Easy Blueberry Baked Oats

Easy Blueberry Baked Oats Looking for a quick, wholesome, and delicious breakfast or snack? These Easy Blueberry Baked Oats are the perfect balance of sweet, nutty, and satisfying. With just a few simple ingredients, you can whip up a warm, cake-like treat that’s great for busy mornings or meal prep. Best of all, it fits perfectly in your BounceBox, keeping it fresh and ready to enjoy on the go! Ingredients: ½ cup oats ¼ cup plant milk 2 tbsp nut butter ¼ cup blueberries ½ tsp baking powder 1-2 tbsp agave or honey 8oz BounceBox Instructions: Preheat your oven or air fryer to 325°F. In your BounceBox, mix all ingredients until well combined. Bake for 15 minutes or until a toothpick comes out clean. Let it cool before enjoying. Top with extra blueberries, a drizzle of nut butter, or a sprinkle of cinnamon.  Whether you’re meal-prepping for the week or need a quick breakfast on the move, these Blueberry Baked Oats are a delicious, healthy option that you’ll love. 

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Mango Sticky Rice

Mango Sticky Rice Created by Sahar Elgamil @elga.meal Try this delicious Mango Sticky Rice recipe, made in your BounceBox! This sweet, creamy, and slightly chewy dish is made with coconut-infused sticky rice and juicy, ripe mango—an irresistible combination of flavors and textures. Whether you're meal-prepping for the week or taking a snack on the go, this tropical treat is perfect to make in your BounceBox, keeping it fresh and ready to enjoy anytime. View recipe video here. Ingredients: 1/2 cup glutinous rice 1 cup water 1 Tbsp sugar 1/8 tsp salt 1/2 cup coconut milk 1 mango, peeled and sliced  Instructions: Rinse rice under cold water until the water runs clear. Add rice to BounceBox along with water, salt, and sugar. Stir to combine. Microwave rice uncovered on power level 3 for ten minutes, stopping halfway through to stir. Once the water is absorbed into the rice, cover with the BounceBox lid and press down once. Microwave for another 10 minutes.  Take BounceBox out of the microwave, and pour coconut milk over the rice. Allow to soak in for 10 minutes, covered. Top with mango and enjoy! (Optional: drizzle sweetened condensed milk to taste if you want it sweeter).

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Chocolate Protein Overnight Oats

Chocolate Protein Overnight Oats Save this for your next breakfast meal prep! Overnight oats are such a simple way to prep a healthy breakfast, and it's even easier in a U-Konserve container! Ingredients: 1/2 cup oats 1 tbsp chia seeds 1/2 cup nonfat greek yogurt 1/2 cup milk (any kind) 1 scoop chocolate protein powder Honey or agave to sweeten Handful of frozen berries 15oz U-Konserve Square Instructions: Combine all the ingredients in a 15oz Square U-Konserve. Mix well to avoid chia seeds clumping. Top with berries and put it in the fridge overnight or for a few hours. Take it on the go or enjoy at home!

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Cherry Crumble Cake

This Cherry Crumble Cake is bursting with juicy cherries, topped with a golden crumble, and baked to perfection in a U-Konserve BounceBox. Perfect for a sweet treat in the mornings, afternoon, or evening!

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Pink Beet Hummus

Looking for a nutritious and colorful snack? This Pink Beet Hummus is packed with plant-based protein, healthy fats, and a hint of sweetness from roasted beets.

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Korean Soondubu Jjigae Inspired Soup

This comforting soup inspired by Korean Soondubu Jjigae is delicious and warming with the perfect kick.

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Sweet Potato Peppermint Brownies

