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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Mini Banana Breakfast Cheesecakes

Happy hump day! I love breakfast, but I tend to eat the same things during the week…usually peanut butter and banana toast, yogurt parfaits, or overnight oats. I like things that I can grab and eat in the car or at work. So I wanted to try something new! These cheesecakes are the perfect little treat…feels like you’re eating a dessert for breakfast! Grab one with a piece of fruit and you’re good to go. I also tried freezing some and they were just as good defrosted, so you can make these ahead and defrost them as you need them!

Note: I adapted these from a recipe that was supposed to make 2 cheesecakes, and I wanted to double it to make 4. I ended up having way too much filling but only enough crust to make 4. So for the other 4, I used Larabars that I smushed into a crust. Larabars are made from dates, nuts, and spices…so simple yet so yummy! You could actually make your own “Larabar crust” if you use a recipe similar to this or this and press it into the muffin tins. I actually ended up liking the taste of the Larabar-crust cheesecakes best, and they’re easier to make 🙂 But I put both options for crust in the recipe below!

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Mini Banana Breakfast Cheesecakes

Adapted from: Amy’s Healthy Baking

Ingredients:

Cheesecake filling:

  • 2 ripe bananas, mashed
  • 12 oz light cream cheese, softened
  • 2 tbsp honey
  • 3/4 tbsp corn starch
  • 1 tsp vanilla extract
  • 2 tbsp unsweetened coconut flakes

Crust:

  • 4 Larabars (I used Pumpkin Pie, which was a seasonal flavor, but any fruit-based flavor would be good!)

OR

  • 1 cup quick oats
  • 1/2 cup unsweetened applesauce

Directions:

1.) Preheat oven to 300 F. Spray 8 muffin tin wells with non-stick cooking spray.

2.) IF USING LARABARS: Split each bar in half and press each half into the bottom of the muffin tin wells. (don’t need to bake)

IF USING OAT CRUST: In a small bowl, mix together oats and applesauce. Divide evenly among the 8 wells and press into the bottom. Bake for 8 minutes. Let cool in pan.

3.) In a medium bowl, mix the cream cheese and honey until smooth. Then add in the mashed banana, vanilla extract, coconut, and cornstarch and mix well.

4.) Pour filling over crusts and bake for 20-25 minutes (centers will be slightly jiggly). Cool to room temp in the pan, then cover with plastic wrap. Refrigerate at least 3 hours before serving.

Blueberry Almond Bran Muffins

 

My great-grandmother passed down the BEST bran muffin recipe. Moist and sweet with lots of yummy raisins…so delicious. My mom has now taken the responsibility of making these muffins and they are phenomenal; every time I visit her she gives me a bunch to take home. However, I decided to challenge myself to make them a little healthier, since they are traditionally made with lots of sugar and sour cream. So I substituted honey, whole-wheat flour, coconut oil, and plain Greek yogurt. I also used fresh blueberries because they are delicious and gooey when baked. I also decided to add Blue Diamond Blueberry almonds to the top of the muffins for an added crunch and extra flavor. While not exactly the same as my great-grandmother’s, these muffins are pretty darn delicious in their own right.

Also a big thank you to my Aunt Diane and Aunt Rita for supplying me with loads of new baking dishes and tools – I’m sure you’ll recognize many items in these pictures and in pictures to come! 🙂

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Blueberry Almond Bran Muffins

Ingredients:

  • 1/4 cup honey
  • 1 egg, well beaten
  • 1/4 cup coconut oil, melted
  • 1/2 cup milk
  • 1 1/4 cups whole-wheat flour
  • 1 1/4 tsp baking soda
  • 1 1/2 cups bran flakes
  • 1 cup fresh blueberries
  • 1/2 cup boiling water
  • 1/4 cup Blue Diamond Blueberry Almonds

Directions:

1.) Add boiling water to blueberries in a small bowl and set aside. Beat 1 egg in a medium sized mixing bowl and add honey, coconut oil, milk, and yogurt. Whisk together.

2.) Add in the dry ingredients and mix well. Finally, add in the blueberries with the water included. Cover mix and let stand in refrigerator overnight. Will keep for months (never tested this myself though!)

3.) When ready to bake, preheat oven to 400 F. Chop almonds into small pieces. Pour batter into greased muffin tin – I filled the wells about 3/4 of the way; fill to the top if you want bigger muffins. Top with chopped almonds and bake for 20 minutes. Let cool and enjoy!

This post is sponsored by Blue Diamond Almonds.

