Does your Instant Pot get used year round? It's perfect for all seasons. This Instant Pot Apple Crisp is full of flavor, and adding oatmeal makes it healthy… right? :) Get your Instant Pot from Amazon, Wal-Mart, Target, or any major retailer like Bed Bath & Beyond. Watch for sales. It's almost always under $100!



Ingredients:

4 Granny Smith apples, peeled and diced
1 cup rolled oats
1/2 cup brown sugar
1 tbsp cinnamon
1 tbsp melted butter
1 tbsp flour
1 tbsp honey
1/2 cup water

WEIGHT WATCHERS POINTS
8 servings: 6 Smart Points / 3 Points Plus each

Fruit is 0 points.



Directions:



Dice apples, then mix them in a large bowl with brown sugar, butter, and cinnamon.




Toss apples lightly with a mixture of oats, flour, and honey.

Pour water in the bowl of your cooker, then drop in apple mixture.



Seal and cook on high pressure for 7 minutes.



Serve while still warm.

INSTANT POT APPLE OATMEAL CRISP
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Use your Instant Pot to make the best apple crisp dessert ever!

4 Granny Smith apples, peeled and diced
1 cup rolled oats
1/2 cup brown sugar
1 tbsp cinnamon
1 tbsp melted butter
1 tbsp flour
1 tbsp honey
1/2 cup water

Dice apples, then mix them in a large bowl with brown sugar and cinnamon.
Toss apples lightly with a mixture of oats, flour, and honey.
Pour water in the bowl of your cooker, then drop in apple mixture.
Seal and cook on high pressure for 7 minutes.
Serve while still warm.

Ingredients from recipe PINEAPPLE STRAWBERRIES LUCUMA SMOOTHIE

1 cup organic pineapple
2 cups almond milk
1 cup organic strawberries
1 tbsp organic lucuma powder
2 tbsp tocotrienols
1 banana, small

How to prepare the recipe PINEAPPLE STRAWBERRIES LUCUMA SMOOTHIE

Put everything together to a blender and blend on high settings until smooth.
Transfer the mixture to a large glass filled with some ice cubes. Serve chilled.

Ingredients from recipe CHOCOLATE MILKSHAKE

Vegan milk (coconut, hemp or almond milk): 250 milliliters
Pitted Medjool date: 3
Mesquite powder: 1 teaspoon
Cacao powder: 2 teaspoons
Sea salt: 1 pinch
Grated vegan Chocolate: Optional

How to prepare the recipe CHOCOLATE MILKSHAKE

In a food processor or blender, combine everything except chocolate. Blend all ingredients for almost 1 minute.
Pour in your serving glasses with ice and top with some grated chocolate, if you desire.
Serve chilled.

Ingredients from recipe OATMEAL BARS

Rolled oats: 1 1/3 cups
All-purpose flour: 1/2 cup
Vegan chocolate chips (semi-sweet): 1/2 cup
Unsalted cashews (ground): 1/2 cup
Shelled sunflower seeds (unsalted): 2 tablespoons
Almond butter: 1/3 cup
Mesquite powder: 1 teaspoon
Flax meal (ground): 1 tablespoon
Wheat germ: 1 tablespoon
Ground cinnamon: 1/2 teaspoon
Sea salt: 1/4 teaspoon
Warmed honey: 1/2 cup
Vanilla extract: 1/2 teaspoon

How to prepare the recipe OATMEAL BARS

Preheat your oven to almost 350 °F. Line one baking dish (9x11-inch) with one aluminum foil.
Whisk sea salt, cinnamon, wheat germ, mesquite powder, flax meal, sunflower seeds, ground cashews, chocolate chips, flour and oat in one shallow bowl.
Stir vanilla, almond butter and warmed honey in one bowl and mix these ingredients well. Pour honey blend in oat mixture and stir until combine.
Transfer this batter into lined baking dish and lay one waxed paper sheet on the batter. Firmly press to distribute in your baking dish equally. Discard and remove waxed paper.
Bake in your preheated oven until fragrant and gold for almost 12 minutes.
Pull foil from baking dish and let them cool in the aluminum foil for almost 10 minutes. Carefully remove aluminum foil and cut them into bars.