Sweet Potato Peppermint Brownies This treat is a delightful combination of rich chocolate, sweet potatoes, and the refreshing taste of peppermint. They make for a perfect festive snack or dessert for this season!   Ingredients: 1 cup Sweet Potato Puree ½ cup Almond Butter 2 tablespoons Melted Coconut Oil 2 tablespoons Maple Syrup 1 teaspoon Vanilla Extract ½ cup Unsweetened Cocoa Powder ½ cup Coconut Sugar ⅓ cup Oat Flour 1 teaspoon Baking Soda ⅓ cup Dark Chocolate Chips ¼ teaspoon Salt Crushed Candy Canes or Peppermint Candies (for topping)   Instructions: Preheat your oven to 350°F (175°C). Light grease your U-Konserve 25oz Stainless Steel Rectangle or 24oz Rectangle BounceBox. In a large mixing bowl, combine sweet potato puree, almond butter, melted coconut oil, maple syrup, and vanilla extract. Mix until well combined. In a separate bowl, whisk together cocoa powder, coconut sugar, oat flour, baking soda, and salt. Gradually add the dry ingredients to the sweet potato mixture, stirring until well combined. Fold in the dark chocolate chips until evenly distributed throughout the batter. Add the mix into your U-Konserve. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once cooled, sprinkle crushed candy canes or peppermint candies on top of each sweet potato bite for a festive touch.  

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Za'atar Focaccia in BounceBox Rectangle

  Za'atar Focaccia in BounceBox Rectangle Recipe by Sahar Elgamil - @elga.meal on Instagram Sahar's personal size focaccia recipe has gotten a major upgrade. Make this za’atar focaccia using ONLY your new BounceBox Rectangle Nesting Duo for easy prep, storage, and clean-up.🌱 Watch the original recipe video here. Ingredients: 2 cups all purpose flour 1 tsp salt 3/4 cup + 1 Tbsp water 1 tsp instant yeast 2 tsp olive oil 2 Tbsp olive oil for proofing 3 Tbsp olive oil for dimpling 3 Tbsp za’atar Instructions: Microwave water in your 24 oz BounceBox for 30 seconds Add in yeast and 2 tsp olive oil, then whisk vigorously In your 48 oz BounceBox, combine flour and salt Add in your yeast mixture and stir until it forms a hydrated dough Cover with the lid and press down once for a vented seal. Let rest for 10 minutes Stretch and pull the dough over itself for 1-2 minutes. Wetting your hand with water will help with this step Drizzle 2 Tbsp olive oil over the dough, place the lid back on (pressing once), and let proof for 30 minutes Stretch and pull for another 1-2 minutes, then flip it over so it’s smooth side up. You may need to gently spread the dough out to the edges of the container Sprinkle za’atar and 3 Tbsp olive oil over the dough. Combine into a paste and spread it evenly. Begin pressing into the dough with your fingers to dimple it Top with flaky salt (optional), and bake at 425° for 25 minutes on the lowest rack of your oven Enjoy on its own or with labne and olive oil! Get your own BounceBox Rectangle Nesting Duo today!

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Jack-O-Lantern Veggie Pot Pie

Jack-O-Lantern Veggie Pot Pie These mini veggie pot pies with a fun jack-o-lantern twist are perfect for a festive Halloween meal. Baking them in the BounceBox Round makes them cute, portable, and easy to serve! This amount is enough to make 2 mini pot pies in the 8oz BounceBox Round or 1 big pot pie in the 20oz BounceBox Round. Ingredients: 1 tbsp olive oil ½ onion, diced 1 carrot, diced 1 small potato, diced ½ cup peas ½ cup corn 1 garlic clove, minced 1 tbsp flour 1 cup vegetable broth ¼ cup unsweetened almond milk (or regular milk) ½ tsp thyme ½ tsp salt ¼ tsp black pepper 1 pre-made pie crust (store-bought or homemade) Instructions: Preheat the oven to 375°F  Heat olive oil in a pan over medium heat. Add the onion, carrot, and potato, cooking until softened (about 5-7 minutes). Stir in the garlic, then add the peas and corn, cooking for another 2 minutes. Sprinkle the flour over the veggies and cook for 1-2 minutes, stirring constantly. Gradually add the vegetable broth and milk, stirring until the mixture thickens into a creamy sauce. Season with thyme, salt, and pepper. Remove from heat. Spoon the veggie mixture into the 8oz BounceBox Round. Roll out the pie crust and cut out a circle to fit the top of the BounceBox. You can use the lid to help you measure! Use a small knife to carefully cut out a jack-o-lantern face on the crust. Place the jack-o-lantern crust over the filling and press the edges lightly to seal. Bake for 20-25 minutes or until the crust is golden brown. Let cool slightly before serving, and enjoy your spooky, delicious pot pies!  Get Your BounceBox Today!

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