butter, agave syrup or honey, and brown sugar in a small saucepan over medium heat. Cook until the brown sugar has completely dissolved, stirring continuously so as to prevent scorching.
Add the toasted oats and coconut to the peanut butter mixture along with the chocolate chips or trail mix and stir to combine. Set aside to cool for 10 minutes. Working with dampened hands, shape into half-inch balls and refrigerate for at least an hour before serving.

Yield: 3 dozen

Note: This is super sweet! Might want to cut back slightly on the sugar.