Today, I’m sharing 2 delicious ways to clean out your nearly empty almond butter jar. Never have to waste almond butter again! The first is chia almond butter overnight oatmeal! Chia seed is great in oatmeal, because when the chia seed expands, it makes your oatmeal fluffier and more filling! The second one is coffee almond butter overnight oatmeal. Yes, you use coffee! Two birds with one stone, you get your morning breakfast and beverage! So, start working on those almond butter jars! 😉 Chia Almond Butter Overnight Oatmeal
- 1/3 Cup oats
- 2 Tablespoons chia seeds
- 2/3 Cup milk of choice
- Almost empty almond butter jar
- About 1 Tablespoon sugar, or other sweetener to taste
- Shake the chia seeds and oats together in a jar with the sweetener, add the milk, and stir. Leave in fridge overnight, and enjoy!
Coffee Almond Butter Overnight Oatmeal
- 1/3 Cup oats
- 2 Tablespoons hemp seed (Can sub other nut if you’d like)
- 1/2 Cup milk of choice
- Almost empty almond butter jar (or other nut butter)
- 1/2 Cup strong coffee
- 1 Tablespoon sugar or other sweetener to taste
- Shake oats and hemp seed together in a jar with sweetener, then add milk and coffee and stir. Leave in fridge overnight, then enjoy!
This literally tastes like Reece’s Peanut Butter Cups mixed in with warm, gooey oatmeal, but better!
And, of course, it’s healthy. Vegan, gluten free, no sugar added, and it feeds you soul! Isn’t chocolate supposed to do that? Oh, and peanut butter. 😉
Chocolate Peanut Butter Baked Oatmeal
- 1/2 Cup oats
- 1 Banana
- 2 Tablespoons milk of choice
- 1 Tablespoon cocoa powder
- 2 Tablespoons Pb2
- Preheat oven to 350, and line a small baking dish with foil.
- Mash banana, then stir in other ingredients. Pour into prepared dish.
- Bake for about 15 minutes, or until top is no longer shiny. Not firm, because you want the middle to ooze out. Enjoy!
Do you ever wish you could eat your oatmeal on the go? Well now you can, with these portable apple oatmeal bars!
Also, they are vegan, gluten free, and have no added sugar, though if you want dessert bars or sweeter bars, go ahead and add some sugar. 😉
Apple Oatmeal Breakfast Bars (makes 4 large or 8 small bars. Easily double or halve recipe)
- 1 Large or 2 small apples, puréed, about 3/4 cup
- 1 Cup oats
- 1 teaspoon cinnamon
- 1/4 cup milk of choice
- 1 Tablespoon flax meal
- Optional: sweetener, vanilla, or nuts
- Preheat an oven to 350, and line a 6 cup (8x6x2) baking dish with foil, and set aside.
- Combine all ingredients in a large bowl, and pour into the prepared dish.
- Bake for 20-25 minutes, until firm, but not solid. Let cool, cut into bars, and enjoy!
No sugar added, gluten free, and vegan, but it tastes divine! This has been approved by non-health food eaters, and they couldn’t even tell it was “healthy”.
If you couldn’t already tell, I love garbanzo beans, because they make this perfect sweet “hummus”. I should give it a more creative name, but one hadn’t come to me yet. 😉
Basically, sweet peanut butter fig hummus is sweet, figgy peanut butter with the perfect texture. My favorite way to eat it is straight off the spoon.
Sweet Peanut Butter Fig Hummus (Pb2)
- 1 Cup garbanzo beans
- 12-14 dried figs
- 3 tablespoons Pb2
- Up to 1/4 milk of choice (to get it blending)
- Throw in a blender/food processor, and blend!!! Serve and enjoy.
P.S. Sorry for the delay in recipes. I’ve been having trouble with my camera. I’ll take a picture, but then it’ll disappear. I’ve figured out a way to work around it that’s tough, but whatever. I lost 3 different pictures for recipes that I’ll have to make again. Not that it’s a bad thing. 😉
Drop what you’re doing. Now, go and get the 3 ingredients required to make this, and go make it! The sweet fig works with the almond butter delectably, and the oat binds it all together.
It’s so easy to make too! Since it’s raw, this fig almond bar required no baking time at all. Talk about an easy breakfast! These bars would also make a great snack too.
The recipe is single serving, but basically they’re just ratios. Easily make however many bars you want. My only advice is to make however many can be blended in your blender. I used the Nutribullet small cup, and this amount worked great, but it would work doubled too.
Raw Vegan Fig Almond Bar
- 3 Tablespoons oats,
- 5 dried figs
- 1 Tablespoon almond butter
- First, blend the oats into flour.
- Add almond butter and figs, and blend!
- Pour onto plastic wrap, or a plastic bag, and squeeze together. Then for into whatever shape you want. Enjoy!
