Chocolate Overnight Oats – 2 Ways!

When you’re as busy as I am, especially heading into a new school semester, overnight oats are the perfect on-the-go breakfast. You can make them in less than 10 minutes the night before and in the morning you just grab them on your way out. I try to save time anywhere I can – yet I am still always 5-10 minutes late for everything (I’m working on that). I love chocolate, so I usually try to make chocolate-based oats, which ends up tasting like a dessert for breakfast! Here I am sharing my go-to recipe, which can be adapted to fit any chocolate-y craving. My favorites are chocolate, coconut, and almond and chocolate, banana, and peanut butter!

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Chocolate Overnight Oats

Ingredients:

  • 1/2 cup old fashioned oats
  • 1/4 cup Greek yogurt
  • 1/4 cup milk
  • 1 tsp cinnamon
  • 1/2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 2 tbsp ground flax seed
  • 1/4 cup cocoa powder

Directions:

1.) Mix all ingredients together in an airtight container. Top with desired toppings and leave in the fridge overnight (covered).

2.) In the morning, mix everything together. Add more maple syrup if not sweet enough. Enjoy hot or cold!

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Peanut Butter, Banana, and Chocolate Overnight Oats

Overnight oats…what the heck are those? Basically, they are the easiest and most delicious breakfast EVER! Since I am always on-the-go, and not a morning person, they are perfect for me because they are made the night before. Then in the morning I just grab them and go – no heating or cooking required. I had seen overnight oat recipes all over Pinterest for awhile, but never tried them. I think I assumed they would be too much work or something. But once I tried them, and realized how easy they are to make, I’m hooked!

The main ingredients are whole oats, yogurt, and milk. I played around with the proportions of these for awhile until I found the combo that tasted best. Then you just add your other ingredients – fruit, nuts, cocoa powder, peanut butter, coconut, etc. Just stir everything together in a bowl (I usually use a Tupperware so I can take it with me), leave it in the fridge overnight, and in the morning…boom! The oats get thick and creamy and breakfast is ready! So versatile, easy, and yummy. This banana, chocolate, and peanut butter combo is my personal favorite; it tastes like dessert but it’s good for you and super filling. The perfect breakfast (or snack)!

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Peanut Butter, Banana, and Chocolate Overnight Oats

Ingredients:

  • 1/2 cup whole wheat old fashioned oats
  • 1/4 cup milk (I use almond or soy)
  • 1/4 cup yogurt (I use plain Greek)
  • 1 tbsp natural creamy peanut butter
  • 1 tbsp unsweetened cocoa powder
  • 1 small banana
  • 1 tsp pure maple syrup (or another preferred sweetener)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • a few dark chocolate chips for garnish, optional

Directions:

1.) In a small bowl or Tupperware, mash the banana. Add the rest of the ingredients, stir, and cover. It will be slightly watery, don’t panic! Place in the refrigerator overnight.

2.) In the morning, uncover the bowl, grab a spoon, and enjoy!

Nutrition Info (Per serving, from My Fitness Pal):

Calories 434
Fat 13 g (2 g saturated)
Fiber 8 g
Carbs 63 g
Sugars 24 g
Protein 19 g

Banana and Dark Chocolate Oatmeal Cookies

Happy March! Spring is on its way (although we did get 3 inches of snow last night.) But I’m hopeful! Only 2 weeks until I will be down South and away from the snow…I can’t wait!

I also just finished all 12 weeks of the Amanda Adams Bikini Body program (which I raved about here). I loved how the workouts were broken down into 3 phases, 4 weeks each, because you never get bored. I’m now starting back at Phase 1 to go through it for another 12 weeks. Looking forward to seeing even more progress, as well as focusing on my nutrition more this time around. The Facebook support group for the program is the absolute best; it’s so nice to have a support group of fit and fabulous women right at my fingertips!

So now for the best part of this post…COOOOOKIES. Who doesn’t love cookies?? Unfortunately, I try to stay away from them most of the time because 2 cookies often turns into 4 which turns into a dozen which turns into a day full of  stomach aches and regret. Why can’t apples taste like Oreos?

Luckily, there can be such a thing as a healthy, clean cookie. This recipe packs in a healthy dose of fruit, has only 4 ingredients, and each cookie is only 73 calories! They are so yummy, especially warm, and I can’t wait to make another batch. You can also play around with the additional ingredients; try adding nuts, raisins, etc. Enjoy!

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Banana and Dark Chocolate Oatmeal Cookies

  • Servings: 10 cookies
  • Print

Adapted from: Skinnytaste

Ingredients:

  • 2 small ripe bananas, mashed (make sure they’re ripe!)
  • 1 cup dry quick oats
  • 1 tbsp nut butter
  • 2 tbsp chocolate chips (I used Ghiradelli 60% Cacao Chips)

Directions:

1.) Preheat oven to 350 F. Spray a cookie sheet with cooking spray.

2.) Mash the bananas in a small bowl. Add the oats, nut butter, and chocolate chips and mix together well.

3.) Roll the dough into small balls (makes about 10 cookies). Bake for 15 minutes. Enjoy warm!

