From Morning Rituals
To Midnight Indulgence

Your go-to recipe hub of sippable joy and delicious treats powered by RYZE.

Delicious

Nourishing

Versatile

Recipes Of The Month

Made With:

Rated 4.8 out of 5
Based on 169116 reviews

Peanut Butter Chocolate Latte

Made With:

Rated 4.8 out of 5
Based on 169116 reviews

Chocolate Chip Cookie Baked Oats

Made With:

Rated 4.8 out of 5
Based on 169116 reviews

Cold Foam Iced Coffee

Made With:

Rated 4.8 out of 5
Based on 661 reviews

Carrot Cake Oats

Made With:

Rated 4.8 out of 5
Based on 19187 reviews

RYZE Matcha Yogurt Bark

Made With:

Rated 4.8 out of 5
Based on 18021 reviews

RYZE Red Velvet Hot Chocolate

Rich, red, and ridiculously tasty

Made With:

Rated 4.8 out of 5
Based on 18021 reviews

Hot Cocoa Chia Pudding

Midnight delight boosted with antioxidant magic

Made With:

Rated 4.8 out of 5
Based on 6366 reviews

RYZE Chai Sugar Cookies

The perfect, cozy cookie

Made With:

Rated 4.8 out of 5
Based on 169116 reviews

Burnt Orange Latte

Refreshing morning wake-up

Made With:

Rated 4.8 out of 5
Based on 18021 reviews

SPICY MOCHA

Silky creamy deliciousness

Made With:

Rated 4.8 out of 5
Based on 661 reviews

CHOCOLATE RASPBERRY OATS

Energy packed breakfast

Made With:

Rated 4.8 out of 5
Based on 19187 reviews

MATCHA POPCORN

Crunchy goodness treat

Made With:

Rated 4.8 out of 5
Based on 661 reviews

RED VELVET CAKE OATS

Creamy spoonful delight

Made With:

Rated 4.8 out of 5
Based on 18021 reviews

ALMOND BUTTER TOAST

Wholesome nighttime snack

Made With:

Rated 4.8 out of 5
Based on 661 reviews

VANILLA CARROT CAKE OATS

Irresistible morning feast

Meredith Baird

Plant Based Chef | USA

Renowned plant-based chef, recipe developer and cookbook author Meredith Baird invites us to embrace healthy living through delicious recipes with RYZE. Her recipes help us feel better every day with the superfoods and versatility of RYZE without sacrificing on delicious flavors and convenience.

Shop RYZE Recipe Blends

RYZE MUSHROOM COFFEE

Rated 4.8 out of 5
Based on 169116 reviews

RYZE MUSHROOM MATCHA

Rated 4.8 out of 5
Based on 19187 reviews

RYZE MUSHROOM CHICORY

Rated 4.8 out of 5
Based on 4923 reviews

RYZE MUSHROOM HOT COCOA

Rated 4.8 out of 5
Based on 18021 reviews

RYZE MUSHROOM Chai

Rated 4.8 out of 5
Based on 6366 reviews

RYZE MUSHROOM OVERNIGHT OATS

Rated 4.8 out of 5
Based on 661 reviews

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Hot Cocoa Chia Pudding

Midnight delight boosted with antioxidant magic

  • INGREDIENTS
  • DIRECTIONS

• 1 Tbsp Mushroom Hot Cocoa

• 1 cup milk of choice

• 4 Tbsp chia seeds

• 1 Tbsp sweetener of choice (maple is delish!)


Optional add-ons: whipped cream + mini marshmallows


1. Combine hot cocoa with milk of choice. Mix well, and set aside.

2. In a separate glass or container, add chia seeds, hot cocoa mix, sweetener, and stir to combine.

3. Cover and pop in the fridge for 3 hours or overnight.

4. Optional: Top with whipped cream and marshmallows!

RYZE Red Velvet Hot Chocolate

Rich, red, and ridiculously tasty

  • INGREDIENTS
  • DIRECTIONS

• 1 tablespoon RYZE Mushroom Hot Cocoa 

• ½ tablespoon beet powder  

• 4 oz hot water 

• 6 oz steamed milk of your choice 

1. Whisk together RYZE Mushroom Hot Cocoa and beet powder with hot water.

2. Top with 6 oz steamed milk of your choice. 

Serves 1 

Chai Sugar CookieS

The perfect, cozy cookie

  • INGREDIENTS
  • DIRECTIONS

• 3 cups almond flour 

• ½ teaspoon Himalayan pink

• ½ teaspoon baking soda

• 2 tablespoons RYZE Mushroom Chai

• 2 ¼ teaspoons ground cinnamon

• ½ cup coconut oil, melted 

• ½ cup maple syrup

• 1 tablespoon vanilla extract 


* Garnish: 1 tablespoons RYZE Mushroom Chai mixed with 1 tablespoon coconut sugar.