A high protein breakfast is a great way to kick start your day. So is oatmeal, but if you’ve ever tried cooking protein powder into oatmeal, well, it doesn’t really work that well.
So, I tried to perfect the art “proatmeal”, and after many fails, I finally succeeded.
Have you ever added protein powder to your oatmeal? Well, you should. 😉
Berry Protein Oatmeal
- 1/3 Cup oats
- 1 Cup milk of choice (*Optional: An additional 2/3 cup)
- 1 scoop protein powder (I use Warrior Blend Raw Protein, and 1 scoop is 21 g)
- 6 tablespoons water
- 1/2 Cup frozen mixed berries
- Sweetener to taste (depending on your milk and protein)
- Bring 1 cup of milk to boil on stove, and add oats. Cook until fluffy. (*Optional: Add the additional 2/3 cup of milk, and cook until fluffy again.)
- Meanwhile, mix the protein powder with 6 tablespoons of water until a thick paste forms.
- Pour oatmeal into a bowl, top with frozen berries, then protein paste. Stir upon serving, with optional sweetener, and enjoy!
I am in love with chickpeas. Believe it or not, my favorite way to eat them are in sweet recipes, though I do like them in things like my chickpea salad.
Since Pb2 is another favorite of mine, I figured, why not combine them? The result?
Yes, sweet peanut butter falafel. Then again, you could always skip the cooking and end up with peanut butter “hummus”.
It’s safe to say, definitely worth a try. One of the best parts is, it’s only 4 ingredients! So very easy.
Sweet Peanut Butter Falafel
- 1 Cup cooked chickpeas
- 3 Tablespoons chocolate (or plain) Pb2
- Up to 1/4 Cup milk of choice
- 1 Tablespoon sugar, or other sweetener to taste. (If you want less of a dessert, you may omit, but be sure to taste before you cook it)
- Blend ingredients together, until very smooth. Eat now for a hummus, move on for falafel.
- Oil a pan, then roll paste into 5 balls. Place on hot pan, and cook until slightly browned and flip. Brown other side. Enjoy!
Rice pudding is one of my favorites snacks ever. Like many others, I love the taste of Kozy Shack rice pudding.
The other day, I was going to buy some, when I decided, why not make my own? I was going to make it healthier and tastier.
And I succeeded. This rice pudding is completely vegan. If you’re not vegan, don’t let that scare you off! I promise you won’t miss the egg or butter anything.
This is only a single serving recipe, but it’s a very big serving, and you won’t have a big batch tempting you. I presume that it would work in bigger batches, but I haven’t tried it yet.
I promise you, with this recipe, you’ll never want to buy rice pudding again.
Eggless Rice Pudding
- 1/4 cup white rice
- 2 cups milk of choice (I used silk unsweetened almond milk. If you use sweetened, you may need to adjust the sweetener.)
- 1/4 teaspoon cinnamon
- 1 tablespoon sugar
- Combine 1 cup of the milk and rice in a sauce pan, and bring to a boil. Cover with a lid, and simmer.
- Once you can see the grains of rice through the milk, stir and add the other 1 cup of milk, and bring to a boil.
- Add sugar, stir, then cinnamon, and stir again. Summer and stir until the pudding reaches your desired thickness, usually when the pudding starts offering “resistance”.
- Let cool, and enjoy! Store in the fridge, the rice pudding is best served cold.
Fresh peaches, coconut, and oats are all brought together in this exotic and great tasting bowl of oatmeal.
I just love how the flavors blend together, tied with a hint of vanilla.
Peach Coconut Overnight Oatmeal
- 1/3 Cup oats
- 1/2 Cup milk of choice
- 1 fresh peach, chopped
- 3 tablespoons shredded coconut
- 1/4 teaspoon vanilla
- Sweetener to taste (add when you put together or before you eat it, doesn’t matter)
- Mix ingredients together in a bowl, and let sit overnight. Enjoy!
Almost 20 grams of protein for 150 calories, with zero added sugar, and tastes delicious? Yes, please!
This 2 ingredient yummy concoction is really easy, so I guess I can’t really call it a recipe. Oh well, I’m going to share it with you anyway! 🙂
This is the secret ingredient. The powder adds the creamy taste that you would expect in an ice cream, and the flavor is divine.
Warrior Blend protein powder is the best, in my opinion. I have no affiliations with them, but I love the flavor and wanted you to know what kind I use, and use in my recipes.
Anyway, here is one of my favorite ways to kick up my protein intake!
High Protein Berry Ice Cream
- 1 Cup frozen mixed berries
- 1 scoop warrior blend vanilla (or other flavor) protein powder
- Optional: banana, frozen or not, for extra creaminess
Throw in a blender, and blend! Depending on your blender, you may want to allow berries to defrost for a little.