Who says you can’t have breakfast for dessert? Overnight oats in general are like dessert to me, and I am borderline obsession when it comes to these. Just type in “overnight oats” in the search bar and several variations will come up. All of the variations are delicious, but THIS variation really is dessert. Chocolate. Walnuts. More chocolate. Brownies. Need I go on?
1/3 cup oats
1 scoop chocolate protein powder (100 calorie scoop)
1/4 cup plain Greek yogurt
1/2 cup unsweetened vanilla almond milk
1-2 TB cocoa powder
stevia to taste
1 TB chopped walnuts
Stir all ingredients except walnuts in a bowl, cover, and let sit in the fridge overnight. In the morning, top oats with walnuts. Eat cold. Lick bowl.
If I was a mom who baked cookies everyday for my children as they skipped home from school, these granola bites would be on my list. But I am not that mom, so I made them for myself. And ate almost all of them for myself. Don’t judge. I consider it research for my followers. They were all delicious, just in case you were wondering. Simple. Easy. Clean. Yummy. Exactly how I like my recipes.
1 1/2 cup oats
2 TB almond flour
1/2 cup unsweetened applesauce
1/4 cup natural peanut butter
2 TB honey
1/2 tsp salt
1/2 tsp vanilla
10 drops liquid stevia
1/4 cup mini-chocolate chips
Mix all ingredients with a fork or a mixer. Drop into 12-16 equal portions on a cookie sheet. Bake at 350 degrees for 12 minutes. If you have any left over, they do freeze well.
I was having a discussion a few weeks ago with a friend about her desire to find a granola bar recipe to replace the store bought granola bars she was currently buying for her kids. The challenge was to find a recipe that was easy and not loaded with excessive amounts of sugar. The challenge was accepted and these beautiful granola bars are the result…
Soft, chewy, delicious, easy, healthy, nutrient dense. These granola bars aren’t just for the kids! Give them a whirl. I know you’ll love them, too!
1/2 cup sunflower seeds (unsalted)
1/2 cup pumpkin seeds (unsalted)
1/2 cup chopped almonds
3/4 cup raw oats
1 1/2 cups puffed brown rice
3/4 cup dried cranberries (no sugar added)
1/2 cup natural almond butter
1/2 cup raw honey
1 tsp sea salt
1 tsp cinnamon
1 tsp vanilla
Layer sunflower seeds on a cookie sheet and bake in oven on 350 for 7 minutes. Add chopped almonds and pumpkin seeds for another 7 minutes. Remove from oven and mix with cranberries, oats, and puffed brown rice in a large bowl. In a saucepan, heat almond butter, honey, salt, cinnamon and vanilla until melted. Pour over seed mixture and mix well. Press into a 9 x13 (or 8×11.5) inch pan, cover, and refrigerate for 1-2 hours. Remove and cut into 24 equal squares.
1 bar is approximately 120 calories
And my overnight oats obsession continues. This time I introduce a new flavor into the mix. Another favorite. Pumpkin!
I have to giggle sometimes when I look at the foods I eat today, compared to the foods I ate when I was a child. I was so picky. So picky. I feel bad for my mom. I’m not sure how she didn’t just ignore me and tell me to starve. She’s a saint. Take this recipe for example…I had never even tasted pumpkin until about 5 years ago (I know…gasp!), and the first time I had oats was probably in college and it was one of those instant packs with the dinosaur eggs that dissolve and you have a little candy dinosaur in your oats. Remember those? What are those dinos actually made of?? Anyways, this is my new favorite and will remain my favorite until my pumpkin frenzy is over for the year. Which is usually in February. Eat up.
1/3 cup oats
1 scoop vanilla protein powder
2 TB plain canned pumpkin
1/4 cup plain Greek yogurt
1/3 cup unsweetened almond milk
pumpkin pie spice (about 1/4 tsp)
1 TB maple syrup
1 TB chopped pecans
Combine all ingredients in a bowl and mix well. Cover bowl and place in fridge overnight. The next morning, top cold oats with maple syrup and chopped pecans. Eat cold.