1. Preheat the oven to 350 degrees with parchment paper.

2. In a large bowl, whisk together all dry ingredients.

3. In a medium bowl, whisk together all wet ingredients.

4. Slowly add wet ingredients to the dry ingredients and stir until a batter forms.

5. Portion out cookies in about 1 tablespoon sized balls. Flatten slightly before baking.

6. Bake for about 10 minutes or until the cookies rise, and the edges are slightly browned.

7. Transfer to the cooling rack before serving.

Makes about 1 dozen cookies 

Tiramisu Overnight Oats

Dreamy delectable dessert

  • INGREDIENTS
  • DIRECTIONS

• 1 package RYZE Overnight Oats

• 1 tablespoon RYZE Mushroom Coffee

• 8 oz milk of your choice

• 1 tablespoon cacao powder

• 1⁄2 cup coconut yogurt (or yogurt of your choice)

• 1 tablespoon RYZE Probiotic Creamer

• 1 tablespoon maple syrup (optional)

1. Shake RYZE Overnight Oats, RYZE Mushroom Coffee, and milk together.

2. Refrigerate for at least 3 hours or overnight.

3. Divide overnight oats into two bowls. 

4. In one bowl whisk in cacao powder.

5. In the second bowl, whisk together coconut yogurt, RYZE Probiotic Creamer, and maple syrup.

6. Layer chocolate oats, with coffee oats and coconut cream. Garnish with cacao powder.

Affogato

Refreshing summertime treat

  • INGREDIENTS
  • DIRECTIONS

• 1/4 cup Coconut Cream (whipped)

• 1 Tbsp RYZE Mushroom Coffee (Or Chicory for a caffeine alternative)

• 1 tsp sweetener of choice (optional)

• 2 Scoops Ice Cream



1. Combine Coconut Cream, RYZE blend of choice, and sweetener (we love Monk Fruit Sweetener!)

2. Scoop your preferred ice cream serving in a bowl

3. Pour RYZE Mushroom Coffee mixture over ice cream and enjoy!

SPICY MOCHA

Silky creamy deliciousness

  • INGREDIENTS
  • DIRECTIONS

1 Heaping tbsp RYZE Mushroom Hot Cocoa

Pinch of cinnamon

Pinch of cayenne pepper

1 tsp honey or sweetener of choice (optional)

3 oz hot water

3 oz steamed milk of your choice

Cinnamon garnish

1.Whisk cocoa, cinnamon, cayenne and sweetener together with 3oz hot water.

2.Finish with steamed milk.

Carrot Cake Oats

  • INGREDIENTS
  • DIRECTIONS

- 1 bag of RYZE Mushroom Overnight Oats 

- 1 tablespoon raisins

- ¼ cup shredded carrots 

- 2 tablespoons shredded coconut 

- 2 tablespoons chopped pecans, walnuts or almonds

- ¼ teaspoon cinnamon

- 6-8 oz milk of your choice


Garnish:

- Nuts 

- Coconut 

- Raisins 

- Cinnamon


- Pour oats, raisins, carrots, coconut and cinnamon into your favorite jar and shake vigorously.

- Refrigerate overnight. 

- To serve, garnish with nuts, coconut, raisins, and cinnamon..


Seves 1

Peanut Butter Chocolate LattE

  • INGREDIENTS
  • DIRECTIONS

- 1 tbsp RYZE Mushroom Coffee OR Chicory (Chicory is caffeine-free if you’re wanting an evening treat!)

- 2 tbsp peanut butter

- 2 tbsp chocolate sauce

- 8-10 oz milk of your choice

- 2-3oz hot water

- Whisk together RYZE Mushroom Coffee OR Chicory and hot water to create an espresso-like shot.

- Smear peanut butter on inside of the glass.

- Drizzle chocolate in glass, or dip an automated whisk in the chocolate and splatter on inside of glass as shown in the video.

- Fill glass with ice.

- Fill glass ¾ of the way full with milk.

- Top with the mixed RYZE Mushroom Coffee or Chicory, and enjoy.

Chocolate Chip Cookie Baked Oats

  • INGREDIENTS
  • DIRECTIONS

- 1/2 banana

- 1/2 cup oats

- 1/4 cup milk of choice

- 1 Tbsp RYZE Mushroom Coffee

- 1/4 tsp baking soda

- 1 egg

- Simply blend all ingredients together, pour into a ramekin, top with chocolate chips, and bake on 350°F for 20 minutes. Poke a fork into the center and if it comes out clean, your baked oats are ready!

Cold Foam Iced Coffee

  • INGREDIENTS
  • DIRECTIONS

- 1 tbsp of RYZE Mushroom Coffee

- 6 oz hot water

- 2 tbsp plant-based heavy whipping cream

- 4 tbsp plant-based milk

- 1 tbsp vanilla syrup (or sub. with simple syrup, honey, or agave with a dash of vanilla extract)

- Mix 1 tbsp of RYZE Mushroom Coffee with 6 oz of hot water, then set aside to let cool slightly.

