This strawberry overnight oatmeal is the perfect thing to grab for a quick lunch to go. Or breakfast. But oats are always perfect for breakfast anyway. I love this with the fresh strawberries, and I love all the nice layers.
Just ignore the bad picture. I was in a rush, and forgot to take pictures, so I kinda took a bad picture in my car later. Try to imagine it not blurry. 😉
Perfection! The oats I mean. Also, how easy it is to make. It only takes 3 common ingredients for this beautiful combination.
Strawberry Overnight Oats
- 6-9 strawberries (2-3 per layer)
- 1/2 cup oats
- 2/3 cup milk of choice
- Sweetener to taste, optionally
- Chop 2-3 strawberries, and place on bottom of your container or cup. Place 1/4 cup oats on top, then 1/3 cup milk. Chop another 2-3 strawberries, then layer the strawberries, oats, then milk again. Finally, chop the last 2-3 for the top. Enjoy! 🙂
The flavors here work together like magic. Absolutely perfect.
Not to mention it’s very pretty. 😉 Also, this is the first non-sweet dish I’ve posted on here, so it’s long over due.
I love the fresh flavors in this chickpea salad, and the textures go well together. This is definitely my go to recipe for chickpea salad, and should become yours too. 🙂
- 1 Cup cooked chickpeas (aka garbanzo beans. I used home boiled, but canned should work if you have to.)
- 1 Roma (or other) tomato, chopped (I’m not giving specific amounts because the recipe is pretty forgiving)
- 1 large stalk celery, chopped fine
- 1 large clove of garlic, chopped fine
- 1 “crackle” or “shake”, about 1/2 teaspoon cracked black pepper
- 3/4 teaspoon lemon juice
- 1 teaspoon sesame oil
- Mix the beans, tomato, celery, and garlic in a bowl. Sprinkle lemon juice and sesame oil over top, and black pepper.
- Toss well, and serve. Enjoy! 🙂
For over a year, I ate this pancake for breakfast almost every morning. It tastes awesome, is very filling, and gives you the energy you need to power through your morning.
The apple/cinnamon/almond/oat combination is perfect, and tastes great together.
This is definitely worth trying. 😉
Apple Almond Oat Pancake (makes 1 big or 2 little pancakes. Easily 1/2 or double the recipe)
- 1/2 Cup oats
- 1/2 teaspoon cinnamon
- About 16 almonds, finely chopped
- 3/4 Cup chopped apples
- 6 Tablespoons milk of choice
- 2 Egg whites (or use whole eggs instead)
- 2 Tablespoons sugar, or sweetener to taste. I usually omit for myself, but use when I make it for other people.
- Mix oats, cinnamon, and almonds in a bowl. Add apple, milk, egg, and sugar, then stir well. The batter may seem stiff, but that’s ok.
- Oil and start heating a pan. Form batter into a pancake shape in the pan. Cook, flip to the other side, and cook through. Enjoy! 🙂
This is a simple and easy bowl of oatmeal that is great for starting off your day. It keeps you full, and will make you very satisfied.
I topped my bowl off with a frozen banana, which is my favorite way to sweeten and cool down my oatmeal at the same time.
And seriously, who doesn’t like chocolate and peanut butter?!
Easy Chocolate Peanut Butter Oatmeal
- 1 Cup + 2/3 cup milk of choice (you can sub up the first cup with water)
- 1/3 Cup oats
- 1 tablespoon cocoa powder
- 2 tablespoons peanut butter
- Sweetener to taste (maybe 1 tablespoon sugar)
- Bring 1 cup milk (or water) to boil, add oats. Cook oats until fluffy.
- Add other 2/3 cup milk and stir. Mix in cocoa powder, then peanut butter. Stir in sweetener of choice, the enjoy! 🙂
Peanut butter and apples are one of my favorite flavor combinations. (Like you couldn’t tell already: Apple and Peanut Butter Pancakes). But this dip’s uses is only limited by your imagination. 😉
I’d just love to grab a big bowl of peanut butter to dip my apple slices in, but there are just too many calories! I’m not saying you shouldn’t have peanut butter (there are like 7 jars of nut butters in my pantry right now), but this is just a lower calorie alternative. 🙂
Low Calorie Peanut Butter Dip
- 1 6 oz container plain greek yogurt (I used Fage)
- 3 Tablespoons Pb2
- Sweetener to taste, I recommend honey
- Just mix together, and enjoy!
If you are only going to try one recipe from here, make it this one. So far, this strawberry bread is probably the best thing I’ve created (as of June 2014 😉 ).
Moist and sweet, the fresh strawberries are what makes this. Plus, it’s very photogenic, by my standards at least. 😉
This strawberry bread is healthy, fat free, and vegan. But don’t tell anyone! They will not be able to taste how healthy it is, only how delicious. 😉
It’s the weekend, so you have no excuse not to make this. Make it for your dad for Father’s Day! This is the perfect recipe to use for your Sunday morning Father’s Day breakfast.
