Serves: 6-8

Ingredients

Sweet Potato Base:

• 3 large or 4 medium sweet potatoes, peeled and cubed
• Pinch of salt
• 1/2 cup milk of choice
• 1/4 cup maple syrup, brown sugar, or coconut sugar (can use more if you want it sweeter)
• 1/4 cup melted butter (regular or dairy-free) or olive oil
• 1 teaspoon vanilla, optional
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg (or additional cinnamon)

Topping:

• 8 oz POH granola (OG or Pumpkin Spice)
• 6 T butter

Instructions

1. Cook Sweet Potatoes: Place chopped sweet potatoes into a pot of salted water and then bring to a boil over medium-high heat. Cook potatoes about 15 minutes, until fork tender. Drain and return potatoes to the pot.
2. Preheat Oven: Preheat oven to 350ºF.
3. Prepare Topping: Melt the 6 T butter for the topping. In a food processor, pulse the 8 oz POH granola until it forms a coarse crumble. Combine the melted butter and the crumbled granola in a small bowl. Set aside.Note: Since the recipe only mentioned "pulsing granola in," the most common next step for a crumble topping is to mix it with the melted butter.
4. Make Sweet Potato Base: Add the milk, sweetener, melted butter/oil, vanilla, cinnamon, and nutmeg to the cooked potatoes. Mash together or beat with a hand mixer until smooth.
5. Assemble and Bake: Transfer the sweet potato mixture to a lightly greased 2-quart baking dish then sprinkle the
6. evenly over the top. Bake for 25–35 minutes, until the topping is golden brown.

Enjoy this delicious sweet potato casserole!

Serves: 1

Ingredients

• 1 scoop vanilla protein powder
• 1 cup unsweetened almond milk
• 1/2 teaspoon almond extract
• 1 cup frozen sweet cherries
• 1 Medjool date (pitted)
• 1 cup frozen cauliflower florets
• Ice (adjust amount for desired thickness)
• (Optional Add-ins: Collagen & psyllium seed husks)
• For topping: POH granola

Instructions

1. Combine Ingredients: Add all ingredients (vanilla protein powder, almond milk, almond extract, frozen cherries, Medjool date, frozen cauliflower, and optional add-ins) into a high-powered blender. Add a few ice cubes.
2. Blend: Secure the lid and blend on high until the mixture is completely smooth and creamy. Stop and scrape down the sides if necessary. Add a splash more almond milk if the mixture is too thick to blend.
3. Serve: Pour the smoothie into a glass.
4. Garnish: Top generously with POH granola before serving.

Serves: 6-8

Ingredients

• 8 oz POH granola (flavor of your choice)
• 6 Tablespoons (T) butter (melted)

Instructions

1. Prepare Granola: Grind your granola into crumbs in your food processor. Process the granola enough to achieve the consistency of coarse sand. (It's fine if dried fruit pieces remain slightly whole).
2. Preheat Oven: Preheat your oven to 350°F.
3. Combine Ingredients: Melt the butter. Stir the melted butter into the processed granola crumbs until they are well combined and the mixture resembles wet sand.
4. Press into Pan: Press the granola mixture evenly into the bottom and sides of a lightly greased:Springform pan (for cheesecake)Pie dish (for pie)Tip: Use the bottom of a measuring cup or a flat-bottomed glass to help firmly and evenly press the mixture.
5. Bake the Crust: Bake the crust for 10 minutes.
6. Cool: Remove the crust from the oven and allow it to cool slightly on a cooling rack.
7. Fill: Fill the cooled crust with your favorite pie or cheesecake filling.