Ingredients from recipe PECAN MAPLE PIES

Almonds: 1/4 cups
Tahini: 1/4 cups
Medjool dates (make them smooth by soaking them and remove their skin): 200 grams
Maple syrup: 1/4 cups
Melted Coconut oil: 1/4 cups
Mesquite powder: 1/2 tablespoons
Pecans (for topping): as per your need
Crust

Pecans: 1/2 cups
Almonds: 1/4 cups
Ground vanilla beans: 1/2 teaspoons
Himalayan salt: 1 pinch
Medjool dates (pitted): 175 gramsMaple syrup: 1/2 tablespoons

How to prepare the recipe PECAN MAPLE PIES

Pulse salt, vanilla bean, and nuts together in the food processor to make coarse meal. Add maple syrup and medjool dates in this meal and continue processing until it is good to form dough.
Divide dough between your molds and press them down and toward the sides to make crust. If you want to make regular pie instead of mini pies, you can double the recipe to make a good crust.
Mix all remaining ingredients in a food processor to make them smooth.
Spoon this filling in the crusts or fill it in a piping bag and pipe it on your crusts.
Put them in your fridge for almost one hour and remove them from molds after one hour. Top with pecans and store in your fridge.

Ingredients from recipe PUMPKIN PIE BOWL

Pumpkin purée: 1/2 cups
Frozen bananas: 1
Chopped apples: 1
Spinach: 1 1/2 cups
Spirulina powder: 1 tablespoon
Matcha tea powder: 1/4 teaspoons
Cinnamon: 1 teaspoon
Cocoa powder: 1 teaspoon
Nutmeg: 1/4 teaspoons
Ginger (thumb size): 1
Wheat germ: 1 tablespoon
Mesquite powder: 1 teaspoon
Coconut cream: 1 tablespoon
Coconut water: 1/2 cups
Vanilla extract: 1 teaspoon

How to prepare the recipe PUMPKIN PIE BOWL

Combine all ingredients in your blender or food processor
Blend to make a smooth mixture.
Top with hemp hearts, chia seeds, pumpkin seeds, and goji berries before serving it

Ingredients from recipe SPICY CHIPOTLE PEAS

Olive oil: 2 tablespoons
Balsamic vinegar: 1 tablespoon
Chopped bell pepper (orange): 1 cup
Chopped celery: 1 cup
Chopped carrots: 1 cup
Chopped onion: 1 cup
Minced garlic: 1 teaspoon
Black-eyed peas (dry): 32 ounces
Water: 4 cups
Vegetable bouillon or base: 4 teaspoons
Chopped chipotles with adobo: 7 ounces
Mesquite smoke (liquid flavoring): 2 teaspoons
Ground cumin: 2 teaspoons
Powdered black pepper: 1/2 teaspoons
Mesquite Powder: 1 teaspoon

How to prepare the recipe SPICY CHIPOTLE PEAS

Take one skillet and heat balsamic vinegar and oil in this skillet.
Cook garlic, onion, carrot, celery, bell pepper in hot oil for almost 5 – 8 minutes.
Transfer this mixture to your slow cooker and stir in the vegetable base, water, and black-eyed peas. Mix well to dissolve vegetable base
Mix in the mesquite powder, chipotle pepper and adobo sauce (1 tablespoon), black pepper, cumin, and liquid smoke.
Cook in your slow cooker on low for almost 8 hours and on high for almost 4 hours.

Ingredients from recipe LIME BREAD WITH GOJI BERRY

Salt: ½ teaspoon
Vegan butter (melted): 1/3 cup
Lemon zest: 2 tablespoons
White sugar: 1 cup
Coconut milk: ½ cup
Lemon juice: squeeze 1 lemon
Blueberries: 1 cup
Flax Seed powder: 2 tablespoons (mix 2 tablespoons of flax seed powder with 3 tablespoons of water)
Lemon juice: 2 tablespoons
All-purpose flour: 1 ½ cups
White sugar: ¼ cup
Baking powder: 1 ½ cups
Goji Berry:1 cup

How to prepare the recipe LIME BREAD WITH GOJI BERRY

Preheat your oven to almost 350 °F. Flour and grease your loaf pan (8x4-inch).
Mix salt, baking powder, flour and goji berry in a bowl and keep it aside.
Mix salt, baking powder, flour and goji berry in a bowl and keep it aside.
Stir in lemon juice (1 lemon) and add this mixture to flour mixture along with milk. Fold in blueberries and lemon zest.
Pour this mixture in greased baking pan and bake for nearly 60 – 70 minutes and check with a wooden toothpick.
Insert a toothpick in the middle and if it is clean, the cake is ready.
To make glaze, combine sugar (1/4 cup) and lemon juice (2 tablespoons). Drizzle this mixture over warm bread.
Let the bread cool before serving it.