Or make it any other time of the day or year. It’s definitely worth it. 🙂
Strawberry Bread (makes 8 squares)
- 1 Cup white whole wheat flour (you could probably just sub white)
- 1 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 2 Tablespoons flax meal
- 6 Tablespoons water
- 1/4 Cup sugar
- 1/2 Cup milk of choice (I used Silk unsweetened Silk Almond Milk)
- 3/4 teaspoon fresh lemon juice
- 3/4 Cup chopped strawberries (measure as you chop)
- Preheat oven to 350. Spray an 8×4 baking dish with cooking oil spray.
- In a large bowl, combine the flour, cinnamon, and baking soda. In another bowl, mix the flax with the water, and add the sugar, milk, and lemon.
- Pour the wet into the dry, and stir. Gently fold in strawberries.
- Pour dough into prepared dish, and bake for about 40 minutes, until a toothpick comes out clean.
- Let cool, cut into 8 bars, and enjoy!!!
Now, before you run off thinking that this some super sour concoction, I have to tell you that these flavors are perfect together. Added early enough, most of the acid from the lemon cooks out, leaving you with the fresh flavor. If you want sour oatmeal though, just add more lemon!
A week or two ago, our nice neighbors from across the street gave us a big grocery bag full of fresh lemons from their tree. Fresh, juicy, and bursting with flavor, they were just begging to be used. Naturally, I had to put it in my oatmeal. 😉
The lemon is paired with coconut, and together they give the best flavors.
Since I had to take my oatmeal to go this morning, into a cup it went. 😉
Lemon Coconut Oatmeal
- 1/3 Cup oats
- 1 + 2/3 cup milk of choice
- Sweetener to taste (depending on your milk, maybe start with 1 tablespoon)
- 1/8 of a lemon
- 2 tablespoons coconut flakes
- Bring 1 cup of milk to a boil on the stove, then add oats. Stirring, cook until fluffy.
- Then, add the rest of the milk, 2/3 cup. Squeeze lemon into oatmeal, about a teaspoon or several drops. Add coconut.
- Stir until fluffy. Let cool and enjoy! If you’d like, top with extra coconut and lemon zest.
Have you all heard of the 2 ingredient pancakes that have been popular recently? They’re only made with a banana and an egg or two. But I figured though, wouldn’t you want a vegan version too?
So that’s where these come in.
They are delicate, light, and fluffy. Not to mention easy!
3 Ingredient Vegan Banana Pancakes
- 1 ripe banana
- 2 Tablespoons flax meal
- 1/4 Cup milk of choice
- Optional: Extra add ins. (vanilla extract, baking soda, coconut, nuts, chocolate chips, etc)
- Mash banana, stir in flax meal, milk, and then your other optional add ins.
- Cook like normal pancakes. Enjoy! 🙂
Do you ever have those mornings where you don’t want anything too heavy, and just want something light? I know some people feel that often, but for me it’s rarely. However, today was one of those days.
Cue, strawberry breakfast bowl.
A bowl of fresh strawberries, topped with some toasted goodies. Light and fresh are two words I would definitely use to describe this bowl. Yet, it is still filling enough to keep you fueled till lunch.
I used fresh strawberries because they were very ripe, so they needed to be used, but you should be fine swapping out the fruit for whatever you have too. Also, if you don’t have hemp seed, subbing chopped almond or peanut should be okay.
Strawberry Breakfast Bowl (makes one big bowl, you can easily multiply though)
- 2 Cups quartered strawberries (About 25 really small ones or 10 really big ones)
- 1-2 teaspoon coconut oil (depending on your pan)
- 2 Tablespoons hemp seed
- 3 Tablespoons unsweetened shredded coconut
- 1/2 teaspoon cinnamon
- Sweetener to taste
- Melt coconut oil in a pan. Throw in hemp seed and coconut, and carefully watch until browned. Be careful not to burn, it should be done within 2 minutes.
- Pour over quartered strawberries. Sprinkle cinnamon over top, and sweetener if you’re using. Enjoy!
Have you ever had hemp seed before? I love hemp seed. For me, it’s a staple in my pantry, along with my oats and almonds. And for those of you wondering, hemp seed has nothing to do with drugs. I promise.
I aimlessly wandered around the house, desperately searching for the perfect treat to satisfy my chocolate craving. Then, my eyes landed upon an old bag of chocolate chips. And no, I couldn’t just eat them. I had to turn it into something fast. That’s the story of how this was born.
This microwave chocolate chip mug muffin is so easy to make, and you could be eating it in less than 3 minutes. Oh, and clean up? Only the mug (or bowl) and your fork. Not too bad, eh? 😉
For hard-core chocoholics only. 😉
Crave Crushing Chocolate Chip Microwave Muffin (Serves 1. Don’t share.)
- 1/4 Cup flour
- 1/4 Cup milk of choice
- Pinch of baking soda
- 1/2 teaspoon vanilla extract
- 1/4 Cup + 1 Tablespoon chocolate chips
- Sweetener to taste. I used semisweet chocolate chips and didn’t add any sweetener, but I’d imagine that most people would need it.
- In a microwavable mug or bowl, mix flour and baking soda with the milk, then stir in the rest of the ingredients.
- Microwave on regular settings for 1:30, adding another 10 seconds only if needed. That’s it, enjoy!