• Preheat oven to 375 degrees.
• Line a 9 x 13 baking dish with parchment paper or grease with cooking spray.
• Mix cake mix and oats in a large bowl.
• Add melted butter, stir until crumbly.
• Press down half the crumbs onto the bottom of the pan.
• Carefully spread blueberry pie filling over the crumb crust.
• Spread remaining crumbs over pie filling and press down gently.
• Bake for 18 to 23 minutes or until very lightly golden brown.
• Eat warm or cool, cut into bars, and serve.

• Fold blueberries into vanilla yogurt.

First two popsicles:

• Layer 2 tablespoons blueberry yogurt, 1 teaspoon breakfast biscuits, 2 tablespoons vanilla yogurt, 1 teaspoon breakfast biscuits, and 2 tablespoons blueberry yogurt in popsicle mold. (Adjust according to the size of your mold.) Sprinkle additional crushed biscuits on top and press in slightly to adhere.

Second two popsicles:

• Layer 2 tablespoons vanilla yogurt, 1 teaspoon breakfast biscuits, 2 tablespoons blueberry yogurt, 1 teaspoon breakfast biscuits, and 2 tablespoons vanilla yogurt in popsicle mold. (Adjust according to the size of your mold.) Sprinkle additional crushed biscuits on top and press in slightly to adhere.
• Freeze for at least four hours before removing and enjoying.

• Preheat oven to 375°F.
• Combine peaches and blueberries in a large bowl.
• Sprinkle with lemon juice and gently mix to combine.
• Combine cornstarch, sugar, cinnamon and nutmeg in a small bowl.
• Sprinkle cornstarch mixture over fruit and gently toss to coat.
• Unroll pie crust and place in a 9” pie plate.
• Crimp edges if desired.
• Pour fruit onto pie crust.

Streusel Topping

• Combine flour, sugars, and cinnamon in a medium bowl.
• Cut in butter.
• Stir in pecans.
• Sprinkle topping over fruit filling.
• Loosely cover pie edges with foil and place on a cookie sheet so you don’t mess up your oven.
• Bake for 1 hour or until nice and bubbly. Remove the foil about 10-15 minutes before pie is finished baking.
• Let cool slightly before serving.