Matcha Overnight Oats

 I am a big fan of oatmeal or overnight oats in the morning. It’s a filling, satisfying, and delicious way to start the day! I love making overnight oats when I know I’ll be having a busy morning. This recipe features matcha, which I absolutely love, plus it’s full of powerful antioxidants! 

Ingredients:

(makes 1 serving)

• ½ cup rolled oats

• ½ cup unsweetened coconut or almond milk

• 3 tbsp plain Greek yogurt (or non-dairy yogurt)

• 1 tsp honey or maple syrup

• ½ tsp Matcha powder

• ¼ tsp vanilla extract

Directions:

• In a bowl or mason jar, mix all ingredients until combined

• Leave covered in the refrigerator overnight, then enjoy!

• Top with almond butter, ground flax, more yogurt, berries, toasted coconut flakes, or whatever your heart desires!

Pumpkin Overnight Oats

Pumpkin Overnight Oats! How is it mid October already and I haven’t made ONE pumpkin recipe?? I guess having a newborn might be the reason?! For those of you who know me, I love pumpkin….borderline obsessed with it. 

Well, today was a big day. I finally made a pumpkin recipe and I’m pretty excited about it. Overnight oats have always been a favorite breakfast of mine, but even more so now when I feel like I don’t have time to cook up a big breakfast in the mornings. These overnight oats are so satisfying, plus they’re loaded with protein, fiber, and healthy fats, which keep me full and ready to keep going with my busy days with my baby. Made with a few simple ingredients, this is the perfect fall breakfast (or snack)!

Ingredients

• ½ cup rolled oats

• ½ cup almond milk

• ¼ cup plain greek yogurt

• 3 tbsp pumpkin puree

• 1 tbsp maple syrup

• 2 tsp ground flaxseed or chia seed

• ½ tsp pumpkin pie spice

• Toasted pecans (optional) for topping
  

Directions:

• Combine all ingredients in a bowl or mason jar

• Place in the refrigerator overnight and enjoy the next morning!

Banana Date Breakfast Cookies

I call these breakfast cookies because they are made with a few simple ingredients that you can feel good about having first thing in the morning. In reality, they are a little sweet (with both dates and bananas) so I typically enjoy one of these cookies when I need an energy boost in the afternoon! Dates are this week’s ingredient of the week and I love having them around! They  are deliciously sweet and are a great way to sweeten up a dish without using any refined and processed sugars. I sometimes throw one into a smoothie, add them so salads as a contrast to salty cheese or olives, and of course I enjoy baking with them!

Ingredients:

• 3 ripe bananas, mashed

• 2 cups rolled oats 

• ¾ cup pitted medjool dates, chopped finely

• ¼ cup coconut oil

• 1 teaspoon vanilla extract

• 1 ½ teaspoon cinnamon

• ½ tsp salt

Directions:

1. Preheat oven to 350 degrees. 

2. In a large bowl, add all ingredients and mix well to combine.

3. Use a large spoon to scoop the dough and place onto a parchment paper-lined baking sheet. Gently flatten the cookies with the back of your hand or a spoon so they’re flat.

4. Bake cookies for 20 minutes, or until they are golden brown. Let cool before serving.

NOTE: These store well in the freezer for a quick grab and go breakfast or snack! (best when heated back up)

Health Benefits of Dates:

• Dates are high in soluble fiber, helping to keep bowel movements regular

• They contain multiple antioxidants, which boost your immune system, help fight inflammation, and protect your cells from free radicals

• They are high in both phosphorus and calcium, which optimizes bones health

• Dates contain potassium, which provides our bodies with electrolytes and maintains water/salt balance

• They are known to promote cervical dilation and can even stimulate uterine contractions when had during the third trimester in pregnancy 

Sources and Additional Reading:

• https://draxe.com/nutrition/medjool-dates/

• https://www.healthline.com/nutrition/benefits-of-dates#section5

• https://www.mamanatural.com/dates-during-pregnancy/

Banana Walnut Granola

• 2 cups rolled oats

• ¾ cup walnuts, roughly chopped

• ¾ cup coconut flakes

• 1 ½ tsp cinnamon

• 2 tbsp ground flax seed

• 1 ripe banana

• 3 tbsp coconut oil, melted and cooled

• 1 ½ tsp vanilla

• ¼ tsp salt 

• 1 tbsp maple syrup

Directions:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.

2. In a large bowl, stir together oats, walnuts, coconut flakes, cinnamon, salt, and flaxseed.

3. In a separate bowl, mash the banana. Add coconut oil, maple syrup, and vanilla and whisk until combined.

4. Add banana mixture to the dry ingredients and stir to combine.

5. Pour onto prepared baking sheet and press evenly in a single (thin) layer 

6. Bake 20-25 minutes, stirring occasionally to avoid burning. Remove from oven and let cool.

Carrot Cake Overnight Oats

This high fiber breakfast is a great option for when you’re on the go! I recommend making two servings at a time so you can have breakfast ready to go for two mornings. These oats taste decadent, but are guilt-free! The combination of high-fiber, complex carbs (oats and carrots) and healthy fats (chia seeds) will keep you feeling full and will keep things moving through your digestive tract.

Shown here with shredded coconut and a pinch of cinnamon

Ingredients: (makes 2 servings)

• 1 cup rolled oats

• 1/4 cup carrots, finely grated

• 1 tablespoon chia seeds

• 1 teaspoon ground cinnamon

• 1 teaspoon vanilla extract

• 2 teaspoons maple syrup

• 1 cup unsweetened almond milk

Directions:

• Mix all ingredients together.

• Let sit overnight in the fridge and enjoy the next day!

• Try topping with raisins, walnuts, and shredded coconut!

Almond Milk Oatmeal with Bananas

This is my go-to breakfast recipe, especially when I want something warm and comforting. This oatmeal is not only quick and deeply satisfying, it’s nutrient-rich and filling, making it the perfect way to start your day. Oats are naturally gluten-free and a fiber-rich carbohydrate, as long as you’re using high quality, non-processed oats like those from Bob’s Red Mill (my personal favorite). They are also loaded with vitamins and minerals, including: manganese, magnesium, zinc, iron, and folate. Also, whole oats are high in polyphenols and antioxidants, essential for keeping your immune system healthy. Finally, they are rich in soluble fiber, which is beneficial in stabilizing glucose levels (your energy levels won’t spike then drop) and in keeping healthy cholesterol levels.

Now that you know the benefits, time to learn how to make this simple and delicious recipe. The combination of banana and almond milk make this oatmeal creamy and sweet; you won’t need to add in brown sugar and other sugar additives.

Ingredients (serves 4)

• 2 cups almond milk

• 2 cups water

• 2 cups gluten-free old fashioned rolled oats

• 2 ripe bananas

• ½ tsp cinnamon

• ⅛ tsp salt

Directions:

• Bring almond milk, water, and salt to a boil in a saucepan

• Add in oats and bring to a simmer

• Stir occasionally for 5 minutes

• Add in bananas (sliced) and continue to cook (while stirring occasionally) for 5 minutes or until oats are soft and liquid has been mostly absorbed

• Turn of heat and stir in cinnamon

• Serve immediately

• Top with fresh fruit, honey, or just enjoy as is!