Ingredients from recipe GOJI BERRY PANCAKES

Salt: ½ teaspoon
Water: 1 ¼ cups
White sugar: 2 tablespoons
All-purpose flour: 1 ¼ cups
Oil: 1 tablespoon
Baking powder: 2 teaspoons
Goji berry: 1 cup

How to prepare the recipe GOJI BERRY PANCAKES

Sift salt, baking powder, sugar, goji berry and flour in one bowl. Whisk oil and water together in one small bowl.
Make one well in the middle of dry ingredients and add wet ingredients in the well. Stir this blend well to make this mixture lumpy.
Heat a greased griddle or pan over medium heat and drop 2 to 3 tablespoons batter on the griddle.
Cook well until bubbles appear on the surface and edges become dry.
Flip to other side and cook to make other side brown. Replicate this procedure with remaining batter.
You can serve it with some chopped fruits and maple syrup.

Ingredients from recipe GOJI BERRY SMOOTHIE

Almond milk or coconut milk: 1 cup
Vegan chocolate syrup: 2 tablespoons
Raspberries: 8 fresh
Powdered sugar or stevia: ¼ cup
Vegan ice cream: 4 scoops
Goji berry: 1 cup

How to prepare the recipe GOJI BERRY SMOOTHIE

Put milk, goji berry and sugar in one blender and blend for nearly 2 minutes.
Add ice cream and pulse 3 times again.
Pour this smoothie in chilled glasses and drizzle with some chocolate syrup.
Garnish with berries and serve chilled.

Ingredients from recipe GOJI BERRY PISTACHIO BISCOTTI

All-purpose flour: 1 ¾ cups
Olive oil: ¼ cup
Salt: ¼ teaspoon
White sugar: ¾ cup
Baking powder: 1 teaspoon
Vanilla extract: 2 teaspoons
Dried cranberries: ½ cup
Almond extract: ½ teaspoon
Pistachio nuts: 1 ½ cups
Flax seed powder+ water: 2 tablespoons seed powder + 6 tablespoons water (make a blend)
Goji berry: 1 cup

How to prepare the recipe GOJI BERRY PISTACHIO BISCOTTI

Preheat your oven to almost 300°F.
Mix sugar and oil together in a bowl. Stir in almond extracts, and vanilla. Finally whisk flax seed powder blend.
Combine baking powder, salt and flour. Gradually pour this blend in flax seed blend. Stir well and fold in nuts, goji berries and cranberries.
Divide this dough in two parts and form 2 logs of 12x2-inches on one cookie sheet. The sheet should be lined with foil or parchment paper. Dough can be sticky so manage it with wet hands.
Bake for almost 35 minutes in your preheated oven to make logs light brown. Remove from your oven and keep it aside for nearly 10 minutes. Decrease heat to 275 °F.
Cut the logs diagonally to make ¾-inch thick slices. Put on the sides of lined cookie sheet and bake for nearly 8 – 10 minutes again to make it dry.
Cool before serve.

Ingredients from recipe DELICIOUS FRUIT SALAD

Vegan yogurt: ¼ cup
Raisins: ½ cup
Dried cranberries: ¼ cup
Brown sugar: 1 ½ teaspoons
Chopped walnuts: 2 tablespoonsDiced pear: 1
Ground cinnamon: 1 dash
Diced apple: 1
Ground nutmeg: 1 dash
Sliced celery: 1 cup
Goji berry: half to 1 cup

How to prepare the recipe DELICIOUS FRUIT SALAD

Mix brown sugar, and yogurt together in one bowl.
Combine walnuts, cranberries, goji berries, raisins, celery, apple and pear in one bowl. Mix dress in fruits and toss well.
Sprinkle goji berry powder (1 dash), nutmeg and cinnamon on the top.
Chill salad for almost 30 minutes and serve.

Ingredients from recipe COCOA NIB HOT CHOCOLATE

6 ounces 70% bittersweet chocolate, finely chopped
1 ounce cocoa nibs
3 ounces sugar
16 ounces whole milk
1/4 tsp. kosher salt
2 ounces water

How to prepare the recipe COCOA NIB HOT CHOCOLATE

In a spice grinder, pulse the cocoa nibs until coarsely chopped, preferably 3 to 4 times. Place the nibs in a microwave-safe measuring cup, preferably 1-quart & then add in the milk. Microwave until the milk reaches 160 F, for couple of minutes, preferably on high settings. Steep for half an hour, preferably at room temperature.
In the meantime, combine chocolate together with the water, salt & sugar in a French press carafe, preferably 1-liter; set aside.
You are done with the steeping process, put the nib-milk mixture again to the microwave & heat until it starts simmering, for couple of minutes, preferably on high.
Using a fine-mesh strainer; strain the hot nib-milk mixture into the French press carafe; set aside for a minute and then stir until the milk & chocolate well combined. Pump the plunger of the French press to froth & aerate, preferably 10 to 15 times. Serve immediately