Pumpkin Pecan Overnight Oats

I know it’s August and I probably shouldn’t be making anything pumpkin flavored yet, but I LOVE pumpkin and LOVE fall and couldn’t wait! I’ve been making overnight oats a lot lately because they allow me to wake up, get dressed, and grab my breakfast on my way out the door. No cooking, toasting, or microwaving required. Since I love pumpkin I figured it would be the perfect addition to my oats. I used pure pumpkin (canned) and a healthy dose of pumpkin pie spice to up the flavor. For sweetness, I used a mashed banana, a little pure maple syrup, and Almond Breeze Unsweetened Vanilla Almond Coconut Milk. No need to add sugar when you use these; they make the oats naturally sweet! I added some raw pecan pieces for some crunch, and then topped the oats in the morning with a few candied pecans – just to make it look all fancy 🙂 Enjoy an early taste of fall with this recipe!

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Pumpkin Pecan Overnight Oats

Ingredients:

  • 1 small banana
  • 1/3 cup whole wheat old fashioned oats
  • 1/4 cup Almond Breeze Unsweetened Vanilla Almond Coconut Milk
  • 1/4 cup yogurt (I use plain Greek)
  • 1 tbsp ground flax seed
  • 1/3 cup pure pumpkin (canned or fresh)
  • 2 tsp pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 tbsp pecan pieces

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! Top with candied/whole pecans if you want it to look extra snazzy!

This post is sponsored by Almond Breeze Almond Milk.

Strawberry Chocolate Crunch Parfait

Hello everyone! This last week has been a whirlwind of events for my birthday and the long weekend. I had the chance to catch up with almost all of my family and friends, went to the casino for a fun night out, and ended the long weekend with a friend at the beach. Life couldn’t be much better right now 🙂

However, as busy as I’ve been, I’ve still had time to whip up some delicious meals in the kitchen! You probably know by now how much I love breakfast, and how important it is for me to eat a filling breakfast so I’m not raiding my snack drawer by 10:30 AM. So this week, since it’s been really warm (yay for summer coming!), I decided to make a yogurt parfait for breakfast. Simple, refreshing, yet filling enough to get me to noon without my stomach grumbling. This actually ended up being so filling that I ate it in two servings; half for breakfast and half for an evening snack.

I like my parfaits to be crunchy, so I wait and put the granola and nuts on right before eating so it doesn’t get soft. The Blue Diamond Dark Chocolate Almonds add the perfect crunch; they also add a nice chocolate flavor without all the extra sugar and calories of chocolate chips. I hope you enjoy this as much as I did – perfect for a warm summer day!

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Strawberry Chocolate Crunch Parfait

Ingredients:

  • 1 cup plain, non-fat Greek yogurt
  • 1/2 tsp cinnamon
  • 1/4 cup granola
  • 1/2 cup sliced strawberries
  • handful of Blue Diamond Dark Chocolate Almonds, chopped
  • 1 tbsp shredded coconut

Directions:

1.) In two small bowls or Tupperwares, layer the yogurt, cinnamon, granola, and strawberries. Top with a little more yogurt, coconut, and chopped almonds. Enjoy!

This post is sponsored by Blue Diamond Almonds.

 

Coconut Strawberry Banana Overnight Oats

So now that I have introduced you all to the wonderful invention that is overnight oats…here is another delicious recipe! As much as I love the peanut butter, chocolate, and banana oats, I do occasionally try to switch things up. I had just bought some fresh strawberries, so I decided to mix those with a banana and then add a tropical coconut twist. Almond Breeze’s Almond Coconut Milk was the perfect addition! Everyone knows my obsession with coconut, so when I first saw this milk at the store I had to try it. It’s like drinking a delicious coconut beverage, minus the beach (although I wish there was a beach involved). It’s delicious on its own but it also made these oats so yummy! I added shredded coconut as well, because you can’t have too much coconut, and I gobbled it right up. I also added some ground flax seed for a nice boost of heart-healthy omega-3 fatty acids and fiber. Quick, easy, delicious, and it kept me full all morning – the perfect breakfast!

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Coconut Strawberry Banana Overnight Oats

Ingredients:

  • 1/2 cup whole wheat old fashioned oats
  • 1/4 cup Unsweetened Almond Coconut Almond Breeze
  • 1/4 cup yogurt (I use plain Greek)
  • 1 tbsp ground flax seed
  • 1 small banana
  • 1/3 cup sliced strawberries
  • 1/8 cup unsweetened coconut flakes
  • 1 tsp pure maple syrup (or another preferred sweetener)
  • 1 tsp vanilla extract
  • 1 tsp cinnamon

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 421
Fat 12 g (5 g saturated)
Fiber 12 g
Carbs 67 g
Sugars 23 g
Protein 15 g

This post is sponsored by Almond Breeze Almond Milk.

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