Nutrition Info (Per cookie, from My Fitness Pal):

Calories 73
Fat 3 g (1 g saturated)
Fiber 2 g
Carbs 12 g
Sugars 4 g
Protein 2 g

Seriously Yummy Chocolate Oatmeal No-Bake Bars

Thursday night I did my first Krav Maga class, which is basically a combo of self-defense/boxing/martial arts. It was a ton of fun and I learned a lot, but I’m still sore…what a workout! The most fun part was wearing boxing gloves and just punching the daylights out of a bag, talk about a stress reliever! I signed up to try cardio kickboxing next Thursday, which the instructor told me burns 1,000 calories a class – wish me luck 🙂

During the blizzard earlier in the week I figured I had no choice but to stay in and whip up a yummy dessert. Luckily I had stocked up on all the ingredients beforehand! These were so easy to make and are seriously so good. Just be careful; at about 350 calories each, you can’t get away with eating too many! However, they are packed with healthy fats (from the coconut and peanut butter), very filling (high in fiber and protein), and require only a few ingredients. Who said clean eating has to be boring?

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Chocolate Oatmeal No-Bake Bars

Adapted From: Money Saving Mom

Ingredients:

  • 1 cup natural peanut butter
  • 1/2 cup wildflower honey (made by my very own friend Bill and his bees!)
  • 1/2 cup coconut oil
  • 2 cups old fashioned oats
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup slivered almonds (could substitute other nuts/raisins)
  • 1/4 cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • coconut oil spray

Directions:

1.) Melt the peanut butter, honey, and coconut oil over medium low heat in a saucepan on the stove. Stir continually until fully melted to prevent it from burning.

2.) Once it is all melted together, remove from heat and stir in the oats, cocoa powder, coconut, nuts, and vanilla until well mixed.

3.) Pour into a greased brownie pan or 9 x 13 pan and cool in the fridge (I left it overnight). Remove from brownie wells or cut into bars. Store in the fridge or freezer; they get soft if left at room temp too long!

Nutrition Info (Per bar, from My Fitness Pal):

Calories 355
Fat 26 g (12 g saturated)
Fiber 5 g
Carbs 28 g
Sugars 12 g
Protein 9 g

Coconut Almond Granola Bars!

My good friend Jess (check out her blog here!) got me an awesome Pampered Chef brownie pan for my birthday. I was super excited to make granola bars in it, because the ones I make usually end up looking like cookies rather than bars. Also, the last time I made them, I baked them on the wrong side of the wax paper (who knew there were two sides?) and they all stuck to it and it was a giant fail. So now that I have the pan, they came out in perfect squares and did not stick – win! I have also tried making these with peanut butter chips and peanut butter (omitting the coconut and using less oil), so you can make these in any variation you like. Enjoy and let me know how they turn out!

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Chocolate Almond Granola Bars

Adapted from: Fit Foodie Finds

Ingredients:

  • 2 cups whole wheat rolled oats
  • 1/2 cup coconut flakes (plus extra for garnish)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp vanilla
  • 1/4 cup coconut oil, melted
  • 1/2 cup slivered almonds
  • 2/3 cup light corn syrup**
  • dark chocolate chips (optional)

Directions:

  1. Preheat oven to 350 F and spray a brownie pan with coconut nonstick cooking spray.
  2. In a medium size bowl, mix together oats, coconut flakes, and cocoa powder. Then, add the rest of the ingredients and mix with a wooden spoon until thoroughly mixed.
  3. To form bars, wet hands and scoop a palm sized amount of dough. Press into each brownie well, making sure to press them very firmly (they will keep their bar shape better this way). You may need to keep wetting your hands so the dough doesn’t stick to your hands. Your hands will get messy!
  4. For garnish, add more coconut flakes (press into bars).
  5. Bake at 350 for about 12 minutes, just enough to turn the coconut flakes golden brown. Wait until cooled to remove them from the pan with a plastic spoon/spatula (I put the whole pan in the freezer for a bit).
    Nutrition Info (Per bar, from My Fitness Pal):
    Calories 211
    Fat 10 g (6 g saturated)
    Fiber 3 g
    Carbs 28 g
    Sugars 9 g
    Protein 4 g

**So you’re probably thinking “Corn syrup is not healthy! What are you doing?” The recipe I adapted this from calls for brown rice syrup. I could not find this at any grocery stores or Trader Joe’s, but she says she found it at Whole Foods (which I don’t have nearby). I tried to substitute agave, but it’s too thin – the bars didn’t stick together as well. So I stuck with light corn syrup. I chose light over dark because it had less ingredients. But I was curious about this brown rice syrup, so I looked it up. Turns out its only made from two ingredients: brown rice and water! Less ingredients, and ones you can actually recognize/pronounce, is always better. However, it has almost twice the sugar (22 g per 2 tbsp vs. 12 g in corn syrup) and more calories (150 per 2 tbsp vs. 120 in corn syrup). What does the nutrition student recommend? In terms of overall health, the more natural product is better (brown rice syrup), although you will need to remember that sugar is sugar and calories are calories. Since I couldn’t find it, I stuck with light corn syrup. Let me know if anyone finds the brown rice syrup and how it turns out! Maybe you could use less to reduce calories/sugar while still making them chewy? If I ever find it I will make them again and update the recipe 🙂