- In a separate small glass, froth together whipping cream, milk, and vanilla syrup until foamy and doubled in size.

- Add lots of ice to your coffee, then top with the cold foam.


Optional: Sprinkle with cinnamon powder. Stir before you sip, then enjoy

RYZE Matcha Yogurt Bark

  • INGREDIENTS
  • DIRECTIONS

- 2 cups yogurt of your choice (we used coconut) 

- 1 tablespoon RYZE Mushroom Matcha 

- 1 tablespoon maple syrup (optional) 

- 1 teaspoon vanilla extract (optional) 


Garnish: 

- Dried strawberries

- Chopped Pistachios 

- Edible Flowers 

- Whisk together yogurt, RYZE Mushroom Matcha, maple syrup and vanilla. 

- Pour yogurt mixture into a baking dish lined with parchment, or in a disposable pie tray (as we’ve done).

- Garnish with dried strawberries, chopped pistachios, and edible flowers.

- Freeze for at least 4 hours or overnight.


Makes about 6 large pieces 

Burnt Orange Latte

Refreshing Morning Wake-Up

  • INGREDIENTS
  • DIRECTIONS

1 Heaping tbsp RYZE Mushroom Coffee

2 Tablespoons orange syrup*

4 oz boiling water

4 oz steamed milk of your choice

*Orange Syrup

½ cup coconut sugar (or maple syrup)

⅓ cup filtered water

¼ cup orange juice

Whisk Mushroom coffee, orange syrup, and boiling water. Top with steamed milk of your choice.

*Orange Syrup
Combine all ingredients in a saucepan over medium heat, and whisk until sugar is melted. Pour in a glass jar, and keep in the refrigerator for up to a month.

Makes enough for several coffees.

CHOCOLATE RASPBERRY OATS

Energy packed breakfast

  • INGREDIENTS
  • DIRECTIONS

1 package RYZE Mushroom Overnight Oats

6 oz milk of your choice

1 tbsp cacao powder

¼ cup raspberries

1.Shake oats, milk and cacao powder vigorously.

2.Refrigerate overnight.

3.To serve, layer chocolate oats with fresh raspberries.

MATCHA POPCORN

Crunchy goodness treat

  • INGREDIENTS
  • DIRECTIONS

½ cup organic popcorn

2-4 tbsp olive oil

2 tsp sea salt

2 tbsp RYZE Mushroom Matcha

2 tbsp nutritional yeast

1-2 tbsp dulse flakes

Olive oil to finish

Salt to taste

1.Heat olive oil in a deep pot with 3-4 popcorn kernels placed in the pan to test when the oil is ready.

2.Once the kernels pop, add the remaining ½ cup of popcorn and sea salt.

3.Cover and shake the pan to evenly distribute the salt and oil.

4.Allow the popcorn to pop on medium to high heat.

5.Once the popping slows down, remove from heat and allow it to finish popping. This should all take less than 10 minutes.

6.Sprinkle with RYZE Mushroom Matcha, nutritional yeast, and dulse.

7.Shake or stir to distribute seasonings evenly.

8.Drizzle with olive oil and sea salt to finish.

RED VELVET CAKE OATS

Creamy spoonful delight

  • INGREDIENTS
  • DIRECTIONS

1 package RYZE Mushroom Overnight Oats

1 tbsp cacao powder

2 tsp beet powder

6 oz milk of your choice

Yogurt, berries, cacao nibs to garnish

1.Pour oats, cacao powder, and beet powder into your favorite shaker jar- shake vigorously.

2.Refrigerate overnight.

3.To serve, garnish with yogurt, berries and cacao nibs.

ALMOND BUTTER TOAST

Wholesome nighttime snack

  • INGREDIENTS
  • DIRECTIONS

1 banana

5-10 pecans

2 tbsp RYZE Mushroom Hot Cocoa

1 oz cold water

1 tsp honey, or sweetener of choice

2 slices bread of choice

Almond Butter

1.Slice the banana and chop the pecans.

2.Mix water, honey and RYZE Mushroom Hot Cocoa together.

3.Spread almond butter on a toast.

4.Garnish with banana and pecans.

5.Drizzle with the cocoa dressing.

VANILLA CARROT CAKE OATS

Irresistible morning feast

  • INGREDIENTS
  • DIRECTIONS

1 package RYZE Mushroom Overnight Oats

10 oz milk of choice

1 carrot

Desiccated coconut

Sultanas

1 tsp cinnamon

1.Mix and shake everything vigorously.

2.Refrigerate overnight.

3.To serve, garnish with pecans, coconut and extra pinch of cinnamon.